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

The title of this master´s thesis is Marketing Communications with an Emphasis on Sales Promotion. This master´s thesis is focused on marketing communications of czech beer brands in the company Heineken Česká republika, a.s. The main aim of this thesis is to analyse and describe sales promotion tools which have been used in the chosen company and to propose or recommend new tools which could be potentially used on the basis of comparison of used tools with the tools which can be found in the literature.

Over the last ten years the phenomenon of opening new microbreweries has reached Czechia. Since 2008 more than 350 new microbreweries have been opened and the map of breweries has recorded significant changes. Regarding these facts the main goals of this thesis were to analyze the brewing industry in Czechia in the context of ownership structure, concentration tendencies and mergers and acquisitions activity. First part focuses on the characteristics of the breweries' geographical layout related to the ownership structure and size based on annual beer production and in context of selected socioeconomic indicators. Following this part is an analysis of decomposition with use of concentration and cluster ratios. This part aims on cluster forming tendencies of brewing companies. The analytical part is completed with mergers and acquisitions characteristics in this industry sector. The basic figures and signs of the geographical decompositions were identified based on selected analytical methods and complex maps. Several concentration zones where breweries tend to cluster were labeled using the cluster analysis. Mergers and acquisitions reveal the difference in integration activity according to the brewery size. Key words: brewing industry, breweries, ownership structure, concentration, cluster, Czechia

After careful review of all the relevant literature pertaining to motivation, performance management and compensation in the form of incentives, this thesis focuses primarily on determining whether a statistically significant relationship exists between individual needs and the choice of an incentive scheme option. The secondary aims of the research are to determine whether: A relationship exists between the job grade of an individual and the choice of an incentive scheme. A particular incentive scheme option is preferred by the employees in The South African Breweries (SAB). A particular preference exists, and if so, to make recommendations to SAB for consideration as alternatives to their existing incentive scheme options. After collation of the survey data from the respondents in the sample, the analysis and discussion of the results determined that no significant relationship exists between individual needs and the choice of an incentive scheme option. It was, however, determined that a significant relationship exists between the grade of the employees in SAB and their choice of an incentive scheme. 81% of all respondents indicated a desire for shares as an option in their Short Term Incentives (STI) which indicates a desire for shares in some form or another and may well indicate a level of confidence and commitment by the employees to the organisation. Although the research hypothesis was not proven, significant insights into remuneration within SAB was obtained, which has resulted in recommendations being made for further research into the option of shares in some form or another in the organisation. A further recommendation for SAB is to consider some form of share options for all employees in the organisation. As many other organisations that are performing at remarkable levels attest this performance to share ownership and the behaviour that emanates from it, it would be in the interests of SAB to further investigate the issue as it may improve performance, ownership and retention within the company.

Branding strategies is an important theme in business research. The purpose of the study was to explore how the growing industry of craft brewing are using branding strategies in order to strengthen their brand. The study was based on the theory of Kapferer’s brand identity prism and Keller’s Brand Equity model. The method used to gather data was interviews with several breweries spread across Sweden that were then analyzed using thematic data analysis. The findings show that craft brewer are using branding strategies to a large extent, however, not all the elements of the models are included in their strategy. The findings suggest that the reason for this is that the craft brewing industry is unique due to co-opetition and the nation’s strict regulations on marketing of alcohol. Organizations can use these findings to strengthen their brand as well as get a general understanding of how the industry is using branding strategies. This can be beneficial for newly established craft breweries or breweries that desire a stronger brand.

The subject of this study is the business activities of an industrialist from county of Jämtland, Sven O Persson (S P), from the end of the 1910's to the end of the 1980's. The economic development of Jämtland during the last one hundred years has also been depicted and placed in relation to the national one, during periods of directional change and/or expansion. Of primary interest is the interplay between S P's business operations and the surrounding world.This research looks at S P's business activities both from a structural-analytical perspective and an entrepreneurial. Sven Persson's operations commenced in Jämtland at the end of the 1910's with horse dealing, and the first woodland properties were acquired in 1926. Early on (1932) he linked his operations to the development of the motor vehicle. Up until the middle of the I960's the transport sector was the foremost driving force behind his business expansion. Sven Persson's widespread net of personal contacts provided him with information of important sections of the county's economy, which made it easier for him to discover and capitalize on the business opportunities opened by the breakthrough of the trucking industry the timber boom and the regulated economy of the W W II. It is worth mentioning that his operations integrated Östersund's advantages with those of the countryside and business activity was thus largely independent of the geographical location of this agrarian county and the long distances to populated, affluent markets. After the founding of Persson Invest (PI) in 1968 business operations grew rapidly and principally outside the county, and the main product was then chipboard. The hardening competition in the economy had enabled the concern to acquire insolvent companies and/or firms whose assets were too small to meet future investment costs. In the first year of business of this concern the number of employees was around 500 and in 1976 it had risen to almost 1,750. The new areas included the manufacture of agricultural and forest machinery and snowmobiles and three breweries. By 1980, however, the number of employees had decreased to about 1,100. During the following ten-year period the downswing was broken and employment increased to some 1,300 by 1990. The downswing was mainly due to rationalizations, profitability problems and the sale of Pi's agricultural machinery division. The 1980's upturn was mainly due to new acquisitions within the chipboard industry and the purchase of a large Volvo dealership in Norway. With the sale of the breweries in 1989 the sphere of business was thus nearly the same as in 1968. In a structural-analytic context the concern's acquisitions 1968-1976 were not successful. Rationalization was already far advanced in several of the firms when the takeovers took place, and their operations were centered in stagnating and/or shrinking markets. Using Erik Dahmén's terminology, it was a matter of companies whose production was on the negative side of the developmental fence. The concern's manu­facture of chipboard, however, had great success. A central role in that development can be ascribed to low capital costs. Profits from the car dealerships, regional development grants and the acquisition of chipboard firms explain the low cost. Sven Persson's entrepreneurial talent was to discover opportunities offered by the market at an early stage and to capitalize them, as in the case of the car dealership and the chipboard manufacturing. Other charac­teristic traits was to make decisions based on informal conversations, intuition and personal evaluation, instead of formal decision-making, economic analyses and market research. / digitalisering@umu

Submitted by Renato Lago Pereira Chaves (renatochaves.jazz@gmail.com) on 2016-12-07T12:00:08Z No. of bitstreams: 1 Dissertação versão final - completa.pdf: 944839 bytes, checksum: 8b600dfc73c30bb2aa4684d3725ced47 (MD5) / Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2016-12-07T19:18:46Z (GMT) No. of bitstreams: 1 Dissertação versão final - completa.pdf: 944839 bytes, checksum: 8b600dfc73c30bb2aa4684d3725ced47 (MD5) / Made available in DSpace on 2016-12-20T16:02:44Z (GMT). No. of bitstreams: 1 Dissertação versão final - completa.pdf: 944839 bytes, checksum: 8b600dfc73c30bb2aa4684d3725ced47 (MD5) Previous issue date: 2016-10-31 / The impacts of the so-called craft beer revolution reached Brazilian beer industry in the first years of this century. As a result, a group of new entrepreneurs emerged in the country, who argue that they are restoring beer to its rightful status, not only as a local business but also as a product that may bring a specific regional personality. The recent evolution of the craft beer segment is paving the way to the development of different forms of organizing, such as contract brewing, designed for companies which do not own physical brewing facilities. Although most companies still understand contract brewing as a transitional business model, it did change into a permanent form of organizing. Limited to contract breweries from the Rio de Janeiro metropolitan area, this research attempts to assess how contract breweries changed from a temporary, transitional business model into a permanent form of organizing. Furthermore, in view of some distinctive features observed in the models adopted by contract breweries, which may differ from each other considerably with regard to their temporariness and the ability to survive in the long term, I propose a typology of contract breweries. / Os impactos da chamada revolução da cerveja artesanal chegaram à indústria de cerveja brasileira nos primeiros anos deste século. Por conseguinte, um grupo de novos empreendedores surgiu no país, segundo os quais eles estariam retornando a cerveja a seu devido lugar, não apenas como um negócio local, mas também como um produto que pode conferir uma personalidade regional específica. A recente evolução do segmento de cerveja artesanal está abrindo caminho para o desenvolvimento de diferentes formas de se organizar, tais como produção por contrato, modelo desenhado para empresas que não dispõem de instalações fabris próprias. Embora a maior parte das empresas ainda perceba produção por contrato como um modelo de negócio de transição, este modelo evoluiu até tornar-se uma forma permanente de organização. Limitada a cervejarias por contrato da região metropolitana do Rio de Janeiro, esta pesquisa busca analisar como as cervejarias por contrato evoluíram de um modelo de negócio temporário e de transição para uma forma permanente de organização. Ademais, haja vista algumas características específicas observadas nos modelos de negócio adotados pelas cervejarias por contrato, que podem diferir consideravelmente uma das outras no que concerne a sua temporariedade e capacidade de sobreviver a longo prazo, uma tipologia de cervejarias por contrato é proposta.

A customer relationship management programme is a management tool that enables organisations to identify, satisfy and retain customers profitably by leveraging information technology. In addition to this the programme also links all the functional business units of the organisation together to operate as a single cohesive unit. This paper investigates whether or not SAB Miller should utilise a customer relationship management programme to provide off-trade retailers with world-class customer service. An important reason for this investigation is that the local beer market has experienced declining growth over the past few years. Furthermore SAB Miller which has had a monopoly in the South African beer market now faces increased competition in the premium segment of the beer market, which is experiencing growth and has good margins. In order to determine whether or not SAB Miller should institute a customer relationship management programme, a theoretical and empirical investigation was undertaken. The theoretical investigation provided a background to what components make up a customer relationship management programme and how these components are used to develop a customer relationship management strategic framework. Due to customer relationship management programmes not operating in isolation, the various key functions that support a customer relationship management programme were also introduced. Both the advantages and disadvantages of using such a programme were also introduced. The information technology aspects of the customer relationship management programme were also investigated. In terms of the empirical study it was determined that SAB Miller is not currently using a customer relationship management programme. The company, however, does make use of a tailored service package to segment their customers, to determine call frequencies by representatives, the financial needs of customers and what level of service to provide to customers. However, after conducting personal interviews with a sample of off-trade retailers in the Nelson Mandela Metropolitan Municipality, it was determined that SAB Miller and Namibian Breweries Ltd (Brandhouse) provided very similar levels of service in terms of key functions supported by a customer relationship management programme. Therefore, by introducing a customer relationship management programme, SAB Miller could enhance their service levels and profitability to off-trade retailers in the Nelson Mandela Metropolitan Municipality.

Práce se zabývá mezipodnikovým srovnáváním čtrnácti českých pivovarů v letech 2005-2007. Podniky jsou seřazeny různými metodami dle poměrových ukazatelů finanční analýzy, rozčleněny do skupin klasifikační metodou a podrobeny grafické spider analýze. Jsou posouzeny přednosti a nedostatky užitých srovnávacích metod.

The main objective of this study was the characterization of surface associated microbial communities in breweries. In addition, the beer-spoiling potential of isolated strains and biofilm samples was investigated. Some studies reported the identity of cultivatable organisms from industrial plants. However, there were no data available about the composition of biofilm communities from these habitats for cultivation-independent techniques. Consequently, the fatty acid methyl esters (FAMEs) analysis, the fluorescence in situ hybridization (FISH) and the construction and investigation of 16S rRNA gene clone libraries were applied to reveal the structure of these communities. All of these methods have different advantages and therefore, they complement each other to get a more reliable picture of the biofilm communities. The cultivation method was included in this study because it enables a verification of results from other studies. Furthermore, the obtained strains are genuine brewery isolates and can be used for physiological tests. Isolates were obtained from seven different sample sites (Chapter 1 and 5). They were identified and affiliated to 25 different genera. Some of these strains were inoculated in beer but none of them was able to grow in it (Chapter 1 and 5). However, these strains can still be harmful for the industry, e.g. if they are able to form biofilms. This aspect was investigated by analyzing the potential of the isolates to produce acyl-homoserine lactones (AHLs) (Chapter 6). These quorum sensing mediating molecules are involved in the maturation process of biofilms. Indeed, some strains were found to secrete these autoinducer molecules, they mainly belonged to the genus Pseudomonas. An abundant proportion among the isolates was constituted by members of the Enterobacteriaceae (Chapter 7). In the beginning of this study, there was a minor suspicion concerning their beer-spoiling potential. Indeed, all isolated Enterobacteriaceae were found to be able to multiply in non-alcoholic beer under access of oxygen but they represented no risk for filled beer. The beer-spoiling potential of biofilm communities was investigated by inoculating them in beer (Chapter 3). These enrichments allowed the detection of minor proportions of beer-spoiling organisms. About 25% of the biofilms contained microorganisms which were able to multiply in beer with 4.8% of ethanol (v/v). The absence of anaerobic beer-spoiling bacteria in most of the biofilms was confirmed by using specific FISH probes for Pectinatus and Megasphaera cells (Chapter 9). However, Pectinatus cells constituted one of the most abundant groups in two biofilm communities. These samples clearly demonstrated that brewery biofilms can become hazardous for the quality of the product. The acetic acid bacteria were supposed to be abundant brewery biofilm organisms. This was not confirmed by any method used (Chapter 8). Instead, FISH signals were found for many other taxa in considerable proportions, e.g. communities from the conveyors consisted of members of the Eukarya, Archaea, Alpha-, Beta-, Gammaproteobacteria, Cytophaga-Flavobacteria, Planctomycetales, Actinobacteria and Firmicutes (Chapter 1). Such diverse communities were also evidenced for three other biofilms analyzed by FISH (Chapter 2 and 9). Whereas the FISH technique allows the specific detection of single cells, the FAME analysis targets all organisms present, except the Archaea. The fatty acid profiles of 78 biofilms indicated significant differences between the communities, even between those which were exposed to similar conditions. In addition, repeated sampling of identical sites revealed a temporal variability of the microbial communities (Chapter 3). Characteristical fatty acids of beer-spoiling bacteria were almost absent. Typical fatty acids of Eukarya dominated nearly half of all biofilms. The high proportions of Eukarya in some biofilms was not confirmed, as these samples were also investigated by FISH. This divergence was found to be due to the higher biomass of eukaryotic cells compared to bacterial cells (Chapter 3). As some wild yeast strains were isolated and characterized, they are a potential source of these fatty acids. In contrast to the revealed bacterial diversity, most of the isolated yeasts were assigned to Saccharomyces or Candida spp. (Chapter 4). The Saccharomyces spp. showed a high beer-spoiling potential and many Candida species were able to form biofilms. The construction of 16S rRNA gene clone libraries and the analysis of the clones with amplified ribosomal DNA restriction analysis (ARDRA) was performed with two biofilm communities (Chapter 2). Clones with identical ARDRA patterns were grouped and some representatives were identified by sequencing. These clone sequences were affiliated to 30 different genera, most of which were members of the Alpha- and Gammaproteobacteria and the Bacteroidetes. In addition, some clone sequences were assigned to uncultured organisms. Despite of the presence of 53 and 59 different ARDRA patterns in the two clone libraries, respectively, they had only four patterns in common. This result underlined the differences in the microbial composition of these communities. In conclusion, breweries represent a habitat with high cleaning and disinfecting pressure, which might have selected for a limited number of more resistant or adopted species. Instead, the community structures of biofilms in industrial environments were found to be diverse and variable in their compositions.