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This study aims to examine the experimental governance of urban regeneration in China from the perspective of social learning, through an empirical study of a pilot project called Kingway Brewery in Shenzhen. Single-loop and double-loop learning have contributed to policy innovation, through converting tacit knowledge from experimental pilot projects into explicit and codified knowledge in policy-making. Problem and strategy framing incrementally became more mature and structured, during the deliberative interaction of continuous experimental practice and social learning. In the micro processes of social learning and policy innovation, planners play a crucial role as intermediators and knowledge brokers. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of increasing levels of wet brewery residue (WBR) as a source of roughage on nutrient intake, performance and ingestive behaviour in lambs finished in confinement. Thirty-two uncastrated male lambs were used, weaned at 50 days of age. The treatments comprised increasing levels of WBR as roughage in the diet: 31, 44, 57 and 70%, on a dry-matter. The concentrate consisted of disintegrated corn, soybean meal, calcitic limestone and mineral salt. There was a quadratic effect (P ≤ 0.05) from the increasing levels of WBR on the intake of DM, OM, CP and TCH. The intake of EE, NDF and ADF increased linearly (P ≤ 0.01), while TDN intake showed a linear reduction (P < .0001) for increases in the level of WBR. There was a quadratic effect (P ≤ 0.010) on the average daily weight gain (ADG) from the addition of WBR to the diet. The time spent on feeding and rumination (P ≤ 0.05), expressed in minutes, showed a linear increase. Feeding rate for DM showed decreasing linear behaviour (P ≤ 0.006), while NDF rumination rate showed increasing linear behaviour (P ≤ 0.013) due to the increased levels of WBR in the diet. There was a linear increase in the time spent on each feeding activity (P ≤ 0.007) with the increase in WBR in the diet. Maximum weight gain is achieved when 46.9% WBR is used as a source of roughage in the diet, and this level can be recommended for terminating lambs in confinement. [ABSTRACT FROM AUTHOR]

The environmental impact caused by the intensive exploitation of fossil fuels to generate heat and electricity has already reached a critical level. Also, as the industrial sector is the largest energy consumer, mainly in the form of heat, it has then become compulsive to implement the use of renewable solar heat in industrial processes, such as those found in the food processing and beverages industries, which do not require high temperatures. Consequently, this study examines the viability of supplying heat as hot water at 80 °C and saturated steam at 160 °C to a medium-sized brewery factory through a hybrid solar plant composed of flat plate and parabolic trough collectors and sensible thermal energy storage. The study was conducted numerically using the meteorological conditions of a city different from that where the factory is located because it benefits from higher insolation levels. The mean annual solar fractions achieved were 49.9% for hot water production and 37.3% for steam generation, at a levelized cost of heat of 0.032 USD/kWh, which can be considered competitive if compared against the values reported in other similar solar projects. Also, the decrease in fossil fuel consumption allowed an annual reduction of 252 tons of carbon dioxide emissions. [ABSTRACT FROM AUTHOR]

Effects of total vermibed depth, as well as the ratio of aerobic (the unsubmerged) to anaerobic (the submerged) zone on the performance of the horizontal subsurface flow macrophyte‐assisted vermifilters (HSSF‐MAVFs) treating synthetic brewery wastewater at a higher hydraulic loading rate (HLR), were investigated for the first time. Results showed that the HSSF‐MAVF with a 50 cm total and 18 cm submerged vermibed depth yielded the optimum removal of the pollutants, ensuring a (91.2 ± 1.7)%, (81.8 ± 1.9)%, (67.4 ± 3.9)%, and (63.1 ± 2.3)% removal of chemical oxygen demand (COD), ammonium N (NH4+–N), total N (TN), and organic N, respectively, whereas there was an increase of (142 ± 6.3)% in the effluent nitrate–N (NO3−–N) than that in the influent. At the optimum condition, the effluent concentrations of all the pollutants including COD, NH4+–N, NO3−–N, TN, and organic N were well below the surface water discharge standards specified by the Central Pollution Control Board (CPCB), and thus, the effluent of the HSSF‐MAVF could be safely discharged into the surface water bodies. Practitioner Points: Total vermibed depth of HSSF‐MAVFs was optimized for organic and nitrogen removal.HSSF‐MAVFs were subjected to the higher HLR of synthetic brewery wastewater.Removal of COD and NH4+–N was decreased with the increase in submerged bed depth.Removal of organic N and TN was increased with the increase in submerged bed depth.Total/unsubmerged bed depth had a positive impact on the organic and N removal. [ABSTRACT FROM AUTHOR]

The Czech Republic is in the first place in beer consumption in the world, in 2023 this consumption amounted to 143 l/per person, beer culture and tradition is very deeply rooted here. Since 2010, there has been a significant increase in the number of microbreweries in the Czech Republic and an expansion of home brewing. Production of microbreweries represents for about two and half percent of the total production of the Czech Republic. As the number of microbreweries grows, so does the competitive pressure in this segment. What tools of mass marketing communication are the most important for microbrewery owners in connection with competitiveness is the area that this paper deals with. The research took place in 2023, the data was obtained by the questionnaire survey method, using electronic questioning within the entire research sample, 551 microbreweries as of 31 December 2022. The return of the questionnaire was 37%, surveyed sample consists 208 microbreweries. According to the research results, the most important tools of marketing communication in connection with the competitiveness of microbreweries from the researched group are advertising in the regional press, posters and advertising on the websites of other organizations. [ABSTRACT FROM AUTHOR]

Local development, especially in outlying or declining regions, is a perennial issue. "Neolocalism," a combined marketing and community-building approach, draws upon and strengthens local identity and culture to create unique products, to bolster tourism and place branding, but also as ends in themselves. Craft breweries are often associated with neolocalism. In this paper, which focuses on peripheral regions of Québec, we first explore how brewers perceive their connection with local areas: whilst marketing is part of the story, local development and community revitalization are also important to them. We then assess the degree to which local development aspirations are reflected at a wide scale, using a quantitative approach. Whilst there is evidence that local breweries in peripheral areas are associated with a wider tourist economy—comprising hospitality and cultural sectors—there is no evidence that breweries are associated with higher incomes or economic vitality. This contrasts with regions closer to metropolitan areas, where there is less evidence of local tourist economies in the vicinity of craft breweries, but where breweries tend to locate in more prosperous and economically dynamic areas, likely for reasons of market access. [ABSTRACT FROM AUTHOR]

This study investigated the anaerobic co-digestion (AcoD) of brewery by-products for biomethane and bioenergy recovery, focusing on operational performance evaluation, kinetic analysis, microbial metataxonomic, and metabolic function prediction. The biochemical methane potential was conducted under mesophilic (35 °C) and methanogenic conditions (pH 7.5) by mixing brewery wastewater and sludge from the brewery wastewater treatment plant (1:1, v/v), following the addition (2.5 – 12.5 %, w/v) of brewer's spent grains (BSG). The results demonstrate that the highest methane yield (88.02 mL CH4/g TVS) was obtained with 12.5 % BSG, which was 20.66-fold higher than the control reactor operated with wastewater and sludge (4.26 mL CH4/g TVS). The bioenergy recovery from biomethane could generate electricity (0.348 kWh/kg TVS) and heat (1556 MJ/kg TVS), avoiding greenhouse gas emissions (0.114 kg CO2-eq/kg TVS). The microbial community dynamics revealed a predominance of Halobacterota, Chloroflexi, and Euryarchaeota phylum. The genera Methanosaeta and Methanobacterium, and the Anaerolineaceae family predominated in the AcoD process. The metabolic function prediction showed the presence of genes (K01895, K00193, K00625, and K00925) associated with the direct activation of acetate in the acetoclastic pathway and methane production. Finally, the data obtained provide a perspective on using brewery by-products for bioenergy production in a biorefinery concept, reducing the environmental impacts and contributing to the circular bioeconomy transition of the beer industry. [ABSTRACT FROM AUTHOR]

It is well known that beer is more than 90% water, and therefore, water can be one of the main sources of fluoride in beers. With this in mind, the goal of the present study was to determine the mass concentration of fluoride in 53 beer samples. Using the recently published standard addition method in potentiometry, the fluoride content of 28 samples of the most consumed beers in the Republic of Croatia was determined. The remaining 25 beer samples tested came from so-called microbreweries, which together account for less than 10% of the Croatian market. Fluoride concentrations in light beers ranged from 49 to 180 μg L−1, with a mean value of 95 ± 34 μg L−1, and from 52 to 164 μg L−1, with a mean value of 89 ± 29 μg L−1 in dark beers. The mean value of fluoride content in beers from large producers was 100 ± 38 μg L−1 and 89 ± 38 μg L−1 in beers from small producers. All values are within the recommended range and thus do not pose a risk to human health. The statistical analysis showed no correlation between the mass concentration of fluoride and pH, i.e., alcohol content in beers. [ABSTRACT FROM AUTHOR]

The problem of expansive soil is a major one, since it causes damage to civil engineering projects and has an impact on Ethiopia's road development expansion. Brewery spent grain (BSG) is an agro-industrial solid waste product of the beer manufacturing process. Determine the pozzolanic property and elemental composition of BSG ash after it has been converted to ash. Gypsum (G) is also employed as a stabilizer, but because of its scarcity and expensive cost, it is not suitable. To adjust the strength of expansive subgrade soil, the blending effect is preferred over the individual components. After the completion of the required laboratory analysis for gypsum 5–20% with a 5% interval and BSG ash 5–20% with a 5% interval individually, the subgrade was stabilized. To adjust the strength of expansive subgrade soil, the blending effect is preferred over the individual components. After the completion of the required laboratory analysis for gypsum 5–20% with a 5% interval and BSG ash 5–20% with a 5% interval individually, the subgrade was stabilized. The maximum effect for gypsum stabilization occurs at 20%, which was the high strength of subgrade. For this percent, the plastic index (PI), linear shrinkage (LS), optimum moisture content (OMC), maximum dry density (MDD), California bearing ratio (CBR), and CBR swell values were 24.93%, 11.43%, 30%, 1.475 g/cm3, 5.51%, and 3.87%, respectively. The best effect of BSG ash stabilized for subgrade strength occurs at 5%, with laboratory results of 36.3%, 15%, 29%, 1.472 g/cm3, 4.97%, and 4.08% for PI, LS, OMC, MDD, CBR, and CBR swell, respectively. The percent of gypsum 20% which have the maximum effect on the strength of subgrade was taken as the total amount for different (G: BSG ash) ratios of 1:1, 1:2, 1:3, and 1:4 in the blending stabilization. The optimum blending effect on the strength of stabilized subgrade occurs at a 1:2 ratio containing 6.7% gypsum and 13.3% BSG ash, with laboratory results of 29.84%, 14.29%, 33%, 1.32 g/cm3, 5.53%, and 3.65%, respectively, for PI, LS, OMC, MDD, CBR, and CBR swell. As a result, at a 1:2 ratio, 13.3% gypsum was substituted with BSG ash, which had a similar effect on subgrade strength due to the optimal percent of gypsum stabilized. [ABSTRACT FROM AUTHOR]

Neolocal expressions where inhabitants promote distinguishing community characteristics through tourism have become increasingly popular in remote coldwater islands. Although scholars primarily discuss neolocalism in the context of microbreweries, evidence has emerged of tourism-neolocalism dynamics. Airbnb rentals, for instance, can be considered as neolocal playgrounds where inhabitants and tourists immerse themselves in and promote a destination's localness. Through a qualitative case study, this paper examines how these traits play out on Heimaey, Iceland. It investigates whether distinct Airbnb hostings, ranging from locals cohabiting with visitors to more professionalised services exhibit divergent neolocal forms. Findings demonstrate that Airbnb delivers a form of neolocalism stemming from inhabitants' living spaces whereby hosts construct localness either in the name of conservation or innovation. In this process, the boundaries between the local(isms), the global, and cosmopolitanism are blurred, thus complicating people's sense of localness. Here, neolocalism becomes more than a mere commercial tool that automatically leads to sustainable outcomes. This study enriches our understanding of new intersections of modern tourism trends and their impact on a community's sense of localness. Further research is needed to unravel the implications of these dynamics for community wellbeing from a community sustainability and resilience perspective. [ABSTRACT FROM AUTHOR]

With the increase in the chemical oxygen demand (COD) of the influent and the organic/hydraulic loading rate (OLR/HLR), the treatment efficiency of the vermifiltration (VF) process decreases. Also, the treatment performance of the VF process varies with the type of wastewater, even if all the other operating conditions remain the same. To date, the inhibitory effects of wastewater, e.g., its composition, concentration, and OLR/HLR, on earthworms (EWs) and VF's treatment efficacy have been completely overlooked. Herein, such inhibitory effects on the survival, growth, and reproduction of the EWs have been investigated using real brewery, dairy, domestic, and diluted brewery wastewater. The acute and chronic tests were performed in vertical subsurface flow reactors in accordance with the guidelines with some modifications. Results showed that 50% mortality of EWs occurred within 11–21, 16–33, 21–41, and 24–48 days for brewery, diluted brewery, dairy, and domestic wastewater, respectively, at the HLR of 8–4 m3 m−2day−1. For each wastewater, the maximum growth of EWs was observed at the lowest tested HLR (4 m3 m−2day−1). Domestic sewage ensured the highest number of juvenile (20–38 nos. EW−1) and cocoon production (10–15 nos. EW−1), followed by dairy (juveniles: 7–21; cocoons: 5–10), diluted brewery (juveniles: 4–15; cocoons: 2–9), and brewery wastewater (juveniles: 2–12; cocoons: 2–7), with the HLR and OLR having a negative impact on the same. Therefore, brewery wastewater had the highest biological inhibition on survival and biological activities of the EWs, whereas domestic sewage had the least. The dilution given to brewery wastewater reduced the extent of the inhibitory effects imposed on the survival, growth, and reproduction of EWs. Results of this study indicated that the VF technology is more suitable for treating domestic sewage, can treat dairy wastewater substantially, and can treat brewery wastewater, but appropriate pretreatment (such as bioaugmentation or dilution) may be necessary. [ABSTRACT FROM AUTHOR]

This paper deals with the role that demand can play in regional industrial transformation, focusing on new industry formation in peripheral regions. As we argue in this paper, demand can be an important driver for industrial transformation, yet often underscored in the literature on regional development. Demand includes aspects related to general consumption patterns, to co-development between users and producers, to public procurement, or to norms and values among consumers. Theory building departs from accounts on new path development, were peripheral regions are typically seen as providing unfavourable conditions for industrial transformation, due to a weak organizational and institutional endowment. The empirical analysis focusses on two cases of new regional industrial path development in Värmland, a peripheral region in Sweden, namely locally processed dairy products, as well as microbreweries. The analysis is based on in interviews with regional entrepreneurs and industry stakeholders. We highlight the multiple roles that demand has played in the renewal and creation these two new regional industrial growth paths in the Swedish periphery. [ABSTRACT FROM AUTHOR]

This article focuses on the development of a new industry, namely the brewing industry, in the peripheral region of Southeastern Quebec. Its objective is to understand and describe the main activities of the microbreweries and to detect their contribution to the development of Southeastern Quebec, namely the Lower‐Saint‐Lawrence and the Gaspé peninsula‐Magdelen islands regions. The results of our analysis allow us to shed new light on the contribution of this industry to the development of these two regions. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the metabolic performance, in terms of specific rates of growth and feed assimilation, as well as the cost of growth and maintenance of black soldier fly larvae, BSF, Hermetia illucens on brewery waste, a potential worldwide available resource for industrial scale insect production. Brewery waste lacks starch and thus has a nutritional profile substantially different from chicken feed, which is a well‐established and excellent starchy food source for BSF larvae. It is therefore interesting to gain insight into how BSF larvae perform on brewery waste. Larvae of the BSF were reared on chicken feed, on brewery waste and on mixtures of the two. Measurements of the weight of the larvae and their respiratory CO2 production were used to estimate metabolic performance on daily basis. The BSF larvae grew on all the substrates. They reached the highest weight on chicken feed, but their specific growth and feed assimilation rates were highest on the mixed substrates, in which the larvae also reached their maximal weight in the shortest time. Substrate‐dependent costs of growth were not observed while maintenance rates tended to be only slightly lower on the mixed substrates. Overall, the BSF larvae converted the low‐starch brewery waste and the starchy chicken feed into larval biomass about equally efficiently, although brewery waste led to smaller larvae and mixing of the two substrates enhanced feed assimilation and growth. Brewery waste seems thus a suitable resource for BSF larvae, comparable with chicken feed, with respect to their metabolic performance. [ABSTRACT FROM AUTHOR]

Beer is traditionally made with four primary ingredients: a starch source (commonly malted barley), yeast, hops, and water, resulting in a complex beverage containing over 3000 different constituents such as carbohydrates, proteins, ions, microbes, organic acids, and polyphenols. Beer gets much more complex during storage because chemical changes can occur that impact the flavor, fragrance, and appearance. As a result, maintaining the quality of beer throughout its lifespan is a difficult undertaking. The technique used in this work is based on a review of quality management tools and best practices in the brewing sector. This study seeks to synthesize the many ingredients and components of beer, address how ingredients affect the completed product, and describe some of the analytical methods used in Brewing Station to regulate quality and understand the development of chemicals in beer during the brewing process. Recommendations include ensuring that USV Brewing Microproduction Station staff members participate fully, as well as teaching all employees about TQM best practices implementation and involving everyone in TQM implementation. [ABSTRACT FROM AUTHOR]

The brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers with unique organoleptic characteristics, and, on the other hand, the brewing of a significant number of beers using hybridized or genetically modified microorganisms with the aim of improving both the brewing processes and the final products. This review covers the influence from yeast strains on the organoleptic properties of the final beers and also the main hybridization and genetic modification methods applied to such yeast strains with the aim of improving the sensory characteristics of the product obtained and/or the brewing process. Different approaches to the phenotypic modification of the yeasts used in beer brewing have arisen in recent years. These are dealt with in this work, with special emphasis on the methodology followed as well as on the effects of the same on the brewing process and/or on the final product. [ABSTRACT FROM AUTHOR]

The present study evaluated the anaerobic co-fermentation of brewery by-products for hydrogen production. The biochemical hydrogen potential was conducted at thermophilic (55 °C) and acidogenic conditions (pH around 5) mixing brewery wastewater, brewer's spent grains (BSG), and sludge from the brewery wastewater treatment plant. The results revealed that the removal efficiency of total volatile solids (TVS) reached a maximum of 30.86%. The dominant volatile fatty acids produced were acetic (3648.86 mg L−1) and butyric (2300.22 mg L−1), while propionic (765.56 mg L−1) and isovaleric (827.80 mg L−1) were detected in much lower amounts. The reactor operated only with wastewater decreased the nitrogen concentration at the end of co-fermentation (190 mg N–NH3 L−1), while the addition of BSG promoted an increase of nitrogen (> 300 mg N–NH3 L−1). The highest hydrogen yield was obtained for the reactor operated only with wastewater (25.11 mL H2 g−1 TVS), and the yield decreased according to the addition of BSG, reaching 9.55 mL H2 g−1 TVS for the reactor containing 17.5% of BSG. The suppression of hydrogen production with BSG addition can be associated with the ammonia inhibition. The Gompertz, Cone, and first-order kinetic models predicted the hydrogen production with a difference lower than 1.5% of the experimental volume obtained. Finally, this study advanced our knowledge regarding the use of BSG and the inhibition of hydrogen production due to excessive ammonia generation during the dark fermentation of brewery by-products. [ABSTRACT FROM AUTHOR]

Over the past several decades, craft brewing has altered physical and cultural landscapes across the United States as fermentation industries have increasingly been at the center of civic (re)development activities. Fermented landscapes are now ubiquitous, producing and maintaining a variety of public goods, whether perceived as beneficial or not. Some breweries offer highly visible examples of advocacy efforts, including the pursuit and promotion of environmental sustainability initiatives or profit-sharing to benefit various causes. It is unclear, however, how prevalent (or, alternatively, extraordinary) these kinds of activities are. Although craft breweries have been studied as agents of landscape change previously, they remain understudied as sociocultural actors that advocate for particular issues or outcomes. Thus, to better understand the kinds of advocacy that breweries pursue, we conducted a qualitatively informed quantitative analysis (including qualitative coding, descriptive statistics, and two analytical visualization techniques) on a random sample of 400 craft breweries in the United States. The resulting typology of advocacy in craft brewing identifies three dozen distinct techniques and approximately two dozen themes of action across three broad axes of advocacy, clarifying how breweries engage in environmental, social (justice), and economic initiatives in both active and passive ways. [ABSTRACT FROM AUTHOR]

In 2020, we examined Sydney's Inner-West Council's development applications for micro-brewery tasting bars and found that 19 DAs were submitted for nine licenced micro-brewery tasting bars (mean 2.1 per micro-brewery) [[33]]. Sydney's inner-west is brimming with micro-breweries, should we be worried and what does it mean for research and policy? Second, we recommend an evaluation on how micro-breweries contribute to the normalisation and even glorification of alcohol (e.g., promoted as family-friendly venues despite a key focus on alcohol consumption) and focus on different population groups that frequent micro-breweries to determine whether some are more vulnerable to alcohol-related harm than others. Areas of Sydney, Australia have high levels of alcohol outlet density saturation [[7]], despite the known increased harm [[8]] and the World Health Organization and Australian National Alcohol Strategy recommendation to reduce outlet density to reduce alcohol use [[10]]. [Extracted from the article]

During the last decades, North America as well as Europe have experienced a significant boom of craft breweries. While it has been understood mainly as a result of neolocalism, we argue that this view is overly unilateral and depending on spatial context. Other factors like glocalization may potentially also affect the emergence of craft breweries. This paper examined the factors influencing the expansion of craft breweries in seven regions of Czechia and Poland, two Central European countries that share similar history but differ in their brewing traditions. Based on semi-structured interviews with representatives of 59 breweries, we identified important similarities but also fundamental differences. Many breweries have indeed been significantly influenced by neolocalism, while some did not capitalize on it, and others even directly rejected it. The role of spatial context has also manifested, particularly through the increased importance of glocalization in several regions. [ABSTRACT FROM AUTHOR]

In recent years, the beer industry is a biological food industry that consumes a lot of water, and it has developed rapidly in China. The sewage discharged from the mass production of beer poses a huge threat to the environment. In order to evaluate and better solve the possible environmental impacts of beer treatment engineering projects, a brewery project in Foshan City is taken as an example to investigate the water pollution generation links of the engineering process including surface water and groundwater. According to the relevant technical methods and standards, water pollution factors are screened, and concentration and discharge are monitored. Through comprehensive analysis, predictive evaluation is obtained. It is confirmed that the project meets the requirements of national laws and regulations and environmental protection standards. [ABSTRACT FROM AUTHOR]

This paper explores how microbreweries are engaged within the local communities they serve. It investigates whether the relationship between microbreweries and their home localities is driven by microbreweries' senses of place and belonging or by market-driven rationales instrumentally promoted through territorial branding strategies. Drawing from earlier literature the paper proposes a typology of microbreweries' senses of place and belonging based on their place embeddedness and community engagement that functions as the analytical framework for this study. The feasibility of the framework is tested drawing on qualitative data collected via in-depth interviews with representatives of microbreweries in North American and European regions. The data shows that the framework allows for distinguishing between those microbreweries that are highly place embedded and community engaged from those that are not. [ABSTRACT FROM AUTHOR]

Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is the rapid spoilage of bakery products. This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. The most discussed strategy for recycling bakery waste is fermentation. But there are other methods to utilise bread waste, which will be discussed in the present review. In this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new chemicals, foods and other products and materials; and determine the efficiency of using bread waste to produce sugar used to make a new product through fermentation and other technologies. Bread waste is a good feedstock for microorganisms such as bacteria, fungi and yeasts. These microorganisms produce glucose from bread waste. After glucose extraction, the hydrolysate can be further fermented by microorganisms to produce lactic acid, hydrogen, ethanol, 2,3-butanediol, paramylon and syngas. Bread waste is also used to produce textiles and graphene. Already now, the processing of stale bread by extrusion to make a new product is used in manufacturing. In the last decade, craft breweries have learnt to use leftover bread to brew beer, saving millions of slices of bread each year. • Creation of new products from waste bread. • Possibilities of glucose obtaining from waste bread. • Bread waste is a potential feedstock for bacteria, fungi and yeasts. • Bread waste is a promising raw material for chemicals production. • Bread waste fermentation technologies. [ABSTRACT FROM AUTHOR]

The biosorption of the Reactive Blue 5 G dye (RB5G) in batch and continuous flow systems was investigated using brewery spent grains (BSG) as a biosorbent. The biosorbent was characterized by the point of zero charge, scanning electron microscopy, Fourier transforms infrared, and N2 adsorption/desorption. A rotational central composite design was used in the batch biosorption studies. This design generated a model with a determination coefficient of 0.98. The design results showed that the removal of the dye was favored by the increase in temperature and the pH and mean particle diameter reduction. Equilibrium was reached after 24 h, achieving a dye removal of approximately 94.5%. Batch biosorption data fitted better to the pseudo-second-order kinetics and Langmuir isothermal model, indicating the prevalence of chemical biosorption. The maximum biosorption capacity achieved was 83.42 mg g−1. Considering the continuous flow system, a better biosorption column performance was found for the flow rate of 2 mL min−1 associated with 4 g of biosorbent mass. The equilibrium data for the fixed bed column showed a good fit for both Langmuir and Freundlich models, which may suggest the coexistence of chemical and physical biosorption. The maximum removal capacity was 74.10 mg g−1. The column performance was maintained for both low and high fed dye concentrations. In general, the BSG achieved good results for the biosorption of the RB5G, representing an alternative to remove this dye from textile effluents and also for the destination of this abundant biomass. [ABSTRACT FROM AUTHOR]

SME (Small and Medium Enterprises) are becoming more representative in their countries; however, they do not achieve their objectives because they do not have good management, since they do not include a quality system, and they assume that this requires a high investment. Currently, the aim is to adopt Lean methodologies, generally used in large companies, so that this type of business can take advantage of its benefits. Therefore, a Poka Yoke application model is proposed to contribute to the solution of quality problems in a Peruvian brewery SME. Through the DMAIC matrix (Define, Measure, Analyze, Implement, and Control), trouble and solutions are identified, and quality indicators are reduced by more than 30%. The results show that the Lean methodology can be applied in all types of companies and that it can support entrepreneurs who have similar problems. [ABSTRACT FROM AUTHOR]

The Czech Republic is in the first place in the consumption of beer in the world, in 2022 this consumption was 140 l / person, beer culture and tradition is very deeply rooted here. Since 2010, there has been a significant increase in the number of mini-breweries in the Czech Republic and an expansion of domestic beer brewing. Production of mini-breweries represents for about two and a half percent of the total production of the Czech Republic. As the number of microbreweries grows, so does the competitive pressure in this segment. What marketing communication tools used at the point of sale are most important for owners of mini-breweries in connection with competitiveness is the area covered in this paper. The research took place in 2022, the data were obtained by the method of a questionnaire survey, using electronic questioning within the entire research sample, 504 mini-breweries as of 31 December 2021. The return of the questionnaire was 56%, surveyed sample consists of 282 mini-breweries. According to the research results, the most important tools of marketing communication in connection with the competitiveness of mini-breweries are glasses, labels, a signboard and excursions. On the contrary, sales, tablecloths and paid tastings are the least important for owners of mini-breweries in connection with their competitiveness. [ABSTRACT FROM AUTHOR]

Shiitake (Lentinula edodes) edible mushroom growth in an axenic block is the most popular method worldwide allowing higher productivity and a shorter cultivation cycle, than the conventional in wood logs. Blocks might be composed of residues from several agro-industrial activities. Among them, the brewery industry generates abundant waste that can cause negative environmental impacts if its incorrect disposal of in the environment, but it has not been studied to shiitake. The goal of this study was to evaluate if it is possible to produce it on barley malt bagasse (BMB) as one of the raw materials on the block. Results show shiitake biological efficiency (BE), productivity (PR), and their features. Substrates with C:N ratios of 30:1 and 36:1 resulted in BE values of 20.18 and 16.41% and PR of 10.91 and 10.19% showing that it is possible to product shiitake on blocks containing BMB. [ABSTRACT FROM AUTHOR]

Maintaining a high standard of indoor air quality (IAQ) is vital to ensuring good human health. The concentration of CO2 in air is a good proxy for IAQ, while high levels of CO2 have been shown to cause cognitive or physiological impairment. Work environments that generate CO2 as an inherent part of their business present a unique and significant risk in terms of poor IAQ. Craft breweries generate CO2 and, unlike larger breweries, often lack the technology to capture and re-use the fermentation CO2 for beer carbonation. The purpose of this study is to demonstrate that the venting of fermentation CO2 and the unintentional venting of CO2 during the filling of CO2 storage tanks can cause the indoor CO2 levels to rise significantly. This is shown by monitoring CO2 levels inside an Australian craft brewery using a newly developed system containing three Internet of Things (IoT) sensor nodes positioned strategically in different sections of the brewery. The maximum CO2 level recorded was in excess of 18,000 ppm, with the maximum time period levels exceeding 1000 and 10,000 ppm being equivalent to 425 and 26 min, respectively. The identification of differences in measured CO2 at different times and locations throughout the brewery reveals that a single hard-wired CO2 sensor may be inadequate to support IAQ monitoring. For this purpose, a network of portable or wearable CO2 sensor nodes may be most suitable. The battery life of the sensors is a key consideration, and the current sensor battery life is too short. Low-power sensors and communication protocols are recommended for this task. [ABSTRACT FROM AUTHOR]

The geography of the brewing industry is currently undergoing substantial shifts. While most attention has been paid to the boom of microbreweries, newly established regional breweries have been neglected and little is known about how they are gaining a position among consumers in stable and saturated markets. The aim of this article is to investigate what strategies new breweries use to establish distribution regions and which factors are at play based on the consumers' economic and socio-cultural preferences, all within the contextual influence of market development and territorial identity. The research is based on the mapping of distribution regions of seven new Czech breweries and interviews with their representatives. The breweries first opt for a contagion strategy focusing on local customers to provide a basis for further expansion. The hierarchy strategy with a preference for wealthier customers in distant cities subsequently prevails. The choice and success of the chosen strategy depend on the interaction between regional market development and consumers' territorial identity. In Czechia, local breweries, especially those that have restored and maintained historic brewery buildings, are attracting consumers from cities, while consumers from the countryside prefer nationally known beer from big industrial breweries. [ABSTRACT FROM AUTHOR]

Grafting in plants facilitates the transmission of biomolecules across the union formation. Recently, Yang et al. demonstrated that inter- and intraspecific grafting in plants can be exploited for trafficking tRNA-tagged mobile reagents of the clustered regularly interspaced short palindromic repeats (CRISPR)/Cas system from the transgenic rootstock to wild-type scion for genetic improvement in plants through targeted mutagenesis. [ABSTRACT FROM AUTHOR]

The present study reports the mixed culture acidogenic production of biohydrogen and carboxylic acids (CA) from brewery spent grains (BSG) in the presence of high concentrations of cobalt, iron, nickel, and zinc. The metals enhanced biohydrogen output by 2.39 times along with CA biosynthesis by 1.73 times. Cobalt and iron promoted the acetate and butyrate pathways, leading to the accumulation of 5.14 gCOD/L of acetic and 11.36 gCOD/L of butyric acid. The production of solvents (ethanol + butanol) was higher with zinc (4.68 gCOD/L) and cobalt (4.45 gCOD/L). A combination of all four metals further enhanced CA accumulation to 42.98 gCOD/L, thus surpassing the benefits accrued from supplementation with individual metals. Additionally, 0.36 and 0.31 mol green ammonium were obtained from protein‐rich brewery spent grain upon supplementation with iron and cobalt, respectively. Metagenomic analysis revealed the high relative abundance of Firmicutes (>90%), of which 85.02% were Clostridium, in mixed metal‐containing reactors. Finally, a significant correlation of dehydrogenase activity with CA and biohydrogen evolution was observed upon metal addition. [ABSTRACT FROM AUTHOR]

It has been claimed that craft beer and punk are bedfellows. There are large numbers of Millennials among drinkers of craft beer and fans of punk, and each can play a significant role in drinkers' and fans' identities. Communities are built around the appreciation of each, and precision is important. Subtle distinctions between different craft beers are magnified to craft beer drinkers; subtle differences in sound between different punk bands are magnified to committed punk fans. Obscure craft beers manufactured in low numbers reflect the limited run of 100 units of an album pressed on vinyl by an obscure punk band. These similarities have not gone unnoticed by craft breweries or punk bands. Scottish brewery BrewDog uses the word 'punk' in its products and literature; US brewery Stone Brewing partnered with US punk band NOFX to produce a NOFX-branded craft beer. However, both breweries have suffered as a consequence. This article reflects on both breweries' appropriation of punk and considers factors that contributed to problems that they subsequently encountered. In both cases, though in different ways, conceptions of punk that are lazy, platitudinous or both have contributed towards the issues suffered. [ABSTRACT FROM AUTHOR]

Beer is one of the most consumed beverages in the world and widely produced worldwide. The growth of the beer production industry is advancing sustainably in Brazil and has been constant over the last 20 years. The main objective of the study was to analyze the influence of the structure and conduct of breweries on their performance in the craft beer production industry in the city of Passo Fundo/RS. To carry out this study, que used qualitative and quantitative data, obtained through an exploratory and descriptive research applied in three of the five breweries operating in the city. The main results of this study are based on the identification of competitiveness in the industry, the influences exerted by customers, competitors and suppliers, in addition to the strategies adopted by breweries to compete in the market. Thus, the study results offer implications for the successful management of breweries, as well as bring us relevant data for the understanding of the studied industry and help to understand the structure of the studied industry, allowing for a strategic planning that is favorable towards future challenges, contributing to the identification of opportunities and threats. [ABSTRACT FROM AUTHOR]

Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries. The fruits of the Saskatoon berry are an important source of bioactive compounds, mainly polyphenols, but also macro- and microelements. The fruits of two Canadian cultivars of this species, 'Honeywood' and 'Thiessen', were used in this study. Physicochemical analysis showed that wheat beers with the addition of non-ozonated fruit were characterised by a higher ethanol content by 7.73% on average. On the other hand, enrichment of the beer product with fruit pulp obtained from the cv. 'Thiessen' had a positive effect on the degree of real attenuation and the polyphenol profile. Sensory evaluation of the beer product showed that wheat beers with the addition of 'Honeywood' fruit were characterised by the most balanced taste and aroma. On the basis of the conducted research, it can be concluded that fruits of both cvs. 'Honeywood' and 'Thiessen' can be used in the production of wheat beers, but the fermentation process has to be modified in order to obtain a higher yield of the fruit beer product. [ABSTRACT FROM AUTHOR]

There is increasing consumer demand for craft beer, and for clarification of its definition in the face of widespread (mis)marketing. In recent years many small scale and independent breweries have been purchased by large brewing organisations vying to get a share of the growing and profitable niche market in craft beer. This raises the question of whether the beer produced by such breweries can still be defined as "craft". Are there other factors that should be taken into consideration when defining genuine craft breweries? From the perspective of a consumer who seeks a craft product, little is known about how and where the beer is produced, and when labels are taken at face value there is a greater responsibility for retailers to distinguish between craft and mainstream beers. In this paper, we explore the conceptual and practical aspects of defining craft beer, with reference to definitions established by various national industry associations. [ABSTRACT FROM AUTHOR]

Neolocalism, a movement that shifted the focus from the global to the local sense of place is highly illustrated by local food industry, particularly craft beer industry. Researchers have identified neolocal discourse indicators in terms of branding, environmental sustainability and community engagement. In this paper I look at the neolocal discourse of three craft breweries from Romania, France and United States of America as mirrored in the most active and interactive communication environment, the social media. My aim is to investigate the extent to which national cultures impact the neolocal discourse. I place the research within a cross-cultural framework in light of the cultural dimensions framed by Hofstede, and I carry out semiotic analysis of images and texts posted on the Facebook pages of three craft breweries, Mustață de bere, Romania, Deck & Donohue, France, and Bell's Brewery, United States of America. [ABSTRACT FROM AUTHOR]

The higher moisture level (70–80%) in wet brewer's grain (WBG) poses two major difficulties when using it as a feed for different classes of animals. Firstly, transport of WBG is costly. Secondly, the rich polysaccharide and protein content and the high moisture content of WBG make it susceptible to microbial growth and spoilage. Therefore this study was planned to examine the effect of soaking, sun drying and ensiling on nutritional and fungal load dynamics of wet brewers' grain. Wet brewers' grain was collected from Meta Abo, Habesha, Dashen and Bedele breweries, Ethiopia. The sample was labeled and kept in a separate sterile bag and stored under − 20 °C. For soaking, 2 kg sample was uniformly treated with salt (3% on dry matter basis), placed in plastic container and covered with a lead for partial aerobic condition. Wet brewers' grain (2 kg) was exposed to sun drying for the consecutive three days, eight hours per day. The sample (2 kg) with molasses (3% on dry matter basis) was ensiled in a plastic bottle. All samples except sun dried, were subjected to oven drying at 55 °C for 72 h. To evaluate insacco degradability, samples were incubated for 6, 12, 24, 48, 72 and 96 h in nylon bags (6.5 × 14 cm, 50 μm pore size) placed in ventral sac of three cannulated Boran-Friesian steers (550 ± 15 kg live weight). The samples (25 g) were dissolved in 225 ml of peptone water. Potato Dextrose agar medium was injected with 1 ppm per each 100 ml of agar with chloramphenicol and streptomycin to restrict bacterial growth. Plates were incubated aerobically at 28 ± 1 °C for 3 day and growing molds and yeast colonies were directly counted. The sample received from Meta Abo brewery factory had the higher (p < 0.05) acid detergent fiber, lignin and digestible organic matter but comparable dry matter (DM), ash, crude protein (CP) and neutral detergent fiber with other breweries. The minimal loss on DM and other nutrients, lower fungal, yeast and mold colony counts and the higher CP digestion kinetics was observed in ensiling techniques. If supply is not a constraint under local conditions, ensiling can be recommended as the best conservation practice. [ABSTRACT FROM AUTHOR]