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