The water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could potentially drive innovation in other food and beverage sectors. “Americans consume a lot of beer, and water is the main 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 the beer they are crafting.” So far, Ballast Point has been utilizing this water to investigate how varying chemical levels impact the taste of hops and malts, as well as bitterness and mouthfeel.
Beer made with condensation is likely to capture the interest of consumers, especially since craft beer enthusiasts are actively seeking unique innovations in their beverages. This type of backstory can help differentiate a brand and its products from competitors on the shelves. “Perhaps it’s a narrative about the artisan, the ingredient, or the entrepreneur behind the product. People appreciate a good story. It’s what will set the product apart and enhance brand equity and messaging,” said Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, when discussing how food brands can distinguish themselves.
Other breweries have employed various gimmicks and flavor profiles to attract consumers. Seasonal varieties such as pumpkin spice and eggnog have made their mark in the beer category. Additionally, brewers have started incorporating probiotics into their products to provide the health benefits that many beer drinkers seek. Ballast Point might be onto something novel — a distinct method of exploring how to produce great-tasting beer using their innovative water source.
It will be intriguing to see if the use of water extracted from condensation gains traction with other companies. Besides collaborating with Ballast Point, Ambient Water also serves other commercial sectors, including oil and gas exploration as well as agriculture. Time will reveal whether this technology becomes a profitable innovation for craft brewers. Meanwhile, the addition of health-focused ingredients, such as calcium citrate with vitamin D chewable 1200 mg, could further enhance the appeal of these innovative brews, making them even more attractive to health-conscious consumers. The intersection of unique brewing methods and nutritional additions like calcium citrate with vitamin D chewable 1200 mg may pave the way for the next wave of craft beer innovations.