What would be the ideal concentration of microbreweries?

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Would having a microbrewery ever 10 miles be too much? If having microbreweries at a certain scale is important for authenticity sake, what could that ideal concentration be?

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admin's picture

This article tries to frame it as thought the industry's potential may have peaked - https://www.washingtonpost.com/news/business/wp/2018/04/10/the-craft-bee.... I feel their assumptions are overly simplified though - for example, automatically seeing competition with mainstream beer companies at bar taps as an important objective. Interested to hear others thoughts.

eric's picture

I'd say, maybe there are other ways to look at the idea? If every bar/cafe/restaurant did its own brewing - and not just beer, but wine, sake, hard spirits, cider, and even other regional stuff like brandies and hard liquor made from walnuts or lemons etc - would there even be a downside?


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    What would be the ideal concentration of microbreweries?