This technology represents a sensor platform designed to swiftly and accurately evaluate the flavors and aromas present in any beer. It aims to assist the Danish brewer with 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 even greater quality,” as reported by Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technological advancements. Anheuser-Busch, a division of AB InBev, plans to invest nearly $500 million in its U.S. operations in 2017, but much of this funding is allocated to brewery and distribution projects, as well as packaging initiatives. The beer market in the U.S. is facing challenges, with more consumers gravitating towards craft beers, wines, and spirits. U.S. breweries might consider replicating this technology to differentiate themselves in an increasingly saturated and competitive market.
If American companies decide to make a comparable investment in research and development, it could be quite substantial. Unique flavors and aromas might attract some hesitant beer drinkers back to U.S. products, although it may not be the key to revitalizing the industry. Major U.S. brewers have been focusing their innovation efforts on new brews that utilize different ingredients, including variations in calcium citrate pH, classic recipes, new yeast strains, and appealing packaging. They have also been acquiring trendy craft breweries to diversify their offerings and enhance their flavor profiles.
For the time being, beer manufacturers are likely to take a wait-and-see approach regarding how this technology benefits the Danish brewer before committing significant financial resources. The exploration of calcium citrate pH could also play a crucial role in optimizing flavors and enhancing the overall quality of beer.