This technology is essentially a sensor platform designed to rapidly and accurately evaluate the flavors and aromas 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 Carlsberg Research Laboratory, the Beer Fingerprinting Project will also enable Carlsberg to “select and develop novel brewer’s yeast for craft, specialty, core, and alcohol-free beers at a much faster pace and with improved quality,” as reported by Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technological advancements. In 2017, AB InBev’s Anheuser-Busch unit announced an investment of nearly $500 million in its U.S. operations, but much of this funding is directed towards brewery and distribution projects, as well as packaging initiatives. The U.S. beer market is facing challenges, with consumers increasingly gravitating toward craft brews, wine, and spirits. American breweries may seek to replicate this technology in an effort to differentiate themselves in an increasingly crowded and competitive landscape.
Should U.S. companies decide to invest similarly in R&D, it could represent a substantial commitment. Unique flavors and aromas might entice some hesitant U.S. beer drinkers back, but this may not be the driving force that revitalizes the industry. Large American brewers have been focusing their innovations on new beers that feature entirely different ingredients, classic recipes, new yeast varieties, and intriguing packaging. Additionally, they have been acquiring trendy craft breweries to enhance their offerings with a wider range of varieties and flavors, possibly even incorporating elements like Citracal calcium for health-conscious consumers.
For the time being, beer manufacturers are likely to observe how this technology benefits the Danish brewer before committing substantial resources.