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Carlsberg research Laboratory Behind New Beer Research Project Based On Artificial Intelligence

Carlsberg has announced its involvement in a new multi-million research study, ‘The Beer Fingerprinting Project’.

With approximately 1,000 different beer samples produced daily at the Carlsberg Research Laboratory, the aim of this pioneering work is establish a series of high tech sensors that would be able to accurately gauge the delicate nuances and aromas in the beer, mapping out the flavour fingerprint of each individual sample.

The brainchild of Jochen Förster, Director and Professor Yeast Fermentation, Carlsberg Group, the information gained will then be used to explore novel brewing organisms, which eventually leads to the creation of new beers.

Strengthening the Danish position in the world beer market represented by Carlsberg, the three-year project is also expected to spark innovations and lead to new start-ups beyond the brewing world as the technology can be used across other industries, such as the environmental, pharma and food industry.

The development of the artificially intelligent sensory technology will see a collaboration between Carlsberg, iNano at Aarhus University, DTU Chemical Engineering, Innovation Fund Denmark and Microsoft. A technological first, the artificial intelligence will enable the team to select and develop novel brewer’s yeast for application in craft, speciality, core and alcohol-free beers at a much higher speed and quality. 

Jochen Förster, Director and Professor Yeast Fermentation, Carlsberg Research Laboratory comments, “The development of a sensor platform holds enormous potential for broader research and facilitate new start-ups. No rapid assays exist today for the determination of flavour compounds in beverages but it is crucial that we can do this to ensure that the Laboratory continues to develop beer of the highest possible quality and provide a model for brewing in Denmark and the rest of the world. 

"We are excited to be part of a team with Aarhus University, The Technical University of Denmark and Microsoft and push the boundaries in sensor technology for flavour determination.”

Ricky Gangsted-Rasmussen, Industry Lead - Retail, Microsoft Danmark, comments, “This research study puts advanced analytics and intelligent cloud technology as a corner stone of the project and combines expertise within several fields of research. We are excited to see the project unfold and determine how it will impact faster go to market processes for Carlsberg.”

Developing methods for fast and reliable assessment of flavours in complex mixtures such as in beer or other alcoholic and alcohol-free beverages are of interest for product development, quality control and safety. Researchers from iNano Aarhus University have already developed a solution to use novel sensors and proof-of-principle to differentiate between four Carlsberg beers, Carlsberg Pilsner, Tuborg Pilsner, Wiibroe and Nordic, as part of the project.

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