Big Beer Still Bets on Lager

If you’re a beer drinker, if you enjoy quaffing the suds, a cold one after work, or on a summer day, you may be interested to know that Anheuser-Busch (now Anheuser-Busch InBev), Molson, Coors (now MolsonCoors), Miller (now SABMiller) are NOT American-owned companies.

That’s right.

They’re foreign-owned, multinational corporations – every one.

The Craft Brew Beer industry in America is the antithesis of Big Beer, which in large part, developed as a result of consistently poor quality products made by Big Beer, and their inattention to customers. The emergence of me-too wanna’ be ‘craft brewed beers’ made by Big Beer is a sure sign that they’ve noticed what’s happening – a reduction in beer consumption, i.e., their sales.

Those sales have gone to micro & craft brewed beer, and their American-made, locally-sourced mom & pop competitors.

More power to locally sourced craft brewed beers!

Cheers!

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Why Lager Is the Future of Craft Beer

BY Jason Notte | 06/19/14 – 10:00 AM EDT

PORTLAND, Ore. (TheStreet) — Small craft brewers and the craft divisions of huge international breweries can talk about wheat beers, shandies and even IPA all they’d like: This is still lager country.

Despite recent gains by craft beer and recent shifts by Anheuser-Busch InBev, MolsonCoors and SABMiller toward brands including Blue Moon, Shock Top, Goose Island and Leinenkugel’s, the overwhelming majority of beer sold in this country is lager or some derivative thereof. It’s been so relentless and pervasive that even hard-line craft beer advocates have begun embracing it in its light, familiar form.

Consider that MolsonCoors/SABMiller’s MillerCoors and Anheuser-Busch InBev still sell about 74% of the beer this nation drinks. Consider further that Corona and Heineken make up roughly another 10% of that market. Throw Pabst, Modelo and newly “craft” brewer Yuengling into the equation and 18 of the 20 best-selling beers in the U.S. are some form of either lager or pilsner.

You can argue that most are losing sales — and many including Budweiser, Bud Light, Miller Lite and Busch are. But import brands including Heinkeken, Corona and Modelo saw sales rise even during the recession. The same holds true for Coors Light, Pabst Blue Ribbon and Yuengling, with each posting double-digit percentage point gains in 2012 alone, according to Beer Marketer’s Insights.

The problem isn’t lager, but the overall beer market. The Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau reported a 1.5% decrease in overall beer sales and a 2.6-million barrel loss in beer production. That’s basically akin to shutting down Boston Beer’s Samuel Adams brand (which produced 2.7 million barrels in 2012) for an entire year. Beer consumption overall has fallen in four of the past five years, with many of the slumping mainstream brands responsible for the damage. That has reduced reduced beer’s share of the overall alcohol market from 55% in 2000 to 49% in 2012. Meanwhile, craft beer volume increased by an estimated 15% last year, with imports putting up roughly 5% growth.

The Beer Institute, a beer industry organization based in Washington, points out that

Everything old is new again: Researchers find ancient concrete technique superior to modern formula

To improve today’s concrete, do as the Romans did

By Sarah Yang, Media Relations | June 4, 2013

Chris Brandon of the ROMACONS project collects a sample of ancient Roman concrete drilled from a breakwater in Pozzuoli Bay, near Naples, Italy. The breakwater dates back to around 37 B.C. (D. Bartoli photo, courtesy of J.P. Oleson)

BERKELEY —In a quest to make concrete more durable and sustainable, an international team of geologists and engineers has found inspiration in the ancient Romans, whose massive concrete structures have withstood the elements for more than 2,000 years.Using the Advanced Light Source at Lawrence Berkeley National Laboratory (Berkeley Lab), a research team from the University of California, Berkeley, examined the fine-scale structure of Roman concrete. It described for the first time how the extraordinarily stable compound – calcium-aluminum-silicate-hydrate (C-A-S-H) – binds the material used to build some of the most enduring structures in Western civilization.

The discovery could help improve the durability of modern concrete, which within 50 years often shows signs of degradation, particularly in ocean environments.

Sample of ancient Roman maritime concrete from Pozzuoli Bay near Naples, Italy. Its diameter is 9 centimeters, and it is composed of mortar formulated from lime, volcanic ash and chunks of volcanic tuff. (Carol Hagen photo)

The manufacturing of Roman concrete also leaves a smaller carbon footprint than does its modern counterpart. The process for creating Portland cement, a key ingredient in modern concrete, requires