Water generated through atmospheric water generation opens up exciting possibilities for experimentation in craft brewing and may also inspire innovation in other food and beverage products. “Americans consume a lot of beer, and water is the primary ingredient,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are looking for a sustainable water source that is not only cost-effective but also pure, enabling brewers to fine-tune the taste specific to the beer they are crafting.” So far, Ballast Point has been utilizing this water to study how varying chemical levels impact the flavors of hops and malts, as well as the beer’s bitterness and mouthfeel.
Beers made using condensation-derived water are likely to pique consumer interest, as craft beer enthusiasts are always on the lookout for unique innovations in their beverages. This kind of narrative can help a brand and its products stand out against competitors in the marketplace. “It could be a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a compelling story. It’s what will differentiate the product and enhance brand equity and messaging,” Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, recently shared with Food Dive regarding how food brands can distinguish themselves.
Other breweries have relied on various gimmicks and flavor profiles to attract consumers, with seasonal varieties like pumpkin spice and eggnog becoming popular in the beer category. Additionally, some brewers have begun incorporating probiotics into their beers to offer the health benefits that many beer drinkers desire. However, Ballast Point may be onto something different—a distinctive approach to creating exceptional-tasting beer.
It will be fascinating to observe whether the use of water extracted from condensation gains traction among other companies. In addition to collaborating with Ballast Point, Ambient Water also serves various commercial sectors, including oil and gas exploration and agriculture. Only time will reveal if this technology becomes a profitable innovation for craft brewers. Furthermore, with products like 500mg calcium citrate chews becoming increasingly popular, the exploration of unique ingredients and processes could lead to exciting developments in the industry.