Private-Label IPAs (NYC & Greater NYC)

For each batch, we calibrate the pH (registering between 7.2 and 8.0) and major water ions (e.g. minerals such as magnesium and calcium) to reflect that of NYC drinking/tap water, specifically that of the borough of Manhattan. 

Even though we brew in the NYC Watershed region the variance can be considerable as the respective tap water characteristics are not uniformed (even after all source water passes through NYC's water treatment facilities prior to reaching the taps of the 5 boroughs' respective residents). Our baseline samples of NYC tap water, which we utilize as a blueprint, are taken in the winter months - from the borough of Manhattan - when chlorine content tends to register a bit lower compared to readings from summer months. Our team also accounts for minerals and trace elements that were likely picked up during transport via aging pipes as the source water finds its way from the Delaware basin and Catskills reservoir systems to residents' taps. Other boroughs may draw from just one primary system and/or feature the Croton system (for which the water profile tends to be a bit harder) and these variations in source waters can shift the pH and ion water profiles hence the need to fine-tune the characteristics for the water we utilize for each batch no matter where in the NYC Watershed we brew.

The goal of calibrating the water utilized in our brewing process to that of the borough of Manhattan is to give our Flagship, Session & Double IPAs a unique crisp quality (as it is accepted that the soft to moderately hard nature of the water can contribute to such compared to hard water more alkaline profiles that favor heavier beers such as porters and stouts as well as our Imperial IPA). By replicating, to the best of our team's abilities, NYC water's more neutral, slightly alkaline profile, we are able to achieve a consistent flavor no matter where we brew - in the NYC Watershed region or, for that matter, nationwide or even internationally. A variety of factors are taken into account by our team and regional consultants beyond just levels of chlorine tending to ebb and flow and aging pipes as even somewhat routine matters such as aqueduct maintenance can shift the source waters and, in turn, affect the water profile on an interim basis.

That said, being able to eventually brew within the borough of Manhattan itself - wherein we still will have to calibrate the water for each batch we brew on a weekly basis just like we have to in the NYC Watershed region- remains a standing goal for our team when such can be attained while being economically feasible in the long-term in order to ensure the continued reliability when it comes to quality products delivered on-time that our clients expect.

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The New York City Watershed (Source: NYC.gov)

The NYC Water Supply System is comprised of 19 reservoirs and three controlled lakes and spreads across a 2,000-square-mile watershed. The watershed is located in portions of the Hudson Valley and Catskill Mountains, with areas that are as far as 125 miles north of New York City.

The New York City Water Supply System consists of three individual water supplies:

- The Catskill Water Supply System, located in Ulster, Greene, Schoharie, and Delaware counties

- The Delaware Water Supply System, located in Delaware, Sullivan, and Ulster counties

- The Croton Water Supply System, located in Putnam, Westchester, and Dutchess counties

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