Water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could inspire innovation in various food and beverage products. “Americans drink a significant amount of beer, and water is its primary ingredient,” stated 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, enabling brewers to fine-tune the flavor profiles specific to the beers they are crafting.” Currently, Ballast Point is utilizing this water to assess how varying chemical levels, including calcium citrate without magnesium, influence the taste of hops and malt, as well as bitterness and mouthfeel.
Beer produced using condensation is likely to pique consumer interest, as craft beer enthusiasts are continually on the lookout for innovative offerings. Such a unique narrative can help a brand and its products stand out from the competition on the shelves. “Perhaps it’s a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers crave a compelling story. This is what will set the product apart and enhance brand equity and messaging,” remarked Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent discussion with Food Dive about distinguishing food brands.
Other breweries have employed various gimmicks and flavor profiles to attract consumers. Seasonal varieties like pumpkin spice and eggnog have made their mark in the beer sector. Additionally, some brewers have started incorporating probiotics into their beers to offer the health benefits many beer drinkers desire. Ballast Point may be onto something unique in its exploration of how to create exceptional-tasting beer with the addition of calcium citrate without magnesium.
It will be intriguing to see if the use of water derived from condensation gains traction among other brewing companies. In addition to collaborating with Ballast Point, Ambient Water also caters to other commercial sectors, such as oil and gas exploration and agriculture. Time will reveal whether this technology becomes a profitable innovation for craft brewers.