Water generated through atmospheric water generation offers exciting opportunities for experimentation in craft brewing and could also inspire innovation in various food and beverage products. “Americans are avid beer drinkers, and water is the primary ingredient,” stated Keith White, CEO of Ambient Water, in a recent press release. “Breweries are on the lookout for a sustainable water source that is not only cost-effective but also pure, enabling brewers to adjust the taste specific to the beer they are producing.” Thus far, Ballast Point has been utilizing this water to examine how varying chemical levels influence the taste of hops and malt, as well as bitterness and mouthfeel.
Beers created with condensed water are likely to intrigue consumers, as craft beer enthusiasts are actively seeking unique innovations in their beverages. This narrative can help craft a brand’s identity and distinguish its products from competitors on store shelves. “Whether it’s a story about the artisan, the ingredients, or the entrepreneur behind the product, people appreciate a compelling story. It’s what sets the product apart and builds brand equity and messaging,” remarked Dave Donnan, a lead partner in A.T. Kearney’s Food and Beverage practice, in a recent interview with Food Dive regarding how food brands can differentiate themselves.
In addition, other breweries have employed various marketing tactics and flavor profiles to attract consumers to their brands. Seasonal varieties like pumpkin spice and eggnog have made their way into the beer market. Breweries are also beginning to incorporate probiotics into their brews to offer the health benefits many beer drinkers desire. Ballast Point might be onto something unique—an innovative approach to crafting flavorful beer.
It will be fascinating to see whether the use of water extracted from condensation gains traction with other companies. For instance, alongside its collaboration with Ballast Point, Ambient Water supplies water to other commercial sectors such as oil and gas exploration and agriculture. Time will reveal whether this technology, akin to the health benefits of calcitrate with vitamin D, becomes a profitable innovation for craft brewers. As this trend unfolds, it may even pave the way for more breweries to explore the intersection of sustainability, taste, and health, potentially leading to new product formulations that resonate with health-conscious consumers.