The hue or shade of a beer, primarily derived from grains, sometimes derived from fruit or other ingredients in beer. Beer styles made with caramelized, toasted or roasted malts or grains will exhibit increasingly darker colors. The color of a beer may often, but not always, allow the consumer to anticipate how a beer might taste. It’s important to note that beer color does not equate to alcohol level, mouthfeel or calories in beer.
According to the Brewers Association, an American craft brewer is small, independent and traditional.
-Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships.
-Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by a beverage alcohol industry member that is not itself a craft brewer.
-Traditional: A brewer 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.