The laboratory was opened in 1875 by Carlsbergs founder J.C. Jacobsens intention was to bolster the scientific understanding of the malting, brewing and fermenting processes. It included a Department of Chemistry and a Department of Physiology. In 1972, the laboratory was rechristened as Carlsberg Research Center and was relocated to the brewery. The laboratory was recognized for protein science and had a sequence of well-known directors, together with Johan Kjeldahl, S. P. L. Sørensen, and Kaj Ulrik Linderstrøm-Lang. Research done in Carlsberg Laboratory was published in its own journal, Comptes rendus des travaux du laboratoire Carlsberg, which is often curtailed to Compt. rend. trav. lab. Carlsberg or simply C. R. Trav. Lab. Carlsberg. The Carlsberg Laboratory is home to several of the most astonishing inventions of the past century, stretching from Professor Dr. Emil Chr. Hansen’s method of purifying yeast to the development of the pH scale, the concept of protein structures and the characterization of enzymes that now enable low temperature clothes laundering. In recent times, scientists at Carlsberg Laboratory made an astonishing discovery in the old cellars of Carlsberg in Copenhagen, Denmark. They had found one of the very first Carlsberg beers brewed with the original pure yeast from 1883. After one year of passionate research, they were able to extract living yeast cells from the bottle.