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OverviewFull Product DetailsAuthor: Daniel Clarke (University of Dundee, UK) , Vaughan Ellis (Edinburgh Napier University, UK) , Holly Patrick-Thomson (Edinburgh Napier University, UK) , David Weir (University of Huddersfield, UK)Publisher: Emerald Publishing Limited Imprint: Emerald Publishing Limited Dimensions: Width: 15.20cm , Height: 1.90cm , Length: 22.90cm Weight: 0.484kg ISBN: 9781800431850ISBN 10: 1800431856 Pages: 256 Publication Date: 13 December 2021 Audience: Professional and scholarly , College/higher education , Professional & Vocational , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsForeword; Thomas Thurnell-Read Chapter 1. Introduction: Researching Craft Beer; Holly Patrick-Thomson, Daniel Clarke, Vaughan Ellis, and David Weir Part 1. Making and Selling Craft Beer Chapter 2. Behind the Beer: An Examination of ‘Entrepreneurial’ Motives for Starting a Craft Brewery; Vaughan Ellis and James Richards Chapter 3. Strategies for Success? Market Entry Strategies of New Craft Beer Producers; Des Quinn, Vaughan Ellis, and James Richards Chapter 4. Illuminating Craft Brewers’ Experiences of Dealing with Covid-19 and Making Fresh Sense of what Covid-19 can do To/For Craft Beer: An Intègraphic Approach; Daniel Clarke, James Bowden, and Keith Dinnie Chapter 5. The Artful Science of Crafting Ale: Discussing the Finer Nuances of Making and Selling Beer; Victoria Ellis-Vowles Part 2. Values of Craft Beer Production Chapter 6. Collaborative Resistance: How a Craft Beer Scene was built through Sharing and Nurturing Relationships; James Cunningham and Simon S. Fraser Chapter 7. The Promise and Perils of taking Craft Beer International; Pavlina Jasovska Chapter 8. Talking Equity, Taking Action: A Conversation with Jess Griego of Bosque Brewing; Eli R. Wilson Part 3. Serving Craft Beer Chapter 9. Assessing Quality in Craft Beer: Style Guides and Taste Descriptions in Beer Judging Practice; Steven Wright Chapter 10. From ‘Wet Led’ to ‘Dry Led’: Food and the Contested Framing of Alcohol Establishments; Jed Meers Chapter 11. From Connoisseur to Community: The Evolution of the Brewery Tap Room; Phil Mellows Part 4. Craft Beer Communities Chapter 12. Come One, Come All? The Impact of Craft Breweries on Revitalisation and Community-Building; Perttu Salovaara Chapter 13. Motivations Behind Craft Beer Online Buying Habits among Italian Millennials; Sergio Rivaroli, Martin Hingley, and Roberta Spadoni Chapter 14. Instagram Vs Reality: Chatting Craft Beer Communities with Roy Herd of The Blunt Chisel Brewery; Holly Patrick-ThomsonReviewsAuthor InformationDaniel Clarke is a Senior Lecturer in the School of Business University of Dundee, where he is the Program Director of BSc (Hons) Business Management. His favourite beer is North Sea Stout by Pilot, Leith. Vaughan Ellis is a Lecturer in Labour Relations in the Human Resource Management Group of Edinburgh Napier University’s Business School. His current favourite pint is Pale Ale by NewBarns Brewery, Leith. Holly Patrick-Thomson is a Lecturer in the Human Resource Management Group of Edinburgh Napier University’s Business School. Her favourite half pint is Wild Beer’s Millionaire (a whole pint might be a bit much!). David Weir is Professor of Enterprise at University of Huddersfield, Professor of Intercultural Management at York St John University and Visiting Professor at University of Lincoln. His favourite ale is Timothy Taylor’s Landlord. Tab Content 6Author Website:Countries AvailableAll regions |
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