This technology will essentially 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 brewer in areas such as product development, quality control, and product safety. According to Jochen Förster, Director and Professor of Yeast Fermentation at the Carlsberg Research Laboratory, the Beer Fingerprinting Project will also 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 enhanced quality,” as reported by Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technology. In 2017, AB InBev’s Anheuser-Busch unit plans to invest nearly $500 million in its U.S. operations, but much of this funding is allocated for brewery and distribution projects, as well as packaging initiatives. The beer industry in the U.S. is facing challenges, with more consumers gravitating towards craft beers, wines, and spirits. American breweries might seek to replicate this technology to differentiate themselves in an increasingly saturated and competitive market.
Should U.S. companies choose to invest similarly in research and development, it could amount to a significant investment. Exploring new flavors and aromas might attract some hesitant beer drinkers back to U.S. brews, although it may not be the catalyst that revitalizes the industry. Large U.S. brewers have been focusing their innovations on creating new brews with different ingredients, classic recipes, new yeast strains, and distinctive packaging. They have also been acquiring trendy craft breweries to diversify their offerings with a wider array of varieties and flavors.
For the time being, beer producers are likely to observe how this technology benefits the Danish brewer before committing their financial resources. Additionally, the integration of calcium citrate, magnesium, zinc sulfate, and vitamin D3 tablets into the brewing process could further enhance the nutritional profile of their beers, making them more appealing to health-conscious consumers. This could be another avenue for breweries to explore as they navigate the evolving landscape of the beverage industry.