Microbrew beer is beer that is crafted in a small brewery instead of a large commercial brewery. Microbreweries are classified as such only if they produce fewer than about 15,000 barrels of beer annually. These beers are usually sold locally and are known only by the local crowd, making them a bit of a unique novelty item for those outside of the region.

Instead of brewing large amounts of beer for sale, microbreweries focus on making specialty beers capitalizing on local ingredients and unique brewing techniques. They advertise the quality and individuality of their brews, often showcasing their products in microbrewery pubs where you can sample the different beers. These specially made and attended beers are called real ale, craft ale or craft beers. This is because special attention is used throughout the brewing process, resulting in the production of these beers being a true act of craftsmanship.

Most microbrews feature specialty hops, malts and herbs. When tasting microbrews, you will notice distinct differences in some because the ingredients are so different from the large-scale produced beers you can find in any grocery store.

When you evaluate a microbrew, consider the following factors: body, complexity, crispness, how strong or weak the hops are, how strong the presence of the malt is (look for a caramel flavor), the feel of the beer in your mouth and the intensity of the roast.

Make sure you take into account the appearance, aroma and feel of the beer as you taste it. You may want to ask questions about the ingredients used in the particular microbrew before you taste it. Then note the initial and afterglow flavors as you taste test the beer. Many microbrewery pubs will serve you a sampler of five short mugs of beer with appropriate appetizers so you can experience the most distinctive microbrews they have produced.