표고버섯을 이용한 수제맥주에 대한 소비자 선호도 및 구매의사

다국어 초록 (Multilingual Abstract)

The purpose of this study was to investigate the preference and purchase intention of craft
beers using shiitake mushroom, a specialty of Buyeo-gun in South Korea. A total of seven kinds
of shiitake beers were used in this study, including four based on Pale Ale (Sample A ~ Sample
D) and three based on Stout (Sample E ~ Sample G). The same dry shiitake mushroom was used
for all samples. Sample A and E did not add any ingredients other than shiitake mushrooms.
Sample B was prepared with dried grapefruit, Sample C with orange peel, and Sample D with
rosemary as an additional ingredient. Sample F was prepared with cacao nibs and sample G with
coffee and vanilla beans. The respondents of this study included university students in their
twenties who are heavy consumers of craft beer. A total 100 students from Soonchunhyang
University were recruited through its social network service (SNS). The study results showed that
Sample A and Sample E scored the highest number of respondents in the number one preference.
In terms of purchase intention, Sample A (44) and Sample E (43) consistently had the highest
number of respondents. Therefore, it is suggested that Pale Ale or Stout-based beers, which use
only shiitake mushrooms naturally without additional ingredients, will be suitable for the
development of craft beer using shiitake mushrooms.