Index

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

ISBN: 978-1-80043-185-0, eISBN: 978-1-80043-184-3

Publication date: 13 December 2021

This content is currently only available as a PDF

Citation

(2021), "Index", Clarke, D., Ellis, V., Patrick-Thomson, H. and Weir, D. (Ed.) Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector, Emerald Publishing Limited, Bingley, pp. 231-236. https://doi.org/10.1108/978-1-80043-184-320211020

Publisher

:

Emerald Publishing Limited

Copyright © 2022 Emerald Publishing Limited


INDEX

Note: Page numbers followed by “n” indicate notes.

Absent assessments
, 137–143

Actor-Network Theory
, 130

Agile
, 92

Agrarian economy
, 14

Alcohol by volume (ABV)
, 37

Alcohol establishments

Alcohol Geeks
, 150–152

food and contested framing of
, 159–161

food and improved public house
, 152–155

Licensing Act
, 155–158

on-license premises
, 149–150

Alcohol Geeks
, 150–152

Alcoholics
, 5

Alphabet Theory
, 201

American Home-brewers Association (AHA)
, 132

#AMunroOfStairs
, 58

Annotation(s)
, 52–53

Application Programming Interface (API)
, 57

Architecturing
, 68

Aristotelian elements
, 133

Artisan behaviours
, 82

Artisan values
, 100

ATLAS. ti
, 137

Attachment
, 130

Audible appreciation
, 137–143

Australian breweries, steady growth of
, 103

Authenticity
, 117

Beer, 1 (see also Craft beer (CB))

judging
, 130

production
, 15

Beer City
, 177

Beer Judge Certification Programme (BJCP)
, 132, 135

Beermaking
, 1

Binary approach
, 17

8-Bit Brewing
, 183–185

Brewer’s Association (BA)
, 117

Brewery table
, 180–181

Brewery taps
, 166

commercial contexts
, 166–168

constructing community
, 169–170

on-site tap rooms
, 165–166

origins and definitions
, 166

rooms
, 166

tap room experience
, 168

tapping into craft narratives
, 168–169

Brewing

entrepreneurs
, 14

inclusivity
, 118–121

industry
, 14, 74

Business of brewing
, 14–16

Campaign for Real Ale (CAMRA)
, 16, 80

Capercaillie brewery
, 35–37

Civilisations
, 1, 15

Civilised’ drinking culture
, 150

Classed taste
, 158

Clusters
, 187–188

Co-operative strategies
, 34

Co-ordinating evaluation and agreeing assessment
, 137

Collaboration
, 117

Collaborative resistance

commitment to local
, 85–87

community of brewers
, 87–89

craft beer as resistance
, 81–82

craft brewers
, 80–81

differentiation within market
, 89–90

findings
, 85

force of collaboration
, 82–83

methodology
, 83–84

smallness
, 91–92

Commitment to local
, 85–87

Commodification of beer
, 16

Community
, 74, 223

of brewers
, 87–89

community-building
, 176–178, 188–190

constructing
, 169–170

Connoisseurship
, 168, 170

Conversation analysis (CA)
, 131

Covid-19
, 52–53

make For craft beer
, 65–67

makes consumers reassess spending habits
, 63–65

makes for Febrile craft beer atmosphere
, 61–63

pandemics
, 3, 74–75, 166, 194

still Coviding
, 68–69

Craft beer (CB)
, 1–2, 4, 117, 194

conceptual framework and research hypotheses
, 197–200

COVID-19 pandemic
, 194–195

data analysis
, 208

euphoria
, 194

food and licensing
, 150–152

limitations and future research
, 217–218

literature review and hypotheses development
, 195

managerial implications
, 217

measures
, 201–202

methodology
, 200

Millennials
, 195–197

movement
, 14, 16

online buying habits
, 194

origins of craft beer styles
, 131–132

procedures
, 202–207

as resistance
, 81–82

revolution
, 1, 166, 177, 194

sector
, 31, 80

statistical analysis
, 207–208

summary statistics
, 208–209

survey administration and sample
, 200–201

3SLS regression analysis
, 209–214

Craft Beer International

craft breweries
, 100–101

Danish breweries aiming for global recognition
, 104–105

distant and rapidly emerging New Zealand breweries
, 105–106

identity dissonance
, 110–112

methods
, 101–103

microbrewery revolution in Czech conditions
, 103–104

promise of cross-border growth
, 103, 106

steady growth of Australian breweries
, 103

tapping into peripheral field
, 106–108

template stickiness
, 108–110

three perils of cross-border growth
, 112–113

Craft breweries
, 5, 18, 100–101, 129, 176, 194

business of brewing
, 14–16

community-building and neolocalism
, 188–190

findings
, 20

Fiskars brewery
, 186–187

geography and clusters
, 187–188

grand narrative
, 176–178

identifying entrepreneurial types
, 17–18

Kera area
, 183–185

Mathildedal
, 185–186

methodology
, 18–20

methodology and empirical materials
, 178–179

neolocalism, community-building and
, 176–178

Otaniemi
, 179–183

owner-brewers
, 20–22

revitalising communities
, 176

starting brewery
, 22–27

strategy and
, 33–34

Craft brewers
, 80–82

Craft brewing
, 80, 82

business strategies
, 34–35

Craft communities
, 223–224

Craft narratives, tapping into
, 168–169

Craft tangibility
, 169

Craft work
, 178, 226

Crafting Ale

COVID-19 pandemic
, 74–75

social media
, 75–76

Crafting inclusive future for industry
, 122–124

Criminally Good Beer
, 170

Crowd, The
, 67

Cumulative impact zones (CIZ)
, 156

Czech conditions, microbrewery revolution in
, 103–104

Danish breweries aiming for global recognition
, 104–105

Deindustrialisation
, 176

Deindustrialised neighbourhoods
, 176

Diversity, equity, and inclusion initiatives (DEI initiatives)
, 118

Do-it-yourself culture
, 177

Dry led establishment of alcohol
, 150

E-commerce
, 194

Economies of Ale
, 168

Effective tap room operation
, 165

Eli Wilson (EW)
, 118

English licensing system
, 153

Entrepreneur
, 17

Entrepreneurial activity
, 16

Entrepreneurial types
, 17–18

Entrepreneurialism
, 117

Entrepreneurship
, 2

Environmental sustainability
, 178

Ethnographic explorations of homebrew judging
, 135–136

European’ culture of alcohol consumption
, 150

Extensible markup language (XML)
, 132

Extractive economy
, 14

Fat Lizard Brewing Company
, 179

#FathersDay
, 59

Finland, 178n2

Fiskars brewery
, 186–187

Fit to Style
, 143–144

Fluid
, 92, 132

Food and contested framing of alcohol establishments
, 159–161

Food and improved public house
, 152–155

Food Choice Questionnaire (FCQ)
, 198–199

Food provision
, 150, 154

Food-led ‘gastropubs’
, 149

Foreignness
, 106

Framing
, 80

#FyneFestAtHome
, 58

Gender identities
, 14

Generic strategy
, 33

Gensim
, 57

GenY-ers
, 194

Geography
, 187–188

Glimpsing
, 69

Global identity (GI)
, 199

Goliaths’ of mass production
, 82

Good Beer Guide (GBG)
, 18

Grand narrative
, 176–178

Habits
, 195

Health Protection Regulations
, 152

Herd, Roy (Founder of The Blunt Chisel Brewery)
, 224

Heterogeneous strategies
, 35

Capercaillie brewery
, 35–37

Pine Marten brewery
, 41–43

Red Deer brewery
, 39–41

Wildcat brewery
, 37–39

Humour
, 133

Identity dissonance
, 110–112

Implication
, 52, 67–68

In-the-moment hand crafted process
, 6

Incentives
, 108

Individual craft entrepreneurs
, 83

Industrialisation of beer production
, 15

Intègraphic approach
, 52, 69

annotation(s)
, 53

Covid-19 make For craft beer
, 65–67

Covid-19 makes consumers reassess spending habits
, 63–65

Covid-19 makes for Febrile craft beer atmosphere
, 61–63

Covid-19 still Coviding
, 68–69

examining social media activities
, 56–59

implication
, 67–68

interview schedule
, 70

interviewing brewers
, 59–61

investigation(s)
, 55–56

observation
, 52–53

timeline of events
, 53–55

Internationalisation
, 104, 111

Interpretivist approach
, 83

Interviewing brewers
, 59–61

Investigation(s)
, 52, 55–56

Italy e-commerce
, 195

Jeffersonian transcription notation
, 136–137

Jess Griego (JG)
, 118–119, 124

Kaiser–Meyer–Olkin’s test (KMO test)
, 207

Kera area
, 183–185

Knock-on effects
, 63–65

Licensing (Consolidation) Act (1910)
, 153

Licensing Act (2003)
, 150, 155–158

Licensing law
, 151

Local authority licensing policies
, 150

Local community
, 100

Local identity (LI)
, 199

Localism
, 5, 69, 80

Market entry strategies of new craft beer producers

craft beer sector
, 31–32

designing research to explore craft brewing business strategies
, 34–35

heterogeneous strategies
, 35–43

lessons learnt from start-up strategies of small craft breweries
, 43–47

strategy and craft breweries
, 33–34

strategy and small businesses
, 32–33

Marketing strategies
, 14, 74

Masis
, 183–185

Mass consumerism
, 2

Material Semiotics
, 130

Mathildedalin Kyläpanimo
, 185–186

Mawkish
, 133

Membership categorisation analysis (MCA)
, 131

Mesopotamia
, 15

Metsän henki
, 187

Microbreweries
, 31

revolution in Czech conditions
, 103–104

Millennials
, 194, 195–197

Modern craft

beer industry
, 100

breweries
, 100

Monolithic generational cohort
, 208

Motivation money
, 108

Narrative
, 176

Natural content (NAT)
, 198

Natural Language Toolkit
, 57

Neolocalism
, 176–178, 188–190

New Zealand breweries
, 105–106

Observation
, 52

Olarin panimo
, 179–183, 189

On-site tap rooms
, 165–166

Online communities
, 223–224, 226

Otaniemi
, 179–183

Othering of Big Beer
, 169

Owner-brewers
, 20–22

Peer learning
, 223

Pine Marten brewery
, 41–43

Poetic juxtaposition
, 68

7-point scale
, 201

Policing and Crime Act
, 157

Preceding gentrification
, 178

Principal component analysis (PCA)
, 207

Production craft breweries
, 110

Progressive Beer Duty
, 166

Pull factors
, 17

Push factors
, 17

Qualities of imbibed objects
, 133

Quality assessment in craft beer

assembling and defining quality in craft beer
, 129–130

empirical investigations
, 135–136

methods, methodology and research questions
, 130–131

normative standards
, 143–144

origins of craft beer styles
, 131–132

style guides in practice
, 136–143

styles under examination
, 132–135

Quality control
, 82–83

Race
, 122

for space
, 68

Raines Law
, 152

Red Deer brewery
, 39–41

Referential vocabulary
, 133

Research poetry
, 61, 67

Researching Craft Beer
, 2

Revitalisation
, 5

Rising tide effect
, 187–188

Rule of Six
, 52

Salt Lake City
, 176

Sandwich dodge
, 154

Scotland Food & Drink (SFD)
, 55

Scottish craft

beer market
, 35–39

brewery
, 150

Scottish microbreweries
, 34

Self-identity (SI)
, 199

Semi-structured interview technique
, 102

Sense of place
, 176–178

Siege culture
, 83

Simultaneous equation modelling (SEM)
, 207

Six-step approach
, 34–35

Small businesses, strategy and
, 32–33

Small open economies
, 101

Smallness
, 91–92

Social and community engagement
, 178

Social homogeneity of craft beer
, 118

Social media
, 75–76

activities
, 56–59

Society of Independent Brewers in UK (SIBA)
, 129

Standardisation
, 136

Start-up strategies

of craft breweries
, 32

of small craft breweries
, 43–47

Statistical analysis
, 207–208

Stereotype
, 16

Strategy

and craft breweries
, 33–34

and small businesses
, 32–33

templates
, 32

Supper hour certificate
, 154

Supply–chain relationships
, 83

Sustainability-oriented products
, 196

Table meal
, 152

Tap contacts
, 108

Tap rooms
, 7, 74

experience
, 168

Tapping

into craft narratives
, 168–169

into peripheral field
, 106–108

Taste assessments
, 4

of beer
, 136

Temperaments
, 133

Temperance movements
, 155

Template stickiness
, 108–110

Theory of Planned Behavior (TPB)
, 197

Thisness of writing
, 53

Three-stage least squares (3SLS)
, 207

regression analysis
, 209–214

Tier Two restrictions
, 152

Tired Uncle
, 183–185

Twitter
, 56–57

US microbrewing revolution (1980)
, 100

VBN Theory
, 197

Vinous
, 133

Wayfinder program
, 118

Wet led establishment of alcohol
, 150

Wildcat brewery
, 37–39

Wine tastes
, 133

Word-of-mouth marketing
, 167

Workplace
, 124

World Health Organization (WHO)
, 194

Prelims
Chapter 1: Introduction: Researching Craft Beer
Part I: Making and Selling Craft Beer
Chapter 2: Behind the Beer: An Examination of ‘Entrepreneurial’ Motives for Starting a Craft Brewery
Chapter 3: Strategies for Success? Market Entry Strategies of New Craft Beer Producers
Chapter 4: 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
Chapter 5: The Artful Science of Crafting Ale: Discussing the Finer Nuances of Making and Selling Beer
Part II: Values of Craft Beer Production
Chapter 6: Collaborative Resistance: How a Craft Beer Scene was Built Through Sharing and Nurturing Relationships
Chapter 7: The Promise and Perils of Taking Craft Beer International
Chapter 8: Talking Equity, Taking Action: A Conversation with Jess Griego of Bosque Brewing
Part III: Serving Craft Beer
Chapter 9: Assessing Quality in Craft Beer: Style Guides and Taste Descriptions in Beer Judging Practice
Chapter 10: From ‘Wet Led’ to ‘Dry Led’: Food and the Contested Framing of Alcohol Establishments
Chapter 11: From Connoisseur to Community: The Evolution of the Brewery Tap Room
Part IV: Craft Beer Communities
Chapter 12: Come One, Come All? The Impact of Craft Breweries on Revitalisation and Community-Building
Chapter 13: Motivations Behind Craft Beer Online Buying Habits among Italian Millennials
Chapter 14: Instagram Versus Reality: Chatting Craft Beer Communities with Roy Herd of the Blunt Chisel Brewery
Index