24/7 Wall Street examined beers that are in big trouble in its article: Nine Beers Americans No Longer Drink. A big thank you goes to the microbreweries around the U.S. for convincing so many people to actually drink beer that has taste.
While sales of specialty, craft, and small-market beers have improved dramatically, many of the traditional, full-calorie beers that were once the staples of most breweries have fallen behind. In the five years ending in 2011, sales of Budweiser, which was once the top-selling beer in the country for years, have fallen by 7 million barrels. Sales of Michelob are down more than 70%. Based on data provided by Beer Marketer’s INSIGHTS, 24/7 Wall St. reviewed the nine large — or once-large — beer brands with a five-year decline in sales of 30% or more.
Here’s the list:
9. Milwaukee’s Best Light
- Sales loss (2006-2011): 35.5%
- Brewer: MillerCoors
- Barrels sold (2011): 1.2 million
8. Miller High Life Light
- Sales loss (2006-2011): 37.6%
- Brewer: MillerCoors
- Barrels sold (2011): 390,000
7. Amstel Light
- Sales loss (2006-2011): 47.7%
- Brewer: Heineken
- Barrels sold (2011): 340,000
6. Miller Genuine Draft
- Sales loss (2006-2011): 52.3%
- Brewer: MillerCoors
- Barrels sold (2011): 1.6 million
5. Old Milwaukee
- Sales loss (2006-2011): 52.8%
- Brewer: Pabst Brewing Company
- Barrels sold (2011): 460,000
4. Milwaukee’s Best
- Sales loss (2006-2011): 57.1%
- Brewer: MillerCoors
- Barrels sold (2011): 750,000
3. Budweiser Select
- Sales loss (2006-2011): 60.8%
- Brewer: Anheuser-Busch InBev
- Barrels sold (2011): 775,000
2. Michelob Light
- Sales loss (2006-2011): 66.3%
- Brewer: Anheuser-Busch InBev
- Barrels sold (2011): 425,000
1. Michelob
- Sales loss (2006-2011): 72.0%
- Brewer: Anheuser-Busch InBev
- Barrels sold (2011): 140,000
The World’s Top 10 Beers (by 2011 sales)
- Snow Beer (China, 50.8 million barrels)
- Bud Light (USA, 45.4 million barrels)
- Budweiser (USA, 38.7 million barrels)
- Corona (Mexico, 30.4 million barrels)
- Skol (Brazil, 29.5 million barrels)
- Heineken (Netherlands, 18.2 million barrels)
- Coors Light (USA, 18.2 million barrels)
- Miller Lite (USA, 18 million barrels)
- Brahma (Brazil, 17.4 million barrels)
- Asahi (Japan, 12.3 million barrels)
So what have I learned? People have shitty taste in beer.
(Source: hlntv.com)
There’s always a right time to leave a party. Any party. No matter how good it is. …
1) Your host asks you to leave
2) You’re tired.
3) You’re drunk or otherwise inebriated and well on your way to memorably embarrassing yourself.
4) You’re among the last people there and staying longer would make you seem tragic or desperate
5) An unapologetically steaming butthole has just arrived and no possible good can come from you being in the same room with them.
6) There’s a better party down the street.
7) Someone puts Nickelback on the sound system.
(Source: blog.travelchannel.com)
1. There’s no pressure to talk.
2. A bar is the perfect place to eavesdrop.
3. Both introverts and extroverts can feel at ease.
4. You’re supposed to bitch and moan.
5. Time stops at a bar.
6. Bars encourage community.
7. Bars are like confessionals.
8. Pinball, pool, video games and darts.
Since roughly 6000 B.C., people have been brewing and drinking beer, which may be the oldest alcoholic beverage on the planet. Until 500 years ago, the popular libation could only ferment in warm environments, where Saccharomyces cerevisiae—the yeast used to make ale, bread and wine—likes to grow. In the 15th century, however, Bavarian brewers started producing a new, less cloudy type of beer known as lager, which fermented over longer periods of time in chilly caves and basements.
In recent decades, researchers have discovered that the yeast responsible for lager—now the most widely consumed beer in the world—is a hybrid of Saccharomyces cerevisiae and a distant relative that thrives in the cold. But how exactly this mysterious yeast arrived in Bavaria to mate with its cousin, ultimately ending the primacy of ale in the beer landscape, remained a mystery.
“Scientists have known it must have come from somewhere but couldn’t find it in nature in Europe,” explained Chris Todd Hittinger, a genetics professor at the University of Wisconsin-Madison.
Hittinger and other members of an international team think they’ve finally pinpointed the wild yeast that paved the way for today’s $250-billion-a-year lager industry. Dubbed Saccharomyces eubayanus, it turned up in an unlikely corner of the world: Patagonia, an alpine region at the tip of South America that lies more than 7,000 miles away from the Bavarian caves where it met its match.
Click the above link to read on. It’s a fascinating history for beer drinkers to read!
