Overview of the activities of Cara Technology Limited

1. Introduction to Cara Technology Company overview – 2010

2. Ourmission is to be a world-leading company developing, manufacturing and supplying products and services for brewers

3. Who are we?

4. What are we good at?

5. Who do we work for?

7. New product and process development

8. Development and implementation of process problem solving toolkits (including software)

9. Secure brewing yeast storage, analysis, and re-selection

12. Facilities include well-equipped yeast storage facility, yeast dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory

13. Facility founded by Alfred Jorgensen in 1891

14. Been supplying breweries with pure culture yeast for 116 years

16. Re-design of brewhouse processes to reduce energy consumption without compromising quality or incurring capital expenditure

17. Re-design of brewhouse processes to eliminate the use of added enzymes

18. Optimization of adjunct usage strategies

20. Specifications and critical control points for brewery yeast management

21. Sourcing, screening and supply of alcohol-tolerant yeast for production at very high gravities (25OP+)

23. Troubleshooting of attenuation problems in fermentation

24. Solving flocculation problems

25. Optimization of yeast cropping and scrapping strategies to improve beer quality

27. Troubleshooting of sterile filtration problems (microbiological quality, throughput, run length)

29. Troubleshooting of microbiological spoilage outbreaks in can, bottle and keg (yeast, lactics, Pectinatus, Megasphaera)

31. Troubleshooting of excessive SO2 production during fermentation

32. Minimization of H2S concentrations in beer

33. Optimization of diacetyl management – lowest diacetyl concentration in the shortest time

34. Troubleshooting of off-flavours and taints

36. Beer flavour stability process improvement audits

37. Optimization of beer flavour stability through improvements in:

38. brewhouse processes

39. fermentation processes

40. maturation and filtration processes

41. packaging processes

43. Troubleshooting of haze and sediment issues – identification of haze or sediment material, causes, and solutions to problems

45. Design and development of low alcohol beers that can be produced without the need for capital expenditure

47. Almost 850 yeast strains (mostly lager yeast, though some ale and wheat beer yeasts)

48. All stored in liquid nitrogen at -196OC

51. Slopes (slants)

52. Liquid cultures

53. Dried yeast (50 g)

54. All cultures are quality assured prior to dispatch

55. Cell- and colony-morphology

56. Carbohydrate utilization

57. Growth temperature

58. PAD gene activity

59. Flocculation

60. Multiplex PCR DNA fingerprinting

62. All cultures are quality assured prior to dispatch

63. Only cultures which have passed all QA tests are released to brewery customers

64. Different shipping options available, including worldwide refrigerated transport

65. Phytosanitary Certificates and Certificates of Origin are available on request

67. We have an experienced team and well-equipped labs in UK and Denmark, backed up by a great network of specialist labs and consultants

68. We have the world’s largest collection of brewing yeast strains at our disposal and a meticulous approach to yeast management