History and facts
A microbrewery is a small producer of beer. A microbrewery uses the traditional art of brewing. The trend of microbreweries started in Great Britain in the 70´s and in the USA in the binning of the 80´s. It all started I a very small scale as an opposite to the international brewing giants. In America the maximum amount for a microbrewery is 176 0000 litres per brewery and year. In other countries there are other rules and regulations, for example in Sweden where a microbrewery can´t make larger batches than 200 litres. If the brewery makes batches under 50 litres they are called nanobreweries. Microbreweries are often owned by one single owner and it is not unusual that they are driven in cohesion with a pub or a restaurant.
Focus on quality
You can generally say that a microbrewery is focused on the process of brewing and makes an effort to make a unique product in as well taste as in quality. The marketing strategy for microbreweries is very different from the large breweries. The go all in on expensive advertising and product placement in Hollywood movies while the microbreweries goes for quality and diversity. In Great Britain the microbreweries got an enormous impact that the giants were forced to invest in, or buy, many of the microbreweries. Today microbreweries own only two per cent of the beer market. The idea was later spread throughout the world. For example, in Australia and New Zeeland, they grew so big that they tended to take over the market in their countries. In New Zeeland the success was simply that the people preferred a more expensive beer with higher quality to the cheap mass-produced ones.
Farm breweries – an even smaller beer producer
The farm breweries have existed for decades. You can see clearly in history that this was an important part to make workers come back to work at a farm. A farm with good reputation on its beer got a much larger selection of workers to choose from. The farm breweries have a somewhat different process for the beermaking and often a unique way for every farm. The difference can be some unconventional tastes or maybe another way to let the beer yeast. Farm breweries go under a different kind of regulation than larger breweries. The reason for this is the small production and that they are not seeking profit from their beer. To have all the benefits of a farm brewery they need to grow their own cereal.
Flask or can – a constantly ongoing discussion
Whether the breweries taps their product on a flask, or a can is a constant discussion. For microbreweries the most taps in bottles. The reason can be that it is cheaper to recycle the glass bottle and reuse them. Only dishing and a cork will be the cost of that. A machine tapping in cans is often a large investment and to recycle cans is not as profitable for the smaller brewery. If you look at what is the best option for the beer, the cans are preferable. The reason is that it protects the beer from sunlight that can be damaging for the beer. To say that beer tastes better in a bottle is wrong. Producers mean that the metallic taste from the can makes the consumer choose to pour it into a glass which gives the best experience and taste.