Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer

Atallah, Shady S.; Bazzani, Claudia; Ha, Kim; Nayga, Rodolfo M.

doi:10.1016/j.foodqual.2020.104146

Cited by 26 publications

(39 citation statements)

References 52 publications

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“…This review paper encompasses the potential exploitation of biodiversity belonging to the main classes of raw beer materials (i.e., grains and malted cereals, hops, microbes, and adjuncts), with a specific emphasis on autochthonous resources. In fact, regional ingredients can create strong connections with territories, attracting consumers and enhancing the added value of the final products [134][135][136]. Dynamics that favour the exploitation of trends already well explored in the wine sector, such as (i) the preservation and revalorisation of minor and autochthonous varieties; (ii) the exploitation of yeast and bacteria strains isolated from specific sites/varieties; and (iii) the valorisation of the effects of peculiar terroirs on the quality of agricultural products [137][138][139][140].…”

Section: Discussionmentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

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Section: Discussionmentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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“…In general, therefore, considering the entire sample, heterogeneity in the perception of the local attribute emerges. This result also emerges in Atallah et al (2020) where it was shown that CB consumers had difficulties in interpreting the concept of local and in particular in evaluating the value localness of production (brewing location) and inputs production (raw materials origin). The segmentation of the sample, however, showed clear and distinctive consumption orientations, also in terms of preference and attitude towards the consumption of local products among the individuals considered in our research.…”

Section: Discussionmentioning

confidence: 81%

“…The origin of the product was also in the red zone as one of the least relevant attributes for CB choice, in contrast to some works in the literature (Atallah et al , 2020). Probably the origin, which strictly affects the organoleptic characteristics of the product (Lerro et al , 2020), in our case falls among the secondary attributes in terms of importance in the choice of CB as the consumer involved felt safe and aware in choosing a product already known of which he probably knows all the aspects.…”

Section: Discussionmentioning

confidence: 84%

“…This attitude has been confirmed by several authors in the literature: for example, Italian consumers of CBs seem to appreciate local raw materials more (Donadini and Porretta, 2017), as well as a sample of Mexican consumers who rated beers of national origin as being of higher quality (Gómez-Corona et al , 2016). In Atallah et al (2020), it was also found that consumers define local CB differently: about half of the sample in the study defined it as brewed locally, while a large portion of them defined it as brewed locally and with local ingredients (Atallah et al , 2020). In the same work, the consumer was willing to pay a premium price for the local product.…”

Section: Introductionmentioning

confidence: 96%

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Latent class analysis and individuals' preferences mapping: the new consumption orientations and perspectives for craft beer in North-West Italy

Massaglia

Merlino

Blanc

et al. 2021

BFJ

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PurposeIn Italy, the craft beer (CB) market has undergone a trend of exponential growth in recent years, showing, at the same time, differences among different geographical areas. This research aimed to define the consumer preferences towards different CB attributes by involving a sample of individuals from Piedmont (from North-West Italy). Furthermore, the experimentation was designed to distinguish heterogeneous individuals' consumption profiles each characterised by different CB preferences, drinking habits and socio-demographic characteristics.Design/methodology/approachThe exploration of individuals' preferences towards 12 CB quality attributes was made throughout a choice experiment based on the Best-Worst Scaling (BWS) methodology approach. In addition, the BWS results were employed in the latent class analysis to identify the best sample segmentation in relation to attributes preferences.FindingsThe “Brand knowledge”, “I have already tried it” were the most important attributes for CB choice. On the contrary, the “Type of packaging” and “Price” were the least important for CB choice. The “Loyal”, “Attentive to quality composition” and “Territorial brand” clusters were defined in function of CB consumers preferences and described in terms of individuals consumption habits and socio-demographic characteristics.Originality/valueThe BWS methodology allowed the definition of a preference index for each selected CB attributes. These indications could have concrete importance on production and marketing choices in an increasingly extended and globalised market, also at large-scale distribution level. Furthermore, the definition of different consumption profiles allowed to highlight the heterogeneity of consumption (preferences and habits) towards CB.

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“…One potential component of sustainable brewing that has gained recent attention is the value of local inputs, notably, hops. Atallah et al (2021) evaluate whether craft beer consumers consider localness of production and localness of inputs (i.e., hops) as complements or substitutes, while Staples, Malone, and Sirrine (2020) consider the producer's perspective and assess determinants of a brewer's decision to purchase local hops. These studies, however, focus on locally sourced hops and do not consider the broader range of sustainable brewing practices.…”

Section: Introductionmentioning

confidence: 99%

Sustainable development in the craft brewing industry: A case study of Iowa brewers

Rosburg

Grebitus

2021

Bus Strat Env

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The rapid expansion of the resource‐intensive brewing industry has led to U.S. and state‐level initiatives to encourage sustainable craft brewing practices. These efforts raise questions about brewers' current brewing practices and the conditions and factors that might influence a brewer's decision to adopt sustainable practices. We conducted an in‐depth survey of Iowa craft brewers in 2019 to evaluate current sustainability practices within breweries. In addition, we elicited brewer perceptions regarding consumer preferences and willingness‐to‐pay for sustainably produced beer. We analyze these factors together with data on brewery production characteristics and the brewer's personal beliefs and demographics. While most breweries in our sample track key environmental metrics to some degree, many of them lack environmental plans. Further, we find significant variation in the degree to which brewers believe there is opportunity to leverage sustainable brewing practices to charge consumers a higher price. We also provide insight on relationships between environmental practices and potential resources provided to breweries. These findings improve our understanding of craft brewers' tradeoffs regarding sustainable brewing practices that could apply more generally to other resource‐intensive sectors.

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Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer

Cited by 26 publications

References 52 publications

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Latent class analysis and individuals' preferences mapping: the new consumption orientations and perspectives for craft beer in North-West Italy

Sustainable development in the craft brewing industry: A case study of Iowa brewers

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