Brewery

starting to connect with their local towns and history trying to distinguish their home town from another. Micro-breweries and brew pubs mostly local owned and operated. Likewise, they often tend to use local ingredients for the brews. Furthermore many micro-brews are marketed towards that local audience by often featuring blue

industry and business, there is competition. In the case of the craft beer industry, the competition is medium and growing. From challenging the big macro-breweries, to battling against new incoming brewery businesses, the craft beer industry is absolutely on the radar for competition. Macro-breweries are still the largest competitors with craft breweries. The major player in the craft beer industry, according to IBISWorld, is The Boston Beer Company. It holds a market share in the overall beer industry

_____________________ 4 Types of Breweries: ___________________________________________________________ 5 Microbrewery:____________________________________________________________________ 5 Nano-brewery:____________________________________________________________________ 5 Brewpub: ________________________________________________________________________ 5 Contract Brewing Company: ________________________________________________________ 6 Regional Craft Brewery: ___________________________________________________________

Companies tend to be most competitive when they can benefit from comparative advantage in their country of origin. According to the Heckscher-Ohlin model which incorporates realistic production characteristics into Ricardo’s (1817) theory of comparative advantage, “capital abundant countries will export capital intensive goods.” (Suranovic, 2006) Putting this theorem into perspective, the USA has a comparative advantage and exports capital intensive commodities based on its relative abundance of

Ale Works, adopt a sustainability program. Many breweries have adopt sustainable framework, two such examples are New Belgium Brewing and Sierra Nevada. I believe by implementing some of these ideals into their brewing process COOP can inspire other businesses to become more sustainable. In this paper I will mention the current problems with the brewing process, highlight the changes that can be made based off of current implementation at breweries, and present a four point plan to

Love has four letters, and so does beer. Have you had a beer at your local brewery? There is a man that spends the better part of his time in a partial-glass room on 4th Avenue brewing, fermenting and aging 4 to 6 different kinds of beers while managing this multi-story restaurant. This man’s name is Erik Slater, and addition to owning the place he is the brewer, executive Chef, and marketing manager for the Seward Brewing Company. His head Chef Shawna McIntyre runs the kitchen while Erik creates

Classification System, n.d.). D. G. Yuengling and Son NAICS code for brewing is 312120. The NAICS code can be broken down by: 31 – manufacturing, 312 – beverage and tobacco product manufacturing, 31212 – breweries, and 312120 – large breweries (Industry Statistics Portal, n.d.). The NAICS for breweries

one year old decided it was time to go about 40 minutes in. Way to kill the mood. Located off Hancock and Greenwood, and very near Sports Arena Blvd is Modern Times Brewery. Modern Times is the Arcadia of craft beer. The brainchild of a former Stone Brewery employee and a large cadre of other partners, is a craft beer brewery that specializes in “sessionish” beers. Each beer maintains about 5% alcohol and are very easy drinking. As you would expect, each of Modern Times flagships have their

Nano Brewery 1 Evaluation of the Nano Brewery MBA Foundations Course Patten University James P. McQuiston Abstract The Nano Brewery is a very small business that has been operating for two years. The two owners have found that demand for their product has outstripped their ability to supply it. They are considering expanding their company to meet this demand. We will analyze their financial performance and evaluate broader environmental factors before providing a recommendation on company expansion

SWOT Analysis Internal Strengths: • Practicing sustainable engineering (New Belgium Brewery, 2009, p.26) • Established brand image • Strong digital & social media marketing presence Weaknesses: • Small market share: “Over 2,000 American brewers operated during 2011- the most since the 1880s” (Chappell, 2012). • Over saturation of companies