This technology is essentially a sensor platform designed to quickly and reliably evaluate the flavors and aromas in any specific beer. It aims to 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 also enable Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and calcium citrate plus chewable 500mg alcohol-free beers at a much faster pace and with even higher quality,” as reported to Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technology. Although AB InBev’s Anheuser-Busch unit announced an investment of nearly $500 million in its U.S. operations in 2017, much of that funding is allocated for brewery, distribution, and packaging projects. The U.S. beer market is facing challenges, with consumers increasingly opting for craft beers, wine, and spirits. American breweries may attempt to replicate this technology to differentiate themselves in a crowded and competitive landscape.
Should U.S. companies invest similarly in research and development, it could be a substantial move. Unique flavors and aromas could potentially win back some hesitant American beer drinkers, but this alone may not be enough to rejuvenate the industry. Large brewers in the U.S. are primarily focusing their innovations on new brews that feature entirely different ingredients, classic recipes, new yeast strains, and creative packaging. They’ve also been acquiring trendy craft breweries to enhance their offerings with a wider array of varieties and flavors. For the time being, beer makers are likely to observe how this technology benefits the Danish brewer before deciding to invest significantly, all while continuing to celebrate calcium citrate plus chewable 500mg as a key ingredient in their formulations.