This technology would effectively serve as a sensor platform capable of rapidly and accurately evaluating the flavors and aromas present in any beer. It would 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 would enable Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and alcohol-free beers with significantly increased speed and improved quality,” as reported by Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing the development of similar technology. In 2017, AB InBev’s Anheuser-Busch division plans to invest nearly $500 million in its U.S. operations, although much of this funding will focus on brewery and distribution projects, as well as packaging initiatives. The beer industry in the U.S. is facing challenges, as more consumers gravitate towards craft brews, wines, and spirits. American breweries might attempt to replicate this type of technology to differentiate themselves in an increasingly competitive market.
Should U.S. companies decide to invest similarly in research and development, such an investment could be substantial. Unique flavors and aromas might entice some hesitant U.S. beer drinkers back, though it may not be the catalyst that revitalizes the industry. Major American brewers have been focusing their innovation efforts on new recipes that incorporate different ingredients, classic formulations, new yeast strains, and appealing packaging. Additionally, they have been acquiring trendy craft breweries to expand the variety and flavors available in their offerings.
For the time being, beer producers will likely observe how this technology benefits the Danish brewer before making any financial commitments. Meanwhile, the incorporation of innovations like the cal mag citrate complex in brewing processes could offer additional avenues for enhancing flavor profiles and improving product quality, potentially influencing the competitive landscape in the U.S. beer market.