Thesis--PlanA (M.S.)--University of Wisconsin--Stout, 2003. / Includes bibliographical references.

Thesis (M.A.)--University of Missouri-Columbia, 2008. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 13, 2009) Includes bibliographical references.

Since the 1980s microbreweries in Ontario have gained in popularity, winning over beer drinkers in the province and earning the support of the provincial government that funds the expansion of this creative industry. The Emergence of Ontario Microbreweries, adopting the theoretical perspectives of Margaret Archer and Michel Foucault, looks at the factors explaining the emergence of the craft beer industry. Through the morphogenetic approach, which sees enablements take shape through entrepreneurial pursuits, and disenablements through Foucauldian disciplinary processes, we observe that Ontario microbreweries were constrained by strict government laws. Enforced by the Liquor Control Board of Ontario (LCBO), these laws acted upon the individuals and their ability to consume alcohol both privately and publicly. Over time, the strict governmental regimes which constrained beer drinkers and micro-brewed beer producers gradually transformed to allow for the expansion of microbreweries that create unique, distinct and authentic products that have specific geographic links to community.

Thesis (M.Arch. (Professional))--University of the Witwatersrand, Faculty of Engineering and the Built Environment, School of Architecture and Planning, 2016. / In Johannesburg, sociability and drinking culture have complex pasts. Beer, especially, is tied up in multiple significances: a prominent role in many traditional African cultures; later, co-opted as a means of control by South Africa’s former government; rising as a strong socially cohesive identifier in emerging popular culture; and now, turning a new face to a culture of experimentation and excellence in the craft of brewing with one foot in the realm of wine snobs, and connoisseurs. I investigate my own family’s history of brewing in seventeenth century England as an introduction to a brief history of two important global, social drinking cultures – Mediterranean and Northern European – and apply this cultural lens to a reading of local, Johannesburg beer drinking. Beer can be understood as a strong symbolic agent in the construction of imagined communities and the realisation of experiences in multiple simultaneities of space and time. I investigate these imagined realities, and interrogate the current disjuncture between the consumption and production of beer. Finally, I propose a hybrid brewing facility as an architectural intervention in Booysens Reserve, a small industrial suburb in the south of Johannesburg, and look towards the unique conditions to explore, and opportunities for intervention which this part of the city, the intersection of multiple cultures, landscapes and industries, has to offer. / GR2017

Diacetyl (2,3-butanedione) is an important flavour active, oxidative compound that has significant impact on cellular health as well as financial impact in industrial fermentations. The presence of diacetyl in certain fermented beverages, such as beer, results in an unpleasant butterscotch-like flavour and its concentration needs to be reduced by yeast to below the taste threshold prior to filtration and packaging. This results in significant process inefficiency. Furthermore, diacetyl negatively impacts cellular health and has been associated with neurodegenerative diseases and general cell aging amongst others. The reduction of this compound is therefore essential for cellular health. / Several yeast cell enzymatic mechanisms responsible for diacetyl reduction were identified and characterised, including Old Yellow Enzyme (OYE) isoforms and D-Arabinose Dehydrogenase (ARA1). OYE isoforms displayed different micromolar affinities and catalytic turnover rates for diacetyl and catalysed diacetyl reduction in a biphasic manner. ARA1 catalysed diacetyl reduction in a monophasic manner with a millimolar Michaelis constant. / Knowledge gained in these studies was applied in investigations of diacetyl production and reduction in industrial brewing operations and the enzymatic systems further exploited for the development of a novel enzyme based assay to determine diacetyl concentrations in beer samples. Concentrations as low as 0.2 muM were detectable with high repeatability.

Thesis (M.B.A.)--University of Hong Kong, 1996. / Includes bibliographical references (leaf 69).

A imagem de preço de produto e o valor percebido são importantes indicadores da intenção de recompra. Para tal, o objetivo deste estudo foi verificar as relações entre a imagem de preço de produto, o valor percebido e a intenção de recompra junto aos consumidores de cervejas especiais. Assim, foi desenvolvida uma survey com 329 consumidores buscando atingir o objetivo desta pesquisa. Para a análise dos dados procedeu-se a aplicação da técnica de Modelagem de Equações Estruturais. Os resultados encontrados indicam que há uma relação direta positiva entre a imagem de preço de produto e o valor percebido e entre o valor percebido e a intenção de recompra para as cervejas especiais. Quanto aos efeitos moderadores, concluise que a experiência do consumidor modera positivamente a relação entre o valor percebido e a intenção de recompra, porém o mesmo não ocorreu quando se analisou o efeito moderadores negativo da sensibilidade ao preço e dos níveis de preço (baixo e alto) na relação entre o valor percebido e a intenção de recompra. As principais contribuições teóricas deste estudo se referem ao teste de um modelo para a imagem de preço de produto, seus efeitos sobre o valor percebido a intenção de recompra e as relações de moderação pela sensibilidade ao preço, experiência do consumidor e níveis de preço. Como implicações gerenciais são propostas ações visando melhor compreender a percepção da imagem de preço dos consumidores de cervejas especiais para melhor direcionar as ações estratégicas de apreçamento deste produto. Estudos futuros podem ampliar a compreensão do modelo desenvolvido, aplicando-o a profissionais do segmento cervejeiro, desenvolver estudos experimentais e agregar novos construtos ao modelo teórico proposto. / Submitted by cmquadros@ucs.br (cmquadros@ucs.br) on 2018-02-20T11:59:53Z No. of bitstreams: 1 Dissertacao Fernanda Rizzon.pdf: 1933806 bytes, checksum: 6c56769a1935d20cbefd13ac2b09307b (MD5) / Made available in DSpace on 2018-02-20T11:59:53Z (GMT). No. of bitstreams: 1 Dissertacao Fernanda Rizzon.pdf: 1933806 bytes, checksum: 6c56769a1935d20cbefd13ac2b09307b (MD5) Previous issue date: 2018-02-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / The image of product price and perceived value are important indicators of the intention to repurchase. To this end, the objective of this study was to verify the relations between the product price image, the perceived value and the intention to repurchase with the consumers of special beers. Thus, a survey was conducted with 329 consumers seeking to achieve the objective of this research. For the analysis of the data, the Structural Equation Modeling technique was applied. The results indicate that there is a direct positive relationship between the product price image and the perceived value and between the perceived value and the intention to repurchase the special beers. As for the moderating effects, it is concluded that the consumer experience moderates positively the relation between perceived value and repurchase intention, but this was not the case when the negative moderating effect of price sensitivity and price levels (low and high) in the relationship between the perceived value and the repurchase intention. The main theoretical contributions of this study refer to the test of a model for the image of product price, its effects on the perceived value and the intention of repurchase and the relations of moderation by the sensitivity to the price, consumer experience and price levels. As managerial implications are proposed actions aimed at better understanding the perception of the price image of consumers of special beers to better direct the strategic pricing actions of this product. Future studies can broaden the understanding of the developed model, applying it to professionals in the brewing segment, developing experimental studies and adding new constructs to the proposed theoretical model.

M.Com. (Transport Economics) / Please refer to full text to view abstract

A imagem de preço de produto e o valor percebido são importantes indicadores da intenção de recompra. Para tal, o objetivo deste estudo foi verificar as relações entre a imagem de preço de produto, o valor percebido e a intenção de recompra junto aos consumidores de cervejas especiais. Assim, foi desenvolvida uma survey com 329 consumidores buscando atingir o objetivo desta pesquisa. Para a análise dos dados procedeu-se a aplicação da técnica de Modelagem de Equações Estruturais. Os resultados encontrados indicam que há uma relação direta positiva entre a imagem de preço de produto e o valor percebido e entre o valor percebido e a intenção de recompra para as cervejas especiais. Quanto aos efeitos moderadores, concluise que a experiência do consumidor modera positivamente a relação entre o valor percebido e a intenção de recompra, porém o mesmo não ocorreu quando se analisou o efeito moderadores negativo da sensibilidade ao preço e dos níveis de preço (baixo e alto) na relação entre o valor percebido e a intenção de recompra. As principais contribuições teóricas deste estudo se referem ao teste de um modelo para a imagem de preço de produto, seus efeitos sobre o valor percebido a intenção de recompra e as relações de moderação pela sensibilidade ao preço, experiência do consumidor e níveis de preço. Como implicações gerenciais são propostas ações visando melhor compreender a percepção da imagem de preço dos consumidores de cervejas especiais para melhor direcionar as ações estratégicas de apreçamento deste produto. Estudos futuros podem ampliar a compreensão do modelo desenvolvido, aplicando-o a profissionais do segmento cervejeiro, desenvolver estudos experimentais e agregar novos construtos ao modelo teórico proposto. / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / The image of product price and perceived value are important indicators of the intention to repurchase. To this end, the objective of this study was to verify the relations between the product price image, the perceived value and the intention to repurchase with the consumers of special beers. Thus, a survey was conducted with 329 consumers seeking to achieve the objective of this research. For the analysis of the data, the Structural Equation Modeling technique was applied. The results indicate that there is a direct positive relationship between the product price image and the perceived value and between the perceived value and the intention to repurchase the special beers. As for the moderating effects, it is concluded that the consumer experience moderates positively the relation between perceived value and repurchase intention, but this was not the case when the negative moderating effect of price sensitivity and price levels (low and high) in the relationship between the perceived value and the repurchase intention. The main theoretical contributions of this study refer to the test of a model for the image of product price, its effects on the perceived value and the intention of repurchase and the relations of moderation by the sensitivity to the price, consumer experience and price levels. As managerial implications are proposed actions aimed at better understanding the perception of the price image of consumers of special beers to better direct the strategic pricing actions of this product. Future studies can broaden the understanding of the developed model, applying it to professionals in the brewing segment, developing experimental studies and adding new constructs to the proposed theoretical model.

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