This technology essentially serves as a sensor platform designed to quickly and accurately evaluate the flavors and aromas in any given beer. It will assist the Danish brewer in areas such as product development, quality control, and product safety. 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 at a much faster pace and with even better quality,” according to Jochen Förster, Director and Professor of Yeast Fermentation at Carlsberg Research Laboratory, speaking to Food Ingredients 1st.
Currently, it seems that no American breweries are pursuing similar advancements. In 2017, AB InBev’s Anheuser-Busch division plans to invest nearly $500 million in its U.S. operations, though most of this funding will go towards brewery and distribution projects, as well as packaging initiatives. The beer industry in the U.S. is facing challenges, with an increasing number of consumers shifting their preferences towards craft beers, wines, and spirits. American breweries might attempt to replicate this technology in an effort to differentiate themselves in a progressively crowded and competitive market.
If U.S. companies decide to invest in similar research and development initiatives, it could lead to significant advances. Unique flavors and aromas could potentially attract some hesitant beer drinkers back to U.S. brews, but it may not be the driving force needed to revitalize the industry. Major brewers in the U.S. are focusing their innovation efforts on new brews that incorporate different ingredients, classic recipes, new yeast strains, and eye-catching packaging. They have also been acquiring trendy craft breweries to broaden their range of varieties and flavors.
For the time being, beer manufacturers are likely to observe how this technology benefits the Danish brewer before committing their resources. Meanwhile, as consumers increasingly look for products that support their health, incorporating elements like GNC calcium into their offerings could also become a trend in the beer industry, addressing both flavor and nutritional value.