Skadhauge is a geneticist and plant scientist. She has worked at the Carlsberg Research Laboratory since the beginning of her career. As a student, she became interested in the interaction between genetics, chemistry and quality in cereal crops, and since 2014, as Vice President of the Carlsberg Research Laboratory, she been responsible for all the lab’s research. Her work lies in the combined field of biology, raw materials, ingredients and brewing and has the dual goal of improving brew quality and contributing to a more sustainable food system through the application of basic scientific knowledge.

Her work builds on the Carlsberg Research Laboratory’s long-standing dominant position in the field of genomes and genetics. For decades, the lab has been mapping genes and properties in yeast, barley and hops, and the brewery was the first to fully sequence the genomes of key brewing ingredients and share them openly in scientific publications. This knowledge serves both as a basis for research and as a tool for refining plants and microbes.

One of the high points in Skadhauge’s work was the development of FIND-IT, a groundbreaking method for optimising conventional crop breeding which – unlike GMOs – does not alter the plant’s genetic material. Using FIND-IT, researchers can identify rare but valuable traits in large populations of organisms, such as barley, rice and yeast, in a matter of weeks. This makes it possible to speed up breeding processes from decades to months with the goal of developing more resilient crops and more sustainable food production.

The method is used in the effort to develop climate-tolerant crops for brewing. Skadhauge heads the development of new barley varieties that are capable of handling drought, heat and heavy rain while being optimised for the quality requirements of brewing. Among the latest developments is FRESHMALT, a new barley variety that can reduce the need for energy-intensive malt drying, and NULL-LOX barley, which can reduce energy consumption, extend the shelf life of beer and enhance the beer’s clarity and head.

One key research issue is the ability of the seed to regulate the timing of its germination. In a large joint international project, Skadhauge has helped document that the gene MKK3 acts as a sort of biological regulation button. Some varieties produce fast and uniform germination, while others keep the seed in hibernation for longer and protect the crop from sprouting prematurely under damp conditions – a problem that can otherwise lead to significant crop loss. The study also showed that throughout history, different versions of the gene have been selected to match local climate conditions and cultivation methods. A single plant species thus carries traces of climate, agriculture and culture at once.

Skadhauge’s research also addresses new consumer needs in relation to moderation and well-being. By combining ingredient refinement, yeast biology and process innovation, the lab is developing alcohol-free fermentation and solutions with less sugar and fewer calories, with natural qualities as a key goal. One recent development is a 0.0% yeast that is capable of driving fermentation without generating alcohol, thus simultaneously enhancing the aroma and reducing the need for energy-intensive processes to remove the alcohol.

Under Skadhauge’s leadership, the Carlsberg Research Laboratory has become a place where new genetic insights move quickly from the lab and into practice. Here, knowledge about growth, metabolism and quality are turned into solutions that make a difference on the field, in the brewery and for the consumer. With this, she continues the basic Carlsberg conviction that high, sustainable quality begins with deep understanding. Today, this involves coupling molecular knowledge with concrete innovations that address climate challenges, resource consumption and future consumer expectations.

The chapter is written by Asser Pelle.