Search Results (62)

Conservation is consistently expressed across the American craft brewery sector, with breweries routinely promoting wildlife protection, public land stewardship, and waste reduction through marketing schemes and materials. However, little attention has been directed at the patterns and themes characterizing such pro-environment marketing. Accordingly, this qualitative multi-case study explores the designs of pro-environment labels (i.e., eco-labels) and adjacent materials (e.g., product descriptions) from six purposively selected breweries across three regions: the Pacific Northwest, the Southwest, and the Mid-Atlantic. We aim to (a) pinpoint design variations in pro-environment marketing and (b) conceptualize a pro-environment marketing device (PEMD) typology to better inform pro-social marketing campaigns. The resulting PEMD typology features two dimensions: (1) indication (hedonism–conservation–environmentalism) and (2) orientation (greenwashing–environmental voyeurism–environmental stewardship). We contextualize these dimensions along an iconological progression (pre-iconography–iconology) to reveal the complexities and risks of pro-environment branding, especially by unintentionally leveraging the environment as an inauthentic sales prop (i.e., greenwashing). This typology helps pro-social marketers design and advance genuine pro-environment messaging. Additionally, it offers sustainability researchers a novel lens to interrogate how marketing design choices affect perceived brand authenticity and subsequent consumer behaviors regarding conservation and environmentalism. Full article

Craft breweries generate a complex set of byproducts that exceed 2 million tons annually. Their disposal possesses material handling, financial, and environmental challenges. A mixture of these, namely trub, hops, and yeast, designated THYM^®, was evaluated biochemically and in a feeding trial to enhance its valuation. THYM contained approximately 3% α plus β hop acids, 0.2% xanthohumol (XN), and 35% crude protein. It exhibited antimicrobial activity, with a minimum inhibitory concentration of 137 ± 39 μg/mL for B. subtilis, and antioxidant activity, with 90 ± 13 μmol/g of Trolox equivalents. THYM presented positive results in bovine rumen microbial in vitro fermentations, decreasing methane production and the acetate:propionate ratio at 3 mg/mL. These results led to a nine-week feedlot trial with 45 Black Angus weanling steers on either a corn silage-based diet (CON), CON with monensin (MON) at 200 mg/animal, or CON with 1% THYM (THYM). Data were analyzed by SAS 9.4 with two orthogonal contrasts of CON vs. MON and THYM and MON vs. THYM. While average daily gain (ADG) and dry matter intake (DMI) did not differ among treatments, a tendency was observed for the THYM and MON groups to have a greater gain to feed ratio (ADG:DMI) when compared to CON (p = 0.07). The XN metabolite 8-prenylnarigenin, a potent phytoestrogen, was present in the serum of the THYM group at 4.0 ± 0.9 nM by mass spectrometry. These brewing byproducts, which can be drum-dried, were well tolerated and show potential value as a cattle growth promoter. Full article

The Brazilian craft beer market has experienced continuous growth, increasing operational challenges for small- and medium-sized breweries that frequently rely on empirical and spreadsheet-based production routines. These practices often lead to inefficient resource allocation, production instability, and sustainability concerns. This study proposes an integrated analytical framework combining Machine Learning (ML) and Operations Research (OR) to improve demand forecasting and production planning. The methodology is based on a synthetic dataset calibrated to the operational conditions of a Brasília-based craft brewery, incorporating realistic demand patterns such as seasonality, trend, and intermittency across multiple SKUs over an 18-month horizon. Forecasting models—including Moving Average, Single Exponential Smoothing, and a global ML-based proxy—were evaluated using rolling-origin validation. The resulting probabilistic forecasts were integrated into a capacity-constrained optimization model based on linear programming, extended with risk-aware decision-making using Conditional Value-at-Risk (CVaR). The results indicate that the ML-based approach achieved competitive forecasting performance (sMAPE = 5.83% and MAE = 11.76) while enabling the generation of capacity-feasible and risk-aware production plans aligned with service-level targets. The integration of probabilistic forecasts into the optimization model allowed explicit trade-offs between cost, service level, and resource utilization. The main contribution of this study lies in demonstrating how the integration of predictive and prescriptive analytics can support more sustainable production planning in resource-constrained manufacturing environments. By replacing ad hoc spreadsheet routines with a closed-loop decision-support system, the proposed framework advances the literature on data-driven PPC and provides practical guidance for SMEs operating under uncertainty. Full article

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing systems. This study evaluated the application of Lachancea thermotolerans and Torulaspora delbrueckii in the production of a Porter-style beer using sequential inoculation with Saccharomyces cerevisiae. All fermentations were conducted in triplicate from a wort with an original gravity of 1042. The final alcohol content ranged from 4.82 to 4.99% (v/v), and apparent attenuation varied between 84.1 and 88.9%, with no significant differences among treatments (p > 0.05). Color (92–94 European Brewery Convention (EBC) and bitterness (~18 International Bitterness Units (IBU) remained within Porter-style parameters across all fermentations. Total acidity ranged from 0.19 to 0.21% (lactic acid equivalents), while volatile acidity was significantly higher in the L. thermotolerans treatment (0.55 g L⁻¹) compared with the control (0.22 g L⁻¹) (p < 0.05). Sequential inoculation influenced early fermentation kinetics and modulated selected sensory attributes. Quantitative Descriptive Analysis (n = 18 panelists) indicated higher aroma intensity and foam quantity in beers produced with L. thermotolerans, whereas T. delbrueckii was associated with moderate increases in foam persistence. The roasted character and overall stylistic perception remained stable across treatments. These findings indicate that sequential inoculation with selected non-Saccharomyces yeasts enables measurable sensory differentiation in dark beer matrices without compromising fermentative performance or stylistic integrity. The results support their controlled integration as technological tools for sensory innovation in Porter-style beers. Full article

Humulus lupulus L. (hops), belonging to the Cannabaceae family, is grown mainly for brewing, with 98% of global production directed to this sector. Moreover, large volumes of female cone residues are generated as by-products, representing a valuable source of bioactive compounds that can be valorized under green chemistry principles. This study aimed to extract bioactive compounds from hop cone residues sourced from craft breweries using ultrasound-assisted (EH-UA) and microwave-assisted (EH-MA) extraction methods. Hydroalcoholic extracts (70%) were analyzed for chemical composition, antioxidant, antimicrobial, antiproliferative, nitric oxide (NO)-production inhibition, and photoprotective activities. GC-MS identified 32 compounds in EH-MA and 30 in EH-UA, including terpenes, sesquiterpenes, oxygenated sesquiterpenes, and fatty acids. Both extracts demonstrated strong antioxidant activity in cell-based (TBARS, OxHLIA) and chemical (DPPH, ABTS, FRAP) assays, particularly EH-MA. Significant antibacterial activity was observed, especially against Enterobacter cloacae, Pseudomonas aeruginosa, and Staphylococcus aureus (MIC 1–10 mg/mL), as well as antifungal activity against Aspergillus brasiliensis (MIC 2–2.5 mg/mL). Selective antiproliferative activity was observed against tumor cell lines Caco-2 and MCF-7 (GI₅₀ 25 μg/mL), without cytotoxicity toward nontumor cell lines Vero and PLP2 (GI₅₀ > 400 μg/mL). All extracts inhibited the production of the inflammation mediator NO, with EH-MA showing the most potent effect (IC₅₀ of 35 μg/mL), followed by EH-UA (IC₅₀ of 55 μg/mL). Photoprotective potential was also demonstrated, with SPF values of 19 (EH-MA) and 18 (EH-UA). In conclusion, hop cone residues can yield multifunctional extracts with antioxidant, antimicrobial, antiproliferative, anti-inflammatory, and photoprotective activities, which support their sustainable upcycling for pharmacological, nutraceutical, and cosmetic applications. Full article

The rapid expansion of the craft brewing sector has increased the number of small breweries, leading to rising organically rich waste across aquatic, terrestrial and atmospheric ecosystems. Although brewery by-products are frequently discussed in terms of valorisation and resource efficiency, their environmental implications remain insufficiently examined. The present review synthesises current knowledge on waste generated by small breweries (i.e., operations with annual production volumes typically below 20,000 hL of beer), including their composition and management, with an emphasis on the potential environmental consequences of inadequate handling. Waste, including wastewater, solid by-products, gaseous emissions, odours, and noise, is considered, and their mechanistic effects on aquatic, terrestrial, and atmospheric compartments are discussed. Particular attention is given to cumulative and localised impacts in ecosystems, such as oxygen depletion, nutrient enrichment, altered microbial processes, and downstream effects on soil biota, aquatic food webs, and biodiversity. Commonly proposed mitigation and valorisation strategies are critically evaluated, with attention to ecological trade-offs and constraints related to scale, infrastructure, and regulatory thresholds. The review highlights a pronounced bias in the research literature towards chemical and toxicological characterisation, alongside a lack of field-based and long-term monitoring studies. By identifying key knowledge gaps and framing small brewery waste within an environmental context, this review emphasises the need for biomonitoring, scale-appropriate management approaches, and regulatory frameworks tailored to small breweries. Full article

This study explores the self-perception of small-scale artisanal food enterprises and their potential for food upcycling as a sustainable strategy to reduce food waste. The primary aim is to identify the characteristics of artisanal food production and to assess innovative uses for waste materials. Semi-structured interviews were conducted with eight enterprises from various sectors (bakeries, breweries, ice cream manufacturers, and dairies) to gain insights into the artisanal food sector and their handling of residual materials. Findings reveal a strong reliance of artisanal food businesses on traditional manufacturing methods and manual labor, resulting in high-quality, unique products. Moreover, there is notable potential for food upcycling, even though most of the enterprises already try to use most of their side streams in different ways. This study indicates that through a combination of tradition and innovation, artisanal food production can contribute to sustainability. The results provide valuable insights for practitioners and policymakers aiming to develop a definition of the food craft sector. Further research is recommended to quantify the economic and environmental benefits of upcycling strategies in artisanal contexts as well as to establish a definition of the food craft. Full article

The production of craft beer depends on the quality and availability of yeast. However, many small breweries in developing countries face high costs due to their reliance on imported yeast strains. Developing efficient and low-cost propagation methods is therefore essential for sustainable production. A lager-type Saccharomyces cerevisiae strain (SC-Lager2) was propagated using both synthetic and low-cost alternative media. The latter was formulated with malt extract as a carbon source and yeast extract obtained from brewery by-products as a nitrogen source. A Plackett–Burman design identified significant factors influencing growth (p < 0.05), and a full factorial design (2⁴) optimized conditions. Growth kinetics and biomass yield were validated at laboratory (2 L) and pilot (83 L) scales. Maltose, yeast extract, zinc sulfate, and agitation significantly affected cell density and viability (p < 0.05). Under optimized conditions, 100% viability, a maximum cell density of 1.4 × 10¹⁰ cells/mL, and a biomass yield of 10 g/L were achieved values that were statistically higher (p < 0.05) than those obtained with the synthetic medium. The maximum specific growth rate (μ_max) increased by 52%, while doubling time decreased by 39%. Overall, the use of agro-industrial by-products reduced medium costs by approximately 65% compared to conventional synthetic formulations. The proposed low-cost medium provides a scalable, economical, and sustainable solution for yeast propagation, reducing production costs while maintaining high cell viability and performance. This approach supports the autonomy and competitiveness of the craft beer sector in developing regions. Full article

This study applies integrated LCA–LCC to 1 L of bottled beer at a representative small Japanese brewery using 2024 operational data. Following ISO 14040/44, the cradle-to-gate boundary covers raw materials (excluding agricultural cultivation while including transport and preprocessing), brewing, packaging, and thermal sterilization. The baseline global warming impact is 0.52 kg CO₂e/L and the cost is JPY 487/L, with single-use glass and labor identified as dominant hotspots. As beer is produced from malt, hops, yeast, and water, this study focuses on how alternative production strategies mitigate sustainability hotspots within this process. Three alternative production scenarios were evaluated within this integrated LCA–LCC model. Scenario 1 (local rice substitution) replaces 30% of the fermentable extract from imported malt with domestically grown rice, changing only ingredient transport and preprocessing within the truncated cradle-to-gate boundary (crop cultivation remains excluded), and yields 0.55 kg CO₂e/L and JPY 492/L, i.e., a slightly higher global warming impact and cost than the baseline. Scenario 2 (direct sales expansion) assumes that 50% of the beer is sold on site via draft, thereby reducing single-use glass bottles and fuel for pasteurization and achieving 0.29 kg CO₂e/L (−44%) and JPY 435/L (−11%) in the deterministic model, the best combined environmental and economic performance among the modeled options. Scenario 3 (joint logistics) models cooperative brewing and shared distribution, which improve labor efficiency and modestly reduce transport intensity, delivering 399 JPY/L in the deterministic model; however, Monte Carlo analysis yields a higher expected cost and indicates that these cost savings are not robust. One-way sensitivity analysis identified packaging and labor as the dominant drivers of both environmental and economic performance, while Monte Carlo simulation confirmed the relative insignificance of electricity-related parameters and reinforced the comparative robustness of Scenario 2. Together, these results highlight the most effective leverage points for a sustainable transition in Japan’s craft beer sector, offering the greatest leverage for a more sustainable transition in Japan’s craft brewing sector. Full article

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main doctrinal frameworks, particularly those most widely used in marketing studies. Through PLS-SEM analysis (partial least squares structural equation modeling), we examine how consumption habits, liking, appeal, territorial identities, and perceived quality shape intentions and also the actual behavior of Italian consumers towards craft beer. The results highlight how attractiveness and interest in the craft beer phenomenon, lifestyle, and curiosity for new flavors and aromas demonstrate an openness to craft beer and a new cultural identity among consumers. In many cases, respondents stated that they wanted to support local craft breweries and the local economy. Consumer trust in agri-food products is closely linked to their perception of authenticity and compliance with quality and safety standards. A better understanding of these aspects could help everyone involved in the entire supply chain implement more effective and targeted campaigns. Full article

With over 180 million tons produced annually and a global market exceeding 500 billion dollars, beer is one of the most widely consumed beverages in the world, thanks to its broad variety of styles, traditions, ingredients, and brewing techniques. However, behind this widespread popularity lies a potentially impactful production chain, whose environmental impacts remain underexplored, particularly within the craft segment. This research evaluates the sustainability of a hemp-based craft beer produced in the Lazio region (Italy) using an integrated approach that combines life cycle assessment with environmental impact monetization. The results indicate that the main impacts in beer production are related to global warming potential (0.916 kg CO₂ eq/L), terrestrial ecotoxicity (0.404 kg 1.4-DCB eq/L), land use (0.841 m²a crop eq/L), and fossil resource scarcity (0.211 kg oil eq/L), primarily due to malt production and hop transportation. Packaging analysis revealed that including environmental costs, aluminum cans may add an additional environmental cost of €0.80–1.60 per unit, while glass bottles, despite their weight, incur a lower additional cost. For a beer priced at €3.50, this would translate to a real cost of €4.30–5.10, reflecting a 22–45% increase. Improving sustainability in the brewing sector requires strategic actions, such as careful supplier selection and appropriate packaging choices. Overall, sustainability in brewing emerges as a balance between production needs, distribution impacts, and systemic decisions. Full article

This article examines the impact of a new technical assistance (TA) and recognition program (BetterBev) on Massachusetts craft breweries’ adoption of pollution prevention/sustainability practices. The authors explore the following questions: How do technical assistance and recognition address the key barriers and promote P2/sustainability adoption? What are the outcomes and impacts of the implemented P2 practices? What specific P2/sustainability practices are most likely and least likely to be adopted by craft breweries receiving TA, and why? This study is based on 29 craft breweries in Massachusetts, U.S. Data was collected between November 2022 and March 2025 and included site visits; interviews with owners, founders, and head brewers; online research; and assessments of eight impact categories. This study found that providing TA was highly effective in encouraging participants to adopt new P2/sustainability practices (the 29 participants adopted 60 new P2/sustainability practices over two years). The TA helped overcome the main sustainability barriers for craft breweries—the lack of resources, time, and knowledge about available opportunities. MA breweries adopted most of their P2 practices in energy and CO₂ reduction, and the least in water and wastewater reduction. This study confirmed the importance of environmental information as a powerful driver for adopting P2/sustainability actions. Future initiatives should consider a train-the-trainer approach for scaling up P2/sustainability practices, where early adopters share their knowledge and experience with peers. Full article

Beer produced by autochthonous microbial fermentation is a long-established craft beer style in Belgium that has now been implemented commercially in New Zealand. We used a metabarcoding approach to characterize the microbiome of 11 spontaneously fermented beers produced by a single brewery in Oamaru from 2016 to 2022. Key organic acid concentrations were also determined. Both bacterial and fungal populations varied considerably between vintages and between individual brews produced in 2020. Similarly, for organic acids, the concentrations of L-malic acid, succinic acid, and L-lactic acid statistically differed from one vintage to another. Moreover, a correlation between the concentrations of certain organic acids and microbial composition was inferred by ordination analyses. Through reference to publicly available climate data, humidity and maximum temperature seemed to enhance the abundance of Penicillium and Hanseniaspora in beer microbiota. However, comparison with previously published studies of Belgian lambic beers, similar Russian ales, and publicly available temperature data from these regions showed that the microbial populations of these were relatively stable despite greater extremes of weather. Our results suggest that while climatic variables may influence microbial populations during beer making that employs autochthonous fermentation in New Zealand, such variation is not evident where similar beers are produced in facilities with a long-established history of production. These findings have implications for lambic-style beer production in the context of global climate change, notably where microbial populations may lack environmental adaptation. Full article

Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log₁₀ CFU/g) and high from recycling facilities (>6 log₁₀ CFU/g). The microbiome of BSG from recycling facilities was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies. Full article

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers’ knowledge and agendas to strengthen the identity of local communities. Full article