References
- Albert, A. (2021) Waste Management and Logistics of Craft Beer Production. International Journal of Innovative Science and Research Technology, 6(9), 278–282.
- Andersson, A.E.; Bergh, I.; Karlsson, J.; Nilsson, K. (2010) Patients’ experiences of acquiring a deep surgical site infection: an interview study. American journal of infection control, 38(9), 711–717. https://doi.org/10.1016/J.AJIC.2010.03.017
- Atallah, S.S.; Bazzani, C.; Kim, A.H.; Rodolfo, M.N. (2021) Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer. Food Quality and Preference, 89(November 2020). https://doi.org/10.1016/j.foodqual.2020.104146
- Baiano, A. (2021) Craft beer: An overview. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1829–1856. https://doi.org/10.1111/1541-4337.12693
- Borza, Á.; Benke, E. An exploratory investigation of the effects of craft beers and the impact of the Kraft movement on beer consumption in Hungary. Dissertation Thesis, Budapest Business School, Hungary, 2018.
- Bryant, A.; Charmaz, K. (2019) The SAGE Handbook of Current Developments in Grounded Theory. SAGE Publications Ltd.: London, United Kingdom. Available at: https://books.google.hu/books?hl=hu&lr=&id=ROaPDwAAQBAJ&oi=fnd&pg=PR5&dq=grounded+theory&ots=yGT5zgFf39&sig=alAoUI_1ccTWTs2YN7ymZCphbOM&redir_esc=y#v=onepage&q=grounded theory&f=false (accessed on 7 May 2022).
- Bühligen, F.; Lindner, P.; Fetzer, I.; Stahl, F.; Scheper, T.; Harms, H.; Müller, S. (2014) Analysis of aging in lager brewing yeast during serial repitching. Journal of Biotechnology, 187, 60–70. https://doi.org/10.1016/j.jbiotec.2014.07.002
- Calvo-Porral, C. (2019) Profiling Beer Consumers for Brewery Management. Production and Management of Beverages, 303–333. https://doi.org/10.1016/B978-0-12-815260-7.00010-9
- Capitello, R.; Todirica, I.C. (2021) Concepts and practices of sustainable craft beer in Italy: a case study analysis. Case Studies in the Beer Sector, 313-326. https://doi.org/10.1016/b978-0-12-817734-1.00020-3
- Carley, S.; Yahng, L. (2018) Willingness-To-pay for sustainable beer. PLoS ONE, 13(10), 1–18. https://doi.org/10.1371/journal.pone.0204917
- Charmaz, K. (2006) Constructing Grounded Theory: A practical guide through qualitative analysis. Sage Publications: Thousand Oaks, Wiltshire.
- Charmaz, K.; Thornberg, R. (2020) The pursuit of quality in grounded theory. Qualitative research in psychology, 18(3), 305–327. https://doi.org/10.1080/14780887.2020.1780357
- Cole, Z.D. (2017) Growth and Development of Craft Spirit Tourism: The Fermenting Giant? In Craft Beverages and Tourism, Volume 1: The Rise of Breweries and Distilleries in the United States; Kline, C., Slocum, S., Cavaliere, C. Eds; Palgrave Macmillan, Cham., 25-40.
- Csapó, J.; Wetzl, V. (2015) A sör és a sörút, mint turisztikai attrakció megjelenési lehetősége az idegenforgalomban Magyarországon – esélyek és lehetőségek. Modern Geográfia, 4, 1–14.
- Cselényi, F. (2018) A társadalom sörfogyasztási szokásainak vizsgálata. Pécsi Tudományegyetem.
- Csörögi, E.; Neulinger, F.; Gyulavári, Á. (2018) A sörfogyasztási élmény szerepe a kézmûves sörök népszerûségében. Marketing & Menedzsment, 3–4, 73–85.
- Moura, F.P.; Mathias, T.R.D.S. (2018) A comparative study of dry and wet milling of barley malt and its influence on granulometry and wort composition. Beverages, 4(3), 4–11. https://doi.org/10.3390/beverages4030051
- Elkington, J. (2012) The Zeronauts Breaking the Sustainability Barrier. Routledge: Oxon.
- Elzinga, K.G.; Tremblay, C.H.; Tremblay, V.J. (2015) Craft Beer in the United States: History, Numbers, and Geography. Journal of Wine Economics, 10(3), 242–274. https://doi.org/10.1017/jwe.2015.22
- Fertő, I.; Fogarasi, J.; Major, A.; Podruzsik, S. (2018) The Emergence and Survival of Microbreweries in Hungary. In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry; Garavaglia, C., Swinnen, J. Eds.; Palgrave Macmillan, Cham. 211–228. https://doi.org/10.1007/978-3-319-58235-1_8
- Gajić, T.; Raljić, T.J.; Blešić I.; Aleksić, M.; Vukolić, D.; Petrović, M.D. (2021) Creating opportunities for the development of craft beer tourism in serbia as a new form of sustainable tourism. Sustainability, 13(16). https://doi.org/10.3390/su13168730
- Garavaglia, C.; Swinnen, J. (2017a) Economic perspectives on craft beer: A revolution in the global beer industry, In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry; Garavaglia, C., Swinnen, J. Eds.; Palgrave Macmillan, Cham., 201–228. https://doi.org/10.1007/978-3-319-58235-1
- Garavaglia, C. Swinnen, J. (2017b) The Craft Beer Revolution: An International Perspective. Choices, 32(3), pp. 1–8.
- Gatrell, J.; Reid, N.; Steiger, T.L. (2018) Branding spaces: Place, region, sustainability and the American craft beer industry. Applied Geography, 90, 360–370. https://doi.org/10.1016/j.apgeog.2017.02.012
- Glaser, B.G. (1992) Basics of grounded theory analysis: Emergence vs. forcing. Sociology Press, Mill Valley, California.
- Glaser, B.G.; Strauss A. (1967) The discovery of Grounded Theory: Strategies for qualitative research. Hawthorn, New York.
- Heltai, E.; Tarjányi, J. (2006) A mélyinterjú készítése – és az elkövethető hibák forrásai. In: Településkutatás II. TeTT könyvek, Budapest, 501-543. https://doi.org/10.14267/963-0606-25-9-10
- Hoffmann, G.; Schwarcz, G.; Szász, J. (2016) A helyi termék szerepe a lokális identitás építésében. Gazdaság & Társadalom, 8(2), 49–76.
- Humia, B.V.; Santos, K.S.; Barbosa, A.M.; Sawata, M.; Mendonca, M.C.; Padilha, F.F. (2019) Beer molecules and its sensory and biological properties: A review. Molecules, 24(8), 1568. https://doi.org/10.3390/molecules24081568
- Jantyik, L.; Balogh, J.M.; Török, Á. (2021) What Are the Reasons Behind the Economic Performance of the Hungarian Beer Industry? The Case of the Hungarian Microbreweries. Sustainability, 13(5), 2829. https://doi.org/10.3390/SU13052829
- Kelemenné, E.A. (2014) A közforgalmú közlekedési szolgáltatás és piac vizsgálata marketing és fenntarthatósági nézőpontból.
- KSH (2021) A sör az egyik legnépszerűbb alkoholtartalmú ital a magyarok körében. Available at: https://www.ksh.hu/docs/hun/xftp/stattukor/sor/index.html (accessed on 17 June 2022).
- Magyar Közlöny (2020). Available at: https://magyarkozlony.hu/dokumentumok/b8f233b1e43e21d68ead00037b397c761f4536ee/megtekintes (accessed on 1 May 2022).
- Major, A. (2008) Az Egyetemi És Főiskolai Hallgatók Sörfogyasztói Szokásainak Vizsgálata Internet Alapú Megkérdezéssel. Budapesti Corvinus Egyetem.
- Mason, J. (2002) Qualitative Researching, Second ed.; SAGE Publications Ltd: London.
- Mathias, B.D.; Huyghe, A.; Frid, C.J.; Galloway, T. (2018) An identity perspective on coopetition in the craft beer industry. Strategic Management Journal, 39(12), 3086–3115. https://doi.org/10.1002/smj.2734
- Menz, G.; Andrighetto, C.; Lombardi, A.; Vriesekoop, F. (2010) Isolation, identification, and characterisation of beer-spoilage lactic acid bacteria from microbrewed beer from Victoria, Australia. Journal of the Institute of Brewing, 116(1), 14–22. https://doi.org/10.1002/j.2050-0416.2010.tb00393.x
- Mitev, A.Z. (2012) Grounded theory, a kvalitatív kutatás klasszikus mérföldköve. Vezetéstudomány, 18(1), 17–30.
- Molnár, L.; Tátrai, M. (2017) A kézműves sörpiac helyzete és lehetőségei Magyarországon. Budapest. GKI Gazdaságkutató Zrt. pp. 1-24. Available at: https://www.gki.hu/wp-content/uploads/2017/11/GKI-A-hazai-s%C3%B6rpiac-helyzete.pdf (accessed on 15 June 2022)
- Morgan, D.R.; Styles, D.; Lane, E.T. (2020) Thirsty work: Assessing the environmental footprint of craft beer. Sustainable Production and Consumption, 27, 242–253. https://doi.org/10.1016/j.spc.2020.11.005
- Murray, D.W.; O’Neill, M.A. (2012) Craft beer: Penetrating a niche market. British Food Journal, 114(7), 899–909. https://doi.org/10.1108/00070701211241518
- Pozner, J.E.; Desoucey, M.; Verhaal, J.C.; Sikavica, K. (2021) Watered Down: Market Growth, Authenticity, and Evaluation in Craft Beer. Organization Studies, 43(3), 321–345. https://doi.org/10.1177/0170840621993236
- Salantă, L.C.; Coldea, T.E.; Ignat, M.V.; Pop, C.R.; Tofană, M.; Mudura, E.; Borsa, A.; Pasqualone, A.; Zhao, H. (2020) Non-alcoholic and craft beer production and challenges. Processes, 8(11), 1382. https://doi.org/10.3390/pr8111382
- Sarkadi, S.L. (2019) Élelmiszer Előállítás, Élelmiszerbiztonság És a Fenntarthatókörnyezet Kapcsolata. Magyar Kémiai Folyóirat, 125(2), 59–63. https://doi.org/10.24100/mkf.2019.02.59
- Strauss, A., Corbin, J. (2008) Basics of qualitative research, 3rd ed.; Sage Publicati-ons, Thousand Oaks: California.
- Süllős, G. (2010) A minőségmenedzsment szerepe a közétkeztetésben – élelmiszerbiztonság, HACCP. Élelmiszervizsgálati Közlemények, 56(3), 178–189.
- Szilágyi, P. (2013) ‘Sör: új élelmiszerkönyvi szabályozás’.
- Timonen, V.; Foley, G.; Conlon, C. (2018) Challenges When Using Grounded Theory: A Pragmatic Introduction to Doing GT Research. International journal of qualitative methods, 17(1), 1-10. https://doi.org/10.1177/1609406918758086
- Uzonyi, G.E.; Gyaraky, A.; Halmai, Z.; Sohár, P. (2007) Nemzetközi kereskedelem és élelmiszerbiztonság = International trade and food safety - REAL - az MTA Könyvtárának Repozitóriuma. Available at: http://real.mtak.hu/156/ (accessed on 1 May 2022).
- Villacreces, S.; Blanco, C.A.; Caballero, I. (2022) Developments and characteristics of craft beer production processes. Food Bioscience, 45, 101495. https://doi.org/10.1016/j.fbio.2021.101495
- Withers, E.T. (2017) The impact and implications of craft beer research: An interdisciplinary literature review. In Craft Beverages and Tourism, Kline, C., Slocum, S.L., Cavaliere C.T. Eds.; Volume 1, 11-24. Springer.
- Wojtyra, B. (2020) How and why did craft breweries “revolutionise” the beer market? The case of Poland. Moravian Geographical Reports, 28(2), 81–97. https://doi.org/10.2478/mgr-2020-0007
|