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Journal articles on the topic 'Beer Brewing'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (January 7, 2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

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2

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (January 7, 2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

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3

Guido, Luis F. "Brewing and Craft Beer." Beverages 5, no. 3 (August 16, 2019): 51. http://dx.doi.org/10.3390/beverages5030051.

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4

Owuama, Chikezie I. "Brewing Beer with Sorghum." Journal of the Institute of Brewing 105, no. 1 (1999): 23–34. http://dx.doi.org/10.1002/j.2050-0416.1999.tb00002.x.

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5

Roizen, M. F. "Silicon in beer and brewing." Yearbook of Anesthesiology and Pain Management 2011 (January 2011): 251. http://dx.doi.org/10.1016/j.yane.2011.01.048.

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6

Cabras, Ignazio, and David M. Higgins. "Beer, brewing, and business history." Business History 58, no. 5 (January 22, 2016): 609–24. http://dx.doi.org/10.1080/00076791.2015.1122713.

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7

TOKUDA, Hiroharu, So SATO, Mamoru NAKAZAWA, and Kotoyoshi NAKANISHI. "Craft Beer Brewing in Japan." food preservation science 26, no. 1 (2000): 29–35. http://dx.doi.org/10.5891/jafps.26.29.

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8

Onaka, Toshio, Koichi Nakanishi, Takashi Inoue, and Shinkichi Kubo. "Beer Brewing with Immobilized Yeast." Nature Biotechnology 3, no. 5 (May 1985): 467–70. http://dx.doi.org/10.1038/nbt0585-467.

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9

Šavel, J., P. Košín, and A. Brož. "Anaerobic and aerobic beer aging." Czech Journal of Food Sciences 28, No. 1 (February 18, 2010): 18–26. http://dx.doi.org/10.17221/161/2009-cjfs.

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Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.

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10

del Marmol, Julien. "The history of the beer and brewing industry: Brewing, beer and pubs. A global perspective." Business History 61, no. 8 (December 5, 2018): 1392–93. http://dx.doi.org/10.1080/00076791.2018.1474600.

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11

Punčochářová, Lenka, Jaromír Pořízka, Pavel Diviš, and Václav Štursa. "Study of the influence of brewing water on selected analytes in beer." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (June 28, 2019): 507–14. http://dx.doi.org/10.5219/1046.

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Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.

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12

SAKUMA, Shuso, and Takashi INOUE. "Current Tendency of Beer Brewing Technology." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 10 (1989): 675–79. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.675.

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13

Glennie, C. W. "Starch Hydrolysis During Sorghum Beer Brewing." Starch - Stärke 40, no. 7 (1988): 259–61. http://dx.doi.org/10.1002/star.19880400706.

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14

Inoue, Tomonori, Yasushi Nagatomi, Keiko Suga, Atsuo Uyama, and Naoki Mochizuki. "Fate of Pesticides during Beer Brewing." Journal of Agricultural and Food Chemistry 59, no. 8 (April 27, 2011): 3857–68. http://dx.doi.org/10.1021/jf104421q.

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15

Salomonsson, Anders. "Beer Brewing as an Ethnological Catalyst." Journal of Psychoactive Drugs 17, no. 2 (April 1985): 125–28. http://dx.doi.org/10.1080/02791072.1985.10472330.

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16

Chirakranont, Rangson, and Sirijit Sunanta. "Craft Beer Tourism in Thailand." Tourism Analysis 26, no. 2 (April 14, 2021): 237–39. http://dx.doi.org/10.3727/108354221x16079839951493.

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The craft beer movement and craft beer tourism are a new global phenomenon that has reached various parts of the world. However, the literature on craft beer tourism mostly focuses on traditional origins of craft beer in Western countries—the US, Australia, and European countries. This research note illustrates how a study of the Thai craft beer movement and craft beer tourism could contribute to the existing body of knowledge. The consumption of non-Western people in non-Western places has been underrepresented in the literature of food and beverage tourism. The craft beer movement has spread to Thailand via urban middle-class Thais who brought the passion for and knowledge of home brewing from the West to Thailand. Brewing lessons, brewery visits, and craft beer events/ festivals have functioned as community building activities for Thai craft beer enthusiasts as well as the main craft beer distribution channel. Craft beer consumption continues to grow despite the Thai alcoholic production law that prohibits home brewing. For future studies, different craft beer tourism activities in Thailand should be analyzed for 1) the adoption of the experience economy framework, 2) the formation of the consumption community, 3) the roles of various stakeholders who differentially contribute to and benefit from craft beer tourism activities, and 4) the role of foreign tourists in the development of craft beer tourism in Thailand.

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17

Cejnar, R., O. Mestek, and P. Dostálek. "Determination of silicon in Czech beer and its balance during the brewing process." Czech Journal of Food Sciences 31, No. 2 (April 18, 2013): 166–71. http://dx.doi.org/10.17221/65/2012-cjfs.

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Inductively coupled plasma mass spectrometry was used for the determination of silicon in beer samples from the Czech market and in brewing raw materials and semiproducts. The content of silicon in barley malt depended on the barley variety and growing region. The goal was to establish silicon concentration in Czech beer and to find out which processes are the most significant in terms of silicon concentration in beer. The silicon concentration in Czech beer ranged from 16 mg/l to 113 mg/l depending especially on two factors. Firstly, the silicon content in beer increased as the original wort concentration and increased secondly, during decoction mashing, silicon from malt was leached to a much greater extent than in the case of infusion mashing.  

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18

NAGASHIMA, Toshio. "Study on Beer Brewing and Contribution for Craft Beer Industry." JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, no. 10 (2007): 750–54. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.750.

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19

Habschied, Kristina, Antonio Živković, Vinko Krstanović, and Krešimir Mastanjević. "Functional Beer—A Review on Possibilities." Beverages 6, no. 3 (August 16, 2020): 51. http://dx.doi.org/10.3390/beverages6030051.

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The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today’s technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer.

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20

Wang, Shu Hai, Shu Wang Chen, and Xin Yan. "Beer Brewing Control System Based on DS18B20." Applied Mechanics and Materials 229-231 (November 2012): 1292–95. http://dx.doi.org/10.4028/www.scientific.net/amm.229-231.1292.

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Beer brewing process has a very high demand for temperature. The beer fermentation process is the core, which is a very complex biochemical exothermic reaction. The temperature of the controlled object has a variability and uncertainty. Fermentation temperature determines the quality of the product. Therefore, we must control the temperature strictly during fermentation. The paper introduces the beer fermentation temperature measurement and control by using the DS18B20 temperature measurement system. Through the system we can significantly improve the technical parameters of the fermentation temperature, which can significantly improve the quality of beer. This system has a wide range of applications.

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21

Blanco, Carlos A., Isabel Caballero, Rosa Barrios, and Antonio Rojas. "Innovations in the brewing industry: light beer." International Journal of Food Sciences and Nutrition 65, no. 6 (March 6, 2014): 655–60. http://dx.doi.org/10.3109/09637486.2014.893285.

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22

Cristina, Normand Bourgault, and Domingo. "Brewing the Recipe for Beer Brand Equity." EUROPEAN RESEARCH STUDIES JOURNAL XVI, Issue 2 (November 1, 2013): 82–97. http://dx.doi.org/10.35808/ersj/390.

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23

Wotipka, Sam. "Beer brewing could help make better bricks." New Scientist 220, no. 2945 (November 2013): 23. http://dx.doi.org/10.1016/s0262-4079(13)62789-x.

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24

Malone, Trey, and Jayson L. Lusk. "Brewing up entrepreneurship: government intervention in beer." Journal of Entrepreneurship and Public Policy 5, no. 3 (November 7, 2016): 325–42. http://dx.doi.org/10.1108/jepp-02-2016-0004.

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Purpose While previous studies have looked at the negative consequences of beer drinking often as a prelude to discussing benefits of laws that curtail consumption, the purpose of this paper is to understand the downside of such regulations insofar as reducing entrepreneurial activity in the brewing industry. Design/methodology/approach Using a unique data set from the Brewers’ Association that contains information on the number and type of brewery in each county, this study explores the relationship between the number of breweries and regulations targeted at the brewing industry. Zero-inflated negative binomial regressions are used to determine the relationship between the number of microbreweries and brewpubs per county and state beer taxes, self-distribution legislation, and on-premises sales. Findings The authors find that allowing breweries to sell beers on-premises as well as allowing for breweries to self-distribute have statistically significant relationships with the number of microbreweries, brewpubs, and breweries. The authors do not find an economically significant relationship between state excise taxes and the number of breweries of any type. Originality/value Results suggest that whatever public health benefits are brought about by alcohol laws, they are not a free lunch, as they may hinder entrepreneurial development.

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25

INOUE, Takashi. "Second Stage Biotechnology Research in Beer Brewing." Nippon Nōgeikagaku Kaishi 70, no. 6 (1996): 677–79. http://dx.doi.org/10.1271/nogeikagaku1924.70.677.

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26

Bohling, J. "Brewing Battles: A History of American Beer." Enterprise and Society 13, no. 1 (July 1, 2011): 209–11. http://dx.doi.org/10.1093/es/khr026.

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27

Kitagawa, Sayuri, Nobuhiko Mukai, Yuko Furukawa, Kanako Adachi, Akihiro Mizuno, and Haruyuki Iefuji. "Effect of soy peptide on brewing beer." Journal of Bioscience and Bioengineering 105, no. 4 (April 2008): 360–66. http://dx.doi.org/10.1263/jbb.105.360.

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28

Bamforth, C. W. "Progress in Brewing Science and Beer Production." Annual Review of Chemical and Biomolecular Engineering 8, no. 1 (June 7, 2017): 161–76. http://dx.doi.org/10.1146/annurev-chembioeng-060816-101450.

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29

Schaltegger, Stefan, Tobias Viere, and Dimitar Zvezdov. "Tapping environmental accounting potentials of beer brewing." Journal of Cleaner Production 29-30 (July 2012): 1–10. http://dx.doi.org/10.1016/j.jclepro.2012.02.011.

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30

Puligundla, Pradeep, Daniela Smogrovicova, Chulkyoon Mok, and Vijaya Sarathi Reddy Obulam. "Recent developments in high gravity beer-brewing." Innovative Food Science & Emerging Technologies 64 (August 2020): 102399. http://dx.doi.org/10.1016/j.ifset.2020.102399.

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31

Alves, Vera, João Gonçalves, José A. Figueira, Laura P. Ornelas, Ricardo N. Branco, José S. Câmara, and Jorge A. M. Pereira. "Beer volatile fingerprinting at different brewing steps." Food Chemistry 326 (October 2020): 126856. http://dx.doi.org/10.1016/j.foodchem.2020.126856.

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32

McWilliams, James E. "Brewing Beer in Massachusetts Bay, 1640-1690." New England Quarterly 71, no. 4 (December 1998): 543. http://dx.doi.org/10.2307/366602.

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33

Yamauchi, Yoshihiro, Takanori Okamoto, Hiroshi Murayama, Akira Nagara, Tadashi Kashihara, and Koichi Nakanishi. "Beer brewing using an immobilized yeast bioreactor design of an immobilized yeast bioreactor for rapid beer brewing system." Journal of Fermentation and Bioengineering 78, no. 6 (January 1994): 443–49. http://dx.doi.org/10.1016/0922-338x(94)90044-2.

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34

Gerber Hornink, Gabriel. "Biochemistry in the context of Beer Science." Revista de Ensino de Bioquímica 17 (September 14, 2019): 110. http://dx.doi.org/10.16923/reb.v17i0.890.

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Biochemistry contents are essentials to understanding brewing and students often fail to connect theory with practical applications, in this context, the discipline Beer Science was created, complimenting students` formation. The objective was to integrate the knowledge of biochemistry in beer production and evaluate the students' perception of importance of these. The discipline was given in 2017 and 2018, 24 students per class, with the prerequisite being Biochemistry approval. A didactic sequence was created, starting from the historical aspects and ending with a real beer production. Mains concepts: ph and buffer system; carbohydrates, proteins and lipids in the malt; hops oils/composition; malt and yeast enzymes; fermentative metabolism etc. A questionnaire was applied at the end of the course, evaluating students' perceptions about it, in addition, they delivered a group work simulating a production. Besides the lectures and exercises, 7 practical classes were created, involving the supplies characteristics, mashing buffer effect, temperature and pH effect on the mashing enzymes. There were 31 responses and the students felt very motivated and all considered the biochemical knowledges vital for brewing understanding, attributing greater importance to enzymes and fermentations knowledges, sequentially, to pH, buffer and carbohydrates structure and metabolism. The students emphasized the role of practical classes in order to establish the connections between biochemistry theory and beer production, highlighting the mashing comparison from a matrix of two pH and three temperatures, evaluating the starch hydrolysis with lugol, the amount of fermentable substrate by benedict reaction, and the density by light refractometer. The simulations evaluation indicated that practically all groups were able to apply theoretical knowledge. It is noteworthy that most students felt capable of brewing beer. Disciplines like this are fundamental for the connection between biochemical knowledge and practical applications, such as brewing, especially when developing practices that make this integration possible.

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35

Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

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In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

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36

Elzinga, Kenneth G., Carol Horton Tremblay, and Victor J. Tremblay. "Craft Beer in the United States: History, Numbers, and Geography." Journal of Wine Economics 10, no. 3 (December 2015): 242–74. http://dx.doi.org/10.1017/jwe.2015.22.

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AbstractWe provide a mini-history of the craft beer segment of the U.S. brewing industry with particular emphasis on producer-entrepreneurs but also other pioneers involved in the promotion and marketing of craft beer who made contributions to brewing it. In contrast to the more commodity-like lager beer produced by the macrobrewers in the United States, the output of the craft segment more closely resembles the product differentiation and fragmentation in the wine industry. We develop a database that tracks the rise of craft brewing using various statistical measures of output, number of producers, concentration within the segment, and compares output with that of the macro and import segment of the industry. Integrating our database into Geographic Information Systems software enables us to map the spread of the craft beer segment from its taproot in San Francisco across the United States. Finally, we use regression analysis to explore variables influencing the entrants and craft beer production at the state level from 1980 to 2012. We use Tobit estimation for production and negative binomial estimation for the number of brewers. We also analyze whether strategic effects (e.g., locating near competing beer producers) explain the location choices of craft beer producers. (JEL Classifications: L26, L66, N82, R12)

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37

Rogers, Peter. "Beer: old’s now new again." Microbiology Australia 38, no. 2 (2017): 80. http://dx.doi.org/10.1071/ma17034.

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In the ‘Executive Style' section of a recent edition1 of The Age newspaper there was a list of the top 100 craft beers in 2016. That’s a ranking out of 300 or more national craft beers. The craft boom is driving a renewal in technical training, career opportunities and a deeper understanding of the underlying scientific basis of traditional brewing approaches.

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38

PILCHER, JEFFREY, YU WANG, and YUEBIN JACKSON GUO. ""BEER WITH CHINESE CHARACTERISTICS": MARKETING BEER UNDER MAO." Revista de Administração de Empresas 58, no. 3 (June 2018): 303–15. http://dx.doi.org/10.1590/s0034-759020180310.

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ABSTRACT This essay explores the nationalization of beer in twentieth-century China. Using the theoretical framework of "culinary infrastructure," it shows how the physical facilities and technologies of brewing and marketing interacted with local drinking cultures to shape the understandings of beer in China. It begins by describing how a western consumer good originally marketed to colonial representatives was gradually adopted by the urban Chinese as a symbol of modernity in the first half of the twentieth century. It then reviews the nationalization of foreign-owned breweries and the growth of domestic production in the first decades of Communist rule. The essay concludes that the Chinese acquired a taste for beer as an everyday marker of urban privilege that survived Maoist radicalism and remains to this day a defining feature of Communist China.

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39

Kryl, Pavel, T. Gregor, and J. Los. "Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 5 (2012): 137–44. http://dx.doi.org/10.11118/actaun201260050137.

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This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU), where beer is produced in a simpler and less energy – demanding infusion method. At all the beer samples the basic analytical parameters of real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, and analytical characteristics of both the brewing procedures. Emphasis is placed on statistical data processing and comparison of different types of beer and particular brews between each other, both in terms of production technology as well as beer sampling throughout the year.

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40

Pu, Tie Cheng, and Jing Bai. "Energy Consumption Analysis of Beer Brewing Process Based on Data Envelopment Analysis." Advanced Materials Research 608-609 (December 2012): 1215–19. http://dx.doi.org/10.4028/www.scientific.net/amr.608-609.1215.

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Data envelopment analysis (DEA) method is used for the energy consumption analysis of beer brewing process. First, the energy consumption of multi-batch beer brewing processes is analyzed using the super-efficiency model. Secondly, the optimal interval energy consumption frontier is obtained by sensitivity analysis. And then the optimal energy consumption frontier can be on-line amended, so as to guide the energy consumption of the practical production process. Finally, the application results demonstrate the effective of the proposed method.

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41

Humia, Bruno Vieira, Klebson Silva Santos, Andriele Mendonça Barbosa, Monize Sawata, Marcelo da Costa Mendonça, and Francine Ferreira Padilha. "Beer Molecules and Its Sensory and Biological Properties: A Review." Molecules 24, no. 8 (April 20, 2019): 1568. http://dx.doi.org/10.3390/molecules24081568.

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

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42

Tomski, Piotr, and Robert Menderak. "Contract Brewing – Production-Oriented Cooperation in Craft Brewing Industry." Production Engineering Archives 22, no. 22 (March 1, 2019): 16–23. http://dx.doi.org/10.30657/pea.2019.22.04.

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Abstract The objective of the paper is to analyze the cooperation in craft beer manufacturing in Poland and to identify the specificity of this phenomenon from the perspective of enterprise management. The sales of craft beers in Poland are growing rapidly. Craft beers have about a 0.5% share in the total beer sales value in Poland. The popular practice in the industry is contract brewing. It is an interesting phenomenon in the field of cooperation of enterprises which can be classified and analyzed as a form of: economic cooperation (generally), production cooperation, outsourcing, network and virtual organization and also coopetition. It is a specific business model. Contract brewing is a complex problem the specificity of which emerges on several levels. Firstly, there is a special way to emerge in the market of craft beers, even while not possessing significant funds by the entrepreneur. Secondly, it is a form of cooperation in the field of production which unites efforts on the side of both the customer and the contractor since it is not limited to normal outsourcing of production to an external entity but involves physical production capacity of the contractor and technological know-how of both cooperation parties. Thirdly, it is firmly embedded in human relationships. Fourthly, it can generate coopetitive relations since the brewery accepting the order may conduct its own activity related to production and sales of beer under its own brand.

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43

Trkulja, Vladimir, and Pero Hrabač. "The role of t test in beer brewing." Croatian Medical Journal 61, no. 1 (February 2020): 69–72. http://dx.doi.org/10.3325/cmj.2020.61.69.

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Agu, R. C., and G. H. Palmer. "A reassessment of sorghum for lager-beer brewing." Bioresource Technology 66, no. 3 (December 1998): 253–61. http://dx.doi.org/10.1016/s0960-8524(98)00047-9.

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Dennett, Adam, and Sam Page. "The geography of London's recent beer brewing revolution." Geographical Journal 183, no. 4 (September 14, 2017): 440–54. http://dx.doi.org/10.1111/geoj.12228.

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ŠAVEL, J. "The consistency of brewing process and beer quality." Kvasny Prumysl 46, no. 3 (March 1, 2000): 71–73. http://dx.doi.org/10.18832/kp2000005.

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SELECKÝ, Radoslav, Daniela ŠMOGROVIČOVÁ, and Martin ŠULÁK. "Low-Alcoholic Beer Production Using Mutant Brewing Yeast." Kvasny Prumysl 51, no. 7-8 (July 1, 2005): 235–39. http://dx.doi.org/10.18832/kp2005012.

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INOUE, Tomonori, Yasushi NAGATOMI, Atsuo UYAMA, and Naoki MOCHIZUKI. "Fate of Mycotoxins during Beer Brewing and Fermentation." Bioscience, Biotechnology, and Biochemistry 77, no. 7 (July 23, 2013): 1410–15. http://dx.doi.org/10.1271/bbb.130027.

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Izquierdo-Pulido, M. L., M. C. Vidal-Carou, and A. Mariné-Font. "Histamine and tyramine in beers. Changes during brewing of a Spanish beer." Food Chemistry 42, no. 2 (January 1991): 231–37. http://dx.doi.org/10.1016/0308-8146(91)90037-o.

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Kroezen, Jochem J., and Pursey P. M. A. R. Heugens. "What Is Dead May Never Die: Institutional Regeneration through Logic Reemergence in Dutch Beer Brewing." Administrative Science Quarterly 64, no. 4 (December 10, 2018): 976–1019. http://dx.doi.org/10.1177/0001839218817520.

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Abstract:

Through an in-depth, historically embedded study of the craft revolution in Dutch beer brewing that began in the 1970s, we illuminate how organizational fields may experience regenerative change through the reemergence of traditional arrangements. The remarkable resurgence of craft in this context, following the rapid industrialization of the twentieth century that left only industrially produced pilsner in its wake, serves as the basis of our process theory of regenerative institutional change through logic reemergence. The results of our qualitative analysis show that institutional logics that appear dead or decomposed may never truly die, as they leave remnants behind that field actors can rediscover, repurpose, and reuse at later stages. We show how, in the Netherlands, networks of individuals that had access to the remnants of craft brewing were regenerated, in part fueled by increasing exposure to British, Belgian, and German craft brewing, and how these networks ultimately succeeded in reviving traditional prescriptions for beer and brewing, as well as restoring previously abandoned brewery forms and technologies and beer styles. These activities led not only to a sudden proliferation of alternatives to the dominant industrial pilsner but also to fundamental changes in the meaning and organization of beer brewing, as they were associated with the reinvigoration of institutional orders that preceded those of the corporation and the market. Yet we also observe how, on the ground, remnants of traditional craft often needed to be blended with contemporaneous elements from modern industrialism, as well as foreign representations of craft, to facilitate reemergence. We thus argue that regenerative institutional change likely resembles a dualistic process of restoration and transformation.

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