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

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Section III. MaltstersBrewers were asked to provide information regarding the maltster from whomthey currently receive both base and specialty malt (Table 14). The majority ofrespondents received base malt directly from the maltster. Specialty malt is more likelyto be received through a distributor or warehouse. Regional breweries almost exclusivelyuse maltsters directly in both scenarios.Table 14. Manner In Which Base and Specialty Malt Were ReceivedType of BreweryCategoryHow Malt Is Received% of SampleDirect from Maltster Distributor/Warehouse OtherBase Special Base Special Base SpecialFull Sample 60.5% 42.4% 31.9% 51.2% 3.2% 2.3%Craft Brewing 63.1% 43.5% 33.4% 54.0% 3.5% 2.5%IndustryRegional Brewers 97.1% 81.8% 2.9% 18.2% 0.0% 0.0%Microbreweries 78.6% 49.6% 21.4% 50.4% 0.0% 0.0%Brewpubs 49.4% 33.1% 44.4% 62.4% 6.1% 4.4%Brewers were asked to list the maltster from which they purchased base malt andspecialty malt (Table 15). Answers to these questions were predominately BriessMalting Company and Great Western Malting Company for both selections of base andspecialty malt. Base malt tends to be purchased from Great Western, while specialty maltis ordered from Briess.Schreier Malting Company was the third most popular maltster selected for basemalt with the exception of regional brewers. Regional brewers reported using eitherFroedtert Malt Corportation, Minnesota Malting Company, or Gambrinus MaltingCompany. In terms of specialty malt ordered, Hugh Baird was the third most popular20
maltster listed. Again, regional brewers reported using a different maltster. SchreierMalting Company was chosen by regional brewers as the third alternative for orderingspecialty malt.Table 15. Maltsters Used to Receive Base and Specialty MaltType of Brewery Category Name of Maltster Selected for Base and Specialty Malt% of SampleBriess Malting Co. Great Western Malting Co.Base Special Base SpecialFull Sample 32.5% 44.4% 35.4% 22.5%Craft Brewing Industry 37.1% 50.5% 40.5% 26.7%Regional Brewers 22.6% 64.3% 51.6% 32.1%Microbreweries 33.0% 43.9% 47.2% 31.8%Brewpubs 42.2% 50.6% 37.3% 23.1%According to survey respondents, their current malt supplier was most oftenlocated through personal contact with another brewer (Table 16). Regional brewers weresplit between personal contact with another brewer and being contacted by a maltsupplier for how the malt supplier was located.Table 16. Method of Locating Current Malt SupplierHow MaltSupplierLocatedFull SampleCraftBrewType of Brewery Category% of SampleRegionalBrewersMicrobreweriesBrewpubsPersonalContact w/Other Brewer 47.7% 51.3% 33.3% 50.5% 53.9%Contacted byMalt Supplier 13.7% 14.5% 33.3% 14.4% 12.4%Trade Journal 11.4% 12.3% 12.1% 14.4% 11.2%Other 21.1% 21.9% 21.2% 20.7% 22.5%Non –response 6.1% 0.0% 0.1% 0.0% 0.0%21
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 and 14: microbreweries become regional brew
Page 15 and 16: Table 2. Number of Years Business i
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: Brewers were asked to identify the
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

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

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