Brewing up goodness
Beer is an alcoholic beverage comprising water and malted barley, which is then fermented using yeast and flavored with hops for a slightly bitter taste. It has a relatively low alcohol content in it. Globally, beer is one of the most widely consumed alcoholic drinks.
- Type, quality, packaging type, and production are the major segments of the Indian beer market.
- Strong, mild, and craft are the divisions in the beer industry, which are classified based on their types.
- The market is segmented into standard, premium, and super-premium by quality.
- Packaging type decides the bifurcation of the industry into bottles, cans, etc.
- The division in the market as macro-brewery, micro-brewery, and craft-brewery, is based on production.
The major regional beer markets in India are West Bengal, Uttar Pradesh, Karnataka, Kerala, Maharashtra, Tamil Nadu, and Delhi.
Future Opportunities and Growth
The changing lifestyle of consumers, rapid urbanization, inflating disposable incomes, and the growing popularity of beer among the younger population are the leading factors contributing to the increasing consumption rate of alcoholic drinks.
This increase in demand for beverages will lead to the growth of upcoming green-field projects and expansion projects of breweries throughout the country. The industry expects to reach approximately INR 662 billion by 2026, exhibiting an estimated CAGR of about 9.2% during 2022-2027.
ESCL in Brewery Industry
Brewers use carbon dioxide, or CO2, for carbonation, which gives beer fizz. With their sustainability program, breweries create their CO2 and capture it during the brewing process in their in-house CO2 recovery plants. The CO2 booster compressors are extensively used in the recovery application and form a piece of significant equipment in the process.
Rice and barley syrup are stored in tanks for 24-48 hrs for fermentation. The tank sizes usually range between 0.5 Lakh Liter to 1.5 Lakh Liter. The generation of CO2 gas is the result of fermentation.
CO2 gas is collected after fermentation and stored in balloons before being sent to the CO2 booster compressor. The CO2 compressor elevates the gas pressure to purify efficiently, dehydrate, and be liquefactive. The CO2 gas boosts to 18 – 20 Bar(A) with the help of the CO2 Booster Compressor and then sent to the chillers for converting it to liquid CO2 (-28 to -52 Deg C) for carbonation.