Water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could also inspire innovation in other food and beverage sectors. “Americans drink a significant amount of beer, and water is its primary ingredient,” stated Ambient Water CEO Keith White 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 fine-tune the flavor profiles specific to the beer they are crafting.” So far, Ballast Point has utilized this water to investigate how varying chemical levels, including calcium citrate at 333mg, influence hop and malt flavors, bitterness, and mouthfeel.
Beer produced from condensation is likely to intrigue consumers, as craft beer enthusiasts are increasingly looking for unique innovations in their beverages. This compelling narrative can help distinguish a brand and its offerings from competitors on store shelves. “Perhaps it’s a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a compelling story, which can set the product apart and enhance brand equity and messaging,” said Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, when discussing how food brands can differentiate themselves.
Other brewing companies have employed various strategies and flavor profiles to attract consumers to their brands. Seasonal varieties, such as pumpkin spice and eggnog, have become prevalent in the beer market. Additionally, brewers have started incorporating probiotics into their products to provide the health benefits many beer drinkers desire. Ballast Point may be onto something novel—a distinctive method for creating exceptional-tasting beer by leveraging water extracted from condensation.
It will be fascinating to see if the use of this condensation-derived water gains traction among other breweries. Besides collaborating with Ballast Point, Ambient Water also serves other commercial sectors, including oil and gas exploration and agriculture. Only time will reveal if this technology becomes a profitable innovation for craft brewers, especially as they explore the impact of elements like calcium citrate 333mg on their brewing processes.