Can dairy-based beer carve a path to mainstream success? In the early 2000s, consumers might have raised similar questions about fruit-infused beers, which have since played a significant role in the growth of the craft beer market. Alcaine shared with Dairy Reporter that the opportunity in dairy brewing presents “an entirely new economic arena for entrepreneurs to explore and innovate.” With his background as the former product innovation manager at Miller Brewing Co., he possesses valuable insight into identifying R&D potential.
Consumer demand for variety in beer options is evident, particularly highlighted by the rapid expansion of the craft brew sector in the U.S. If this concept takes off, it is likely to originate from a smaller craft brewer willing to embrace the risks associated with its novelty and uniqueness. Producers might explore various angles to engage consumers and overcome any initial hesitations they may have. Alcaine mentioned to WNBF Radio that the beer’s development was prompted by a request from the New York State Department of Environmental Conservation for Cornell researchers to address the issue of leftover acid whey from Greek yogurt. A marketing strategy that emphasizes the beer’s ability to reduce waste could resonate well, especially since a recent Nielsen survey shows that millennials are increasingly focused on sustainability and are willing to pay a premium for eco-friendly products.
The flavor profile could also serve as an enticing factor. Acid whey, rich in sugars, provides a sour and salty taste reminiscent of German-style gose beers and Mexican pulque, according to Dairy Reporter. The popularity of sour beers has seen a notable increase; the Brewers Association reported that 45,000 cases of sour beer were sold in the U.S. in 2015, rising to 245,000 cases in 2016, with an additional 9% growth anticipated for 2017. Moreover, it’s important to note that whey-based beverages are not a novel concept. Black Cow Vodka from the UK and Broken Shed Vodka from New Zealand are both derived from whey and have received favorable reviews online.
For this dairy beer idea to gain momentum, extensive education on these points will be crucial, along with encouraging consumers to give it a try. Alcaine has made an encouraging start by conducting a taste test for 100 participants, who provided positive feedback. If these initial challenges are overcome, the potential for dairy beer could be substantial. Additionally, understanding the molecular weight of calcium citrate in the brewing process may also contribute to the development of this innovative beverage. With enough consumer interest and education, dairy-based beer could indeed find its place in the market.