Tapping into trends

As rising costs challenge breweries, efficiency improvements are essential, but innovation is key to driving growth in an increasingly competitive market.
The non-alcoholic beer category has emerged as a bright spot in a rather lackluster market, having outperformed the alcoholic beer segment for the last four years[1]. There are several methods for removing alcohol: physical filtration (mainly used by larger breweries); the use of special yeasts that convert the sugar into flavor components but not ethanol; and cold or short contact fermentation, which restricts alcohol formation.
The main challenge with the third technique is the stability of the beer, which results in a much shorter shelf-life than alcoholic beer. “There are a number of reactions that cause the beer to deteriorate over time,” says Turlej. “Mainly it is proteins in the beer reacting with some other ingredients. The challenge is that some of the proteins are needed for flavor and foaming, so it is a case of removing only the highly reactive proteins.” To address this, Brenntag Specialties Food & Nutrition offers solutions like tannic acid, specialized enzymes, and protein stabilizers. "We work closely with brewers to recommend the most effective solution based on their specific production setup," adds Andrzej.
Man pouring mineral water in glass

Expanding possibilities with isotonic alcohol-free beers

The discovery that most low and no-alcohol beers have positive hydrating properties for the human body has triggered interest in a new subcategory of functional non-alcoholic beers. From a technical perspective, developing these types of drinks is challenging, but by combining its brewing expertise with its ingredient formulation experience, we worked with several customers to conceive innovative isotonic alcohol-free beer concepts.
“The functional zero-alcohol beer segment is growing very dynamically, combining a hydration benefit with value propositions like ‘energy’ or ‘relaxation’. We can draw on our company’s extensive portfolio to produce tailor-made blends of functional ingredients such as vitamins and minerals,” says Piotr Korczak, Regional Business Development Manager CEE at Brenntag EMEA. “When developing such recipes, we analyze, together with the client, the content of various sugars and vitamin-mineral components in the wort and the beer after fermentation in order to appropriately enrich the beer base and achieve isotonic properties in the final product.”

Exploring new flavor territories in craft beer

Although many craft breweries continue to focus on traditional and classic beer styles, certain subsegments remain highly dynamic. According to Piotr Korczak, Regional Business Development Manager CEE at Brenntag EMEA, sour beer styles, such as Gose, are gaining traction among both brewers and consumers. He also notes continued interest in intensively hopped beer styles, including IPA, NEIPA and their variants, often made with new or hybrid hop varieties that deliver bold aromatic profiles. In addition, he has observed that intensively hopped beers, made using new varieties and hybrids of aromatic hops, are continuing to enjoy popularity. This includes IPA, NEIPA and other, similar styles.
The so-called "gelato beer" category is another emerging niche, with breweries taking a culinary approach to brewing and working with ingredients such as fruit purees and spices to replicate the flavors of ice cream in beer. “We are seeing significant growth in this space, which is dominated by exotic flavors and the addition of tropical fruits, juices and aromas,” says Korczak. To support brewers exploring these innovations, Brenntag Specialties Food & Nutrition develops customized formulations and flavor bases in its own Innovation & Application Centers, helping customers bring creative beer concepts to market efficiently and reliably.
barman in black apron serving beer in a bar. barman filling the beer from the tap in the bar.

Emerging markets and export opportunities for more growth

While beer consumption is plateauing or even declining in mature markets such as Europe, the US and China, emerging regions continue to show strong growth potential. In Africa, for example, at-home beer sales, representing the majority of consumption, are forecast to grow by nearly 7% annually (CAGR) between 2025 and 2029. The non-alcoholic beer category is also gaining traction in these markets[1].
“Africa is currently a very active region for new product development in beer,” says Dr. Nadia D’Incecco, EMEA Strategic Marketing Director at Brenntag. “In Ghana last year, for example, over 50% of beverage launches were in the beer category. We are following this and other African markets closely. It is also interesting that non-alcoholic beer is starting to pop up as a trend there too.” From its bases in Lagos, Nigeria, and Accra, Ghana, Brenntag is supplying enzymes and other solutions to beer producers in Africa. It is also working with European breweries who are looking to build their export presence in Africa, Asia, the Middle East and the Americas. In this scenario, the main challenge is ensuring the beer is super stable, so that quality is maintained over long periods of transportation and storage in countries with warm climates and no cold chain infrastructure. “There are several ways of stabilizing beer that is destined for those markets, using enzymatic treatment, tannic acid and silica hydrogels. We support our customers in finding the right solution to achieve the desired properties,” says Turlej.

Comprehensive support for breweries from a single source

Despite tough conditions, the growth opportunities are still there for operators who are willing to innovate to add value, explore new markets, ride rather than resist the health wave and embrace sustainability strategies. Brenntag Specialties Food & Nutrition can support breweries in all of these endeavors, through recipe development and optimization, raw material acquisition and application, process optimization and more.
“We don’t supply the raw brewing staples like malt, hops or yeast, but we support everything around them. From enzymes and stabilizers to cleaning agents and specialty ingredients, our portfolio covers nearly every other aspect of beer production.,” says Turlej. With its international logistics network, application expertise and in-house formulation capabilities, Brenntag Specialties Food & Nutrition helps breweries streamline their supply chains, solve production challenges, and accelerate product development, whether they’re producing classic lagers or exploring new alcohol-free concepts.

Contact

Fill in the form and reach out to learn more!