World: Global beer consumption up 2.4% in 2010 – report

The international beer market staged something of a recovery in 2010 with global beer consumption increasing by 2.4%, according to Canadean’s new Global Beer Trends report.

This marks a dramatic improvement on the 0.5% growth seen in 2009, but is still well below the 5%+ growth rates seen earlier in the decade, Canadean analysts said.

However, beer consumption patterns differ widely across the globe and regional growth rates reflect this. The Asian beer market grew by 6% last year to reach 650 mln hl, and now accounts for over a third of global beer consumption. Africa, on the other hand, despite making up just over 5% of the global beer market, performed very strongly, registering an 8% growth in volume in 2010. Latin America also witnessed positive growth of over 3%. In contrast, European beer volumes declined by just over 1% in Eastern and Central Europe, and by almost 2% in Western Europe. Volumes in North America fell by just over 1% whilst the Australasian beer market only achieved 1% growth.

Drilling down further into individual markets, Canadean’s latest Global Beer Trends report reveals further variations in the overall growth pattern. China continues to be the engine of growth both in Asia and globally. 2010 saw Chinese beer consumption increase by 6%, and now one in every four pints of beer worldwide is consumed in China.

Beer volumes in India grew by a dramatic 17% in 2010, but per capita consumption remains below 2 litres. Vietnam was the other star performer in Asia delivering a 15% increase in volume.

Brazil continued to lead the Latin American pack and posted an 8% volume increase.

Markets in East & Central Europe continued to struggle, with consumption in the Czech Republic declining by 7% and Romania and Serbia both seeing volume declines on around 5%. The decline in Russian beer consumption slowed to around zero %, whilst consumption in the Baltic States (Estonia, Latvia and Lithuania) actually increased. In Western Europe, Denmark and the UK saw the biggest volume losses with consumption falling by 6% and 4% respectively. Every single Western European market suffered a loss in volume in 2010, even those markets in Southern Europe like Spain, Portugal, Italy and Greece, which had previously shown growth.

On a global scale, per capita consumption remains relatively low at just 27 litres. The Czechs remain the world’s leading beer drinkers with 135 litres per capita beer consumption in 2010, Canadean estimates. However this is a long way below the 160 litre level that the Czechs registered until the current economic crisis hit in 2008. Austria, Germany and Ireland are the only other markets where beer consumption exceeds 100 litres. Despite witnessing extremely strong growth, per capita consumption of beer in India remains one of the lowest in the world at just 1.5 litres.

Looking forward, Canadean expects global beer consumption to top 2 billion hectolitres by 2013. The biggest contributor to this growth will be Asia which is forecast to increase by 187 mln hl between 2010 and 2016. Canadean predicts that the Chinese beer market will reach over 600 mln hl by 2016, making it almost twice the size of the second largest market, USA. In percentage terms, Canadean forecasts Latin America to perform the strongest with a 33% increase in volume from 2010 to 2016, driven mainly by Brazil, which is expected to reach almost 200 mln hl by 2016.

Canadean is forecasting a partial recovery in Eastern & Central Europe, although recently announced changes in the legislative environment concerning the sale, promotion, packaging and distribution of beer in Russia, may knock this off course. The Western European beer market would appear to be in long term volume decline, and Canadean is predicting the loss of a further 24 mln hl by 2016, although of course, in value terms, the market remains crucially important.

Overall per capita consumption is expected to remain below 30 litres on a global scale suggesting that there is considerable room for growth for many years to come.

That marvellous Belgian beer…

No other country in the world has a reputation for beer like the one enjoyed by Belgium. But even though the country is universally acknowledged as a place that makes brilliant beer unlike that found anywhere else, few really understand what, exactly, that means, Planet S reported on October, 20.

Belgians have been making beer for centuries — or at least, Belgian monks have been making beer that long. Belgian beer has clear origins in the abbeys of the Middle Ages: it was a way for the monks to remain industrious, earn some income for the abbey and enjoy themselves. At the time, they had no idea they were crafting beer unlike that found anywhere else in the world.

The key thing that differentiates Belgian beer is its yeast. Belgians use (mostly) the same ingredients as any other brewer, but their yeast creates flavours and aromas that no other strain can. (Also, many Belgian beers are stronger in alcohol than most beers around the world.)

Let’s begin with the more accessible of Belgian-style ales: Belgian blonde ales and Belgian pale ales, which are regular beers, but each with a subtle twist. Each is anchored by the base style it’s named after, but carry a light spiciness that adds complexity and depth to the beer. Belgian blondes are light and fruity, with a dry finish and a honey, pepper and perfumy accent, coming across like a light ale with an added kick.

In turn, Belgian pale ales take all of blondes’ character and amplify it: the malt displays some biscuit, caramel and nutty qualities, the hop is a bit bigger and the spiciness more pronounced, while still remaining moderate. More of the pepper comes out, as do some rich malt flavours.

Possibly the most famous Belgian style is Witbier, directly translated as White beer. Almost everyone knows about Hoegaarden (named after the town of its origin), which was brewed continuously from the 15th century, onward, only to die out in the 1950s, before being resurrected by Peter Celis in the 1960s. It is (or at least was, but more on that in a bit) the quintessential witbier. Light and fruity with a refreshing citrus character, a light, peppery spice is balanced with a gentle wheat sweetness. It finishes with a refreshing, citrusy and almost tart linger, and it’s a fantastic summer beer, as it quenches as well as satiates.

Two things are unique in witbiers. First, like other Belgian beers, the yeast is unique in its ability to draw out citrus and a touch of herbal, spicy freshness. (To supplement the yeast, some versions use orange peel and coriander to heighten the freshness.) In addition, witbier is made with 50 per cent unmalted wheat — a unique process among the world’s beer, and one which adds both a softness to the body and a distinct cloudiness to its presentation. The beer is so cloudy that it looks almost white, hence the name.

These three styles are a great starting point for Belgian beer, giving you a good sense of how true Belgian brewers aren’t content to brew standard, generic beers. Instead, they take a regular style — blonde, pale ale, wheat beer — and tweak it so it’s truly unique.

And the best part? We’ve only just gotten started! In the next Newsletters, we’ll look at the descendants of the beer made by those monks — the brews that truly define Belgian beer today.

The pleasant experience of beer tasting

To get ready for a beer tasting, the most important matter is to make sure the beer you choose is fresh, Silive.com reported on October, 20.

The supermarket or corner bodega may be cheap and convenient, but their beers sometimes have been sitting on the shelf or in the refrigerator too long, as indicated by the thin layer of dust collected around the neck of the bottle.

If you choose to select a hoppy beer, which tends to lose its fragrant aroma fairly quickly, time is of the essence. Some craft beers are not pasteurized; others may be bottle-conditioned. Both situations make shelf life more unstable. We suggest going to a reputable beer distributor to purchase your selection, as distributors regularly rotate their stock, giving you a better chance at getting your brew at its peak of freshness. There is nothing that will ruin a tasting more quickly than a beer past its prime.

The second thing to note is the temperature at which you will be consuming the beer. You want to make sure it is not too cold. If the beer is too cold, you will lose all the subtle flavors, aromas and complexities the brewer set out for you to experience.

Finally, you want to select the proper glassware. Most beer styles have their own distinct glasses which are engineered to maximize the drinking experience. In Belgium, a bar may have a different beer glass for every beer available (often in the hundreds). To keep it simple, all you really need is a tulip-shaped glass.

GET COMFORTABLE

On the day of the tasting, set yourself up in a comfortable, well-lit area so that you are able to observe your selection carefully. It is important to make sure your tasting room is free of any strong smells or cooking odors that can distort your perception and alter your judgment. Set out some unsalted crackers and room-temperature water to cleanse your palate between beers. Try to avoid anything with its own distinct flavor, like pretzels or cheese, which can coat the tongue.

It's now time to sample your chosen brew. Pour the beer right down the center of your glass and fill it a quarter to halfway full. Wait a moment for the pour to settle, then pick up the glass, preferably by the stem, and observe what you see. Is the beer cloudy or clear? Is it light in color or dark? Does it have a large, rocky head, or a moderate amount of foam? Notice the color of the head: Is it white or cream-colored?

While still holding the glass, give it a gentle swirl to release some of the aroma. Put the glass under your nose and take a nice deep sniff. What is the first thing that comes to mind? Is the beer citrusy; maybe it smells like pinecones? Is it bready or nutty? Give it another good swirl and smell it again: Do you detect a hint of raisins? Do you smell wildflowers? This is all in the realm of possibility.

NO GULPING!

Now for the best part: Take a sip of the beer and let it roll over your tongue; you don't want to start gulping it down. Slowly sip and enjoy. What do you taste? Is it bitter? Is it sweet? Does the carbonation lightly stimulate your tongue? Does it have a dry finish? A tart finish? All of this really depends on what you have chosen to sample. But you get the picture.

Want to take it a step further? If you are tasting in a group setting, try this: Sample a beer — look, swirl, smell, taste and enjoy — and write down your observations of each step along the way. At the end of the session, go around the room and have everyone read what they observed. This is a great exercise because it forces you to be honest.

Much like working out, you have to exercise your beer palate regularly to see results. So, here's an excuse to get together with like-minded friends once a month and put those taste buds to work.

UK: Miller Brands launches Belgian craft beer St Stefanus

Miller Brands has launched Belgian craft beer St Stefanus in the UK following a distribution agreement with the Van Steenberge brewery and the Sint Stefanus monastery, The Grocer reported on October, 27. St Stefanus is brewed using three different yeasts including the Jermanus yeast strain entrusted to the Van Steenberge family brewery by the monks of Sint Stefanus.

After brewing, the beer is stored for at least three months before cellar release to allow the flavours to develop. It then continues to mature in the bottle until it is opened.

St Stefanus is available in two varieties – a 7% abv Blonde cellar-matured for three months and the 9% abv Grand Cru, matured for nine months.

Both will reach selected on and off-trade outlets over the coming months.

Earlier this year, Miller Brands, which also brews Peroni Nastro Azzurro, Tyskie and Lech, launched a new initiative – dubbed ‘World Beer, Worth Discovering' – to help retailers boost their world beer sales.

Chocolate lipstick – smear and enjoy

Dominique and Fabienne Persoone opened their old-fashioned The Chocolate Line shop on Simon Stevinplein in Bruges in 1992.

There is an aura of nostalgia and romance in the shop. You can look into the workshop where the chocolate is turned into delicacies.

The Chocolate Line is specialised in making gastronomic chocolates.

In 2009 The Chocolate Line won the prestigious ‘Best chocolate book of the World’ award (Gourmand World’s Cookbook Awards)with its book “Cacao, de chocoladeroute” [Cocoa, the chocolate road].

Today The Chocolate Line offers the exclusive Chocolate Lipstick.

As a kid, didn’t you love smearing chocolate you’d left in your pocket a little too long on your lips? And then looking for a victim to kiss: a kiss victim who would try to run away from you screaming. And the triumphant chocolate mark if you succeeded.

Grab your beloved and smear the chocolate lipstick on your lips. Fill in the lines or just smear away. And then kiss! And reward yourself afterwards with a vanilla ice cream that also tastes of chocolate. It’s a scream...