Water generated through atmospheric water generation opens up new avenues for experimentation in craft brewing and may also inspire innovation in other food and beverage products. “Americans have a high beer consumption rate, and water is the primary ingredient,” said 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 enhance the flavor profiles specific to their beers.” Currently, Ballast Point is utilizing this water to examine how varying chemical levels influence the taste of hops and malt, along with bitterness and mouthfeel.
Beer crafted from condensation is likely to attract consumer interest, especially since craft beer enthusiasts are continuously seeking out unique innovations. The intriguing backstory of using atmospheric water could help establish a brand and distinguish its products from competitors on the shelf. “It might be a narrative about the artisan, the ingredient, or the entrepreneur behind the product. Consumers are drawn to a compelling story. It’s essential for differentiating a product and building brand equity,” Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, recently shared with Food Dive regarding how food brands can stand out.
Other breweries have employed various gimmicks and flavor profiles to entice drinkers. Seasonal varieties like pumpkin spice and eggnog have become commonplace in the beer category. Some brewers have also started incorporating probiotics into their brews to provide the health benefits that many beer drinkers are seeking. Ballast Point appears to be exploring a different approach—discovering a distinctive method for creating great-tasting beer.
It will be fascinating to observe whether the use of water extracted from condensation becomes popular among other companies. In addition to collaborating with Ballast Point, Ambient Water also serves various commercial sectors, including oil and gas exploration and agriculture. As the craft brewing industry looks for innovative solutions, the potential inclusion of calcium citrate without vit d in the brewing process may further enhance the appeal of such products. Time will reveal if this technology becomes a profitable innovation for craft brewers.