I remember my first craft beer like it was yesterday, Samuel Smith’s Oatmeal Stout at Isaac Newton’s in Newtown, PA. It’s silky mouthfeel coupled with a decadent, roasty sweetness was unlike anything I’d had before. I mean Guinness was good but had nothing on this. It motivated me to find great tasting beer outside of the multi-million dollar ad campaigns during football games.
At the time this whole term — craft beer — was new on me, I didn’t really know what it meant. Fast forward to 2017 and we still as whole don’t seem to agree on what craft, or independent, beer is. Over time I learned about what was considered craft beer by the Brewer’s Association’s continually evolving definition and all I think it has done is make things a good bit cloudier, and not in the New England IPA sort of way. How much beer do you make per year? Are you more than 24.5% owned by one of the big boys? What ingredients are you using? Before a couple years ago you weren’t craft if you used corn in your beer but cartoon clad boxes of sugar coated breakfast cereal is craft to a tee?



