Cerveza Artesanal en Guatemala

Durante el siglo XX, el mercado mundial de cerveza fue dominado por lagers ligeras llenas de muchos adjuntos, como jarabe de maíz y arroz.  La meta era de producir la máxima cantidad de cerveza posible, lo más rápido, con el costo más bajo.

The history of craft brewing saw America’s brewing landscape start to change by the late-1970s. The traditions and styles brought over by immigrants from all over the world were disappearing. Only light lager appeared on shelves and in bars, and imported beer was not a significant player in the marketplace.

Highly effective marketing campaigns had changed America’s beer preference to light-adjunct lager. Low calorie light lager beers soon began driving and shaping the growth and nature of the American beer industry, even to present day.

By the end of the decade, the beer industry had consolidated to only 44 brewing companies. Industry experts predicted that soon there would only be five brewing companies in the United States.