What a Craft Beer Drinker Drinks 
Craft Beer is an American term which is also common in Canada and New Zealand and generally refers to beer that is brewed using traditional methods, without adjuncts such as rice or corn, and with an eye to what's distinctive and flavorful rather than mass appeal. Whereas the term microbrewery is a term for a small scale brewery that produces a small volume of beer, craft brewery describes an approach to brewing, which in principle may be carried out on any scale. Most microbreweries are also craft breweries; however, "craft" beer can certainly also be a product of a large brewery, and there are many such products coming to market as a result of increased consumer interest in traditional beer.

    
It is true that some define craft beer as beer made without rice or corn, but such a broad rule would really apply only to Belgian beer which is only made with wheat or barley (and sometimes fruit) and German beer which tradition (and for a long time, Bavarian law, see the Reinheitsgebot of 1516) dictated that only barley-malt, hops, and water are used in the making thereof. There are those, however, that disagree with the notion that a blanket rule such as this be applied to all beer "styles" and maintain that so-called "craft" beer can indeed contain other grains or adjunct sugars. To this end, it should be noted that a good many traditional British beers have, for more than a century, made use of these adjunct grains as well as kettle sugars of various types. Indeed, it can be argued that such additions can be an important and vital part of some traditional beers.

Craft beer may refer to the products of brewpubs and smaller breweries, as well as some all-malt beers produced by larger breweries and applicable brews from outside the US. Many craft beers are unfiltered, bottle conditioned or cask conditioned. They generally contain fewer adjuncts than mass-produced beers, but there are exceptions.

In the United Kingdom, CAMRA uses the term "real ale" to refer to unfiltered and unpasteurised beers that are not force-carbonated, such as cask ale. In the US, such cask ales are uncommon, and craft beers on draft are mainly served from pressurised kegs, though American bottle conditioned beers are real ales.
 
  
 
The interest in beer styles in the US has increased steadily since James Robertson's encyclopedic and trend-prescient "Great American Beer Book" was published in 1974, and later, when Michael Jackson's 1977 book The World Guide to Beer was published in America. Additionally, the enactment of laws clarifying the legality of homebrewing in 1979 encouraged an increase in hobbyists who contributed greatly to the trend. Pioneer breweries such as the reinvigorated Anchor Brewing and newcomers Samuel Adams and Sierra Nevada, along with many others which have not survived, brought the concept of craft beer to a wider audience and provided the foundation upon which today's market is based. There were in fact, however, a number of products from larger American brewers which would certainly qualify today as "craft" beers.

The American craft brewing industry was profiled in the feature length documentary American Beer which was released in 2004. Breweries featured in the film include Dogfish Head, Victory Brewing Company, McNeill's Brewery, Climax Brewing, Sierra Nevada Brewing, Anchor Brewing, New Glarus Brewing, New Belgium Brewing, Bell's Brewery and others. Thanks Wiki for the information.