Malt Preferences of the Craft Brewing Industry - Agricultural ...

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Survey resultsInformation contained in this section represents the responses obtained from theMalt Demand Assessment Study Survey. All questions contained in the survey arediscussed below. Survey findings indicate differences between types of craft brewers andprovide a basic understanding their specific needs for both base and specialty malts.Section I. General Questions about Individual BusinessesBrewers were first asked in which of five categories did their business belong.The majority of respondents were brewpubs with 52.9% of respondents, followed bymicrobreweries with 31.9%. Regional breweries captured 8.2% of respondents, whilelarge breweries and the “other” category held 2.0% and 1.8% of the respondents,respectively.A distinction was made between number of years the respondent’s particularbusiness had been operating and the number of years the respondent had worked in theindustry (Table 2). Responses ranged from less than five years in production for thesmaller brewery categories to over 30 years for the larger regional brewers. The sametype of relationship is shown for the number of years respondents had been in business.Summary findings are typical of what was expected. Microbreweries and brewpubs are amore recent type of brewing business, whereas regional brewers have been in existencefor a substantially longer period of time.10
Table 2. Number of Years Business in Operation and Years Respondent in BusinessType of BreweryCategoryMean # of Years Business inProductionMean # of YearsRespondent in BusinessFull Sample 7.78 5.38Craft Brewing Industry 6.36 5.27Regional Brewers Only 29.95 10.34Microbreweries Only 4.12 4.96Brewpubs Only 4.01 4.61Responses to the questions regarding size of brewing system used and quantity ofbeer produced in 1996 demonstrate the necessity for data segmentation. Mean responsesare summarized in Table 3. Respondents in the craft brewing industry and brewpubcategories most frequently indicated using a 7 barrel brewing system followed by a 15barrel system. The most common response for regional brewers was a 50 barrel system.Microbreweries tend to choose a 30 barrel and a 20 barrel as the two most frequentlyused systems. The numbers for the full sample surveyed are quite large due to thepresence of megabrewers in the sample.The mode or most frequently answered number of barrels produced annually was1,000 barrels for the full sample, the craft brewing industry, and for brewpubs. Regionalbrewers regularly reported producing quantities of 16,000, 32,000 or 80,000 barrels. Themedian number of barrels produced for microbreweries was 1,700 barrels.11
Page 1 and 2: Malt Preferences of the Craft Brewi
Page 3 and 4: Executive SummarySeveral economic f
Page 5 and 6: IntroductionMalt barley is an impor
Page 7 and 8: Objectives of this studyLittle rese
Page 9 and 10: The type of malt barley, six-row or
Page 11 and 12: produced malt barley. The five sect
Page 13: microbreweries become regional brew
Page 17 and 18: from few years to showing substanti
Page 19 and 20: Table 6. Average Amount of Base Mal
Page 21 and 22: ecause of capital requirements, spa
Page 23 and 24: Brewers were asked to identify the
Page 25 and 26: maltster listed. Again, regional br
Page 27 and 28: specific characteristics associated
Page 29 and 30: eflect disapproval. Overall mean sa
Page 31 and 32: price decrease. General findings su
Page 33 and 34: ewery category in consideration. Be
Page 35 and 36: Table 23. Change in Barrels Produce
Page 37 and 38: In the “Growth” and “Mature
Page 39 and 40: Respondents were queried about the
Page 41 and 42: Currently craft brewers are not com
Page 43 and 44: References“1995 Beer Report.” B
Page 45 and 46: Section I. Some General Questions A
Page 47 and 48: 6. In what package type do you purc
Page 49 and 50: Section III. Some General Questions
Page 51 and 52: 5. Overall, I am satisfied with the
Page 53 and 54: 8. Overall, I am satisfied with the
Page 55 and 56: 7. A malt that is specifically prod
Page 57 and 58: If YES, please check the reasons fo
Page 59: 6. In which stage of the industry g

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