Volatile sulphur substances originating during technological processes in malt and beer production can be a cause of various off-flavors and aromas. Their precursors are sulphur-containing amino acids. Sulphur substances play an important role in brewing as even in very low concentrations they can negatively affect total character of beer. Therefore, it is necessary to monitor volatile sulphur substances and their precursors to eliminate undesirable processes. Because sulphur substances occur in beer and raw materials at trace levels, microanalytical methods are used for their detection. This diploma thesis describes the problems of sulphur substances and their determination using the SPME/GC method.

The aim of the thesis is determination and optimization of organic acids in beers using the methods of capillary isotachophoresis (CITP) and high performance liquid chromatography with diode array detection (HPLC/UV). Beer is a complicated matrix therefore the samples need pretreatment using solid phase extraction (SPE). The diploma thesis discusses the optimization of the analytical methods (HPLC/UV and CITP) and optimization of SPE. In the theoretical part, history, characterization and technology of beer production are presented. Further, characteristics of organic acids and methods for organic acid determination are also discussed. The experimental part deals with the preparation of solutions, tested samples, calibration samples. Parameters and procedures of analytical methods (HPLC/UV and CITP) and pretreatment using the solid phase extraction are also described in the experimental part. All results are summarized and compared with the current literature in discussion and conclusion. Eleven beer samples from the retail stores were analyzed. In all samples, six organic acids (lactic, oxalic, succinic, acetic, citric, benzoic) were determined by CITP and five organic acids (lactic, oxalic, succinic, acetic, citric) by HPLC/UV were determined. Results of this study give an overview of the organic acid contents in beer samples.

In 2014, 547 new breweries opened in the United States and more than 2 million barrels of beer were produced by American homebrewers. Craft brewery owners face challenges in increasing profit because of intense competition from existing breweries, new ventures, and homebrewers. The purpose of the study was to explore the strategies that craft brewery owners used to increase profits by collaboratively working with internal and external stakeholders, such as employees, distributors, customers, suppliers, lending groups, and community organizations. The conceptual framework of this multiple-case study was the stakeholder theory. The basic tenet of the stakeholder theory is that a business owner can maximize the firm's financial performance if the business owner proactively meets the needs of the relevant stakeholders. Face-to-face interviews were conducted on a purposeful sample of 5 craft brewery owners who met the study criteria of operating a profitable brewery in southern Maine for a minimum of 5 years. Transcripts, direct observations, and industry documents were organized to create common themes for coding in accordance with Yin's method of data analysis. Through methodological triangulation, the following 4 themes emerged: employee satisfaction and retention, nontraditional marketing, commitment to quality, and development of local relationships. Within these themes, craft brewery owners can apply a number of strategies to increase profits through stakeholder collaboration. The implications for social change include partnering of breweries with local establishments, which can foster increased sales for both businesses and provide better jobs for the local community.

In this dissertation I use the production of culture perspective as a lens to analyze the emergence of craft beer in the US. In doing so, I examine how the six facets of the production of culture perspective have both constrained and stimulated the production of craft beer in the US. The six facets of the production of culture perspective are: law and regulation, industry structure, organizational structure, markets, technology, and occupational careers. These six facets, in concert, allowed the craft beer movement to emerge in the 1970s. In order to demonstrate the effects each facet has on the production of craft beer I employ a content analysis of All About Beer, an industry trade publication that reports on the craft beer culture. Additionally, I analyze the structure of the brewing industry through secondary data regarding technology, production, and industry concentration. In my analysis I demonstrate how the POC explains the production of cultural goods. I also highlight the limitations of the perspective and suggest future avenues of research. / Ph. D.

Master of Science / Food Science Institute, Grain Science and Industry / Jeffrey A. Gwirtz / There is a limited market of gluten-free beer for the 1% of the US population that is diagnosed with an autoimmune response to gluten protein known as celiac disease. Sorghum can be malted and used in the brewing process to replace malted barley, a grain toxic to celiac patients. The objective of the study was to develop an optimum brewing procedure for a gluten-free ale-style beer. Four different sorghum hybrids (82G63, 83G66, RN315, and X303) were malted and used in brewing gluten-free ale and evaluated for physical and chemical property differences. The four sorghum hybrids were characterized first as grain and then as malt using proximate analysis, single kernel characterization system (SKCS), amylose, α-amylase, and β-amylase contents. Isolated starch from unmalted and malted samples was evaluated with differential scanning calorimetry (DSC). Malt was evaluated throughout the malting process and percent nitrogen, percent moisture, 72 hr germinative energy, steep out moisture, germination-end, and malting loss were measured. Malted sorghum hybrid samples were milled into grist, and employed in a double mash, double decoction brewing process. Following the brewing process the wort was evaluated for specific gravity, Brix, pH, color and free α-amino nitrogen (FAN). Wort was also analyzed using HPLC for ethanol and glucose content. The fermented beer was analyzed for specific gravity, Brix, pH, alcohol by volume, and color. HPLC was also used to measure ethanol and glucose content. Results of analysis found that a significant difference (p=0.05) was found for the DSC data onset temperature, which ranged from 61.75 to 65.51, illustrating the difference in starch gelatinization temperature compared to other cereals. A significant difference was found in α-amylase content (p=0.05) which ranged from 0.16 to 058 in unmalted sorghum and 71.63 to 96.44 in malted sorghum. In addition, α-amylase and β-amylase contents increased during malting. HPLC analysis of wort indicated a significant difference was found in percent maltose which ranged from 1.27 to 2.81. FAN content of wort was also significantly different and ranged from 65.15 to 151.37. HPLC of beer showed a significant difference in percent ethanol and percent glucose. Percent ethanol in the final beer ranged from 3.28 to 4.17 and percent glucose range from 0.16 to 0.31. Process development evaluation indicated a gluten-free ale style beer could be successfully produced with 100% sorghum malt.

A Study Project presented to the Graduate School of Business of the University of Stellenbosch In partial fulfilment of the requirements for the degree of Master of Business Administration / Thesis (MBA)--Stellenbosch University, 2005. / ENGLISH ABSTRACT: The study project investigates various approaches to the distribution of beer within a changing South African environment. The Eastern Cape Liquor Act (Act 10 of 2003) became operational on the 14th September 2004. Section 71 (6) to (10) provides for the temporary registration of shebeens for a period of 12 months. The aim of this legislation is to normalise the liquor retail industry. Instead of having sUbsistence illegal shebeens operating, the governments thrust is to assist shebeens converting to formal legitimised taverner businesses. Over 14000 temporary licenses were granted in the Eastern Cape area. The aim of these temporary licenses was to give shebeens 12 months in which to apply for a permanent license without harassment from the authorities. This now gave liquor suppliers like South African Breweries (SAB) the opportunity to deliver directly to these taverns thus shortening the traditional supply chain and reducing price margins. SAB has seen this change in the environment as a strategic opportunity. It has included market penetration as one of its key thrusts in its strategic 3 year business plan. Market penetration simply means assisting shebeens with their license applications, customer attraction through value adding sales and distribution service offerings, penetration through delivering beer to every licensed customer ordering 10 cases or more and the retention of these customers through the offering of a world class service. Through an extensive literature review and the ground breaking work completed at SAB, a five pillar market penetration model has been developed. These pillars include the completion of a market potential survey, the assistance with licensing, taverner training to ensure successful businesses, distribution penetration and lastly competitor analysis. The SAB Perseverance Depot in Port Elizabeth has been used over the last 10 months as a pilot site to test the market penetration strategic initiative. The impact on depot key performance indicators and cost are investigated based on different service offerings. Due to the delivery base more than doubling in 6 months, resource and capacity models are also introduced. All indications show that this market penetration strategic initiative is going to be SAB's future business model in South Africa. Stellenbosch University http://scholar.sun.ac.za / AFRIKAANSE OPSOMMING: Die studieveld bestudeer verskillende maniere om bier te versprei in 'n veranderende Suid Afrikaanse omgewing. Die Oos Kaapse Drank Wet (Wet 10 van 2003) is bekragtig op die 14 September 2004. Artikel 71 (6) to (10) laat dit toe vir 'n shebeen om 'n tydelike lisensie vir 12 maande te bekom. Die doel van die wetgewing is om die drank industrie te normaliseer. In plaas daarvan om onwettig te bestuur laat die regering toe vir shebeens om wettige tavernes te bedryf. Meer as 14000 tydelike lisensies is in die Oos Kaap uitgereik. Die doel van die tydelike lisensies was om 12 maande grasie te gee aan shebeens om aansoek te doen vir permanente lisensies sonder enige inmenging van die owerhede. Hierdie besluit het dit moontlik gemaak vir drank verskaffers so os Suid Afrikaanse Brouerye om direk by die shebeens af te lewer en dus die verskaffingsketting te verkort en prysmarges te verminder. SAB het die verandering in die omgewing as 'n strategiese moontlikheid aanvaar. Mark penetrasie is een van SAB se doelwitte soos gedefinieer in die 3 jaar besigheidsplan. Die doel van mark penetrasie is om shebeens met lisensie aansoeke te help, goeie verkoop en distribusie diens te offer, en om die kliente te behou deur 'n wereld klas diens te offer. SAB het na intensiewe studies die "pillar" mark penetrasie model ontwikkel. Hierdie pilare sluit in die mark potensiaal studie, die lisensie hulpverskaffing, taverne opleiding om suksesvolle besighede te verseker, distribusie penetrasie en laastens die studie van mededingers in die mark. Perseverance Depot in Port Elizabeth het die afgelope 10 maande intensief gewerk aan die strategiese doel. Die impak op die depot se sleutel prestasie-areas en kostes word gemeet teen verskillende dienslewerings opsies. Aangesien die kliente basis meer as verdubbel het oor die afgelope ses maande is daar verskeie hulpbron modelle in werking geplaas.

Under de senaste årtiondet har mikrobryggerier runt om i världen tagit allt större marknadsandelar från nationella och internationella bryggerier. Trots en växande marknad är marknadsklimatet däremot långt ifrån idealiskt för många småbryggare. Lönsamheten är låg och marknaden präglas av hårdare konkurrens. Att upprätthålla konkurrenskraft är därmed allt viktigare för mikrobryggeriernas överlevnad. För att skapa konkurrenskraft är det fördelaktigt att ha god förståelse för konsumenten. Då tidigare forskning pekar på att strävan efter autenticitet är en betydande del av konsumtionen finns det två kritiska frågor när det kommer till konsumentinsikt inom marknaden. Varför väljer konsumenter ett specifikt varumärke inom hantverksöl? Vilka egenskaper är mest inflytelserika för att en konsument ska uppfatta ett varumärke inom hantverksöl som autentiskt? En kvalitativ studie genomfördes för att få svar på dessa frågor. Utifrån studiens analys och resultat är sociokulturella och transformativa motiv framträdande i konsumtionen. Valet av varumärke påverkas starkt av sociala influenser, kvalitet och exogena faktorer som smak och identitet. Lokal anknytning till varumärket är en framträdande variabel i köpbeslutet. Faktorer som påverkar intrycket av autenticitet är en blandning av egenskaper som kvalitet, värderingar, historia. Respondenterna grundar sin bedömning både på känsla och objektiv information. Det emotionella intrycket tenderar däremot att ha en större effekt på studiens deltagare. Avslutningsvis framgår det att trovärdighet är en avgörande aspekt för att ett varumärke inom hantverksöl ska kunna upprätthålla ett autentiskt intryck. / During the last decade microbreweries have been steadily gaining market share from the large national and international beer breweries. However, despite a growing market the current state is not ideal for most brands seeking to expand their operation. For instance, the market is characterized by fragmentation and there is a widespread agreement that consumers are enchanted by novelty. Still, little is know about the craft beer consumer. As previous research conclude that consumption of craft products is closely associated with the search for authenticity two critical questions emerge in terms customer insight. Why do consumers choose a specific craft beer brand? What influences a consumer to ascribe authenticity to a craft beer brand? A qualitative study was conducted to address these questions. Based on the analysis of the results the consumption is catalysed by an interworking process of taste, socio-cultural and psycho-transformative needs. The choice of brand is strongly influenced by quality, social stimuli and exogenous variables such as taste and self-congruity. A sense of local identity tends to evoke strong self-congruity effects. Variables underpinning authenticity includes a mixture of properties such as quality, values, brand heritage. While respondents draw on both indexical and icon cues to base judgements, iconic cues tends to generate strong effects in first encounter with brands. Finally, credibility in all forms is shown to be crucial in order to sustain an authentic impression as a Swedish craft beer brand.

by Tang Kit-mei. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1990. / Bibliography: leaves 128-129. / ABSTRACT --- p.ii / ACKNOWLEDGEMENTS --- p.iv / TABLE OF CONTENTS --- p.v / LIST OF TABLES --- p.vii / LIST OF FIGURES --- p.ix / CHAPTER --- p.1 / Chapter I. --- INTRODUCTION --- p.1 / Chapter II. --- A REVIEW OF THE HONG KONG BREWERY INDUSTRY --- p.3 / Slackened growth in beer market --- p.3 / Potential in Female Market --- p.7 / Chapter III. --- OBJECTIVES OF THE STUDY --- p.10 / Management Objectives --- p.10 / Research Objectives --- p.11 / Operational Definitions --- p.11 / Chapter IV. --- THEORY OF ATTITUDE ---A LITERATURE REVIEW --- p.13 / Definition of Attitude --- p.13 / Tri-component View of Attitude vs. Attitude as Affect --- p.14 / Fishbein Behavioral Intentions Model --- p.17 / Chapter V. --- EXPLORATORY RESEARCH --- p.20 / Methodology --- p.20 / Results --- p.22 / Chapter VI. --- RESEARCH DESIGN OF QUESTIONNAIRE SURVEY --- p.32 / Questionnaire Development --- p.34 / Sampling Design --- p.37 / Chapter VII. --- RESULTS OF THE QUESTIONNAIRE SURVEY --- p.41 / Accuracy of Research Results --- p.41 / Demographic Characteristics --- p.42 / Beer Consumption Behavior --- p.43 / Attitude Component in Fishbein Behaviorial Intentions Model --- p.45 / Intention to drink beer --- p.46 / Ideal Beer --- p.47 / Intention to Drink Ideal Beer --- p.48 / Subjective Norm in Fishbein Behavioral Intentions Model --- p.49 / Findings in relation to Research Objectives --- p.50 / Summary of Results of Hypothesis Testing --- p.80 / Chapter VIII. --- LIMITATIONS OF THE STUDY --- p.81 / Limitations regarding the Focus Group Discussions --- p.81 / Limitations regarding the Questionnaire Survey --- p.82 / Chapter IX. --- CONCLUDING COMMENTS --- p.84 / Importance of Subjective Norms in Determining Female Beer Consumption Intentions --- p.84 / Change Strategies to Increase Beer Consumption Intentions --- p.85 / Topics for Future Research --- p.102 / APPENDICES --- p.103 / BIBLIOGRAPHY --- p.128

The diploma thesis is focusing on the analysis of the globalisation trends in the world beer industry and a prediction of their future development. Therefore, the first part of the thesis is describing the current situation in the global beer industry including a global production, consumption, export and import of beer. The role of the Czech Republic in the global beer industry is analyzed in the second part of the paper. It includes an analysis of current trends in production and consumer demand. Third part of the thesis is analyzing the biggest player in the global beer industry - company called AB InBev. The focus is put especially on the company's strategy concerning the internationalization and the choice of the foreign markets to enter. The final part of the thesis offers a prediction of the future trends and regions with high potential of growth within the beer industry.

This report attempts to determine what craft beer can tell us about American culture, and to situate craft brewing within the larger discourse on food and locality. Following political scientist Carlton Larsen, who posited that craft beer associations are creating a “nascent public sphere within the dynamics of profit-driven production,” and that proponents of the craft beer community see it as “constituting a pragmatic, alternative community to international capitalist mass production,” I investigate Austin, Texas’ Black Star Co-op, the first cooperatively owned brewpub in the United States. I also take inspiration from Amy Trubek’s formulation of the American “taste of place,” which builds on and adapts the French concept of terroir. Trubek argues that the taste of place in America needs to be entrepreneurial and based in community, and that “taste makers” in America are engaged in a process of synthesis, blending our nation’s many historical pasts with its present to create a new taste of place. I argue that Black Star’s unique position as both a taste-making institution and as a business based in the economic radicalism of cooperative self-management and participatory economics allows them the possibility of a degree of local influence that goes beyond what Trubek or Larsen had previously envisioned. I conclude by arguing for an expansion of Trubek’s model that would comprehensively chart the taste of place in a single location, such as Austin, Texas, by looking at various institutions in all aspects of community life. / text