A local brew-master sent me an email reply concerning fluoride in his beer. I want to know if it's accurate.
"Fluoride is extremely volatile and can be boiled out of the water. Part of our brewing process involves boiling our wort for 90 minutes for all brands (including IPA) which is more than enough time to remove all fluoride that may be left in the wort from the brewing water. Since we make all ales, CO2 from high temperature fermentation will actually scrub out additional fluorine ions from the beer."