Well done is better than well said..

It is appropriate that on Independence Day, July 4th, the beer industry is reviewing the Brewers Association’s recent announcement of their new craft beer logo (see the attachment). This logo is certifying that the craft brewer’s beer you are drinking meets the BA’s definition of an independent craft brewer.

The BA’s current definition, which has been somewhat fluid over the recent years due to the number of acquisitions, focuses on three key areas: small, independent and traditional.  A small craft brewer is defined as any brewery with annual production of less than six million barrels.  This definition seems to be self-serving.  If 25 percent of the craft brewery is owned/controlled (or the equivalent economic interest), by an alcohol industry member, that, in and of itself, is not considered a craft brewer. In such a case, the brewery would be defined as an independent brewer.  Finally, the term traditional is defined as a brewer whose majority beverage alcohol volume, in beers, derives its flavor from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.

The Brewers Association continues its definition outlining seven concepts of a true craft brewer, however, these concepts are all tied to the above three categorical definitions.  A brewer can adopt the craft beer logo if they meet these requirements and sign a licensed agreement with the BA.

The question should be does the current Brewers Association’s definition really define what a craft brewer is, or better yet, should be?  If one asked a craft beer consumer, what their definition of a true craft brewer is, does anyone think it would be the current BA definition?

Quality should be the BA’s core value in determining a true craft beer, not the three terms described above. Certain standards must be met to define what a craft beer is to the consumer. Start with the water, where does it come from, how is it treated?  Does the brewer reclaim the water and is it purified?  Where does the equipment originate?  Is it quality equipment?  Then the issue of the brewing process arises.   How does the brewer sterilize their kegs or packages? What products are used for the sterilization?  You get the idea.

But perhaps the most important element might be does the brewery or plant have a lab?  And if so, how is the lab equipped? What process is used by the craft brewer? And most importantly, does the brewery employ qualified lab techs, micro biologists, or quality assurance professionals?  Are all packages and kegs marked with code dating?

Obviously, there are multiple topics delineating how to create a quality product, and those topics should also be included, or at least considered, in the quality assurance process.  You can include the Brewer Association’s main values, but without a more definitive definition, the BA’s definition might be considered hollow.

Certifying brewers as true crafts should be the primary goal of the Brewers Association, yet, for the consumer, the current definition is lacking in real value.  Let us hope that someday the BA will they get it right. To define what a craft beer is to the consumer,

Well done is better than well said…

Happy 4th of July!

Beer Fodder celebrating the 4th: www.youtube.com/embed/uoABty_ zE00?rel=0[youtube.com]