The Cara Technology and Alfred Jørgensen Laboratory teams are experienced in many brewery environments.

They've worked for brewing companies all over the world on many of the world's most admired beer brands. Our skills and knowledge cover the entire brewing process from raw materials to packaging and beyond.

Our skills and knowledge base include raw materials, brewhouse technology, yeast and fermentation, maturation and conditioning, beer filtration, aseptic packaging technology, brewing microbiology, beer analysis, and sensory science. Between them, our 30 staff have more than 35 University degrees, including 26 Honours degrees, 8 Masters degrees, and 4 PhDs.

They speak a range of languages, including English, Scottish, French, Portuguese, Spanish, Lithuanian, Danish, Norwegian, Swedish and a little bit of Russian.

Accessibility is important for us - you're welcome to get in touch with any technical questions you might have. We don't claim to have all the answers, but we have quite a few.

Our facilities are located in the two of the most respected scientific establishments in the UK and Denmark.

Our UK laboratories are housed within the Leatherhead Food Research building in Leatherhead, Surrey, UK. Our Danish operations are based within the Carlsberg Research Center in Valby, near Copenhagen, Denmark.

Our UK facility has well-equipped yeast and fermentation laboratories with dedicated areas for cryogenic storage of yeast, yeast culture preparation, yeast testing, yeast propagation, fermentation trials, and microbiological testing; a dedicated beer flavour laboratory equipped with a variety of analysis equipment, including Gas Chromatography and SPME-Gas Chromatography-Mass Spectrometry equipment; modern air-conditioned offices for our consultants, software developers and administration staff.

Our Danish operations - the Alfred Jørgensen Laboratory -  has extensive yeast propagation and fermentation facilities, together with state-of-the-art cryogenic storage of yeast.

Looking for the 'next big thing' is in our blood! - research & development has been critical to our success.

Cara staff have carried out research and development projects in areas which include yeast and fermentation, flavour and sensory science, analytical chemistry, rapid microbiology and software development. Collectively they have published more than 150 scientific papers, books and book chapters and patent specifications.

We have presented papers and posters at a number of national and international conferences and symposia, including the World Brewing Congress, European Brewery Convention, Institute of Brewing & Distilling Africa and Asia Pacific Conventions, Master Brewers of the Americas Conventions and American Society of Brewing Chemists meetings.

In addition to confidential research and development work carried out on behalf of clients we fund an internal R&D programme in the areas of rapid microbiological detection techniques, brewing yeast strain development, beer flavour technology and innovative web technologies.