Interesting thoughts from The Washington City Paper on what makes a craft beer. Now that the industry is expanding, do numbers or quality distinguish between micro and macro brews?
Will
Will writes from Washington, D.C. (well, Arlington, Virginia). You can reach him at willblogcorrespondence at gmail dot com.
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I think this points to a problem with the terminology. I think methodology is what should determine whether something is a “craft beer” or merely a really good major beer. Sam Adams, for example, I put in the same category with some of the major European brands that are of high quality, despite being brewed by what are now the parent companies of AB and Miller. If you can find it in a gas station cooler outside of a major college town, and its not local, it’s definitely not a craft beer.Report