Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Orientador: Fernando Broetto / Banca: Willian Fernando Zambuzzi / Banca: Alcides Lopes Leão / Resumo: A cerveja é uma das bebidas mais consumidas no mundo. Seu consumo moderado é capaz de promover benefícios ao organismo pela presença de compostos bioativos, incluindo vitaminas do complexo B e minerais. O mercado de bebidas, sempre em busca de produtos exclusivos, favoreceu o surgimento do ramo de cervejas artesanais. Além disso, pela possibilidade de acesso às receitas, é concebível associar à bebida, certas características organolépticas e nutracêuticas de interesse funcional. Neste sentido, este trabalho teve como objetivo identificar possível associação dos efeitos funcionais da cerveja Pilsen ao potencial antioxidativo da polpa de maracujá. O delineamento experimental foi inteiramente casualizado, sendo o controle, o Tratamento 1 (T1) representado pela cerveja Pilsen, produzida artesanalmente. Nos demais tratamentos, as cervejas foram suplementadas com polpa de maracujá em três concentrações, durante o processo de refermentação (priming). Para o tratamento 2 (T2), a cerveja foi suplementada com polpa integral de maracujá (120 mL); Para os tratamentos T3 e T4, a suplementação com polpa foi da ordem de 50 e 25 % da polpa diluída, respectivamente. Todos os tratamentos foram repetidos três vezes, em brassagens independentes. Os processos de mosturação e fermentação da cerveja seguiram os procedimentos padrões de brassagem e maturação típicas de cervejas lager, com temperatura controlada entre 11 e 13 °C. Após a produção das cervejas, realizou-se análise sensorial, por meio d... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Beer is one of the most consumed alcoholic drinks in the world and the moderate intake is able to promote benefits to the organism by the presence of bioactive compounds. The beverage market looks for exclusive products and it favors artisanal beer sector. It is possible associate some organoleptic and nutraceutical characteristics of functional interest at drink. The objective of this study was to identify a possible association of the functional effects of Pilsen beer with the antioxidant potential of passion fruit. The experimental design was random; the control (T1) treatment was Pilsen beer without addition of passion fruit pulp. The others treatments (T2, T3 e T4) containing passion fruit pulp added in 3 concentrations (100% of the whole pulp corresponding to 120ml, 50% in proportion 1 pulp: 1 water, and 25% in proportion 1 pulp: 3 water), with 3 replicates. It was used standard brewing procedures of Pilsen beer. Sensory analysis was accounted by means of acceptance test and physicochemical analysis. The supplemented with passion fruit pulp beers had higher values of biochemical parameters. The treatment T2 had the lowest sugar content and higher contents of phenolic compounds and antioxidant capacity. The supplementation of beer with different percentage of passion fruit pulp did not interfere with the acceptability of the drink by the tasters when compared to the traditional Pilsen beer. However, male evaluators preferred treatment T2 for taste and smell attributes. T... (Complete abstract click electronic access below) / Mestre

Multi-brew is a beer brewing facility consisting of multiple parts. The major focus will be a micro brewery, alternatively defined as a small craft brewery that seeks unique quality in beer. The brewery will be such that several brewers will be able to use the facilities with multiple production lines. The beer produced at the brewery will not be of any one or pre-decided type and will encourage the freedom of creativity of all the brewers. They will be able to hire one of several production lines and be supplied with the communal facilities to brew their beer. The brewery will further include research and marketing facilities for the users. In addition, in an attempt to expand the facilities nationally, there will be a brewing school at which students can learn the art and science of brewing beer. The school will consist of classrooms and research facilities similar to those of the actual brewery. It will also have facilities to educate the public in a diverse spectrum of beer and beer brewing. A restaurant and brew pub will be included. These will sell the beer produced in the brewery and also in the school. A large variety of beers will be sold. The types will differ depending on the specific times of unique production. The restaurant will open towards a shared public space with a covered activity platform used predominantly as a market. The brewery will form part of a public green strip that runs around the edge of the Pretoria Central Business District (CBD). The brewery investigates the possibility of a light industry in an urban context. It is aimed at informing the public about how it functions and its operational processes through its architecture. Problems such as visual comfort and public acceptance arising from this type of controversial integration must be addressed. The architecture applied to this new industry should be in character with its surrounding urban fabric. This integration also offers the opportunity for public education through architectural language. The operations of an industry can be demonstrated to the public by architecture that physically separates functions while retaining visual connections. The task of integrating the visual connections with those functions required in an urban environment will be explored and appropriately applied. / Dissertation (MArch(Prof))--University of Pretoria, 2008. / Architecture / unrestricted

The objective of my final thesis is to ascertain the occurence of the most frequent risks during production of beer and the aplication of risk analysis methods in concrete brewery. The text deals with description of risk analysis and is aimed on HACCP (Hazard Analysis and Critical Control Points). The outcome of the text is to evaluate starting position of HACCP in concrete brewery and to make suggestion of improvements. Furthermore, there is a comparision with other and much bigger brewery in my final thesis.

This thesis is an examination of the significance of time and temporal phenomena in the conception and construction of the built environment. It began as a question regarding the aging and life-span of contemporary buildings, in contrast with those that have at present survived long enough to earn designation as 'historic' buildings. The term'temporal phenomena' is defined here as sensory experiences which make the passage of time accessible and meaningful to those interacting with the built environment. Le Corbusier wrote that an original intent of painting was to record, to create permanent evidence of events and things that passed away with time and were forgotten, or couldn't be seen later. He suggests that the camera is a much better tool for this, and so painting has lost part of its purpose. Buildings and cities have always had the effect of retaining memory and creating cultural meanings. Cultural reliance on continuous improvements in environmental and building technologies have obviated the building's ancient place as a datum through which human beings understand the passage of time. And perhaps it is the loss of that sacred duty that leads to short-lived, disposable buildings, and the proliferation of placeless-ness in contemporary environments. A design for a brewery on the banks of the Potomac River in Alexandria, Virginia became the vehicle to explore strategies for making time meaningful and present through the physical reality of the building, the brewing process, and the interrelated lives of the brewer and the city. / Master of Architecture

No description available.

This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for microbreweries, brewpubs, and regional breweries until at least 2015. Contract breweries will suffer negative growth. Porter's analysis reveals an industry described by low-to-moderate threat of entrants, moderate internal rivalry, low threat of substitute goods, moderate-to-high bargaining power of consumers, and moderate bargaining power of suppliers.

Thesis analyses usage of a potential of Czech republic in beer tourism via beer tours. The main aim was to create new tours, which would be connecting small familial breweries in separated areas of Czech republic, east, west, middle of the republic plus Prague. Thesis was logically separated into two parts, theoretical and practical. Theoretical part shoul provide basic information about tourism, services and marketing of the services, which includes situation analysis and marketing mix. The end of this part involves description of the situation of breweries in Czech republic, like number of breweries, statistics of production and consumption of beer; and situation of beer tourism in this land. Practical part is applying knowlendges of theoretical part. First chapter includes analysis of the beer tours market, competition, suppliers, element of distribution and potentional customer. Next chapter is whole about new beer tours, this chapter involves description and process of individual tours and the last chapter includes layout of marketing mix.

Fingerprint profiles generated through GC analysis, are powerful tools for quality control in the food and beverage industry. Beer aroma profiles can be used for the fingerprinting of specific beer brands or for trouble shooting purposes such as the identification of off-flavours. The multichannel silicone rubber trap (MCT) lends itself perfectly to this task. The simplicity and robustness of the MCT makes it ideal for concentrating the volatile compounds that constitute the aroma of an alcoholic beverage such as beer. The retention of these substances by the silicone is based on dissolution into the polymer. This gives more intrinsic stability to the concentrated aroma compounds than traditionally used, adsorption based methods, so transport of the trap and contents should not be a problem. Thermal desorption is used to introduce the trapped aroma compounds to the chromatographic instrument. This eliminates the need for high purity solvents and greatly reduces the sample preparation time. The easily identifiable and stable background peaks from the silicone matrix makes the MCT ideal for repeated use with a thermal desorber. During this study the performance of the MCT as concentration device was investigated for its ability to concentrate aroma volatiles representing a wide range of volatilities. The sampling and desorption procedures were optimised in order to attain the required detection levels and repeatability of the analytical method based on this purge-and-trap sampling scheme / Dissertation (MSc (Chemistry))--University of Pretoria, 2007. / Chemistry / MSc / unrestricted

The aim of this thesis is to evaluate beer tourism potential of Jihočeský kraj. The first part of this thesis deals with the characteristics of gastronomy and beer tourism. The first chapter also presents successful foreign projects of gastronomy tourism. The second chapter presents tourism infrastructure and beer industry in Jihočeský kraj. In this chapter there are described and evaluated breweries in the region. The third chapter identifies possible reasons for Jihočeské pivní stezky project failure. Last chapter suggests beer cycle trails and beer packages on the ground of previous chapters.