Logistical process of Heineken beer

Résumé du document

In this paper we are discussing about Heineken beer from a logistical aspect. In the first section we deal about beer in general: history, ingredients, brewing and varieties of beer. Then we continue with describing the supply chain of beer which is followed by the comparison of two countries, namely Hungary and the US regarding logistics. We would like to focus on the main features of the process in these countries and laying an emphasis especially on the differences. Beer is the oldest and most widely consumed alcoholic beverage globally and the third most popular drink worldwide after water and tea.

The oldest proven records of the brewing of beer are dating back to 6000 BC and they were found in Egypt and Mesopotamia. It is not known exactly how beer making was invented, but we know that first chemical evidences were derived from around 3500-3100 BC from Iran. Ancient beer mainly consisted of sugar and starch and probably they could naturally undergo fermentation.

Extraits

[...] The acidity of hops acts as a preservative. Brewing The process of beer making contains 5 main steps: mashing, sparging, boiling, fermentation and packaging. Mashing During this stage with the help of manipulating temberature the mixture of water and starch source (mash) will be transformed into fermentable sugars, such as glucose. Sparging During the sparging stage fermentable liquid (wort) is extracted from the mash. Boiling Boiling sterilises the wort and increases the concentration of sugar in the wort. The wort is generally being boiled for an hour. [...]

[...] Later, the economic depression affected the company. Because of the reduction of domestic beer consumption during these periods, Heineken looked beyond national borders for expansion. The enthusiasm of export resulted in shipments of Heineken Beer to Belgium, United Kingdom, West Africa and Indies. Heineken become popular all over the world and many foreign breweries were built. Nowadays Heineken has grown to become the number two brewery in the world. Heineken's future promises to be prosperous. III. COMPARING HUNGARY AND THE U.S. [...]

[...] Of course every region's water has certain characteristics so it's possible to produce different kinds of beers from them. For instance Dublin's hard water is perfect for making Guiness. On the contrary Pilsen has soft water and it's suitable for producing Pilyner Urquell. Starch source Starch source is a key element of making beer because it provides the fermentable material, which influences the strength and the flavour of the beer. The most commonly used starch source is grain such as wheat, rice, oats and rye, less common is corn, sorghum, cassava and potato. [...]

[...] The one is the territory around the town Sopron and Pápa which means a big advantage in the transport of the crop into the brewer of Sopron. The other barley growing district lays in the North of Hungary, in the foreground of the Mátra Hill which ensures most of the needed barley for the brewery in Martfű. It means that the transport of this ingredient does not cause big costs in the system while this can not be spoken of the transport of hops. [...]

[...] Yeast is left to ferment for some weeks or maybe month depending on the type of yeast and the strenght of the beer. During fermentation the wort becomes beer. Packaging This is the final stage of the brewing process. Beer can be sold in kegs, cans or bottles. Varieties of beer We know about many different types of beers worldwide, and each type has different characteristics. But there are some regions where beer is traditionally produced: Czech Republic, Poland, Germany, Ireland, The Netherlands and Belgium. Inspite of the wide variety of beer there are two main cathegories: pale lager and ale. [...]