Microbrouwerijen

Microbrouwerijen are small-scale breweries that produce beer in modest quantities, focusing on craft, locality, and experimentation. The term is most commonly used in Dutch-speaking contexts to describe producers that sit below the scale of regional or national breweries. Production volumes and formal definitions vary by country, but microbrouwerijen are generally characterized by limited output and, in many cases, independent ownership. They often operate with a brewery and a taproom on site, selling a large share of their beer directly to visitors and through local cafés, pubs, and shops.

In the Netherlands and Belgium, microbrouwerijen form part of the ambachtelijke bier movement, known for diverse styles, from traditional ales to modern IPAs and sour beers. They frequently emphasize local ingredients, seasonal releases, and small-batch experimentation. Some microbrouwerijen also function as brewpubs, combining production with on-site dining or tasting rooms.

Operations are typically lean: small fermentation and conditioning vessels, minimal automation, and a hands-on brewing process. Capacity can range from a few hectoliters to several hundred hectoliters per year, depending on equipment, distribution, and market strategy. Many microbrouwerijen collaborate with other brewers, engage in contract brewing, or operate as co-ops to share knowledge and resources.

Regulatory aspects include licensing for production, sales, and labeling, as well as compliance with safety and quality standards. Microbrouwerijen contribute to local economies and beer culture by offering diverse products, fostering innovation, and hosting events that engage the community.