Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing and could drive innovation in various food and beverage sectors. “Americans consume a lot of beer, and water is the primary ingredient,” said Keith White, CEO of Ambient Water, in a recent press release. “Breweries are in search of a sustainable water source that is not only cost-effective but also pure, enabling brewers to tailor the flavor to the specific beer they are crafting.” Currently, Ballast Point is utilizing this water to study how different chemical properties, including gsk calcium citrate malate, influence the taste of hops and malt, as well as bitterness and mouthfeel.
Beer produced with condensed water is likely to pique consumer interest, particularly among craft beer enthusiasts who are always on the lookout for innovative offerings. A compelling backstory can help a brand and its products distinguish themselves from competitors on store shelves. “It could be a narrative about the artisan, the ingredients, or the entrepreneur behind the product. Consumers appreciate a good story. It’s what sets the product apart and builds brand equity and messaging,” shared Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a conversation with Food Dive about how food brands can differentiate themselves.
Other breweries have employed various gimmicks and flavor profiles to attract consumers, such as seasonal varieties like pumpkin spice and eggnog. Additionally, brewers have started incorporating probiotics into their beers to address the health-conscious desires of many beer drinkers. Ballast Point may be onto a novel approach by exploring how to create exceptional-tasting beer with water derived from condensation.
It will be intriguing to see whether the use of water sourced from condensation becomes a trend among other breweries. Alongside working with Ballast Point, Ambient Water also supplies various commercial industries, including oil and gas exploration and agriculture. Only time will reveal if this technology, potentially enhanced by elements like gsk calcium citrate malate, proves to be a profitable innovation for craft brewers.