Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector最新文献

The Artful Science of Crafting Ale: Discussing the Finer Nuances of Making and Selling Beer 酿造啤酒的艺术科学:讨论酿造和销售啤酒的细微差别

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211005

Victoria Ellis-Vowles

引用次数: 0

Motivations Behind Craft Beer Online Buying Habits among Italian Millennials 意大利千禧一代精酿啤酒在线购买习惯背后的动机

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211013

S. Rivaroli, M. Hingley, R. Spadoni

{"title":"Motivations Behind Craft Beer Online Buying Habits among Italian Millennials","authors":"S. Rivaroli, M. Hingley, R. Spadoni","doi":"10.1108/978-1-80043-184-320211013","DOIUrl":"https://doi.org/10.1108/978-1-80043-184-320211013","url":null,"abstract":"Few published studies have examined which values and motives might \u0000encourage the purchase of craft beer (CB) over the Internet by Millennials. \u0000This study aims to investigate the motivations behind CB online buying \u0000habits among Millennials, and the chosen context is Italy. Adopting a \u0000revised model of the Alphabet Theory, a questionnaire-based consumer \u0000survey was designed. The data were collected in Italy, between January and \u0000April 2020, from a convenience sample composed of 273 interviewees aged \u000025–39. A structural equations model was estimated using a three-stage least \u0000squares regression. The interviewees were segmented into two groups based \u0000on their habits of purchasing CB online, using a triadic split procedure. \u0000The findings confirm the significant role played in Millennials’ attitudes \u0000towards CB online purchasing habits. Specifically, within the whole \u0000sample, our concern was with the essential role played by online product \u0000availability. The impulsive desire to discover a moment of pleasure is the \u0000principal aspect influencing Millennials’ attitudes (among those who are \u0000more inclined to purchase CB online). Whereas, for consumers less inclined, \u0000sensorial aspects, self-identity and local identity remain relevant. Given the \u0000lack of research on Millennials in this purchasing context for CB, this study \u0000breaks new ground to better understand this group and the CB consumer \u0000culture in this evolving sector. These findings shed new light on making \u0000and selling CB, as well as on the interests of beer consuming communities. \u0000The findings may help marketing managers develop appropriate marketing \u0000strategies based on a better understanding of Millennial-specific needs.","PeriodicalId":267520,"journal":{"name":"Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131736608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing Quality in Craft Beer: Style Guides and Taste Descriptions in Beer Judging Practice 精酿啤酒质量评估:啤酒评判实践中的风格指南和口味描述

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211009

S. Wright

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Behind the Beer: An Examination of ‘Entrepreneurial’ Motives for Starting a Craft Brewery 啤酒背后:对创办精酿啤酒厂的“企业家”动机的考察

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211002

Vaughan Ellis, James Richards

引用次数: 0

Collaborative Resistance: How a Craft Beer Scene was Built Through Sharing and Nurturing Relationships 合作抵抗:如何通过分享和培养关系建立精酿啤酒场景

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211006

James E. Cunningham, Simon S. Fraser

{"title":"Collaborative Resistance: How a Craft Beer Scene was Built Through Sharing and Nurturing Relationships","authors":"James E. Cunningham, Simon S. Fraser","doi":"10.1108/978-1-80043-184-320211006","DOIUrl":"https://doi.org/10.1108/978-1-80043-184-320211006","url":null,"abstract":"In this chapter, we explore the entrepreneurial nature of craft brewing. We find growth in the microbrewery sector has been supported through a cooperative approach between competing artisanal small firms. This has helped build competitive advantage in resistance to the dominant market forces of large brewers. Data were gathered using semi-structured interviews with twelve craft brewers in the North East of Scotland. Analysed findings are used in the design of a conceptual model on the nature of collaboration in the craft beer sector. An artisanal scene is presented, where community benefit and continued development of the craft beer movement is prioritised, over commercial and strategic growth. The typically small firms in this area share resources and support each other in a drive to wean customers away from the large mainstream producers. We argue that the nature of the craft beer sector seeks to actively resist market dominance, not only through product quality and marketing, but also in the entrepreneurial behaviours enacted to sustain the movement. Our findings suggest a co-existence of both collaboration and competition in the strategic decisions of craft brewers. The focus is on the locally embedded connections these firms develop in the maintenance of their craft roots, with a range of complex interconnected factors linking brewer, community, and the broader industry.","PeriodicalId":267520,"journal":{"name":"Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131608055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Illuminating Craft Brewers’ Experiences of Dealing with Covid-19 and Making Fresh Sense of What Covid-19 Can Do To/For Craft Beer: An Intègraphic Approach 阐明精酿啤酒商应对Covid-19的经验，并重新理解Covid-19对精酿啤酒的影响:一种综合图形方法

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211004

D. Clarke, James Bowden, Keith Dinnie

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Strategies for Success? Market Entry Strategies of New Craft Beer Producers 成功的策略?新型精酿啤酒生产商的市场进入策略

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211003

D. Quinn, Vaughan Ellis, James Richards

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Instagram Versus Reality: Chatting Craft Beer Communities with Roy Herd of the Blunt Chisel Brewery Instagram与现实:与Blunt Chisel啤酒厂的Roy Herd聊天精酿啤酒社区

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211014

Holly Patrick-Thomson

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From ‘Wet Led’ to ‘Dry Led’: Food and the Contested Framing of Alcohol Establishments 从“湿铅”到“干铅”:食物和有争议的酒精场所框架

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211010

Jed Meers

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The Promise and Perils of Taking Craft Beer International 把精酿啤酒推向国际的希望和危险

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector Pub Date : 2021-12-13 DOI: 10.1108/978-1-80043-184-320211007

P. Jasovska

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