Carlsberg trials Microsoft AI technology in ‘Beer Fingerprinting Project’

Carlsberg trials Microsoft AI technology in ‘Beer Fingerprinting Project’

The manufacturer is exploring the use of intelligent sensors to detect flavours and aromas 

Richard Humphreys |

The Carlsberg Research Laboratory in Denmark has revealed details of a new multi-million research study named ‘The Beer Fingerprinting Project’ which will use a variety of Microsoft artificial intelligence (AI) technologies.

The aim of the project is to use a series of high-tech sensors which can accurately gauge the delicate nuances and aromas in the manufacturer’s beer, mapping out a ‘flavour fingerprint’ for each individual sample.

Information gained from this system can then be used to explore new brewing organisms, ultimately leading to the creation of new beers.

Created in collaboration with Carlsberg, iNano at Aarhus University, DTU Chemical Engineering, Innovation Fund Denmark and Microsoft, the system is claimed to be a technological first.

Microsoft’s AI solutions, including machine learning and its digital cloud platform, will enable Carlsberg to select and develop novel brewer’s yeast for application in craft, speciality, core and alcohol-free beers at a much higher speed and quality.

Ricky Gangsted-Rasmussen, Retail Industry lead at Microsoft Denmark, said: “This research study puts advanced analytics and intelligent cloud technology as a cornerstone of the project and combines expertise within several fields of research. We are excited to see the project unfold and determine how it will impact faster go to market processes for Carlsberg.”

“The development of a sensor platform holds enormous potential for broader research and facilitate new startups,” added Jochen Förster, director of Yeast Fermentation at Carlsberg Research Laboratory. “No rapid assays exist today for the determination of flavour compounds in beverages, but it is crucial that we can do this to ensure that the Laboratory continues to develop beer of the highest possible quality and provide a model for brewing in Denmark and the rest of the world.” 

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