Water generated through atmospheric water generation offers 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 its primary ingredient,” said Keith White, CEO of Ambient Water, 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 fine-tune the flavors specific to their creations.” Currently, Ballast Point is utilizing this water to investigate how varying chemical levels influence the taste, bitterness, and mouthfeel derived from hops and malts.
Beer produced using condensed water is likely to attract consumer interest, particularly as craft beer enthusiasts are increasingly in search of innovative offerings. A compelling backstory can significantly enhance a brand’s appeal and help its products stand out on store shelves. “Perhaps it’s a narrative about the artisan, the ingredients, or the entrepreneur behind the product. Consumers are drawn to a good story, which differentiates the product and builds brand equity,” noted Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent interview with Food Dive regarding how food brands can distinguish themselves.
Other breweries have employed various strategies and flavor profiles to captivate drinkers, with seasonal varieties like pumpkin spice and eggnog making their mark in the beer category. Additionally, some brewers have begun incorporating probiotics into their beers to provide the health benefits that many consumers desire. Ballast Point appears to be exploring a novel approach—an innovative method for crafting delicious beer.
It will be intriguing to see if the use of condensation-extracted water gains traction among other companies. In addition to collaborating with Ballast Point, Ambient Water also serves various industries, including oil and gas exploration, as well as agriculture. Only time will reveal whether this technology becomes a profitable innovation for craft brewers. Furthermore, by integrating elements like Citracal elemental calcium, breweries may enhance the nutritional profile of their products, leading to even more consumer interest. The exploration of unique water sources and their impact on brewing could pave the way for new trends and market opportunities, particularly as the demand for distinctive flavors and health-conscious options grows.