We operate primarily in mature markets in Western Europe but are generating an ever-growing share of revenue in selected growth markets in Eastern Europe and Asia.
Carlsberg’s business builds on a proud history. We were founded in 1847 and have always been renowned for consistently high quality. In recent years things have really taken off. Expansion and dynamic marketing externally, and streamlining and innovation internally, have brought growth in both revenue and earnings.
Carlsberg A/S, the Parent Company of the Group, is owned by 20,000 institutional and private investors all over the world and is listed on the OMX Copenhagen Stock Exchange. 51% of the shares are held by the Carlsberg Foundation, established by Carlsberg’s founder J.C. Jacobsen, which backs the Company as an active and long-term shareholder as well as supporting scientific research.
- No. 1
We are the No. 1 brewer in Northern Europe and in the top 10 worldwide
- 83 million
We sell 83 million bottles of beer every day
- 10 billion
That is more than 10,000,000,000 litres of beer a year
- DKK 41bn
Sales revenue totalled DKK 41 billion in 2006
Operating profit rose by 15% to DKK 4,046 million in 2006
The operating margin climbed to 10%
Carlsberg’s share price gained more than 60% in 2006
The Group has 30,000 employees
- 150 countries
We sell beer in more than 150 countries
Beer & food
Beer has been drunk for more than 2000 years in many countries around the world, and particularly so in Scandinavia. Beer is extremely popular, almost certainly due to the fact that it can be enjoyed in many different contexts. There is a beer that matches any dish in the world. When the match is successful, both the food and the beer offer a more inspiring experience than when consumed separately. Carbon dioxide (CO2), bitterness, alcohol, residual sweetness as well as roasted and caramelised aromas are five decisive qualities when beer accompanies food.
1. The carbon dioxide in beer has a generally refreshing effect and actually cleans the taste buds in the mouth
2. The bitterness of beer stimulates the appetite and counteracts the fat in the food, an effect similar to that of the tannic acid in wine. Thanks to its bitterness, beer appears to take over and clean the palate after fatty sauces, pesto, food marinated in oil, and so on. A low sugar content and a low serving temperature emphasise the experience of bitterness.
3. The natural residual sweetness of some beer-types makes it particularly suitable as an accompaniment to the sweet dishes from the Asian and North African kitchens, but it is also good in connection with such difficult culinary specialties as Scandinavian Christmas dishes and the gastric-based sauces of the classic French kitchen.
4. The alcohol in beer enhances flavour impressions and removes fatty substances from the mouth.
5. The roasted and caramelised aromas in many beer-types – so foreign to wine – create harmonious flavour experiences with e.g. fried or roasted dishes.