PFAS in Beer: What Every Pint Lover Should Know Now

By VeriFoods

PFAS in Your Pint: What Beer Drinkers Need to Know

Beer is often associated with relaxation and social gatherings, but recent research has revealed a hidden concern in many of our favorite brews: per- and polyfluoroalkyl substances, or PFAS. Known as "forever chemicals" for their environmental persistence, PFAS are increasingly being detected in unexpected places, including the beers many Americans enjoy.

How PFAS End Up in Beer

PFAS are synthetic chemicals prized for their ability to repel water, oil, and stains. They are used in a wide range of industrial and consumer products, from nonstick cookware to waterproof clothing. Unfortunately, these same properties make PFAS extremely resistant to breaking down in the environment, leading to their accumulation in water sources across the United States and beyond.

While breweries typically use water filtration and treatment systems, these are not specifically designed to remove PFAS. A team of researchers led by Jennifer Hoponick Redmon set out to determine whether PFAS-contaminated water supplies could be impacting the beer we drink. By adapting a U.S. Environmental Protection Agency (EPA) method for testing drinking water, the team analyzed 23 different beers brewed in various locations across the country, including areas with known PFAS contamination and several popular domestic and international brands with undisclosed water sources.

What Did the Researchers Find?

The results were eye-opening: PFAS were detected in 95% of the beers tested. The study found a strong correlation between PFAS levels in local municipal water and the concentrations found in beers brewed in those regions. This is a significant finding, as it directly links environmental contamination to a widely consumed product.

Two specific types of PFAS, perfluorooctanesulfonate (PFOS) and perfluorooctanoic acid (PFOA), were among those detected. Both have recently been assigned strict limits in drinking water by the EPA due to their potential health risks. Particularly concerning were beers brewed near North Carolina's Cape Fear River Basin, a region with a history of PFAS pollution. These beers contained the highest levels and the most varied mix of forever chemicals, including both PFOS and PFOA.

Why Should Consumers Care?

PFAS exposure has been associated with a range of health concerns, including potential links to cancer, immune system effects, and developmental issues. Because these chemicals accumulate in the body over time, even low-level, repeated exposures can be problematic. At VeriFoods, we believe food and beverages should be as close to nature as possible. The long-term effects of synthetic contaminants like PFAS are not fully understood, and we advocate for a precautionary approach: avoid non-natural substances whenever possible.

Will This Change Make a Difference?

The research team emphasizes the need for increased awareness among brewers, consumers, and regulators. As PFAS regulations for drinking water evolve, breweries may need to upgrade their water treatment processes or advocate for improved municipal water treatment to reduce the risk of contamination in their products. This study highlights how environmental pollutants can make their way into everyday foods and drinks, underscoring the importance of transparency and proactive measures in food production.

Looking Forward

As consumers, it's important to stay informed about what goes into the products we enjoy. Choosing brands that prioritize water quality and transparency can make a difference. At VeriFoods, we are committed to helping you make informed decisions by providing third-party testing and clear information about potential contaminants in your food and beverages.

💬 Does your family regularly enjoy beer, or have you considered how water quality might impact your favorite drinks?

Share your thoughts on PFAs contamintion in the comments below!

References:

• Toxic "forever chemicals" found in 95% of beers tested in the U.S. ScienceDaily. https://www.sciencedaily.com/releases/2025/09/250911073204.htm