After the wort is fermented, the alcohol is distilled off through boiling or other distilling techniques. The product that remains is non alcoholic beer. Micro breweries produce beer on a far smaller scale than the giant breweries. Usually, a smaller operation gives more cause for scrutiny. In the case of a micro brewery, the micro brewery gives more scrutiny to natural beer making than their larger counterparts.
Micro breweries are often strict adherents to traditional, additive free, brewing methods.
Of course, the best case scenario is to purchase beer with Kosher certification. However, our research has shown that all the raw ingredients and additives used in Domestic beers, Norwegian beers, and German beers do not present Kashrus concerns. Halacha gives us the latitude to follow such a presumption. In circumstances where facts or evidence overwhelmingly prove that there are no Kashrus concerns, the Torah tells us to follow the dictates of the evidence. However, specialty beers such as flavored beers, barley wines, European, Asian, and other foreign beers would require kosher certification due to insufficient information regarding these products.