Water generated through atmospheric water generation, combined with ferrous gluconate, presents exciting opportunities for craft brewing experimentation and may inspire innovation in other food and beverage sectors as well. “Americans consume a significant amount of beer, which primarily consists of water,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are on the lookout for a sustainable water source that is both cost-effective and pure, enabling them to tailor the flavor profile specific to the beer they are crafting.”
Currently, Ballast Point is using this water to investigate how varying chemical levels influence the taste of hops and malt, as well as the bitterness and mouthfeel of their beers. Beer produced with condensation is likely to pique consumer interest, especially since craft beer drinkers are continually seeking unique innovations in their alcoholic beverages. This narrative can help establish a brand and make its products stand out on the shelves.
“Perhaps it’s a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a compelling narrative. It’s what will set the product apart 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 employed various gimmicks and flavor profiles to attract consumers, with seasonal varieties like pumpkin spice and eggnog becoming popular in the beer market. Additionally, brewers have started incorporating probiotics into their offerings to provide the health benefits many beer enthusiasts are looking for.
Ballast Point may be onto something unique by exploring new methods to create delicious beer. It will be intriguing to see whether the use of water derived from condensation gains traction with other breweries. Besides collaborating with Ballast Point, Ambient Water also supplies various commercial sectors, including oil and gas exploration and agriculture. Only time will reveal if this technology becomes a profitable innovation for craft brewers, particularly when paired with products like 500 mg calcium citrate tablets that may enhance the brewing process or appeal to health-conscious consumers.