Est-ce viable pour une société du secteur brassicole de s'organiser sous la forme d'une coopérative?

Abstract

The number of microbreweries has increased a lot in recent years. Following this trend, some entrepreneurs decided to organize their microbreweries into cooperatives. We were confronted with this type of enterprise and decided to study it further. In order to strengthen our knowledge on the subject, we therefore interviewed five breweries, including three cooperatives and two classic companies, in order to determine whether or not the cooperative model is adapted to the proper development of microbreweries. More specifically, our research has led us to formulate hypotheses in the form of core themes that we believe have an important role in the topic under study. Our study concludes that cooperatives tend to be less professional and experienced than traditional breweries, but that these problems are compensated by their social strength and the supportive network they develop.