Costa Rica News – The Craft Beer Industry is growing throughout the world. It makes up about 15% of the volume of beer brewed and around 17% of the volume if based in dollars. Many people are looking to have a new and unique flavor when going out to have a pint of beer. With as many drinkers as there are in Costa Rica this is a great industry in which to get involved.
There are a few barriers that companies will have to overcome to get in this industry in Costa Rica but many see through 
that uphill climb, either that or they have not though that far ahead.
They will have to import the raw material (hops, yeast and barley), overcome cumbersome paperwork to register and also educate an audience accustomed to commercial but after all of that could become profitable since pints of craft brew sell for almost double normal draft beer.
When it comes to craft brewing there are some aspects that these Costa Rican companies will need to address when getting their business moving:
- The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.
- Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness.
- Craft brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism, and sponsorship of events.
- Craft brewers have distinctive, individualistic approaches to connecting with their customers.
- Craft brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer.
Right now in Costa Rica there are only 3 current craft breweries. Costa Rica Craft Brewing has been operating since 2012 out of Cartago. Restaurant-breweries Volcano Brewing (Arenal) and Bribri Springs (Caribbean) can only sell at their headquarters.
Treintaycinco, Calle Cimarrona, PerroVida, Pezuña negra y Perra Hermosa are on the verge of getting their paperwork pushed through to start business soon.
Treintaycinco (Escazu), which plans to start with 4000 liters per month and Calle Cimarron (The Yoses) plans to start production with 600-800 liters.
Customers must appreciate quality and taste, and be willing to pay between ¢ 2,000 and ¢ 3,000 per unit (double or triple the cost of a beer commercial)
