Salado sits along the Balcones Fault Line in Bell County. As such, the local water is part of the Edward’s Aquifer. That means that the water we’re using to brew beer in Salado is drawn up through layers of limestone. This water is absolutely healthy, full of minerals and natural electrolytes, that can only exist when water is squeezed, compacted, and compressed for years between layers of limestone. This also means that the water we’re brewing with in Salado is HARD. The benefit of Salado water is that we are going to make a killer Stout. Our local water’s mineral consistency is almost identical to that of Dublin, Ireland.
The downside is that we’ll have to filter the water for our lighter beers. In order to do that we had to install an RO Water Filtration System. It isn’t shiny and sexy like the fermenters or brewhouse, but it is vital to our beer-making. To maximize the approximately 4,000 square feet we are operating in, we installed the RO system above the cooler. Yep, you read that right.
We are using carbon filtration to remove the chlorine. Then we do an ion exchange to remove the calcium (hardness). After that we hit the Reverse Osmosis (RO) filter. The RO filter is a semi-permeable membrane, about the thickness of cellophane, that removes any impurities or contaminates. RO filtering is actually how people de-salinate water.
From there, the water goes to either the brewing tanks or to a 500-gallon cold water tank. Water in the cold water tank gets hit with an Ultra-Violet light before being pumped out. You can buy a glass of this amazing water in the taproom for $50. Just kidding.
More deliveries and great things coming in the next couple of weeks.