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TOPIC-01:

Our primary consumers are brew fans that are males between the ages of

24 to 60 who make a yearly salary of over $60,000. We are concentrating on males for

our target market as men represent 77% of all beer utilization in the Germany and the

population of the Germany is composed of 49.6% males. There are likewise men

vacationing in the Germany that we will incorporate in the target market too.

There are approximately 1,300 operating breweries in the Germany, not one

of them is offering a series of beers to match the mood and meal of morning consumers.

To take advantage of this undiscovered market, we are repositioning beer as a drink to

be used in the morning by delivering one of a kind flavored beers that complement the

breakfast meals. Further, at present, none of the local breweries in the Germany are

focusing their struggles on uniting the community. We need to support the events that will

improve the German community by building up and developing the community culture.

Our purpose is to utilize a socially responsible brewing process that the other nearby

breweries don't use.

Our product has a distinctive competitive advantage over the local Germany

breweries as we are making a new niche market in the brewing business that they have

not yet entered. It will have the first mover advantage of repositioning brew as a morning

drink. We will offer high-quality, unique beers that supplement breakfast meals and

improve the general breakfast experience that will make people want to buy our product.

The price of brew will be marginally higher than most of other local beers that exist today

because we will utilize higher quality ingredients, in this manner making brew a top of the

line, premium product.


TOPIC-02:

Production components and Cost:

Major elements of the beer production and their costs presented in the table below:

Natural resources Percentage Weight

Water 28%
Yeasts 25%
Sugar 17%
Grain 15%
Malt 8%
Minor Ingredients 4%
Adjuncts 2%
Hops 1%
Total: 100.00
Manufacturing process:

Before the production of malt extract starts, the grain is tested for extract

content, protein content, extract color, diastatic powder, water content and size of the

grain. Barley is tipped and passed on to Silos. The grain goes through a destoner and

cleaner before entering the plants. Grain is squashed in a roller plant to create grist. Grist

is blended with water and warmed. For better extraction, the mash is held for settled

times, known as rests at a series of determined temperatures.

The malt possesses enzymes help to change over insoluble starches and

proteins to solvent sugars, which disintegrate in water to frame wort. After extraction, the

wort is isolated from husks and residues known as spent grains. Then, separation is

completed in the lauter by a natural procedure utilizing the husks as a filter. The wort,

comprising of 5-20% solids, is dissipated under vacuum to shape fluid malt extract,

containing around 80% solids. The liquid malt extract is put away in storehouses before

handling or available to be purchased to industrial clients.

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