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Home | News | Breweries | Carlsberg Lab teams up on beer senses

Carlsberg Lab teams up on beer senses

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Carlsberg Laboratory: plus Danish unis and Microsoft

Looks to AI to measure flavours and aromas

The Carlsberg Laboratory is spearheading a project drawing together Danish industry and academics to use artificial intelligence to measure and sense flavours and aromas in beer.

The research study, dubbed ‘The Beer Fingerprinting Project’, is the idea of Jochen Förster, director and professor of yeast fermentation at Carlsberg Research Laboratory in Copenhagen.

“No rapid assays exist today for the determination of flavour compounds in beverages,” said Förster. “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.”

Carlsberg is teaming up with Danish academia with iNano at Aarhus University, the chemical engineering department at Technical University of Denmark and Microsoft. Financial backing is being provided by Innovation Fund Denmark.

“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,” said Ricky Gangsted-Rasmussen, retail industry lead for Microsoft Denmark.

Förster anticipates that the team will push the boundaries in senor technology for flavour determination, allowing for the selection and development of novel brewer’s yeasts, at a much higher speed and better quality than currently possible.

Beyond strengthening Carlsberg’s competitive position, the project outcomes are also expected to lead to new start-ups as the technology can be used for other industries such as the food industry, pharmaceutical companies and environmental concerns.


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