gypsybrewing

Gypsy brewing, also known as nomad or contract brewing, is a beer production arrangement in which a brewer designs and markets beers that are produced in another brewery's facilities rather than in a brewery they own. The term is used within the craft beer industry to describe this production model; however some critics argue that the label can be culturally insensitive, and alternatives such as contract brewing or nomad brewing are used.

Under gypsy brewing, the "gypsy" brewer provides the recipe, branding, and often the yeast and hops; the host brewery supplies production capacity, equipment, and sometimes quality control and packaging services. The beers are sold under the gypsy brewer's brand, but produced off-site. The arrangement enables the brand to scale rapidly with lower capital expenditure and reduced risk, while the host brewery gains production revenue and often access to new customers.

Historically, gypsy brewing emerged as part of the rapid expansion of craft beer in the 2000s and 2010s, allowing small or experimental brands to enter markets without building a full-owned facility. It also facilitated collaboration and knowledge exchange among brewers. Notable examples commonly cited include Mikkeller of Denmark and Omnipollo of Sweden, which have used third-party facilities to produce much of their beer.

Critics argue that quality control, consistency, and intellectual property concerns can arise in gypsy brewing, and that the dependence on another facility can constrain production schedules and recipe adjustments. Regulatory labeling and brewing licenses may also vary by jurisdiction and must be observed.

See also: contract brewing, nomad brewing.