Premium beer is no longer just something to sip on—it’s becoming an essential part of modern dining. From being a beverage of choice to a true culinary companion, its role is expanding as consumer tastes evolve.
According to Future Market Insights, the premium lager market is expected to grow steadily at 5.7% annually, reaching a value of $209.1 billion by 2035. In India alone, IMARC Group forecasts the beer market to reach ₹802.5 billion by 2033, growing at a healthy 6.72% CAGR. This growth is fueled by increasing disposable income, rapid urbanisation, and a cultural shift towards social and premium drinking habits.
Millennials, in particular, are embracing premium beers for their rich flavours, better ingredients, and smoother drinking experience. These beers aren’t just popular at bars—they’re showing up at dinner tables, paired with diverse dishes around the world.
What makes premium beer stand out is its versatility. Its rich malt profile and crisp bitterness complement a variety of cuisines—whether it’s American barbecue, Japanese tempura, Thai green curry, or classic European dishes like fish and chips. In India, where food is packed with bold spices and creamy textures, premium strong beer is emerging as the perfect pairing—balancing intense flavours while offering a refreshing finish.
But beer’s influence isn’t limited to drinking. Chefs around the world are using strong premium beers in cooking—adding depth to batters, sauces, marinades, and even desserts. Think beer-battered fish, beer-braised pork, or rich beer-based gravies.
As global palates become more adventurous—embracing everything from Korean bulgogi to Mediterranean seafood—premium beer is carving out a spot at the table, not just as a drink, but as a part of the dining experience itself.
In short, premium beer is going global. It’s not just about what’s in the glass anymore—it’s about how it enhances the plate. And in today’s food-forward culture, that makes all the difference.
