This technology will essentially act as a sensor platform capable of rapidly and reliably evaluating the flavors and aromas in any beer. It aims to assist the Danish brewer with product development, quality control, and product safety. 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 significantly faster pace and with even greater quality,” according to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, in an interview with Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technological advancements. In 2017, AB InBev’s Anheuser-Busch unit plans to invest nearly $500 million in its U.S. operations, but much of that funding is directed toward brewery enhancements, distribution projects, and packaging innovations. The beer market in the U.S. is facing challenges, as more consumers are gravitating toward craft brews, wine, and spirits. American breweries may seek to replicate this type of technology to differentiate themselves in an increasingly crowded and competitive landscape.
If U.S. companies were to make a comparable R&D investment, it could be substantial. Unique flavors and aromas could help win back some hesitant beer drinkers, but they might not be the driving force needed to revitalize the industry. Major U.S. brewers have been focusing their innovations on new brews that incorporate different ingredients, classic recipes, new yeast strains, and intriguing packaging. Additionally, some have been acquiring popular craft breweries to expand their portfolios with a wider variety of flavors.
For now, beer makers are likely to observe how this technology benefits the Danish brewery before committing significant financial resources. The integration of calcium citrate electrolyte into the brewing process could also be explored, as it may enhance flavor profiles or improve the brewing process. As the industry evolves, the potential for such innovations, including those that utilize calcium citrate electrolyte, could play a critical role in shaping the future of beer production.