Craft beer is booming and this movement has been accompanied by the founding of countless small microbreweries around the world. Breweries with fewer than 10 employees and an exclusive production of beers in strictly limited editions are springing up like mushrooms. Some manage to establish themselves in the highly competitive beer market, others have to hang up their mash paddles and leave the brewing to others. Among all the small breweries there are a few giants that exist and flourish independently of the fast-moving developments in the beer business. One of these institutions comes from Denmark and is known to every beer drinker: Carlsberg.
The large Danish brewery was founded more than 150 years ago and is the mother of various smaller breweries and brands. Carlsberg not only produces traditionally good beer, but also a series of inventions that have caused excitement not only in the beer world: the bottom-fermenting yeast Saccharomyces Carlsbergensis, for example, was bred in the brewery's laboratory, and the pH scale, which is important in the brewing process, can also be traced back to researchers at Carlsberg. Carlsberg was one of the first breweries ever to set up an industrial research laboratory and was more than generous with the results discovered there. Anyone who wanted to could pick up their own ration of the yeast developed in the laboratory and use it to brew their own beer. As a global player with sufficient resources for research and experiments, Carlsberg has always had the responsibility of driving the brewing process forward, and continues to do so to this day. Renowned brands such as Hamburg's Astra, Brooklyn Brewery , Duckstein and Grimbergen are among Carlsberg's protégés and are promoted and supported by the large brewery.
For Carlsberg, beer is so much more than just beer: the brewery is dedicated to researching how to exploit the full potential of beer and add countless other qualities to its function as a luxury beverage. Sustainability plays a major role in all its endeavors and is a priority in many areas of the process. Using young barley, for example, not only gives the beer a great taste, but also enables the brewers to brew with regional raw materials. In Denmark and other Scandinavian countries, barley could not previously be grown because the summers are not long or warm enough for the grain to fully ripen. However, if you use young, not fully ripened barley, it can also be grown in and around Denmark and long transport routes are saved. Progress and innovation are the driving forces behind the daily work in the brewery, but one thing is most important to the brewers, researchers and employees: the outstanding taste of their beer.
Carlsberg Danmark A/S
Vesterfaelledvej 6
1750 Kopenhagen
Dänemark mit Färöer und Grönland 
