This thesis is focused on definition of basic factors of localization of brewing industry in Czech Republic. Traditionally, beer is the part of Czech culture. The aim of this thesis is to identify main factors of localization, to analyze them and to evaluate their influence on spatial distribution of brewing industry in Czech Republic. Thesis is divided into four parts. The first part is focused on summary of basic theoretical knowledge of localization. The second part summarizes important facts about beer including history, production process and basic statistics of food and beverage and brewing industry. The third part analyzes spatial distribution of brewing industry in Czech Republic. The fourth part is focused on analysis and evaluation of the importance of factors of localization. In the end of thesis are summarized the results.

This thesis is submitted in partial fulfilment for the degree Master of Architecture [Professional] at the University of the Witwatersrand, Johannesburg, South Africa, in the year 2015 / This thesis explores the concept of social and cultural inclusivity and urban regeneration through a brewpub that celebrates South Africa’s rich drinking history. Growing up in a household where alcohol has been viewed as a negative factor that can actually destroy the family, I have always wanted to know if it could in fact ignite some positivity in the lives of society. Common social perception dictates our individual views and opinions on alcohol, and these perceptions sometimes differ from society to society, and from culture to culture. The history of beer is deep rooted in the soil of South Africa: from the traditional African beer makers who practiced ritual through their craft; to the notorious beer halls that were described as ‘drinking cages’ by the mine workers of Johannesburg. Today, the act of drinking beer is shared across multiple social spectrums – from the regular shebeen patrons to the trendy hipsters that crawl the city. Can these various social groups interact together over the common act of enjoying a beer with friends? Can a multi-cultural brewery overcome the many issues that occur within our diverse city? The three themes of health and morality, sociability, and state and nation, as suggested by Mack P. Holt in the book Alcohol: a social and cultural history, are the analytical tools that have been used to dissect the interesting body that is society and drinking. Ultimately, it is the understanding of these different aspects of consumption that has led me to the design of a new hybrid drinking establishment that could benefit the community in which it is situated. On a site known as the gateway to the Maboneng Precinct, the brewery houses all the functions necessary for the production of beer as well as a restaurant, coffee shop, curio shop, offices and a small learning centre. The brewery also offers the opportunity for aspiring brewers to occupy a brew lab and test their brewing skills on the market. The main patrons include the visitors of Arts on Main, residents in the area, Ellis Park spectators, students from the Doornfontein campus as well as people from many other walks of life. Hagaman says that beer holds a place “[…] in the total socioeconomic and ritual life of its brewers and drinkers,” and only once we learn from the past, take notes from the unknown and allow inevitable changes to happen, can such a place truly feel welcome and open for all. / EM2017

Thesis (M.Arch. (Professional))--University of the Witwatersrand, Faculty of Engineering and the Built Environment, School of Architecture and Planning, 2016. / In Johannesburg, sociability and drinking culture have complex pasts. Beer, especially, is tied up in multiple significances: a prominent role in many traditional African cultures; later, co-opted as a means of control by South Africa’s former government; rising as a strong socially cohesive identifier in emerging popular culture; and now, turning a new face to a culture of experimentation and excellence in the craft of brewing with one foot in the realm of wine snobs, and connoisseurs. I investigate my own family’s history of brewing in seventeenth century England as an introduction to a brief history of two important global, social drinking cultures – Mediterranean and Northern European – and apply this cultural lens to a reading of local, Johannesburg beer drinking. Beer can be understood as a strong symbolic agent in the construction of imagined communities and the realisation of experiences in multiple simultaneities of space and time. I investigate these imagined realities, and interrogate the current disjuncture between the consumption and production of beer. Finally, I propose a hybrid brewing facility as an architectural intervention in Booysens Reserve, a small industrial suburb in the south of Johannesburg, and look towards the unique conditions to explore, and opportunities for intervention which this part of the city, the intersection of multiple cultures, landscapes and industries, has to offer. / GR2017

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Vita. / Digitized by Kansas Correctional Industries

Thesis (MSc. (Microbiology)) --University of Limpopo, 2018 / Refer to the document / National Research Foundation (NRF)

Darbo tikslas: atlikti Prienų alaus bravoro – praeityje vienos didžiausių pramoninės aludarystės įmonių Lietuvoje, istorinį tyrimą. Siekiama ištirti alaus bravoro veiklos aplinkybes, įmonės įtaką miestui ir jo gyventojams. / The purpose of the work: to perform historical analysis of one of the largest in past industrial breweries in Lithuania – Prienai brewery. The aim of the work is to explore the brewery business considerations and business impact to Prienai city and its residents.

Diacetyl (2,3-butanedione) is an important flavour active, oxidative compound that has significant impact on cellular health as well as financial impact in industrial fermentations. The presence of diacetyl in certain fermented beverages, such as beer, results in an unpleasant butterscotch-like flavour and its concentration needs to be reduced by yeast to below the taste threshold prior to filtration and packaging. This results in significant process inefficiency. Furthermore, diacetyl negatively impacts cellular health and has been associated with neurodegenerative diseases and general cell aging amongst others. The reduction of this compound is therefore essential for cellular health. / Several yeast cell enzymatic mechanisms responsible for diacetyl reduction were identified and characterised, including Old Yellow Enzyme (OYE) isoforms and D-Arabinose Dehydrogenase (ARA1). OYE isoforms displayed different micromolar affinities and catalytic turnover rates for diacetyl and catalysed diacetyl reduction in a biphasic manner. ARA1 catalysed diacetyl reduction in a monophasic manner with a millimolar Michaelis constant. / Knowledge gained in these studies was applied in investigations of diacetyl production and reduction in industrial brewing operations and the enzymatic systems further exploited for the development of a novel enzyme based assay to determine diacetyl concentrations in beer samples. Concentrations as low as 0.2 muM were detectable with high repeatability.

"May 2003" / Includes bibliographical references (leaves 216-225) / 225 leaves : ill., plates (col.) ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, School of Agriculture and Wine, 2003

"May 2003" / Includes bibliographical references (leaves 216-225) / 225 leaves : ill., plates (col.) ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, School of Agriculture and Wine, 2003