Here is how Carlsberg is using AI in brewing better beer..
The brainchild of Jochen Förster, Director and Professor Yeast Fermentation, Carlsberg Group, the aim of the pioneering project is to use a series of high-tech sensors which can accurately guage the delicate nuances and aromas in the beer, mapping out a ‘flavour fingerprint’ for each individual sample.
The brainchild of Jochen Förster, Director and Professor Yeast Fermentation, Carlsberg Group, the aim of the pioneering project is to use a series of high-tech sensors which can accurately guage the delicate nuances and aromas in the 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.
