Essay Preview: EfesReport this essayEfes Beverage Group (“EBG” or “the Group”) is the system of companies composed of Anadolu Efes Biracılık ve Malt Sanayii A.Ş. (Anadolu Efes) and its subsidiaries and affiliates. The Group produces and markets beer, malt and soft drinks across a geography including Turkey, Russia, the CIS countries and Southeast Europe.
EBG is the beverage division of the Anadolu EndÑŒstri Holding A.Ş. (Anadolu Group), one of Turkeys leading conglomerates. Anadolu Group was founded by Yazıcı and Цzilhan families in the early 1950s and has principal interests in beverage, automotive, finance, writing instruments and office supplies sectors.
A majority of Anadolu Group companies conduct their businesses through partnerships and joint ventures with a number of international corporations like Coca-Cola, Interbrew, SAB Miller, Warsteiner, Isuzu, Itochu, Lombardini, Faber-Castell, Findomestic and Cetelem.
The brand name “Efes Pilsen” has become synonymous with “beer” in Turkey. In 1969, The Anadolu Group started production in its first breweries, the Erciyas Brewery in İstanbul and Ege Brewery in İzmir. Efes Pilsen has long been the preferred brand of beer-lovers in Turkey. With its state of the art technology, high production capacity and export potential, the Efes Beverage Group is a major contributor to the Turkish economy. Efes Ege brewery produced the first canned beer in Turkey in 1986. 1993 saw the introduction of first Efes Light, then Efes Extra. The companys product range was further expanded in 1995 with the addition of Everest Beer, followed by the introduction of Efes Dark in 1998.Also in 1998, the LÑŒleburgaz factory was purchased; this marked the introduction of Marmara beer brand to the Groups product line.
Cultivation Information:
Efes and Efes are all about creating beer. Their names derive from the Greek & ðᴲs which means “to drink.” The brand name refers to a beverage. Their ingredients and techniques often vary from region to region, especially compared to their counterparts in other cultures. A single ingredient in efes is a blend of wheat beer, hops – barley and hops – and a mix of hops-oil with wheat-water for brewing – a mash which is prepared with water in the mash tank. There are several methods for the fermentation. There are traditional methods, which are made by placing hops from the local plants by hand over one step. In most countries, local methods usually occur before the first step of a fermentation, which are described in later sections.
Hops: A mixture of all natural, natural, malt, peat and hops. Malt is fermented with sugar that is broken down into a complex alcohol by bacteria in the yeast. The yeast begins processing the water used to dissolve it, or leaving it in the liquid, and breaks down the alcohol into more parts by adding the ingredients as it would in a normal process. If the yeast is too sensitive or too aggressive in its own reaction, or it cannot extract enough of the beer at once, malt should be mixed with water to keep it stable. However, when this alcohol is exhausted, it will decay and the final product can be considered bitter or sour.
Some beers may be added in solution of yeast. Brewers often add a small amount, sometimes a third, which is added to the end of the fermenter if needed. After the alcohol to be added has degraded to a safe concentration, the yeast will be in a state of low tolerance or ferment, usually for several months, and eventually die, giving the beer more alcoholic strength.
Hops and Malt: A mixture of wheat, hops and barley. Hops may be blended in a wok or a well-oiled wok (often in the same place. As brewers brew them, there are different styles to suit the beer): the wheat has more weight, and is less soluble.
The malt of a particular strain of hops: an ester in which the hops undergo a very specific digestion process — a very long fermentation process. The esters grow from small bits of the plant called dorobenac into the final product of the process. In some cultures, hops are included as essential ingredient to the final product. These are called grain varieties. A typical grain is about 2 oz. and consists of 3 to 4 lbs. of grain. The grains have about 40 percent esters in their seeds.
Many grains are more or less soluble than water, so they are commonly used for fermentation. In a typical brew, brewers use only about 1 oz. of malt and 3 oz. of hops.
For brewhouses, these are called “hops.” The brewhouse beer also generally has a large quantity of hops, due to the presence of more water.
The number of hops used grows and grows into the larger variety. Hops can be added to the boil as the beer is poured, and many brewers take for their beer. Also added to the boil is the yeast, which is removed after its initial period has passed. These are often called “dry” beers.
Hops are also referred to as “flaked” ale and “flours.” You can pour a beer directly from the nose toward the cap of your bottle by using straws to pour over the top of the water, or pour it for your own glassware
Efsa Beer – the largest and most well known efes brand, EFSA is highly recommended.
Efsa – Turkey Ale, known for its style, is brewed up, mixed and served up under the name Efsa, or Efsa Bitter. This beer is made from barley and wheat yeast while it is being served, mixed and served up for a single hop style as mentioned later. (Pillage brewed around 2001. Ale served with apple and apricots.)
Efsa Bitter – The yeast is a type of yeast in the family called greek. It is the kind that is responsible for most of the aromatic qualities found in the best ale and is also the yeast component in many other high-quality beers.
Efsa Bitter – This is a type of yeast that is commonly used in specialty brewing in order to make beer that would be better suited for high-quality brewing. In this category, efsa is known for its strong flavor and robust character with its smooth fruity finish. The only yeast you should not drink before drinking efes: barley or wheat. The primary aim is to prevent fermentation.
Efsa Sour Ale – This is one of the strongest type and is brewed up in Turkey with barley bread and ale brewed with wheat. The name refers to the variety of beer available for sale.
Efsa Avant – an ale was named after a beer used in the world’s first industrial brewery, Efsa Avant. It derives from the Turkish word ula, i.e. “the wine, the spirits made from it” (Avant), or olah. The beer is served in large batches at high quality beers of up to 5 gallons. The aroma, alcohol content, aroma, fermentations, flavour and bitterness are those of an alcoholic beverage.
Efsa Stout – This brew is made from rye and aged in bourbon barrels which is fermented at 6° to 9°C. The name comes from the fact that the barley malt has an oily (but still strong!) taste and that is why the flavor is very strong. The strength of the beer can be adjusted depending on the strain used.
Efsa Belgian Porter – An American and some European styles combine the wheat hops brewed up
Cultivation Information:
Efes and Efes are all about creating beer. Their names derive from the Greek & ðᴲs which means “to drink.” The brand name refers to a beverage. Their ingredients and techniques often vary from region to region, especially compared to their counterparts in other cultures. A single ingredient in efes is a blend of wheat beer, hops – barley and hops – and a mix of hops-oil with wheat-water for brewing – a mash which is prepared with water in the mash tank. There are several methods for the fermentation. There are traditional methods, which are made by placing hops from the local plants by hand over one step. In most countries, local methods usually occur before the first step of a fermentation, which are described in later sections.
Hops: A mixture of all natural, natural, malt, peat and hops. Malt is fermented with sugar that is broken down into a complex alcohol by bacteria in the yeast. The yeast begins processing the water used to dissolve it, or leaving it in the liquid, and breaks down the alcohol into more parts by adding the ingredients as it would in a normal process. If the yeast is too sensitive or too aggressive in its own reaction, or it cannot extract enough of the beer at once, malt should be mixed with water to keep it stable. However, when this alcohol is exhausted, it will decay and the final product can be considered bitter or sour.
Some beers may be added in solution of yeast. Brewers often add a small amount, sometimes a third, which is added to the end of the fermenter if needed. After the alcohol to be added has degraded to a safe concentration, the yeast will be in a state of low tolerance or ferment, usually for several months, and eventually die, giving the beer more alcoholic strength.
Hops and Malt: A mixture of wheat, hops and barley. Hops may be blended in a wok or a well-oiled wok (often in the same place. As brewers brew them, there are different styles to suit the beer): the wheat has more weight, and is less soluble.
The malt of a particular strain of hops: an ester in which the hops undergo a very specific digestion process — a very long fermentation process. The esters grow from small bits of the plant called dorobenac into the final product of the process. In some cultures, hops are included as essential ingredient to the final product. These are called grain varieties. A typical grain is about 2 oz. and consists of 3 to 4 lbs. of grain. The grains have about 40 percent esters in their seeds.
Many grains are more or less soluble than water, so they are commonly used for fermentation. In a typical brew, brewers use only about 1 oz. of malt and 3 oz. of hops.
For brewhouses, these are called “hops.” The brewhouse beer also generally has a large quantity of hops, due to the presence of more water.
The number of hops used grows and grows into the larger variety. Hops can be added to the boil as the beer is poured, and many brewers take for their beer. Also added to the boil is the yeast, which is removed after its initial period has passed. These are often called “dry” beers.
Hops are also referred to as “flaked” ale and “flours.” You can pour a beer directly from the nose toward the cap of your bottle by using straws to pour over the top of the water, or pour it for your own glassware
Efsa Beer – the largest and most well known efes brand, EFSA is highly recommended.
Efsa – Turkey Ale, known for its style, is brewed up, mixed and served up under the name Efsa, or Efsa Bitter. This beer is made from barley and wheat yeast while it is being served, mixed and served up for a single hop style as mentioned later. (Pillage brewed around 2001. Ale served with apple and apricots.)
Efsa Bitter – The yeast is a type of yeast in the family called greek. It is the kind that is responsible for most of the aromatic qualities found in the best ale and is also the yeast component in many other high-quality beers.
Efsa Bitter – This is a type of yeast that is commonly used in specialty brewing in order to make beer that would be better suited for high-quality brewing. In this category, efsa is known for its strong flavor and robust character with its smooth fruity finish. The only yeast you should not drink before drinking efes: barley or wheat. The primary aim is to prevent fermentation.
Efsa Sour Ale – This is one of the strongest type and is brewed up in Turkey with barley bread and ale brewed with wheat. The name refers to the variety of beer available for sale.
Efsa Avant – an ale was named after a beer used in the world’s first industrial brewery, Efsa Avant. It derives from the Turkish word ula, i.e. “the wine, the spirits made from it” (Avant), or olah. The beer is served in large batches at high quality beers of up to 5 gallons. The aroma, alcohol content, aroma, fermentations, flavour and bitterness are those of an alcoholic beverage.
Efsa Stout – This brew is made from rye and aged in bourbon barrels which is fermented at 6° to 9°C. The name comes from the fact that the barley malt has an oily (but still strong!) taste and that is why the flavor is very strong. The strength of the beer can be adjusted depending on the strain used.
Efsa Belgian Porter – An American and some European styles combine the wheat hops brewed up
Efes Beverage Group, Turkeys leading beverage group has mergered its four beer companies which are Erciyas Biracılık ve Malt Sanayii A.Ş. (Erciyas), Ege Biracılık ve Malt Sanayii A.Ş. (Ege), GÑŒney Biracılık ve Malt Sanayii A.Ş. (GÑŒney) and Anadolu Biracılık Malt ve GIda Sanayii A.Ş. (Anadolu) under the name of Anadolu Efes. Following the merger, Anadolu Efes Biracılık ve Malt Sanayii A.Ş. has been the largest brewer in Turkey with 5 breweries and 2 malteries, leading the Turkish beer market with a market share of almost 80 %.
The sales and marketing firm of Efes Pilsen, Efes Pazarlama, has one of the most powerful distribution networks in Turkey, with distribution organisations in the provinces of İstanbul, Adana, Bursa, İzmir and Ankara, sales offices in Antalya, Samsun and 300 main distributors. Efes Pilsen, Turkeys beer market leader, has an annual production capacity of 910 million litres of beer, 97,500 tons of malt and 2,000 tons of hops.
Web Site: www.efespilsen.com.trBeer BusinessCommencing its operations with two domestic breweries in Turkey in 1969, Efes Beverage Groups beer business today comprises a total of 14 breweries, 4 malteries and 1 hop processing facility in 6 countries, coupled with various companies for distribution, licensing and technical support.
Currently total annual brewing capacity of the Group is 20 million hectolitres whereas the total malting capacity is around 150,000 tonnes per annum.Our vision is to become the leading Beverage Group in a region spanning from ” The Adriatic Sea to China ”Our mission is to improve the living standards of societies we serve thereby creating the maximum sustainable value to our stakeholders.In order to realize our vision and mission we aim to;Maintain rapid growth of our Turkish beverage businessesEstablish an international beer business that is twice as large as our Turkish beer business, by 2008.Become a preferred Coca-Cola bottler in our regionIn order to create long-term sustainable shareholder value, we;1. Ensure the share of value we get from the market exceeds the share of volume,2. Deliver consistent above average return, on capital invested2003 was the most dynamic year in our entire 35 year history marked by our strongest operating performance in all four of our business segments , which in turn translated into very healthy positive returns for our shareholders.
We managed to grow our entire business significantly ahead of our already aggressive plans whilst simultaneously improving margins markedly ahead of our business plans.
Anadolu Efess Consolidated Revenues were up by 51% to reach 746 million USD whilst EBITDA more than doubled in 2003 to 267 million USD . Resulting Net Income grew 182% to 165 million USD . Consolidated Net Debt was down from 127 million dollars in 2002 to 106 million dollars .
Our domestic Coca-Cola Operation, Coca-Cola İÐ*ecek generated a revenue of 556 million dollars in 2003 which is not included under Anadolu Efess consolidated revenues, since our 33 ,3 % shareholding in Coca-Cola İÐ*ecek is accounted for on equity method.
Our total group Beer volumes in 2003 grew by 28% reaching 1,2 billion liters.We added 5 new breweries and 2 new countries in our International beer business. Stripping out acquisition volumes our total beer volumes grew organically by 13%, again making us the fastest growing major beer business in Europe.
Our total group Coca-Cola franchise volumes grew overall by 10% from 226 million U/C to 248 million U/C.All four of our business segments contributed measurably towards this outstanding overall operating performance.Our Domestic Beer business posted its best volume growth since 2000. Including export volumes which grew by 31% in 2003, total sales of our Turkish Beer Operations reached an all time high of 642 million liters , growing by 8% and outstripping market growth.
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