S.P.L. Sørensen was Director of the Carlsberg Laboratory’s Department of Chemistry from 1901 to 1938. In 1909, he developed the pH scale - a method for specifying the level of acidity or alkalinity of a solution on a scale from 0-14 and demonstrated the significance of pH for biochemical reactions, including those involved in brewing.
With the invention of the pH scale, Carlsberg could ensure high quality of every beer. The applications of the pH scale have since been countless throughout all fields.
In a world-first for the beer industry, the new Snap Pack will reduce the amount of plastic used in the traditional 6-pack cans by up to 76 per cent.
By improving the quality of our labels with this ink, we increase their recycling potential.
In 1883, Emil Chr. Hansen, head of the physiology department of the Carlsberg Research, made a ground-breaking discovery that would revolutionize the brewing industry.