This is probably my most favourite small brewery in US. Crafty, with sense of humour, great desingn and labels, punk style!
There’s a new term in craft brewing — artisanal. You’ve seen it in cheese, woodworking, bread, and wine. But until now, it hasn’t been used to describe beer all that often. And that’s because we already had the word “craft.” But in recent years, you’ve probably heard more about the craft industry — a bit of an oxymoron — than the craft of small batch beer-making itself. That’s because craft beer is quickly becoming the new default — somewhat disregarding the craft of beer-making in any meaningful sense of the word. Most of the attention on the definition of a craft brewery is focused on size and ownership structure more than the process or artistry itself. Larger craft brewers are still making amazing beers with the same original intent, utilizing many of the same ingredients as they did when they were small. But with all the growth in the craft sector, a new niche has emerged that has little chance of ever becoming industrialized, or defined by objective metrics. And that’s artisanal brewers.
The term artisanal can be bastardized like anything else, but so far it’s most often used to describe a brewer who’s making small batches, often aged or fermented in wood, and otherwise incorporates natural elements like yeast, bacteria, and ambient temperatures into the brewing process through wild and spontaneous fermentation. It takes time, sometimes a lot, and a healthy sense of humility in the brewing process. Where industrialization, even on the level of craft, reduces beer-making down to a series of weights and measures and chemistry, the artisanal process does the same, but then releases that beer into the wild. And from that moment on, it’s a matter of balancing the brewer’s intent with nature’s will.