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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

The Emergence of Ontario Microbreweries: A Socio-Historical Analysis

Roche, Kevin James 02 July 2014 (has links)
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.
2

I bryggarens "tankar" : En studie om hantverksbryggare och deras produkter. / In the brewers hop(e)s : A study about craft brewers and their products

Karlsson, Elin, Sjöberg, Ida January 2016 (has links)
Abstract Vi upplever det intressant att hantverksbryggerier inte tydligt förmedlar sina tankar bakom produkten. Kan det bero på att de inte reflekterar över hur eller till vad produkten ska konsumeras? Funderingen ligger till grund för uppsatsens syfte som är att försöka utröna hur ägare och bryggare vid olika hantverksbryggerier tänker kring sina produkter, vad de har för utgångpunkt och i vilket sammanhang de tänker att produkterna ska konsumeras. För att ta reda på hur bryggarna tänker och reflekterar kring sina produkter har fyra semistrukturerade intervjuer utförts på fyra olika hantverksbryggerier. Genom en tematisk analys har resultatet sammanställts, där teman som belyser bryggarnas tankar lyfts ut. Resultatet visar att det finns liknande tendenser i hur de olika hantverksbryggerierna tänker om sina produkter. Men att den största skillnaden finns i hur de tänker kring sammanhanget produkten ska konsumeras.
3

Podnikatelský plán / Business Plan

Hájek, Adam January 2014 (has links)
The thesis is a comprehensive summary of the information relating to the formal requirements of the business plan. Individual components of the business plan are first described theoretically, followed by application to a real restaurant company that wants to enrich its portfolio of own production of draft beer. The aim of this work is to build a business plan with the most plausible view of cost and revenue items that affect the running of the microbrewery. The part of the thesis is the analysis of competitors, creating a marketing plan and financial plan, which will show in detail the progress of Cash Flow and the amount of profit or loss in the first years of business. Based on the analyzes, the work is ended by completed overall assessment of meaningful investment in brewing technology.
4

Podnikatelský plán / Business Plan

Polák, Vladimír January 2013 (has links)
This thesis deals with the processing of a business plan to build a microbrewery in the South Bohemian town Veseli nad Lužnicí. This thesis is composed of a theoretical part, which builds on the practical part. The theoretical part explains the basic concepts relating to business practices and legal forms of business. In another theoretical part is elaborated the significance and importance of formulating and implementing business planning. The main objective of the theoretical part is to provide guidance and theoretical basis for the elaboration of a business plan. The practical part is focused on creating a business plan for the construction of the microbrewery in Veseli nad Lužnicí. Based on the development of the business plan should be clarified whether the plan feasible or under what conditions it is possible to realize the intention.
5

From a sailing convey to a docked brewery : elucidating layers of time and adaptability using the SS nomadic as ideal archetype and Robinson dry dock as host

Meyer, Armand Anton January 2016 (has links)
Countless centuries has sailed by since humanity first discovered the method of travelling across the far stretched oceans that divided undiscovered continents. As noted by Le Corbusier, these liners were deemed being an engineering feat of the twentieth century, as their design resembled an epitome of indulgence and hospitality. As the average lifespan of a commercial liner is 25 years, the shipping industry is reaching a pinnacle point in time where countless ships will be decommissioned. As these vessels were originally built to be both functional and appealing in nature, why have them reduced to hazardous scrap metal, when they can be repurposed on land? In order to physically implement such an interior endeavor, both a decommissioned ship ideal in typology and status, along with a suited location for docking was to be advocated. The selection of Robinson Dry Dock as host and the SS Nomadic as habitant allowed for the spatial intervention of a retail-orientated and recreational facility to be envisioned. As opposed to the mere institution of a heritage approach, the appendage of a new layer is proposed that will allow for past recollection and future addition thereon - thus a palimpsest of design in terms of programmatic response and actual materiality. As the spatial and structural formation of vessels primarily rely on steel and the construction of a dock on concrete, these materials will be probed comprehensively in standings of their vulnerability to degradation. Proposed avenues of material investigation permits corrosion protection, historic decay preservation and intentional oxidation techniques that can conceivably ground potential design implementations. The decisive spatial outcome aims to endorse the idea that corrosion can act as a tool of architectural beautification, rather than a mere entity of intimidation. This idea is heightened by the insertion of a microbrewery that factually exemplifies the splendor of aging. Rather than promoting slavish alternative shipbreaking approaches and mere demolition practices, layered architectural alteration, as outlined by Fred Scott in his book, On Altering Architecture, will allow for the creation of a spatial intervention that is honest, nonintrusive and profound. / Ontelbare eeue het verby geseil sedert die mensdom 'n reismetode ontwikkel het wat hul in staat sou stel om uitgestrekte oseane, wat onontdekte kontinente verdeel, te verken. Soos opgeteken deur Le Corbusier, was hierdie lynbote beskou as 'n kordaatstuk vir ingenieurswese in die 20ste eeu, aangesien die ontwerp daarvan getuig van toegeeflikheid en gasvryheid. Omdat die gemiddelde leeftyd van 'n kommersi?le boot 25 jaar is, het die skeepindustrie 'n punt bereik waar heelwat skepe onaktief verklaar is. As hierdie werktuie oorspronklik bedoel was om funksioneel sowel as aantreklik van aard te wees, waarom dit dan reduseer tot 'n hoop skrootmetaal as dit vir 'n ander doel op land aangewend kan word? Ten einde so 'n poging te implementeer, moes 'n onaktiewe boot, tesame met 'n gepaste ligging vir die dok daarvan, voorgestel word. Die keuse van Robinson Droogdok as gasheer en die SS Nomadic as inwoner, laat ruimte vir 'n omgewings-vriendelike produk waarin die moontlikheid van kleinhandel en fasiliteite vir vermaak, voorkeur geniet. Teenoor die blote ingesteldheid van 'n erfenis-aanslag, is die byvoeging van 'n nuwe laag voorgestel, wat ruimte laat vir dit wat in die verlede gevestig is, sowel as toekomstige byvoeging ? dus 'n palimpses van ontwerp in terme van 'n programmatiese oplossing en materialiteit. Soos wat die ruimtelike en struktuele formasie van werktuie hoofsaaklik afhanklik is van staal en die konstruksie van 'n dok uit beton, sal hierdie materiale deeglik en omvattend ondersoek word in terme van hul kwesbaarheid wat degradering betref. Voorgestelde maniere om hierdie materiale te ondersoek en te toets, sal beskerming teen roes, asook historiese verval en doelbewuste oksidasie-tegnieke insluit, wat moontlik die grondslag kan l? vir potensi?le ontwerp implementering. Die uitkoms kan die idee bevorder dat verval en agteruitgang kan bydra tot argitektuele verfraaiing, eerder as om 'n blote entiteit vir intimidasie te wees. Hierdie idee word verder bevorder deur die 'n mikro-brouery by te voeg, wat die glorie van oudword beklemtoon. Eerder as om skeepsloping en blote vernietiging voor te staan, sal argitektuele verandering, soos uiteen gesit deur Fred Scott in sy boek, On Altering Architecture, die skep van 'n ruimtelike ingryping toelaat wat eerlik, nie-opdringerig en grondig sal wees. / Mini Dissertation (MInt (Prof))--University of Pretoria, 2016. / Architecture / MInt (Prof) / Unrestricted
6

The Great Fermentation: A Study of the Social and Economic Evolution of the American Brewing Industry

Link, David A 01 January 2013 (has links)
This thesis studies the development of the “macro” and “craft” sectors of the brewing industry. After a comprehensive understanding of the history of beer, the focus segues into the economic development of the industry – including macro and microbrewery concentration, strategy analysis, and the recent emergence of craft breweries. Finally, two data sets are analyzed. The first examines overall industry trends against factors of horizontal differentiation, while the second observes how certain characteristics of an individual beer drinker indicate the degree to which their taste in / preference for beer has changed over the last five years. Results show that with the diminishment of homogeneity (via quality of ingredients and cultural shifts), craft breweries emerged. Furthermore, traits such as the quality of a beer drunk and the number of beers drunk a week are strong indicators that an individual beer drinker’s taste for beer has changed in the last five years. These findings, supported by earlier industry observations, suggest that craft breweries will continue to acquire a larger share of the American brewing industry.
7

The boom of the brewery industry : A qualitative analysis of the current bubbling trend that has washed over the Swedish market

Wiking, Rebecka, Tayefeh Morsal, Armin January 2019 (has links)
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.
8

Bottling Success: An Exploration of Craft Beer and the Brewing Business

Garcia, Anthony Mitchell 01 January 2012 (has links)
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.
9

Posouzení kvality piva v minipivovarech / Evaluate quality of beer in microbreweries

JIRÁKOVÁ, Tereza January 2015 (has links)
The aim of this thesis was to evaluate quality of beer in microbreweries. The theoretical part deals with the characteristics of microbreweries, their history, brewing beer in a microbrewery and used materials. This part ends with an overview of methods by which it is possible to analyze beer. In the practical part we are evaluating the quality of beer from the microbreweries on the base of sensory and instrumental analysis. In the work we processed survey which focuses on the production and consumption of beer in restaurant breweries.
10

Vybrané socioekonomické přínosy minipivovarů / Chosen socioeconomic impact of microbrewery.

BARTOŠ, Jan January 2018 (has links)
This work is about the socio-economic benefits of the microbrewerist for their towns. In the first part of the work, there are the definitions of several choosen factors. Then these factors are aplicated and compared in the choosen microbreweries and in tows as well. The research went on in microbreweries and in tows with or without brewery. For research were choosen 6 towns, in 3 there is a mircobrewery and in the others there is not. For this work several metods were used. At first it was a thorough literary review of this problematic. In this step socio-economic factors were defined. Then theoretical and statistical data has been searched. Second step was to prepare questionnaires and sent them to 3 towns with microbrewery and to 3 without. Towns were selected according certain parameters, for example: Population, region, distance to the distric town, etc. At the same time research in microbreweries was ongoing. In this case the research has a form of an interview. This metod has brought better data.

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