Beer Festivals Research Articles

Fermentations of authenticity: the construction of quality, taste, and price in the craft beer market in Brazil

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 carefully selected ingredients and the brewery's origin and local identity. These narrative elements contribute to cultivating a culture centred on experiential consumption and the differentiation of craft production from mass production. Additionally, they lead to recognition through beer competitions and consecration through award certificate ceremonies and bottle labels, which validate the reputation and quality of beers produced by artisanal brewers.

Insecticidal action of beer towards different aphid species

Abstract. One of the most popular and widely consumed drinks in the world is beer, also one of the oldest in the human mankind. The consummation of the drink has deep historical roots and there are many traditions, especially in Europe such as beer festivals, beer-oriented tourism, and beer drinking games. Although beer is extremely popular in human society, it actually can act as a pesticide - more specifically as a molluscicide approved by the European Commission as a basic substance in 2017 to be used as a molluscicide in traps. In this study the insecticidal effects of popular brands of light beer type "lager" in Bulgaria: "Pirinsko Svetlo", "Zagorka", "Astika" and "Kamenitza" with alcohol content: 4.3% (v/v), 5% (v/v), 4.5% (v/v) and 4.4% (v/v) were investigated towards different aphid species. The beer was tested in the original form and with dilution with water: 90%, 80%, 70%, 50%, etc. The conducted trials prove that beer without any dilution can be 100% effective against aphid species: Aphis rosae, Aphis pomi, Myzus cerasi, Aphis nerii, Aphis gossypii. Mortality rate after 24 hours was 100% for all aphid species and all used in the tests beer trade marks were able to achieve this. There were no significant differences (p>0.05) between results received from tests with different aphid species and from different beer trademarks. In this aspect, the cheapest beer available on the local market can provide a safe, low cost, environmental and effective way of pest management in the small gardens, urban agriculture or plants in public spaces like airports, stations, offices, etc.

How Consumers' Need for Variety and Social Consumption Influences Festival Patronage and Spending

This article investigates the influence of motivational goals such as variety seeking and social consumption on consumers' patronage and spending at craft beer festivals. In doing so, we develop and test a number of hypotheses by examining information collected via means of a survey questionnaire proposed in 2017 to visitors of a large beer festival in the UK. Findings of our analysis unveil how cognitive engagement affects individuals' behavior with regard to responding to and financially engage with beer festivals. Results also identify cognitive engagement as an important mediator of the effects related to variety seeking and social consumption. From a managerial perspective, findings reveal important attributes affecting consumers' drivers towards craft beers, contributing to understand which dimension of consumer engagement influence their behaviors. Overall, the study provides fresh empirical evidence in terms of identifying and recognizing consumers' behaviors with regard to defining future trends in the craft beer sector.

Gender and craft drinks

AbstractWhile it is well established that alcohol consumption is a gendered practice, the supposedly more progressive ethos of the emerging craft drinks sector suggests the possibility for great gender equality. However, as a growing body of research shows, craft drinks cultures, and that of craft beer in particular, remain heavily gendered with a number of features working to establish and maintain both the consumption and production of craft drinks as a masculine domain. In relation to consumption, research shows that assumptions about tastes and style preferences are informed by gender stereotypes, whilst branding and marketing of craft drinks products have drawn heavily on sexist imagery. The physical spaces of craft drinks consumption, such as beer festivals, brewpubs and taprooms, are heavily masculinised spaces. Similarly, the production of craft drinks is framed with reference to masculinity and imagery and language used reinforces a gendered hierarchy where female workers in the sector receive less recognition and validation. However, recent changes are noted, with a range of both online and offline initiatives seeking to empower female workers in the craft drink sector whilst challenging entrenched sexist prejudices.

Crowd sourcing yeast and rising above the pandemic: the SuperYeast project survival tale

Our ongoing MeMBrane (Membrane Modulation for Bioprocess Enhancement) project, led by Dr Alan Goddard and funded by BBSRC and the EU via the ERA CoBioTech scheme, aims to produce yeast that are more ethanol tolerant for industrial applications. Whilst we have a library of >6,000 strains, we also wanted to see what the public could provide. As part of MeMBrane, we conducted a pilot study at York Beer Festival in 2019 that proved promising: a warm, inviting, and intrigued reception from brewers, a successful sampling collection method and a working ethanol tolerance assay protocol. During 2019, we also successfully applied to UKRI to expand the project into SuperYeast which was funded in late 2019 for a start in March 2020. On 12 March 2020, the SuperYeast team had finally received ethical approval to start the project. Saturated with excitement, the SuperYeast team disseminated the public call for yeast strains, however, I think we all know what happened next... A week later the prime minister of the UK disseminated the call for the public to stay at home, protect our NHS and save lives. With our researchers bound to their homes, the project halted. Here, I will report the drive behind the project, the implications of COVID-19 and how I diverted from the laboratory bench side to writing in the outdoors.Amid a climate crisis with rising sea levels, resource wars and disrupted food security, it is clear that anthropogenic carbon contribution must become net zero. An example of how to achieve a greener lifestyle is through the use of biofuels – in particular, alcohol made by yeast as opposed to fossil fuels. Researchers at Aston University were searching for a yeast strain capable of withstanding higher levels of alcohol meaning an increased yield of biofuel produced. Additionally, climate change results in grapes containing significantly higher sugar concentrations, meaning that yeast can enter osmotic shock when initially introduced in wine fermentations. The yeast dies before the sugar is used up, thus the wine produced is sweeter and less well flavoured. If the fermentations get ‘stuck’, this increases the time, energy and waste involved in wine production. Wineries can add ethanol-tolerant yeast strains to generate more aromatics, however, very few yeast strains can withstand high ethanol concentrations. To sustain the future of wine production, the characterization of yeast strains that can survive in toxic, stressful conditions is also critical.The busy rumble of beer festivals, the smell of freshly made goods from bakeries – networking within these areas as portals to collect vast amounts of yeast samples faded into a distant memory. Without access to the laboratory and an unpredictable amount of time in lockdown, there was little use in networking online to secure yeast strains…As the active researcher for SuperYeast, I had to think on my feet to keep the project alive. When a situation arises that you did not predict to be in, instead of pitifully thinking ‘why?’, I believe it is best to think ‘what can I make of this situation?’. Like many real-world application research studies, I could see that the jargon-infiltrated work should be understood by everyone, especially our future generations. This is where the power of science communications is harvested: by creating a channel between scientists and the public we have the ability to spark conversation, question our behaviours and increase fascination. So, I set to work crafting the research project conducted at Aston University into a children’s storybook – Mr. Climate Change and the Beastly Yeast (read online for free here: https://www.membrane.org.uk/news-and-events/). Educating the early years sector is important to help pave the way for a greener future. To make the book more accessible to children, Dr Sarah Routledge in Alan’s lab provided some excellent illustrations.In between lockdowns, researcher Lewis Yandle strategically conducted ethanol and osmotolerance assays on yeast strains collected, with our furthest samples transported from Australia! In a shrinking world, we ensured our opportunities in the midst of a pandemic did not shrink alongside it.For more information on the SuperYeast project, including the SuperYeast Leaderboard, visit www.membrane.org.uk/superyeast/. For information about MeMBrane please contact Dr Alan Goddard (a.goddard@aston.ac.uk).

Creating Opportunities for the Development of Craft Beer Tourism in Serbia as a New Form of Sustainable Tourism

Beer may not be the oldest alcoholic beverage, but it is definitely among the most popular alcoholic beverages in Serbia today. The authors conducted a survey in 2019, during three major beer festivals, on a total sample of 542 festival visitors. The authors set the goal of the research: sensory preferences, habits, knowledge of the beer production process and a healthy lifestyle influence the choice of beer type, in respondents older than 18 years. Further, the goal was to investigate the extent to which craft tourism can be developed in Serbia, and to be an aid in sustainable tourism development. SPSS software, version 26.00, was used for data processing. Descriptive statistical analysis determined the average values for all items from the given research groups. The authors considered that, for determining the group of factors, which may have the strongest predictor power in predicting beer choice, the best results can be given by Binary Logistic Regression. The logarithm of chances, chances and probabilities has also been determined whether in some future period all festival visitors over the age of 18 will be chosen for craft beer instead of factory beer. The obtained results show that visitors mainly consume craft beer, and that sensory tendencies play a leading role in preserving and creating quality, as well as attracting regular consumers and visitors to craft tourism. The importance of the research is undoubtedly seen in resolving the existing doubts about the quality of beer and creating a craft tourist market in Serbia. In addition, the research can improve the measures around the creation of a recognizable identity of the Serbian beer festival, on the wider tourist market.

МОЖЛИВОСТІ РОЗВИТКУ ПИВНОГО ТУРИЗМУ В УКРАЇНІ

The article describes the current state of development of beer tourism in Ukraine. In particular, the theoretical aspects of the development of beer tourism are studied: the ambiguity of approaches to the interpretation of the concept of beer tourism is pointed out; the subspecies of beer tourism are singled out and the main components of the beer tour are indicated in terms of their difference from other types of tours. The main variants of classifications of types of beer as the main product of beer tourism on the following signs are described: according to GOST 29018−91; GOST 3473-78, depending on the mass fraction of dry matter in the initial wort and the method of fermentation (the so-called international classification of beer). According to opinion polls, the key parameters of a typical portrait of the average beer consumer, and, consequently, a potential customer of a beer tour are given − gender, age, place of residence, consumer wealth, volume and location of consumption, preferences on type, price and packaging of beer. The economic indicators of the beer industry in Ukraine in the last decade are characterized: the causes and consequences of the beer crisis in Ukraine in 2013-2014, the activities and portfolios of beer brands of key players in the beer market of Ukraine − corporations SUN InBev Ukraine, Carlsberg Ukraine (Carlsberg Ukraine), Oasis CIS («First Private Brewery») and Obolon. The possibilities of craft brewing in Ukraine are analyzed, a brief description of the key craft breweries of Ukraine (VARVAR, PRAVDA Beer Theater, Collider, Tsypa Brewery, Bierwille, White Rabbit, Andrii’s Craft Brewery, K&F Brewery) is given. The information on top locations of beer tourism by regions and the main beer festivals and events of the country is systematized. Problems and perspective directions of development of domestic beer tourism are defined. It was found that the scale of beer tours in Ukraine is not well studied, however, with proper organizational work, beer tourism and, accordingly, beer tours in the country can significantly replenish the amount of tax revenues to local and state budgets, which will lead to effective policy and business revival. activity that will affect the national economy.

Identifying and measuring the impact of cultural events on hotels’ performance

PurposeFocusing on two beer festivals held in Nottingham, England, this study aims to evaluate their indirect impact on the performance of city hotels. This study builds on theoretical insights from the revenue management literature to shed empirical light on the potentially beneficial effects of events on the hotels’ performance. This study investigates the impact of the differential support offered by the destination management organisation (DMO) over two years.Design/methodology/approachUsing online prices posted in advance of the events on an online travel agent, the authors assess hotel performance for each day of the events relative to the same day of the week in a week with no event. A similar comparison is made to assess the impact across two different years. In both cases, an ordinary least squares methodology was used.FindingsBoth events appear not to have had a strong impact on hotel prices and occupancy in 2016, i.e. when the DMO’s promotional effort was more proactive. Instead, in 2017, one event registered higher hotel prices and occupancy both relative to the year before and to the “business as usual” week.Practical implicationsThe study identifies the existence of an indirect positive economic impact of the events on the hospitality sector.Originality/valueThe investigation adopts a more naturalistic experimental design to collect the data, which allows the authors to control for both the impact on prices and occupancy at the level of the single hotel. The evidence is therefore micro-founded. Moreover, results shed light on the role played by the DMO.

A Holistic Investigation of Special Event Volunteer Motivation

Over 1,400 food, wine, and beer festivals are held in the US annually, many of which are dependent on volunteers to provide the labor necessary once the event starts, so as to keep costs manageable. The purpose of this study was to obtain a holistic understanding of special event festival volunteer motivation. Specifically, this study utilized a survey with closed and open-ended questions to address student motivation for participating in the 2018 Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®). The results demonstrated that students were motivated by three factors: Purposive, External Traditions/Commitments, and Solidary. Moreover, the findings revealed that there were issues of obligation and convenience that served to demotivate individuals from participating as a volunteer for this event.

The early phase of the COVID-19 pandemic in Bavaria, Germany

Zusammenfassung Hintergrund Der Effekt von NPIs („nicht pharmakologische Interventionen“) beim Ausbruch von Epidemien ist unbestritten, sowohl bei historischen Ausbrüchen wie auch bei der aktuellen COVID-19-Pandemie. NPIs umfassen Maßnahmen wie Kontaktbeschränkungen oder Hygienevorschriften, die in abgestuften Schritten der aktuellen Lage angepasst werden. Die Auswirkung von NPIs wurde allerdings bisher kaum quantitativ untersucht. Methoden Aus den offiziellen Fallzahlen des Robert-Koch-Instituts in Berlin sowie Presse- und Twitter-Nachrichten wird eine Rekonstruktion der Frühphase der COVID-19-Pandemie 2020 in Bayern versucht. Ergebnisse Die ersten COVID-19-Fälle in Deutschland traten bereits Ende Januar in München auf. Während die Primärfälle erfolgreich durch Isolierung und Quarantäne eingegrenzt werden konnten, stellte sich die eigentliche Frühphase der COVID-19-Pandemie ab Ende Februar in 3 Phasen dar, bestehend aus den Winter-/Faschingsferien, den Starkbierfesten in der Folgewoche sowie den Wahlen am 15.03.2020. Der Notstand ab 16.03.2020 markiert das Ende der frühen Ausbreitung. Aus der Analyse der Fallzahlen ergibt sich ein weitgehend zusammenhängendes Bild, auch wenn viele epidemiologische Parameter noch fehlen. Die Ausbreitung begann in den Ferien und ging danach in ein exponentielles Wachstum über. Signifikant mehr Fälle wurden sowohl durch die Starkbierfeste, aber auch durch die bayerische Kommunalwahl registriert, jeweils im Vergleich zu Landkreisen mit der gleichen Prävalenz ohne Exposition. Bayern erreichte damit einen Spitzenplatz der Bundesländer, der sich auch durch restriktive Containment-Maßnahmen in den folgenden Wochen nicht mehr rückgängig machen lässt. Folgerung Um wirksam zu sein, müssen NPIs frühzeitig, möglichst vor Beginn der exponentiellen Ausbreitung, durchgeführt werden.

Possibilities for Developing Beer Routes in Slovakia

The last 30 years of brewing history in Slovakia were the most turbulent ones. They were influenced by the liquidation of some beer production as well as privatization, integration and acquisitions of global beer producers. As a reaction to the uniform taste of beer produced by the global producers, numerous small craft breweries emerged in Slovakia trying to return the specific beer taste to the regions. Their importance may also be involved in the development of popular beer tourism through beer routes in addition to the fragmentation of the Slovak brewing industry. The aim of this paper is to evaluate the potential of Slovakia for the development of beer routes. The examination and assessment of the possibilities of creating beer routes in Slovakia required considering the historical context first, and then establishing a database comprising the list of craft breweries in Slovakia and the list of places where beer festivals are organised. Correspondence with the President of the Association of Small Independent Slovak Breweries was used for this purpose. Such a database was then verified, supplemented and compared to the database developed by our team based on information from field research, telephone interviews with thirty representatives of breweries, and an analysis of websites of Slovak breweries. The database was further transformed into space, using a map of isolines (equidistant) expressing the mutual distance of the craft breweries. In compiling the results, dynamic-comparative methods and cartographic presentation methods were also used. All together, we identified 70 craft breweries and proposed three beer routes thanks to their spatial distribution.

The application of enduring involvement theory in the development of a success model for a craft beer and food festival

PurposeThe purpose of this research paper is to examine whether enduring involvement theory plays a role in predicting craft beer and food festival visitors' experience of the festivalscape. Though craft beer and brewing is a growing area of research, there has been limited studies and theory application in this area. Around the world, craft breweries are increasing in number and producing more unique styles of beer as the demand for craft beer increases. Craft beer consumers visit many of these breweries and are attracted to craft beer festivals in which they can sample multiple local, regional, national and international craft beers.Design/methodology/approachA quantitative methodology was used based on data collected at the site of the festival. Researchers collected 204 useable surveys from visitors attending the North Miami Brewfest in North Miami, Florida, USA. Structural equation modeling was employed to examine the relationships among enduring involvement, festivalscape, satisfaction, revisit intention and word-of-mouth.FindingsThe results revealed that enduring involvement is significant in predicting all four factors of festivalscape (food/beverage quality, convenience, facility and festival staff). The festivalscape factors facility, food quality and festival staff predicted festival attendee satisfaction which in turn predicted both revisit intention and word-of-mouth. However, the festivalscape factor convenience did not influence satisfaction.Research limitations/implicationsThe authors surveyed only one festival in one region in South Florida. Further studies can survey multiple festivals in multiple regions to increase the generalizability of the research model. Enduring involvement theory could be applied to other niche areas in hospitality and tourism in the future (in addition to craft beer tourism).Practical implicationsCraft beer festival organizers should appeal to craft beer clubs, breweries and publications to attract those with a commitment to the craft beer industry to their event. People with an enduring, lasting commitment to craft beer are more likely to have a positive experience of the festivalscape at the event. Lastly, festival organizers should focus on the festivalscape factors facility, festival staff and food and beverage quality to influence satisfaction at the event.Originality/valueThis project applies enduring involvement theory in a festival setting. The research is further unique by adding enduring involvement as a predictor of festivalscape experience.

Measuring the economic contribution of beer festivals on local economies: The case of York, United Kingdom

AbstractThis paper investigates the economic contribution of beer festivals on local economies by analysing the Knavesmire Beer Festival at York, United Kingdom. Using information collected via means of a survey questionnaire and applying Type I multipliers, we estimate the total expenditure generated by visitors within and outside festivals' premises, measuring its impact on the local economy in terms of jobs created and GVA contributions. Findings reveal the impact of the festival on the York economy and the wider brewing industry, providing empirical evidence and original results about the economic contribution that beer festivals can generate at a local level.

Inaugural Events and Beer Tourist Behavior: Capitalizing on the Craft Beer Movement

The craft beer movement has resulted in an increased number of beer festivals. Consequentially, many event organizers, groups, and individuals have sought to capitalize on this movement by hosting inaugural beer festivals. This article proposes a multidimensional conceptualization of perceived value specific to beer festivals incorporated into a model for beer tourist behavior by exploring the staging of an inaugural beer festival hosted in a rural community located in Southeastern New Mexico (USA). A mixed-methods approach incorporates depth interviews and questionnaire data. In-depth interviews with 10 attendees provide supplementary information not obtained from the questionnaire. Sixty attendees completed the questionnaire resulting in a 34% response rate. Researchers performed an exploratory factor analysis and regression analyses to test the models. The multidimensional conceptualization of perceived value and the elements comprising servicescape significantly impact satisfaction. Additionally, satisfaction impacts intentions to purchase and to visit. Furthermore, theoretical and practical implications regarding (1) festival organization, (2) marketing to attendees, and (3) marketing to vendors are discussed to benefit both academicians and event organizers, groups, and individuals hosting inaugural events in general and inaugural beer festivals in particular.

Brewology Research Project: identifying the consumer values and motivations implicated in the rise of microbreweries in the Midwest

•This mixed-method study is a collaborative effort that draws on faculty expertise in marketing, tourism and communication. The study seeks to identify the consumer values and motivations implicated in the rise of microbreweries in the Midwest. Over the course of a few decades, craft beers have gained significant market share relative to large-scale commercial brands. The study aims to identify salient factors underlying the popularity of craft beers, taking into consideration both individual consumer preferences as well as how these intersect with socio-economic megatrends such as the “buy local” movement and agri-tourism.•The popularity of microbreweries is further evidenced in an increasing number of beer festivals and associated regional events. As these have become fixtures on annual calendars, additional questions regarding group affiliation and how it informs conceptions of self among craft beer enthusiasts’ demands exploring. Thus the proposed study further aims to shed light on social dimensions of these trends in a regional setting. Overall, results will not only fill gaps in knowledge concerning regional consumers, but will provide an understanding of shifting socio-cultural trends as reflected in the microbrewery movement at local levels.

Beer in everyday and holiday German’s culture

The purpose of the article is to provide a brief overview of the history of beer in Germany from the middle ages to the present time, based on the analysis of the primary infor-mation from scientific monographs and local lore literature. Realiz-ing the goal of the study leads to the following tasks: to trace the origins of German brewing and its regional specificity, to charac-terize etiquette forms, beer customs and tastes of the Germans, to find out the features of the German beer culture, to highlight the patterns of organization and brewing holidays on an example of the Munich Oktoberfest. Methods of research. The article uses the method of historical analysis and the paradigmatic approach to describing contemporary cultural phenomena. The article also uses a comparative approach in considering the culture of brewing and winemaking. The cultural context is used as a tester of the correct-ness of the author's conclusions. Scientific novelty. It was made an attempt to trace the origins of German brewing and its regional specifics, characterize the etiquette forms, beer customs and tastes of Germans, clarify the features of the German beer culture, and highlight the patterns of organizing and conducting beer festivals in the case of the Munich Oktoberfest for the first time in the pro-posed study. Conclusions. Proceeding from the analysis, we can state that beer has played an important role in the life and everyday life of the Germans. For a long time it was used not only as an alcoholic beverage, but also as a necessary portion of the diet. The spread in Europe in the era of industrialization of such new bever-ages as vodka, coffee, tea, cocoa significantly narrowed the scope of beer consumption.

“To love beer above all things”: An analysis of Brazilian craft beer subculture of consumption

ABSTRACTIn this article, we describe and analyze the Brazilian craft beer subculture of consumption. We observed that feelings play an important role inside this subculture and used a sociocultural approach to analyze it. Field notes from 9 months of fieldwork at beer festivals, craft beer meetings, and Collective Brassages and 40 interviews with consumers are used as data. “Drink less, drink better” is the subculture’s motto and shows commitment to enjoyment and responsibility as craft beer consumers reject mass-produced beer and antisocial behaviors usually associated with beer drinkers. We differentiated members of the craft beer subculture of consumption according to their commitment to subculture ethos, beer-specific knowledge, experience drinking and making beer, and emotional attachment to craft beer. Craft beer consumers experience different sentiments as their status inside the subculture increases and hard-core members show a religious fervor for the beer that is similar to consumer devotion.

The different effects of dis-satisfier, satisfier and delighter attributes: Implications for Oktoberfest and beer festivals

The Oktoberfest in Munich is the largest beer festival worldwide; for the first time, a third party was allowed to do a visitor survey as part of the festival. The study's aim was to assess the role of attribute performance on overall satisfaction. Before this assessment; the relevance of attributes was unclear leading to beer tent operators' planning based on their own assumptions. To minimize earlier weaknesses, the study used moderated regression, included key control variables (gender, age and repeat visitors), and used a three-factor model of attribute categories. 1268 questionnaires were completed; the 16 attributes investigated in this study resulted in 11 defined as satisfiers, two dis-satisfiers and three delighters. In general, findings indicated traditional culture and party atmosphere were anticipated basic elements. The 11 satisfiers were also anticipated but required high perceived performance to enhance overall satisfaction as well as to allow unanticipated delighters to impact satisfaction.