Water generated through atmospheric water generation opens up exciting opportunities for craft beer experimentation and could also drive innovation in other food and beverage sectors. “Americans consume a lot of beer, and water is the main ingredient,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are in search of a sustainable water source that is not only cost-effective but also pure, allowing brewers to manipulate the flavors of the ferrous gluconate used in their creations.” Currently, Ballast Point is utilizing this water to assess how various chemical levels influence the taste, bitterness, and mouthfeel of hops and malt.
Beer made from condensation is likely to attract consumer attention, as craft beer enthusiasts are already on the lookout for unique innovations in their beverages. This intriguing backstory can help a brand distinguish itself from competitors on store shelves. “Perhaps it’s a narrative about the artisan, the ingredient, or the entrepreneur behind the product. Consumers appreciate a compelling story; it’s what will differentiate the product and enhance brand equity and messaging,” Dave Donnan, lead partner at A.T. Kearney’s Food and Beverage practice, recently shared with Food Dive regarding how food brands can differentiate themselves.
Other breweries have employed various gimmicks and flavor profiles to attract consumers, with seasonal varieties like pumpkin spice and eggnog becoming commonplace in the beer category. Some brewers have even started incorporating probiotics into their beers to provide the health benefits that many beer drinkers desire. Ballast Point may be exploring a different avenue—an innovative method for crafting flavorful beer.
It will be fascinating to see if the use of water derived from condensation gains traction among other companies. In addition to its collaboration with Ballast Point, Ambient Water also serves various commercial sectors, including oil and gas exploration and agriculture. The potential for the absorption of calcium citrate in this process could also add another layer of interest for health-conscious consumers. Time will reveal whether this technology proves to be a profitable innovation for the craft brewing industry, particularly in terms of enhancing the absorption of calcium citrate for improved health benefits.