The world of brewing isn’t without its quirky quirks. From Icelandic beer infused with whale testicles to a saison brewed with prehistoric yeast DNA, there’s no shortage of interesting ingredients to put in your favorite brews.
The resulting brews aren’t only interesting to drink, but they also offer insight into the culture and history behind each country. So for this International Beer Day, we’re taking a look at some of the most unusual brews from around the globe.
Anheuser-Busch InBev
Anheuser-Busch InBev is one of the largest brewers in the world, and it has a large portfolio of iconic brands. Its global brand names include Budweiser, Stella Artois and Corona. It also operates local names such as Hoegaarden and Leffe in Europe.
The company is focused on building and strengthening its global brewing network. It is headquartered in Leuven, Belgium, and has operations in more than 50 countries. Its brewing facilities produce over 500 brands of beer and other beverages.
AB InBev has grown to become the world’s largest beer company. Its product line includes Budweiser, Coors Light, Corona, Stella Artois, Leffe, and Hoegaarden. In addition, the company has developed several craft and specialty brews.
In the past decade, AB InBev has been aggressively investing in its brand portfolio. It has purchased a number of breweries, including Goose Island and Blue Point in the U.S., and Elysian Brewing Company and 10 Barrel Brewing in Oregon.
Anheuser-Busch InBev has also entered the craft and specialty beer market through these acquisitions. Its current branded craft and specialty portfolio comprises Shock Top, Elysian, Goose Island, Golden Road, Blue Point, and 10 Barrel.
A focus on quality is critical to Anheuser-Busch InBev’s success in the market. As the market continues to consolidate at a rapid pace, it will be important for the company to prioritize investing heavily in quality management systems and processes.
It’s a strategy that can help the company stand out from the competition as well as improve their overall profitability and growth opportunities. The company will be able to attract higher-end consumers who are looking for premium beers with unique tastes and exceptional quality.
This will enable the company to better compete in high-end markets and attract a more profitable customer base as well. In order to do this, Anheuser-Busch InBev needs to improve its supply chain to ensure it is delivering products that meet or exceed the highest standards.
Anheuser-Busch InBev also needs to improve its marketing strategy. This is because the company is competing against smaller brewers who have been focusing on quality and differentiated beers. The smaller brewers have unique supply chains and production methods that allow them to deliver high-quality products. This is causing the larger beer companies to lose market share in many regions of the globe.
SAB Miller
With a deep heritage in South African breweries, SABMiller has built a global brewing empire. With operations in 75 countries, including Africa, Asia, Australasia and Europe, it is one of the world’s largest brewers.
It was founded in 1895 and is headquartered in London, UK. It produces 213 million hectolitres of lager per year and owns 150 market-leading local brands.
The company is a pioneer of international expansion and has a strong track record in developing markets. It has a unique blend of cultural sensitivity and adaptability which, combined with its aggressive M&A strategy, has put the company on the map worldwide.
AFRICAN OPERATIONS: SAB Miller has operations in 17 African countries. These include Botswana, Ghana, Kenya, Lesotho, Mozambique and Zambia.
In 2001, SAB made a number of major acquisitions, most of which have helped to grow its beer business in the region. These included the acquisition of Cerveceria La Constancia from El Salvador and Cerveceria Hondurena in Honduras, which was the first international brewer to enter the Central American market.
These moves were made to take advantage of the growing demand for quality beer in these regions. The company was also determined to equip farmers with the knowledge and skills needed to help them increase their incomes.
With a thriving business in these regions, SAB Miller is well placed to continue expanding into other developing economies as the global economy grows. The company is a major player in China, where it has a joint venture with CR Snow, a brewer that is the country’s number two.
SAB Miller has a presence in many other Asian markets, too. It is also a key player in the burgeoning craft beer scene, having recently bought London’s Meantime brewery and formed a joint venture with Molson Coors in the US.
This is all in addition to the traditional beer brands it produces, which are among the oldest in the world – including Dutch Grolsch and the Czech Pilsner Urquell.
The company is also well positioned in the growing US craft brewing market, having entered the sector in 2007 with the purchase of Foster’s Group in Australia.
MillerCoors
MillerCoors, a wholly owned subsidiary of Molson Coors and SABMiller, is one of the largest brewers in the world. The company produces a variety of beers including the popular Miller Lite, Coors Light and Miller Genuine Draft. The company has a number of breweries throughout the United States and also operates Crispin Cider Company.
The company has a strong focus on sustainability and is working to reduce its carbon footprint across its supply chain. Its Great Environment program includes a three-pronged approach that includes using energy more efficiently and reducing its overall emissions.
According to the company, its carbon footprint has already decreased by 18% compared to 2010, and it is committed to further reducing its impact on the environment. In addition, MillerCoors has partnered with the World Wildlife Fund to create a global conservation plan.
Although the brewing industry is not the only industry that is facing climate change challenges, it is important to note that beer companies are in an especially precarious position due to their high impact on the environment. With increased pressure from the public, rising costs of production and intensifying regulation, beer companies must take steps to reduce their negative impact on the environment and evolve.
To start, the company must look to smaller breweries that have sustainability deeply rooted in their cultures and operations. In fact, MillerCoors could learn a lot from the small brewers it recently acquired as part of the merger with Molson Coors.
The company’s craft and import division, Tenth and Blake, is home to a number of innovative breweries including Hop Valley, Revolver Brewing, Saint Archer and Terrapin Beer Company. It also imports some of the world’s best-known beers, including Italy’s Peroni Nastro Azzurro and the Czech Republic’s Pilsner Urquell.
MillerCoors is the #2 brewer in the US and is a key player in a market that is dominated by Anheuser-Busch InBev and SAB Miller. The company is also a leader in the craft beer market, and boasts the most craft beers in the world by volume.
In the US, the company has nine breweries and two division offices spread across the country. The company’s headquarters are located in Chicago, Illinois.
Chicha
Chicha is a fermented beverage that has been enjoyed in South America for thousands of years. It can be made from corn, pineapple, chickpeas or even quinoa. It is a versatile brew that can be consumed as a drink, or mixed with water to make a soda.
It has been widely brewed and consumed in the Andes since pre-Hispanic times, and remains a key part of Peruvian culture. Traditionally, it was an important part of the Incan economy and the drink is still a societal bond across regions that are otherwise quite diverse in many ways.
Today, it’s sold in markets and on the streets of some Andean nations. It’s also served in high-end restaurants and by renowned chefs such as Gaston Acurio, who has two upscale restaurants in Cuzco and Arequipa, Peru, where it is aptly named “Chicha.”
Some producers re-construct the original process of brewing chicha de jora, with corn that’s sprouted, dried, ground and then boiled. Then it’s chewed, boiled again and fermented in large ceramic pots for a few days. The result is a delicious, slightly sour drink that can range in alcohol content from 1-3%.
The fermentation process can be altered, with the addition of chancaca or unrefined sugar, to add sweetness and prolong the fermentation time. It can also be flavored with different ingredients, such as lulo fruit (naranjilla in Ecuador), cinnamon or pink peppercorns.
In recent years, some modern breweries have begun producing chicha beer, which adapts some of the elements of this ancient recipe while adding modern brewing techniques that enhance its stability and drinkability. These breweries are proud of their pre-Hispanic heritage and don’t see producing chicha beer as a way to commodify a tradition.
Some modern brewers have even studied the history of the beverage, including the research conducted by Dr. Annette Nash, whose team uncovered the remains of an ancient brewery in the Moquegua area of southern Peru, including a jar of chicha. She has solicited local women in the area to recreate this ancient recipe, using replicas of the clay boiling and fermenting vessels found in the ruins.
