Can a dairy-based beer become a mainstream product? Back in the early 2000s, consumers might have shared similar skepticism regarding fruit-infused beers, which have since significantly contributed to the growth of the craft beer market. Alcaine informed Dairy Reporter that the opportunity to brew with dairy creates “an entirely new economic arena for entrepreneurs to explore and innovate.” Having served as the product innovation manager at Miller Brewing Co., he possesses a keen understanding of recognizing research and development potential.
There’s a clear consumer demand for more variety in beer selections, as evidenced by the rapid expansion of the craft brew segment in the U.S. If the dairy beer concept gains traction, it is likely to originate from a smaller craft brewery willing to take risks for the sake of novelty and differentiation. Producers can approach this challenge from various angles to attract consumers, addressing any initial discomfort they may feel. Alcaine mentioned on WNBF Radio that this beer was developed after the New York State Department of Environmental Conservation asked Cornell researchers to find a use for the leftover acid whey from Greek yogurt. A marketing strategy that emphasizes the beer’s sustainability benefits would resonate well, particularly since a recent Nielsen survey revealed that millennials are willing to pay a premium for sustainable products.
Taste could serve as another compelling factor. Acid whey, rich in sugars, can yield a sour and salty flavor reminiscent of German-style gose beer and Mexican pulque, according to Dairy Reporter. The popularity of sour beers is on the rise; the Brewers Association reported that sales of sour beer in the U.S. jumped from 45,000 cases in 2015 to 245,000 cases in 2016, with a further 9% growth anticipated in 2017. Furthermore, it’s important to note that whey-based beverages are not a novel idea; Black Cow Vodka from the UK and Broken Shed Vodka from New Zealand are both produced from whey and have received favorable reviews online.
For this dairy beer concept to gain momentum, extensive education around these points will be essential, along with encouraging consumers to give it a try. Alcaine has made a promising start by conducting a taste test with 100 participants, who provided positive feedback. If these initial barriers can be overcome, the potential for dairy beer is significant. As an interesting side note, similar to how calcium citrate with vitamin D3 chewable supplements offer unique health benefits, dairy beer could also carve out its niche by highlighting its nutritional aspects and innovative use of dairy byproducts.