CraftBeer

Craft beer refers to beer produced by small, independent brewers that emphasize flavor, quality ingredients, and traditional brewing techniques. It is typically associated with artisanal or locally oriented brands that differentiate their products from mass-market lagers through experimentation and character.

The modern craft beer movement began in the United States after homebrewing was legalized in 1978. Small breweries and taprooms emerged in the 1980s and 1990s, spreading to other countries and promoting a wide range of styles, ingredients, and brewing philosophies centered on craft, locality, and innovation.

Production and styles: Craft beers are usually produced in smaller batches with emphasis on malt and hop balance, yeast expression, and process control. Brewers may use traditional ingredients or experiment with adjuncts, wood aging, or souring. Popular styles include IPAs, pale ales, porters, stouts, lagers, sours, and saisons.

Industry and market: Craft breweries tend to be independently owned and produce a smaller share of total beer compared with large multinational brands. They often operate taprooms and distribute through local retailers, breweries frequently collaborating with local suppliers and focusing on community engagement and environmental sustainability.

Regulation and terminology: In some regions, craft beer is defined by legal criteria such as production limits and independence from large corporations; in others it is a marketing category. Critics note that the term can be used loosely as the beer industry consolidates, while supporters emphasize authenticity and flavor diversity. In the United States, the Brewers Association defines craft brewers as small, independent, and traditional, typically with limits on annual production and ownership. Specifically, craft status is generally reserved for producers under about 6 million barrels per year and not majority-owned by a non-craft brewer.