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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.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

Sixty‐two samples of medicines and drugs taken from supplies for the Colonies were examined as to conformity with the specification. Four samples of foods were also submitted as to their purity and suitability for export to hot climates.

The Corporation of the City of London are about to appoint a Public Analyst, and by advertisement have invited applications for the post. It is obviously desirable that the person appointed to this office should not only possess the usual professional qualifications, but that he should be a scientific man of high standing and of good repute, whose name would afford a guarantee of thoroughness and reliability in regard to the work entrusted to him, and whose opinion would carry weight and command respect. Far from being of a nature to attract a man of this stamp, the terms and conditions attaching to the office as set forth in the advertisement above referred to are such that no self‐respecting member of the analytical profession, and most certainly no leading member of it, could possibly accept them. It is simply pitiable that the Corporation of the City of London should offer terms, and make conditions in connection with them, which no scientific analyst could agree to without disgracing himself and degrading his profession. The offer of such terms, in fact, amounts to a gross insult to the whole body of members of that profession, and is excusable only—if excusable at all—on the score of utter ignorance as to the character of the work required to be done, and as to the nature of the qualifications and attainments of the scientific experts who are called upon to do it. In the analytical profession, as in every other profession, there are men who, under the pressure of necessity, are compelled to accept almost any remuneration that they can get, and several of these poorer, and therefore weaker, brethren will, of course, become candidates for the City appointment.

Next after butter and milk—as regards the total number of samples examined—come spirits, of which 6,938 samples were dealt with. Of the articles of which sufficiently numerous analyses were made to furnish reliable data, spirits as a class are the most extensively adulterated, and the 12 per cent. of adulteration recorded for the year under review does not, in all probability, nearly represent the real extent of the evil. Many samples are returned as genuine which have been watered beyond the legal limit because the vendors have exhibited dilution notices, a method of legalising what are essentially fraudulent practices which is, unfortunately, being extended to other foods and drinks, and bids fair to bring the whole execution of the “Acts” to a standstill. In addition to this there are the widest differences of opinion and practice amongst both Public Analysts and Local Authorities as regards those spirits which have been the subjects of prosecution, on account of their origin or mode of manufacture, i.e., for being partially or entirely the product of the “patent still.” Prosecutions of brandy for containing spirit not derived from the grape have been fairly common, and similar offences connected with whisky and rum have also been brought before the courts, and yet the proportion of “spirits” now found to be adulterated is 30 per cent. lower than it was ten years ago, when watering was practically the only offence recorded. In view of the interest aroused and the intrinsic importance of the whole question some details and some guidance also might be looked for in such a report as this. Unfortunately the spirits are all lumped together under one heading, and although the presence in brandy of alcohol not derived from the grape is referred to, no further details are given. It is, no doubt, the case that the Local Government Board is not in a position to express an authoritative opinion on any of the difficult problems to which we have referred, and has no legal power to fix standards or enforce their use; nevertheless the mere statement of the number of prosecutions, of brandy, for instance (for containing other than grape‐derived spirit) together with the maximum and minimum proportions of the foreign spirit or the figures for esters in the corresponding cases would have at least shown to what extent the recently promulgated standards for this liquor had gained acceptance throughout the country.

Explores the usefulness of capturing information about the shopper basket from computerized scanners, instead of only using data based on article numbers. Shopper baskets, as reflected by the receipt, are more akin to the consumer′s shopping problem and can be used to study shopping behaviour on a per shopper level. In this way individual shopper behaviour can be studied regarding short‐term effects of marketing share of shoppers instead of share of market in monetary units, the combination of items that shoppers put it their baskets, etc. The arguments for basket analysis are backed up by the empirical examples.

This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA.

The data set consists of interviews (n = 20) with urban Danish consumers attending the NOMA burger pop-up.

The analysis highlights an acceptance among informants of “gourmetfied” burgers. This signals a change in the culinary status of burgers in Danish food culture. The authors also discovered some ambivalence in relation to the highbrow-lowbrow negotiations: while all informants celebrate the casualization of NOMA during the burger pop-up, half of the informants found the burger underwhelming: it did not live up to the edginess of the NOMA brand.

The authors believe this research can inform people working with culinary highbrow-lowbrow mix in their food designs, notably in relation to developing and matching the relation between symbolic and material aspects of the food design.

The authors argue that the concept of transgression can help us theorize how consumers accept, refuse, and negotiate boundaries in relation to gourmet burgers, and more generally between food consumption mixing highbrow and lowbrow elements. More particularly, the authors propose to distinguish between symbolic, social, and material transgressions. This perspective might also be interesting for practitioners in the field.

The Milk (Amendment) Order, 1917, which came into force on December 31st, provides that milk shall be sold retail only by Imperial measure; that no colouring matter shall be added to milk or cream intended for sale; that no milk to which any water has been added shall knowingly be sold or offered for sale; that no person may use for the purpose of his trade any milk can or milk bottle which bears the name, trade name, trade mark, or trade device of some person other than himself or his employer, except with the consent of such person. The Order contains a new clause, in substitution for Clauses 4 and 6 of the Milk Order, 1917 (which are revoked), providing that where milk is sold wholesale by or on behalf of any person other than the producer the maximum prices chargeable shall, unless otherwise determined, pursuant to the Order, be as follows:—

The purpose of this study is to investigate whether the representation of male entrepreneurs in the media has changed in the after-effects of the #metoo movement.

The authors perform a discourse analysis and visual analysis of how male entrepreneurs in the Swedish business magazine Affärsvärlden are represented. A centre-margin analysis is laid out, focusing on who and what constitutes (or endeavours to constitute) the legitimate male entrepreneur.

The results of the analysis show that male entrepreneurs are represented with different discursive success factors. These success factors are linked to a driven personality, a high-status leisure activity, a supportive but invisible family, a focus on financial measures and a global outlook. Marginally, there has been a change towards more humbleness, and a shift from financial growth to turnover, in the representation of entrepreneurial masculinities after the #metoo movement.

To bring about a more equal norm regarding male entrepreneurial identity, more space and attention must be given in the media to the subordinate masculinities of entrepreneurs.

Previous gender research on entrepreneurship has, to a large extent, focussed on female entrepreneurs and research focussed on male entrepreneurs is conspicuous in its absence. However, the male entrepreneur, just like the female entrepreneur, needs to relate to, be compared with and adapt to a norm of how the ideal entrepreneur should be. Therefore, it is important to establish and illuminate who the male entrepreneur is assumed to be, to better understand and question that role.

Investigates the importance of English language sources of Friedrich Theodor Althoff (1839‐1908), a German of great influence both in his own country and, indirectly, in the United States. Explores some measures of his influence in education and international understanding. Examines a wide variety of sources. Explains how it could happen that an influential person would end up in intellectual history with almost no recognition. Challenges several conventional assessments. Althoff′s most important contributions are in print and more almost certainly exist in university archives, but the material is scattered and unorganized. Because we do not yet have the full story of this remarkable and complex man, firm conclusions about his influence are not yet possible.