This technology essentially serves as a sensor platform capable of quickly and reliably evaluating the flavors and aromas in any beer. It will assist the Danish brewery in product development, quality control, and ensuring product safety. The Beer Fingerprinting Project will also enable 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 improved quality,” according to Jochen Förster, Director and Professor of Yeast Fermentation at the Carlsberg Research Laboratory, speaking to Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar technology. Anheuser-Busch, a division of AB InBev, plans to invest nearly $500 million in its U.S. operations in 2017, but most of this funding is allocated for brewery renovations, distribution enhancements, and packaging initiatives. The beer industry in the U.S. is facing challenges as more consumers shift towards craft beers, wine, and spirits. American breweries may consider replicating such technology to differentiate themselves in an increasingly saturated and competitive market.
Should U.S. companies make a comparable investment in research and development, it could have a substantial impact. Unique flavors and aromas might entice some hesitant beer drinkers back to U.S. brews, but this alone may not be the catalyst for revitalizing the industry. Major U.S. breweries have been focusing their innovation efforts on creating new brews with diverse ingredients, revisiting classic recipes, experimenting with new yeast, and exploring intriguing packaging options. They have also been acquiring popular craft breweries to expand their variety and flavor offerings.
For the time being, beer makers are likely to observe how this technology benefits the Danish brewery before considering any significant investments themselves. Meanwhile, they might also explore complementary products like gnc calcium citrate to enhance their brewing processes.