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.
10+1 trends of Russian beer market 2015-2017Despite of the moderately negative prognoses for 2017, the beer market can be stabilized soon. Yet the years of the negative dynamics have resulted in marketing being limited just to “optimization” and the art of balancing between price and volumes. Bigger supermarkets share means stronger trade marketing. These processes are connected to the majority of the described trends. At the same time, the federal brands inflation leads to searching for new tastes, sales channels and contact formats that expand the product range and diversify the beer market, but do not imply a substantial volume increase. Let us enumerate and further discuss the ten trends of the beer market we can see in 2015-2017 as well as the major event of 2017.
Beer market of Ukraine 2017In the first half of 2017, the Ukrainian beer market goes on decreasing slowly. Yet, the companies manage to compensate their lost volumes by raising prices and improving the sales structures. This results in the mid price market segment reduction while the sales of premium brands are rising. These processes are connected to position strengthening of companies Carlsberg Group and Oasis and the market share reduction of Obolon. Most of the novelties by the market leaders belong to craft or hard lemon categories.
Beer market of Russia 2016: PET goes to draftThe beer market of Russia was warmed up by the hot summer, but the preparation for large volume PET prohibition has already impacted it negatively. The year was successful for Efes, MBC and regional producers; Carlsberg’s positions were virtually stable but AB InBev and Heineken lost a part of market share having focused on the sales profitability. The dynamics of big brands was determined by how much the companies were willing to keep the prices down or by their promotional activity. In this context the economy segment of the beer market and sales of inexpensive draft beer were increasing. The premium segment started shrinking due to license brands migrating to the mainstream segment.
OMNIUM changes everything
Ludwigsburg, 19.10.2017 – As part of the development of OMNIUM, the brewhouse tasks were divided into their respective subprocesses and were improved individually. Finally, these subprocesses were reunited at the optimum time to an overall solution. This innovative brewing process is based on the principle of an advantageous combination of individually improved subprocesses. The core component and centrepiece of OMNIUM is NESSIE, a system that was already presented in 2016. With NESSIE, the mash is separated into wort and spent grains in a continuous process and the spent grains are sparged in order to obtain the extract. With this procedure, the lauter wort is obtained in a dynamic process. The mash transfer time corresponds to the lautering time. The separation of the mash is carried out via four filter units in cascade arrangement, in which the rotary disk filters perform the separation of wort and spent grains. The sparging of the extract is carried out in parallel using a turbulent counterflow extraction. The sparging water is injected via fine nozzles in the transition between the filter units. The flow direction of the water is principally opposed to the flow direction of the solids.
ALADIN by ZIEMANN®: Late saccharification of the boiled wort
Another new development of OMNIUM is ALADIN by ZIEMANN®, a procedure for the late saccharification during the wort treatment process. For this purpose, approximately one percent of the brew volume from the first sieve filter module is temporarily stored. The temperature of the malt extract represents 72 degrees Celsius. In this temperature range, the alpha amylases, required for the saccharification, have their optimal activity. The late saccharification with ALADIN is therefore carried out with malt enzymes, without using technical additives. The malt extract is then added during the trub separation. The effect of the native enzymes, which is based on the combination of different partial flows, results in technological and economic advantages leading to an increased extract yield and time savings during the mashing process.
JANUS by ZIEMANN®: Fractional wort boiling for hop isomerization
The wort boiling process JANUS by ZIEMANN® for a separate hop isomerization is another novelty. For this purpose, approximately two thirds of the brew volume is supplied to the wort kettle. Due to the very good sparging of the mash, the starch particles, which were not completely degraded during the mashing enter the wort boiling process. When using conventional methods, these particles remain in the spent grains. During boiling, these particles can be thermally degraded. Afterwards, these particles can be completely saccharified with the ALADIN malt extract. This leads to an increased malt yield, as it is also observed in conventional decoction processes. The remaining one-third of the brew volume is used for the separate hop isomerization. For this purpose, only the partial flows of the counterflow extraction from the filter units are used, which already have reduced extract content and, due to the dilution, a slightly increased pH value. This fraction includes many minerals, such as magnesium, and it forms less precipitant trub during the wort boiling. These are important factors for the hop isomerization and help to increase the hop yield.
Three flows resulting in one cast-out wort
The subsequent process step combines JANUS and ALADIN, forming the actual cast-out wort. During this process, the unhopped boiled wort is first cooled down to 85 degrees Celsius and afterwards mixed with the ALADIN malt extract. The mixture is casted unto the settling tank ICE FOOT by ZIEMANN®, which is equipped with a cooling cone. In this tank, the trub settles in a reliable way. In parallel, the degraded starch particles are saccharified and the alpha amylases are deactivated due to the increased temperatures. In the next step, the isomerized hop extract is added to the clarified and saccharified wort. The temperature of the overall wort rises to approximately 90 degrees Celsius. This ensures that no active enzymes enter the fermentation cellar. Finally, the wort cooler lowers the temperature of the completed cast-out wort to the desired pitching value, while large part of the thermal energy can be recovered.
Up to 30 percent shorter brewing times
OMNIUM by ZIEMANN offers numerous advantages for the international brewing industry: since a complete saccharification is ensured in the last process step and the hop isomerization is performed separately, the process times for mashing and wort boiling can be reduced. The conventional lautering of the wort has become a transfer step. Thanks to NESSIE, the real brewing times can be reduced by up to 30 percent. For a medium-sized brewery with a two-shift operation this means, for example, that one additional brew can be produced. The higher contents of yeast vital substances in OMNIUM worts accelerate the primary and secondary fermentation, resulting in increased cellar capacities.
Another advantage is the improved raw material yield because all extraction processes are dynamic and run at their optimum operating point. The brewer can react both thermally and enzymatically to fluctuating malt qualities. In addition, the quality of the brewed beer can also be optimized with OMNIUM: thanks to the gentle brewing process and the rapid fermentation, the brewed beers have high turbidity stability, possess excellent foam and outstanding flavour stability. Moreover, increased wort and beer diversity are possible within the scope of the German Purity Law. These improvements help brewers to reduce their production and operating costs. Further advantages are, among others, a smaller space requirement for the equipment and reduced costs for the foundations in the building, particularly for NESSIE by ZIEMANN®. The novel brewing process OMNIUM by ZIEMANN® from ZIEMANN HOLVRIEKA is revolutionizing the conventional brewhouse work in almost all relevant areas of beer production.
19 Oct. 2017