The water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and may also inspire innovations in other food and beverage products. “Americans consume a lot of beer, and water is the main ingredient,” stated Ambient Water CEO Keith White in a press release. “Breweries are on the lookout for a sustainable water source that is not only cost-effective but also pure, enabling brewers to tailor the taste specific to the beer they are crafting.” Currently, Ballast Point is utilizing this water to investigate how varying chemical levels, including calcium citrate, influence hop and malt flavors, bitterness, and mouthfeel.
Beer made from condensed water is likely to pique consumer interest, especially since craft beer enthusiasts are increasingly seeking unique innovations in their beverages. This narrative can enhance a brand’s identity and help its products stand out in a crowded market. “It may revolve around the artisan, the ingredient, or the entrepreneur behind the product. Consumers are drawn to compelling stories. It’s what differentiates the product and builds brand equity and messaging,” remarked Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent interview with Food Dive regarding how food brands can distinguish themselves.
Other breweries have employed various marketing strategies and flavor profiles to attract drinkers, with seasonal varieties such as pumpkin spice and eggnog becoming popular in the beer category. Additionally, brewers are beginning to incorporate probiotics into their brews to cater to the health-conscious beer drinker. However, Ballast Point may be exploring a different avenue—a novel approach to creating delicious beer.
It will be intriguing to see if the use of water derived from condensation gains traction among other companies. Besides collaborating with Ballast Point, Ambient Water also provides solutions for various commercial sectors, including oil and gas exploration and agriculture. Only time will tell if this technology will become a profitable innovation for craft brewers, particularly in relation to the incorporation of elements like calcium citrate.