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

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9. In what package type do you purchase the majority of specialty malt? (pleasecheck one)______ Bulkor______ Bagged 50-5#or______ Bagged 100-110#or______ Malt Extractor______ Other (please specify)_______________________________10. Please check the top three (3) types of specialty malts based on amount used byyour business.______ Amber Malt______ Black Malt______ Brown Malt______ Caramel Malt______ Caramel Pils Malt______ Chocolate Malt______ Crystal Malt______Other______ Dextrine Malt______ Honey Malt______ Munich Malt______ Peated Malt______ Roasted or Black Barley______ Rye Malt______ Wheat Malt11. For the three (3) specialty malts chosen in question 10, estimate the cost perpound of specialty malt delivered to your business (total cost of malt includingshipping) for each, and circle the form in which you receive the specialty malt.Type of Malt $/ pound (circle one)Ex Caramel $0.50 Whole kernel Pre-ground1. __________ __________ whole kernel pre-ground(circle one)2. __________ __________ whole kernel pre-ground(circle one)3. __________ __________ whole kernel pre-ground(circle one)44
Section III. Some General Questions About Maltsters1. Do you receive the majority of base malt: (check one)______ Directly from the maltsteror______ From a distributor/warehouseor______ Other (please specify) ________________________________2. Please list the maltster(s) from whom you purchase base malt?3. Do you receive the majority of specialty malt: (check one)______ Directly from the maltsteror______ From a distributor/warehouseor______ Other (please specify) ________________________________4. Please list the maltster(s) from whom you purchase specialty malt?5. How did you locate your current malt supplier? (check one)______ Personal contact with another breweror______ Contacted by malt supplieror______ Trade journalor______ Other (please specify) ________________________________Section IV. Specific Characteristics of Malt & MaltstersA. Evaluate the following questions about the physical characteristics ofmalt based on your business environment.Please CIRCLE the number of the most appropriate answer.45
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 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: 6. In what package type do you purc
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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