This technology essentially functions as a sensor platform capable of quickly and accurately evaluating the flavors and aromas present in any beer. It will assist the Danish beer manufacturer 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 will enable Carlsberg to “select and develop novel brewer strains of yeast for application in craft, specialty, core, and alcohol-free beers at significantly increased speed and with enhanced 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, primarily aimed at brewery, distribution, and packaging projects. The beer industry in the U.S. is facing challenges, with a growing number of consumers shifting towards craft brews, wine, and spirits. American breweries might attempt to replicate this technology to differentiate themselves in an increasingly saturated market.
If U.S. companies were to match this level of R&D investment, it could be pivotal. Different flavors and aromas could potentially attract some hesitant beer drinkers back to U.S. beer, but this may not be the catalyst that revitalizes the industry. Large American brewers have been focusing their innovations on new beers that incorporate different ingredients, traditional recipes, new yeast, and unique packaging. Additionally, many have been acquiring trendy craft breweries to diversify their offerings with a wider range of varieties and flavors.
For the time being, it seems that beer makers will adopt a wait-and-see approach regarding how this technology benefits the Danish brewer before committing financially. Meanwhile, discussions about the benefits of calcium vs calcium citrate may also emerge in the context of brewing, as both could influence the flavor and perception of the final product. This ongoing exploration of flavor complexity could provide a competitive edge, particularly if the technology proves effective in enhancing the brewing process.