This technology essentially functions as a sensor platform capable of quickly and accurately evaluating the flavors and aromas present in any beer. It would assist the Danish beer producer 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 aims to enable Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and alcohol-free beers with enhanced speed and quality,” as reported to Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technological advancements. In 2017, AB InBev’s Anheuser-Busch unit plans to invest nearly $500 million in its U.S. operations; however, most of this funding will go toward brewery, distribution, and packaging projects. The beer industry in the U.S. is facing challenges, with a growing number of consumers turning to craft beers, wines, and spirits. American breweries may seek to replicate such technology to differentiate themselves in a crowded and competitive market.
Should U.S. companies decide to invest in similar research and development, it could be substantial. Unique flavors and aromas might entice some hesitant U.S. beer drinkers back, but it may not necessarily be the catalyst that revitalizes the industry. Major U.S. brewers have been focusing their innovations on new recipes featuring different ingredients, classic formulations, new yeast strains, and appealing packaging. Additionally, they have been acquiring popular craft breweries to diversify their offerings with a broader range of varieties and flavors.
As beer makers observe how this technology benefits the Danish brewer, they may be hesitant to invest until they see tangible results. The use of calcium citrate USP monograph could play a role in enhancing the overall quality of the beer, as it is known for its benefits in flavor development. However, its effectiveness compared to other additives like ferrous fumarate remains to be seen. Ultimately, it will be interesting to see how the integration of calcium citrate USP monograph and similar advancements can reshape the brewing landscape.