Leaf area index (LAI), litter production and understory light levels of Myrica cergera shrub thickets were assessed on Hog Island, Virginia to quantify spatial and seasonal variations in leaf area and light attenuation among four thickets representing a successional chronosequence and compare methods of estimating LA1 in shrub- dominated systems. Seasonal LA1 estimates were made seven times throughout the year with a portable integrating radiometer (Li-Cor LAI-2000) and three times by measurement of photosynthetically active radiation (PAR) and use of the Beer-Larnbert law. Leaf area index was also estimated through leaf litter collection and use of allometric relationships between stem diameter and leaf area. The oldest of the four thickets had the lowest LA1 and litter production throughout the year. Peak LA1 measurements with the portable integrating radiometer ranged from 2.0 ± 0.2 to 4.0 ± 0.3 for the oldest and youngest thickets, respectively which appear to be substantial underestimates of the actual values. According to annual litterfall, LA1 ranged from 4.1 ± 0.5 for the oldest thicket to 10.2 ± 0.4 for a 20 year old thicket. Leaf area index varied from 6.4 ± 0.2 for the oldest thicket to 1 1.4 ± 2.1 for the 40 year old thicket according to the allometric relationships, which may overestimate LA1 in stands with many large stems. The high light attenuation by the shrub canopy and heavy litterfall may contribute to the low diversity within thicket canopies by inhibiting germination and growth of other species. The study demonstrates that these low diversity shrub thickets have a higher LA1 and litter production, and thus higher potential for primary productivity, than many temperate forested systems and that stand age may be the major determinant of productivity.

City of Cheb, lying on crossroad of old trade roads, gains by favor of czcech kings and roman emperors many privileges supports trade activity. Sixteenth century was period of trade prosperity of this region: silver was discovered in Joachimsthal and some new deposits of tin. Prosperous mining areas are source of prosperity even for near and farther neighbourhoods, and on main route from western Europe lies Cheb. Assumed prosperity of trade shoud make impact on prosperity of city inhabitants, even city as a whole. Goal of this work is to analyze city income books (Umgeldbücher) and qualify and quantify income from trade and proportion of this income in whole city income.

Master of Science / Food Science Institute / Jon Faubion / Brewing of beer has a long history and has evolved over time as tastes, markets and science have progressed. Traditionally malted barley is the grain source used in brewing. Malt provides a multitude of benefits including: fermentable carbohydrates, nitrogen for yeast metabolism, color compounds, flavor compounds and minor constituents that provide for various qualities in beer such as foam and colloidal stability. There is, however, interest from brewers and drinkers alike for a variety of beer styles. Because of this and other reasons, brewers have worked with adjuncts such as oats, sorghum, wheat, rice, and maize. These grains can be used in unmalted or malted forms, but the incorporation of these grains affects the brewing process and final beer qualities. A review of literature reveals the use of grains other than malted barley reduce the nitrogen contribution and alter the amino acid profile available for yeast metabolism, leading to slower fermentations and variations in the fermentation products resulting in changes to beer flavor. Exceptions include sorghum and oats, which provide a more beneficial amino acid profile than barley despite lower levels of nitrogen when compared to barley. Extract is found to increase when using maize and rice, while oats and sorghum reduce the amount of extract. Wheat has comparable extract to barley. Grains that contribute B-glucans and arabinoxylans will increase viscosity, while grains without these components will reduce viscosity if fermentation is complete. Additionally, most grains will reduce the foam stability due to altered nitrogen and protein contributions; wheat being the lone exception that improves foam stability. This review will discuss the above mentioned attributes and more to explore the changes to be expected when brewing with unmalted and malted grains other than barley.

Master of Regional and Community Planning / Department of Landscape Architecture/Regional and Community Planning / Katherine Nesse / The following report examines the craft beer industry as a major component of the beverage production cluster in Northern Colorado. By using the four locational determinants derived by Porter (1990) as a framework, this study evaluates the role of geography as a key component in an industry’s ability to foster a competitive advantage. Despite his focus on national competitiveness, Porter's diamond model has influenced strategic thinking on a regional scale (Stimson, Stough & Roberts, 2006). In turn, it can help us to understand the interactions that underlie localized cluster dynamics. The cluster conception in economic development literature assumes that each of Porter's components is equally spatially connected. Resources are focused towards building assets in a region defined by analyzing the cluster. However, factors of the craft beer industry in Northern Colorado did not completely adhere to the traditional parameters of regional cluster geography. Personal interviews with key actors involved in the craft beer industry, along with economic data revealed that local factors are not always the driving force behind the development of the craft beer industry. In addition, the data analysis indicates that determinants of cluster success may be significant at various geographic scales. Locational determinants may not operate within the same area as defined by cluster analysis. Thus, this report closes with a recommendation to consider the significance of proximity when looking to increase the competitiveness of a given industry cluster—for the relationship between locational determinants and geography varies between factors.

In this thesis I evaluate the impact of an experiment with free sales of strong beer in two Swedish counties that took place in the 1960s. I do this by studying adult earnings of persons in utero during the experiment. My data includes date and place of birth and allows me to evaluate the impact of the experiment using a difference-in differences methodology, comparing earnings across cohorts and counties. Since the availability of alcohol increased most heavily for persons under the age of 21, and male fetuses are less physiologically robust than female fetuses, I choose to study persons born by mothers younger than 21 separately and also estimate the impact of the experiment separately for men and women. I find that persons born by mothers under the age of 21 during the experiment have lower average earnings than persons born before the experiment, and that the impact is larger on men. My results indicate that the experiment has led to adverse effects on adult earnings, probably caused by the prenatal alcohol exposure’s negative impact on fetal development. This means that alcohol consumption have long-term consequences that represent large costs to society. Since these costs are generally disregarded when evaluating the cost of alcohol consumption, society’s cost of alcohol is probably higher than usually estimated.

The scope of the thesis is the completion of the analysis of marketing communication realised nowadays by slovak beer brand Zlatý Bažant (Golden pheasant). The theoretical part of this work is devoted to marketing, marketing communication and its trends. The practical part is devoted to the description and analysis of the marketing communication of Zlatý bažant.

The paper examines the behavior of the supply chain through a system dynamic model. The theoretical part presents system dynamics, the Beer game and the simulation environment in which the model was created. In the practical part, the response of five surveyed decision-making order rules on the 4 patterns of demand is analyzed.

O início da produção de cerveja, entre 6000 e 8000 anos, a receita e a forma como era feita mudou com o tempo, passando por inovações conforme os avanços da ciência e tecnologia. As principais mudanças foram adição do lúpulo na bebida e uso de cultura pura de levedura em sua fermentação. Para inovar na produção de cervejas podemos fazer uso de adjuntos não convencionais e de fermentações mistas com o uso de diferentes micro-organismos para conferir características desejadas a bebida. A fim de se obter uma cerveja única, com características diferenciadas, testamos o uso de grãos de kefir de água como inoculo na fermentação de cerveja artesanal. Foi testada a fermentação do kefir em solução de açúcar mascavo 10% (m/v) com e sem adição de lúpulo. Um planejamento fatorial 2x2x3 foi realizado na fermentação de mosto cervejeiro para avaliarmos o efeito da massa de grãos inoculada, da quantidade de lúpulo e da temperatura. Em seguida foi feita uma fermentação teste iniciando em 16 °C e terminando em 20 °C, depois foi feita uma cerveja de kefir puro malte, uma cerveja de kefir com adição de suco de maracujá e uma cerveja utilizando fermento cervejeiro. Por fim foram feitas as análises físico-químicas e análise sensorial para aceitação e intenção de compra. Observamos que o lúpulo tem efeito sobre a fermentação tradicional do kefir, impactando o crescimento e acidez. Na fermentação de mosto cervejeiro a temperatura e o parâmetro mais significativo para a produção de álcool. Produzindo as cervejas nas melhores condições identificadas, encontramos para o kefir o fator de conversão de 0,41 g/g que corresponde a aproximadamente 76% de eficiência; para o fermento cervejeiro o YP/S foi de 0,45 g/g e eficiência de 84%. Na análise sensorial, as cervejas de kefir apresentaram desempenho superior a feita com fermento cervejeiro seco, mostrando diferença estatisticamente significativa na aceitação de seu aroma e sabor. Com uso do kefir de água como inoculo na fermentação e possível fazer uma boa cerveja com complexidade de aroma e sabor, de modo a contribuir para o desenvolvimento da tecnologia cervejeira e para o uso de fermentações mistas. / The beginning of beer production was between 6000 and 8000 years, the recipe and the beer process was made changed, through innovations as science and technology advanced. The main changes were the addition of hops in the beverage and use of pure culture of yeast in the fermentation. To innovate in the production of beers we can make use of unconventional adjuncts and mixed fermentations with the use of different microrganisms to impart desirable characteristics to the beverage. In order to obtain a unique beer with complex aroma and balanced taste, we tesetd the use of water kefir grains as inoculum in the fermentation of craft beer. The fermentation of kefir in brown sugar solution 10% (w/v) with and without presence of hops was tested. A 2x2x3 mixed factorial design was carried out in the fermentation of brewer\'s wort to evaluate the effect of factors inoculated grain mass, hop quantity and temperature. Them a fermentation test was made starting at t 16 °C and ending at 20 °C, for make a pure malt kefir beer, and a kefir beer with the addition of passion fruit juice and also the same recipe using a commercial brewer\'s yeast. After, the physical-chemical analyzes and sensorial evaluation were done for check acceptance and purchase intention. The presence of hops showed to have effect on the fermentation of kefir, impacting the growth and acidity. In fermentation of brewer\'s wort the factor that had the greatest impact on the alcohol content was the temperature. Producing the beers under the best conditions identified, resulting for the kefir a ethanol yeild coefficient of 0.41 g/g corresponding to approximately 76% efficiency; for the brewing yeast the YP/S was 0.45 g/g and 84% efficiency. In the sensorial evaluation the kefir beer presented superior performance that obtained with the dried yeast, showing a statistically significant difference in the acceptance of aroma and taste attribute. In this way the use of water kefir as inoculum in the fermentation it\'s possible to make a good beer with complexity of aroma and taste, thus contributing to the development of brewing technology and the use of mixed fermentations.

This document is submitted in partial fulfilment for the degree: Master of Architecture [Professional] at the University of the Witwatersrand, Johannesburg, South Africa, in the year 2013. / Newtown is a vibrant, multi-cultural precinct within the inner-city of Johannesburg. It has become an example of the new diverse multi-cultural spatial dynamics present within post-apartheid South Africa. This thesis addresses a dormant site within this cultural precinct and aims to re-appropriate and dynamically activate the site, thus creating a new dynamic member within the Newtown precinct. Through this architectural intervention, the aim is to explore and establish a central reference point between microbrewers and the public. This thesis’ architectural intervention merges preconceived divisions in brewing techniques (local and international) and starts a process of inclusive knowledge transfer that results in a unique diverse collaboration throughout the craft beer industry. This new methodology will better characterise the diverse nature of the craft brewery industry, whilst simultaneously reflecting South Africa’s nee/search for a new inclusive identity.

The number of microbreweries in Sweden has shown a huge increase over the last few years. The massive expansion concerns professionals as well as civilians, and the purpose of this thesis is to examine what factors answers for this boom. This was proceeded through qualitative interviews with different professions within the business. Together with eight performers included in the value chain of the brewery industry, the authors have managed to point out the most important circumstances that can help explain this phenomenon. Changed ways of living, developed techniques, liberalizations, foreign influences and several other factors have had a direct impact on the success of these enterprises. However, the writers assessed the underlying power of the following as greater; The local assortment of Systembolaget TSLS, the inclusion of women as consumers, the establishment of the first supplier of brewery commodities and equipment on the Swedish market, a considerable quality improvement of beer and also the emergence of social media. Above-mentioned factors constitute as main conclusions of this thesis. / Antalet mikrobryggerier i Sverige har ökat något enormt under de senaste åren. Den massiva expansionen berör såväl branschfolk som privatpersoner, och syftet med denna uppsats är att undersöka vilka faktorer som legat till grund för boomen. Detta genomförs med hjälp av kvalitativa intervjuer med olika yrkesroller verksamma i branschen. Tillsammans med åtta aktörer inom bryggerinäringens värdekedja har författarna utifrån empirin listat de viktigaste omständigheter som kan hjälpa till att förklara fenomenet. Förändrad livsstil, utvecklad teknik, liberaliseringar, utländska influenser och en mängd andra faktorer har haft en direkt påverkan på mikrobryggeriernas framgång. Dock bedöms att vissa faktorer haft en tillräckligt betydande roll för att utgöra studiens slutsatser; Systembolagets lokala sortiment TSLS, inkluderandet av kvinnor som konsumentgrupp, etablerandet av Sveriges första leverantör av råvaror och utrustning för bryggare, en avsevärt förbättrad kvalitet på drycken samt uppkomsten av sociala medier.