American beer business opportunities in Poland

I found this discussion on Google, and thought that I would relay my thoughts. I started brewing beer about fifteen years ago. In fact, when I started, I could not stand the taste of beer, but was intrigued that this was something that could be made at home. I would only drink beer at social occasions, and was lmited to Bud/Miller/Coors. It was no wonder why I couldn't drink the stuff easily. So, I brewed my first beer by making a German lager. I'm still pretty proud of myself, as others seemed to like it, though it was still not to my personal liking. High fermentation temps do not make a lager. Next, I brewed a brown ale and it was much better, to my liking.

I started my beer 'research' with Guiness and was astounded. This was something different. It was a slow nitrogen poured treat. Dry, roasted and very smooth. I was hooked. There are more styles out there beside the [i]american macrobreweries[i]. I dabbled into the Irish, English, Belgian and German/Bohemian styles. I was now hooked on beer. To this day I do not even call today's Bud/Miller/Coors, beer.

The problem with Bud/Miller/Coors is their cost saving philosophy. I don't consider any brewery that uses corn or rice in there product beers. Corn & rice will give a lighter flavor, but taste bad and give a major headache in the morning. I stay away from them as well as Red Stripe and Corona. If these are the only american style's one experiences , well it is no wonder why they dislike them. True beer's follow the Reinheitsgebot law of 1516, where only water, barley and hops are used to make beer. Later, when Louis Pasteur discovered yeast, was it added. Some styles can get away with other adjunts, such as the trappist styles, but you wouldn't want to drink a lot of them. Major headache.

To get to my point, american beer is not limited to the mentioned beers. There are thousands of microbreweris in the world. To limit a countries beer by a few macrobreweries, that try to make as much money they can by limiting the good ingredients is sad. Try beers from Great Divide, Stone, Dogfish Head, North Coast, Terrapin, Avery, Weyerbacher. There are hundreds of these breweries in the US. There are many even smaller pubs in our towns. They brew Stouts, IPA's, Porters, Pilsners, doppelbocks, doubles, triples, Barley wines and many others. I enjoy trying all beers and while some are better than others and some pair well with different foods, one will never know till they try.

Good beer is made only with good ingredients. This means properly treated water, fresh hops, good quality barley suited to the style. Carefully monitored mash temps and fermentation temps make a big difference in taste, alcohol, and body. Sanitation, can never be ignored. And the beer should be served in the proper glass at the proper temperature for the style. Great beer is not hard to make, but there are no shortcuts.

15 years from the time I started brewing, I'm now working on starting my own small brewery. I'm not out to make a big business, but just a local pub, right here in Charlotte, NC. I only use water, barley, hops and yeast and won't limit or change ingredients, for the sake of turning a profit.

I'm just glad that our world has all these great beers, and raise my glass to it's history.

Slainte

You want to make a bussiness in Poland ? Someone is already doing this. Anheuser Busch Europe (owner of BUD) is recruiting "Country Manager Poland". So company is now entering Poland. Will see what result , it's a really big competition n the market. SAB has a.37% Heineken Group - a. 33% and Carlsbergo Group 14%, and there are many of local breweries.