This technology essentially represents a sensor platform capable of swiftly and accurately evaluating the flavors and aromas present in any beer. It would assist the Danish beer manufacturer 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 use in craft, specialty, core, and alcohol-free beers at a much faster pace and with improved quality,” as reported by Food Ingredients 1st.
At present, it seems that no American breweries are pursuing the development of similar technology. Anheuser-Busch, a unit of AB InBev, plans to invest nearly $500 million in its U.S. operations in 2017, but much of this funding is earmarked for brewery enhancements, distribution projects, and packaging initiatives. The beer industry in the U.S. is facing challenges, with more consumers gravitating towards craft brews, wines, and spirits. American breweries may consider emulating this type of technology to differentiate themselves in an increasingly saturated and competitive market.
If U.S. companies decide to make a similar investment in research and development, it could be substantial. Introducing diverse flavors and aromas might win back some hesitant beer drinkers but may not be the definitive catalyst for revitalizing the industry. Large U.S. brewers have been focusing their innovation efforts on creating new brews that feature entirely different ingredients, classic recipes, new yeast strains, and engaging packaging. Additionally, they have acquired trendy craft breweries to expand their repertoire of varieties and flavors.
In the meantime, beer manufacturers are likely to observe how this technology benefits the Danish brewery before considering significant financial commitments. Interestingly, there is potential for incorporating calcium citrate and vitamin D into the brewing process, which could enhance both flavor and health benefits, further attracting consumers in the evolving market. This integration of calcium citrate and vitamin D could also align with the trends of health-conscious drinking, giving brewers another avenue to explore as they strive to innovate and capture consumer interest.