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“Good people drink good beer,” gonzo journalist Hunter S. Thompson once said. And “good beer” is increasingly being created by small, independent craft brewers that produce fewer than 2 million barrels of suds annually. These brewmasters bring their passion and their own point of view to lager, porter, Pilsener, stout, pale ale and other classic beer styles, adding ingredients such as licorice, watermelon and molasses to the four beer basics: water, hops, barley and yeast.

“Craft beer is a completely different animal, when compared to the brews sold by the large companies,” says Doug Maffucci, owner of the Atlantic Brewing Company in Bar Harbor, Maine.

Craft brewers use traditional brewing techniques in creative ways, says Lucy Saunders, author of The Best of American Beer and Food: Pairing & Cooking With Craft Beer. “They offer a handcrafted beer that reflects both the brewer’s creativity and their regional tastes,” she says. “They can capture the flavor of a place in a pint glass.” One example: Atlantic Brewing Company’s popular Blueberry Ale, made with wild Maine blueberries.

“We push the limits of brewing,” says Matt Brophy, brewmaster of Flying Dog Brewery in Frederick, Md., “and we have fun doing it.” Flying Dog uses the Thompson quote on its website and can trace its beginnings to a conversation between founder George Stranahan, Thompson and artist Ralph Steadman, who continues to produce the labels for beers with gonzo names like Road Dog Porter and Snake Dog India Pale Ale.

 

Not All Beer Is Created Equal The American beer-drinking public has come a long way from the post-Prohibition days when plain old light lager was practically a synonym for the beverage that can trace its roots back to the ancient Sumerians. In the mid- 20th century, turnpikes and television encouraged consolidation, and by the

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