유럽 맥주의 발전과 독일 맥주순수령의 경제적 함의
Economic Implication of the European Beers and the German Beer Purity Law
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
이 글은 최초의 맥주 과세 입법인 독일의 맥주순수령과 이에 관한 통계지표를 참조하여 현재 국내의 수입 맥주 시장에 관한 문제점과 거시적 대응 방안을 추론하였다. 독일의 맥주순수령은 신성 로마 제국과 이후 독일의 맥주 주조와 비율에 관해 명시한 법령으로 맥주 주조 시에 물ㆍ맥아ㆍ효모ㆍ홉만을 사용해야 한다는 것에 핵심을 두고 있다. 맥주순수령은 본래 밀과 호밀을 놓고 극심한 가격 경쟁을 벌여오던 제빵업자와 양조업자의 갈등을 무마하기 위한 것이었으나, 기준 위반에 대한 처벌도 명시하였다. 현재 독일의 양조장은 맥주순수령에 대한 자긍심이 대단하여 이를 지금까지 자랑스럽게 여기고 있으며 또한 여전히 준수하고 있다. 그러나 맥주순수령은 다양한 원료가 사용되는 외국산 맥주의 시장진입을 차단하는 보호무역주의의 수단으로 활용된다는 비판을 받기도 한다. 이 글은 맥주순수령을 참고하여, 국내 맥주 시장의 실제와 주세 부과기준인 종가세의 문제점, 맥주 산업기반의 불균형, 맥주의 소비심리, 유관 산업과의 연관성 등에 관한 문제점을 추론하고 거시적인 대응 방안을 제시하였다.
Abstract
The Reinheitsgebot is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best known version of the law was adopted by Wilhelm IV in 1516, but similar regulations predate the Bayern order and modern regulations also significantly differ from the 1516 Bayern version. Although today the Reinheitsgebot is mentioned in various texts about the history of beer historically it was only applied in the duchy of Bayern and from 1906 in Germany as a whole and it had little or no impact in other countries or regions. According to the 1516 purity law, the only ingredients that could be used in the production of beer were water, barley and hops. The text does not mention yeast as an ingredient, although yeast was at the time knowingly used in the brewing process. It is likely that brewers of the time preferred to see yeast as a fixture of the brewing process. Yeast produced in one batch was commonly transferred to a subsequent batch, thus giving yeast a more permanent character in the brewing process. A full understanding of chemical basis of yeast and the fermentation process did not come until much later.
참고문헌 (37)
- 김귀두, "식품산업 발전사 - 국내 맥주 양조사", 식품과학과 산업, 53(2), pp.225~234 (2020), 한국식품과학회
- 배미경, "한국 음식료품산업의 부문 별 성장요인 추정", 산업경제연구, 22(3), pp.1389~1422 (2009), 한국산업경제학회
- 옥무석, "우리나라와 EU 간의 주세 분쟁과 주류산업의 대응 방안", 주류공업, 17(2) (1997)
- 이상호, "시장개방과 주류산업의 대응", 주류산업, 18(3) (1998)
- Bamforth, Charles W, "The Craft Brewing Handbook", pp.47~63 (2020), Woodhead Pub
- Behre, K. E., "The History of Beer Additives in Europe", Vegetation History and Archaeobotany, 8(1), pp.35~48 (1999)
- Bjorvand, H, "The Etymology of English ale", Journal of Indoeuropean Studies, 35(1, pp.2) (2007), 1~9
- Czerwinski, E. J., "Supposed to Fly: A Sequence from Pilsen, Czechoslovakia", World Literature Today, 71(3), pp.615~615 (1997)
- Damerow, P., "Sumerian Beer: the Origins of Brewing Technology in Ancient Mesopotamia", Cuneiform Digital Library Journal, 2(1), pp.1~20 (2012)
- De Keersmaecker, J, "The Mystery of Lambic Beer", Scientific American, 275(2), pp.74~80 (1996)
- Depenbusch, L., "Economic Perspectives on Craft Beer", pp.183~210 (2018), Palgrave Macmillan
- Fell, C., "Old English Beor", Leeds Studies in English, pp.76~95 (1975)
- Kirin Beer University Report Global Beer Consumption by Country in 2019, , ~ (2019)
- Kosar, K. R., "Whiskey: A Global History" (2010), Reaktion Books
- Koehler, C. G, "The Origins and Ancient History of Wine", pp.356~371 (2003), Routledge
- Mattli, W., "Law and Politics in the European Union: A Reply to Garrett", International Organization, 49(1), pp.183~190 (1995)
- Meussdoerffer, F. G., "Handbook of Brewing: Processes, Technology, Markets" (2009)
- Mittag, R., "The Geography of Beer", pp.67~74 (2014), Springer
- Narziss, L., "The German Beer Law’", Journal of the Institute of Brewing, 90(6), pp.351~358 (1984)
- Nelson, M., "The Cultural Construction of Beer among Greeks and Romans", Syllecta Classica, 14(1), pp.101~120 (2003)
- Roth, K, "Das deutsche und das bayerische Reinheitsgebot für Bier:Grundrechtskonformität von Rechtsvorschriften zur deutschen Brautradition unter Berücksichtigung der sogenannten craft beer Brauer", Zeitschrift für das gesamte Lebensmittelrecht, 43(6), pp.799~819 (2016)
- Samuel, D, "Archaeology of Ancient Egyptian Beer", Journal of the American Society of Brewing Chemists, 54(1), pp.3~12 (1996)
- Seel, Martin, "Übertriebenes Reinheitsgebot", Deutsche Zeitschrift für Philosophie, 54(3), pp.483~484 (2006)
- Sewell, S. L, "The Geography of Beer", pp.23~29 (2014), Springer
- Steinkraus, K. H., "Factors Influencing the Fermentation of Honey in Mead Production", Journal of Apicultural Research, 5(1), pp.17~26 (1966)
- Stika, H. P., "Liquid Bread: Beer and Brewing in Cross-Cultural Perspective", pp.55~62 (2011), Berghahn Books
- Thoemmes, G., "The German Reinheitsgebot: A Myth of the 20th Century?", Zymurgy, 26(3), pp.30~30 (2003)
- Yoshida, Satoshi, "Development of Bottom-Fermenting Saccharomyces Strains that Produce High SO2 Levels, Using Integrated Metabolome and Transcriptome Analysis", Applied and Environmental Microbiology, 74(9), pp.2787~2796 (2008)
- Zdaniewicz, M, "The Effect of Different Oat (Avena Sativa L) Malt Contents in a Top-Fermented Beer Recipe on the Brewing Process Performance and Product Quality", Journal of Cereal Science, 101, pp.103301~ (2021)
- Zinn, W., "The Hanseatic League and the Intertemporal Nature of Multinational Business", Proceedings of the Conference on Historical Analysis and Research in Marketing, 2, pp.85~97 (1985)