By definition, a microbrewery was originally considered to be a brewery with a capacity of less than 3000 barrels (2500 hectoliters), but by the end of the 1980s this threshold increased to 15,000 barrels (12,500 hectoliters) as the demand for microbrewed beer doubled and then tripled.
A small brewery making specialty beers in small quantities.
A brewery that produces less than 15,000 barrels per year.
Breweries and brewpubs producing less than 1,500 barrels per year.
a small brewery; consumption of the product is mainly elsewhere
a brewery that produces beer in smaller quantities
a small-scale brewery that produces and packages beer in kegs, bottles or cans for off-premise sales and consumption
Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.
A microbrewery, or craft brewery, is a term used to describe a small commercial brewery.