{
  "id": 1408394,
  "title": "Damit wieder mehr getrunken wird: An einer belgischen Universität entwickeln Forscher das Bier der Zukunft",
  "url": "https://urgent.news/2026/08/17/damit-wieder-mehr-getrunken-wird-an-einer-belgischen-universitat",
  "topic": "business",
  "section": "Business",
  "published": "2026-08-17T03:30:00.000Z",
  "source": {
    "name": "NZZ Wirtschaft",
    "slug": "nzz-wirtschaft",
    "url": "https://www.nzz.ch/wirtschaft/damit-wieder-mehr-getrunken-wird-an-einer-belgischen-universitaet-entwickeln-forscher-das-bier-der-zukunft-ld.10018388"
  },
  "original_language": "de",
  "account": "In Europe, beer consumption is declining, and breweries seek alternative options. Belgian breweries have always experimented with various ingredients beyond the classic hops, malt, water, and yeast. In Belgium, functional beer produced by startup Thrive in Ghent is now available in supermarkets. Thrive collaborated with the Institute for Beer Research at the Catholic University of Leuven in Belgium to develop this beverage. Stijn Spaepen, a biotechnologist and innovation manager at the institute, states that functional beers are the latest trend in the industry. The decline in beer sales worldwide, except in Africa, coupled with rising costs for energy, labor, and ingredients since 2022, has put breweries under pressure. The German Brewers' Association recently reported a \"true resurgence\" in the industry, with nearly a brewery closing each week, often involving long-established family businesses. To counter this trend, breweries are increasingly innovating. However, some brewers tend to overdo it with innovations, as seen with Indian Pale Ales (IPA), which have become too bitter. A new hope emerges in the form of alcohol-free beers, which now account for about 8% of the market in Switzerland and Germany. The percentage of alcohol-free beers ranges from up to 0.5% alcohol content to under 0.05%. Large breweries are expected to focus on this type of beer, covering the global market with a single product, including Islamic countries where alcohol is prohibited by the Koran. However, producing completely alcohol-free beer is more expensive, as even zero-percent beer starts as alcohol-containing product from which the alcohol is removed, which comes at a cost. Adding the taste back to a zero-percent beer is also expensive. Smaller and medium-sized breweries, with lower financial capacities, are more likely to produce beers with 0.5% alcohol content without distillation. Despite this, consumers should not be overly concerned with the percentages. Even fresh fruit juices contain a little alcohol. Historically, Belgium and the Netherlands have been the European centers of brewing for centuries and the largest beer exporters on the continent. The strong position of Belgian and Dutch breweries, such as AB InBev and Heineken, has been built over the years through aggressive acquisition strategies, primarily driven by the Swiss-Brazilian investor Jorge Lemann. AB InBev's global market share is 25%, thanks to brands like Stella Artois, Budweiser, and Corona.",
  "summary": "In Europa ist der Konsum des Getränks rückläufig. Nur Kosten sparen kann für die Brauereien nicht die Antwort sein. Sie brauchen auch neuartige Biere.",
  "key_points": [
    "Belgian researchers develop functional beer at Catholic University of Leuven",
    "Alcohol-free beer market shares 8% in Switzerland and Germany",
    "Small breweries produce 0.5% alcohol content beer without distillation"
  ],
  "editors_take": "Breweries are turning to innovation, including functional and low-alcohol beers, to counter declining sales and rising costs, with smaller breweries likely to focus on 0.5% alcohol content beers.",
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}