Water makes up most of what’s in your beer, but it rarely gets the same attention as malt, hops, or yeast. This week on Beer In Front, we look at how water has shaped some of the world’s classic beer styles from the soft water of Pilsen to the sulfate-rich water of Burton-on-Trent, and how today’s brewers adjust water chemistry to create everything from crisp lagers to juicy hazy IPAs.Then I visit Old Irving Brewing’s production facility in Chicago for a conversation with Trevor Rose-Hamblin. We discuss Chicago’s Lake Michigan water, the role of minerals and pH in brewing, how Old Irving approaches the water profiles for beers like Beezer, and what beginning homebrewers should know before adjusting their own water.Trevor also previews Old Irving Brewing’s tenth-anniversary Hoptoberfest celebration and a special collaboration with Revolution Brewing.
Plus, I take a look at the challenges facing American hop farmers as craft beer demand changes, and some of the creative ways farms are adapting.Water may work behind the scenes, but it affects nearly everything in your glass. 

Every beer has a story, and this one begins long before the water reaches the brewhouse.

Listen now, and remember: sometimes the beer in front of you is the best one yet.

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Beer Media Group