Abstract
Beer selection in the U.S. has never been better. In 2016, the number of craft breweries dotting the landscape will surpass the record of 4,131, set in 1873. Small-scale production of hard cider, mead, liquor, and kombucha is also on the rise, and home-brewing all kinds of fermented beverages is a growing hobby. This explosion of diversity has created a niche market for brewing analytical services: chemists and biologists who help brewers figure out exactly what’s in their tanks—and how to make it taste better. “The analytical service market is still young because the craft brewing industry is still young,” says consultant Marty Ochs of E3 Craft Strategies. In 2006, the Brewers Association, an industry group, counted only 1,500 craft brewers, which it defines as breweries and brewpubs putting out less than 6 million barrels per year. But with more than 4,000 brands on the market today, “services, from every
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