Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market

Literature cited

• Heap, S. Beer in Nigeria: A Social Brew with an Economic Head. In Beer in Africa: Drinking Spaces, States and Selves; Van Wolputte, S.; Fumanti, M., Eds.; LIT Verlag: Münster, Berlin, 2010.
   Google Scholar
• Canadean’s Consulting. Canadean’s Global Beer Trends; 2016. https://store.globaldata.com/report/globbr16–global-beer-trends-2016-2021/.
   Google Scholar
• United Nation. Economic development in Africa. Report 2014. Catalyzing investment for transformative growth in Africa; 2014; p. 110. https://unctad.org/system/files/official-document/aldcafrica2014_en.pdf.
   Google Scholar
• Melber, H. Africa and the Middle Class(es). Africa Spectrum 2013, 48, 111–120 DOI: 10.1177/000203971304800306.
   Google Scholar
• African Development Bank (AFDB). The middle of the pyramid: Dynamics of the Middle Class in Africa; 2011. https://www.afdb.org/fileadmin/uploads/afdb/Documents/Publications/The%20Middle%20of%20the%20Pyramid_The%20Middle%20of%20the%20Pyramid.pdf.
   Google Scholar
• Kirin Holdings Company Limited. Kirin Beer University Report: Global Beer Consumption by Country in 2013; 2015. https://www.kirinholdings.co.jp/english/news/2015/1224_01.html.
   Google Scholar
• Madsen, E. S.; Wu, Y. Globalization of Brewing and Economies of Scale, Economics Working Papers, Nr. 2014–23. Aarhus: Institut for Økonomi, Aarhus Universitet, 2014.
   Google Scholar
• Yenne, B. Beer: The Ultimate Beer Tour; Race Point Publishing, 2014; p 288.
   Google Scholar
• Lee, M.; Regu, M.; Seleshe, S. Uniqueness of Ethiopian Traditional Alcoholic Beverage of Plant Origin, Tella. J. Ethnic Food 2015, 2, 110–114. DOI: 10.1016/j.jef.2015.08.002.
   Google Scholar
• Obot, I. S. Alcohol Marketing in Africa: Not an Ordinary Business. African Journal of Drug and Alcohol Studies 2013, 12, 63–73.
   Google Scholar
• Konfo, C. T. R.; Chabi, N. W.; Dahouenon-Ahoussi, E.; Cakpo-Chichi, M.; Soumanou, M. M.; Sohounhloue, D. C. K. Improvement of African Traditional Sorghum Beers Quality and Potential Application of Plants Extracts for Their Stabilization: A Review. J. Microbiol. Biotechnol. Food Sci. 2015, 05, 190–196. DOI: 10.15414/jmbfs.2015.5.2.190-196.
   Google Scholar
• Haggblade, S.; Holzapfel, H. Industrialization of Africa’s Indigenous Beer Brewing. In Industrialization of Indigenous Fermented Foods, 2nd ed.; Streinrous, K. H., Ed.; CRC Press: New York, 2004; p 600.
   Google Scholar
• Willis, J. Drinking Crisis: changes and Continuity in Cultures of Drinking in Sub-Saharan Africa. African Journal of Drug and Alcohol Studies 2006, 5, 2–15.
   Google Scholar
• Rogerson, C. M. African Traditional Beer: changing Organization and Spaces of South Africa’s Sorghum Beer Industry. African Geographical Review 2019, 38, 253–267. DOI: 10.1080/19376812.2019.1589735.
   Web of Science ®Google Scholar
• Lyumugabe, F.; Gros, J.; Nzungize, J.; Bajyana, E.; Thon, P. Characteristics of African Traditional Beers Brewed with Sorghum Malt: A Review. Biotechnol., Agron., Soc. Environ. 2012, 16, 509–530.
   Web of Science ®Google Scholar
• Taylor, J. R.; Duodu, K. G. Traditional Sorghum and Millet Food and Beverage Products and Their Technologies. Elsevier Science: London, 2018; pp. 428. DOI: 10.1016/B978-0-12-811527-5.00009-5.
   Google Scholar
• WHO. Surveys of drinking patterns and problems in seven developing countries; 2000; p. 103. http://www.unicri.it/min.san.bollettino/dati/AlcBrochur.pdf.
   Google Scholar
• Mustonen, H.; Beukes, L.; Du Prez, V. Alcohol Drinking in Namibia. In: Survey of Drinking Patterns and Problems in Seven Developing Countries; Department of Mental Health and Substance Dependance, Ed.; World Health Organization: Geneva, Switzerland, 2001.
   Google Scholar
• Fumanti, M. I like my Windhoek Lager: beer Consumption and the Making of Men in Namibia. In Beer in Africa: Drinking Spaces, States and Selves, van Wolputte, S.; Fumanti, M., Eds.; Lit-Verlag: Munster, 2010; pp 257–274
   Google Scholar
• van der Hoog, T. Brewing Identity: Beer and the Establishment of the Namibian Nation; 2016; p 142. https://openaccess.leidenuniv.nl/handle/1887/42692.
   Google Scholar
• Gordon, R. Inside the Windhoek Lager: Liquor and Lust in Namibia. In Drugs, Labor, and Colonial Expansion; Jankowiak, W.; Bradburd, D., Eds.; University of Arizona Press: Tucson, 2003; pp 117–134.
   Google Scholar
• Weigend, G. G. German settlement patterns in Namibia. Geogr. Rev. 1985, 75, 156–169. DOI: 10.2307/214466.
   Web of Science ®Google Scholar
• Skjelmerud, A. What Do You Do for Life If You Don’t Drink?”. the Meanings of Alcohol for Young Namibian Women. DIS/Centre for partnership: Oslo, 1999.
   Google Scholar
• Misihairabgwi, J.; Cheikhyoussef, A. Traditional Fermented Foods and Beverages of Namibia. Journal of Ethnic Foods 2017, 4, 145–153. DOI: 10.1016/j.jef.2017.08.001.
   Google Scholar
• Partanen, J. Sociability and Intoxication: Alcohol and Drinking in Kenya, Africa, and the Modern World. The Finnish Foundation for Alcohol Studies: Helsinki, 1991.
   Google Scholar
• IJG. Namibia Breweries Limited 1h18 results Review; 2018. https://www.ijg-research.net/wp-content/uploads/NBS-1H18-Results-Review.pdf.
   Google Scholar
• Namibia Breweries Limited. Integrated annual report 2018; 2018. https://nambrew.com/wp-content/uploads/2018/10/Namibia_Breweries_IAR_2018.pdf.
   Google Scholar
• Rudolf, J. German Beer in Namibia. A Possible Marketing Strategy for German Breweries in Africa. GRIN Verlag: Munich, 2021; p. 28. ISBN: 9783346373632
   Google Scholar
• Dobler, G. License to Drink. Between Liberation and Inebriation in Northern Namibia. In Beer in Africa: Drinking Spaces, States and Selves van Wolputte, S.; Fumanti, M., Eds.; LIT Verlag: Münster, Berlin, 2010; pp 167–191.
   Google Scholar
• Gewald, J. B. Diluting Drinks and Deepening Discontent: Colonial Liquor Controls and Public Resistance in Windhoek, Namibia. In Alcohol in Africa: Mixing Business, Pleasure, and Politics; Bryceson, D.; Heinemann: Portsmouth, NH, 2002; pp 117–138
   Google Scholar
• Siiskonen, H. Namibia and the Heritage of Colonial Alcohol Policy. Nord. J. Afr. Stud. 1994, 3(1), 77–86.
   Google Scholar
• Embashu, W.; Iileka, O.; Nantanga, K. K. M. Namibian Opaque Beers: A Review. J. Inst. Brew. 2019, 125, 4–9. DOI: 10.1002/jib.533.
   Web of Science ®Google Scholar
• McCluscky, J.; Shreay, S. Culture and Beer Preferences. In The Economics of Beer; Swinnen, J. F. M., Ed.; Oxford University Press: Oxford, 2011; pp. 162–171. DOI: 10.1093/acprof:oso/9780199693801.003.0009.
   Google Scholar
• Donadini, G.; Fumi, M. D.; Kordialik-Bogacka, E.; Maggi, L.; Lambri, M.; Sckokai, P. Consumer Interest in Specialty Beers in Three European Markets. Food Res. Int. 2016, 85, 301–314. DOI: 10.1016/j.foodres.2016.04.029.
   Web of Science ®Google Scholar
• Donadini, G.; Fumi, M. D. Sensory Mapping of Beers on Sale in the Italian Market. J. Sens. Stud. 2010, 25, 19–49. DOI: 10.1111/j.1745-459X.2009.00244.x.
   Web of Science ®Google Scholar
• Donadini, G.; Fumi, M. D.; Faveri, D. M. Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers. J. Inst. Brew. 2011, 117, 507–515. DOI: 10.1002/j.2050-0416.2011.tb00498.x.
   Web of Science ®Google Scholar
• Liu, C.; Dong, J.; Wang, J.; Yin, X.; Li, Q. A Comprehensive Sensory Evaluation of Beers from the Chinese Market. J. Inst. Brew. 2012, 118, 325–333. DOI: 10.1002/jib.43.
   Web of Science ®Google Scholar
• Mejlholm, O.; Martens, M. Beer Identity in Denmark. Food Qual. Preference 2006, 17, 108–115. DOI: 10.1016/j.foodqual.2005.10.001.
   Web of Science ®Google Scholar
• The German Association of Sensory Analysis. Mapping the Taste of Beer: a direct comparison of 60 European beer brands; 2010. https://www.esn-network.com/new-sensory-finding/product-quality/mapping-the-taste-of-beer/.
   Google Scholar
• Sidel, J. L.; Bleibaum, R. N.; Tao, C. W. C. Quantitative descriptive analysis. In Descriptive Analysis in Sensory Evaluation; Hort, K., & Hollowood, Ed.; Wiley: Hoboken, NJ, 2018; pp 287–318.
   Google Scholar
• Donadini, G.; Fumi, M. D.; Faveri, M. D. How Foam Appearance Influences the Italian Consumer’s Beer Perception and Preference. J. Inst. Brew. 2011, 117, 523–533. DOI: 10.1002/j.2050-0416.2011.tb00500.x.
   Web of Science ®Google Scholar
• ISO 8589. Sensory analysis — General guidance for the design of test rooms; 2007. https://www.iso.org/standard/36385.html.
   Google Scholar
• Meilgaard, M. C.; Dalgliesh, C. E.; Clapperton, J. F. Beer Flavor Terminology. J. Inst. Brew. 1979, 85, 38–42. DOI: 10.1002/j.2050-0416.1979.tb06826.x.
   Web of Science ®Google Scholar
• Coghe, S.; Martens, E.; D’Hollander, H.; Dirinck, P. J.; Delvaux, F. R. Sensory and Instrumental Flavor Analysis of Wort Brewed with Dark Specialty Malts. J. Inst. Brew. 2004, 110, 94–103. DOI: 10.1002/j.2050-0416.2004.tb00188.x.
   Web of Science ®Google Scholar
• Boughton, R. A.; Simpson W. J. A Ten-Part Program for Rapid Training and Validation of Novice Beer Flavour Assessors. Proceedings 26th Convention of the Institute of Brewing Asia pacific Section 2000, (pp 168–173).
   Google Scholar
• Bárcenas, P.; Elortondo, F. P.; Albisu, M. Selection and Screening of a Descriptive Panel for Ewe’s Milk Cheese Sensory Profiling. J. Sens. Stud. 2000, 15, 79–99. DOI: 10.1111/j.1745-459X.2000.tb00411.x.
   Web of Science ®Google Scholar
• Dijksterhuis, G. Multivariate Data Analysis in Sensory and Consumer Science: An Overview of Developments. Trends Food Sci. Technol. 1995, 6, 206–211. DOI: 10.1016/S0924-2244(00)89056-1.
   Web of Science ®Google Scholar
• Watson, J. C. Establishing Evidence for Internal Structure Using Exploratory Factor Analysis. Measurement and Evaluation in Counseling and Development 2017, 50, 232–238. DOI: 10.1080/07481756.2017.1336931.
   Web of Science ®Google Scholar
• Borgognone, M.; Bussi, J.; Hough, G. Principal Component Analysis in Sensory Analysis: Covariance or Correlation Matrix? Food Qual. Preference 2001, 12, 323–326. DOI: 10.1016/S0950-3293(01)00017-9.
   Web of Science ®Google Scholar
• Jolliffe, I. T. Principal Component Analysis, 2nd ed.; Springer Science & Business Media, New York, NY, 2002; p. 487.
   Google Scholar
• Gabriel, K. R. The Biplot Graphic Display of Matrices with Application to Principal Component Analysis. Biometrika 1971, 58, 453–467. DOI: 10.1093/biomet/58.3.453.
   Web of Science ®Google Scholar
• Jacobsen, T.; Gunderson, R. W. Applied Cluster Analysis. In Statistical Procedures in Food Research; Piggott, J. R.; Ed.;. Elsevier Science Publishing: New York, NY, 1986; pp 361–408.
   Google Scholar
• Anderson, K.; Meloni, G.; Swinnen, J. Global Alcohol Markets: Evolving Consumption Patterns, Regulations, and Industrial Organizations. Annu. Rev. Resour. Econ. 2018, 10, 105–132. DOI: 10.1146/annurev-resource-100517-023331.
   Web of Science ®Google Scholar
• Fulponi, L. Private Voluntary Standards in the Food System: The Perspective of Major Food Retailers in OECD Countries. Food Policy 2006, 31, 1–13. DOI: 10.1016/j.foodpol.2005.06.006.
   Web of Science ®Google Scholar
• van Tongeren, F. Standards and International Trade Integration: A Historical Review of the German ‘Reinheitsgebot’. In: The Economics of Beer; Swinnen, J. F. M., Ed.; Oxford University Press: Oxford, UK; 2011; pp. 51–61. DOI: 10.1093/acprof:oso/9780199693801.001.0001.
   Google Scholar
• Herb, D.; Filichkin, T.; Fisk, S.; Helgerson, L.; Hayes, P.; Meints, B.; Jennings, R.; Monsour, R.; Tynan, S.; Vinkemeier, K.; Romagosa, I.; et al. Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor. J. Am. Soc. Brew. Chem. 2017, 75, 345–353. DOI: 10.1094/ASBCJ-2017-4860-01.
   Web of Science ®Google Scholar
• Cook, D. J. The Time-Course of Color and Flavor Formation during Malt Roasting Processes. Oral Presentation 73rd Annual Meeting of the American Society of Brewing Chemists, Rhode Island, USA; 2010.
   Google Scholar
• Cook, D.; Clegg, S.; Yang, Q.; Bolat, I. Flavors Imparted through Brewing with Roasted Malt Products. Proceedings IBDASIAPAC 2018, Wellington, New Zealand; 2018. http://convention2018.ibdasiapac.com.au/wp-content/uploads/2018/08/1200-Dave-Cook-Lapel.pdf.
   Google Scholar
• Gruber, M. A. The Flavor Contributions of Kilned and Roasted Products to Finished Beer Styles. Tech. Q. Master Brew. Assoc. Am. 2001, 38, 227–233.
   Google Scholar
• BJCP. Beer Style Guidelines; 2015. https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf.
   Google Scholar
• Schmelzle, A.; Lindemann, B.; Methner, F. J. Sensory Descriptive Analysis and Investigation of Consumer Acceptance of Bavarian Wheat Beer. Brew. Sci. 2013, 66, 46–54.
   Google Scholar
• Donadini, G.; Fumi, M. D. Sensory and Chemical Characterization of Lagers of the Italian Market. Proceedings of 32nd International Congress of the European Brewery Convention 2009, Hamburg, Germany; 2009.
   Google Scholar
• The Rainmaker Hospitality & Tourism Marketing Academy. Namibian tourism statistics: The Rainmaker Hospitality & Tourism Marketing Academy; 2018. http://samigration.com/blog/namibian-tourism-statistics-the-rainmaker-hospitality-tourism-marketing-academy/.
   Google Scholar