Less energy, better taste
The discovery has improved the taste of non-alcoholic beer and made brewing more sustainable.
More and more people choose to pour beer without alcohol in the glass. Most alcohol-free beer today are produced with alcohol to begin with and to be evaporated later in the process, requiring additional energy.
A yeast that doesn’t produce alcohol
However, this is no longer necessary after researchers at the Carlsberg Research Laboratory have developed a 0.0 % alcohol yeast. The yeast is made without GMO technology and is developed with traditional breeding methods. The yeast has the characteristic that it can ferment the beer without producing alcohol. And it is something of a discovery, which is good news for the taste of the beer, but in particular, because the energy used is reduced during brewing when you no longer have to evaporate the alcohol.
Research in yeast since 1876
Yeast has been one of the main objects of research at the Carlsberg Research Laboratory since its foundation in 1876. In 1883, Professor Carl Emil Hansen made the pioneering discovery of purifying yeast cells, which has impacted the quality and taste of beer worldwide. Today, some of the most popular yeast strains used in the brewing industry are direct results of research from the Carlsberg Research Laboratory.