Belgian Brewing Conference – Chair J. De Clerck XV

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After the Belgian Beer Weekend the Cara Technology team attended the Belgian Brewing Conference in Leuven, Belgium. The week long conference was hosted at the KU Leuven campus in the city. The Belgian Brewing Conference – Chair J. De Clerck was… Read more

SABECO visit Cara Technology






This week SABECO visited our offices and laboratories in Leatherhead. SABECO are the largest brewing company in Vietnam. They operate around 26 breweries, their products are produced under license in a further 6. So far, their staff have attended four ‘open’… Read more

Theory and Practice of Brewery Hygiene Management training at Efes, Russia






This month, Cara delivered training at for Efes on the theory and practice of brewery hygiene management. Cara Technology has experience of this area, having carried out similar work for other brewing companies, and has offered to assist in this project. A… Read more

New markets targeted by Cara Technology






After more than 15 years successfully supplying products and services to the world’s brewing companies, Cara Technology plans to develop materials which are suitable for use in other industries. The company plans to develop a range of reference flavour standards… Read more

The importance of yeast supply in multi-site brewery operations

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A reliable supply of yeast for fermentation is a prerequisite for brewery operations. But what’s involved in making sure that your brewery’s yeast supply can be counted on? Supply of brewing yeast cultures to breweries within a multi-site brewery group… Read more

An A – Z of beer flavour – Acetaldehyde

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Acetaldehyde is an important beer flavour character. In this article we outline why it is important, how it is formed, and what has to be done in the brewery to control it.






Zinc supplementation of wheat beer fermentations






Zinc salts are often added to commercial lager, ale and stout fermentations – either as solutions of food-grade zinc salts or as a component of a formulated ‘yeast food’. The technique has a long history of safe use being carried… Read more

No slippery slopes please – we’ve got beer to make!

Yeast slope cultures






The agar slope remains the mainstay of routine yeast supply in industry. Whether a brewery, biotechnology company, or yeast manufacturing operation, agar slopes of ultra-pure yeast, prepared from cryogenically-frozen stocks, are a critical link in the yeast supply chain. But regardless… Read more