Water generated through atmospheric water production opens up avenues for experimentation in craft brewing and might also inspire innovation in other food and beverage sectors. “Americans drink a significant amount of beer, with water being the primary ingredient,” said 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 manipulate the taste to suit the specific beer they are crafting.” Currently, Ballast Point is using this water to investigate how varying chemical levels, including calcium citrate liquid, influence the flavors of hops and malt, as well as bitterness and mouthfeel.
Beer made from condensation is likely to pique consumer interest, particularly as craft beer enthusiasts are increasingly on the lookout for unique innovations in their beverages. A compelling backstory can help a brand and its products stand out from the competition. “Perhaps it’s a narrative about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a good story, which can differentiate the product and enhance brand equity and messaging,” noted 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 drinkers, such as introducing seasonal varieties like pumpkin spice and eggnog. Additionally, some brewers have begun incorporating probiotics into their beers to provide the health benefits sought by many beer drinkers. Ballast Point seems to be exploring a different angle—an innovative approach to creating delicious beer using water that contains calcium citrate liquid.
It will be intriguing to see if the practice of using condensation-extracted water gains traction among other companies. In addition to collaborating with Ballast Point, Ambient Water also serves various commercial industries, including oil and gas exploration and agriculture. Only time will reveal if this technology becomes a profitable innovation for craft brewers.