The beer market dynamics in Russia is approaching zero, yet major brewers are divided into those who developed considerably in 2017 and those who considerably reduced their volumes. For instance, company Efes has managed to substantially extend their sales due to restrained pricing policy and activity in the modern trade. Heineken has also demonstrated an excellent performance promoted by significant increase of advertisement budgets launching a non-alcohol sort of the title brand and unusual activity in the economy market segment. Carlsberg and AB InBev have been focusing on margins and lost a market share of their inexpensive brands. Serious dependence on PET package and mass enthusiasm about Zhigulevskoe have negatively impacted the most of big regional brewers, that have been for the first time pressed by the leaders in the key sales channels, especially in Volga and Central regions. In the small business there has been a noticeable slowdown in appearing of new restaurant breweries, yet the number of craft breweries has been growing rapidly. In 2018, the beer market is likely to grow a little, while the share of AB InBev Efes may decrease due to the integration. ...
“Catalogue of Russian Beer Producers 2018” includes 1070 businesses ranging from large subsidiaries of international companies to rather small restaurant and craft microbreweries.The catalogue includes 32 large breweries, 75 regional breweries, 693 industrial mini- and microbreweries as well as 270 restaurant breweries. ...
Global hop marketA local alternative to mass beer suggested by independent brewers has been successful and is now altering the global market. Beer is becoming more diversified, so transnational companies have to accept the new game rules and to switch focus to young and fast growing markets. All these processes increased the demand for aroma and bitter hop as well as their acreage expansion on two continents. However now there appeared a downward trend of alcohol consumption in the world, so even special sorts can soon turn to be sufficient. In this connection the dynamic American hop market is already facing some problems. EU hop producers have become more cautious, they are not racing to exceed the demand and look forward with more confidence, judging by the contract terms.
Hop Market in RussiaGermany still dominates the Russian market, yet over the recent two years one has been able observe a continuous success of Czech hop suppliers. Their expansion and growing popularity of hops from the United States became the drivers of supplies growth in 2016 despite the preceding modest harvest crop in the EU, as well as the factor of relative stability in 2017. In this connection, in 2017, the ratio of the varieties continued to shift towards the aroma ones, and the supplies of Magnum hop and other alpha varieties were reduced. However, the import of bitter hop pellets is partially replaced by extracts, especially from the major beer manufacturers. Total volumes of alpha acid supplies, according to our estimation, decreased by approximately 5% and returned to the level of 2015. Barth Haas Group continues dominating the hop products market; HVG also increased its weight. At the same time, Morris Hanbury significantly reduced the supplies in 2017.
India. Move over draught, brew masters are creating craft beer infused with desi flavours and ingredients
To revisit fond childhood memories, try the mango beer created with Alphonsos sourced from the farms of Ratnagiri in Maharashtra.
Craft beers, small, independent and traditionally brewed, have become a phenomenon that has captured the imagination of beer connoisseurs and brewers in India. Brewmasters, microbreweries and brewpubs, working independently or in collaboration, are creating signature brews with local flavours and ingredients. That's akin to offering gourmet cuisine to the average Indian beer enthusiast who is used to drinking from mass-produced bottles or draughts.
Craft beer lends itself to experimentation because it is produced in limited quantities by house experts and the ingredients can be easily substituted or improvised with additives or adjuncts like fresh fruit or herbs. Added to this is the quick turnaround time of two weeks to one month for a brew to ferment and take flavours.
As beer consultant John Eapen says, "If a small sample or batch doesn't work out, it's easier to move on to the next recipe in a craft beer versus a wine or a whisky that takes much longer to ferment and form."
Arbor Brewing Company India in Bengaluru, a city hailed as the nation's beer capital, experimented recently with a lemongrass betel leaf brew called Beteljuice that sold out in three weeks. The initial recipe for the lemongrass, paan-infused ale came from Karthik Singh and Vivek Maru, cofounders of Bangalore Brew Crew, a community of craft beer enthusiasts. They approached Arbor's head brewers to prepare the light-bodied ale for a full batch at 1,000 litres.
It was a huge success and the brewpub now wants to create more distinct Indian flavoured brews at least once a month. "For such a new market we have been very pleased with the response," says Logan Schaedig, head brewer at Arbor.
The rise of India's craft beer market has been phenomenal, growing at 1,000% annually between 2009 and 2015, according to Mumbai-based craft brewery Gateway Brewing Co.
The growth is most evident in Bengaluru, Mumbai, Pune and Gurugram (formerly Gurgaon), which have more than 60 brewpubs among them. And with the craft beer market projected to expand to Rs 4,400 crore by 2020 from about Rs 280 crore now, the zeal to capture the consumer's imagination with Indian-flavoured experiments comes as little surprise.
The size of the overall Indian beer market is estimated at Rs 25,000 crore. Gateway Brewing has been experimenting with Indian flavours for some time.
Last year, it released Summersault, a pale ale for which Gateway used coriander, for aroma, over hops, a staple in Belgianstyle wheat beers. The result, says founder Navin Mittal, was spectacular.
Gateway followed that up with Kaapi, infused with coffee beans, and a Darjeeling black tea and Earl Grey beer that it brewed for the restaurant The Bombay Canteen, where it was served with Khaari biscuits, a salty cracker biscuit.
"Times are changing for Indian consumers. They are now well-placed to receive experimental brews given the growth in economy, urbanisation, and an aspirational population with disposable incomes," says Mittal.
However, not every experiment works as the key lies in striking a harmony of flavours. For example, the Star Anise black pepper beer and the Double IPA brewed with beets at Arbor didn't fly off the shelves.
"While experimentation is great, it's a trial-and-error method to know what works," says Shailendra Bist, cofounder at Independence Brewing Co., in Pune. Case in point being that while their collaboration beer Puneri Honey Basil Ale was a great hit, experimental batches with mahua, kokam and khas have not worked. Ingredients like garam masala or bhut jolokia chillies, too, don't make sense for craft beer, he said.
In 2012, SABMiller India launched Indus Pride, a specialty beer with four flavours — Citrusy Coriander, Citrusy Cardamom, Spicy Fennel and Fiery Cinnamon. The company pulled it out of the market three years later owing to a lack of commercial scalability and lukewarm response that pointed to the market not being ready then for localised flavours.
The beer consultant Eapen says that's a thing of the past. People are well-travelled now and exposed to various experimental flavours. Besides, the booming food and beverage industry that's always on the lookout for the next new thing has contributed to the change, he said.
Darioush Afzali, director-marketing at SABMiller, is more optimistic for the company now. "Looking at how the tastes of Indian consumers are evolving, going forward there will be elaborate options across industrial and craft beer segments available to them," he says.
4 May. 2016