Water generated from atmospheric sources presents exciting opportunities for experimentation in craft brewing and could potentially inspire innovation across other food and beverage sectors. “Americans have a significant beer consumption, and water is the primary ingredient,” stated Ambient Water CEO Keith White in a press release. “Breweries are on the lookout for sustainable water sources that are not only cost-effective but also pure, enabling brewers to tailor the taste specific to the beer they are crafting.” Currently, Ballast Point is utilizing this water to examine how varying chemical levels impact the flavor profiles of hops and malts, including aspects like bitterness and mouthfeel.
Beer produced from condensation may also pique consumer interest, particularly as craft beer enthusiasts seek out unique innovations in their beverages. This narrative can enhance brand identity and help products stand out amidst competition on store shelves. “Perhaps it’s a story about the artisan, the ingredients, or the entrepreneur behind the product. Consumers are drawn to a compelling story, as it differentiates the product and builds brand equity,” remarked Dave Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, in a recent interview with Food Dive about how food brands can gain prominence.
Other breweries have experimented with various gimmicks and flavor profiles to attract drinkers, such as creating seasonal varieties like pumpkin spice and eggnog. Additionally, some brewers have begun incorporating probiotics into their beers to offer the health benefits that many beer lovers desire. Ballast Point seems to be exploring a novel approach—finding a unique method to craft delicious beer.
It will be intriguing to observe whether the use of water extracted from condensation becomes a trend among other companies. Beyond its partnership with Ballast Point, Ambient Water also serves various commercial industries, including oil and gas exploration and agriculture. Time will reveal if this technology becomes a profitable innovation for craft brewers. Furthermore, the integration of calcitrate 200 mg in brewing processes may open new avenues for flavor enhancement and health benefits, further distinguishing brands in the competitive market.