OktoberForest: Kansas City Bier Co.

In celebration of OktoberForest, we sat down with Trisha McElfresh of Kansas City Bier Company to talk about the connection between healthy forests and beer.

nature.org:

What is Kansas City Bier Company’s water source?

Trisha McElfresh:

Kansas City Public Water System, i.e. Missouri River.

nature.org:

How is water important to brewing?

Trisha McElfresh:

Very, on average, beer is about 95% water, plus we use water for cleaning.

nature.org:

What benefits do you see in protecting and restoring forests on lands which surround the source waters for your beer?

Trisha McElfresh:

Pure water is the soul of beer, which leads to the best tasting beer.

nature.org:

Is there a value for beer drinkers to know where their beer come from?

Trisha McElfresh:

Kansas City public water is good for brewing. It has a balanced mineral content and tastes good to drink. We want to keep it that way. Fouled water not only impacts flavor, but the higher cost of more intensive levels of municipal treatment to make fouled water potable is passed on to us.

nature.org:

Does your brewery use any sustainability measures that you’d like to highlight?

Trisha McElfresh:

We use cold water for cooling down the hot wort. The cold water absorbs heat in a heat exchanger, and the resulting hot water is reused in the malt mashing process. In cleaning our kegs, we reuse the final rinse water for the first rinse on the next dirty keg.


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