A Guide To Microbrewery

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Microbrewery, brew still, macro brewery, brewery, mix bar – we throw these terms around or hear them from all over the place and never stop to ask what they mean. Especially for a brewer, it’s helpful to figure out these terms so one knows where the brewery might fit in with the beer brewery tour singapore.

What Is A Microbrewery?

A microbrewery is characterized by the brewer’s relationship with a brewery that produces less than 15,000 barrels of beer per year and sells 75% or more of its beer off-site. Essentially, it’s much more modest than a conventional brewery, also called a macro brewery, but it’s also not a traditional beer pub or bar, where beer is sold nearby for patrons who come and sit down regularly to enjoy beer and food. Microbreweries make beer to offer to the general public through retailers, and they do so directly or through a distributor. Likewise, a more modest share, 25% or less, of the microbrewery’s business will be directed nearby, either to make or to enjoy on-site if space permits.

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Distillery Tavern

These qualifications are where taverns and breweries become an integral factor. Here and there, one will find a microbrewery that sells substantially more than 25% of its beer on-site but doesn’t sell much food. Some brewers will brew beer on-site and offer it to customers to drink in a bar or even alfresco under umbrella tables, but will only offer small plates or hors d’oeuvres to eat. Others will host food trucks in the area to offer food to shared shoppers. These brewers would generally be seen as tavern brewers.

Beer bar

Lastly, there’s the mixing bar – the brewer who sells beer and food on the premises, as a conventional beer bar has done for centuries. What was once the weary explorer in search of a beer, some food, and maybe a bed for the night is now the discerning beer lover at night with mates or even on a relaxed date, looking for an amazing specialty beer and food to coordinate with. The mixing bar arranges for its beer to be sold on the premises, usually along with the food. However, it often also offers beer to go for customers who want to bring home a growler, a six-pack, or even a case.

One can start by just donating the little beers to the family, spreading out around the area, or at least participating in bum mixes by renting the offices of another, more established brand brewery. Then one can become a bigger microbrewery or even start contributing food. Or, on the other hand, both! From that point, anything is possible.

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