"Craft beer" has nothing to do with "Starkbier" (although there could be "Starkbier" varieties that are produced as "craft beers." "Craft beer" typically refers to a higher-quality, specialty beer that is produced in small quantities.
A craft brewery
"Craft brewing" is a more encompassing term for developments in the industry succeeding the microbrewing movement of the later 20th century. The definition is not entirely consistent, but it typically applies to relatively small, independently-owned commercial breweries that employ traditional brewing methods and emphasize flavor and quality. The term is usually reserved for breweries established since the 1970s, but may be used for older breweries with a similar focus.
Craft brewing is most established United States, where it accounted for 7.6% of beer sales and over 90% of breweries in 2011. The Brewers Association defines American craft brewers as "small, independent and traditional": small defined as an "annual production of 6 million barrels of beer or less", independent defined as at least 75% owned or controlled by a craft brewer, and traditional defined as at least 50% of its volume being all malt beer. This definition includes older microbreweries, which traditionally produce small quantities of beer, as well as other breweries of various sizes and specialties. The Brewers Association defines four markets within American craft brewing: microbreweries, with an annual production less than 15,000 US beer barrels (1,800,000 L); brewpubs, which sell 25% or more of their beer on site; regional craft breweries, which make between 15,000 US beer barrels (1,800,000 L) and 6,000,000 US beer barrels (700,000,000 L), of which at least 50% is all malt or uses adjuncts only to enhance flavor; and contract brewing companies, which hire other breweries to make their beer.
Craft brewing expanded greatly in the United States in 1979 during the Jimmy Carter administration when the brewing of beer became deregulated.
A nanobrewery is type of very small brewery operation, often culturally defined by a less than 4 US beer barrels (470 L) brew system. They are acknowledged by the Alcohol and Tobacco Tax and Trade Bureau (TTB), and are fully licensed and regulated breweries. Nanobreweries are often on task to grow into microbreweries or brewpubs. There are quite a few breweries and brewpubs that could have been described at one point in their history as nanobreweries, had the term been invented. One example is Dogfish Head, from Milton, Delaware. Sam Calagione started the company as a brewpub on a 10-US-gallon (38 L) Sabco brew system in 1995. As of 2010, it produced 75,000 US beer barrels (8,800,000 L) annually.
A list of nanobreweries is kept current by Hess Brewing Co., a nanobrewery from San Diego, California. As of December 2012, it lists 93 nano breweries operating in the United States and 51 in the planning stage.