Carlsberg Labs Father of Quality Lager
Always at the forefront of beer making, Carlsberg and their Research Laboratory have been busy rebrewing the world’s very first quality lager. Dating all the way back to 1833, Carlsberg managed to use 133 years old yeast which survived in a beer bottle in the brewery’s old cellars in Copenhagen.
The original pure yeast used in Carlsberg’s rebrew was developed at the Carlsberg Lab back in 1833 and is said to have revolutionised brewing at the time. It’s therefore often considered to be the father of most modern day lager beers.
Back in the day, brewing a tasty drop of amber was a complicated process which produced mixed results, with lots of beer batches being undrinkable thanks to the phenomenon called ‘beer sickness’. The Carlsberg Research Laboratory changed all this in 1833, however, with the ground-breaking pure yeast, which meant brewers could ensure quality beer every brew.
In fact, as beer sickness was so widespread at the time, Carlsberg even have away their precious yeast for free to other brewers. Aptly named ‘Saccharomyces Carlsbergensis’, without the yeast, “we wouldn’t have the type of beer that is now 90 percent of the world’s market”, says Britain’s leading Beer Historian Martyn Cornell.
After a year of research into one of the original 1833 bottles of beer, Carlsberg were able to extract living yeast cells from the bottle. To celebrate the 140th anniversary of the Carlsberg Research Laboratory, they’ve now rebrewed the world’s first quality lager in the most authentic manner, using the same yeast, recipe, ingredients and brewing techniques from 1883.
To find out how to taste the Carlsberg Rebrew, head over to the Carlsberg Website for details.