185,616 research outputs found
Beer Drinking Nations. The Determinants of Global Beer Consumption.
No full textIn this paper we analyze the evolution of beer consumption between countries and over time. Historically, there have been major changes in beer consumption in the world. In recent times, per capita consumption has decreased in traditional " beer drinking nations" while it increased strongly in emerging economies. Recently, China has overtaken the US as the largest beer economy. A quantitative empirical analysis shows the relationship between income and beer consumption has an inverse U-shape. Beer consumption initially increases with rising incomes, but at higher levels of income beer consumption falls. Increased openness to trade and globalization has contributed to a convergence in alcohol consumption patterns across countries. In countries that were originally "beer drinking nations", the share of beer in total alcohol consumption reduced while this is not the case in countries which traditionally drank mostly wine or spirits. Climatic conditions, religion, and relative prices also influence beer consumption.
Ueber Blanchard und seine jüngste Luftfahrt zu Leipzig : Zwei Briefe
No full textAutopsie nach Ex. der ULB Sachsen-AnhaltVorlageform des Erscheinungsvermerks: Leipzig, in Kommission bei G. E. Beer, 1787.Frontisp. (Kupferst.
Can Niche Agriculturalists Take Notes from the Craft Beer Industry?
No full textThis industry-level case study focuses on the growth cycles of craft brewing, a niche industry. The research case is defined as the craft beer industry evolution including the surrounding institutional and consumer environments. The research goal is to provide insight for niche agriculturalists by examining the case of the successful niche craft beer industry. First, the environment surrounding craft beer reemergence is analyzed. We examine the current state of the craft beer industry with a focus on competitive and logistical forces. We then highlight critical success factors of the craft beer industry and suggests how these factors can be applied to niche agriculture. Conclusions regarding the craft beer industry are drawn from both published documents and craft beer industry discussions. The primary craft beer industry “success†factors deemed transferable to niche agriculture include: 1) indentifying a consumer-driven niche opportunity; 2) engaging in marketing strategies leveraging consumer “hobby consumption†within the niche; 3) leveraging established industry logistics; and 4) participating in unified advocacy regarding both marketing and regulatory lobbies.Agribusiness, Marketing,
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin
No full textOpaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste. The present study characterized and identified the yeasts involved in the fermentation process of this type of beer using the phenotypical approach. Of 12 beers from 4 different locations, the mean values of the pH, titratable acidity, dry matter content and refractive index were respectively 3.67, 0.70 (% as lactic acid) 18.08% and 7.00. Lactic acid bacteria and yeasts were the predominant microorganisms involved in the fermentation of tchoukoutou. Their counts were respectively 9.1 log cfu/ml and 9.1 logcfu/g. Enterobacteriaceae were not detectable in the beer. Based on the phenotypic characters and the assimilation profiles of 40 isolated yeasts, four genera with seven species of yeasts were identified. The yeast species predominant in the Benin opaque sorghum beer tchoukoutou was Saccharomyces cerevisa
A suitable model of microbial survival curves for beer pasteurization
No full textPublished isothermal inactivation data indicated that beer can undergo under- or over-processing depending on the target log reduction and the shape of the survival curve of a microorganism if traditional first-order model is used. This was demonstrated for a mold, yeasts and lactic acid bacteria by use of a more flexible and convenient model than the first-order model, namely Weibull model. The parameters of the Weibull model can be reduced from two to one with a very a slight loss of goodness-of-fit. The validity of the proposed model should also be checked for mixed populations of microorganisms in beer and non-isothermal treatments for beer. Beer can be the first product to validate the proposed model in industrial base since it has been free from problems with pathogenic microorganisms. If the model provides the requirements then it can also be used in other food products. This will minimize the energy expenditure for pasteurization and provide minimal processing to achieve a better food quality. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved
Beer Culture in Theory and Practice Understanding Craft Beer Culture in the United States
No full textThe contributors of this collection explore various aspects and questions surrounding craft beer culture from perspectives of business, gender, community-building, branding, and culture.Intro -- Contents -- Acknowledgments -- Introduction -- 1 Fermenting Community -- 2 Does Craft Beer Culture Have a Place for Women? -- 3 Falling Flat -- 4 Social Media Suds -- 5 Tapping into Identity -- 6 What's in a Name? -- Conclusion -- Bibliography -- Index -- About the ContributorsThe contributors of this collection explore various aspects and questions surrounding craft beer culture from perspectives of business, gender, community-building, branding, and culture.Description based on publisher supplied metadata and other sources.Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, YYYY. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
The metric tun : standardisation, quantification and industrialisation in the British brewing industry, 1760-1830
No full textThis thesis considers the British beer-brewing industry around 1800 as a case study exploring current themes in the history of science and technology: the imposition of
reliable standards, the use of instruments and quantities, and the nature of industrial growth. I begin by addressing Michael Combrune, author of the first thermometric
brewing account, showing the influence of Boerhaavian fermentation theory and the eighteenth-century agenda for "commercial chemistry" on his work: Combrune's
fellow brewers, however, did not generally rely on the chemical scheme of management he had established, developing instead highly localised thermometric
operations which did not challenge established understandings. Next, I consider the determination of beer strength, focusing here on the brewer John Richardson's
innovation of the saccharometer, a gravimetric philosophical instrument. I show how Richardson presented both the device and the quantity in which it was scaled, later termed the `brewer's pound, ' as offering brewery-specific advantages, in order to ensure its acceptance whilst at the same time denying its roots in the disputatious field of spirits hydrometry. Richardson did not achieve his wider goal of monopolist control over the device, but his project of saccharometric determination was widely taken up, contributing to a significant change in the composition of beer, as brewers moved from using traditional brown- malts to the saccharometrically preferable pales. This development is then reviewed in the context of an analysis of the identity of London porter, the staple brown beer of London: I investigate the relationship of porter's identity to the uniquely vast and industrialised plants which produced it. Finally, I highlight the ambiguous nature of appeals to `science' or `chemistry' before 1830 by discussing the widespread contemporary panic over adulteration, popularly assumed to
be practised by those who associated with chemists and did not pursue a `traditional' approach to brewing. This controversy was settled, I contend, only with the later
development of a common laboratory-analytical context between brewers, pharmacists and public analysts who were able to redefine the concept of adulteration itself
Papers of Percy Carl De Beer
No full textThis record was harvested from a previous catalogue system and will be withdrawn in 2025. Information in this record may be superseded or incomplete. Visit this record in UMA's new catalogue at: https://archives.library.unimelb.edu.au/nodes/view/67915Lessons in Elementary Practical Physics, by G.L. Barnes, Vol.III, Part I, Practical Acoustics. London, 1897. Macmillan & Co. Inscribed on end paper "P. Carl de Beer / Prof. Lyle's Prize / Nat Phil Part I / Melbourne University / 1898".113028
Acquisition: [1986.0026] "Papers of Percy Carl De Beer
Marketing Response Models for Shrinking Beer Sales in Germany
No full textBeer sales in Germany are confronted for several years with a shrinking market share in the market of alcoholic beverages. I use the approach of sales response function (SRF) models as in Polasek and Baier (2010) and adapt it to time series observation of beer sales for simultaneous estimation. I propose a new class of growth sales (gSRF) models having endogenous and exogenous variables as in Polasek (2011) together with marketing efforts that follow a sustained growth allocation principle. This approach allows to model growth rates in markets that are exposed to fierce competition and where marketing efforts cannot be evaluated directly. The class of gSRF models has the property that it models supply (i.e. marketing efforts) and demand factors jointly in a log-linear regression model that are correlated over time. The estimated model can explain the relative success of marketing expenditures for the shrinking beer market in the period 1999-2010.Sales response functions (SRF), marketing budget models, MCMC estimation, beer consumption, optimal budget allocation
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