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Hops are an inherently specialized agricultural crop. The area under cultivation is extremely small compared to other crops. Yet, within this niche, there is another that has been developing in recent years and has potential for growth: organically grown hops. Cultivated without fertilizer and pesticides? Can it be done? Yes, it certainly can. BRAUWELT International visited Franz Friedrich, the largest organic hop farmer in Europe, at home in the region of Bavaria known as Little Switzerland in Franconia. We also spoke with Patrick Leavy, president of the American Organic Hop Grower Association (AOHGA).
Market
2011 was all about beer. Newspapers, magazines, blogs. Microbreweries got tons of great press. So BRAUWELT International went to the Middle East to find out what’s really going on.
Market
On Saturday 26 November 2011, the 24th edition of Simei, the International Exhibition of Machinery for Wine making and Bottling, and
Market
The craft beer movement, pioneered by American microbrewers who have been making waves in the mainstream beer market with their unconventional beers for years, now has numerous followers in other parts of the world. In Mexico, a small but growing group of sixteen brewers are spearheading change there. Facing the seemingly all-powerful goliaths of the Mexican brewing industry, they have formed an organization named Asociación de Cerveceros Mexicanos. The primary goal of the craft brewers is to introduce Mexican consumers (annual per capita consumption: 60.56 liters or 16 gallons) to the diversity of beer as a global beverage, whether it is a wheat beer, altbier or ale aged in tequila barrels – and they have met with success. BRAUWELT International spoke with Rodolfo Andreu of Cervecería Primus, who, together with Jesús Briseño of Cervecería Minerva and Jaime Andreu, also of Cervecería Primus, operate a beer bar called el Depósito in the heart of Mexico City, where they offer approximately one hundred beers from all over the world including beers they have brewed themselves.
Market
Producers of food and beverages expect their industrial floors to remain hygienic over many years despite chemical and mechanical influences. The German manufacturer Argelith Bodenkeramik H. Bitter GmbH has specialized in this market niche and has been meeting its requirements for decades.
Market
Awarding contracts for the manufacture and installation of brewing systems through a public tendering process is common in the brewing industry. The structure for housing the equipment is equally as important, but is often either already in existence or in the planning phase along with the rest of the brewery. In this latter case, the architect is most often directly commissioned by the builder or the investors and works precisely according to their plans on the project. The client inevitably receives only one creative design solution for the planning budget, which can more or less be modified as required. For whatever reason, the possibility of inviting submissions for the building designs in the form of a competition is rarely considered.
Market
In both area and population, Brazil is one of the largest countries in the world. With a total area of 8,547,404 km2 Brazil occupies almost half of the continent and shares a border with almost all of the other countries in South America: Argentina, Bolivia, Columbia, French Guyana, Guyana, Suriname, Paraguay, Peru, Uruguay and Venezuela. The population was slightly under the 200 million mark in 2010 and is generally quite young. The average age is 27.4 years: 31.8 percent are children 14 years old and younger, 19.4 percent are between the ages of 15 and 24, while 43.2 percent are adults above the age of 25. Four out of five Brazilians live in cities, which have shown rapid growth and steady economic development. The consumers of tomorrow are growing up here, which makes Brazil an interesting market for the brewing industry, since the per capita consumption is open-ended and still harbors potential for growth. This bodes well for the Brazilian beer market in the years to come.
Market
Many a brewer I have heard saying: “When I am thirsty I will have a beer. When I am feeling queasy, I will have a schnaps. But I’ve never felt so sick as to feel like having a glass of water.” If this is true, they cannot have contributed much to the spirits industry’s growth this past decade. In total spirits represent around 9 percent of total alcohol volume. Consumption has grown 1.8 percent per annum on average. This was slower than beer at some 3.4 percent but ahead of wine at 1.2 percent. Which just goes to show: brewers know how to move with the flow.
Raw materials
The seventh European Beer Star (EBS) held in 2010 was a great success: An expert panel consisting of 88 jury members from 21 countries assessed 955 beers from more than 34 countries and awarded gold, silver and bronze medals in 44 different categories – from German-style Kellerbier, Bohemian-style pilsner and various Hefeweizen specialties to English ale, stout and herb and spice beer. Apparently, there had never been so many participating breweries and so many different breweries from different countries that made it into the winner lists.
Market
Contrary to popular belief, non-alcoholic beer is not always isotonic. This is the conclusion based on the research conducted by M. Krahl, W. Back and T. Becker of the Institute for Brewing and Beverage Technology, Technische Universität München, Center of Life and Food Sciences Weihenstephan. A beverage is only considered isotonic if it contains a certain quantity of carbohydrates, measured as residual extract. This residual extract can be obtained through numerous methods and does not result solely from an arrested fermentation process, but may also be achieved using a combination of methods. Even beers which fulfill the requirement of 0.0 % alcohol by volume can be isotonic.
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BRAUWELT on tour
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BRAUWELT on tour
