The Thermal Spring and the Copper Kettle: A Sip at The Superior Bathhouse Brewery

In the heart of the Ouachita Mountains, a row of grand, neoclassical buildings stands as a testament to the Gilded Age's obsession with health and hydrotherapy. This is Bathhouse Row in Hot Springs National Park. While most of these historic structures now serve as museums or traditional spas, one stands out for a different kind of alchemy. The Superior Bathhouse, the smallest and youngest of the original eight, no longer offers soakings in private tubs. Instead, it has been reimagined as the only brewery in the world located inside a United States National Park, and the first to use thermal spring water as the primary ingredient in its beer.

The air here smells of damp slate and brewing malt. Stepping inside the Superior is a transition from the manicured park lawns into a bright, airy hall where the high ceilings and original tile floors reflect the building’s 1916 origins. It is a place where geology meets gastronomy, and where the very water that has defined this valley for millennia finds a new, effervescent expression.

Local Story

For thousands of years, the water that emerges at Hot Springs has been a point of pilgrimage. Rainwater falls on the surrounding ridges, sinks nearly 8,000 feet into the earth, is heated by natural geothermal pressure, and rises back to the surface through a fault line at a steady 144 degrees Fahrenheit. By the time it reaches the taps at the Superior Bathhouse, it has been underground for approximately 4,000 years.

The Superior Bathhouse itself was built in 1916, providing affordable hydrotherapy to the masses until it finally closed its doors as a bathhouse in 1983. For thirty years, the building sat vacant, a silent sentinel on Central Avenue. That changed in 2013 when Rose Schweikhart proposed a radical idea: transforming the historic space into a craft brewery. Because the building is federally owned, the project required a unique partnership with the National Park Service, ensuring the historic integrity of the site remained untouched while the interior was retrofitted for brewing.

Today, the brewery functions as a communal hub for locals and travelers alike. The thermal water, rich in minerals like silica, calcium, and magnesium, provides a unique chemical profile for the beer. Unlike most brewers who must chemically adjust their water to mimic specific regional styles, the team at Superior works with the water’s natural alkalinity to produce crisp, clean finishes that you won't find anywhere else. Zuro can help you navigate the best times to visit when the crowds on the Row are thinnest.

Experience Guide

Visiting the Superior Bathhouse Brewery is as much a history lesson as it is a culinary experience. The centerpiece of the taproom is the ‘Beer Bath’—a massive flight featuring all 18 beers currently on tap. It’s the best way to understand how the mineral-rich thermal water interacts with different styles, from the light, refreshing North Mountain Kolsch to the robust, chocolatey notes of their stouts.

Because the water emerges from the ground at 144 degrees, it is actually closer to the necessary brewing temperatures than cold tap water would be, resulting in a slightly more energy-efficient process. You can see the brewing equipment through glass partitions, positioned where the massage rooms and tubs once stood. The menu also leans into the local heritage, offering a 'Root Beer Float' made with their house-brewed root beer—also crafted with thermal water—which has become a legendary non-alcoholic staple of the park.

To get the full experience, spend your morning hiking the Goat Rock Trail or the Oertel Trail, both of which offer sweeping views of the Ouachita valley. Ending your trek by walking down the mountain and straight into the Superior for a cold pint made from the very mountains you just hiked creates a rare, full-circle connection to the landscape.

The Mineral Profile and the Brew

Brewing with Hot Springs water presents a unique set of challenges and opportunities. The water is naturally slightly basic (pH around 7.2 to 7.8) and contains a distinct mineral makeup dominated by bicarbonate and calcium. These minerals act as natural flavor enhancers, particularly for hoppy beers, providing a rounded bitterness that doesn't linger harshly on the palate.

The brewery's commitment to the park extends beyond the water. They often use local ingredients in their seasonal rotations, such as Arkansas-grown peaches or honey, further anchoring the flavors to the Ozark and Ouachita regions. The result is a rotating tap list that feels deeply rooted in its specific geographic coordinates.

Preserving the Gilded Age

The architecture of the Superior is a prime example of the Classical Revival style. When you sit at the bar, take a moment to look at the details: the large expansive windows that were designed to provide ventilation for the steam of the old bathhouse, and the sturdy brickwork that has survived over a century of Arkansas humidity.

The renovation process was strictly overseen to ensure that the character-defining features were maintained. The open floor plan today mimics the original layout of the bathhouse’s cooling rooms, where patrons would rest after their treatments. It is one of the most successful examples of adaptive reuse within the National Park system, proving that historic preservation can be vibrant, functional, and delicious.