Yeast is at the heart of our history and at the forefront on our quest for quality. In 1879, Carlsberg was the first brewery to produce a purified brewer’s yeast, the Saccharomyces Carlsbergensis. Since then we’ve been constantly working to improve our yeast’s taste and the stability of our beer. We do it by using a classic breeding method, which means it can take up to 20 trials and several years to obtain a new yeast strain that’s good enough for brewing. More importantly, it means we’re keeping our promise to deliver a deliciously natural beer.