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

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2. In terms of barrels produced, what change do you project for your business in1997?______ Increase; How many barrels? ____________________or______ Decrease;How many barrels? ____________________or______ No change3. Do you think the craft brewing industry will continue to grow? (circle one)YES or NO4. How do you perceive the degree of knowledge/sophistication of your clienteleregarding craft beer? (circle the number of your response)1 2 3 4 5 6 7Low Moderate High5. Do you project that the degree of knowledge/sophistication of your clientele willimprove in the next year? (circle one)YES or NOCONSIDER THE FOLLOWING CHART.54
6. In which stage of the industry growth cycle do you perceive your business?(circle one)1. Emergingor2. Growthor3. Matureor4. Declining7. In which stage do you perceive the craft brewing industry? (circle one)1. Emergingor2. Growthor3. Matureor4. Declining8. To survive in the craft brewing industry, I must investigate new markets. (circlethe number which is most appropriate)1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree9. I am confident that the supply of malt for the craft brewing industry is reliable.(please circle the number of your answer)1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree Disagree10. A malt produced in the Rocky Mountain region would be appealing to me as acraft brewer. (please circle the number of your answer)1 2 3 4 5 6 7Strongly Neither Agree StronglyAgree nor Disagree DisagreeTHANK YOU FOR YOUR PARTICIPATION!COMMENTS:55
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 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: If YES, please check the reasons fo
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Malt Preferences of the Craft Brewing Industry - Agricultural ...

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