Microbrewery Research Paper

The total product and per bottle cost under allocation based on direct-labor hours for Buffalo Ale, Bismark Bock and Four Heads Stout is $450.86 and $0.85, $347.79 and $0.91 and $369.96 and $0.86, respectively. Under activity based costing the total product and per bottle cost for Buffalo Ale, Bismark Bock and Four Heads Stout is $317.58 and $0.60, $615.5 and $1.6 and $379.29 and $0.88, respectively. Calculations can be found in Appendix A.

Everybody needs a place to call home. This weekend Horseheads Brewing helped find homes for area animals. They held a pints for pets benefit to raise money for the Horseheads Animal Shelter.

Bube's Brewery is located in the quaint Lancaster County region of Pennsylvania in the borough of Mount Joy. The haunted establishment invites one and all to come in and open your mind while experiencing good food, genuine craft beer, ghosts, and ambiance in their unique nineteenth century complex that offers fine dining in the Catcombs or casual dining in the Bottling Works Restaurant & Tavern.

Both systems have their advantages and disadvantages, the labor-based allocation method provides a fast straightforward method for businesses with labor intensive processes that in many businesses make up the majority of these costs. For this microbrewery however, especially within overheads the percentage of costs labor attributes towards is relatively minimal. Therefore reducing the effectiveness of such a method. ABC however represents a more in depth look at cost allocation and within such a business where there are a huge variety of factors involved looking at a more segmented form of activity based cost allocation is extremely important.

Pickles started in 1820. Picking was very popular then and they still are quite popular today, people pickle a variety of different things, it really depends on the things you like to eat and if you want to throw a little sourness in them. You would usually use the same ingredients into pickling, vinegar, salt, dill(optional) if you are going for making it a dill pickle, and other seasoning as you would desire.Nicholas Appert was the first to discover the Pickling of a cucumber (“Pickle”). Some benefits of sweet gherkin pickles are; the calories that the pickle actually contain depends on the size of the pickle. Although they are high in sugars and sodium they have very high vitamin k which helps your blood clot normally. Eating a lot of sweet pickles could make you at risk for heart disease(“What are the benefits of sweet gherkin pickles.”).There are many different types of pickles and different names for pickles depending on what part of the world you are in. If you want a different style you may have to wait longer. All pickles go through the natural fermentation process(“Information of pickles and pickle styles”). Dill pickles contain vitamins and minerals. They are high in sodium, you should not eat them everyday you only should eat them moderately. You get to pick and choose what flavors you would like (“Are dill pickles good for you”). Pickles are made in 30 of the 50 states. November

The alluring aroma of freshly brewed java is both tantalizing and calming to the senses, so much so, that most individuals are unable to fathom a morning or a day without a cup of fragrant, hot coffee in hand. Coffee is one of life’s little indulgences that have become a necessity for some, who find it increasing difficult to live without, as a result, Keurig created an innovative, and unique form of preparation. The Keurig machine makes it possible for a single serving of coffee, tea, hot chocolate, or water without the need to clean the machine in between its use. It eliminates the “stale-tasting” waste that results from the remnants of old coffee, which no coffee drinker desires, and it eradicates the need to clean the pot or brew basket, all this in less than a minute!

Jars of pickles, jellies, fruit, peas, beans, corn, were canned to sell and for personal consumption. Nothing went to waste. If it wasn't preserved, fruit was stored in bins in a root cellar dug into the ground. The cellar was about three feet deep and enclosed by cement. The coolness of the enclosure and the surrounding earth were very effective in preserving food over many months. Not only was preserving food economical, it also provided for a more varied diet over the winter months in a time when the selection at the local grocery store

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

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

During my high school years, I recall working in the fields during vacation breaks with my mother harvesting tomatoes, picking up cherries, and pruning grape vines. Fascinating as it sounds, I was always intrigued to understand why fruits and vegetables spoil or often cause food poising in humans. Although, when I questioned my mother why these fruits spoil, she responded it was due to “little bugs,” which was not a sufficient response.

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

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.

Humans usually have a problem keeping their food safe and clean at the same time to prevent from getting sick. But what they don’t know is that the way they preserve their food can be very dangerous.

impact of the decision on the cost structures and the resultant margins for each of the

Conventional shipping cartons have ventilation holes which allows air to circulate around the product, but this also allows the produce to continue ripening and exposes to bacteria and pathogens, which contributes to loss. FreshTec’s patented packaging technology employs a breathable plastic liner inside a cardboard carton, which is sealed with a plastic lid. It’s part of a growing segment of food packaging using modified atmosphere technology. The liner and plastic lid slow the amount of oxygen entering the carton and also traps some of the carbon dioxide the produce expels, effectively putting it to sleep for up to a month of travel time. Overall, FreshTec provides more time for produce to reach the market, which reduce the likelihood of loss or waste.