Beer Brewhouse Equipment for Microbreweries: the Brewing Equipment You Need to Open a Brewery

Costes de puesta en marcha de una microcervecería: Guía de inversión

Your dream cervecería is ready—but the cervecería choice stalls the plan. Wrong gear wastes mosto, money, and time. Choose a proven sistema de elaboración de cerveza that fits space, budget, and growth.

For a microbrewery, start with a 5–15 bbl brewhouse system (2- or 3-vessel) in acero inoxidable with a tina de macerado, pavay hlt (hot liquor tank). Pair unitank fermentador sizes at 1–2× brewhouse volume, add a glycol enfriadora, panel de control, tanques brite or conditioning in fermentadores, a intercambiador de calor, and safe process piping. This is the equipment you’ll need for dependable equipo de elaboración de cerveza.

Costes de puesta en marcha de una microcervecería: Guía de inversión
Puesta en marcha de una microcervecería

Article Outline

  1. Qué cervecería size fits a microcervecería and small lote goals?
  2. 2 vessel vs 3-vessel brewery system: which design suits the lado caliente?
  3. Cómo lado caliente choices shape puré efficiency and mosto calidad
  4. Fermentación essentials: choosing the right fermentador, unitanky levadura strategy
  5. Do you need tanques brite, or condition in the fermentador?
  6. Utility map: glycol, enfriadora, steam jackets o heating elements
  7. Controls, safety, and sanitary construction: details that drive uptime
  8. Packaging and service: kegging, carbonatación, and clean beer line
  9. Floor plan & budget: opening a brewery without costly do-overs
  10. Escalable equipo de cervecería packages for nano to cervecería comercial growth
  11. Preguntas frecuentes

What brewhouse size fits a microbrewery and small batch goals?

For most first locations, a 5, 7, or 10 bbl brewhouse balances throughput and footprint. A 5 bbl setup fits starter brewpubs; 7–10 bbl suits higher-traffic taprooms and pequeñas cervecerías that plan steady distribution. Larger cervecerías often include faster mosto knockout and bigger brewhouse vessels for efficiency.

A quick capacity sketch (assumes 80% brewhouse efficiency, two brew days weekly):

Tamaño de la sala de cocción Weekly Beer (approx.) Typical Fermenter Mix
5 bbl 40–60 bbl Two 10 bbl + one 15 bbl unitank
7 bbl 60–84 bbl Two 15 bbl + one 30 bbl fermentador
10 bbl 80–120 bbl Two 20 bbl + one 40 bbl fermentador

Pro tip: plan cellar volume 1.5–2× your brewhouse. That lets you fermentar cleanly and avoid gridlock during busy weeks.


2 vessel vs 3-vessel brewery system: which design suits the hot side?

A 2 vessel configuration (MLT + pava/whirlpool) reduces footprint and cost while still producing excellent cerveza artesanal. A 3-vessel layout (tina de macerado, lauter/tuns, pava/whirlpool) speeds turnarounds and improves multi-lote days by using separate vessels. Both choices work; match them to staffing and volume.

Comparison at a glance

Diseño What it includes Why choose it
Two-vessel Puré/lauter + hervidor de cerveza/whirlpool Smaller space, lower spend, simpler training
Three-vessel Cuba de maceración, lauter/tuns, pava/whirlpool Más rápido hot wort turnover, higher throughput, easier stuck-mash recovery

If you brew wide styles, a 3-vessel setup lifts flexibility; for tight budgets or nano startups, two vessels deliver strong value.

Scaling brewhouse automation? Review an automated beer brewing system package—knock-out speed, IO, and trending baked in.

2000L 3 vessel microbrewery equipment (2)
2000L 3 vessel microbrewery equipment (2)

How hot side choices shape mash efficiency and wort quality

On the lado caliente, smooth grain hydration and consistent temperature steps protect extract and head retention. Proper rakes, screens, and flow paths promote clean run-off and sweet wort clarity. A plate intercambiador de calor finishes the day, driving fast knock-out and safer wort chilling.

We size valves, manifolds, and process piping for low oxygen pickup. That keeps malt character bright and bitterness clean. A well-designed exchanger also shortens whirlpool time and improves hop utilization with steady hot wort flow.


Fermentation essentials: choosing the right fermenter, unitank, and yeast strategy

Más micro-breweries prefer conical acero inoxidable fermentador vessels for easy dumping, sampling, and closed transfers. A unitank (ferment + condition in one) saves floorspace and speeds changeovers. Pair volume to your brew length—e.g., a 10 bbl brewhouse works smoothly with 2×10 bbl and 1×20 bbl cellar.

Healthy levadura makes the beer. Choose pitch rates that match beer making targets and consider a dedicated yeast propagation tank when you scale. Control temperature with insulated jackets and glycol loops for steady fermentación curves across ales and lagers.

Dial in fermentation? See our fermentador cónico de acero inoxidable options (racking arm, carb stone, PRV) and add a depósito de cerveza brillante when SKUs expand.


Do you need brite tanks, or condition in the fermenter?

Depósitos Brite polish clarity, dial in carbonatación, and stage packaging without tying up your fermentadores. Many teams start with unitanques only, then add brite capacity as SKUs grow. If you frequently filter or serve lager, brite vessels help standardize results.

Small taprooms sometimes condition in the fermentador to conserve space. As volume rises, dedicated brite capacity protects schedule, especially for seasonal spikes and draft commitments.


Utility map: glycol, chiller, steam jackets or heating elements

Cooling drives control. A matched glycol enfriadora and manifold keep tanks precise, even during peak production. We insulate lines and spec válvula stations for balanced flow to every jacket zone. For heating, choose steam jackets on the pava for fast ramps and uniform boils, or electric heating elements where steam supply isn’t feasible.

Estimated heat load by brewhouse size (illustrative):

5 bbl  | ██████████
7 bbl  | ██████████████
10 bbl | ███████████████████

Right-sizing utilities protects quality and reduces utility spend.


Controls, safety, and sanitary construction: details that drive uptime

A clean, labeled panel de control with interlocks supports repeatable steps, safe starts, and quick training. We design NEMA-rated enclosures and color-coded indicators that guide the team through each stage—from dough-in to knockout.

Inside the skid, fully welded tri-clamp fittings and orbital joints maintain sanitary construction. Thoughtful CIP paths (yes, cip matters) shorten turnarounds, and ergonomic platforms reduce slips. The result: fewer stoppages and a happier brew crew.


Packaging and service: kegging, carbonation, and clean beer line

If your first sales are draft-heavy, dependable kegging and target carbonatación levels keep accounts loyal. Maintain cold storage and schedule line cleaning for every beer line in your taproom and partner bars. As SKUs expand, plan for canning or bottling downstream of your cellar.

For broader distribution, map SKUs, labels, and QA checks before the first run. That discipline stabilizes quality as volumes rise.

Ready to package? Start with a space-efficient beer bottling machine before full canning lines.


Floor plan & budget: opening a brewery without costly do-overs

Opening a brewery is a construction puzzle: drains, power, venting, grain flow, and forklift paths must mesh. Keep raw materials forward, brewing supplies at hand, and filled barril/case egress clear. Plan room for future brewing tanks so growth doesn’t force a shutdown.

Avoid dead corners; give the cellar space for safe hoses and carts. A simple, right-sized layout beats a cramped “Tetris” any day.


Scalable brewery equipment packages for nano to commercial brewery growth

Start tight, think big. A turnkey brewing system eases setup today and scales toward a cervecería comercial tomorrow. We build brewpub-friendly 5–7 bbl skids that expand to multi-lote days with additional tuns and cellar volume. As orders build, step to commercial brewery equipment with faster knock-out, more jackets, and higher-capacity brewhouse system flow.

Prefer a modular path? Add equipo de destilación to spin off spirits, or kombucha tanks once the taproom hums. Our teams integrate válvula panels, process piping, and utilities so upgrades slide in with minimal downtime.Explore a lote pequeño path with nanoequipos de cervecería to validate recipes, train staff, and refine SOPs.

Análisis de rentabilidad de una pequeña fábrica de cerveza
Small brewery to commercial brewery

Example equipment list (your first order of battle)

Hot side

  • 7–10 bbl cervecería (two or three separate vessels)
  • Cuba de maceración with rakes and VFD pump
  • Hervidor/whirlpool with variable drive, steam jackets or electric heating elements
  • Plate intercambiador de calor sized for fast wort chilling
  • Flow-balanced válvula tree and safe drains

Cold side

  • Two 2×-size fermentador (e.g., 2×20 bbl) + one unitank
  • One or two tanques brite
  • Glycol header, enfriadora, supply/return headers, and process piping
  • Carb stone, spunding, sample valves, and CIP ball

Utilities & controls

  • UL-labeled panel de control with alarms and trending
  • Grain mill, auger, grist case
  • CO₂/N₂ panel for carbonatación and purges
  • linea de cerveza cleaning tools and QA kit

Serving & packaging

  • Draft cooler and barril washer
  • Semi-auto kegging head or tabletop filler
  • Space for future canning/bottling

Style flexibility, quality, and compliance

Whether you brew crispy pils, hazy IPA with heavy saltar loads, or rich stout, the layout should protect malt character and control DO. We weld in food-grade alloys, polish welds, and qualify passivation. That’s how elaboración de cerveza en acero inoxidable maintains a spotless, long-life finish.

Need local sourcing? We support CE/TSSA documentation and, where required, american made options via partnerships. Ask our team about city approvals and stamped drawings.


A note on all-in-one vs modular growth

En all-in-one pilot is brilliant for recipe work and QA. Upgrade later to an all-in-one system for festivals and mobile events. When the flagship IPA explodes in demand, modular skids bolt up quickly. That’s the upside of planning for llave en mano expansion from day one.


Quick reference table: which brewhouse for which plan?

Goal Recommended Setup Why it works
Taproom-first 5–7 bbl 2- or 3-vessel Lower capex, good rotation, easy staffing
Distribution-light 7–10 bbl 3-vessel Faster cycles, better multi-brew days
Rapid growth 10 bbl 3-vessel + cellar Quicker turnarounds, room to scale

“From our floor” (experience highlights)

“Clarity and speed at knockout start with mill, rakes, and the plate exchanger. Protect the proceso de elaboración with balanced flows, then let the cellar shine.” — Our project engineer

We’ve seen shops thrive by sequencing deliveries: install the skid, stub in utilities, wet test, then finish fixtures. A calm ramp-up beats a rushed one.


Frequently asked questions

What’s the best first brewhouse for a 150-seat taproom?
A 7 bbl cervecería with a pair of 15 bbl fermentadores and one brite vessel fits most 150-seat rooms. Add another 15–30 bbl fermentador when your IPA rotates fast. A single intercambiador de calor plate set will serve early stages.

Can I skip brite tanks at launch?
Yes—many teams condition in unitanques initially. When SKUs or throughput grow, add tanques brite to stabilize schedules and speed carbonatación control.

Do I need steam, or will electric work?
Both work. Steam jackets ramp fast and support higher volumes; electric heating elements suit tighter budgets or where steam is tough to permit. Match utilities to goals and local code.

How often should I clean lines and tanks?
Follow a strict cip routine after each lote and clean every beer line weekly or per local guidance. Clean gear supports shelf life and flavor stability.

Can the same plant help with spirits or non-alcoholic products?
Yes—our team also integrates equipo de destilación and kombucha hardware. That diversification smooths seasonality without a second build-out.

What about control and data?
A modern panel de control with trending simplifies training, alarm handling, and repeatability. Operators adjust setpoints, track gravity, and manage glycol loops with confidence.


How we help

  • you need reliable gear that fits day one and grows.
  • our layouts protect flavor while keeping shift labor light.
  • certified welds, safe platforms, smart automation—built for daily brewing.
  • explore your path with these resources:

Closing summary

  • Size the cervecería for today, but leave floor and utilities for tomorrow.
  • Pick 2- or 3-vessel layouts based on throughput, staff, and style plans.
  • Anchor quality with a good exchanger, tight process piping, and precise glycol control.
  • Elija fermentador/unitank volumes 1.5–2× brewhouse output.
  • Add tanques brite as SKUs grow; schedule kegging and draft hygiene.
  • Build safety, sanitary construction, and data into the panel de control from day one.
  • Use trusted partners for modular upgrades—your equipment for your brewery should grow with you.

Como Brewing Equipment Manufacturing team, we design, weld, and commission systems worldwide for cerveceros artesanales. If you want a turnkey brewing system quote or layout review, drop us a note—tell us your space, styles, and weekly plan, and we’ll map the brewing equipment you need to make great beer.