The craft beer sector, like many other businesses, has found itself in difficulty recently, with the closure of numerous breweries due to the general increase in costs. This precarious situation has contributed to the emergence of alternative solutions that could save many companies from complete disappearance, and it is interesting to note how a new class of brewers has recently emerged, quickly becoming beloved by bloggers all over the world, known as contract brewers.
This category includes roaming brewers, often referred to as:
nomadic brewers or "gypsy brewers"
These hop artisans follow the model created by the "gypsy winemakers" who began to emerge from Australia in the 1980s and chose to produce their wine around the world. The itinerant brewers usually showcase their creations under a single general brand, but the beers could have been produced anywhere. A gypsy brewer, often a single person, can work on multiple projects simultaneously, sometimes in different countries.
Another example is represented by the so-called virtual breweries or "cuckoo breweries." Virtual breweries do not have their own facilities, but use those of another brewery, generally the same one. Sharing spaces, machinery, bottling, and canning lines can save a lot on the initial costs necessary to start a brewery, and can allow brewers to test themselves in the market and ensure that the business works. Virtual breweries almost always produce the beers themselves, and it is only the equipment that is borrowed. Cuckoo brewers usually rent the entire facility, for periods that can be long, generally having priority over the production of the host brewery, while nomadic breweries, although producing their beers either alone or in collaboration with the host brewery, use spaces and equipment at specific agreed times.
Although craft beer enthusiasts have sometimes been suspicious
With regard to contract-brewed beer, this practice has become so widespread that the stigma of "not owning the steel" (tanks and kegs) seems to be fading. Questions of provenance and supposed authenticity still linger in craft beer circles, but recently both brewers and drinkers have paid more attention to the beer itself and the people who produce it, rather than the geographic location or ownership of the brewery.
Among the numerous advantages offered by this entrepreneurial model, we find the already mentioned reduction in costs, greater flexibility, and a wide distribution, but also the possibility of focusing solely on the creation of high-quality beer, delegating production and logistics to the hosting brewery. Of course, this also implies a downside, represented by less control over the production process and increased competition: given that the market for nomadic breweries is growing rapidly, it could become more difficult to stand out and differentiate oneself, fostering customer loyalty.
A concrete example of these practices is the “Dookit” in Scotland. Harry Weskin started his business as a virtual brewer at the end of 2020 and has now finally managed to set up his independent craft brewery in Tollcross, in the industrial area of Glasgow, with a slogan that is a manifesto:
Divertirsi a fare birra per tutti
Currently, he shares his facility with the cuckoo brewery Up Front Brewing and simultaneously continues to develop his core range, in addition to special seasonal limited-edition beers. Like “Afresh,” his latest spring creation in collaboration with Peter Mc Kenna from the acclaimed restaurant The Gannet, the “forager” Amy Rankine, and Federico Lubrani from Slow Food Glasgow.
An organic Extra Pale Ale with a herbal and botanical character, featuring notes of cucumber. The presence of sweet seaweeds, with their umami flavor, reinforces the body and helps define a savory and subtle taste, smooth in the mouth. Hopped with Wakatu, for a citrusy and floral touch, it also has a delicate addition of “galium aparine” to enhance the freshness of the drink. This plant, also known as “cleavers,” is widely spread and used in folk medicine to treat ulcers, skin diseases, and to curdle milk.
Despite potential obstacles, nomadic breweries represent a dynamic and innovative segment within the brewing landscape. Their flexibility and creativity drive them to experiment with new ingredients, techniques, and styles, contributing to the diversification and enrichment of the beer world.
