If you thought drinking the latest Brooklyn Brewery creation meant you were so clued in about drinking local, craft beer, think again. Today the Times dives into the world of "nanobreweries," the next step up from homebrewing, with operations sized between single barrel and seven-barrel systems. Nearly a dozen of these "nanos" have opened in or around New York City in recent years, with over 200 opening nationwide. Get ready for the nano invasion!

Over in Queens we have Bridge and Tunnel Brewery, which Rich Castagna operates out of his one-car garage behind the family home. His one-barrel system can crank out 45 gallons per batch, which Castagna sells to local bars and restaurants. Other nanos are slightly larger, like the seven-barrel system used by Long Island's Port Jeff Brewing Company, which can produce a higher volume of product. Either way, the nanos are big hit with consumers, who are always looking for things to be more local, more artisan. "The best beer is coming out of these small breweries," Jimmy Carbone, owner of beer mecca Jimmy's No. 43, explained to the Times. "They have the passion."

Despite the passion, it's difficult to turn a profit with a tiny output, which means many nanos hope to expand if their brews catch on. A nano today could be an Anheuser-Busch tomorrow, so jump on the bandwagon soon to maintain that indie cred. Although, if there's already a Times trendpiece, maybe we've all missed the boat.