A Complete Guide for Aspiring Brewery Owners
Launching a commercial brewery is a dream for many craft beer enthusiasts, but turning that dream into a viable business starts with understanding the essential equipment required. Whether you’re opening a microbrewery, a brewpub, or a large-scale facility, your equipment will be the backbone of operations—impacting everything from beer quality to production efficiency. This article breaks down the key equipment you’ll need, what each component does, and how to make smart decisions based on your brewery’s goals, space, and budget.Commercial Brewery Equipment (30 HL – 100 HL) – Micet Group
1. Brewhouse System
The brewhouse is the heart of any brewery. It’s where wort is created—the sugary liquid that ferments into beer. A commercial brewhouse typically includes the following vessels:
Mash Tun
Used to mix milled grains with hot water to convert starches into sugars. It’s usually insulated and equipped with an agitator.
Lauter Tun
After mashing, the grain bed is rinsed (lautered) to separate the wort from spent grains. Some systems combine mash and lauter tuns.
Kettle
This is where the wort is boiled, hops are added, and unwanted volatile compounds are driven off. It should be made of stainless steel and often comes with steam or electric heating.
Whirlpool
After boiling, wort is transferred here to separate out solid hop material through centrifugal action.
Optional Vessels: Hot Liquor Tank (HLT) and Cold Liquor Tank (CLT) for water storage and temperature control.
Size Consideration: Most commercial startups begin with a 5 to 15-barrel system, depending on projected output.
2. Fermentation Equipment
Once the wort is made, it’s transferred to fermenters where yeast turns it into beer.
Conical Fermenters
These stainless steel tanks have cone-shaped bottoms for easy yeast and sediment collection. They are jacketed for temperature control and come in various sizes.
Unitanks (Universal Tanks)
These combine fermentation and conditioning in one vessel, saving space and increasing flexibility.
Temperature Control System
Maintaining the correct fermentation temperature is vital. Glycol chillers, control panels, and insulated jackets help regulate temps precisely.
3. Brite Tanks
After fermentation, beer is clarified, carbonated, and stored in brite tanks before packaging.
- Serve as holding tanks before kegging or bottling
- Used to adjust carbonation levels
- Should be pressure-rated and include sight glasses, sample valves, and CIP ports
Some smaller breweries skip brite tanks and package directly from unitanks, but brite tanks offer greater production efficiency.
4. Milling Equipment
Before mashing, malted grains must be crushed to expose starches.
Malt Mill (Grain Mill)
This machine crushes grains to the correct consistency without turning them into flour.
- Roller mills are common for consistency
- Adjustable gap settings ensure precise crush
- Often placed in a dedicated grain room for dust control
A grist case (hopper) may be used to store crushed grains before mashing.
5. Pumps and Piping
Beer and water need to move throughout the brewery efficiently. Pumps must be food-grade and able to withstand temperature and pressure changes.
Essential Brewery Pumps:
- Wort pumps (high-temp tolerant)
- CIP pumps (for cleaning operations)
- Transfer pumps (for beer movement between tanks)
Sanitary stainless-steel piping, hoses, and clamps (tri-clamp fittings) are also vital for cleanliness and quick assembly/disassembly.
6. Cleaning and Sanitation Equipment
Clean-In-Place (CIP) systems are essential for maintaining hygiene in brewing.
CIP Cart
A mobile cleaning station with pumps and tanks for caustic, acid, and sanitizer solutions. Essential for cleaning fermenters and brewhouse vessels.
Other equipment includes:
- Spray balls inside tanks
- Hose reels
- Kegs and tank washers
Proper cleaning extends equipment life and ensures product safety.
7. Cooling System
Temperature regulation is key in fermentation and conditioning.
Glycol Chiller
This refrigeration unit circulates glycol through jackets on fermenters and brite tanks.
- Should be sized based on total BBL capacity and ambient temperature
- Usually includes reservoir tank and pump package
Don’t forget insulation and backup systems for temperature-critical operations.
8. Packaging Equipment
Once your beer is brewed and conditioned, it needs to be packaged.
Options Include:
- Keg fillers and washers
- Bottling lines (semi-auto or fully automatic)
- Can filling lines
- Labelers and date coding systems
Choose based on production scale and distribution plan. Mobile canning is also an option for small breweries.
9. Control and Automation Systems
Modern breweries often integrate PLC (programmable logic controller) systems to automate temperature control, valve operation, and pump sequencing.
- Digital control panels for brew day repeatability
- Sensors for pressure, temperature, and flow
- Optional remote monitoring systems
While not mandatory for startups, automation improves consistency and efficiency.
10. Utility Infrastructure
A successful brewery setup requires more than tanks and valves. Your building must support the brewing process.
Key Utilities:
- Steam boiler (for heating water and wort)
- Compressed air system (for valves and packaging)
- Water filtration system (to ensure purity and control mineral content)
- Drainage system (sloped floors and trench drains)
Plan early to integrate utilities into your layout and avoid costly rework.
11. Additional Considerations
Lab Equipment
Basic lab gear helps you monitor yeast health, gravity, pH, and cleanliness. Invest in:
- Hydrometers & pH meters
- Microscope for yeast counts
- Sampling ports on tanks
Furniture and Storage
Don’t forget:
- Keg racks
- Ingredient storage bins
- Hose hangers and tool storage
Final Thoughts
Starting a commercial brewery requires significant investment in equipment and infrastructure, but thoughtful planning and quality equipment choices can make or break your success. Always align your equipment selection with your business model, projected output, and available space. If possible, visit existing breweries, consult with equipment manufacturers, and work with architects familiar with food and beverage facilities.
FAQs
1. What size brewhouse should I start with?
The ideal size depends on your production goals. A 5- to 10-barrel system is common for microbreweries. If you plan to distribute regionally or grow quickly, consider a 15- to 30-barrel brewhouse.
2. Can I start a brewery without brite tanks?
Yes, you can package directly from unitanks, but brite tanks improve workflow, clarity, and carbonation consistency. They’re especially useful for higher volume production.
3. How much does it cost to start a commercial brewery?
Startup costs vary widely. For equipment alone, expect $150,000–$500,000 depending on capacity and automation level. Total costs including construction, licensing, and utilities can exceed $1 million.
Why Choose Micet’s Beer Equipment?
Micet Craft offers a full range of high-quality, stainless steel brewing equipment designed for craft breweries of all sizes. From custom-built brewhouse systems to precision-engineered fermenters and glycol chillers, Micet products are built for durability, efficiency, and scalability. With expert support and proven installations worldwide, Micet helps brewers turn their vision into reality. Whether you’re just starting out or expanding production, Micet’s equipment is a smart investment in your brewery’s success.
