Impact of AB InBev on value chain dynamics of beer industry

By: Contributor(s): Material type: Computer fileComputer filePublication details: Ahmedabad Indian Institute of Management 2023Description: 44 p. : ill. includes referencesSubject(s): DDC classification:
  • SP2023/3853 SP003853
Summary: Beer is a widely consumed alcoholic drink made by fermenting grains, usually barley, but other cereals including wheat, corn and rice can also be utilized. Beer consists of water, malted grains (such barley), hops, and yeast. Below is an analysis of the beer production procedure: Malting: It initiates with malted grains, typically barley, being steeped in water for germination and subsequently dried in a kiln. Malting transforms the starches in the grains into sugars that can be fermented. Mashing: It involves crushing malted grains and mixing them with hot water. During this process, enzymes in the malt catalyse the conversion of starches into sugars, producing wort – which is a sweet liquid. Boiling: In this step, wort is heated to reach the boiling temperature and hops are included. Hops are the blooms of the hop plant that contribute bitterness, aroma, and flavour to beer. Boiling wort sterilizes it and aids in extracting flavours and bitterness from the hops. Cooling: The wort is quickly cooled to a temperature appropriate for fermentation after boiling. Fermentation: After cooling, the wort is moved to a fermentation vessel and yeast is introduced. Yeast metabolises the sugars in the wort, generating alcohol and carbon dioxide as secondary products. The fermentation process usually lasts for a few days to weeks, depending on the type of beer and desired traits. Conditioning: Following fermentation, the beer could undergo extra conditioning to enhance its flavour and clarity. This may involve aging the beer, filtering it to remove sediment, or adding additional hops or other flavorings. Packaging: After conditioning, the beer is prepared for packaging to be distributed and consumed. Common packaging formats include bottles, cans, and kegs. Beer comes in a wide variety of styles, ranging from light and crisp lagers to dark and robust stouts, with a diverse array of flavors, aromas, and alcohol content. It is widely appreciated globally and holds significant cultural and social importance in numerous societies.
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Student Project Vikram Sarabhai Library Reference Students Project SP2023/3853 (Browse shelf(Opens below)) e-Book - Digital Access SP003853

Submitted to Prof. Ranjan Kumar Ghosh

Submitted by: Niranjan Saxena, Sanjay Khan

Beer is a widely consumed alcoholic drink made by fermenting grains, usually barley, but other cereals including wheat, corn and rice can also be utilized. Beer consists of water, malted grains (such barley), hops, and yeast. Below is an analysis of the beer production procedure: Malting: It initiates with malted grains, typically barley, being steeped in water for germination and subsequently dried in a kiln. Malting transforms the starches in the grains into sugars that can be fermented. Mashing: It involves crushing malted grains and mixing them with hot water. During this process, enzymes in the malt catalyse the conversion of starches into sugars, producing wort – which is a sweet liquid. Boiling: In this step, wort is heated to reach the boiling temperature and hops are included. Hops are the blooms of the hop plant that contribute bitterness, aroma, and flavour to beer. Boiling wort sterilizes it and aids in extracting flavours and bitterness from the hops. Cooling: The wort is quickly cooled to a temperature appropriate for fermentation after boiling. Fermentation: After cooling, the wort is moved to a fermentation vessel and yeast is introduced. Yeast metabolises the sugars in the wort, generating alcohol and carbon dioxide as secondary products. The fermentation process usually lasts for a few days to weeks, depending on the type of beer and desired traits. Conditioning: Following fermentation, the beer could undergo extra conditioning to enhance its flavour and clarity. This may involve aging the beer, filtering it to remove sediment, or adding additional hops or other flavorings. Packaging: After conditioning, the beer is prepared for packaging to be distributed and consumed. Common packaging formats include bottles, cans, and kegs. Beer comes in a wide variety of styles, ranging from light and crisp lagers to dark and robust stouts, with a diverse array of flavors, aromas, and alcohol content. It is widely appreciated globally and holds significant cultural and social importance in numerous societies.

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