The Brewshed® Connection is simple: protected wild lands and waters lead to better downstream beer.

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

You’re at your local brewery, surrounded by the rich aromas of hops and malt, discussing your favorite styles and flavor profiles. Yet, how often do you stop to consider the ingredient that makes up to 95% of what’s in your glass? Water is the most crucial—and yet most overlooked—beer ingredient. 

Just like hops, yeast, and malt, water is key to a beer’s identity and flavor. As rivers and streams weave their way through a landscape, they absorb natural minerals. As a result, different geographic areas have distinct water compositions leading to unique regional flavors of beer.

But in addition to minerals, water can also collect pollutants that must be treated before brewing, a process that can be costly and negatively alter flavor. Healthy forest ecosystems act as natural filtration systems that maintain high-quality water. With their robust root systems, diverse communities of native plants along our rivers and streams help filter pollutants, prevent erosion, and slow stormwater runoff reducing sedimentation. 

It’s no coincidence that Washington enjoys a flourishing craft brewing industry. With an abundance of protected natural landscapes—including 4.3 million acres of federally designated Wilderness Areas—Washington State has some of the best water in the world, which in many cases requires little to no treatment before brewing. Our Brewshed® Alliance Members know that by protecting the source, they’re protecting the quality of their downstream product.

“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