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Craft beer
Craft beer is beer manufactured by craft breweries, which typically produce smaller amounts of beer than larger "macro" breweries and are often independently owned. Such breweries are generally perceived and marketed as emphasising enthusiasm, new flavours, and varied brewing techniques.
The microbrewery movement began in both the United States and United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises.
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 from the UK to the US in the 1980s, and was eventually used as a designation for breweries that produce fewer than 15,000 U.S. beer barrels (1,800,000 liters; 460,000 U.S. gallons) annually. In 1995, there were 205 microbreweries in the US. In 2000, that number more than doubled to 420 microbreweries.
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." Nanobrewers often work out of garages or small industrial spaces. Small batches are then sold to local bars or directly to customers. The U.S. Department of the Treasury defines nanobreweries as "very small brewery operations" that produce beer for sale. These small operations still must meet state and federal licensing requirements. In 2013, there were more than 200 "nanos" in the United States. With lower startup costs than a craft brewery, nanobreweries have become popular among home brewers looking to expand and practice their beer brewing skills.
"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 Brewers Association, interested in brand transparency, offers a definition of craft breweries as "small, independent and traditional". The craft brewing process takes time and can be considered an art by the brewmasters. In the United Kingdom, the Assured Independent British Craft Brewer initiative is run by the Society of Independent Brewers (SIBA), who ensure that any breweries using the Independent Craft Brewer logo are relatively small, independent and brewing quality beer.
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, hops, or fruit) used in the beer must be grown on the given licensed farm brewery.
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. In the United States a brewpub is defined as selling 25 percent or more of its beer on-site and operating significant food services. A taproom brewery is a professional brewery that sells 25 percent or more of its beer on-site and does not operate significant food services. The beer is brewed primarily for sale in the taproom, and is often dispensed directly from the brewery's storage tanks.
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Craft beer AI simulator
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Craft beer
Craft beer is beer manufactured by craft breweries, which typically produce smaller amounts of beer than larger "macro" breweries and are often independently owned. Such breweries are generally perceived and marketed as emphasising enthusiasm, new flavours, and varied brewing techniques.
The microbrewery movement began in both the United States and United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises.
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 from the UK to the US in the 1980s, and was eventually used as a designation for breweries that produce fewer than 15,000 U.S. beer barrels (1,800,000 liters; 460,000 U.S. gallons) annually. In 1995, there were 205 microbreweries in the US. In 2000, that number more than doubled to 420 microbreweries.
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." Nanobrewers often work out of garages or small industrial spaces. Small batches are then sold to local bars or directly to customers. The U.S. Department of the Treasury defines nanobreweries as "very small brewery operations" that produce beer for sale. These small operations still must meet state and federal licensing requirements. In 2013, there were more than 200 "nanos" in the United States. With lower startup costs than a craft brewery, nanobreweries have become popular among home brewers looking to expand and practice their beer brewing skills.
"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 Brewers Association, interested in brand transparency, offers a definition of craft breweries as "small, independent and traditional". The craft brewing process takes time and can be considered an art by the brewmasters. In the United Kingdom, the Assured Independent British Craft Brewer initiative is run by the Society of Independent Brewers (SIBA), who ensure that any breweries using the Independent Craft Brewer logo are relatively small, independent and brewing quality beer.
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, hops, or fruit) used in the beer must be grown on the given licensed farm brewery.
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. In the United States a brewpub is defined as selling 25 percent or more of its beer on-site and operating significant food services. A taproom brewery is a professional brewery that sells 25 percent or more of its beer on-site and does not operate significant food services. The beer is brewed primarily for sale in the taproom, and is often dispensed directly from the brewery's storage tanks.