Filtered bright and unfiltered hazy lager beer samples were either treated with high hydrostatic pressure (200, 250, 300, 350 MPa for 3, 5 and 10 min at 10&deg / C and 20&deg / C) or conventional heat pasteurization (60&deg / C for 15 min). Treatments did not affect ethanol, extract, fermentation degree, density and pH in comparison with untreated beers. Both treatments produced microbiologically stable products. Bitterness, color, protein sensitivity and chill haze parameters were affected by both the HHP and heat treatment. A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color. However, HHP treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples which indicates HHP treatment had a positive effect on bitterness and protein sensitivity at the end of the storage period. The microbiological stability of HHP treated beers was comparable with heat-treated beers, and the development of both lactic and acetic acid bacteria was inhibited for 56 days of storage. Unfiltered beer samples had 7. 48, 7.15 and 2.64 log10cfu/ml of total yeasts, total aerobic and lactic acid bacteria counts, respectively. No colony formation of lactic acid bacteria was observed when the samples were pressurized at pressures equal to or higher than 300 MPa at 10&deg / C and 20&deg / C for 5 and 10 min. Total aerobic and total yeasts counts demonstrated more than 6 and 7 log-cycle reduction when pressurized at 350 MPa at 10&deg / C and 20&deg / C for 10 min, respectively. Heat treatment gave similar results in terms of log reductions as HHP.

The purpose of this work is to study the beer market in Turkey in respect of demand analysis and with a view to assess whether the marketing and in particular pricing policies adopted by industry players in the period 1997-2002 have been efficient. Of specific interest is the near duopolistic structure of the market and the question whether pricing policies followed during the period 1997-2002 have been determinant in the observed sales volumes. The investigation focuses first on the analysis of the determinants of demand, and secondly on questioning whether pricing policies practiced in the market are optimal with respect to the objectives of the industry players. The major finding of the study is that beer prices in Turkey are below the optimal level, with respect to both revenue and profit maximizing objectives. Moreover, seasonality in beer demand can be exploited further with a high-low pricing scheme to improve the industry revenue.

Thesis--Washington State University, 1978. / Includes bibliographical references (leaf 35).

Thesis (Ph.D.)(Food Science)--University of Pretoria, 2006. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

No description available.

This master thesis characterizes a process of the Category Management and its benefits. Furthermore, it describes the use of the Category Management in a selected retail chain and a process of creating Category Business Plans. The master thesis ends by an application of the Category Management and Category Business Plans theory on an illustrative case of a Beer Business Plan.

The per capita consumption of beer in the Czech Republic is one of the biggest in the world. However, in recent years the consumption has started to decrease. This thesis analyzes determinants of demand of beer and possible causes of decreasing of beer consumption. The whole market is analyzed using the time series models. In the next step, the market was separated into on-trade and off-trade part. No previous researches have dealt with this division. It was proved, that wine is a substitute of the on-trade beer, but a complement of the off-trade beer. On-trade beer is an ordinary good and if the price increases by one Czech crown, the consumption will decrease by 5 %. Spirits are complements of on-trade beer. No impact caused by price on the consumption of off-trade beer was proved. During the analysis of off-trade beer was found out, that the beer is the gross substitute of wine and that the good weather makes its consumption to increase. The future prediction for 2014 suggests that average person will consume 57,5 liters of on-trade beer.

The purpose of this master thesis is to analyze actual and long-term trends in production and distribution of beer in the Czech area. The master thesis is divided into several parts. The first part presents basic information about the influence of brewing industry on the European and Czech economies; in the following part are described trends of distribution and production of beer in the past which influenced current state of Czech brewing industry. Last part of this thesis is concentrating on a ON premise research which concentrates on one of a current trends which is typical for the Czech beer market and therefore has a strong influence on a actual state of Czech brewing industry.

Diploma thesis was divided into seven main sections. In the first of them I will lead the reader through the theory to the problems of marketing itself, explain its nature, history, define marketing mix, the communication process as a basis for commercial and other marketing communications The second chapter will mapping the situation of Konrad brewery. First I will inform about the subject matter, then I will go to through the history and present of the brewery, then I will do the SWOT analysis, define 4P companies, divide customer segments and competitors.The third part will be devoted purely to the beer market in the Czech Republic. Describing its situation, finding trends and defining patterns. The fourth chapter will include a summary of current activities Konrad Brewery in 2012, which will describe the initial situation in commercial communications and other marketing communications.In the fifth section I will formulate marketing activities of Konrad brewery in 2013, so this will be a recommendations in the context of marketing communications.In the sixth chapter I will evaluate the effects of the current brewery Konrad in marketing communications in the current situation. Last, the seventh chapter, will be devoted to my recommendations for the future, which the brewery Konrad may or may not follow.

Labeling of malt beverages is impacted by multiple entities, both regulatory and industry. The entity with the most overt impact is the Alcohol and Tobacco Tax and Trade Bureau (TTB), which defines and regulates the following items: 1) required label components for beverages that meet the TTB’s institutional definition of “malt beverage”, and 2) the formula approval process for malt beverages required to undergo the pre-Certificate of Labeling Approval (COLA) evaluation. In order for producers of malt beverages to sell their products in interstate commerce, they must first satisfactorily complete the Certificate of Labeling Approval (COLA) process. For products that are created using “nontraditional” processes or ingredients, producers must also complete a formula submission prior to completing the COLA process. The substantial growth of the craft brewing industry has resulted in a corresponding increase in the submission volume of COLAs and formula approvals. The increased workload of TTB officials responsible for processing approvals, coupled with intense industry focus on innovation, has resulted in a complicated interchange between industry and government. Using three studies, this research evaluates the craft brewer experience with the TTB’s COLA and formula approval processes.The first study was a qualitative research study conducted to explore craft brewers’ perceptions of regulations related to the COLA and formula approval processes. Using convenience sampling, 13 interviews were conducted with craft brewers from August 2018 to December 2018. All interviews were conducted using a semi-structured interview guide and analyzed using a thematic approach. The findings indicate that formula and labeling approval presents unique challenges to craft brewers. Participants associated with small and large craft breweries identified opportunities for improved communication between the craft brewing industry and the TTB. The data collected also indicate that that there exist opportunities to improve existing resources for brewers as they pertain to labeling and formula approval.The second study evaluated the role of brewery characteristics in brewer preparation of COLA and formula submissions. Using survey data, the relationship between brewery characteristics and regulatory submission outcomes was evaluated. The brewery characteristics of interest were number of full-time personnel, permit age, production volume, and COLA and formula submission volume. The submission outcomes evaluated were information burden, expense burden, and resubmission frequency of COLA and formula approvals. The results indicated that production volume significantly predicts one measure of information burden (regulatory navigation) related to COLA preparation: the data suggests that as production volume increases, information burden decreases. In addition, submission volume of formulas was significantly related to one measure of information burden (regulatory navigation), with decreased information burden occurring alongside increased submission volume. Expense burden and resubmission frequency were not significantly predicted using any of the studied brewery characteristics.The third study examined the role of resource utilization in regulatory submission outcomes (expense burden, information burden, resubmission frequency). Using survey data, the relationship between the volume and type(s) of resources used during submission preparation and submission outcomes was evaluated. The resources of interest were: the TTB website, the Brewers Association website, advice from a fellow brewer, advice from a coworker or boss, correspondence with TTB officials, and (in formula submissions) the TTB Exemption List (Attachment 1 of TTB Ruling 2015-1) .The results indicate that advice from a boss or coworker reduced expense burden of COLA submissions, while advice from a fellow brewer was associated with decreased expense burden of formula submissions. In addition, advice from a fellow brewer, correspondence with TTB officials, and use of the Brewers Association website were all associated with decreased information burden of COLA submissions. Information burden associated with formula submissions was significantly predicted using advice from a fellow brewer and advice from a boss and/or coworker. Resubmission frequency of formula submissions was significantly predicted using correspondence TTB officials.