Carlsberg, the renowned Danish brewery, has unveiled a groundbreaking crimson beer made from red barley. This innovative brew not only boasts potential health benefits but also offers a unique taste profile, according to the company's researchers.
Dr. Zoran Gojkovic, director of brewing science at Carlsberg Research Laboratory, explained that the red beer contains anthocyanins, compounds naturally occurring in red barley. These chemicals, also found in grape skins, are responsible for the red color in wine and have been associated with various health benefits. Studies suggest that anthocyanins may improve memory and reduce the risk of cancer, inflammation, and diabetes.
The new beer is part of Carlsberg's "crossover" series, which aims to combine the best qualities of beer and wine. With over 6,000 different types of anthocyanins known to exist, the possibilities for flavor combinations are vast. The red beer, in particular, has been described as "extremely tasty" by Dr. Gojkovic.
One of the most notable features of this innovative brew is its reduced bitterness and lower hop content. Dr. Gojkovic advocates for minimal hop usage, stating, "I very rarely use hops. I often say my beers are hopless – but not hopeless." This approach marks a departure from traditional brewing methods, which have relied heavily on hops since the Middle Ages to prevent spoilage.
The unique flavor profile of the red beer has caught the attention of sommeliers and renowned chefs. Dr. Gojkovic revealed that the beer is now featured on the menu of one of the world's top restaurants, competing with high-end wines in gastronomic pairings.
Carlsberg's innovations extend beyond this single product. The company has recently mapped the full genome of both male and female hops, a world-first achievement that could revolutionize beer production globally. Additionally, Carlsberg is addressing climate change concerns by developing more resilient barley varieties and exploring alternative ingredients like fonio, an African crop.
Birgitte Skadhauge, head of the Carlsberg Research Laboratory, highlighted the importance of their proprietary Find-It technology in these advancements. This non-GMO screening method allows for rapid identification of desirable genetic traits in plants, facilitating the development of new varieties with improved flavors, enzyme content, and brewing characteristics.
"You should eat colours, the more colours you eat the better for you. But in our case, we drink colours."
As Carlsberg continues to push the boundaries of brewing science, it's clear that the future of beer may be more colorful, healthier, and adaptable to our changing world. With beer being the third most consumed drink globally after tea and water, these innovations could have far-reaching impacts on both the industry and consumer preferences.