In Brief

An article in Wired magazine suggests that success in the craft brewing business has its downside.

An article in Wired magazine suggests that success in the craft brewing business has its downside.

The success of the craft-brewing business has its downside, too. It has attracted a lot of amateurs, not to mention hustlers more concerned with clever marketing gimmicks than making good brew. These days there’s an awful lot of very mediocre microbrew beer, with wacky labels and cute names. But far too many of them taste downright nasty.

In addition, many American microbreweries that started out as craft operations have become so big and successful that they have been forced to succumb to the same corner-cutting economies employed by the industrial brewers. Their beer is still better than the national brands, but it’s certainly not microbrew any more.

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