i got confused by looking at the title, i thought you meant differences between homebrewing and macros. but macro vs macro, yeah of course.
without googling anything ie "What barley does coors/inbev/heineken whatever use?"
i know that a big limiting factor in making sake is that the commercial sake producers buy up all the special types of rice that are exclusively for sake production. theyre fairly standardized, yamada-nishiki for example will be a type, but then location it is produced in will change the price within that type. apparently if you cook it as food rice it doesn't taste good, but its qualities are for making alcohol.
so i know that ive heard that budweiser will contract harvests of barley year by year. based on my knowledge of budweiser they are probably choosing grains primarily for maximum efficiency/starch ratio over flavour.
i think one thing that would be interesting between breweries would be how they make their non-pale lager beers. guinness ships some kind of dark concentrate (unhopped?) around the world to breweries they contract to brew regional guinness. lol, im drawing a blank on any other non-pale lagers that are massive scale and international, though i know there are some. i cant even google it as popular craft beers come up and id assume they are simply brewed how we'd expect and then exported.
anyone know what types of hops budweiser uses now?