beer

beer that doesn’t give you a hangover

by

“Only idiots drink non-alcoholic beer.” That was the reflection with which a young German named Louis Shirmer responded to Washington Post about the state of beer without in your country. If we think of beer, it is inevitable to think of Germany. It is one of the countries where the most beer is consumedbut in a few years now, something is changing: Europe, is becoming a land of non-alcoholic beer. And the new ‘liquid gold’ of breweries is also conquering Germany. Trend. We have said it on several occasions: the non-alcoholic beer market is experiencing a considerable growth. So much so that it is transforming the global industry and what a decade ago was considered a marginal product, with just a few options, has become a segment that is emerging. The non-alcoholic beers (the 0.0, especially) are more abundant, but there are also many companies that have gone all out with flavor. In some countries, it is a segment with an annual growth of 20% and there are already estimates that it will be a market of almost 44 billion dollars by 2035. Far from traditional beer, but without a doubt a good amount of money. Beyond fashion. Generational change is something that influences. The surveys point to a majority of ‘millennial’ consumers and Generation Z who choose or would choose an alcohol-free version of your favorite beer, something that responds to lifestyles known as “superb curious” (sober out of curiosity) or lifestyle “damp” (not abstinence, but moderation). Everything needs to be given a name in English. It can also respond to greater health awareness. According to the World Health Organization, alcohol causes more than three million deaths annually, 5.3% of the total, but apart from this, this aforementioned improvement in flavor allows 0.0 versions of a drink that, like coffee, is something social, to be chosen. The statistics confirm, in short, that alcohol in general is less present in everyday life (although depends on age). What the industry does. own Ministry of Agriculture, Fisheries and Food has indicated in one of its latest consumer reports that it is something that is in the doldrums, and the brewers have done what they should: try to ensure that the consumer does not escape their product. If they drink less alcohol, we have to invest more in creating 0.0 versions, and there we have companies like Heineken, one of the giants in the sector, making millionaire investments in its Heineken 0.0 brand. AB InBev is another of the giants in the beer sector, with Budweiser as the flagship brand, and they estimate that, by the end of this year, at least 20% of their global beer volume will consist of no or 0.0 options. Returning to Germany, the country’s Brewers Association comment that non-alcoholic beer represents 9% of beer production and consumption in the country, but in the coming months they expect it to reach double digits. In Spain it is estimated that 15% of all beer consumed is non-alcoholic, being leaders in Europe in this segment. Jacobo Olalla is the general director of Cerveceros de España and attributes This success is due to the fact that the Spanish consumer does not drink looking for the effect of alcohol. And in Belgium, another beer country par excellence, the consumption of non-alcoholic beer now represents 5%. It seems little, but it represents a growth of 24.3% since 2021 and in a recent festival it was sold 800% more non-alcoholic beer than in the previous year’s version. Beer without getting drunk. Now, although breweries are investing to adapt and create alcohol-free alternatives, there are brands such as the American Athletic Brewing that have focused exclusively on alcohol-free products. It is the leader undisputed of its segment in the American market (the second largest consumer of beer internationally), so it is not something insignificant. And yes, obviously, non-alcoholic beer can have the properties of the cereals with which it is made without the negative side of alcohol (both for the body and in terms of its intoxicating effects), but the English have come to investigate a beer without it being capable of getting drunk. Behind that beer is David Nutt, a neuroscientist who seeks to ensure that beer continues to be a social drink capable of disinhibiting shy people, but avoiding risks such as addiction, cirrhosis or aggressive behavior. At the moment they are promises, but we would have to see how it affects, for example, the driving of a vehicle. Not just beer. We have to see if it is a fad or if it is something generational that is here to stay, but the purchase of alcohol in general, according to the International Wine and Spirits Recordhas fallen 20% since 2000 while the 0.0 beverage market has doubled in the last three years. And we don’t just have to talk about beer: there are wine cellars and spirits brands that are investing much in its ‘dealcoholized’ segment. In the end, Louis, it seems that non-alcoholic beer is not just for idiots. Images | uk:Користувач:Gutsul In Xataka | In the United States they are making beer with water from showers and sinks. And they have good reasons

In Brazil people are changing caipiriñas and cocktails for beer. And they have a good reason: methanol

by

São Paulo is famous for many reasons, but probably none as universal as The caipiriñasthe drink made with Cachaza, Lima, Sugar and Ice that has exported to virtually all bars on the planet. For days, however, in the Paulista capital they are served much less caipiriñas. Also It has come down the consumption of whiskey, Geneva and in general any distillate. The reason: fear of Methanol poisoning. São Paulo, without caipiriñas. Something has changed on the nights of Brazil. Especially in those of São Paulocapital of the homonymous state and the most populous city in the country. Instead of asking Caipirinhasthe famous drink based on Cachaza, Lima, Sugar and Ice that is a native of the Paulista state, the young people They ask for beers or wine. Anything but to take a glass with distilled liquor to the lips. “Customers are worried,” Recognize to Associated Press (AP) Edilson Trindade, manager of an establishment of São Paulo. Last week he did not dispatched a caipiriña, when it is usual to serve dozens and tens. And it is not the only one. In A report Posted yesterday, the Paulista magazine Exam He shares testimonies from other bars that have seen how their activity collapsed 80% or young people who choose to stay at home or change cocktails for cans. A percentage: 50%. The Bloomberg agency points That, in general, the bars and restaurants of the state of São Paulo fear that its sales collapse up to 30%, a percentage that falls short if the data already handled by the federation of hotels, restaurants and state bars are taken into account. According to their calculations, last week some establishments saw how the consumption of vodka, whiskey, gin and other distillates collapsed about 50%. “Even beer demand has dropped because there are almost no customers, so general sales have been affected,” regrets The owner of a bar. But … why? That people are consuming less spirits in Brazil (and especially in São Paulo) have little to do with a sudden abstemious zeal. The reason is another: fear. The drop in demand comes after what seems like a OLA of poisoning by methanol caused in turn by the intake of adulterated alcohol. On Sunday, Brazil’s Ministry of Health talked about 255 cases16 confirmed and another 209 suspects. Of them the vast majority were recorded in São Paulo, where the authorities handled 14 confirmed episodes and studied 178. Is it so serious? Yes. Methanol can cause vomiting, blindness and even death. The government already speaks of 15 possible deathsalthough for now there are only two confirmed. “Until there is total clarity about the magnitude of these crimes, the population must refrain from consuming distilled drinks,” I recognized On Friday in an interview with the CNN Brazil chain, the country’s health minister, Alexandre Padilha. “Our recommendation is that people avoid distillates, especially if they are not sure of the origin of the drink.” “Adulterated drinks”. The authorities have not limited themselves to controlling the number of poisonings or giving advice. Also They have increased Their provisions to treat methanol poisoning and above all try to locate their origin. The Government It relates them With alcohol consumption and has inspected bars and distributors to clarify what happened. “We determine that methanol contaminated adulterated alcoholic beverages. So we need to understand how,” Point out Artur Dian, police chief of São Paulo, in statements to AP. Only in São Paulo the state authorities have confiscated since the end of September more than 7,000 bottles To investigate them. They have also closed a dozen establishments provisionally to take samples. Another percentage: 28%. The unknown of whether the drink was contaminated on an accidental way, although the police recognize that there are those who adulterate the liquor with substances such as methanol to improve their benefit margins. “Although we know that small quantities do not contaminate and are not able to cause damage, we do not know the exact amount that could remain in a bottle,” Share Dian. The National Association of Distilled Manufacturers handles studies that show that adulterated drinks are already monitored more than a quarter of the Brazilian market (28%), a high percentage that achieves thanks to prices that reduce by 35% to legal beverages. Images | Nathalia Segato (UNSPLASH), Mark Broadhead (UNSPLASH) and Ian Talmacs (UNSPLASH) In Xataka | The youth of the Elite Tech of Silicon Valley have left alcohol: their new “party” is to work 92 hours

There are 225 hours from Oktoberfest, but only 222 beer. The remaining three hours are an agonizing wait for Germany

by

September 20 was the largest public festival pistolt. Held in Theresienwiese, Munich, all in The oktoberfest is hyperbolicand the liters of alcohol and the size of the beers that are going to be dispatched will not be less. However, few moments better define those party desires As I wait that has taken place before the start of this Bacchanalia German that will total 225 hours. It’s just three hours, 180 minutes, but for most they are an eternity. The ritual wait. There is something almost liturgical in those first hours without beer from the Oktoberfest, a collective voltage Remembering the early morning prior to a great family party, when the last details are refined and the house seems to contain your breathing. In Munich, in the Prado de Theresienwiese, that pause is Puebla de Pretzels, soft drinks and board games, and thousands of crowded bodies that have run, camped or paid by a hole to ensure a place under the canvases of the great lying. The ceremony It is simple and strict: The doors open at nine, the enclosure is filled with expectation and tiredness in equal parts, and it is not until the mayor wields the shooter and nailed the first tap at twelve o’clock when the crowd exhales and the drink, literally and symbolically, begins to flow. Those minutes (three exact hours In which beer is still promise) they distil a delicious anxiety, attendees occupy their place not because of the drink itself, but because of the experience that the jug makes possible: band music, dance on tables, the conversation that becomes collective anthem. The social mechanics of the first third. The history I remembered this weekend The New York Times on the occasion of the start of the massive festival. The waiting ritual also reveals a unwritten economy and a complex social choreography: groups that keep hours in the tail, young people who transform their patience into income selling accesses, families that play cards to spend time and waitresses who, before becoming Athletes Of the napkin and the jug, they are the guardians of that temporal border between emotion and ethyl catharsis. The seats within the historical tents They rarely reserve For the general public. Most are first arrivals, and competition for a good table can involve entire nights on the street. Inside, stories are shared, instant fellowship networks are woven, it is purchased A great pretzel To simulate composure and You drink prosecco In somewhat shy sips that are, in reality, the prologue. And when the countdown reaches its end, the explosion It is ordered ” of Festbier On the wooden tables. The Oktoberfest numbers. The truth is that the Oktoberfest is not just a party: it is An economic engine and a cultural scenario that moves millions of visitors. The price of a jug It may seem high For those who measure it in liters and cents, but the real value of the experience combines tradition, gastronomy and show. Young people who repeat the visit year after year are part of a generation that sees at the festival A seasonal rite: A place to measure resistance and find community. At the same time, demand Create microeconomies: Plazas Belings In the row, improvised services, street vendors that capitalize on the wait with pins or memories and the hotel industry that collapses and reconstructs around the dates. The emotional and physical cost also weighs: the posterior euphoria is accompanied by fatigue and the inevitable account count and, of course, hangover. Rituals and practices. The tentseach with Your personality and clientele (The historical ones where tradition weighs, preferred by young people, which attract everyone …) are microcosm with their own codes. There it is sung, dance on the tables, gigantic bread is shared and liters are consumed in a choreography that requires skill: measured gestures not to overwhelm the jug, deployment of synchronized toasts, greetings that cross languages. The role of the waitresses is central; As we said, they are the invisible army that maintains the rhythm, joining physical strength and memory of usual faces. And that First “O’Zapft is!” (It is already open!) Not only frees beer, releases social permissiveness: for a few hours, the unwritten rule of the decorum softens and the city is allowed to dance on tables with the solemnity of a carnival. Youth, businesses and limits. As in every great local event, he is accompanied by the same endemic evils: young people who monetize their patience, resellers that make early entrance into business, and a tension between the tourist who wants the rite and the place that lives it as a mass consumption. If you want, the phenomenon remembers how traditions, when They become globalThey acquire New layers: they become show, they are marketed and sometimes They disfigure. However, they also guarantee a continuity: the people who return every year, the families that transmit outfits and songs, the employees who see their most intense season in October. It is a fragile balance between authenticity and the fair, between cultural heritage and global market. Euphoria and memory. Oktoberfest Live from that transition (from tense calm to the runaway euphoria), and in that march it may summarize its charm: it is not the intake itself that defines the event, but the social fabric that is assembled Around waiting. It is the collective experience where the expected gesture of the mayor, the first tap and the first jar make of catalysts of a temporary communion. Sensation of sharing something that transcends the glass and stays like memory. And while some counting liters, others keep anecdotes, small evidence that a festival can be simultaneously industry, tradition and catharsis, although yes, always starting (as every year) with the same expectant calm of three hours that announces, inevitable, beers. Image | Tammy lo, RB Photo In Xataka | You can now party with shoes that guarantee be repellent to beer and vomit In Xataka | It is not that Germany is promoting the working day of four days, … Read more

The last extreme idea in beer fermentation has nothing to do with alcohol. It has to do with murderous bees

by

The human being has been fermenting beer since time. In spite of this there is always a place for innovation and, probably the “recipe” created by microbiologists from the University of Cardiff, in Wales, is not precedent in the history of mankind. Bee-r. A team of researchers He has created beer using a type of yeast found in the so -called “Killer Bees of Namibia.” The yeast in question (Saccharomyces cerevisiae) It was extracted from specimens of this bee that had died due to natural causes, and then used for the fermentation process from which beer is created. The origin of the idea was on the visit of the British team to the University of Namibia. During the trip, they explain from the Unviersidad de Cardiff, the team was interested in these bees. “When we arrive back to Cardiff, we use the isolated yeast from the murderous bees, next to yeast extracted from Welsh bees, to create several beer remittances,” Les Baillie points outProfessor of Microbiology at the Welsh Center. The “murderous bees”. The so -called “murderous bees” are also known by the least threatening name of Africanized holiferous bees. It is a hybrid subspecies of the common bee (Apis Mellifera), which results from the hybridization of other subspecies of this common insect. The Denomination of Killer is due to aggressiveness Of these bees with whom they consider a threat: these bees attack in large numbers which increases the risk of encounters that are fatal. What do you know? The yeast S. Cerevisiae is (as its name suggests) a yeast commonly used In the manufacture of beer so, regardless of the singular of its origin, beer would not be special. However, we will not have to contrast that fact by our own means. This beer, They explain its creatorsseeks to combine the knowledge of the equipment in microbiology to bring it to products related to bees “to produce something unique.” Now, it’s time to climb the process, looking for some winery willing to take this “recipe” to the market. This could also serve to economically promote this type of research. “Our killer beer is a complementary project for our Pharmabees study. Our study is showing how honey, wax and other bees products can play a role in solving some of the greatest world challenges, including resistance to antibiotics and superbacteria” Baillie added. Pharmabees. Within the Pharmabees project, various actions focused on exploring, for example, how the pollination of certain plants can help us in the fight against superbacteria are registered. To do this, the team installed various hives in the university environment, accompanied by specific plants that, in principle, could lead to bees to create new types of honey and other products. The idea highlights the importance of these insects, not only because of their role in ecosystems but also because of their potential capacity to help synthesize certain compounds. Compounds that, who knows, could one day use for the most surprising purposes. In Xataka | The countries that drink beer around the world, exposed in this happy graphic Image | Scott Bauer, Usda Agricultural Research Service / Bncee Boros

The countries that drink beer around the world, exposed in this happy graphic

by

There are more than 2,000 million people drink alcohol often, according to The World Health Organization. Within these data are the Beer drinkersa drink that, Like coffeeit is one of the most consumed in the world. Logically due to its population, China has been dominating as the country that consumes more beer In the world. But if we look at the consumption of per capita beer, the thing changes. And here it only remains to ask … what happens in the Czech Republic. The Czechs is one thing. The Kirin Group public At the end of last year a report on world beer consumption based on questioning sent to beer associations from different countries and industry reports, and is the basis on which Visual Capitalist He has elaborated the graph that you have on these lines. In it, we can see that many countries are quite aligned in per capita annual consumption, but there is one that is notable: Czech Republic. According to these data, the country’s per capita consumption was 152.1 liters per year. It is a figure that is far, far from the 106.5 liters of the Austrians, of the 103.3 liters of the Lithuanians and the 100.6 liters of the Irish, who are the ones that complete the list of countries with consumption above 100 liters. Heritage. Kirin’s report points out that most countries have remained in the same positions that occupied the previous year, but with a notable rise in Croatia, which passes from position ten to five in 2024. Consumption in Spain is not far behind, but there are more and more reports that point to a decrease in consumption In Spanish lands. Let’s go back to the Czech Republic for a moment, since it is a country where beer serves you in bars, unless you say they stop doing it. As in Germany or Belgium, they have recognized the beer culture as part of its national heritage. The three have cataloged the drink and its preparation as an intangible cultural asset, something that is not yet on the Unesco heritage list, but that reflects the importance that the drink has in each of the nations. Because this goes beyond the product, bottled beer, but covers The whole process. It is a celebration of the cultivation of hops and barley, traditional beer trades, the social role of taverns in both rural and urban areas and the role it plays in everyday life. Interestingly, in the list, Belgium occupies much lower positions of consumption. Leaving Europe. This beer tradition permeates consumption worldwide and therefore, although Europe is not the leading territory, it does have the countries where each citizen drinks more liters a year. To find the first non -European country, we must go down to 13th place, where Panama is. Here we start seeing countries like Mexico (15), Gabon (16) or South Africa (18). The United States, which also acquired a wide beer culture fruit of all the miscegenation of the country, is in 27th position with 63.1 liters per capita and curious is the 25th place in the United Kingdom with 65.5 liters. Zero-Ceroseseism. These data, remember, belong to the study prepared by Kirin, but, liter above, liter below, the top positions with that Czech Republic at the head of world beer consumption are something that remains in other statistics. Now, within all the beer consumed in Europe, there is something that is taking impulse: The production of alcohol without alcohol. In 2023 se They produced 34.3 billion liters of beer (being Germany, Spain and Poland the ones that most fermented), 1.8 billion Liters without alcoholbut although it seems little, it is an increase of 13.5% compared to beer data with less than 0.5% alcohol of 2022. And it occurs more because it is also consumed more. In Spain, for example, in 2023 it was consumed 3.5% more of alcohol -free beer than in 2022. We will see if that increase in the consumption of beer without alcohol, something that already shows in advertising, and the decline of alcohol consumption in young Europeans becomes a trend and how it influences these annual statistics. In Xataka | Alcohol kills, but not everyone equally: why Spain and Italy consume more but die less

Wine and beer have been moving tourists from all over the world for years. Now also the bread

by

It doesn’t matter if we talk about Madrid, Barcelona, ​​Zaragoza, Oviedo or Vigo. In any moderately large city in Spain (as in many other countries) it is difficult to go out and not find a place to buy A bread barbuns or a cross at a reasonable distance. They sell it in the neighborhood pastries, but also in supermarkets (grades and small) and of course in chains such as Starbucks or Dunkin. That does not mean that there are people willing to take the car or even get on a plane to try a special bread. In a world in which more and more travel And it is no longer surprising to speak oenological tourism and gastronomic excursions or dedicated to handmade beer (Craft Beer-Tourism) A new modality opens up: the Bakery tourism. Traveling with the palate. There is nothing written about trips. Nor about tourism or vacations. There are those who plan their getaways thinking about Paradisiac beacheswho prefers to spend their days free climbing mountainswho opts for cities, who prioritizes Quiet places To rest … and who directly decides his destination “listening” to his palate and the belly. It is nothing new. He wine tourismhe Beer-Tourism and the Gastronomic Tourism In general, it has been practicing for years and has become a business that moves billions of euros. According to Turespaña, only in 2022 (an exercise still marked by the pandemic) the tourists who visited Spain 22.7 billion of euros in en-gastronomic activities, which makes them one of the main sources of income for the sector. And of those that grow the most. @Nat.Majira Is called #LANNAN And it is in Edinburgh, it always has a tail and the #Croissant and #Painauchocolat They are your specialty 💖 #Edinburgh ♬ Original Sound – Nat.Maquirira Objective: Good bakeries. Not all travelers (and that includes from visitors from other countries to locals who plan small escapes) are looking for wineries, breweries or Michelin star restaurants. There are those who prefer sweet flavors and what they demand are handmade cupcakes or bakeries. A special bread. A brioche with its cream filling. A Babka particularly appetizing. A honey croissant. A Pain Au Chocolat. A cinnamon bun. The list adds and continues with pastry that travelers are looking for guided by Instagram or Tiktokspecialized forums or guides such as ‘Britain’s Best Bakeries’. Welcome to “Bakery Tourism”. The trend is extended enough to The Guardian I just dedicated A wide report in which he speaks of the “extraordinary boom of the Bakery Tourism“, a term that could be translated as” bakery tourism “or” pastry. As an example, he quotes an Edinburgh bakery, Lannan Bakerythat despite carrying open only a couple of years has managed to become a mecca of Bakery Tourism. “We had just received a person who came from Canada. And last year there was another from New Zealand who booked his trip to come,” says his pastry. Your Instagram profile adds around 103,000 followers And in Tiktok they can be found A good handful of publications about their buns and tartlets. @kimchiarepa Most famous bakery of Korea🇰🇷. #korea #Korea #성심당 #koreanbakery #Bakery ♬ Magnetic – Illit Does it happen only in the United Kingdom? Not at all. Arrives A quick search In Google to see how Pan and Bun tourism has its space share in other countries, including Morocco, Japan, the United States, Portugal, Türkiye, Germany or Argentina, such as I quoted recently The specialized website Travel and Tour World. Its logic is simple: cities take advantage of the attractiveness of pastry and traditional sweets to boost as a tourist destination. Nothing that did not have been doing wine warehouses, breweries and localities with Michelin star restaurants or culinary fairs for years. In the case of Portugal, for example, he quotes the popular ones Nata or Belem pasteswhich have already inspired several Guides and Routes By Lisbon focused right on that: show tourists where they can try them. Another word: “bbangjisullae”. Another country in which bread and tourism have marinated well is South Korea. Recently Korea Joongang Dailyk It echoed How there are Koreans traveling hundreds of kilometers, taking trains or spending the night away from home, in Airbnbs, to enjoy the best local refuel. There the trend has its own name: bbangjisullaea mixture of words BBANG (“bread”) and Seongjisullae (“pilgrimage”). And that does in some way those who practice it: a kind of “pilgrimage of bread.” The phenomenon also connects with an upward business in the country, that of the bakery, valued in around 5,500 million dollars and that according to the forecasts handled by the sector in mid -2024 faces a growth horizon. The data The food statistical information system also shows that the number of bakeries has grown clearly in the country: from 24,777 in 2020 to 28,070 in 2022. The franchisee premises however stagnated. Promoting the economy. That last nuance is interesting. Bread, buns and crosss can be bought in many businesses, from large pastmarkets baking chains; But the “bread pilgrims” look for a certain type of product. And how it reveals The report of The Guardian, They often resort to local businesses that can be far from the big cities. In Daejeon, the fifth largest metropolitan area of ​​Korea, stands out for example Sungsimdagfounded as a small bakery specialized in buns In 1956 and that has expanded since then until becoming a local icon. So much so that, according to the local tourism office, it was The most visited place by tourists who arrived in the city throughout 2022 and 2023. A good part of the surveyed travelers say that the pastry was one of the reasons that led them to know Daejeon. It is not a unique case. Something similar has happened in other locations of the US or of Australia. Images | Mark Ramsay (Flickr) and WEI (UNSPLASH) In Xataka | More and more people are going on vacation simply to sleep

How Spain is putting aside to your favorite measure to drink beer

by

We Spaniards like to practice Terraceo with friendsa skewer and a good beer, but that It does not mean That we do it the same throughout Spain. Not even what The beer jargon be the same throughout the country. Especially if we talk about tap beer. Moreover, if you move frequently from north to south it is likely that you have found that not all waiters seem to use the same terms or even how the same word can mean different things, understanding by “different” the milliliters that you will find in the glass. In case that “Babel Torre” was not enough, now (at least In part of Spain) There is an upward option: the cup, something that tells us about beer but also how we drink it and formats beyond the star measure, cane. Spain, beer land. We Spaniards like beer. And that statement has few laps because it relies on contributing data and sounds collected by the sector itself. In 2023 its consumption stood around 43 million of hectoliters, with an average intake of 55 l per person. In fact (and although demand It has ups and downs) Its consumption has been winning weight In front of the wine, also linked to the Spanish table. That we like to take a good lager or IPA does not mean that everywhere you drink (and ask for) the same. Map prepared by brewers of Spain. How do you drink in Spain? That same question was asked a few years ago Brewers from Spainthe association that groups the great producers of the country, after verifying that although a beer is a beer anywhere in Spain, the thing changes when we talk about how to serve it. “Depending on the format we want and the area, an act as simple and everyday as asking for a beer, if it is not done correctly, it can become a real challenge,” Recognize. Where is a good map … To clear doubts, Cervecer did two things: he created A glossary and a map that helps appreciate how beers usually drink) throughout the country. The graph should be handled however with some caution. For example, the association recalls that although in Salamanca or Valladolid, tap beer is usually used in vessels between 100 and 140 ml called “short”, in Galicia that same word refers to “the lifetime cane”, a major format. If you are in the Basque Country, you better call it “Zurito.” Or “penalty” in Aragon. And that’s all? No. The cane is the “par excellence” format and that word understands it in virtually all the businesses of Spain, but manufacturers warn: “While in areas such as Madrid the glass measure is 200 ml, in other places the size is superior. Thus, if a Basque wants to take the 350 of a Basque cane in Madrid will have to ask for a double, the most similar measure.” Since the cane usually moves around 200 ml, the normal thing would be that the double was 400 ml, but that logic has nuances again. In Basque Country if we want that amount of beer drink, it advises to use another term: “Canyon.” The wide brewing glossary is completed with words such as “Botellín”, “fifth” or “third”, which are the terms used for bottles depending on whether you want the fifth part or a third of liter. The thing is complicated, however, with exceptions: Asturias, Cantabria or Catalonia use terms as “average” or “median.” If you are looking for you will even find guides who speak of 25 either 30 forms To ask for beer, including “pots”, “botijos”, “tank” or “xibeca”. Complicated? There are more. In case the “photography” was not complex enough, at least in part of Spain it is being added An extra factor: The form. That is, the key is no longer how much or how we drink beer, but what we drink it. That is: glass or glass. The nuance is interesting and slid yesterday The voice of Galicia in An article in which he explains how in Santiago de Compostela it is increasingly common to see people with beers in the glass instead of a glass. The question is evident: “Why do the reeds serve as if they were a wine?” After talking with compostela hoteliers, the newspaper Slide Some practical explanations: the glasses are easier to store (they can be hung upside down) and there are those who defend that they help preserve the organoleptic properties of beer. In fact there are places that San Cups designed for the Lager. “Optimal formats”. “The crystal is quite broken and you have to replace, but it is the best form”, They argue From a compostelano store. Galicia star itself claims That each beer has “its cup” and details the differences of form and use between the flute (15-40 CL), the Pilsner vessel (15-40), the tulip (20-50), Weizen (30-50), Snifter (30-50), chalice (30-50) or the teku, used in tastings and between 33 and 50 cl. “If we leave aside its aesthetic or historical component, it cannot be denied that some formats are optimal for certain styles,” The company points out. Cup question … And something else. In the passage of the vessels to the glasses there is, however, another factor that speaks, rather than the bars or beer itself, how we enjoy it. One of Santiago’s hoteliers in fact explains that there are clients who ask them to serve the cane in a glass of wine, either because the glass is finer or for quantity. “The wine brings between 44 and 52 CL and the cane is 33,” clarifies the hotelier, who denies that the cane has less amount than a bottle. The slow decline of the cane. The phenomenon also coincides with an apparent decay of the cane and other reduced formats in favor of others of larger. Two years ago Straight to the palate I pointed Already as many bars in Madrid (and other points in Spain) were going from the standard … Read more

He has cast a giant in his beer industry

by

The origins of what is today Asashi Group They date back to Japan at the end of the nineteenth century, but much of their future passes through the West and more specifically through Europe. And it has enough logic. The brewing group is no stranger to the serious demographic crisis that its country is going through, which translates into a local local market and the need to look beyond bars and Izayaka Japanese. Now, after years of bet and expansion, the brewer invoice thousands of millions of dollars in the old continent, its largest market after Japan, with More than 25% of its sales. In her own way, the Japanese birth crisis has led Asashi to become an outstanding figure in the beer sector European, in which it is not easy to open hollow. A silent advance. The news gave it A few days ago Fortune Taking the balances of the Japanese company itself: silently and without generating noise, Asashi has become one of the big names of the European beer industry. And that has merit. First because the origins of what today is the holding Asashi Group They are quite far, in Japan. Second, because although he had already harvested success in his country it is not easy to open a hole in the European market. What do the figures say? The accounts Asashi Group shows that in 2024 it registered total income in Europe of 5.4 billion of dollars, almost 27% of the total. These figures place the continent as their second billing market, only behind the Japanese already distance from Oceania or Southeast Asia. The volume of income in Europe also grew by 13% while in Japan it barely varied. The forecasts for 2025 It shows that, although a decrease can be registered, the weight of the European market will continue to be key in its accounting. Expanding borders. Those figures are not the result of chance. And it is not explained only by the expansion of its Premium Asashi Super Dry beer, increasingly present in the pubs of Europe. Over the last years the holding company has been expanding with new acquisitions until consolidating in the continent. The Japanese company incorporates other recognized brands For European clients: Peroni Nastro Azzuro, Kozel, Pilsner Urqell and Grolsch. In its catalog also includes Great Northern, Victoria Bitter, Carltron Draught, Tyskie, Ursus, Radegast, Fuller’s London Pride and Asashi Nama, in addition to without alcohol, soft drinks and other drinks, such as the Nikka whiskeyfounded 90 years ago. Pulling a carrier. It arrives with a quick search in the newspaper library to follow the track of that commercial expansion. In 2016 it reached A first agreement With the Belgian origin AB Inbev origin to get three of its best -known brands, Peroni, Grolsch and Meantine, for 2,550 million euros. Some time later, in 2019, Fuller, Smith & Turner accepted another millionaire offer, of almost 300 million of euros, which allowed the Japanese group to be among others with its flagship brand, London Pride. To those operations others are added Centered in Australia, New Zealand or China. In March and despite the tariff war, The Wall Street Journal revealed that the group wants to consolidate its presence in the US with Asashi Super Dry. For that purpose acquired A plant in Wisconsin. They are business … and demography. Some time ago Atsushi Katsuki, general director of Asashi, acknowledged Fortune That the bet of the Japanese company for the Complex Market of Europe was not accidental. And partly it is explained by the population crisis that drags For decades Japan. With birth in historical minimumsdeaths in record values ​​and a population increasingly agedmathematics does not make it easy for companies like Asashi. Yes in the 90s almost 70% Of its population was between 15 and 64 years old, in 2023 that percentage did not reach 59%. For a company like Asashi the implications of that evolution are evident. “If we observe the Japanese beer market, since 1995 it has contracted at a 1-2% annual rate. And we believe that it is likely to continue,” Katsuki comments. Europe also faces His own challengesbut with that backdrop his alcohol market It has aroused interest. Opportunities … and challenges. Of course, the market presents its own challenges. Asashi herself Point out that its goal is to continue betting on premium drinks and alcohol beer, a business segment on the rise and to which the Japanese firm wants to give greater weight in its results account. Its objective is that in 2030 the without alcohol or low graduation suppose 20% of their global sales, several points above the current data or from which they handle in Japan. Another challenge for Asashi is to compete with great weight and rooted rivals in Europe, such as AB Inbev or Danish Carlsberg, which move Milmillionaire Business Figures. That without counting the challenges that the holding of Japanese roots has been found throughout its international expansion, such as the effect of the Ukraine War on the supply of grain, inflation or Commercial War. Images | Norimutsu Nogami (Flickr) In Xataka | Japan is suffering a bankruptcy record from Ramen. And in part it is the result of the “1,000 yen barrier”

Estrella Galicia has decided that the star ingredient of his new beer is Valencia. And that is a risky bet

by

Yesterday, by surprise and before The suspicion of not a few, Estrella Galicia presented The one that would probably have been the most extravagant (and risky) product of its extensive catalog, which by the way are already including beers With perclabes either peppers: A BRIK of Special broth For Valencian Paella. It sounded crazy. And it was. There is no such broth. Nor will exist. What the Galician company is planned to launch is a “special Valencian edition” of its beer, something that announces almost on the eve of the Valencia failures. Beyond what the Galician company does the movement says a lot about where the beer sector walks. Paella Estrella Galicia broth? Sounds weird. And it is logical because it is. Yesterday Galicia surprised his own and strangers announcing a “broth for Valencian paella” (sic) Through its official profiles of Instagram, X and LinkedInin which I include even photos of the product, in whose container it could be read in great ‘Estrella Galicia’. The announcement was replicated in networks and there was a good handful of media that echoed the launch, clarifying In some cases that they had tried unsuccessfully to confirm the news with the company itself. They did not get it. And there was a reason. Click on the image to go to Tweet. NO BREATMENT, SPECIAL EDITION. It sounded like a marketing campaign. And there have been no surprises. It was. Estrella Galicia has confirmed it today through the same channels, with A video Shared in networks in which the cake uncovered: “Yesterday we launched our broth for Paella Valenciana and you put us to broth. Quiet, it was a joke.” The stitch goes with thread and in the same piece they take the opportunity to announce the product that they intend to launch: a beer ‘special edition Valencia’. Wrapping in tradition. What did the broth for Paellas come? Why yesterday’s message? Was it only a hook to gain visibility? Yes. And no. The campaign has served Estrella Galicia for something else: in addition to effectively multiplying the repercussion of the launch (that of the new beer, not the broth Fake) has allowed him to emphasize the leitmotiv of its commercial strategy, the basic idea of ​​its product: tradition. The Galician firm wants to reinforce in the Valencian Community. And curiously he wants to do so associating himself with the image of local culture. “This broth (that of Paella Estrella Galicia) has never existed. We would never do anything like that because, as you, we understand the value of our recipes. And here is our only secret ingredient is to respect the ingredients,” ensures the brewer in the video with which he announced his new Valencia 2025 edition. Click on the image to go to Tweet. Valencian, why? In summary: Estrella Galicia associates its image to the defense of tradition in a market, the Valencian, in which the bottles of the Rivera Children’s Corporation have already been worked on an important hole. In 2023 The provinces It echoed A study which revealed that, although in the territories close to the region, consumers opt for Mahou, star of Levante, Amber or Estrella Dam, the favorite beer of the Valencians was the one made by a company from the other end of the country. The question that leaves its launch is … What is special and Valenciana the special Valencian edition? The company does not clarify it. Is limited to ensuring That the drink will be “a tribute” to the passion of the community through the paella, but without going into details or deepening how it will elaborate or get it to differ from the rest of its catalog, beyond the labeling. Barrels … and maps. The star campaign also talks about something else: to what extent the brewer is a market played and distributed in Spain. A few months ago Datacentric elaborated A map of favorite beer brands by autonomous communities that demonstrate the clear (and pronounced) differences at the territorial level. In the Peninsular Center, Mahou reigns, Cruzcampo does it in Andalusia, in Aragon it is amber, in Catalonia Estrella Dam, in Murcia stands out Estrella de Levante and in much of the rest of the country Galicia makes it star. Beyond the preferences for reasons of historical and cultural roots, the weight of the Galician company at the state level does not surprise. If Star Galicia has highlighted for something over the last years it is his aggressive marketing strategy. His bottles have ended up to Cristina Pedroche and Chicote during New Year’s Campanadas. Even of the influencer Chiara Ferragniwho a few days ago posed with a bottle For the 28.7 million followers on Instagram. Click on the image to go to Tweet. The importance of figures. Campaigns such as Valencia also tell us about something else: an industry, the brewer, in full expansion and has been looking for new margins towards which its market widen. Although alcohol consumption is experiencing deep changes In Spain and distancing Of young people and frequent drinking intake, the beer sector has excelled in recent years due to the efficacy of its strategy. How has consumption evolved? The Statista tables They reflect that the total volume of beer consumed in Spain grew in a practically sustained way (with the impasse of the pandemic) between 2012 and 2023, following a opposite trend to that of the per capita intake. Statista sample Also that in 2023 in Spain each person drank on average about 56 liters of beer. There are two less than the previous year, but still far exceeding the average marks of (at least) the last decade and a half. Employers’ data Cervecera are also interesting: in 2023 it found an increase in consumption of 2.84%, although that growth was sustained by foreign tourism. Without it, he estimates that he would have fallen 3.53%. That percentage basically explains by the closing of bars after the pandemic and changes in the habits of the Spaniards, which at least in … Read more

Log In

Forgot password?

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

Add to Collection

No Collections

Here you'll find all collections you've created before.