This technology will essentially serve as a sensor platform capable of swiftly and accurately evaluating the flavors and aromas present in any beer. It will assist the Danish brewer in product development, quality control, and ensuring product safety. According to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, the Beer Fingerprinting Project will also enable Carlsberg to “select and develop novel brewer’s yeast for application in craft, specialty, core, and alcohol-free beers at much higher speeds and with even better quality,” as reported by Food Ingredients 1st.
Currently, there seems to be no American breweries pursuing similar technology. In 2017, AB InBev’s Anheuser-Busch unit plans to invest nearly $500 million in its U.S. operations, mainly focusing on brewery and distribution projects, as well as packaging initiatives. The beer industry in the U.S. is facing challenges, with a shift in consumer preferences toward craft brews, wines, and spirits. U.S. breweries might consider replicating this type of technology to distinguish themselves in an increasingly saturated and competitive market.
If American companies were to invest in a similar R&D initiative, it could be substantial. Unique flavors and aromas could attract some hesitant beer drinkers back to U.S. beers, but this may not be the driving force for revitalizing the industry. Major brewers in the U.S. have been focusing their innovation efforts on new brews with distinct ingredients, classic recipes, new yeast, and eye-catching packaging. They’ve also been acquiring trendy craft breweries to diversify their offerings with a wider array of varieties and flavors, including those rich in calcium citrate vitamins.
For the time being, beer producers are likely to observe how this technology benefits the Danish brewery before committing to similar investments. The potential incorporation of calcium citrate vitamins could also play a role in enhancing the appeal of their products.