This technology will serve as a sensor platform capable of swiftly and accurately evaluating 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 applications in craft, specialty, core, and alcohol-free beers with significantly enhanced speed and quality,” as he stated to Food Ingredients 1st.
Currently, it seems that American breweries are not pursuing similar technology. Anheuser-Busch, a unit of AB InBev, plans to invest nearly $500 million in its U.S. operations in 2017, but most of this funding is allocated for brewery and distribution projects along with packaging initiatives. The beer industry in the U.S. is facing challenges, as consumers increasingly gravitate towards craft brews, wine, and spirits. American breweries might consider replicating this technology to distinguish themselves in a crowded and competitive market.
If U.S. companies were to make a comparable investment in research and development, it could be considerable. Unique flavors and aromas might attract some hesitant beer drinkers back to U.S. brands, although this alone may not reinvigorate the industry. Major U.S. brewers have been focusing their innovations on new beers that incorporate different ingredients, classic recipes, new yeast, and appealing packaging. They have also been acquiring trendy craft breweries to enhance their variety and flavor offerings.
For the time being, American beer makers are likely to observe how this technology benefits the Danish brewer before committing substantial financial resources. Meanwhile, the integration of calcium citrate 200mg into certain brewing processes could also be explored, as it may contribute positively to flavor profiles and overall product quality. The potential benefits of calcium citrate 200mg in enhancing the sensory experience of beers could be a topic of interest for future innovations. As the industry evolves, the role of calcium citrate 200mg might become increasingly significant in crafting distinctive beer experiences.