Donate Now! Subscribe

The Brewshed® Connection is simple, protected wild lands and waters lead to superior downstream beer. The elements that make Wilderness worth protecting also make a landscape ideal for protecting quality water- which means protecting quality downstream beer! Here’s how:

Image Created by Courtney Merino

Image Created by Courtney Merino

“Water makes up the vast majority of the finished product making it absolutely critical. Historically, beer and breweries have been defined in a large part by their local water and what it contributes to the final beer.”– James Goodman, Head Brewer at Elliott Bay Brewing Company

  1. Intact forested ecosystems provide a natural filter that creates and maintains high quality water, at the headwaters and as that water flows downstream. Preserving elements like trees and mature vegetation along a river bank helps to prevent erosion, sedimentation and other issues that can dramatically decrease water quality.
  2. As the river weaves its way through a landscape it absorbs natural minerals which contribute to the taste, body and head of the beer. As a result different geographic areas have distinct water compositions leading to unique regional flavors of beer
  3.  During the water’s journey it also collects pollutants produced by human activities, such as chemical, industrial and agricultural runoff. Contaminants must be removed or treated by the brewer or city to make the water safe for consumption before the water can be used to brew.
  4. If treated by the city contaminated water requires increased amounts of disinfectants, which are very difficult for brewers to remove. Even in small amounts disinfectants, such as chlorine and chloramine, can greatly negatively impact the flavor of the final beer
  5. Protecting the rivers and their landscapes that flow into the final glass also protects the integrity and quality of the final beer. By protecting the source, we help protect the final pint, because protected water makes superior beer.

“Nobody knows better than a brewer the value of good water.”
– Kendall Jones, Washington Beer Blog