A Deep Dive into... Water!

·1 hr 6 min·5 clips

Justin Phillips explains why selling huge volumes of bottled water at train stations made him obsessed with water's story and taste.

The episode opens with host Jimmy Carbone recording at Beer Table in Penn Station on April 2, 2026, joined by guests Justin Phillips from Beer Table and Brandon Floyd from Roberta's. They briefly discuss their locations in transit hubs before Justin introduces the topic of water, sparked by his experience selling large volumes of bottled water and concerns about packaging waste. Justin explains his growing interest in water's importance in brewing and food, highlighting how water composition affects styles like Pilsners and IPAs. The group tastes several waters, starting with Mountain Valley Spring Water from Arkansas, noted for its softness and low total dissolved solids. They compare it to New York City tap water, which Justin estimates has around 60 TDS. Justin shares a story about tasting distinct spring waters in Saratoga, revealing that many brands obscure their sources. They sample Vichy Catalan, a naturally carbonated Spanish water with high mineral content, discussing its mouthfeel and salinity. The conversation touches on water's role in cocktails, ice quality, and brewing history, including the concept of Burtonizing water for IPAs. Justin critiques hyper-processed waters and emphasizes the value of natural spring character. They explore regional water sources, from the Alps to upstate New York, and discuss how water affects pizza and bagel making. The episode concludes with reflections on water's broader significance and Justin's upcoming trip to the Domens Institute in Germany for a water course.

As heard by us

A Penn Station conversation turns water into the overlooked force behind cocktails, ice, and everyday drinking.

Beer Sessions Radio gives water the kind of attention usually reserved for what gets poured over it. At Beer Table in the Penn Station Concourse, Jimmy Corboni's conversation moves from the Transit Hub model behind the bar to mineral content, mixers, ice, and mouthfeel.

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Why you'd press play

Find out whether the overlooked ingredient in your cocktail is sitting in the ice.

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