The Brewing Equipment You Need to Open a Brewery - Beerologique

When it comes to buying the main equipment for your brewery, there are several factors to consider. In this guide, we’ll take a look at the essential pieces you’ll need, and discuss the various options where relevant.

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The brewery can be split into two major sections. The first is the brewhouse, also known as the ‘hot side’. This is where the first stage of brewing is completed, from milling to mashing, and boiling to chilling the wort.

The second section is the cellar, also known as the ‘cold side’. This is where fermentation, conditioning, dry hopping, and everything else that happens as wort becomes beer takes place. Most brewery equipment falls into one of these two sections, with a few exceptions.

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Brewhouse (hot side) essentials

The brewhouse consists of various heated vessels, with pumps to transport the wort.

Heat source

The first decision to make is how you will heat your brewing vessels. The most common methods are:

Steam
Steam heated vessels are fairly common and require a steam generator. This simply transforms city water into boiling steam, which is then piped into steam jackets that are fitted on your vessels. Steam generators are typically powered by either natural gas, electricity, or diesel. They require a water softening system, which is normally sold with the generator. Steam tends to offer more control than other heating methods, as the input of steam can be finely adjusted.

Electricity
Vessels heated by electricity typically use elements, similar to those found in a common kitchen kettle. These come in various sizes and powers, and the best have 2 or 3 elements that can be switched off and on, providing a level of control over the heating. Electrical brewhouses have the elements in-built, and don’t require additional equipment.

Malt mill

Only necessary if you’re using uncrushed malt. Look for models that are easily adjustable. The most common models have 2 rollers, which is adequate for the needs of most small breweries, though some have 3 or more. Depending on your space, you may need a model that is easily maneuvered. Suppliers typically list the capacity in terms of weight of malt per hour.

Hot Liquor/Water Tank (HLT)

The HLT stores and heats up your brewing water (known as liquor in British brewing). The best models have at least two heating elements or steam jackets, allowing you to start heating with just a small amount of water in the vessel. Your HLT should have a level indicator for easy calculations.

In terms of size, it should be around double the size of the rest of your brewhouse. So, if you have a 500 litre boil kettle, you should order a 1,000 litre HLT. This will ensure you always have enough liquid for strike water, sparging, and cleaning.

It should also be fitted with a pump that connects to the mash tun and sparge set up via a flowmeter, as well as the CIP valves on the rest of your equipment. The pump should also allow for recirculation to ensure accurate temperature readings and even mixing of cleaning agents or sparge water additions if you’re using them.

Flowmeter

The flowmeter is used to accurately measure strike and sparge water. It should be heat resistant and waterproof.

Mash tun

There are many types of mash tun, from the most simple open vessels, to enclosed, heated vessels, fitted with stirring paddles. The more features, the higher the cost. For larger outputs (higher than 200 litres or so), it becomes difficult to mix the mash by hand. If you plan to use step mashing, you’ll need a mash tun that can be heated.

It should also be fitted with a pump that transports the mash to the lauter tun. Desirable extras include the ability to recirculate for more consistent temperatures, and an inbuilt temperature probe.

Lauter tun

The lauter tun is fitted with a filter, used to separate the sweet wort from the grain. It is also fitted with a sparge ring, connected to the HLT via the flowmeter. The ability to recirculate the hot wort back over the grain is extremely useful for clarifying the wort before transferring to the boil kettle. It’s not typically necessary for the lauter tun to be heated. During the sparging process, the filtered hot wort will be pumped to the boil kettle.

You will typically need a spent grain outlet – a side mounted door from which the spent grains can be pulled out and disposed of easily.

Boil kettle

A relatively simple, heated vessel, the best can start heating the wort with as little as 20 litres inside, reducing the time taken to reach a boil. Depending on your space, you may need a condenser. This draws the steam (and other unwanted compounds) out of an enclosed boil kettle. Alternatively, if space allows, fit a flue that leads outside. 

Whirlpool

The whirlpool vessel isn’t absolutely necessary, depending on the type of beer you’re producing. It can be used for late hop additions, and dropping solids out of suspension before transferring to the heat exchanger.

Heat exchanger

Used to drop the temperature of the boiling wort before transferring to the fermenting vessel. The most common type in breweries is a plate heat exchanger (PHE). The beer flows through one side, and cold water and glycol (or ice water) passes through the other. It should come with at least a thermometer in the beer outlet.

There are several configurations. The most common include a hop filter or even a hopback before the PHE, and a yeast tank and oxygenation system after the PHE. They come in many sizes, often measured in sq. metres. The larger the PHE, the quicker it cools your wort.

As a general rule of thumb, a 500 litre brewhouse doesn’t need much more than a 5 sq metre PHE, a 1,000 litre brewhouse works well with a 10 sq metre PHE, and so on. There should be a pipe that returns the warm city water into the HLT, providing pre-warmed water to save energy costs.

Combination vessels

Most small breweries don’t have separate vessels for the mash tun, lauter tun, boil kettle, and whirlpool. There are various combinations that you can use to save space. The most common include;

• Mash/lauter tun: mash, lauter, and sparge in the same vessel to save space and time. It will need to be heated if you plan to use step mashing.
• Boil kettle/whirlpool: a common space saver, it will need two outlets, one for clear wort to be transferred to the heat exchange, and a lower one for emptying the kettle at the end of the brew.
• Mash/boil kettle: with this system you mash in, then transfer the mash to a separate lauter tun, before returning the sweet wort to the original vessel to boil. An economic way to save space and allow for step mashing. Potential downside is that you have to be very thorough about removing any leftover grain before returning the wort for boiling.
• All-in-one: a simple vessel in which you mash, lauter, boil and whirlpool all in one vessel. They generally use a large basket to contain the grains, lifted up using a winch and hoist. The entire vessel can be heated, and in some cases, cooled as well. This is an affordable, space saving solution for small spaces. Speidel’s Braumeister series offers an all-in-one solution for up to 1,000 litre batches.

Control panel

Control panels come in many shapes and sizes. Common solutions utilize simple PID systems to monitor temperatures and control pumps, and other motorized operations, such as mash paddles, etc. Alternatively, PLC systems offer a touchscreen interface to monitor the entire process, and set automated operations.

The control panel can be restricted to the brewhouse functions, but can also encompass the chilling operations.

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Cellar (cold side) essentials

In the cellar you’ll mostly find fermenting vessels and conditioning tanks.

Fermenting vessels

The type of fermenting vessel you choose depends largely on the type of beer you want to brew. From simple open vessels to pressurized uni-tanks, there are several things to consider. Many small breweries prefer enclosed pressurized vessels – these allow for natural carbonation and faster turn-around times. However, if you plan to bottle condition your beer, pressurized vessels aren’t necessary.

Size is important, and it’s not a bad idea to have a mixture. For example if you have a 1,000 litre brew house, it can be good to have a selection of 500 litre, 1,000 litre, and 2,000 litre fermenters. This allows you to split batches for experiments, and produce larger quantities of core range beers. This depends entirely on your business model, however.

Fermenting vessels can be customized in many different ways. Some common modifications include dry hopping port, carbonation stone, racking arm, and spunding valve. As standard, they should typically come with a temperature probe, spray ball for CIP, and sample valve.

Conditioning tanks

These aren’t essential for all breweries, but can be a useful addition. Bright beer tanks (or BBTs) are most often used to clarify and age beers such as lager, but can also be used to add carbonation. Vertical or horizontal, there are several options.

Glycol/Ice water tank

Many breweries use a cooling agent to maintain fermentation temperatures and cold crash their beers. Glycol is the most common, which is stored in a large tank and pumped into jackets within the fermenting vessels.

If using a glycol tank, you’ll need a separate pump for the system, automatic (solenoid) valves on the fermenting vessels, a control panel, and industrial chillers. The glycol should also have a loop that runs through the PHE to aid in wort chilling.

Cold-side control panel

Used to maintain the temperature in your fermenting vessels, as well as control cold crashing. Like the brewhouse panel, it can be PID or PLC, or can even be incorporated into the same panel. They typically vary in size depending on how many temperature controllers they have, generally ranging from 2 to 8 or so.

It’s important that you can switch from manual to automatic if you use glycol in your PHE.

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Miscellaneous essentials

Besides the larger equipment for the brewhouse and cellar, there are a few other essentials you’ll need when opening a brewery.

Cleaning station

Also known as a CIP (clean in place) station, this is a useful addition to the brewery. Most small breweries have CIP systems in their cellar and brewhouse vessels – a simple spray ball that spray cleaning solutions at high pressure, coating the interior.

A CIP station typically consists of 2 or 3 vessels (around 50 – 200 litres normally), attached to a cleaning pump. Ideally, the station should be mobile to avoid using long pipes during cleaning cycles. One tank is typically used for a caustic cleaning agent and is often heated via an element, while a second is used for sanitizing acid washes. 

A third tank can be used for other acids (for passivation, beer stone removal, etc.) or simply for rinse water. Cleaning solutions are pumped into the vessels that need to be cleaned, and recirculated for the adequate period of time.

Hoses & pipelines

You need food-grade, heat resistant hoses in the brewery, that can take a decent amount of pressure. You’ll find decent hoses in Romania rated up to around 10 bars. It’s good to buy various lengths, long and short. Shorter hoses are best for cleaning, as they allow for higher pressure during cleaning cycles. Ideally, use hoses with tri-clamp connections, as these can be connected to make longer runs when required.

Pipelines will typically be supplied when ordering brewery equipment, linking pumps to vessels, and ensuring a steady flow of wort and beer. Stainless steel is the best material.

CO2 tanks and regulators

Even if you carbonate your beer naturally, you’ll need a CO2 tank or two throughout the brewing process. If you plan to move your beer to another vessel, you’ll need to purge the oxygen from the pipes and tanks using CO2. It’s also used during packaging, to maintain the pressure in the tank.

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Packaging essentials

Let’s start with the most important part:

Bottling/canning machine

Whether you use cans or bottles, you’ll need a filling machine. There are many different types to choose from. Particularly with bottling machines, you’ll need to know if you’ll package carbonated beer, or rely on bottle conditioning for carbonation. If you plan to package carbonated beer, you’ll need an isobaric (counter pressure) bottling or canning line.

In this instance, the entire process is carried out under pressure, with very little opportunity for oxygen to seep into the beer. With such machines, it’s important that the machine is able to purge the bottles/cans of oxygen prior to filling. Filling lines vary depending on how many filling heads you need, but can also carry out a multitude of other tasks, from washing to labeling and capping.

Labelling machine

Many small breweries continue to apply labels by hand, but the job goes faster with a labelling machine. You can find manual, semi-automatic, and automatic options depending on your needs. Choosing a labelling machine will require you to think ahead in terms of branding. Will you use a single label, back and front, neck label, etc?

Bottle washer

Properly washing your bottles prior to use will increase the shelf life of your beer and keep infections out. The most simple solution is to use a home-brew style set up, with an immersible pump and jet sprays. However, if budget allows or output demands, you can opt for larger bottle washing machines as well. Some filling lines also wash the bottles/cans before filling.

Kegging equipment

Whether you use metal or plastic kegs, you’ll need a few pieces of equipment with which to fill them. Be sure to order a few keg couplers first and foremost. The simplest way to keg is to hook up a simple beer line quick connect (john guest fitting) to the fermenting vessel via a tri-clamp fitting.

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Essential spares!

Brewery parts wear down over time, and it’s important to have a good supply of spares to prevent delays and quality issues.

Gaskets, clamps, valves

When buying an entire brewery, you’ll normally receive a set of clamps and gaskets to connect everything together. Tri-clamps and silicon gaskets are a good choice, rather than threaded connections that can become damaged more easily. Be sure to request a set of spare gaskets and clamps.

Many breweries use butterfly valves throughout the brewery. Over time, these can wear down and start to leak, so it’s good to have a few spares. Plus, you’ll often find several uses for extra valves.

Sight glasses

Sight glasses are a great way to check on your beer throughout its life span, from checking for wort clarity during the sparge or bottling, to monitoring oxygen intake during transfer to the fermenter. However, they can leak from time to time, so it’s a good idea to order spares.

Probes and gauges

Temperature probes and pressure gauges can cause big problems if they fail, so it’s a good idea to have a few spares in the brewery.

This wraps up our piece on the brewing equipment you’ll need to open a brewery. There are some other tools that will help you along the way. Some you already know if you’re into homebrewing (such as a hydrometer or scales for hops and malt), others are optional (such as microscopes or dissolved oxygen meters). If you’re looking to open a commercial brewery and need some assistance along the way, drop us a line and we’ll take it from there.

Dreaming of launching your own brewery but overwhelmed by the equipment choices? Choosing the wrong setup wastes capital and hinders quality beer production. As brewing equipment manufacturing plant experts, we guide you through selecting the perfect commercial brewing equipment for your success.

Commercial craft beer brewing equipment refers to the specialized machinery and tanks used by breweries to produce beer for sale. This includes everything from grain mills and brewhouses (mash tun, kettle, whirlpool) to fermentation tanks, brite tanks, chillers, pumps, and packaging lines. Selecting the right high-quality, durable, and appropriately sized commercial brewing equipment is crucial for efficient production, consistent quality beer, and the overall success of a craft brewery.

What Exactly Constitutes Commercial Brewing Equipment?

When we talk about commercial brewing equipment, we’re referring to the robust, large-scale systems designed for producing beer intended for sale, rather than small homebrew setups. This encompasses the entire journey of beer creation, from raw ingredients to the finished product ready for your customers. Think beyond just a kettle and a fermenter; it’s a cohesive system built for efficiency, consistency, and volume.

As a manufacturer with years of experience crafting these systems, we know that the heart of any brewery lies in its brewhouse. This typically involves vessels like the mash tun, lauter tun, brew kettle, and whirlpool. Alongside the brewhouse, you’ll find essential support equipment and supplies, such as hot and cold liquor tanks, pumps, heat exchangers (chillers), and sophisticated temperature control systems. It’s the integration and quality of these components that differentiate a hobby setup from professional commercial brewing equipment.

The scope extends further into the fermentation and conditioning stages, requiring dedicated fermentation tanks (often conical fermenters for yeast handling) and brite tanks for carbonation and clarification. Finally, packaging equipment – whether for kegs, cans, or bottles – completes the commercial setup. Each piece plays a vital role in the brewing process, ensuring the brewer can reliably produce high-quality beer.

Why is High-Quality Stainless Steel the Industry Standard?

The gleam of stainless steel isn’t just for show; it’s fundamental to producing excellent beer. Primarily, stainless steel (especially 304 stainless steel or higher grades) is incredibly resistant to corrosion and rust. This is critical in a brewery environment where equipment is constantly exposed to moisture, acidic wort, beer, and cleaning chemicals. It ensures the longevity and dependability of your investment.

Furthermore, stainless steel is non-porous and has a smooth surface. This makes it exceptionally easy to clean and sanitize effectively, which is paramount in brewing to prevent microbial contamination that could spoil a batch of beer. Unlike materials like plastic or wood, it doesn’t harbor bacteria or off-flavors, guaranteeing the purity and intended taste profile of your craft beer. From the mash tun to the final serving tank, stainless steel brewing equipment helps maintain the highest standards of hygiene.

As manufacturers and installers, we exclusively use high-quality stainless steel because it also offers excellent temperature control properties. It can be easily jacketed for heating or cooling, allowing precise management of temperatures during mashing and fermentation. This control is essential for enzymatic activity in the mash and for managing yeast health during fermentation, directly impacting the final quality beer. It’s the backbone material for reliable, professional brewing equipment.

What Are the Key Components of a Commercial Brewhouse?

The brewhouse is where the magic of transforming grain, water, and hops into wort truly happens. It’s the engine room of the brewery. While configurations vary (2-vessel, 3-vessel, 4-vessel, etc.), the core functions remain the same. Key components typically include:

1. Mash Tun: This vessel is where milled grain is mixed with hot water (a process called mashing). The goal is to activate enzymes that convert starches in the grain into fermentable sugars. Modern mash tuns often have features for precise temperature control and mixing.

2. Lauter Tun: After mashing, the sweet liquid (wort) needs to be separated from the spent grains. The lauter tun typically has a false bottom or screen that allows the wort to drain through while holding back the grain husks. Sparging (rinsing the grains with hot water) also occurs here to extract remaining sugars. In some systems, the mash tun and lauter tun are combined into a single “mash/lauter tun”.

3. Brew Kettle: The collected wort is transferred to the kettle for boiling. Boiling sterilizes the wort, isomerizes hop alpha acids (creating bitterness), evaporates excess water, and coagulates proteins (hot break) for clearer beer. Hops are typically added at various stages during the boil. Many brewhouses include a whirlpool function, either integrated into the kettle or as a separate vessel, to help separate hop debris and protein solids after the boil.

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4. Supporting Elements: Essential companions include robust pumps designed for handling hot liquids and solids, a heat exchanger (chiller) to rapidly cool the hot wort down to fermentation temperature before it goes to the fermenter, and piping/valves (fittings) connecting everything seamlessly.

Understanding these core components is crucial whether you’re looking at a compact system or a larger multi-vessel setup.

How Do Fermentation and Brite Tanks Differ?

While both fermentation tanks (fermenters) and brite tanks are crucial for post-boil operations, they serve distinct purposes in crafting the final beer. The primary difference lies in their function and design features.

Fermentation tanks are where the cooled wort meets the yeast. This is where the primary fermentation happens: yeast consumes the sugars created in the brewhouse and produces alcohol and CO2. Key features often include:

• Conical Bottom: Facilitates easy collection and removal of yeast sediment after fermentation.

• Temperature Control Jackets: Crucial for maintaining the optimal fermentation temperature for the specific yeast strain, heavily influencing the beer’s flavor profile. Often requires connection to a chiller system.

• Pressure Relief Valves & Sample Ports: For safety and monitoring the ferment.

• CIP (Clean-In-Place) Systems: For efficient sanitation.

Brite tanks (also known as conditioning tanks or serving tanks) come into play after primary fermentation. Their main roles are:

• Maturation & Conditioning: Allowing the beer to mature, clarify, and flavors to meld.

• Carbonation: Brite tanks are pressure-rated vessels specifically designed for carbonating the beer to the desired level.

• Clarification: Further settling of residual yeast and particulates can occur.

• Packaging: Beer is often packaged directly from the brite tank into kegs or transferred to a packaging line for bottling/canning.

Essentially, the fermenter is for the biological transformation, while the brite tank is for finishing, carbonating, and preparing the beer for serving or packaging. We manufacture a wide range of Stainless Steel Fermentation Tank & Bright Tanks to suit various brewery scales and needs.

What Support Equipment is Essential for a Commercial Brewery?

Beyond the core brewhouse and fermentation/brite tanks, several pieces of support equipment and supplies are vital for smooth and efficient commercial brewing operations. Neglecting these can create bottlenecks and compromise quality.

• Grain Handling: This starts with a reliable grain mill. Properly cracking the grains is essential for efficient sugar extraction during the mash. The type of mill (e.g., 2-roller, 4-roller) depends on the scale and desired crush consistency. Augers or conveyors might be needed to transport milled grain to the mash tun in larger systems.

• Chillers/Glycol Systems: Rapidly cooling wort after boiling (via a heat exchanger) and maintaining precise fermentation temperature control are non-negotiable. A properly sized glycol chiller system provides the cooling capacity needed for both the brewhouse chiller and the jackets on fermenters and brite tanks.

• Pumps: Breweries need various sanitary pumps designed for different tasks: transferring hot wort, moving beer between tanks, circulating cleaning solutions (CIP), and potentially for packaging lines. Choosing the right pump type and size is crucial for efficiency and product integrity.

• Cleaning & Sanitation: A Clean-In-Place (CIP) system (often a portable cart with tanks, a pump, and a heater) is essential for efficiently cleaning tanks and pipes. Additionally, keg washers are indispensable for breweries packaging in kegs, ensuring they are thoroughly cleaned and sanitized before refilling.

• Utilities: Reliable hot water supply (Hot Liquor Tank), cold water supply (Cold Liquor Tank), steam (for steam-heated brewhouses), compressed air, and CO2 are all necessary utilities.

Investing in robust support equipment ensures the entire brewing process runs smoothly, safeguarding the quality of your commercial beer.

How Does Brewery Size Impact Equipment Choices?

The scale of your brewery operation is perhaps the single biggest factor influencing your commercial brewing equipment choices. What works for a small brewpub is vastly different from the needs of a regional production brewery.

For startups or brewpubs focusing on small, diverse batches, systems like a 300L unit or a flexible 500L Small Batch Brewery System offer adaptability and lower initial investment. These systems are often manually intensive but allow for experimentation and direct-to-customer sales. As production demands increase, stepping up to something like a 10BBL 2 Vessel Microbrewery Equipment setup provides greater capacity while potentially maintaining a manageable footprint.

Larger operations aiming for wider distribution require significantly larger and often more automated systems. Equipment like a L system or even substantial 20HL 4 Vessels Commercial Brewery Equipment becomes necessary. These systems are designed for higher throughput, efficiency, and consistency across large batches. They often incorporate more sophisticated controls, more fermenters, larger brite tanks, and dedicated packaging lines. The choice between 2, 3, 4, or even 5-vessel brewhouses depends on the desired brewing frequency, complexity of beer styles, and overall production goals.

Ultimately, the goal is to match the brewing equipment capacity and level of automation to your business plan and projected growth. As manufacturers, we offer scalable solutions, ensuring your brewery can grow without being hindered by inadequate beer brewing equipment.

Should I Consider Automation in My Brewery Design?

The question of automation is central to modern brewery design. While fully manual systems exist, incorporating some level of automation can significantly enhance efficiency, consistency, and even safety, especially as your brewery scales.

Basic automation might involve simple temperature control loops on tanks, automatically regulating glycol flow to maintain setpoints in fermenters or the mash tun. This frees up the brewer from constant manual adjustments and leads to more consistent fermentation profiles and mash temperatures – critical for repeatable quality beer. More advanced systems can automate valve sequences, pump operations, timings for hop additions, and even data logging for entire brew cycles.

Implementing an automated brewing system offers several advantages:

• Consistency: Reduces variations caused by human error, ensuring each batch of a specific beer recipe tastes the same.

• Efficiency: Automating repetitive tasks allows brewers to focus on more critical aspects like recipe development, quality control, and cellar management. It can also enable faster brew cycles and potentially reduce labor costs.

• Data Logging: Automated systems often record critical data points (temperatures, times, volumes), which is invaluable for troubleshooting, process optimization, and quality assurance.

• Safety: Automating processes like CIP or hot liquor transfers can reduce manual handling of potentially hazardous chemicals or high temperatures.

However, automation comes with a higher initial investment and requires staff with the technical skills to operate and maintain the system. The optimal level of automation depends on your brewery’s size, budget, staffing, and production goals. We work closely with clients, from those new to the industry to experienced brewers, to design systems with the appropriate level of automation.

What are the Options for Packaging Commercial Beer?

Getting your finished craft beer from the brite tank into the hands of consumers requires a packaging solution. The main options for commercial breweries are kegging, canning, and bottling.

• Kegging: This is often the starting point for brewpubs and breweries focusing on draft sales. It requires kegs (various sizes available), a keg washer/sanitizer, and a keg filler. Kegging is relatively straightforward and preserves beer quality well, especially for local distribution.

• Canning: Cans have surged in popularity due to their portability, complete light protection (preventing “skunky” flavors), and perceived environmental benefits. Canning lines range from small, manual systems suitable for microbreweries to high-speed rotary fillers for large production volumes. Canning requires careful attention to dissolved oxygen levels to maintain beer stability.

• Bottling: The traditional choice, bottling lines also vary greatly in size and automation. Bottles offer a classic presentation but are heavier, breakable, and susceptible to light damage unless dark glass is used. Like canning, minimizing oxygen pickup during filling is critical for shelf life.

The choice depends on your target market (draft vs. retail), distribution range, brand image, and budget. Many breweries utilize a combination, perhaps kegging for local bars and canning/bottling for retail sales. Investing in reliable Packaging Equipment is crucial for presenting your beer professionally and ensuring it reaches the customer in optimal condition.

How Important is Finding the Right Equipment Manufacturer or Supplier?

Selecting the right manufacturer or supplier for your commercial brewing equipment is as critical as choosing the right ingredients for your beer. This partnership extends far beyond the initial purchase; it impacts the design phase, installation, commissioning, and long-term support of your brewery.

A reputable supplier, like us, acts more like a consultant and partner. We bring years of experience in manufacturing and installing brewing systems of all sizes. This means we can provide invaluable insights during the brewery design phase, helping you optimize layout, workflow, and utility requirements. We understand the nuances of stainless steel fabrication, welding standards, and sanitary design crucial for quality brewing equipment.

Look for manufacturers and installers who offer:

• Customization: Ability to tailor brewing equipment to your specific space, budget, and brewing style.

• Quality Materials & Workmanship: Use of high-quality 304 stainless steel or better, adherence to sanitary welding practices, and overall dependability.

• Comprehensive Support: Assistance with installation, commissioning, training, and readily available technical support and spare parts post-installation.

• Proven Track Record: Experience and positive references within the brewing industry. Can they demonstrate successful installations similar to your project?

• Understanding Your Vision: A partner who listens to your goals, whether you’re a startup aiming to bring craft beer to life or an established brewery expanding capacity.

Choosing the cheapest option upfront can lead to costly downtime, inconsistent beer quality, and frustration down the line. Partnering with an experienced manufacturer like Micet Group ensures you invest in reliable, top-quality equipment and supplies built for long-term success. Don’t underestimate the value of expertise and ongoing support when making such a significant investment.

Beyond Beer: Can This Equipment Be Used for Other Beverages?

Absolutely! While designed with beer brewing in mind, the core principles and much of the stainless steel equipment used in a brewery are highly adaptable for producing other fermented beverages. This versatility is a significant advantage for entrepreneurs looking to diversify their product lines.

• Kombucha: The fermentation tanks used for beer are perfectly suitable for kombucha. With precise temperature control capabilities, you can manage the SCOBY’s activity effectively. We even offer specialized Kombucha Fermentation Tank designs tailored for this popular beverage.

• Wine & Cider: Stainless steel fermenters and brite tanks are staples in modern wineries and cideries for clean, controlled fermentations and conditioning. While some specialized equipment like presses might be needed upfront, the core tank infrastructure is very similar.

• Hard Seltzer: The production process often involves fermenting a sugar base, which can be done in standard fermenters, followed by filtration and flavoring, often utilizing brite tanks.

• Distilling: While distillation requires a specific Still, the initial stages of creating a wash (fermenting grains or sugars) utilize equipment very similar to a brewhouse and fermenters.

• Other Beverages: Equipment like mixing tanks and general stainless steel vessels find applications across the beverage industry for mixing ingredients, storage, and processing.

The core investment in high-quality, sanitary stainless steel tanks and temperature control systems provides a flexible foundation for producing a wide range of beverages beyond just commercial beer. This adaptability can be a major asset for your business growth.

FAQs

What is the typical cost range for commercial brewing equipment?
Costs vary wildly based on system size (from small pilot systems under $50k to large production breweries costing millions), level of automation, number of vessels (2-vessel vs 5-vessel brewhouses), brand reputation (top brands vs. lesser-known manufacturers), and whether you buy new or consider used brewery equipment. A startup 7-10 BBL system often falls in the 

$150k-$

350k range for the core brewing equipment, tanks, and essential support systems, excluding installation and building costs.

How much space do I need for a commercial brewery setup?
Space requirements depend heavily on the brewhouse size, number and size of fermenters and brite tanks, packaging line footprint, storage for raw materials and finished goods, cold storage (walk-in cooler), and ancillary spaces (office, taproom, lab). Even a small nano-brewery might require 1,000-1,500 sq ft, while larger production facilities need tens of thousands of square feet. Proper brewery design and layout planning are crucial.

What’s the difference between direct fire, steam, and electric heating for the kettle?
Direct fire (kettle heated directly by burners underneath) is common in smaller systems but can risk scorching and offers less precise control. Steam heating (using steam jackets around the kettle) provides even, efficient heating and is standard in most commercial brewing equipment setups, but requires a steam boiler. Electric heating (using immersion elements or electric jackets) offers precise control and avoids needing a boiler but can have higher operational energy costs and slower heating times for large volumes.

Do I need a brewing consultant if I’m new to the industry?
While not strictly necessary, especially if working with an experienced equipment supplier who offers design support, a brewing consultant can be invaluable if you’re new to the industry. They can help with recipe formulation, process optimization, navigating regulations, quality control setup, and overall business planning, complementing the technical expertise provided by brewing equipment designers and manufacturers.

How long does it take to manufacture and install brewery equipment?
Lead times vary significantly based on the manufacturer’s backlog, the complexity and size of the system, and customization requirements. Manufacturing can take anywhere from 2 to 6 months typically. Installation time depends on site readiness, equipment complexity, and the experience of the manufacturers and installers, potentially ranging from a few weeks to several months for large projects.

What maintenance is required for commercial brewing equipment?
Regular maintenance is crucial for longevity and performance. This includes routine cleaning and sanitation (daily/weekly), preventative maintenance on pumps and motors (gasket replacement, lubrication), calibration of instruments (temperature control sensors, pressure gauges), inspection of welds and fittings, and periodic deep cleaning or passivation of stainless steel tanks. Following the manufacturer’s recommended maintenance schedule is key.

Key Takeaways for Your Brewery Investment

• Quality Matters: Investing in high-quality, stainless steel commercial brewing equipment from a reputable manufacturer is crucial for producing consistent quality beer, ensuring operational efficiency, and long-term dependability.

• System Components: Understand the function of each core piece: grain mill, brewhouse (mash tun, kettle, etc.), fermenters, brite tanks, chiller, pumps, and packaging systems.

• Size Appropriately: Choose brewing equipment capacity based on your current business plan and realistic growth projections. Scalability is key.

• Support Systems: Don’t overlook essential support equipment like glycol chillers, CIP systems, keg washers, and proper utility provisions.

• Automation Potential: Consider the benefits of automation for consistency and efficiency, balancing the investment against your operational needs and scale.

• Manufacturer Partnership: Select a supplier who acts as a partner, offering design expertise, customization, installation support, and ongoing service. This relationship is vital for bringing your craft beer to life.

• Versatility: Remember that much of the core stainless steel equipment can be adapted for other beverages like kombucha, cider, or wine, offering future flexibility.

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