Intro To Microbrews

With their varying flavor intensities and alcohol contents, microbrews are here because beer distributors noticed a market demand and took a gamble on imports like Corona in the ’70s. This type of flavorful beer sold to a limited yet very enthusiastic crowd, is thriving and the trend shows no sign of stopping any time soon.

Beer manufacturers create what sells, therefore they didn’t believe there would be a significant market for the expert palate’s small-batch microbrews. Consumer studies and sales showed that the biggest part of the American audiences enjoyed watery brew.

Then, out of nowhere, microbrews popped up after the first successful brew, Samuel Adams, fought with import distributors to try and convince them that a flavorful American beer would sell. Now, we have more microbrews than ever before, with more coming out each and every day.

Microbrews really hit when distributors really believed that at least some people would buy them. On the other hand, home brewers and brewpubs had legal wars. In 1968, home brewing was legalized and home brewers now had the support and assistance of supply and advice stores.

Until 1983, brewpubs were illegal in all states. Late in 1983, California first began to allow brewpubs to brew and distribute their brands of beer on-site. These charming, yet small-batch breweries experienced high sales, especially in restaurants.

Around a century ago, the United States had more than 2,000 breweries making many different styles and variations. By the 80’s, there were only 40 brewing companies that offered a brand of American Pilsner.

Today, there are over 500 microbreweries and brewpubs in the United States. Over the past few years, brewpubs have been popping up all over the place, even in bars that used to only carry the top beers, demonstrating that quality over quantity still has a place in the business world.