PFAS are a group of synthetic chemicals that are designed to repel water, oil, and stains. They have been found in rivers, groundwater, and public water systems around the world. While breweries often use filtration and water treatment, current technology cannot completely remove PFAS.
To assess the level of PFAS contamination in beer, a team led by Jennifer Hoponick Redmon, director of the National Institute of Environmental Health and Water Quality, adapted an EPA method used to test for PFAS in drinking water and applied it to 23 beers. The samples included beers from breweries in areas with reported water contamination, along with major domestic and foreign brands with less transparent water sources.
As a result, scientists found a clear correlation between PFAS levels in local tap water and beer produced in that area. PFAS were present in 95% of the beers tested, including PFOS (perfluorooctanesulfonate) and PFOA (perfluorooctanoic acid) — two chemicals that are already limited by the EPA in drinking water.
Notably, beer produced near the Cape Fear River basin (North Carolina) — which is notorious for PFAS contamination — had the greatest range and variety of 'forever chemicals', including PFOS and PFOA.
The results suggest that PFAS contamination from water sources may extend to other products, such as beer. The researchers call for increased awareness among manufacturers, consumers, and regulators to minimize PFAS exposure.
In addition, the study also emphasizes the need to upgrade water treatment technology at breweries, in the context of increasingly tightened standards for controlling PFAS in drinking water.