BEER HUARI

1. INTRODUCTION

The main objective of the project is to analyze everything related to the marketing carried
out by the industry, mentioning in its content the type of product to which it belongs, the
market, the final customer, the analysis of the micro and macro environment in Bolivia
regarding the product, price , distribution and communication.

2. BACKGROUND

When the man, whose name does not remember, or why he got there, put his feet on the hill
that rises behind the back of Santiago de Huari and satiated his thirst of the spring that
gushed from there, he had a vision. He sent a sample of that water to his country, Germany,
and when he received the results, he no longer had any doubt: he bought the old soda
factory from the Oruro population and turned it into Unión Huari Brewery. that the first
part of the process of beer production is carried out: the preparation of the must, consisting
of malt, rice and water from the hill. You can still see the rails by which, in other times, the
raw material arrived in wagons from the train station to the plant. Now, trailers bring the
malt, imported from Argentina, and the rice, of national production, which are accumulated
in six silos of 140 tons of capacity (each)

3. PHYSIOLOGICAL NEED.

The beer has the purpose of satisfying the needs like the taste and desires of the customers
or people consuming beer since the beer is able to quench thirst and bring refreshing,
nutritious and functional benefits in a moderate consumption.

4. WISH

Consumers have the will to satisfy in a specific way a need such as taste, quench thirst and
obtain health benefits in a moderate consumption.

5. DEMAND

Huari beer has an annual demand of 384,000 hectoliters in the national market.

5.1.INGRAINED DEMAND:

Huari beer has a historical loyalty on the part of consumers, although Huari beer has no
objective advantages over competition.
 5.2.INELASTIC DEMAND:

Huari beer has an inelastic demand; the demand is not sensitive to price fluctuations. The
demand will not vary much with respect to price variation, that is, consumers will continue
to buy the product.

5.3.SEASONAL DEMAND:

Huari beer has a seasonal demand in the carnival season where the sale of the product
reaches the highest point and also the production.

6. PRODUCT

Beer is called an alcoholic beverage, no-distillate, with a bitter taste that is made with
decebada grains or other cereals whose starches fermented in water with yeast and
frequently.
It usually has an amber color with shades ranging from yellow gold to black through
reddish browns. It is considered "gaseous" and is usually crowned with a more or less
persistent foam. Its appearance may be crystalline or cloudy. Its alcohol content can reach
up to around 30% vol., Although it is mainly between 3% and 9% vol.

6.1.HUARI BEER

Huari is composed of 72 percent malt and 28 percent rice that is cooked with water from
the spring. It comes through a pipe through which it enters a tank where it is mixed. The
water does not receive any type of treatment because it is pure, with a perfect PH, which
gives Huari beer its characteristic flavor, but not only in the crystalline liquid is the secret
but also in the process of prefermentation that, in Bolivia, only performs Huari.
 6.2.HUARI BEER WITH HONEY.

Huari with honey concentrates the traditional flavor of HUARI beer, made with spring
water, which incorporates the essence of 100% natural honey, which gives the product a
distinct and very pleasant taste to taste any type of dish.

6.3.RED HUARI AND THE BLACK HUARI

What is sought is to add a new proposal of flavors to consumers, for this reason, the Huari
Roja has a small touch of quinoa; and the Black Huari has a coffee spray. Both products are
produced in the Huari factory and the acceptance of consumers is very important.
 7. BEER TASTING

Drinking beer is an experience, therefore it is influenced by the context where it is taken,

how it is taken and with whom it is taken, for that reason to make a tasting it is important to
isolate yourself from all those experiences that can influence our decision when tasting beer

When we are presented with a beer to taste we will follow the following steps:

 OBSERVATION:

Foam, Color and Clarity.

The observation is made by raising the vessel to a distance and location that allows us
to have a clear view of the vessel observed with the appropriate visual angle.

 OLFATEO:

As a second step we will perceive the aroma and bouquet.

To appreciate the aroma and bouquet we bring the glass to the nose at a distance of a
few centimeters and make one to three aspirations, then we make a slight swirl of the
glass to release the aromas better and we return to make one to three aspirations.

It does not help too much to insist this technique several times since the smell is
saturated. You always have to give a lot of credit to first impressions, and they can be
lost.

 TASTING:

This step consists of several stages.

o Taste:

It consists of looking for the different flavors of beer, bitterness, sweetness, malt,
hops, fermentation flavors, balance.

The latter is very important, a very bitter light beer is unbalanced, a beer with a
sweet body can have more hops. There are special cases of beers that do not follow
this rule.

o Feeling:

The sensation describes how we feel the beer in the mouth, pleasant, shock,
astringent, light, with body.

o After -Test:
 It is the feeling that we have after drinking the beer, at this point they play
everything described in the two previous points, bitterness, sweetness, acidity,
astringency, body. It is a sensation in the mouth that in the great beers invites us to
continue taking one and another drink.

o Carbonation:

Each style has a suitable degree of carbonation, should not be low or excessive.

8. BENEFITS OF BEER FOR HEALTH

Beer (both with and without alcohol), apart from quenching thirst and raising spirits, has
great benefits for our health; However, it should never become an excuse to exceed the
recommended limits of moderation: one a day for women and two for men.

 Stronger bones

Beer contains high levels of silicon, which is linked to the health of bones.

 A healthier heart

More than 100 studies have shown that moderate beer consumption decreases the
risk of heart attacks and death from cardiovascular disease by 25 to 40 percent.

 Healthier kidneys

One theory is that the high water content of the beer helped keep the kidneys
working or the hops in the beer help prevent the formation of stones.

 A healthier brain

One beer a day can help keep Alzheimer's disease and other dementias in line.

 Cancer Risk Reduction

One study found that marinating meat with beer eliminated nearly 70 percent of the
carcinogens, called heterocyclic amines that occur when the meat is fried.

 Protection against strokes

Beer helps prevent blood clots that block the flow of blood to the heart, neck and
brain.

 Lower risk of diabetes

Beer with alcohol increases sensitivity to insulin, which helps protect against
diabetes.
  Low blood pressure

Moderate beer drinkers are less likely to develop high blood pressure, a risk factor
for a heart attack.

 Longer life

Moderate beer consumption prevents about 26,000 deaths per year, due to lower
rates of heart disease, stroke and diabetes.

9. DISADVANTAGES OF DRINKING BEER

Taken in excess, like any alcoholic beverage, can cause certain evils in your body:

 It can damage the heart, liver, stomach and brain.

 If taken on an empty stomach can cause hypoglycemia (low blood sugar).