Aroxa Flavour Standards

Brewing Technology

Brewing Technology

Cara Technology specialises in process consultancy for breweries. We carry out technical audits of brands, production methods, production activities, quality management activities and other aspects of brewery operations that impact on production including hygiene management and beer loss management.

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Specialist Brewery Audits

Our brewery consultants have 100 years of brewery experience. Our brewery audits can compare your operations to best in class.
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Troubleshooting & Problem Solving

We can help you solve your beer production problems faster - a team of internationally-experienced brewmasters and brewery consultants is at your disposal.
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Product Development

Our consultants have considerable experience of developing new, and - sometimes - very successful beers for our customers.
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Brewing yeast

Brewing yeast

We can supply regular quality-assured cultures from our collection or from your own brewing yeast. Trusted brewery partners since 1881.

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Yeast Supply

We own the largest collection of brewing yeast in the world. We can also provide you with regular cultures of your own brewery yeast.
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Brewing Yeast Strains

We can offer you the access to the largest collection of brewing yeasts in the world.
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Yeast Selection

We can supply you with a yeast strain which will help you develop new brands.
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Sensory Management

Sensory Management

Sensory management software and products to ensure that your products reach the marketplace defect free and true to type.

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AROXA Flavour Standards

AROXA™ defines excellence in professional tasting. Our extensive range of certified flavour standards can help you develop the skills of your professional tasters.
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Taster Validation

Are your tasters as good you as you think they are?
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SensCheck Sensory Software

Browser-based sensory analysis software focussed on quality assurance of food and beverages in production plants.
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Training

Training

An extensive range of training services are available for flavour, brewing science and problem solving.

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Flavour Training

Are your tasters as good as you think they are? Join an extensive worldwide community who have already participated in our training.
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Additional training

Additional training courses can be provided for other problems including new product development and yeast management.
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Brewing Science and Technology

The integrity of your process depends on your people. After all, that's who runs your process. We can help you develop them to their full potential.
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Problem Solving

Every brewery has problems. Some are small, some large. The key to brewing success is an ability to choose which problems to tackle first and to systematically diagnose their causes. With knowledge of the cause, a solution is never far away, and steps can then be put in place to prevent a re-occurrence.
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Our blog

Find out the latest Cara Technology news.
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Published Work

Our published work includes papers on yeast and fermentation,
flavour and sensory science, analytical chemistry, rapid microbiology
and software development.
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In the Press

View and listen to some of our press interviews.
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Events

View our forthcoming events
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About us

About Cara Technology Ltd

Navigate around this area to find out a little more about our people, our facilities, our research and development experience, and much more.

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People

Our experienced international team are happy to
help you with your queries and problems.
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Opportunities

Join our exciting and growing company. We have opportunities in all areas of the business operating around the world.
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Facilities

Our facilities are located in Leatherhead in the United Kingdom.
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Quality Management

Learn about the processes we undergo at Cara Technology to ensure the high standards and quality of all of our products.
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James Worthington achieves distinction in Sensory Evaluation and Sensory Techniques (PG Cert Sensory Science)

November 23, 2014February 5, 2016 Cara Simpson

James Worthington has achieved distinction in his Sensory Evaluation and Sensory Techniques module in his PG Cert in Sensory Science. The course is based out of the University of Nottingham, however this particular module was run by Campden BRI. We are sure that the techniques and evaluation methods that he has learnt in this module will aid him in his sensory work in our laboratories. James will continue on this course and will complete in 2016.

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