Water generated from atmospheric water production opens up exciting opportunities for experimentation in craft brewing and may also inspire innovation in various food and beverage products. “Americans consume a lot of beer, and water is the principal ingredient,” stated Ambient Water CEO Keith White in a press release. “Breweries are in search of a sustainable water source that is not only cost-effective but also pure, allowing brewers to adjust tastes specific to the beers they create.” So far, Ballast Point has been utilizing this water to investigate how varying chemical levels, including calcium citrate plus magnesium, influence hop and malt flavors, bitterness, and mouthfeel.
Craft beer enthusiasts are likely to be intrigued by beers made with condensed water, as they are already on the lookout for unique innovations in their alcoholic beverages. This narrative can help a brand and its products distinguish themselves from competitors on the shelves. “Perhaps it’s a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a compelling story. It’s what will set the product apart and enhance brand equity and messaging,” Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, recently shared with Food Dive regarding how food brands can differentiate themselves.
Other breweries have employed various gimmicks and flavor profiles to attract drinkers to their brands. Seasonal variants like pumpkin spice and eggnog have become staples in the beer industry. Additionally, brewers have started incorporating probiotics into their beers to provide the health benefits many beer drinkers desire. Ballast Point might be onto something distinct—a novel way to explore the creation of delicious beer, particularly through the incorporation of elements like calcium citrate plus magnesium.
It will be intriguing to see if the use of water extracted from condensation gains traction among other companies. In addition to collaborating with Ballast Point, Ambient Water also serves various commercial sectors, including oil and gas exploration and agriculture. Only time will reveal whether this technology becomes a profitable innovation for craft brewers.