Hi, my name is Chris Cuzme. I am a long-time member and current president of the New York City Home Brewer's Guild. I've been home brewing since about 2001, and I love it. I'm crazy addicted to it, and I'm happy to share it with you today. I'm also part of the New York City Degustation Advisory Team which I formed with my partner, Mary Izett, NYCDAT.com. I'll be showing you how to home brew today. Cheers!
What is a Craft Brewery versus a Micro brewery?
Micro brewery has an established number of barrels per year you can make, to be still considered a Micro brewer. I believe that the number is smaller than for a Craft Brewery. From what I've been to read recently, it's fifteen thousand barrels a year for a Micro brewery, and that's pretty micro. For a Craft Brewery, the limit right now is two million barrels per year, and they're actually trying to raise that to six million. But that's not the only contingent to be considering a Craft Brewery. The American Brewers Association has 3 factors:
1) It brews two million or less. I think it might be six, but today I'm not positive. Or, about the time you watch this, perhaps it is.
2) It has to be independent. That means that 25% or more of the company is not owned by an outside party.
3) It has to use traditional ingredients. Their flagship beers have to use traditional ingredients. Those traditional ingredients are barley, water, yeast and hops. And if they add any adjuncts, it's for the purpose of the flavor profile, instead of cutting, like some of the big macros, they use these for cost cutting instead of flavor profiling.