Path Dependency, Behavioral Lock-in and the International Market for Beer

Stack, Martin; Gartland, Myles; Keane, Tim

doi:10.1057/9781137466181_4

Cited by 16 publications

(14 citation statements)

References 9 publications

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“…In 2014, the global beer production, led by China, the United States and Brazil, amounted to about 1.96 billion liters, up from 1.3 billion liters in 1998. While the market is truly international, however, beer production is intertwined with notions of national identity, culture and pride (Stack et al, 2016). .…”

Section: Introductionmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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The basic beer-brewing industrial practices have barely changed over time. While well proven and stable, they have been refractory to substantial innovation. Technologies harnessing hydrodynamic cavitation have emerged since the 1990s' in different technical fields including the processing of liquid foods, bringing in advantages such as acceleration of extraction processes, disinfection and energy efficiency. Nevertheless, so far beer-brewing processes were not investigated. The impacts of controlled hydrodynamic cavitation, managed by means of a dedicated unit on a real microbrewery scale (230 L), on the beer-brewing processes is the subject of this paper. The physico-chemical features of the obtained products, analyzed by means of professional instruments, were compared with both literature data and data from the outcomes of a traditional equipment. Traditional processes such as dry milling of malts and wort boiling becoming entirely unnecessary, dramatic reduction of saccharification temperature, acceleration and increase of starch extraction efficiency, relevant energy saving, while retaining safety, reliability, scalability, virtually universal application to any brewing recipe, beer quality, were the most relevant experimental results. The impacts of these findings are potentially far reaching, beer being the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment, the economy and even to local identities.

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Section: Introductionmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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“…The observations relating to beer resonate with the arguments of Ludwig (2011), Carolan (2015), and others that technology associated with agro-industrial food provision has fundamentally altered the intrinsic qualities of food and beverages, and our ability to perceive the significance of the differences. However the widespread alienation from a diverse flavour experience in the beer industry was not a planned assault on our senses by industry but a result of a series of complex social and technological factors that has previously been described as an example of path dependency and behavioural lock-in (Choi and Stack, 2005;Stack et al, 2016). Whilst Feagan (2007) has argued that 'big food' was a critical juncture around which AFNs crystallised similarly, what we might call 'big beer' through a locked-in focus on the production of lager beer fomented the craft beer revolution and the resultant production of flavour-diverse beers.…”

Section: The Re-emergence Of Flavour and Its Relation To Placementioning

confidence: 99%

“…Clearly, there were multiple technological, cultural and agronomic factors associated with the trend towards the reductions in intrinsic flavour and sensory qualities within the beer industry. Maintenance of beer production lacking flavour diversity has been described as a form of industrial path dependency with behavioural lock-in by consumers who favoured their own national brands (Choi and Stack, 2005;Stack et al, 2016). This notion of a lock-in effect is also raised by Carolan (2015) where it was suggested that consumers have become locked-in to eating processed foods.…”

mentioning

confidence: 99%

Visceral geographic insight through a ‘source to senses’ approach to food flavour

Burges

Cooper²

2019

Progress in Human Geography

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This article examines the experience of eating and changes to the vital materiality of food through the lens of flavour. A trans-disciplinary approach is used to gain insight from gastronomy and the neurobiology of flavour perception. Technological shifts in processing food and beverages are highlighted which show complex influences on flavour. We demonstrate the value of broadening visceral geographic understanding of the biosocial nature of flavour and the senses to answer questions about the need for new methods in visceral geographic enquiry and the role of AFNs. We propose a ‘source to senses’ approach to the visceral geographies of food.

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“…Nowadays, beer has become the worldwide most consumed alcoholic beverage, with about 200 billion liters per year, as well as with a strong identity mark (Ambrosi et al, 2014;Stack et al, 2016).…”

Section: Beer Sectormentioning

confidence: 99%

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

Albanese

Ciriminna

Meneguzzo

et al. 2017

Preprint

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Certain typical old wheat varieties grown in the Mediterranean countries and elsewhere are renowned for their nutritional value due to higher concentration of polyphenols, especially flavonoids, as well as of important minerals, than modern varieties. However, the respective economical sustainability is constrained by reduced yield, increasing costs and stagnating or decreasing market prices. Moreover, under certain conditions, connected with the respective scale and local market volume, low-input, organically grown cereals can lead to lower environmental footprint. Brewing with a portion of such old grains can effectively boost their spreading, conditioned on its ability to supply a significant additional net income to farmers. Beer has become the worldwide most consumed alcoholic beverage and, although its market is dominated by few global players and standardized products, craft breweries have quickly spread out in most countries. Nevertheless, a scale issue has arisen about the economic sustainability of microbreweries, mainly due to high initial capital investment, energy costs, scale, and sometimes taxation. It is shown how breakthrough, cheaper, more efficient and profitable microbreweries can help solving the sustainability issues affecting old wheat varieties, thus boosting the respective spreading, lowering the environmental footprint of the cereal sector and contributing to improve the public health.

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Path Dependency, Behavioral Lock-in and the International Market for Beer

Cited by 16 publications

References 9 publications

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Visceral geographic insight through a ‘source to senses’ approach to food flavour

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

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