Who would have ever thought a few years ago that craft beer would become such a phenomenal success? Very, very few. Indeed, only a small number of adventurous visionaries began to plan and create small breweries: they built their companies, some of saw economic success, and spread the word (and their products) to every corner of the world. Now, you can find craft beers everywhere (from the smallest diner to starred restaurants, shops in the middle of nowhere to supermarkets).
Because of its success and dissemination, some criticisms and difficulties in defining the product have obviously arisen. And so, in 2016, a law established that craft beer can only be considered such if not subjected to processes pasteurization and microfiltration and only if produced by small, independent breweries whose production doesn’t exceed 200,000 hectolitres a year. Their dissemination have also forced large, international companies to invent new things to go up against the phenomenon and to satisfy the increasing demand for high-quality beer. These are the so-called special beers, with flavours and other additions. They are nonetheless subject to industrial processes, at the base of which is the pasteurization, a series of procedures that allows beer to be conserved for long periods of time. Craft beers are fresh, instead, a “live” product that evolves over time. If the base ingredients (barley or other grains, malt and hops) are grown nearby, or even by the company itself, this is the apex of true authenticity and dedication, from the first to last phase of producing craft beer.