Categorization of Beer and its demand on a global level

Published Date : 2017-07-10

Introduction

Beer is the most broadly demanded alcoholic drink all over the world; it is the third most mainstream drink by and large, just after water and tea. The generation of beer is called brewing, which includes the sugar fermentation, for the most part gotten from oat grain starches, most regularly from barley, apart from that wheat, corn, and rice are also used.

Market for Beer

The global market for beer was evaluated at USD 530 Billion in 2016, and it anticipated to garner maximum market revenue while registering at a substantial CAGR during the forecast period owing to several factors accountable for it.The market driving factors in this case are the rapidly changing lifestyle and the rising spending global income. However some factors like heavy taxation, a few health issues and the legal age restrictions arehindering the growth of the beer market. The global light beer market is supposed to rise more rapidly than strong beer due to rise in the overall female alcohol consumers globally, who are between the age group belonging to 21 to 30.

Categorization of Beer

All beers are either classified as ale or a lager. The type is determined on the basis of the different kinds of yeast used for the fermentation. Then there is further classification on the basis of colour, scent, taste, etc. Top, bottom and spontaneous fermentation of beer are as follows:

• Top Fermentation: In this kind of fermentation process, the yeast settles at the top of beer. The yeast is highly tolerant and requires higher temperature. Examples are: stout, porter, Belgian beer, beer made from wheat, brown ale and pale ale, etc.
• Bottom Fermentation: In this kind of fermentation process, the yeast settles at the bottom of beer. The yeast is comparatively fragile, ferments slowly and requires lower temperature. Examples are: German bocks, pilsners, dark lagers and pale lagers, etc.
• Spontaneous Fermentation: Beers made with this kind of fermentation are lambics and sour beers. In this process the beer is required to come in contact with wild yeast and other bacteria. Originally these sour tasting beers were made in Belgium but now they are produced all over the world. Examples are: Belgian gueuze, flanders red ale, American sour, etc.

Health Benefits associated with Beer

• Around 5% volume alcohol a day can reduce the risk of heart disease by 42%.
• Helps in the prevention of type 2 diabetes.
• 40% decreased risk of kidney stones.
• Slightly increased confidence if taken at measured quantities.
• Lesser risk of high blood pressure.
• Boosts immune system.
• Strengthens bones to some extent.