The commitment to research at Carlsberg began with the Carlsberg Laboratory, established by JC Jacobsen in 1875 to develop a complete scientific understanding of the malting, brewing and fermentation processes.  It has achieved significant developments in these and wider scientific fields for more than 130 years.  

The Carlsberg Laboratory studied the chemical, biochemical, physiological and genetic characteristics of the various grain species and yeasts used and how these reacted during the brewing process. JC Jacobsen insisted that any findings should be given freely to the whole brewing industry.

Ground breaking discoveries

Some truly ground breaking discoveries have been made at the Carlsberg Laboratory, these include:

Louis Pasteur and Carlsberg Cure the ‘Beer Disease’
The large scale production of lager beer was only made possible by the work of Louis Pasteur and Dr Emil Hansen from the Carlsberg Laboratory in the 1880s.
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Sørensen Invents the pH Scale
The standard measurement for determining whether a solution is acid or alkali was developed in the Carlsberg Laboratory.
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The Kjeldahl Method
The technique for analysing nitrogen and protein developed by Kjeldahl at the Carlsberg Laboratory in 1883 is still the universally accepted method today.
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The Father of Yeast Genetics
One of the pioneers of genetic engineering and biotechnology conducted his research at the Carlsberg Laboratory.
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The Carlsberg Laboratory in Copenhagen, with bronze statue of founder JC Jacobsen in front.