Index

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