Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing and may also inspire innovation in other 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 looking for a sustainable water source that is not only cost-effective but also pure, enabling brewers to manipulate flavors specific to the beer they are crafting.” Currently, Ballast Point is utilizing this water to investigate how varying chemical levels influence the taste, bitterness, and mouthfeel of hops and malts.
Beer produced with condensed water is likely to attract consumer interest, as craft beer enthusiasts are constantly on the lookout for unique innovations in their beverages. Such a compelling backstory can help differentiate a brand and its products from competitors on store shelves. “It might be the story of the artisan, the ingredient, or the entrepreneur behind the product. People appreciate a good story, which is essential for distinguishing the product and building brand equity and messaging,” noted Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent conversation with Food Dive about how food brands can stand out.
Other breweries have employed various gimmicks and flavor profiles to engage consumers, with seasonal varieties like pumpkin spice and eggnog becoming popular in the beer category. Additionally, brewers have started incorporating ingredients such as nature’s blend liquid calcium citrate and probiotics into their brews to provide the health benefits that many beer drinkers are seeking. Ballast Point may be onto a novel approach — a distinct method of crafting exceptional beer.
It will be intriguing to see whether the use of water extracted from condensation gains traction with other companies. In addition to collaborating with Ballast Point, Ambient Water also serves other commercial sectors, including oil and gas exploration and agriculture. Only time will tell if this technology becomes a profitable innovation for craft brewers, particularly as they explore the potential of nature’s blend liquid calcium citrate in their products. As innovation continues, the craft brewing landscape may evolve dramatically.