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101-616: United Breweries Holdings Limited ( UBHL ), also called UB Group , is the Indian subsidiary of Heineken N.V. . It is headquartered in UB City , Bangalore , Karnataka . Its core business includes beverages and investments in various sectors. The company markets beer under the Kingfisher brand , and owns various other brands of alcoholic beverages . United Breweries is India's largest producer of beer. United Breweries now has greater than

202-452: A hard cider . Cider is an ancient beverage. Evidence from pottery found shows that cider was made as early as 3000 B.C by the Celts. The first recorded reference to cider dates back to Julius Caesar 's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops. In

303-826: A 40% share of the Indian brewing market with 79 distilleries and bottling units around the world. In 2005, UB financed a takeover of the spirits business of the rival Shaw-Wallace company, giving it a majority share of India's spirits business. The group no longer owns the Mendocino Brewing Company in the United States. The UB Group was founded by a Scotsman , Thomas Leishman, in 1915, when he brought together Castle Brewery and Nilgiris Breweries (1857), Bangalore Brewing Co. (1885), British Brewing Corp. (1903), and BBB Brewery Co. Ltd. (1913). The Group took its initial lessons in manufacturing beer from South India-based British Breweries. At 22, Vittal Mallya

404-399: A barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack

505-512: A bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds. In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained 20.5 g (five teaspoons) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times

606-787: A cheese trader, or his mother, whose estate included proceeds from her previous husband’s family’s historical investments in West Indies slave plantations. In a letter to his mother 18 June 1863, Gerard discussed the potential Haystack purchase and his plans for the future. Gerard’s mother, Anna Geertruida van de Paauw, came to own shares in slave plantations in Berbice (modern day Guyana) and Suriname through her first marriage in 1829 to Pieter Jacob Schumacher van Oudorp (1804–1833) who died in 1833. The Schumacher family owned several plantations in Berbice and Suriname, according to records held at

707-404: A cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces , Candida , Pichia , Hanseniaspora and Metschnikowia . Typically, the native yeast take up residence in

808-424: A cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted. Traditionally, the method for squeezing the juice from the apple pulp involves placing sweet straw or haircloths between stacked layers of apple pulp. Today, apples can be quickly pressed on

909-448: A clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but

1010-455: A common tannin present in cider is Procyanidin B2 . The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to

1111-673: A high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in hydrogen sulfide (H 2 S) production which

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1212-402: A mechanized belt press. The juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The remaining solids ( pomace ) are given to farm animals as winter feed, composted, discarded or used to make liqueurs . Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by

1313-526: A mix of eating and cider apples (as in Kent , England), or exclusively cider apples (as in the West Country , England) and West of England . There are many hundreds of varieties of cultivars developed specifically for cider making. Once the apples are gathered from trees in orchards they are scratted (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by

1414-501: A new brewery in Zoeterwoude . The Amstel brewery was closed in 1980, and its production moved to Zoeterwoude and Den Bosch . Since mid-2007, Heineken has taken ownership of former S&N International brands such as Strongbow and Bulmers ciders and John Smith's and Newcastle Brown Ale beers. With the part acquisition of Scottish and Newcastle in 2007/2008, Heineken became the third-largest brewer based on revenues, behind

1515-610: A penalty because it provided "decisive information" about the cartel which operated between 1996 and 1999 and others in the EU market. The brewers controlled 95% of the Dutch market, with Heineken claiming a half and the three others 15% each. Neelie Kroes said she was "very disappointed" that the collusion took place at the very highest (boardroom) level. She added, Heineken, Grolsch, Bavaria and InBev tried to cover their tracks by using code names and abbreviations for secret meetings to carve up

1616-408: A protective layer, reducing air contact. This final fermentation creates a small amount of carbonation . Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy. Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry , raspberry , or cranberry . The cider

1717-578: A pupil of the French chemist Louis Pasteur , developed the "Heineken A-yeast" in the Heineken laboratory. This yeast is still the key ingredient of Heineken beer. The founder's son, Henry Pierre Heineken  [ nl ] , managed the company from 1917 to 1940, and continued involvement with the company until 1951. During his tenure, Heineken developed techniques to maintain consistent beer quality during large-scale production. After World War I ,

1818-534: A recipe calling for quince cider. Before the development of rapid long-distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, "wæs hæil": it

1919-692: A significant source of off odors in the finished product. Brettanomyces species produce volatile phenols , especially 4-ethyl phenol , which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid". While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like Hanseniaspora uvarum , Metschnikowia pulcherrima , Saccharomyces uvarum , Zygosaccharomyces cidri , Candida pomicole , and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors. The western British tradition of wassailing

2020-551: A single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork. In Austria, cider is made in the southwest of Lower Austria , the so-called " Mostviertel " and in Upper Austria as well as in parts of Styria . Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider

2121-401: A sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed to extract the concentrated juice. For

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2222-794: A strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions. Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett , Kingston Black , Roxbury Russet , and Wickson . Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on

2323-411: A sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and

2424-490: Is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in

2525-761: Is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham , marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead , known as cyser . Cyser is a blend of honey and apple juice fermented together. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius , in Book II of De re coquinaria , includes

2626-414: Is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus . During

2727-446: Is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the fermentation is stopped or the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation

2828-403: Is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case,

2929-479: Is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control

3030-485: Is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8%  ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV. The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in

3131-601: Is made throughout Normandy , France, not just in the Calvados département . It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation . In traditional freeze distillation,

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3232-599: Is popular in Europe. Ice cider (French: cidre de glace ), originating in Quebec and inspired by ice wine , has become a Canadian speciality, now also being produced in England. For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13% ABV . Cidre de glace is considered a local speciality in Quebec and can fetch high prices on the international market. In Canada, ice cider

3333-465: Is produced by natural, outdoor freezing. In Europe and the United States, a similar product may be achieved through artificial, interior freezing, though often not under the name 'ice cider.' Pommeau , a popular apéritif in Normandy, is a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and

3434-420: Is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years. For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method , but this

3535-1091: Is responsible for a rotten egg-like smell. Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin ) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids , including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending

3636-679: Is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to

3737-547: Is the number one brewer in Europe and one of the largest brewers by volume in the world. Heineken's Dutch breweries are located in Zoeterwoude , 's-Hertogenbosch and Wijlre . The original brewery in Amsterdam, closed in 1988, is preserved as a museum called Heineken Experience . Since the merger between the two largest brewing empires in the world, Anheuser-Busch InBev and SABMiller , in October 2016, Heineken has been

3838-575: Is what would have been said by Saxons as a toast at Yuletide . Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius , whose famous cookbook does not contain

3939-658: The Arnest Group for €1 plus a €100 million commitment to repay domestic debt. In April 2024, Heineken destroyed 300 acres of orchards in Wales. Heineken organises the company into five territories which are then divided into regional operations. The regions are: Western Europe, Central and Eastern Europe, The Americas, Asia Pacific and Africa and the Middle East. These territories contain 115 brewing plants in more than 65 countries, brewing local brands in addition to

4040-603: The Debt Recovery Tribunal . With this, Heineken's stake in the company increased to 61.5%, taking control of United Breweries. In May 2023, employees, terminated from service at the United Breweries factory located near Ranasthalam, Srikakulam on account of reduced orders, staged protest. The Pegasus , which is the symbol of the United Breweries, first found its place as the Group logo in 1941. Then,

4141-970: The Helladic horse – associated with beer and nectar in Greek mythology – carried a beer cask between the wings, ostensibly because beer formed the core operations of the Group. Later, the beer cask was removed to represent the Group's multifaceted operations. Heineken N.V. Heineken N.V. ( Dutch pronunciation: [ˈɦɛinəkə(n)] ) is a Dutch multinational brewing company , founded in 1864 by Gerard Adriaan Heineken in Amsterdam . As of 2019, Heineken owns over 165 breweries in more than 70 countries. It produces 348 international, regional, local and speciality beers and ciders and employs approximately 85,000 people. With an annual beer production of 24.14 billion litres in 2019, and global revenues of 23.894 billion euro in 2019, Heineken N.V.

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4242-563: The NYSE Euronext Amsterdam and OTCQX under the symbols: HEIA and HEINY respectively. As at May 2023, the shareholding in the group's stock was as depicted in the table below: Heineken's main advertising slogan in the UK was "Refreshes the parts other beers cannot reach", some of which featured voice-over narration by Danish comedian/pianist Victor Borge . The British TV campaign ran for over 30 years – stopping in 2005. From March 2011 they have been advertising using

4343-501: The antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to the pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents

4444-543: The astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of

4545-513: The 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre " fermented beverage " ( Eadwine Psalter , LXVIII, 14) and then from another younger French form cistre , later sidre , cidre "beverage made from fruits". The specific meaning "fermented beverage from apples" appears in Old French for

4646-410: The 1950s and 60s by acquiring other breweries. First was the addition of McDowell as one of the Group subsidiaries. This move helped United Breweries to extend its portfolio to the wines and spirits business. As a strategical measure, the Group moved into agro-based industries and medicines. The former is marked by Mallya acquiring Kissan Products. A long-term relationship with Hoechst AG of Germany

4747-700: The Belgian-Brazilian AB InBev and the British-South African SAB . Heineken owns the Czech brand Dačický, which was brewed in Kutná Hora from 1573 until Heineken took ownership of it and closed the brewery in 2009. In October 2016, following the merger between Anheuser-Busch InBev and SABMiller , Heineken became the second largest brewer in the world. On 12 January 2010, Heineken International successfully bought

4848-474: The Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i -butanol and 2-phenylethanol characteristics and acceptable sensory analysis results. The selection of yeast used for cider production

4949-535: The Dutch families (Heineken family and Hoyer family) who owns 25.83% and public shareholders owning 54.17%. The FEMSA acquisition is expected to keep Heineken in its strong position by growing its market share in the Latin American markets. FEMSA has a massive distribution network and owns Mexico's largest convenience store chain OXXO , which has thousands of locations throughout the country. In September 2014, it

5050-623: The Heineken brand. The executive team of the company consists of the following people: Heineken's brewing plants have been designed and engineered in 4 main parts of the world. Heineken has 23 operating companies in Europe : Heineken has 9 operating companies in the Americas : Heineken has 15 operating companies in Asia Pacific : Heineken has 18 operating companies in Africa and

5151-701: The Middle East. These include: Heineken International owns a worldwide portfolio of over 170 beer brands, mainly pale lager , though some other beer styles are produced. The two largest international brands are Heineken and Amstel ; though the portfolio includes Birra Moretti , Edelweiss, Lagunitas , Sol , Desperados and Tiger . Other regional brands include Affligem , Gösser and Sagres in Europe, Dos Equis , Red Stripe and Tecate in Americas , Bintang , Kingfisher and South Pacific Export in Asia-Pacific. The shares of Heineken N.V are traded on

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5252-775: The Money reported, based on an overview of 2022 by Heineken Russia. The Dutch brewer's Russian subsidiary looked back on “a turbulent year, with many new growth opportunities.” One of these opportunities being the departure of Coca-Cola and Pepsi from Russia, which Heineken "cynically" used to "enter the non-alcoholic carbonated beverage market". Heineken announced more investments for 2023, including more modern packaging and new flavors. New products launched in Russia included an Irish stout, replacing Guinness (which had been brewed and sold by Heineken, under licence), after Diageo withdrew from Russia. In August 2023, Heineken announced

5353-605: The UK’s National Archive. After Pieter Schumacher died, Anna was remarried to Cornelis Heineken and had four children, one of which was Gerard Heineken. Anna died in 1881. On 18 April 2007 the European Commission fined Heineken €219.3m, Grolsch €31.65m and Bavaria €22.85m for operating a price fixing cartel in the Netherlands, totalling €273.7m. InBev , (formerly Interbrew ), escaped without

5454-604: The US, there is a 50% minimum. In France, cider must be made solely from apples. Perry is a similar product to cider made by fermenting pear juice . When distilled, cider turns into fruit brandy . The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation . Some apple varieties will produce

5555-903: The USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, such as cherries, blueberries and cranberries. Hopped cider is fermented with added hops , common hop varieties being Cascade , Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours. Sour ciders are high acid ciders that are produced with non-standard, non- Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, to reach

5656-471: The addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus . Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO 2 ) or by Méthode Champenoise to re-create the traditional Champagne style. Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use

5757-471: The amount of sugar in lager or ale . An important component in cider-making is the addition of sulfur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides

5858-801: The apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period. The autumn tradition of ' bobbing ' for apples is due to the abundance of fruit at this time. A modern cider festival is an organised event that promotes cider and (usually) perry . A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs , cider producers, or cider-promoting private organisations. Calvados and applejack are strong liquors distilled from cider. They differ in their geographical origin and their method of distillation. Calvados

5959-540: The apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh , Golden Delicious , Jonagold , Granny Smith , Gala , and Fuji . A sweet or low alcohol cider may tend to have

6060-432: The blend takes on the character of the aged barrel). Cocktails may include cider. Besides kir and snakebite , an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry . It

6161-542: The brewery division of Mexican giant FEMSA in all-stock deal expanding its reach throughout Latin America. The deal brought brands such as Dos Equis , Sol , Tecate , Indio , Bohemia and Kloster. Following the deal, Heineken started selling its products in Latin America through FEMSA's distribution network. The deal made FEMSA 20% owner of Heineken N.V. essentially becoming its largest single shareholder after

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6262-430: The cider making practices used and will differ by cider maker as well. In Canada, some cideries market " Loyalist -style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on

6363-432: The cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve

6464-404: The cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala . Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet . Historically, cider was made from the only resources available to make it, so style

6565-404: The cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast

6666-473: The company focused more and more on exports. Three days after Prohibition ended in the United States, the first Heineken shipment landed in New York. From that day on, Heineken has remained one of the most successful imported beer brands in the United States. On 1 June 1941, Henry Pierre's son, Alfred Henry "Freddy" Heineken , entered the service of the Heineken company, which by then was no longer owned by

6767-529: The company's history and brewing processes through the years. Visitors receive one small tasting glass and two full-sized glasses of Heineken beer to drink at the end of the tour, both paid for by the 21 euro entry fee. On 15 February 1864, Gerard Adriaan Heineken bought De Hooiberg (the Haystack) brewery in Amsterdam. It remains unclear whether the funds for the purchase of the Haystack came from his father,

6868-478: The company. In April 2023, Heineken completed the acquisition of Distell and Namibia Breweries . In May 2023, Heineken N.V. bought back €333 million in shares from FEMSA . FEMSA would no longer hold any shares in Heineken N.V. and Heineken Holding N.V. other than the Heineken Holding N.V. shares underlying the exchangeable bond. In August 2023, Heineken announced the sale of assets in Russia to

6969-428: The conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae . This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it

7070-558: The deal, Lagunitas would no longer be considered a craft brewer as the Heineken stake was greater than 25%. In January 2017, Heineken announced it was in negotiations to buy the Kirin Company 's 12 breweries in Brazil. The following month, Heineken closed the deal and bought Brasil Kirin for US$ 700 million. On 4 May 2017, after previously acquiring 50% of Lagunitas Brewing Company, Heineken announced it would be purchasing

7171-458: The different Romance languages : Spanish, Portuguese sidra , Italian sidro , etc., in the Germanic languages : German Zider , etc. are all from French and Breton chistr , Welsh seidr (through an English form) probably too. By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider , or after fermentation,

7272-549: The end of March 2022, over a month after Russia started its war in Ukraine, Heineken announced that it was leaving Russia (including with its other brands there, like Affligem , Amstel etc.), saying that ownership of the Russian subsidiary was no longer “durable or viable.” But despite this promise Heineken hired more than 240 new staff and launched 61 new products on the Russian market in the last year, investigators from Follow

7373-694: The family. Freddy bought back stock several years later, to ensure the family controlled the company again, and in 1971 was appointed Chairman of the Executive Board. He was a powerful force behind Heineken's continued global expansion, and while he retired from the Executive Board in 1989, he maintained involvement with the company until his death in 2002. During this period, Heineken tried to increase its stock price by purchasing competing breweries and closing them down. After World War II , many small breweries were bought or closed. In 1968 Heineken merged with its biggest competitor, Amstel , and in 1975 opened

7474-402: The fermentation consumes all the sugar, the liquor is "racked" ( siphoned ) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms

7575-436: The fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase , β-xylosidase , or polygalacturonase , which Saccharomyces yeast may not produce. Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be

7676-443: The fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as

7777-543: The finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours. Nitrogen is also a very important nutrient supporting yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect

7878-657: The first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame ). The Old French word * cisre ( sizre ) is from Gallo-Romance * cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium ). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra , ultimately from Hebrew šēkār , "intoxicating liquor". The cognates in

7979-471: The fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally. Most of

8080-471: The initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before

8181-407: The juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider. "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which

8282-406: The levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. A low crop load can also yield juices with more YAN than

8383-807: The market for beer sold to supermarkets, hotels , restaurants and cafes . The price fixing extended to cheaper own-brand labels and rebates for bars. In 2004 Heineken and Kronenbourg (then part of Scottish and Newcastle ), the two dominant brewers in France, were fined €2.5m – with the penalty reduced for co-operating. This is simply unacceptable: that major beer suppliers colluded to up prices and to carve up markets among themselves In Ireland , Heineken briefly marketed "Blasket Blonde" in County Kerry from March 2015 to September 2016, and Beanntraí Bru in parts of County Cork in August 2016, as locally-made craft beers , from invented breweries. At

8484-932: The music events: the Heineken Open'er Festival , a contemporary music festival held in Poland ; and, since 2004, the Oxegen music festival in Ireland. Heineken sponsors the Ballyheigue Summerfest in County Kerry , Ireland. In 2016, Heineken became the Official Beer of the Formula One World Championship after the Canadian Grand Prix . During the knockout stage of the 2019–20 season, Heineken 0,0% became

8585-475: The natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving

8686-628: The official beer of the UEFA Europa League as the season resumed followed with the start of the 2020–21 season. Since 1992 Heineken organises, together with NOC*NSF , the Dutch meeting place at all the Olympic Games , called the Holland Heineken House . The Heineken Experience is a museum about Heineken Pilsener and the Heineken brewery, based in the original brewery in Amsterdam . The original building

8787-565: The pre-pressed juice the concentrated solution is drawn off while thawing occurs. Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors. Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through

8888-897: The principle partner of the European Rugby Champions Cup returning to title sponsorship of the Champions Cup from 2018–19 . They have been credited as the Founding Partner of European Rugby . Heineken has been an integral partner of the UEFA Champions League since 2005, with a theme of "Enjoyed together around the world." The Heineken Open (tennis) is a tennis tournament on the ATP International Series played in Auckland , New Zealand. Heineken also sponsors

8989-565: The remaining 50% making it the sole owner of Lagunitas. In 2018, Heineken signed an agreement with China Resources Enterprises to purchase a 40% stake into the company. In June 2018, Heineken named Maggie Timoney as the CEO of Heineken USA, making her the first woman to become the CEO of a major United States beer supplier. In June 2021, Heineken's stake in United Breweries of India increased to 61.5%, ultimately taking control of

9090-767: The sale of its Russian subsidiary to the Arnest Group for €1 plus a €100 million commitment to repay domestic debt. Cider The juice of most varieties of apple, including crab apples , can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice . In

9191-412: The same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast is selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate , which allows for riddling to remove the yeast when

9292-480: The second-largest brewer in the world. The Heineken company was founded in 1864 when the 22-year-old Gerard Adriaan Heineken bought a brewery known as De Hooiberg (the haystack) in Amsterdam . In 1869 Heineken switched to the use of bottom-fermenting yeast . In 1873 the brewery's name changed to Heineken's Bierbrouwerij Maatschappij (HBM), and opened a second brewery in Rotterdam in 1874. In 1886 Dr. H. Elion ,

9393-542: The song 'The Golden Age' by The Asteroids Galaxy Tour . After the success of The Entrance, a web advert (4M views in YouTube), Heineken launched The Date in May 2011. In March 2017 in Amsterdam, Heineken opened a pop-up bakery for five days to promote the yeast used in its brewing. The bread was made by Mark Plaating and proceeds were donated to a local baking guild. Heineken sponsors several sporting events. The Heineken Cup

9494-484: The species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors , allowing them to out-compete other yeast in

9595-416: The time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso -butanol, amyl alcohols, and acetone decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including

9696-697: Was also established, resulting in the creation of an Indian pharmaceutical company, Aventis Pharma . (Currently the Indian subsidiary of the global pharmaceuticals major Sanofi-Aventis ). UB Group had a relationship with United Spirits Limited , now majority-owned (54.8%) by Diageo . The conglomerate was headed by Vijay Mallya , who left India on 2 March 2016, allegedly to escape legal action by Indian banks to whom he owed an estimated ₹9,000 crore (US$ 1.1 billion) in loans. In June 2021, Heineken N.V. bought out Mallya's 15% stake in United Breweries Limited for ₹5,825 crores (US$ 730 million) from

9797-548: Was an annual rugby union knock-out competition involving leading club, regional and provincial teams from the Six Nations: England , France , Scotland , Wales , Ireland , and Italy . Heineken was the title sponsor from the cup's inaugural tournament in 1995–96 , until the tournament ceased in 2014 and was replaced by the Champions Cup . Heineken continued its sponsorship of European Club Rugby as

9898-591: Was announced that Heineken would sell its Mexican packaging business Empaque to Crown for around $ 1.23 billion. Also during that month, Heineken revealed it was in talks to sell its Czech operations to Molson Coors . On 10 September 2015, Heineken International announced it would acquire a 50% stake in Lagunitas Brewing Company of Petaluma in California as part of an effort to allow it (Lagunitas) to expand its operations globally. As part of

9999-474: Was built in 1867, and was in use as a brewery until 1988. In 1991, when part of the establishment was torn down, the Heineken Reception and Information Centre ( Dutch : Heineken ontvangst- en informatiecentrum ) was opened in the remaining building. In 2001 the name was changed to Heineken Experience. The museum features "rides", interactive exhibits, and two bars. It also gives an insight into

10100-480: Was elected as the company's first Indian director in 1947. After a year, he replaced R. G. N. Price as the company's chairman. United Breweries made its initial impact by manufacturing bulk beer for the British troops before independence which was transported in huge barrels or "Hogsheads". Kingfisher, the Group's most visible and profitable brand, made a modest entry in the sixties. The company expanded greatly during

10201-484: Was not a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples , ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed

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