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Keeping a brewery small can reap dividends
Flying Kite Staff
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Tuesday, January 21, 2014
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Small-production breweries can create demand for their products -- it might be a good lesson for
future craft brewers
.
Hill Farmstead, in the hamlet of Greensboro, produces just 60,000 gallons of beer annually. The beer is available for purchase only at the brewery and in roughly 20 Vermont bars. In addition, Mr. Hill sends 12 kegs to distributors in New York City and Philadelphia a few times a year...
From the start, his philosophy has been to make the best beer possible without pursuing what he calls “infinite, boundless growth.” He operates under the belief that beer is a perishable item, “just like lettuce or broccoli,” he says, and should be consumed locally, not shipped long distances.
Original source:
The New York Times
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