J.C. Jacobsen uses the incident to modernise the brewery yet again. He installs a cooling system that improves product quality and leads to a dramatic increase in sales. Now, Jacobsen's son Carl returns from studying brewing process in Europe. He is invited to brew his own beer in the newly constructed annex brewery. He names his brewery New Carlsberg. The first thing Carl does is to meet market demand by pushing capacity and cutting his father's brewing process in half. In 10 short years, sales at his New Carlsberg surpass that of his father's Old Carlsberg. Carl is selling his beer under the Carlsberg name but much to his father's dissaproval, Carl produces a beer with a shorter storage time. This sparks a family feud between father and son. J.C. Jacobsen, who has his lawyers evict Carl from the Annex and legally attempts to limit his production capacity. He even tries to force Carl to change the name of his brewery. J.C. also wants to keep the label design to himself, but Carl does not cooperate. Father and son eventually reconcile in October 1886, just before J.C. Jacobsen's death.

By 1883, professor Emil Christian Hansen develops the key to a perfectly consistent beer production. He discovers that organisms are composed of different fungi and that yeast culture can be cultivated. He isolates a pure yeast culture and changes the concept of brewing forever. The method of cultivating pure yeast is worth a fortune and will revolutionise the quality of beer worldwide. But instead of keeping it secret, J.C. Jacobsen decides to give it away sharing his breakthrough with brewmasters around the world. Maybe J.C. Jacobsen new the original could never be beaten or maybe he knew in doing so, there would be a little bit of Carlsberg in a multitude of beers. Regardless of his reasons, original Carlsberg yeast is used on most of the single lagers that are crafted today.

Later in 1909, the Danish chemist doctor Søren P.L. Sørensen, head of Carlsberg Laboratory's Chemical Department, develops the pH scale at the Carlsberg Laboratory. His pioneering research has had a profound effect on beer and science. The pH scale has become the standard by which we determine how a liquid will react and interact with living organisms. Throughout the 20th century, the Carlsberg Laboratory contributed to the important study of enzymes and continue to do so today.

1968-1900s

Between the years 1968-1981, Carlsberg increases its international focus by opening up breweries in various parts of the world. The first overseas brewery opens in 1968. In 1972, 1974 and 1981, Carlsberg opens up breweries in Malaysia, the UK and Hong Kong, respectively.

In the period after 1976, sales of Carlsberg and Tuborg outside Denmark exceed domestic sales by far. The success of Carlsberg and Tuborg's products in all parts of the world is attributed to the quality consciousness, the know-how and the technological proficiency.

Carlsberg's international presence continues to grow in the 1990s as the company increases the degree of ownership or acquires new shareholdings in breweries in Portugal, Sweden, Italy, Vietnam, China, Poland, Latvia and Croatia.