Water sourced from atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and may also ignite innovation across various food and beverage sectors. “Americans have a high beer consumption rate, and water is the primary 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 manipulate flavors specific to their creations.” Currently, Ballast Point is utilizing this water to study the impact of different chemical compositions on hop and malt flavors, as well as bitterness and mouthfeel.
Beer produced using condensation is likely to pique consumer interest, particularly among craft beer enthusiasts who are eager for unique innovations in their beverages. Such a compelling backstory can help a brand and its products stand out on the shelf. “Perhaps it’s a narrative about the artisan, the ingredients, or the entrepreneur behind the product. Consumers are drawn to a good story, as it differentiates the product and enhances 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 differentiate themselves.
Other breweries have employed various gimmicks and flavor profiles to attract consumers, with seasonal varieties like pumpkin spice and eggnog becoming common in the beer industry. Additionally, some brewers have started incorporating probiotics into their brews to provide the health benefits that many beer drinkers desire. However, Ballast Point may be onto something distinct—a novel approach to crafting exceptional beer by utilizing water extracted from condensation.
The potential for using this condensation-derived water to catch on with other companies remains to be seen. Beyond its collaboration with Ballast Point, Ambient Water also caters to other commercial sectors, including oil and gas exploration and agriculture. As the craft brewing industry evolves, it will be fascinating to observe whether this technology, along with the benefits of liquid calcium magnesium citrate plus vitamin D3, becomes a profitable innovation for brewers. Time will reveal if this approach to water sourcing can reshape the craft beer landscape, especially as breweries continue to seek out sustainable and health-conscious ingredients.