...Introduction The purpose of this briefing paper is to analyse the data given from the case study to determine the impact and consequences global forces have, by using the PESTEL framework. This framework is used to help form a strategic analysis of the macro-environment; the outside factors beyond the control of a company. It categorises the environmental influences into six groups: political, economical, socio-cultural, technological, environmental and legal; making up the acronym PESTEL. Analysis Political factors Europe has traditionally been seen as the centre of the beer brewing industry. However, the level of alcohol consumption is gradually declining. This is because many of the key markets within Europe are increasingly more aware of the social and health issues caused by excessive alcohol consumption. Governments are actively campaigning against the abuse of alcohol and the possible consequences of drunk driving, ‘binge drinking’, and the long-term effects related to health. These key factors relate directly to government policies and their decisions towards the European beer market. Economic factors As a result of government intervention, there has been a marked decrease in product sales in public premises. As people are more and more likely to drink at home rather than out to bars, the alcohol sales has shifted from ‘on-trade’, where beer is consumed on public premises, to ‘off-trade’, where beer is purchased by retail and consumed on private property...
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... Apparently that drinking beer has positive effects to our health as long as normally consumption though consuming of beer has the bad effects too such as bad habit, hangovers, and addiction. However, several study says that benefits of beer consumption is able to minimize some of disease symptoms. Beer consist of 5 main ingredients (Water, Malt, Barley, Hops, Yeast), but some sources says that 3 of the ingredients (Water, Malt, Yeast) are useful to reduce the risk of kidney stones, diabetes, and gastric acid, which means has certain good effects to our body. The first main ingredient that are useful for beer is 93 percent comes from Water. Water in beer should free and clean from bioligical, physical, and chemical contamination in brewing. Water containing oxygen and soda in beer which able to allow oxygen to the kidney so it will help avoid kidney disease, and give fresh oxygen to kidney stone. You can imagine how importants it is for our body. Researches from Finland has completed their study and says that drinking beer can reduce the risk of kidney stones by 40 percent. The connection between beer and kidney stones is to reduce the formation of calcium in human body. The second useful ingredient is Malt. It contains with Vitamin B12, B6, zinc, and magnesium as well as some amino acid that are useful for the body to build proteins and prevent the symptoms of diabetes. Malt is the main ingredient used in the process of...
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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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...Liqui-Cel® Membrane Contactors are widely used in the soft drink and brewing industries to Control dissolved gasses Gas control is an important concern in the beverage industry. Oxygen in the water can oxidize flavor components and shorten the shelf life of the product. Carbon dioxide can also have an impact on taste and pH of the product. Liqui-Cel Membrane Contactors utilize a hydrophobic polypropylene membrane to remove dissolved gasses from water. Water flows on one side of the membrane and a vacuum or strip gas is passed on the other side of the membrane. By controlling the pressures of gasses in contact with the water, a highly efficient method for gas control can be achieved. Membrane contactors are widely accepted to control gas levels in liquids used in the soft drink and brewing industries. Some of the applications that membranes have been used for in these industries are listed below. Brewing O2 removal from blending water • Oxygen can break down the final product if it is not removed from the water used in the blending process. For this reason, O2 specifications are typically less than or equal to 10-ppb. O2 removal of pushing water • In breweries, large volumes of product is left in DE filters and piping. In order to collect and use the product, the brewery will pump water through the system to “push out” the beer. • The O2 specification here is also less than or equal to 10-ppb. Low O2 concentrations are important because the product will absorb any gasses present...
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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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...Company Overview 3 Executive Summary 5 Mission Statement 6 Vision Statement 6 Objectives 6 Strategies 6 Products 8 External Assessment 9 Competition 9 AB/InBev 9 SABMiller 11 Heineken 12 Craft Beer 13 External Trends 14 AB/InBev Trends 14 Water Management 15 Energy Use 16 Recycling 16 Government/Political/Legal 17 Economics 17 Internal Assessment 18 Growth Strategies 24 AB/Inbev Strategies 25 SAB Miller Strategies 26 Heineken Strategies 27 Craft Beer Strategies 28 Growth Strategy Advantages v Disadvantages 28 Space matrix 29 SWOT Analysis 30 IFE Matrix 31 Company Overview As the largest brewer in the world, Anheuser-Busch InBev (AB/InBev) has had quite an intense but creative history. In 1852, George Schneider, St. Louis brewer and saloon operator opened the Bavarian Brewery. Four years later, he expanded into a larger location for his brewery to operate due to positive production. However, shortly after the second opening financial problems resulted in Schneider having to sell his brewery to various owners. In 1860, as the brewery reached a worsening financial position, William D’Oench, a local pharmacist, and Eberhard Anheuser, a wealthy German-born soap manufacturer, purchased the brewery and saved it from bankruptcy (Anheuser-Busch...
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...This case deals with a firm that had been a pioneer in establishing itself as a global competitor in the beer business, gaining recognition around the world based on its well-known green bottle. Heineken had to respond to a wave of massive consolidation in the beer market. Many beer brewers had been moving aggressively to establish themselves as global players by acquiring smaller regional and national players. Jean-Francois van Boxmeer was appointed as Heineken’s first non-Dutch CEO in October 2005. Since his appointment, Heineken restructured itself to increase its ablity to respond to the mega-acquisitions done by its formidable competitors such as Belgium’s InBev and South Africa/United Kingdom’s SAB Miller. Most recently, Heineken entered into a joint venture deal with Denmark’s Carlsberg to acquire Scottish-based brewer Scottish & Newcastle. This would help establish Heineken as the leading brewer in Europe. Heineken needed to raise its stature in its various worldwide markets and respond to the changes that were occuring in the global beer industry. After InBev’s acquisition of Anheuser-Busch in 2008, the top 3 beer companies in the world are InBev (Belgium), South Africa/United Kingdom’s SAB Miller, and Heineken (Dutch). Other top companies worldwide include Carlsberg (Denmark) and Grupo Modelo (the Mexican maker of Corona). Regarding American consumption, Pabst is the only top selling beer in America whose brand is still owned by a U.S. company – although Pabst owns...
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...beverage industry, undoubtedly Modelo has set certain standards and criteria, which many have taken notice. The Modelo Company has easily earned its stake within this industry, persevering through strife’s such as the prohibition era. In operation since March of 1922, Modelo has solidified what it means to be a top contender in the imported beer market. In fact they are one of the only brewing companies that are still family owned and operated. Within this paper we will discuss the trends in the global beer market, Modelo's international expansion, as well as challenges that they face from competitors such as the InBev Company and whether or not they should diversify their business strategy which has made them so successful. Beer has been brewed since around the 14th century when it got its beginnings in Europe. Beer comes in many flavors and shades and is varied depending on regional brewing methods. A lot has changed since the humble beginnings of beer brewing as a craft. With that being said a lot has to be done in order to effectively market such a unique beverage in different markets. When most American's think of beer, they often reflect upon the Anheuser Bush Company (InBev) which has been in operation since 1852. Although...
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...company believes that the effective tax rate for 2010 will be 42%. 7. What is SAM's outlook and goal for future sales growth? List SAM’s risk factors. The Company’s business goal is to become the leading brewer in the Better Beer category by creating and offering high quality full−flavored beers. The company expects full year 2010 gross margins of approximately 54%. Based upon the Company’s best estimates at this time, the Company is targeting 2010 earnings per diluted share to be between $2.35 and $2.65, but actual results could vary significantly from this target. (10K, Page 23) SAM’s risk factors are: * Faces substantial competition. * Consolidation among brewers increases costs to compete, leads to reduction in contract brewing capacity and decreases distribution support and opportunities. * No assurance of continued growth. * Stock prices fluctuate because of fluctuation of company’s quarterly results. * The addition of Pennsylvania Brewery has high capital costs and increased fixed costs and also increased operating complexities. *...
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...Introduction In this paper, I will be writing about case number 6.3 Speaking Out About Malt. I will be using Utilitarianism as my moral theory and will show that the principles of the case are acting morally. Summary of Case Mary Davis was an associate vice president for Whitewater Brewing Company. Her husband was working on his MBA and convinced her to take a night class with him. She enrolled in the class and had to write a term paper. She decided to write her term paper on the study of wine and beer marketing. In her paper, Mary spoke about the marketing of malt liquor, which is a beer brewed with sugar for stronger alcohol content. Malt liquor was bottled in a 40 ounce container and was sold for two dollars. The popularity of the 40s grew and became a favorite of the inner-city teenagers and the popularity later grew to suburbs. Malt liquor had strong alcohol content and the teenage drinkers fell in love with the quick drunk. It earned nicknames such as, “liquid crack” and “date rape brew”. Mary Davis’ paper was adored by her instructor and encouraged her to publish it in the newspaper. However, she was working for Whitewater Brewing Company and it brewed malt liquor also, called Rafter. The CEO of Whitewater claimed that Mary acted irresponsible and her paper damaged the company’s image. The CEO then ordered Mary not to comment publicly on the issue. She talked to her colleague about the situation and told her colleague that her paper contained true information...
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...or who sales the most, but also with who is taking the correct strategic steps to grow faster and increase their domestic beer market share. Beer is one of the world's oldest and most popular beverages with the history of beer dating back to the 6th millennium BC, and being recorded in the written history of Ancient Iraq. It is a product which people tend to differentiate by four primary reasons – taste, availability, price and/or marketing message. It is by no means a true commodity but a singular object in which accessibility and availability is key to use. If price is not a factor, for most beer drinkers it is an instant decision – they either stick to one beer or select one randomly from a list of names they enjoy. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. More than 35 billion gallons are sold per year—producing total global revenues of $294.5 billion in 2009. In the US approximately $101 billion for 6.5 billion+ gallons of beer was sold in 2009. Overall, US beer sales were down 2.2% in 2009 while imported beer sales were down 9.8% in 2009, equating to a loss of 2.8 million barrels. High priced imports such as CORONA, owned by Grupo Modelo, have been hit hard these past few years in this ~$26B a year revenue generating industry. According to Beer...
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...SWOT Analysis report for the Product of Jackie O’s This SWOT report is going to analyze the product point of Jackie O’s company, which is a bar and restaurant in Athens, Ohio. Jackie O’s is a specific and very local company in Athens, Ohio. In addition, Jackie O’s has two different locations in Athens: the Brewery and the Brewpub. The Brewery is manufacturing Jackie O’s own beer, and the Brewpub is selling beers that came from the Brewery. In addition, its objective is clear and simple: the hope is that everyone drinks beer from Jackie O’s company in Athens, Ohio. As a result, after our group did a simple survey, there are four parts that our team tried to analyze Jackie O’s company on strengths, weaknesses, opportunities and threats, because those can help our group get useful and helpful plan of how to make a recommendation for the Jackie O’s owner. Strengths In the aspects of products, the most important preponderance of Jackie O’s is its special products: beers. It is extraordinary, because Jackie O’s company has its own beer factory, the Brewery. The Brewery offers more than 34 types of beers, which comes from the Brewery of Jackie O’s. According to Brumfield (2012), Jackie O’s imported the new facility in the Brewery, that leads Jackie O’s to become a producing and marketing by oneself company in Athens, Ohio. Moreover, the brand of beer is very multitudinous, so there has three parts of beers: core beers, seasonal beers and imperial beers, which they offer for customers...
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...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 sanitizing solution and six gallon bucket...
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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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...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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