For the definition and size of the various craft beer has a different view, according to Brewers Association, craft brewer is small, independent and traditional. Craft brewer should owned or controlled more than 75% of the craft brewery and not attached to large enterprise groups; Annual production of 6 million barrels of beer or less; Brew with traditional method that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.
“Real” Draft Beer?
Draft beer still typically means beer that is taken from a cask or keg, Commercial draft beer comes from a keg that is pressurized and the beer has typically been pasteurized or filtered, which increases the shelf life of the beer but may reduce the flavor of the beer. “Real” Draft craft beer that is manufactured without pasteurization, so the yeast is still alive and active in the beer. This must be kept at certain temperatures to ensure safety, flavor and the mouthfeel.
Beer best serve in very cold?
In fact, if the beer is too cold, the flavor of beer cannot perform very well, and sparkling effect is poor. It was suggested that summer drinking beer optimum temperature is 6-8 ℃, winter is about 10-12 ℃.
Craft Beer Ingredients
Brewing craft beer

The brewing process of craft beer is Milling

Tasting Craft Beer

Hold the glass in front of you and pay attention to its color. Don’t hold the beer to a light, as the color of the light will interfere with the real look and color of the beer. Pay attention to its consistency, color, and the head on the beer.


Gently agitating your beer in the glass allows the smells trapped in the beer to escape. Swirling the beer also helps you to see the color and head retention, or how well the head on the beer stays in one piece.


Most of what you experience when you taste anything is smell. Take a deep sniff of the beer to fill your nose with its aroma. This will give you a basic idea of the smell and taste before you even drink it.


Take a small sip of the beer. Swish the beer around in your mouth so all your taste buds get their turn with it. While the beer is still in your mouth, breathe out through your nose. This action, called retro-olfaction, will be similar to your initial smell of the beer, but should be slightly different due to the temperature difference of the beer. At this point, notice the different tastes of the beer, including sweetness, bitterness, and acidity.

main characteristics to describe/rate/define a beer:

Appearance / Aroma / Flavor / Mouthfeel / Overall Impression

Many Irish-style stouts, dark lagers, and porters are full of roasted malt and rich chocolate flavors, underpinned by luscious coffee notes. Often, there are hints of vanilla and orange fruits.
Sour is a description that makes many people cringe. However, within the family of beers there are some that are sour. Many are a cocktail of fresh stock ale and an older beer that has been infected with wild yeast and conditioned-they are a sweet and sour blend in a bottle.
The smoke flavor is derived from malt dried over an open flame- the different flavors depend on which wood is being burnt.
Many US-inspired beers are heavily hopped, which gives them a pleasant bitterness, and aromatic, spicy or grassy flavors.
The family of beers has some wonderfully fruity and tart brews. On their own, lambic and gueuze beers with their primeval earthy notes are unlike any other tastes in the beer world, or indeed in the wider world of alcoholic drinks.
A crisp beer, such as a well-attenuated pilsner, has much of the sugar fermented out, creating a light sparking beer that dances dry on the tongue.
A smooth bitterness is a key component of many British and American ales. Hoppy bitterness is often accompanied by fruity aromas and caramel flavors.
Normally full of fruity flavors, malty beers offer a balance of sweet malt and spicy aromatic hops. Some have flavors of caramel and toffee, while others bring nutty toast to the glass.