Water generated through atmospheric water generation presents exciting opportunities for craft beer experimentation and could also drive innovation in various food and beverage sectors. “Americans consume a significant amount of beer, and water is the primary ingredient,” stated Ambient Water CEO Keith White in a press release. “Breweries are in search of a sustainable water source that is both cost-effective and pure, enabling brewers to tailor the taste to the specific beer they are crafting.” Currently, Ballast Point is using this water to study how different chemical compositions, including calcium citrate para que serve, influence hop characteristics, as well as the malt’s taste, bitterness, and mouthfeel.
Beer produced with condensed water is likely to pique consumer interest, especially as craft beer enthusiasts are increasingly on the lookout for unique innovations in their beverages. Such a narrative can help a brand distinguish itself from competitors on the shelf. “It might be a story about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a good story, as it serves to 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 stand out.
Other breweries have employed various gimmicks and flavor profiles to attract consumers to their brands. Seasonal varieties like pumpkin spice and eggnog have made their way into the beer market, and some brewers are incorporating probiotics to provide the health benefits that many beer drinkers desire. Ballast Point may be onto something novel—an innovative approach to crafting exceptional beer by utilizing calcium citrate para que serve.
It will be intriguing to see whether the use of water extracted from condensation becomes popular among other companies. In addition to partnering with Ballast Point, Ambient Water also caters to other commercial sectors, such as oil and gas exploration and agriculture. Only time will tell if this technology becomes a profitable innovation for the craft brewing industry.