Contributed by Sean Gihan, Global Technical Service Manager at Primient Covation LLC
Beer has always been about trust. Brewers promise craft, quality, and consistency in every pint. But a recent study in Environmental Science & Technology served up an unpleasant surprise: PFAS or “forever chemicals” were detected in 95% of 23 beers sampled across the U.S., Mexico, and the Netherlands.
PFAS don’t exactly belong on the tasting notes. These synthetic fluorinated compounds are prized in manufacturing for their resistance to heat, oil, and water but they also hang around in the environment far longer than a forgotten keg in cold storage. Once they’re in, they’re hard to get out. And that’s a big deal for an industry that trades on purity and authenticity.
Brewers may ask, “What can I actually do about this?” While eliminating PFAS entirely can be challenging, there are smart ways to reduce unnecessary chemical exposure throughout the brewing process, including some areas that often go overlooked, like your cooling system.
PFAS and Contamination Concerns
Craft beer’s strength has always been the local ingredients, careful production methods, and transparency that large companies cannot match. But that narrative is harder to sell if chemical exposure, whether from PFAS or other unnecessary synthetic chemicals, becomes part of the equation.
PFAS (per- and polyfluoroalkyl substances) are a broad family of man-made chemicals linked to health and environmental concerns. They show up in firefighting foams, nonstick coatings, waterproof gear, and now, from mass contamination, in food and beverages.
Even trace amounts of pollution can erode trust, and today’s beer drinkers are more ingredient-conscious than ever. For breweries, the risks aren’t just safety fines or compliance headaches: it’s reputational damage.
Cooling systems
It is clear, contamination is an issue the food and beverage industry needs to invest in addressing; however, when brewers think of chemical exposure, they often point to water or packaging and overlook the behind-the-scenes brewing process that is contributing to this problem.
Many breweries rely on petroleum-based glycols, like propylene glycol or ethylene glycol, to control the heating and cooling of their equipment. Although these cooling fluids aren’t considered PFAS, they’re fossil-fuel derived; therefore, they have a higher carbon footprint, and if leaks occur, they introduce unnecessary chemical exposure risks.
With consumer concern rising over PFAS and other synthetic chemicals, brewers should reflect on every fluid that touches their beer, even if it’s not a “forever chemical.” Choosing safer, more sustainable cooling solutions can align with the broader trend of minimizing chemical exposure throughout the process.
Plant-Based Problem Solving
Plant-based, food-grade glycols provide a safer and more sustainable alternative to petroleum-based options. Unlike traditional glycols, bio-based fluids are non-toxic, biodegradable, and sustainably sourced. In some cases, plant-based alternative cooling fluids, like Susterra propanediol, are even certified for incidental food contact and recognized by standards like GRAS, Kosher, and Halal, providing peace of mind for brewers who want to align their processes with consumer expectations for safety and transparency.
Most importantly, plant-based cooling solutions don’t sacrifice performance. Their lower viscosity improves flow rates and reduces pump loads, which can extend equipment life and cut maintenance costs. In one brewery case study, switching to a system with Susterra propanediol glycol reduced pump power requirements by as much as 61% in a 40,000-gallon fermenter cooling cycle.
And the switch itself isn’t as daunting as some might expect. In many breweries, plant-based glycols can serve as drop-in replacements. Where adjustments are needed, the long-term payoff, such as reduced chemical exposure risks, lower energy use, and stronger consumer trust, makes the effort well worth it. Protecting the integrity of your beer doesn’t always require a major overhaul. Sometimes it’s about rethinking the hidden details, like the fluid circulating in your cooling loop, to ensure every pint lives up to your brewery’s reputation.
Final Pour
PFAS may have captured headlines, but they’re just one example of a much broader contamination concern, and to stay competitive while also maintaining the local feel, craft brewers must try to reduce exposure wherever possible, from water to packaging to cooling fluids.
Sean Gahan, MS, is the Global Technical Service Manager at Primient Covation LLC, where he provides expert technical support for the company’s bio-based 1,3-Propanediol (Bio-PDO™) across global markets. He focused on improving existing formulations, developing innovative new products, and refining product processing conditions to enhance consistency and quality, laying a strong foundation for his current technical leadership.
