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by Chu Wou-ming. / Bibliography: leaf 61 / Thesis (M.B.A.)--Chinese University of Hong Kong, 1986

This dissertation is concerned with brewers and the practice of beer brewing in late medieval Stockholm. It considers the operational aspects of production and sale, the ways in which the practice was licensed and regulated by the city authorities, and the nature of the people who acted as brewers, in terms of their gender and social background. A key area of interest is the character of brewing as a regulated professional occupation within the city rather than as an unregulated domestic activity as was its character outside of the city borders. Particular attention is paid to the under-researched role played by brewing in the working lives of women. In order to analyse Stockholm’s brewing practices during the period 1460–1525, the study draws upon a range of source materials, such as city rolls, tax rolls, city ordinances, and court records. Evidence of women’s roles in the brewing trade is traced in the scarce amount of source material available and pieced together by using an investigative method. The main results show that strict local regulations divided the brewing trade into two branches, the production and the selling of beer, both in which women played a significant role. The brewing itself was female-dominated for several consecutive years. These women were the professionals of the trade, who were hired to brew batches of beer by the owners of brew houses or by persons who hired the brew houses for a small sum. Although the brewsters themselves did not take part in the legal sale of beer, other women had access to this part of the trade. They were however restricted to the domestic and local type of beer, while their male counterparts had access to imported and more valuable drinks. The difference in pay, to the brewer per finished brew or to the beer-seller per barrel, shows that profit was reserved to those who had the means to sell beer, rather than the local professionals who produced it.  Local regulations limited the access to brewing and the selling of beer within the city, where one group in particular was deemed an undesirable presence; the loose women. This implies an earlier connection between alcohol and decency, in Sweden having previously been researched mainly regarding its early-modern history, as these so-called loose women were considered to be morally inferior and were blamed for the moral and social problems associated with alcohol. Brewing and beer-selling appear to have been trades that were available to women, during a time in history when women were seriously restricted in terms of the professional occupations they were permitted to engage in, and the significance of brewing as a vital means of support for these precarious individuals has, arguably, not hitherto been fully appreciated.

As dinâmicas formas de organização e atuação política do empresariado brasileiro têm despertado o interesse de estudiosos da ciência política e áreas correlatas do conhecimento. Este trabalho examina a atuação política dos empresários da indústria da cerveja por meio de um estudo das transformações ocorridas em sua entidade representativa no sistema corporativista, o Sindicato Nacional da Indústria da Cerveja, Sindicerv. Para tornar mais rica a compreensão das transformações no Sindicerv e na representação política do setor cervejeiro de maneira geral, paralelamente à história do Sindicerv, é discutido o contexto político-econômico brasileiro, assim como a evolução do mercado de cerveja no Brasil. / The dynamic methods of political representation implemented by the businessmen in Brazil have been the focus of many academic studies. This work, through the examination of Sindicervs (union of Brazilian beer producers) history, reveals the changing forms of political representation used by beer producers along the last century. In order to enrich the discussion on the changes that took place in the beer producers forms of political representation, along this text, political and economic aspects of Brazil are also discussed herein.

As dinâmicas formas de organização e atuação política do empresariado brasileiro têm despertado o interesse de estudiosos da ciência política e áreas correlatas do conhecimento. Este trabalho examina a atuação política dos empresários da indústria da cerveja por meio de um estudo das transformações ocorridas em sua entidade representativa no sistema corporativista, o Sindicato Nacional da Indústria da Cerveja, Sindicerv. Para tornar mais rica a compreensão das transformações no Sindicerv e na representação política do setor cervejeiro de maneira geral, paralelamente à história do Sindicerv, é discutido o contexto político-econômico brasileiro, assim como a evolução do mercado de cerveja no Brasil. / The dynamic methods of political representation implemented by the businessmen in Brazil have been the focus of many academic studies. This work, through the examination of Sindicervs (union of Brazilian beer producers) history, reveals the changing forms of political representation used by beer producers along the last century. In order to enrich the discussion on the changes that took place in the beer producers forms of political representation, along this text, political and economic aspects of Brazil are also discussed herein.

Thesis (MSc)--University of Stellenbosch, 2005. / ENGLISH ABSTRACT: In the brewing industry yeast cells are re-used in successive fermentations. Consequently, the state of the cells at the end of each successive fermentation could impact on the quality of the subsequent fermentations. The use of markers to evaluate the fermentative ability of yeast to resist stress enables brewers to select populations of yeast for brewing. Yeasts are typically exposed to osmotic-, ethanol- and cold-stress during the high-gravity brewing process. In this study the vitality of the yeast cells was monitored during and after each successive high-gravity brewing fermentation. This was done by measuring the cell metabolites, which included glycerol, trehalose and glycogen. Others markers that were evaluated for yeast viability were the number of budding scars, the levels of activity of the enzymes neutral trehalase and esterase and the expression level of the heat shock protein Hsp12p. Coupled to these evaluations, the growth of the yeast and the utilisation of the sugars glucose, fructose, maltose and maltotriose were monitored during the fermentations. The experiments were conducted in 2-litre E.B.C. tubes at either 14 oC or at 18oC using standard techniques. Comparable growth patterns were obtained for different re-pitching fermentations, with fermentation 1 at 18ºC and 5 and 6 at 14°C being the most active fermentations. The higher temperature encouraged more rapid growth and a greater numbers of cells. The wort attenuation was more rapid at 18°C than at 14°C. Glucose and fructose in wort were utilised prior to maltose and maltotriose. At 18°C the yeast consumed the sugars faster, with mean utilisation values of 97.3% glucose, 100% fructose, 59.9% maltose and 65.6% maltotriose. At the lower temperature of 14°C high concentrations of residual sugars remained at the end of the fermentation. All re-pitching fermentations revealed lower viabilities at 18°C in comparison to the 14°C fermentations. Simultaneously, a number of other markers were evaluated. The intracellular trehalose concentration per cell varied considerably with each fermentation. Trehalose levels at 18°C gradually increased in concentration from 48h until the end of the stationary phase. Much lower trehalose concentrations were observed in fermentations conducted at 14°C. Higher and more consistent glycerol concentrations were found in fermentations at 14°C with mean concentrations of 12 mg/g dry weight at pitching. The expression of the heat shock protein Hsp12p level increased during the fermentation but no sharp increase was detected in any particular fermentation. No increase in yeast budding scar number was observed during re-pitching fermentations. Neutral trehalase and esterase activities in fermentations at 18°C were especially high at pitching. Neutral trehalase activities at 14°C were all generally lower than in the case of fermentations at 18°C. The fermentation ability of flocculated yeast in slurry and yeast suspended in beer was investigated after exposure to various stresses. The aged yeast present in the slurry was generally found to be more resistant to stress, in particularly to osmotic stress, throughout the serial re-pitching process. The fermentation rates of both yeast types were especially sensitive to prior exposure to ethanol stress. / AFRIKAANSE OPSOMMING: In die broubedryf word gisselle herhaaldelik gebruik vir agtereenvolgende fermentasies. Derhalwe kan die toestand van die gisselle teen die einde van elke agtereenvolgende fermentasie ‘n invloed hê op die kwaliteit van die daaropvolgende fermentasies. Deur gebruik te maak van merkers om die fermentasievermoë van gis om stres te weerstaan te evalueer, stel dit bierbrouers in staat om gispopulasies te selekteer. Gedurende die hoëdigtheid brouproses word giste tipies aan osmotiese-, etanol- en koue-stres blootgestel. In hierdie studie, gedurende hoë-digtheid fermentasies, is die lewensvatbaarheid van die gisselle gedurende en na elke agtereenvolgende fermentasie gemonitor deur die volgende selmetaboliete te bepaal: gliserol, trehalose en glikogeen. Bykomende merkers vir gis lewensvatbaarheidsbepalings was: die aantal botselletsels, die vlakke van aktiwiteit van die neutrale trehalose en esterase ensieme, en die uitdrukkingsvlak van die hitteskokprotein Hsp12p. As aanvullende evaluasies is die groei van die gis en die gebruik van die suikers glukose, fruktose, maltose en maltotriose gedurende fermentasies gemonitor:. Die proewe is in 2-liter E.B.C. buise uitgevoer, by ‘n temperatuur van 14oC of 18oC, deur van standaard tegnieke gebruik te maak. Die groeipatrone van die verskillende herhaaldelike-inokulasie gistings was ongeveer dieselfde. Fermentasie 1 by 18ºC en fermentasies 5 en 6 by 14°C was die mees aktiewe fermentasies. Die hoër temperatuur het vinniger groei en ‘n groter aantal selle begunstig. Die wortattenuasie was vinniger by 18°C as by 14°C. Glukose en fruktose in mout is voor die maltose and maltotriose opgebruik. By 18°C het die gis die suikers vinniger opgebruik. Gemiddelde gebruikswaardes vir die sewe reeksgewyse fermentasies was die volgende: 97.3% glukose, 100% fruktose, 59.9% maltose en 65.6% maltotriose. Teen die einde van fermentasie by 14°C was daar hoë konsentrasies van die oorblywende suikers, hoofsaaklik na fermentasie 1. Alle herhaaldelike inokulasie fermentasies het lae lewensvatbaarheid by 18°C in vergelyking met 14°C fermentasies getoon. Ander merkers is ook gelyktydig gebruik. In die verskillende fermentasies was daar ‘n groot verskil in die intrasellulêre trehalose konsentrasie per sel. Trehalose konsentrasies by 18°C het geleidelik toegeneem, vanaf 48 uur tot aan die einde van die stationêre fase. Baie laer trehalose konsentrasies is gemeet vir fermentasies by 14°C. In fermentasies by 14°C was die gliserolkonsentrasies hoër en meer konstant. Gemiddelde konsentrasies was 12mg/g 14°droë gewig by inokulasie. Die uitdrukking van die hitteskokproteien Hsp12p vlak het gedurende fermentasie toegeneem, maar daar was geen skerp toename vir die afsonderlike fermentasies nie. Die bepaling van die aantal botselletsels per sel het daarop gewys dat die gemiddelde aantal nie toegeneem het met die veroudering van die gis gedurende reeksgewyse herhaaldelike inokulasie nie. Neutrale trehalase aktiwiteite in fermentasies by 18°C was besonders hoog, veral by inokulasie. Die neutrale trehalase aktiwiteite in die fermentasies by 14°C was in die algemeen laer as die by 18°C. Die fermentasievermoë van die geflokkuleerde gis in die sediment en gesuspendeerde gis in die bier is ondersoek na blootstelling aan verskeie tipes stres. Die verouderde gis teenwoordig in die sediment was in die algemeen meer bestand teen stres, veral aan osmotiese stres, dwarsdeur die reeksgewyse herhaaldelike inokulasie proses. Etanolstres het die gistingstempo van beide giste dieselfde geaffekteer.

Thesis (MBA)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: South Africa has developed a significantly large number of highly successful global firms relative to its economy size – as evidenced by the market capitalisation of the South African stock exchange representing more than 180% of the country’s gross domestic product, and its inclusion in the BRICS nations of leading emerging national economies. Whilst some of this success has been documented, the author found no evidence of the application of internationalisation theory to South African firms, whilst other emerging market research has yielded results that challenged early theoretical underpinnings and added value to a further understanding of internationalisation behaviour and motivation. SABMiller is the second largest brewer in the world and originated in South Africa. A great part of their success has been attributed to the culture and history of the organisation within its home market. The aim of this research report was therefore to uncover the drivers, strategies and critical success factors of SABMiller’s internationalisation move. Their motivations, enablers and modes of entry employed were further compared to extant literature in order to determine which, if any, theories are best suited to describe their process of internationalisation. This research report made use of a holistic, single, qualitative case study of SABMiller. Primary and secondary source data were collected in the form of semi-structured interviews conducted with 29 current and former senior managers of SABMiller or their investment partners, all of whom were involved in some degree with the organisation’s internationalisation. The individuals interviewed related experience pertaining to particular cross-sectional time-periods within SABMiller’s internationalisation process. Data were then examined using thematic analysis and compared to theories posited in literature on the subject. It was found that whilst extant literature on internationalisation provides useful, broad frameworks within which to analyse the paths followed by an organisation, a more holistic regard of the body of literature is recommended, particularly in analysing emerging-market multi-national enterprises (EM MNE) whose history and culture play a significant role in determining internationalisation behaviour. The role of SABMiller’s South African home culture as a differentiator, as well as the development of a deep talent pool in enabling rapid expansion, was telling in their success. Operating excellence was a competitive advantage in the majority of markets they entered, whilst their in-house mergers and acquisitions (M&A) competence, coupled with a distinctive partnering ability, demonstrated clearly the advantage of building and maintaining strong relationships and network positions when internationalising. SABMiller’s initial expansion sought to counter the threat of becoming a takeover target in their own right, as well as seeking new markets that were both affordable and could match the relative competitive advantages they had developed. As the company grew, their motivations expanded to a portfolio consideration of balancing risk and currency exposure in emerging markets, with more stable profit pool participation in developed markets. In entering new markets, SABMiller utilised a beachhead approach whereby their main aim was to secure entry to a desired market from which they would be able to expand further – through either organic market share gain, increased ownership of their joint ventures, or further acquisitions within the market. Firms engaging in foreign expansion for the first time need to understand clearly their relative advantages, to what they owe that endowment, and to what extent those advantages are sustainable in the face of global competition. Furthermore, locational advantages of a target country must be viewed relative to the competitive advantages they possess within the context of their product class, industry structure, nature of the knowledge to be transferred, and where the value generation lies within their structure. Global government priorities and political stability are varied and can have an overriding impact on a firm’s choices and ability to internationalise effectively. Investment into local communities and alignment to priorities of social development and environmental preservation are becoming increasingly important and internationalising firms need to factor this into consideration in order to increase their chances of success. The significant impact of governments on internationalisation is highlighted in the literature and is particularly evident in the case of SABMiller. With the added importance of investment towards societal goals, a study of the motivators and priorities of host governments may add value to firms in partnering effectively when internationalising, particularly within the realm of value chain development. The author further recommends research be conducted on the impact of South African culture on internationalisation success – particularly where expatriation forms part of a firm’s strategy, whilst the role of leadership as a differentiator in successful internationalisation is an area not explored extensively within this study, nor was significant reference found in the literature. It was uncovered as a significant theme in SABMiller’s expansion, however, and thus is an area that may warrant further exploration.

Thesis (PhD)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: This study describes: · Development of analytical tools to investigate the light struck flavour (LSF) in beer by Gas chromatography mass spectrometry (GCMS) and by liquid chromatography mass spectrometry/mass spectrometry (LCMS/MS). Development of a high performance liquid chromatography (HPLC) method to analyse carbohydrates in beer. · The efficiency a pilot scale ultraviolet (UV-C) system at 254 nm to inactivate spoilage microorganisms spiked in commercial beer. Bacteria test were Lactobacillus brevis, Acetobacter pasteurianus and Saccharomyces cerevisiae · A pilot scale UV treatment of commercial and non-commercial lager beers at UV dosage of 1000 J/L. Following the UV treatment, the correlation between chemical analyses and sensory tests conducted by consumers’ tasters were investigated. · A pilot scale UV treatment of non-commercial beer brewed with reduced hops iso-α-acids (tetrahydro-iso-α-acids) at UV dosage of 1000 J/L. Sensory changes and chemical properties were investigated. · The development and optimisation of an UV light emitting diodes (UV-LED) bench scale apparatus. Chemical and microbiological tests were conducted to investigate the effect of UV-LEDs on beer at 250 nm and 275 nm wavelengths. / AFRIKAANSE OPSOMMING: Hierdie studie beskryf: · Die ontwikkeling van analitiese toerusting om die invloed van lig op die smaakontwikkeling in bier te bestudeer m.b.v gaschromatografie massa spektrometrie (GCMS) en vloeistofchromatografie massa spektrometrie/massa spektrometrie, asook die ontwikkeling van ‘n hoë druk vloeistofchromatografiese metode vir die analise van koolhidrate in bier. · Die doeltreffendheid van ‘n toetsskaal ultraviolet (UV-C) sisteem om die nadelige mikroorganismes waarmee die bier geïnnokuleer was, by 254 nm te inaktiveer.. Toetse is uitgevoer met die volgende bakterieë, Lactobacillus brevis, Acetobacter pasteuriants en Saccharomyces cerevisiae. · ‘n Toetsskaal UV behandeling van kommersiële en nie-kommersiële lager biere by ‘n UV dosering van 1000 J/L. Na UV behandeling is die verwantskap tussen chemiese analises en ‘n reeks sensoriese toetse deur vebruikers proeërs ondersoek.. · ‘n Toetsskaal UV behandeling van ‘n nie-kommersiële bier gebrou met verlaagde hops-iso-α-sure (tetrahidro-iso-α -sure) by UV dosering van 1000 J/L. Sensoriese veranderinge asook chemiese eienskappe is ondersoek. · Die ontwikkeling en optimalisering van ‘n UV-lig emissie diodes bankskaal apparaat. Chemiese en mikrobiologiese toetse is uitgevoer om die effek van UV lig op bier by 250 nm en 275 nm te ondersoek.

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.

Master of Science / Food Science Institute / Jon Faubion / Brewing of beer has a long history and has evolved over time as tastes, markets and science have progressed. Traditionally malted barley is the grain source used in brewing. Malt provides a multitude of benefits including: fermentable carbohydrates, nitrogen for yeast metabolism, color compounds, flavor compounds and minor constituents that provide for various qualities in beer such as foam and colloidal stability. There is, however, interest from brewers and drinkers alike for a variety of beer styles. Because of this and other reasons, brewers have worked with adjuncts such as oats, sorghum, wheat, rice, and maize. These grains can be used in unmalted or malted forms, but the incorporation of these grains affects the brewing process and final beer qualities. A review of literature reveals the use of grains other than malted barley reduce the nitrogen contribution and alter the amino acid profile available for yeast metabolism, leading to slower fermentations and variations in the fermentation products resulting in changes to beer flavor. Exceptions include sorghum and oats, which provide a more beneficial amino acid profile than barley despite lower levels of nitrogen when compared to barley. Extract is found to increase when using maize and rice, while oats and sorghum reduce the amount of extract. Wheat has comparable extract to barley. Grains that contribute B-glucans and arabinoxylans will increase viscosity, while grains without these components will reduce viscosity if fermentation is complete. Additionally, most grains will reduce the foam stability due to altered nitrogen and protein contributions; wheat being the lone exception that improves foam stability. This review will discuss the above mentioned attributes and more to explore the changes to be expected when brewing with unmalted and malted grains other than barley.