Definition of Craft Beer Changing

Definition of Craft Beer Changing

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By 9news.com

The craft-beer industry is going through a definition change.

According to the Brewers Association, the definition of a “craft brewer” changed this past March.

Previously, a craft brewer would only qualify for the craft-brewing title if the majority of sales were in all malt (barley or wheat) beers.

Under the new guidelines, a brewer who uses corn or rice can now be counted in the craft-brewing title.

“The Brewers Association has a definition of “craft brewer,” which is a small, independent and traditional brewer,” said Paul Gatza, Director of the Brewers Association. “The biggest change was to the ‘traditional’ pillar of the craft brewer definition.”

Gatza says there are a handful of very old brewers in our country who have used corn or rice in their beers for over 100 years.

The older brewers were not considered “traditional” previously.

“The definition change doesn’t impact the status of any Colorado brewers,” said Gatza. “The small brewers are craft brewers. The large brewers are neither small nor independent and will remain outside of the craft brewing data set.”

Not everyone is in favor of the changes. The owner and brewer of Bison Organic Beer, Dan Del Grande, told NPR in May that he thinks the Brewers Association has watered down the meaning of a craft beer.

Del Grande also told NPR that he thinks breweries that make more than 200,000 barrels of beer per year should not be recognized as craft.

The Brewers Association is currently compiling a list of what breweries fall under the “craft brew” definition. That list is expected to be released in 2015. Some breweries that may qualify: D.G. Yuengling & Son and August Schell, brewers that have been around for over 100 years.

Gatza says this revised definition gives any craft brewer the opportunity to be more innovative. It will give them a chance to develop new beer styles and be creative within existing beer styles.

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