Established in 1950, the laboratory offers its expertise to companies, providing services ranging from consulting to innovative R&D projects aimed at optimizing the quality of fermented products and production processes. It possesses all the necessary equipment for routine analyses in malting and brewing (experimental brews, turbidimeter, alcoholmeter, CO₂ measurement, etc.) and for controlling the organoleptic properties of fermented beverages (GC-MS, GC Head Space, HPLC). It also features a 60L production pilot plant, ideal for conducting test brews.
Furthermore, the physiology of yeast in fermentation, its resistance to stresses encountered in brewing, and the genetic improvement of yeast are areas of expertise for the laboratory.
