| Summary: | While the body of research on craft beer production, consumption, and tourism is
growing, some regions, such as Latin America, where beer products are also
popular, have received much less attention. This study addresses this knowledge
gap, exploring craft breweries in Peru, where in recent years gastronomy has
gained significant momentum. In doing so, Porter’s three generic competitive
strategies and the resource-based view (RBV) frameworks are considered.
Differentiation and focus strategies, coupled with firm resources, including
symbiotic relationships between restaurateurs and craft breweries, camaraderie,
and continuous partnership development emerged as key competitive factors, with
key implications for tourism development.
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