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1

NOWAK, ZACHARY. "Something Brewing in Boston: A Study of Forward Integration in American Breweries at the Turn of the Twentieth Century." Enterprise & Society 18, no. 2 (2017): 324–59. http://dx.doi.org/10.1017/eso.2016.59.

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In this article, I describe the partial forward integration of turn-of-the-twentieth-century Boston breweries. I argue that both brewers and saloonkeepers used the fluid market in capital lending as a lever of power. An analysis of the minutes of three breweries and their loan records, covering more than ten years, reveals that saloonkeepers were often delinquent in repaying their annual loans and brewery owners only infrequently threatened to call the loans. Using the structure-conduct-performance paradigm, I suggest that the particular conditions in Boston (a limited number of saloon license
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Shin, Rachel, and Cory Searcy. "Evaluating the Greenhouse Gas Emissions in the Craft Beer Industry: An Assessment of Challenges and Benefits of Greenhouse Gas Accounting." Sustainability 10, no. 11 (2018): 4191. http://dx.doi.org/10.3390/su10114191.

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A growing number of companies in the brewery industry have made commitments to measure and reduce their greenhouse gas (GHG) emissions. However, many brewers, particularly craft brewers with relatively low rates of production, have not made such commitments. The purpose of this research was to investigate the challenges and benefits of measuring and reducing GHG emissions in the craft brewery industry. The research was conducted in Ontario, Canada, which has seen strong recent growth in the craft brewery industry. A case study and semi-structured interviews among Ontario Craft Brewers were con
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Slaughter, J. C. "The brewing industry." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 269–83. http://dx.doi.org/10.1017/s0269727000004371.

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SynopsisAt the moment Scotland has of the order of 15 commercial breweries and these represent a range of production capacities from under 100 barrels per year for the smallest one-man operations to over 2–5 million barrels per year for the largest modern plant. All the main beer types, ale, lager and stout, are produced and lager is a more important component than for the United Kingdom generally. There is 1 Scottish-based United Kingdom national brewer and production is also carried out in Scotland by 3 other of the United Kingdom nationals. These 4 account for most of the beer produced with
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Sgorla, Andrey Felipe. "Fermentations of authenticity: the construction of quality, taste, and price in the craft beer market in Brazil." Cuadernos de Educación y Desarrollo 16, no. 5 (2024): e4142. http://dx.doi.org/10.55905/cuadv16n5-020.

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In this article, we examine the process of enhancing craft beers through brewers' narratives about quality and authenticity and establishing recognition and reputation through craft beer competitions and festivals. We conducted in-depth interviews with microbrewery owners, conversed with consumers and brewers, observed craft beer festivals, and monitored posts on brewery Facebook pages. We explore narratives about the various processes involved in building authenticity and quality in the craft beer market, highlighting the production of unique and exclusive styles in small batches with careful
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Sozen, Erol, Martin O’Neill, and Imran Rahman. "An exploratory study of US craft brewery owners’ motivations for adopting environmental practices." International Journal of Contemporary Hospitality Management 34, no. 2 (2021): 713–36. http://dx.doi.org/10.1108/ijchm-04-2021-0428.

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Purpose Craft brewers in the USA have long sought to improve the efficiency of beer production to achieve their primary aims of improving the product and increasing profit margins. More recently, however, there has been a move toward the adoption of more sustainable production techniques aimed at reducing the environmental impact of the brewing process itself. This study aims to investigate the factors that drive engagement with environmental practices among US craft brewery owners. Design/methodology/approach The present study uses an exploratory sequential mixed methods design where, first,
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Danilchenko, A. S., K. R. Siyukhov, T. G. Korotkova, and V. N. Khachaturov. "Physical and chemical indicators of raw spent grain." New Technologies 16, no. 6 (2021): 28–36. http://dx.doi.org/10.47370/2072-0920-2020-16-6-28-36.

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The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use
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Cela, Nazarena, Michele Filippo Fontefrancesco, and Luisa Torri. "Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products." Foods 13, no. 17 (2024): 2674. http://dx.doi.org/10.3390/foods13172674.

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This study explored beer consumers’ and producers’ perceptions of using local fruit and agroindustrial by-products in brewing. An online survey was conducted in Italy with 496 beer consumers and 54 beer producers. The survey assessed sociodemographic information, consumption behavior, and support for brewery neolocalism, along with brewers’ perceptions of the sustainability of their breweries. Findings showed high consumers’ involvement in sustainable eating and high support for breweries utilizing local resources and operating in a sustainable way. Breweries rated their sustainability practic
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Guo, Chunxiang, and Hong Zhou. "The Selection and Pricing of Mixed Multi-Channel Marketing Model for Mid-High Wines Under Experience Driven." Journal of Systems Science and Information 7, no. 1 (2019): 37–53. http://dx.doi.org/10.21078/jssi-2019-037-17.

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Abstract The experience of consumers for products has great effect on the pre-sale strategy. Based on this, the paper studies the selection and pricing of multi-channel marketing models consisting of a brewer, an electronic retailer and a traditional retailer, constructing the non-cooperative game model of brewers and retailers with equal status in four contexts. Finally, the result shows that the introduction of direct channel is beneficial to increase the brewer’s revenue. When the pre-sale marginal revenue is greater than two times the average spot-sale marginal revenue, the total profit of
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Cervantes, Charlotte, and Sylvia Smith. "TTB Labeling and Formula Processes: Evaluating Burden among Craft Brewers." Beverages 7, no. 3 (2021): 64. http://dx.doi.org/10.3390/beverages7030064.

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Previous research indicates that craft breweries experience difficulties with the Certificate of Labeling Approval (COLA) and formula approval processes established by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This study evaluated the relationship between brewery characteristics and regulatory outcomes. Brewery characteristics of interest were number of full-time personnel, permit age, production volume, regulatory submission volume, and resource utilization. The outcomes evaluated were resubmission frequency of COLA and formula submissions, expense burden, and information burden. Th
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Legisa, Danilo, and Hernan Mengoni. "Finding correlations between hop catalogs and real hoppy character in brewery conditions." KVASNY PRUMYSL 67, no. 6 (2021): 537–47. http://dx.doi.org/10.18832/kp2021.67.537.

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Brewing recipe design is mainly based on brewer’s expertise, information available in catalogs and certificates of analysis (CoA’s). Hop schedule design and formulation has become an essential topic since hoppy craft beers took the scene. But how accurate is the flavor profile information provided in catalogs? How useful is the chemical composition profile information in CoA’s? Besides current research and tons of reported experiences, hops impact is still a mystery, and topics like biotransformation are black-boxes for brewers. In this study, nine single hopped beers were brewed, and a traine
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Kerr, Edward D., and Benjamin L. Schulz. "Vegemite Beer: yeast extract spreads as nutrient supplements to promote fermentation." PeerJ 4 (August 10, 2016): e2271. http://dx.doi.org/10.7717/peerj.2271.

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Vegemite is an iconic Australian food spread made from spent brewers’ yeast extract, which has been reported to be used as an ingredient in illegal home brewing. In this study, we tested the utility of Vegemite and the similar spread Marmite in promoting fermentation. We could not culture microorganisms from either Vegemite or Marmite, consistent with these food-grade spreads being essentially sterile. To test if the addition of Vegemite or Marmite could assist in fermentation when additional viable yeast was also present, solutions containing glucose and a range of concentrations of either Ve
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Manyuchi, Musaida Mercy, Richard Frank, Charles Mbohwa, and Edison Muzenda. "Potential to use sorghum brewers spent grains as a boiler fuel." BioResources 12, no. 4 (2017): 7228–40. http://dx.doi.org/10.15376/biores.12.4.7228-7240.

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The potential of using sorghum brewers spent grain (BSG) was examined for the production of bioelectricity. A local brewery company, with a production capacity of 24 tons per day of sorghum brewers spent grain as biomass waste, was used as a source of boiler fuel. After a full proximate analysis, the sorghum brewers spent grain had an average calorific value of 12.6 MJ/kg whilst coal had 19.9 MJ/kg. In addition, the BSG had a fixed carbon content of 41.6%. This indicated that it was feasible to generate electricity using sorghum brewers spent grain as a source of fuel just like coal; however t
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Häggqvist, Henric. "Production and profitability in Swedish breweries, 1924-1950." Revista de Historia Industrial — Industrial History Review 32, no. 88 (2023): 119–47. http://dx.doi.org/10.1344/rhiihr.40772.

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Sweden’s alcohol policy during the 20th century was one of the strictest in Europe and it affected producers, such as alcoholic-beer brewers. This article analyses how production and profitability developed among brewery firms following the 1923 prohibition of strong beer. Breweries tried to find other high-return opportunities, for example by increasing the production of non-alcoholic beverages and reaching other segments of the consuming public. However, both production and profitability declined, hence diversification seems to have been rather negative for the brewery industry, although not
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Sam, Odele, and Eric Niringiyimana. "Assessment of Brewery Spent Grains as a Source of Protein in Food Applications." IAA Journal of Applied Sciences 11, no. 3 (2024): 22–31. http://dx.doi.org/10.59298/iaajas/2024/113.2231.

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Brewery wasted grains (BSG) are the leftovers of the brewing process. They are created after the mashing process and are filtered out. Despite their potential as a major protein resource, they are generally disregarded. BSG is often utilised as animal feed and plant nutrition. This research examined the use of Brewer's Spent Grain (BSG) as a protein source for culinary applications, with a specific emphasis on Uganda Breweries. The proximate analysis technique was used to determine the nutritional content of BSG. The results showed that it contains around 82% moisture, 47% fibre, 8.6% fat, and
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Savastiouk, Vladimir, Henri Diémoz, and C. Thomas McElroy. "A physically based correction for stray light in Brewer spectrophotometer data analysis." Atmospheric Measurement Techniques 16, no. 20 (2023): 4785–806. http://dx.doi.org/10.5194/amt-16-4785-2023.

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Abstract. Brewer ozone spectrophotometers have become an integral part of the global ground-based ozone monitoring network collecting data since the early 1980s. The double-monochromator Brewer version (MkIII) was introduced in 1992. With the Brewer hardware being so robust, both single- and double-monochromator instruments are still in use. The main difference between the single Brewers and the double Brewers is the much lower stray light in the double instrument. Laser scans estimate the rejection level of the single Brewers to be 10−4.5, while the doubles improve this to 10−8, virtually eli
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Albiso, Kzyl Mae, Ryan Abenoja, Roger Montepio, and Ruel Tuyogon. "Development and Optimization of Vermitea Vortex Brewer." Southeastern Philippines Journal of Research and Development 25, no. 1 (2020): 75–90. http://dx.doi.org/10.53899/spjrd.v25i1.58.

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Vermitea is a liquid mixture produced by aerated or non-aerated mixing of vermicast to water. The introduction of vortex brewers had made progress in producing vermitea in terms of faster brewing time. Commercial vortex brewer is expensive and is not locally available in the Philippines. This study aimed to develop and test a locally made vortex brewer. The effects of varying amounts of air flow rate (at T1-7.2 L min-1, T2-14.4 L min-1, T3-21.6 L min-1, T4-control/non-aerated) during the brewing process to the operating time, machine performance, and properties of produced vermitea were determ
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Vriesekoop, Frank, Carolyn Russell, Athina Tziboula-Clarke, et al. "The Iconisation of Yeast Spreads—Love Them or Hate Them." Beverages 8, no. 1 (2022): 16. http://dx.doi.org/10.3390/beverages8010016.

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The production of beer yields a number of by-product streams, with spent brewers’ yeast being the second most abundant in volume. The high nutritional value of spent yeast has seen a large proportion of spent brewers’ yeast being used for both food and feed purposes. One of the uses of spent brewers’ yeast for human consumption has been the production of yeast spreads, which came onto the market in the early 20th century, first in the United Kingdom and shortly thereafter in the commonwealth dominions, especially Australia and New Zealand. In this research we investigated the national status o
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Filho, S. L. S. Cabral, I. C. S. Bueno, and A. L. Abdalla. "Rumen environment modifications in sheep fed with brewers’ grain silage in Brazil." Proceedings of the British Society of Animal Science 2001 (2001): 108. http://dx.doi.org/10.1017/s1752756200004907.

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The roughage supplementation with some industrial by-products is an alternative on feed management. The great number of brewery in Brazil and the wet brewers’ grain nutritional value are an attractive possibility for use in sheep diets, mainly for its availability during the year and its fibre quality. The inclusion of this feed in high proportions on sheep diets could modify rumen environment. The objective of this paper was to evaluate the modifications on rumen environment caused by addition of brewers’ grain silage as fibre source on sheep diets.
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Ramseyer, J. Mark. "Contracting for Terroir in Sake." Law & Social Inquiry 46, no. 3 (2021): 666–704. http://dx.doi.org/10.1017/lsi.2020.50.

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Over the last century, Japanese consumers have steadily lost their taste for sake. Several large producers dominate the mass market through economies of scale, but the regional brewers have gradually gone out of business. In this environment, a small group of enterprising regional brewers began to create a market for premium sake with the environmental variations so important to French terroir.To produce this terroir sake, brewers must convince local farmers to grow high-risk and high-cost varieties of rice optimized for premium sake. The challenge involves unusually complex incentive and info
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Myles, Colleen C., Bren Vander Vander Weil, Delorean Wiley, and Bart Watson. "Representations of Low(er) Alcohol (Craft) Beer in the United States." Nutrients 14, no. 23 (2022): 4952. http://dx.doi.org/10.3390/nu14234952.

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Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both craft and larger-scale producers. In this paper, we assess the representation of low(er) alcohol beer among craft brewers in the United States. Using a novel quantitatively-informed qualitative analytical approach, we surveyed a randomized, non-representative sample of 400 craft brewery websites in the United States to assess the relative presence of low(er) a
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Březinová, Monika. "Beer Industry in the Czech Republic: Reasons for Founding a Craft Brewery." Sustainability 13, no. 17 (2021): 9680. http://dx.doi.org/10.3390/su13179680.

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The goal of this article is to evaluate the evolution of the brewing industry in the Czech Republic with an emphasis on the phenomenon of craft-brewery development. It deals with the influence of globalization on the structure of the Czech beer market and the rise of craft-breweries between 2000 and 2019. The main outputs come from research where a representative sample of 48 craft breweries was questioned from the Czech Republic. The result is the identification of the main factors influencing the increase of craft-breweries (legislation changes enabling entrepreneurship, increase of purchasi
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Schneck, Astrid R. "Travelling for Knowledge: Educational Opportunities in 19th Century Bavarian Brewing Education." Jahrbuch für Wirtschaftsgeschichte / Economic History Yearbook 65, no. 1 (2024): 179–207. http://dx.doi.org/10.1515/jbwg-2024-0010.

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Abstract As the brewing industry underwent major changes and brewing became ever more science-based in the course of the 19th century, the need for a more science-based brewer’s education grew. The article explores the reforms and diversification of brewing education, starting with the traditional way of a journeyman’s journey. By taking Bavaria as a case study, the article shows how the centuries-old tradition of travelling gradually changed towards a stationary school system on different educational levels, publicly and privately funded – though these early institutions catered to only the w
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Udedibie, A. B. I., and O. O. Emenalom. "Preliminary Observations On The Use Of Maize/ Sorghum Based Dried Brewer's Grains Fortified With Palm Oil For Finishing Broilers." Nigerian Journal of Animal Production 20 (January 5, 2021): 104–10. http://dx.doi.org/10.51791/njap.v20i.2108.

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Production of beer based on maize and sorghum gives rise to a byproduct (brewer's grains) which appears less fibrous and more nutritious than the conventional barley-based by-product. Studies were conducted to determine its proximate composition and effect as broiler finisher diet when fortified with 8% palm oil, 3% bone meal and 0.25% of lysine, methionine, salt and trace mineral/vitamin premix, respectively. The maize/sorghum based dried brewer's grains so treated was compared with a conventional commercial broiler finisher diet in a 4-week feeding trial involving 6-week old broiler chicks o
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Chen, Ziqing. "Analysis of Investment Business Risks in the Beer Industry." BCP Business & Management 37 (February 1, 2023): 151–56. http://dx.doi.org/10.54691/bcpbm.v37i.3559.

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This paper focuses on the financial situation of three modern brewery companies. In order to better analyze the profit data among the brewers and how investors can determine if they are correctly able to make a profit in the investment process. Using data from yahoo finance, this paper calculates for three companies, Budweiser, Heineken, and Carlsberg. The values of Leverage rate, Debt-to-equity ratio, Weighted average cost of capital (WACC), and Business risk are listed. The value of each company is analyzed by comparing different data for different companies. In addition, the reasons for the
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Lakkala, Kaisa, Antti Arola, Julian Gröbner, et al. "Performance of the FMI cosine error correction method for the Brewer spectral UV measurements." Atmospheric Measurement Techniques 11, no. 9 (2018): 5167–80. http://dx.doi.org/10.5194/amt-11-5167-2018.

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Abstract. Non-ideal angular response of a spectroradiometer is a well-known error source of spectral UV measurements and for that reason instrument specific cosine error correction is applied. In this paper, the performance of the cosine error correction method of Brewer spectral UV measurements in use at the Finnish Meteorological Institute (FMI) is studied. Ideally, the correction depends on the actual sky radiation distribution, which can change even during one spectral scan due to rapid changes in cloudiness. The FMI method has been developed to take into account the changes in the ratio o
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Gröbner, Julian, Herbert Schill, Luca Egli, and René Stübi. "Consistency of total column ozone measurements between the Brewer and Dobson spectroradiometers of the LKO Arosa and PMOD/WRC Davos." Atmospheric Measurement Techniques 14, no. 5 (2021): 3319–31. http://dx.doi.org/10.5194/amt-14-3319-2021.

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Abstract. Total column ozone measured by Brewer and Dobson spectroradiometers at Arosa and Davos, Switzerland, have systematic seasonal variations of around 1.5 % using the standard operational data processing. Most of this variability can be attributed to the temperature sensitivity of approx. +0.1 %/K of the ozone absorption coefficient of the Dobson spectroradiometer (in this study D101). While the currently used Bass and Paur ozone absorption cross-sections produce inconsistent results for Dobson and Brewer, the use of the ozone absorption cross-sections from Serdyuchenko et al. (2014) in
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Ness, Barry. "Beyond the Pale (Ale): An Exploration of the Sustainability Priorities and Innovative Measures in the Craft Beer Sector." Sustainability 10, no. 11 (2018): 4108. http://dx.doi.org/10.3390/su10114108.

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The aim of the research presented in this exploratory paper is to present the sustainability priorities and measures focused on by craft beer SMEs and to highlight a number of innovative measures pursued by brewers to promote sustainability. The materials and methods for the study included an Internet survey of craft breweries with a sustainability profile, followed by an in-depth analysis of 70 shortlisted craft beer websites. The research finds that, as a whole, craft brewers have a broad interpretation of sustainability, encompassing environmental and socioeconomic parameters. Areas strongl
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Pasquet, Paul-Loup, Maud Villain-Gambier, and Dominique Trébouet. "By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy." Sustainability 16, no. 8 (2024): 3472. http://dx.doi.org/10.3390/su16083472.

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Beer production consumes significant amounts of water, energy, and raw materials, and results in the production of various by-products, including wastewater, brewers’ spent grain, yeast and hop. To lower its environmental footprint, by-products may be reclaimed or valorized in agro-food, cosmetic, material, chemical industries, etc. According to most recent research, breweries have the potential to become biorefineries, as they can extract diverse valuable plant-based compounds such as carbohydrates, proteins, lipids, phenolic compounds, platform chemicals, and biopolymers. These biomolecules
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Malone, Trey, and Jayson L. Lusk. "Brewing up entrepreneurship: government intervention in beer." Journal of Entrepreneurship and Public Policy 5, no. 3 (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-inflate
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Rowlinson, P., S. P. Marsh, and W. Taylor. "Moist wheat distillers grains for grass silage fed beef cattle." Proceedings of the British Society of Animal Science 1995 (March 1995): 149. http://dx.doi.org/10.1017/s1752756200591443.

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Brewery and distillery co-products such as Brewers Grains and Draff have long been recognised as effective forage replacers within cattle rations. Recently the value of these feeds as concentrate replacers has been demonstrated (Hyslop and Roberts 1990, Forbes and Johnson 1990) with 4kg of concentrates being typically replaced by 16kg of Brewers Grains or Draff within dairy cow rations.Moist wheat distillers grains (Supergrains) contain higher levels of dry matter, energy and protein compared to Brewers Grains or Draff. At the single distillery producing the co-product, the main raw material u
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Rowlinson, P., S. P. Marsh, and W. Taylor. "Moist wheat distillers grains for grass silage fed beef cattle." Proceedings of the British Society of Animal Science 1995 (March 1995): 149. http://dx.doi.org/10.1017/s0308229600029159.

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Brewery and distillery co-products such as Brewers Grains and Draff have long been recognised as effective forage replacers within cattle rations. Recently the value of these feeds as concentrate replacers has been demonstrated (Hyslop and Roberts 1990, Forbes and Johnson 1990) with 4kg of concentrates being typically replaced by 16kg of Brewers Grains or Draff within dairy cow rations.Moist wheat distillers grains (Supergrains) contain higher levels of dry matter, energy and protein compared to Brewers Grains or Draff. At the single distillery producing the co-product, the main raw material u
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Salazar Tijerino, María Belén, M. Fernanda San Martín-González, Juan Antonio Velasquez Domingo, and Jen-Yi Huang. "Life Cycle Assessment of Craft Beer Brewing at Different Scales on a Unit Operation Basis." Sustainability 15, no. 14 (2023): 11416. http://dx.doi.org/10.3390/su151411416.

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Beer brewing is a complex process that comprises many fundamental unit operations. Over the last few years, craft brewing has become very popular, and the number of small-scale commercial brewers has drastically increased. However, due to the use of traditional beer-making methods, energy utilization in craft breweries tends to be inefficient, resulting in poor sustainability. Therefore, there is a necessity for a holistic analysis on the energy profile of craft beer brewing to evaluate its environmental performance on a unit operation basis. In this study, a gate-to-gate life cycle assessment
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Bianco, Angela, Marilena Budroni, Severino Zara, Ilaria Mannazzu, Francesco Fancello, and Giacomo Zara. "The role of microorganisms on biotransformation of brewers’ spent grain." Applied Microbiology and Biotechnology 104, no. 20 (2020): 8661–78. http://dx.doi.org/10.1007/s00253-020-10843-1.

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Abstract Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination o
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Lakkala, K., A. Arola, A. Heikkilä, et al. "Quality assurance of the Brewer UV measurements in Finland." Atmospheric Chemistry and Physics Discussions 8, no. 1 (2008): 1415–55. http://dx.doi.org/10.5194/acpd-8-1415-2008.

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Abstract. The quality assurance of the two Brewer spectrophotometers of the Finnish Meteorological Institute is discussed in this paper. The complete data processing chain from raw signal to high quality spectra is presented. The quality assurance includes daily maintenance, laboratory characterizations, calculation of long term spectral responsivity, data processing and quality assessment. The cosine correction of the measurements is based on a new method, and included in the data processing software. The results showed that the actual cosine correction factor of the Finnish Brewers can vary
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Arranz, José Ignacio, María Teresa Miranda, Francisco José Sepúlveda, Irene Montero, and Carmen Victoria Rojas. "Analysis of Drying of Brewers’ Spent Grain." Proceedings 2, no. 23 (2018): 1467. http://dx.doi.org/10.3390/proceedings2231467.

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Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw mate
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Okoye, Nkiruka Cecilia, P. C. Oranefofor, and Stephen Ikechukwu Agu. "Empirical Study of the Effect of Sustainability Accounting Disclosures on Financial Performance of Brewery Firms in Nigeria: Evidence from Nigerian Breweries PLC." European Journal of Accounting, Auditing and Finance Research 12, no. 4 (2024): 109–23. http://dx.doi.org/10.37745/ejaafr.2013/vol12n4109123.

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The main motivation of this study stemmed from the dearth of empirical evidence of the effect of sustainability accounting disclosure on financial performance of Brewery firms in Nigeria and also to provide empirical proof on “governance disclosure” as one of the explanatory variables of sustainability accounting disclosure. Consequently, this study ascertained the effect of sustainability accounting disclosure on financial performance of Brewery firms in Nigeria. An ex–post facto research design approach was adopted for the study. The population of this study comprised five (5) Brewery firms
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Solanke, Komal. "Screening and Production of Extracellular Fungal Laccase from Peniophora Albobdia by Solid State Fermentation with Agro-industrial Waste." International Journal for Research in Applied Science and Engineering Technology 13, no. 2 (2025): 822–27. https://doi.org/10.22214/ijraset.2025.66953.

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The enzyme Laccase is known to degrade many phenolic, aromatic compounds. The present study describes, fungal fruiting body collected from Chhatrapati Sambhajinagar, isolated on 2% Malt Extract Agar and substrate oxidation studies carried out to screen fungi for laccase production by using different laccase substrate. The aim of this study was to extract extracellular laccase from Peniophora albobdia with solid state fermentation by different agro industrial wastes like Tur bagasse, Corn stubs, Soybean bagasse, Groundnut bagasse, sugarcane bagasse, and brewer’s spent grain. A utilization of bi
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Lakkala, K., A. Arola, A. Heikkilä, et al. "Quality assurance of the Brewer spectral UV measurements in Finland." Atmospheric Chemistry and Physics 8, no. 13 (2008): 3369–83. http://dx.doi.org/10.5194/acp-8-3369-2008.

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Abstract. The quality assurance of the two Brewer spectrophotometers of the Finnish Meteorological Institute is discussed in this paper. The complete data processing chain from raw signal to high quality spectra is presented. The quality assurance includes daily maintenance, laboratory characterizations, calculation of long-term spectral responsivity, data processing and quality assessment. The cosine correction of the measurements is based on a new method, and is included in the data processing software. The results showed that the actual cosine correction factor of the two Finnish Brewers ca
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Tan, Bee Ling, Mohd Esa Norhaizan, Ithnin Hairuszah, Hamzah Hazilawati, and Karim Roselina. "Brewers’ Rice: A By-Product from Rice Processing Provides Natural Hepatorenal Protection in Azoxymethane-Induced Oxidative Stress in Rats." Oxidative Medicine and Cellular Longevity 2015 (2015): 1–10. http://dx.doi.org/10.1155/2015/539798.

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Brewers’ rice, which is known locally astemukut, is a mixture of broken rice, rice bran, and rice germ. Our present study was designed to identify the effect of brewers’ rice on the attenuation of liver and kidney damage induced by azoxymethane (AOM). Alanine transaminase (ALT), alkaline phosphatase (ALP), aspartate transaminase (AST), creatinine, and urea were evaluated to understand potential hepatoprotective effects and the ability of brewers’ rice to attenuate kidney pathology induced by AOM treatment. Liver and kidney tissues were evaluated by hematoxylin and eosin (H&E) staining. Ove
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Zuber, Ralf, Ulf Köhler, Luca Egli, Mario Ribnitzky, Wolfgang Steinbrecht, and Julian Gröbner. "Total ozone column intercomparison of Brewers, Dobsons, and BTS-Solar at Hohenpeißenberg and Davos in 2019/2020." Atmospheric Measurement Techniques 14, no. 7 (2021): 4915–28. http://dx.doi.org/10.5194/amt-14-4915-2021.

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Abstract. During the 2019/2020 measurement campaign at Hohenpeißenberg (Germany) and Davos (Switzerland) we compared the well-established Dobson and Brewer spectrometers (single- and double-monochromator Brewer) with newer BTS array-spectroradiometer-based systems in terms of total ozone column (TOC) determination. The aim of this study is to validate the BTS performance in a longer-term TOC analysis over more than 1 year with seasonal and weather influences. Two different BTS setups have been used – a fibre-coupled entrance optic version by PMOD/WRC called Koherent and a diffusor optic versio
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Jantyik, Lili, Áron Török, and Jeremiás Máté Balogh. "Identification of the factors influencing the profitability of the Hungarian beer industry." Review on Agriculture and Rural Development 8, no. 1-2 (2019): 163–67. http://dx.doi.org/10.14232/rard.2019.1-2.163-167.

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Beer consumption and beer industry is an important beverage sector in Hungary because the beer is the most consumed alcoholic beverage in the country according to WHO studies. During history, breweries developed in different size and different values. The Hungarian beer industry can be divided into three groups of breweries: old large scale breweries, old microbreweries and new wave microbreweries. In this paper, we examine the factors influencing the economic performance of the Hungarian beer industry based on panel data of all active Hungarian breweries in 2018 (121 breweries), for the perio
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Bastgen, Nele, Michel Ginzel, and Jean Titze. "Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer." Beverages 5, no. 4 (2019): 67. http://dx.doi.org/10.3390/beverages5040067.

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The most important success factors of a brewery are to brew a high-standard beer and to sell this product successfully on the market. Especially, guaranteeing an objective product quality is a difficult task, in terms of beer quality, for craft brewers. Following these product stability parameters is not only necessary to secure the expiry date but also with regard to the repeatability of the brews (from batch to batch). To evaluate the precision of a small brew house (1 hL), three different beer types, lager beer (Pilsener), pale ale (Kölsch), and wheat beer (Weißbier) were repeatedly produce
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Lechuga, Mariano, and Gloria Godínez. "Identificación de atributos extrínsecos e intrínsecos en relación con la producción de cerveza artesanal mexicana." Agroalimentaria 27, no. 53 (2022): 47–67. http://dx.doi.org/10.53766/agroalim/2021.27.53.04.

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The purpose of this paper is to identify concordances between producer and consumer perceptions on the importance of craft beer’s intrinsic and extrinsic attributes. Although beer is Mexico’s most popular alcoholic beverage and craft beer consumption has increased, craft beer producers still face challenges for growth. We therefore examine how extrinsic and intrinsic attributes influence consumers’ purchases and producer behavior. To analyze the producers’ perspective, data were collected from a focus group of craft beer brewers; the results were evaluated with Nvivo and Atlas.ti software; the
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COLDEA, Teodora Emilia, Elena MUDURA, Ancuța Mihaela ROTAR, Lucian CUIBUS, Carmen Rodica POP, and Cosmin DARAB. "BREWER`S SPENT YEAST EXPLOITATION IN FOOD INDUSTRY." Hop and Medicinal Plants 25, no. 1-2 (2017): 94–99. https://doi.org/10.15835/hpm.v25i1-2.12883.

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Bioeconomy represents an important field, which focuses the value addition based on food industry by-products. Brewing industry generates high amounts of by-products, the brewers` spent grain, the hot and cold trub, the residual yeast and kieselgur. Brewers` spent yeast represents an important by-product, presenting high nutritional value, due to its bioactive compounds. This study proposed the development of a functional brewers` spent yeast based food. The product was subjected to chemical analysis in respect to its nutritional profile.
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Krenzke, John Robert. "Resistance by the Pint: How London Brewers Shaped the Excise and Created London’s Favorite Beer." Journal of Early Modern History 23, no. 6 (2019): 499–518. http://dx.doi.org/10.1163/15700658-12342640.

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Abstract This study focuses on the methods that brewers in London employed to mitigate the increasing burden of taxation from the state in the late seventeenth and early eighteenth centuries and how those methods came to shape the collection of the excise. Brewers employed a multitude of strategies to mitigate their tax burden, from hiding raw materials and products, to bribing excise officials, to the most successful strategy used by brewers, brewing an extremely strong beer concentrate that would be watered-down by consumers. It argues that the resistance of brewers and consumers in London t
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Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes M. Nadala, Cesar Nadala, and Mansour Samadpour. "Dipstick Assay for Rapid Detection of Beer Spoilage Organisms." Journal of AOAC INTERNATIONAL 101, no. 6 (2018): 1913–19. http://dx.doi.org/10.5740/jaoacint.17-0479.

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Abstract Background: Beer spoilage caused by wild yeast and bacteria is a major concern to both commercial and home brewers. Objective: To address this problem, Molecular Epidemiology Inc. (MEI, Seattle, WA) has developed a beer spoilage organism detection kit consisting of an enrichment media (BSE) and a multiplex PCR DNA dipstick that simultaneously detects these organisms within 2 h following enrichment. Methods: The kit was tested by using samples obtained from breweries located in the Greater Seattle area. Samples were spiked with the target microbes, when necessary, and used for assessin
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Veres, A. A., M. M. Kryvyi, V. P. Slavov, et al. "EFFECTIVENESS OF FEEDING DRY BREWERS GRAINS TO REPAIR HEIFERS OF THE JERSEY BREED." Animal Breeding and Genetics 57 (April 24, 2019): 16–21. http://dx.doi.org/10.31073/abg.57.02.

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Introduction. An important reserve for increasing the profitability and competitiveness of livestock production would be solving the problem of feed protein deficiency in animal feeding. Significant contribution to the solution of this problem can be made by using high-protein waste of oil extraction (meal, cake), alcohol (bard), brewing (brewers grains) industries for feeding purposes.
 Since the liquid brewers grains is poorly preserved and easily spoiled, especially during the summer, and its transportation over long distances requires large costs, in this regard, there is a current pr
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Bellut, Konstantin, Maximilian Michel, Martin Zarnkow, et al. "Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer." Fermentation 4, no. 3 (2018): 66. http://dx.doi.org/10.3390/fermentation4030066.

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Han
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Ayalew, Demissew. "Effect of drying temperature and time on Gesho leaf major beer brewing components." INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGICAL SCIENCES 1, July & Aug (2017): 39–44. https://doi.org/10.5281/zenodo.2574497.

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Abstract: Beer is typically brewed from four basic ingredients (water, a starch source, brewer’s yeast and flavoring agent such as hops). In Ethiopian case hops are coasty ingredient of beer which is imported with hard currency of the country. But this flavoring agent (hops) in beer production can also be substituted by locally available flavouring agent called gesho “Rhamuns Prinoide” leaf. In this study the effect of drying temperature and time on brewing components of gesho “Rhamuns Prinoide” leaf was examined using oven dryer. Brewing components of gesho &ldqu
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McGahan, A. M. "The Emergence of the National Brewing Oligopoly: Competition in the American Market, 1933–1958." Business History Review 65, no. 2 (1991): 229–84. http://dx.doi.org/10.2307/3117404.

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In 1966 the Supreme Court expressed a desire to arrest consolidation of the brewing industry “in its incipiency.” This article argues that a national brewing oligopoly had already emerged by that date. In the 1930s and 1940s, restrained demand and regulatory pressure discouraged price and advertising competition and forced brewers to adopt cost-saving technologies. By the end of the Second World War, the largest brewers harbored unexploited economies of scale in processing. With relief from war shortages in the 1950s, large regional brewers expanded to pursue processing economies and secured t
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