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AB InBev to explore all opportunities to expand production of low-alcohol beer

By Beer production

The world’s largest brewer could source fast-growing low-alcohol beer labels over the next five years to meet consumer demands.

“When you represent more than 30% of the world’s beer, you have the responsibility to offer a range of products,” said Laura Diamond, AB InBev’s head of consumer strategy in Europe. beverage trade at the Lo & No Summit this week.

AB InBev, which manufactures Budweiser and Stella Artois, has set itself a target of increasing the number of soft drinks it sells and has set itself a target of non-alcoholic and low-ABV drinks to constitute a fifth of its global production by 2025. Currently, low blood alcohol levels and non-alcoholic products represent around 10% of global volumes.

The brewer launched non-alcoholic equivalents to Budweiser and Stella in the UK earlier this year to capitalize on the rapid growth of weak sales of ABV drinks in the country. The latter, said Diamond, took two years to develop and has already won two awards in beer tasting competitions, a feat that would have been unheard of for non-alcoholic beer just a few years ago.

In March of this year, the Society of Independent Brewers saw a 30% jump in sales of non-alcoholic or low-alcohol beers since 2016, and increasingly expects to have a wider range in pubs. and bars. A separate study by Euromonitor also showed that the UK market for alcohol-free, low-alcohol beer has doubled in four years. Before the lockdown, Euromonitor estimated sales would reach £ 63million by the end of 2020.

Global brewers have responded to the demand by creating alcohol-free alternatives to their flagship brands. Heineken launched a 0.0% ABV beer in 2018 and sold 15 million bottles in the first year. More recently, Irish brewer Guinness – owned by vodka maker Smirnoff Diageo – introduced a 0.0% stout in the UK and Ireland with a view to rolling it out to more markets next year. The beer was recalled this week due to contamination fears, but Diageo is still confident it can resume production soon.

At the same time, craft breweries that have historically struggled to compete with multinational bar producers are gaining market share by investing in the production of low ABV beer. Lucky Saint, a UK-based brand that sells a low ABV Pilnser brewed in Germany, saw a 300% increase in online sales during the lockdown, helping to offset losses caused by bar closures and restaurants this year. Meanwhile, Suffolk-based Big Drop, which creates its own recipes and then partners with small international breweries to brew its 0.5% ABV beers, recently got £ 1million to start exporting to Australia and North America. One of its biggest supporters is Mark Hunter, the former managing director of US brewing giant Molson Coors.

So far, most brewers have focused on expanding the range of beers available from well-known brands to meet the growing number of consumers who moderate their alcohol consumption. AB InBev’s reasoning on this, said Diamond, is to focus on “local, quality and sustainable” products to recruit consumers who already enjoy more established beers within the portfolio in the category. For example, the Belgian brewer launched a 0.0% version of her Leffe lager in Europe last year, which she says “has generated a lot of growth in France for us”.

However, Diamond said db that AB InBev does not rule out acquiring new brands with promising sales figures to achieve its objective and stay ahead of the competition.

“A lot of the space here for us is to listen to consumers with our portfolio, and that’s where acquisition could play a role,” said Diamond.

“The most important piece today has to be to have better memory structures for these brands. We’re still building the credibility of why you would have non-alcoholic beer, so we need to come up with even more deals. “

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Mater designs a stool in spent grain from beer production

By Beer production

Dezeen showroom:Design brand Mater launched Mask Stool, made from spent grains from the Carlsberg brewery’s beer production, at the Danish design festival 3 Days of Design.


The stool, presented as part of the brand’s Circular Design exhibition at the Villa Copenhagen hotel in the Danish capital, was designed by Danish architect Eva Harlou.

The Mask stool is adjustable in height

The exhibit also included a new version of the Earth Stool, which is made from the plastic discarded from insulin pens.

Mask Stool is made using sustainable design technology developed by Mater in collaboration with the Danish Technological Institute and the University of Copenhagen, which mixes fiber-based materials with plastic waste.

Spent grain remnants from the Carlsberg beer production process, called mask in Danish, are used to create the stool. The moist fiber-based mass is dried and then combined with a plastic waste granule to create a mixture that can be molded into furniture.

The Mater's Mask stool is made from spent grain
It was made from a mass of wet fibers which has been dried and combined with plastic waste

The designers did a lot of testing before finding the right new material, and this opened the door to several new material possibilities.

“It’s not only a challenge, but it’s also very interesting because now we know how to do it,” Harlou said.

“Now we can use not only the spent grains but also the coffee beans and wood chips,” added the architect. “This method of production is limitless. We can expand it and work with all kinds of different industries to take their waste and turn it into a great design.”

Mask Stool by Earth Studio made from spent grain
The stool was created by the Earth Studio of Mater and Eva Harlou

Harlou and Mater work together under the nickname Earth Studio. The partnership is located next to the Mater Earth Gallery in Copenhagen and works on architecture and interior concepts, furniture design and the development of new sustainable materials.

Earth Studio has already launched the Earth Stool, which is partly made from recycled plastic packaging waste. At 3 Days of Design, Mater presented a new version of this stool.

Mater's Earth stool in
Earth Stool can be made from plastic from discarded insulin pens

This stool has a seat made either from plastic waste from Danish pharmaceutical company Novo Nordisk mixed with shells from roasting coffee beans or, as for Mask, from spent grains mixed with industrial plastic waste from Denmark .

Novo Nordisk’s plastic waste came from discarded insulin pens, which were heated in a specially developed machine. The mass was then molded, using a production process which was also developed in collaboration with the Danish Technological Institute with support from the University of Copenhagen.

“We are known in Denmark for having Novo Nordisk, which is the world leader in insulin pens for diabetes,” said Henrik Marstrand, founder and CEO of Mater. “The waste produced from this is converted with heated coffee beans into a 50-50 blend.”

“This is the path our company is taking,” he added. “It seeks to convert the waste stream into products without any compromise on the aesthetics or finish of the materials.”

Mater's Nova Sea chair made from old fishing nets
The Nova Sea Chair by Mater has a shell made from recycled fishing nets

The exhibit also included the Nova Sea Chair, made from 96% discarded fishing nets and hard plastic for Villa Copenhagen by Mater, in collaboration with Danish design studio Arde.

Fishing nets come from the only recycling factory in the world for these nets, located in Denmark, which pays fishermen for their used equipment to prevent them from being thrown into the ocean.

Arde and Mater created the Nova Sea Chair
The Nova Sea chair was made by Mater and Arde

As part of 3 Days of Design, Harlou and Mater also unveiled a new hotel room at Villa Copenhagen, featuring interiors made from sustainable materials, including recycled wood and plastic.

The bricks collected on the site during the construction of the hotel were crushed and transformed into a paste which was used to cover the walls.

Although the design has only been implemented in one room, for now Harlou has said she hopes what Earth Studio learns from her design will eventually be repeated in other rooms in Villa Copenhagen. .

“Some of those things are really ‘learning by doing’, but it’s also sometimes great because we have to have a playing field,” she said.

3 Days of Design is the annual design event in Denmark and was originally scheduled to take place in May, but the festival has been postponed due to the coronavirus pandemic.

Product: Mask Stool, Earth Stool and Nova Sea Chair
Mark: Mother

About the Dezeen showroom: Dezeen Showroom provides an affordable space for brands to launch new products and showcase their designers and projects to Dezeen’s huge global audience. For more details, send an email to [email protected]

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Michigan beer production is on the rise, see how much was made and sold here in 2019

By Beer production

Michigan produced 1,428,445 barrels of beer in 2019, up 4% from 2017 and eight times the amount produced in 2008, according to federal statistics.

Growth in Michigan beer production continues to thwart a national trend, in which US beer production is declining, according to data from the Federal Bureau of Tax and Trade on alcohol and tobacco.

Most of the beers made in Michigan are craft beers, made by small, independent brewers.

The state’s main beer producers are Bell’s Brewery, based in Kalamazoo, and Founders Brewing Co., headquartered in Grand Rapids.

Below are some quick beer fasts in Michigan, based on the latest numbers.

Michigan Beer Sales / Production in 2019

The first is a database based on data from the Michigan Liquor Control Commission.

The database allows you to research the amount of beer produced and / or sold in Michigan by individual businesses in each of four categories: Wholesalers, Brewers, Microbrewers, and Breweries.

For wholesalers, it is the quantity of beer sold. For producers in the state, this is the amount of beer produced and sold in Michigan. (There is a separate list for each license, which means multiple lists for some companies.)

You can search by vendor category, county, or business name.

The caveats about the numbers: This only includes beer sold in Michigan, not beer sold out of state, and for breweries, the numbers only include sales of in-house produced beer .

You will notice that the companies are divided into four categories. Here are the distinctions:

  • Wholesalers distribute beer made outside of Michigan. It’s about 90% of the beer market.
  • Brewers are allowed to make more than 60,000 barrels of beer per year. There are two companies with such licenses in Michigan – Bell’s Brewery and Founders Brewing Co.
  • Microbreweries are limited to producing 60,000 barrels per year. Like Bell’s and Founders, microbreweries can sell their beer to wholesalers, and their license also allows a bar or restaurant to operate that sells beer by the glass.
  • Craft breweries can produce up to 18,000 barrels of beer per year. Under their license, brewpubs must operate a full-service restaurant and cannot sell their beer to wholesalers.

Interactive map

Next is an interactive map that shows beer production by county.

Figures do not include beer made in Michigan and sold out of state. Additionally, the numbers are based on Michigan-produced beer sold in 2019 versus unsold inventory.

Can’t see the map? Click here.

County # 1 is Kalamazoo, home to Bell’s Brewery. Between Bell’s and the county’s microbreweries and breweries, 131,206 barrels of beer were produced in the county and consumed in the state.

County # 2 was Kent, the headquarters of the Founders. Approximately 105,000 barrels were produced in the county and consumed in Michigan.

More quick facts

Below are some quicker facts about Michigan beer sales and production, thanks to data from the Federal Bureau of Alcohol and Tobacco Tax and Commerce and the Michigan Liquor Control Commission.

US beer production on the decline

American breweries produced 179.9 million barrels of beer in 2019 compared to 182.8 million in 2018 and 199.7 million in 2008. The latter figure represents a decline of 10% over the past decade.

The 2019 number equates to about 41 ounces of beer per week for every American, regardless of age.

Michigan ranks 19th for beer production. The top five states: Colorado, Texas, California, Ohio, and Virginia.

Michigan beer production on the rise

Contrary to the national trend, Michigan beer production is on the rise.

Michigan breweries produced 1.43 million barrels of beer in 2019, up from about 180,000 barrels in 2008, almost eight times more, according to federal data.

In 2019, 66% of Michigan beer was sold in bottles and cans; 24% in casks and barrels, and 9% were sold locally, that is to say beer consumed where it is produced. It would be beer sold on site by breweries and microbreweries.

Michigan still only accounts for 0.9% of U.S. beer production

Even though Michigan beer production has skyrocketed in recent years, Michigan is not a major player in beer production in the United States.

In 2019, only 0.9% of beer produced in the United States was made in Michigan.

To put Michigan’s current beer production into perspective, Stroh’s Brewery in Detroit was producing 6.4 million barrels per year in the late 1970s. This compares to 1.4 million barrels produced across Michigan in 2019. .

Stroh’s closed its Detroit brewery in 1985, and the business was dissolved in 2000. In 2016, Pabst – who bought out part of Stroh’s – partnered with Brew Detroit to resurrect Stroh’s original 1850s recipe. The beer is marketed under the name Stroh’s Bohemian-Style Pilsner.

Craft beer making

Michigan produced 903,153 barrels of craft beer in 2019, about 3.5% of the national total.

The state ranks 10th for craft beer production, according to the National Brewers Association, and sixth for the number of craft breweries, with 400.

California is number 1 in craft beer production, followed by Pennsylvania, Colorado, Florida and New York.

Michigan beer sales are down

Federal figures are for beer made in Michigan, regardless of where it was sold.

In contrast, Michigan Liquor Control Commission data relates to beer sold in Michigan, including beer produced outside the state.

These figures show that 5.96 million barrels of beer were sold in Michigan in 2019, down 9% from 2007 and 0.7% from 2018.

Why beer sales are declining while beer production is increasing

So how can beer sales fall as beer production rises?

The explanation: Even within the state, beer made in Michigan accounts for only 10% of the beer market. Although this share has increased, overall beer sales are declining.

Out-of-state beer sales increased from 6.5 million barrels in 2007 to 5.4 million barrels in 2019.

Learn more about MLive:

Michigan retail alcohol sales a bright spot amid coronavirus economic crisis

Michigan’s Top 50 Liquor Stores and Top 50 Sites for 2019; no longer see the numbers for your county

Michigan’s 50 Best Beer Brewers, Based on 2018 State Sales

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How this Australian brewery incorporates seaweed into beer production

By Beer production

Australian Brewery Young Henrys is working to tackle climate change with an unusual ingredient: seaweed. The fermentation process that occurs during beer production releases massive amounts of carbon dioxide (CO2), which can contribute to climate change. It takes about two days for a tree to absorb the CO2 released by the production of a six pack of beers. But Young Henrys says his internally grown algae not only absorb the CO2 it releases, it also produces as much oxygen as 2.5 acres of wilderness.

Algae, a photosynthetic organism, is often considered a nuisance because it can cause a red tide – a toxic algal bloom – or infect local water sources. But it’s also up to five times more efficient at absorbing carbon than trees, according to technology company Hypergiant.

Oscar McMahon, co-founder of Young Henrys, sees its potential to reduce emissions from beer production. McMahon told Food Tank: “This is a one-time project and the goal isn’t to make a profit. It’s about creating something that we can then share with other people for the sake of it. ‘adapt and use it. “

Young Henrys signed this project with Sydney University of Technology to achieve carbon neutrality. To experiment with the effectiveness of his system, Young Henrys uses two bioreactors to grow algae. The first, a control, contains CO2, oxygen and algae. The second contains the same three components but is connected to a fermentation tank. As the fermentation process produces additional CO2, the gas flows into the bioreactor.

This is a one-time project and the goal is not to profit. It’s about creating something that we can then share with other people to adapt and use.

According to McMahon, at the end of each day, the control bioreactor consistently contains 50 percent less algae. This demonstrates that the algae in the experimental bioreactor successfully consume harmful greenhouse gases, McMahon told Food Tank. The hope is that this system can not only reduce CO2 emissions from beer production, but also convert them eventually to oxygen.

This specific project will continue for another year, but McMahon hopes the algae will continue to reduce Young Henrys’ carbon emissions as they find additional uses for the organism.

Young Henrys is experimenting with incorporating algae into foods, pharmaceuticals and bioplastics. Other companies around the world are developing energy bars, dietary supplements, protein shakes, and other seaweed-based foods and drinks.

To increase algae production and develop these new products, McMahon and Young Henrys are consulting with engineering and beer industry groups to make this process scalable. McMahon said micro-breweries and national breweries will need the infrastructure and technology to easily incorporate algae into beer production.

McMahon described the beauty of the algae and microorganisms used in the fermentation of beer as “ying and yang organisms, similar things that live in large reservoirs of liquid that do opposite but corrective work.”

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