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

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and amount of extract yield were important to respondents. Once again, because basemalt provides the largest amount of extract to the brew, these factors were expected to besignificant. The base malt should be free of foreign matter (bugs, husks, etc.), and thecondition of the kernels should be whole, plump and undamaged. Additionally, extractyield is important for base malt because the bulk of the fermentable sugars is extractedfrom the base malt during the brewing process.Numerous characteristics were important for specialty malt decisions. Thegreater number of specialty characteristics that were significant indicates respondents aremore concerned with the attributes of that input which gives the unique properties to theirfinal product than with the input that is more standardized.Section V. Business and Industry Demographics and Trends.Brewers answering the survey expressed their views regarding business andindustry demographics as well as trends within the craft brewing industry. Questionsspanned past and future production, growth of the industry, malt supplies, and the appealof Rocky Mountain Region grown malt.Tables 23 and 24 discuss 1996 production as compared to respondent’s projectedproduction for 1997. In 1996 over half of all respondents experienced an increase inproduction. Regional brewers and microbreweries had over 70% of their respectiverespondents experience increased production. Almost 70% of brewers projected anincrease in production for 1997. Such a high figure demonstrates that individuals tend toproject the industry will perform strongly in the future. In concordance with thesefindings, well over 80% of brewers responding to the survey believed the craft brewingindustry will continue to grow (Table 25).30
Table 23. Change in Barrels Produced for 1996Type of BreweryCategory1996 Change in Barrels Produced% of Sample andMean # of Barrels ChangedIncrease Decrease Same% Barrels % Barrels SameFull Sample 54.1% 7,373.46 9.9% 19,076.56 26.9%Craft Brewing Industry 60.3% 2,431.38 10.7% 3,562.90 29.0%Regional Brewers 71.4% 14,016.48 8.6% 34,833.33 20.0%Microbreweries 70.9% 1,092.93 4.9% 346.00 24.3%Brewpubs 50.6% 242.37 13.6% 193.48 35.8%Table 24. Change in Barrels Projected for 1997Type of BreweryCategory1997 Change in Barrels Projection% of Sample andMean # of Barrels ChangedIncrease Decrease SameFull Sample 72.2% 7,629.83 7.0% 19,484.05 17.3%Craft Brewing Industry 74.8% 1,854.08 7.2% 6,126.14 17.9%Regional Brewers 72.2% 10,260.00 11.1% 31,250.00 16.7%Microbreweries 84.1% 1,962.05 2.7% 1,950.00 13.3%Brewpubs 68.6% 743.92 9.7% 487.44 21.6%Table 25. Do You Think the Craft Brewing Industry Will Continue to GrowRespondent’sOpinionType of Brewery Category% of SampleFull Craft Brew Regional MicrobreweriesBrewpubsSample Industry BrewersYES 86.8% 91.2% 85.7% 87.5% 94.1%NO 9.1% 8.8% 14.3% 12.5% 5.9%In a range of one to seven, with seven being the high, respondents generallyperceived the knowledge or sophistication of their clientele regarding craft beer asmoderate (Table 26). However, at least 80% of those responding to the survey projectedclientele knowledge would improve in the coming year.31
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 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: ewery category in consideration. Be
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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