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, Leeds, 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