Brewery industry in India
The Indian beer industry has been witnessing steady growth of 10 – 17% per year over the last ten years. The rate of growth has increased in recent years, with volumes passing 170m cases during the 2008-2009 financial year. With the average age of the population on the decrease and income levels on the increase, the popularity of beer in the country continues to rise.
The quality of Indian beers was generally considered below average in the past. However, in recent years craft brewers such as International Breweries P. Ltd., have entered the market with a focus on high quality brewing. As a result, the quality of Indian beer has improved dramatically over the past decade.
Recently a beer made by International Breweries P. Ltd. in India, Australian MAX, has won the title of “World’s Best Strong Lager,” at the World Beer Awards (27 October 2011). This is the first time a beer produced in India has claimed a “World’s Best” title, beating the very best strong beers produced in Germany, Belgium, England, USA, Holland and from all over the world.
Over the past three years many craft brewpubs have been built all over India and the quality of beer production is rapidly catching up with the best worldwide. The CEO of International Breweries, Steven Judge, has formed the Asian Craft Brewers Federation (“ACBF”) open to all craft breweries across Asia. The ACBF seeks to advance the interests of Asian craft brewers in order to assist the continued improvement of beer quality in this region of rapidly growing beer markets.
Brewery Process in India
The brewing process involves the extraction & breakdown of carbohydrates (e.g. from malted barley or adjuncts) to make a sugar solution is used as a nutrients source for anaerobic yeast growth, to break down the simple sugars, releasing energy & producing ethanol & carbon dioxide as by-products. The major biological changes occurring in the brewing process are catalysed by naturally produced enzymes from barley & yeast.
However, when poor or variable equality malts, or a high percentage of adjuncts are used, there is often the requirement for additional exogenous enzymes to provide efficient & consistent sugar conversion.
A wide range of enzymes & additives are used for improving & facilitating the brewing process such as improving the liquefaction of malt & brewing adjuncts, improving trub separation, increasing the free amino acid content of the wort, improving saccharification of liquefied starch, facilitating yeast fining, foam stabilization etc.