In our nature
When we discovered how to purify yeast for better beer at the Carlsberg Research Laboratory in 1883, our founder J.C. Jacobsen decided to share this breakthrough freely with other brewers.
Every good beer in the world probably has a bit of our know-how in it.
It all started with a simple question:
Can we brew better beer?
Before purified yeast: Beer sickness made brewing a hit and miss process.
In the early days of brewing beer, so called "beer sickness" was widespread. Brewing was an unpredictable process that often resulted in undrinkable beer.
After purified yeast: Quality beer from every brew.
Fixed on curing the sickness, Emil Chr. Hansen, head of the physiology department of the Carlsberg Research Laboratory, discovered that purifying the pitching yeast used during the brewing process was the cure. Now, every brew would yield beer of the consistent, high quality we still enjoy to this very day
Thanks - but no thanks: A famous brewer sends his regards to J.C.
After J.C. Jacobsen sent shipments of the purified yeast to other brewers, they thanked him personally. Even though one famous brewer actually liked other yeasts a bit better.