Carlsberg Research Laboratory is set to make a multi-million-dollar investment in a research study to measure and sense different aromas and flavours in beer.

Called ‘The Beer Fingerprinting Project’, the study was based  on an idea by Carlsberg Research Laboratory yeast fermentation director and professor Jochen Förster.

The project will be conducted under a collaboration of Carlsberg Research Laboratory, Aarhus University, the Technical University of Denmark (DTU), and Microsoft.

Förster said that the development of an advanced sensor platform will significantly help broaden the company’s research capabilities and facilitate new start-ups.

Förster said: “We are excited to be part of a team with Aarhus University, the DTU, and Microsoft and push the boundaries in sensor technology for flavour determination.

“This will enable us to select and develop novel brewer’s yeast for application in craft, specialty, core and alcohol-free beers at much higher speed and even better quality.”

“This will enable us to select and develop novel brewer’s yeast for application in craft, specialty, core and alcohol-free beers at much higher speed and even better quality.”

DTU Chemical Engineering will share its expertise with reactor parallelisation and integration, in addition to data processing. Microsoft will provide advanced services and software within the area of artificial intelligence (AI).

Microsoft Danmark Retail industry lead Ricky Gangsted-Rasmussen said: “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.”

Innovation Fund Denmark is responsible for providing the financial investment.

The aim of the research is to validate and mature the technology and make it applicable for high throughput screening of new brewing organisms.