Nano, Micro, Macro? Breweries are divided into classifications based on the total amount of production they achieve in a calendar year.
A microbrewery produces less than 15,000 barrels (17,600 hectoliters) of beer per year with 75 percent or more of its beer sold off-site. Microbreweries sell to the public by one or more of the following methods: the traditional three-tier system (brewer to wholesaler to retailer to consumer); the two-tier system (brewer acting as wholesaler to retailer to consumer); and, directly to the consumer through carry-outs and/or on-site tap-room or restaurant sales.
A regional brewery has an annual beer production of between 15,000 and 6,000,000 barrels.
A macrobrewery (called Big Beer) has an annual beer production over 6,000,000 barrels.