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TEMPORARY SUSPENSION OF OPERATIONS IN LINE WITH GOVERNMENT’S MOVEMENT CONTROL ORDER

24 March 2020, Kuala Lumpur – At HEINEKEN Malaysia, the health and safety of people is our top priority. We have responded to the outbreak of COVID-19 by ensuring our employees are kept informed regularly while implementing preventive measures on travel and personal hygiene, in line with guidance from World Health Organisation and Malaysia’s Ministry of Health.

In accordance with the Government’s Movement Control Order, our employees are working from home until 31 March 2020. Our Sungei Way Brewery has suspended operations and we have received approval from the authorities to allow a minimum number of workers to be on site to ensure the safety and integrity of the brewery during the stipulated period.

As for the impact, it is expected that the mandatory closures and restrictions on movement pursuant to the Order and the overall effect that COVID-19 has on the retail sector and the market in general, among other things, will in aggregate have a significant impact on the Company’s operations and business during this period. However, given the evolving circumstances, it is not possible for the Company to quantify or determine the extent of the impact on its business and financial position. The Company will continue to monitor the evolving situation and undertake appropriate measures to mitigate the impact from the current situation.

Roland Bala, Managing Director of HEINEKEN Malaysia, said: “We are living in unprecedented times, our first priority is the safety, health and wellbeing of our people, suppliers, customers, and consumers. At the same time, we commit to continue engaging the Government to support their efforts in addressing the COVID-19 crisis whilst ensuring we mitigate the impact to our industry.”

The Company will make the necessary announcement on any material developments relating to the above matter, as and when appropriate.

 

 

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HEINEKEN MALAYSIA BERHAD DEMONSTRATES SUSTAINED GROWTH WITH FULL YEAR 2019 PERFORMANCE

  • FY19 Revenue increased by 14% to RM2.32 billion (FY18: RM2.03 billion)
  • Profit before tax rose by 8% to RM412 million (FY18: RM380 million)
  • Net profit up by 11% to RM313 million (FY18: RM282 million)

21 February 2020, Kuala Lumpur – Heineken Malaysia Berhad (HEINEKEN Malaysia) today announced its financial results for the full year ended 31 December 2019 (FY19), delivering solid growth with improved revenue, profit before tax (PBT), and net profit compared to the same period in 2018.

Group revenue for the 12 months ended 31 December 2019 increased by 14% to RM2.32 billion, driven by robust sales performance across all core brands and new product launches. Excluding the Sales & Services Tax (SST) impact, Group revenue grew by 10%. On the back of the solid revenue growth, Group PBT rose 8% supported by improved cost efficiency.

For the fourth quarter ended 31 December 2019 (Q4FY19) Group revenue grew by 3% compared to the same quarter in 2018, mainly driven by improved sales performance across all core brands and new product launches. However, Group PBT was 17% lower compared to the same quarter in 2018 due to higher commercial spend as a result of phasing of marketing spend for the launch of Tiger Crystal and Heineken® 0.0 and the earlier 2020 Chinese New Year festive sell-in. 

Roland Bala, Managing Director of HEINEKEN Malaysia said, “HEINEKEN Malaysia again delivered a commendable performance, showing sustained year-on-year growth across the Company’s revenue, PBT, and net profit. In 2019, our focus was on winning with our core brands and big innovations. With the launch of Heineken® 0.0 and Tiger Crystal, we are well positioned to address the needs of both today and tomorrow’s consumers.”

“2019 was an eventful year and we continued to excite consumers with world-class brand activations and promotions. Amongst notable campaigns, Heineken®, the proud official partner of UEFA Champions League, offered Malaysians the ultimate football experience through its “Unmissable” campaign. Staying true to its identity as a beer born on the streets of Asia, Tiger Beer uncaged Malaysian talents and brought football legend Rio Ferdinand to Kuala Lumpur for its Tiger Street Football Festival. Guinness, the World’s No. 1 Stout, once again hosted the iconic St Patrick’s celebration, while Apple Fox Cider made it into the  Malaysia Book of Records with its giant fox installation made with 3,500 real apples and in conjunction with the brand’s ‘Wayyyy More Apples’ campaign,” Roland added. 

HEINEKEN Malaysia’s world-class brand building efforts were once again recognised by Malaysian consumers at the Putra Brand Awards 2019. Heineken® won the Platinum award, while both Tiger Beer and Guinness secured Gold. HEINEKEN Malaysia’s portfolio of brands have received a total of 30 awards at the Putra Brand Awards since 2010, truly securing its place amongst Malaysia’s favourite brands. 

In 2019, the Company continued to have sustainability at the core of its business. Furthermore HEINEKEN Malaysia won three awards at the Sustainable Business Awards 2019 – winning the Best Water Management award for the second consecutive year, in recognition of the Company’s outstanding efforts in protecting and managing water resources for production and beyond. HEINEKEN Malaysia also received a Special Recognition for Sustainability in the Community and a Special Recognition for Waste & Material Productivity.

“Our commitment to Brewing a Better World continues.  We remain focused on doing the right things for the business and thereby protecting the environment that we operate in as well as conserving the resources, which we use across our value chain. Ultimately, we are guided by our purpose, to Brew a Sustainable Future for our People, Business and Planet,” said Roland. 

Regarding its outlook, HEINEKEN Malaysia expects the business environment to remain challenging amidst uncertainties in economic conditions, continuous competitive pressures and presence of contraband beer in the market. Nevertheless, riding on the strong foundation that the Group has laid in the past, coupled with investment in brands and new product launches, the Group will continue to pursue sustainable growth by sharpening its commercial execution and driving effective cost management across the organisation.

“We commend the Government for its on-going efforts in addressing illicit alcohol activities, which have contributed to a significant reduction in contraband beer, as well as its move to keep excise duties on beer stable, with excise duties already the second highest in the world. We will continue supporting the Government’s efforts to address illicit alcohol and drive awareness on this issue through proactive engagements with relevant stakeholders,” said Roland. 

The Board at HEINEKEN Malaysia has proposed a single tier final dividend of 66 sen per stock unit for the year ended 31 December 2019, subject to approval of shareholders at the forthcoming Annual General Meeting. The single tier final dividend will be paid on 17 July 2020 to shareholders registered at the close of business on 30 June 2020. 

Total dividend for the year ended 31 December 2019 is 108 sen per stock unit comprising:

  • a single tier interim dividend of 42 sen per stock unit which was paid on 25 October 2019; and
  • a proposed single tier final dividend of 66 sen per stock unit.

“I would like to take this opportunity to thank our People, our business partners, customers and consumers for their support in helping us to deliver a commendable FY19 performance. At HEINEKEN Malaysia, we look forward to improving our performance as a team to create greater value for our stakeholders,” Roland concluded.

 

Janina Vriesekoop

WORKING EXPERIENCE
Within the HEINEKEN Group:

  • Started her career in HEINEKEN Netherlands in 2013 as a Digital Media Consultant and worked her way up to a Senior Digital Consultant and then to her current role as Innovation Digital Manager.
  • Key milestones included kick starting iDDM (Individualised Data Driven Marketing), creating an Innovation mindset within her organisation and being the frontrunner in Agile by defining the organisation’s ambition and programmes.

Previous Experience (outside HEINEKEN):

  • Owner and founder of online publisher ‘Ons Woord’.
  • Account Manager & Project Manager in Internet agency, Virtual Affairs.
  • Site Manager Internet & Intranet, AkzoNobel.
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Tiger Beer launches its 2020 Chinese New Year campaign – ‘Double The Huat’

The auspicious double celebration of Tiger Beer’s 88th anniversary and the Year of the Rat marks a new beginning filled with abundant giveaways and promotions.

KUALA LUMPUR, 7th January 2020 – 

Tiger Beer, Malaysia’s No. 1 beer, welcomed the Year of the Rat with a grand launch event held at Pavilion Kuala Lumpur followed by a delectable dinner at the Grand Imperial Restaurant. Heineken Malaysia Berhad’s (HEINEKEN Malaysia) management team, trade partners and members from the media unveiled a new chapter together. The double celebration of Chinese New Year and Tiger Beer’s auspicious 88th anniversary stayed true to the promise of ‘Double the Huat’ with an array of activities and performances. 

Guests mingled at the Tiger HUAT HUAT Bazaar before the event kicked off with a mesmerizing lion dance performance that ignited auspiciousness – the lions of different colours represented the brands in the HEINEKEN Malaysia portfolio.  With festive spirits at an all-time high, Roland Bala, Managing Director of HEINEKEN Malaysia, unveiled the grand, gilded 88 sculpture, officiating the beginning of Tiger Beer’s Chinese New Year campaign for the Year of the Rat. The event continued with a special performance by Tiger – Sin Chew Chinese Education Charity Concert (CECC) artists, delighting guests.  

Guests were then treated to a surprise performance as local singer-songwriter Namewee took to the stage as part of the big reveal, performing a selection of his popular songs – including his new Chinese New Year track, “Year of Rat” – created in collaboration with Tiger Beer. To check out the music video, click this link.

 “Chinese New Year is a time when we get together with loved ones and celebrate for a prosperous year ahead. As we welcome Chinese New Year 2020, we here at HEINEKEN Malaysia are also celebrating Tiger Beer’s 88th anniversary. For this special occasion, we look forward to rewarding our loyal consumers with amazing promotions, contests and activations that will ‘Double the Huat’ for the auspicious year ahead,” said Roland Bala, Managing Director of HEINEKEN Malaysia. 

From today until 9th of February, be sure to check out the Tiger HUAT HUAT Bazaar located alongside Pavilion Kuala Lumpur Connection area – an exciting first for Tiger Beer. Shoppers can get their hands on unique handicrafts and Chinese New Year-themed gift and exclusive merchandise from a rotating selection of vendors. Also at the bazaar is a variety of games – including the HUAT machine – that allow shoppers to take home Chinese New Year merchandise, but that’s not all! The Pestle & Mortar x Tiger Beer Chinese New Year collection will also be available for purchase there. With eight unique designs to choose from, this exclusive collection can be purchased from their official website, pestlemortarclothing.com too, from 8th of January onwards – so be sure to get your limited edition merchandise while stocks last! 

In addition, spending RM188 on HEINEKEN Malaysia products in Mercato in Pavilion Kuala Lumpur will earn you a set of limited-edition Ang Pows designed by some of Malaysia’s hottest upcoming artists. There are eight designs to collect – with two available every week of the campaign – so be sure to keep coming back to collect them all!

Befitting a year filled with “Double the Huat”, an abundance of festive giveaways ranging from Tiger Beer Mahjong sets, Heineken® Poker sets and Guinness Electronic Dice sets, to cash prizes and gold coins are up for grabs through a range of promotions. 

Until mid-February, purchase any big bottle of selected HEINEKEN Malaysia products at participating food courts and coffee shops to win various cash prizes and Tiger Crystal just by checking for marked ‘Huat’ characters under the bottle caps. As for consumers celebrating in selected bars and pubs, the premium Heineken® Ang Pows allow for a personalized video message via QR code with the purchase of two bottles of Heineken® 0.0, and cider fans can get their hands on delectable Apple Fox Cider Bak Kwa upon purchasing two glasses or bottles of Apple Fox Cider at participating bars.

You don’t even have to leave your own home to get exclusive rewards this Chinese New Year, with a range of great promotions on Drinkies, HEINEKEN Malaysia’s home delivery service. In addition to getting chilled beers and ciders delivered directly to your door, various items including the exclusive Tiger Beer Mahjong set and Heineken® Poker set are up for grabs in Klang Valley and Penang – – check out www.drinkies.my to find out more.

Stay tuned for even more exciting updates to be announced, guaranteed to ‘Double your Huat’ this Chinese New Year. For full details of all promotions, and more information on this campaign, visit www.tiger88.my. Promotions are only open to non-Muslims aged 21 and above.

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Heineken® Welcomes 2020 with A Spectacular New Year’s Eve Party at TREC

Malaysians celebrate the end of 2019 to its fullest with a fresh perspective.

KUALA LUMPUR – 2020 is finally upon us. To welcome the beginning of a new decade with a bang, Heineken® celebrated the New Year’s Eve with a high energy countdown party at TREC which closed with a stunning display of fireworks at the stroke of midnight. Partygoers joined Heineken® at TREC, in the heart of KL to usher in the new year with a myriad of activities specially curated to create a night to remember.

Heineken® also unveiled its newest celebration piece, the Heineken® Star Tower which carried wishes and festive greetings of Heineken® fans from across the nation. DJs JHin and BATE entertained the crowd with highly energetic performances as a tribute to the last night of 2019. 

Throughout the celebration, guests were interacting with the virtual Count Your Lucky Stars game projected on the Heineken® Star Tower. Guests also took home their own personalised Heineken® bottles and experienced their 15 seconds of fame in the Heineken® Cheers Cam. As the night drew closer to midnight, the energy from the crowd showed no signs of slowing down and as the clock struck 12, guests were treated to a dazzling display of fireworks to officially welcome the start of a new decade!

Excited guests arriving at the Heineken Star Tower at TREC to welcome year 2020 with Heineken®. Hyping the crowd up was host of the night, Ron Liew, as he dropped hints on upcoming surprises and what to expect throughout the celebration.

Bottle Toss Game

Heineken® fans were also actively interacting with the Star Tower through the ‘Count Your Lucky Stars’ activity where fans virtually swipe Heineken® bottle caps from their mobile screens to fill a giant Heineken® bottle on the Star Tower. Guests were surprised with complimentary Heineken® when the virtual bottle was filled to the brim!

Guests (DJ Blink and Ashley Lau) experiencing the Heineken® kaleidoscope photo booth

The Infinity Booth by Heineken® was a hit among guests as they gave it their all in getting the perfect shot to commemorate the end of the decade. 

DJ Duo, Bate hyping up the crowd at the Star Tower Countdown Party

DJ JHin set the momentum for the night with his signature mix of Trap, Future Bass and Hip Hop tunes while popular DJ duo, BATE took over the Star Tower as the countdown approached to provide partygoers with a high energy performance to welcome the  year 2020.

Bottle of Heineken® in front of the Star Tower

As a perfect memento for the night, Heineken® fans walked away with personalised Heineken® bottles with their names printed onto them. 

The Heineken® roving camera team captured celebration moments with the Heineken Cheers Cam and shared them for all to see via the screens of the Star Tower.

Heineken Giveaway Hour

Heineken® fueled the celebratory moments with complimentary bottles of Heineken® given away at participating outlets at TREC every hour between 8pm and 11pm.

Star Tower

With seconds to midnight, the energy at TREC was palpable as Heineken® fans gathered around the Star Tower and began counting down to 2020.

Heineken® ushered in the new year with a dazzling display of fireworks

Aerial view of the Star Tower Countdown Party at midnight

It’s officially the new year! Heineken® welcomed 2020 with a 3-minute dazzling display of fireworks. The crowd also ushered in the new decade with celebratory messages that were displayed on the Star Tower. 

For more information and updates, visit the Heineken® website (www.heineken.com/my) or follow Heineken® on Instagram (@HeinekenMY) and Facebook (https://www.facebook.com/HeinekenMYS/).

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Rediscover your love for Beer & Food this December

KUALA LUMPUR, 9 December 2019 -

Heineken Malaysia Berhad (HEINEKEN Malaysia) introduced members of the media and consumers to an exclusive beer and food pairing experience – “Sip and Savour”. Through a series collaboration with select restaurant partners, HEINEKEN Malaysia’s signature lagers, stouts and ciders prove to be the perfect partners to pair with these specially curated menus for the upcoming festive season. The three participating outlets are The BAR°N Wine Bar, SOULed OUT Kuala Lumpur, and Lavo Restro Wine Atelier. 

“We want to show our consumers how our lagers, stouts, and ciders are much more than refreshing drinks on their own. Thanks to our valued restaurant partners and the insightful guidance of our Culinary and Beer expert, Thomas Ling, consumers can now experience these delectable beer and food pairings throughout this festive season at The BAR°N, SOULed OUT, and Lavo. Beer has a place at the dinner table, and we want to help spread the love for beers and ciders, as well as showcase the diverse options when it comes to pairing,” said Renuka Indrarajah, HEINEKEN Malaysia’s Corporate Affairs & Legal Director.

Thomas Ling, renowned Culinary and Beer expert, shared, “Beer and Food have brought people together for centuries now. With the year-end festivities approaching, we want diners to have a truly exceptional experience enjoying the right beer paired with the right food. The pairings selected here show how lagers, stouts, and ciders can cut, contrast, complement, and cleanse the palate in their own way.” 

“The carbonation, alcohol and hops from beer ‘cut through’ the flavours and textures on your taste buds; for instance, the classic lager and pizza pairing or cider and creamy pasta. Beer can also complement similar flavours and characteristics in food. That is why stout goes perfectly with the smoky char on the grilled meat. At the same time, beer and food can create a contrast pairing, bringing out unique characteristics in both your pint and your plate. An example of a good contrast pairing is oysters and stout. You can also use your beer to cleanse your palate. For example, you can use the cool and refreshing flavour of lager beer to wash down the heat of fried chicken”, he added. 

“We are proud to share our finest grills and cuisines in collaboration with HEINEKEN Malaysia. Inspired by our passion towards our love for good food and company, guests are guaranteed an indulgent experience with our exclusive eight-course beer pairing menu. Lager drinkers can choose from our assortment of oriental salad, The BAR°N Mamak Special, signature cheese papachos or fettuccini carbonara to pair with their favorite drinks. And there is no better way to celebrate Christmas than with our classic roasted turkey, paired seamlessly with the sweetness of cider. Last but definitely not least, end your meal with our signature ribs and chocolate lava cake, accompanied by a glass of stout,” said Raymond Toh, Head of Culinary for The BAR°N. 

“We are delighted to share our delicious array of food paired perfectly with some of HEINEKEN Malaysia’s brands. At SOULed OUT, there’s something for everyone with our legendary four kitchens, namely Western, Asian, Northern Indian, and SO Pizza. This holiday season, we are presenting our specially curated menu at our flagship outlet – SOULed OUT Kuala Lumpur in Hartamas. Your favorite lagers will pair perfectly with our signature Wagyu beef noodles, smoked salmon taco, and poached Atlantic sole. For ale lovers out there, we actually use Kilkenny to braise our beef meatballs, which gives them a rich flavour while balancing the bitterness of the ale. Another interesting and innovative pairing in our menu is stout with Vietnamese lamb cutlet and grilled root vegetables,” said Chef Ben, SOULed OUT Group Head Chef. 

The Lavo Kitchen team had this to say: “We are thrilled to share our tantalising Asian-Western Fusion menu together with some of HEINEKEN Malaysia’s signature beers and ciders. Here at MEDIA RELEASE Lavo, we strive to bring guests a carefully curated visual feast that will entice you to relax and unwind in style and comfort along with great company. Cider fans will cheer the night as we kick off the evening with our crispy Truffle Fries paired nicely with the refreshing Strongbow Gold Apple Cider. Guests will also find out how effortlessly their favourite lagers cut through our mouth-watering Char Kuey Teow, Salted Egg Chicken Bites, and Say Cheese Pizza. To end the evening with a bang, guests can enjoy our signature Lavo Meat Platter with the more fullbodied aromas of Kilkenny and Guinness for that extra oomph!”

For more exciting updates, follow HEINEKEN Malaysia via Facebook at https://www.facebook.com/HeinekenMalaysiaBerhad/ and Instagram at https://www.instagram.com/heinekenmalaysia/

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HEINEKEN® STAR SERVE CROWNS 2019 WINNER

The ‘star’ bartender will be representing Malaysia at the Heineken® Global Bartender Finals in Amsterdam, the home of Heineken®

KUALA LUMPUR, 5 December 2019 -

Malaysia has officially crowned the winner of the Heineken® Star Serve Bartender Finals 2019 at S’mores, Jaya One. The high-stakes finale saw eight of Malaysia’s finest bartenders go head-to-head to prove their mastery of the perfect serve. Here, Jack Loh from Maze Eatery and Bar, Ipoh emerged victorious, bagging the title of the best Heineken® bartender in the nation and will represent Malaysia at the Heineken® Global Bartender Finals in an all-expense-paid trip in Amsterdam. 

However, the rise to stardom and the recognition that comes with being the best-of-the-best is no easy feat – perseverance and dedication are required to hone the art of a perfectly served Heineken®. Heineken® Star Serve is a programme under Heineken Malaysia Berhad’s (HEINEKEN Malaysia) Star Academy, aimed at training bartenders to deliver the perfect serve of Heineken® every time. 

Now in its sixth year running, Draught Masters and Heineken® Star Serve professional trainers took a trip through Malaysia to teach the Heineken® Star Serve pouring ritual. Covering eight cities, over 600 bartenders were trained. This journey saw the competition whittled down to the eight finalists who battled for the crown at the Heineken® Star Serve Bartender Finals 2019. 

The Heineken® Star Serve pouring ritual involves five steps: rinse, pour, skim, check and serve. These five steps are what sets Heineken® apart from other beers, ensuring bartenders from around the world deliver a premium Heineken® draught beer every time, no matter where you are. Mastery of the ritual, however, is not enough to guarantee the top spot at the Heineken® Star Serve Bartender Finals.  Personality and charisma are vital in achieving the Star Factor that makes a bartender stand out from the crowd. 

“HEINEKEN Malaysia’s Star Academy prides itself on ensuring that consumers get to experience the full Heineken® quality and experience, from brewing to consumption. This rigorous training programme ensures that Heineken® fans receive a world-class serving no matter where they are.  To refine the art of the perfect serve is a skill that only true ‘star’ bartenders can deliver,” said Vasily Baranov, Sales Director of HEINEKEN Malaysia.  

The energy at the finale was one of raw excitement as supporters cheered on the finalists. Determined and focused, the eight bartenders showcased their skills and focus as they attempted the perfect star serve of Heineken® draught in the first round. Then, after a nail-biting face-off from the last four finalists standing, Jack Loh from Maze Eatery and Bar, Ipoh was crowned the winner by the experienced judges.

“This truly is a dream come true to be recognised in my craft. It has been a once-in-a-lifetime experience to have been part of Heineken® Star Serve, and of course, to represent Malaysia in the Global Bartender Finals in Amsterdam. I know this is only the beginning!” said Jack.

Malaysia has proved that it is a force to be reckoned with at the Heineken® Global Bartender Finals. In 2016, Eddy Jai Jaimin from The Beer Factory Xpress, Scott Gardens, Kuala Lumpur, earned the coveted title of World’s Best Bartender, and emulating his predecessor’s success, Edilon C Caulian from The Beer Factory, Raja Uda, Penang, won first runner-up in 2018.

HEINEKEN Malaysia’s Star Academy is dedicated to provide a better drinking experience to fans of their world-class brews all across the country. This training provides knowledge and helps bartenders hone the art of perfect serve, delivering world-class beers and ciders at a world-class standard. 

The eight finalists who represented their cities are as follows:

  • Evans Yenebal Alex from The Beer Factory Summerton, Penang
  • Jack Loh from Maze Eatery and Bar, Ipoh
  • John Michael N Tecson from The Beer Factory Bandar Puteri, Petaling Jaya
  • Nicklaus Amor P Gabudao from Three Stooges Bistro, Jaya One, Kuala Lumpur
  • Teng Tin Tau from La Premiur, Tun Aminah, Johor Bahru
  • Tambak Eko Prananda Tarigan from The Beer Factory, Malacca
  • Sharon Tan Shwu Wha from Hilton Hotel, Kuching
  • Julio Jeremy Joachim from Tamu Bar, Kota Kinabalu. 


For more information on Heineken®, log on to www.heineken.com/my or follow Heineken® on Instagram @HeinekenMY or Facebook/HeinekenMYS.

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Flavour by Fire

Guinness Flavour by Fire festival celebrates all things roasted, grilled and BBQ’d; thousands of foodies turn up to feast on specially-curated dishes paired with cold, smooth Guinness Draught.

KUALA LUMPUR, 30 November 2019 -

Fire is a force with an awesome transformative power. When it comes to food, fire is what turns simple raw ingredients into mouth-watering meals. Guinness, Malaysia’s No. 1 Stout1, understands this better than anyone – the barley used to brew Guinness is roasted at exactly 232° Celsius, which gives the beer its distinctive dark colour and delicious roasted flavour notes. 

“There’s something very special about cooking food over fire – from campfires to barbeques, it brings people together in a way you don’t get using other cooking methods. Guinness has a similar effect – it’s the perfect way to celebrate getting together with friends and family for some quality Guinness Time.” said Archana Sridhara, Marketing Manager, Guinness & Diageo Brands at HEINEKEN Malaysia.

“The fact that Guinness pairs so perfectly with roasted and barbequed dishes, and that we use fire to give Guinness its unique colour and flavour by roasting our barley at 232° Celsius makes Guinness Flavour by Fire a great way to express everything Malaysians love about Guinness.”, she added.

Celebrating this transformative power of fire, the Guinness Flavour by Fire festival brought together some of KL’s hottest chefs and musicians for a two-day feast for the senses at The Gasket Alley in Petaling Jaya. Serving up a range of delectable dishes for the thousands of hungry party-goers in attendance were five chefs, each with their own signature styles and techniques.

Celebrity chef Sapna Anand, from GOA by Sapna, took inspiration from traditional Indian barbeque recipes for her menu, including her signature Kashmiri lamb chops. Marinated in roasted spices and citrus and cooked over a charcoal grill, the beautifully tender lamb with its delicate balance of flavours and flame-seared exterior paired perfectly with the cold, smooth Guinness Draught. 

It’s not only meat which benefits from cooking over an open fire, as Sapna proved with a range of vegetarian options including smoky marinated paneer and barbequed corn, coated in a chili rub and caramelised to perfection in a way that only flames can create.

“Spices have their natural oils, but what gives them life is when it hits the heat. When the fire-roasted spices mingle with the fat in the meat, dripping down onto the coals and releasing the smoke, it gives the dish a completely different flavour than cooking in a pan, for instance.” said Sapna.

Chefs Sherson Lian and Johnny Fua from Kitchen Mafia put on an eclectic mix of dishes, melding Western and Asian influences to create surprising takes on a range of favourites from seafood to duck. Cooked over an ‘outback-style open fire’, the duo used locally-sourced wood including bamboo and rubber wood to give each offering a unique flavour unlike anything cooked in a traditional kitchen.

Firm favourites included pineapple and red pepper-marinated leg of lamb, roasted slowly on a chain suspended above the flames and served with a Guinness-infused rosemary sauce, and mussels in a flavoursome rice wine broth cooked inside sections of bamboo trunk.

“The rich, roasted aroma of Guinness – because the barley goes through the roasting process, unlike other types of beer – means it pairs beautifully with the fire-roasted dishes we’ve cooked for Flavour by Fire. And because the Guinness is served cold, it makes it a really refreshing accompaniment to the heat of the food.” commented Johnny Fua.   

Suren Krishnan, from Tipsy Boar, agreed: “The creamy, bold flavours in Guinness pair well with the style of barbeque we do, which also has a pretty bold and robust flavour profile.”

Suren’s style, a mash-up of Southern USA, European, and Asian barbeque techniques, focused – as the name of his restaurant suggests – on various cuts of pork. Artisanal chorizo and German sausages, Kansas-style spare ribs, and pork knuckle slathered in a Guinness glaze were cooked in a ‘low-and-slow’ style over wood from locally-grown mangrove and fruit-trees. The end result: melt-in-the-mouth, rich and satisfying dishes which had attendees clamouring for more.

Meanwhile, Pitmaster Kok Fung, from Texas Barbeque joint Burnin’ Pit, harnessed the power of fire in a similar way. His signature dish, dry-rubbed beef brisket, was smoked for over 12 hours to impart an incredible depth of flavour to the mouth-wateringly tender meat. The wood used in the smoker – tropical fruit trees such as mango, jackfruit and durian – added a Malaysian twist to his authentic, rustic style. Served up with pickled mangos, gherkins and jalapenos and a smoky Gula Melaka and berry barbeque sauce, the cold, smooth Guinness contrasted with the sharp and sweet flavours of the sides and the richness of the meat to create a well-rounded flavour experience.

This being a Guinness event, there were plenty of other activities to keep attendees entertained after they had feasted on all the food on offer. Performances from fan favourites Kyoto Protocol, K-Town Clan, Crinkle Cut, Church Mouse and Skits got people moving on Day 1 of Guinness Flavour by Fire, while Day 2 saw Jumero, Kaya, Dani Komari, Samantha Diana and Muzza and Arjuna take the stage to heat things up.

Perhaps the most popular activity was the Guinness STOUTie machine – a device which uses a malt extract to print a selfie directly onto the head of a glass of Guinness. Previously only available at the Guinness Storehouse in Dublin, Ireland, hundreds of people lined up to get this exclusive opportunity at Flavour by Fire.

For the real Guinness aficionados, the chance to learn how to correctly execute the famous Guinness ‘Two Part Pour’ also proved enticing – especially as their teacher was none other than Guinness Expert Cian Hulm. 

Finally, the return of the Guinness Long Bar Challenge – previously seen at Guinness St. Patrick’s Day events – gave party-goers the chance to get their hands on exclusive Guinness merchandise by sliding a bottle of Guinness down a bar in a test of skill and precision. T-shirts, bottles of Guinness-infused steak and barbeque sauces, and handmade Guinness chopping boards – perfect for serving up your own home-made fire-kissed dishes – went home with the winners across both days of Flavour by Fire.

For more information on Guinness and to keep an eye out for future events, check out facebook.com/guinnessmalaysia.

 

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TRIPLE WINS FOR HEINEKEN MALAYSIA BERHAD AT THE SUSTAINABLE BUSINESS AWARDS 2019

KUALA LUMPUR, 2 December 2019 - Heineken Malaysia Berhad (HEINEKEN Malaysia) clinched three awards at the Sustainable Business Awards (SBA) 2019. For the second consecutive year, Malaysia’s leading brewer received the Best Water Management award, in recognition of the company’s outstanding efforts in protecting and managing water resources for production as well as beyond its business operations. HEINEKEN Malaysia also received a Special Recognition under two categories, namely Sustainability in the Community and Waste & Material Productivity.

The Best Water Management award commemorates the various initiatives by HEINEKEN Malaysia that extend beyond its immediate business operations. Through its Corporate Social Responsibility (CSR) arm SPARK Foundation, HEINEKEN Malaysia has established a positive reinforcement of its efforts through its three-year water stewardship agenda. HEINEKEN Malaysia was also recognised for its commitment in driving water efficiency, for which the company reduced water usage in production by 12.3% since 2014 through water optimisation efforts such as bottle washer nozzle reduction and water recovery from clean-in-place rinse. 

Roland Bala, Managing Director of HEINEKEN Malaysia said, “We are delighted to be awarded and recognised for our efforts in continuously improving not only our environmental performance, but also our commitment in protecting our planet and giving back to local communities. Our wins at the SBA 2019 further encourages us to continue our holistic approach in contributing to a cleaner, greener tomorrow.” 

In addition to the Best Water Management Award, HEINEKEN Malaysia received a Special Recognition for Sustainability in the Community, in recognition of the Company’s long-standing Tiger Sin Chew Chinese Education Charity Concert (Tiger CECC), which raised over RM355 million in support of Chinese schools across Malaysia over the last 26 years, and the English Enrichment Training Programme (EETP) that has trained more than 580 educators in seven states.

Renuka Indrarajah, HEINEKEN Malaysia’s Corporate Affairs & Legal Director said, “We have made conscious efforts to continuously grow with and contribute to the local community, be it through strategic partnerships for the environment and education. Through our CSR arm, SPARK Foundation, we partnered with Global Environment Centre (GEC) to build 13 rainwater harvesting systems for underprivileged communities in Sungai Penchala and Sungai Selangor, that stores up to 4 million litres of water annually, benefitting more than 6,500 people. Water is used for washing, gardening, and irrigation, which reduces stress on our water sources and this avoids wastage of treated water.”

“Meanwhile, our focus in East Malaysia is to help increase access to potable water. We are pleased to share that we have launched alternative water supply solutions such as gravity water system and rainwater harvesting system in six rural villages across Sabah, providing more than 5,000 people access to clean water,” she added. 

The company was also presented with a Special Recognition for Waste & Material Productivity.  In line with HEINEKEN Malaysia’s zero waste to landfill goal, the brewer invested in an on-site waste segregation area to manage its by-products and waste from production materials. In addition, a special protective cover was installed on its wastewater treatment plant to reduce odour and evaporation, an innovative solution for the environment and surrounding communities. 

Led by HEINEKEN’s global sustainability strategy – Brewing a Better World (BaBW), the company strives towards fulfilling its BaBW commitments focusing on Protecting Water Resources, Reducing CO2 Emissions, Sourcing Sustainably, Advocating Responsible Consumption, Promoting Health and Safety, and Growing with Communities, in line with the United Nation’s Sustainable Development Goals.

Held for the second time in Malaysia, and since 2012 in Indonesia, Philippines and Singapore, SBA is organised by Global Initiatives Singapore in partnership with PricewaterhouseCoopers (PwC) Malaysia, recognising businesses with best practices in sustainability.

For more information on HEINEKEN Malaysia’s sustainability efforts, visit www.heinekenmalaysia.com and www.sparkfoundation.com.my.

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HEINEKEN MALAYSIA BERHAD REPORTS DOUBLE DIGIT GROWTH IN Q3

  • 3QFY19 revenue increased 18% to RM603 million (3QFY18: RM512 million)
  • Profit before tax grew by 39% to RM136 million (3QFY18: RM98 million)
  • Net profit increased by 31% to RM103 million (3QFY18: RM79 million)

KUALA LUMPUR, 28 November 2019 - Heineken Malaysia Berhad (HEINEKEN Malaysia) announced its third quarter results for the period ended 30 September 2019 (3QFY19), reporting double-digit growth in revenue, profit before tax (PBT), and net profit compared with the same period in 2018.

Revenue for the quarter increased 18% to RM603 million (3QFY18: RM512 million), and organic revenue was up 11% excluding the impact of the Sales and Services Tax (SST). Revenue growth for the quarter was driven by improved sales performance across all core brands and new product launches. 

PBT for 3QFY19 grew 39% to RM136 million (3QFY18: RM98 million) on the back of revenue growth and improved cost efficiency, as well as the timing of commercial spend for new product launches which although executed in Q3 were incurred in Q2. Net profit for the period increased by 31% to RM103 million (3QFY18: RM79 million). 

For the nine months ended 30 September 2019, revenue increased 20% to RM1.64 billion, mainly due to robust sales performance of the core brands and new product launches in Q3. Excluding the SST impact, revenue for the nine months grew by 13%, while PBT increased by 24% to RM292 million compared to the same period last year, largely the result of higher sales and improved cost efficiency.

Roland Bala, Managing Director of HEINEKEN Malaysia commented, “The Company’s commendable performance in the third quarter reflects strong execution of commercial priorities and operational efficiencies in a challenging environment. During the quarter, we were pleased to launch exciting innovations providing our consumers exceptional experiences with our world-class brand campaigns and activations. A key milestone in the quarter was the launch of the non-alcoholic Heineken® 0.0 and the ultra-refreshing Tiger Crystal.”

It was also an eventful quarter for HEINEKEN Malaysia at the Putra Brand Awards 2019, with its flagship brand Heineken® winning a Platinum, whilst Tiger Beer and Guinness respectively brought home Gold. The company’s brand successes this year demonstrate once again that our world-class brands are recognised by Malaysian consumers as amongst the best brands in the country. Since 2010, HEINEKEN Malaysia has won a total of 30 awards at the Putra Brand Awards. 

“Our performance in the past nine months has been good. We are also proud to have recently launched our e-Commerce platform, Drinkies.my, which allows consumers to “bring the bar experience home by providing a solution to the number one pain point of home consumption, which is carrying heavy beverages home.” Roland added.

HEINEKEN Malaysia remains cautious on the outlook given the softening economic environment, competitive market conditions and the continued threat from the illicit trade (duty not paid). The fourth quarter is traditionally the peak selling period and the Group will continue to focus on sharpening our commercial execution in preparation for an earlier 2020 Chinese New Year festive sell-in and improving operational efficiency across the business. 

“Revenue for the final quarter is expected to be strong. However, the intensified commercial activations planned for Q4 will impact on profitability for the quarter.  Overall, the Group is confident of delivering a satisfactory performance for the full year.” Roland commented.

Roland also commended the Government for its on-going efforts in addressing illicit alcohol activities which has contributed to a significant reduction in illicit trade; and its move not to increase excise duties on beer and stout, which is already the second highest in the world. Going forward, the Group will continue to support the Government’s move against illicit alcohol and to drive awareness through proactive engagements with relevant stakeholders including consumers.