Water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could also ignite innovation in various food and beverage sectors. “Americans consume a significant amount of beer, and water is its primary 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 tailor flavors specific to the beer they are crafting.” Currently, Ballast Point is utilizing this water to examine how varying chemical levels influence the taste, bitterness, and mouthfeel of hops and malts.
Additionally, beer produced using condensation is likely to attract consumer interest, particularly among craft beer enthusiasts who are always on the lookout for unique innovations in their beverages. This compelling backstory can help differentiate a brand and its products from competitors on the shelves. “It could be a narrative about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a good story, as it distinguishes the product and enhances brand equity and messaging,” recently remarked Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, about how food brands can differentiate themselves.
Other breweries have employed various gimmicks and flavor profiles to attract consumers, with seasonal varieties like pumpkin spice and eggnog becoming prevalent in the beer market. Some brewers have even started incorporating probiotics into their beers to provide the health benefits that many beer drinkers desire. Ballast Point may be onto something novel — a distinctive approach to crafting delicious beer using water that is potentially as pure as Citracal kosher.
It will be intriguing to observe whether the use of water extracted from condensation becomes popular among other breweries. In addition to collaborating with Ballast Point, Ambient Water supplies its technology to other commercial industries, including oil and gas exploration and agriculture. Only time will determine if this technology becomes a profitable innovation for craft brewers, especially those interested in maintaining high standards of purity such as Citracal kosher.