This advance comes through selective breeding, not genetic modification.
Trials of a new barley variety at our Northampton brewery in the UK in 2022 demonstrated a reduction in energy use of up to 25% during wort boiling in the brewing process – with the level of savings achieved depending on the different energy systems in place at our breweries. Malting began on the first crop in 2022, and we will be rolling out this novel type of malting barley in Scandinavia, followed by other markets in Western Europe. We also want to make the new variety available to other brewers to extend its environmental benefits.
Climate change and increased population growth are challenging sustainable food production. Carlsberg Research Laboratory will together with several partners develop climate-tolerant plants with higher yields and better nutritional value.
At Carlsberg, we're always looking for better and more interesting, unique natural aromas for our beers. Therefore, we have a project team at our Carlsberg Research Laboratory in Copenhagen that focuses on hops – to ultimately breed unique hops exclusive for Carlsberg and suitable for local production.
The Carlsberg Research Lab has developed a new variety of barley that reduces the amount of energy and synthetic inputs needed for the malting and brewing processes by achieving the desired flavour with less kilning, evaporation and filtration.