The rising price of non alcoholic beer, and the potentially fickle nature of consumption reduction, will leave opportunities for compromise in the low alcohol space. Like the historic landscape of non alcoholic beer, the dominant brands in the low alcohol space are pale lagers with a focus on low-carb and low-calorie diets.
Anheuser-Busch InBev moved production of its Belgian brand Stella Artois to its St Louis facility for the US market, and with good reason; overseas shipping costs and continual inconsistencies in the supply chain posed a threat to beer quality and to maintaining a competitive price in a shrinking market. As much can be touted about the process controls that provide consistency for the largest brewery in the world, consumers can still be skittish about what unmeasurable positive attributes are lost in this transition.
Consumers’ interest in what once was the dominant category in beer in the US, mid-priced lager, has waned in the last decade. Overall beer volumes have stagnated in this category, with shifts in brand shares and category mix coming at the expense of bigger names such as Bud Light, Budweiser, and Coors Light.
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Beer
An alcoholic drink usually brewed from malt, sugar, hops and water and fermented with yeast. Some beers are made by fermenting a cereal, especially barley, and therefore not flavoured by hops. Alcohol content for beer is varied – anything up to and over 14% ABV (alcohol by volume), although 3.5% to 5% is most common. Beer is the aggregation of lager, dark beer, stout and non/low alcohol beer.
See All of Our DefinitionsThis report originates from Passport, our Beer research and analysis database.
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