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Relevant bibliographies by topics / Beer Brewing / Dissertations / Theses

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Dissertations / Theses on the topic 'Beer Brewing'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Leiper, Kenneth Alexander. "Beer polypeptides and their selective removal with silica gels." Thesis, Heriot-Watt University, 2002. http://hdl.handle.net/10399/444.

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2

Tai-Wong, Sue Mei. "Origin and genetic manipulation of brewing lager yeast." Thesis, University of Oxford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249282.

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3

Trotin, Martine. "CO₂ stripping of volatile organic compounds from high gravity beer fermentation." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341702.

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4

Garcia, Anthony Mitchell. "Bottling Success: An Exploration of Craft Beer and the Brewing Business." Scholarship @ Claremont, 2012. http://scholarship.claremont.edu/cmc_theses/383.

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This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for

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5

Virkajärvi, Ilkka. "Feasibility of continuous main fermentation of beer using immobilized yeast /." Espoo [Finland] : Technical Research Centre of Finland, 2001. http://www.vtt.fi/inf/pdf/publications/2001/P430.pdf.

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6

Gaston, Samuel James Stephen. "An investigation of proteins in beer and the brewing process." Thesis, University of Ulster, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242004.

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7

Murray, Douglas W. Ayoun Baker Mahmoud. "Home brewing and serious leisure an empirical evaluation /." Auburn, Ala, 2009. http://hdl.handle.net/10415/1759.

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8

Miller, Eoghan P. "St. Louis's German brewing industry its rise and fall /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/5664.

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Thesis (M.A.)--University of Missouri-Columbia, 2008.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 13, 2009) Includes bibliographical references.

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9

Reed, Aaron. "Nontraditional grain sources in brewing and effects on wort and beer." Kansas State University, 2016. http://hdl.handle.net/2097/32157.

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Master of Science<br>Food Science Institute<br>Jon Faubion<br>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 rea

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10

Thomassen, Joanne K. "An investigation into the fouling mechanism of a model beer during crossflow microfiltration." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390846.

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11

Francis, Stewart. "Immunochemical detection of industrial enzymes." Thesis, Heriot-Watt University, 1996. http://hdl.handle.net/10399/701.

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12

Ling, Marcus Chi-Hung. "An economic analysis of demand, advertising & competition in UK brewing." Thesis, University of Sunderland, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306944.

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13

Vann, Lucas. "Development of a biosensor for on line measurement of diacetyl in beer." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79150.

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The concentration of diacetyl in the fermenting process of beer is important to control as it is both a measure of the quality of the beer and yeast viability. Presently there is no on line method for monitoring diacetyl levels during beer production, which can result in submitting the beer to a longer high temperature diacetyl degradation period than necessary. This is detrimental to the yeast and increases the time of the overall process. The ability to continuously monitor diacetyl levels on line would provide a decided advantage in control of the fermentation and maturation of the b

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14

Robinson, Louise Heather. "An investigation of a barley protein (SE/BTI-CMe) and its influence on beer haze stability /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phr6582.pdf.

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15

Prest, Andrew Graham. "A biochemical and molecular characterisation of Obersumbacterium proteus." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308308.

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16

Virgo, Gordon. "Traditional Scandinavian Beer Brewing: Microbial Inhibitory effect of Myrica gale and Rhodondendron tomentosum." Thesis, Uppsala universitet, Systematisk biologi, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-141807.

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17

Nilsson, Frida. "A STUDY OF BARLEY PROTEIN COMPOSITION DURING BEER BREWING PROCESS USING SE-HPLC." Thesis, University of Kalmar, School of Pure and Applied Natural Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-2512.

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<p>The aims of this project were to examine how proteins in barley are degraded during the beer brewing process and if the protein content in the final beer product differ if the barley is sown in different locations and with different amount of nitrogen in fertilization. The proteins extractability was also followed through the beer brewing process. The beers were brewed in a pilot brewery and were analyzed with SE-HPLC. Certain beer proteins have been shown to influence the beer foam and haze formation and since consumers rely much on their visual impression it is important for the breweries

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18

Cooper, Daniel John. "Studies on high gravity brewing and its negative effect on beer foam stability." Thesis, Heriot-Watt University, 1998. http://hdl.handle.net/10399/1127.

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19

Nunes, Paula Alexandra Jacinta. "Sagres beer and its sponsorship strategy: will Sagres score with Sport Lisboa e Benfica?" Master's thesis, NSBE - UNL, 2010. http://hdl.handle.net/10362/10292.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>In the last day of 2008, Sagres signed a “long-term” sponsorship contract with Sport Lisboa e Benfica that reinforced the support of the beer brand to football, as well as, to one of the greatest Portuguese sports clubs. This case reviews Sagres’ search for leadership in the Portuguese beer market along with its strategy of association with football. It focuses on understanding Sagres’ gains and the implications for the dynamics of the P

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20

Hargrave, Adam, and Benjamin Koponen. "To Beer or not to Beer : Investigating Swedish Microbrewing Through an Integrated Resource-Based and Institutional Capital View." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-44078.

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Background: Microbreweries are a rapid and emergent alternative in the alcoholic beverage industry. Understanding resource selection, development, and management with their institutional context and capital are critical for microbreweries to develop sustained competitive advantage in a difficult industry. Therefore, using Oliver’s (1997) and Bresser and Millonig’s (2003) integration of resource capital and institutional capital, the researchers identified a gap in the literature and were interested in exploring how Swedish microbreweries select and manage resource and institutional capital in

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21

Bryant, Nichole Elizabeth. "The Effect of Alcohol and Bitterness Levels on Brewing Yeast Viability." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/1995.

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Two of the most popular beer styles within the craft brewing industry are India Pale Ales (IPA’s) and those with high alcohol by volume (ABV). Production of these styles requires high gravity fermentation and high amounts of bittering hops in order to reach the required values for ABV and International Bitterness units (IBU) respectively. The aim of this study was to determine the impact of high gravity fermentation and high IBU levels on yeast viability and repitching cycles. An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. S

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22

Chlup, Paul H. "Biological and hydrodynamic stress influences on brewing yeast strains' physiological status during beer production." Thesis, Heriot-Watt University, 2008. http://hdl.handle.net/10399/2195.

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Biological hydrodynamic stress influences on yeast and the resulting consequences on beer stability have been investigated. Yeast cells subjected to stress during beer production have a negative effect on its physiological status. Cell wall and membrane constituents determine the cells capacity to adapt to stress. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of hydrodynamic stress exposure, is released from the cell wall while concurrently, particle size in the supernatant, and beer haze increased. In high gravity wort (20 °Pl

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23

Lee, Kin Pui. "Growth, profitability, merger and de-merger in UK brewing 1989-2000." Thesis, University of Sunderland, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390660.

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24

Witkowicz, Agnieszka, and Joanna Nowacka. "Sustainable Successful Brand : Case Study of Carlsberg Polska and Its Two Major Brands." Thesis, Halmstad University, School of Business and Engineering (SET), 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1589.

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<p>With the purpose of expanding the understanding of the main causes that make creating and maintaining successful, strong brands a challenging issue for companies, a qualitative research is conducted in this thesis. It is based on an integrated model of Doyle’ and Stern’s along with Aaker’s approaches discussing building successful/strong brands with the following Doyle’ and Stern’s model discussing sustaining successful/strong brands; thereby selecting a single case study of Carlsberg Polska belonging to brewing potentates on the Polish beer market and two of its major brands – Carlsberg an

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25

Kesten, Victor. "An evaluation on how interactive visualizations can enhance a brewer's cognition of brewing data." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-232331.

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The purpose of this study was to explore to what extent interactive visualizations are applicable in the beer brewing domain specific area by measuring how the use of interactive visualizations can aid beer brewers in completing tasks related to their artisanal craft. The approach taken in researching said topic was through the cooperative collaborative creation of an interactive visualization dashboard system intended for the use in production brewing. This was created through the aid of previously proposed design frameworks and creation strategies that focused on the collaboration between vi

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26

Parker, Deborah Karen. "Hydrophobic polypeptides in beer, foam and haze and their fate during the brewing process and in storage." Thesis, Heriot-Watt University, 2002. http://hdl.handle.net/10399/440.

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27

Pascoe, Helen M. "The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250603.

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28

Taniguchi, Yoshimasa. "Chemical studies on bitter acid oxides derived from hops (Humulus lupulus L.) in beer brewing and storage." Kyoto University, 2017. http://hdl.handle.net/2433/225323.

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29

Ikalafeng, Bridget Keromamang. "Microbiota and mycotoxins in traditional beer of the greater Kimberley area and associated brewing and consumption practices." Thesis, Bloemfontein : Central University of Technology, Free State, 2008. http://hdl.handle.net/11462/105.

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Thesis (D. Tech.) -- Central University of Technology, Free State, 2008<br>The purpose of this study was to evaluate brewing and consumption practices and to screen for micro-organisms and mycotoxins associated with traditional beer produced and consumed in the marginal urban settlements of the city of Kimberley in the Northern Cape Province of South Africa. The survey study revealed that traditional beer is no longer being brewed for traditional purposes only, as was the case in the past, but rather for commercial gain. Both brewers and consumers, however, appeared to be largely unaware of di

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30

Mfa-Mezui, Antoine Aime. "The effect of ultraviolet-C treatment on the biochemical composition of beer." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20365.

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Thesis (PhD)--Stellenbosch University, 2012.<br>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 past

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31

Baughman, Neal R. "Craft brewery HACCP: prerequisite programs based on good manufacturing practices developed for Boulevard Brewing Company, Kansas City, MO." Kansas State University, 2014. http://hdl.handle.net/2097/19700.

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Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>The brewing industry has, historically, had little food safety regulation. In response to the September 11th attacks, new legislation culminating in the Food Safety Modernization Act of 2010 was established and reinforced food safety regulations for the brewing industry. Under this expanded regulation, breweries are required to comply with the modernized Current Good Manufacturing Practices (cGMPs). The regulatory climate for the brewing industry is very complicated. The brewing industry is regulated primarily under the jurisdict

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32

Rojas, Christian Andres. "Demand Estimation with Differentiated Products: An Application to Price Competition in the U.S. Brewing Industry." Diss., Virginia Tech, 2005. http://hdl.handle.net/10919/28916.

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A large part of the empirical work on differentiated products markets has focused on demand estimation and the pricing behavior of firms. These two themes are key inputs in important applications such as the merging of two firms or the introduction of new products. The validity of inferences, therefore, depends on accurate demand estimates and sound assumptions about the pricing behavior of firms. This dissertation makes a contribution to this literature in two ways. First, it adds to previous techniques of estimating demand for differentiated products. Second, it extends previous analyses of

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33

Link, David A. "The Great Fermentation: A Study of the Social and Economic Evolution of the American Brewing Industry." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/cmc_theses/753.

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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

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34

Corzine, Nathan M. "American game, American mirror : baseball, beer, the media and American culture, 1933-1954 /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1421127.

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35

Van, Bergen Barry. "Diacetyl : identification and characterisation of molecular mechanisms for reduction in yeast and their application in a novel enzyme based assay for quantification in fermentation systems." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103015.

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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 a

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36

Tye, Robyn. "Nelson Mandela Metropolitan University students' perceptions of television advertisements for four SAB beer brands." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1021122.

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This research study aimed to provide the South African beer industry and their advertising representative with insights into 18-28-year-olds’ perceptions of the communicated messaged in beer advertisements. This included the use of social and cultural references to attract their attention and the suggestions made by the advertisements about the consumption of beer in certain contexts. This research study aimed to determine the selected sample’s (NMMU students) perceptions of four South African Breweries beer brands, namely Castle Lager, Castle Lite, Carling Black Label and Hansa Pilsener, in t

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37

Teles, Juliana Andrade. "Estudo da produção de mosto concentrado lupulado a partir de extrato de malte concentrado, xarope de alta maltose e lupulo." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255530.

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Orientador: Roberto Herminio Moretti<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T04:13:28Z (GMT). No. of bitstreams: 1 Teles_JulianaAndrade_M.pdf: 622280 bytes, checksum: 3493048181e488146089fb10fb6cacd0 (MD5) Previous issue date: 2007<br>Resumo: O uso de extrato de malte concentrado como matéria-prima cervejeira até hoje foi pouco estudado. É sabido que produzir cervejas claras e sem resíduo adocicado, é um desafio para este ingrediente. No entanto, cervejas produzidas a partir de extrato de ma

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38

Mikulíková, Renata. "Studium vybraných typů sirných látek v pivu a pivovarských surovinách." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-233307.

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Much attention has been recently devoted to sensorially active substances affecting beer quality in the Czech Republic and worldwide. Among them, the heterocyclic and sulphur containing compounds play an important role, some of them with high sensorial activity even in extremely low concentrations. Trace amounts of these compounds, which can be frequently found in foods, participate in formation of their aroma and this effect can be generally evaluated as favorable However, in malt or beer it is true only to a limited extent and the presence of heterocyclic and sulphur containing compounds are

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39

Dobson, Mark D. "What's on Tap, Texas? Homebrew to Craft Brew." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc955017/.

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40

Venclů, Jan. "CIP sanitační stanice a její integrace do studeného bloku pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-229409.

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The main subjekt of this master’s thesis is the description of the processes of production of beer in a cold block, describing the theory of sanitation and theory of CIP cleaning station. The second part of this work is practical proposal of CIP cleaning station, selecting anappropriate heat exchanger, its design and economic evaluation of the proposed CIP station.

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41

Straka, Miroslav. "Chladicí jednotka domácího pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-254404.

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This diploma thesis deals with producing and using low temperatures in home brewing processes. The introductory part describes technological process of brewing beer, followed by a design of a primary fermentation vessel and next an aging vessel. In the next step a suitable wort chiller is designed. All the equipment is designed to be able to run on batteries or a solar photovoltaic panel.

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42

Saurel, Marion. "La céramique à Acy-Romance et dans le pays rème (vers 300 à 30 avant J.-C.) : descriptions et hypothèses fonctionnelles." Thesis, Paris 1, 2014. http://www.theses.fr/2014PA010678.

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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 a

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43

Podolský, Jiří. "Ocenění společnosti Únětický pivovar a.s." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-192734.

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The thesis aims to determine the value of equity of the company Únětický pivovar, a. s. as of January 1st, 2014. It does not have a theoretical and practical part as usual. It is a complex unit, in which the concepts and methods are explained straight away. The paper is divided into five main parts. Introduction of company profile is followed by strategic analysis, which deals with analysis of the external potential of beer market and internal potential of the company. The next part, financial analysis, gives a picture of financial results, health and stability of the company and other compara

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Battarra, Claudia. "Brewing Production investigated by 1H NMR Metabolomics on samples from Finnish American IPA and Sweet Stout Beers." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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This study has characterized beer samples taken from two different Finnish beer: Claudia’s Citra Stout (Mustialan Kartano Panimo) and Thunder Chief (Hopping Brewsters Panimo). Both of them have been analyzed from several steps of the brewing process, in order to characterize the final product (4.) and the metabolites change (1. after mashing, 2. after Whirlpool and 3. after secondary fermentation). The aim of this research was to discover how each compound changed during the beer making process, how this could be useful to characterize different styles of beers and if there was any by-product,

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45

Heed, Anton. "Egtvedflickans bärmölska : Om bryggprocessen för fermenterade blanddrycker under sydskandinavisk äldre bronsålder." Thesis, Linnéuniversitetet, Institutionen för kulturvetenskaper (KV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-100153.

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Egtvedflickans bärmölska – om bryggprocessen för fermenterade blanddrycker under sydskandinavisk äldre bronsålder. The Braggot of the Egtved Girl- the brewing process of Early Bronze Age mixed fermented beverages in South Scandinavia. Abstract The residues of an alcoholic drink containing honey, wheat, myrica gale and berries in the oak log coffin of the Egtved barrow from the Early Bronze Age in Denmark is an example of prehistoric European mixed fermented beverages. Drawing analog inference from archaeological, historic and ethnographic sources by method of Chaine Operatoire this thesis cons

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46

Peterson, Mark Edwin. "The brewing of beer in fourteenth century Hamburg." 1995. http://catalog.hathitrust.org/api/volumes/oclc/33021357.html.

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Thesis (M.A.)--University of Wisconsin--Madison, 1995.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 52-58).

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47

Vogel, Karl Gerhardt. "Multi-brew : creative beer brewing facility for Pretoria CBD." Diss., 2007. http://hdl.handle.net/2263/29565.

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Multi-brew is a beer brewing facility consisting of multiple parts. The major focus will be a micro brewery, alternatively defined as a small craft brewery that seeks unique quality in beer. The brewery will be such that several brewers will be able to use the facilities with multiple production lines. The beer produced at the brewery will not be of any one or pre-decided type and will encourage the freedom of creativity of all the brewers. They will be able to hire one of several production lines and be supplied with the communal facilities to brew their beer. The brewery will further include

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48

Luoma, Eli. "Egyptian brewing : the production of beer based on archaeological evidence /." 2009. http://minds.wisconsin.edu/handle/1793/38042.

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Cason, Timothy David. "An investigation into the fructose block association with the brewing process." Thesis, 2015. http://hdl.handle.net/10539/16492.

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Chiu, Shu-Chen, and 邱淑珍. "A Study of Label Design on Taiwan Craft Brewing Beer." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/r77e78.

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碩士<br>國立高雄師範大學<br>視覺設計學系<br>106<br>Takasago Brewery Co., Ltd. was set up in Taiwan in 1920. It started the path of beer production in Taiwan. In 2002, Taiwan joined in World Trade Organization(WTO) and abolished the internal fiscal monopoly of tobacco and alcohol. In December 2003, the beer market was opened in Taiwan.This visual study aims to figure out how the company made the bottled craftbeers produced in Taiwan became a production fulled of cultural value : using beer as the carrier and label designs as a means of performance, the company strived for consumers’ acceptance through the proc

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