First, a must be small, which means it must make less that 6 million barrels of beer annually. 2nd, the brewery must be independent. In other words, less than 25% of the brewery is held by somebody other than the art maker. Finally, the brewer should use conventional practices. The brewer has all malt products, to be viewed conventional, o-r at-least 500-calorie of its size is all malt beer.