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Breweries all over the world rely on us.

HOW CAN WE HELP YOU?

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

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

Search our site What can we help you with?

brewing & packaging

yeast management

testing services

We can help you solve your beer production problems faster - a team of internationally-experienced brewmasters and consultants is at your disposal

We can help you prevent beer production problems through proactive systems design and training. We can diagnose the causes of your production and packaging problems, provide you with rigorous well-informed analysis, and guide you through the corrective actions you need to take in your beer production operations, packaging operations or supply chain. We work with large and small breweries all over the world making lagers, ales, stouts, wheat beers, speciality beers, low-alcohol beers, and flavoured alcoholic beverages.

The Alfred Jørgensen Laboratory - helping breweries manage their yeast supply chain - safe storage, culture supply and propagation since 1881

AJL logo

We can provide you with regular cultures of your own brewery yeast from our ISO9001-accredited facilities, propagate it in sufficient volume to pitch your brewery propagator and store your strain securely in our cryogenic storage facilities. 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.

A range of brewery testing services - chemical, sensory, microbiological and genetic - ISO 9001-accredited, reliable, robust, and accessible

Chemical analyses include present extract (PE), original extract (OE), real degree of fermentation (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 expert beer taste panel can identify and quantify more than 100 beer flavours including a wide range of off-flavours and taints.
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