The four Pillars
of our experiments
Over the years, the Carlsberg Research Laboratory has delivered ground-breaking research results and revolutionised modern brewing.
It was in the laboratory on Valby Hill that pure yeast was first cultured and the pH scale invented. More recently, researchers have developed the null-LOX barley sort, which gives beer greatly increased freshness and an improved, more stable head.
Yeast & Fermentation
New ingredients
Raw Materials
Science & Technology
click on the pillars
to learn more
It was in the laboratory on Valby Hill that pure yeast was first cultured and the pH scale invented. More recently, researchers have developed the null-LOX barley sort, which gives beer greatly increased freshness and an improved, more stable head.
click on the dots
to learn more
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The Science of Brewing
Beer is one of the world's oldest prepared beverages and early Mesopotamian and Sumerian writings contain references to beer brewing. The reason for this is that brewing a beer is in principle quite simple as it can be done without using sophisticated equipment.
However brewing the same beer at a consistent high quality day in and day out requires a very detailed knowledge about the entire brewing process, the impact of equipment being used and the interaction with the raw materials.
