Yeast, malt, and hops – these are the essential ingredients for making beer, right? While this is true, the most important and often overlooked ingredient in brewing is water. Many longstanding breweries have been using the same water source for hundreds of years in order to impart that unique flavor that sets their beer apart from the rest, and brewers will often condition water for more desirable flavor qualities. Because brewers need good water to make their product, many have become unlikely conservationists, protecting natural water supplies. On episode 160 of Beer Sessions Radio, Jennifer Grossman drops by to talk about the glut of clean water that New York brewers have at their disposal, and why it’s important to preserve the flow from the Catskills.

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