Cluster participants are aware of their participation in the cluster and are engaging in

At the time of this research over 15 Microbreweries are listed in the greater capital area (Untapped, 2021). For the purpose of this research, it is important to investigate, how

microbreweries interact with each other. One way of interaction is in form of collaboration. In the microbrewery industry, collaborations usually involve a joint development of a new beer recipe.

This joint development traditionally happens at one location, meaning one microbrewery is hosting the brewers of a fellow microbrewery of their choice. M. Pomranz (2017) states in his article “How Are Collaboration Beers Really Made?” that the first approach to a collaboration, happens in many cases on beer festivals, again underlining the importance of events of these sorts for the industry. After the exchange of contact information’s, the brewers typically discuss the style of beer for the joint development before engaging in the actual production on sight. Whilst it might seem like a pure product-based engagement at first, the use of collaborations for breweries are twofold. Next to the newly developed brew, it allows the participant to engage in intensive knowledge exchange over a longer period, compared to the traditional exchange on beer festivals (M. Pomranz, 2017). At this point the question arises, if collaboration of these sort is a common phenomenon in the industry. A. D Alonso et. al. (2017) investigated the collaboration

phenomenon amongst craft beer breweries. According to their finding over 90% of the questioned craft beer breweries stated, that they engaged in collaborations in the past. The research further presents multiple motives of engaging in collaborations:

1. Beer quality improvement

2. Increase the basic knowledge about beer recipes and equipment.

3. Increase the knowledge about the operations of fellow breweries.

4. Increase the number of styles of the beer selection.

(A.D. Alonso et. al., 2017)

39 Secondly, the research outlines differences, in between breweries interests determined by the production capabilities. Breweries producing more than 100.000 liters had the additional interest in strategic knowledge of what brewers do internationally, hence a higher interest in the

international competitive landscape (Idib).

The awareness of a cluster participation in the microbrewery industry around Copenhagen could be found through the interviews in multiple instances. When interview participants were asked about the local microbrewery community, the answer was a clear yes throughout all questioned participants. A. Knage (2021) from Slowburn Brewing Co Op mentioned in this context as well the importance of their background in the microbrewing industry. According to her, this was due to contacts as well as experience to fellow microbreweries established previous the Slowburn foundation. In context of the situation at the time of this research she mentioned:

“And so like, we are very much a part of the of the industry. Also, on a social level, we've done multiple collabs, we have a certain like idea about what a collab should be and how to do a code lab. So we're really invested when we do it. “(A. Knage, 2021; p.1, Question 2)

Furthermore, she mentions the results and expectations out of collaborations. A very important aspect mentioned during the interview is the contribution of collaboration in form of the mutual learning possibilities. A further aspect achieved through collaboration is according to her the spread of brand awareness, especially for a younger microbrewery such as Slowburn.

But one reason is for small young brewery like us to do a collaboration with a much higher profile, like more famous and bigger brewery to get awareness about who we are, and to benefit from that. (A. Knage 2021; p.6, Question 14)

But not just new breweries contribute towards the cluster through collaborating. S. Wagner (2021) mentioned in this context as well, that he feels the Dry and Bitter Brewing company being very much a part of the local microbrewery community. As a recent example he refers to the pandemic of Covid-19, which is still ongoing at the time of this research.

“I mean, Corona has definitely tightened the network around the locality. I mean, like the aspect of who's here, and what are we doing? And it's trying times for all of us in that regard.” (S. Wagner, 2021; p.1, Question 2)

40 Asked about the importance of collaborations, S. Wagner (2021) refers to the gathering of people having fun and loving the product, with the notion of creativity leading to innovation and further product development. As Slowburn, he mentions the importance of mutual learning as well.

Collaborations allow, according to him, the gathering of insights of a fellow microbrewery where they differ in their procedures. Whilst this might involve differences in equipment use, this can as well give valuable insights of new trends as well as experimental approaches to brewing.

A similar picture on this topic is given by J. Storm (2021). Whilst acknowledging of feeling as a part of the local microbreweries, he goes even further, by mentioning to be as well a part of the global microbrewery community. The importance of the local community can further be seen by the beer series named “Talents and Legends”. The goal of this collaborations with multiple breweries was to honor their talent of their brewing skills. The role Amager Bryghus plays for the local

community is even further apparent by a statement of J. Storm (2021):

“Yeah, sometimes people calling or writing to me regarding if I know, we have tried some new yeast, new hubs or something. So yeah, it's quite normal. Yeah. And because we are the bigger of the smallest one. Normally they come to us.” (J. Storm 2021; p.5, Question 20)

Furthermore, he mentions during the interview the importance of the sharing economy in between local breweries ranging from raw materials to brewing equipment, to help each other out. Asked specifically about the goal as well as the importance of collaborations, J. Storm (2021) refers to the topic similarly as A. Knage and S. Wagner. Next to the social aspect he sees the potential of sharing knowledge as well as insights into the daily operations of other breweries.

The previous statements provide clear evidence, towards the existence of a microbrewery cluster in the Copenhagen area. All interviewed participants clearly stated the awareness of being part of the local microbrewery community. Furthermore, they presented evidence of local collaborations in multiple instances. Next to the sharing of resources, the main contribution collaborations of microbreweries in the Copenhagen area bring to the potential cluster is shared knowledge in multiple instances. I can therefore conclude that Cluster participants are aware of their participation in the cluster and are engaging in some form of collaboration resulting in a

contribution towards the cluster, therefore fulfilling the third requirement of cluster activity set by Murray and Overton (2016).

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