Water

In this clip from his video course, Breakside brewmaster Ben Edmunds makes the case for streamlining the number of water profiles at your brewery—a change that leads to better comparisons among beers and adjustments that can improve multiple beers at once.

The American Southwest is facing historic reductions in something that breweries use in great quantity: water. The situation is politically fraught, but there are ways that breweries can reduce their water use and make a difference.

In Durango, Colorado, Ska Brewing’s path to hard seltzer and CBD-infused soda began by making flavored water for the team and giving it away to patrons. Scaling up to alcoholic seltzer worth drinking, however, proved to be a bigger challenge than expected.

John Kimmich of The Alchemist talks about the brewery’s long-term environmental efforts and how its impact is already being felt.