...Rights, and Empire 4 November 2013 Beer-Brewing: The Cause for Social Polarization Let’s say you have a favorite locally owned ice cream shop in your hometown. You love all their flavors and the shop’s intimate atmosphere. You prefer it to any other ice cream shop, even over big name shops like Baskin Robbins or Coldstone Creamery. The taste of their ice cream is way better than from any other place that you know. Unfortunately however, your favorite shop closes three years after its inception, and you are heartbroken. How can the best ice cream shop shut down? They made way better ice cream than all of the other guys! Judith Bennett, the author of Ale, Beer, and Brewsters in England, can explain how this phenomenon occurs through the start of beer brewing in the 14th – 15th century in England. The introduction and commercial expansion of beer brewing allowed for more efficient trade and sale of their products, which also was beneficial to its consumers. However, this terribly hurt the many small market of ale-brewers because they did not have the opportunities of capital-investment that beer-brewers had. Thus, less people were able to succeed in this particular industry, causing a polarization of social classes. This large commercialization of beer brewing found in England represented the capitalistic advantages that large corporate businesses have over smaller business that sell the same good. The commercial expansion of beer brewing was beneficial because it brought about...
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...Developing business in the brewing industry as thousands of tradition, always face of intense competition from existing competitors as well as new entrants. In additional, any manufacturers have difficult in expending production capacities and resources. This report aims to recommend how to continue growing business without compromising on quality in high competitive market and limited production capacities and resources. After four year growth in volume, from 6,000 cases in 2008 to 200,000 cases in 2012, the 961 volume of beer sold increased dozens of times. The various products of 961 beer have presented and its retailers network have expanded to variety channel such as bars, restaurants and local supermarkets, even it opened a beer pub by the company. This pub has been an exciting successful case and also has given hints for next periods. However, the company faced of limited capacity for the production of larger volumes while the team operated in small volume and even a new bottling machine had to be ordered. The company had strategically become one of biggest Lebanese brewing company and had prepared for huge competition from Almaza who is also local company dominated the Lebanese market. In additional, by being acquired by Heineken in 2002, this closet competitor took on hand many advantages in technology, experiences, alternative famous brand from the No. 1 worldwide brewing corporation. While the company has built all things from zero. Its largest early customer group...
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...By Jazmine Bennett Jarett Diamond Gary Fischer Kerby Smithson A project submitted in partial fulfillment of the requirements for the degree of Master of Science (Natural Resources and Environment) School of Natural Resources and Environment University of Michigan April 2010 Project Advisor: Scott Noesen Disclaimer Unless otherwise explicitly stated, the views and opinions expressed herein do not necessarily represent those of the University of Michigan, the School of Natural Resources and the Environment, the Arbor Brewing Company, or any entity other than the members of the Green Brewery Project student team. This document contains many forward-looking statements, including predictions of project costs, payback periods, performance characteristics, incentive award amounts, etc. Such statements are the results of careful analysis by the team, using the best information available at the time, and based on certain expectations and assumptions which are identified wherever possible. A variety of factors could cause the actual results to differ from predicted outcomes. Advice from qualified professionals should be sought to complement the advice contained herein. The Green Brewery Project | Disclaimer i Acknowledgements The Green Brewery Project could not have been a success without the help of many people and organizations. First we would like to thank Matt and Rene Greff and all of the Corner Brewery Staff for allowing us to do this project and being cooperative...
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...Hudepohl Brewing Company Summary Hudepohl Brewing Company was founded by Louis Hudepohl in Cincinnati, Ohio. Bob Pohl was appointed as the new general Manager in 1980 after the sudden death of the company’s president. The company experienced a disappointing stint during the late seventies as it was operating at less than 40% of its capacity and bore a loss of $538,000 in 1978. Even after the disappointing results, Pohl was optimistic about the future and predicted growth in the earnings and this was confirmed by a 7% growth in sales during first four months of 1980. Pohl majorly focused on changing the organizational structure of the company right after he was appointed as the general manager. U.S. Brewing Industry -Growing market increasingly supplied by fewer brewers. -Concentration of the industry - due to economies of scale in the production, distribution, and marketing of beer. -By 1978, top 10 American brewers accounted for 94% of beer sales. -Winners (1969 & 1979) - Anheuser-Busch, Miller, and Heileman. Industry Economics Raw materials purchasing - major brewing ingredients, were subject to wide fluctuations in price. * Production - reluctant in changing its methods of brewing, expensive installation. * Labor – Higher wages, Labor productivity improved. * Packaging - canning line speed increased 123% and labor requirements dropped 42%. * General and administrative expenses - Increase in the average plant’s scale, 1 million barrels (1969) to 2.5...
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...and how they can encourage in their performance and satisfy employees. There are some positions we require employees to be trained and be knowledgeable. We offer Apprenticeship Program, which is 23-week program; course will give all participating employees a chance to become a brewer for the company. The company will offer and give opportunity for an average employee to become a Master Brewer, which the company pays for the program; in return company will gain loyalty and future management. The course has instruction in brewing science, engineering, and technology of brewing processes that convert barley to beer. Also the course will provide education strategy such as sales, marketing and distribution, supervisory compliance and the business of brewing. After they are done with program they will be in charge for operation duties and brewing process that will allow them to take responsibly for non -trained employees. Operational Duties will include, brewing/blending Operator responsibilities, monitoring and directly managing the Brew house, fermenting, filtration and Blending processes and operations. Involves recording, troubleshooting, temperature and flow monitoring, communication, supplying lines with material or product, line cleaning, sanitation, and foaming. Sanitation involves complete cleaning...
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...managing director with his staff: • Matthew Fawson (brother) Director of Operations • Colin - Logistics • Jill - Tele Sales • Robert - Brewer • Kerry - Administrator/Accounts • Jan Anderson - Quality Cask Wholesale Co An explanation of why the business is located where it is This is where the new brewery is located in north shields. The old Mordue Brewery was .located on Wallsend village green and run by Joseph Mordue, a brewer of distinction in the 19th Century. In 1995, over 100 years later, two brothers revived Joseph Mordue's superb ales, their range of beers gaining both local and national awards and much, much more. The current Mordue Brewery is located in north shield and has built up a strong and loyal customer base with the demand for our beer growing by the week. it is located it there because off all the demands off the beer wanted by people they needed more room so they built a new building just for them. Since moving to the purpose built West Chirton Brewery, just over the road from the first, smaller brewery, production has increased. The West Chirton Brewery soon became too small to hold the burgeoning business and we are now in a huge new brewery in the Tyne Tunnel Estate. An explanation of whether this business is a service provider or a manufacturing organisation The mordue brewery is a self-provider and provides for loads of local pubs in Newcastle: • Crown Posada The Side, Newcastle upon-tyne...
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...How To Make Beer Making beer is an art form and can be very fun. People that love to drink beer should try to make some their selves. Not only is it self-gratifying, but when people come over to your house and try a glass of your homebrew they will be amazed by the taste. Making beer is easy by following these simple steps. The First step to making beer is to make sure that you have the proper equipment. A brewing starter kit is the best way to buy all the proper equipment, and can either be bought at your local homebrew store or a homebrew website. It comes will all necessary equipment including cleaning and sanitizing solution. In addition, you will need to purchase a beer recipe kit. For beginner brewers it’s wise to start with an extract kit since it’s easier than an all grain kit. Once you’ve picked out a recipe kit that you like, you need a large enough kettle to handle four gallons of water to boil your brew. The last item on your equipment list will be your bottles. You will want to get two cases of twelve ounce pry off bottles, and enough bottle caps to cap all your bottles. Now that you have all of your equipment, you can start brewing your beer. Collect and boil three gallons of water. After the water is boiling, add the malt syrup from your kit. Remove the kettle from the burner so the syrup doesn’t burn, and stir. The mixture is now called “wort”, the brewer’s term for unfermented beer. Return the wort to a boil. While waiting for the wort to boil, gather the...
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...1. The U.S. brewing industry has become more concentrated over the last two decades for several reasons. a. The consumption of beer has been slowly declining, in order for companies to gain market share, they have to take customers from other companies. This would then lead to some companies to go out of business due to the lack of customers. b. Brand loyalty also increased. Advertisement played a large role. Larger companies were able to spent $0.40 per case of beer sold. Smaller mass-market brewers could not afford to spend near that amount. c. Technological change in canning and distribution lead to the concentration of the brewing industry, as well. The size that a mass-market brewer has to accomplish to acquire all economies of scale has grown. They must produce more beer and achieve more market shares. Not all companies reach minimum efficient scales of production. 2. The competitive structure of the brewing industry using Porter’s five forces model. a. Risk of entry by potential competitors. New micro brewing companies have low barriers of entry. New micro brewing companies do not rely heavily on brand loyalty or economies of scale. Mass market brewers our faced with higher barriers to entry because of brand loyalty of customers and absolute cost advantages. b. Intensity of rivalry of previously established companies new customers are always entering the market as they become legal age and the willingness to consume beer, so mass market brewers try to appeal to them...
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...from what you said, it sounds to me like you could probably easily make the jump to all-grain brewing on the stovetop. here's how it might go for a 3-gallon batch: in your brewpot, heat 9 quarts of water. when the water hits 170 deg(1), dump in the grain. stir gently to break up any dry lumps and make sure all grain gets wet. stir up the grains every ten minutes, stopping after the fourth time. this will give the grainbed the last 20 minutes of the mash to settle. after one hour has elapsed, use a siphon (preferred) or careful ladling (also works) to transfer the clear liquid on top to a separate container. whatever big containers you have will do for this temporary step, since the wort is ultimately going to go back into your brewpot once the grains have been eliminated. also, since you're going to boil the heck out of the wort, you don't have to worry too much about sanitation of these other containers. the same goes for stirring spoons, other utensils, etc. the rule of thumb is that before the boil, anything the wort touches just has to be clean. after the boil it has to be clean AND sanitized. if you can tell that you're getting this portion of the wort out without any grains in it, carry on. if you're getting grains, you should run it through a cheese cloth on the way to your boil pot. (probably a good practice anyway) when you've removed all the liquid that can be gotten to conveniently, you'll be left with the...
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...Cresente G. Siglos Jr. MBA 231- StratMan Brewing Change at Breckenridgre Brewery Summary of the Case Back in the 1980s, founder Richard Squire was your typical ski bum – with one significant difference. He had a knack for making extraordinary home brews. For years, only his closest friends were able to enjoy his creations, but it didn’t take long for Richard to realize that his talents needed to be shared with the world. Craft Brewing represented a “blend of art and science” where focus was on variety, freshness, and quality. By only using the purest and finest ingredients, no adjuncts, and no pasteurization, these brewers felt that the quality of craft beers stood apart from the mass production of other more prominent beers. In 1994, Ed Cerkovnik joined Breckenridge Brewery as a 50/50 partner. Most of the people at Breckenridge Brewery agreed that Ed was “brilliant” and looked to for leadership.” Since his arrival at Breckenridge Brewery, Ed had provided legal counsel, credibility with various sources of financing, as well as deals structuring and negotiating skills, and had been looked to as the unofficial COO of the company. Ed had been a partner in the law firm that represented Breckenridge Brewery when he decided to make the move from law to business. Richard provided a great deal of vision and creativity while Ed provided discipline and strong analytical skills. Ed’s first tasks were to consolidate ownership, raise new capital, and solidify license and development...
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...Bachelor of Technology (Hons) Degree in Food Processing Technology NAME TICHAONA VUDZIJENA REG # H1010724M COURSE INDUSTRIAL BIOTECHNOLOGY LECTURER M TITLE ASSIGNMENT TITLE Determination of the alpha and beta amylase activity (diastatic power) of Rapoko and Sorghum malts using the Fehling’s solution procedure. AIM To determine the diastatic power of malts OBJECTIVES * to be able to determine the diastatic power of sorghum and rapoko malts * to be able to compare the diastatic power between rapoko malt and sorghum malt SUMMARY Sorghum and rapoko malts were produced by grinding using pestle and mortar until 25g of the malt was obtained for each sample, transferred to 500ml flask and 0.5% NaCl was added , the mixture was closed and swirled. Time was noted and the infusion was left to stand for 2,5 hours at 20°C agitating it by rotation at 20 minutes intervals. Infusion was filtered thereafter through 32cm fluted filter and first 50ml was returned to filtrate and the final 20ml was transferred to a 100ml volumetric flask and was diluted to the mark with 0,5% NaCl .10ml of solution was pippeted to a 250ml flask and brought to 20°C. 200ml of starch solution was added to the flask and maintained at 20°C for 30 minutes. 250ml of 0.5N NaOH was added and mixed by inverting the flask, and topped to the mark with distilled water. A blank solution was prepared . 10ml of Soxhlet solution and 10ml of water were added to a 200ml volumetric flask and boiled....
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...Changing Environment of the Brewing Industry Consumer preferences are changing in the brewing industry. In 1978 total beer sales are as follows: premiums 48%, popular 30%, lights 10%, super premiums 5%, malts and ales 4% and imports 3%. The distribution channels for beer are also changing. 1978 retail sales are food stores 60%, on-premise sales 25%, other retail establishments 9% and liquor stores 8%. The demographics of beer drinkers are also changing with increased sales to women and white-collar workers. The sale of beer in kegs is declining. The top six brewers sell 10% of their beer in kegs. Large brewers that spread fixed costs over higher production dominate the brewing industry. The industry is moving toward vertical integration with brewers growing their own grains and producing their own cans. The break-even point for capacity utilization for breweries is 80%. Hudepohl’s Current Market Situation Hudepohl Brewing has been operating at 40% of its one-million barrel capacity since 1978 and net income had decreased by 35% from the previous year. Hudepohl’s current brewing costs are competitive with the national average. The majority of Hudepohl’s sales were in the city of Cincinnati (55%) and the metropolitan area (80%). Hudepohl markets five brands of beer. Tap, Hudepohl and Burger are popular priced beers and accounted for 80% of Hudepohl’s sales in Cincinnati. Hudy Delight, the Hudepohl’s recent entrant in the light beer field accounted for most...
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...Introduction to USA Brewing Industry: * The Economic impact of brewers, distributors, retailers, our supply-chain partners and induced industries totalled more than $246.5 billion dollars in 2012. * The industry today includes more than 2800 brewers and importer establishments and over 3,700 beer distributor facilities across the country * The Brewing industry employs more than 2 million Americans, providing nearly $79 billion in wages and benefits. * The industry pays over $49 billion in business, personal and consumption taxes. * Each year U.S. brewers, importers and distributors pay over $3.6 billion in federal excise taxes and almost $1.7 billion in state excise taxes. * Brewing industry has over 129,500 people work for distributors and more than 900,000 work for retail outlets that sell beer * The American brewing industry has now crossed more than 3,000 breweries which is a biggest milestone in the history of brewing industry 1. Threat from potential new entrants * Every business do have the entry barriers but in Brewing Industry there are some unique challenges like creative thinking and sustaining in the competitive market * Creating the market space and brand in the brewing industry for the new entrants is very difficult as there are many such existing companies. * Brewers should follow the government regulations and other state legislative rules like the three tier rule of production and sales. * At the federal level...
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...Field Project – Cottrell Brewing Company Cottrell Brewing Company was established in 1996 by Charles Cottrell Buffum Jr who always had passion for beer. He first started to make his beer at home and was visiting a lot of brewing companies and learning what was involved in the process. Eventually began volunteering at the Ipswich Brewing Company and that has inspired him to open his own brewing business. He found a mill in Pawcatuck as a perfect place for his new company where also his great-great grandfather had his started his Cottrell Printing Press business. Since then, Cottrell Brewing Company has been family owned by Charles and his wife Ann and is a choice for many businesses in Connecticut and Rhode Island. The business mission is to provide to its customers, fresh and full of character beers at the top of their class. The owner believes that success lies in providing beers to a particular beer market. The idea is a small, regional, niche market with a focus on customers which enjoy craft brewed, quality beers, as opposed to a large mainstream high volume business catering the majority of the beer drinking public. The process of brewing beer, whether it is on a large scale or small, is the same. The main components of direct materials used to produce beer are; hops, barley, select spices and water. Because these ingredients are grown naturally and supply can changes based on growing conditions, they are a commodity, resulting in price fluctuations depending on demand...
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...Analysis Big Wheel Brewing is a new and innovative craft beer brewing company. Big Wheel Brewing is dedicated to bringing their customers craft brews of the highest quality. Big wheel beers are made for people who prefer quality over quantity. Taste is the most important thing when it comes to brewing fine craft ales. An internal and external analysis will be conducted to determine the factors that have an impact on the success of the company. A SWOTT analysis will also be conducted to determine the strengths and weaknesses of Big wheel brewing along with threats and trends in the brewing industry. When analysis is complete it will help Big Wheel brewing know what they need to do to stay successful in the brewing industry. SWOTT Analysis Conducting a SWOTT Analysis requires Big Wheel Brewing to answer questions necessary to properly evaluate the strengths and weaknesses along with the threats and trends. Assessment of factors that will play a role in profits and losses is imperative to how effective the SWOTT analysis will be. The internal factors such as marketing and advertising will play a role as well as external factors such as customer’s wants and needs. After figuring out what the company’s strengths and weaknesses are Big wheel must identify the opportunities that can be taken advantage of for future company growth, Trends in the beer industry such as the consumers every changing taste for different kinds of beer. Keeping up with the different types of beer people are currently...
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