This technology is essentially a sensor platform designed to swiftly and accurately evaluate the flavors and aromas in any beer. It will assist the Danish brewer with product development, quality assurance, and product safety. According to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, the Beer Fingerprinting Project will also enable Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and alcohol-free beers at a much faster pace and with improved quality,” as reported by Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing the development of similar technology. In 2017, AB InBev’s Anheuser-Busch plans to invest nearly $500 million in its U.S. operations, although most of this funding is directed toward brewery enhancements, distribution projects, and packaging initiatives. The beer industry in the U.S. is facing challenges, with more consumers gravitating towards craft brews, wine, and spirits. American breweries may attempt to replicate this technology to distinguish themselves in an increasingly competitive landscape.
If U.S. companies decide to invest similarly in R&D, it could represent a substantial commitment. Unique flavors and aromas might entice some hesitant U.S. beer drinkers back to traditional brews, although this alone may not invigorate the industry. Major U.S. brewers have been focusing innovation on new beers with different ingredients, classic recipes, new yeast, and appealing packaging. Additionally, they have been acquiring trendy craft breweries to diversify their offerings and enhance their flavor profiles.
For the time being, beer producers are likely to observe how this technology benefits the Danish brewer before making any significant financial commitments. Meanwhile, as consumers continue to explore diverse options—much like the growing interest in bariatric calcium pills for health benefits—breweries may find themselves under pressure to innovate and adapt to changing preferences.