Beers Across America: A Diverse And Delicious Journey

Beer has been an integral part of American culture since the beginning. In 2022, the United States was the second-largest beer-producing country in the world, with a production volume of about 194 million hectoliters, second only to China. The US beer market is worth $117 billion, with retail dollar sales of craft beer increasing by 3% to $28.9 billion in 2023. With over 4,000 craft breweries in the US, there are believed to be over 100 different beer styles in the world, and the number is growing.

Craft beer sales

Despite the recent decline, the craft beer industry in the United States is substantial, with over 4,000 craft breweries in operation and more than 100,000 individuals employed in the sector. In 2022, retail sales of craft beer grew by nearly 6%, although they have yet to return to pre-pandemic levels. The craft beer market is valued at $22 billion, with sales increasing by 13% year-over-year.

California leads the way in craft beer production, with over 900 craft breweries in the state as of 2022. Other states with a significant number of craft breweries include New York, Pennsylvania, Washington, and Florida. The economic impact of craft breweries varies by state, with Pennsylvania topping the list with a $5.47 billion impact in 2023, followed by California at $8.875 billion, and Texas at $5.258 billion.

Beer production

The basic ingredients of beer are water and a fermentable starch source, usually malted barley. Most beers are fermented with a brewer's yeast and flavoured with hops. However, less widely used starch sources include millet, sorghum, and cassava.

The steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods: warm, cool, and spontaneous. Fermentation may take place in an open or closed fermenting vessel, and a secondary fermentation may occur in the cask or bottle.

Firstly, barley grains are cleaned and then soaked in water for about two days. Then, the excess water is drained away, and the barley is incubated for four to five days to allow germination. The germination process allows the formation of highly active enzymes and various flavour and colour components. The germinated seeds are then killed by slow heating at 80°C, a process called kilning. The temperature must not harm the amylase enzyme, and a higher kilning temperature will result in a darker beer.

The dried barley grains are then crushed between rollers to produce a coarse powder called grist. The grist is mixed with warm water and maintained at 65°C for about one hour. This process, called mashing, converts the starches released during the malting stage into sugars that can be fermented. The liquid obtained by mashing is called wort. The husk and other grain residue, as well as precipitated proteins, are removed by filtration.

The wort is then boiled with stirring for two to three hours, and hop flowers are added at various intervals. Boiling the wort extracts the hop flavour, coagulates remaining proteins, and sterilises and concentrates the wort. Hops are added to provide beer with its pungent and aromatic character, provide tannin, and aid in "head retention", or how long the foam on top of the beer will last.

After boiling, the wort is cooled and aerated, and yeast is added to begin the fermentation process. Fermentation usually takes place in fermentation vessels, which can come in various forms, from enormous cylindroconical vessels to wooden vats. During fermentation, sugars are converted into alcohol and carbon dioxide, and the product can be called beer for the first time.

After fermentation, the young and green beer is stored in a vat at 0°C for several weeks or months. During this period, undesirable substances such as protein, yeast, and resin precipitate, and the beer becomes clear. Ester and other compounds are also produced during ageing, giving the beer its taste and aroma. After ageing, the beer is carbonated and then cooled, clarified, filtered, and packed in bottles, barrels, and cans.

Beer imports

In 2009, Corona Extra was the No. 1 imported beer in the US, followed by Heineken. However, by 2015, Heineken was leading the way among imported beer brands positioning themselves as an upscale alternative to domestic beers. Heineken's success in the US has been long-lasting; it was the second most popular imported beer in the US in 2021.

The US also imports a large amount of beer from Mexico. In fact, America imports 75% of all the beer Mexico exports. Modelo was the most popular imported beer brand in the US in 2022.

Beer market share

The United States has a dynamic and competitive beer market, with a mix of large, established brewers and a growing number of small brewers and importers. The market share among brewers and importers has changed significantly over the past decade. Since 2013, the top two "traditional" brewers have lost about 16 percentage points to smaller brewers and importers. The next group of eight brewers gained 13% of the market, and the remaining "All Other" group gained 4%.

In 2022, craft beer accounted for nearly a quarter of the total US retail beer market. The following year, small and independent brewers' share of the US beer market by volume rose to 13.3%. Retail dollar sales of craft beer increased by 3% to $28.9 billion, accounting for 24.7% of the $117 billion US beer market.

In 2023, the US beer industry shipped 192 million barrels of beer, equivalent to more than 2.6 billion cases or 6 billion gallons. The industry sold about $135 billion worth of beer and malt-based beverages to US consumers through retail establishments. Approximately 85% of beer sold is for at-home consumption, with the remaining 15% sold for on-the-go consumption.

The US beer market is dominated by a few large-scale breweries, including Anheuser-Busch, MillerCoors, and Pabst Brewing Company. In 2009, the top three beer brands by market share were Bud Light (28.3%), Budweiser (11.9%), and Coors Light (9.9%). However, craft beer has been gaining popularity, and as of 2022, California had the largest collection of craft breweries, with 957 establishments.

Beer styles

Ale yeast is used in English-style bitter, English-style brown ale, American-style amber lager, American-style amber/red ale, and many other styles.

Lager yeast is used in German-style pilsner, Dortmunder/European-style export, American-style lager, and many other styles.

Wild/spontaneously fermented beer is made with bacteria or non-Saccharomyces yeast. Examples include Berliner-style weisse, American-style sour ale, and Belgian-style lambic.

Frequently asked questions