Comprehensive Snapshot for Europe Beer Adjuncts Market, Including Country and Segment Analysis in Brief.
Industry: Food and Beverages
Delivery Timelines: Please Contact Sales
Published Date: June-2025
Format: PPT*, PDF, EXCEL
Number of Pages: 172
ID: PMRREP35402
The Europe beer adjuncts market size is predicted to reach US$ 26.5 Bn in 2032 from US$ 18.5 Bn in 2025. It will likely witness a CAGR of around 5.2% in the forecast period between 2025 and 2032.
Europe beer market is currently undergoing a quiet revolution, pushed by the rising influence of beer adjuncts. These versatile ingredients often shape brewing efficiency, texture, and flavor in profound ways. Local brewers are increasingly turning to adjuncts such as cassava and unmalted grains to meet changing consumer demands for diverse beer styles, including wheat beer. The boom of craft beer culture and the rising demand for low-alcohol options are anticipated to open the door to new avenues across the continent.
Key Industry Highlights
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Market Attribute |
Key Insights |
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Europe Beer Adjuncts Market Size (2025E) |
US$ 18.5 Bn |
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Market Value Forecast (2032F) |
US$ 26.5 Bn |
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Projected Growth (CAGR 2025 to 2032) |
5.2% |
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Historical Market Growth (CAGR 2019 to 2024) |
4.3% |
Increasing popularity of craft and specialty beers is expected to spur the Europe beer adjuncts market growth through 2032, reveals Persistence Market Research. It is resulting in a rapid shift from conventional cost-reduction ingredients toward more flavor-enhancing and diverse options. Craft brewers, often known for experimentation with distinctive taste profiles, are mainly incorporating adjuncts, including alternative grains, herbs, spices, and fruits to develop unique products. This rising demand is spurring a new market for specialty, high-quality adjuncts that go beyond the traditional use of rice or corn.
Breweries in the Netherlands and Belgium, for example, are utilizing botanicals such as elderflower, orange peel, and coriander in their craft beer recipes. Brewers in Scandinavia, on the other hand, are experimenting with locally sourced spruce tips, juniper, and lingonberries. These regionally inspired adjuncts not only meet the rising consumer demand for origin-based flavors but also cater to local palates in terms of authenticity. The 2024 Brussels Beer Challenge also witnessed a surge in entries that incorporated unconventional adjuncts, highlighting this industry-wide shift.
The use of specific beer ingredients, including adjuncts, often necessitates specialized brewing equipment, which is expected to be a limiting factor for small- to mid-sized breweries. Adjuncts such as lactose, honey, or fruits can create challenges such as additional cleaning and sanitation requirements or clogging in the mash tun, mainly when used in non-standard forms, including syrups and purees. Brewers using tropical fruit adjuncts, for instance, have reported high cases of fouling and contamination in fermentation vessels and heat exchangers. This is propelling several conventional breweries to eliminate the excessive use of adjuncts unless they can afford to implement innovative filtration systems or upgrade equipment.
Wort quality is another challenge directly associated with adjunct usage. Various adjuncts dilute the enzyme and nitrogen content in the mash, leading to suboptimal fermentation performance. High levels of unmalted rice or corn, for instance, can reduce the Free Amino Nitrogen (FAN) levels in wort. Trials by the Technical University of Munich in 2023 highlighted these concerns by comparing conventional malt-based worts with those containing more than 30% adjuncts. The study revealed that unless carefully managed with process control and enzymatic supplementation, adjunct-heavy mashes resulted in declining protein haze and extract yield issues in finished beer.
Surging demand for light and low-alcohol beers in Europe is predicted to create new growth opportunities for beer adjunct companies. Brewers are utilizing adjuncts that improve the mouthfeel without raising alcohol levels and support low fermentable sugar content. As brewers look to maintain flavor complexity while lowering alcohol, adjuncts such as dextrins and oats are being utilized to simulate the fuller body of regular beers. Various U.K.-based breweries, including Big Drop Brewing Co. and Adnams, for example, are using specialty grains and maltodextrin to compensate for the thin mouthfeel often related to low-alcohol by volume (ABV) beers.
Adjunct companies are further introducing products specifically for the no- and low-alcohol segment. Boortmalt, a leading ingredient supplier based in Belgium, for example, introduced a new line of adjunct blends and specialty malts in 2024. These were aimed at enhancing sensory profile and foam stability in sub-0.5% ABV beers. These blends were made to address common issues such as aroma degradation and lack of body in low-alcohol brewing processes, mainly those involving vacuum distillation and arrested fermentation.
Based on type, the Europe beer adjuncts market is segregated into unmalted grain, sugar, cassava, and potatoes. Among these, unmalted grain is predicted to dominate with a significant share of approximately 71.6% in 2025 due to their increasing use by breweries to reduce production costs. These grains are often less expensive than malted barley, making them ideal alternatives for large-scale brewers focusing on optimizing expenses without compromising on quality. Unmalted rice, for instance, is mainly used to lower production costs and extend malt supplies, while unmalted corn provides yeast carbohydrates that help improve beer and wort quality.
Cassava, on the other hand, is expected to witness a steady CAGR from 2025 to 2032 as it contributes unique flavor profiles to beer from a sensory perspective. Developments in brewing technology have addressed previous challenges associated with cassava's use, including high mash viscosities and poor extract levels. Enzymatic solutions such as those developed by Kerry, have enhanced foam stability and fermentability, bolstering the brewing process with cassava.
In terms of form, the Europe beer adjuncts market is bifurcated into dry and liquid. Out of these, dry adjuncts will likely lead with a share of nearly 62.5% in 2025, backed by their ability to provide extended shelf life and easy storage compared to their liquid counterparts. This makes them specifically appealing to breweries aiming to optimize inventory management and reduce waste. Their affordability further boosts their attractiveness, mainly for large-scale brewers demanding cost-effective ingredients. These also play a key role in improving the texture, color, and mouthfeel of beer, providing a fine drinking experience.
Liquid, on the other hand, is poised to see decent growth in the foreseeable future as it can be directly added to the wort kettle, lowering the load on mash and lauter tuns. This direct integration enhances the brewing process, enabling more efficient production and the ability to scale operations without significant infrastructure changes. Liquid adjuncts further contribute to the development of flavored and light-bodied beer, meeting rising consumer demand for diverse and refreshing beer styles.
The U.K. is projected to hold around 26.4% of the Europe beer adjuncts market share in 2025 as consumers in the country are increasingly shifting toward fruit-flavored beers, especially the younger demographics. In 2025, Tesco, for instance, reported a 250% surge in demand for such beers in the past year, with flavors such as passion fruit, raspberry, and mango gaining traction. Brands, including Jubel, known for blood orange, mango, and peach lagers, experienced a 300% hike in demand, pointing to a shift in taste preferences.
U.K.-based adjunct suppliers are striving to respond to these trends by meeting the demand for diverse flavor profiles. For example, of late, Crisp Malting Group invested US$ 8.9 Mn in a new specialty malt plant in Great Ryburgh to extend its capacity to produce high-quality malts for craft brewers. Similarly, Muntons plc has been focusing on sustainable malt production to keep up with the surging consumer emphasis on environmentally friendly products.
Spain’s market is primarily propelled by innovative brewing practices and evolving consumer preferences. Cruzcampo, for instance, recently launched Mangos de Málaga, a fruit ale that incorporates local mangoes. This shows a trend toward using regional ingredients to make distinctive beers. The development of hybrid beers is also seeing a surge across Spain. Mahou, for example, unveiled Mahou Rosé, blending beer with rosé wine to cater to consumers demanding novel taste experiences.
In addition, the non-alcoholic beer segment is rising, with products, including Cruzcampo Gran Reserva 0.0%, providing premium options for health-conscious consumers. Sustainability is further becoming a focal point for Spain-based breweries. For example, Damm achieved a Zero Waste certification for its El Prat de Llobregat facility by recovering 98% of its by-products. Similarly, Hijos de Rivera extended waste recovery in its plants and introduced a Milk Stout made with lactose from Galician cows fed with bagasse waste. Such developments highlight the commitment of local brewers to circular economy principles.
In Germany, the market is mainly characterized by a tension between the evolving craft beer movement and conventional brewing laws. The Reinheitsgebot or German Beer Purity Law historically limits beer ingredients to water, hops, and barley, excluding multiple adjuncts such as sugars and unmalted grains. While modern interpretations have allowed some flexibility, the law still restricts the use of specific adjuncts in beers brewed for domestic consumption. This regulatory framework is predicted to hamper the use of diverse adjuncts, thereby declining market growth in this segment.
Despite these challenges, Germany's craft beer sector is witnessing steady growth. As per a new study, the number of craft breweries surged from around 800 in 2015 to more than 1,500 in 2022 in the country. This was spurred by increasing consumer interest in local products and unique flavors. This growth highlights the gradual shift toward artisanal brewing, where a few brewers are exploring conventional methods, including producing Rauchbier.
The Europe beer adjuncts market houses several multinational corporations and emerging craft breweries, leveraging adjuncts to cater to changing consumer preferences. Key brewing conglomerates are dominating through strategic acquisitions and extensive product portfolios. They are also investing in research and development activities to make adjunct-enhanced beers that meet the requirements of health-conscious consumers. A few craft breweries across Europe are capitalizing on the demand for locally-inspired and unique beers by experimenting with a wide range of adjuncts.
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Report Attribute |
Details |
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Historical Data/Actuals |
2019 - 2024 |
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Forecast Period |
2025 - 2032 |
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Market Analysis Units |
Value: US$ Bn/Mn, Volume: As Applicable |
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Geographical Coverage |
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Segmental Coverage |
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Competitive Analysis |
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Report Highlights |
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Customization and Pricing |
Available upon request |
By Beer Adjunct Type
By Form
By Country
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The Europe beer adjuncts market is projected to reach US$ 18.5 Bn in 2025.
High demand for low-alcohol beer and boom of craft beer culture are the key market drivers.
The Europe beer adjuncts market is poised to witness a CAGR of 5.2% from 2025 to 2032.
Launch of new products with superior taste profiles and surging emphasis on manufacturing cost reduction are the key market opportunities.
Heineken N.V., Asahi Group Holdings, Ltd., and Constellation Brands, Inc. are a few key market players.
