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This study aims to examine the experimental governance of urban regeneration in China from the perspective of social learning, through an empirical study of a pilot project called Kingway Brewery in Shenzhen. Single-loop and double-loop learning have contributed to policy innovation, through converting tacit knowledge from experimental pilot projects into explicit and codified knowledge in policy-making. Problem and strategy framing incrementally became more mature and structured, during the deliberative interaction of continuous experimental practice and social learning. In the micro processes of social learning and policy innovation, planners play a crucial role as intermediators and knowledge brokers. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of increasing levels of wet brewery residue (WBR) as a source of roughage on nutrient intake, performance and ingestive behaviour in lambs finished in confinement. Thirty-two uncastrated male lambs were used, weaned at 50 days of age. The treatments comprised increasing levels of WBR as roughage in the diet: 31, 44, 57 and 70%, on a dry-matter. The concentrate consisted of disintegrated corn, soybean meal, calcitic limestone and mineral salt. There was a quadratic effect (P ≤ 0.05) from the increasing levels of WBR on the intake of DM, OM, CP and TCH. The intake of EE, NDF and ADF increased linearly (P ≤ 0.01), while TDN intake showed a linear reduction (P < .0001) for increases in the level of WBR. There was a quadratic effect (P ≤ 0.010) on the average daily weight gain (ADG) from the addition of WBR to the diet. The time spent on feeding and rumination (P ≤ 0.05), expressed in minutes, showed a linear increase. Feeding rate for DM showed decreasing linear behaviour (P ≤ 0.006), while NDF rumination rate showed increasing linear behaviour (P ≤ 0.013) due to the increased levels of WBR in the diet. There was a linear increase in the time spent on each feeding activity (P ≤ 0.007) with the increase in WBR in the diet. Maximum weight gain is achieved when 46.9% WBR is used as a source of roughage in the diet, and this level can be recommended for terminating lambs in confinement. [ABSTRACT FROM AUTHOR]

The environmental impact caused by the intensive exploitation of fossil fuels to generate heat and electricity has already reached a critical level. Also, as the industrial sector is the largest energy consumer, mainly in the form of heat, it has then become compulsive to implement the use of renewable solar heat in industrial processes, such as those found in the food processing and beverages industries, which do not require high temperatures. Consequently, this study examines the viability of supplying heat as hot water at 80 °C and saturated steam at 160 °C to a medium-sized brewery factory through a hybrid solar plant composed of flat plate and parabolic trough collectors and sensible thermal energy storage. The study was conducted numerically using the meteorological conditions of a city different from that where the factory is located because it benefits from higher insolation levels. The mean annual solar fractions achieved were 49.9% for hot water production and 37.3% for steam generation, at a levelized cost of heat of 0.032 USD/kWh, which can be considered competitive if compared against the values reported in other similar solar projects. Also, the decrease in fossil fuel consumption allowed an annual reduction of 252 tons of carbon dioxide emissions. [ABSTRACT FROM AUTHOR]

Effects of total vermibed depth, as well as the ratio of aerobic (the unsubmerged) to anaerobic (the submerged) zone on the performance of the horizontal subsurface flow macrophyte‐assisted vermifilters (HSSF‐MAVFs) treating synthetic brewery wastewater at a higher hydraulic loading rate (HLR), were investigated for the first time. Results showed that the HSSF‐MAVF with a 50 cm total and 18 cm submerged vermibed depth yielded the optimum removal of the pollutants, ensuring a (91.2 ± 1.7)%, (81.8 ± 1.9)%, (67.4 ± 3.9)%, and (63.1 ± 2.3)% removal of chemical oxygen demand (COD), ammonium N (NH4+–N), total N (TN), and organic N, respectively, whereas there was an increase of (142 ± 6.3)% in the effluent nitrate–N (NO3−–N) than that in the influent. At the optimum condition, the effluent concentrations of all the pollutants including COD, NH4+–N, NO3−–N, TN, and organic N were well below the surface water discharge standards specified by the Central Pollution Control Board (CPCB), and thus, the effluent of the HSSF‐MAVF could be safely discharged into the surface water bodies. Practitioner Points: Total vermibed depth of HSSF‐MAVFs was optimized for organic and nitrogen removal.HSSF‐MAVFs were subjected to the higher HLR of synthetic brewery wastewater.Removal of COD and NH4+–N was decreased with the increase in submerged bed depth.Removal of organic N and TN was increased with the increase in submerged bed depth.Total/unsubmerged bed depth had a positive impact on the organic and N removal. [ABSTRACT FROM AUTHOR]

This study investigated the anaerobic co-digestion (AcoD) of brewery by-products for biomethane and bioenergy recovery, focusing on operational performance evaluation, kinetic analysis, microbial metataxonomic, and metabolic function prediction. The biochemical methane potential was conducted under mesophilic (35 °C) and methanogenic conditions (pH 7.5) by mixing brewery wastewater and sludge from the brewery wastewater treatment plant (1:1, v/v), following the addition (2.5 – 12.5 %, w/v) of brewer's spent grains (BSG). The results demonstrate that the highest methane yield (88.02 mL CH4/g TVS) was obtained with 12.5 % BSG, which was 20.66-fold higher than the control reactor operated with wastewater and sludge (4.26 mL CH4/g TVS). The bioenergy recovery from biomethane could generate electricity (0.348 kWh/kg TVS) and heat (1556 MJ/kg TVS), avoiding greenhouse gas emissions (0.114 kg CO2-eq/kg TVS). The microbial community dynamics revealed a predominance of Halobacterota, Chloroflexi, and Euryarchaeota phylum. The genera Methanosaeta and Methanobacterium, and the Anaerolineaceae family predominated in the AcoD process. The metabolic function prediction showed the presence of genes (K01895, K00193, K00625, and K00925) associated with the direct activation of acetate in the acetoclastic pathway and methane production. Finally, the data obtained provide a perspective on using brewery by-products for bioenergy production in a biorefinery concept, reducing the environmental impacts and contributing to the circular bioeconomy transition of the beer industry. [ABSTRACT FROM AUTHOR]

The problem of expansive soil is a major one, since it causes damage to civil engineering projects and has an impact on Ethiopia's road development expansion. Brewery spent grain (BSG) is an agro-industrial solid waste product of the beer manufacturing process. Determine the pozzolanic property and elemental composition of BSG ash after it has been converted to ash. Gypsum (G) is also employed as a stabilizer, but because of its scarcity and expensive cost, it is not suitable. To adjust the strength of expansive subgrade soil, the blending effect is preferred over the individual components. After the completion of the required laboratory analysis for gypsum 5–20% with a 5% interval and BSG ash 5–20% with a 5% interval individually, the subgrade was stabilized. To adjust the strength of expansive subgrade soil, the blending effect is preferred over the individual components. After the completion of the required laboratory analysis for gypsum 5–20% with a 5% interval and BSG ash 5–20% with a 5% interval individually, the subgrade was stabilized. The maximum effect for gypsum stabilization occurs at 20%, which was the high strength of subgrade. For this percent, the plastic index (PI), linear shrinkage (LS), optimum moisture content (OMC), maximum dry density (MDD), California bearing ratio (CBR), and CBR swell values were 24.93%, 11.43%, 30%, 1.475 g/cm3, 5.51%, and 3.87%, respectively. The best effect of BSG ash stabilized for subgrade strength occurs at 5%, with laboratory results of 36.3%, 15%, 29%, 1.472 g/cm3, 4.97%, and 4.08% for PI, LS, OMC, MDD, CBR, and CBR swell, respectively. The percent of gypsum 20% which have the maximum effect on the strength of subgrade was taken as the total amount for different (G: BSG ash) ratios of 1:1, 1:2, 1:3, and 1:4 in the blending stabilization. The optimum blending effect on the strength of stabilized subgrade occurs at a 1:2 ratio containing 6.7% gypsum and 13.3% BSG ash, with laboratory results of 29.84%, 14.29%, 33%, 1.32 g/cm3, 5.53%, and 3.65%, respectively, for PI, LS, OMC, MDD, CBR, and CBR swell. As a result, at a 1:2 ratio, 13.3% gypsum was substituted with BSG ash, which had a similar effect on subgrade strength due to the optimal percent of gypsum stabilized. [ABSTRACT FROM AUTHOR]

With the increase in the chemical oxygen demand (COD) of the influent and the organic/hydraulic loading rate (OLR/HLR), the treatment efficiency of the vermifiltration (VF) process decreases. Also, the treatment performance of the VF process varies with the type of wastewater, even if all the other operating conditions remain the same. To date, the inhibitory effects of wastewater, e.g., its composition, concentration, and OLR/HLR, on earthworms (EWs) and VF's treatment efficacy have been completely overlooked. Herein, such inhibitory effects on the survival, growth, and reproduction of the EWs have been investigated using real brewery, dairy, domestic, and diluted brewery wastewater. The acute and chronic tests were performed in vertical subsurface flow reactors in accordance with the guidelines with some modifications. Results showed that 50% mortality of EWs occurred within 11–21, 16–33, 21–41, and 24–48 days for brewery, diluted brewery, dairy, and domestic wastewater, respectively, at the HLR of 8–4 m3 m−2day−1. For each wastewater, the maximum growth of EWs was observed at the lowest tested HLR (4 m3 m−2day−1). Domestic sewage ensured the highest number of juvenile (20–38 nos. EW−1) and cocoon production (10–15 nos. EW−1), followed by dairy (juveniles: 7–21; cocoons: 5–10), diluted brewery (juveniles: 4–15; cocoons: 2–9), and brewery wastewater (juveniles: 2–12; cocoons: 2–7), with the HLR and OLR having a negative impact on the same. Therefore, brewery wastewater had the highest biological inhibition on survival and biological activities of the EWs, whereas domestic sewage had the least. The dilution given to brewery wastewater reduced the extent of the inhibitory effects imposed on the survival, growth, and reproduction of EWs. Results of this study indicated that the VF technology is more suitable for treating domestic sewage, can treat dairy wastewater substantially, and can treat brewery wastewater, but appropriate pretreatment (such as bioaugmentation or dilution) may be necessary. [ABSTRACT FROM AUTHOR]

This article focuses on the development of a new industry, namely the brewing industry, in the peripheral region of Southeastern Quebec. Its objective is to understand and describe the main activities of the microbreweries and to detect their contribution to the development of Southeastern Quebec, namely the Lower‐Saint‐Lawrence and the Gaspé peninsula‐Magdelen islands regions. The results of our analysis allow us to shed new light on the contribution of this industry to the development of these two regions. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the metabolic performance, in terms of specific rates of growth and feed assimilation, as well as the cost of growth and maintenance of black soldier fly larvae, BSF, Hermetia illucens on brewery waste, a potential worldwide available resource for industrial scale insect production. Brewery waste lacks starch and thus has a nutritional profile substantially different from chicken feed, which is a well‐established and excellent starchy food source for BSF larvae. It is therefore interesting to gain insight into how BSF larvae perform on brewery waste. Larvae of the BSF were reared on chicken feed, on brewery waste and on mixtures of the two. Measurements of the weight of the larvae and their respiratory CO2 production were used to estimate metabolic performance on daily basis. The BSF larvae grew on all the substrates. They reached the highest weight on chicken feed, but their specific growth and feed assimilation rates were highest on the mixed substrates, in which the larvae also reached their maximal weight in the shortest time. Substrate‐dependent costs of growth were not observed while maintenance rates tended to be only slightly lower on the mixed substrates. Overall, the BSF larvae converted the low‐starch brewery waste and the starchy chicken feed into larval biomass about equally efficiently, although brewery waste led to smaller larvae and mixing of the two substrates enhanced feed assimilation and growth. Brewery waste seems thus a suitable resource for BSF larvae, comparable with chicken feed, with respect to their metabolic performance. [ABSTRACT FROM AUTHOR]

Beer is traditionally made with four primary ingredients: a starch source (commonly malted barley), yeast, hops, and water, resulting in a complex beverage containing over 3000 different constituents such as carbohydrates, proteins, ions, microbes, organic acids, and polyphenols. Beer gets much more complex during storage because chemical changes can occur that impact the flavor, fragrance, and appearance. As a result, maintaining the quality of beer throughout its lifespan is a difficult undertaking. The technique used in this work is based on a review of quality management tools and best practices in the brewing sector. This study seeks to synthesize the many ingredients and components of beer, address how ingredients affect the completed product, and describe some of the analytical methods used in Brewing Station to regulate quality and understand the development of chemicals in beer during the brewing process. Recommendations include ensuring that USV Brewing Microproduction Station staff members participate fully, as well as teaching all employees about TQM best practices implementation and involving everyone in TQM implementation. [ABSTRACT FROM AUTHOR]

The present study evaluated the anaerobic co-fermentation of brewery by-products for hydrogen production. The biochemical hydrogen potential was conducted at thermophilic (55 °C) and acidogenic conditions (pH around 5) mixing brewery wastewater, brewer's spent grains (BSG), and sludge from the brewery wastewater treatment plant. The results revealed that the removal efficiency of total volatile solids (TVS) reached a maximum of 30.86%. The dominant volatile fatty acids produced were acetic (3648.86 mg L−1) and butyric (2300.22 mg L−1), while propionic (765.56 mg L−1) and isovaleric (827.80 mg L−1) were detected in much lower amounts. The reactor operated only with wastewater decreased the nitrogen concentration at the end of co-fermentation (190 mg N–NH3 L−1), while the addition of BSG promoted an increase of nitrogen (> 300 mg N–NH3 L−1). The highest hydrogen yield was obtained for the reactor operated only with wastewater (25.11 mL H2 g−1 TVS), and the yield decreased according to the addition of BSG, reaching 9.55 mL H2 g−1 TVS for the reactor containing 17.5% of BSG. The suppression of hydrogen production with BSG addition can be associated with the ammonia inhibition. The Gompertz, Cone, and first-order kinetic models predicted the hydrogen production with a difference lower than 1.5% of the experimental volume obtained. Finally, this study advanced our knowledge regarding the use of BSG and the inhibition of hydrogen production due to excessive ammonia generation during the dark fermentation of brewery by-products. [ABSTRACT FROM AUTHOR]

During the last decades, North America as well as Europe have experienced a significant boom of craft breweries. While it has been understood mainly as a result of neolocalism, we argue that this view is overly unilateral and depending on spatial context. Other factors like glocalization may potentially also affect the emergence of craft breweries. This paper examined the factors influencing the expansion of craft breweries in seven regions of Czechia and Poland, two Central European countries that share similar history but differ in their brewing traditions. Based on semi-structured interviews with representatives of 59 breweries, we identified important similarities but also fundamental differences. Many breweries have indeed been significantly influenced by neolocalism, while some did not capitalize on it, and others even directly rejected it. The role of spatial context has also manifested, particularly through the increased importance of glocalization in several regions. [ABSTRACT FROM AUTHOR]

In recent years, the beer industry is a biological food industry that consumes a lot of water, and it has developed rapidly in China. The sewage discharged from the mass production of beer poses a huge threat to the environment. In order to evaluate and better solve the possible environmental impacts of beer treatment engineering projects, a brewery project in Foshan City is taken as an example to investigate the water pollution generation links of the engineering process including surface water and groundwater. According to the relevant technical methods and standards, water pollution factors are screened, and concentration and discharge are monitored. Through comprehensive analysis, predictive evaluation is obtained. It is confirmed that the project meets the requirements of national laws and regulations and environmental protection standards. [ABSTRACT FROM AUTHOR]

The biosorption of the Reactive Blue 5 G dye (RB5G) in batch and continuous flow systems was investigated using brewery spent grains (BSG) as a biosorbent. The biosorbent was characterized by the point of zero charge, scanning electron microscopy, Fourier transforms infrared, and N2 adsorption/desorption. A rotational central composite design was used in the batch biosorption studies. This design generated a model with a determination coefficient of 0.98. The design results showed that the removal of the dye was favored by the increase in temperature and the pH and mean particle diameter reduction. Equilibrium was reached after 24 h, achieving a dye removal of approximately 94.5%. Batch biosorption data fitted better to the pseudo-second-order kinetics and Langmuir isothermal model, indicating the prevalence of chemical biosorption. The maximum biosorption capacity achieved was 83.42 mg g−1. Considering the continuous flow system, a better biosorption column performance was found for the flow rate of 2 mL min−1 associated with 4 g of biosorbent mass. The equilibrium data for the fixed bed column showed a good fit for both Langmuir and Freundlich models, which may suggest the coexistence of chemical and physical biosorption. The maximum removal capacity was 74.10 mg g−1. The column performance was maintained for both low and high fed dye concentrations. In general, the BSG achieved good results for the biosorption of the RB5G, representing an alternative to remove this dye from textile effluents and also for the destination of this abundant biomass. [ABSTRACT FROM AUTHOR]

SME (Small and Medium Enterprises) are becoming more representative in their countries; however, they do not achieve their objectives because they do not have good management, since they do not include a quality system, and they assume that this requires a high investment. Currently, the aim is to adopt Lean methodologies, generally used in large companies, so that this type of business can take advantage of its benefits. Therefore, a Poka Yoke application model is proposed to contribute to the solution of quality problems in a Peruvian brewery SME. Through the DMAIC matrix (Define, Measure, Analyze, Implement, and Control), trouble and solutions are identified, and quality indicators are reduced by more than 30%. The results show that the Lean methodology can be applied in all types of companies and that it can support entrepreneurs who have similar problems. [ABSTRACT FROM AUTHOR]

The Czech Republic is in the first place in the consumption of beer in the world, in 2022 this consumption was 140 l / person, beer culture and tradition is very deeply rooted here. Since 2010, there has been a significant increase in the number of mini-breweries in the Czech Republic and an expansion of domestic beer brewing. Production of mini-breweries represents for about two and a half percent of the total production of the Czech Republic. As the number of microbreweries grows, so does the competitive pressure in this segment. What marketing communication tools used at the point of sale are most important for owners of mini-breweries in connection with competitiveness is the area covered in this paper. The research took place in 2022, the data were obtained by the method of a questionnaire survey, using electronic questioning within the entire research sample, 504 mini-breweries as of 31 December 2021. The return of the questionnaire was 56%, surveyed sample consists of 282 mini-breweries. According to the research results, the most important tools of marketing communication in connection with the competitiveness of mini-breweries are glasses, labels, a signboard and excursions. On the contrary, sales, tablecloths and paid tastings are the least important for owners of mini-breweries in connection with their competitiveness. [ABSTRACT FROM AUTHOR]

Shiitake (Lentinula edodes) edible mushroom growth in an axenic block is the most popular method worldwide allowing higher productivity and a shorter cultivation cycle, than the conventional in wood logs. Blocks might be composed of residues from several agro-industrial activities. Among them, the brewery industry generates abundant waste that can cause negative environmental impacts if its incorrect disposal of in the environment, but it has not been studied to shiitake. The goal of this study was to evaluate if it is possible to produce it on barley malt bagasse (BMB) as one of the raw materials on the block. Results show shiitake biological efficiency (BE), productivity (PR), and their features. Substrates with C:N ratios of 30:1 and 36:1 resulted in BE values of 20.18 and 16.41% and PR of 10.91 and 10.19% showing that it is possible to product shiitake on blocks containing BMB. [ABSTRACT FROM AUTHOR]

Maintaining a high standard of indoor air quality (IAQ) is vital to ensuring good human health. The concentration of CO2 in air is a good proxy for IAQ, while high levels of CO2 have been shown to cause cognitive or physiological impairment. Work environments that generate CO2 as an inherent part of their business present a unique and significant risk in terms of poor IAQ. Craft breweries generate CO2 and, unlike larger breweries, often lack the technology to capture and re-use the fermentation CO2 for beer carbonation. The purpose of this study is to demonstrate that the venting of fermentation CO2 and the unintentional venting of CO2 during the filling of CO2 storage tanks can cause the indoor CO2 levels to rise significantly. This is shown by monitoring CO2 levels inside an Australian craft brewery using a newly developed system containing three Internet of Things (IoT) sensor nodes positioned strategically in different sections of the brewery. The maximum CO2 level recorded was in excess of 18,000 ppm, with the maximum time period levels exceeding 1000 and 10,000 ppm being equivalent to 425 and 26 min, respectively. The identification of differences in measured CO2 at different times and locations throughout the brewery reveals that a single hard-wired CO2 sensor may be inadequate to support IAQ monitoring. For this purpose, a network of portable or wearable CO2 sensor nodes may be most suitable. The battery life of the sensors is a key consideration, and the current sensor battery life is too short. Low-power sensors and communication protocols are recommended for this task. [ABSTRACT FROM AUTHOR]

The geography of the brewing industry is currently undergoing substantial shifts. While most attention has been paid to the boom of microbreweries, newly established regional breweries have been neglected and little is known about how they are gaining a position among consumers in stable and saturated markets. The aim of this article is to investigate what strategies new breweries use to establish distribution regions and which factors are at play based on the consumers' economic and socio-cultural preferences, all within the contextual influence of market development and territorial identity. The research is based on the mapping of distribution regions of seven new Czech breweries and interviews with their representatives. The breweries first opt for a contagion strategy focusing on local customers to provide a basis for further expansion. The hierarchy strategy with a preference for wealthier customers in distant cities subsequently prevails. The choice and success of the chosen strategy depend on the interaction between regional market development and consumers' territorial identity. In Czechia, local breweries, especially those that have restored and maintained historic brewery buildings, are attracting consumers from cities, while consumers from the countryside prefer nationally known beer from big industrial breweries. [ABSTRACT FROM AUTHOR]

The present study reports the mixed culture acidogenic production of biohydrogen and carboxylic acids (CA) from brewery spent grains (BSG) in the presence of high concentrations of cobalt, iron, nickel, and zinc. The metals enhanced biohydrogen output by 2.39 times along with CA biosynthesis by 1.73 times. Cobalt and iron promoted the acetate and butyrate pathways, leading to the accumulation of 5.14 gCOD/L of acetic and 11.36 gCOD/L of butyric acid. The production of solvents (ethanol + butanol) was higher with zinc (4.68 gCOD/L) and cobalt (4.45 gCOD/L). A combination of all four metals further enhanced CA accumulation to 42.98 gCOD/L, thus surpassing the benefits accrued from supplementation with individual metals. Additionally, 0.36 and 0.31 mol green ammonium were obtained from protein‐rich brewery spent grain upon supplementation with iron and cobalt, respectively. Metagenomic analysis revealed the high relative abundance of Firmicutes (>90%), of which 85.02% were Clostridium, in mixed metal‐containing reactors. Finally, a significant correlation of dehydrogenase activity with CA and biohydrogen evolution was observed upon metal addition. [ABSTRACT FROM AUTHOR]

Beer is one of the most consumed beverages in the world and widely produced worldwide. The growth of the beer production industry is advancing sustainably in Brazil and has been constant over the last 20 years. The main objective of the study was to analyze the influence of the structure and conduct of breweries on their performance in the craft beer production industry in the city of Passo Fundo/RS. To carry out this study, que used qualitative and quantitative data, obtained through an exploratory and descriptive research applied in three of the five breweries operating in the city. The main results of this study are based on the identification of competitiveness in the industry, the influences exerted by customers, competitors and suppliers, in addition to the strategies adopted by breweries to compete in the market. Thus, the study results offer implications for the successful management of breweries, as well as bring us relevant data for the understanding of the studied industry and help to understand the structure of the studied industry, allowing for a strategic planning that is favorable towards future challenges, contributing to the identification of opportunities and threats. [ABSTRACT FROM AUTHOR]

There is increasing consumer demand for craft beer, and for clarification of its definition in the face of widespread (mis)marketing. In recent years many small scale and independent breweries have been purchased by large brewing organisations vying to get a share of the growing and profitable niche market in craft beer. This raises the question of whether the beer produced by such breweries can still be defined as "craft". Are there other factors that should be taken into consideration when defining genuine craft breweries? From the perspective of a consumer who seeks a craft product, little is known about how and where the beer is produced, and when labels are taken at face value there is a greater responsibility for retailers to distinguish between craft and mainstream beers. In this paper, we explore the conceptual and practical aspects of defining craft beer, with reference to definitions established by various national industry associations. [ABSTRACT FROM AUTHOR]

The higher moisture level (70–80%) in wet brewer's grain (WBG) poses two major difficulties when using it as a feed for different classes of animals. Firstly, transport of WBG is costly. Secondly, the rich polysaccharide and protein content and the high moisture content of WBG make it susceptible to microbial growth and spoilage. Therefore this study was planned to examine the effect of soaking, sun drying and ensiling on nutritional and fungal load dynamics of wet brewers' grain. Wet brewers' grain was collected from Meta Abo, Habesha, Dashen and Bedele breweries, Ethiopia. The sample was labeled and kept in a separate sterile bag and stored under − 20 °C. For soaking, 2 kg sample was uniformly treated with salt (3% on dry matter basis), placed in plastic container and covered with a lead for partial aerobic condition. Wet brewers' grain (2 kg) was exposed to sun drying for the consecutive three days, eight hours per day. The sample (2 kg) with molasses (3% on dry matter basis) was ensiled in a plastic bottle. All samples except sun dried, were subjected to oven drying at 55 °C for 72 h. To evaluate insacco degradability, samples were incubated for 6, 12, 24, 48, 72 and 96 h in nylon bags (6.5 × 14 cm, 50 μm pore size) placed in ventral sac of three cannulated Boran-Friesian steers (550 ± 15 kg live weight). The samples (25 g) were dissolved in 225 ml of peptone water. Potato Dextrose agar medium was injected with 1 ppm per each 100 ml of agar with chloramphenicol and streptomycin to restrict bacterial growth. Plates were incubated aerobically at 28 ± 1 °C for 3 day and growing molds and yeast colonies were directly counted. The sample received from Meta Abo brewery factory had the higher (p < 0.05) acid detergent fiber, lignin and digestible organic matter but comparable dry matter (DM), ash, crude protein (CP) and neutral detergent fiber with other breweries. The minimal loss on DM and other nutrients, lower fungal, yeast and mold colony counts and the higher CP digestion kinetics was observed in ensiling techniques. If supply is not a constraint under local conditions, ensiling can be recommended as the best conservation practice. [ABSTRACT FROM AUTHOR]

Beer is popular worldwide and it is considered the oldest and most consumed alcoholic beverage in the world. At the global production level, most of the market is dominated by a few multinational companies, but in recent years, craft beers have gained market share. In addition to being independent and produced on a smaller scale, the main characteristic of craft breweries is their broad differentiation capacity, attracting consumers who demand products that are more committed to sustainability and the environment, as well as being willing to pay higher prices for goods in line with their life philosophy. Their great popularity aroused the interest of researchers throughout the world, leading to the proliferation of a large number of scientific articles that address the production and consumption of craft beer. This research aims to identify and analyze the scientific production that addresses Craft Beer. A bibliometric analysis is used as the methodology to obtain the following information regarding the subject over the years: growth and coverage, article citations (quality indicator), the most relevant authors, etc., which will be useful information for researchers. The two main international databases, WoS and Scopus are used for document tracking and 137 articles are identified. The results show that this is a recent area of study, since researchers only started showing interest in the subject in 2015; 90% of the documents have been published in the last 5 years. Most of the authors are transient with a single authorship, so the production is low (productivity index 1.18). Therefore, the study area is incipient and is considered of great potential for researchers. [ABSTRACT FROM AUTHOR]

Context: The consumption of pork is rapidly increasing in Uganda and presents an opportunity for pig farmers to maximise profits. However, the population and productivity of pigs remains low and this is attributed to the high cost of commercial feeds. Aims: We aimed to evaluate the effects of various combinations of brewery by-products on the performance, carcass characteristics and profitability of fattening pigs. Methods: The study involved 48 crossbred (Large White × Camborough) pigs weaned at 2 months of age and weighing 10.3 ± 1.2 kg. Group pens of four pigs, balanced for sex and weight, were assigned in a completely randomised design with three replications to four diets: BYM, 22% brewers' spent grain + 15% yeast cake + 60% malt dust; BY, 33% brewers' spent grain + 14% yeast cake (with 50% maize bran); YM, 27% yeast cake + 70% malt dust; and a commercial diet (control). Feed intake and efficiency, costs and carcass characteristic were determined. Key results: Feeding brewery by-products increased (P < 0.05) average daily feed intake by 1.40, 1.11, 1.09 kg/day for BYM, BY and YM compared with the control diet. Pigs fed the control diet had better (P < 0.05) feed efficiency (feed conversion ratio 3.4) than those fed BYM (6.6), BY (5.7) and YM (6.1). The unit cost of diets (Ugandan shillings, USh) increased in the order BYM (USh410) < YM (USh439) < BY (USh551) < commercial diet (USh1313). The unit cost of producing meat increased in the order YM (USh2691) < BYM (USh2713) < BY (USh3150) < commercial diet (USh5331). The highest gross margins accrued from BYM (USh36 769), followed by YM (USh34 853), whereas a loss of USh41 735 was incurred when feeding the commercial diet. Dressing percentage and organ yield were comparable across diets (P > 0.05). Backfat thickness measured at four sites was similar (P > 0.05) across dietary treatments. Conclusion: A blended mixture of brewery by-products containing brewers' spent grain (22%), yeast (15%) and malt dust (60%) is an economical replacement of commercial diets for fattening pigs. Implications: Brewery by-products can be used to increase profit margins without affecting the carcass characteristics of pigs. The consumption of pork is increasing and presents an opportunity for pig farmers to make more profits. This study revealed that the high cost of commercial feeds can be overcome by feeding a low-cost diet containing 22% brewers' spent grain, 15% yeast and 60% malt dust. By lowering the cost of quality feeds, pig productivity, population and profits will increase. [ABSTRACT FROM AUTHOR]

[Display omitted] • R. toruloides and T. obliquus pure and mixed cultures were grown on PBWW. • R. toruloides did not grow in pure cultures but grew in mixed cultures. • T. obliquus pure cultures grew on PBWW attaining higher DCW than in mixed cultures. • PBWW supplemented with sugarcane molasses and urea was used to grow mixed cultures. • A maximum lipid content of 26.3 % (w/w DCW) when PBWW + urea+100 g/l SCM was used. Rhodosporidium toruloides and Tetradesmus obliquus pure and mixed cultures were grown on primary brewery wastewater (PBWW), with and without supplementation of sugarcane molasses (SCM) and urea. R. toruloides developed in pure cultures was not able to grow on PBWW, with or without supplementation, but grew in mixed cultures with the microalga T. obliquus in all media. In contrast, all T. obliquus pure cultures developed on PBWW, with and without supplementation, were able to develop. Higher biomass productivity (149.3 mg L−1 h−1) was obtained for the mixed culture using PBWW supplemented with 10 g L−1 of SCM and 2 g L−1 of urea. Therefore, a strategy to stimulate lipid production by R. toruloides and T. obliquus grown in mixed cultures with higher SCM concentrations (20, 40 and 100 g L-1 of SCM) was developed. The maximum lipid content (26.3 % (w/w DCW)) was obtained for the mixed culture developed on PBWW, supplemented with 100 g L-1 of SCM plus 2 g L-1 of urea, at t = 121 h. This work demonstrated the feasibility of using PBWW supplemented with SCM and urea as culture medium to grow R. toruloides and T. obliquus and to produce microbial lipids. [ABSTRACT FROM AUTHOR]

The number of craft breweries in the United States has increased dramatically in the last few decades, with the Brewers Association (2021a) recognizing that "more than 80 percent of Americans live within 10 miles of a brewery." However, little is known about the population geographies within - as well as outside of - these 10-mile buffers surrounding breweries. Using 10-mile drive distance polygons, various demographics and beer consumption patterns were established at both national (U.S.) and regional levels. Results validate the Brewers Association's pronouncement at the national level but showcase unique regional patterns in population, median household economics, and beer consumption. [ABSTRACT FROM AUTHOR]

In this work, primary brewery wastewater (PBWW) and secondary brewery wastewater (SBWW) separately, or mixed at the ratios of 1:1 (PBWW:SBWW) and 1:7 (PBWW:SBWW), with or without supplementation with sugarcane molasses (SCM), were used as culture media for lipid production by a mixed culture of the oleaginous yeast Rhodosporidium toruloides NCYC 921 and the microalgae Tetradesmus obliquus (ACOI 204/07). Flow cytometry was used to understand the dynamics of the two micro-organisms during the mixed cultures evolution, as well as to evaluate the physiological states of each micro-organism, in order to assess the impact of the different brewery effluent media composition on the microbial consortium performance. Both brewery wastewaters (primary and secondary) without supplementation did not allow R. toruloides heterotrophic growth. Nevertheless, all brewery wastewater media, with and without SCM supplementation, allowed the microalgae growth, although the yeast was the dominant population. The maximum total biomass concentration of 2.17 g L−1 was achieved in the PBWW mixed cultivation with 10 g L−1 of SCM. The maximum lipid content (14.86% (w/w DCW)) was obtained for the mixed culture developed on SBWW supplemented with 10 g L−1 of SCM. This work demonstrated the potential of using brewery wastewater supplemented with SCM as a low-cost culture medium to grow R. toruloides and T. obliquus in a mixed culture for brewery wastewater treatment with concomitant lipid production. [ABSTRACT FROM AUTHOR]

Europe has experienced a major boom of new breweries over the last thirty years, with thousands of new breweries being set up, even in regions where brewing has no history. So far, however, this microbrewing wave has not been systematically mapped. This paper presents a unique database of European breweries from 1990–2020. Using a series of maps and statistical analyses, it shows how breweries have gradually spread across Europe. Initially, microbreweries were being established in countries that are in a declining stage of the beer life-cycle from industrial breweries. After 2005 (and particularly in the 2010s), breweries reached other regions through neighbouring and hierarchical spatial diffusion. [ABSTRACT FROM AUTHOR]

The general objective of this study is to understand how variables, production costs, competition and value perceived by the customer affect the final price of products from artisanal microbreweries. Data collection was carried out based on semi-structured interviews with managers of three artisanal microbreweries located in the northwest region of the State of Rio Grande do Sul, in order to understand the relationship between the variables cost of production and competition in the final pricing of their products. Based on the survey method, 33 responses from craft beer consumers were collected in order to verify the attributes of perceived value from the customer's perspective, systematized through content analysis and descriptive statistics. The results indicate that the pricing variables in the managers' view are crucial for the formation of the final price of the product, together with the attributes of value perceived by the customers and that the production costs have a significant weight in the formation of the sales prices of these companies. As practical contributions, the results showed which attributes of value perceived by customers are decisive, and which can be adopted in the pricing of products (Taste; Quality; Variety of products; Price; Sales promotion; Sales location). As theoretical contributions, it is observed that the expansion of the theme of determining variables of pricing and attributes of perceived value by customers makes it possible to add other variables that can influence the determination of price in microbreweries. [ABSTRACT FROM AUTHOR]

Craft breweries may fall behind large brewing companies in reducing the carbon footprints of their value chains due to limited resources, financial constraints, and a lack of technical knowledge to fully understand their emissions. However, by increasing their awareness of the impact of their entire value chains, craft breweries can accelerate the decarbonisation of the industry by creating competition among breweries to appeal to environmentally conscious consumers. This work developed a freely available carbon calculator (10.6084/m9.figshare.22758692) using transparent, open-source data which may be used for benchmarking and identifying opportunities for emission reductions in UK craft breweries as well as providing a reference point for future carbon footprint analyses of global brewing value chains. The carbon footprint for craft brewing was calculated for a wide range of packaging types across three realistic scenarios (low, medium, and high carbon footprints) based on collected data and addresses the discrepancies between values reported in previous literature. Overall, the calculated carbon footprints ranged between 205 (20 L steel kegs, low carbon footprint scenario) and 1483 (single-use, 0.33 L glass bottles, high carbon footprint scenario) gCO 2 e per litre of beer. Novel hotspots (including wort boiling, the packaging process in a brewery, and the contribution of secondary and tertiary packaging) were identified. The overwhelming contribution of Scope 3 emissions (contributing between 57 and 95 % of the total carbon footprint) further emphasised the need to provide increased knowledge to craft breweries. [Display omitted] • Results presented from freely available, open-source carbon footprint calculator. • Wide range of packaging types are investigated. • Carbon footprint ranged between 205 and 1483 gCO2e per litre of beer. • Scope 3 emissions contributed between 57 and 95 % of total footprint. • New hotspot areas identified including wort boiling and packaging process. [ABSTRACT FROM AUTHOR]

[Display omitted] • Two cavitated mixtures of BSG suspended in MPW or MLL were co-digested with SS. • In the presence of cavitated BSG and MPW, the biogas yields increased significantly. • The energy profits were enhanced in both co-substrates presence. • Co-digestion of cavitated BSG and MPW with SS is a profitable solution. • Co-digestion of cavitated BSG and MLL with SS was not efficient enough. In the present study, a combined technology for energetic brewery spent grain (BSG) use in co-digestion with sewage sludge (SS) was presented. A holistic approach that includes the impact of co-substrates and their carriers on the anaerobic digestion (AD) process, and the energetic aspects, was involved. Prior to AD, BSG was pretreated involving the hydrodynamic cavitation (HC); two different carriers were applied: MPW (municipal pre-settled wastewater) and mature landfill leachate (MLL). An orifice plate with a conical concentric hole of 3/10 mm (inlet/outlet diameter) was applied as cavitation device. The initial pressure was 7 bar and the number of recirculation passes through the cavitation zone was 30. The AD experiments were performed in semi-flow reactors, under mesophilic conditions at HRT of 20 and 21 d. In both co-digestion series, the constant co-substrate dose of 6% v/v was adopted. In the presence of cavitated BSG and MPW, a significant increase in biogas/methane production was provided as compared to SS mono-digestion, with the related improvement in kinetic constant by 3.5%. The average biogas yield was 0.48 ± 0.03 m3 kg−1 VS added, while in the control run 0.41 ± 0.03 m3 kg−1 VS added. Using cavitated BSG and MLL, such a beneficial effect was not observed. In both co-digestion series, slightly lower VS removal (as for the control) and stable process performance occurred. Moreover, the improved energy balance was provided. Due to the technological aspects, only co-digestion of cavitated BSG and MPW with SS is recommended for implementation into a full-scale. [ABSTRACT FROM AUTHOR]

Cell immobilisation is the physical restriction of cells in a delimited region by means of physical and chemical approaches. It usually comprises a solid support containing cell biomass. In brewing fermentations, yeast cell immobilisation was widely explored during the 1970s to the 90s, with the expectation that immobilised systems would revolutionise the brewing industry. The most studied immobilisation method has been the attachment to a surface and entrapment within a porous solid. Some industrial applications were developed, but the flavour profile of the product rarely matched that produced by batch fermentation. Numerous factors are important in immobilised yeast systems and its successful industrial implementation. Although cell immobilisation results in many advantages, such as high biomass loading and ease of cell reuse, there are drawbacks including physiological changes and mass transfer limitations. Therefore, in order to design a feasible brewing fermentation process using immobilised yeast cells, the solid support, immobilisation method and the bioreactor system require to be properly developed. In this review, yeast cell immobilisation technology in brewing is considered together with methods of immobilisation with the associated advantages and drawbacks. Physiological and metabolic alterations in yeast are also explored and industrial applications are highlighted. It is suggested that immobilisation technology has new opportunities as the market is increasingly open to novel flavours and styles. © 2021 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

This article is about existing innovations in special breweries in the metropolitan region of Belo Horizonte. With the advent of the production of special beers, we sought to understand the innovations generated by the sector and also which innovation strategies are used. To reach the proposed objective, the study used a qualitative-descriptive research with literature review, use of a semi-structured script for interviews during visits to breweries and with content analysis to systematize the data. After analyzing the data, it was noticed that incremental innovations occur in breweries. In addition, evidence pointed out that to seek to expand market share, special breweries make use of step-by-step and customer-oriented innovation strategies, but there is the use of the process-specialized innovation strategy only by those market-leading breweries that have greater reach to financial resources, specialized labor and greater productive capacity. [ABSTRACT FROM AUTHOR]

Global industry has been undergoing changes in the concentration of brand ownership and production, with acquisitions and closures being a major factor in this evolution. The impacts of such activities are commonly studied from an economic perspective and from the perspective of internal firm-level and deal-level factors, while the influence of external geographical factors is largely neglected. Our research focuses mainly on the importance of geographical cultural factors affecting beer brands whose production location was moved after the closure of the original breweries. The research includes a complete sample of 30 brands from recently closed breweries across Europe. Brands are divided into seven categories according to how their marketing strategy has (or has not) changed in terms of exploiting regional and national identity. The overall success of these brands is then measured in terms of the development of their share in the home countries' markets. Differences in brands' strategies and successes are explained through a wide range of country-level factors and the individual characteristics of the breweries. It is shown that the level of beer tradition or identity in the countries, as well as the country's beer life-cycle position, plays a crucial role in the evolution of the studied brands. [ABSTRACT FROM AUTHOR]

Residues from beer production and macauba oil extraction are promising due to their composition of essential nutrients, fibers, and bioactive molecules. In this study, we analyzed the physical, rheological, and chemical properties of three kinds of flours—pure macauba pulp cake flour (MC), pure brewer's spent grain flour (PM), and mixed flour (MS) composed of 80% (w/w) macauba flour and 20% (w/w) beer spent grain—and apply them in the formulation of cookies. The flours presented high nutritional value. The incorporation of MC, MS, and PM flours influenced the quality of the cookies. MC was the one that most affected the characteristics of the cookies, meanwhile PM cookies showed characteristics closer to the standard cookie. Finally, MC, MS, and PM flours can be used in food formulations because of their potential to improve the nutritional quality of the product. Practical applications: The complete characterization of food flours is important not only to understand its nutritional role in the diet of individuals but also to comprehend how this flour behaves as an ingredient, its influence on the quality of the final product, and even for the dimensioning and operationalization of processing. The flours evaluated presented a high potential for being used in food products because they are materials with a high content of fiber and protein. Macauba cake flour affected more the characteristics of the cookies and beer spent grain flour cookies showed characteristics closer to the standard cookie. [ABSTRACT FROM AUTHOR]

The capacity of a heat-treated sludge (HTS) to produce hydrogen from the mono- and co-digestion of corn (NW, pH 13.1) and brewery (BW, pH 3.8) wastewater was evaluated. The co-digestion of NW and BW was conducted with ratios (NW/BW) from 40/60 to 80/20 (vol/vol) at pH 6 and under different initial pH values (from 5.8 to 12.3) according to the substrates mixtures. With the initial pH adjusted to 6, the highest production (302 mL) occurred for the mono-digestion of NW, but hydrogen was produced in all incubations. For incubations under variable pH values, the highest hydrogen production was obtained with the ratio 60/40 (270 mL), followed by the ratio 65/35 (260 mL) with pH values of 10.8 and 10.4, respectively. The initial pH influenced the kinetic parameters, especially on maximum production and lag phase. For the ratio 60/40, with an alkaline pH value (10.4), the lag phase was delayed up to 122 h, but the highest volume of hydrogen was obtained with this condition. The Clostridium genus, present in all samples, could be associated as the main responsible for hydrogen production. Besides, the presence of Burkholderia genus, previously related to hydrogen production, was identified as the main involved in the culture at pH 10.8. [Display omitted] • Corn (nejayote) and brewery wastewater mixtures provides suitable pH conditions for biohydrogen production. • Maximum hydrogen production was achieved with the ratio 60/40 at pH 10.4. • Biohydrogen production occurred in all NW/BW mixtures at initial pH 6. • Clostridium and Burkholderia genus are the main hydrogen producers identified in the cultures. [ABSTRACT FROM AUTHOR]

Transportation systems remain a challenge for most supply chains. Delivery products in time, quantity, and location at once is not an easy task and this challenge is even amplified when we are dealing with Last-mile logistics. Despite business-to-business being less difficult compared to business-to-consumer distribution, there are still many operational logistics issues related to it. In this paper, we investigated a last-mile logistics from a Brewery Industry transferring supplier materials among its plants in São Paulo, Brazil. The aim is to identify the most important players in the network, offering the company a more effective view of the plants and their supply last-mile network. Therefore, we used the Social Network Analysis approach using the UCINET ©software. The results allowed the company to improve the efficiency of its last-mile B2B distribution for internal supplier materials. [ABSTRACT FROM AUTHOR]