Actually I am planning to put beer factory in Bhutan since we have only one factory which is insufficient fo supply within country. I am having sufficient Land located nearby the Border town. As such looking for fdi if possible.

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I need fdi for beer production, since I have sufficient Land for the factory in my name. Our Bhutan Government is ready to fund if interested to start the beer production in Bhutan.

We are looking for a PARTNER from BHUTAN, for setting up TWO LIGHT BEER MANUFACTURING UNITS, simultaneously one at Calcutta (INDIA) & other at BHUTAN.

The PRODUCTS would be U N I Q U E and presently not available in INDIA & BHUTAN too.

Kanai Chakraberti
ASSOCIATED MACRO CONSULTANTS
164/78, Lake Gardens, B/13,
Calcutta-700045
BENGAL
INDIA
091-033-24173397
<klzsk[at]rediffmail.com>

Beer is the world's most widely consumed and probably the oldest alcoholic beverage; it is the third most popular drink overall, after water and tea.The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation.Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

Beer is sold in bottles and cans; it may also be available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, and pub games such as bar billiards.

History

Egyptian wooden model of beer making in ancient Egypt, Rosicrucian Egyptian Museum, San Jose, California
Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC, when cereal was first farmed,[12] and is recorded in the written history of ancient Iraq and ancient Egypt.[13] Archaeologists speculate that beer was instrumental in the formation of civilizations.[14] Approximately 5000 years ago, workers in the city of Uruk (modern day Iraq) were paid by their employers in beer.[15] During the building of the Great Pyramids in Giza, Egypt, each worker got a daily ration of four to five liters of beer, which served as both nutrition and refreshment that was crucial to the pyramids' construction.[16]
The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.[17][18] Some of the earliest Sumerian writings contain references to beer; examples include a prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi",[19] which served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people,[9][10] and the ancient advice (Fill your belly. Day and night make merry) to Gilgamesh, recorded in the Epic of Gilgamesh, by the ale-wife Siduri may, at least in part, have referred to the consumption of beer.[20] The Ebla tablets, discovered in 1974 in Ebla, Syria, show that beer was produced in the city in 2500 BC.[21] A fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by mastication or malting.[22][23]

Related drinks

Around the world, there are many traditional and ancient starch-based drinks classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu[186] in Namibia and Tella in Ethiopia.[187] Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo".[188] Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalayas.[189] Further east in China are found Huangjiu and Choujiu—traditional rice-based beverages related to beer.
The Andes in South America has Chicha, made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim, a traditional beverage made since pre-Columbian times by chewing manioc so that an enzyme (amylase) present in human saliva can break down the starch into fermentable sugars;[190] this is similar to Masato in Peru.[191]
Some beers which are made from bread, which is linked to the earliest forms of beer, are Sahti in Finland, Kvass in Russia and Ukraine, and Bouza in Sudan.