Water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing, potentially driving innovation in various food and beverage products as well. “Americans consume a lot of beer, and water is the primary ingredient,” said Keith White, CEO of Ambient Water, 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 fine-tune the taste specific to the beer they are crafting.” Currently, Ballast Point is utilizing this water to investigate how varying chemical levels, including calcium at 60 mg, influence the flavors of hops and malt, bitterness, and mouthfeel.
Beer made from condensation is likely to pique consumer interest, as craft beer enthusiasts are constantly on the lookout for unique innovations in their beverages. This compelling narrative can help a brand and its products stand out among competitors on the shelves. “Perhaps it’s a story about the artisan, the ingredient, or the entrepreneur behind the product. People appreciate a good story. It’s what will differentiate the product and enhance brand equity and messaging,” explained Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent interview with Food Dive about how food brands can distinguish themselves.
Other beer companies have employed various gimmicks and flavor profiles to attract drinkers to their brands. Seasonal varieties like pumpkin spice and eggnog have made their mark in the beer industry. Furthermore, brewers have started incorporating probiotics into their brews to provide the health benefits that many beer drinkers desire. Ballast Point may be onto something innovative—a distinctive approach to creating exceptional-tasting beer.
It will be intriguing to see if the use of water extracted from condensation becomes a trend among other companies. In addition to partnering with Ballast Point, Ambient Water also caters to other commercial sectors, such as oil and gas exploration and agriculture. Only time will reveal whether this technology, which can yield water containing calcium levels of 60 mg, becomes a profitable innovation for craft brewers.