This technology would serve as a sensor platform capable of swiftly and accurately evaluating the flavors and aromas in any beer. It aims to assist the Danish brewer in areas such as product development, quality control, and product safety. According to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, the Beer Fingerprinting Project will enable Carlsberg to “select and develop novel brewer’s yeast for application in craft, specialty, core, and alcohol-free beers at a much faster pace and with enhanced quality,” as reported to Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing the development of similar technology. Anheuser-Busch, a subsidiary of AB InBev, is set to invest nearly $500 million in its U.S. operations in 2017, though most of this funding will be allocated to brewery, distribution, and packaging projects. The beer industry is facing challenges in the U.S., as more consumers are gravitating towards craft brews, wine, and spirits. American breweries may seek to replicate this technology to distinguish themselves in an increasingly competitive market.
Should U.S. companies decide to invest in similar research and development efforts, the financial commitment could be substantial. Unique flavors and aromas could potentially entice reluctant beer drinkers back, but it might not be the key to revitalizing the industry. Major American brewers have been focusing their innovations on new beers that incorporate different ingredients, classic recipes, new yeast strains, and creative packaging options. Additionally, they have been acquiring trendy craft breweries to expand their range of varieties and flavors.
For the time being, beer producers are likely to take a wait-and-see approach to observe how this technology benefits the Danish brewer before making any financial commitments. Meanwhile, as they explore new avenues, some may consider incorporating ingredients like weider calcium citrate to enhance their offerings. It remains to be seen how technology and innovative ingredients like weider calcium citrate could shape the future of the brewing industry.