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Craft brewery tourism best-practices: A research agenda


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Dunn, A and Wickham, M 2016 , 'Craft brewery tourism best-practices: A research agenda' , Annals of Tourism Research, vol. 56, No. 6 , pp. 140-142 , doi: 1 0.10 I G/j.annals.2015.1 0.009.

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Whilst prima facie the benefits of tourism practice adoption appear beneficial to the sector, their adoption by individual craft-breweries has been ad hoc in nature. Typically the emphasis on craft in
craft brewery operations necessitates that they adopt an almost myopic product-oriented focus on their niche premium craft-beer products. This product-oriented focus represents a 'double-edged sword' for craft brewery operators: on the one hand, it supports the craft breweries' core business of developing a premium niche product; on the other hand, it limits the ability of the sector to optimise its impact and profitability through tourism practices. The purpose of this paper, therefore, is to set out a tourism research agenda focused on the empirical and conceptual exploration of what constitutes 'tourism best-practices' in this, and similar sectors (e.g. whiskey, tea, and other gourmet foods).

Item Type: Article
Authors/Creators:Dunn, A and Wickham, M
Keywords: Craft beer, Value chain, tourism practices
Journal or Publication Title: Annals of Tourism Research
Publisher: Elsevier
ISSN: 0160-7383
DOI / ID Number: 1 0.10 I G/j.annals.2015.1 0.009
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