Brewing Sector Research Articles

Financial and ESG Analysis of the Beer Sector Pre- and Post-COVID-19 in Italy and Spain

This study compares the analysis of the financial statements of the brewing sector in Italy and Spain due to its growth in both Mediterranean countries and its relationship with other sectors of activity of great importance in these countries. The web transparency of the sustainability indicators of the brewing sector in both countries is also analyzed, following the new regulatory framework, EU Directive 2022/2426, on sustainability information, in order to analyze, in an integrated way, the financial and sustainability information which they report for a sustainable development of the sector, in line with the Sustainable Development Goals and the European Green Deal. The methodology used involved compositional data, which are reliable at an accounting and statistical level; such data allow us to value the financial health of the sector and its relationship with the web exploration of the communication of its environmental, social, and corporate governance indicators. The results indicate a solvency of the sector in the short term, with poor margins, especially in the pandemic, which recovered in 2021 due to the sector’s resilience. On the other hand, there is a clear need to study the costs and margins of the sector in depth to improve the quality of the beers and to project the sector. The web analysis reveals acceptable transparency at the environmental level and poor transparency at the social and corporate governance level, with differences between the two countries and the population under study.

Sustainable wastewater management in the brewing industry: Utilizing cellulose acetate membranes derived from brewers’ spent grain for enhanced treatment efficiency

Brewers’ spent grain (BSG), the primary by-product of the brewing industry, constitutes approximately 85.0% of the total by-products generated. BSG is known for its rich cellulose and non-cellulosic polysaccharide content, making it a valuable resource with significant potential for profitable recycling and reutilization. Given that the brewing sector is among the most substantial industrial consumers of water due to the water-intensive process of producing BSG, the effective management of wastewater in this industry is of paramount importance. This research focuses on investigating innovative wastewater management in the brewing sector. It employs the conversion of BSGs into a cellulose acetate membrane, thus enabling a physio-chemical treatment process utilizing the micro-filtration technique for wastewater treatment within the brewery industry. The results of this study demonstrate a substantial reduction in biochemical oxygen demand from the initial value of 16.65 mg/l (untreated) to 13.70 mg/l, 11.16 mg/l, 8.37 mg/l, 5.58 mg/l, and 3.14 mg/l after the first through fifth treatment cycles, respectively. Furthermore, the research indicates a high correlation with an R<sup>2 </sup>value of 0.999, affirming the viability and effectiveness of the treatment process. This is further substantiated by the results of chemical oxygen demand, total dissolved solids, total suspended solids, and hydrogen ion concentration analyses presented in this study. These findings not only validate the efficacy of utilizing BSG-derived cellulose acetate membranes but also emphasize the potential for revolutionizing wastewater treatment practices within the brewing industry. This research paves the way for sustainable, environmentally conscious strategies in industrial wastewater management, ensuring the optimal utilization of by-products while minimizing the environmental footprint of brewing operations.

Life cycle assessment of innovative methods for treating wastewater and solid wastes: a case study focusing on their application within the brewing sector

This study assesses the environmental sustainability of brewery waste treatment via life cycle assessment. Comparing conventional methods (base case) with two alternative scenarios revealed significant improvement in the environmental footprint.

UTILIZAÇÃO DO BAGAÇO DE MALTE PARA PREPARAÇÃO DE BIOPLÁSTICOS: UMA PROPOSTA DE ECONOMIA CIRCULAR AO SETOR CERVEJEIRO

USE OF BREWERY SPENT GRAINS FOR THE PREPARATION OF BIOPLASTICS: A PROPOSAL FOR A CIRCULAR ECONOMY TO THE BREWING SECTOR. There is a demand for new technologies to replace fossil resources in activities due to environment concerns. In the circular economy, materials to be discarded are reused and reenter to the economy. An alternative for the plastic problem would be preparation of fiber-reinforced plastics from renewable sources. Herein polymeric films were prepared with starch, glycerol and bagasse derivatives. Some characterization techniques were presented to indicate the best applications. It was identified that higher glycerol ratio films are more malleable and have a higher humidity and solubility. The DSC scans for each film shows no increase in glass transition temperature. Biodiesel films are an alternative for the circular economy of waste and the biodiesel industry, since the study proved to be an alternative for the plastics currently used. This work will certainly attract the students’ interest, because the theme is in their daily lives, also bringing the precepts of sustainability and green chemistry.

Purification of bioactive peptides from spent yeast autolysates

Spent brewer’s yeast have been described as an important source for bioactive peptides, with their properties well proven over the years. Besides the brewing sector, growing of large-scale processes on synthetic biology industry has generated a substantial amount of spent engineered yeast with further potential to be valued in a circular economy approach. In line with this perception, in this work, peptide-rich fractions were obtained from spent yeast peptide-rich extract autolysate (“ESY1”), using two different techniques, namely protein ultrafiltration and size-exclusion chromatography (SEC). Both methods allowed the production of different peptide fractions with diverse protein content, molecular weight distribution and peptides sequences. Overall, fractions with higher protein content and more purified reveal higher bioactivities, namely antihypertensive and anticholesterolemic, emphasizing that the purification process is an important step to include in production process of a dietary supplement with these specific features. In addition, significant antioxidant capacity values for peptide fractions purified by SEC were obtained, highlighting their potential use in economic sectors where antioxidant capacity has a massive impact, such as cosmetics.

Exploring the tropical acclimation of European and American hop cultivars (Humulus lupulus L.): Focus on physiology, productivity, and chemical composition

Hop (Humulus lupulus L.) cones are widely used by the beer industry to provide flavor, aroma, and bitterness due to the presence of α-acids, β-acids, and volatile oil components. Although the brewing sector plays an important role in Brazil’s economy, hops are entirely imported. In this study, we aimed to investigate the physiological acclimation potential, productivity, and chemical composition of four hop cultivars in a warm tropical region of Brazil. For this purpose, three North American-bred hop cultivars (‘Cascade’, ‘Chinook’ and ‘Triple Pearl’) and one European hop cultivar (‘Saaz’) that grew under tropical ambient conditions for two consecutive years were used. ‘Saaz’ and ‘Triple Pearl’ showed higher mortality and smaller photosynthetic rates, while ‘Cascade’ and ‘Chinook’ cultivars showed the best physiological and growth performance under a tropical-type climate. With a few exceptions, maximum quantum yield of photosystem II (PSII), chlorophyll content, and antioxidant enzymes activity were very similar between these two cultivars. A higher dry mass of cones was observed in ‘Chinook’ and ‘Cascade’, however, with a higher variability within each cultivar. Both cultivars increased the production of the dry mass of cones in the second year. The average concentration of bitter acids in ‘Cascade’ and ‘Chinook’ was below the expected values, but there was a considerable increase in the volatile oil content between the first and second year of cultivation. We concluded that 'Cascade' and 'Chinook', American cultivars, showed better development and lower mortality compared to 'Triple Pearl' (American cultivar) and 'Saaz' (European cultivar) under tropical climate conditions in Brazil. Although the concentration of bitter acids was lower than expected in the first two years, the concentration may increase with plant maturity.

Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles - CORRIGENDUM.

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Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles.

Public-private partnerships are subject to intense scrutiny. This is specifically the case for sensitive health-related topics such as alcohol consumption. The brewing sector and representatives of the scientific community therefore stressed the need for specific principles for the proper and transparent governance of research and other collaborations between the brewing sector and research entities. At a 1-day seminar, a group of scientists and representatives from the brewing and food sector reached a consensus for such principles. They adhere to the following four fundamental conditions: Freedom of research, Accessibility, Contextualisation and Transparency. The points of focus in the FACT principles are open science, meaning that the methods and results are made accessible and reusable, and relationships are clearly disclosed. Actions to be taken for dissemination and implementation of the FACT Principles are, for instance, publishing them on public websites, including them in formal research agreements, and citing them in scientific publications. Scientific journals and (research) societies are encouraged to support the FACT Principles. In conclusion, the FACT Principles provide a framework for increased transparency and control of funding-related bias in research and other collaborations between the brewing sector and research entities. Monitoring their use and evaluating their impact will help to further refine and enforce the FACT Principles in the future.

Resilient SMEs and entrepreneurs: evidence from the UK craft brewing sector

PurposeThe paper examines the sudden changes and challenges experienced by British craft breweries because of COVID-19. The purpose is twofold; firstly, to evaluate the overall growth trajectory of the craft brewing sector prior to the pandemic crisis and, secondly, to identify features of resilience and adaptability that aided business survival.Design/methodology/approachThe authors conducted 24 interviews with a sample of craft brewers during 2020, supplemented with a focus group later in 2021, to understand the impacts of COVID-19 on their businesses. Inductive thematic analysis followed a flexible six-stage approach to generating codes. Qualitative findings were set in the context of the pre-COVID-19 industry trends which were analysed using panel data from the Society of Independent Brewers' (SIBA) Annual Surveys between 2015 and 2018.FindingsFindings from the analysis reveal a range of factors influencing growth in the UK craft beer sector before the pandemic crisis, such as levels of investment and local network ties, and identify a range of strategies implemented by brewers in response to the crisis, including new packaging and supply channels, more intensive marketing and greater online engagement with customers. Analysis of the intersection between aspects of individual and organisational resilience also revealed that dynamic responses to an external crisis depend on individual resilience characteristics before organisational strategies can be developed.Originality/valueThe study provides fresh empirical evidence to practitioners and policymakers to help forecast and future-proof the UK craft beer sector, as well as elucidating aspects of resilience that apply to SMEs in the global industry who face similar challenges. Moving towards a post-COVID-19 economy, the paper offers important theoretical insights into how the resilience of breweries, and other SMEs, is shaped by complex interdependencies and networks and how their adaptive responses might strengthen future business models.

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.

Operationalizing circular economy. Reflections on a by-product upcycling value chain construction in the brewing sector

The concept of a circular economy has arisen in response to the problems related to the limits of the dominant linear economic system in contemporary societies and of the finite resources of our planet. The transition from waste status to a raw material by reusing it makes it possible to modify its value for future users and thus to redistribute this value. This article focuses on the case of spent grain to illustrate the role of the circular economy in food transition. Bases on a series of interviews, the paper discusses business modeling to operationalize sustainable development in the food sector and presents a discussion and conclusion on the advantages and limitations of the deployment of the circular economy in the brewing industry, taking into account and understanding the interests and constraints of various stakeholders.

Managing brand equity in the brewing sector

PurposeThe paper analyzes the effect of country of origin (COO) image, word-of-mouth (WOM) and brand distinctiveness toward overall brand equity (OBE) and its dimensions (brand awareness/associations; perceived quality; brand loyalty) in the brewing sector.Design/methodology/approachA quantitative research has been conducted by adopting the survey technique and structural equation modeling based on a sample of 401 Italian beer consumers.FindingsResults corroborate a positive effect of (1) COO image and brand distinctiveness on brand awareness/associations, perceived quality and brand loyalty; (2) WOM on perceived quality and brand loyalty; (3) brand awareness/associations and brand loyalty on OBE. Findings also verify the mediating effects of the OBE dimensions on the relationships between the analyzed antecedents (COO image, WOM and brand distinctiveness) and OBE.Research limitations/implicationsAlthough the selection of a sample composed of Italian students guarantees good research internal validity, findings are not generalizable.Practical implicationsThe study offers valuable strategies for brewing firms to reach high levels of brand equity. In particular, it identifies the key role of COO image, WOM, brand distinctiveness and OBE dimensions in realizing careful brand management processes.Originality/valueThe paper focuses on analyzing the influence of COO image on brand equity in the brewing industry, thus enriching an area of investigation that requires further insights within an under-investigated sector.

Impacts of Collaborative Logistics: A Brazilian Brewing Sector Case Studys

Impacts of Collaborative Logistics: A Brazilian Brewing Sector Case Studys

Craft beer revolution: formation of a new segment in Slovakia

Research background: Globalization has significantly affected the brewing sector worldwide during the last three decades. The industry consolidation and many acquisitions led to a reduced number of breweries and consequently to the homogenization of beer. It was an important factor affecting the significant decline in beer consumption in the world. However, over the years, this negative phenomenon also brought a new wave ? the development of craft breweries, and resulted in the formation of a new segment with specific preferences in the market. Purpose of the article: As a result of the craft beer revolution in the world and the wider offer on the beer market, customer preferences changed, and a new segment was subsequently formatted. In the past, lagers were the preferred choice, but due to the new wider range of beers offered in the market, they are about to lean towards other types of beer. Therefore, the purpose of this paper is to identify a new segment of craft beer consumers based on characteristics such as age, gender, education, income, residence, marital status, work, and leisure activities. Methods: For data collection, a questionnaire was used as a tool and, therefore, we analyzed the answers of 685 respondents from Slovakia. The questionnaire is evaluated through dependency analysis using nonparametric methods (Kruskal-Wallis Test, Mann-Whitney Test) to identify the differences between groups of customers and to describe the characteristics of a typical consumer of craft beer. Findings & value added: The craft beer revolution in the world brought a formation of a new segment, which considers the taste and quality more compared to price. Our research has confirmed that this segment consists of highly educated men (26?40 years old), with above average income. However, it is important for beer producers to know this segment more to meet its requirements. Nevertheless, deeper studies of this segment were missing. Therefore, our research was focused on other parameters of the segment and according to our findings, these consumers are from bigger cities, working more mentally, and doing sports in leisure time.

From Circular to Linear? Assessing the Life Cycle Environmental and Economic Sustainability of Steel and Plastic Beer Kegs

In the craft brewing industry, kegging solutions have changed dramatically in recent years. While steel kegs once dominated the draught beer market, single-use plastic kegs have increased in popularity due to their convenience, especially in the craft brewing sector. With the increasing importance of the circular economy and the introduction of policies in Europe to move away from single-use plastic systems, this study aims to assess and compare the sustainability of conventional steel and single-use plastic kegs. The environmental and economic performance are assessed through life cycle assessment and life cycle costing approaches. The results suggest that steel kegs have better environmental performance and life cycle costs. However, these are limited to the local markets, and with larger distances, plastic kegs may become the better option due to their lower weight, suggesting that both kegs are useful in certain situations. This is especially important in countries that have long distances between breweries and their markets. The importance of extending the lifetime of the keg fleet is also highlighted to improve the environmental performance as the results are influenced by the assumption on the lifetime of the steel kegs. To improve the environmental performance of plastic kegs, efficient closed-loop recycling systems should be developed. Careful decision-making is needed to ensure that more sustainable packaging options are chosen for draught beer and that sustainability aspects be taken into account beyond convenience.

The Biogas Production from Brewery Waste: A Case Study for Tanzania Breweries Company Limited (Arusha-Branch)

Beverage and Food processing industries are extremely large consumers of energy and bio-waste producer worldwide. Due to its high concentration of organic compounds, which imposes a high biochemical oxygen to the waste's breakdown, disposal from these companies in the environment increases the risk of inconvenience to the ecosystem. In this context, the brewing industry's production phases included the fermentation of vegetable feedstock such as barley malt, hops, and grains that produces a variety of by-products. Fermented malts, hops, yeast and water which used for the beer production caused waste materials that are disposed as organic wastes. Experimentally the waste as anaerobic digestion feed was assessed. The idea was to support the environment by utilizing alternative energy using the bio-waste from the brewery industry. Samples from the Tanzanian Breweries Company Limited (TBL) Arusha branch were taken to the CAMARTEC biogas digester. The wastes in form of sludge were investigated for anaerobic digestion. The findings of this study showed that waste from the brewing sector may be converted into environmentally acceptable solutions to be used as a biogas.

Research on Environmental Accounting Information Disclosure - Taking Listed Companies in the Brewing Industry as an Example

One of China's most polluting businesses, the brewing sector, has environmental accounting information that should be disclosed. The statistics of 35 listed companies in the brewing industry in 2021 regarding the disclosure of environmental accounting information are used in this paper, along with an analysis of the status and current issues surrounding the disclosure of environmental accounting information in 2021, to make practical recommendations for improving the level of information disclosure of listed companies in the brewing industry.

Le houblon ou les prix des céréales ? Expliquer la hausse de la consommation de bière en Brabant et en Flandre (1300-1500)

There is a consensus in international historiography that the arrival of hopped beer in Brabant and Flanders during the fourteenth and fifteenth centuries was the major technical innovation in the brewing sector at the end of the Middle Ages. This hopped beer is assumed to have been responsible not only for the rapid increase in beer consumption and the simultaneous decline of wine consumption, but also for the growth of a beer export industry. The purpose of this article is to critique this traditional story of product innovation that attributes the success of beer in the late Middle Ages only to technical factors and cultural preferences, and instead to present an alternative hypothesis. Here, it is argued that the success of beer consumption in these regions was due to declining grain prices and to the decreasing production costs of the brewers.

Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG)

Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein. Therefore, a processing strategy leading to the nutritional valorization of BSG could widen its applications. In this study, submerged cultivation of edible filamentous fungi (Aspergillus oryzae, Neurospora intermedia, and Rhizopus delemar) was introduced as a strategy to enhance the protein content of BSG. The growth of all strains in BSG increased the protein content of the fermented BSG. The highest increase of protein content (from 22.6% to 34.6%), was obtained by cultivation using A. oryzae and medium supplementation. The protein content increase was followed by a decrease in the content of polysaccharides (up to ca. 50%), namely starch, glucan, xylan, and arabinan. The addition of cellulase resulted in enhanced ethanol production from BSG but led to lower concentration of recovered solids. In conclusion, simple processing of BSG using edible filamentous fungi can lead to quality improvement of BSG, providing potential economic and environmental benefits to the brewing sector.

Brewer's Spent Grains-Valuable Beer Industry By-Product.

The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.