German beer market

I mentioned the UK where the plan was to sell the Berlin cool/hipster-factor, but again, not sure how it went.
Yes, I remember in the early 70's when the east coast wanted Coors but you couldn't get it past the Red River. Smokey and Bandit's whole plot revolved around that circumstance.

 

There's lies, damned lies, statistics and finally there's brewery marketing.

 

Yup, you can't trust those advertisements!

Cheers!

 

Yup, they launched this beer into the UK in 2015. I wonder how well this beer sells there?

https://digitalnewsroom.media/berliner-pilsner/berliner-pilsner-hits-the-uk/

Cheers!

@Dodger75 @gavinbrooksbank

 

yeah they had a go at marketing it in the uk, although the branding was totally different to the german version, it is only available in 330ml cans (see link)

https://www.beerhawk.co.uk/berliner-pilsner-can

or on draught, it was squarely marketed at catching the hipster vibe and maybe snagging young folk who'd had a weekend clubbing in berlin at some point. To be honest it didnt show up in many places and its around even less now, i only know one place in my city that has it. I dont know what the overall sales were like but judging on how little i see it they cant be that great.

As for me, i have a pint of it if im in the pub that sells it, its not a bad beer. but the cans make no sense as you pay more for a 330ml can than you do for a 660ml bottle of other fernsehbier like warsteiner or krombacher and its no better than them

 

Because a "hip" beer has more value?

A similar marketing story in the US are AAL beers brewed in Mexico (e.g., Corona, etc.). These beers are priced in a premium manner and IMO the lesser priced American brewed AAL beers are superior in quality. Despite the high price lots of beer sales for Corona. The value of "Find your own beach"?

Cheers!

 

Watching yet another standard brewing documentary I came across a tidbit which I thought was interesting enough to post about here. As per this video, describing the brewing process of Oettinger, starting at 5:33 (dealing with primary fermentation): "A pilsner for example remains for 6 days in the tank. Alcohol, carbon dioxide and heat is thereby generated. Since heat is bad for the fermentation the tanks are cooled to 16 degrees." It is later mentioned that the beers are lagered at 2-4 degrees.

So the tanks are kept at 16 degrees celsius or 60.8 degrees fahrenheit during primary fermentation for Pils. I've read that fermenting under high pressure helps reduce the formation of certain fermentation esters but I'd be curious to know if there's a perceptible difference in fermentation profile when it comes to taste and aroma between this beer and similar beers fermented colder. Are they less clean, no different, or perhaps more clean tasting/smelling? I wonder.

 

Patrik,

I recently discussed the topic of fermenting lagers under pressure with Jamil Zainasheff in his AMA thread. Below is a snippet of his response:

“The issue is, it doesn't taste as good as a proper made lager. It isn't terrible and I guess, if you really were desperate to make a lager, didn't have refrigeration, and were OK with an OK version of a lager, then it probably does make sense to high pressure brew.”

https://www.beeradvocate.com/commun...co-ask-me-anything.643656/page-5#post-7000761

Cheers!

 

My wife went yesterday and a lot of stuff was gone. No Schnitzel or Nuremberg sausages.

 

Our ad didn't show beer.

 

Imperial IPA, LOL... too funny.

If you look at the evolution of the US beer market, small quality brewers led to consolidation, led to price competition and a race to the bottom in terms of huge cheap national brands of poor quality, which in turn opened the door for craft brews. Now craft brews are starting to slip because they are turning to gimmicks instead of focusing on creating quality beer. Triple IPA's (whatever that means). Imperial IPA's. IPA lagers. Kind of like jumbo shrimp. Marketing leading product development instead of beer drinkers.

The big news in craft beer in the US is not beer at all... it's alcoholic seltzers. Why? Because US beer is starting to suck. Same tired ideas of each craft brew trying to "outcool" the next. Pumpkin beer. Peppermint Christmas beer. Bourbon beer. Craft brew business plan (1) come out with an edgy sounding name (2) make your packaging look like tattoo art (3) regardless of what you brew, make sure you put IPA on the label. Voila!

I just did a review for a local craft beer that was so bad that I threw the entire six-pack in the trash. Worse is that some people on this site were giving reviews of the same beer, saying it sucked, and yet still giving it a grade of 3.5 out of 5.0. We deserve the crappy beer we continue to buy and drink. Most of the craft beer I encounter today sucks. I'll bet the products wouldn't even beat Budweiser in a blind preference test.

There are small glimmers of hope like https://www.redoakbrewery.com/ where good beer still takes precedence over games. I can only hope that craft beer never "takes off" in Germany, if some of the small local breweries that existed when I lived there continue to survive.

 

It started. I saw "Hard Seltzers" in 2 german supermarkets now.
Don't seem to sell, people don't know what they are yet, but i'm scared.