The term was used in relation to the size of breweries. Then it came to reflect an alternative approach to brewing flexibility, and experimentation. The term and trend spread to the US in the 1980s. It was 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).
Microbreweries appeared in other countries, such as New Zealand and Australia. Microbreweries were cited as the reason for a 15 million L (4.0 million US gal) drop in alcohol sales in New Zealand over 2012.
The easy definition for a nano brewery is that it’s a brewery or brewpub that produces less than 15,000 barrels of beer per year. The annual caps at the nano level are not quite as defined as the others.
A New Hampshire law dictates that a nano brewery must produce less than 2,000 barrels per year, but laws like that do not exist in every state.
Some people say that nano breweries are breweries that brew three barrels of beer or less in each batch. That definition seems to be the most common so we may stick with that one for now.
Craft brewing is a term for developments in the industry succeeding the microbrewing movement of the late 20th century. The definition is not consistent but applies to small, owned commercial breweries. That uses traditional brewing methods and emphasizes flavor and quality. The term is usually reserved for breweries established since the 1970s. But used for older breweries with a similar focus. The Brewers Association offers a definition as “small, independent and traditional”. The craft brewing process takes time and can be considered an art by the brewmasters. The Assured Independent British Craft Brewer initiative ensures any breweries using the Independent Craft Brewer logo are small, independent, and brewing quality beer.
A full-scale brewery is a huge, public, or worldwide brewery that produces and disseminates more than 6 million barrels of beer each year. Macrobrew is a mass-delivered beer that is brewed in enormous amounts, which is the reason it by and large sells at a less expensive cost than craft beer.
A café brewery that sells 25 percent or a greater amount of its beer on location and works significant food administrations. The beer is brewed available to be purchased in the eatery and bar and is administered from the brewery’s storage tanks. Where permitted by law, brewpubs offer beer-to-go as well as disperse to off-site accounts.
An expert brewery that sells 25 percent or a greater amount of its beer on location and doesn’t work significant food administrations. The beer is brewed available to be purchased in the pub and is administered from the brewery’s storage tanks. Where permitted by law, taproom breweries offer beer-to-go as well as disperse to off-site accounts.
A brewery with a yearly beer creation of somewhere in the range of 15,000 and 6,000,000 barrels.
A brewery, the Contracting Brewery, gives production control of their product to another brewery, the Host Brewery. In these situations, the Host Brewery is often responsible for the production itself. It also includes record-keeping, tagging, obtaining appropriate certificates, and even paying taxes.
These responsibilities may vary a little, but will always be spelled out in the legal agreement. The level of involvement of either party can vary. Sometimes the contracting brewery only acts as the face of their company, focusing on marketing and PR.
An alternating proprietorship is an arrangement in which two or more people take turns using the physical premises of a brewery.
Generally, the proprietor of an existing brewery, the “host brewery,” agrees to rent space and equipment to a new “tenant brewer.” Alternating brewery proprietorships allow existing breweries to use excess capacity. This gives new entrants to the beer business an opportunity to begin on a small scale, without investing in premises and equipment.