Social Meanings of Drinking
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Nordic Alcohol Policy in Europe: the Adaptation of Finland's, Sweden's and Norway's Alcohol
Thomas Karlsson Thomas Karlsson Thomas Karlsson Nordic Alcohol Policy Nordic Alcohol Policy in Europe in Europe The Adaptation of Finland’s, Sweden’s and Norway’s Alcohol Policies to a New Policy Framework, 1994–2013 The Adaptation of Finland’s, Sweden’s and Norway’s Alcohol Policies to a New Policy Framework, 1994–2013 Nordic Alcohol Policy in Europe Policy Alcohol Nordic To what extent have Finland, Sweden and Norway adapted their alcohol policies to the framework imposed on them by the European Union and the European Economic Area since the mid-1990s? How has alcohol policies in the Nordic countries evolved between 1994 and 2013 and how strict are their alcohol policies in comparison with the rest of Europe? These are some of the main research questions in this study. Besides alcohol policies, the analyses comprise the development of alcohol consumption and cross-border trade with alcohol. In addition to a qualitative analysis, a RESEARCH quantitative scale constructed to measure the strictness of alcohol policies is RESEARCH utilised. The results from the study clearly corroborate earlier findings on the significance of Europeanisation and the Single Market for the development of Nordic alcohol policy. All in all, alcohol policies in the Nordic countries are more liberal in 2013 than they were in 1994. The restrictive Nordic policy tradition has, however, still a solid evidence base and nothing prevents it from being the base for alcohol policy in the Nordic countries also in the future. National Institute for Health and Welfare P.O. -
Further Study on the Affordability of Alcoholic
CHILDREN AND FAMILIES The RAND Corporation is a nonprofit institution that helps improve policy and EDUCATION AND THE ARTS decisionmaking through research and analysis. ENERGY AND ENVIRONMENT HEALTH AND HEALTH CARE This electronic document was made available from www.rand.org as a public INFRASTRUCTURE AND service of the RAND Corporation. TRANSPORTATION INTERNATIONAL AFFAIRS LAW AND BUSINESS NATIONAL SECURITY Skip all front matter: Jump to Page 16 POPULATION AND AGING PUBLIC SAFETY SCIENCE AND TECHNOLOGY Support RAND TERRORISM AND Browse Reports & Bookstore HOMELAND SECURITY Make a charitable contribution For More Information Visit RAND at www.rand.org Explore RAND Europe View document details Limited Electronic Distribution Rights This document and trademark(s) contained herein are protected by law as indicated in a notice appearing later in this work. This electronic representation of RAND intellectual property is provided for non-commercial use only. Unauthorized posting of RAND electronic documents to a non-RAND Web site is prohibited. RAND electronic documents are protected under copyright law. Permission is required from RAND to reproduce, or reuse in another form, any of our research documents for commercial use. For information on reprint and linking permissions, please see RAND Permissions. This product is part of the RAND Corporation technical report series. Reports may include research findings on a specific topic that is limited in scope; present discussions of the methodology employed in research; provide literature reviews, survey instru- ments, modeling exercises, guidelines for practitioners and research professionals, and supporting documentation; or deliver preliminary findings. All RAND reports un- dergo rigorous peer review to ensure that they meet high standards for research quality and objectivity. -
Raisio Annual Report 2003
RAISIO GROUP ANNUAL REPORT RAISIO GROUP 2003 Raisio Group ................................. 1 FINANCIAL STATEMENTS SHARES, SHAREHOLDERS AND Chief Executive‘s review .................. 2 Report of the Board of Directors ...... 29 GOVERNANCE Vision, strategy and values ............... 4 Income statement .......................... 34 Shares and shareholders ................ 49 Environment and social responsibility .. 6 Balance sheet .............................. 35 Share indicators ........................... 54 Source and application of funds ...... 36 Investment analysis and IR contact ... 55 REVIEW OF BUSINESS AREAS Accounting principles .................... 37 Corporate governance .................. 56 Raisio Group Business Sectors ........ 13 Notes to the accounts ................... 38 Supervisory Board ........................ 59 Raisio Chemicals .......................... 14 Risk management ......................... 45 Board of Directors and Auditors ...... 60 Raisio Nutrition ............................ 18 Financial indicators ....................... 46 Executive Committee ..................... 62 Raisio Life Sciences ....................... 24 Board‘s proposal for the Glossary ..................................... 64 disposal of profit .......................... 47 Contact information ...................... 65 Auditors‘ report ............................ 47 Statement of the Supervisory Board .. 47 Pictures Niko Levo is one of the pupils at Tahvio primary school. The school is located near Raisio Group headquarters and cooperates -
Beer in the Middle Ages and the Renaissance This Page Intentionally Left Blank Beer in the Middle Ages and the Renaissance
Beer in the Middle Ages and the Renaissance This page intentionally left blank Beer in the Middle Ages and the Renaissance Richard W. Unger University of Pennsylvania Press Philadelphia Copyright ᭧ 2004 University of Pennsylvania Press All rights reserved Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 First paperback edition 2007 Published by University of Pennsylvania Press Philadelphia, Pennsylvania 19104-4112 Library of Congress Cataloging-in-Publication Data Unger, Richard W. Beer in the Middle Ages and the Renaissance / Richard W. Unger. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8122-1999-9 (pbk. : alk. paper) ISBN-10: 0-8122-1999-6 (pbk : alk. paper) 1. Beer—Europe—History—To 1500. 2. Beer—Europe—History—To 1500—16th century. 3. Brewing industry—Europe—History—To 1500. 4. Brewing industry—Europe—History— 16th century. I. Title. TP577.U54 2003 641.2Ј3Ј0940902—dc22 2004049630 For Barbara Unger Williamson and Clark Murray Williamson This page intentionally left blank Contents List of Illustrations ix List of Tables xi Preface xiii List of Abbreviations xvii Introduction: Understanding the History of Brewing Early Medieval Brewing Urbanization and the Rise of Commercial Brewing Hopped Beer, Hanse Towns, and the Origins of the Trade in Beer The Spread of Hopped Beer Brewing: The Northern Low Countries The Spread of Hopped Beer Brewing: The Southern Low Countries, England, and Scandinavia The Mature Industry: Levels of Production The Mature Industry: Levels of Consumption The Mature Industry: Technology The Mature Industry: Capital Investment and Innovation Types of Beer and Their International Exchange viii Contents Taxes and Protection Guilds, Brewery Workers, and Work in Breweries Epilogue: The Decline of Brewing Appendix: On Classification and Measurement Notes Bibliography Index Illustrations . -
Non-Alcoholic Malt Beverage, 21 Entries Gold
Category 1: Non-Alcoholic Malt Beverage, 21 entries Category 25: Dortmunder/European Style Export or German-Style Gold: Radegast Birell, Plze ský Prazdroj a.s., Pilsen, Czech Republic Oktoberfest/Wiesen (Meadow), 48 entries Silver: Hefeweizen alkoholfrei, Alpirsbacher Klosterbräu Glauner GmbH & Co. KG, Gold: Luksus, JSC Aldaris, Riga, Latvia Alpirsbach, Germany Silver: Mariestads Export, Spendrups Brewery, Varby, Sweden Bronze: Organic Saps-Fit Sparkling Malt Drink, Neumarkter Lammsbräu Gebr. Ehrnsperger Bronze: Llano Lager, SandLot Brewery, Denver, CO e.K., Neumarkt, Germany Category 26: Vienna-Style Lager, 25 entries Category 2: American-Style Cream Ale or Lager, 23 entries Gold: Vienna Lager, The Covey Restaurant & Brewery, Fort Worth, TX Gold: Special Export, Pabst Brewing Co., Woodridge, IL Silver: Vienna Red Lager, Iron Hill Brewery & Restaurant, Wilmington, DE Silver: Lone Star, Pabst Brewing Co., Woodridge, IL Bronze: Lochsa Lager, Ram Restaurant & Brewery - Boise, Boise, ID Bronze: Nide Beer - The Ale, Baird Brewing Co., Numazu, Japan Category 27: German-Style Märzen, 28 entries Category 3: American-Style Wheat Beer, 14 entries Gold: Goss Märzen, Brauerei Goss, Deuerling, Germany Gold: Crystal Wheat Ale, Pyramid Breweries Inc., Seattle, WA Silver: Weltenburger Kloster Anno 1050, Klosterbrauerei Weltenburg GmbH, Kelheim, Germany Silver: Shiner Dunkelweizen, The Spoetzl Brewery, Shiner, TX Bronze: Latvijas Sevikais, JSC Aldaris, Riga, Latvia Bronze: Spanish Peaks Crystal Weiss, Spanish Peaks Brewing Co., Polson, MT Category 28: European-Style Dark/Münchner Dunkel, 38 entries Category 4: American-Style Hefeweizen, 34 entries Gold: Weltenburger Kloster Barock Dunkel, Klosterbrauerei Weltenburg GmbH, Kelheim, Gold: Widmer Hefeweizen, Widmer Brothers Brewing Co., Portland, OR Germany Silver: UFO Hefeweizen, Harpoon Brewery, Boston, MA Silver: Munich Dunkel, C.H. -
Evaluation and Monitoring Ofaction Onalcohol
Evaluation and monitoring ofaction onalcohol WHO Regional Publications European Series No. 59 Publication Series of the European Alcohol Action Plan Evaluation and monitoring of action on alcohol, by Peter Anderson and Juhani Lehto. Approaches to alcohol control policy, by Juhani Lehto. The economics of alcohol policy, by Juhani Lehto. Alcohol and the media, by Marjatta Montonen. Community and municipal action on alcohol, by Bruce Ritson. Alcohol and primary health care, by Peter Anderson. Treatment approaches to alcohol problems, by Nick Heather. Young people and alcohol, drugs and tobacco, by Kellie Anderson. Alcohol and the workplace, by Marion Henderson, Graeme Hutcheson and John Davies. The World Health Organization is a specialized agency of the United Nations with primary responsibility for international health matters and public health. Through this Organization, which was created in 1948, the health professions of over 180 countries exchange their knowledge and experience with the aim of making possible the attainment by all citizens of the world of a level of health that will permit them to lead a socially and economically productive life. The WHO Regional Office for Europe is one of six regional offices throughout the world, each with its own programme geared to the particular health problems of the countries it serves. The European Region embraces some 850 million people liv- ing in an area stretching from Greenland in the north and the Mediterranean in the south to the Pacific shores of Russia. The European programme of WHO therefore concentrates both on the problems associated with industrial and post -industrial soci- ety and on those faced by the emerging democracies of central and eastern Europe and the former Soviet Union. -
Finnish Restaurants Purchasing from Small Local Breweries
Saimaa University of Applied Sciences Faculty of Tourism and Hospitality, Imatra Hotel, Restaurant and Tourism Management Maijuriina Mustonen Finnish Restaurants Purchasing from Small Local Breweries Thesis 2016 Abstract Maijuriina Mustonen Finnish Restaurants Buying from Small Local Breweries, 52 pages, 2 appen- dices Saimaa University of Applied Sciences Faculty of Tourism and Hospitality, Imatra Hotel, Restaurant and Tourism Management Thesis 2016 Instructor: Ms Marja Antikainen, Senior Lecturer, Saimaa University of Applied Sciences The purpose of the research was to find out what prevents or makes it difficult for Finnish restaurants to add small brewery products into their selection. The thesis aim was also to find ways to improve the co-operation between Finnish small breweries and restaurants. The data for the research was gathered via an online questionnaire sent to qual- ifying Finnish restaurants in Southern parts of Finland. The questionnaire in- cluded both quantitative and qualitative questions. Relevant theory and basics of beverage management was used to interpret the research results. The ongoing trends in the food and drink industry focused on the popularity of microbreweries, local and organic produce and trends in sales of alcohol in Finland. Also Finnish laws and regulations and their consequences for Finnish small brewery beer and cider were studied. The results show that Finnish restaurants experience clear demand for local small brewery products and they should be in the selection in order to answer demand. Most respondent restaurants have craft beer in their selection, but craft cider is less common. This offers an opportunity for restaurants to differentiate them- selves through serving craft cider among the few who do, and for the producers there is a chance to start expanding to restaurants. -
Pääkaupunkiseudun Parhaat Olutravintolat Good Pub Guide To
Pääkaupunkiseudun Parhaat Olutravintolat 2011 Good Pub Guide to the Greater Helsinki Area 2 Alkusanat / Foreword Pääkaupunkiseudun Parhaat Olutravintolat 2011 opas on jatkoa Perinteisen Oluen Seuran Suomen Parhaat Olutravintolat 2000 –oppaalle. Oppaan ravintola kuvaukset on kirjoitettu uusiksi ja tiedot päivitetty. Valintakriteerit ja lähtökohta ovat pysyneet samoina. Mukaan otettiin ne olutravintolat, jotka tarjoavat harrastajalle riittävän olutvalikoiman ja oluiden lisäksi ”olutuskottavuutta”. Olutuskottavuudella tarkoitetaan kokonaisvaltaista otetta olutravintolan pitämisessä, pelkkä olutvalikoima ei riitä, sen pitää olla myös ajatuksella valittu ja olutta on osattava kohdella oikein. Tämä opas julkaistaan Euroopan olutkuluttajien liiton EBCU:n (European Beer Consumers Union) Helsingissä 2-3.4.2001 pidettävän kokouksen kunniaksi. Opas julkaistaan myös www.PosBeer.org:n sivuilla. Päivitykset sen olutravintalaoppaiden tietokantaan tehdään kevään aikana. Työ on tehty vapaaehtoisvoimin POS:n jäsenten muodostaman työryhmän toimesta. Työryhmässä ovat olleet mukana Harri Ahola, Janne Karila, Petteri Helin, Ari Järmälä sekä Mika Rajamäki. Kiitokset myös edellisen oppaan toimittajille Kari Likovuorelle ja Peter Ovellille. Peter Ovell on myös tarkistanut oppaan englanninkieliset tekstit (panimo-osio ei ehtinyt Peterin oikolukuun). Opas ei ole tietenkään ole täydellinen.Tiedot on pyritty tarkistamaan parhaan taitomme mukaan. Valinnat ja pisteytykset ovat myös täysin työryhmän omia. Helsinki on maailmanluokan olutkaupunki. Parhaiden olutravintoloiden tarjonta on kattava käsittäen kaikki tärkeimmät olutmaat. Tarjolla on myös harvinaisuuksia ja yllätyksiä. Tarjonta on vaihtelevaa ja uusia oluita esitellään kuukausittain. Toivottavasti tämä opas auttaa sekä paikallisia että matkailijoita löytämään itselleen hyvän oluen ja mielyttävän paikan, jossa siitä nauttia. This Good Pub Guide to the Greater Helsinki Area 2011 follows on from where the Finnish Society for Traditional Beers’ Good Pub Guide to Finland 2000 left off, at least for the Helsinki region. -
Craft Beer Marketing. Do You Have to Be First, Best, Or Unique to Succeed?
Craft Beer Marketing. Do You Have to be First, Best, or Unique to Succeed? Benjamin Lahnalampi Thesis Hotelli- ja ravintola-alan koulutusohjelma 2016 Abstract Author Benjamin Lahnalampi Program Hotelli- ja ravintola-ala koulutusohjelma - keittiömestari Thesis title Page count Craft Beer Marketing. Do You Have to be First, Best, or Unique to Suc- 43 + 13 ceed? This thesis deals with the interplay of marketing and design in the craft brewing industry in Finland. The goal was to figure out what craft brewers do to successfully market their prod- ucts. The thesis first explains that craft beer is different from generic beer in that it is un- compromising in its ingredients, special flavours, and sole focus on the beer rather than stock prices. Craft breweries use grassroots and guerrilla marketing tactics. They are heav- ily involved in social media marketing and keep close ties to their customers to get face to face feedback. The method was a case study of three Finnish craft breweries performed by interviews with: Maku Brewing, Fat Lizard Brewing Co., and Iso Kallan Panimo. The hypothesis was that a craft brewer must be first, best, or unique in order to be successful but it was proven not entirely true. While the above statement is true initially, the keys to succeeding as a craft brewery are a focus on quality, commitment, knowledge, perseverance, and a crystal clear brand. The craft brewer needs a quality product with the attitude and passion to suc- ceed. Consumers of craft beer are buying into the feeling and the passion behind the brand. They may drink craft beer to be part of a community, have the best quality they can get, or be part of something new and exciting. -
Alcoholic Beverage
CHAPTER 1 introduction 1 THE EXPENSIVE ALCOHOLIC BEVERAGE 1. INTRODUCTION Beverage refers to any type of potable drink except plain water. The term ‘beverage’ has been derived from the Latin word ‘Bever’, meaning rest or repose fromm work. In hospitality terminology, it tefers to any type of intoxicating and non- intoxicating drinks, which is hygienically consumed by human, tether to quench the thirst or for enjoyment, refreshment, nourishment or relaxation, as per the human need. The blending of food with beverage is an art that requires a thorough knowledge of the various courses, its taste, colour and flavours of all the items and also a clear idea of suitable beverage to accompany various courses. In catering industries such as hotels, restaurants, bars pubs, canteens, cafeterias, either commercial or non-commercial, beverage is an essential liquid product. During breakfast nourishing drinks like milkfruit juices and malted drinks such as, bournvita, Horlicks, tea,coffee, hot chocolate, etc. go very well. At the vrunch/lunch , soft or non-alcohol drinks like juices squashes, cold dirnks, tea,coffee, and fermented alcoholic beverages go very well. At the dinner time, alcoholic dirnks like 2 beer, wines, spirits and liqueurs are usually consumed for refreshment, relaxation and to stimulate the body. Buying and selling such alcoholic drinks and their quality, quantity and brands rely upon the establishment’s standard, policy and type of customers it caters to. For example, large hotels, restaurants and bars provide various local and imported brands in large quantities to their customers who are in a fit position to receive physically, mentally and economically. -
OVERVIEW of the BEER MARKET in FINLAND FLANDERS INVESTMENT & TRADE MARKET SURVEY Overview of the Beer Market in Finland 2018
OVERVIEW OF THE BEER MARKET IN FINLAND FLANDERS INVESTMENT & TRADE MARKET SURVEY Overview of the Beer Market in Finland 2018 November 2018 Flanders Investment & Trade Helsinki C/o Embassy of Belgium P.O. Box 800 Aleksanterinkatu 17 00101 Helsinki FINLAND [email protected] Overview on the Finnish Beer Market | 2018 1 Content Introduction ............................................................................................................................................. 3 History of Finnish Beer and Brewery Culture .......................................................................................... 4 Alko .......................................................................................................................................................... 5 Sales and Consumption of Beer in Finland .............................................................................................. 5 Import of Beers ........................................................................................................................................ 7 Beer taxation - highest in the European Union ....................................................................................... 7 Trends in 2018 ......................................................................................................................................... 8 Packaging and Labels ............................................................................................................................... 9 Beer Festivals ........................................................................................................................................ -
Our Beer Genes
Our Beer Genes INTRODUCTION It seems that some of us have inherited some genes which have resulted in an appreciation of beer. I have tried to find out if there is any background to support such a presumption for that consumption. And indeed, is seems that many of our distant ancestors have been involved in this. They span mythical, legendary and historical persons; the reader may decide where fiction becomes reality. Going back to the earliest history is the mythical Valhalla where the mead plays a most important role for the Vikings. Also in the Norse mythology cited here Odin arranges to obtain the mead of poetry. You can read a fictional story about the origin of the beer in Finland in the “The Granholm North Pole Legend”, where it seems that Magog, the grandson of Noah married the maiden Lapin Kulta. The Finnish professor Daniel Juslenius shows the roots of the Finns from the family of Magog in the Bible 88 years after the flood. A Finnish reproduction, called Sahti, of the Viking beer shows the recipe for it based on an early find from a ship excavation. The earliest recorded stories about our ancestors brewing beer or ale is by Ægir, a son of Fornjotr, a King of Finland. Aegir’s grandson, named Fjölnir, was also involved deeply in this story about beer. Here I have showed parts from the book about Norwegian-Finnish Royal Ancestry, Mythical to 872. Thor, in the Norse mythology, was a great beer consumer. I have enclosed a story about him and Aegir’s beer brewing kettle.