Dissertations / Theses on the topic 'Beer'

Wine & Beer tells the story of childhood friends Brian and Vic who, after spending some time apart, deal with the tensions of sexual orientation after they attempt to renew their friendship. At the beginning it seems that Vic's sexuality will not be a problem, but after the two friends hang out in a local bar, Brian realizes his hometown is not as tolerant as he is. The couple is faced with family and social concerns, which goes from the argumentative to the violent. As the main characters try to mingle with the conservative town, they soon find themselves looked upon by a small town resistant to change. This 35-minute film explores homophobia and violence in small town USA.

The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis was conducted to identify and help reduce safety and environmental hazards. An economic analysis showed that the plant's net present value for a project life of ten years with an interest rate of 15% is $1.08 million; therefore, it was recommended that the plant be built at this time. Future work includes scaling up the process for better profit margins, and finding more ways to reduce the amount of water and energy used.

The thesis seeks to examine the competitiveness of the methods by which beer has been distributed in the UK, particularly the beer tying agreement, with the objective of setting out recommendations for the future. In order to fulfil this objective, the thesis aims firstly to engage in a scholarly exercise of clarifying the role and purpose of the beer tie; the application of the EU competition law provisions to the brewing industry; and the UK Government’s approach to regulating it. Secondly, the thesis engages in comparative research and will consider how other non-UK markets have dealt with the distribution of beer, and more specifically the issue of the beer tie. In doing so, the thesis seeks to ascertain how competitive the UK market is in the context of these other geographical markets. The thesis will also compare the UK beer market with another UK market in which the use of tying agreements is prevalent in order to ascertain whether the same issues have been faced in this market as in the beer market. The intention of the comparative research in the thesis is to provide assistance to legal policy makers on the future regulation of beer distribution in the UK. The thesis does not however undertake to propose measures to achieve a state of perfect competition. Rather, it undertakes, as the third aim of the thesis, to propose informed recommendations that address better the ongoing anti-competitive concerns associated with the operation of the beer tie today and ensure a socially acceptable level of workable competition.

The purpose of this study is to examine beer reviews to see what descriptors are identified and used to describe beers. Also, the domains APPEARANCE, AROMA, FLAVOUR, MOUTHFEEL and OVERALL IMPRESSION are analysed. The theoretical framework stems from the genre of wine reviews, with additional backbone from beer sensory analysis and established beer terminology. Through analysis of 27 beer reviews in three leading beer magazines, the study shows that most typically object descriptors and property descriptors relating to the raw materials are used. In terms of domains, APPEARANCE and MOUTHFEEL have few descriptors, whilst AROMA and FLAVOUR have a higher number of descriptors and more categories. The domain with more process related and human-like descriptions, as well as more elaborate expressions to entice the consumer, is OVERALL IMPRESSION.

Beer is by far the most widely consumed alcoholic beverage in the world. Moderate alcohol consumption in general has been inversely associated with incident cardiovascular disease in observational studies. However, it has been suggested that fermented beverages such as red wine and beer may confer greater protective effects than spirits owing to their higher polyphenolic content. Polyphenols are secondary plant metabolites that are not essential for short-term health status, however there is increasing evidence that long-term intake may reduce the incidence of chronic diseases such as cancer, type-II diabetes, cardiovascular diseases and neurodegenerative diseases. Beer phenolic profile is very diverse, most of the beer polyphenols come from malt, and the rest come from hops used during brewing. However, although hop polyphenols in beer are found in low concentrations, they are very specific to beer since they are not detected in other foods. Most techniques used in assessing the diet followed by individuals are based on self-reporting questionnaires, which are liable to systematic bias by factors such as age, gender, social desirability and approval. In this thesis, we aim to evaluate whether regular and moderate beer and non-alcoholic beer consumption may reduce cardiovascular disease risk. To assess beer intake one of the main objectives of this thesis was to find a reliable biomarkers of beer consumption, and for this purpose we developed and validated a new method to determine hops polyphenols (prenylflavonoids). We evaluated the effects of ethanol and the phenolic compounds of beer on classical and novel cardiovascular risk factors with an interventional nutritional trial with participants at high cardiovascular risk. Moreover, in a large, multicenter, randomized, parallel group we performed a prospective study aimed at assess the differential associations of wine, beer and spirit consumption with all-cause mortality and incidence of cardiovascular events.

This thesis examines the ways in which rural, national, and urban spaces become gendered through the practices and representations of beer drinking in New Zealand. Critical social theory combined with feminist poststructuralist debates on identities provides the theoretical framework for this research. Two focus groups with Pākehā beer drinkers aged between 18 - 30 years old were conducted; one consisting of six males and the other consisting of six females. Critical textual analysis was also undertaken on five beer advertisements representing the most popular beer brands in New Zealand; Tui, Lion Red, Waikato and Speight's. Three points frame the analysis. First, I examine rural and national gendered identities associated with beer drinking. New Zealand's beer drinking cultures are constructed within rural discourses of masculinity. There is not a single masculinity present in New Zealand's beer drinking cultures, rather there are multiple and conflicting masculinities. I suggest that through the need to constantly perform their identity, men create a rural hegemonic masculinity that is both hard, yet vulnerable. I argue that the femininities constructed within these spaces are used to enhance and further enable the hard, yet vulnerable, rural masculinity. Second, within urban spaces of beer drinking - such as the office, nightclub, clubrooms and home - homosexuals, metrosexuals and women are 'othered'. These identities are defined in relation to the hegemonic norm - 'Hard Man' masculinity - in negative ways. Furthermore, some women perform a hyper masculine identity in order to be included in these beer-drinking spaces. Finally, I examine the ways in which hegemonic gendered identities in rural, national and urban spaces may be resisted and subverted. I use contradictions from my focus group participants to unsettle the 'Hard Man' masculinity of New Zealand's beer drinking cultures.

The diploma thesis focuses on marketing communication of Craft Beer & Food pub U Vašinů. The first part is focused on theoretical knowledge of marketing and marketing mix. The second part contains an analysis of the environment and the current marketing communication. In the last part suggestions are presented to improve the current situation, which are based on analyzes.

The bitterness of beer remains one of its most important flavour attribute. However, complexity surrounding bitterness perception alone represents a significant challenge in its understanding, in addition to other factors relating to production processes and raw materials used in making beer. The aim of this research was to better understand beer bitterness in terms of its intensity and quality, and how hopping technology (e.g. quantity and time of hop addition during the brewing process), hop aroma and variety may effect perceived bitterness intensity and quality. This project combined both analytical and sensorial analysis, and used statistical techniques to identify the key compounds driving bitterness perception. Analytical techniques were employed to quantify bitterness-contributing compounds and analytical bitterness units in beers alongside descriptive analysis of perceived sensory bitterness. Perceived sensory bitterness (both qualitative and quantitative) was assessed using a purpose developed list of well-defined bitterness attributes, to aid the characterisation of bitterness quality in beers. The impact of cross-modal flavour interactions on the perception of beer bitterness intensity and qualities was also investigated at varying analytical bitterness levels. Lastly, the effect of hop variety, and how this significant raw material affects perceived bitterness quality was also investigated using three distinctively different hop varieties (Hersbrucker, East Kent Goldings and Zeus). Results revealed a significant impact of the analytical profiles of beers, derived from the type of hop products and hopping technology adopted in beer production, on the perceived bitterness quality of beer. In general, beers high in hop acid compounds and polyphenols were, as expected, perceived to be higher in bitterness intensity. The results further showed that bitterness intensity also played a role in the perception of bitterness quality i.e. whether the beer was ‘harsh’, ‘lingering’ or ‘round’. However, beers high in these compounds were not always of ‘negative’ bitterness quality, and correspondingly lower amounts of these compounds did not always result in ‘positive’ bitterness qualities in beer. Results on the impact of cross-modal flavour interactions showed that hop aroma plays a crucial role in beer bitterness perception, and can modify the perception of bitterness intensity and quality as well as temporal profiles of bitterness in beer depending on analytical bitterness levels. The investigation into the impact of hop variety on perceived bitterness quality revealed hop-derived bitterness profiles relating to individual hop varieties, and further suggests that careful selection of the hop variety used for brewing is important for controlling perceived bitterness quality. This research provides a comprehensive interdisciplinary approach to understanding perceived beer bitterness and its associated qualities, with findings suggesting that besides bitterness intensity, the quality and overall impression of bitterness as perceived by consumers are significantly influenced by raw materials, production processes and other factors such as aroma which might be overlooked by brewers - but are likely to be significant for consumer preference and the success of a brand.

Objetivo: Investigar e implementar un proyecto de negocio sostenible de cerveza artesanal para personas de 18 a 50 años de edad de nivel socioeconómico A y B que vivan en Lima moderna. Dicho proyecto es un negocio con fines de lucro por lo cual se recibe efectivo por parte de los clientes como muestra de que el proyecto ha sido satisfactoria y listo para ponerla en marcha; Método: Estudio cuantitativo y cualitativo para poder determinar el nivel de aceptación del público mediante experimentos que sustentan nuestro proyecto. Además, se realizaron entrevistas al público objetivo y un estudio de tamaño de mercado para averiguar el número del segmento. Por último, se propuso la proyección del proyecto a lo largo de 3 años para determinar la escalabilidad del negocio con el fin de cumplir los objetivos planteados en relación a la operatividad, recursos humanos, marketing, responsabilidad social empresarial y la parte financiera del proyecto; Resultados: Al realizar los experimentos y el concierge, se pudo validar nuestros supuestos y poner en marcha la venta de las cervezas. Además, la aceptación de la marca en las personas fue la mejor lo que repercute en un negocio escalable; Conclusiones: Se sintetiza que el proyecto incluyendo los temas abordados en el curso para la realización del trabajo, los experimentos, de gran utilidad para tener un soporte de estudio, el grupo de trabajo, distribución de cada acción a realizar, y los clientes, con quienes la interacción y comunicación seguirá después del curso para emprender el proyecto.
Objective: Investigate and implement a sustainable craft beer business project for people between 18 and 50 years of age of socioeconomic status A and B who live in modern Lima. Said project is a for-profit business for which cash is received from clients as proof that the project has been satisfactory and ready to start; Method: Quantitative and qualitative study to determine the level of public acceptance through experiments that support our project. Additionally, target audience interviews and a market size study were conducted to find out the segment number. Finally, the projection of the project over 3 years was proposed to determine the scalability of the business in order to meet the objectives set in relation to operations, human resources, marketing, corporate social responsibility and the financial part of the project; Results: By carrying out the experiments and the concierge, it was possible to validate our assumptions and start the sale of the beers. In addition, the acceptance of the brand in people was the best which had an impact on a scalable business; Conclusions: It is synthesized that the project including the topics addressed in the course to carry out the work, the experiments, very useful to have a study support, the work group, distribution of each action to be carried out, and the clients, with who the interaction and communication will follow after the course to undertake the project.
Trabajo de investigación

This is a study of 'beer drinks' among Xhosa people living in the Shixini administrative area of Willowvale district, Transkei. Beer drinks are defined as a 'polythetic' class of events distinguishable from other kinds of ceremonies and rituals at which beer may be consumed, and an attempt is made to outline their major characteristics. A detailed description of the way in which beer drinks are conducted is provided in Chapter 3, with emphasis on the symbolism involved in the allocation of beer, space and time, and on the speech events (including formal oratory) that occur. The main theoretical argument is that beer drinks may be regarded as 'cultural performances' in which social reality or 'practice' is dramatised and reflected upon, enabling people to infuse their experience with meaning and to establish guidelines for future action. This is achieved by relating social practice to cultural norms and values, in a dynamic rather than a static manner. It is demonstrated that the symbolism involved in beer drinking is highly sensitive to the real world and adjusts accordingly, which means that 'culture' is continually being reinterpreted. Despite poverty, a degree of landlessness and heavy reliance on migrant labour, Shixini people maintain an ideal of rural selfsufficiency and are able to partly fulfill this ideal, thereby maintaining a degree of independence and resistance to full incorporation into the wider political economy of southern Africa. They achieve this largely by maintaining a strong sense of community and of household interdependence, linked to a sense of Xhosa tradition. It is this aspect of social practice, manifested in a variety of forms - work parties, ploughing companies, rites of passage, and so on - that is dramatised, reflected upon and reinforced at beer drinks. In a definite sense then, beer drinks may be regarded as a response and a way of adapting to apartheid, and this study one of a community under threat.

PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO
Esta dissertação é o resultado de uma pesquisa sobre a linguagem dos rótulos de cervejas artesanais. Observou-se que circulam, ao mesmo tempo, no mercado brasileiro, cervejas que utilizam no design dos rótulos uma linguagem tradicional, marcada por um estilo que vem se repetindo ao longo do tempo e outras que não aderem à conservação desse padrão, assumindo uma linguagem inovadora. Trabalhamos sob a hipótese de que um rótulo inovador, ao contrário do tradicional, é caracterizado pela oposição à repetição. À luz da semiótica peirciana, tomando como ferramenta de análise as dimensões semióticas da linguagem de William Morris, buscou-se evidenciar os aspectos sintáticos, semânticos e pragmáticos que caracterizam a linguagem inovadora dos rótulos de cervejas artesanais contemporâneas.
This dissertation is the research result about the language of the craft beers labels. It was observed that circulate simultaneously in the Brazilian market, beers using on the design of the labels a traditional language, marked by a style that has been repeated over time and others that do not adhere to the conservation of this standard, taking an innovative language. We work under the hiposesis that a innovative label, unlike of the traditional is characterized by opposition of repetition. Based on Peirce s semiotics, taking as an analytical tool, the dimensions semiotic of language of William Morris, we sought to highlight the syntactic, semantic and pragmatic aspects that characterize the innovative language of the labels of contemporary craft beers.

Background: Microbreweries are a rapid and emergent alternative in the alcoholic beverage industry. Understanding resource selection, development, and management with their institutional context and capital are critical for microbreweries to develop sustained competitive advantage in a difficult industry. Therefore, using Oliver’s (1997) and Bresser and Millonig’s (2003) integration of resource capital and institutional capital, the researchers identified a gap in the literature and were interested in exploring how Swedish microbreweries select and manage resource and institutional capital in their competitive context and identify challenges to existing literature.                  Purpose: The purpose of this study is to explore and investigate how Swedish microbreweries select, develop, and manage institutional and resource-based capital. The study looks to explain the internal strategy process and factors affecting the microbrewery’s decisions.     Method: The study is an exploratory approach by combining existing theoretical frameworks and empirical data. Empirical data was collected through a qualitative research method consisting of seven semi-structured interviews and analysed with the thematic analysis technique.   Conclusion: The authors propose an amendment to Oliver’s (1997) model that links the empirical data and existing literature. In this context, collaborations and brewery networks are an important overarching dynamic that influences the procurement and management of resource capital and institutional capital. The dominant nature of collaborations and brewery networks is instrumental in the success of the microbrewery in question as it provides access to valuable resources and knowledge development crucial to achieving a sustained competitive advantage. This model can be used in the understanding of the overlapping factors facing the Swedish microbrewing industry.

The project aim is to determine if good quality DNA can be extracted from barley, malt and hop, ingredients used in beer brewing. Good quality DNA is important in DNA fingerprinting techniques which can be used for identification of ingredients. The 3 methods tested are the cetyltrimethylammonium bromide (CTAB) method, QIAGEN DNeasy Plant Mini Kit and Meyer’s method as published in 1996 with QIAGEN DNeasy Plant Mini Kit in combination. To evaluate the DNA quality after extraction we used 3 different techniques:

(i) spectrophotometry to estimate purity by using the ratio A260/A280; (ii) agarose gel electrophoresis after DNA extraction to determine the success of the extraction and evaluate the amount of high molecular weight DNA and degradation; and (iii) the polymerase chain reaction with 4 different primer pairs, together with agarose gel electrophoresis, to determine if the extracted DNA could be used in downstream applications, see the effect of inhibitors and estimate the fragmentisation of the DNA. The results achieved using the above mentioned methods were then used to evaluate the success of each of the extraction methods in their function of extracting high quality DNA from barley, malt and hop as well as determining whether the treatment of the ingredients has an effect on the DNA quality.

For centuries the world’s biggest breweries, including Anheuser-Busch InBev and MillerCoors, have been producing America’s favorite beers like Budweiser and Coors Light. However, more recently smaller, craft breweries have seen significant expansion as a growing number of Americans are drinking craft beers. How has this recent trend affected the beer market in the United States? More specifically, how has the recent success of craft breweries affected Anheuser-Busch InBev and MillerCoors? I examine the economic factors that have led to craft beer’s success in a highly competitive market, and further, how this success has impacted Anheuser-Busch InBev and MillerCoors. My study reveals that the premier quality of craft beer has distinctively separated itself from the traditional American lagers, like Coors and Bud Light. Furthermore, as the United States has experienced economic growth, more and more Americans are choosing craft beers over these American lagers. In final, I examine and explain Anheuser-Busch InBev and MillerCoors’ recent multi-billion dollar investments into the craft beer industry.

A gas chromatographic method for the routine analysis of volatile and semi-volatile sulphur compounds in beer was developed. Various selective and specific detectors, capillary columns and methods of sample preparation were compared. The combination offering the best sensitivity and stability consisted of solid phase microextraction (SPME) as the sample preparation step; a combined polar/non-polar chromatographic column; and a pulsed flame photometric detector (PFPD). All parameters were optimised to achieve maximum sensitivity. The system was linear for the range of sulphur compound concentrations found in beer, and displayed good reproducibility. The calibrated SPME-GC-PFPD system was used to analyse several different varieties of beer from a range of breweries, and to investigate the change in the concentrations of sulphur compounds when beer is subjected to illumination.

The findings of this study show that packaging and labeling are not decisive for women’s final purchase-decision. Instead, they rely on recommendations from friends and family. The study further shows that sponsoring local beer events hosted by opinion leaders will have the most impact on women’s attitude to beer

Texas Instruments is the world leader in digital signal processing and analog technologies. In order to showcase two new products (the ADS1220 and DAC8760), the company created a project to cool and dispense beer automatically. The ability to successfully display the accuracy and precision of their new technologies is key in the design and manufacture of loop powered sensor field transmitters, utilizing high precision data converter integrated circuits. These transmitters are used to monitor temperatures at different locations within the beer cooling system through the use of Resistance Temperature Device (RTD) sensors. The sensors, along with other industrial instrumentation, interface with a Programmable Logic Controller (PLC) to dispense beer at the appropriate temperature and fill a receptacle to the desired level. The water, cooled by the Thermal-Electric Coolers (TECs), is re-circulated through a water bath that houses the beer coil and absorbs the heat dissipated by the beer at a rate of 37°F/hr. Additionally, system status and settings can be seen and changed by a user through an iPad GUI application. This temperature control application highlights TI’s accurate and precise technologies for designers in the process control industry.

This thesis aims to analyze the effects of franchise laws and excise tax breaks targeted specifically at small brewers, as well as the effects of the right of small brewers to self-distribute their products. The amount of the state excise tax per gallon, population density, and beer consumption per capita are also analyzed as secondary effects to explain the size and growth of the craft beer industry. The analysis is carried out using two-equation, multivariate ordinary least squares regressions at the national level and additional models for the Northeastern, Midwestern, Southern, and Western regions of the United States of America. The final discussions of this thesis discuss the findings of these legislations as well as the additional factors regressed and provide insight for implications or lack thereof on the booming American Craft Beer Industry.

This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for microbreweries, brewpubs, and regional breweries until at least 2015. Contract breweries will suffer negative growth. Porter's analysis reveals an industry described by low-to-moderate threat of entrants, moderate internal rivalry, low threat of substitute goods, moderate-to-high bargaining power of consumers, and moderate bargaining power of suppliers.

Thesis analyses usage of a potential of Czech republic in beer tourism via beer tours. The main aim was to create new tours, which would be connecting small familial breweries in separated areas of Czech republic, east, west, middle of the republic plus Prague. Thesis was logically separated into two parts, theoretical and practical. Theoretical part shoul provide basic information about tourism, services and marketing of the services, which includes situation analysis and marketing mix. The end of this part involves description of the situation of breweries in Czech republic, like number of breweries, statistics of production and consumption of beer; and situation of beer tourism in this land. Practical part is applying knowlendges of theoretical part. First chapter includes analysis of the beer tours market, competition, suppliers, element of distribution and potentional customer. Next chapter is whole about new beer tours, this chapter involves description and process of individual tours and the last chapter includes layout of marketing mix.

Thesis: M.B.A., Massachusetts Institute of Technology, Sloan School of Management, 2015.
Cataloged from PDF version of thesis.
Includes bibliographical references (pages 100-103).
Some scholars argue that Japanese companies show excellence in developing operational effectiveness but rarely have strategies (e.g., Porter, 1996). One reason might be the persistent mindset (especially among large companies), formed during Japan's rapid growth period, which prioritized the pursuit of effective production and broad distribution of products to fully realize market growth, rather than adopting a distinct competitive strategy. Although the Japanese economy has been stagnant for more than two decades, the above-described mindset remains deeply embedded in the guise of "continuous improvement" or "customers are everything"- strategies that are still found across many Japanese industries. Another reason for the lack of strategies relates to the fact that, during the economic stagnation, an increasing number of companies have diversified their business portfolio in the search for new growth opportunities overseas. While globalization itself is a reasonable option even inevitable for some industries-implementing such a corporate strategy can lead some companies to vague business strategies. Moving into another industry can make management even more complicated (Markides, 1999), requiring that the strategy of each business must be given considerable attention when a firm embarks on globalization. This thesis explores Kirin's strategy for its Japanese beer business based on the factors described above. Although each player in the beer business worked hard to improve its product development and customer-facing skills in order to survive in a market that has been in decline for the past nearly twenty years, in the end every player competes fiercely for the same customers while offering similar products in the same fields. Ironically, this homogeneous effort maintains commoditization of the entire market over the long run. Product strategies or operational improvements are not enough to move away from this conundrum; Kirin needs a new business strategy, immediately. Therefore, the aim of this thesis is to explore what distinct strategic position(s) Kirin should adopt and what type of organizational system it should develop in the future. Through my analysis of Kirin using strategic frameworks and case studies, I found that Kirin has managed to survive the competition so far, cultivating many and varied capabilities in response to external changes. However, to deal with possible mid- and long-term changes in the beer market and the business model currently in place, Kirin has to review its strategic position and reform its organizational environment to focus on the development of new capabilities. Note: The views expressed in this thesis are solely my own and do not necessarily reflect the views of Kirin Holding Co. Ltd., my employer.
by Kan Yamamoto.
M.B.A.

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Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPQ
A delimita??o taxon?mica ao n?vel de esp?cie em plantas n?o ? uma tarefa f?cil, devido ao grande polimorfismo dos vegetais. No presente trabalho objetivamos avaliar tr?s morfotipos (formas) de Cryptanthus zonatus (Vis.) Beer (Bromeliaceae, Bromelioideae) descritos na literatura, lan?ando m?o da biologia floral e fenologia, al?m da morfologia floral e anatomia foliar. As ?reas de realiza??o do estudo foram o Parque Estadual das Dunas de Natal e a Reserva Particular do Patrim?nio Natural da Mata Estrela, no munic?pio de Ba?a Formosa Rio Grande do Norte (RN). Para o estudo fenol?gico foram feitas visitas mensais durante o per?odo de um ano, onde foram feitas observa??es acerca das fenofases de flora??o e frutifica??o das popula??es das tr?s formas de C. zonatus. Para biologia floral, procurou-se avaliar dados como: tipo de visitante floral, volume e concentra??o de n?ctar e hor?rio de abertura e fechamento das flores. Flores das tr?s formas foram coletadas em campo, analisadas ao estereomicrosc?pio e as medidas das pe?as foram feitas com a ajuda de um paqu?metro. Cortes transversais e paradermais de folhas das tr?s formas foram feitos, corados e posteriormente analisados ao microsc?pio ?tico. Observa??es de cortes paradermais em microsc?pio eletr?nico de varredura tamb?m foram feitas. Todos os dados mostraram n?o haver diferen?as significativas entre as tr?s formas. Desse modo, conclui-se que n?o h? subs?dios para o reconhecimento dos tr?s morfotipos de C. zonatus como entidades taxon?micas, e que as ferramentas de fenologia, anatomia, biologia floral e morfologia floral n?o foram conclusivas para delimitar esses tr?s morfotipos. Ainda visando caracterizar melhor a Flora de Bromeliaceae do RN, foi tamb?m estudada a anatomia foliar de Orthophytum disjunctum, uma esp?cie de um g?nero irm?o de Cryptanthus, apenas recentemente documentada no semi?rido do RN. A compara??o anat?mica entre Cryptanthus e Orthophytum permitiu a separa??o dos g?neros com base na disposi??o dos est?matos e maior espessura do par?nquima aqu?fero. Durante os trabalhos de campo, foi poss?vel, ainda, documentar a primeira ocorr?ncia de Aechmea muricata no RN, na RPPN Mata Estrela, auxiliando no entendimento da distribui??o do t?xon, que encontra-se amea?ado de extin??o.
The taxonomic delimitation at the species level in plants is not an easy task due to the large polymorphism of plants. In this project we aimed to evaluate three morphotypes (forms) of Cryptanthus zonatus (Vis.) Beer ( Bromeliaceae, Bromelioideae ) described in the literature using fl oral biology and phenology, as well as flo ral morphology and leaf anatomy . These studies were conducted in the Parque Estadual das Dunas de Natal, Rio Grande Norte (RN) and Private Reserve of Natural Patrimony Mata Estrela , in the municipality of Ba ? a Form osa. The survey of the phenology of the morphotypes involved monthly specimen observation in the field, during one year. In each visit, we observed the status of flowering and fruiting phenophases of the population of the three forms of C. zonatus . For flo ral biology we sought to evaluate data like: observed floral visitors, nectar volume and concentration, time of anthesis and closing of flowers . Flowers of the three fo rms were collected in the field , analyzed by stereomicroscope, and measurements of the f loral pieces were made with the help of a caliper . Transversal and paradermal sections of the leaves of the three forms were stained and then examined under an optical microscope. Observations of the epidermis under scanning electron microscopy were also conducted. The three m orphotypes could not be sepated based on all evidence investigated. Thus, we conclude that there is not evidences to support the recognition of C. zonatus morphotypes as taxonomic entities, and also that the tools of phenology, anatomy, biology and floral morphology were not useful to delimit these three forms . Yet to characterize better the Flora of Bromeli aceae of RN, the leaf anatomy of Orthophytum disjunctum was also studied. Orthophytum is the sister genus to Cryptanthus and only recently documented in the semiarid of RN. The anatomical comparison between Cryptanthus and Orthophytum allowed the separatio n of both genera based on the arrangement of stomata and thickness of aquiferous par?nquima . During the fieldwork, it was still possible to document the first occurrence of Aechmea muricata in RN, inside the Mata Estrela preserve, aiding the understanding of the distribution of the taxon that is currently threatened with extinction.

Doutoramento em Quimica
The work reported in this thesis aimed at applying the methodology known as metabonomics to the detailed study of a particular type of beer and its quality control, with basis on the use of multivariate analysis (MVA) to extract meaningful information from given analytical data sets. In Chapter 1, a detailed description of beer is given considering the brewing process, main characteristics and typical composition of beer, beer stability and the commonly used analytical techniques for beer analysis. The fundamentals of the analytical methods employed here, namely nuclear magnetic resonance (NMR) spectroscopy, gas-chromatography-mass spectrometry (GC-MS) and mid-infrared (MIR) spectroscopy, together with the description of the metabonomics methodology are described shortly in Chapter 2. In Chapter 3, the application of high resolution NMR to characterize the chemical composition of a lager beer is described. The 1H NMR spectrum obtained by direct analysis of beer show a high degree of complexity, confirming the great potential of NMR spectroscopy for the detection of a wide variety of families of compounds, in a single run. Spectral assignment was carried out by 2D NMR, resulting in the identification of about 40 compounds, including alcohols, amino acids, organic acids, nucleosides and sugars. In a second part of Chapter 3, the compositional variability of beer was assessed. For that purpose, metabonomics was applied to 1H NMR data (NMR/MVA) to evaluate beer variability between beers from the same brand (lager), produced nationally but differing in brewing site and date of production. Differences between brewing sites and/or dates were observed, reflecting compositional differences related to particular processing steps, including mashing, fermentation and maturation. Chapter 4 describes the quantification of organic acids in beer by NMR, using different quantitative methods: direct integration of NMR signals (vs. internal reference or vs. an external electronic reference, ERETIC method) and by quantitative statistical methods (using the partial least squares (PLS) regression) were developed and compared. PLS1 regression models were built using different quantitative methods as reference: capillary electrophoresis with direct and indirect detection and enzymatic essays. It was found that NMR integration results generally agree with those obtained by the best performance PLS models, although some overestimation for malic and pyruvic acids and an apparent underestimation for citric acid were observed. Finally, Chapter 5 describes metabonomic studies performed to better understand the forced aging (18 days, at 45 ºC) beer process. The aging process of lager beer was followed by i) NMR, ii) GC-MS, and iii) MIR spectroscopy. MVA methods of each analytical data set revealed clear separation between different aging days for both NMR and GC-MS data, enabling the identification of compounds closely related with the aging process: 5-hydroxymethylfurfural (5-HMF), organic acids, γ-amino butyric acid (GABA), proline and the ratio linear/branched dextrins (NMR domain) and 5-HMF, furfural, diethyl succinate and phenylacetaldehyde (known aging markers) and, for the first time, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one xii (DDMP) and maltoxazine (by GC-MS domain). For MIR/MVA, no aging trend could be measured, the results reflecting the need of further experimental optimizations. Data correlation between NMR and GC-MS data was performed by outer product analysis (OPA) and statistical heterospectroscopy (SHY) methodologies, enabling the identification of further compounds (11 compounds, 5 of each are still unassigned) highly related with the aging process. Data correlation between sensory characteristics and NMR and GC-MS was also assessed through PLS1 regression models using the sensory response as reference. The results obtained showed good relationships between analytical data response and sensory response, particularly for the aromatic region of the NMR spectra and for GC-MS data (r > 0.89). However, the prediction power of all built PLS1 regression models was relatively low, possibly reflecting the low number of samples/tasters employed, an aspect to improve in future studies.
O trabalho apresentado nesta tese pretendeu aplicar a metodologia usualmente designada por metabonómica, baseada na utilização de métodos de análise multivariada (MVA) para extrair a informação relevante de conjuntos de dados, obtidos por técnicas analíticas, no estudo detalhado de um determinado tipo de cerveja e seu controlo de qualidade. No Capítulo 1, é apresentada uma descrição detalhada sobre cerveja: seu processo de fabrico, principais características e composição típica, estabilidade da cerveja e principais técnicas utilizadas para o estudo da composição da cerveja e do seu controlo de qualidade. Os fundamentos teóricos das técnicas analíticas utilizadas no decorrer da tese, nomeadamente espectroscopia de ressonância magnética nuclear (RMN), cromatografia em fase gasosa-espectrometria de massa (GC-MS) e espectroscopia de infravermelho-médio (MIR), conjuntamente com uma descrição da metodologia de metabonómica estão descritos no Capítulo 2. No Capítulo 3, está descrita a aplicação de RMN de alta resolução para caracterizar detalhadamente a composição química de um tipo de cerveja. O espectro de RMN de 1H obtido pela análise directa de cerveja apresenta uma elevada complexidade, confirmando a capacidade da espectroscopia de RMN para detecção de uma grande variedade de famílias de compostos, numa só corrida. Experiências de RMN bidimensionais foram realizadas para uma identificação detalhada espectral, tendo-se conseguido identificar cerca de 40 compostos, incluindo álcoois, aminoácidos, ácidos orgânicos, nucleósidos e açúcares. Numa segunda parte do Capítulo 3, a variabilidade composicional da cerveja foi estudada. Para tal, a metodologia de metabonómica foi aplicada aos dados de RMN de 1H (RMN/MVA) para avaliar a variabilidade existente entre cerveja da mesma marca, produzida no mesmo país mas diferindo nas instalações e datas de produção. Diferenças entre instalações e/ou datas de produção foram identificadas, revelando variações composicionais relacionadas com alguns passos do processo, tais como brassagem, fermentação e maturação. O Capítulo 4 descreve a quantificação de ácidos orgânicos em cerveja por métodos baseados na espectroscopia de RMN. Diferentes métodos quantitativos foram desenvolvidos e comparados, nomeadamente por integração directa dos sinais de RMN (vs. referência interna ou vs. uma referência externa electrónica, método ERETIC), e por métodos estatísticos quantitativos (usando a regressão parcial em mínimos quadrados (PLS)). Os modelos de PLS foram construídos usando como métodos quantitativos de referência a electroforese capilar com detecção directa e indirecta e ensaios enzimáticos. A comparação dos resultados obtidos pelos modelos de PLS1-RMN que demonstraram melhor poder de previsão com os resultados obtidos pelos métodos de integração directa foi realizada, estando estes últimos em concordância com os obtidos pelos modelos de PLS1, apesar de alguma sobreestimativa ter sido detectada na quantificação dos ácidos málico e pirúvico, assim como uma aparente subestimativa para o ácido cítrico. Finalmente, no Capitulo 5, desenvolveram-se estudos x metabonómicos para uma melhor compreensão do processo de envelhecimento forçado da cerveja. O processo de envelhecimento forçado (durante 18 dias, a 45 ºC) de um lote de cervejas foi acompanhado por i) RMN, ii) GC-MS e iii) MIR. Aplicando os métodos de MVA a cada um dos conjuntos de dados, observou-se uma clara separação entre dias de envelhecimento para os dados de RMN e de GC-MS, com a identificação de compostos significativamente relacionados com o processo de envelhecimento, nomeadamente 5-hidroximetilfurfural (5-HMF), ácidos orgânicos, ácido γ-amino butírico (GABA), prolina, e a razão de dextrinas lineares/ramificadas (por RMN) e 5-HMF, furfural, succinato de dietilo e fenilacetaldeído (marcadores do envelhecimento da cerveja) e, pela primeira vez, 2,3-dihidro-3,5-dihidroxi-6-metil-4(H)-piran-4-ona (DDMP) e maltoxazina (por GC-MS). Para os dados de MIR, nenhuma tendência de envelhecimento foi identificada nos moldes experimentais investigados. A correlação entre os dados de RMN e GC-MS foi também realizada através dos métodos estatísticos de análise do produto externo (OPA) e por correlação espectral interdomínios (statistical heterospectroscopy-SHY), permitindo a identificação de um maior número de compostos (11 compostos, 5 dos quais ainda não estão atribuídos) relacionados directamente com o envelhecimento, originando uma descrição mais completa das variações composicionais que ocorrem durante o processo de envelhecimento. A correlação entre dados sensoriais e os dados analíticos obtidos por RMN e GC-MS também foi avaliada, usando para tal, modelos de regressão de PLS tendo os dados sensoriais como referência, Os resultados obtidos demonstram uma relação entre os dados analíticos e os sensoriais, especialmente para a região aromática do espectro de RMN e para os dados obtidos por GC-MS (r > 0.89). Contudo, o poder de previsão de todos os modelos de PLS1 construídos foi relativamente baixo, reflectindo o reduzido número de amostras/provadores utilizados neste estudo.

The paper examines the behavior of the supply chain through a system dynamic model. The theoretical part presents system dynamics, the Beer game and the simulation environment in which the model was created. In the practical part, the response of five surveyed decision-making order rules on the 4 patterns of demand is analyzed.

When filtering beer at pore sizes of 0.45 μm and below, some desirable components may be lost, even though they are orders of magnitude smaller than the pores. In this work, a model beer solution of pure components has been filtered through 0.2 μm membranes to investigate this problem. Starch (a model for the long chain carbohydrates) at a concentration of 1500 mg.l-1 and casein (a model for the protein fraction) at a concentration of 150 mg.l-1 were found to result in reduced permeate fluxes in the region of 20–40 l.m-2.h-1.

To maintain the sustainability of cement and concrete production, there is a trend to use wastes in their production. Soda waste, generated by soda ash production process, and beer waste, generated by beer filtration process, are two locally produced wastes in Turkey and many other countries. The nature of these wastes, mostly their fineness, makes them possible to be used in concrete production, especially as a viscosity modifying agent in the self consolidating type of concrete. In this study, the addition of soda and beer wastes to self consolidating mortar (SCM) and self consolidating concrete (SCC), without any treatment but drying, and its effect on their properties were investigated. Mortar and concrete mixes were prepared using these two wastes as cement or aggregate replacement in various amounts. Tests like slump flow, V-Funnel and L-Box for determining the fresh properties, and compressive strength for the hardened properties of the mixtures were carried out to examine the effects of these wastes on the properties of SCM and SCC. The tests revealed that soda waste takes no role in the strength development of the mixes. However, it is possible to use this waste as aggregate replacement to improve the workability and flowability properties of SCM and SCC. The use of beer waste showed contradictive results. A special treatment for this waste before using it in concrete might be required.

This collection of poetry contains a brief introduction, one half discussing Gary Snyder's ideas on poetry in his essay, "Poetry and the Primitive," the other half of the introduction examining the successive revisions of a poem of mine. The examination is not an explication, but rather a look at the technique used in composing this poem. The body of the thesis is a collection of my poetry which I have written within the last four years. The poems speak both of experience and postulation of ideas. Though they do not follow any select pattern of thought or form, there is some connection between them in their subject matter.

Every business organisation has a unique set of challenges and problems. The family business is mainly affected by personal factors and family political influences. Most family business political influences are based on succession. Many of these problems exist in corporate business environments, but can be exaggerated in a family business. Family businesses go through various stages of growth and development over time. Many of these challenges will be found once the second and subsequent generations enter the business. One of the key problems is succession planning. Most family organisations do not have a plan for handing the power to the next generation, leading to great political conflicts and divisions. Despite the foregoing problems, family business is the world’s dominant form of business organisation. Based on figures compiled by the Family Firm Institute (FFI), in the Barclays Wealth Insights 2009, family firms comprise 80% to 90% of all businesses in North America. In the United Kingdom 75% of all businesses are family businesses. Some of the world’s biggest and best-known companies are family-owned. In the United States, some 37% of Fortune 500 companies are family-owned. In the global beer industry there are two family owned businesses in the top five, namely the Anheuser Busch Inbev Brewing Company and Heineken Breweries. Charlene de Carvalho-Heineken, a Heineken family member is delegate member of the Board of directors of Heineken Holding N.V. (Heineken Annual Report, 2011).This research report investigated succession at Heineken (as a family business). The researcher employed a mixed methodology approach where both quantitative and qualitative data collection instruments were used to gather data from two different groups of respondents (Heineken Operational Company Executives and Heineken Expatriates). Numerous attempts were made to contact Mrs Charlene de Carvalho-Heineken as well as other members of the Heineken family, without success. None of the questionnaires were returned. The research concluded that despite the fact that Heineken management has been highly professionalised with the majority of senior management structures filled with non-family members; the company is still a family business because 50.005% of the shareholding is held by Mrs. de Carvalho Heineken who is a family member. The research also observed that Mrs. de Carvalho Heineken sits on the Heineken Board of Directors. There is also an interesting side to the family ownership of the Heineken business. According to the Heineken Group’s 2009 Annual Report, the Hoyer family and Heineken family own L’Arche Green, a company that holds 58.78% interest in Heineken Holdings. This scenario confirms earlier research findings that according to the Agency Theory, managers who are not owners will not watch over the affairs of a firm as diligently as owners managing the firm themselves. The placement of Mrs.de Carvalho Heineken and Mr. D.P. Hoyer on Board of Directors is therefore very strategic in terms of maintaining the “familiness” of the Heineken business. Although respondents were not as direct as to whether there was a succession plan at Heineken, available documents reveal that indeed there is a succession plan at the company. It is interesting to note that Mrs. de Carvalho Heineken has been a member of the Executive Board of Directors since the age of thirty-four (she was nominated in 1988). This type of exposure to the Heineken business would went a long way in preparing Mrs. de Carvalho-Heineken for future positions. Her experience as a member of the Executive Board of Directors therefore confirms results of studies that found that positive firm performance by family successors is associated with successor’s development and intergenerational relationships, succession planning, successor’s potential capability, commitment to the firm and successor’s business skills.

One of the most important contributions to flavour compounds in beer is that associated with the activity of yeast. A kinetic model that quantitatively predicts the influence of changing process parameters on yeast metabolism and the production of flavour compounds would be invaluable. However a review of the literature has revealed that there is an absence of good quantitative data on which to build a model. The literature uses a wide variety of yeast strains and undefined fermentation media. There is also very little quantitative analysis of flavour formation and the models that have been published have little physiological relevance. The aim of the present study was to develop a kinetic model that would describe the production of the higher alcohols, isoamylalcohol and isobutanol, by the yeast N.C.Y.C 1681 within a brewery fermentation system. H.P.L.C., G.C. and enzyme assay analytical methods were developed that allowed the determination of concentrations of pertinent medium components during a fermentation. Amino acid concentrations were determined using Pico-tag (P.I.T.C.) pre-column derivatisation chemistry. Beer volatile components were analysed using G.C. head space analytical procedures. Yeast growth was studied in experimental defined media and in the complex wort medium. The vessels of the study were stirred tank fermenters, tall tubes and brewery cylindroconicals. Higher alcohol production is intimately linked with the yeast populations amino acid metabolism. Thus the influence of medium nitrogen content was investigated in relation to catabolic and anabolic production of higher alcohols.

Market segmentation is one important Marketing technique addressed by companies in order to understand who are their potential clients in the market in general and afterwards develop an effective marketing campaign focused on those clients with the objective of increasing their sales, maximize their profits and in this way guarantee their sustainability and growth. This dissertation has the objective of helping NAU beer, a Portuguese start-up in the alcoholic beverages sector in Portugal. The main purpose is to understand on which segments should NAU focus its strategy. In order to address this objective, the Portuguese Market was analyzed and divided according to alcoholic drinks consumption habits, alcoholic drinks purchasing habits and characteristics most valued in alcoholic drinks. To do this analysis, two Focus Groups were conducted, as well as an Online Survey and afterwards a Cluster Analysis that ended up dividing the market into 5 segments. The results of this dissertation identify two potential segments for NAU beer. Additionally, analyses were conducted for all the 5 segments.
A segmentação de clientes é uma técnica de Marketing utilizada pelas empresas de forma a perceber quem são os seus potenciais clientes no mercado em geral e posteriormente preparar uma campanha de marketing eficiente focada nesses clientes com o objectivo de aumentar as suas vendas, maximizando o seu lucro e deste modo garantir a sua sustentabilidade e crescimento. Esta dissertação tem como objectivo ajudar a Cerveja NAU, uma start-up Portuguesa na indústria das bebidas alcoólicas em Portugal. O principal objectivo é perceber quem são os segmentos nos quais a NAU deve focar a sua estratégia. Para tal, foi analisado e segmentado o mercado Português relativamente a hábitos de consumo e compra das bebidas alcoólicas bem como principais características valorizadas nas bebidas alcoólicas. De forma a segmentar o mercado, foram realizados dois Focus Groups, um Questionário Online e posteriormente conduzida uma Análise de Clusters que acabou por dividir o mercado em 5 segmentos. Os resultados desta dissertação identificam dois potenciais segmentos para a Cerveja NAU. Adicionalmente, foram realizadas análises para todos os segmentos.

O projeto Alcácer Rock Beer trata-se de um projeto de um evento de cerveja artesanal cujo intuito será promover o turismo no município de Alcácer do Sal, promovendo simultaneamente o conhecimento e consumo de diversas marcas desta tipologia de cervejas portuguesas. O objetivo será igualmente promover e dinamizar o território pouco explorado neste âmbito, de forma a tornar a localidade mais atrativa e aumentar a procura pela mesma. O presente projeto irá demonstrar de que forma a cerveja poderá contribuir para o desenvolvimento do turismo na localidade. Serão analisadas diversas componentes de forma a identificar se o evento se enquadra e se será viável ocorrer nesta localidade, de acordo com a oferta turística e cultura existente, por forma a garantir a sua prosperidade ao longo dos anos. Para que esta análise fosse possível, foi realizada uma análise documental, recorrendo a artigos científicos relacionados com a área do turismo, eventos e cerveja, e também a livros da mesma temática. Recorreu-se igualmente a pesquisa via internet de forma a obter-se informações que não constam na literatura académica, tendo como exemplo as características dos eventos já existentes nacional e internacionalmente (Oktoberfest) de cerveja artesanal, assim como pesquisa de preços de serviços e artigos necessários à elaboração do evento Alcácer Rock Beer. Foram efetuadas duas entrevistas essenciais para estabelecer as componentes e características que o evento deveria assumir, assim como para averiguar se o mesmo se iria enquadrar e ser bem-sucedido no município de Alcácer do Sal. Após ter sido efetuada toda a recolha de informação necessária, foi possível afirmar a viabilidade da implementação de um evento com a índole do Alcácer Rock Beer no município de Alcácer do Sal, tendo sido analisados diversos indicadores indispensáveis ao sucesso do mesmo.
The Alcácer Rock Beer project is a craft beer event whose purpose will be to promote tourism in the municipality of Alcácer do Sal, while promoting the knowledge and consumption of several brands of this type of Portuguese beers. The goal will also be to promote and boost the area, which has been little explored in this field, in order to make the town more attractive and increase demand for it. This project will demonstrate how beer can contribute to the development of tourism in the locality. Several components will be analyzed in order to identify if the event fits and will be feasible to occur in this locality, according to the existing tourist supply and culture, in order to ensure its prosperity over the years. In order to enable this analysis, a documental analysis was carried out, using scientific articles related to the area of tourism, events and beer, and also books on the same topic. Internet research was also used in order to obtain information that is not available in the academic literature, such as the characteristics of existing national and international (Oktoberfest) craft beer events, as well as research on prices of services and items needed to prepare the Alcácer Rock Beer event. Two essential interviews were conducted to establish the components and characteristics that the event should have, as well as to find out if it would fit and be successful in the municipality of Alcácer do Sal. After all the necessary information was collected, it was possible to confirm the feasibility of implementing an event such as Alcácer Rock Beer in the municipality of Alcácer do Sal, since several indicators were analysed which are essential to its success.

碩士
中原大學
企業管理研究所
102
Taiwan's beer market scale is about $ 40 billion NT dollars, and the annual consumption is about 5.46 million hectoliter. However, the development of Japanese beers in Taiwan wasn’t as expected. Kirin Brewery has a market share of 4%, while Asahi beer and Sapporo beer are less than 1%. This research is based on the interviews of three Japanese brewers. With the understanding of the current situations and future goals in those companies, analyze their marketing strategies by means of 4Ps (Product, Price, Place and Promotion) in the marketing mix. Also, cross-compare with the past research document and market research. Through these strategies, find appropriate marketing strategies for three Japanese brewers respectively. These results can be used as reference for future marketing development. Results: First, in the aspect of products, Japanese brewers should make good use of their various product lines, strengthen the extension of the brand, and enhance the images of the brand. They can apply Japan’s sales experience to Taiwan’s market. They can import the products which are popular with women and create a new market. Second, in the aspect of price, low-priced products are still the majority of sales. In addition to the layout of low-cost products, they should avoid price competition with competitors, and manage the price effectively among distributors. Third, in the aspect of place, the modern channel is not only the future trend of distribution, but bringing in the most sales volume. The traditional channel and restaurants are the main sources of corporate profits. In addition to expanding the modern channel aggressively, strengthening the layout and management of regional dealer will be beneficial for preventing the price from dumping owing to the competition among dealers. Fourth, in the aspect of promotion, strengthening the images of the brand is key to the growth of sales volume. In addition to increasing the media exposure, they should also reduce excessive frequent price reduction. By making use of Japan’s marketing strategies and the synchronized gifts as in Japan, get rid of the myth of location rent, and focus on expanding the advertisements on the refrigerators.