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Home | BG Past Issues | Past issues 2008 | Past Issues - 2008

Past Issues - 2008

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Brewers' Guardian issues from 2008 including features information. Back copies are available to order - please write to info@advantagepublishing.co.uk with details.

November 2008

COVER STORY: BREWING IN JAPAN

An unusual tax regime based on raw materials has spurred Japanese brewers to create alternatives. At the same time marketing efforts have been renewed around established brands such as Kirin Ichiban. Editor Larry Nelson reports from Japan.

 






Features

OETTINGER

Germany's leading beer brand isn't sitting pretty thanks to marketing prowess - in fact, there is no advertising budget of any sort. Conrad Seidl interviews Günther Kollmar.

BEER & THE ENVIRONMENT - PART VI

Waste water is just money washed down the drain, writes Charlie Bamforth, but technological advances offer new solutions to an age-old problem.

BRAU BEVIALE 2008

As the brewing industry heads to Nuremberg make the most of your time with our guide to Brau Beviale's must-see events.

GLASSWARE

Innovation, more than ever, is what matters most for the vessel that joins your beer and your consumers. Kamini Dickie interviews Boston Beer founder Jim Koch.

HOP AND BARLEY MARKET REPORTS

There's good news coming in from the key hop growing regions of average or better-than-average harvests, reports Glynn Davis. Meanwhile, a malting barley surplus is projected from European fields and the North American harvest has returned to normal levels. Roger Martin finds out more.

GUEST COLUMNIST

Brand owners wanting to survive the downturn unscathed should protect their marketing budgets, argues Pete Brown.

 

October 2008

COVER STORY: URSUS BREWERIES


Ursus Breweries finds itself in a tough fight in the Romanian market - years of per capita consumption gains have given way to a more mature market, where growth will come from product and packaging innovation.
It falls to Ursus CEO Stephan Weber to outmanoeuvre the opposition. Deputy editor Rob Brown reports from Romania.





Features

FLAVOUR MATCHING

State-of-the-art technology but an absence of matching operational systems and quality control, resulting in variable product character. That was the case at Banja Luka Pivara, a brewer looking to improve its flavour consistency. Alex Barlow relates his experiences.

BEER & THE ENVIRONMENT III

UC Davis professor Charlie Bamforth turns his attention to energy reduction measures, in this the third chapter of his series on Beer and the Environment. There is a myriad of possibilities but at the heart of the matter is having everyone buy into the plan.

BEER IN PLASTICS

Our annual check-up on the progress to date of the next big thing in beer packaging finds that brewers are moving ever closer to proactively choosing plastic for their brands. Deputy editor Rob Brown reports.

LOW ALCOHOL BEERS 

As lifestyles change, there's growing demand from consumers for no- and low-alcohol beers. But the rub is that a tasty low-alcohol beer is hard to achieve. Jeff Evans checks in with experienced brewers for their secrets.

GUEST COLUMNIST

Brewing heritage, it transpires, is more of a moveable feast that might have been imagined. That's a shame, argues Jeff Evans - there's much to gain from a knowledge of one's own past.

EASTERN EUROPE SUPPLEMENT

The booming markets of the post-Communist era Eastern Europe are a little more subdued these days, as brewers turn to NPD and premium brands to sustain their positions. We report on what's happening in Poland, Romania and the Czech Republic.

 

 

September 2008

COVER STORY: KRISTIN WOLFE - SABMILLER


When SABMiller appointed Kristin Wolfe 18 months ago as their Head of Alcohol Policy, it signalled an increased emphasis on responding to alcohol-related issues. Alcohol, notes Wolfe, is SABMiller's number one corporate affairs risk. Editor Larry Nelson finds out more.






Features

COUNTRY PROFILE

South Africa was until recently the preserve of South African Breweries, which boasted a Stalinist-like 99% market share for beer. Things change, with Heineken building a greenfield brewery after unexpectedly regaining control of Amstel. Christopher Gilmour reports from Johannesburg on the newly competitive market.

BEER & THE ENVIRONMENT - PART II 

Could it be possible, idly wonders UC Davis professor Charlie Bamforth, if brewers might one day achieve a ratio of water usage to beer output below 1:1? Probably not, but here's the professor's run-down on how the industry is reducing and reusing an increasingly valuable resource.

ENZYMES

Due to a shortage of malting barley and an awareness that the current supply shock may not just be a normal cyclical downturn, brewers are turning to enzymes, to make the most of what barley that is available, but also proactively, to investigate the use of adjuncts. Deputy editor Rob Brown considers the market trends.  

GUEST COLUMNIST

Duvel Moortgat has grown in influence amongst specialist premium brand Belgium brewers. The acquisitive company's latest addition, troubled competitor Liefmans, promises good things for the beers based on DM's treatment of recently acquired Achouffe, writes Tim Webb.

GREENFIELD BREWERIES SUPPLEMENT

The world's thirst for beer seems to know no bounds, especially in markets such as Russia, China and India where demand is growing in double-digit leaps annually. As such, new-build breweries are often the only viable solution. Here's a look at the issues and what's being built at the moment.

 


July/August 2008

COVER STORY: BREWING RECRUITMENT


There's a dearth of qualified personnel available at the moment as brewers compete with each other and complementary industries for the best graduates. Deputy editor Rob Brown reports on the current state of the employment market from both sides of the interview table.







Features

WBC 2008 PREVIEW

There are at least, say, five-0 reasons why the international brewing community is gathering in Hawaii for the World Brewing Congress. Make the most of your time with our comprehensive guide.

BEER & THE ENVIRONMENT - PART I

UC Davis professor Charlie Bamforth makes a welcome return, this year exploring the issues surrounding the brewing industry and environmental best practice. First of five features.

EUROPEAN BEER STAR

The Beer Star makes a welcome return, celebrating its fifth year with expected increases in both number of entries and countries participating. Kamini Dickie reports.

TRAINING & EDUCATION 

There are a number of debates within the international brewing community regarding the education of brewers, both beginners and veterans seeking to broaden or refresh their knowledge base. Is distance learning a sufficient alternative to hands-on instruction? Are bespoke courses for individual multinationals eliminating the cross-pollination of all-corner courses? And what qualities should a neophyte brewer possess? Brewers' Guardian posed these and other vexing questions to heads of leading brewing instituitions worldwide.

GUEST COLUMNIST

One man's MSc is another's BSc - how can one tell if the qualifications are of equivalent academic value? IBD executive director Simon Jackson makes the case for standardised global brewing qualifications.

 

June 2008

COVER STORY: DIAGEO'S NEW BREWERIES


Diageo has unveiled its vision of brewing in Ireland, splashing out £520 million for not just a new brewhouse at venerable St James's Gate, where Guinness came to life in 1759, but for a greenfield brewery outside Dublin. Editor Larry Nelson met with Gerry O'Hagan, supply director for Guinness, Bailey's and European RTD Supply, to discover how the massive project will come together.




Features

NEW v. OLD KIT

Prepared to splash out on the very best equipment available for your new brewhouse or smallpack line? Wait a moment, writes deputy editor Rob Brown: there's a case to be made for plugging in readily available used kit that can meet that need more quickly than a purpose-built plant. Here's a consideration of the pros and cons.

POS INNOVATION

No peeking: what percentage of drinks order decisions are made at the point of sale? It's a much higher figure than you might imagine - 70% and climbing - and points up the need for further research into how to attract the attention of consumers to your beer. Deputy editor Rob Brown considers the latest dispense innovations.

FLAVOUR MATCHING

A long standing skill for brewers, but one increasingly important as beer brands are internationalised and as consumers demand greater product consistency, is flavour-matching. Former Coors Brewers travelling brewmaster Dave Thomas reviews some key lessons based on his experience as does Adnams head brewer Dr Mike Powell-Evans.

IRISH BEER MARKET 

Per capita consumption for beer is still amongst the world's highest but in gentle decline as wine and cider gain share of throat in Ireland. We check out the stats for Ireland over the past ten years.

GUEST COLUMNIST

Point of Sale marketing has been the poor relation to sexy above the line spend for, well, forever it seems. It's time to rethink priorities, writes marketing editor Pete Brown, and redefine what POS really constitutes - in short, consumer meets brand, a crucial interface.

 

May 2008

COVER STORY: SCOTTISH & NEWCASTLE


There's a new brewer in town in Britain with Heineken now in ownership of market leader Scottish & Newcastle. But it's not all change: the Dutch brewer has retained the services of Jeremy Blood as managing director to head the organisational transformation. Deputy editor Rob Brown reports on the potentially tricky question of adding Heineken to an already burgeoning portfolio.





Features

SUPPLIERS & SALES SUPPORT

After-sales service in the brewing industry is no longer a matter of supplying spare parts and occasional service calls. In an age where multinationals are cutting back on in-house engineering departments, the roles being fulfilled by the suppliers are expanding. Deputy editor Rob Brown wonders where this trend will ultimately lead.

FILTRATION

Filtration is a function often considered an isolation from the brewing process and in a piecemeal fashion, leading to delays in replacing perhaps perfectly functional yet outdated equipment. Consultants Chris Boulton and David Quain make the case for brewers to take a more holistic approach to filtration management.

JIM KOCH

Editor Larry Nelson recently met up with Jim Koch, founder and now chairman of the Boston Beer Company, at the recent Craft Brewers Conference in San Diego. Amongst many things discussed were the outcome of the hop lottery and the state of Boston as a champion of the craft brewing movement.

WORLD BEER CUP 

The global brewing fraternity gathered in San Diego during April for the latest staging of the biannual World Beer Cup. The event continues to increase its presence on the world stage with beers entered from a record number of countries. Editor Larry Nelson reports on this year's event.

GUEST COLUMNIST

Should brewers be feeling a tad morally uncertain brewing beer in a world facing food shortages? ICBD director Paul Hughes addresses this question in light of increasing concerns over the amount of arable land devoted to bioethanol production, and comes away reassured.

 

April 2008

COVER STORY: EFES BEER GROUP


There's a quietly confident regional player on the global brewing stage, one entering new markets in the former Soviet republics and stepping up its game by partnering with Heineken. Editor Larry Nelson met with Efes Beer Group President Alejandro Jimenez in Istanbul to talk strategy, product innovation, and expansion ambitions.






Features

HOPS MARKET REPORT

Higher prices are, as expected, encouraging growers to replant hop bines, especially in Germany and the United States. However, most new crops are already forward contracted, leaving a tight spot market in 2008, difficult news for smaller brewers. Tom Woerndl reports.

BARLEY MARKET REPORT

Hope springs eternal at the start of the growing season, especially for barley, with additional hectares being planted in Scandinavia and Canada. However, as Roger Martin reveals, while prices are starting to drop any hint of inclement weather in the growing season will likely send them rocketing again.

CLEANING IN PLACE

BRI senior engineer Gary Freeman offers an overview on best practice in cleaning in place regimes, and surveys what's new in the market, all with an eye as to how the industry is responding to economic and environmental pressures to reduce water usage.

KEG INNOVATION

Hey, fleet managers: when's the last time you've seen all your kegs? Thought so, and so do suppliers who are developing lightweight plastic kegs that are intended to be recycled after a single one-way use. Tom Woerndl examines their potential for export markets.

GUEST COLUMNIST

The Czech Republic consumes more beer per capita than any other country in the world and, perhaps as a consequence, seems more willing to embrace the message of beer's contribution to health. Katka Krosnar catalogues the Czech industry's attempts to promote beer and health - with a little help from the medical profession.

 

March 2008

COVER STORY: CARLSBERG NPD


New product development is increasingly important in a highly competitive drinks industry, both within the brewing industry and in competition with other long drinks. It falls to Jan Hillesland, Carlsberg Group's vice-president for sales and marketing, to ensure that he and his team stay ahead of the innovation curve. Editor Larry Nelson reports on what's up and coming in Copenhagen.





Features

COUNTRY REPORT

The American beer market is buoyant at the moment, at least in the craft beer and import segments. However, the big boys are fighting back, reports Paul Brent, investing in craft beers of their own and ever-improving their efficiences.

YEAST: FLAVOUR

What brewers know about the science of yeast and its contribution to flavour is surprisingly sketchy, write Chris Boulton and David Quain. However, on-going genome research may shed new light on yeast's contrubutions. 

PASTEURISATION

It's not an easy decision - what works best for your brewery, tunnel or flash pasteurisation, or sterile filtration? Rod White takes the temperature of a debate that runs hot and cold, considering beer quality, costs and operational considerations.

EIKEN AND HIS £200 A BOTLLE JACOBSEN VINTAGE

Jacobsen brewmaster Jens Eiken has generated headlines for producing the world's most expensive beer - a mere £200 per bottle of Jacobsen Vintage. His passion isn't for notoriety, writes Andrew Arnold, but rather for creating beers that are memorable in their own right.

GUEST COLUMNIST

American craft brewing seems to have an upward-only trajectory at the moment, one that its backers say can be sustained. But craft beer sales have crashed before, back in the late 1990's. This time it's different. Julie Bradford explains all.

 

February 2008

COVER STORY: NPD - FRUIT FLAVOURS


There's a global trend in brewing, the addition of fruit essences post-fermentation to create premium packaged lagers with a sweet flavour difference. Tom Woerndl traces the development of 'beer mixes' from their origins in Germany and asks whether it is a fad or are citrus-flavoured beers here to stay.






Features

IT: SHARED SERVICES

There's increasingly a case to be made for multinational brewers to standardise systems and move to cross-border shared service centres. Deloitte partners Gerry Boyle and Nigel Wixcey consider the implementation issues, including outsourcing.  

PACKAGING REDUCTION

Pressure from government and increasing material costs are pushing brewers to cut back on the amount of packaging that they use. However, as Tom Woerndl  discovers, there are gains to be made in product presentations in addition to accrual of cost-cutting savings. 

SCOTTISH & NEWCASTLE HISTORY

As shareholders consider the merits of the 800 pence per share agreed offer on the table for Scottish & Newcastle, Brian Glover takes a fond look back at the last remaining British multinational brewer, which always favoured brewing to retailing.

BEER AT HOME IN THE SOUL OF WINE

Jeff Evans reports from northern Italy on the rise of craft beers, thanks mainly to the imaginations of some wildly creative microbrewers.

GUEST COLUMNIST

With tobacco out of the way, as society now turns to alcohol as the next great challenge, brewers would do well to ensure that the debate is about drinking habits and not about alcohol per se, argues Peter Haydon.

INDIA SUPPLEMENT

The world's second most populous country today consumes as much beer in a year as Portugal, yet as the economy grows at an almost double digit pace an emerging middle class has disposable income to spend and a thirst for new tastes. Here's how the industry is working to meet that demand.

 

 

 

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