A recent study has found that per- and polyfluoroalkyl substances (PFAS), often referred to as “forever chemicals,” are present in some commercially available beers, likely due to contamination in local drinking water used during the brewing process. The findings raise concerns about the extent to which these persistent environmental pollutants may be entering the food and beverage supply.
Conducted by researchers at RTI International, an independent research institute, the study analyzed 19 beers purchased from breweries in PFAS-impacted regions across the United States—including California, Michigan, and North Carolina—as well as in Mexico and the Netherlands. The team screened the samples for 17 PFAS-related compounds and detected contamination in 11 of the beers. One North Carolina-brewed beer contained PFAS concentrations exceeding 30 parts per trillion (ppt), significantly above the U.S. Environmental Protection Agency’s (EPA) 2024 drinking water advisory of 4–10 ppt for individual PFAS chemicals.
Lead researcher Jennifer Hoponick Redmon emphasized the link between local water quality and contamination levels found in the beers. “What we’re seeing is that at least in some breweries, there are not filtration steps that are effective for PFAS,” she stated, noting that methods such as reverse osmosis or activated carbon filtration are necessary to remove the chemicals effectively.
PFAS are synthetic chemicals widely used in industrial applications and consumer products, including firefighting foams, non-stick cookware, and water-repellent fabrics. Known for their persistence in the environment and human body, PFAS have been associated with a range of health concerns.
The study identified several well-known PFAS compounds, including perfluorooctanoic acid (PFOA), perfluorohexanoic acid (PFHxA), their sulfonic acid variants, and a fluorotelomer sulfonate linked to firefighting foam residues. Researchers found that PFAS levels in the beers generally aligned with those reported in nearby municipal water sources, suggesting that water—comprising approximately 90% of beer by volume—may be the primary vector for contamination.
Redmon expressed hope that the findings would prompt breweries to assess and manage PFAS levels in their production processes. She also noted that ongoing upgrades to municipal water treatment systems, spurred by federal regulations, may gradually reduce PFAS concentrations in drinking water in the coming years.
Despite the findings, Redmon remarked that the results should not discourage moderate beer consumption. She added that the research team’s next steps include investigating PFAS presence in other beverages, such as sparkling waters and non-alcoholic cocktails.
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