The Best Brewers Know: Good Beer Starts at the Source
TO MAKE A single 12-ounce can of beer takes about 60 ounces of fresh water, a five-to-one ratio. It adds up, especially when you consider that the U.S. produces more than six billion gallons of beer each year. Despite the West’s exceptionally wet winter, the nation’s supply of potable water isn’t getting any bigger, or safer. So brewers across the country are thinking about how that water is used and what exactly constitutes fresh.
This story is from the August 2017 edition of Outside Magazine.
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This story is from the August 2017 edition of Outside Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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#she hunts
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