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近年来,中国进口啤酒及精酿啤酒(个性化啤酒)销量急剧增长。与此同时,国产啤酒产销量持续下降。伴随着生活方式的转变与消费需求的日趋多元化,新一代啤酒消费者的个性化需求亟待满足。啤酒行业不断进行技术革新,扩充啤酒品类,组合啤酒产品,以满足消费者不断增长的对更丰富品类啤酒产品的新需求。为保持中国啤酒行业稳定增长,啤酒企业必须快速抓住新一代啤酒消费者的消费需求,并不断吸引新的消费者。因此,大公司必须致力于产品创新,改善服务及提升顾客消费体验。文章基于生命周期动态管理和对当前大型啤酒厂的优势和产品创新的劣势分析,探索了大数据时代下以消费者为中心的啤酒产品多元化创新方式,以响应新时代和新消费的挑战。 相似文献
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中国是世界第一啤酒生产大国,也是一个啤酒消费大国.每年的啤酒生产量高达2500万吨.青岛、燕京.华润三大啤酒品牌占据了大部分的市场。就全球啤酒市场来看.世界啤酒巨头直接介入这场竞争,再加上几十家中小规模的啤酒生产厂.如此多的供应商在同一个市场里竞技.其激烈程度可以想象。为了吸引消费者、树立产品形象.啤酒包装扮演了一个重要角色, 相似文献
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由于对酒类产品的消费热情很高。包头消费者对啤酒的热情丝毫不逊于白酒。特别是夏季,啤酒可以说是包头酒水市场上必不可少的产品。酒瘾上来了。一口气灌两瓶啤酒对成年男士来讲简直是小儿科。看到这个市场的巨大潜力。燕京啤酒抢先收购当地雪鹿啤酒厂,走本土化路线,生产出了长着本地脸的燕京雪鹿啤酒。此后,又凭着燕京的品牌知名度以及消费者对本地品牌的认可。燕京雪鹿啤酒迅速占领了包头市场。 相似文献
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<正>啤酒是深受消费者喜爱的酒精饮料,我国每年啤酒产品超过2 000万t且逐年增长。这便带来了啤酒包装市场的蓬勃发展,啤酒包装种类多样。随着技术的不断革新,新的包装形式不断涌现。玻璃啤酒瓶玻璃瓶是生活中最常见的啤酒包装材料,尤其在我国,80%以上啤酒包装仍然是玻璃啤酒瓶。玻璃作为啤酒包装容器的主要优点在于其优异的 相似文献
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The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers. 相似文献
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微型啤酒设备生产的鲜酿啤酒,不仅能丰富啤酒品种,为消费者提供最新鲜的啤酒,而且对促进我国啤酒业健康发展和啤酒生产中降低能耗,减少污染都有积极的意义.本研究利用本校现有的日产100L的微型啤酒设备,针对特定季节和人群开发研制冬季营养型暖啤酒.产品既适合于冬季滋补,又能改善啤酒营养;既保留啤酒原有风味,又别具特色.充分利用现有实验设备,开发新产品,弥补市场缺憾;同时为具有微型啤酒设备的宾馆和饭店提供新产品配方和工艺;也可利用本设备为本校在校半工半读学生提供勤工俭学的机会并丰富学校食堂饮食品种. 相似文献
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低嘌呤啤酒,指总嘌呤含量低于传统啤酒的一类产品,主要以患有痛风或高尿酸血症的消费者为市场对象。本文对嘌呤类物质在啤酒生产中的来源及代谢过程、嘌呤类物质含’疑的降低措施等方面进行阐述和讨论,为低嘌呤啤酒的研发开发和产品完善提供思路。 相似文献
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James R. Mallett Melanie S. Stuart David E. Quain 《Journal of the Institute of Brewing》2018,124(1):31-37
The quality of draught beer is important to consumers but can be inconsistent, ranging from excellent through to unacceptable. The few, dated studies of draught beer quality have focused on the number of microorganisms that are present in the product. Work reported here suggests that this approach has its limitations and fails to relate to beer quality post‐dispense. An alternative approach using the long‐established ‘forcing’ method provides a better but still retrospective assessment of draught beer quality. Samples post dispense are ‘forced’ by static incubation at 30°C for four days and beer quality is ranked by the measurement of absorbance at 660 nm. The increase in absorbance reflects the growth of beer spoilage microorganisms present in the beer at dispense. Four quality bands are proposed, where quality is described as excellent (absorbance increase of <0.3), acceptable (0.3–0.6), poor (0.6–0.9) and unacceptable (>0.9). The method is straightforward, requires no special skills and enables, for the first time, the robust quantification of draught beer quality. It is anticipated that the method will have widespread application in the measurement and improvement of the quality of draught beer. Copyright © 2017 The Institute of Brewing & Distilling 相似文献
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In this study we aim at exploring consumer valuation for craft beer brewed locally and made with locally grown hops. The research is motivated by the fact that, although existing literature shows that consumers generally pay a price premium for locally produced foods or those made with local ingredients, it is still unclear how consumers value localness of production (i.e., brewing location) over localness of inputs (i.e., hops origin) and whether consumers value these attributes as either complements or substitutes. Moreover, little is still known regarding consumer preference for local ingredients in beer. Thus, we address these research questions by means of a choice experiment survey on craft beer consumers in the State of Indiana, United States. Results show that consumers have the highest willingness to pay for craft beer brewed in-state, but preferences over hops origin are heterogeneous. We find evidence of complementarity between brewing and hops origins among frequent craft drinkers and evidence of substitution between these claims for casual drinkers. Segmenting consumers based on how they define local beer, we find one consumer segment that has the highest willingness to pay for beer brewed in-state and made with hops that are grown in-state. These results can inform product differentiation, marketing, and pricing strategies. They are also relevant to state policymakers supporting local hops production and local brewing. 相似文献
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The brewing industry has devoted much research effort into the development of new technologies and innovations for the expansion of the assortment of specialty beers in response to increased consumer demand. Specialty beers are more or less the catch‐all for beer styles, which do not fit into conventional beer categories and five types of specialty beers are of particular interest – low‐calorie beer, low‐alcohol or nonalcohol beer, novel‐flavoured beer, gluten‐free beer and functional beer. The selected beer types are technologically challenging to produce relative to the traditional approach of ingredient addition, yet offer special appeal to consumers from the perspective of health and flavour. Biological processes that make use of the equipment of a traditional brewery plant should be better exploited in comparison with nonbiological technologies such as thermal and membrane processes. Probiotic beer could be the specialty beer of the future in light of the increasing popularity of probiotics. These beers are reviewed in terms of developments, challenges and prospects. 相似文献
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Gianluca Donadini Giorgia Spigno Maria Daria Fumi Roberto Pastori 《Journal of the Institute of Brewing》2008,114(4):329-342
The aim of this study was to investigate the relationship between the sensory characteristics of beer and food that harmonically complement each other respectively from the consumer or the sommelier point of view. With this in view, the most desirable beer and everyday Italian food combinations were explored. Eighteen beer samples, easily available in the off‐premise chain in Italy, and 9 dishes of Italian cuisine, were selected. The level of match of each beer and food combination was determined by a group of 51 consumers and by seven food experts using a 9‐point Likert‐like scale of suitability. Agreements and disagreements between food professionals and consumers were studied and discussed. Generally speaking, most of the dishes were poor complements to the beers selected for this study, for both regular consumers and experts. In particular, seafood salad, spaghetti with tomato sauce and creamed vegetable soup were inappropriate to nearly all of the beer samples overall. However, both consumers and experts found appropriate and interesting beer and food pairing choices, despite usually indicating different ideal beer samples and different levels of match for the same food. This confirmed that certain flavours of food and beer mix together better than others and indicates that consumers may have a different perception of the level of match between beer and food from experts. For regular consumers, the suitability to food was found to positively correlate with the sensory liking of beer. Furthermore the pairing suitability was not equivalent across consumer gender and age class, although these differences had a moderate to weak effect on the level of the final match. Correlations between sensory properties of food and beer samples are reported and discussed. 相似文献