The Beer Product Environmental Footprint Category Rules (PEFCR) tool is intended to help member companies (of The Brewers of Europe) to measure and improve the green credentials of their breweries, firstly by identifying the hotspots within each brewery and its value chain, then allowing a brewer equally to check scenarios – e.g. change of recipe – to assess whether a given change in approach would enhance green operations. Furthermore, once a critical mass of entries by a number of brewers is available, a brewery will be able not only to confidentially benchmark against the virtual representative product from the beer PEFCR, but equally against the results (aggregated) from colleague brewers.

This Leaflet presents the Beer PEFCR online tool in a nutshell.

The tool is accessible to all members of The Brewers of Europe’s national associations. Companies should contact their national association to be granted access to start using the tool.

The European Brewery Convention (EBC) and the American Society of Brewing Chemists (ASBC) are releasing an updated International Method on bitterness units of beer following a successful International Collaborative Trial.

The European Brewery Convention (EBC) and the American Society of Brewing Chemists (ASBC) are releasing a new International Method on determination of bitter compounds in dry-hopped beers following a successful International Collaborative Trial.

This method specifies a high performance liquid chromatographic technique for the simultaneous determination of iso-α-acids (Iso), humulinones (Hum) and α-acids (Alpha) in beer. It is recommended for dry hopped beers containing humulinones (and α-acids) in addition to iso-α-acids. Due to coelution of humulinones (or α-acids) and reduced iso-α-acids (Rho, Tetra, Hexa, see method EBC 9.47.1), this method is not recommended for the analysis of beers containg reduced iso-α-acids. This method was validated for the determination of humulinones and iso-α-acids in beer. The method is not a validated method for determination of α-acids , but can be used as a guideline method for the determination of α-acids

The European Brewery Convention has updated two of its methods: method 4.14 “Modification and Homogeneity of Malt: Calcofluor Method” and method 6.5 “Extract Content of Maize: Enzymatic Method”. They are now available on BrewUp (www.brewup.eu)

The Brewers of Europe has announced the dates of its first Sustainability Forum, a partner event of EU Green Week.There will be six virtual sessions over two days on 20-21 October 2020, focusing on sustainability of beer production and how brewing can help biopersity and the environment. 

The Brewers of Europe have launched a campaign, under the concept of #reconnect, to call for ongoing support of the hospitality sector in the wake of the COVID19 crisis and lockdown.

This Statement provides for the EBC Technical Opinion on Beer shelf-life and best-before dates for beer in general, and keg beer in particular.

The European Brewery Convention has issued a Statement, accompanied by a Technical Opinion, on Beer shelf-life and best-before dates for beer in general, and keg beer in particular. 

This Statement and Document (for members only) provides for the EBC Technical Opinion on Beer shelf-life and best-before dates for beer in general, and keg beer in particular.

This Statement and Document (for members only) provides for the EBC Technical Opinion on Beer shelf-life and best-before dates for beer in general, and keg beer in particular.

This document presents the 2019 Beer Statistics edition of The Brewers of Europe. It contains data over beer production, beer consumption, the on-trade/off-trade repartition, import and export, number of breweries, direct employment and excise duty revenues.

Statistics from previous years are available for download

The Beer Statistics provide the statistics of the European brewing sector on production volume, consumption volume, export, import, jobs, tax revenues...for 2018.

Brussels, 5 December 2019 – There are now more than 10,000 breweries in the European Union according to the latest figures revealed today by The Brewers of Europe, whilst both the production and consumption of beer have gradually grown year on year for the last five years.

BrauBeviale 2020, 10-12 November 2020, in Nürnberg, Germany

The Dutch Craft Brewers Conference, 21 January 2020, The Hague, the Netherlands

This document is the Memorandum of Understanding on listing ingredients and nutrition information for alcoholic beverages as released on 05 September 2019 and signed by brewing companies of different sizes and national trade associations. Any company producing alcoholic beverages, or trade association thereof, can sign up to this Memorandum of Understanding. More information is provided on http://beerwisdom.eu 

This document presents the brewers' ambition with regards to the implementation by the brewing sector of the Memorandum of Understanding on listing ingredients and nutrition information for alcoohlic beverages as available here. More information on the Memorandum of Understanding and on the brewers' ambitions can be found on http://beerwisdom.eu