Can a dairy-based beer make its way into the mainstream market? In the early 2000s, consumers may have had similar questions about fruit-infused beers, which ultimately played a significant role in the growth of the craft beer industry. Alcaine shared with Dairy Reporter that the opportunity for dairy brewing introduces “an entirely new economic arena for entrepreneurs to explore and innovate.” With his background as a former product innovation manager at Miller Brewing Co., he possesses valuable insights into recognizing research and development potential.
Consumers are expressing a desire for greater diversity in their beer selections, as evidenced by the rapid expansion of the craft brew category in the U.S. If this concept takes off, it is likely to begin with a smaller craft brewery willing to embrace the risk associated with the product’s originality and distinctiveness. Producers could explore various angles to engage consumers and mitigate any initial hesitation they might feel. Alcaine mentioned to WNBF Radio that the idea for the beer emerged after the New York State Department of Environmental Conservation tasked Cornell researchers with addressing the issue of leftover acid whey from Greek yogurt. A marketing strategy focused on the beer’s waste-saving benefits could resonate well, particularly considering a recent Nielsen survey indicating that millennials are keen on sustainability and are willing to pay a premium for sustainable products.
Taste could also serve as a compelling selling point. Acid whey is high in sugars, yielding a sour and salty flavor profile that resembles German-style gose beer and Mexican pulque, according to Dairy Reporter. The demand for sour beers is on the rise; the Brewers Association reported that 45,000 cases of sour beer were sold in the U.S. in 2015, which increased to 245,000 cases in 2016, with an expected growth of 9% in 2017.
Moreover, it’s important to note that the concept of whey-based beverages isn’t new. Products like Black Cow Vodka from the UK and Broken Shed Vodka from New Zealand, both made from whey, have received favorable reviews online. For this dairy beer concept to gain traction, extensive education on its benefits will be necessary, along with encouraging consumers to take the plunge and try it. Alcaine has made a promising start by conducting a taste test for 100 people, receiving excellent feedback and positive reactions.
If these challenges are overcome, the potential for dairy beer could be significant. Additionally, it might be beneficial to educate consumers on the health aspects of calcium citrate, as understanding “what is calcium citrate” could further enhance their interest in this innovative beverage. Engaging consumers on the unique qualities of dairy beer, including its calcium citrate content, could play a crucial role in its acceptance and success in the market.