The purpose of this study is to explore the history and production processes of beer and examines the components that contribute to its brewing. The narrative will provide a timeline of the processes that are required to create the product of beer beginning with the agricultural products and following the brewing processes that result in beer as the finished product. I will also examine the business of agriculture and grain processing and will provide some historical perspectives of grain, beer, and malting. I will also consider whether the growing, processing, and malting of grains in the East Tennessee and Southwest Virginia Region is feasible as demonstrated through this research and reported findings.

Depuis une vingtaine d’années, le Congo de l’Est, est en proie à une instabilité chronique et une insécurité généralisée alimentées, pour une grande part, par une variété d’acteurs armés irréguliers nationaux et transnationaux. Cette situation, qui a causé 15 millions de victimes civiles directes et indirectes, conduit à faire du conflit dans l’Est de la RDC l’un des conflits les plus meurtriers après les deux guerres mondiales. Bien que la présence de ces milices et leurs activités soient reconnues comme imposant une insécurité permanente et épouvantable pour les communautés locales, comme une menace de sécurité et de défense pour l’Etat congolais ainsi que pour la RGL, comme un motif clé de mésentente dans la RGL et des conflits récurrents dans l’Est de la RDC, paradoxalement, l’entreprise de leur démantèlement, élément essentiel du maintien et de la consolidation de la paix dans la région, initiée à la faveur de l’Accord de cessez le feu de Lusaka, reste éminemment une gageure. Comment comprendre et appréhender l’entreprise de leur désarmement ? Quels leviers ont-ils été mise en œuvre en vue de leur démantèlement puis sécurisation du Congo de l’Est ? Quels en sont les enjeux et les contraintes qui sous- tendent cette entreprise ? Le présent travail vise à étudier le processus de désarmement de ces mouvements armés illégaux et de RSS militaire, comme élément du mode de résolution du conflit à l’Est et par extension dans la RGL. / For the past twenty years, the Eastern Congo is witnessing a chronic instability and widespread insecurity. They are caused, for a large part, by a variety of national and transnational illegal armed forces. This situation, which has caused directly and indirectly about 15 million civilian casualties in the eastern DRC and is one of the deadliest conflicts after the two world wars. The presence of these militias and their activities are recognized as a threat to security and defense for the Congolese state and the Great Lakes Region and a key reason for disagreement in the GLR and recurring conflicts in eastern DRC. But paradoxically, the disarming these organizations, as per the Lusaka ceasefire agreement, consolidating peace in the region remains highly challenging. How to understand and grasp the business of their disarmament? What levers they have been implemented with a view to dismantling and securing the Eastern Congo? What are the challenges and constraints that underlie this business? The present work aims to study the process of disarmament of these illegal armed movements and of SSR military, as part of the conflict resolution mode in the East and by extension in the GLR.

This diploma thesis deals with brewing and malting as a way of livelihood of ecclesiastical and secular goods in the territory of the Czech kingdom. This work is also aimed at showing our traditional and national beverage as an important part of our culture and tradition. It wants to introduce beer not only as an alcoholic beverage, but mainly as a business article. Its production and trading with it has been a source of high income not only in the treasuries of cities and nobility, but also in the treasuries of the church. As an example of the Church Brewery, the Conventional Brewery was chosen in Vyšší Brod. The first chapter of the work attempts to show the history of beer brewing closer. The thesis does not aim to describe the history of beer production, but to focus on the first references to it and the production methods used from the oldest cultures, such as Mesopotamian, Babylonian or Egyptian, to our closest Slavonic culture. Another chapter tries to map the production of beer and the struggle for it on the territory of the Czech Crown in the period of its rise, prosperity and mild decline in the middle of the seventeenth century. The last chapter is focused on the Conventional Brewery in Vyšší Brod, which was chosen as a characteristic example for the selected theme and above all as a monument...

Thesis applies methods of ANP in brewing industry. It concentrates on Czech beer market and small local brewery in Policka. Main goal of the thesis is to apply the methods in real life problems from the chosen segment. Work consists of several chapters. First chapter defines the goals of the thesis and describes situation in Policka brewery. Second deals with theory around ANP processes. Third chapter is the main part of the thesis. It applies the theory by solving concrete problems. Last chapter analyzes the results.

The Gaza Strip may be the world’s most relentless conflict zone. After decades of destruction and resistance, it is hard to imagine a different reality. But before the Gaza Strip, there was Gaza—a gateway city within an eponymous region with a much-neglected history. Stripped is an exploration of the Gaza borderland that aims to salvage Gaza’s past from the conceptual and historiographic shackles imposed by the current reality of the Gaza Strip, as well as to render imaginable a horizon for Gaza beyond this reality. The work is the first to methodologically depart from the common understanding of the Gaza Strip as purely a consequence of the 1948 war. Instead, Stripped situates Gaza within a century-long history of the Eastern Mediterranean’s integration into the global market economy, the Ottoman-British quest for imperial sovereignty over the Sinai-Palestine-Hijaz desert corridor, and the Palestinian struggle to overcome the urban and environmental destruction of World War I in the face of British and Zionist colonialism. Relying on little-studied sources in Arabic, Ottoman Turkish, Hebrew, English, and French, the dissertation explores how the Gaza region adapted to Ottoman agrarian reforms and gravitated into British economic orbit in the Mediterranean. As a result of these processes, Gaza of the late nineteenth century reoriented its economy from land to sea and turned to fully rely on exporting its locally cultivated barley to the British beer-brewing industry overseas. While generating promising growth for some two decades, global demand for grains diversified widely in the early twentieth century, leading to an abrupt collapse of Gaza’s new financial base. Concurrently, the very trade Gaza relied upon sliced this historic borderland into separate zones of imperial domination, turning it into a frontier between the Ottomans and the British. Gaza thus became one of the Middle East’s most devastating battlefronts during the First World War. When Palestine was made a formal political unit under the British Mandate, Gaza was both financially and physically in ruins, forced into a slower, more convoluted historical trajectory than other parts of the country. Ruins and their meanings, therefore, are central to the dissertation’s inquiry, as they turned in the interwar period into a contested ground in the struggle for Gaza’s recovery. Dwelling among the physical debris of their former city, Gazans had to marshal waqf regulations and Ottoman land legislation to restore their urban and agricultural environments against British antiquities preservation and land development schemes. Navigating often contradictory reconstruction initiatives, the people of Gaza toiled to carve themselves a space within the emerging Palestinian national collective as well. However, after a century-long “stripping” of its previous economic, social, and political centrality, Gaza could only remain peripheral to the political upheavals of the Mandate period and finally even remote from the battlefields of the 1948 war. It thus almost naturally emerged as a safe temporary shelter for wartime Palestinian refugees, around which the Israeli and Egyptian armies demarcated the Gaza Strip.

The goal of the submitted thesis: “Analysis of company´s communication mix” is the analysis of the company´s present communication mix and proposal of a new mix. The study is divided into two parts, theoretical and practical. Theoretical part discusses the established methods of analysis a company´s internal and external environment, describes and compares particular tools of marketing communication and its principles in the theoretical level. Introduction of practical part introduces selected company. Main part analyses company´s environmental and particular tools of promotion. Last part gives proposals of the new communication mix.

In the age of technology and development in which we live nowadays, it is inevitable to realise that this so-called progress is translated into pollution, damage to the environment and abuse of energy and fossil fuels. The companies and factories that produce the goods we need, use a lot of energy and pollute in massive ways, posing dilemmas such as how to make these companies more energetically and environmentally efficient, with the aim of decreasing the emissions and energy use. This literature review proposes a compilation and update of suggestions made to microbreweries after undergoing an energy audit, in an attempt to make these companies more energy-efficient, competitive, economical and sustainable. The information has been obtained by searching peer-reviewed articles in different databases and re-arranged in this article into sections on energy efficiency measures, waste treatment options and environmental impact. Several studies have been carried out on improving efficiency and trying to decrease the environmental impact of beer production processes. The main issues found during the process are energy efficiency and the generated wastewater. Both problems could be solved either by using an internal boiler that would generate less waste, applying renewable energies or by treating the residues in bioreactors, a field that needs further study. The choice of packaging material will be influenced by customer preferences and material recycling, being glass bottles and aluminium cans the most popular choices.

Submitted in complete fulfillment for the degree of Doctor of Philosophy (Biotechnology), Durban University of Technology, Durban, South Africa, 2015. / Anaerobic digestion, a proven and highly efficient biological process for treating industrial wastewater and biogas generation is an underutilized technology in South Africa. Some of the industries that have on-site anaerobic reactors tend to face problems in operating these reactors due to poor understanding of the process and implementation of the technology. This has resulted in high pollutant loads in their final effluents and low energy recovery. In this study, an on-site full–scale upflow anaerobic sludge blanket (UASB) reactor treating brewery wastewater was extensively monitored in order to evaluate the efficiency in terms of effluent quality, biogas production and microbial structure. Furthermore, developed and adopted kinetic models were used to optimize the performance of the full–scale UASB reactor using a combined Pareto differential evolution (CPMDE) algorithm. A preliminary analysis of the raw wastewater has shown that the wastewater produced from the brewery industry was high in organic matter with a total chemical oxygen demand (COD) between 1096.41 to 8926.08 mg/L. The average removal efficiency of COD from the UASB reactor after treatment was 79% with a methane (CH4) production of 60-69% at temperature ranges of 28-32˚C and hydraulic retention time (HRT) of 12 h within the optimal pH range for anaerobic bacteria (6.6 and 7.3) under various organic loading rates. However, the results also showed an increase in total suspended solids (TSS), nitrogen (N2), ammonia (NH3) and orthophosphate concentrations when comparing the influent to the effluent, which indicated the necessity for further optimization of the reactor condition in order to reduce these effluent parameters to acceptable standards and to increase CH4 production. In order to optimize the process, a thorough understanding of microbial interaction was essential. A combination of different molecular techniques viz., fluorescence in–situ hybridization (FISH), polymerase chain reaction (PCR) and quantitative real-time PCR (QPCR) were employed to understand the microbial community structure of the granular sludge samples using species specific primers and probes. The results revealed that the dominance of diverse groups of eubacteria belonging to phyla Proteobacteria, Firmicutes and Chloroflexi and an uncultured candidate division WS6 with four different orders of methanogenic Archaea viz., Methanomicrobiales, Methanococcales, Methanobacteriales and Methanosarcinales belonging to hydrogenotrophic and aceticlastic methanogens were within the reactor samples. Quantification of the 16S rDNA copies of eubacteria and methanogenic Archaea using species-specific primers further confirmed the spatial distribution of these microorganisms within the different compartments of the reactor where, the upper compartments were dominated by eubacteria and the lower compartments by methanogenic Archaea. The concentration of Archaea per nanogram of DNA was much higher (96.28%) than eubacteria (3.78%) in lower compartments, while, the eubacteria concentration increased to 98.34% in upper compartments with a decrease in Archaea quantity (1.66%). A modified kinetic methane generation model (MMGM) was developed on the basis of mass balance principles with respect to substrate (COD) degradation and the endogenous decay rate to predict CH4 production efficiency of the reactor. Furthermore, a Stover–Kincannon kinetic model was adopted with the aim of predicting the final effluent quality in terms of COD concentration and model coefficients were determined using the data collected from the full–scale reactor. Thereafter, a model-based multi-objective optimization was carried out using the CPMDE algorithm with three–objective functions namely; maximization of volumetric CH4 production rate; minimization of effluent substrate concentration and minimization of biomass washout, in order to increase the overall efficiency of the UASB reactor. Important decision variables and constraints related to the process were set for the optimization. A set of non-dominated solutions with high CH4 production rates of between 2.78 and 5.06 L CH4/g COD/day at low biomass washout concentrations were obtained at almost constant solution for the effluent COD concentration. A high COD removal efficiency (85-87%) at ~30-31˚C and 8-9 h HRT was obtained for the multi-objective optimization problem formulated. This study could significantly contribute towards optimization of a full–scale UASB reactor treating brewery wastewater for better effluent quality and biogas production. Knowledge on the activity and performance of microbial community present in the granular sludge taken from the full–scale UASB reactor would contribute significantly to future optimization strategies of the reactor. In addition, optimization using an evolutionary algorithm under different operational conditions would help to save both time and resources wasted in operating anaerobic bioreactors.

Uppdragsgivaren 3TEMP AB har visionen att med en ny produkt kunna ta sig in på hemmamarknaden för kaffeutrustning. De har planer på en produkt som fungerar som en automatisk kaffebryggare som maler kaffebönor och fyller en kopp. Företaget har lösningar för hur produktens huvudfunktioner skall fungera rent tekniskt, men behöver ett konkret koncept.  Examensarbetet är genomfört som ett projekt med en projektplan innehållande tidplan, riskhantering, organisation och filhantering. Projektet bestod av faserna: planering, förstudie, produktspecificering, konceptgenerering och utvärdering, samt konstruktion och formgivning.  Konceptet är framtaget med hänsyn till en kravspecifikation som upprättades utifrån en förstudie där användares behovs och önskemål undersöktes, samt krav från uppdragsgivaren. Förstudien har främst fokuserat på användaren för att skapa en bild av användarens behov och önskemål. Förstudien visar att en av de viktigaste faktorerna, utöver smaken på kaffet, är att produkten hålls ren och fräsch. Även ljudnivån är en faktor som användaren tänker på. För att produkten skall passa in i användarens kök har trender analyserats. Trenderna tyder på att taktila och naturnära material blir allt mer populära. Dessutom öppenhet är önskvärt eftersom det skapar förtroende för produkten.  Vid generering av koncept användes tre olika idégenereringsmetoderna slumpordsassociation, speedstorming samt brainsketching. Den förstnämnda brukades med ett möjlighetsorienterat perspektiv för att hitta mervärde för produkten. De andra två användes för att hitta konkreta lösningar på problem och funktioner. Idéerna från idégenereringarna sattes ihop till fem olika koncept. Av dessa sorterades två bort med hjälp av en relativ beslutsmatris. Av de tre återstående valdes ett koncept med hjälp av en kriterieviktsmatris och diskussion med uppdragsgivaren.  Det slutgiltiga konceptet har kända element från cafébranschen som bockade rör av rostfritt stål för utloppet, stora greppytor, och väl synliga behållare. I konceptet markeras behållaren för kaffesump med ett handtag som nås direkt från produktens utsida. Detta för att till skillnad från många andra tillverkare lyfta fram behållaren som en viktig funktion snarare än att dölja den.  Genom projektet har skisser används frekvent för att testa idéer. Det valda konceptet har testats med enkla fysiska modeller för att hitta lämpliga former och dimensioner. Efter detta gjordes en mer detaljerad fysisk modell samt en modell i CAD. Från CAD-programmet skapades bilder med genomskärning för att visa produktens layoutkonstruktion, samt en högupplöst rendering. Renderingen användes för att visa hur produkten kan se ut i verkligheten med verkliga material. / 3TEMP was the company that provided the task. They have a vision to enter the market for home coffee equipment with a product that works as an automatic coffee machine. 3TEMP has a solution for how the machines main functions of the machine can work technically but they need a concept for the whole product.  The work was carried out as a project with a project plan containing a time chart, risk management, and a description of the organization and file management. The project consisted of the phases: planning, research, product specification, concept generation and evaluation, and construction and design.  The concept was developed with a product specification in mind. The specification is a list of user needs and preferences, and demands from 3TEMP. Information about this was collected during the research phase. The research showed that one of the most important factors, in addition to the taste of the coffee, is that the product is kept clean and fresh. Many costumers also think that it’s important to minimize the noise from the product. Also trends have been analyzed in order to create a concept that fits into many people’s kitchens. The trends suggest that tactile and natural materials are becoming more popular, and openness is desirable because it creates confidence in the product.  Concepts were generated by using the ideation methods: association by random words, speedstorming and brainsketching. Association by random words was used with an opportunity oriented perspective to find ways to add value to the product. Speedstorming and brainsketching was used to find ideas for the products functions and finding solutions to problems. The ideas from the ideation were combined in five different concepts. Two of these were sorted out using a relative decision matrix. One of the three remaining concepts was selected with a matrix with weighted criteria.  The final concept has well-known elements from the cafe industry as bent tubes of stainless steel, large grip surfaces, and visible containers. The coffee grounds container has a handle that is directly accessible from the outside of the product. This is for highlighting the container as an important function rather than hiding it like many other products do.  Sketches were frequently used to test ideas through the project. The selected concept has been tested with simple physical models to find appropriate forms and dimensions. After this, a more detailed physical model and a model in CAD were made. Pictures were created in CAD to show the arrangement of the components. A high resolution rendering was used to show how the product may look like in reality with real materials.

Consacrée à la céramique de l’habitat d’Acy-Romance et, plus largement, à la céramique rème en Champagne, cette thèse comporte un premier volet dédié à l’analyse chronologique du corpus du village des IIe-Ier s. avant J.-C. En s’appuyant sur un classement technique et morphologique et sur une sériation des données, la perception de l’évolution a pu être affinée en relation avec le contexte social et culturel. Le second volet est dédié à l’approche fonctionnelle qui constitue l’objectif majeur. L’analyse est étendue à des ensembles de fouilles préventives d’habitats dans la vallée de la Vesle afin d’élargir la perspective. Le croisement de familles fonctionnelles, définies à partir de l’analyse interne, et des traces d’altération observées de manière systématique apporte de nouveaux arguments et pistes concernant l’utilisation des céramiques. Des correspondances dans la représentation des traces sur les grands contenants et les vases fermés amènent, avec d’autres arguments, à reconsidérer les interprétations pour l’attaque des parois intérieures et débouchent sur la reconnaissance de grandes céramiques probablement destinées à la préparation de la bière au cours de l’âge du Fer. En outre, l’étude de dépôts calcaires à l’intérieur d’ustensiles à large(s) perforation(s) conduit à proposer une interprétation comme entonnoirs pour fabriquer de l’eau de chaux. Une réflexion sur les emplois potentiels de ce produit s’accompagne d’un nouvel éclairage sur la production de la chaux dont tout indique qu’elle a pu jouer un rôle considérable au second âge du fer et s’accompagner de la colonisation de territoires où la ressource adaptée à sa fabrication était directement accessible. / This thesis focuses on pottery from the Iron Age settlement of Acy-Romance and more generally on pottery used by the Remi people of the Champagne area between 300 BC and 30 BC. A chronological approach, based on the definition of recurrent assemblage facies using statistical analysis and detailing the evolution of the pottery in Acy-Romance in relation to cultural and social contexts constitutes the first part of this work. The second part deals with the function of pottery based on new data from rescue excavations from the TGV project in the Vesle valley near to Reims, which has been included to significantly broaden the analysis. The vessel type and the functional relationship between vessels – as defined by measurable properties such as shape, volume and fabric, and surface alteration provide new arguments concerning their actual use. A similar type of surface attrition is observed on large containers and on fineware used to store and serve liquids. Including references such as ethnographic comparisons, it is proposed that some of the larger vessels were used for beer-brewing. Moreover, the study of a white mineral deposit regularly observed in “perforated pots” with large perforations has led to the hypothesis that they were used as funnels (with a cloth filter) to obtain a clear limewater solution. A discussion on the potential uses of lime underlines the role played by its production during the late Iron Age, as well as identifying specific production sites. The development of this production is probably one of the contributing factors of Celtic settlement on land where materials mainly composed of calcium carbonate such as chalk or limestone were easily accessible.