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The number of craft breweries in British Columbia has grown significantly in recent years, numbering over 140 in 2017. Very little is known about the effects of the craft brewery industry in British Columbia, specifically as it relates to impacts not related to brewery revenue and job creation. Beyond British Columbia, the craft beer industry has not empirically examined nonrevenue impacts in a manner that reflects the global growth of the sector. Tourism experiences, such as those offered by craft breweries, are becoming increasingly important for resilience and sustainable growth and success of destinations. The goal of this research was to determine who visitors to craft breweries are, how tourist and resident patrons differ, and what effects craft breweries have on tourists who visit breweries. A 55-item survey was distributed at 11 craft breweries in three regions in British Columbia during the summer of 2017. Results found differences between tourist and resident patrons in selfimage congruency, age, and travel party size, but no difference in gender, education, or household income. From a tourism standpoint, it was found that memories have a significant, positive impact on loyalty regarding the brewery and the destination. For tourists, strong connections were found between social involvement and both authenticity and place attachment for those who were more socially involved in craft beer. Comparisons to previous research in the wine industry provide additional commentary. Implications for craft breweries, destinations, and future research in this area are discussed. [ABSTRACT FROM AUTHOR]

This article considers key determinants of terroir tourism in the context of organic vineyards in Oregon, US. Emerging from anthropology, climatology, ecology, geography and wine tourism, terroir tourism has been recently recognized to have potential for developing tourism in Oregon. However, research has sought to determine terroir tourism and its characteristics, differentiating it from wine tourism. This case of Oregon will investigate a wine territory through the examination of organic vineyards. The relative importance of terroir within the organic vineyard destinations of Oregon is examined. Determining the characteristics of terroir tourism from a review on terroir and the experience economy 4E framework on wine tourism develops the case into organic vineyards with terroir tourism characteristics. Ultimately, an attempt to further develop wine tourism destinations based on their unique terroir esthetic experiences, and the potential for terroir tourism within the experience economy, is developed. [ABSTRACT FROM AUTHOR]

Terroir tourism has been recently recognized to have the potential for developing a new tourism product. However, little research has investigated terroir tourism and its characteristics, differentiating it from wine tourism. For the purpose of this study, characteristics of terroir tourism were categorized into the constructs of territory, plant growing, advertising, and identity. Through content analysis, the researchers found that terroir tourism has 59 characteristics developed from the literature review on terroir and its relationship to wine and rural tourism. The findings will help future research to better understand the characteristics of terroir tourism and differentiate it from wine tourism. An outcome of this study validates the conceptual framework of terroir tourism and will help vineyards to develop further rural agritourism practices based on their terroir characteristics. [ABSTRACT FROM AUTHOR]

Oregon wineries have become increasingly reliant on tasting-room employees to increase wine distribution. Properly training tasting-room employees is essential to increasing sales of wine at wineries. In this study, the researchers explore the methods, techniques, and practices employed to train Oregon tasting-room employees. The results indicate managers perceive product knowledge as the most common form of training needed for tasting-room employees to succeed. Sales incentives were not consistent in the findings of the training programs. Three out of every four managers responded that job shadowing was the most popular form of training in their tasting rooms. [ABSTRACT FROM PUBLISHER]