There’s no doubt that the world of craft producing is an interesting one.
Here are some commonly-used terms found in the industry; click to expand any of the items below for a brief definition:
ABV is the calculated percentage of alcohol contained in a given package size of beer, wine or spirit. Alcohol contributes to more than just its intoxicating effects in a beverage but adds weight and body as well. A drink with a higher percentage of alcohol may feel richer, fuller, and more complex on the palate.
Beer is a brewed and fermented alcoholic beverage made from malted barley, and/or other starchy cereals, and flavoured with hops. Other flavouring ingredients may be added during the manufacturing process. It is brewed in such a manner as to possess the aroma, taste, and character commonly attributed to beer. The alcohol by volume ranges from 1.1% to 11.9%.
A brewery is a commercial grade facility that produces any beverage obtained by the alcoholic fermentation of an infusion or decoction of barley, malt and hops, and any other similar food products in water. In Manitoba, a brewery operation produces beer in a quantity that exceeds 75,000 hectolitres annually. All product produced in a brewery must be distributed province-wide.
An operation that holds a liquor service licence with a Brew Pub endorsement issued by the Liquor and Gaming Authority of Manitoba.
Cider is a fermented alcoholic beverage made from apple juice or other fruit juices. Ciders may be flavoured with artificial or natural fruit juices, and may be carbonated. The alcohol by volume however cannot be greater than 13%. In the United States and Canada, the term “hard cider” is used to describe an alcoholic beverage, while the term “cider” may refer to a non-alcoholic apple juice beverage.
Contract brewery refers to a brewery or business that hires another brewery to produce their beer.
A cottage winery produces wine, but on a smaller scale or as a specialty product. The level of production is the main difference between a winery and a cottage winery. There are two types of cottage wineries:
- Wineries annually producing less than 100,000 litres of fruit wine other than grape;
- Wineries annually producing less than 50,000 litres of fruit wine including grape, using 100% fruit grown on the Prairies (Manitoba, Saskatchewan and Alberta).
While there is no legal definition of what “craft beer” means, there is a shared understanding that craft brewers are small, independent (not majority-owned by another brewer) and use traditional brewing methods. They also typically have a flair for innovative flavours and ingredients.
A distillery is a commercial grade facility that produces, blends, and/or bottles any alcoholic beverage obtained by distillation mixed with drinkable water and other substances in solution. In Manitoba, distilleries are required to have an absolute alcohol minimum annual production capacity of 24,500 litres. This produces approximately 63,000 litres at 40% alcohol by volume in finished products. Manitoban distilleries are required to distill or blend 80% of its spirit production on site.
Fortified wines are wines which have been strengthened with alcohol by the addition of spirits at some point in their production. The most common of these are Apera, Tawny, Ruby or Vintage fortified wines, as well as vermouths and aperitifs. Usually, the alcohol by volume content varies from 13% to 22%.
A growler or howler is a refillable and sealable container used for the retail sale of fresh kegged beer.
IBUs are calculated as a measure of perceived bitterness of beer. The scale generally ranges from 0-110 IBU and is best used as a guide, not a rule, as everyone’s tastes are slightly different. The higher the IBU number, the more perceptible the bitterness will be in a beer. Many brewers today are including International Bitterness Units values on their packaging to help consumers identify a beer that suits their taste.
A manufacturer is a person, group or company that owns and/or operates a beverage alcohol manufacturing plant that manufactures the types of liquor set out in the licence, issued by the Liquor and Gaming Authority of Manitoba.
Markup is a percentage charge per unit to products based on a manufacturer's annual world-wide production levels.
A micro-distillery produces spirit products, but on a smaller scale or as a specialty product. In Manitoba, a micro-distiller must produce in a commercial grade facility and produce less than 50,000 litres of spirits annually.
Microbreweries, brewpubs and nano-breweries all produce beer, but on a smaller scale or as a specialty product. Unlike a brewery, these three operations produce less than 75,000 hectolitres of beer annually. Products produced in these facilities are distributed to licensees within a designated geographical location.
Sparkling wines are still wines which have become carbonated at some point in their production. The alcohol by volume content is usually 6% to 13%.
A spirit is a potable alcoholic beverage obtained from the distillation of a liquid containing alcohol. It may contain flavouring agents such as caramel, fruit, or other botanicals, but the finished product contains less than 2.5% sugar by weight. Spirits include: whisky, rum, gin, vodka, brandy, grappa, tequila, and others. They each possess the aroma, taste and character attributed to their category.
Still table wines are the product of the alcoholic fermentation of grape juice. Wine produced from fruit other than grapes are named after the fruit from which they are produced (eg. strawberry wine).
A surcharge is a per litre charge made up of a profit component and an environmental recycling component.
A tasting room service licence is issued to a licensed manufacturer to sell their product based on terms and conditions issued by the Liquor and Gaming Authority of Manitoba.
A winery is defined as a commercial grade facility that produces any alcoholic beverage obtained by the fermentation of the natural sugar content of fruits or of other agricultural products containing sugar, including honey and milk. Wineries in Manitoba are required to manufacture or package a minimum of 100,000 litres of wine per year on-site.