Craft Beer Research Articles

Invited Review: Rise of craft breweries in the southeastern USA increases supplement availability for beef cattle

The purpose of this invited review was to discuss the current state of craft beer production and the generation, nutritional variability, and importance of wet brewers grains (WBG) as a livestock feed. This article also takes an in-depth look at logistical challenges of using WBG as a feed resource and how local communities are mitigating those challenges. Information provided came from the combination of published scientific resources and through experiences based on outreach services and real-world applications of using WBG as a byproduct feed for beef cattle. Wet brewers grains are often a cheap or no-cost feed for beef cattle producers located near craft breweries. The high concentrations of CP and digestible fiber make it a byproduct of interest for many beef cattle production systems. Moisture content is the greatest limitation, and additives for improved fermentation may be needed during storage of this high-moisture feed. The rise of craft breweries has increased the availability of WBG, which is an affordable feedstuff for beef cattle producers located near a brewery. Although there is variability in WBG between brews and craft breweries, successful incorporation of this byproduct into diets has occurred in all sectors of the beef industry. The on-farm handling and storage of WBG should be considered, and the addition of a feed additive may help to prevent spoilage and extend WBG shelf life. In local communities, logistical challenges may be somewhat averted when several smaller beef cattle producers work together on a WBG contract.

The role of cooperation networks in the craft beer business in Portugal: A collaborative entrepreneurship perspective

From a collaborative entrepreneurship perspective, this study aims to understand the functioning of craft breweries’ cooperation networks. To this end, a qualitative approach was adopted, and more specifically, the case study method. The case studied here is a craft beer network in the region of Porto, Portugal. Data collection was through documentary analysis, social networks and semi-structured interviews with various people belonging to the selected network. Content analysis led to the conclusion that in this type of cooperation network, the actors involved are not only the micro-brewers, but also sellers (bar owners), consumers and disseminators. The empirical evidence shows that this type of network is central to these actors since they use it as a support to gain knowledge and as a platform for advertising and socializing. This cooperation network is also essential for business development and the feeling of belonging is very important for all involved. This study contributes to understanding how cooperation networks function in the craft beer business, identifying the reasons, success factors and advantages/benefits that can be achieved in this type of network. A theoretical framework is also proposed as a benchmark for this type of network in other geographical contexts.

Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane

Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients, including glucosinolates and isothiocyanates. Also, the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties. In this frame, broccoli have been proven as an ingredient to develop healthy beverages. The objective of the work was to evaluate alternative broccoli materials (sprouts and by-products powder) to go further from previous results, in a way contributing to the sustainability and circularity of the agro-food chain using underexploited material to supplement beers, which could be a sustainable dietary source of bioactive sulforaphane (SFN). The results showed high concentrations of SFN in beers supplemented with broccoli sprouts and powder (5.00 and 2.54 mg/L, respectively, previous to bottling). These concentrations remained stable until bottling, where they were reduced by >50%. After 150 storage days, the concentrations of SFN were 1.08 and 0.30 mg/L in beers supplemented with sprouts and powder, respectively. The sensory analysis revealed the positive attributes (colour, floral, fruity, and aftertaste as a result of the profile of volatile compounds) of beers developed using sprouts, and significant values of cooked vegetables, alcoholic, and earthy leather, which could be considered negative in beer. The latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based beer. Therefore, the addition of broccoli in the format of fresh sprouts is more appropriate according to the SFN content and sensory features, providing a functional alternative that could be appreciated by consumers.

Location of Hungarian microbreweries: an exploratory analysis

ABSTRACT Growth in the craft beer sector has been unevenly distributed over time and in terms of geographical area. While the spatial drivers of craft breweries in the United States are well documented, research on the situation in European countries is still limited. This paper investigates the locational determinants of the Hungarian craft brewing industry between 2005 and 2018 at the level of small regions. We employ negative binominal models to determine the relationship between the number of microbreweries and locational factors. We find that demand-side factors, including income, level of education, proportion of youth in a region and population density, positively affect the number of craft breweries. We emphasize that general local economic characteristics may be less important, whilst industry-specific local conditions (e.g., craft brewing traditions and market saturation) significantly impact the location choice of craft breweries. Our estimations highlight the role of transport costs in location decisions. Finally, we demonstrate the relevance of the availability of water, one of most important inputs in beer production.

Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production

Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.

Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?

PurposeThis paper aims to investigate the effect of product price image (PPI) on perceived value (PV) and repurchase intention (RI) of Brazilian customers' craft beer. Moreover, this research also verifies the moderating effect of customer experience (CE) and price sensitivity.Design/methodology/approachThe survey data analysis was performed using Smart-PLS 3.3.9 and Process 4.1 software with 329 customers.FindingsThe results show that PV is a full mediation variable in the relationship between PPI and RI. As a mediated moderation, lower CE and price sensitivity better explain the indirect effect of PPI on RI via PV.Practical implicationsThus, managers may reinforce the PV of low price sensitivity and low CE. These customers learn about companies' prices compared with higher price-sensitive customers and higher CE that already PV.Originality/valueThe article discusses the implications of PV as a mediator, low price sensitivity and low CE as moderators for craft beer.Highlights The world's most widely consumed alcoholic beverage, following water and tea, the third-most-popular drink on earth is beer;Managers should create strategies to reinforce the PV and consequently the RI by offering PPI and benefits (PV) for customers with low experience and low-price sensitivity about craft beer;Low customer experience and low-price sensitive's customers are learning about companies' prices compared to higher price sensitive, and higher customer experience that already PV, PL, PF, and PEs and NEs;Small producers craft beer that connotated the product's high quality and benefits; the higher may be the level of RI and consumption from customers.

Representations of Low(er) Alcohol (Craft) Beer in the United States

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) alcohol beers as well as how these brews are represented by the breweries themselves. To do so, we recorded, both numerically and via website screenshots, the lowest ABV beverage on offer and noted the beer type, the beer name, and the ABV. Ales were the most prominent style of beer on offer, accounting for 62% of the low(er) ABV beers identified. Only 15.5% of the breweries surveyed in this study offered a beer with an ABV of less than 4%; however, an additional 67.9% offered a beer with an ABV of less than 5%. The representations of these low(er) alcohol products focused mostly on taste, health, and demographic indicators.

Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials.

There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.

Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales

Sour beers have been traditionally brewed with spontaneous fermentation. This has been occurring in Belgium for hundreds of years, and more recently in the United States as the American craft beer industry has boomed. Belgian sour styles include lambics, which are mirrored in a burgeoning style called the American coolship ale (ACA). American beers have much more creative leeway than their Belgian counterparts, as American craft brewing tends to incorporate more contemporary techniques and ingredients than their traditional European forebears. This review paper will summarize the history, production methods, fermentation, microbiological profiles, and sensory profiles of Belgian lambics and American coolship ales.

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity.

Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

Small breweries have been growing in number and volume share in the US marketplace. Brewing is water- and energy-intensive, especially for small brewers who do not benefit from the same economies of scale as large brewers. A systematic approach to characterizing the water and energy flows in small breweries will help researchers and process owners identify opportunities for efficiency improvement by reducing waste. The information from such analysis yields granular information about where water and energy (electrical and thermal) are embedded into beer. It also contextualizes a small brewery's specific water and energy consumption relative to peer breweries, providing a quantitative basis for decision-making that ultimately impacts economic competitiveness. In the present work, a case study is performed on a microbrewery in northern California. Visualization tools are provided that delineate how water and energy flow through the brewery. Specific electrical energy consumption was 183.7 MJ per US beer barrel (bbl) (1.6 MJ/L) packaged in the first half of 2018, thermal energy 489.4 MJ/bbl (4.2 MJ/L), water 12.8 bbl consumed/bbl (12.8 L/L), and wastewater 10.8 bbl discharged/bbl (10.8 L/L). These specific resource consumptions are placed into context relative to other small breweries. The metrics are high due to general inefficiency relative to peer facilities, reverse economies of scale in small breweries, and associated utility costs impacted by geographic location. Overall utility costs were $26.95 per bbl packaged vs. $16.01 for similar-sized breweries. This analysis sheds light on the virtuous cycle of how reducing one input in the beer-water-energy nexus will often lead to other resources being conserved as well, due to the overlapping nature of their embedment in the final product.

Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation

This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation, showing that putrescine and tryptamine were the most abundant at maximum values of 46.14 mg/L and 89.97 mg/L, respectively. This research indicated for the first time that dark beer, such as Stout/Porter, displayed the highest total biogenic amine content due to considerable tryptamine accumulation, with a maximum value of 116.95 mg/L. The total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages, representing the two critical control points for their formation during beer fermentation. This study provides a theoretical basis and technical guidance for the safe and standardized production of craft beer and the formulation of biogenic amines limit standards, which is highly significant for protecting the health of consumers.

Did the MillerCoors joint venture strengthen the craft beer revolution?

We study how the MillerCoors joint venture affected craft brewers in the United States. We use scanner data to track the entry, assortment, and market share of artisanal and commercial brewers over a 4-year period after the merger. Using an instrumental variables strategy that uses only variation in concentration generated by the merger, we find that, in the average market, the merger led to an 11.59% increase in the number of craft brewers. The number of products per craft brewer did not increase. Most of the new entrants were small, and thus the market share of craft brewers experienced only a small (though statistically significant) increase. This entry of new firms may have been facilitated by the increase in prices by incumbent commercial producers following the merger.

Craft Breweries, Neolocalism, and the Geography Classroom

Craft Breweries, Neolocalism, and the Geography Classroom

Special issue on food and beverage tourism: management and marketing perspectives

ABSTRACT Tourism and food & beverage are and have always been strongly connected. Nevertheless, in recent times, the experience potential of various types of local food and beverages (f & b) have sparked significant attention in food and beverage tourism amongst the tourism industry and destination marketing organizations. Food, beverage, and tourism researches have been done from a range of disciplines viewpoints, including finance, advertising, local participation, dietary habits, entrepreneurship, hospitality, ethnography, cognitive science, and other related fields, and the available literature on F & b tourism contains “management and marketing viewpoints” as well as “sociocultural viewpoints.” As a result, there has been a pressing need for new conceptual and empirical research that would add to the field of inquiry, particularly in the marketing and management aspects of f & b tourism, by recognizing important emerging developments. The selection of papers for this special issue on “Food and Beverage Tourism: Marketing and Management Perspectives” took a multidisciplinary approach. The goal was to provide a thorough overview of innovative issues while also presenting the current state of the tourism and marketing industries. Five papers were selected through a rigorous double-blind review process. These articles cover a wide range of topics in the field of food and beverage, including phenomenological examination of craft beer, mixing wine and tourism cultures, wine experienscape and visitor satisfaction, and wineries of Benedictine monasteries throughout Europe.

Review: Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism, by Allyson P. Brantley

Review: <i>Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism</i>, by Allyson P. Brantley

Peanut Butter Milk Stout [MicroBusiness

I very much enjoyed attending the International Microwave Symposium (IMS2022) in Denver last June. Among the many outstanding activities was the welcome reception on Monday evening. It was outdoors in a sculpture garden and featured a variety of food options as well as a broad selection of craft beers from local brewers. When I got there, I went to the closest brewery’s station and sampled a couple of their offerings. I didn’t bother trying their Peanut Butter Milk Stout. I know that I wouldn’t enjoy a beer like that. I like a good stout from time to time. I also think peanut butter is quite tasty. But I don’t see the appeal of mixing them. I’m a bit of a purist in these things. I’ve often told friends and family that I like beer that tastes like beer and coffee that tastes like coffee. No hazelnut vanilla java for me, please!

Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer

The rising interest in craft beer urging for novel yeasts that provide diverse attributes. This research aimed to explore the potential of four non-Saccharomyces yeasts with high β-glucosidase activity in beer fermentation. Fermentation ability, adverse environment resistance and carbohydrate affinity were measured via growth and physiochemical parameters and, based on these results, a Candida glabrata (D18) yeast was selected for subsequent sequential fermentations. Aroma analysis of the fermented beer was then performed using gas chromatography-mass spectrometry, demonstrated that some glucoside-binding terpenes had been significantly increased. In two D18 involved groups, geraniol content increased 51.5/11-fold in the single and mixed fermentations, respectively, while linalool increased 1.36-fold in the mixed fermentation, providing the final beer product with unique floral and fruity characteristics. Principal component analysis and sensory evaluation were also applied to further demonstrate these distinctions. Overall, D18 was found to be a potential yeast for beer fermentation with unique properties.

Where are craft breweries located? The role of agglomeration, tourism, and know-how

The objective of this article is to identify main drivers determining the geographical location of craft breweries in Slovakia. The main contribution of the article to the literature is to provide empirical evidence on the location determines of small firms as well as the focus on the Eastern European country both of which are less explored in the literature. The article employs a conditional logit model on a regional panel data dataset of craft breweries and location attributes covering 79 counties in Slovakia for the period 1995–2019. The estimated results suggest that agglomeration economies are key determinants of location choices. However, the agglomeration of small breweries has notably strong effect, while the agglomeration of large breweries and past brewing experience are statistically insignificant in affecting location choices. Further, important drivers of craft breweries location choices are demand factors linked to tourist sector development. Other drivers, such as urban effects, life quality and labour market conditions, seem not to play role or have rather a weaker impact.

Perception of the campaign “Tómate la vida y abona por ella" of the Latin Pale Craft Beer brand, among consumers between 25 and 37 years old, inhabitants of the city of Bogotá

This article presents the results of a research that analyzes the sustainability campaign developed by Latin Pale Craft Beer through a social marketing strategy; the initiative seeks to promote its craft beer in an innovative way, committing to responsible consumption and an ecological cause. The brand addresses the social impact and organic waste generated by the production of craft beer, committing to turn that waste into fertilizer for its next production, thus supporting local farmers by focusing on a cyclical production that returns organic waste as fertilizer to new crops, focusing the strategy on social responsibility and environmental protection. Although some focus group participants were not familiar with the brand, they were willing to consider it as an alcoholic beverage option. The campaign stands out for the clarity of its visual and auditory tools, designed to convey the message of sustainable social responsibility. The results of the research on the "Tómate la vida y abona por ella" campaign reflect a mostly positive perception among focus group participants, with predominantly favorable terms and genuine interest in trying the products. These findings support the effectiveness of the campaign in expanding the customer base and strengthening the brand's position, emphasizing its commitment to life, quality and social responsibility, the following pages of this article detail the results of the research on perceptions of the campaign