Brewery Basics: What is a Microbrewery?

A microbrewery is a small brewery that produces less than 15,000 barrels of beer a year and sells most of it off-site. It isn’t automatically a craft brewery, and it’s larger than a nano brewery.

More beer drinkers are choosing local, small-batch craft beer over mass-produced brands, and microbreweries are a big part of that shift. But the term gets used loosely. Is a microbrewery the same as a craft brewery? Where does a nano brewery fit in?

At Brew Movers, we work with breweries at every stage of growth, from first brewhouse install to regional distribution, and both owners and aspiring owners ask us these questions all the time. So what’s a microbrewery, exactly? 

Below, we break down the official definition, how it compares to craft and nano breweries, and what it means if you’re thinking about opening one. You’ll also see it written as two words, “micro brewery,” but the meaning is the same.

What Makes a Brewery “Micro”?

A microbrewery is defined by its beer production and where that beer gets sold, not by its recipe or brewing process. The Brewers Association defines a microbrewery as a brewery that produces less than 15,000 barrels of beer annually (a barrel equals roughly 31 gallons, or about two standard kegs). It also sells 75% or more of that beer off-site, through bars, restaurants, retailers, and distribution, rather than pouring it all at the brewery itself.

That production ceiling is what separates a microbrewery from a macro brewery, which runs automated, high-volume operations and can turn out millions of barrels a year. Most microbreweries sit well below that ceiling, and small batches give them room to experiment with specialty beers, unusual hops, fruit, and other ingredients a macro brewery wouldn’t touch.

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Microbrewery vs. Craft Brewery: What’s the Difference?

The main difference between a microbrewery and a craft brewery is what each term measures. A microbrewery is defined by production volume and where it sells its beer, while a craft brewery is defined by how the business is owned and run.

The Brewers Association’s official definition of a craft brewer rests on two criteria: it has to be small, with an annual production of six million barrels of beer or less; and it has to be independent, meaning less than 25% of the business is owned by a larger alcohol company that isn’t itself a craft brewer.

The definition also no longer requires the traditional brewing methods and ingredients it once did.

A microbrewery that’s also independently owned qualifies as a craft brewery, too. But a craft brewery can grow well past 15,000 barrels a year into a regional craft brewery, sometimes rivaling larger breweries in volume, and still count as craft, even though it’s no longer “micro” by any definition. 

Size and ownership are simply two different measuring sticks, and a brewery can pass one test without passing the other. So when you see “craft brewed beer” on a label, it speaks to who owns the brewery, not how much beer it makes.

Microbrewery vs. Nano Brewery: What’s the Difference?

The main difference between a microbrewery and a nano brewery is scale. A microbrewery can produce up to 15,000 barrels a year under the Brewers Association’s definition. A nano brewery is far smaller, with no official production ceiling. It typically sells almost everything on-site through its own taproom, rather than distributing off-site as a microbrewery must.

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Why Do Microbreweries Matter in the Craft Beer Industry?

Microbreweries play an outsized role in the craft beer industry, creating value well beyond good beer: real local jobs, constant small-batch innovation, and stronger ties to local farmers and their communities.

• Job creation. Building one out creates construction and staffing work before it even opens, and once it’s running, it needs brewers, taproom staff, and logistics support to keep beer moving.
• Small-batch innovation. Experimentation drives craft brewing, and small breweries are where many of today’s popular styles got their start, from hazy IPAs to seasonal brews to barrel-aged sours.
• Local sourcing. Many microbreweries buy grain, hops, and fruit from local farmers, which keeps money in the local economy and shortens the supply chain for fresh brewing ingredients.
• A different business model. A microbrewery runs on different math than a macro brewery built for mass production. Many focus on margin over volume: smaller batches, direct relationships with local bars and restaurants, and a taproom that turns first-time visitors and local craft beer lovers into regulars.

What Logistics Does a Microbrewery Need?

A microbrewery needs reliable inbound freight for ingredients, packaging, and equipment, plus outbound freight to get finished beer to bars, retailers, and distributors. Brew Movers handles both across North America, from storage tanks to fresh ingredients and finished products.

Storage tanks, kegs, and canning lines are heavy, fragile, and expensive to move wrong, and finished beer still has to reach accounts on schedule. Handing that freight to a team that knows beverage logistics frees owners to spend less time chasing shipments and more time brewing.

FAQs About Microbreweries