Microbrewery-and-america-286

Microbrewery And America

The term microbrewery originally originated in the

United Kingdom during the late 1970s. Though it

was originally used to reflect on the size of the

breweries, it gradually came to reflect a different

attitude and approach to adaptability, flexibility,

experimentation, and customer service.

The term eventually spread to the United States,

where it was eventually used to indicate a brewery

that produces no less than 15,000 barrels of beer

per year. The term microbrewery is now falling

out of touch in the United States, as the term

craft brewer is preferred.

During the early twentieth century, prohibition drove

a majority of the breweries into bankruptcy because

they couldn't rely on selling bogus wine as

wineries of that era previously did. After going

through several decades of consolidation of

breweries, most commercial American beer produced

by a few large companies, resulting in a mild

tasting lager of which Budweiser is a great example.

Some beer drinks will consequently crave a variety

and turn to homebrewing and eventually start doing

it on a much larger scale. When they need inspiration

they'll turn to Britain, Germany, and Belgium where

centuries old tradition of artisan beer and cask

ale production have never died out.

The popularity behind these products was the fact

that they trend was spread quickly, and hundreds

of smaller breweries popped up, attached to a bar

where the product could be enjoyed by all. As

microbrews gained in popularity, some became more

than just simple microbrews, as they catered to a

broader range of beer.

Normally, American microbreweries will distribute

through wholesalers in traditional three tier

systems, then act as their own distributor and

sell to retailers. Selling includes tap rooms,

restaurants, or even off premise sales.

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