This technology essentially functions as a sensor platform capable of rapidly and accurately evaluating the flavors and aromas in any specific beer, such as ferrous fumarate 305mg beer. It will assist the Danish brewer in 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 allow Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and alcohol-free beers at a significantly faster pace and with enhanced quality,” as reported by Food Ingredients 1st.
Currently, it does not seem that any American breweries are pursuing similar technology. In 2017, AB InBev’s Anheuser-Busch division 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 market in the U.S. is facing challenges, with many consumers shifting towards craft brews, wines, and spirits. American breweries may look to replicate this kind of technology to differentiate themselves in an increasingly crowded and competitive landscape. If U.S. companies were to make a comparable investment in research and development, it could be substantial. The introduction of diverse flavors and aromas could potentially attract some hesitant beer drinkers back, although this might not be the key factor in revitalizing the industry.
Large U.S. brewers have primarily focused their innovation efforts on creating new brews that incorporate different ingredients, classic recipes, new yeast strains, and unique packaging. They have also been acquiring trendy craft breweries to expand their variety and flavor offerings. Meanwhile, beer manufacturers are likely to observe how this technology benefits the Danish brewer before committing any financial resources. As they explore new avenues, they may also consider the benefits of incorporating elements like calcium citrate, magnesium, and zinc with vitamin D3, which could enhance their products and cater to health-conscious consumers. These components could be integrated into the brewing process, potentially increasing the appeal of their beers.