This technology will essentially serve as a sensor platform capable of swiftly and accurately evaluating the flavors and aromas found in various beers. It will assist the Danish brewery 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 also enable Carlsberg to “select and develop novel brewer’s yeast for use in craft, specialty, core, and alcohol-free beers with much greater speed and superior quality,” as reported by 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 approximately $500 million in its U.S. operations, but a significant portion of this funding is directed toward brewery and distribution projects, as well as packaging initiatives. The beer market in the U.S. is facing challenges, as more consumers shift towards craft brews, wine, and spirits. American breweries may consider replicating this type of technology to distinguish themselves in an increasingly saturated and competitive landscape.
If U.S. companies decide to make a similar investment in research and development, it could prove substantial. Diverse flavors and aromas might attract some hesitant American beer drinkers back, but this might not be the key factor that revitalizes the industry. Large U.S. brewers have primarily focused their innovations on creating new beers with different ingredients, exploring classic recipes, experimenting with new yeast strains, and intriguing packaging. Additionally, they have been acquiring trendy craft breweries to expand their offerings of varieties and flavors.
For the time being, beer producers are likely to observe how this technology benefits the Danish brewery before making any financial commitments. Meanwhile, exploring options like calcium citrate without magnesium may also become a consideration for enhancing their products. As the industry evolves, the potential applications of technologies like calcium citrate without magnesium could be crucial in shaping the future of brewing.