Russia: Positions of Brewing CompaniesThe review contains an analysis of interim performance of brewers in the first half of 2019. There are rather dynamic changes behind a modest industry growth. Baltika is again experiencing a stage of volumes and market share slid due to competition with AB InBev Efes. Because of the price competition and presence expansion in the modern trade company #2. has come close to the leading position. At the same time sales of Heineken Russia have continued growing which makes the premium part of the portfolio heavier. The market premiumization trend had been also confirmed by import brands. MBC and Zavod Trekhsosenskiy have been the most successful among federal market players. The market share of independent regional brewers and Ochakovo have continued falling as they are being squeezed out by the market leaders at their competitive fields.
Ukrainian beer market 2019: companies and brandsIn 2019 beer production and market have been still fluctuating about zero point. However, the past season was successful for brewers judging by the sales profitability. The price mix has improved due to rapid general market premiumization, as well as its particular aspect, the growth of import beer sales. By the season end AB InBev Efes improved its positions considerably. It turned out that consumers had not forgot Efes brands that had to leave the market, but started to recover rapidly. Against the stagnating market that meant sales decline of other companies, in the first place Carlsberg Group that most of all beneficiated from Efes exiting the market. PPB turned out to be stable to branding activity of its competitor and Obolon kept the same volumes and at the moment it is the absolute leader of the economy segment. The share growth of independent producers took place thanks to leading craft breweries, that so far do not have a big market weight, but they are rapidly gaining it.
Brewing industry in Kazakhstan 2019During the first half of 2019, the majority of Kazakh brewers made their contribution into positive dynamics. Yet it was companies of the lower division, not the two transnational leaders that raised their production and sales. The shares of draft beer and aluminum can which is rapidly squeezing glass bottle out of the market, have been growing. The price segmentation has remained stable despite the substantial rise of retail prices and fluctuations of brand market shares, while the borders between segments have become blurred. The main events in the industry have been: the announced revision of the beer excise policy, launch of BeerKhan brand in the strong beer segment, and most important – purchasing assets of Shymkentbeer by Arasan.
The trend of complication of Russian beer market is going on and in several directions at the same time. The range has got wider, the import and small segments are growing, namely craft beer, alcohol-free beer and special flavor beer. At the same time, all ex-mega brands and light lagers by Russian brewers are experiencing a decline of their shares. AB InBev Efes, Heineken, MBC and Pivzavod Trekhsosenskiy have exceeded the market, Carlsberg was developing slower than the market and Ochakovo as well as some other mid-sized breweries have been cutting down their volumes. To a big extent brewers’ performance was connected to their ability to reach agreement with networks, sacrifice their margin and enter new markets. Craft brewers are facing a serious danger of producers’ registration introduction – de facto licensing. ...
The global outlooks of the legal market of cannabis are excellent. It is possible to simultaneously imagine dry law repeal and craft brewing boom but not in one but in several consumer categories. For alcohol is contained in liquids and cannabis derivatives can be in three physical forms.The value of legal market of cannabis and its products can reach 10% of the world beer market in five years, and in 2030-2040 even reach the same scope provided the current rates of legalization and development of market infrastructure remain at the same level. Cannabinoids are actively integrating into the food industry from chewing gum to beverages deforming the pharmaceutical and alcohol markets, they influence the trends of healthy lifestyle and beauty. ...
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 Окт. 2017