Buyers Market Of American Crafts
There is no hard and fast definition of craft beer. The term appears to have been coined by Vince Cottone, author of Good Beer Guide: Breweries and Pubs of the Pacific Northwest (Homestead Book Co., Seattle, 1986). Cottone had a very narrow definition in mind, saying that craft beers are produced by “a small brewery using traditional methods and ingredients to produce a handcrafted, uncompromised beer that is marketed locally.” Cottone’s definition was so strict that that he excluded pasteurized beers, as well as brewers that use malt extracts.
The Brewers Association says simply that a craft beer can only be made by a craft brewer, then goes on to define craft brewers using a three-pronged approach. The brewery must be small, with an annual beer production of less than two million barrels. It must be independent, with less than 25% of the brewery owned or controlled by a member of the alcoholic beverage industry that is not also a craft brewer. And it must be traditional, with either an all malt flagship beer, or with at least 50% of its volume in either all malt beers or beers that use adjuncts to enhance flavor.
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