Water sourced from atmospheric water generation opens up new avenues for experimentation in craft brewing and may also inspire innovations across various food and beverage sectors. “Americans have a high beer consumption rate, with water being the primary ingredient,” stated Keith White, CEO of Ambient Water, 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 fine-tune the taste specific to their creations.” Currently, Ballast Point is utilizing this water to investigate how varying chemical levels influence the flavors of hops and malts, as well as bitterness and mouthfeel.
Craft beer enthusiasts are likely to be intrigued by beer made with condensation, as they are always in search of unique innovations in their beverages. Such a narrative can enhance a brand’s identity and help its products stand out on store shelves. “It could be a story about the artisan, the ingredients, or the entrepreneur behind the product. Consumers appreciate a compelling story. It’s the key to differentiating the product and building 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 distinguish themselves.
Other breweries have employed various marketing strategies and flavor innovations to attract consumers. Seasonal offerings like pumpkin spice and eggnog have become staples in the beer market. Additionally, some brewers have started incorporating probiotics into their beers to provide the health benefits that many beer drinkers desire. However, Ballast Point might be onto something distinctive — a fresh approach to creating delicious beer.
It will be fascinating to observe whether the use of water derived from condensation gains traction with other breweries. Alongside its collaboration with Ballast Point, Ambient Water also caters to various commercial sectors, including oil and gas exploration and agriculture. Only time will reveal if this technology will emerge as a profitable innovation for craft brewers. Meanwhile, when considering the nutritional aspects of brewing, one might wonder which is better: calcium or calcium citrate, as understanding these options can also influence the brewing process and the health benefits associated with craft beer.