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This article charts the major structural changes that have occurred in both UK brewing and pub retailing during the period 1989–2000. A key theme has been the rapid consolidation of the brewing sector in an attempt to achieve economies of scale in production, distribution and marketing. The dominance of the national brewers has allowed them to place increased product emphasis on marketing and me power of brands — particularly lager, me national breweries control all me major lager brands. In tandem with these brewers, me growth and dominance of me national pub chains has garnered apace over the past ten years and in order to maximise profit margins they have established supply arrangements with me national brewers; it has been in the interests of these chains to limit choice thereby maximising the discounts received from their suppliers. The article therefore shows that regional and local brewers cannot compete on price. Competition between pubs is also highlighted. Because beer prices are relatively inelastic, emphasis is placed on the level of amenities provided in pubs, and in particular the branding of pub outlets. Key among these amenities is the provision of food, which now accounts for a substantial percentage of total pub sales.

Branding is a key element in marketing, especially for those products whose limited opportunities for differentiation mean that they could be viewed as commodities. Branding is normally considered to be more developed in countries where marketing has been established for a longer period, such as the UK, than in new market economies such as the Czech Republic. Presents empirical evidence from UK and Czech companies to challenge this view. In spite of consumer resistance to branding in the Czech Republic, and differing competitive environments, the contrast between national and smaller breweries in terms of brand development was found to be similar in both countries. Though ensuring distribution is critical, it is argued that smaller breweries in both countries have much to gain from a clearer understanding of customers’ perceptions of their brands.

The purpose of this article is to survey and analyse the characteristics of cask ale beers in the UK.

Retail sampling and laboratory analysis of 453 beers from 190 breweries allowed beer styles to be defined and described. Analysis of the styles allowed comparisons to be made and trends established.

A total of 12 distinct beer styles were identified and described. Comparison with the largest selling keg beers indicated that cask beers have a wider variety of character. Cask ales produced by smaller microbreweries did not differ significantly from those produced by more established traditional breweries. Changes were seen in selected beers analysed over a five‐year period.

A wider range of analysed parameters such as malt, hop and yeast derived flavours may provide a more exact view of common features between and, particularly, within styles. A more detailed timed series of analyses would help show how trends in styles change. Beers with unspecified styles could be further analysed.

The data presented could act as a benchmark for style definitions and be relevant to the brewing industry, to consumer groups and to trading standards considerations. Defined styles may assist academic and clinical investigations into how different beers may affect health and disease.

This paper provides a broad and comprehensive overview of UK beers and assesses how contemporary beers have developed in comparison to traditional products. It conducts some novel comparisons and will be of value to the brewing industry, consumer groups, trading standards authorities and to academics.

The public house industry faces a mature and difficult future. Branding of pubs is on the increase as operators try to gain a competitive edge. Pub food outlets have led the way in pub branding, now operators are trying to develop the more “traditional” pub into a successful brand. This research assesses the value of branding to the public house industry by looking at consumer awareness, attitudes and behaviours, geographical constraints, the pub product itself, operating issues and communicating brand values to customers. The paper concludes that it is possible to develop successful pub brands but there are a number of difficulties that need to be overcome and not all of the theoretical benefits of branding may be achieved.

The purpose of this paper is to analyse data from routine quality control samples of beer over a ten year period to provide comparisons with a previous study in 2006 and apply interpretations to the contemporary beer market.

Data from laboratory analysis of 1,469 beers submitted for due diligence quality assurance from commercial microbreweries were analysed. Additional commercial samples were taken for analysis of sour beers and cask conditioned beers as examples of niche product areas.

Style characteristics were summarized as a reference for industry evaluation and as a basis for comparisons. Differences were noted between the characteristics found and those of a similar study in 2006. Average alcohol by volume increased by 1.2 per cent, bitterness levels increased by 6.1 per cent while colour decreased by 22 per cent. These differences suggest that standard UK beers are undergoing change. A study of sour beers indicated specific features in this recently popular style and confirmed the use of a different microbiology. Analysis of cask ales indicated some variability in quality suggesting the need for greater quality control.

The comparison with the previous study has limitations as the samples were not individually comparable but were from major established microbreweries and so representative of the industry. The work analysed UK beers only but will act as a base line for comparison to other markets. Moreover, the data may be relevant to other forms of market analysis seeking to identify factors associated to consumer preferences.

The data presented have relevance to breweries looking to develop their portfolios and product descriptions, to the drinking public and to regulatory bodies in providing a benchmark for comparisons and for assisting in defining the recently promoted term “craft beer”.

The findings are relevant to beverage development and consumer education of alcoholic beverages by allowing discrimination between styles with different characteristics affecting consumer choice and when assessing styles for industrial, legislative and health research. Beers today appear to be more varied than in past decades but show lower colour and higher bitterness characteristics. As these features particularly relate to ingredients they may have implications in their contributions to diet and health.

The work has value in replicating the previous study to illustrate changes and trends. It presents novel data on recently popular sour beers and assesses traditional cask beer with implications for product quality.

This research into the UK beer/brewing industry uses a quantitative‐based survey and seeks to investigate and analyse the national beer market for a major brewer.

For much of the twentieth century, British breweries made profits from producing beer and selling it to the public houses, and then, because they owned the public houses as well, made further profits by selling to the consumer. The government investigated this perceived monopoly, and required changes, as a result of which, in the 1990s, the brewers and the pub owners tended to separate, so that many pub owning companies did not brew, but had to rely upon profits derived from sales to the general public. This led to a far greater emphasis on customer satisfaction and so public houses have tried to attract particular sections of the market. At the same time, the public were becoming more specific in their desire for leisure entertainment. As a result, the nature of the public house changed. Some traditional houses may still exist, but in addition there are many others designed for different groups of people. This study tries to identify the main features of some of the pubs that are currently popular.

One of Her Britannic Majesty's Ministers hanging about outside the Council Chamber while it is deliberated within whether or not Britain is to be admitted to the not so Common Market must present a picture never‐to‐be‐forgotten. Public officers, of course, are accus‐tomed to this when attending selection interviews for appointments, but such experiences invariably make us feel a little like “poor relations.” The controversy of whether we are “in” or “out” then is settled—and we must be under no delusions—for a very long time. As we see it, the French want the densely populated area of Western Europe as an agricultural market for themselves alone. They appeared to be willing to let Denmark in, but they have no intention of letting Britain in to bring the vast Commonwealth agricultural exports with them, via the back door, so to speak. That is the position now and even when “all the kings depart”, it will not change.

This article presents a brief history on the role of the public house in society and its evolution through the years. The ‘traditional’ pub is discussed and questions are raised as to the future of the traditional pub following the Beer Orders. This is supported by an analysis of the leisure trends impacting pubs and analysis of the catering and pub markets. Future implications are considered with suggestions for pub success.

Briefly outlines the recent history of the Licensed trade in the UK before considering what role marketing theory can play in the formulation of business response to competition. Considers the classic four Ps, price, product, place and promotion together with people, process and physical evidence. Gives examples of success in each area. Concludes that the nature of the pub trade has changed with jajor players dominating the market. Cites the growing use of the Internet to help the small operator to increase trade and advocates regular analysis of the small trader’s position will enhance their ability to adapt to change quickly.