Beer - UK - December 2016
“With the concept of pairing beer with food having gained traction among UK consumers, “dine in” meal deals look to be a huge missed opportunity for beer. These would provide an ideal platform to give world beers – which are already growing in popularity – even more visibility through partnering them with the cuisine from their respective countries of origin.”
– Emma Clifford, Senior Food and Drink Analyst
This report discusses the following key topics:
- Despite efforts, food pairing remains a missed opportunity for beer
- Nutritional labelling presents a chance to stand out among young beer drinkers
- It’s time to shine for the smaller volume beer formats
This Report looks at the UK market for beer sold in both the on-trade, ie out-of-home outlets such as pubs, restaurants and clubs where the drink is consumed on the premises, and the off-trade market, eg supermarkets, off-licences and convenience stores.
The beer market is divided into the following segments:
- Lager can broadly be described as a light/amber, clear, carbonated beer brewed with pale-kilned malts which, after fermentation, is filtered, pasteurised and conditioned before being packaged in cans, bottles or kegs for sale. Spirit- and fruit-flavoured beers are also included within lager in this Report.
- Ale refers to top-fermented beers including bitter and mild, pale, export and brown ales, barley wine and strong ales, as well as Indian and American pale ales, among others. These beers are so-called because the yeast floats to the surface during fermentation, as opposed to lagers, which are bottom-fermented. Barley wine is simply a beer with a very high ABV. In the market size, stout/porter is treated as a separate category.
- Cask ales are pulled by hand pump and oxidise in an aerobic environment once opened, which demands quick throughput to maintain optimum condition and means they are served from a cask without additional carbon dioxide or nitrogen pressure. Cask ales go through a process of ‘secondary fermentation’ while being stored in pubs, meaning that each barrel often has a unique taste. They are sometimes referred to by consumers and/or the trade as ‘real ale’. However, the definition of real ale also includes ales which are bottle conditioned.
- Alcoholic ginger beer and bitter are also included within ales in this Report.
- Stout is a derivative of porter, originally an 18th century brown mild ale. Stout is a black, dense beer, which is usually top-fermented, and made with dark roasted barley and an abundance of hops, which provide the characteristic flavour.
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