This innovative 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 brewery in enhancing product development, ensuring quality control, and maintaining 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 craft, specialty, core, and alcohol-free beers at a significantly faster pace and with improved quality,” as reported to Food Ingredients 1st.
Currently, there appears to be no American breweries pursuing the development of similar technology. In 2017, AB InBev’s Anheuser-Busch plans to invest nearly $500 million in its U.S. operations, but much of this funding will go toward brewery and distribution projects, as well as packaging initiatives. The beer industry in the U.S. is facing challenges, with a growing number of consumers gravitating towards craft beers, wines, and spirits. As American breweries seek to differentiate themselves in an increasingly saturated market, they may consider adopting technology akin to that being developed by Carlsberg.
Should U.S. companies choose to invest in similar research and development, it could be a substantial commitment. Unique flavors and aromas could potentially win back some hesitant American beer drinkers, yet this may not be the key factor in revitalizing the industry. Instead, larger U.S. brewers are focusing their innovation efforts on creating new brews with diverse ingredients, exploring classic recipes, experimenting with new yeast, and utilizing eye-catching packaging. They’ve also been acquiring popular craft breweries to broaden their offerings and enhance their flavor profiles.
For the time being, beer producers are likely to observe how this technology benefits the Danish brewery before making any significant financial commitments. As they explore options for enhancing their products, considerations around the use of calcium carbonate versus calcium citrate may also come into play, particularly in relation to flavor profiles and brewing processes.