Industry Overview
Beer accounts for about 12% of total alcohol consumption in India and has emerged as a preferred alcoholic beverage among younger consumers. The Indian beer industry recorded strong growth over the past one and a half decades, with consumption increasing from about 100 million cases in 2005 to more than 300 million cases in 2019, while the industry size was estimated at over 320 million cases per annum. The market is concentrated among leading players, with three major companies contributing over 85% of industry sales.
The Indian beer market experienced a contraction during FY 2019-20 due to sluggish market conditions, election-related dry days and production restrictions. The COVID-19 pandemic further disrupted the sector when retail outlets were shut from March 23, 2020, significantly reducing sales and primary dispatches. Recovery was expected to be gradual, with increased taxation and other impediments affecting demand.
Beer in India is broadly categorized into Strong and Mild Beers based on alcohol content. Strong beer, containing between 6% and 8% alcohol, dominates consumption and accounts for over 85% of the market. Super Premium beer has also demonstrated faster growth than the overall industry. Despite relatively low per-capita consumption compared with the global average, the report identifies positive long-term growth potential supported by India's climate, young demographics and increasing disposable income. The industry remains highly regulated by State Governments, with significant taxation, production, distribution and pricing controls.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 800 Cases/Day |
| Land & Building (10117 sq.mt.) | Rs. 4.24 Cr |
| Plant & Machinery | Rs. 5.97 Cr |
| Working Capital for 1 Month | Rs.80.79 Lacs |
| Total Capital Investment | Rs. 11.22 Cr |
| Rate of Return | 145% |
| Break Even Point | 17% |
Content Index
- INDUSTRY OVERVIEW
- IMFL INDUSTRY
- GROWTH FACTORS
- DEMAND DRIVERS FOR THE ALCOBEV INDUSTRY
- YOUNG POPULATION:
- SOCIAL ACCEPTANCE:
- FAMILY STRUCTURE:
- ALCOHOL AVAILABILITY:
- THREATS AND CONCERNS
- RESTRICTION ON DIRECT PROMOTION:
- STRINGENT REGULATIONS:
- BARLEY, YEAST AND HOPS SNAPSHOT IN INDIA
- CONSUMER DEMOGRAPHICS AND PREFERENCES
- ALCOHOL CONSUMPTION IN INDIA
- HISTORY OF BEER
- CLASSIFICATION OF BEER
- ALES
- LAGERS
- EXAMPLES OF ALES:
- EXAMPLES OF LAGERS
- BEER STRENGTH
- SOME POPULAR BRANDS OF INDIAN BEERS
- 1. BIRA MALABAR STOUT
- 2. BIRA BLONDE SUMMER LAGER
- 3. WHITE OWL SPARK
- 4. GOA BREWING COMPANY’S BREAKFAST CEREAL STOUT
- 5. GOA BREWING COMPANY’S PINEAPPLE SAISON
- 6. GUAVA CHILLI MEAD MOONSHINE
- 7. CHOCOLATE ORANGE MEAD MOONSHINE
- 8. PROOST69 WHITE ALE
- 9. WHITE RHINO PALE ALE
- 10. KINGFISHER RADLER
- 11. YAVIRA LAGER BEER
- 12. KATI PATANG
- 13. KING’S BEER GOA
- BREWING-RAW MATERIALS
- BREWING - THE RAW MATERIALS
- MALT
- GRAIN
- BARLEY- PATIALA (OWN FIELDS)
- MALT:
- HOPS
- HOPES IN THE FORM OF FLAKES
- YEAST
- YEAST UNDER A MICROSCOPE.
- WILD YEAST
- ALE YEAST
- LARGER YEAST
- WATER
- ADDITIVES
- ASCORBIC ACID (VITAMIN C)
- SULPHUR DIOXIDE
- CARAMEL
- PROPYLENE GLYCOL ALGINATE
- PROCESSING AIDS
- MACHINERY TECHNICAL DETAILS
- MILL SYSTEM
- MASH TUN & LAUTER TANK
- BREW KETTLE & WHIRLPOOL
- HOT WATER TANK
- REFRIGERATING SYSTEM - GLYCOL WATER TANK
- BEER MANUFACTURE PROCESS
- PROCESS OF BEER MANUFACTURING
- MALT MILL
- BREW HOUSE
- MASH KETTLE
- LAUTER TUN
- WHIRLPOOL
- WHIRLPOOL AND PLATE TYPE HEAT EXCHANGER
- PLATE HEAT EXCHANGER
- FERMENTATION
- LAGGERING
- PROCESS FLOW DIAGRAM
- PLANT LOCATION: GOA LICENSES REQUIRED
- LICENCES FOR MANUFACTURE OF BEER
- LICENCE FOR PRIVATE BONDED WAREHOUSE
- LIST OF DOCUMENTS:
- OTHER LICENSES REQUIRED FOR THE SETUP:
- HOW TO STORE BEER
- SOME TIPS TO STORE BEER ARE:
- TOP INTERNATIONAL BRANDS LIST
- SOME INDIAN BRANDS
- MARKET SEGMENTATION
- BEER TYPE
- (STRONG, MILD AND CRAFT BEER):
- COMPETITIVE LANDSCAPE IN INDIA BEER MARKET
- BEER MEASURES
- SERVICE OF BEER
- FAULTS IN BEER
- BOTTLED/CANNED BEER STORAGE
- PRINCIPLES OF PLANT LAYOUT
- SOME OF THE FACTORS IN RAIL-TRACK PLANNING ARE:
- PLANT LOCATION FACTORS
- PRIMARY FACTORS
- 1. RAW-MATERIAL SUPPLY:
- 2. MARKETS:
- 3. POWER AND FUEL SUPPLY:
- 4. WATER SUPPLY:
- 5. CLIMATE:
- 6. TRANSPORTATION:
- 7. WASTE DISPOSAL:
- 8. LABOR:
- 9. REGULATORY LAWS:
- 10. TAXES:
- 11. SITE CHARACTERISTICS:
- 12. COMMUNITY FACTORS:
- 13. VULNERABILITY TO WARTIME ATTACK:
- 14. FLOOD AND FIRE CONTROL:
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- DEPRECIATION:
- FIXED ASSETS:
- WORKING CAPITAL:
- BREAK-EVEN POINT:
- OTHER FIXED EXPENSES:
- MARGIN MONEY:
- TERM LOANS:
- TOTAL LOAD:
- RAW MATERIAL SUPPLIERS
- MALTS
- HOPS
- YEAST
- MACHINERY SUPPLIERS
- COMPLETE MACHINERY
- DESTONER
- MALT MILL
- PALLETIZER
- BEER FILTER
- FERMENTER
- PASTEURIZER
- FILLED BOTTLE INSPECTOR
- MACHINERY PHOTOGRAPHS
- MILL SYSTEM
- MASH SYSTEM (MASH TUN&LAUTER TANK)
- HOT WATER TANK
- MASH PUMP
- PLATE HEAT EXCHANGER
- HOPS FILTER
- WORT INSPECTION PLATFORM
- WORT BALANCE TANK
- COMBINATION OF MASH PIPELINE
- VENTURIFOURWAY
- THERMOMETRIC
- OXYGENATION COMBINATION
- FERMENTATION TANK
- REFRIGERATING SYSTEM - GLYCOL WATER TANK
- STERILIZATION TANK
- RAW MATERIAL PHOTOGRAPHS
- MALTS
- HOPS
- YEAST
- PLANT CAPACITY
- GENERAL
- PRODUCT DEMAND
- RAW MATERIAL AVAILABILITY
- ECONOMICS OF SCALE
- CHOICE OF CAPACITY
- PACKAGING
- PACKING STANDARDS:
- PACKAGING REQUIREMENT:
- MANPOWER
- GENERAL
- BASIS OF ESTIMATION
- WORKING
- TOTAL MANPOWER AND PAYROLL
- UTILITIES
- UTILITIES
- WATER
- WATER QUALITY PARAMETERS FOR PROCESSED WATER:
- TABLE 1. SECTION WISE REQUIREMENT OF WATER IN THE PLANT
- STEAM
- UTILITIES (EQUIPMENTS)
- WATER TREATMENT PLANT
- STEAM GENERATING SYSTEM
- REFRIGERATION SYSTEM:
- PIPING AND INSULATION
- CHEMICALS
- POWER
- ELECTRICALS & POWER CONTROLS
- REQUIREMENT OF POWER
- SECTION WISE POWER REQUIREMENT
- CONNECTED ELECTRICAL LOAD AT A GLANCE
- EFFLUENT TREATMENT AND DISPOSAL
- INTRODUCTION
- STANDARDS
- TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
- WASTE TREATMENT
- PRIMARY TREATMENT
- ANAEROBIC TREATMENT
- SECONDARY TREATMENT
- TERTIARY TREATMENT
- SOLIDS CONCENTRATION
- TYPICAL WASTE SOLIDS CHARACTERISTICS
- EQUIPMENT REQUIREMENT
- EQUIPMENT REQUIREMENTS
- QUALITY CONTROL IN BEER PRODUCTION
- LABORATORY TESTS
- RAW MATERIAL QUALITY
- TOTAL SOLUBLE SOLIDS
- SULPHIDE TESTING
- PH TEST
- SPECIFIC GRAVITY
- ALCOHOL CONTENT
- RESIDUAL SUGAR TEST
- SENSORY ANALYSIS
- DAVIS20-POINT SCORE CHART FOR SENSORY EVALUATION
- TARTARIC ACID TEST
- TURBIDITY
- COLOUR TESTING
- SWOT ANALYSIS
- STRENGTHS
- WEAKNESSES
- OPPORTUNITIES
- THREATS
- ORGANIZATION CHART
- PLANT LATOUT
- TURNKEY CONSULTANT
- IMPLEMENTATION SCHEDULE
Appendix
- APPENDIX – A:
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Beer in India is broadly categorized into Strong and Mild Beers based on alcohol content. Strong beer generally contains between 6% and 8% alcohol and represents the dominant segment described in the report. Mild beer has a lower alcohol content and serves a different consumer preference. The report also discusses craft beer and the growth of Super Premium beer segments, indicating increasing product differentiation within the Indian beer market.
Beer manufacturing primarily requires malt or grains, hops, yeast and water, along with selected additives and processing aids where applicable. The report specifically covers malt, grain, barley, hops and yeast, including different yeast categories. It also discusses additives such as ascorbic acid, sulphur dioxide, caramel and propylene glycol alginate. Raw-material quality and availability are important considerations in designing and operating a beer manufacturing plant.
The basic beer manufacturing process includes malt milling, brewing, mashing, lautering, boiling and whirlpool operations, followed by cooling, fermentation and lagering. The report covers equipment and process stages including the malt mill, brew house, mash kettle, lauter tun, whirlpool, plate heat exchanger, fermentation and lagering. Process flow and equipment selection are important for achieving consistent beer quality and efficient plant operation.
A beer manufacturing plant uses a range of processing, fermentation, refrigeration and packaging equipment. The report identifies machinery such as a destoner, malt mill, palletizer, beer filter, fermenter, pasteurizer and filled bottle inspector. It also covers mash and lauter systems, hot water tanks, mash pumps, plate heat exchangers, hops filters, wort balance tanks, fermentation tanks and glycol-water refrigeration systems. Equipment requirements depend on the selected plant configuration and production process.
Beer plant location should be evaluated on raw-material supply, market access, power and fuel availability, water supply, climate, transportation, waste disposal and labour availability. The report also identifies regulatory laws, taxes, site characteristics, community factors, vulnerability to wartime attack, and flood and fire control as location considerations. A suitable site should therefore support reliable utilities, efficient logistics, regulatory compliance and safe plant operations while providing practical access to suppliers and markets.
Quality control is essential for maintaining consistent beer characteristics, process performance and finished-product quality. The report includes laboratory testing of raw-material quality, total soluble solids, sulphide, pH, specific gravity, alcohol content and residual sugar. It also covers sensory analysis, tartaric acid testing, turbidity and colour testing. Systematic testing helps monitor key production parameters and identify variations that could affect the quality, stability and sensory characteristics of the finished beer.
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