A definitive study that uses a blend of theory, history, and data to analyze the evolution of the US brewing industry; draws on theoretical tools of industrial organization, game theory, and management strategy. This definitive study uses theory, history, and data to analyze the evolution of the US brewing industry from a fragmented market to an emerging oligopoly. Drawing on a rich and extensive data set and applying the theoretical tools of industrial organization, game theory, and management strategy, the authors provide new quantitative and qualitative perspectives on an industry they characterize as "a veritable market laboratory." The US brewing industry illustrates many of the important topics in industrial organization, economic policy, and business strategy, including industry concentration, technological change, brand proliferation, and mixed pricing strategies. After giving an overview of the industry, Tremblay and Tremblay discuss basic demand and cost conditions and industry concentration. They describe the evolution of the leading mass-producing brewers and the emergence of both specialty brewers and imports. They analyze the history and the causes of product and brand proliferation (showing how product proliferation leads to firm dominance), discuss price, advertising, merger, and other management strategies, and examine the industry's economic performance. Finally, they discuss public policy, including anti-trust and public health issues. The authors' set of industry, firm, and brand data for the period 1950-2002 -- the most comprehensive data set of economic variables available for an oligopolistic industry -- will be available to purchasers of the book who send an e-mail request. Data sources are listed in an appendix. Robert S. Weinberg, a management strategy scholar and leading consultant to the brewing industry, contributes a foreword. This ambitious, authoritative work, capping the authors' 25-year study of the brewing industry, will be a valuable resource for industry analysts, economists, and students of industrial organization.

This book investigates the birth and evolution of craft breweries around the world. Microbrewery, brewpub, artisanal brewery, henceforth craft brewery, are terms referred to a new kind of production in the brewing industry contraposed to the mass production of beer, which has started and diffused in almost all industrialized countries in the last decades. This project provides an explanation of the entrepreneurial dynamics behind these new firms from an economic perspective. The product standardization of large producers, the emergence of a new more sophisticated demand and set of consumers, the effect of contagion, and technology aspects are analyzed as the main determinants behind this ‘revolution’. The worldwide perspective makes the project distinctive, presenting cases from many relevant countries, including the USA, Australia, Japan, China, UK, Belgium, Italy and many other EU countries.

This book explores the role that institutions and ownership play in the transformation and development of the beer market and brewing industry, and the innovative ways in which breweries have adapted their strategies to respond to external challenges and the restructuring of the industry in recent years.

Beer has been consumed across the globe for centuries and was the drink of choice in many ancient societies. Today it is the most important alcoholic drink worldwide, in terms of volume and value. The largest brewing companies have developed into global multinationals, and the beer market has enjoyed strong growth in emerging economies, but there has been a substantial decline of beer consumption in traditional markets and a shift to new products. There is close interaction between governments and markets in the beer industry. For centuries, taxes on beer or its raw materials have been a major source of tax revenue and governments have regulated the beer industry for reasons related to quality, health, and competition. This book is the first economic analysis of the beer market and brewing industry. The introduction provides an economic history of beer, from monasteries in the early Middle Ages to the recent 'microbrewery movement', whilst other chapters consider whether people drink more beer during recessions, the effect of television on local breweries, and what makes a country a 'beer drinking' nation. It comprises a comprehensive and unique set of economic research and analysis on the economics of beer and brewing and covers economic history and development, supply and demand, trade and investment, geography and scale economies, technology and innovation, health and nutrition, quantity and quality, industrial organization and competition, taxation and regulation, and regional beer market developments.

The production of beer today occurs within a bifurcated industrial structure. There exists a small number of large, global conglomerates supplying huge volumes of a limited range of beers, and a plethora of small and medium breweries producing a diverse range of beers sold under unique brands. Brewing, Beer and Pubs addresses a range of contemporary issues and challenges in this key sector of the global economy, and includes contributions by research specialists from a variety of countries and disciplines. This book includes the marketing and globalization of the brewing industry, beer excise duties and market concentration, and reflections upon developments in brewing and beer consumption across the world in order to explore the wide-reaching influence of this industry. Alongside these global topics more localised themes are presented such as market integration in the Chinese beer and wine markets, beer and brewing in Africa and South America, and turbulence and change in the UK public house industry, which demonstrate how the consumption of beer in pubs and other social environments make the beer industry integral to local communities and regions worldwide.

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. - Summarises the major recent technological changes in brewing - Reviews improvements in ingredients including cereals, malts and hops - Discusses developments in fermentation, filtration and packaging technologies

Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.