29 July 2010   Home | CONTACT US | Bookmark and Share
  cara - innovation in brewing
consultancy & training yeast management testing services about us  

Breweries all over the world rely on us.

CAN WE HELP YOU?

We supply pure cultures of brewer's yeast, develop new beers and the processes to make them, solve beer production problems, carry out specialist brewery audits, and provide affordable, customized on-site technical training for breweries large and small.

For confidential advice call us today on
+44 1372 822218
or fill out our
enquiry form

Search What can we help you with?
... consultancy & training
... yeast management
... beer testing services

Cara Technology helps the World's Brewing Companies solve brewery process problems.

We can work with you to prevent beer production problems through proactive systems design and staff training. We can help you diagnose the causes of your beer production and beer packaging problems. We'll provide you with rigorous well-informed analysis, and guide you through the corrective actions you need to take in your supply chain, beer production operations, packaging operations or distribution chain. We work with both large and small breweries all over the world. Our expertise spans lager, ale, stout, wheat beer, speciality beers and flavoured alcoholic beverages.

 

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For 15 years Cara Technology has been helping breweries to manage their yeast supply.

We can provide you with regular quality-assured cultures of your own brewery yeast from our ISO9001-accredited facilities. We can propagate your yeast in sufficient volume to pitch your brewery propagator or small fermenter. We can store your strain securely in our cryogenic storage facilities in the UK and Denmark. We can test your yeast to check purity, integrity and performance. And we can find you a new yeast strain to produce a particular brand profile or better fit your equipment footprint. What makes the difference? We know our yeasts.

 

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We offer a range of yeast and beer testing services, including chemical, microbiological and sensory analyses.

Chemical analyses include OE, PE, RE, RDF, colour, pH, esters, higher alcohols, vicinal diketones, volatile sulphur compounds, anions and cations. Microbiological tests cover all beer spoilage organisms, including Lactobacillus, Pediococcus, Pectinatus, Megasphaera and both Saccharomyces and non-Saccharomyces wild yeasts. Our highly trained expert taste panel can identify a wide range of off-flavours and taints and carry out full descriptive profiling. And we can carry our visual profiling of colour, haze and turbidity.

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