Breweries-Guidebook-En.Pdf
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
“Craft” Beer's Competitiveness in Bulgaria
IZVESTIYA 2016 Vol. 60 Journal of Varna University of Economics №1 PRICE ASPECTS OF “CRAFT” BEER’S COMPETITIVENESS IN BULGARIA Yordan IVANOV1 JEL M30, M39 Abstract “Craft” beer is a special part of the “Wine production” class which attracts even more consumers in the last couple of years. The oppor- tunity for an informed choice of a product or service that satisfies specific needs of consumers shifts the focus from the low price to the product of high value for which it must be paid. The goal of this article is to empirically develop the determinants that influence the choice of “Craft” beer based on theoretically proven determinants of competitiveness of price. The scientific tasks can be summarized as: developing the determinants that form the value accepted and theoreti- cal motivation of its relation with price flexibility; theoretical motiva- tion of the relation between price flexibility and price competitive- Keywords: ness; empirical development of the key determinants of price competi- prices, value, rela- tiveness of the “Craft” beer in Bulgaria. In this paper there are used tionships, clients, the methods of analysis and synthesis, surveys through questionnaires, competitiveness. statistical methods, market research and others. Introduction At the onset of the second decade of XXI C there started a wave of developing new “micro” and “small” enterprises in class C.11.05 “Beer production”. Despite the competitive pressure from leaders in the branch they adapt successfully and establish themselves on the market by managing to attract more real clients. While looking for advantages, they are forced to offer their clients a unique product through which to justify its higher price. -
The Role of Geology in the Fall and Rise of Local Brewing Alex Maltman Abstract
The role of geology in the fall and rise of local brewing Alex Maltman Abstract. Beer has an ancient heritage and brewing was almost ubiquitous by the Middle Ages in the British Isles. It later became progressively more regional. The East Midlands had good waters, and barley from both the sandy soils on the Sherwood Sandstone and the fertile, clayey soils on the Lower Jurassic of the Vale of Belvoir. Hops were grown in the heavy soils on Mercia Mudstone of the ‘North Clays’ district, and Nottingham’s sandstone caves provided ideal storage conditions for the beer. Subsequently the water, especially at Burton upon Trent, proved ideal for the newly fashionable pale ale or bitter. Gypsiferous Triassic aquifers gave the water a perfect ionic balance for this style of beer. Moreover, the calcium sulphate allowed high hopping rates, and hence the development of the Export and India Pale Ale styles, now of international fame. By the 20th century, brewing science had showed how Burton waters could be emulated elsewhere, and the brewing industry became highly commercialised and centralised. The craft beer movement is now heralding a return to local values, including the importance of local ingredients, some of which show a geological influence. Beer is often seen as the simple quaffing drink of the beer for sale (Unger, 2005). Beer was drunk with every masses, a contrast with the sophistication of wine. In meal: the consumption was something like two pints fact, in many ways beer is the more complex drink of every day, per person. Incidentally, the brewing was the two. -
Belgian Beer Experiences in Flanders & Brussels
Belgian Beer Experiences IN FLANDERS & BRUSSELS 1 2 INTRODUCTION The combination of a beer tradition stretching back over Interest for Belgian beer and that ‘beer experience’ is high- centuries and the passion displayed by today’s brewers in ly topical, with Tourism VISITFLANDERS regularly receiving their search for the perfect beer have made Belgium the questions and inquiries regarding beer and how it can be home of exceptional beers, unique in character and pro- best experienced. Not wanting to leave these unanswered, duced on the basis of an innovative knowledge of brew- we have compiled a regularly updated ‘trade’ brochure full ing. It therefore comes as no surprise that Belgian brew- of information for tour organisers. We plan to provide fur- ers regularly sweep the board at major international beer ther information in the form of more in-depth texts on competitions. certain subjects. 3 4 In this brochure you will find information on the following subjects: 6 A brief history of Belgian beer ............................. 6 Presentations of Belgian Beers............................. 8 What makes Belgian beers so unique? ................12 Beer and Flanders as a destination ....................14 List of breweries in Flanders and Brussels offering guided tours for groups .......................18 8 12 List of beer museums in Flanders and Brussels offering guided tours .......................................... 36 Pubs ..................................................................... 43 Restaurants .........................................................47 Guided tours ........................................................51 List of the main beer events in Flanders and Brussels ......................................... 58 Facts & Figures .................................................... 62 18 We hope that this brochure helps you in putting together your tours. Anything missing? Any comments? 36 43 Contact your Trade Manager, contact details on back cover. -
120 Worldwide Bottling Factories in 39 Countries, Running and Applying Our Solutions
PRICE LIST REFERENCES SERVICES TECHNOLOGY DEVELOPERS ABOUT US TERMS SITEMAP ® Graphene Electronic Inspection Experts 120 worldwide Bottling factories in 39 countries, running and applying our solutions To the date, we have been in these Factories, acting directly or, on behalf of Third Parties, on installation, service, commissioning, design, problem solving, audit or training: 46 Breweries 1. Carlsberg United Kingdom, Hunslet Rd, Leeds LS10 1JQ, all machinery now in Jacobsen House, 140 Bridge Street, Northampton NN1 1PZ, phone: +44 Product-related 1604 66 88 66, United Kingdom experience 2. Carlsberg Sverige, Årstadvägen 6, 311 44 Falkenberg, phone: +46 346721000, Sweden 3. Carlsberg Srbjia d.o.o, 17 ul. Proleterska, Celarevo 21413, Serbia 4. Carlsberg Israel Beer Breweries Ltd., 5 Bar Lev Ave., Ashkelon 78191, phone: 7 pages, 500 KB +972-8-6740740, Israel 5. Anheuser-Busch InBev UK, Cuerdale Lane, Samlesbury, Preston, Lancashire, PR5 0XD, phone: +441772877681, United Kingdom 6. Shepherd Neame Brewery, The Faversham Brewery, 17 Court Street, Faversham, Kent, ME13 7AX, United Kingdom 1.8 MB 7. Brasserie Kronenbourg® Boulevard de l'Europe, 67210 Obernai, phone: +33 3 88 27 44 88, France 8. Brasserie Kronenbourg® 2, rue Gabriel Bour, 54250 Champigneulles, Meurthe- et-Moselle -Lorraine, phone: +33 0383395000, France 9. Grolsch Brewery, Koninklijke Grolsch N.V. Brouwerslaan, 17548 XA Enschede, The Netherlands, is a registered trademark of Koninklijke Grolsch N.V., part of SABMiller group 10. Heineken® Espana S.A., (a registered trademark of Anheuser-Busch InBev Co.), fabrica de Madrid, Crta. N-I, KM 23.500, Número de vía: KM 23.500, 28709, San Sebastian De Los Reyes, Madrid, Spain 11. -
A New Packaging for Zagorka
Press release A new packaging for Zagorka Heineken entrusts P.E.T. Engineering the development of the new packaging for its Zagorka, the only "special" beer of Bulgaria. San Vendemiano, 07th May 2015 – Zagorka, part of the Heineken Group, is the heir of centuries of devotion to excellence of the big brewers, excellence to which was added a touch of originality that has enabled it to become the only "special "beer in Bulgaria. Zagorka is the beer of a less ordinary taste characterized by a distinctive bitterness and a rich aroma, the result of the perfect balance of two different types of hops: these characteristics make it particularly appreciated by young people between 20 and 30 years who love to experience all that life can offer. The brand therefore needed to associate a less ordinary taste to an equally distinctive packaging that would strengthen the shelf impact and allow to visually align the PET packaging of 1 and 2 liters to the smaller sizes of glass and aluminium. The new design of Zagorka, developed by the Design Center of P.E.T. Engineering, gives the brand a more distinctly masculine connotation through a robust shape and the inclusion of two majestic lions on the body of the bottle, a metaphor for the pride of the Bulgarian people and a reference to the nation in which this special beer is brewed. The labels located in the upper part of the container allow immediate recognition within a range of bottles that show large labels in the central part or thin ones in the lower one. -
Commodities, Culture, and the Consumption of Pilsner Beer in The
Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914. -
Mittal Steel in 2005: Changing the Global Steel Game
SM – 1529 – E PANKAJ GHEMAWAT O – 308 - 029 JORDAN MITCHELL Grolsch: Growing Globally In November 2007, SAB Miller, the world´s second largest brewer,1 announced the friendly takeover of the world’s 51st largest, Royal Grolsch N.V. of the Netherlands, for €816m in cash - 84% more than Grolsch’s value over the previous month. Nick Fell, SABMiller’s Marketing Director, explained the logic of the deal: “[Grolsch is] a fantastic brand. It’s North European, it’s a fantastic product, it’s got unimpeachable brewing credentials and authenticity and credibility. And it’s a damn good product. So for anybody interested in developing their premium beer business, this is an absolute peach of a brand to get hold of… we see huge potential for it in our global footprint, particularly in markets like Latin America and Africa where we’ve got a strong route to market but where the premium beer business is still in its infancy.”2 Grolsch had hitherto focused on developed markets, particularly the UK, US, Canada, Australia, New Zealand and France, in pursuit of its goal of becoming one of the world’s top 10 global beer brands. Groslch was already the world’s 21st largest global brand, measured by international (non- domestic) volume (see Exhibit 1). International volume had grown to account for slightly over one- half of total volume and, going forward, seemed to offer much more potential. Drinkers often rated Grolsch higher than larger brands, including Heineken, the top global brand as well as the leader in Grolsch’s home market (see Exhibit 2). -
Master of Beer Styles
USA Beer Styles Past and Present Beer Sommelier 1 Contents: Origins of U.S Brewing Traditional U.S. Beer Styles – German Lager – American Style Lager – Classic American Pilsner Style – Cream Ale – California Common Beer Recent Trends in U.S. Beer (Craft) Styles – American Pale Ale – American I.P.A. – American Amber Ale – Imperial/Double I.P.A. Current “Craft” Trends American Brewing and Beer Styles In the Beginning…A Little History Brewing new to N. America <500 years Based upon European brewing traditions Prior to mid-1800s English Ales were favored – Dominant brewing culture of the time – Refrigeration difficult – Majority of inhabitants were of English extraction Vegetables sometimes used: beets, peas American Styles The Lager Revolution 1842 Pilsner created, rapidly popularized in Europe German immigration to the U.S. highest in mid-1800s. – They brought brewing traditions with them – Many settled in Midwest As a result, lager brewing rapidly adopted in the U.S. American Styles The Lager Revolution…continued German Immigration continued Until 1920, "American Brewer" published in German New beers created: – American Lager – Steam Beer American Styles The Lager Revolution…continued American Lager About 30% corn or rice Rest 6-row American malt Adjunct initially used to: – Improve clarity (protein dilution) – Reduce cost – Ration goods/materials during WW I ~77% of US beer consumption American Styles The Lager Revolution…continued American-Style Lager Flavors should be subtle and complex, no one ingredient dominating Malt sweetness = light to mild Hop bitterness, flavor and aroma negligible to very light Light, fruity esters acceptable Carbon dioxide is a primary flavor attribute/characteristic American Lager ABV 3.8-5.3% SRM 2-4 IBU 5-15 O.G. -
View Annual Report
we’ve come a long way... ...we see the way forward table of contents SHORT PROFILE / FINANCIAL HIGHLIGHTS 3 COCA-COLA HBC AT A GLANCE 4 CHAIRMAN’S LETTER 6 MANAGING DIRECTOR’S LETTER 7 STRATEGY AND EXECUTION 8 OPERATING PERFORMANCE 30 FINANCIAL PERFORMANCE 36 CORPORATE GOVERNANCE 42 SOCIAL RESPONSIBILITY 50 DIRECTORS’ BIOGRAPHIES 54 GOVERNING BODIES 56 SHAREHOLDER INFORMATION 58 IFRS FINANCIAL STATEMENTS 61 US GAAP FINANCIAL STATEMENTS 107 US GAAP/IFRS RECONCILIATION 152 CONVENIENCE TRANSLATION 154 GLOSSARY OF TERMS 156 FORWARD-LOOKING STATEMENTS 158 // short profile Coca-Cola HBC (CCHBC) is one of the world’s largest bottlers of Coca-Cola products. We operate in 26 countries, 12 of which are in the European Union, and serve a population of approximately 540 million people. We refresh our consumers with established global brands, but also with strong local brands tailored to satisfy varying tastes. Coca-Cola HBC’s shares are listed on the Athens Exchange (ATHEX:EEEK), with secondary listings on the London (LSE:CCB) and Australian (ASX:CHB) Stock Exchanges. CCHBC’s American Depositary Receipts (ADR’s) are listed on the New York Stock Exchange (NYSE: CCH). // financial highlights 2004 2004 2003 % change % change in millions except per share data and ROIC underlying reported underlying reported Volume (unit cases) 1,413 1,413 1,359 +4% +4% Net sales revenue €4,248 €4,248 €4,064 +5% +5% Gross profit 1,722 1,693 1,594 +8% +6% Operating profit (excluding pre-acquisition tax losses) 334 285 273 +22% +4% Net profit 152 112 116 +32% -3% Earnings per share 0.64 0.47 0.49 +31% -3% EBITDA 730 684 665 +10% +3% ROIC 8.5% 7.1% +140bps Note: Refer to IFRS financial statements. -
Brewing Wild/Sour
the best of ® BREWING WILD/SOUR Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. WILD FERMENTATIONS BY MICHAEL TONSMEIRE & AT HOME MATT HUMBARD remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment “I in the United States, but, keep in mind that it probably won’t be the same way we do it here. You might have to come up with your own program.’ In the case of Allagash they’ve pretty much been able to copy how it is done in Belgium and they are getting amazing/similar results as our friends in Belgium. For us, we’ve had to come up with a couple of hybrid methods to make it happen.” – Vinnie Cilurzo, Brewmaster and Co-Owner of Russian River Brewing Co. Out of all of the ways to sour a beer, the most romantic is to let the fresh wort ensnare wild yeast and bacteria from the air as it slowly cools. People often refer to Brettanomyces as “wild yeast,” but the truth is that the strains most brewers pitch have been selected, isolated, and The coolship at Cantillon, where hot wort is pumped to cool and pick up ambient yeast and microbial flora in the air of Brussels, Belgium. propagated and are no longer truly wild. While using untamed microbes Over the last decade, a small to produce these beers. -
Challenges at Competitive and Sustainable Development of The
ss sine and Bu M f a o n Desislava, Arabian J Bus Manag Review 2017, 7:1 l a a g n e r m DOI: 10.4172/2223-5833.1000286 u e o n J t Arabian Journal of Business and R n a e i v b i a e r w A ISSN: 2223-5833 Management Review Research Article Open Access Challenges at Competitive and Sustainable Development of the Vine and Wine Sector and the Production of Beer in Bulgaria Desislava T* Department of Economics and Management of Agriculture and Food Chains, Institute of Agricultural Economics, Sofia, Bulgaria Abstract Purpose of the article is to evaluate the competitiveness and sustainability of the vine and wine sector and the production of beer in Bulgaria on the basis of current European regulations. Development of wine viticulture is determined by the demand of wine on the global market and the traditional demand of local wines on the national market. This requires complete market researches about demand of wines, varietal structure of vineyards, cultivated area and applied technologies of production. In the article to assess the place of Bulgarian vine and wine sector and production of beer in the structure of world trade with such goods is used Balassa index with its three varieties - RCA1, 2, 3. To identify valuable differences in the average export price and the average import price of wine in Bulgaria and France and to identify valuable differences in the average export price and the average import price of beer in Bulgaria and Germany is used Anova analysis. -
Computer Vision Method in Beer Quality Evaluation—A Review
beverages Review Computer Vision Method in Beer Quality Evaluation—A Review Jasmina Lukinac 1 , Kristina Mastanjevi´c 1,* , Krešimir Mastanjevi´c 1 , Gjore Nakov 2 and Marko Juki´c 1 1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaˇca20, 31000 Osijek, Croatia; [email protected] (J.L.); [email protected] (K.M.); [email protected] (M.J.) 2 Department of Biotechnology and Food Technology, University of Ruse Angel Kanchev, Branch Razgrad, Aprilsko vastanie Blvd. 47, Razgrad 7200, Bulgaria; [email protected] * Correspondence: [email protected]; Tel.: +385-3122-4356 Received: 8 April 2019; Accepted: 16 May 2019; Published: 1 June 2019 Abstract: Beers are differentiated mainly according to their visual appearance and their fermentation process. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Important visual attributes of beer are foam appearance (volume and persistence), as well as the color and clarity. To replace manual inspection, automatic, objective, rapid and repeatable external quality inspection systems, such as computer vision, are becoming very important and necessary. Computer vision is a non-contact optical technique, suitable for the non-destructive evaluation of the food product quality. Currently, the main application of computer vision occurs in automated inspection and measurement, allowing manufacturers to keep control of product quality. This paper presents an overview of the applications and the latest achievements of the computer vision methods in determining the external quality attributes of beer. Keywords: beer; computer vision; image analysis; quality 1. Introduction Beer is one of the oldest (low) alcoholic beverages in the world and the third most widely-consumed drink (after water and tea).