Yes, you read right – a beer maker in California has made the leap from wastewater to craft beer in an attempt at sustainability. Stone, a leader in the craft-beer industry and the nation’s ninth largest brewery, actually claims the recycled water is better than what they were using before, with the addition of “some salts” in order to complete the brewing process. If the idea of having one of the company’s favorite pale ales, one of which is called with tongue in cheek “Full Circle,” the process was part of an attempt at sustainability.
The concept was born out of the necessity to address the serious drought problem in California. Because Stone had to cycle through multiple water sources, the brewing methods have had to be adjusted each time. The company’s head of brewing and innovation proudly proclaims Full Circle beer to be in the “top three” of all pale ales the company has made, with notes of “caramel…some tropical fruit notes.”
While Stone has a commitment to pursue sustainability, particularly with water, the concept of “sewer beer” should cause most people to consider the quality of their drinking water – and the products made with it. Water is a critical component of many products from plastics manufacturing to food processing, and the quality of the water determines the quality of the components involved in many other processes. Treatment facilities require a variety of equipment from ozone mixers to acid and polymer dilution to digester heaters. These assets are critical for ensuring a quality product fit for public consumption.
When was the last time your business evaluated your equipment? Stone may declare for good measure that Full Circle beer is “a very clean-tasting beer,” but figuring out how to ensure your public water is not only clean-tasting but bacteria free should be the top concern of every municipality.