There are several ways to classify the size of a brewery, including by the amount of beer it produces, the size of its physical facility, and the number of employees it has.
Whether you’re a beer enthusiast or a brewer looking to start your own brewery, this guide will give you a comprehensive understanding of the different sizes of breweries and how they operate.
But first;
What Is A Brewery?
A brewery is a facility that is used for the production of beer. It typically includes a facility for the mashing, boiling, and fermentation of the wort (a mixture of water, grain, and hops), as well as for the storage and aging of the resulting beer.
Many breweries also have a taproom or tasting room where customers can sample and purchase the brewery’s products.
Some breweries also produce other alcoholic beverages, such as cider, mead, and spirits. The process of brewing beer involves several steps, including:
- Mashing: This involves soaking crushed grains (usually barley) in hot water to extract the sugars that will be fermented to produce alcohol.
- Boiling: The resulting liquid, called wort, is boiled with hops to add flavor and aroma.
- Fermentation: The wort is cooled and transferred to a fermentation vessel, where yeast is added to convert the sugars into alcohol.
- Aging: The beer is typically aged for some time in tanks or barrels to allow the flavors to develop and mature.
Brewery Sizes by Production
Macrobrewery
Macro breweries are typically defined as breweries that produce more than 6,000,000 barrels (7,100,000 hectoliters) of beer annually. This is significantly larger than a regional brewery’s production volume, typically defined as a brewery that produces between 15,000 and 6,000,000 barrels (17,600 and 7,100,000 hectoliters) of beer per year.
Macro breweries often operate large-scale brewing facilities and have a significant presence in the beer industry in terms of production volume and market share. They may be owned by multinational corporations and produce a wide range of beer products, including light lagers, pilsners, and other mass-market beers.
The term “macrobrewery” is often used to distinguish these large-scale breweries from smaller, independently-owned breweries, such as craft breweries and microbreweries, which are known for their focus on producing a variety of high-quality, traditionally-crafted beers.
Microbrewery
A small brewery that produces less than 15,000 barrels (17,600 hectoliters) of beer per year. Microbreweries are often independently owned and focused on making unique, craft-style beers.
Brewpub
A small brewery that produces beer primarily for sale in its on-site taproom or restaurant. Brewpubs typically produce less than 5,000 barrels (5,900 hectoliters) of beer annually.
Regional brewery
A larger brewery produces between 15,000 and 6,000,000 barrels (17,600 and 7,100,000 hectoliters) of beer annually and distributes its products to a larger geographic area, often within a single state or region.
National brewery
A large brewery that produces more than 6,000,000 barrels (7,100,000 hectoliters) of beer annually and distributes its products nationally or internationally.
Contract brewery
A brewery that produces beer for another company, using the company’s recipe and brand name. Contract breweries may make beer on their equipment or at another facility.
Nano Brewery
Nano breweries are typically defined as breweries that produce less than 500 barrels (590 hectoliters) of beer per year. This is significantly smaller than a microbrewery’s production volume, typically defined as a brewery that produces less than 15,000 barrels (17,600 hectoliters) of beer per year.
Nano breweries are often seen as a stepping stone for aspiring brewers who want to start their brewery. They allow experimentation and development of new recipes on a smaller scale before scaling up to a more extensive operation. Established breweries may also use them to test new beer recipes or beer styles.
So What is a Craft Brewery?
A craft brewery is a small, independent brewery that produces a variety of high-quality, traditionally-crafted beers. The term “craft brewery” is often used to distinguish these breweries from larger, mass-produced breweries that may have a broader range of products, including light lagers and other more standardized beers.
Craft breweries are typically known for producing diverse, robust beers using classical brewing techniques and premium materials. Craft breweries generally explore different kinds and flavors of beer, sometimes utilizing locally grown or exotic components to create original and modern brews.
Many craft breweries are independently owned and operated, often small in size, producing less than 15,000 barrels (17,600 hectoliters) of beer per year. They may also have a taproom or tasting room where customers can sample and purchase the brewery’s products.
The term “craft brewery” is often used to differentiate these small, independent breweries from larger, more commercially-oriented breweries, which may be owned by multinational corporations and produce a more standardized range of products.
What is the difference between a craft brewery and a microbrewery?
Craft brewery and microbrewery are often used interchangeably to refer to small, independently-owned breweries that produce a variety of high-quality, traditionally-crafted beers. However, there is some debate about the precise definitions of these terms, which are not always used consistently.
In general, a craft brewery is a small, independent brewery that produces a variety of distinctive, full-flavored beers using traditional brewing methods and high-quality ingredients. Craft breweries are often known for experimenting with various styles and flavors and may use locally-sourced or unusual ingredients to create unique and innovative beers.
On the other hand, a microbrewery is a small brewery that produces less than 15,000 barrels (17,600 hectoliters) of beer per year. Microbreweries may also have a variety of traditional and experimental beers and be independently owned and operated.
In some cases, the terms “craft brewery” and “microbrewery” may be used to refer to the same type of small, independently-owned brewery that produces a variety of high-quality, traditionally-crafted beers. However, some people use the term “craft brewery” to specifically refer to breweries that are known for their focus on producing distinctive, full-flavored beers. In contrast, “microbrewery” is used more broadly to refer to any small brewery with a relatively small amount of beer.
Is a pico brewery the same as a nano brewery?
A pico brewery, also known as a nano brewery or micro-nano brewery, is a tiny brewery that produces a minimal amount of beer, typically on a tiny scale and with a short production time.
Pico breweries are typically defined as breweries that produce less than 1 barrel (1.2 hectoliters) of beer per batch and less than 100 barrels (119 hectoliters) of beer per year. This is significantly smaller than a nano brewery’s production volume, typically defined as a brewery that produces less than 500 barrels (590 hectoliters) of beer annually.
A small team of brewers often operates Pico breweries. They may be located in various settings, including in a storefront, a warehouse, or a dedicated brewing facility. They may also have a taproom or tasting room where customers can sample and purchase the brewery’s products.
Pico breweries are often seen as a way for aspiring brewers to experiment with brewing on a tiny scale or as a way for established breweries to test new recipes or styles of beer. They may also be used as a way for breweries to produce small batches of specialty or seasonal beers for a limited time.
