It studied the chemical, biochemical, physiological and genetic characteristics of the various grain species and yeasts used and how these reacted during the brewing process. He insisted that any findings should be given freely to the whole brewing industry.
Pioneering discoveries
Just one of the discoveries of the Carlsberg Laboratory – a method for creating pure cultures of yeast free from bacteria and wild yeast – revolutionised the brewing process all over the world. It was also the first to establish the concept of the pH measurement of acids and alkalis, which has been of immense and practical importance to science and industry.
Ownership of the Laboratory was returned to the Carlsberg Breweries in 1972. Today it forms part of the Carlsberg Research Center and has extended its scope into biotechnological production processes and biomedical sciences.
Find out more about the Carlsberg Research Center here...