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

eflect disapproval. Overall mean satisfaction scores for the chemical properties of basemalt are as follows: 2.029 for regional brewers, 1.983 for microbreweries and 1.914 forbrewpubs. The chemical characteristics of specialty malt had mean general satisfactionlevels of 2.132 for regional brewers, 2.034 for microbreweries and 1.906 for brewpubs.In agreement with the physical properties of malt, brewpubs tend to be the most satisfied.Table 18. Important Chemical Characteristics of Base and Specialty MaltType of BreweryCategoryTop Three Most Important Chemical Characteristics of MaltCharacteristic and % of SampleBase MaltSpecialty MaltExtractyieldConsistentcolorProteinlevelLowmoistureExtractyieldConsistentcolorFull Sample 88.3% 85.6% 79.5% 66.1% 67.5% 89.2%Craft Brewing 89.8% 87% 81.1% 70.7% 69% 90.4%IndustryRegional Brewers 88.9% 85.7% 77.8% 72.7% 62.9% 94.1%Microbreweries 91.4% 93.1% 83.6% 73.8% 67.3% 93.1%Brewpubs 89.8% 83.5% 79.7% 69.3% 68.4% 87.7%Part C. Service Characteristics.All categories of brewers reported the same service characteristics as being themost important for both base and specialty malts (Table 19). Accurate malt analysis,recourse for poor malt, and timeliness of delivery were unanimously chosen asimperative service characteristics. Again, the frequencies reported were tabulated fromindividuals who responded to the question with one or two on the Likert scale. The sameLikert scale with range one to seven was used to analyze service characteristics as wasused for the physical and chemical characteristics. Overall satisfaction scores are similarto the two previous categories.Mean responses for base malt were 1.750 for regional brewers, 1.728 formicrobreweries and 1.947 for brewpubs. Specialty malt overall satisfaction scores were25