I've been brewing with it for 5 years with great results.. right out of the tap.
And PS... its a well known fact around here that its the water that makes our breads and pizza superior to pretty much everywhere else (although the best loaf of fresh bread I've ever had was in Kosovo).
Heresy! Chicago deep dish is not pizza... at least not in the way anybody from the east coast thinks of pizza. NYC pizza is the best and a taste of the pies offered by any of NYC's top joints - DiFara, L&B, or, my new favorite, Motorino will quickly help you forget any "grease soaked slice" you may have had at a lesser eatery.
As for brewing - I've only made a handful of brews in my 6 months as a homebrewer but NYC water with no additions seems to do fine so far. I'm also fairly certain that Sixpoint uses the local water (and they often speak favorably of NYC water in interviews). And lets not forget that Brooklyn was once the brewing capital of the US.
Now all we need is a good home brew shop in town...
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