Craft Beers and Microbreweries

There are several terms that are used to describe how beer is made independently:
Craft Beer
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Meantime Brewing Company is an award-winning craft brewery based in Greenwich, London, England
“Craft beer is more than just awesomely delicious beer.  It’s also a revolution against the insult of the industrialized notion of beer that has been preying on the populace for decades.” Greg Koch, Stone Brewing (source)
“Craft beer is essentially beer that has been brewed by an independent company. The Brewer’s Association in Boulder, Colorado defines ‘craft beer’ as beer made by a brewer that is small, independent, and traditional.” (Beer/About)
“Many craft breweries take pride in not only the ingredients used to make their beer but also in the equipment used to produce it.” (Hub Pages)

 

An American craft brewer is:
  • Small
    Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships.
  • Independent
    Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by a beverage alcohol industry member that is not itself a craft brewer.
  • Traditional
    A brewer that has a majority of its total beverage alcohol volume in beers whose flavour derives from traditional or innovative brewing ingredients and their fermentation. Flavoured malt beverages (FMBs) are not considered beers. (Craft Beer)
“Each glass displays the creativity and passion of its maker and the complexity of its ingredients. Craft beer is treasured by millions around the world who see it as not merely a fermented beverage, but something to be enjoyed in moderation, shared and revered.” (Craft Beer)
Microbrewery
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Zerodegrees is a micro-brewery pub with several locations including Blackheath, Bristol, Reading and Cardiff.
A Microbrewery is a “a brewery which produces limited quantities of beer, typically for consumption on its own premises.” “A ‘traditional’ brewery like MillerCoors produce millions of barrels of beer a year. According to U.S regulations, a microbrewery can make no more than 15,000 barrels of beer a year.” (Hop and Wine)
“Britain’s appetite for craft beers and ales shows no sign of abating, and while alcohol consumption in Britain is the lowest so far this century, beer sales are actually increasing. The UK’s ailing ale scene has been revived, with microbreweries firing up the fermenters across the country – and the Campaign for Real Ale’s (CAMRA) Good Beer Guide 2015 listing 1,285 operating breweries, the largest number since the 1940s. Microbreweries are characterised by a stronger focus on quality, flavour and technique; giving consumers something to be sipped and savoured, rather than the bland, mass-produced lager pumped out by the large corporate distilleries.” (Startups)
“Because microbreweries are so small, their options for getting their names out there are limited. Most microbreweries have a tasting room. If they are ambitious, they are attached to a ‘brew pub,’ a pub or restaurant that’s attached to the brewery so that patrons can get to know and appreciate their craft. The other option is beer festivals. Beer festivals allow microbreweries to seek recognition and set themselves apart. Beer aficionados love beer festivals for the sheer scope and variety of their favorite beverage, all in one convenient location.” (Hops and Wine)
Craft Brewery vs. Microbrewery
A microbrewery makes craft beer, but a craft brewery isn’t necessarily a microbrewery.
Micro-Brewery is a classification defined by the number of barrels it produces in a year – 15,000 or less – approximately 460,000 gallons. But, informally, it was the term we all applied to the independant beer revolution. From Sam Adams to Sierra Nevada to every cool and unique brewery that sprang up over the last 30 + years. But something has changed. Those breweries are not so “micro” any more.

Craft-Brewery is a classification defined by brewing no more then 2 million gallons a year and has some set limitations on how it brews it’s beer. However, informally it has become the preferred term to describe beer brewed with incredible craftsmanship. Beers we could only dream of, using unique combinations, amazing ingredients and sometimes long lost recipes from the golden, pre-prohibition, era.” (West Coast Invitational)

There are no strict guidelines set on the techniques or ingredients a micro-brewery uses to produce their beer. A micro-brewery is classified as such according to the amount of beer it produces annually. A craft brewery’s beer must contain at least 50 percent traditional malt, rather than adjuncts such as oats, barley and wheat and there lies one distinction. These ingredients add flavour to the beer. Most craft beers are of a European style like ales, stouts and porters. (Hubpages)
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