Brewing process

Here is a synopsis of the brewing process:

1.

Malted barley is soaked in hot water to release the malt sugars.

2.

The malt sugar solution is boiled with Hops for seasoning.

3.

The solution is cooled and yeast is added to begin fermentation.

4.

The yeast ferments the sugars, releasing CO2 and ethyl alcohol.

5.

When the main fermentation is complete, the beer is bottled with a little bit of added
sugar to provide the carbonation.

Overview
To learn all there is to know about brewing would take many years, and would probably
involve getting one or more andvanced degrees. Luckily, that isnt needed to enjoy beer.
However, a cursory understanding of what happens in the brewhouse is useful for beer
connoisseurs to have, since almost all of the flavors encountered while tasting beer were the
result of what happened while it was being brewed. Below is a brief overview of the basic steps
of beer brewing.
Milling
The first thing a brewer needs to do before getting to work making beer is to ensure that their
brewing grain is ready to go. Assuming they arent malting their own barley, this means milling,
or crushing, the grains. This crucially important step can make or break a beer before it has even
begun. The key is to crush the grains enough so that it exposes the starchy center of the barley
seed without damaging the grain hulls that encase them. If the crush is too course, not enough of
the starch will be converted to fermentable sugars. If the crush is too fine, the husks, which act as
a filter bed for the brew will be destroyed, and the brew will become gummy and unusable.
Below is a picture of well-milled barley. Note how the barley kernels have been cracked into
large pieces while the hulls have remained largely intact.
Mashing

Once the grain has been milled, it is added to a large vessel called the mash tun, and
mixed with hot water to form the mash. Thats when the magic starts to happen. The heat from
the water (referred to as liquor in breweries) activates the enzymes within the barley. These
enzymes then begin to convert the starches in the grains into sugars.
Since there are several different types of enzymes within barley, each with a preferred
temperature at which they like to work, brewers monitor the mash temperatures extremely close.
By raising and lowering the temperature of the mash, brewers can control what types of sugars
are produced by the enzymes. At lower temperatures, highly fermentable sugars are created,
resulting in dry beers. At higher temperaturs, the sugars arent as easily digested by the yeast,
resulting in a beer with some sugars left unfermented, and thus a sweeter, more full-bodied end
product. The enzymes work quickly too. Within about an hour they will be done converting
starch to sugar, at which point the brewer will end the enzymatic activity by raising the
temperature of the mash to over 200 degrees Fahrenheit, a process known as mashing out.

Lautering
The next step in the brewing process is the take the mash, and separate out the spent grain
from the sugary liquid known as wort (pronounced wert). This process is called lautering.
To begin the lautering process, the mash is transfered to vessel with a false-bottom called
a lauter tun. Here the clear wort is drained away from the hulls and barley grist. Water is also
added during lautering, in order to extract even more of the fermentable sugars from the grain.
This is known as sparging. Sparging must be done very gradually as to not disrupt the grain bed
that acts as a natural filter for the wort. Brewers typically add sparge water at the same rate as the
wort is being drained below, although some English brewing methods call for completely
draining the wort, then adding water and doing it all over again. This second go-round of
lautering is called second runnings, and was historically made for small beers.
Brewers must be careful not the sparge for too long, as eventually the bitter tannins from
the grain will also be stripped away.
Boil
Once the sweet wort has been separated from the grains, it is brought to a strong, prolonged boil
for one to two hours. This boiling process is critical for many reasons. First, and from a historical
point, most importantly, it sterilizes the beer. In todays modern world, that seems fairly
important, but for a long time this was quite literally a life-saver. For centuries people
commingled their clean and run-off water supplies, leading their drinking water to become a
town-well-sized petri dish for harmful bacteria. Of course, people didnt understand this. They
just knew the water was unsafe, and that something in the brewing process made water ok to
drink. Its for this reason that everyone drank beer, including small children.
Boiling does more than sterilize the brew, however. Hops introduced to boiling water will begin
to break down, or isomerize, molecularly altering the composition of the acids within the hops

and releasing bitterness into the beer. The longer the hops are boiled, the more of their alpha acids
will be isomerized in order to lend bitterness to the brew. Hops added to the boil to lend bitterness
are called early hop additions, and are generally allowed to boil in the beer for an hour or more.
Hops added later in the boil dont bitter the beer all that much, but instead lend flavor and aroma.
This is because in addition to alpha acids, hops also contain highly volatile, and very pungent
oils, which break down quickly in boiling water. However if only exposed to the boiling wort for
a short period of time, or at lower temperatures, hops will release these oils and lend aromatics
and flavor to the beer. To extract flavor, brewers typically add hops about 10-15 minutes before
the end of the boil. For aroma, hops are added even later, no more than 2 minutes before the end
of the boil. Often aromatic hop additions even occur just after the boil ends.
Once the boil is completed it is sent to a whirlpool to collect any hop matter and coagulated
proteins that have accumulated. Then it is immediately cooled. Cooling the beer quickly is
important, since the beer will begin to oxidize and produce off flavors almost immediately at
these temperatures.
Fermentation
Once the wort has been cooled, it is moved to a fermentor, which is usually just a large
stainless steel vat (or on rare occasions, oak). Next yeast is added and the fun begins! From the
moment the yeast is added it gets to work eating the sugars that were created during the mash. As
they consume the sugar, the yeast expells carbon dioxide and alcohol, as well as a variety of
flavor compounds that vary greatly depending on several variables such as the specific strain of
yeast, and fermentation temperature of the beer. Fermentation time can vary greatly, from a few
days for a simple ale, to over a month for lagers.
Fermentation is also where the brewer decides wether or not he/she will be brewing an ale or a
lager. This decision is a simple choice of using lager yeast or ale yeast, although the brewing of
the beer changes drastically depending on which direction the brewer goes.
If brewing an ale, which account for the majority of beers by style, the brewer will pitch ale yeast
and let the temperature of the fermenting beer rise to a toasty 65-76 degrees perfect for ale
yeast. Also called top-fermenting yeast, ale yeast forms a thick layer pillowy foam at the top of
the fermentation vessel. This is called a krusen or pellicle, and if you didnt know any better,
youd think it would kill you if you drank what was underneath it. But rest assured, there are no
byproducts of beer, wanted or unwanted, that will hurt you (besides alcohol of course). This is a
main reason why home brewing is legal. The worst you can do is make gross tasting beer!

Ale yeast forms a high krausen in an open fermentor.

If brewing a lager, the brewer must keep the beer much cooler, usually between 45 and 55
degrees. At these temperatures, the lager yeasts work slowly and efficiently towards producing a
clean tasting beer with little flavors given from the yeast itself. Unlike ales, lagers yeast, or
bottom fermenting yeast, do not form a pellicle at the top of the fermentation vessel.
Conditioning

Once the yeast has consumed all the available sugars, primary fermentation is over. While
the beer is technically no longer fermenting, the yeasts work is far from over. During the course
of fermentation, several off flavors are created in addition to the production of alcohol and carbon
dioxide. Common off flavors associated with under-conditioned or green beer is sulfur, butter,
and green apples. Luckily, given enough time the yeast will absorb these off flavors. For ales, this
conditioning can take a week or so. For lagers, whose yeast generally work more slowly, this can
take months. To help speed up this process, some lager brewers employ the practice of
krusening, which is adding still fermenting wort (and the yeast inside it) to conditioning beer to
help kick start the conditioning process.
Once fermentation is over, and the yeast have worked their way through the off-flavors, it
becomes dormant and begins to settle to the bottom of the fermentation vessel. From here, the
brewer can easily remove the yeast, leaving only bright, clear beer. To help this process along,
many brewers also filter the beer mechanically, or by adding filtering agents which help collect
the yeast into larger groups, which then fall out of suspension at a faster rate.
Packing
Its easy to forget that the final step in the brewing process is packaging the beer. Luckily,
brewers dont forget this, or else wed all be drinking directly from massive conditioning tanks
(which now that I write it, sounds pretty awesome). In any regards, packaging is the process of
putting the finished beer into vessels for mass consumption. Typically, beer is packing into
bottles, cans, and kegs. Most brewers also force carbonate their beer just prior to packing, since
theyve allowed any CO2 developed during fermentation to escape into the atmosphere. Without
allowing the CO2 to escape, the tanks could potentially rupture from the pressure build-up.
Some brewers practice bottle conditioning, meaning that instead of force carbonating,
yeast and sugar are added to the beer after it has been packaged, to bring on a second
fermentation inside the bottle, thereby adding depth of flavor, as well as carbonation. Bottle
conditioning can also enhance the shelf life of beer, as the yeast will consume any oxygen that
seeps into bottled beer.

INGREDIENTS
Beer is a deceivingly simple drink. Usually, it only has four ingredients: barley, hops, water, and
yeast. However by adjusting these ingredients in small but significant ways, or by adding
additional elements to the mix, brewers have an unlimited palate from which to paint from. The
section below will give an overview of brewing ingredients, and how they can effect the final
outcome of a beer.
Grains

Grains form the foundation on which beer is built. They lend flavor, aroma, color and mouthfeel
to beer. They also provide the raw ingredients needed for the yeast to create alcohol. Quite
simply, without grain, there is no beer.
Many grains can be used to brew beer. Without looking too hard, you can find beers brewed with
wheat, oat, corn, rice, or rye. But without question, the undisputed king of brewing grains is
barley, specifically malted barley.
Why is barley the brewing grain of choice? Well, as brewing Jedi Master Randy Mosher puts
it, Barley is the perfect brewing grain. Thats because it naturally contains almost everything
needed to make beer: high starch content, the enzymes needed to convert the starch to sugar, and
proteins to aid in yeast health. Barleys husks are even perfectly suited to act as a filter during the
brewing process which is crucial, as anyone who has ever had their brewing system gummed up
with wheat or rye can tell you. Barley is so perfectly designed for making beer that
anthropologists have suggested that the reason it was domesticated in the first place, roughly
10,000 years ago, was so that people could brew beer.
Six-Row vs. Two-Row Barley
There are two primary types of barley grown for brewing beer: two-row barley and six-row
barley, each with their own set of distinct characteristics suited for different beer styles. Six-row
barley contains a higher enzyme count than two-row, making it the ideal barley type for
American-style adjunct lagers since most adjunct grains do not contain enzymes themselves and
require the added enzyme levels to help release their sugars.
Two-row barley contains plumper kernels, with higher starch levels for conversion to fermentable
sugars. Two-row also has thinner husks and lower protein levels; it is the choice barley type for
all-malt beers.
Malting Process
You may have noted that when people talk about the ingredients of beer they always refer to
malted barley instead of just saying barley. This is because without the malting process the
grain would be filled with complex sugars (starches) that are not digestible by brewers yeast. The
malting process allows enzymes within the grain to form. These enzymes, when activated during
the brewing process, will break down the grains long chains of complex sugars into more yeastfriendly simple sugars, such as maltose.
The actual process of malting is a series of several events. First, the person overseeing the
process, called a maltster, soaks the grains in water to hydrate them. After a day or two, the
maltster removes the grains and aerates them to induce germination. Its at this time that the
barley grains begin to sprout. The first sign of this germination is a small rootlet that appears out
one end of the grain. The length of this root has a direct relationship to whats going on within the
barley kernel, so the maltster keeps a close eye on its progress. When the rootlet has reached a
length equal to that of the kernel, the malt is said to be fully modified, meaning that the enzymes
are now present in the barley, and all the starch has begun to be broken down to simpler sugars.
Once this occurs, the maltster quickly heats the grains to kill them and stop the germination
process. If the maltster stops this process too soon, there will still be starches in the barley that
could have been converted to sugars, creating what is called undermodified malt. If the maltster

does not act quickly enough, then the barley may begin consuming some of its own sugars as part
of the growth process. This is called overmodified malt. Its a very fine line for sure, and the
timing must be perfect in order to make the highest quality malt.
Once the maltster has dried the kernels to stop seed growth, they continue to apply heat to toast
the grain. It is this toasting process that provides the color and malty taste to beer. The lighter the
toast, the lighter the color and malt profile it will lend to the finished beer. The heavier the toast,
the darker and more full-bodied the grain will make the beer.
The lightest malts are called base malts and they make up majority of the grain bill for most
beers. Even the darkest most flavorful Imperial Stouts will contain something in the
neighborhood of 75% base malt. Base malts are typically dried quickly and at lower temperatures
than darker malts. Pale, Pilsner, Vienna, and Munich are all example of base malts.
Darker malts, often called specialty malts, are darker and more flavorful than base malt. These
malts start out the same as base malts, but are placed in a roaster after kilning. Barley roasted for
short periods of time are said to be toasted and provide beers with rich, biscuity flavors and
aromas. Malts roasted for longer periods are referred to as roasted malts and can take on intense
coffee and chocolate-like flavors.
A little of these malts go a long way. Just a few percentages of a heavily roasted malt, such as
black malt, can dominate the flavor of a beer. At extremely low quantities, they can also be used
to dial in the desired color of a lighter brew. In fact, Ive heard rumors that even Budweiser uses
some black malt to help give an inkling of color to it.
Crystals Malts
The third major type of malts are crystal malts. Unlike other specialty malt types, crystal malts
are not kilned prior to roasting. Instead, they are added directly to the roaster while wet and
continually sprayed with water to be kept moist during cooking. The result is an intensely
caramel like flavor. As a result of their unique roasting process, they also contain a portion of
caramelized sugars which are no longer fermentable, thus lending a level of sweetness to the final
beer.
Other Grains
While barley is the overwhelming favorite grain for brewers, its not their only choice. Beers
brewed with Wheat, Oats, Rye, Rice, Corn, and sorghum can all be found without needing to look
much further than your local beer store (with a decent selection).
These grains, and others, are collectively referred to as adjuncts when used in brewing beer.
Adjuncts are never used exclusively in modern day commercial beers. Instead, they are as a
supplement to the barley, lending texture, head retention, aroma and taste.

Wheat
After barley, the most well known brewing grain is wheat. Wheat has been used in brewing for
about as long as barley; to this day, it is still central to many popular styles such as Hefeweizen,
Belgian Wit, and American Wheat ales. Wheat beers are known for their creamy textures and
huge fluffy heads of foam, both of which are hallmarks of wheat. In fact, many non-wheat
beers use a small portion of wheat in their grain bills to help with head stability.
Rye
Using rye as an adjunct can lend beers a fantastic, spicy flavor and aroma. Though once quite
popular as a brewing grain in Germany and various northern European countries such as Russia
and Finland, rye has fallen out of favor in modern times. This could easily be at least in part due
to ryes notorious reputation as being difficult to brew with, turning an otherwise perfectly good
brewing mash into gummy cement. For this reason, rye is usually used in moderate amounts and
often accompanied with wheat. Even so, a little rye goes a long way and just a small amount can
lend a huge punch of spicy flavor to beer. Like wheat, rye is also great for helping keep a fluffy
head of foam on beers. Very recently, rye has begun to make something of a comeback in
American craft breweries, who often pair the grains peppery flavor with hop bitterness.
Oats
Another grain with a checkered brewing history is oats. Once commonly used across Europe, the
use of oats in brewing beer seemed all but extinct a hundred years ago. Then, around the early
part of the 20th century, oats experienced a resurgence as brewers began marketing the nutritious
qualities of oatmeal stout. Seen as a bit of a medical cure-all, British doctors were prescribing the
beer to everyone from invalids to nursing mothers. Before long, the British government put an
end to brewers advertising their beers as medicine, but by then people had gotten a taste for the
rich, creamy taste of oatmeal stout, and its been around ever since.
Like wheat and rye, oats help aid with head stability in beer. Oats also lend a slick oily
mouthfeel to beers.
Rice and Corn
The next two adjuncts, rice, and corn are both the most widely used and the most looked down
upon by beer connoisseurs. This is because rice and corn are the adjuncts of choice for many of
the macro lagers around the world, as they try to lend alcohol to a beer while having it remain
light and drinkable (and as detractors would argue, tasteless!). This does not always need to be
the case, however. Some crafts brewers use these adjuncts as well. In particular, beers brewed
with wild rice can be wonderfully flavorful and worth searching out. But for the most part, you
wont even know these adjuncts are in your beer at all, which is just what the brewers want!
Hops
While grains form the backbone of all beers, if left unchecked, they can cause a beer to become
undrinkably sweet. That is why brewers add other ingredients, usually something bitter, to

counterbalance the malt. In the distant past, a variety of herbs were used to pair with the malt in
beer. But for the last thousand years or so, its pretty much been a one-plant show: hops. The
bitter acids contained in the cone of the hop were perfectly suited to smoothing out the malty
flavors in beer, making them easier to drink. As an added bonus, these same acids also acted as a
natural antibacterial, slowing beer spoilage. This effect was greatly relied upon in the days before
pasteurization, and it is one of the key reasons that hops became the primary bittering agent in
beer.
In addition to bittering the beer, the essential oils in hops lend beer a huge variety of flavors and
aromas, ranging from earthy to herbaceous, or even tropical. And whats really cool about hops is
that the process for extracting their bitterness and the process for extracting their flavors and
aromas are mutually exclusive. While the bittering alpha acids in hops are only released at boiling
temperatures, these same temperatures will quickly dissipate the extremely volatile aroma and
flavoring oils contained in the hop cone. Likewise, the cooler temperatures used to coax the
aromatics out of hops are not nearly hot enough to dissolve (isomerize, technically) the bitter
alpha acids. As a result, brewers have a huge amount of control over the hop character of their
beer. If they prefer their beer to be malt driven, with just enough of a clean bitterness to balance
out the brew, they will add the hops early on during the boil. Conversely, if a brewer wants to
really highlight the aromatics of a beer without it being face-puckeringly bitter, they will add the
hops just at the end of the brewing process. Usually its a combination of the two, with some hops
added at the beginning and others at the end.
Dry Hopping
In many cases, brewers that want to get the absolute most hop flavor and aroma they possibly can
will actually continue to add hops after brewing. This process, known as dry-hopping, is usually
done during or just after fermentation, but it can be known to occur right up to the point of
packing. I know of at least one brewery that actually adds whole hope cones to bottles of their
IPA. Im not sure if thats the most effective way to extract hop flavor, but it certainly looks cool!
Bitterness
If youve ever looked closely at the label of an American craft beer, you may have noticed some
reference to IBUs. IBU, or International Bitterness Units is a measure of how bitter a beer is. One
IBU is equal to 1mg of isomerized alpha acid in beer. The higher the IBU, the more bitterness
you can expect to taste. For example, most hefeweizens are in the range of 15 IBUs, while hoppy
IPAs can easily reach 50 or 60 IBUs. Though useful to know, a beers IBU level should only be
used as a general guideline, since just as the hops in beer counteract the malty sweetness, the malt
also balances against the bitterness. A good example of this can be found in some of the huge
Russian Imperial Stouts, which can easily have higher IBU counts than a hoppy pale ale. But due
to the huge difference in sweetness from the stout, it wont actually taste as bitter.
To really know what to expect from a beer, you need to understand the ratio of sugars in the beer
to its IBUs. Since this isnt always easy to find out, I suggest not worrying too much about IBUs
unless the brewer is making it a point to highlight it, in which case all theyre really saying is
this beer is going to be bitter.

Fading Hop Flavor

An important note about hops is that their flavor is prone to diminish over time as it sits in the
bottle (or can, or keg). The first characteristic to go is the aromatics, followed by the hop flavor.
Eventually, the bitterness will also start to fade, although at a considerably slower rate. In some
beers, age is a good thing, but for anything hoppy, fresh is the way to go. Thats why its so
important to check the bottle to make sure its still fresh. For most beers thats about 6 months.
For a super hopped-up double IPA thats been dry hopped to hell, Id personally look for 4
months or less.
Regional Hop Characteristics
More than grains, hops are known to represent their region of origin. British hops, for example,
are often described as earthy or spicy. Some good examples of English hops are Fuggle, Kent,
and Brewers Gold.
German and Czech hops, by contrast, are much more likely to display herbal or floral
characteristics. They are also often described as having a very clean taste to them. The most
famous hop varieties from Germany and the Czech Republic are the vaunted Noble Hops
Hallertau, Saaz, Tettnang, and Spalt.
American hops, on the other hand, are about as far from clean as you can get. U.S. hops are
known for huge pine, resin, citrus, and even tropical flavors. If you consider yourself a hop-head,
theres little need to look beyond the good ol U.S. of A.
Water
Many people completely forget about water when listing the components of beer, even though it
usually represents over 95% of the final product! More than a simple vehicle for holding the
other ingredients, water lends many essential, if overlooked, characteristics to beer. The presence
(or lack of) minerals in an areas water supply can have huge impacts on how a beer will taste. In
fact, for most of beers history, certain styles were associated to a specific region for this reason.
Long before anyone knew to measure the mineral content of well water, people realized that the
English town of Burton on Trent made some of the best bitter beers on earth. Only later was it
discovered that the unique qualities of Burton beer were due to the high sulfate levels of the water
there, which accentuated the bitter flavors of their beer.
In Munich, the water had hardly any sulfates but instead was rich in carbonate. As a result, any
hoppy beer the local brewers tried to make (and they certainly did try!) would turn out harsh and
unpalatable. But that same local waters rich calcium content helped to promote the soft, full
mouthfeel of more malt-prominent beers such as dunkel.
On the opposite end of the spectrum, the Czech town of Plzen has water with almost no mineral
content to speak of. This amazingly soft water allowed the bright, clean-tasting lagers of their
namesake to dominate the world!
Today, modern brewing technology has given brewers from anywhere in the world the ability to
analyze their own water source and adjust it as needed. In fact, it is now common practice in
larger breweries to strip out all mineral content totally, only to add them back in precise
measurements. Nowadays adjusting water levels is an ordinary step for any brew day.
Yeast

If you asked a random person on the street to describe beer, the first two things they would likely
say is alcohol and carbonated. What that person may not know is that both of those traits are
entirely the responsibility of yeast.
Once introduced into unfermented beer (wort), yeast will immediately begin to consume the
sugars from the malt. Yeast convert this sugar to alcohol, with an added byproduct being
carbonation. To put it more crudely, yeast eat sugar, pee alcohol and fart carbonation!
Once the yeast have consumed all the available sugars in the beer, they will go dormant and
slowly settle at the bottom of the tank, leaving clear beer above. This process is called dropping
bright, and is usually sped up by the brewer though the use of fining agents or mechanical
filtering before packaging into bottles, cans, or kegs. This allows for a clear, bright final product.
Some beers are intentionally left in contact with the yeast, either to add flavor or to allow the beer
to continue to condition after bottling. If you even see the term bottle conditioned on a beer,
that means there was active yeast left or added to the bottle. Bottle conditioned beers can often be
cellared for long periods of time to gradually evolve in flavor.
Ale vs. Lager
Yeast can be categorized into two main families: ale yeast and lager yeast. As a result, all beers
are either ales or lagers. (Of course, as with everything, there are exceptions here, but Im talking
99.99% of all beer made is either an ale or a lager. Stout? Ale. Pilsner? Lager. Wheat beers? Ale.
Octoberfest? Lager.)
There are many different types of ales, much more than lager, but all share at least one thing in
common: they use top-fermenting yeast, also known as ale yeast. Ale yeasts tend to collect at the
top of the fermenting beer in thick, pillowy clumps.

Ale yeasts are happiest at moderately high temperatures, around 60-70 degrees, although some
farmhouse beers can go as high as 85 degrees. At these warmer temperatures, the rate of
fermentation speeds up, one of the reasons ales typically take less time to make than lagers (the
other reason being reduced maturation time). As the yeast ferment faster and faster, they also tend
to ferment less efficiently. That means in addition to alcohol and carbon dioxide, ale yeast also
release large amounts of flavorful esters and phenols into the beer. This is where the fruity, spicy
qualities of many ales come from. Its actually quite amazing how strongly these yeasts can
flavor a beer. Its hard to believe when tasting the immense banana and clove flavors of a German
hefeweizen that there arent actually any fruit or spices added to the beer. Its all the yeast!
Lager yeast on the other hand, wouldnt do so well at these high ale temperatures. They require
cooler temperatures, in the neighborhood of 50 degrees or so. There, the yeast can slowly and
efficiently do their work, without letting off any of the byproducts found in ales. The result is a
much cleaner tasting beer, where flavors provided by the yeast take a back seat to the malt and
hops. Lager yeasts also tend to do their work lower down in the fermentation vessel, which is
why they are referred to as being bottom-fermenting.
Other Ingredients

In addition to the big four ingredients of malt, water, hops and yeast, brewers can further modify
their recipes with a variety of other substances. The Belgians are especially adept at this, adding
spices such as coriander or the flavorful peel of the curacao orange to their Wit Biers, fermentable
sugars to their strong golden and dark ales to boost a brews strength while keeping it drinkable,
or fermenting with fruits such as cherries or raspberries as is done with the wonderfully tart
lambics of Brussels. In recent decades, American brewers have taken a lesson from this
historically Belgian practice of using adjuncts, which has resulted in some of the most interesting
and innovative beers ever brewed.

URSUS BREWERIES ROMANIA

SABMILLER
"SUNTEM MULT MAI MULT DECAT SUMA OPERATIUNILOR NOASTRE"

SABMiller este una dintre cele mai mari companii producatoare de bere, avand in portofoliu
peste 200 de branduri si 70.000 de angajati in mai mult de 75 de tari in care opereaza. Suntem, de
asemenea, si unul dintre cei mai mari imbuteliatori de produse Coca-Cola din lume.
Am devenit un lider la nivel mondial exceland la nivel local: sustinand marci locale puternice si
construind portofolii care satisfac nevoile consumatorilor din fiecare piata in care suntem
prezenti.

Portofoliul nostru include marci premium recunoscute international precum Pilsner Urquell,
Peroni Nastro Azzurro, Miller Genuine Draft si Grolsch, dar si marci locale de top ca Aguila,
Castle, Miller Lite, Snow, Tyskie, Timisoreana si URSUS.

Ne-am afirmat ca lideri atat pe pietele consacrate, dar si pe cele in curs de dezvoltare. Portofoliul
nostru acopera sase regiuni care in anul fiscal incheiat la 31 martie 2012 au vandut impreuna 229
milioane hectolitrii de bere, aducand venituri de 31,388 milioane $ US.

Am crescut printr-o cultura de excelenta operationala, livrand produse de o calitate inalta,

inovatie si dezvoltare sustenabila.
Credem ca afacerea noastra nu se poate dezvolta separat de societate, si ca succesul SABMiller
este legat invariabil de binele comunitatii. Peste tot unde operam, ne straduim sa construim
afaceri locale puternice, care sa contribuie la economia locala. Asta ne si face liderii mondiali ai
afacerilor locale.
Istoric

2012
SABMiller dezvolta o alianta strategica cu Castel in Africa, preluand responsabilitatea
managementului operational in Nigeria si Castle preluand conducerea afacerii in Angola
SABMiller anunta ca isi va dubla capacitatea in Uganda, construind o noua fabrica in valoare de
80 de milioane de dolari in Mbarara, vestul Ugandei (unde s-a inregistrat cea mai mare crestere a
pietei berii din tara)
SABMiller, Anadolu Group si Anadolu Efes anunta incheierea unei aliante strategice in Turcia,
Rusia ,Comunitatea Statelor Independente fost-sovietice, Asia Centrala si Orientul Mijlociu.
SABMiller a oferit contributia operatiunilor sale din Rusia si Ucraina in schimbul a 24 % din
actiunile grupului Anadolu Efes.

2011

SABMiller anunta ca va construi o noua fabrica de bere in Nigeria si va continua seria investiilor
in operatiunile sale in sudul Sudanului
SABMiller deschide un nou centru de cercetare in domeniul berii in valoare de 3 milioane
Marea Britanie, si in noiembrie lanseaza Impala, prima bere pe baza de cassava din Mozambic.
CR Snow isi continua expansiunea in China prin achizitionarea restului de actiuni ale Hangzhou
Xihu Beer si Huzhou Brewery si lanseaza Guizhou Moutai Beer, in partneriat cu China
Kweichow Moutai Distillery Co. Ltd.
SABMiller anunta lansarea unui program de investitii in valoare de 295 milioane de dolari si un
alt program de investitii de 260 de milioane de dolari pentru finantarea extinderii susidiarelor sale
din Uganda, Ghana, Zambia si Tanzania.

SABMiller achizitioneaza Foster's Group, ceea ce permite accesul la perspectivele puternice de

crestere economica din Australia, o pozitie de lider in industia austarliana a berii si sansa de a

folosi resursele si experienta SABMiller pentru a imbunatati performatele financiare si

operationale ale Foster.

2010
SABMiller lanseaza Peroni Nastro Azzurro si Pilsner Urquell in Olanda. Grolsch este lansat in
Romania, Miller Genuine Draft in Colombia si Kozel in Marea Britanie .
SABMiller reincepe la 1 aprilie raportarea asociatului sau din Zimbabue, Delta Corporation
Limited.
SABMiller Namibia (Pty) Limited anunta ca va construi o fabrica de bere in valoare de 34 de
milioane de dolari.

SABMiller anunta ca Pacific Beverages a inceput productia de bere in fabrica de 105 milioane
de dolari in Warnervale, Australia

Southern Sudan Beverages Ltd (SSBL), susidiara a SABMiller, anunta dublarea marimii actuale
a operatiunilor sale .
SABMiller plc anunta achizitia Cervecera Argentina S.A. Isenbeck (CASA Isenbeck), a treia
ce mai mare producatoare de bere sin Argentina, de la Warsteiner Group.

2009

Ursus Breweries achizitioneaza 71% din actiunile Bere Azuga

CR Snow, reprezentantul SABMiller in China, continua sa se extinda achizitionand si alte fabrici
de bere in provinciile Anhui, Liaoning si Zhejiang si prima fabrica in provincia Shandong.
SABMiller achizitioneaza si celelalte actiuni in Vietnam si in susidiara poloneza Kompania
Piwowarska
SABMiller investeste 250 de milioane de dolari pentru dezvoltarea viitoare in Angola, si deschide
o noua fabrica de bere si racoritoare in valoare de 125 de milioane $.
SABMiller primeste de la guvernul din Nabia licenta de a produce si imbutelia bere si anunta
planul de a construi o noua fabrica de bere acolo.
SABMiller Africa achizitioneaza portofoliul de produse Maheu in Zambia, inclusiv Super
Maheu No.1, o bautura non-alcoolica din malt disponibila intr-o gama larga de gusturi
Dupa succesul initiativei de a converti culturile locale de orz in malt pentru bere, SABMiller plc
anunta construirea unei fabrici de malt in valoare de 16 milioane de dolari in Uganda.

2008
SABMiller plc si Molson Coors Brewing Company au anuntat incheierea tranzactiilor de a
combina operatiunile din USA si Puerto Rico, astfel laund nastere MillerCoors.
SABMiller finalizeaza procedurile de achizitie a Koninklijke Grolsch N.V.
SABMiller anunta achizitia CJSC Sarmat din Ucraina.
Este anuntata constructia unei noi fabrici de bere in Juba, in sudul Sudanului. Facilitatea de
productie ofera posibilitatea de a fabrica bere, dar si de a produce bauturi racoritoare.

2007

SABMiller si Molson Coors Brewing Company semneaza o scrisoare de intentie in vederea

fuziunii operatiunilor din Statele Unite si Puerto Rico ale reprezentantelor acestora - Miller
Brewing Company si Coors Brewing Company - pentru a forma o companie noua, MillerCoors.

CR Snow, societatea mixta prin care SABMiller isi desfasoara activitatea in China, ajunge la un
acord cu privire la achizitionarea a patru fabrici de bere in tara, cu un cost total al investitiei in
valoare de 79 milioane USD.

Subsidiara din SUA, Miller Brewing Company, isi anunta planurile de a intra intr-un parteneriat
de fabricare a berii sub licenta, pe timp de zece ani, cu Foster's Group Limited, in vederea
fabricarii berii Foster's Lager si a marcilor Special Bitter in SUA.

Reprezentanta SABMiller din Rusia investeste 170 milioane USD pentru construirea unei noi
fabrici de bere in partea de est a Moscovei.

2006
CR Snow Breweries, societate mixta a SABMiller din China devine cea mai mare companie din
industria de fabricare a berii din China prin volumul vanzarilor si capacitatea de fabricare a berii.

SABMiller achizitioneaza afacerea si marca Foster din India.

SABMiller intra intr-o societate mixta cu Coca-Cola Amatil, pentru a permite importul,
comercializarea si distributia marcilor premium internationale in Australia.

SABMiller incheie un acord de formare a unei societati mixte cu Vinamilk, pentru a pune bazele
unei noi fabrici de bere in partea de sud a Vietnamului.

2005

SABMiller achizitioneaza o participatie majoritara in compania Bavaria S.A., a doua mare

companie din industria de fabricare a berii din America de Sud.

Prin subsidiara sa locala, Mysore Breweries, SABMiller anunta achizitionarea pachetelor de

actiuni detinute de Shaw Wallace & Company la societatea sa mixta din India si devine a doua
mare companie din industria de fabricare a berii din aceasta tara.

SABMiller anunta achizitionarea companiei producatoare de bere Topovar din Slovacia.

CR Snow, partenerul SABMiller in societatea mixta din China, achizitioneaza Fuyang City
Snowland Brewery.

2004
Intra pe pietele din Maroc si Algeria printr-o societate mixta cu Castel.
Asociatul SABMiller, China Resources Breweries Limited, achizitioneaza doua fabrici de bere
din China si consolideaza intrarea in provincia Anhui.

SABMiller accepta o oferta din partea Anheuser-Busch pentru actiuni in Harbin Brewery.

2003

Subsidiara SABMiller din Polonia, Kompania Piwowarska, achizitioneaza participatii in procent

de 98,8% in Browar Dojlidy (Bialystok, Polonia).

Este derulata prima investitie semnificativa a SABMiller in Europa de Vest prin piata cheie Italia,
SABMiller achizitionand capital majoritar in Birra Peroni S.p.A.

SABMiller achizitioneaza un procent de 29,6% din actiuni in Harbin Brewery Group.

Swaziland Breweries, Imvelo si Swaziland Bottling Company fuzioneaza pentru a forma

Swaziland Beverages Ltd.

2002
Se formeaza SABMiller plc ca urmare a achizitionarii a 100% din Miller Brewing Company de
catre SAB plc (a 2-a companie ca marime din Statele Unite) si denumirea se schimba in
SABMiller plc. Ca urmare a achizitiei, SABMiller devine cea de a doua mare companie din
industria de fabricare a berii (ca volum) din lume.

2001

Cifra de afaceri pentru operatiunile internationale ale SAB se cifreaza acum la 42% din cifra de
afaceri a grupului, o realizare remarcabila intr-o perioada relativ scurta.

O alianta strategica pan-africana cu grupul Castel ofera oportunitatea de a investi in noile piete
promitatoare din Africa si a beneficia de pe urma economiilor in crestere.

SAB achizitioneaza participatii de control in valoare de 83,7% in compania Bere Timisoreana

S.A., Romania.
SAB a devenit prima companie internationala din industria de fabricare a berii, care patrunde in
America Centrala prin achizitionarea fabricii de bere din Honduras, Cervecera Hondur de

asemenea, a format o societate mixta cu El Salvador Beverages Business, producator de bere si

distribuitor de bauturi carbogazoase.

Este aprobata achizitionarea de catre SABMiller a companiei nationale de fabricare a berii din
Zambia.

2000
Vanzarile totale de bere si alte bauturi au ajuns la 77 milioane hectolitri - aproximativ 44.000
"portii de bautura" sau 300 ml la fiecare minut.

SAB intra pe piata din India prin achizitionarea Narang Breweries.

1999

SAB isi muta listarile principale inapoi in Londra si strange 300 milioane lire sterline de pe
pietele internationale. Strategia consta in dezvoltarea si extinderea operatiunilor din industria de
fabricare a berii si a altor bauturi si in investirea in industria de jocuri de noroc care se dezvolta
rapid in Africa de Sud. SAB este o companie ce intra in componenta FTSE 100.

SAB achizitioneaza participatii de control in Pilsner Urquell si Radegast, cele mai mari fabrici de
bere din Republica Cehia.
Este formata Kompania Piwowarska S.A. in urma fuziunii Lech Browary Wielkopolski S.A. din
Poznan cu Browary Tyskie Grny Slask S.A. din Tyche.

1998
Este publicata prima analiza de cetatenie corporatista, care reflecta angajamentul real al SAB
catre responsabilitate sociala pentru toti actionarii de pe toate pietele.

SAB achizitioneaza fabrica de bere partial finalizata Kaluga Brewery, la 112 mile sud-est de
Moscova.

1997

Recunoscand necesitatea consolidarii valorii pe termen lung pentru actionari, SAB revine la
afacerile sale principale din industria de fabricare a bauturilor, la nivel local si international, prin
vanzarea integrala sau inchiderea operatiunilor secundare.

SAB achizitioneaza participatii majoritare in compania Pivovar Saris din Slovacia.

1996
Majorarea de capital prin emisiune de obligatiuni in valoare de 2 miliarde R este subscrisa
puternic, ca marturie a statutului deosebit al SAB. Capitalizarea de piata in valoare de 48 miliarde
R face ca SAB sa devina cel mai mare grup industrial din tara si una dintre organizatiile mondiale
de top din industria de fabricare a berii.
Este achizitionata Browary Tyskie Grny Slask SA

SAB intra pe piata din Romania odata cu achizitionarea fabricilor de bere Vulturul, Ursus si
Pitber.

1995

Presedintele statului Nelson Mandela deschide Centrul de Aniversare a 100 de ani al SAB in zona
culturala a orasului Johannesburg. (SAB celebreaza 100 de ani, cu o valoare a actiunilor de 100
R, o capitalizare de piata de 30 miliarde R si un palmares de 10 miliarde R in valoare adaugata
pentru economia Africii de Sud.)
SAB achizitioneaza pachetul de actiuni majoritar in Fabrica de bere LECH Brewery (Poznan,
Polonia).

1994
Au loc primele alegeri integral democratice din Africa de Sud si isi incepe mandatul un guvern de
unitate nationala, pentru o perioada de cinci ani.
SAB este invitata sa revitalizeze industria berii din Tanzania - societate mixta cu guvernul acestui
stat - si sa reintre pe pietele de bere din Zambia, Mozambic si mai tarziu, Angola.

Controlul comun asupra celei de a doua fabrici de bere ca marime din China se negociaza cu
China Resources, organism de privatizare al guvernului din Republica Populara Chineza.

1993

Cel mai mare producator de bere din Ungaria, Dreher este achizitionat printr-o miscare de cap de
pod in Europa centrala.

Tanzania Breweries - SAB formeaza o societate mixta cu guvernul din Tanzania.

1992
Achizitionarea controlului in grupul Plate Glass, producator si distribuitor de top al produselor
din sticla si carton, actionand ca furnizor pentru industria auto de pe trei continente, completeaza
portofoliul participatiilor selectate din domeniul productiei.

1990

Apare perspectiva unei noi ere de armonie rasiala in Africa de Sud odata cu ridicare interdictiilor
impuse asupra partidelor politice din opozitie si odata cu eliberarea prizonierilor politici. Este
initiat un program de investitii de mari proportii pentru o mega-fabrica de bere la Alrode,
Prospecton si Newlands. Pentru prima data, volumul de consum intern de bere depaseste 20
milioane hectolitri pe an.

1989
Compania de textile Da Gama, unul dintre cei mai mari producatori de textile din Africa de Sud
se alatura grupului SAB.

1988

Implicarea in industria de fabricare a berii din SUA se incheie in mod fortat, insa fondurile
rezultate sunt reinvestite in industria de fabricare a berii din Insulele Canare si in industria de
fabricare a sucurilor din fructe din Regatul Unit.

1987

SAB achizitioneaza cel mai mare producator de chibrituri din Africa, Lion Match Company, de la
un investitor international care si-a retras investitiile.

1986

Infiintarea unei societati mixte cu Ceres Fruit Juices pune bazele unei afaceri de fabricare si
comercializare a sucurilor cu pozitie dominanta.

1985
Facilitatile de finantare pe termen scurt ale Africii de Sud sunt brusc anulate, se impun sanctiuni
si boicoturi comerciale si culturale si tara devine aproape total izolata. SAB initiaza scheme de
investitii defensive complexe in strainatate - se infiinteaza grupul Westgate International in
Olanda si Regatul Unit. (In momentul in care alte companii si-au retras investitiile, SAB si-a
redirectionat investitiile in resurse... cand altii si-au pierdut increderea, noi ne-am proclamat
public increderea in viitorul Africii de Sud si in poporul sau.)

1984

Southern Sun primeste franciza Holiday Inns - isi restructureaza participatiile in hoteluri,
desprinse din activitatile de cazinou ale statiunii Sun International.

1983
Pe fondul obtinerii independentei statului Zimbabwe, SAB este fortata sa reduca participatiile in
Delta Corporation la 25%. Deruleaza prima investitie departe de subcontinentul sud-african, prin
infiintarea unor fabrici de bauturi in SUA - bauturi carbogazoase si necarbogazoase, si mai tarziu,
fabricarea berii de nisa, Rolling Rock (Profituri record de 200 milioane R cresc capitalizarea de
piata la 2 miliarde R.)

O miscare mai agresiva in sectorul de vanzare en-detail de imbracaminte si accesorii, prin

achizitionarea grupului producator de imbracaminte Edgars.

Primul pas spre o mega-fabrica de bere (pana in anul 1986, o capacitate anuala de peste 6
milioane hectolitri) infiintata la Rosslyn, langa Pretoria.

1982

SAB cumpara participatiile de control al Appletiser de la Coca-Cola.

1981
SAB isi completeaza implicarea in sectorul de fabricare a berii din sudul Africii prin asigurarea
unei participatii de control in Lesotho Brewing Company si Maluti Mountain Brewery.

Pretul aurului creste puternic la aproape 1.000 USD uncia, dar scade apoi revenind la 500 USD.

SAB deruleaza prima achizitie diversificata de dupa 1974 in domeniul bunurilor de larg consum grupul de vanzare de imbracaminte en-detail Scotts Stores.

1979

Industria de fabricare a alcoolului din Africa de Sud este restructurata cuprinzator; SAB este de
acord sa achizitioneze participatii in domeniul productiei de bere in Rembrandt Group - ceea ce ii
asigura aproape 99% din piata. SAB este solicitata sa isi realinieze investitiile sale in industria de
fabricare a vinului si bauturilor spiritoase la 30% in Fabrica de vinuri Stellenbosch Farmers si
30% in Distillers Corporation, in acelasi timp lichidand magazinele de vanzare cu amanuntul a
alcoolului detinute.

SAB intra pe piata sucurilor de fructe, prin preluarea a 49% din actiunile Appletiser, de la
fondatorul italian al acesteia.

1978
Este demarat proiectul Pilanesberg Casino Resort (Sun City).

Actiunile in compania Rhodesian sunt consolidate in Delta Corporation.

SAB publica un cod cu privire la angajarea nediscriminatorie - primul de acest gen din tara.

SAB se extinde in Botswana, la cererea guvernului acesteia achizitionand participatii de control

in compania Kgalagadi Breweries, de la un grup german producator de bere lipsit de succes.

1977

SAB vinde participatiile din industria alimentara, industria bauturilor calde si participatiile in
proprietati generale, pentru a imbunatati concentrarea investitiilor SAB.

Franciza Pepsi este inlocuita cu Coca-Cola.

1976
Listare separata a Amalgamated Retail, pentru a administra participatiile de vanzare cu amanuntul
ale Associated Furniture Company si Shoecorp.

Revoltele din Soweto si Cape Town semnaleaza proteste importante impotriva sistemului
apartheid din Africa de Sud.

1975

Devenind mai selectiva in perioada declinului economic, piata de actiuni semnaleaza confuzie cu
privire la focalizarea investitiilor SAB, pretul per actiune scazand la 77 de centi.

Se face o reevaluare a misiunilor si structurilor Grupului SAB, cu introducerea unor strategii

corporatiste furnizate de consultanti internationali de management.

Stellenbosch Farmers' Winery devine inca o data o subsidiara detinuta integral.

SAB achizitioneaza competitorii falimentari, Whitbreads si Old Dutch.

1974

Africa de Sud este exclusa din Adunarea Generala a Natiunilor Unite.

Diversificare in domeniul comercializarii in masa prin achizitionarea OK Bazaars.

Groovy Beverages pune bazele unei societati mixte cu Schweppes si apoi achizitioneaza afacerea
de imbuteliere a Pepsi-Cola.

O mica schimbare in gustul berii Castle Lager a impresionat fabricantii de bere, insa a fost pe
punctul de a duce la disparitia marcii - greseala a fost remediata rapid si astfel am invatat lectia
conform careia marca nu apartine fabricantului de bere sau vanzatorului, ci consumatorului.

1973

Barsab s-a dezmembrat si SAB isi asuma controlul asupra participatiilor sale din industria
mobilei si industria fabricarii de incaltaminte (Afcol si Shoecorp).

1972
Pe piata din Africa de Sud intra un nou concurent local, insa cu viata scurta - Luyt Breweries salvat si revitalizat in decurs de un an de Rembrandt Group, sub denumirea Intercontinental
Breweries. (Asa numitele "razboaie ale berii" s-au dezlantuit pentru aproximativ sapte ani,
generand un interes fara precedent in industria de fabricare a berii si stimuland rafinarea si
inovatia procedurilor de marketing la niveluri nemaivazute inainte.)

1970

Stellenbosch Wine Trust achizitioneaza Sedgwick Tayler (coniac, gin si bauturi fabricate din
trestie de zahar).

SAB deschide prima unitate de imbuteliere la doza metalica a bauturilor carbogazoase din Africa
de Sud si lanseaza gama Groovy catre o piata receptiva.

SAB celebreaza al 75-lea an prin inregistrarea sa integrala ca si companie in Africa de Sud, avand
80% actionari sud-africani - consolidandu-si astfel identitatea sud-africana.

1969
In schimbul investitiei in societatea mixta cu Anglo American in proiectul Carlton Centre si alte
participatii imobiliare, SAB obtine 38% din actiuni si isi asuma raspunderea pentru administrarea
Retco Limited, cel mai mare detinator de proprietati imobiliare si dezvoltator din tara.

SAB infiinteaza Swaziland Breweries.

Hotelurile grupului si participatiile in baruri cu licenta sunt reduse odata cu lansarea Southern
Sun Hotels.

1967

Printr-o subsidiara nou formata, Food Corporation, SAB se extinde in sectorul alimentar,
preluand controlul Hind Brothers si International Foods si realizand investitii in industria ceaiului
si a cafelei prin firmele J Lyons si Glenton and Mitchell. (De la profiturile record de 7 milioane R
in 1966, profiturile atribuibile, prejudiciate de impunerea unor accize foarte mari, scad la 6
milioane R. In anul 1968 incepe o crestere neintrerupta a profiturilor, care continua pana la anul
centenar, 1995.)

1966
Incepe fabricarea berii Carling Black Label, sub licenta Carling Brewing Company din
Cleveland, Ohio.

Impunerea unor accize exorbitante bulverseaza din nou industria de fabricare a berii, aducand
SAB la un punct de rascruce din istoria sa.

SFW si Monis Wineries (vinuri, coniac si lichior) fuzioneaza cu Stellenbosch Wine Trust, insa
SAB este nevoita sa isi reduca actionariatul la 34%.

SAB se pozitioneaza catre reorientarea fondurilor de investitii in surplus si pentru a isi diversifica
si mai mult activitatile prin formarea Barsab Investment Trust, o societate mixta formata prin
asocierea SAB si Thos Barlow & Sons, in vederea derularii de achizitii in afara activitatilor
principale ale acestora, in cadrul sectorului industrial din Africa de Sud.

1965

SAB ajunge la un acord cu Amstel Brouwerij din Amsterdam, cu privire la fabricarea berii
Amstel la nivel local.

SAB preia actiuni minoritare in compania South West Breweries.

1964
SAB a primit licenta de fabricare a berii Guinness in Africa de Sud - prima companie din afara
Irlandei care a primit acest drept.

1963

Activitati de marketing focalizate incep sa remedieze situatia statica ce persista de o decada in

sectorul consumului de bere. SAB isi creeaza propria identitate corporatista avand un nou sediu
central la Braamfontein Ridge, in locatia fostei fabrici de bere Ohlsson, Thoma, din 1902.

1962
Este ridicata prohibitia cu privire la consumul de alcool de catre populatia de culoare din Africa
de Sud, deschizand calea pentru disponibilitatea la nivel national a mai multor alternative
responsabile in ceea ce priveste consumul de alcool. (Prohibitia a generat obisnuitul "moonshine
magic" - o industrie ilicita infloritoare in care "licorile" fabricate domestic in carciumi clandestine
din spatele curtii au oferit unele dintre cele mai ingrozitoare fierturi cunoscute de-a lungul
istoriei: denumiri precum stuka, mampuru si skokiaan si-au ocupat un loc rusinos in istoria Africii
de Sud.)

1961

Dupa cinci ani de crestere a consumului de bere, o crestere mica, volumul de consum la nivel
national a atins numai 800.000 hectolitri.

In urma unui referendum la nivel national, Africa de Sud se retrage din Commonwealth si devine
republica independenta.

1960
SAB isi extinde implicarea in industria de fabricare bauturilor, obtinand controlul asupra Fabricii
de Vinuri Stellenbosch Farmers. Sunt alocate fonduri de cercetare pentru studierea viticulturii, cu
scopul de a stimula dezvoltarea mai multor soiuri de struguri.

Sarbatorirea a 50 de ani de la constituirea Uniunii este de scurta durata - au loc confruntari interrasiale grave la Sharpeville, Vereeniging.

1956

SAB reactioneaza prin cumpararea grupurilor Ohlsson si Chandlers Union Breweries pentru
suma de 400.000 lire sterline, fapt care a permis rationalizarea extensiva a productiei si a
facilitatilor de distributie, precum si eliminarea concurentei marcata de ineficienta. Capitalul
noului grup a crescut la 6,25 milioane lire sterline. (Ironia acestei achizitii duble a constat in
faptul ca a fost derulata de SAB, cu cea mai mica baza de active, insa cu o viziune si o dorinta
care au propulsat-o peste noapte intr-o pozitie practic incontestabila pe piata.)

1955
Accize discriminatorii favorizeaza bauturile alcoolice spirtoase si prejudiciaza industria de
fabricare a berii, berea devenind bautura cu cele mai mari accize din Africa de Sud.

1954

Subsidiara SAB, Union Glass, fuzioneaza cu Consolidated Glassworks (vanduta in 1960

companiei Anglovaal Industries).

1953
Incepe activitatea in noua unitate Castle Brewery in Isando, la est de Johannesburg - cea mai
mare fabrica de bere din Africa si una dintre cele mai moderne din lume.

1952

Activitatea de fabricare a berii administrata de compania Rhodesian se extinde in Bulawayo.

1951
Rhobrew investeste intr-o noua fabrica de bere in Ndola, Zambia.

1950

Sediul central si sediul de control al SAB se muta de la Londra la Johannesburg.

1949
Un program masiv de extindere, in valoare de 4,5 milioane lire sterline are in vedere fabrici de
bere, hoteluri mici si baruri.

1948

Partidul National castiga primele alegeri de dupa razboi, inaugurand 45 de ani de segregare de
rasa stabilita prin lege.

1945
Promovarea in comun cu Ohlsson a industriei locale de cultivare a orzului.

1939-45

Africa de Sud participa alaturi de Fortele aliate la cel de Al Doilea Razboi Mondial, insa acasa se
confrunta cu o lipsa semnificativa de forta de munca si materiale.

1935
Sunt infiintate culturi mari de hamei la George in asociere cu Ohlsson. Ideea unei fuziuni cu
Ohlsson a fost pusa in discutie pentru prima data in 1899 si apoi abandonata. Desi a fost readusa
in discutie de mai multe ori, a fost necesar sa treaca 20 de ani pana cand aceasta viziune a devenit
realitate.

1933

Este abrogat standardul de aur si economia se consolideaza in mod radical.

1925
Compania achizitioneaza un pachet de actiuni ale companiei de fabricare a bauturilor
carbogazoase Schweppes.

1918

Depresiunea de dupa razboi este insotita de tot mai numeroase revolte ale fortei de munca.
Problemele din sectorul industrial forteaza inchiderea sporadica a fabricilor de bere.

1917
SAB preia fosta Union Glass pentru a contracara criza acuta de sticle in timpul primului razboi
mondial.

1914

In Europa izbucneste razboiul.

1912
SAB si compania rivala Ohlsson coopereaza in dezvoltarea productiei locale de hamei.

1911

SAB stimuleaza industria locala de cultivare a orzului - furnizand gratuit seminte importate si
incheind contracte de achizitionare a recoltelor la pretul pietei.

1910
Intra in vigoare Legea Uniunii si o Africa de Sud unificata isi gaseste locul in Commonwealth-ul
Britanic al Natiunilor.

Extinderea continua la nord de Limpopo, peste granitele Africii de Sud, odata cu formarea
Rhodesian Breweries.

1902

Capitalul investit se dubleaza la 2 milioane lire sterline, un record pentru orice companie din
Africa de Sud care activeaza in alt domeniu decat in minerit.

1901
In ciuda razboiului, profitul anual creste la 100.000 lire sterline in timp ce activele depasesc 1
milion lire sterline.

1899

Razboiul Anglo-Bur de trei ani perturba conditiile economice si sociale.

1898
Listare la Bursa din Londra. (Titlu in rubrica de stiri a cotidianului Diggers: Berea Castle Lager,
un succes fenomenal. Gustati stralucirea acesteia, aroma ei, la un pret de 6 penny paharul)

1897

Listare la Bursa de Valori din Johannesburg - prima actiune industriala emisa.

1896
SAB plateste un procent de 15% ca prim dividend si isi sporeste capitalul la 500.000 lire sterline,
in centrul orasului Johannesburg este construit primul bar pe un teren al companiei.

1895

S-au pus bazele SAB cu un capital social de 350.000 lire sterline si obligatiuni in valoare de
300.000 lire sterline (Bautura preferata in campurile de prospectiune pline de praf ale Africii de
Sud era o batura spirtoasa din cartof crud, amestecat cu suc de tutun si piper. Nu a fost de mirare
faptul ca berea a fost bine primita.)

Berea Castle Lager a fost lansata de catre o fabrica de bere recent inaugurata - cu o capacitate de
50 000 de butoaie pe an.

1886
Proclamatia referitoare la minele de aur de la Witwatersrand, constituirea orasului minier
Johannesburg.

1988

US beverage involvement reluctantly terminated, but resultant funds redeployed into brewing
industry in the Canary Islands and the fruit juice industry in the UK.

1987
The leading safety match manufacturer in Africa, Lion Match Company, acquired from
disinvesting international investor.

1986

Joint venture with Ceres Fruit Juices establishes dominant juice business.
Europa
Suntem una dintre cele mai mari companii producatoare de bere din lume
La mijlocul anilor 1990, SABMiller era printre primele companii producatoare de bere care a
intrat pe pietele in expansiune din Europa post-comunista. In prezent derulam operatiuni interne
in noua tari din regiune, precum si activitati semnificative de import in Regatul Unit si Germania,
unde importam marcile noastre premium internationale.
Istoria berii URSUS este strans legata de evenimentele petrecute de-a lungul vremii in
Cluj. Conform informatiilor gasite in Arhivele Nationale, la inceputul secolului al XVIII-lea a
fost infiintata in oras o berarie. Ordinul calugarilor iezuiti, care isi avea sediul in Conventul de la
Manastur, Calvaria, a infiintat aici o casa a berii (Sorhaz n maghiara), exploatata prin interpusi
care o luau in arenda. Era o practica obisnuita in acea perioada si alte episcopii din tara avand in
proprietate mai multe berarii. Calugarii iezuiti au fost expulzati in anul 1773, iar Statusul
Romano - Catolic a preluat domeniile calugaresti din Manastur, inclusiv beraria.

ompania se angajeaza sa sustina jumatate de milion de intreprinderi mici, sa eficientizeze la

standarde globale consumul de apa si sa reduca amprenta totala de carbon

SABMiller, al doilea cel mai mare producator de bere din lume, isi extinde programele de
dezvoltare durabila, recunoscute la nivel international, prin cinci directii strategice noi si
stabilirea unor obiective ambitioase pentru a fi atinse pana in 2020. Compania, recunoscuta drept
lider in abordarea durabila a dezvoltarii tuturor operatiunilor sale, isi propune:
Sa sustina in mod direct jumatate de milion de intreprinderi mici, ajutandu-le sa creasca si sa-si
imbunatateasca activitatea, sprijinind astfel dezvoltarea la nivel local;
Sa atinga obiectivul stabilit la nivel international de a reduce consumul de apa la 3 litri de apa
pentru un litru de bere produs si de a contribui la asigurarea rezervelor de apa pe care le
utilizeaza impreuna cu comunitatile locale, prin parteneriate care protejeaza bazinele de apa
potabila, in fiecare locatie situata intr-o zona de risc;
Sa reduca amprenta de carbon pe intregul lant valoric, de la bobul de orz pana la berea de pe
masa consumatorului, cu 25% per litru de bere si, in medie, cu 50% la nivelul tuturor unitatilor
de productie;
Sa imbunatateasca in mod cuantificabil siguranta alimentara si productivitatea resurselor, prin
stabilirea de obiective la nivel de cultura cerealiera si regiune de cultivare;
Sa incurajeze consumul moderat si responsabil de alcool prin extinderea programelor globale si
locale, vizand astfel toti consumatorii berilor SABMiller.

Noul program, denumit Prosper, reprezinta cea mai recenta abordare a companiei la nivel de
dezvoltare durabila si este un element central al strategiei de afaceri SABMiller. Sustinerea
rolului pe care companiile mici il joaca la nivel international in generarea cresterii economice si
in reducerea saraciei se afla la baza acestui nou program. Prin intermediul lantului valoric, care
incepe de la fermieri si ajunge pana la retaileri, SABMiller urmareste sa genereze o dezvoltare
favorabila incluziunii, o utilizare sustenabila a resurselor si un consum responsabil de alcool.
"Societatea din ziua de astazi se confrunta cu provocari importante, iar riscurile asociate devin
din ce in ce mai mari:

saracia
deficitul de apa
schimbarile climatice
problemele in materie de siguranta alimentara
efectele nedorite ale consumului iresponsabil de alcool
Pentru a ne asigura un viitor prosper, este imperios necesar sa acordam atentie tuturor acestor
riscuri. Aceste probleme presante sunt resimtite de comunitati, companii si guverne si trebuie sa

le solutionam impreuna. Numai companiile care sunt dispuse sa fie parte din solutie se vor bucura
de succes pe termen lung si, de aceea, aceasta abordare durabila este parte integranta din strategia
noastra de afaceri." a declarat Alan Clark, CEO SABMiller.
Abordarea dezvoltarii durabile in trecut (10 prioritati.un singur viitor)
Am fixat 10 prioritati de dezvoltare durabila pe care sa ne bazam eforturile si care sa ne ajute in
crearea unei diferente.
O atitudine responsabila si contributia in comunitatile in care ne derulam activitatea reprezinta o
parte esentiala a mostenirii noastre si este fundamentala pentru construirea unor piete durabile.
Zece prioritati. Un singur viitor. Facem o diferenta, prin bere.
Descurajam consumul iresponsabil de alcooliresponsabil de alcool
Reducem consumul de apaDescurajam consumul iresponsabil de alcool
Fiind una dintre cele mai mari companii producatoare de bere din lume, credem ca pentru
majoritatea covarsitoare a consumatorilor nostri, care beau in mod responsabil, berea noastra este
una din bucuriile vietii. Cu toate acestea, nu ramanem indiferenti la efectele nocive pe care
consumul iresponsabil de alcool le are asupra indivizilor si societatii.

Reducem consumul de apa

In anumite parti ale lumii calitatea si disponibilitatea apei sunt amenintate.
Ne propunem sa fim eficienti in folosirea apei, sa intelegem resursele noastre de apa si sa ne
asumam obligatii in relatia cu furnizorii nostri. Acest fapt va micsora costurile, va reduce riscurile
si va aduce beneficii comunitatilor locale.
Reducem amprenta de carbon si de energie
Incepem sa intelegem care parti ale lantului nostru de valori genereaza cele mai multe emisii si
sustinem atingerea programelor noastre de reducere. Folosim energie pentru a produce si
transporta produsele noastre. Trebuie sa devenim mai eficienti, sa administram amprenta noastra
de carbon si sa exploram surse de energie mai putin poluante. Acest fapt va economisi bani si
resurse si va reduce emisiile noastre de gaze cu efect de sera.
Refolosim si reciclam ambalajele
Ambalajele protejeaza produsele noastre insa au un impact mare asupra mediului. Reducem
greutatea ambalajelor noastre, refolosim sticlele si incurajam reciclarea si astfel economisim bani
si materii prime si reducem presiunea asupra serviciilor locale de reciclare a deseurilor.
Obiectiv zero-deseuri in activitatile noastre
Incepe sa fie posibil sa nu mai avem deseuri in procesul de fabricare a berii.
Mare parte din cantitatea de deseuri poate fi o resursa valoroasa pentru fermieri si producatorii

din industria alimentara precum si o potentiala sursa de energie. Avem ca obiectiv reducerea la
minimum a cantitatii de deseuri pe care o trimitem la groapa de gunoi si astfel se pot economisi
sume de bani si se poate reduce impactul asupra mediului.

Respectam drepturile omului de carbon si de energie

Ne administram afacerile respectand culturile nationale si diferitele legi, norme si traditii locale.
Promovam valorile comunitatii internationale, in special Declaratia Universala a Drepturilor
Omului.

Refolosim si reciclam ambalajele

Obiectiv zero-deseuri in activitatile noastre
Suntem transparenti in raportarea progresului
Furnizam beneficii comunitatilor
Luptam impotriva HIV\SIDA
Technical Graduate Programme
What we offer
The Technical Graduate Programme takes the best technical graduates from across Europe
through a structured development programme over the course of 2 years. The programme starts
with a 12 week internship where you will learn about SABMiller, our products and our passion
for customers, consumers, communities and our employees. You will experience a robust
induction programme that will give you broader understanding of our business from a
Commercial and Integrated Supply perspective.
You will also get to work on a real business issue throughout the 12 week programme and have
the opportunity to present back your findings to the senior leadership team in your area. If you
successfully complete the internship, you will be accepted onto the SABMiller Technical
Graduate Programme. The objective of the Technical Graduate Programme is to take you through
structured development related to brewing, engineering or packaging.
In SABMiller, we firmly believe in the principle of 70: 20: 10 where 70% of learning takes place
on the job, 20% through coaching and 10% through formal off the job training. Along with
developing your technical competence, we will give you a chance to understand your own
leadership style, develop your skills as a Manager and leader and develop awareness of your own
strengths and how you can leverage them more in your particular field.

What we expect
Technical Graduate Programme in Brewing: natural sciences (e.g. biotechnology; biochemistry,
brewing science) and engineering sciences (e.g. food engineering, bio engineering, chemical
engineering, environmental engineering). Technical Graduate Programme in packaging/
engineering: MSc in Electronic or Mechanical Engineering / Mechatronics. Qualification
requirements:

A degree or expected degree pass rate of a 2:1 or above in one of the above disciplines
Fluent (both written and verbal) in English language
Legal right to work in EU/country of residence
Mobile across Europe You will also need to be tenacious, determined, ambitious and
strive for excellence in everything you do after all, we are looking for the best of the best!
Internship & Technical Graduate Programme - 2 years
Brewing graduates will develop a thorough knowledge of beer, raw materials, technology and
SABMiller best practice processes and systems.
Engineering graduates will develop a thorough knowledge of packaging, utilities, brewing,
process engineering and capital projects.
Packaging graduates will develop a thorough knowledge of packaging technology, equipment
and SABMiller best practices and policies.

Sustinem antreprenoriatul si transmitem valorile noastre tuturor partenerilor

Furnizam beneficii comunitatilor

Contribuim la reducerea HIV/SIDA

Respectam drepturilor omului

Suntem transparenti in raportarea progresului