The content of this thesis is the documentation for the project of Microbrewery in Hodonin. This microbrewery is a detached building on building plot in the urban area of Hodonin. In the building is located a microbewery with planed beer production 3500 hl per year and restaurant for 150 guest with the summer terrace planed for 35 guests. Building is a ground floor structure with cellar under the part of it. The ground floor is divided into the section for guest and a part for restaurant’s services with kitchen, storages and background for employees. In the restaurant is located a brewhouse which is a heart of the object. Microbrewery – fermenting room, lager cellar, tank cellar, boiler room, engine room for ventilation, storage of barrels and drinks are located in the basement. Bearing system is formed by walls- in the ground floor by ceramic blocks and monolithic concrete walls, in the basement by the concrete formwork blocks. The building is insulated. The roof above the kitchen and the restroom for guests is a flat roof. The roof above the restaurant consists of a wooden chest nailed trusses with a slope of 4%. As the roof covering is used a PVC foil

This master thesis deals with the proposal of a multifunctional recreational facility. The complex of buildings consists of a guesthouse and stables. The guesthouse is a single-storey building with a residential attic. It also includes a restaurant with a mini-brewery and a shop selling horse riding products. The guesthouse is designed to accommodate up to 41 people. The first floor is barrier-free. The main entrance of the guesthouse and the shop faces southwest. The restaurant is accessible from the southeast. There are paved guest parking areas around the buildings. The building of stables with its accompanying facilities is a single-storey which is designed to stable 17 horses. The main entrance of the stables faces southeast and the building is also accessible from the northeast and the northwest. Both buildings have a gabled roof which consists of supporting rafters. The buildings are as designed a timber-frame construction with a supporting frame made of timber pillars which is coated with the FERMACELL boards.

This thesis deals with the design of brewery in Litomyšl. Brewery with beer production 2000hl per year and restaurant for 140 guests and kitchen have the main function of the building. The building is designed as one construction object and its built-up area is 472,2 square meters. The building has a partial basement, two floors and it has structural masonry system. A load-bearing walls of two floors are formed by clay masonry and the load-bearing walls of the basement are formed by permanent formwork. A roof of the building is a flat roof with a slope of 3 percent and the finish is made of modifed bitumen membrane.

Småskaliga processindustrier är små industrier som genom ett småskaligt, hantverksmässigt eller lokalt förhållningssätt förädlar råvaror genom olika automatiserade processer. Vid förädlingen uppkommer stora mängder processavloppsvatten med stor organisk belastning som måste tas om hand på ett hållbart, resurseffektivt och miljömässigt sätt för att inte skada människa eller miljö. I denna studie undersöktes kvaliteten på processavloppsvatten från småskaliga slakterier, mejerier och bryggerier, samt hur hanteringen av processavloppsvattnet från dessa processindustrier ser ut i Sverige idag. Ytterligare utreddes hur reningstekniker för små avlopp kan användas för rening av processavloppsvatten från småskalig processindustri samt hur marknaden för användande av tekniker för små avlopp för rening av processavloppsvatten ser ut. Studien använde ett flertal metoder, litteraturstudie av småskaliga processindustrier och små avlopp, intervjuer och enkätundersökning av småskaliga slakterier, mejerier och bryggerier, samt intervjuer med tillverkare för tekniker för små avlopp. Resultatet visade att kvaliteten på processavloppsvattnet inte kunde redovisas för majoriteten av processindustrierna från intervjuer och enkätundersökning eftersom kvalitetsanalyser inte alltid verkar ske på processavloppsvattnet, varken före eller efter rening. Litteraturen beskrev vidare att prioriterade parametrar att rena för slakterier, mejerier och bryggerier främst är organiska ämnen (mätt som BOD eller COD), suspenderade ämnen, kväve, fosfor, samt pH. Dessa parametrar varierar mellan de olika typerna av processindustrierna och inom samma typ av processindustri. Variationerna anses utgöra en utmaning att hitta passande reningstekniker som fungerar i alla sammanhang. Angående vilka reningstekniker och avloppslösningar som används av småskaliga processindustrier visade resultatet att en stor andel av processindustrierna har intern rening, och knappt en tredjedel har anslutning till kommunalt avloppsnät. Processindustrier med intern rening vars processavloppsvatten dimensionerades till mindre än 100 personekvivalenter använder till övervägande del tekniker för rening av små avlopp, men andra avloppslösningar såsom gödselbrunn, reningsverk och biogasanläggning förekom även för större avloppsdimensioner. Reningstekniker för små avlopp för rening av processavloppsvatten, samt anpassade tekniker för processavloppsvatten, erbjuds till viss grad på dagens marknad men det finns fortfarande utmaningar för att kunna tillhandahålla lösningar för fler typer av processindustrier. Möjlighet att utjämna avloppsflöden och lösningar med större belastningskapacitet är fortfarande något som behöver utvecklas vidare. / Small-scale process industries are small, sometimes locally or artisanal, industries that produces their product through processing raw materials by using automated processes. Large volumes of wastewater effluent are produced by doing this, and this wastewater is characterized by high organic load and nutrients which must be treated in a sustainable way to not be harmful to humans nor the environment. This study evaluated industrial wastewater treatment from small-scale slaughterhouses, dairies and breweries, including wastewater characteristics of these types of process industries in Sweden today. The study also included an evaluation of decentralized wastewater treatment systems for small-scale industrial wastewater treatment and what the Swedish market can provide regarding small-scale industrial wastewater treatments. Different methods were used to reach this goal; a literature study regarding wastewater characteristics and treatment of industrial wastewater and decentralized wastewater treatment systems, interviews, and surveys of Swedish small-scale process industries, and finally interviews with manufacturers of decentralized wastewater treatment systems. The result showed that wastewater characteristics was not accessible from most of the Swedish small-scale process industries. They mostly do not analyze their wastewater neither before nor after wastewater treatment. Furthermore, it was described that highpriority wastewater characteristics for treatment according to the literature was BOD, COD, suspended solids, nitrogen, phosphorus, and pH. Variations of these characteristics is common both between different types of process industries and in the same type of industry. These variations are challenging in regard to finding suitable wastewater treatment techniques that is adequate in every situation. Wastewater treatment systems used today are mostly local at the site, it is around a third that have connection to municipal wastewater facilities. The most common local wastewater treatment for small process industries (less than 100 population equivalents) is decentralized wastewater treatment systems according to the interviews and surveys. Other wastewater treatments such as dung pits, wastewater treatment plants and biogas plants were also used for larger process industries. Decentralized wastewater treatment systems for industrial wastewater treatment and adapted small-scale industrial wastewater treatments can be found to some extent on the Swedish market today, but there are still some challenges to provide small-scale industrial wastewater treatment for every type of process industry. Solutions to level out intense wastewater flows and capacity to receive high effluent loads need to be further developed.

Tesis por compendio / [ES] La investigación de la presente Tesis doctoral busca estudiar la respuesta del consumidor a productos enriquecidos en fibra mediante la incorporación de subproductos de la industria alimentaria.Se estudió el interés de los consumidores uruguayos en diferentes mejoras nutricionales, el tipo de elaboración y cómo ha cambiado en los últimos diez años. Los resultados muestran que la respuesta de los consumidores es distinta dependiendo del tipo de queso. Solo en el queso untable, hay interés en la reducción de grasa. Respecto a los cambios con el tiempo, se observó para el queso semi-blando, un aumento en el interés por la elaboración artesanal. Se estudió el uso de distintos subproductos como ingredientes en el enriquecimiento en fibra de productos de consumo habitual. Se trabajó con el descarte de la producción de jugo de arándanos. Este se transformó en una harina y se incorporó a la formulación de galletas. Las expectativas de los consumidores al observar la etiqueta de esta galleta fueron tan buenas como una galleta sin fibra. Sin embargo, cuando la probaron sin tener información les gustó menos que la galleta sin fibra, pero al conocer que era rica en fibra aumentó su aceptabilidad ligeramente. Por lo tanto, aunque les interesan las galletas ricas en fibra, no están dispuestos a comprometer aspectos hedónicos por atributos saludables. El segundo subproducto estudiado fue el generado durante la producción de jugo de manzana. La pulpa que se transformó en harina, se usó para el enriquecimiento en fibra de un bizcochuelo. Se estudió la respuesta de los consumidores al bizcochuelo enriquecido en fibra en presencia o no de la etiqueta con información "fuente de fibra" y "con fibra de manzana", comparativamente con un producto comercial sin fibra. Se evaluó la aceptabilidad y los motivos por los que lo compraría o no. Los resultados indican que la aceptabilidad del bizcochuelo enriquecido en fibra aumentó significativamente con la información, lo que indica que además de la declaración "fuente de fibra", la indicación del origen de la fibra "con fibra de manzana" aumenta la aceptabilidad que el consumidor percibe de estos productos. Como tercer subproducto se utilizó el residuo de la industria cervecera, BSG (brewery spent grain). Se desarrollaron tres productos (pan, pasta y leche chocolatada) enriquecidos con fibra mediante la adición de BSG. Se evaluó el impacto del enriquecimiento de la fibra en las características sensoriales, la aceptabilidad y la intención de compra de los consumidores y luego en las emociones que el producto transmitía. La incorporación de fibra en los tres productos tuvo impacto significativo en las características sensoriales. Estas afectaron de forma distinta a la aceptabilidad y a la intención de compra dependiendo del producto. En lo que respecta a las emociones, se puede percibir una ambivalencia según los diferentes productos enriquecidos dependiendo si la fibra es percibida o no. Cuando la detectan se sienten más confiados en consumir el producto y con menos culpa. Por lo tanto, las características sensoriales que el consumidor percibe asociado a la fibra puede, en algunos productos, aumentar la intención de compra del consumidor y hacerle sentir mejor.Se estudió el efecto de la forma de comunicación del enriquecimiento de BSG en la respuesta del consumidor a hamburguesas de carne y si dependía de la marca comercial. Se consideraron tres marcas (una líder, una de bajo precio y una artesanal) y utilizando su empaque original se diseñaron tres etiquetas incluyendo diferente tipo de información y un símbolo representando sustentabilidad. La marca fue el único factor estudiado que afectó la intención de compra y sin embargo el tipo de información no tuvo efecto. Por todo lo obtenido podemos decir que es posible utilizar subproductos de la industria alimentaria como ingredientes para enriquecer nutricionalmente otros alimentos. / [CA] La investigació de la present Tesi doctoral busca estudiar la resposta del consumidor a productes enriquits en fibra per mitjà de la incorporació de subproductes de la indústria alimentaria.Se va estudiar l'interés dels consumidors uruguaians en diferents millores nutricionals, el tipus d'elaboració i com ha canviat en els últims deu anys. Els resultats mostren que la resposta dels consumidors és distinta depenent del tipus de formatge. Només en el formatge untable, hi ha interés en la reducció de greix. Respecte als canvis amb el temps, es va observar per al formatge semi-blando, un augment en l'interés per l'elaboració artesanal. Es va estudiar l'ús de distints subproductes com a ingredients en l'enriquiment en fibra de productes de consum habitual. Es va treballar amb el descart de la producció de suc de nabius. Este es va transformar en una farina i es va incorporar a la formulació de galletes. Les expectatives dels consumidors a l'observar l'etiqueta d'esta galleta van ser tan bones com una galleta sense fibra. No obstant això, quan la van provar sense tindre informació els va agradar menys que la galleta sense fibra, però al conéixer que era rica en fibra va augmentar la seua acceptabilitat lleugerament. Per tant, encara que els interessen les galletes riques en fibra, no estan disposats a comprometre aspectes hedònics per atributs saludables. El segon subproducte estudiat va ser el generat durant la producció de suc de poma. La polpa que es va transformar en farina, es va usar per a l'enriquiment en fibra d'un bizcochuelo. Es va estudiar la resposta dels consumidors al bizcochuelo enriquit en fibra en presència o no de l'etiqueta amb informació;"fuente de fibra"; "con fibra de manzana";, comparativament amb un producte comercial sense fibra. Es va avaluar l'acceptabilitat i els motius pels quals ho compraria o no. Els resultats indiquen que l'aceptab. Com a tercer subproducte es va utilitzar el residu de la indústria cervesera, BSG (brewery spent grauet) . Es van desenrotllar tres productes (pa, pasta i llet xocolatada) enriquits amb fibra per mitjà de l'addició de BSG. Es va avaluar l'impacte de l'enriquiment de la fibra en les característiques sensorials, l'acceptabilitat i la intenció de compra dels consumidors i després en les emocions que el producte transmetia. La incorporació de fibra en els tres productes va tindre impacte significatiu en les característiques sensorials. Estes van afectar de forma diferent de l'acceptabilitat i a la intenció de compra depenent del producte. Pel que fa a les emocions, es pot percebre una ambivalència segons els diferents productes enriquits depenent si la fibra és percebuda o no. Quan la detecten se senten més confiats a consumir el producte i amb menys culpa. Per tant, les característiques sensorials que el consumidor percep associat a la fibra pot, en alguns productes, augmentar la intenció de compra del consumidor i fer-li sentir mejor.Se va estudiar l'efecte de la forma de comunicació de l'enriquiment de BSG en la resposta del consumidor a hamburgueses de carn i si depenia de la marca comercial. Es van considerar tres marques (una líder, una de baix preu i una artesanal) i utilitzant el seu prestància original es van dissenyar tres etiquetes incloent diferent tipus d'informació i un símbol representant sustentabilidad. La marca va ser l'únic factor estudiat que va afectar la intenció de compra i no obstant això el tipus d'informació no va tindre efecte. Per tot allò que s'ha obtingut podem dir que és possible utilitzar subproductes de la indústria alimentària com a ingredients per a enriquir nutricionalment altres aliments. / [EN] The main focus of this work is studying the consumer's response to fibre enriched products by incorporating by-products from the food industry. The interest of Uruguayan consumers in different nutritional improvements and the method of preparation was studied. In the last decade, products with extra benefits have become much more common in the market, and the variation of this interest in recement years was also studied. The results show that the response of consumers is different depending on the type of cheese. Only in spreadable cheese, there is a certain degree of interest only in the reduction of fat. Regarding the changes over time, an increase in interest in artisanal production was observed for semi-soft cheese. Contrary to expectations, there was no increase in consumer interest for any of the nutritional improvements. The use of different by-products as ingredients for the fibre enrichment of products of habitual consumption was studied. The first by-product used was the residue from the blueberry juice production. This was transformed into a flour and incorporated into the cookie. The hedonic consumer expectations for this cookie when looking at the label were as good as a non-fibre cookie. However, when they tasted it without information, they liked it less than the non-enriched cookie, although knowing that it was rich in fibre increased its acceptability slightly. Therefore, while consumers are interested in high fibre cookies, they are not willing to compromise hedonic aspects for healthy attributes. The second by-product studied was the one generated during the production of apple juice. This pulp that was transformed into flour and used for the fibre enrichment of a sponge cake. The response of consumers to the fibre enriched sponge cake was studied with and without information on the label ("source of fibre" and "with apple fibre") in comparison with a commercial product. Product's acceptability were studied. The results show that the acceptability of the fibre enriched sponge cake increased significantly with the information, indicating that in addition to the claim "source of fibre", knowing the of origin of the fibre "with apple fibre" increases the acceptability that the consumer perceives. The third by-product used was the residue from the brewing industry, BSG (brewery spent grain). Three different products were developed (bread, pasta and chocolate milk) enriched with fibre by adding BSG. First, the impact of fibre enrichment on sensory characteristics, acceptability and purchase intention of consumers was evaluated. Finally, the effect of the products on the emotions of the consumers was studied. The incorporation of fibre in the three products had a significant impact on the sensory characteristics. However, these affected acceptability and purchase intention differently depending on the product. Regarding emotions, an ambivalence can be perceived in what is generated by the different enriched products depending on whether the fibre is perceived or not. When they detect it, they feel more confident in consuming the product and with less guilt. Therefore, the sensory characteristics that the consumer perceives associated with fibre can, in some products, not only increase the consumer's purchase intention but also make them feel better. The effect of the way to communicate the BSG enrichment on the consumer's response to meat burgers, and whether it depended on the commercial brand was studied. Three brands were considered (one leading, one low-priced and one artisanal) and using their original packaging, three labels were designed including different types of ways of conveying the information and a symbol representing sustainability. The brand was the only factor studied that affected purchase intention, and the way used to convey the information had no effect. In conclusion, it is possible to use by-products from the food industry as ingredients to nutritionally enrich other foods. / The financial support of Generalitat Valenciana (Project Prometeo 2017/189) and LATU, Uruguay for Arcia’s stay at IATA, are all gratefully acknowledged. / Curutchet González, A. (2021). Uso de subproductos de la industria agroalimentaria como fuente de fibra. Respuesta de los consumidores [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/180385 / TESIS / Compendio

In this study beer breweries and vineyards have been studied. The purpose of the study is to illuminate how beer breweries and vineyards on Gotland market themselves on social media and how they address the Swedish law “Alkohollag (2010:1622): 7 kap. Marknadsföring av alkoholdrycker och alkoholdrycksliknande preparat”. In this study a content analysis was made on four Gotlandic businesses, two vineyards and two breweries. In the content analysis 184 posts, from the different businesses, on both Instagram and Facebook were analyzed based on a coding schedule with eight different subjects. Five semi structured interviews with the Gotlandic businesses were also made. The result showed that all breweries and vineyards are marketing themselves differently and are variously active on social media. It is also shown that there is a difference between the big businesses and the smaller ones on how they address the Swedish law. The bigger businesses have more resources on the marketing side than the smaller ones which may be a result of how they address the law. / I denna studie har ölbryggerier och vingård på Gotland studerats. Syftet med denna studie är att belysa hur ölbryggerier och vingårdar på Gotland marknadsför sig på sociala medier och hur de förhåller sig till “Alkohollag (2010:1622): 7 kap. Marknadsföring av alkoholdrycker och alkoholdrycksliknande preparat”. I studien genomfördes en kvalitativ innehållsanalys där fyra gotländska företag analyserades, två vingårdar och två ölbryggerier. I innehållsanalysen analyserades 184 inlägg på företagens Instagram och Facebook. Inläggen analyserades utifrån ett kodningsschema med åtta olika teman, även fem semistrukturerade intervjuer med de gotländska företagen genomfördes. Resultat visade att alla bryggerier och vingårdar marknadsför sig på olika sätt och är olika aktiva på sociala medier. Det finns en skillnad mellan de stora företagen och de mindre på hur de förhåller sig till alkohollagen 7 kap då de större företagen har fler resurser att marknadsföra sig med än de andra företagen.

Brewery premises waiting for its time once again to raise their fate. The proposal deals with thinning adequate space for the return of the former grandeur of the castle courtyard. Take the power of its current and cumbersome, and bring back into the historic character of the former in the form of vertical predatory towers and all the socio-eco-logical aspects.

This thesis aims to realize the strategic analysis of K Brewery, to disclose its strategic competitive advantage and its chances to succeed on a highly competitive beer market. Hence, the author analyzes global background and beer industry (external analysis) as well as identifies company's specific sources and abilities (internal analysis). Finally, the synthesis of findings of both analyses allows comparing company's strength and weaknesses with its potential threatens and opportunities.

The Master's thesis focuses on international expansion process of a company. For the application part of the thesis I have chosen a company called Žatec brewery Ltd. which belongs into a category of small and medium enterprises. The main objectives of the thesis comprise selection of a convenient Western Balkans region market for expansion of the brewery and subsequent formulation of a specific market entry strategy. The market entry strategy consists of a market entry mode selection, competitive strategy and marketing strategy as well as marketing mix 4P. The minor objectives include characteristics of the brewery's business strategy and the role of international expansion in it and also the company's financial analysis whose results underpine its expansion possibilities. The other minor objectives comprise multi-criteria decision model creation in order to decide for the most attractive target market and the expansion key success factors identification. As for the methods used, analyzes like financial analysis, PEST analysis, Porter's model of five forces and SWOT analysis, and then comparisons dominate. Croatia was finally identified as the most suitable regional market for the brewery's expansion and the company was advised to enter it with its gluten-free lager product. It was suggested, at the same time, that the brewery use to its advantage the background provided by its current owner - beer brewing company Carlsberg.

The graduation thesis deals with the use of logistics in the brewery Pivovar Protivín a. s. The paper presents a view of the current situation of Czech breweries in the Czech Republic as well as in the world. It maps the trends of recent years in the brewing industry and shows how Czech breweries have faced up the economic crisis. The results of Pivovar Protivín are presented and compared with the results of Svijany brewery. The distribution of Protivín brewery products is analyzed. Based on the analysis, the time frame of beer delivery to customers is made. Further on, the questions of the packaging management in Protivín brewery are dealt with. Breweries are specific for complex and expensive reverse logistics of returnable packaging. The question whether producing beer in PET bottles would be appropriate for Protivín brewery is studied. Determining the level of services provided for brewery customers is examined. According to the results presented here, the greatest demands on services provided by breweries appeared to be those by the customers in gastronomy sphere. Based on the questionnaire investigation, the standards in providing brewing services were set together. Finally, I suggested possible improvements that should lead to cost savings, greater flexibility of operations and competitive advantages for the Protivín brewery as well as for the whole K Brewery Group.