A microbrewery or craft brewery is a
The microbrewing movement began in the United Kingdom in the 1970s although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries[
Although the term "microbrewery" was originally used in relation to the size of breweries, it gradually came to reflect an alternative attitude and approach to brewing flexibility, adaptability, experimentation and customer service. The term and trend spread to the US in the 1980s and was eventually used as a designation of breweries that produce fewer than 15,000 U.S. beer barrels (1,800,000 liters; 460,000 U.S. gallons) annually.
Microbreweries have adopted a
Microbreweries gradually appeared in other countries, such as
The website The Food Section defines a "nanobrewery" as "a scaled-down microbrewery, often run by a solo entrepreneur, that produces beer in small batches." The US Department of the Treasury defines nanobreweries as "very small brewery operations" that produce beer for sale.
The term "farm brewery" or "farmhouse brewery" has been around for centuries. Several beer styles are considered "farmhouse", originally stemming from farmers brewing low ABV beer as an incentive for field workers. Farm breweries were not large scale; they had smaller, more unique, methods of brewing and fermenting in comparison to the larger breweries of the time. This had different effects on the overall product, creating unconventional beer flavors.
The term "farm brewery" has more recently found its way into several local and state laws, in order to give farm breweries certain, often agriculturally related, privileges not normally found under standard brewery laws. These privileges usually come at a price: some portion of the ingredients (such as grains,
"Craft brewing" is a more encompassing term for developments in the industry succeeding the microbrewing movement of the late 20th century. The definition is not entirely consistent but typically applies to relatively small, independently-owned commercial breweries that employ traditional brewing methods and emphasize flavor and quality. The term is usually reserved for breweries established since the 1970s but may be used for older breweries with a similar focus. A United States trade group, the
The use of cans by craft brewers in the US has doubled since 2012, with over 500 companies using cans to package their beverages. Previously associated with the major brewing corporations, cans are now favored by craft brewers for numerous reasons: cans are impervious to oxygen, beer-degrading light does not affect canned beer, canned beer is more portable since less room is required for storage or transportation, canned beer cools more quickly, and cans have a greater surface area for wraparound designs and decorations.
The perception that bottles lead to a taste that is superior to canned beer is outdated, as most aluminum cans are lined with a polymer coating that protects the beer from the problematic metal. However, since drinking directly from a can may still result in a metallic taste, most craft brewers recommend pouring beer into a glass prior to consumption. In June 2014, the BA estimated 3% of craft beer is sold in cans, 60% is sold in bottles, and kegs represent the remainder of the market.
Brewpub is an abbreviated term combining the ideas of a brewery and a pub or public-house. A brewpub can be a pub or restaurant that brews beer on the premises.