Overview of the activities of the Alfred Jorgensen Laboratory

1. Brewing yeast capabilities Dr Bill Simpson The Alfred Jørgensen Laboratory

3. Yeast activities and competences

4. Our yeast collection

5. Yeast storage capabilities

6. Yeast supply capabilities

7. Yeast selection capabilities

8. Trial fermentation capabilities

9. Analysis capabilities

10. Product and process development

11. Management, staff and quality systemsoverview

13. Facilities include yeast storage facility, dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory

14. Facility founded by Alfred Jorgensen in 1891

15. Been supplying breweries with pure culture yeast for almost 130 years

16. Purchased by Cara Technology in 2009background

17. Our vision We aim to establish the world’s most useful collection of validated, proven commercial strains of brewing yeast, housed within world-class facilities, and supported by world-class analysis techniques and specialist staff background

19. Services include

20. Secure storage of yeast

21. Assured yeast supply

22. Yeast strain selection

23. Yeast strain improvement

24. Product and process prototyping

25. Both UK and Danish operations are accredited to BS EN ISO 9001:2008yeast activities and competences

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

28. All stored in liquid nitrogen at -196oC

29. Continuously supplied to breweries for almost 130 yearsyeast collection

31. Strain key describes important propertiesyeast collection

33. Unusual sedimentary characteristics, eg ‘dust’ yeasts

34. Unusual attenuation properties, both low and high degrees of attenuation

35. High rate of attenuation

36. Exceptionally good beer filtration performance

37. Strains suited to production of low- and non-alcoholic beers

38. Strains associated with low levels of beer loss or extract lossyeast collection

40. Held either for archiving purposes or for routine supply

41. Liquid nitrogen on a minimum of two sites

42. Electrical freezer storage as additional back-up in Copenhagenyeast storage

44. Slopes (slants)

45. Liquid cultures (various volumes)

46. Ultra-pure dried yeast (50 g)

47. All cultures are quality assured prior to dispatchyeast supply

49. All cultures are quality assured prior to dispatch

50. Cell- and colony-morphology

51. Carbohydrate utilization

52. Growth temperature

53. PAD gene activity

54. Flocculation

55. Multiplex PCR DNA fingerprinting

56. Checks for contaminant microorganisms

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

58. Phytosanitary Certificates and Certificates of Origin provided on requestyeast supply

60. Increased or reduced flocculation

61. Higher ethanol tolerance

62. Improved flavour (esters, sulphurs etc)

63. Improved flavour stability (SO2)yeast selection and improvement

64. Yeast strain improvement We occasionally use additional techniques to increase our chances of success Single cell isolation by micromanipulation Mutation with physical or chemical agents Rare mating yeast selection and improvement

66. Colony type

67. Fermentation behaviour

68. Flocculation behaviour

69. Flavour formation

70. Genotypic purity

71. Fingerprinting of chromosomal DNAyeast selection and improvement

73. 10 ml McCartney tubes

74. 500 ml Schott bottles

75. 1 litre AJL tall tubes

76. 1.5 litre flasks

77. 5 litre buckets

78. 10 litre stirred Carlsberg flasks

79. 1 hl lab-scale CCVs

80. Through partner organizations we can scale up to ‘laboratory’ pilot scale or ‘commercial’ pilot scaleyeast selection and improvement

82. Various microbiological (phenotypic) tests

83. Multiplex PCR DNA fingerprintinganalysis

85. SPME-GC-MS

86. Headspace GC

87. SCABA and other wet chemistry equipment

88. We have a network of partner laboratories to supplement our in-house capabilities

89. Analytes include: basic physical parameters, higher alcohols and esters, volatile sulphur compounds, anions and cationsetcanalysis

91. Quality assessment

92. Identification of non-conformances

93. Detailed descriptive profiling

95. Adjunct

96. Hops

97. Water

98. Salts

99. Oxygen

100. Yeast

101. Brewhouse practices

102. Fermentation practices

103. Maturation practices

104. End-processing practices

105. Packaging practices

106. Hygiene control

107. Oxygen control

108. Heat transfer control

109. Temperature / time controlproduct and process development

111. Apparent extract

112. Real extract

113. pH

114. Colour

115. Bitternessproduct and process development

116. Beer flavours whose levels are increased or decreased by yeast Smoky ‘Yeast bite’ Acetaldehyde Acetic Diacetyl Worty Caprylic product and process development Sweet Isovaleric Leathery Grapefruit Burnt rubber Isoamyl acetate Astringent Ethyl hexanoate Woody H2S Floral Butyric Ethyl acetate Ethyl butyrate Caramel Methional Phenolic (4-VG) Grainy Rotten vegetable Citrus Bitter Malty Solvent alcoholic Mercaptan Musty Metallic Indole Honey DMS

117. The brand flavour specification product and process development Critical Important Tolerable

118. Target brand profile for a new pale lager beer product and process development

119. Process constraints for a new pale lager beer product and process development

120. Product and process development Production brews Develop a detailed understanding of current brands and processes Carry out brewery trials – review - revise product and process development Identify changes needed to current production process and bill of materials to make the new product Propagate yeast for trials Develop a detailed specification for the new product Identify suitable yeast strains for producing the new product Select the best yeast strain in laboratory trials

122. Good mix of experience – all well trained and qualified

123. Leatherhead operation accredited to Investor in People (IiP) standard since 2001

124. All operations accredited to ISO 9001:2008

125. HACCP implemented throughout

126. Disaster recovery systems in place and regularly testedmanagement, staff and quality systems

128. Specialist teams in UK and Denmark

129. Good track record of developing profitable new products and processes, and modifying existing ones on time and within budgetsummary

130. Contact details Cara Technology Limited Leatherhead Enterprise Centre Randalls Road Leatherhead Surrey KT22 7RY UK Tel +44 1372 822218 Fax +44 1372 821599 www.cara-online.com bill.simpson@cara-online.com