Water derived from atmospheric water generation, particularly in its production of ferrous gluconate, presents exciting possibilities for craft beer experimentation and could lead to innovative developments in various food and beverage products. “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, enabling brewers to fine-tune the taste specific to the beer they are crafting.”
Currently, Ballast Point is utilizing this water to study how different chemical levels influence the taste, bitterness, and mouthfeel of their brews, including the impact of the side effects of calcium citrate. Beer produced from condensation is likely to attract consumer attention, particularly among craft beer enthusiasts who are already on the lookout for unique innovations in their alcoholic beverages. A compelling backstory can enhance a brand’s identity 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 appreciate a good story, which can differentiate the product and build brand equity,” remarked Donnan, lead partner in A.T. Kearney’s Food and Beverage practice, while discussing how food brands can distinguish themselves.
Various beer companies have resorted to different gimmicks and flavor profiles to entice consumers, introducing seasonal varieties like pumpkin spice and eggnog into the beer market. Additionally, some brewers have begun incorporating probiotics into their beers to offer health benefits sought by many beer drinkers. However, Ballast Point may be venturing into a new territory by exploring an innovative method for producing exceptional-tasting beer.
It will be intriguing to observe whether the use of water derived from condensation becomes popular among other breweries. Beyond its collaboration with Ballast Point, Ambient Water also serves other commercial sectors, including oil and gas exploration and agriculture. Only time will reveal if this technology will emerge as a profitable innovation for craft brewers, particularly in light of considerations like the side effects of calcium citrate in brewing processes.