Fluid Asia Pacific Dominates Imported Draught Beer Market In Thailand

Anyone in Thailand who loves good draught beer and draught cider must surely be happy that Fluid Asia Pacific opened its doors in September of 2005 and started importing draught beer and cider into the country. The company's current brands are Tetley's, Kronenbourg, Stowford Press, Weston's, London Pride, Pure Blond, Foster's, Victoria Bitter and Crown Lager. This is the most impressive line-up of draught beers and ciders in Thailand and no other company comes close to Fluid Asia Pacific in terms of quality and providing top-level service to its customers. Fluid Asia Pacific caters to bars, pubs, restaurants and hotels in Bangkok, Phuket, Samui and Pattaya at present, although that may change in the future.

Our Draught Beer Service in Thailand

One of the biggest factors that has been fueling the growth of Fluid Asia Pacific is the service that the company provides to its customers – the many bars, pubs and restaurants across the country that serve up its draught beers and ciders. The company is dedicated to making sure that its draught beer and draught cider equipment is always operating properly and a special effort is made to provide immediate help to any establishment that might have a problem of any kind. That means that if you walk into your local watering hole you'll always be able to get your favorite draught beverage. Since Fluid Asia Pacific has both distribution and service centers in Bangkok, Phuket, Samui and Pattaya, it’s possible for them to provide this kind of top-level service at almost a moment’s notice.

What Our High Sales Volumes Mean For Our Customers

Because Fluid Asia Pacific sells such a high volume of draught beer and draught cider in Thailand you can always be assured of drinking fresh beverages. Instead of sitting in warehouses for months like some imported beverages do, ours are continually moving through our distribution system, reaching the end user in the shortest period of time possible. Nothing is more important in maintaining the quality of draught beer and cider than keeping it as fresh as possible.

Our Events and Promotions

Fluid Asia Pacific is always planning events and promotions at its many distribution outlets – your favorite bar, pub or restaurant – and news of these will always be published here on our website. Check regularly for news of these events or sign up to be a member (see right) and receive regular updates sent to your inbox. Or, you can also check out our forum and blog section by clicking on the banner to the left.

How Beer Is Made

Just so you know how the delicious beverage that you are enjoying is made here is some information on the ancient art of beer making (beer making is estimated to have started over 5,000 years ago).
The most important thing in a good beer is the raw materials - the best barley, the finest hops and the purest water. These are all natural products that the brewer uses to craft the beer you drink. This is how it's made.

Hops
Hops are what give beer its flavor and unique aroma. Their aromatic properties come from some 200 essential oils, split into three families (citrus, floral and herbal). Hops provide the bitterness in a beer, while also having medical and antiseptic properties (hop flowers used to be put into pillows to help people sleep better). The plant also contains antioxidant polyphenols. Two grams of hops are all that are needed for a liter of beer.

Water
Water needs to be pure and contain the right amount of minerals. Six liters of water are needed to make a single liter of beer.

Malt
Beer gets its taste and color from barley that's been turned into malt. The kind of malt depends on the kilning (drying) and roasting at the end of the malting process.

Yeast
Beer yeast is grown deep in the heart of the Kronenbourg brewery and is stored at -80°C in a secure room. Yeast is what gives each beer its individual personality and it's each brewery's most jealously guarded secret. Ten grams of yeast is added for every liter of beer.

Brewing
Beer-making starts off in the mills, where the barley-malt is ground into flour and mixed with the grain husks. Hot water is then added to the resulting grist, and the whole mixture slowly heated up and mashed. During this operation, the starch contained in the malt breaks down into sugar. The same process is carried out in a different tank if unmalted grains are used (raw grains). The mash is then given a first filtering, to remove the grain husks.
The filtered liquid, called the wort first, is then poured into the brew kettle, where it is heated. Hops are added and the liquid is filtered a second time to produce the wort. Sweet, with hoppy bitterness, the wort is full of flavor, but it's far from being the finished product.

Conditioning
The beer is then filtered, producing the young “green beer,” which is then conditioned for several weeks to mature. The taste and aromas develop slowly under the effect of yeast and the cold. A last filtering before bottling and the beer's ready for drinking.

Malting
Malting breaks down the starch contained in the barley so that it turns into sugar during the brewing process. Malting takes place over 4 phases: dormancy, steeping, germination and kilning.

Fermentation
The malt is then cooled down in an exchanger to the desired fermentation temperature and then placed in tuns. Yeast is added and the mix left for two weeks, the time needed for the sugar to break down into alcohol and carbon dioxide.