Beer is not lost, it is only transformed

In Japan, brewing rules were relaxed in 1994, paving the way for small breweries to flourish. While beer consumption in the country has stagnated over the past decade, small firms have tripled their 0.5 percent market share in 2007 to 2016.

Therefore, the coronavirus crisis, which also pushed back their store and restaurant sales, seemed to hit them.

That’s not what happened, thanks in part to Joneda Isamu, head of one of the breweries, Kiuchi Brewery, according to a CNN article.

The company offered the restaurants and other brewers to make gin by further distillation from the beer left, which will remain consumable for roughly six months. (napi.hu, Komócsin Sándor)