Civil Society Brewing Case Study

Fermentation is undoubtedly the most important stage to achieve the taste of the beer, because while sugar transformation into alcohol and carbonic gas takes place, yeast produces other substances in very small quantities, which are responsible for the aroma and flavor of the beer. The development of chemical analysis procedures that took place during recent years allowed a more comprehensive understanding about beer composition. It is therefore during the fermentation process that the beer style is created. This process normally will take a month.

The next project was bottling Gordon Biersch signature beer and retailing it. This had three biggest challenges: this project was entirely Gordon’s baby and demanded time and attention; secondly the freshness of the bottled beer versus the freshly brewed was an issue for which they decided the beer would have a shelf life no longer than three months. Thirdly and the most exciting challenge was the head-to-head competition with other microbreweries and premium beers. Despite the tough competitive environment, Gordon Biersch aimed to achieve 11% of the market in three years (by 1996). This retail venture required huge investment, thus they decided to start small to prove to the investors that they could pull it off.

The company was forced to buy empty kegs at a premium price. It also had to brew some of the

Brewskie is the most well known jazzed up drink in the nation, representing 8.1 for every penny of all family unit using on nourishment and refreshments.

Following the repeal of Prohibition in 1933, the major breweries continued to use unmalted cereal grains to provide the full body and mouthfeel of a “real” beer while keeping the alcohol content low. The maturation tanks (they call them chip tanks) that Anheuser-Busch utilizes are horizontal and, as such, the yeast aggregates more quickly. Anheuser-Busch refers to this process as a secondary fermentation, with the idea being that the chips give the yeast more surface area to rest on. This is also combined with a procedure that re-introduces wort into the chip tank therefore activating the fermentation process again. By placing chips at the bottom of the tank, the yeast remains in suspension longer, giving it more time to reabsorb and process green beer flavors that Anheuser-Busch believes are off-flavors which detract from overall drinkability. As with most food products opinions differ regarding its taste. While some drinkers prefer the lightness of beers like Budweiser and consume it as refreshment, some beer writers consider it as being too bland. The beer is light-bodied with faint sweet notes and negligible bitterness, leading to reviews characterizing it as a “...beer of underwhelming blandness.” Despite these negative reviews, Budweiser has a 19.9 user share and accounts for 26% of sales volume in the regular domestic category,

Belgium is home of the finest ales and have been known to brew for centuries. So when Jeff Lebesch, an electrical engineer from Fort Collins, Colorado took a bicycle trip through Belgium it made him realize there may be a market back home to sell Belgian-style ale. Jeff returned home with hopes to experiment and brew his own beer in his basement from the various ingredients he received on his trip. When his friends approved of the ales he started marketing them to the local town. He later opened New Belgium Brewing Company in 1991. His wife, Kim Jordan was the company’s marketing director. They named their first brew “Fat Tire Amber Ale” after Jeff’s

Competitive brewers will introduce newer styles of beers to meet beer drinkers’ new preferences, more specifically lighter beers. However, both styles will be kept under the same brand

Boston Beer’s strategy is primarily focused on growth through differentiation. The sources of its competitive advantage can be classified as a company that provides high quality beer with unique flavors, a market driven approach, and a very efficient contract brewing strategy.

Finally, the large brewers were increasingly successful by creating another point of differentiation. They attracted more consumers as the big brewers had the capacity to package beers in different sizes and therefore also appeal to consumers who drank beer in small amounts or slowly as well as packaged in different numbers to cater to the growing population of drinkers who consumed at home.

In the village there was a relatively popular hang-about, where travelers and natives alike would enjoy a pint or two of the finest brew offered within twenty miles of the area. The brewery was also somewhat notorious for allowing shady fellows to conduct their business without disruption. One such shady fellow was a man known only

Beer has a long history. In 2000 B.C.E., Sumerians had prepared eight different beer types, ranging from “strong,” “red brown,” and “good dark” (Mauk, 2013). Breweries have created their own recipes, brewed their own beers—some with alcohol, some without. Over the past few years, craft beer gained steady market share away from the national and international breweries (Murray & O 'Neill, 2012). Separating one beer from the next is the product itself, and what the product has to offer. Competition is ferocious due to more informed, sophisticated consumers, as well as globalization and the spread of technology (Murray & O 'Neill, 2012).

With forty taps going, you can rest assured that they will have multiple beers that even the snobbiest bearded beer connoisseur will find them selves drooling over. They sell growlers to go, have a specialized bar-be-cue and burger menu to keep their regulars and guests fed. They even offer a selection of local wines and regional ciders to keep those that don’t drink lager and ale happy. What’s more, they’re also family friendly and offer a kids menu and an excellent root

Typical Saturday nights in Jackson, Mississippi begin with a text saying something along the lines of “______ is having a party” or even just a dropped pin with a time. The night of February 23, 2016 was not the ordinary Saturday night for a majority of Northeast Jackson high school students. Around four o'clock Saturday afternoon, Gracie receives a text via GroupMe that there is a party at eight o'clock at Grayson’s in Raymond. As always, Daniel assembles the carpool, and Mason volunteers to be the designated driver. Daniel and Mason went out to buy the alcohol for the group, and Margaret and Gracie request Barefoot Moscato, Michelob Ultra, and Smirnoff. Margaret and Gracie contribute the Sprite, cranberry juice, bottled water, and crackers.

The beverage industry magazine says that when it comes to the soda segment, more consumers are spending their dollars on imported and craft root beers, opening a big market niche to different companies who offer this kind of products, having in mind the increase of a cultural movement trend in american society where more and more people look for products that offer different experiences in flavors and tastes beyond

One Friday night, a few of my coworkers went to Stan’s Blue Note on Greenville Avenue in Dallas. This bar had a selection of over 100 bottles of beer. They had a list of the beers. If you wanted, you were able to register and the bartenders would keep a list of the beers that you drank each time you visited. After you drank all of the beers on the list, you were given a t-shirt that indicated your achievement. At the time, most of the good beers were imports. That evening, I had Polar from Venezuela and Dragon Stout from Jamaica. Up until that point, Dragon Stout was the most unique tasting beer that I had ever tried. At first I laughed that it tasted like a cross between beer and paint. As I sipped it and savored the flavor, it grew on me. I liked it so much, I ordered a second bottle. The bartender thought that I was crazy. The bartenders had a microphone behind the bar. They used to harass male patrons who ordered wine coolers. After I got my second bottle of Dragon Stout, the bartender grabbed the microphone, pointed at me and laughed that I was “one sick man.” I went to Stan’s Blue Note only three or four times after that. I did not attempt to get the t-shirt. Each time I was there, I ordered a Dragon Stout. Dragon Stout was the beer that got me interested in beer tasting.