|Beer Around the World
|A decade ago Raul Cano, a scientist
at California University, drilled a hole
into a piece of ancient Burmese
amber to extract yeast that has lain
dormant there for up to 45 million
years, Now he's using that yeast to
commercially brew barrels of pale
ale and German wheat beer through
the Fossil Fuels Brewing Company.
"You can always buy brewing yeast,
but our yeast has a double angle: we
have yeast no one else has and our
own beer recipes."
Part of our beer's taste comes from
the yeast's unique metabolism. "The
ancient yeast is restricted to a narrow
band of carbohydrates which can
consume just about any kind of
sugar," said Cano.
If any of this has a ring of deju-vu, it
could be because Cano's
amber-drilling technique is the same
one popularized in the
movie Jurassic Park.
|The contribution of Asia to the progress of the beer market
cannot be understated and the region now accounts for
around a third of all beer sales.
In 2009, the region managed to record a 5% increase in
volume. China, which accounts for 7 in every 10 litres of beer
sold in Asia is the key driver and is helping to sustain the
overall worldwide beer market.
Latin America can also take some of the credit for facilitating
the progress of the world wide beer market with 2009 sales
that have increased a healthy 3%. As with Asia, there is one
market that is acting as a major stimulant- it is Brazil. The
fourth biggest producer of beer in the world, Brazil enjoyed a
4% volume growth last year helped by competitive pricing and
a vibrant off-premise market.
The Middle East & North Africa that are the fastest growing
regions in the world, registering double digit growth last year.
However, due to religious and cultural reasons, total sales are
insignificant and account for less than 1% of world beer sales.
Consumers in that region drink just 2 litres each, far under
the world wide average.
North America and Europe make up 45% of global beer
volumes and with sales flattening in North America and
European volumes falling
|Only Seven in the World
Achel, Chimay, Orval, Rochefort, Westmalle and Westvleteren from
Belgium and La Trappe from the Netherlands are the
world's only Trappist brews.
Trappist beers are distinct from Abbey beers which are commercially
produced with links to a monastery or just given monastic branding.
Monks do not actually produce Abbey beers. For example,
Anheuser-Busch InBev's Leffe is named after a real abbey,
but brewed in a huge 6 million hectolitre capacity plant.
The large majority of brewing monks are in their late 60s or 70s which
leads to questions about the future. Some of these religious
communities could disappear, acknowledges the abbot of
Koningshoeven Abbey in the Netherlands, where monks still prepare
gift packages of its La Trappe beer.
Monks ensure the marketing of Westmalle beer is earnest and have
capped production at 120,000 hectolitres (12 million litres), making it
the second largest Trappist brewer, after Chimay. "There's more
demand than we can supply. We've not seen any tail-off," said
Brother Assche, adding the monks on the brewery's board had
decided to limit volumes. "We're here to serve the abbey and we
Chimay, the most internationally recognised Trappist beer, has pushed
the hardest commercially, exporting around 45 percent of its 160,000
hectolitres output. Westvleteren has gone to the opposite extreme,
with a limited 4,500 hectolitres still brewed by monks. Its beer is only
sold in crates to individuals at the gates on the understanding that
they do not resell it commercially.
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