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We take an institutional perspective to examine how innovation thrives under conditions of resistance. Specifically, we conceive illicit innovation as a process of successive institutionalization of a new practice in the face of contrary law. In the German federal state of Bavaria, the global movement of craft-beer brewing collides with a regional jurisdiction that prohibits precisely these brewing practices and instead protects the traditional institution of purity-brewing (Reinheitsgebot). Grounded on an embedded qualitative case study of brewers and industry representatives, we build a theory of institutional folding of new norms and practices over established ones. This way, creative brewers have succeeded in legitimizing new practices of naturalness-brewing (Natürlichkeitsgebot). Whereas the legal resistance has stimulated brewers to create an original counter-institution, the illicit innovation has also begun to change the institutional context of the beer industry in Bavaria. [ABSTRACT FROM AUTHOR]

The rapid expansion of the resource‐intensive brewing industry has led to U.S. and state‐level initiatives to encourage sustainable craft brewing practices. These efforts raise questions about brewers' current brewing practices and the conditions and factors that might influence a brewer's decision to adopt sustainable practices. We conducted an in‐depth survey of Iowa craft brewers in 2019 to evaluate current sustainability practices within breweries. In addition, we elicited brewer perceptions regarding consumer preferences and willingness‐to‐pay for sustainably produced beer. We analyze these factors together with data on brewery production characteristics and the brewer's personal beliefs and demographics. While most breweries in our sample track key environmental metrics to some degree, many of them lack environmental plans. Further, we find significant variation in the degree to which brewers believe there is opportunity to leverage sustainable brewing practices to charge consumers a higher price. We also provide insight on relationships between environmental practices and potential resources provided to breweries. These findings improve our understanding of craft brewers' tradeoffs regarding sustainable brewing practices that could apply more generally to other resource‐intensive sectors. [ABSTRACT FROM AUTHOR]

Copyright of Quarterly of the History of Material Culture / Kwartalnik Historii Kultury Materialnej is the property of Instytut Archeologii i Etnologii Polskiej Akademii Nauk and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beer drinking has long been valorised as a masculine performance and a social ritual. But as more women enter the craft beer industry, new opportunities emerge to reframe the cultural discourses around beer. With an interest in the stories women brewers ('brewsters') tell, we conducted interviews (n = 6), and a textual analysis of brand strategies (n = 10) used by women-owned beer brands in New Zealand. With an attention towards how gender identity factors into these narratives, we found that women largely reproduce the narrative trope of 'authenticity' utilised by craft brewers broadly. Gender identity is largely rendered invisible at the expense of promoting authenticity as a seemingly gender-neutral value. In New Zealand, however, these strategies must be contextualised in a cultural history in which beer drinking and national identity are fundamentally intertwined, and in ways that have has always been coded masculine. Our findings suggest that while branding can potentially enhance the visibility of women as legitimate producers of beer, New Zealand brewsters maintain craft beer as a Pākehā (White European) middle-class masculine cultural form. [ABSTRACT FROM AUTHOR]

• Craft brewing is an increasingly glamourized occupation. • Glamour stands in contrast to experiences of precariousness and creativity at work. • Glamour has raised entry barriers and kept wages low, exacerbating precariousness. • Glamour has reinforced historic connections between brewing and unskilled labour. Although rooted in tasks of manual labour, craft production is increasingly cast as part of the creative industries through a shared mode of production that emphasizes the aesthetic, design and cultural features of the final product, as well as a common experience of precariousness among workers. This paper highlights an emerging connection between craft production and the creative industries based on the glamourization of work, a characteristic that has been noted in the creative industries but that has received less attention in craft-based sectors. Focusing on the case of the craft brewing sector in Portland, Oregon, the paper documents the newfound cachet attached to craft brewing work and contrasts it against the everyday experiences of work in the sector. In doing so, the paper develops the argument that, while the recent glamourization of craft brewing as an occupation has allowed craft brewers in Portland to assume a quasi-celebrity status and has appeared to bring craft brewing in closer alignment with other forms of creative work, it has not resulted in improved working conditions or enhanced prospects for creativity. Rather, the glamourization of craft brewing work has exacerbated precarious working conditions in the sector by creating an oversupply of potential workers, which has raised entry barriers, while simultaneously keeping wages low. [ABSTRACT FROM AUTHOR]

The Covid-19 pandemic has had huge impact on the UK's hospitality sector, yet the appetite for beer and spirits remains strong. Pumps are integral to the challenges of the brewing or distilling process and switching to progressive cavity pumps could help brewers & distillers thrive. [ABSTRACT FROM AUTHOR]

This article defines business models for sustainability as contested and contextual, and provides a novel framework in terms of the architecture of the business, its principles and components for the analysis of such models. With this framework, a preliminary comparison using the engaged scholarship methodology is made between microbreweries and large multinational brewers. It is concluded that defining and determining comparative sustainability performance based on different business models results in ambiguities and contradictions that are not readily resolved, but a key determinant in the broad definition of business sustainability in the brewing sector is the degree of localism that the business model exhibits. [ABSTRACT FROM AUTHOR]

We identified both fatty acids and TAG in waste yeast from seven breweries employing both top and bottom fermentation. Brewer′s yeast was found to contain FA exhibiting a broad range of acyl chain lengths, with a high proportion of the nutritionally and biotechnologically important palmitoleic acid. Analysis of FA by GC-MS and of TAG by LC-MS with APCI provided information on the type of brewer′s yeast and technology of fermentation. The composition of TAG containing major FA such as palmitic, palmitoleic and oleic acid was found to depend not only on the type of yeast strain, i.e. Saccharomyces pastorianus or S. cerevisiae, but also on brewing fermentation process, i.e. top versus bottom fermentation. Top and bottom yeast can readily be distinguished by the ratios of some regioisomers of TAG since, e.g., the ratio of regioisomers PoOPo and PoPoO is always >1 in top fermenting yeast and <1 in bottom yeast. The ratios can thus be used as markers for determining the yeast type and beer-producing technology in a given brewery. [ABSTRACT FROM AUTHOR]

Obtaining different batches of beer with the same characteristics each time is a continuous challenge for brewers worldwide. Besides the complexity and natural variation of ingredients´ composition, reusing the same batch of yeast up to 7-10 times makes the brewing process even more difficult to control. The pitching brewing yeast should have a high metabolic activity in order to meet the expected fermentation performance. Aiming to determine the fermentative performance of brewing yeasts stored under ethanol we have used a vitality assay. The physiological state of yeast cells stored for 72h in the presence of ethanol was evaluated in terms of vitality, measured as CO2 production and H+ extrusion. Two widely used European industrial brewing yeast strains, Saccharomyces lager W 34/70 and Saccharomyces ale W 210, were stored in conditions similar to the ones used for industrial brewing yeast cream. Our results show that the Saccharomyces ale W210 strain can be stored for larger storage periods than W34/70, but the ethanol stress should be of maximum 7.5% (v/v) ethanol to have an acceptable loss of cells' vitality during storage. These informations can be valuable for fermentation performance prediction of the two tested industrial brewing yeast starter cultures, as well as for a correct dimensioning of the yeast inoculum. [ABSTRACT FROM AUTHOR]

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As counter to the narrow focus of a number of New Zealand historians on the prohibitionist activities of the Presbyterian Church, this article examines three significant Scottish contributions to the history of beer and brewing in New Zealand prior to 1940. These are: the reasons for and the nature of the disproportionate Scottish contribution to the export of British beer to New Zealand from the 1860s; the influence of leading Scottish-trained brewers such as Robert Whitson of Auckland and William Dawson of Dunedin; and links in the cause of anti-prohibition between the National Council of the Licensed Trade of New Zealand and the Edinburgh-based Anti-Prohibition Campaign Council. [ABSTRACT FROM PUBLISHER]

The sensory profiles of 72 beers commercially available in Italy were described and quantified using descriptive analysis procedures. Principal component analysis indicated that nearly 74% of the variance across samples can be described by the first six principal components. Raw materials and specifically grains impart flavors that are responsible for the main source of variations and discrimination among beers of the Italian market. Second direction of variation is summarized by the perceived overall structure of a given brand and its fruity ester flavors. Although sameness seems to be the key word for pale lagers of the market as emerges from the application of multivariate techniques, this study proved to be efficient in gaining an insight into the relationships between this class of beers and its flavor characteristics and revealed some subtle but clear differences among brands which took the lion's share of the market. PRACTICAL APPLICATIONS The results of this study have practical implications for brewers, importers and distributors. Brewers who wish to introduce or re-position a new or existing beer brand into the Italian market can benefit from these pieces of information to improve the knowledge of the sensory structure of the beer market to better plan their industrial strategies. Moskowitz stated that mapping technique can be used by researchers “to identify which products compete with each other, as well as to discover whether or not there exist in the category unfilled holes that have promise.” As competition intensifies, companies need to orientate more precisely and enhance more efficiently towards consumers' satisfaction and sensory properties of food and beverages are universally reported as determinants of product quality and acceptance. [ABSTRACT FROM AUTHOR]

Abstract: Archaeological studies of alcohol have tended to focus on consumption while production, particularly of beer, has been more difficult to recognize and interpret. The ethnoarchaeological study of modern maize beer or chicha production on Peru’s north coast provides information on (1) production steps and their material correlates, (2) labor and raw material inputs at different scales and possible labor bottlenecks, and (3) variation in technology and organization that is linked to contexts of consumption and cultural differences through time across the Andes. Because of this variation, the ethnoarchaeological observations reported here should not be directly projected onto the past, but rather should serve as points of comparison with the archaeological record. [Copyright &y& Elsevier]