Search results

1 – 10 of 22
Book part
Publication date: 13 December 2021

Perttu Salovaara

A popular narrative connects craft breweries with revitalisation of cities, neighbourhoods or communities, particularly in locations that have suffered from deindustrialisation…

Abstract

A popular narrative connects craft breweries with revitalisation of cities, neighbourhoods or communities, particularly in locations that have suffered from deindustrialisation. Research, too, associates craft breweries with job creation, development of local economies, and with entrepreneurship, crafts production, and do-it-yourself culture. Human geographers link craft breweries with contemporary place-making and neolocalism. Neolocalism, a revived appreciation of local ingredients and production, has become both a societal phenomenon and a business proposition. Based on key indicators for neolocalism, this chapter evaluates to what degree the narrative linking craft breweries with revitalisation, neolocalism and community-building holds for seven studied Finnish craft breweries. The cases presented herein offer a more nuanced view of the phenomenon and open the narrative to variations and richer interpretations. The chapter takes a critical view on narratives that enable, maintain and create societal phenomena such as the craft beer revolution, and it adds to the growing literature on the context and consequences of craft breweries.

Details

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector
Type: Book
ISBN: 978-1-80043-185-0

Keywords

Article
Publication date: 3 September 2019

Vincenzo Alfeo, Aldo Todaro, Giuseppina Migliore, Valeria Borsellino and Emanuele Schimmenti

This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw…

Abstract

Purpose

This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw materials.

Design/methodology/approach

A direct survey involving the overall population of 41 craft breweries operating in Sicily in 2016 was carried out. Then 29 questionnaires were collected for exploratory analysis. A hierarchical cluster analysis was also performed out to group companies by similar structural, productive and economic features.

Findings

The findings of the survey showed a Sicilian craft beer industry characterised by a substantial dependence on the import of malts hops and yeasts and the limited use of local raw materials among brewers. Furthermore, the characteristics of the processing plants and the sales channels appear to influence the diversification of the products and the turnover levels of the Sicilian craft beer producers.

Originality/value

This is the first study describing the craft brewing industry in Sicily. The findings contribute to enrich the knowledge on the organisational models applied in the craft beer industry. In particular, the findings could contribute to shed light on some critical issues about the provision of raw materials, suggesting possible paths for the successful development of the craft beer industry in the region.

Details

International Journal of Wine Business Research, vol. 32 no. 1
Type: Research Article
ISSN: 1751-1062

Keywords

Content available
Book part
Publication date: 13 December 2021

Abstract

Details

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector
Type: Book
ISBN: 978-1-80043-185-0

Article
Publication date: 3 November 2021

Edgar Nave, Paulo Duarte, Ricardo Gouveia Rodrigues, Arminda Paço, Helena Alves and Tiago Oliveira

In recent years, the craft beer (CB) industry has gained impetus and has experienced significant growth in scientific publications. This study aims to present a systematic review…

1466

Abstract

Purpose

In recent years, the craft beer (CB) industry has gained impetus and has experienced significant growth in scientific publications. This study aims to present a systematic review of the literature on CB in areas related to economic and business sciences.

Design/methodology/approach

Based on the data from Scopus, Web of Science and a set of articles not indexed to these databases until June 2021, a total of 132 articles were included for analysis, using bibliometric and content analysis techniques.

Findings

The study allowed us to identify that CB has four main clusters/themes of research, namely, CB industry and market, marketing and branding, consumer behavior and sustainability. Detailed information on the clusters is provided. In addition, the results showed that publications addressing CB have grown significantly from 2015 onwards and are dispersed across many journals, with none assuming a clear leadership. Quantitative approaches account for more than half of publications.

Research limitations/implications

This study is a useful guide for academics intending to develop studies with CB. It provides a framework to structure future research by identifying existing literature clusters and proposes several research propositions.

Practical implications

The findings from this study are useful for CB companies to get an overview of the main issues affecting the CB industry and market to be able to adapt their strategies and stay aligned with market tendencies in the four main clusters identified.

Originality/value

This is the first systematic review of CB. Therefore, it provides a significant contribution to frame and strengthening the literature on CB and serves as a reference for future research. Based on the content analysis and cluster identification, the findings portray the status of current research. Accordingly, a set of research opportunities are offered.

Details

International Journal of Wine Business Research, vol. 34 no. 2
Type: Research Article
ISSN: 1751-1062

Keywords

Book part
Publication date: 13 December 2021

James Cunningham and Simon S. Fraser

In this chapter, the authors explore the entrepreneurial nature of craft brewing. The authors find growth in the microbrewery sector has been supported through a cooperative…

Abstract

In this chapter, the authors explore the entrepreneurial nature of craft brewing. The authors 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 12 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. The authors 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. The 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.

Details

Researching Craft Beer: Understanding Production, Community and Culture in An Evolving Sector
Type: Book
ISBN: 978-1-80043-185-0

Keywords

Open Access
Article
Publication date: 3 December 2019

Natalie Claire Haynes and David Egan

The purpose of this paper is to explore how the continued interest in the concept of “miniaturism” has seen the micropub develop into the new format of the microbar and examines…

1857

Abstract

Purpose

The purpose of this paper is to explore how the continued interest in the concept of “miniaturism” has seen the micropub develop into the new format of the microbar and examines the drivers of this trend. It then reflects on the possible implications of the rise of the microbar concept on the future of the urban tourism destination landscape.

Design/methodology/approach

This is a conceptual paper that is built on the natural curiosity of future studies to use an understanding of the present to predict what will happen next and what the implications of those developments will be.

Findings

The paper provides a clear definition of the microbar and identifies four distinctive drivers behind its conception, linked to changes in consumer behaviour. These cover the rise of the micro-break, the need for responsible urban regeneration, consumers desire for immediate and unique experiences and increasingly diverse populations. The paper predicts that these trends will drive an increase in microbars leading to greater tourist mobility in the urban tourism destination, more fragmentation and heterogeneity of products and services as well as an intensification in the need for authentic experiences and opportunity driven development giving rise to a hybrid form of guerrilla hospitality. Ultimately the authors predict that the venue will become more important than the specific location when consumers view the landscape of the urban tourism destination.

Originality/value

The focus of previous academic research has been on the historic development of the micropub and its impact on regeneration and communities, but very little literature has examined the rise of the microbar and the potential implications for the urban tourism destination.

Details

Journal of Tourism Futures, vol. 7 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

Open Access
Article
Publication date: 23 January 2024

Paulina Ines Rytkönen, Wilhelm Skoglund, Pejvak Oghazi and Daniel Laven

The purpose of this study is shed light on the underlying forces behind entrepreneurship within a regional innovation system (RIS) in a remote rural region. The authors examine…

Abstract

Purpose

The purpose of this study is shed light on the underlying forces behind entrepreneurship within a regional innovation system (RIS) in a remote rural region. The authors examine the following questions: Which are the main underlying forces behind the entrepreneurial process in a rural RIS characterized by traditionally low-tech, small-scale businesses? How can the development of a low-tech regional innovation system be conceptualized?

Design/methodology/approach

The design of the study is based on entrepreneurship theory. Data analysis followed practices used in phenomenography, a research approach used to analyse and identify commonalities and variations in populations' perceptions of a certain phenomenon. Data are composed using semi-structured interviews and a database composed of company information of all firms in the population.

Findings

A proactive mobilization of regional stakeholders and resources can be an important driving force behind the entrepreneurial process and generation of a rural RIS. Innovation can be generated within low-tech industries turning the rural context into an asset. An RIS in a remote rural context can be initiated and orchestrated by regional authorities, but knowledge brokering and orchestration can also be managed by networks of small-scale businesses brought together by mutual benefit and common interests.

Research limitations/implications

Regional innovation systems theory is most often used to study high-tech industries. But by combining regional innovation systems with rural entrepreneurship and entrepreneurship context theory is a fruitful avenue to understand the role of rural entrepreneurship in regional development, even in remote and peripheral regions. Innovation does not need to entail high-tech international environments; it can appear as the result of efforts in low-tech industries in rural and remote environments. The authors’ findings need to be scrutinized; therefore, the authors call for more research on regional innovation systems in rural environments.

Practical implications

It is possible for regional authorities to orchestrate a development process through the actions of a strong regional agent but also by supporting the creation of networks of small businesses that are built on trust and common interests.

Originality/value

This study contributes to the literature with a new perspective to the study of entrepreneurship and of regional innovation systems. Entrepreneurship research with focus on rural contexts most often highlight limits to entrepreneurship and see entrepreneurship as “just running a business”. A perspective that starts from innovation and innovative behaviour, despite the rural context and embedded resources, helps to generate new knowledge that can enrich the understanding of entrepreneurship and also be the foundation for more precise business development policies in rural settings.

Details

British Food Journal, vol. 126 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 August 2019

Annelie Sjölander-Lindqvist, Wilhelm Skoglund and Daniel Laven

This paper aims to propose the concept of social terroir to help navigate phenomenological and epistemological conditions of small-scale food entrepreneurship.

1076

Abstract

Purpose

This paper aims to propose the concept of social terroir to help navigate phenomenological and epistemological conditions of small-scale food entrepreneurship.

Design/methodology/approach

This study used a qualitative research approach and was implemented in the peripheral region of Jämtland in northern Sweden. The study interrogated the ambitions of craft brewers when starting up, their long-term goals and visions, including questions about the reason for starting up a brewery, how the different brewers cooperate and how and why the products are designed and labelled the way they are.

Findings

This study shows that the production of craft beer is an inherently social practice that is part of a particular sociocultural milieu. This milieu informs production in distinct and interrelated ways: through connecting to place and locality in the different aspects of production and marketing, through cooperation to develop production and overcome barriers, and through embedding their work in sustainability discourses.

Originality/value

The study addresses how, in the context of craft beer, terroir or taste of place, is a matter of social ties to place and community–social terroir. What is novel is the way in which social terroir becomes a critical ingredient in the production of craft beer. This illustrates how small-scale food production and gastronomic efforts can link people, places and businesses.

Details

Journal of Place Management and Development, vol. 13 no. 2
Type: Research Article
ISSN: 1753-8335

Keywords

Book part
Publication date: 27 September 2021

Bruno S. Ferreira, Duarte B. Morais, Gene L. Brothers, Craig Brookins and Susan Jakes

Permatourism is a holistic approach to the study and design of equitable tourism development strategies, which leverages adaptive complex systems thinking and permaculture design…

Abstract

Permatourism is a holistic approach to the study and design of equitable tourism development strategies, which leverages adaptive complex systems thinking and permaculture design principles. Permatourism advocates for the symbiosis between the formal and informal sectors of the tourism system, through creating and nurturing meaningful, functional relations among multiple actors. The formal tourism sector must embrace the sociocultural characteristics of the host community and grassroots business development strategies must be pursued to align local microentrepreneurs with expected business opportunities generated by big tourism investments. This chapter provides an overview of the conceptual foundation of this new approach as well as examples illustrating its pertinence to destination stewardship.

Article
Publication date: 17 September 2021

Erol Sozen, Imran Rahman and Martin O’Neill

Centered on upper echelons theory, this study aims to examine the interplay of US craft brewery owners’ green consumption values, environmental attitudes and environmental…

Abstract

Purpose

Centered on upper echelons theory, this study aims to examine the interplay of US craft brewery owners’ green consumption values, environmental attitudes and environmental proactivity of their craft breweries. In addition, the moderating role of business challenges on the effect of environmental attitudes on environmental proactivity is assessed.

Design/methodology/approach

An online questionnaire was distributed to a convenience sample of US craft brewers through the Brewers Association Brew Forum Blog. A total of 237 valid responses were received. Structural equation modeling was used for testing hypothetical relationships among key constructs in the proposed research model: environmental values, environmental involvement, environmental sustainability practices and business challenges.

Findings

The results showed that green consumption values positively and significantly influenced environmental attitudes and environmental proactivity. Findings also confirmed the significant positive influence of environmental attitude on environmental proactivity. Furthermore, business challenges moderated the relationship between owners’ environmental attitudes and environmental proactivity of the breweries such that the higher the extent of business challenges weaker is the relationship between environmental attitudes and environmental proactivity.

Originality/value

It is accepted that upper management’s individual beliefs surrounding environmentalism are a contributing factor to the environmental management policy of their company. However, there is very little empirical evidence to demonstrate the impact that these values have in a tangible sense. To satisfy this deficit in the research, the study aims to analyze the relationship between the brewery owners’ environmental outlook and the sustainability practices of their brewery, regarding the former as a key psychological characteristic, which influences and motivates the direction of the latter.

Details

International Journal of Wine Business Research, vol. 34 no. 2
Type: Research Article
ISSN: 1751-1062

Keywords

1 – 10 of 22