Similar to standards for organic wine, organic beer must made from ingredients that are grown without toxins or pesticides. No genetically modified ingredients can be added during the brewing process, either. Many micro-brewers believe that organic hops (which are not easy to come by, making certification more difficult) result in beers with a stronger aroma, without any chemical residue that could interfere with the fermentation process.
With the launch of the National Organic Program in 1997 by the USDA, the market for 'official' organic beers was born. Who knew then that beer guts could be cultivated so naturally.
