Asia Food Journal
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Asia’s rich culture is intricately woven with its diverse traditions of brewing and distillation. From the meticulous craft of beer brewing in bustling cities to the ancient methods of distilling spirits in rural villages, the region’s alcoholic beverages tell stories of heritage, innovation, and community. This issue takes you on a journey through six dynamic countries—Singapore, Thailand, The Philippines, Vietnam, Japan, and South Korea—each with its unique contribution to craft beers and traditional alcohol.
In Singapore, the rise of microbreweries is creating a vibrant scene that blends local flavors with global trends. Thailand offers a glimpse into the revival of ancient brewing techniques, now enjoyed by a new generation. The Philippines, with its burgeoning craft beer industry, showcases the creativity and resilience of its brewers. Vietnam’s love for traditional rice wine intersects with a growing interest in craft beer, reflecting the country’s dual appreciation for tradition and modernity. Japan’s storied history with sake and its burgeoning craft beer culture demonstrates a seamless fusion of past and present. Meanwhile, South Korea’s craft beer revolution is carving out a space for local breweries amid a traditionally soju-dominated market.
As you explore these stories, you’ll find that each drink carries a sense of place, an embodiment of the land, the people, and the history that produced it. These beverages are more than just drinks—they are expressions of identity, passion, and cultural evolution.
Whether you’re a connoisseur or simply curious, this issue invites you to savor the rich diversity of Asia’s craft beers and traditional spirits. Let the stories within these pages inspire you to explore, taste, and appreciate the art and tradition behind every bottle and glass.
Raise a glass to tradition and innovation,
Cath Isabedra Editor
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Keen Whye Lee Publisher
Cath Isabedra Editor editor-afj@harvest-info.com
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Simon Lee Hong Kong, U.S.A. sales@harvest-info.com
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Story: Sip or skip: Is the craft beer and traditional wine movement here to
Story: Crafting tradition: The story of Palaweño Brewery
Feature Story: Brewing a revolution: Crazy Carabao and the rise of craft beer in the Philippines
Feature Story: Brewing perfection with a Thai touch, Thailand
Feature Story: Kirin Brewery: A legacy of excellence and innovation in craft beer, Japan
Feature Story: The rise of soju: Beyond the green bottle, Korea
Story: East West Brewing Co.: Leading Vietnam’s craft beer revolution with a fusion of cultures and flavors
Special Feature: A new era of rice farming in Thailand: Beyond traditional practices
Feature Story: From pandemic challenges to craft beer success: The story of 1989 BEER in Da Nang
Special Feature: A new era of rice farming in Thailand: Beyond traditional practices
From heritage to hops: Reviving a historical brewing heritage
Feature Story: Satisfying consumers’ thirst for innovative alcoholic beverages at home
Event Calendar (please see the list of events to include in the sheet)
NOVATION® Indulge 2940 is a minimally processed, label-friendly texturizer that expands the formulation abilities of manufacturers to meet the demand of health-conscious consumers.
Ingredion has introduced NOVATION® Indulge 2940, the first functional native corn starch that provides unique gelling and film-forming properties, highly suitable for dairy and alternative dairy cheese and batters and breadings.
The minimally processed, functional native starch represents the latest innovation from Ingredion’s clean-label product pipeline, delivering novel texture and mouthfeel as well as natural claim enablement. NOVATION® Indulge 2940 offers a consumer-preferred “corn starch” label, which is highly recognised and more accepted by consumers globally compared to most hydrocolloids and other common food additives for texture, according to Ingredion’s ATLAS proprietary consumer insights. In EMEA, corn starch gained 20 percentage points in consumer acceptance between 2020 and 2023, a sign that the ingredient is broadening its appeal further across categories.
“To formulate vegan pizza cheese or coated fried products and deliver on a clean label has been a challenge in the past. Not only can we now offer an innovative solution, we can also improve the stretch or crispness during holding time, respectively,” said Constantin Drapatz, Senior Marketing Manager EMEA, Clean & Simple Ingredients, Ingredion Incorporated. “With NOVATION® Indulge 2940, we meet growing clean label segments like batters and breadings and finally match the great story of more sustainable eating with a clean label.
Consumer interest in the importance of what is listed on a product label has grown rapidly in recent years, with 73 percent of EMEA consumers requiring products made with only recognisable ingredients, according to ATLAS. NOVATION®Indulge 2940 will help food brands achieve the flexibility required by today’s health-conscious consumer, delivering a clean-label ingredient that doesn’t compromise on texture or taste.
NOVATION® Indulge 2940 can support cost stabilisation and improved cost-in-use thanks to the ingredient’s reliable supply.
GNT will demonstrate how plant-based EXBERRY® colors can help food and drink connect with modern consumers at Fi Asia Indonesia (Jakarta International Expo, 4-6 September 2024).
FMCG Gurus’ research shows that 63 percent of consumers in the Asia Pacific region consider it important that products are free from artificial colors. In addition, 62 percent say they have become more attentive to ingredient listings in recent times.
EXBERRY® colors are created from non-GMO fruit, vegetables, and plants using sustainable production methods. They can be used to deliver a complete spectrum of shades in almost any food and beverage application while meeting consumer demands for natural ingredients.
At Fi Asia Indonesia, GNT (booth C3D114) will offer visitors a selection of crepes to showcase the possibilities with EXBERRY®. The crepes will feature color directions inspired by the company’s Regeneration Rising campaign and are designed to appeal to the new generation of sustainability-focused shoppers.
Andreas Thiede, General Manager at GNT Singapore, said: “Today’s consumers want natural and sustainable products – but visual appeal is just as important as ever. EXBERRY® offers a plant-based, sustainable solution that allows manufacturers to tick every box. We’re excited to show Fi Asia Indonesia visitors what we can achieve using colors made from fruit, vegetables, and plants.”
GNT’s experts will be available throughout the event to provide insight and advice into how EXBERRY® can be used to meet different project requirements.
Indonesia’s
Demonstrating how our solutions bring affordable, sustainable nutrition and authentic taste innovation to life, Kerry will unveil exciting food and beverage concepts and capabilities, including snacks and bakery, at Fi Asia Indonesia, the country’s largest food and beverage ingredients event, from 4 – 6 September 2024 in Jakarta.
The Kerry booth is located in Hall C1, No. K06 at the Jakarta International Expo (JI Expo). Discover Kerry’s product showcase highlighting our Taste, Proactive Health, and Food Protection & Preservation technologies, enjoy live cooking and mixology demos, and sample a wide menu of delicious food and drinks with signature Indonesian flavours.
The Kerry booth will also feature an amphitheaterstyle area where a host of Kerry experts and leaders
will discuss taste, beverage, and snacks innovation across three days in a talk show format. They will also present their insights on sustainable nutrition solutions, proactive health, and food protection & preservation, among other topics, at Fi Asia’s technical seminar sessions.
“Fi Asia Indonesia presents a tremendous opportunity for Kerry to demonstrate our commitment to developing sustainable and authentic taste solutions that truly capture Indonesia’s rich and diverse culinary landscape. A sustainable diet is one that is safe and nutritious, has a low or positive impact on the environment, and is also accessible, affordable, and culturally acceptable. Our goal is to enable F&B brands and manufacturers to move along the sustainable nutrition spectrum to ensure that innovative, great tasting, healthier food and beverages are affordable and available to all,” said Janeley Haryono, General Manager, Kerry Indonesia.
This year’s LabelExpo, September 10-12 in Chicago, is all about sustainability. Visitors will have the opportunity to network with industry experts at North America’s largest label and packaging printing trade show. As one of the leading suppliers of sustainable solutions for the packaging industry, Henkel Adhesive Technologies will present its portfolio of pressuresensitive adhesives certified as compatible with post-consumer recycling processes according to the test protocol of the Tag and Label Manufacturers Institute (TLMI).
At the trade fair, the manufacturer of adhesives, sealants, and functional coatings is highlighting how it plays an instrumental role in driving sustainability in the packaging industry. Henkel will be demonstrating how the manufacture of sustainable products can be put into practice with its portfolio of pressuresensitive adhesives (PSA). Henkel’s selection of
hotmelt, water-based, UV, and solvent-based acrylic adhesives offers high-quality bonding solutions for PSA tapes, labels, and graphics that are compliant with TLMI test protocol RCA LRP-2 for post-consumer recycling processes.
Among the products featured are two label adhesives, Technomelt 4144 RE and PS 9625 RE. These well-established solutions are a part of the RE product range, which encompasses adhesives and coatings that are designed for recycling. Technomelt 4144 RE is used for general-purpose labels and tapes. It shows good adhesion to a wide range of substrates, including recycled corrugated board and low-density polyethylene, as well as curved surfaces. For removable and linerless labels, Technomelt PS 9625 RE is suitable due to its repositionability and low viscosity. Both adhesives are approved for use in food packaging in accordance with the US Food and Drug Administration (FDA) Directive 175.105.
“Our approach to sustainability is to create more value in the industry while reducing our environmental footprint. As well as helping our customers to become more sustainable, we aim to continuously improve our own product portfolio. Our goal is to use our technologies to help solve current and future global environmental and social challenges,” says Ky Flamini, Commercial Business & Sales Director Tapes & Labels North America at Henkel.
South Australian-based packaging solutions company Detpak has launched Australia’s most extensive range of more than 20 commercially compostable and recyclable PBS-lined cartons, trays, and lunchboxes, aligning with legislation to cut singleuse plastics, which comes into effect today.
PBS – or Polybutylene Succinate - is a polymer which is made from both renewable plant sources and a fossil fuel-based component.
PBS linings are typically extruded onto the material to create a barrier, which makes them ideal to be used for a variety of purposes, including cartons, cups, and other applications requiring a robust barrier performance.
The new PBS packaging range of more than 20 products is unique as it can attain both kerbside recyclability and commercial composting accreditation to both Australian and European standards.
From today, Single Use Problematic Plastics Legislation changes have been enacted in both South Australia and Western Australia to include plastic plates and bowls, among other takeaway food packaging, with Detpak’s new PBS range providing alternatives to single-use items being phased out of circulation. In anticipation of these legislative changes, Detpak has been working closely with several of its key food service customers, including Nando’s, to develop and test PBS packaging over the past 18 months, for compliance in the South Australian and Western Australian markets.
Detmold Group General Manager of Product and Brand Keith Bishop said the range provided another option for businesses and consumers conscious of the environment.
“As sustainability becomes not just important, but essential, we’re working to reduce single-use plastics by increasing the number of recyclable and compostable packaging options for the takeaway food service market. The more sustainable choices we provide for businesses and consumers, the easier it will be to change habits within our wider community. The more packaging we can re-use, recycle or compost, the more we can help protect the environment,” Mr Bishop said.
The new range will include hot food boxes, pail packs, lunch boxes with windows and food trays, and contain no added PFAS.
Detpak’s PBS cartons are compliant with all Australian state-based plastic legislation.
The range is certified to European standards EN 13432 for commercial composting, with certification pending as Industrially Compostable to Australian Standards (AS 4736).
It is also recyclable, currently undergoing assessment by the ARL to be able to apply the Australian Kerbside Recyclable Logo (ARL).
In partnership with WWF Switzerland and WWF Malaysia, SIG has launched a three-and-a-half-year forest landscape project in Malaysia’s Ulu Muda Forest Complex through WWF’s Forests Forward program. The project aims to improve the management of more than 170,000 hectares and pilot the restoration of 25 hectares.
Angela Lu, President & General Manager Asia-Pacific at SIG: “Our partnership with WWF Switzerland has unlocked huge potential for SIG to create positive impacts for forests and their local communities globally. With this second project, we will create tangible improvements in forest management and forest restoration in Ulu Muda while continuing to inspire others to support thriving forests.”
SIG joined forces with WWF Switzerland in October 2022 to support resilient forest ecosystems around the world through WWF’s Forests Forward program. As well as working on responsible sourcing in SIG’s value chain, the five-year partnership aims to deliver targeted support for at-risk forests in biodiversity hotspots and deforestation fronts. The first project, launched in late 2022, helps protect and restore the Central Pacific Landscape in Mexico – a critical jaguar habitat.
Their second joint project, implemented by WWFMalaysia, aims to strengthen the resilience of a landscape that can continue to provide vital ecosystem services for the northern region of Peninsular Malaysia – ensuring water security and enabling economic growth, as well as contributing to the nation’s food security. Empowering local communities to champion conservation is a key component of achieving this.
As one of the last remaining large, intact lowland forests in Malaysia, Ulu Muda is a biodiversity hotspot. Located in the state of Kedah in the northwestern part of Peninsular Malaysia, it is home to a huge number of plants and animals, including a large population of endangered Asian elephants. It is the most important water catchment for the region, and its dams meet significant domestic, industrial, and agricultural water needs. More than 4,900 people from neighboring villages depend on Ulu Muda for their livelihoods and well-being.
SIG depends on forests for the wood fibers used to produce the liquid packaging board for its cartons. It ensures the sustainable management of the forests it sources from by purchasing 100 percent of the paperboard for its cartons with FSC™ certification.
SIG’s goal is to invest to create, restore, protect, or improve the management of more thriving forests than it takes to make its products. Through the partnership with WWF Switzerland and Forests Forward, SIG is working to support projects on the ground that improve the sustainability, biodiversity, and resilience of forests.
Cardamom Tented Camp Ecolodge in Cambodia has launched its own conservation beer with the tagline, “Your Beer Keeps the Forest Standing.”
Profits from the Cardamom Mountains Steam beer, now available at the ecolodge, help fund the conservation work of 16 forest rangers who protect 18,000 hectares (180km2) of surrounding lowland evergreen forest in the Botum Sakor National Park, Cambodia’s largest.
Since opening in 2017, the nine-unit award-winning camp has operated with the slogan “Your Stay Keeps the Forest Standing.”
“Now it’s the turn of beer drinkers to take one for the team and do their bit for conservation,” says camp manager Allan Michaud.
Mr Michaud chose the hybrid Steam beer after tasting sessions with Mr Yuki Aotani, founder of Flowers microbrewery in Phnom Penh.
The slightly hoppy beer – already a hit with camp guests – is 5.2 percent strong and sells in 330ml bottles for US$4.50 at the lodge’s small riverside restaurant.
Keeping it local is important for Michaud.
“With local Khmer dishes also on our menu, we make it easy for our guests to enjoy food and drink that reflect the best of Cambodia. Almost everything we do at the camp helps conservation of the forest and supports local suppliers,” he says.
Cardamom Tented Camp also sells locally made Ibis beer – profits from which are used to protect the rare Ibis bird in Cambodia – and craft beers made by the Stonehead brewery, also in Phnom Penh.
Recycled bottles
The Steam beers sold at the camp are in previously used 330ml bottles given to the brewery by the camp. Each month a percentage of income from beer sales and guest stays help forest rangers reduce illegal poaching, land grabs and riverbank sand dredging. This summer the camp added two new Wildlife Alliance forest rangers bringing the total to 16 now on patrol.
With illegal hunting down by a factor of about 90 percent over the last seven years or so, sightings of rare wildlife such as Asian elephants, silver langurs, smooth-coated otters and leopard cats have increased in the lowland forest around Cardamom Tented Camp.
F*nkytown (pronounced Funkytown), the Bangkok cocktail bar by Sarnies Group, will storm the month of September with a series of guest shifts that bring together top talent from the culinary and cocktail worlds. Three unique events, each offering a crosscultural taste journey, will feature collaborations with acclaimed chefs and bars, and promise an unforgettable experience for cocktail aficionados and food lovers.
A fiesta of flavours: Dry wave cocktail studio meets Chef Diego
Starting off strong, F*nkytown will be hosting a night of vibrant food and cocktail pairings featuring Chef Diego Zarco from the upcoming Delia Mexican Eatery, and Palm Supawit, Co-founder of Dry Wave Cocktail Studio, on 29 August from 7 PM to 11 PM. In collaboration with Diego’s menu, Palm will craft exclusive cocktails like the Super Cool Margarita with Don Julio Tequila and cucumber essence, and the F*nky Paloma with Ketel One Vodka and a spicy chilli twist.
Chef Diego will showcase vibrant Mexican dishes, including the Grilled Oringi Tostada with burnt cauliflower cream and salsa macha, and the Miso Flan , a savoury-sweet dessert that’s not to be missed.
Get ready as F*nkytown transports guests to the heart of Penang by hosting an exclusive guest shift featuring Backdoor Bodega on 3 September. From 6 to 10 pm, this event will spotlight a menu inspired by Penang’s rich culinary heritage, with standout creations like the Bael Lassi Fizz , a bright mix of
Fords gin, bael & pandan lemonade, and jujube; and the daring Durian Sticky Rice, blending Jura 12 Years whisky with jasmine rice nectar and a durian float. Also on the menu is the Teh Teh Tarik which offers a playful twist on a local favourite, with Jura 12 Years whisky, Thai milk tea, brown sugar boba, and cream cheese froth, adding a comforting finish.
On 28 September, F*nkytown will make its way to W Singapore at Sentosa Cove for a one-night funky takeover. This evening, Woobar will provide the stage for an exclusive lineup of inventive cocktails and bites. Guests can sip on the Tom Yum Highball, a punchy mix of tom yum soup, vodka, elderflower, and yuzu brine; or indulge in F*nkytown’s new fan favourite - the Durian Colada, a tropical escape in a glass, featuring Piña Colada punch, Bacardi Carta Blanca white rum, jasmine rice essence, and a durian cream float. The Winter Melon Fizz offers a surprising twist, combining chicken fat-washed gin with winter melon broth and preserved lime brine for a savoury-sweet experience.
Wrapping up the month in style, Bangkok’s renowned Samlor bar will take over F*nkytown on 29 September for an exclusive bar and kitchen takeover, bringing its signature Thai flavours to the heart of the city. The menu will feature dishes like the Smoked Duck Breast with Chinese five-spice ‘Palo’ sauce, the ‘Moo Ping’ Smoked Pork Ribs with coconut glaze and jaew sauce, and the Thai Style Prawn Ceviche. To cap off the evening, guests can indulge in the ‘Khanom Chun’ Coconut & Butterfly Pea Mochi with coconut ice cream and crumble.
This series of events invites guests to experience the boundaries of culinary and cocktail creativity, offering a unique opportunity to explore new sensations and unforgettable moments. Patrons should book early to secure their spot!
Dow announced the finalists of the 35th Packaging Innovation Awards (PIA). The winners will be unveiled at an award ceremony on October 24, 2024, held in conjunction with Tokyo Pack. Winning entries will also be showcased at the exhibition from October 23 to 25.
The Packaging Innovation Awards has been one of the packaging industry’s premier competitions for over 30 years. It is the longest-running independently judged award created for and by the packaging industry.
Evaluated for their breakthroughs in technological advancement, sustainability, and enhanced user experience, the finalists were identified following a rigorous evaluation process this June. During the judging period, 18 of the world’s top leaders across the packaging value chain convened to lend their expertise to identify the next generation of innovative packaging solutions to help shape the industry’s future. These industry judges represent cross-disciplinary leadership across various fields, including business and strategic planning, design, technology and R&D, sustainability, and academia. The panel also brings extensive knowledge in marketing and branding, retail, customer experience, product development, packaging engineering and performance, and process and systems development.
“This year, the Packaging Innovation Awards had the privilege of receiving over 300 submissions from across the world – a record-breaking number of entries that has almost doubled since the previous edition. Participants have raised the bar for winning, and it is important that we spotlight the top innovations that will drive robust, lasting change across the industry,” said Daniella Souza Miranda, Global Marketing
Director at Dow.
“During the evaluation process, the judges had the opportunity to crystal ball the future while bearing witness to today’s game-changing solutions that marry both sustainable impact and innovation. We recognize the cutting-edge technology and smart use of the renewable materials ecosystem to promote design for recyclability and ideas to reduce local waste. These advancements are simultaneously pushing the boundaries of engaging brand user experiences, making packaging more interactive, creative and responsible than ever before. We look forward to October with immense excitement, and to unveiling this edition’s winners. It is important that as an industry, we continue to push the boundaries of what is possible,” said David Luttenberger, the jury chairperson for the 35th edition of the PIA and global packaging director for Mintel Group Ltd.
The following 28 finalists will be recognized as individual Silver, Gold, Platinum, Diamond, or Special Award winners.
The finalists are:
• AmPrima® PE Plus for Coffee by Amcor with Kjeldsberg
• BarrierFlex NutVault – Plastic Packaging Bag for Nuts by Packaging Industries Limited
• Bom Ar Spray de Ambientes by Reckitt Industrial
• Cioccoriso Perugina – Plastic Bottle for Chocolate by Nestlé Italiana Spa
• EcoLamHighPlus – Polyethylene-based Fully Recyclable Pouches for Breakfast Cereals by SB-Constantia Flexibles India
• Fiama Handwash Recyclable Standup Pouch –First in India by ITC Limited
• Figmint Paper-based Packaging for Kitchen Products by Target Corporation
• First-of-its-kind Biscuits Outer Paper Bag by ITC Limited
• Flat-shaped Multipurpose Repair Tape by 3M
• Graphene-enhanced Packaging – Gerdau Graphene’s Sustainable Innovation by Gerdau Graphene
• Heat-shrink Labels from Recycled Light-blocking PET Bottles by Inner Mongolia Yili Industrial Group Co., Ltd
• Hetbahn® with Bio-Circular Packaging by CJ CheilJedang Corp
• Ice-cream Packaging Box to Create a DIY “Pino Gacha” by MORINAGA MILK INDUSTRY CO., LTD with TOPPAN Inc.
• Inikin Brew-on-demand Tea Beverage Packaging with Freshness Retaining Cap by Inner Mongolia Yili Industrial Group Co., Ltd (Yili Group)
• Macada – Paper Box for Macadamia by Starprint Public Company Limited
• Magmark SS by Magnomer
• Neo Dropper Autoload Design by Aptar (China) Investment Co., Ltd
• Paper-based Bag for Dry Batteries by Panasonic Energy Co., Ltd with TOPPAN INFOMEDIA CO., LTD
• Paper-Based Packaging for Spreads by Upfield
• PET Film for Cold Blister Forming by UFlex Limited Film Division
• PharmaGuard® Recyclable Blister Packaging for Pharmaceutical Products by SÜDPACK MEDICA AG
• Reciplus – Cafe Sello Rojo Mono-Material Coffee Packaging by Alico SAS BIC
• Reusable Transport Packaging for Large Household Appliances by Free Pack Net Holding Sagl
• Star Drop – Squeeze Bottle for Liquid Cosmetic Products by Aptar (China) Investment Co., Ltd
• ‘Tube Pouch’ Plastic Tube Container for Food and Cosmetics by TOPPAN Inc.
• Versafiller Paper-based Honeycomb Structure by P&G China
• 100% Recyclable Stand-up Pouch for Detergent Liquid by Henkel Guatemala (Henkel La Luz, S.A.)
• 26mm Lightweight Water Closure Beverage Cap by Alltrista
For detailed background and visuals of the finalist entries, please refer to https://dow.inc/4g1wEwq.
As a proud sponsor of the Packaging Innovation Awards, Dow maintains non-participation in both the judging process and participant selection to ensure the integrity and impartiality of the competition.
Tetra Pak, a world-leading processing and packaging solutions company, has published a whitepaper that introduces an innovative approach to sugar reduction in fruit juices. This development comes in response to the growing health concerns around sugar and the implementation of regulatory policies across Southeast Asia.
Consumers are becoming more health-conscious than ever, veering away from food and beverage products with high-sugar content and showing a shift towards plant-based alternatives. Subsequently, this has prompted F&B companies to consider reformulating products to create delicious beverages such as juices without relying on sugar and artificial sweeteners to align with new regulations and growing consumer demands. This has posed an industry challenge of reducing sugar while maintaining taste and nutritional value, prompting significant research and development efforts in this field.
Tetra Pak has developed a pioneering approach to reducing sugar in fruit juices, as detailed in their new whitepaper. This method utilizes controlled fermentation to lower intrinsic sugars such as sucrose, glucose, and fructose in fruit juices. Key technologies employed in the process include membrane filtration, enzymatic sugar transformation, and yeast fermentation.
Through controlled fermentation, Tetra Pak’s process can reduce the sugar content in juice to almost zero. This zero-sugar juice can then be blended with regular juice to achieve the desired level of sugar reduction. This innovative process ensures that the juice’s taste and nutritional quality remain intact, leveraging their well-established industry technologies.
John Jose, Marketing Director of Tetra Pak Malaysia, Singapore, Philippines, and Indonesia, said, “Health and regulatory trends are spurring tremendous innovation within the F&B sector. We are always on the pulse of the consumer needs and ready to help our F&B customers solve challenges with our latest technology and expertise. With our advanced fermentation process, we can cut down the sugar content in juice significantly. This process allows us to create a juice that can be blended to meet any desired level of sweetness without compromising on taste or quality.”
The whitepaper highlights that this approach has been validated through technical and consumer tests. It opens significant opportunities for the F&B industry to develop a new category of reduced-
sugar juices and drinks. It also delves into the changing consumer attitudes toward sugar, provides an in-depth overview of the fermentation process, and explores the potential of this new beverage category.
As the F&B industry evolves to meet new health standards and consumer preferences, the need for innovative solutions becomes increasingly important. Tetra Pak’s commitment to research and development ensures that their partners have access to the most innovative technologies available.
Jose added: “We have over 70 years of experience in beverage production, delivering food processing and packaging equipment around the world. Given our extensive specialist knowledge and our innovative ability to combine technology with food application expertise, we are uniquely positioned to support our F&B partners in navigating the challenges of sugar reduction. Our reliable and practical approach towards the fermentation process represents yet another advancement in the field.”
Grundfos, a global leader in advanced pump solutions and water technology, has signed a memorandum of understanding (MoU) with Yeong Chin Machinery Industries Co., Ltd. (YCM) to expedite the transition to intelligent and energy-efficient systems in Taiwan’s machine tool manufacturing industry, thereby enhancing sustainability.
As the first pump manufacturer and water solutions provider to receive full validation for its 2050 net-zero target from the Science-Based Targets initiative (SBTi), Grundfos is committed to driving its transformation towards a net-zero future. This commitment includes helping its customers save energy through intelligent, connected, and energy-efficient e-pump solutions that provide immediate and significant energy and cost savings, optimize system performance, reduce CO2 emissions, and minimize service and maintenance requirements. YCM, a leader in the machine tools manufacturing industry with a focus on high-end markets, has successfully integrated Grundfos’ iSolutions and e-pumps for several years. This cooperation extends beyond product offerings, representing a strategic alliance to elevate the entire industry.
“We are delighted that YCM, our valuable and longstanding partner, has leveraged Grundfos’ products and solutions, especially our E-offerings, to expedite the transition to intelligent and energy-efficient systems in Taiwan’s machine tool manufacturing industry and advance ESG commitments,” said Eric Lai, Regional Managing Director for Grundfos Industry APAC.
Patrick Chen, General Manager YCM commented, “YCM is a company rooted in Taiwan with a global vision. Our customers are leading brands across various sectors because of our commitment to providing a full range of services and putting customer needs as our priority. We actively promote the concept of green and smart manufacturing, ensuring that every step, from raw material supply to end product manufacturing, meets low-carbon standards to ensure energy-saving and environmentally friendly products and services.”
Chen continues, “With the increasing focus on global decarbonization and sustainability, we are excited to have Grundfos as our loyal partner. They understand our business needs, provide us with the most advanced green energy-efficient solutions, and integrate green thinking into customer experience enabling us to stay ahead of our competitors. We believe that this cooperation will not only enhance our competitive advantage, but also bring more value to our customers. We look forward to leveraging both companies’ influence and state-of-the-art products to help preserve the planet for future generations.”
In support of energy savings and carbon emission reductions, the Ministry of Economic Affairs implemented energy efficiency management and power and utility subsidy programs in 2023. Grundfos’ CR and CM multistage pumps, certified by the Industrial Technology Research Institute (ITRI), allow users to receive a subsidy of NT$4,500 per pump per kW. Ki Sung Han, Business Director for Grundfos Industry East Asia, noted, “Grundfos is committed to meeting government standards and initiatives. Our world-class CR and CM multistage pumps, certified by ITRI, represent another significant achievement in the Taiwan market.”
Sip or
skip:
Is the craft beer and traditional wine movement here to stay ?
By Cath Isabedra
The rise of craft beer and traditional spirits in Asia marks a significant cultural shift driven by a desire for authenticity, quality, and unique experiences. This movement reflects a broader trend towards valuing local heritage and craftsmanship in an increasingly globalized world.
The Asia-Pacific craft beer market is expected to achieve a compound annual growth rate (CAGR) of 11.8 percent between 2022 and 2027. This market is highly varied in terms of consumption patterns and products, primarily due to the diverse preferences and social and cultural behaviors across different countries.
Over time, numerous companies throughout Asia have emerged as trailblazers and leaders in the craft beer industry, reflecting the regions where their products are brewed. Additionally, there has been a notable increase in beer consumption, particularly among the growing youth population with a preference for beer. Shifting lifestyles and consumer tastes have significantly enhanced beer adoption in the Asia-Pacific region.
Due to the escalating demand, companies in the market are expanding to meet this demand by innovating new flavors, including regional varieties.
Asia’s craft beverage industry thrives on its ability to weave local ingredients into its brews and spirits, creating flavors that are as diverse as the region itself. What sets Asia’s industry apart is its innovative blend of tradition and modernity that crafts a narrative that is both deeply personal and widely appealing. Through these aims, breweries and distilleries become custodians of their cultural heritage. Such innovation enhances the regional craft scene and paves the way for other traditional beverages to gain international recognition.
Japan’s craft beer scene is a testament to the country’s deep appreciation for craftsmanship and quality. Breweries combine ancient brewing techniques with modern innovation to create a wide array of alcoholic beverages. It’s characterized by a blend of traditional drinks like sake and shochu and Western influences such as beer, whisky, and wine. The meticulous attention to detail and the use of local ingredients result in flavors that are distinctly Japanese. Japan’s love affair with beer dates back to the 1870s when the Dutch established the first brewery in Yokohama. Today, beer is a cultural cornerstone enjoyed at cozy izakayas and quiet evenings at home alike. Demand for craft beer in Japan is forecast to rise, driven by the expected rise in alcohol consumption, the growing number of bars, pubs, and restaurants stocking craft beers, and an increasing number of craft beer events and festivals.
There’s a noticeable trend towards premium and craft products, especially in categories like whisky and sake. Consumers are increasingly willing to pay more
for high-quality, artisanal products, and breweries are going more local, sourcing their ingredients domestically.
The country’s vibrant beer festivals, like the Japan Beer Festival, also known as Beer Fest Tokyo, highlight Japan’s deep appreciation for quality alcohol. This festival promises more than just endless glasses of delicious brews. Attendees can embark on a craft beer odyssey, exploring a variety of beer styles from established and innovative breweries. From crisp lagers to hoppy IPAs and rich stouts, the festival offers a world of flavors waiting to be explored.
Special tasting glasses designed to preserve the beer’s aromas are provided, allowing attendees to swirl, sip, and savor each sample, appreciating the beer’s complex notes and unique characteristics.
The resurgence of interest in sake, driven by events like the Tokyo Sake Festival, has played a significant role. These festivals showcase the finest sakes and educate the public about the meticulous brewing process and cultural significance of this traditional drink.
In Vietnam, the craft beer movement is gaining momentum, with breweries offering beers that blend local spices and fruits with traditional brewing techniques. However, the broader alcoholic beverages industry in Vietnam is expected to struggle in 2024, with revenues and profits likely to decline. According to a recent report, consumers in Vietnam are tightening their spending on beer and wine, preferring healthier beverage options instead. Data from 2023 indicates
that major alcoholic beverage businesses have faced a challenging year, with significant declines in revenue and profit.
Despite this, small-scale domestic craft beer brands are thriving. They are using flexible business strategies and investing in cost-effective lean machinery. These brands are capitalizing on the growing consumer interest in experiential culture, offering products made from local ingredients with rich flavors and unique stories.
This movement has also spurred interest in traditional Vietnamese rice wines, known as ru’o’u, with small distilleries modernizing their production methods while preserving age-old recipes.
South Korea presents a lucrative market with high spirits sales and a robust drinking culture. However, its spirit categories are sizable, competitive, and saturated, with complex regulations. Tapping into the market’s growth opportunities requires staying attuned to the latest trends. Brown spirits, especially scotch, dominate the imported spirits market, experiencing a rebound with a 35-45 percent yearon-year growth after COVID-19 closures.
The South Korean spirits market faces additional restrictions beyond the pandemic. The law forbids the online sale and delivery of alcoholic beverages, a regulation that remained unchanged even during the pandemic despite the industry’s struggles. This restriction aims to prevent underage drinking and protect small retailers from losing out to more prominent players. Despite these strict requirements, the market is finding workarounds, such as online ordering with in-store pickup.
The Korean FDA has also imposed stricter regulations on imports, causing complications for foreign brands. Ingredients commonly found in gin and tonic water have been banned, making market entry challenging and necessitating strategic planning and local expertise.
What South Korea can leverage at this time is the influence of celebrities. Traditional winemaking in South Korea, particularly the production of makgeolli (a traditional Korean rice wine), has experienced a resurgence in recent years, and a significant boost came after Kim Seokjin, also known as Jin, a member of the globally renowned K-pop group BTS, expressed his interest in the industry. This connection between a modern pop culture icon and a centuries-old tradition has profoundly impacted the visibility and popularity of traditional Korean alcohol locally and internationally.
Jin’s involvement (documented in a popular YouTube series, “Jin’s Traditional Alcohol Journey ”) has helped bring traditional Korean alcohol into the spotlight, especially among younger generations who may have previously overlooked it in favor of more contemporary beverages like beer, soju, or Western wines. His influence has effectively bridged the gap between South Korea’s rich cultural heritage and the modern tastes of today’s youth.
The Philippines: A blend of tradition and innovation
The Philippines boasts a rich and diverse alcoholic beverage industry deeply rooted in its history and cultural traditions. The craft beer industry has seen significant growth over the past few years, with production, consumption, and consumer awareness all on the rise. According to the Craft Beer Association of the Philippines (CBAP), the most notable growth occurred in 2015, when around 15 breweries opened. Since then, the CBAP has signed up 60 craft beer breweries across the country.
The craft beer movement is driven by a growing community of enthusiasts eager to explore artisanal and locally produced beverages. This trend is further
supported by a burgeoning culture of food pairings and beer festivals, which celebrate the creativity and craftsmanship of Filipino brewers. The rise of craft beer in the Philippines signifies a shift towards a more discerning and adventurous consumer base— one that values quality, flavor, and the story behind each brew. In addition to craft beer, the Philippines has a unique tradition of tropical fruit winemaking, which began in the early 1980s. Fruits like guyabano (soursop), pineapple, kamias (ginger lily), mango, duhat (Philippine black plum), and bignay (Philippine wild berry) are commonly used to produce these distinct wines. More recently, fruits like sampalok (tamarind) and granadilla (passion fruit) have been added to the list of locally produced fruit wines. These wines, such as the award-winning Libug and Malibug berry-based red wines, showcase the Philippines’ potential as a source of unique tropical fruit wines and spirits.
Among the most prevalent traditional wines is tuba, a coconut or palm wine made from the sap of coconut and nipa palms. A notable variant, Bahalina, is distinctively reddish-brown due to the use of bark extracts from certain mangrove species. Another traditional beverage is lambanog, often referred to as Philippine Vodka, which is a potent liquor made from distilled coconut sap. Tapuy, a rice wine from the Mountain Province, and Basi, a sugarcane-based wine, further exemplify the diversity of Philippine traditional wines.
The Cambodian craft beer and traditional alcohol industry is a fascinating blend of modern innovation and deep-rooted cultural heritage. Over the past decade, Cambodia has seen a burgeoning craft beer scene driven by local entrepreneurs and expatriates who have introduced a variety of artisanal brews to the market. These craft beers often incorporate local ingredients such as lemongrass, palm sugar, and kampot pepper, creating unique flavors that reflect the country’s rich biodiversity. The rise of craft breweries in urban centers like Phnom Penh and Siem Reap
has not only diversified the alcohol market but also attracted a growing community of beer enthusiasts, both local and international, who are eager to explore these new, distinctive flavors.
On the other hand, Cambodia’s traditional alcohol, particularly sraa (rice wine), continues to play a significant role in rural areas, where it is often produced and consumed in small communities. Sraa is deeply embedded in Cambodian culture, frequently used in ceremonies and social gatherings. However, unlike the craft beer scene, traditional alcohol faces challenges such as inconsistent quality and a lack of formal recognition in the broader market. Despite this, there is a growing interest in preserving and elevating traditional Cambodian alcohol, with some producers experimenting with refining sraa production methods and marketing it to a more discerning, modern audience. This dual development in craft beer and traditional alcohol signifies Cambodia’s evolving alcohol industry, where innovation meets tradition.
A blend of traditional and contemporary influences marks Thailand’s craft beverage scene. The resurgence of interest in traditional Thai spirits like ya dong, a herbal liquor, is complemented by the rise of craft breweries. The craft beer scene in Thailand has experienced significant growth, particularly in urban centers like Bangkok and Chiang Mai.
Despite facing regulatory challenges, including strict laws on brewing and distribution, local craft brewers have found creative ways to introduce unique, Thaiinspired beers to the market. These brews often feature indigenous ingredients like lemongrass, kaffir lime, and Thai chilies, offering consumers a taste that is distinctly Thai. The craft beer community in Thailand is passionate and resilient, with brewers
often collaborating on projects and events that push the boundaries of what beer can be.
Meanwhile, Thailand’s traditional alcohol industry, particularly the production of lao khao (white rice whisky) and sato (fermented rice wine), remains integral to rural life and cultural practices. Lao khao, in particular, is deeply rooted in Thai rural culture and is often associated with local ceremonies and daily social gatherings. However, it is typically seen as a low-cost, locally produced beverage with a reputation for being strong and unrefined.
In recent years, there has been a growing movement to elevate these traditional beverages, with some producers refining their techniques and packaging to appeal to a more sophisticated market. This effort is part of a broader trend of celebrating and preserving Thailand’s rich cultural heritage while integrating it into the modern economy. The juxtaposition of the burgeoning craft beer industry and the revival of traditional alcohol highlights Thailand’s dynamic approach to balancing innovation with cultural preservation.
Singapore: A mix of modern brews and cultural classics
Singapore’s craft beer and traditional alcohol industry reflects the city-state’s dynamic blend of modernity and multicultural heritage. The craft beer scene in Singapore has flourished in recent years, with numerous microbreweries and craft beer bars emerging across the island. These establishments offer diverse brews, often infused with local ingredients such as pandan, ginger, and tropical fruits, which cater to both local tastes and the international palate.
The craft beer movement in Singapore is characterized by a strong sense of community and creativity, with breweries frequently collaborating on special editions and hosting events that celebrate the craft beer culture. This growth in the craft beer sector is also supported by a sophisticated consumer base that is increasingly interested in artisanal products and willing to explore new, unique flavors.
In contrast, Singapore’s traditional alcohol industry is relatively niche but holds cultural significance, especially within the Peranakan and Eurasian communities. Traditional beverages like toddy (a fermented palm wine) and arak (a distilled spirit made from rice or sugarcane) have long been part of Singapore’s cultural tapestry, though they are less commonly consumed today.
These traditional drinks are often associated with heritage and nostalgia, evoking memories of a bygone era. In recent years, there has been a renewed interest in these traditional beverages, with some boutique producers and restaurants incorporating them into modern culinary experiences, thereby preserving these elements of Singapore’s cultural heritage. The interplay between the burgeoning craft beer scene and the efforts to revive traditional alcohol reflects Singapore’s ability to innovate while maintaining a deep respect for its diverse cultural roots.
Rising above challenges and exploring opportunities
Despite the vibrant growth, the craft beverage industry in Southeast Asia faces its share of challenges. Regulatory hurdles and high taxes can stymie the ambitions of even the most passionate brewers and distillers.
These challenges, however, are met with resilience and innovation. Brewers and distillers are finding ways to navigate these obstacles, driven by a steadfast commitment to quality and a deep-seated passion for their craft. This resilience is a cornerstone of the industry’s growth, underscoring a dedication that is as inspiring as it is formidable. The ability to overcome such hurdles strengthens the local industry and sets a precedent for traditional beverage makers facing similar challenges, ensuring their survival and growth.
The opportunities for growth in the Southeast Asian craft beverage market are as vast as the region
itself. With a burgeoning middle class and increasing disposable incomes, the demand for premium, highquality beverages is rising. The region’s youthful demographic is particularly inclined towards experimenting with new flavors and experiences, making it a fertile ground for craft beverage expansion.
Moreover, the region’s thriving tourism industry offers a significant platform for local breweries and distilleries to showcase their craft. From bustling urban centers to serene beach towns, tourists increasingly seek out local beverages, eager to sip on the unique flavors that define their travel experiences. This influx of tourism not only boosts the local economy but also provides an opportunity for traditional beverages to be introduced to a global audience, potentially leading to an international resurgence.
As we look to the future, the Southeast Asian craft beverage industry stands on the cusp of remarkable growth. It’s a future brimming with potential, where local ingenuity and global influences merge to create something truly special.
Let’s raise our glasses to the passionate brewers, distillers, the adventurous consumers, and the vibrant flavors that make the craft beverage industry in Southeast Asia a true beacon of innovation and joy. The journey ahead promises to be as exhilarating as the brews and spirits themselves, and I, for one, can’t wait to see – and taste –what comes next.
References
• Market Data Forecast, Asia-Pacific Craft Beer Market Report 2024-2029
• Astute Analytica, Vietnam Beer Market Size, Share | Growth Report 2032
• Vietnam Briefing, Craft Beer Brewing In Vietnam: Market Overview
• Euromonitor, Beer Trends Brewing in Southeast Asia
• F&B Report, Understanding the Rise of Craft Beer in the Age of Mass-Produced Drinks
• Grand View Research
• Statista
• Japan Beer Festival
• Research and Markets
• The Diplomat
• Market Data Forecast
• IMARC Group
By Cath Isabedra
A craft beer revolution is quietly brewing in the heart of Palawan, where pristine beaches meet lush forests. Palaweño Brewery, founded by a passionate team led by Ayah and Malu Lauengco, has transformed the local brewing scene by infusing traditional flavors with
innovative brewing techniques. From humble beginnings with a homebrewer’s kit to becoming a celebrated name in the craft beer world, Palaweño Brewery’s journey is a testament to the power of passion, resilience, and a deep connection to cultural heritage.
The story of Palaweño Brewery began with a lifechanging realization by Ayah, co-founder of the brewery, during her time in San Diego, USA. Inspired by the vibrant craft beer scene there, Ayah decided to introduce this culture to the Philippines. “We thought that our first home-brewed beer, a very hop-forward California Common, was a failure simply because our palates were accustomed to the dominant commercial beer in the Philippines which is light in taste,” shares Malu Lauengco, Executive Vice President
However, the beer was a hit among their friends, which encouraged them to pursue this passion further.
“We threw a party for our friends, and they loved it! We initially thought that it was a fluke, but each “Ayahay Night” party we had was a success. It was also our way of gauging acceptance. That propelled us to share our passion with a wider audience.”
Transitioning from a homebrewer’s kit to establishing Palaweño Brewery was a complex process involving extensive research, securing funding, and obtaining necessary permits and licenses. Both Malu and Ayah invested in professional brewing equipment and built relationships with local suppliers to ensure the sustainability and authenticity of their ingredients. This dedication to quality and authenticity has been a cornerstone of their success.
Palawan’s laid-back vibe and pristine natural environment have significantly influenced Palaweño Brewery’s flavors and ethos.
The local slang, ayahay, meaning relaxed and chill,
inspired the brand name and resonates with the easy, simple, and relaxed nature of their brews.
“Traditional Palawan flavors such as honey, mangoes, and other endemic fruits like the Tabo fruit infuse our brews with a taste of Palawan’s culinary heritage,” says Malu.
This strong sense of respect for nature guides their ethos of responsible brewing and supporting local communities.
The brewery integrates Philippine culture and Palawan traditions into its brewing process by sourcing local ingredients like honey, mangoes, and other fruits. These ingredients not only add unique flavors but also support local farmers and contribute to the local economy.
Establishing a craft beer venture in the Philippines isn’t a walk in the park. Sourcing for ingredients in the Philippines is hard—raw materials, from malts, hops, and yeast have to be imported.
However, Palaweño Brewery saw this as an opportunity to experiment with local products for flavoring. This way, they can balance the importation and infusion of local produce.
“In line with our thrust to bring pride to Palawan, we recently cultivated a beer yeast that we can truly call our very own. This yeast is what we use for our FLIP beer (FLIP for Fun-Loving Island People’s beer). These elements contribute to the distinct flavors and character of our brews, showcasing the richness of Palawan’ natural heritage.”
Palaweño Brewery offers a diverse range of beer styles and recipes that showcase the vast flavors of Palawan. One of their standout creations is the seasonal Tabo Cream Ale, which highlights the rare Tabo fruit harvested by the tribe people from the South of Palawan.
“Since this fruit is seasonal and is limited in quantity, we encapsulated its vibrant flavor in our Tabo Cream Ale beer,” Malu explains.
The brewery’s commitment to balancing tradition with innovation is evident in its brewing process. They respect traditional beer styles while embracing creativity to push boundaries and create unique flavors that are truly Palawan. Engaging with customers and refining recipes based on feedback ensures they stay true to their identity.
Palaweño Brewery’s commitment to sustainability is reflected in their brewing practices. They prioritize waste reduction by repurposing spent grains as fertilizers or livestock feed and source local ingredients to reduce transportation emissions. “We also prioritize waste reduction and recycling to minimize landfill waste by using recyclable or biodegradable packaging materials whenever possible,” shares Malu.
The brewery’s contributions to the local community extend beyond sustainable practices. By sourcing ingredients locally, providing employment opportunities, and serving as a tourist attraction, Palaweño Brewery significantly impacts the local economy. They offer educational tours, tastings, and events, attracting tourists and supporting local businesses.
Palaweño Brewery’s commitment to sustainability is reflected in their brewing practices. They prioritize waste reduction by repurposing spent grains as fertilizers or livestock feed and source local ingredients to reduce transportation emissions. “We also prioritize waste reduction and recycling to minimize landfill waste by using recyclable or biodegradable packaging materials whenever possible,” shares Malu.
The brewery’s contributions to the local community extend beyond sustainable practices. By sourcing ingredients locally, providing employment opportunities, and serving as a tourist attraction, Palaweño Brewery significantly impacts the local economy. They offer educational tours, tastings, and events, attracting tourists and supporting local businesses.
Looking ahead, Palaweño Brewery aims to expand its distribution both domestically and internationally, making their unique brews more widely available. They plan to continue innovating with new styles, flavors, and ingredients while enhancing the visitor experience with expanded brewery tours and tailored experiences. “We are always excited to introduce new offerings that will appeal to our clients. Seasonal and special brews are rolling out,” Malu shares enthusiastically.
“Palawan, being a tourist destination, is a mecca for business opportunities and collaborations. We have been working together with hotels, restaurants, and tour destinations. These partnerships help promote both the brewery and the establishment, offering their customers a true Palawan experience,” Malu adds. “We are looking at expanding beyond the Philippines across Asia (i.e., Hong Kong and Singapore) to reach new markets and introduce our unique brews to a broader consumer base.”
Palaweño Brewery embodies the spirit of Palawan through its unique brews, sustainable practices, and deep community involvement. Their journey from a homebrewer’s kit to a renowned brewery is a testament to their dedication to quality and authenticity. They are a true example of how tradition and innovation coexist harmoniously in craft beer.
By Cath Isabedra
In recent years, the Philippines has witnessed a remarkable transformation in its beverage industry, particularly in the craft beer sector. Once dominated by a handful of commercial giants, the beer landscape in the country is now flourishing with innovative brewers dedicated to quality and unique flavors.
This burgeoning craft beer revolution is driven by a growing community of enthusiasts and
entrepreneurs who are passionate about redefining what beer can be. Among these trailblazers is Crazy Carabao, a standout in the industry, which has played a pivotal role in shaping the local craft beer scene.
Founder Brad Hannam shares the story of their inception, the challenges faced, and the triumphs achieved in this burgeoning industry.
The spark that ignited Crazy Carabao’s journey came from an unexpected source—Manny Pacquiao fights in Las Vegas. Brad reminisces, “When I was going to watch Manny Pacquiao fights in Las Vegas with a group of buddies, we saw such a massive craft beer market in the US, which didn’t exist in the Philippines, so we came up with a plan to build our own brewery and make our own craft beer.”
This observation led to the idea of creating a brewery that would offer Filipinos a diverse selection of craft beers, breaking away from the dominance of commercial beers. What started as a vision during boxing matches has now transformed into a thriving business, reflecting the rapid growth of the craft beer landscape in the country.
“I guess I wasn’t the only one with that vision as the craft beer landscape now in the Philippines has grown ten-fold since then.”
In an industry where the quality of ingredients can make or break a brand, Crazy Carabao goes the extra mile. The Philippines faces limitations in producing beer ingredients locally, necessitating the import of essentials like malts, hops, and yeast.
“We import the best ingredients we can source, using all the big-name ingredient suppliers. We don’t take shortcuts when it comes to ingredients,” Brad asserts. This commitment to quality is unwavering. However, the local flavor is not lost.
Crazy Carabao creatively incorporates local products for unique brews. “We are actually rolling out a new chocolate coconut porter—these additional flavoring components will be sourced from local produce.
Crazy Carabao is deeply rooted in Filipino culture. The brand name itself, Crazy Carabao, pays homage to the national animal. Their packaging is a visual celebration of the Philippines, featuring iconic images such as Tarsiers, Jeepneys, Chocolate Hills, and Whale Sharks. Moreover, the entire team, including their head brewer Joel, hails from the Philippines, ensuring that the beer is made by Filipinos for Filipinos.
In the competitive craft beer industry, Crazy Carabao sets itself apart through its dedication to draft beer. “I believe we have more draft out there than any other craft beer company,” Brad says. Draft beer requires meticulous control and focus, and Crazy Carabao’s investment in professional brewing equipment has enabled them to maintain high standards and produce consistently great beer.
Brad shares, “Draft beer is difficult to get under control and it takes a lot of our focus. Also, having our own professional brewing equipment we are able to produce and maintain very good quality beer.”
The journey has not been without its hurdles. The supply chain is a significant challenge, with most materials needing to be imported. Additionally, competing against the entrenched commercial beer culture in the Philippines, where large commercial beers dominate with their low prices, presents a continuous struggle.
“Supply chain is always the biggest issue. The Philippines isn’t geared up for a craft beer industry, so everything has to be imported, and if you are able to get it locally, it may have to be specifically made for you. Also, we are trying to penetrate a very strong commercial beer culture. The public has been so used to having large commercial beers at low prices for such a long time that it’s challenging to convert the average consumer.”
Despite these challenges, Crazy Carabao has emerged as a market leader, a testament to their perseverance and commitment to quality. “I think we are proud to say we are one of the market leaders in the craft beer industry in the Philippines,” Brad shares.
In an era where sustainability is paramount, Crazy Carabao adopts several eco-friendly practices. Recycling is a standard practice, and waste segregation is rigorously followed. A noteworthy initiative is the repurposing of spent grain, which is provided to local farmers as livestock feed. “The local neighborhood market is most likely buying pork or beef that has been fed from our brewery,” Brad explains, highlighting a full-circle approach to sustainability.
Crazy Carabao is not just about brewing beer. They also focus on building a community. Their marketing efforts extend beyond social media, with craft beer pop-ups at various events and educational brewery tours for schools and universities. These initiatives are designed to cultivate a deeper appreciation for craft beer among Filipinos and encourage them to become part of the craft beer journey.
Fans of Crazy Carabao have much to look forward to. Brad reveals that they are soon launching a new chocolate coconut porter and exploring beverages in the beyond beer category, such as alcoholic sodas.
With a hearty laugh, Brad shares, “Don’t worry they will still contain alcohol.”
The craft beer industry in the Philippines is still catching up with its Asian counterparts. Countries like Vietnam are currently regional leaders. However, Brad is optimistic about the future. “Within the next 10 years, the Philippines will have a substantial craft beer presence in the region,” he predicts. The growing interest and expanding market indicate a bright future for Filipino craft beer.
Crazy Carabao invites everyone to be part of the craft beer movement in the Philippines. The craft beer industry is changing, and so is the opportunity to explore and enjoy various alcohols that celebrate quality and Filipino heritage.
By Cath Isabedra
For over a quarter of a century, Chang Beer has been synonymous with Thai culture, weaving the fabric of local traditions into its brewing practices to create beers that resonate both locally and internationally.
Raymond Poletti, Global Marketing Director, describes how Chang Beer’s brewing process reflects a deep-rooted Thai philosophy called Lamiat, emphasizing that “perfection lies within the details.”
This philosophy not only shapes their brewing process but also reflects the broader cultural values of Thailand—respect, balance, and harmony.
He elaborates, “The finest ingredients deserve the finest craftsmanship...every Chang Beer is brewed with Lamiat, and in every sip lies the taste of Thai perfection.”
Chang Beer has diversified its portfolio to cater to various tastes while maintaining the core elements that define its brand. Each beer variant is crafted to uphold a unique product claim that aligns with both traditional methods and innovative approaches.
For instance, Chang Cold Brew, crafted for their 25th anniversary, undergoes filtration at sub-zero temperatures, offering a smooth and refreshing taste that appeals to modern palates without straying from the all-malt recipe traditional to Thai brewing.
The success of these innovations is underscored by international recognition, such as the multiple awards won by Chang Espresso Lager, which creatively incorporates a blend of coffee beans from across Southeast Asia.
In the world of beer brewing, the local climate plays a pivotal role in defining the process and, ultimately, the taste of the beer. For Chang Beer, brewed in the heart
of Southeast Asia, Thailand’s tropical climate poses distinct challenges that are not typically encountered in cooler, temperate regions.
Thailand’s heat and humidity could potentially accelerate fermentation, affecting the beer’s stability and flavor profile. Chang has innovated specific adjustments within their brewing process to counteract these effects. Poletti highlights the strategic adaptations made to ensure product consistency, saying, “The sourcing of water from deep water wells into the aquifers or the duration of the fermentation process” is tailored specifically to combat the climatic challenges.
Such modifications are essential for maintaining the beer’s characteristic taste, ensuring that Chang Beer does not just cope with the conditions but excels, offering a taste that is authentically and unmistakably Thai. These thoughtful adaptations underscore Chang’s commitment to quality and authenticity, navigating the tropical climate to deliver a beer that resonates with local and global audiences.
For Chang Beer, their commitment to sustainability is not just about adhering to regulations or improving brand image—it’s a foundational element of their operational philosophy.
Chang’s extensive sustainability efforts are driven by recognizing the brewing industry’s potential environmental impact, from water usage to energy consumption and waste production. To mitigate these impacts, Chang has adopted several innovative practices. They utilize solar panels and biomass boilers across their breweries, significantly reducing reliance on fossil fuels and lowering greenhouse gas emissions. These installations not only contribute
to a substantial reduction in the company’s carbon footprint but also align with global sustainability goals.
Furthermore, their comprehensive recycling programs ensure that all packaging materials are recyclable, promoting a circular economy. Poletti proudly points to these practices, noting, “All Chang Beer packaging is 100% recyclable. Chang was the first beer brand in Thailand with CFR Certification.”
By doing so, Chang Beer demonstrates its commitment to maintaining the high quality of its products, supporting the community, and protecting the environment. These initiatives reflect Chang’s broader commitment to sustainability, ensuring their growth and success do not come at the planet’s expense. This proactive approach to sustainability illustrates how Chang Beer sets a benchmark for environmental responsibility in the brewing industry.
Chang Beer sees itself as a cultural ambassador, introducing the world to Thai culture through its products. This role is taken seriously, especially as Chang Beer caters to an international audience that appreciates Thai cuisine alongside Chang Beer. Poletti’s assertion that Chang Beer complements the rich flavors of Thai food—sweet, sour, salty, and spicy— highlights how the beer is designed to enhance and elevate the dining experience, making it more than just a beverage but a part of the cultural exploration.
There is no better way to discover and appreciate the cuisine than with a Chang Beer.”
As Chang Beer grows, maintaining the quality of its product is crucial. Poletti takes pride in the brewmasters’ expertise and the advanced technology at their facilities. Internationally trained brewmasters oversee the brewing, ensuring each batch meets rigorous standards.
This commitment to quality is further supported by various international certifications that testify to their adherence to global standards in food safety, environmental management, and energy efficiency. These practices are essential in scaling production without compromising the integrity of the beer.
By Cath Isabedra
Kirin Brewery, with a rich history dating back to 1888, has long been a cornerstone of qualityoriented and customer-focused brewing in Japan. Originating from the Japan Brewery Company, Kirin’s dedication to excellence has permeated all its products, including its renowned craft beers. This legacy of prioritizing quality has not only sustained the company’s reputation but also guided its innovative strides in the craft beer sector.
In the 1980s, Kirin was among the first Japanese breweries to explore the burgeoning microbrewery
trend, inspired by developments in North America and Europe. As Namika Nishiyama, Corporate Communications at Kirin Holdings, highlighted, “Kirin Brewery has been a pioneer in craft beer in Japan.” This pioneering spirit led to the establishment of the Kyoto Mini Brewery in 1988, marking Kirin as a trailblazer in Japan’s craft beer movement. By supporting local craft brewers and emphasizing quality, Kirin has cultivated a thriving craft beer scene in Japan.
Kirin Holdings adeptly balances its traditional brewing methods with innovative practices to enhance the Japanese beer market. The company’s traditional approach centers on creating beers that resonate with Japanese consumers, who predominantly favor pilsner-style beers. However, Kirin is also committed to introducing a variety of beer styles to the market, which reflects its commitment to staying agile in reflecting global trends and expanding consumer palates.
Nishiyama emphasized, “The main objective of the craft beer business is not only to serve the immediate market, but also to ensure the future survival of the business and increase the value it can provide to consumers.”
This dual approach ensures the company meets current market demands and fosters long-term growth and sustainability. By combining traditional techniques with contemporary innovations, Kirin is staying true to its ethos of enriching the beer experience, making it more diverse and appealing to a broader audience.
Kirin’s commitment to quality manifests in its use of advanced brewing techniques, particularly in its craft beer production. The company employs the dip-hop method, a proprietary brewing technique where hops are soaked during fermentation.
Nishiyama explained, “In this process, hops are soaked during the fermentation process to bring out the impressive aroma of hops while removing the strong, pungent aroma and bitterness that can be a turn-off for some people.”
Spring Valley Brewery, with locations in Tokyo’s Daikanyama and Kyoto, epitomizes Kirin’s craft beer philosophy. These small-scale breweries serve as creative hubs, allowing for rapid experimentation and development of diverse beer styles. Spring Valley Brewery leverages the restaurant setting and gathers direct consumer feedback and sales data, which informs broader market strategies, including retail offerings in supermarkets. “The brewery has a bar/restaurant that also serves as a test marketing facility,” noted Ms. Nishiyama.
Kirin’s whiskey production is equally distinguished by innovation and tradition. Kirin’s whiskey venture, established in 1972, aimed to blend the best of international whiskey production techniques with Japanese craftsmanship. The Fuji Gotemba Distillery, renowned for its unique features, such as using pure meltwater from Mt. Fuji and producing both malt and grain whiskey on-site, has garnered global acclaim.
Recent investments have expanded the distillery’s capacity, enabling the production of a wider variety of spirits. This expansion supports Kirin’s goal of creating distinctive, high-quality whiskeys that cater to both domestic and international markets.
“In response to the shortage of sake, the company invested in a new distillery and increased its storage capacity by approximately 20%.”
Kirin Brewery is committed to environmental sustainability, implementing rigorous water and energy conservation practices. The company optimizes water usage by reusing rinse water in initial cleaning processes and strictly controlling water flow rates.
Additionally, Kirin is transitioning to 100% renewable energy for all its factories and sales offices by January 2024, significantly reducing its greenhouse gas emissions. “From January 2024, all Kirin Brewery factories and sales offices will purchase 100% renewable energy,” stated Ms. Nishiyama.
Kirin incorporates locally grown ingredients, such as Japanese hops, to create unique beer flavors that celebrate regional specialties. By supporting local farmers and promoting sustainable agricultural practices, Kirin ensures the longevity of these ingredients. The company’s use of local hops in products like KIRIN ICHIBAN and SPRING VALLEY craft beers highlights its commitment to quality and innovation.
“We are actively using Japanese hops in our products such as KIRIN ICHIBAN Siberite Hop Nama Beer and Kirin Harekaze,” shared Ms. Nishiyama.
In the spirits sector, Kirin’s use of locally sourced fruits in products like Kirin Hyoketsu® mottainai Hamanashi demonstrates its dedication to reducing food waste and supporting local communities. These initiatives not only enhance product quality but also align with Kirin’s broader sustainability goals.
Diverse and delicious: Kirin’s craft beer and premium whiskey portfolio
Kirin’s craft beer and whiskey portfolios are designed to cater to diverse consumer tastes. The Spring Valley brand, for instance, offers a range of beer styles, including the popular SPRING VALLEY Hojun <496> and seasonal variations. Similarly, Kirin’s whiskey lineup features the highly regarded Kirin Whiskey Riku and the premium Kirin Whisky Fuji, which are known for their complex flavors and international recognition.
“The Fuji brand has been on the market since 2020 and has grown significantly, with its taste highly acclaimed worldwide.”
Nishiyama added, “In particular, the brand is highly acclaimed by customers for the variety of original spirits created from its unique origins and the taste created by the world’s number one blending technology. In the Icons of Whisky (IOW) 2017, Master Blender Jota Tanaka, was awarded “Master Distiller/Master Blender of the Year” at the Icons of Whisky (IOW) 2017.”
As Kirin’s Fuji Gotemba Distillery celebrated its 50th anniversary in 2023, the occasion was marked by the release of the Kirin Whisky Fuji 50th Anniversary
Edition. This limited-edition whisky pays homage to the distillery’s rich history and its commitment to excellence. Nishiyama shared, “In addition to the three standard single grain, single blended, and single malt products, Kirin Whisky Fuji 50th Anniversary Edition will be released as a limited edition to commemorate the 50th anniversary of Fuji Gotemba Distillery.”
This exclusive release reflects the meticulous craftsmanship and innovation synonymous with the Fuji Gotemba name. The limited quantities available make it a coveted addition for whisky aficionados and collectors alike. It highlights the unique flavors and high-quality production techniques that the distillery has perfected over the past five decades.
Further underscoring Kirin’s dedication to expanding its global footprint, the company has partnered with Pernod Ricard, a renowned global beverage distributor, to accelerate the international expansion of Kirin Whisky Fuji. Since last year, this strategic partnership has focused on penetrating European markets, introducing the distinctive characteristics of Fuji whisky to a broader audience. Nishiyama elaborated, “Fuji is also expanding its exports, and since last year, the company has partnered with Pernod Ricard to accelerate its expansion into European countries.”
This move signifies Kirin’s ambitions to make a mark on the global stage. It enhances the accessibility of Japanese whisky, renowned for its unique blend of traditional craftsmanship and modern innovation. The collaboration with Pernod Ricard is set to bring Kirin Whisky Fuji to new heights, establishing it as a distinguished player in the international whisky market.
Kirin’s communication strategy emphasizes experiential marketing to introduce consumers to craft beer. Kirin educates and engages with consumers through festivals, TV commercials, and innovative sampling methers, fostering a deeper appreciation for craft beer and whiskey. This approach ensures that Kirin remains at the forefront of consumer trends, continually adapting to meet evolving tastes and preferences.
Since 80% of Japan’s population hasn’t even tried craft beer, Kirin aims to change the landscape.
“We are focusing on providing opportunities for people to experience craft beer (i.e., getting people to drink craft beer).”
Kirin Brewery’s historical roots, innovative brewing techniques, and commitment to sustainability have positioned it as a leader in Japan’s craft beer and spirits industry. Kirin continues to create high-quality, diverse products that resonate with consumers locally and globally.
Words by Julia Mellor, Founder of The Sool Company
If you have ever been to Korean barbecue or found yourself binge-watching the latest Korean drama, you have likely come across soju. Korea’s most iconic alcoholic spirit has been enjoying plenty of growth and attention in recent years, but arguably soju is as misunderstood as it is popular. Although ubiquitously recognized by its green bottle packaging, the category of soju is far more complex and diverse than its global image would have you believe.
The word Soju comes from two Sino-Korean characters, ‘So - to burn’ and ‘Ju - alcohol’, so literally speaking, soju is a distilled spirit. Traditionally, soju was distilled from a fermented alcohol made of rice, water, and a wild fermentation starter called ‘Nuruk’.
Nuruk is a host of wild yeast, enzymes and bacteria that are responsible for converting rice to fermentable sugars and, subsequently, alcohol. With many rice spirits also cultivated in other parts of Asia, nuruk is one of the fundamental distinctions of traditional soju.
The base alcohol resulting from this fermentation can also be enjoyed in two other categories of Korean alcohol called ‘Makgeolli’, a cloudy rice wine, and ‘Yakju or Cheongju’, a golden clear rice wine. These are also enjoying a seismic resurgence of popularity in Korea, with over a hundred new breweries opening in the last 5 years. They are best enjoyed unpasteurized, which unfortunately makes export to long distances almost impossible. Yet now, the first generation of breweries outside of Korea are producing makgeolli in the US, UK and Singapore, just to name a few.
An important distinction of soju that differentiates it from other categories of spirits is the alcohol content. Distilled spirits are naturally high-proof, usually between 30 - 45% ABV or higher. Yet the soju most international drinkers are familiar with is significantly lower than that standard, with some sojus tapping out as low as 16%.
There is a reason for that. Soju is consumed socially over food, in shots, in quantities comparable to wine. As drinking trends have changed over time, the alcohol content of soju has been reduced lower and lower, allowing consumers to drink more and drink longer.
And so we have the emergence of two subcategories, what we like to call ‘Table Strength’ and ‘Spirit Strength’ soju. Table strength soju can range from 16 - 25%, while spirit strength usually begins from 30% and above. Generally speaking, table-strength soju matches well for dining settings, while spirit-strength can be enjoyed neat or in cocktails.
Although rice is the most representative grain for highquality soju, other traditional recipes use alternative grains. Wheat soju, for example, has a long history of being developed in the Andong region, with records dating back to the 1540s.
Over the course of history, wheat soju gave way to rice in terms of popularity, and now, only a handful of distilleries use these techniques.
One such distillery, Jinmaek Soju in Andong, produces an organic grain-to-glass soju that redefines what ‘Traditional’ can mean for the category, inspiring others to embrace modernity while keeping Korea’s distilling culture alive.
Another emerging category of soju that echoes this philosophy is oak-aged soju. Soju is not traditionally aged in vessels that can impart additional flavors. In fact, Korean clay pots known as ‘Hangari’ or ‘Ongi’ were the aging vessel of choice, due to their porous nature, allowing for smooth oxygen transfer. These pots are also used for other fermented pastes and sauces and are an integral part of Korea’s rich fermentation culture.
That being said, we have recently seen a rise in highquality soju being aged in oak barrels. These spirits can be colloquially called ‘rice whiskey’, and while the jury is still out on the accuracy of that term, it shows the growing development of soju as a diverse and complex spirit category.
From toasted rice to bourbon barrels, there is no shortage of innovation and experimentation in the Korean soju industry.
In short, soju is booming in Korea, but perhaps not the soju you might be familiar with. Although flavored and classic green bottle soju will always have its place and find popularity, there will soon be a coming of age for high-quality Korean soju in the global market. As the quality of ingredients, skill and experience improves, distilleries will continue to push the boundaries of tradition and modernity, which can only mean we are on the cusp of an exciting era of discovery for Korean alcohol.
Julia Mellor is the founder of The Sool Company, a resource for traditional Korean alcohol. Her company is based in Seoul and the Netherlands, specializing in Korean alcohol brewing education, tourism, export and international market creation. Mellor is a professional consultant for international commercial brewing, her clients being the first to open ‘makgeolli’ breweries in the US, UK, and Singapore. She’s the first international specialist in Korean alcohol and is both passionate and experienced in successfully bringing Korean sool to global markets.
By Cath Isabedra
Mass-produced lagers predominantly dominated Vietnam’s beer landscape. The country, known as one of the world’s largest beer consumers, had a beer culture largely centered around inexpensive, light lagers typically enjoyed in social settings. The concept of craft beer, with its emphasis on quality, unique flavors, and artisanal brewing techniques, was virtually unknown to most Vietnamese consumers. The market was ripe for innovation, and East West Brewing Co. seized the opportunity to introduce a new era of beer in Vietnam.
Vietnam’s craft beer scene has seen a revolutionary transformation with the advent of East West Brewing Co., one of the country’s pioneering microbreweries. Founded by Mr. Truong The Loc, an American-born Vietnamese, this brewery has not only introduced a variety of unique beers to the Vietnamese market but has also become a leader in cultural fusion and innovation.
In Vietnam, commercial beers were ubiquitous, favored for their low cost and easy availability. However, they lacked the distinctive flavors and artisanal craftsmanship that characterize craft beers. As Vietnam’s middle class grew and its urban population became more cosmopolitan, there was a burgeoning demand for premium products, including high-quality beers with unique and sophisticated flavors.
East West Brewing Co. recognized this gap and seized the opportunity to introduce a craft beer culture that was virtually non-existent in Vietnam. By blending Eastern and Western brewing techniques, they aimed to create a product that would appeal to both local tastes and international standards. This approach was timely and necessary as it catered to the evolving preferences of Vietnamese consumers, who were increasingly seeking new and diverse culinary experiences.
The company employs a sophisticated digital beer brewing system, uniquely designed to meet their specific needs. This system is openly displayed at their Ho Chi Minh City location, offering diners a transparent view of the fermenting and brewing process. This transparency extends to their ingredient sourcing, ensuring the use of the best and cleanest components.
“Our objective is to deliver a wide variety of delicious and high-quality beers,” says Loc. This commitment
is evident in their use of high-quality local ingredients and imported hops from countries like the United States, Germany, Australia, and New Zealand. The result is a series of craft beers that boast a unique aroma and inventive flavors, setting them apart in a market where craft beer culture is still emerging.
East West Brewing Co. stands out for its innovative approach to blending Eastern and Western brewing techniques. They utilize local ingredients such as plums, durian, and palm sugar to create beers with distinct flavors and national characteristics. This fusion is exemplified in their Belgian Blonde and Belgian Dark beers, which use palm sugar from the An Giang region instead of traditional sugar, imparting a unique sweetness.
The brewing process at East West Brewing is meticulously traditional, ensuring purity and preserving the yeast that contributes to the beer’s bitterness and aroma.
“Unlike mass-produced beers, which often use enzymes for fermentation, East West’s beers undergo a natural fermentation process lasting 3-6 weeks, resulting in a full-bodied flavor without preservatives.”
East West Brewing Co. is more than just a place to enjoy craft beer. It has become a community hub that is actively involved in supporting local initiatives and fostering a sense of community.
“We think that by working together, we can make a difference in the world, one beer and one experience at a time,” Loc emphasizes.
The brewery also practices sustainability by incorporating solar energy in their brewing operations and donating spent grain to local farmers for livestock feed. This commitment to sustainability is a testament to their dedication to making a positive impact on both the local community and the environment.
East West Brewing’s expansion to Da Nang aligns perfectly with their mission to connect people through craft beer. Located on My Khe’s white sand beach, the Da Nang location promises an unforgettable experience, combining the majesty of the ocean with a selection of craft beers inspired by global traditions and fresh seafood.
“We hope East West Brewing Da Nang can connect many people from all over the world through our craft beers, contributing to Da Nang tourism as beer tourism grows worldwide,” Loc shares.
Inspired by craft breweries worldwide, the brewery’s design includes an outdoor terrace, a restaurant, and private rooms, offering a versatile space for events like weddings, parties, and corporate gatherings.
East West Brewing Co. has ambitious plans for the future, including expanding their presence in Southeast Asia with new taprooms and introducing innovative beer styles. They are particularly interested in hybrid beers that blend Asian ingredients with traditional brewing methods, such as fruit-infused beers using local tropical fruits and aged beers with regional spices.
Loc recommends trying the East West Pilsner paired with Cajun seafood or the “King Flight” set, which includes ten varieties of craft beers for those visiting the Da Nang location for the first time. These offerings encapsulate the spirit of East West Brewing Co., where the fusion of flavors and cultures creates a truly unique and memorable experience.
By using local ingredients and sustainable practices, the brewery not only offers unique, high-quality craft beers but also makes a positive impact on the community. With their planned expansion, both domestically and globally, East West Brewing Co. continues to innovate, bringing new flavors and experiences to beer lovers.
In the heart of Da Nang, a vibrant coastal city in Vietnam, lies a microbrewery that embodies both tradition and innovation—1989 BEER. Born from the dreams of a young visionary inspired by his father’s humble “Bia Hoi” brewing business, this brewery has swiftly made a name for itself in the local and burgeoning Asian craft beer scene. Dinh Ba Phu Cuong, the founder, began his journey in the throes of the COVID-19 pandemic in 2021, a period marked by upheaval and uncertainty, which ironically became the perfect backdrop for the inception of 1989 BEER.
The pandemic-induced disruption to his professional life provided Cuong with an unexpected opportunity to explore his passion for craft beer. “I was young when my father used to brew Bia Hoi, an inexpensive type of beer, for business. This inspired my dream of having my own store,” he recalls. By 2022, the first batches of beer were produced, and by 2023, a dedicated store was established. This swift progression from home brewing to opening a storefront underscores Cuong’s dedication and the robust demand for unique, locally crafted beers in Vietnam.
Vietnam’s beer market is predominantly saturated with industrial beers, but the landscape is gradually shifting towards craft beer. As of 2023, the country has witnessed a surge in microbreweries, with over 30 active establishments dedicated to craft beer. 1989 BEER aims to be a pivotal force in this transformation. Cuong’s vision is clear: “I want more people to be aware of craft beer, to change the way people drink beer, and to create a culture of appreciating craft beer.”
This vision is not just a business strategy but a cultural mission. By promoting craft beer, 1989 BEER seeks to elevate the drinking experience from mere consumption to appreciation. This shift is essential in a market where beer is typically seen as a massproduced commodity. Through educational events, tastings, and collaborations with local bars and restaurants, 1989 BEER is working tirelessly to foster a community that values quality and craftsmanship over quantity.
The brewery’s unique beers are deeply rooted in personal and cultural narratives. One standout is the ginger-infused beer, which evokes Cuong’s childhood memories of Tet holidays. “Every Tet holiday, our house was filled with the scent of ginger. The warm scent of ginger combined with joyful Tet memories has become an integral part of my life,” he explains.
These signature brews are not merely products but storytellers. Each bottle of ginger-infused beer captures the essence of Vietnamese traditions and Cuong’s personal history. Such offerings set 1989 BEER apart in a crowded market, where authenticity and unique flavors can significantly enhance customer loyalty and brand identity. By infusing his beers with local ingredients and personal stories, Cuong ensures that each sip offers more than just a taste—it offers a connection. At 1989 BEER, tradition and innovation coexist harmoniously. The brewing process predominantly relies on manual techniques, preserving the artisanal quality of each batch. “I am still brewing beer entirely through the manual process, with only a few small steps being replaced by advanced techniques to ensure precision and reduce working time,” Cuong notes. This approach maintains the authenticity of traditional brewing methods while incorporating necessary technological advancements.
This balance is crucial in a craft beer industry that values both heritage and modernity. The careful integration of innovative techniques ensures consistency and efficiency without compromising the handcrafted nature of the beers. By adhering to this philosophy, 1989 BEER not only honors the craft of brewing but also meets the high standards of contemporary consumers who seek quality and authenticity in their beverages.
The use of local ingredients is a defining characteristic of 1989 BEER. From Mango Pale Ale to Honey Ginger and Chili Blonde, each beer is crafted with Vietnamese produce, creating distinct and memorable flavors. “These ingredients create unique flavors for each of my beers,” Cuong says, highlighting the importance of local sourcing.
Incorporating local ingredients is not just a matter of flavor—it’s a commitment to sustainability and community support. By sourcing mangoes, ginger, chili, cacao, and coffee from local farmers, 1989 BEER strengthens the local economy and reduces the environmental impact associated with long-distance supply chains.
Sustainability is at the core of 1989 BEER’s operations. The brewery collaborates with a network of local suppliers for equipment, bottles, caps, and various additives. This community-based approach not only supports local businesses but also fosters a sustainable craft beer ecosystem in Da Nang. “We have a small community to work and support each other regarding craft beer,” Cuong explains, emphasizing the collaborative spirit that underpins their operations.
The primary customers of 1989 BEER are bars and pubs that appreciate the art of craft brewing. Since its inception, the reception in Da Nang has been increasingly positive, especially post-pandemic. “People are gradually developing an interest in ‘handcrafted’ products, including beer,” Cuong observes. This growing interest reflects a broader trend towards artisanal and locally produced goods.
As craft beer gains popularity, 1989 BEER is positioned to capitalize on this trend by offering unique, highquality brews that appeal to discerning consumers. The brewery’s commitment to quality and authenticity
resonates with a clientele that values the craft behind the product. By continuing to engage with local bars and pubs, 1989 BEER fosters a loyal customer base and promotes a deeper appreciation for craft beer in the region.
Currently, the brewery’s clientele is selective, catering to those already passionate about craft beer. However, plans are underway to develop more accessible beer lines, ensuring that a broader audience can experience the joys of craft beer. “In the future, I plan to develop some beer lines that are more suitable for the general public,” Cuong shares, emphasizing his commitment to inclusivity.
This strategy not only broadens the customer base but also enhances the brewery’s role in reflecting and contributing to Da Nang’s cultural landscape. By making craft beer more accessible, 1989 BEER can introduce more people to the complexities and pleasures of handcrafted brews, fostering a more inclusive and appreciative beer culture in the city.
Operating a microbrewery in Vietnam comes with its challenges, from navigating regulatory landscapes to managing supply chains. The COVID-19 pandemic posed significant obstacles, but 1989 BEER adapted through innovative strategies and community support. Looking ahead, the brewery aims to expand its distribution, introduce new varieties, and contribute to the growth of the craft beer scene in Vietnam and beyond.
Despite these challenges, 1989 BEER’s future looks promising. The brewery’s commitment to quality, sustainability, and community engagement positions it well for continued growth and success. With continued support,1989 BEER is poised to be a leading player, enriching the region’s beer culture with its unique and heartfelt brews.
By Cath Isabedra
Thailand’s rice industry, long synonymous with high yields and export dominance, is undergoing a transformation far beyond traditional cultivation. Today, Thai rice farming is not just about producing multiple rice varieties; it’s about pioneering a movement toward self-sufficiency. Farmers are increasingly integrating sustainability and technology to meet the demands of a highly dynamic industry. This evolution is vital as the sector faces unprecedented challenges such as environmental degradation, fluctuating market prices, and the urgent need to secure food supply in the face of climate change.
The Thai rice sector stands at a critical juncture. The intensification of agriculture can cause notable environmental challenges, including soil degradation, depletion of water resources, and high greenhouse gas emissions. These issues threaten the livelihoods of smallholder farmers and the nation’s food security.
Intensifying rice production without proper management can exacerbate environmental degradation. Continuous cultivation and the overuse of chemical fertilizers can result in soil degradation, reducing soil fertility and leading to long-term declines in crop yields. This degradation occurs because excessive fertilization can disrupt the natural nutrient balance in the soil, causing issues like soil acidification and loss of organic matter. Over time, this reduces the soil’s ability to support healthy plant growth, forcing farmers to rely even more on chemical inputs, creating a vicious cycle of degradation.
Furthermore, rice farming is highly water-intensive, often requiring more water than other staple crops. Increased rice production can deplete local water resources.
This is where sustainable agricultural practices come in. Techniques like alternate wetting and drying, integrated pest management, and crop diversification can help mitigate rice production’s environmental impact while maintaining or increasing productivity.
With a global population expected to reach nearly 10 billion by 2050, the pressure on Thai farmers to increase production while preserving the environment is immense. Addressing these challenges requires innovative approaches that balance sustainability with productivity.
Collaborative solutions: How partnerships are transforming Thai rice farming
In response to these complex challenges, the collaboration between Olam Agri, Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ), and the United Nations Environment Programme (UNEP) is proving to be a groundbreaking partnership. These organizations have launched several initiatives to make rice farming in Thailand more sustainable and resilient.
The Market Oriented Smallholder Value Chain (MSVC) program, for instance, has been instrumental in improving the livelihoods of over 19,000 smallholder farmers by increasing their incomes by 20 percent. This increase is not merely a result of better pricing but is deeply tied to the introduction of sustainable farming practices that have allowed farmers to reduce costs and enhance productivity.
The MSVC program has also been a catalyst for environmental sustainability. The program has successfully reduced greenhouse gas emissions by 21 percent, primarily by adopting techniques like alternate wetting and drying and reducing chemical inputs. The program’s success in mitigating these emissions while improving water quality by 14 percent demonstrates the viability of integrating environmental goals with economic development in the agricultural sector.
Building on MSVC’s success, the Inclusive Sustainable Rice Landscapes (ISRL) project is set to elevate the Thai rice industry further. By 2027, ISRL aims to train 45,000 farmers, expanding sustainable practices across 90,000 hectares of farmland. This project emphasizes advanced agricultural techniques, including crop diversification and agroforestry, which bolster resilience against climate change and enhance biodiversity. The ISRL project is expected to play a crucial role in reducing over three million tonnes of CO2 equivalents and significantly reducing the use of toxic chemicals in farming .
Techniques such as crop diversification and agroforestry are being introduced to help farmers build resilience against climate change while improving biodiversity and ecosystem health . The development of new rice cultivars resistant to drought and floods demonstrates the crucial role of innovation in securing the future of rice farming in Thailand.
At the heart of Thailand’s sustainable rice revolution are the farmers who have embraced new practices and technologies to secure their livelihoods and protect the environment. Thanu Thanhakij, a farmer from Ubon Ratchathani, reflects on the challenges of traditional rice farming. “It was 100 percent manual,” he recalls. “We had no machines, so we had to use buffaloes. Back then, whoever owned a buffalo was considered rich because they were so expensive. We would borrow from each other to plant the seedlings and harvest the crops, all while relying on simple tools like sickles for manual labor.”
Thanu further explained how the community was deeply intertwined in the process. “We went house by house asking, ‘Tomorrow I’m going to harvest, are you available?’ If you were available, you’d help, and in return, when it was your turn, others would help you.”
This cooperative spirit helped the farmers overcome the labor-intensive process. However, as climate change began to alter weather patterns, new challenges arose.
“In the past, when it was sunny, we could harvest, and when it was rainy, we would know when to stop. But now, when it rains, we can’t harvest because the roots are too long. It’s not normal anymore,” he says.
Another pressing issue for many farmers is the aging population of farmers. “The aging population of farmers is indeed a challenge,” he notes, “but I think it’s less of a problem than climate change. If the younger generation sees that farming is still profitable and there’s income to be made, they will come back. I’ve seen it happen where young farmers rent land from their relatives, using modern machinery and technology to manage 20 hectares, compared to the average of three hectares for older farmers.”
Mrs Banjong, another farmer in Ubon who has transitioned to sustainable rice farming, is hopeful about passing on her knowledge to the next generation.
“My son is already 30 years old and is working on the farm with me. I also have two grandchildren who come to help on Saturdays and after school. They’re learning the techniques, not through force, but by being part of the process.”
For many farmers like Thanu and Banjong, adopting sustainable farming practices was essential in mitigating these challenges. “Before, we couldn’t apply fertilizer because there wasn’t enough water. Now, with liquid fertilizer and improved methods, I can still manage to keep my crops growing. But it’s still challenging, and we’re seeing about a 50 percent reduction in yield due to climate events,” Thanu explains.
Despite these difficulties, Thanu and Banjong remain optimistic, adapting to the new conditions using traditional knowledge and innovative techniques. “We have to learn, adjust to the climate, and start new processes. We have to take care of nature by growing plants that can survive the changing conditions.”
By Cath Isabedra
Lion Brewery Co’s story is one of revival and innovation. Established in 2018 by friends from Singapore and London, the brewery revived a historic brand known for its IPAs in the 1800s. This unique combination of heritage and contemporary brewing techniques has been central to their identity.
“We re-established a heritage brewery known for shipping IPAs around the globe throughout the 1800s,” says Will Julius, Managing Director and Co-Founder of Lion Brewery. Drawing inspiration from this rich history, they have created a brand
that resonates with seasoned beer aficionados and newcomers to the craft beer scene.
The brewery’s commitment to quality and tradition is evident in every aspect of their operations. They have managed to honor the legacy of the original Lion Brewery while introducing modern brewing practices that cater to today’s discerning consumers. This blend of old and new has allowed them to stand out in a crowded market, where authenticity and innovation are highly valued.
In Asia, there is a growing trend towards beers that are easy to drink over extended periods, known as session beers. These beers typically have lower alcohol content (usually around 3-5% ABV) while maintaining rich flavours. Consumers appreciate the ability to enjoy multiple beers in one sitting without experiencing overwhelming intoxication. This aligns well with social drinking cultures in many Asian countries, where meals and gatherings can last several hours.
Many Asian consumers are increasingly healthconscious, seeking beverages that align with their lifestyle choices. Sessionable beers, with their lower alcohol content and often natural ingredients, cater to this demographic.
At the heart of Lion Brewery Co’s success lies a brewing philosophy focused on creating accessible,
sessionable beers without sacrificing flavour or quality. “People love to drink delicious, easy-going beers,” Julius explains, “and they don’t necessarily want to be knocked off their feet with an 8% ABV Double or Triple IPA.” This commitment to producing enjoyable beers suitable for various occasions has set Lion Brewery Co apart in a market dominated by bland lagers, bridging the gap between craft and commercial beers.
He adds, “We draw inspiration from our community’s feedback and the dynamic craft beer scene worldwide, keeping our approach both innovative and responsive.”
They emphasise that their core range of beers must always answer a fundamental question: are they flavourful, sessionable, and allow for easy drinking?
“Sustainability is something that matters to us.”
Lion Brewery transitioned from plastic to paper labels in Singapore and uses plant-based materials for their labels in the UK. Despite the constraints of their heritage building location, they strive for energy efficiency and partner with organisations to recycle brewing waste. Additionally, their reforestation and carbon offset initiatives, such as planting trees for every keg purchased in Singapore, demonstrate their commitment to environmental responsibility.
They are, likewise, deeply embedded in the local community and the broader craft beer industry. Their taproom in Singapore’s CBD serves as a hub for community events and a platform for promoting craft beer. They actively participate in beer festivals and collaborations with other breweries and artisans, contributing to the vibrant craft beer culture in Singapore. A notable collaboration with Deadman Brewery and Yakima Chief Hops resulted in the Superdelic Pilsner, a beer that showcases their innovative spirit and willingness to experiment with new hop varieties.
Looking to the future, Lion Brewery Co is particularly excited about the growing demand for sessionable, lower-ABV beers. These beers not only promote a healthier relationship with alcohol but also align with the brewery’s speciality. As they continue to innovate,
they remain committed to their core values, ensuring that each new beer is flavourful and accessible.
What’s the secret to Lion Brewery’s success?
“I think what really sets us apart is the fact we operate in six countries globally, and some of the markets are more “mature” for craft beer than others; the UK, for instance. So, we are able to spot trends in more established markets and launch them before they have reached Singapore’s shores,” Julius highlights. “The other crucial aspect of this is the freedom we give the brewing team; they are encouraged to experiment with new styles and ingredients constantly, as this is part of the beauty of craft beer; and sometimes this ‘panning’ process in the brewery turns up gold!”
For those aspiring to follow in Lion Brewery’s footsteps, the advice is clear: “Don’t try to be all things to all people.” Julius encourages aspiring brewers to discover what they are most passionate about in beer and build their brand around that unique aspect. By finding their niche and committing fully to it, new brewers can set themselves apart in a crowded market and achieve success.
Lion Brewery Co’s journey from a passionate startup to a respected name in Singapore’s craft beer scene is a testament to their dedication to quality, innovation, and community. With a strong foundation and a clear vision for the future, they continue to elevate the craft beer experience for enthusiasts around the world.
Contributed by Sarah Lim, APEC Marketing Director, Beverages, ADM
The pandemic marked a turning point for athome bar experiences, sparking a surge in creativity as homebound consumers embraced do-it-yourself (DIY) mixology to liven their lockdowns.
With more time to experiment, consumers pushed the boundaries of traditional cocktails,
blending flavours and ingredients in unexpected ways. This shift has set the stage for significant growth in the alcoholic beverage market in the Asia-Pacific (APAC) region, which is projected to achieve a compound annual growth rate (CAGR) of 5.33 per cent over the next five years.
One of the most exciting developments in the region’s alcoholic beverage market is the rise of blended spirits. By combining different types of spirits and ingredients, such as gin infused with an assortment of botanicals, brands are revitalizing the segment and creating unique drinking experiences. Today’s botanicals extend beyond commonly used options like juniper berries, introducing more aromatic and flavourful elements, including fruits, nuts, seeds, flowers, roots, barks, herbs, and spices.
Additionally, the convenience and affordability of at-home mixology have encouraged consumers to explore new flavours and concepts, driving demand for products that go beyond traditional alcoholic drinks. As a result, blended spirits are becoming a staple in the market, with brands racing to develop creative combinations that cater to this growing trend.
According to ADM’s Beverage Innovation Report, herbal, botanical, and bitter flavours – like cherry blossom, coriander, and sage – are capturing attention for their fresh, natural appeal. In the APAC region, citrus ingredients like grapefruit, blood orange,
and kumquat have also become new favourites, transforming into mainstream staples for consumers seeking vibrant profiles.
What is particularly interesting is that consumers are increasingly drawn to unconventional pairings that blend the familiar with the exotic. Flavours like vanilla and mint, which are well-known and widely accepted, are being paired with less familiar ingredients to create more sophisticated flavour profiles. This approach not only broadens consumers’ palates but also encourages them to try new options.
In fact, 42 per cent of global consumers are more likely to experiment with new flavours when they are paired with familiar tastes in alcoholic beverages. Such insights are invaluable for brands looking to innovate within the segment, as they highlight the importance of balancing novelty with familiarity.
Consumers’ desire for experimentation is also evident in the beer category, where a shift towards creative flavour profiles is gaining momentum.
Demand for flavoured and mixed lagers in Southeast Asia is expected to grow by 13 per cent by 2027, propelled by growing interest in Indonesia and the Philippines, according to Euromonitor.
Millennials are drawn to beer for their at-home drinking experiences, with 39 per cent reporting that it fits their lifestyle. This presents considerable potential for innovation and growth in the segment.
Additionally, more flavourful, higher alcohol by volume (ABV)* beers offer an opportunity to attract new consumers, especially cocktail and fruity beer enthusiasts, who feel they are getting “more bang for their buck.”
At the same time, ADM’s Beverage Innovation Report revealed that Millennials are attracted to claims such as “natural flavours” (69%) and “contains real fruit juice”
(66%), reflecting their desire to balance enjoyment with well-being. Both Millennials and Gen Z consumers, the latter of whom will play an ever more significant role in the alcoholic beverage landscape as they reach legal drinking age, find tropical, exotic, berry, and citrus flavour profiles particularly appealing, underscoring the growing demand for refreshing beer offerings.
At ADM, we take pride in our wide variety of citrus solutions built from our unmatched portfolio of citrus flavouring ingredients. They are designed to the needs of different categories, including beer-mix drinks and flavoured beers, enabling brands to deliver unique citrus profiles that make their products stand out.
While much of this innovation is fuelled by consumers’ exploration of flavours, we are also seeing an increased sophistication in taste within the ready-todrink (RTD) alcoholic beverage segment. According to Euromonitor, the RTD market in APAC is expanding at a CAGR of 7.9 per cent, positioning the region as a significant player. This momentum is driven by changing lifestyles and rising disposable incomes across developing countries.
When it comes to flavour preferences, spicy, botanical, and fresh fruit flavours are leading the charts, while both new and classic cocktail profiles – such as Margarita, Mojito, and Pina Colada – continue to captivate consumers. Some consumers are also seeking a stronger buzz without drinking as much. In fact, about half of millennials and Gen Z consumers find drinks with 8 per cent to 12 per cent ABV appealing.
Conversely, a notable proportion of these consumers are reducing their alcohol intake to pursue a healthier lifestyle. This shift not only aligns with the growing demand for low-ABV RTD options but also opens new avenues for brands to cater to a broader audience seeking both flavour and wellness in their alcoholic beverage choices.
The fast-paced world of alcohol thrives on constant inspiration, driven by evolving consumer preferences and lifestyle choices.
As brands navigate this dynamic landscape, integrating familiar flavours with exotic ingredients emerges as a key strategy for staying ahead. This approach resonates with adventurous consumers who are seeking new tastes, sensations, and experiences while drawing on well-loved and sophisticated flavours for mainstream appeal.
Our team of experienced flavourists, brewers, and mixologists is always in tune with the latest trends in the alcohol space, specialising in innovative, regional flavours and applications built on consumer insights and deep market knowledge.
Beyond our robust pantry of ingredients and solutions, we partner closely with beverage manufacturers from concept to commercialization, ensuring they can effectively meet shifting consumer demands and lead the way in innovation.
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2024 OCTOBER 9 - OCTOBER 11
SAIGON EXHIBITION & CONVENTION CENTRE (SECC) VIETNAM
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AGRI-FOOD TECH EXPO ASIA
NOVEMBER 19 - NOVEMBER 21
MARINA BAY SANDS EXPO & CONVENTION CENTRE, SINGAPORE
FOOD AFRICA DECEMBER 3 - DECEMBER 5
EGYPT INTERNATIONAL EXHIBITION CENTER (EIEC)
PACPROCESS MEA 2024
DECEMBER 3 - DECEMBER 5
EGYPT INTERNATIONAL EXHIBITION CENTER (EIEC)
VITAFOODS ASIA
SEPTEMBER 18 - SEPTEMBER 20
QSNCC, BANGKOK, THAILAND
SUSTAINABLE FOODS SUMMIT ASIA
FEBRUARY 25, 2025 - FEBRUARY 26, 2025
