Developments of microbrewery in the 21st century
- Jul 23, 2021
- 138
- tiantai
A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,beer machines,conical fermenters,conical fermenter,fermenter conical,fermenter beer,conical fermentor, brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to answer some common question during brewing. Today let us talk about the Developments of microbrewery in the 21st century. The microbrewing movement began in both the United States and United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises.
Developments of microbrewery in the 21st century
Marketing strategy
Microbreweries have adopted a marketing strategy that differs from those of the large, mass-market breweries, offering products that compete on the basis of quality and diversity instead of low price and advertising. Their influence has been much greater than their market share, which amounts to only 2% in the UK, indicated by the introduction by large commercial breweries of new brands for the craft beer market. However, when the strategy failed, the corporate breweries invested in microbreweries or, in many cases, acquired them outright.
Canned beer
A can of Juicy Ass IPA from Flying Monkeys Craft Brewery in Barrie, Canada
The use of cans by craft brewers doubled between 2012 and 2014, with over 500 companies in the United States using cans to package their beverages. Previously associated with the major brewing corporations, cans are now favored by craft brewers for numerous reasons: cans are impervious to oxygen, beer-degrading light does not affect canned beer, canned beer is more portable since less room is required for storage or transportation, canned beer cools more quickly, and cans have a greater surface area for wraparound designs and decorations.
The perception that bottles lead to a taste that is superior to canned beer has been called "just kind of dated", as most aluminum cans are lined with a polymer coating that protects the beer from the problematic metal. However, since drinking directly from a can may still result in a metallic taste, most craft brewers recommend pouring beer into a glass prior to consumption. In June 2014, the BA estimated 3% of craft beer is sold in cans, 60% is sold in bottles, and kegs represent the remainder of the market.
Between 2015 and 2020, the proportion of craft beer packaged in cans in the UK increased nearly tenfold to 4.9 percent.
Barrel-aged beer
Goose Island first produced its Bourbon County Stout in 1992, but it wasn't regularly available until 2005. Other breweries began following Goose Island's lead, typically aging rich imperial stouts such as Founders KBS and The Bruery's Black Tuesday. In 2018, Food and Drink wrote: "A process that was once niche has become not just mainstream, but ubiquitous." Barrel-aged sour beers are a newer trend, inspired by the Belgian tradition of lambics and Flanders red ale.
Non-alcoholic craft beers
The market for non-alcoholic beer and wine in North America is predicted to quadruple from a base of about $20 million in 2018. Brooklyn Brewery are
among the early craft breweries prepared to release a non-alcoholic craft beer, with their "Special Effects". Examples in Europe include Mikkeller's "Drink'in The Sun" and Nirvana's gluten-free "Kosmic Stout".
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
among the early craft breweries prepared to release a non-alcoholic craft beer, with their "Special Effects". Examples in Europe include Mikkeller's "Drink'in The Sun" and Nirvana's gluten-free "Kosmic Stout".
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
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