The Chile beer market size was approximately USD 2.86 Billion in 2024. The market is estimated to grow at a CAGR of 6.80% between 2025 and 2034, reaching a value of USD 5.52 Billion by 2034.

The Chile craft beer market size is estimated to grow at a CAGR of 5.60% between 2025 and 2034.

Forecast: Beer Market Size Volume in Chile 2022 - 2026 Discover more data with ReportLinker!

After two years of decline, the Chilean beer market increased by 1.4% to $1.3B in 2024. Over the period under review, consumption recorded a relatively flat trend pattern. Over the period under review, the market hit record highs at $1.7B in 2021; however, from 2022 to 2024, consumption failed to regain momentum.

The South American draught beer market, valued at approximately $XX million in 2025, is projected to experience steady growth, driven by increasing disposable incomes, a burgeoning young adult population, and a rising preference for premium and craft beers. Brazil and Argentina represent the largest market segments, fueled by robust tourism sectors and established beer cultures. The off-trade channel (both online and offline retail) currently dominates distribution, but the on-trade channel (bars and restaurants) is expected to see increased growth due to the reopening of hospitality venues post-pandemic and the increasing popularity of craft beer experiences. While challenges remain, including fluctuating raw material prices and economic volatility in certain regions, the overall market outlook is positive. The presence of both international brewing giants like Anheuser-Busch InBev and Heineken, alongside a growing number of successful local and craft breweries, ensures a diverse and competitive landscape. This dynamic fosters innovation in flavor profiles, packaging, and marketing strategies, contributing to the market's sustained expansion. Further growth will be fueled by targeted marketing campaigns focusing on specific demographics and emerging trends within the beer industry, such as the increasing popularity of low-alcohol and non-alcoholic beer options within the region. The steady CAGR of 3.50% indicates a predictable growth trajectory. However, this rate is likely to fluctuate year-to-year based on macroeconomic factors. While precise figures for individual segments are unavailable, a reasonable estimation suggests that the Lager segment holds the largest market share due to its mass appeal and established presence. Growth within the "Other Beer Types" segment is anticipated to be faster than Lager and Ale, reflecting rising consumer interest in diverse beer styles and increasing craft beer consumption. Geographic expansion within South America, targeting underserved markets beyond Brazil and Argentina, will also be crucial for sustained growth in the coming years. The competitive landscape is characterized by a blend of established international players and smaller, more agile local and regional brewers which is poised for continuous growth and evolution as the market matures. Recent developments include: In May 2022, Compania Cervecerias Unidas (CCU) invested about USD 23 million to expand its beer production capacity in Argentina. The company aims to strengthen its footprints across the region with increasing production and logistic capacity to reach maximum consumers in the market., In November 2021, Novo Brazil Brewing Company has launched its two limited editions of the beer collection called TRES. TRES beers contain about 9.5% ABV and contain about 1.7 oz of hops per gallon. The two flavors include a triple-hazy and hoppy flavor., In September 2021, River North Brewery launched its new Socorro Chile Lager beer on the occasion of the annual Chile Beer day. Socorro Chile Lager is a light lager at 5% ABV and is spicy in flavor. The product is also available in two more flavors namely pineapple jalapeno imperial Saison and Mayan chocolate imperial stout.. Notable trends are: Growing microbreweries leading to increased consumption..

The South America Draught Beer Market size was valued at USD XX Million in 2023 and is projected to reach USD XXX Million by 2032, exhibiting a CAGR of 3.50 % during the forecast periods. The South American draught beer market is on the rise, with consumers demanding freshness and quality beer. Draught beer, served from kegs or casks, offers better flavor and freshness—not to mention the varieties available, like lagers and ales through craft beers. Improving technologies in dispensing and storage further increase quality and consistency. It not only adds value to the economy through its hospitality sector but also from innovation. The other advantages that refined beer is going to have include an improved taste, growing interest in diverse options, and technological innovations in beer serving. Recent developments include: In May 2022, Compania Cervecerias Unidas (CCU) invested about USD 23 million to expand its beer production capacity in Argentina. The company aims to strengthen its footprints across the region with increasing production and logistic capacity to reach maximum consumers in the market., In November 2021, Novo Brazil Brewing Company has launched its two limited editions of the beer collection called TRES. TRES beers contain about 9.5% ABV and contain about 1.7 oz of hops per gallon. The two flavors include a triple-hazy and hoppy flavor., In September 2021, River North Brewery launched its new Socorro Chile Lager beer on the occasion of the annual Chile Beer day. Socorro Chile Lager is a light lager at 5% ABV and is spicy in flavor. The product is also available in two more flavors namely pineapple jalapeno imperial Saison and Mayan chocolate imperial stout.. Key drivers for this market are: Growing Demand for Nutricosmetics Among Millennials, Growing Beauty and Wellness Trend. Potential restraints include: Stringent Government Regulations and Product Guidelines. Notable trends are: Growing microbreweries leading to increased consumption..

Lager Beer (Beer & Cider) Market in Chile – Outlook to 2022: Market Size, Growth and Forecast Analytics is a broad level market review of Lager Beer market in Chile. The research handbook provides up-to-date market size data for period 2012-2017 and illustrative forecast to 2022 covering key market aspects like Sales Value and Volume for Lager Beer. Read More

In 2016, consumption of beer in Chile accounted for ** percent of alcohol consumption in the country, while wine accounted for ** percent. In that year Chile was the ***** country with the highest annual per capita consumption of alcohol in Latin America and the Caribbean.

Beer consumption has increased worldwide, positioning it as the most consumed alcoholic beverage on the market. Saccharomyces cerevisiae brewing yeasts have specific genetic characteristics that allow them to survive in malt wort using maltose and maltotriose as the principal carbon source. However, metabolizing these sugars is challenging for non-brewery Saccharomyces strains under typical brewing conditions, which involve high osmotic stress and low temperatures. These conditions restrict beer producers to a limited range of yeast strains, increasing their cost and contributing to beer flavors uniformity. Here, we performed an adaptive evolution process to improve the fermentative capacities of S. cerevisiae winemaking yeasts isolated from Chilean vineyards to allow their use in brewing. Initially, we screened 50 strains of viticultural origin collected from different areas of Chile. Five strains were selected based on their fermentative capacities, sugar consumption, flavor and aroma, after which were subjected to an adaptive evolution process of 600 generations. We obtained an evolved strain that was able to consume maltose and maltotriose, growing in very high gravity wort (29°P) and at low temperatures (18°C) without shaking. We used DNA sequencing to examine genome changes that could explain the superior beermaking phenotype of the evolved strain. We found that the evolved strain completely lost a parental genome and showed aneuploidies, resulting in gene copy number variations. Interestingly, duplications in genes related to maltose metabolism (IMA1, MAL13 and MAL11) were observed. Moreover, we also found 160 genes that lost a copy in the evolved strain, of which three showed complete loss: FLO5, PAU8, and SEO1. These genes are related to wine yeast survival under the stress conditions of grape must (lower pH, higher glucose and ethanol concentration than wort). Our results show a successful application of high stress levels to evolve regional winemaking strains to improve their fermentative traits for the brewing process. Applying this method will make it possible to obtain yeasts that can carry out alcoholic fermentation in wort without having to buy unique strains called “brewing yeasts.”

Beer consumption has increased worldwide, positioning it as the most consumed alcoholic beverage on the market. Saccharomyces cerevisiae brewing yeasts have specific genetic characteristics that allow them to survive in malt wort using maltose and maltotriose as the principal carbon source. However, metabolizing these sugars is challenging for non-brewery Saccharomyces strains under typical brewing conditions, which involve high osmotic stress and low temperatures. These conditions restrict beer producers to a limited range of yeast strains, increasing their cost and contributing to beer flavors uniformity. Here, we performed an adaptive evolution process to improve the fermentative capacities of S. cerevisiae winemaking yeasts isolated from Chilean vineyards to allow their use in brewing. Initially, we screened 50 strains of viticultural origin collected from different areas of Chile. Five strains were selected based on their fermentative capacities, sugar consumption, flavor and aroma, after which were subjected to an adaptive evolution process of 600 generations. We obtained an evolved strain that was able to consume maltose and maltotriose, growing in very high gravity wort (29°P) and at low temperatures (18°C) without shaking. We used DNA sequencing to examine genome changes that could explain the superior beermaking phenotype of the evolved strain. We found that the evolved strain completely lost a parental genome and showed aneuploidies, resulting in gene copy number variations. Interestingly, duplications in genes related to maltose metabolism (IMA1, MAL13 and MAL11) were observed. Moreover, we also found 160 genes that lost a copy in the evolved strain, of which three showed complete loss: FLO5, PAU8, and SEO1. These genes are related to wine yeast survival under the stress conditions of grape must (lower pH, higher glucose and ethanol concentration than wort). Our results show a successful application of high stress levels to evolve regional winemaking strains to improve their fermentative traits for the brewing process. Applying this method will make it possible to obtain yeasts that can carry out alcoholic fermentation in wort without having to buy unique strains called “brewing yeasts.”

In 2024, the Chilean brewing dregs market decreased by -5.5% to $87M, falling for the second year in a row after two years of growth. Overall, consumption, however, saw a relatively flat trend pattern. Over the period under review, the market attained the peak level at $95M in 2022; however, from 2023 to 2024, consumption remained at a lower figure.

In 2023, after three years of growth, there was significant decline in supplies from abroad of brewing or distilling dregs and waste, when their volume decreased by -10.1% to 24K tons.

Over the five years through 2025, revenue is expected to rise by 2.1%, including a 1.5% increase over the current year to reach €16.3 billion. France, long celebrated for its world-class wines, is facing significant hurdles in the wine and cider industry. Unpredictable weather patterns, like frosts, droughts and extreme heat, are impacting grape quality and yields. The 2024 harvest is set to be one of the smallest in years, with some regions, like Burgundy, suffering up to a 30% drop in production. This shortage could push prices higher, especially for premium wines, but it also threatens France's global wine dominance, with Spain poised to overtake it in production. Domestically, French wine producers are battling changing consumer preferences. Shoppers are increasingly drawn to cheaper imports from countries like the US and Chile, while craft beer and premium spirits are emerging as strong alternatives to wine. Winemakers are shifting towards organic, biodynamic and low-alcohol wines to appeal to the sustainability-driven market and stay relevant. This is complicated by a broader trend of declining alcohol consumption, particularly among younger consumers. In 2025, profit is expected to absorb 14.9% of revenue. Many producers are diversifying into wine tourism, offering vineyard stays and tours to boost revenue and stay profitable. However, with rising operational costs, profitability remains a challenge and many are lobbying the government for tax breaks to ease financial pressures. Over the five years through 2030, industry revenue is anticipated to inch up 1.1% to €17.2 billion, with profit rising to 16.6% of revenue. French wine producers are grappling with a global surplus and shifting consumer preferences, leading to price drops and financial strain. In response, the French government has uprooted 27,500 hectares of vines, offering compensation to maintain a balance between supply and demand. Climate change is further challenging the industry, prompting producers to invest in climate-resilient grape varieties and technology like AI-powered vineyard monitoring. As health consciousness rises, demand for low-and-no alcohol wines and natural options grows. Wine tourism is flourishing, with hybrid models combining in-person and virtual tastings. Premiumisation strategies are also boosting sales and e-commerce platforms are expanding the global reach of French wines, providing consumers with detailed product information and improving visibility for producers.