Your dream brasserie is ready—but the salle de brassage choice stalls the plan. Wrong gear wastes moût, money, and time. Choose a proven système de brassage that fits space, budget, and growth.
For a microbrewery, start with a 5–15 bbl brewhouse system (2- or 3-navire) in acier inoxydable with a cuve d'empâtage, bouilloireet hlt (hot liquor tank). Pair unitank fermenteur sizes at 1–2× brewhouse volume, add a glycol refroidisseur, panneau de contrôle, réservoirs de brite or conditioning in fermenteurs, a échangeur de chaleur, and safe process piping. This is the equipment you’ll need for dependable équipement de brassage de bière.
Article Outline
- Ce qu'il faut faire salle de brassage size fits a microbrasserie and small lot goals?
- 2 vessel vs 3-vessel brewery system: which design suits the côté chaud?
- Comment côté chaud choices shape purée efficiency and moût qualité
- Fermentation essentials: choosing the right fermenteur, unitanket levure strategy
- Do you need réservoirs de brite, or condition in the fermenteur?
- Utility map: glycol, refroidisseur, steam jackets ou heating elements
- Controls, safety, and sanitary construction: details that drive uptime
- Packaging and service: enfilage, carbonatation, and clean beer line
- Floor plan & budget: opening a brewery without costly do-overs
- Évolutif équipement de brasserie packages for nano to brasserie commerciale growth
- FAQ
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 petites brasseries that plan steady distribution. Larger brasseries often include faster moût knockout and bigger brewhouse vessels for efficiency.
A quick capacity sketch (assumes 80% brewhouse efficiency, two brew days weekly):
| Taille de la salle de brassage | 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 fermenteur |
| 10 bbl | 80–120 bbl | Two 20 bbl + one 40 bbl fermenteur |
Pro tip: plan cellar volume 1.5–2× your brewhouse. That lets you ferment 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 + bouilloire/whirlpool) reduces footprint and cost while still producing excellent bière artisanale. A 3-vessel layout (cuve d'empâtage, lauter/tuns, bouilloire/whirlpool) speeds turnarounds and improves multi-lot days by using separate vessels. Both choices work; match them to staffing and volume.
Comparison at a glance
| Conception | What it includes | Why choose it |
|---|---|---|
| Two-vessel | Mash/lauter + bouilloire à brasser/whirlpool | Smaller space, lower spend, simpler training |
| Three-vessel | Tunnel de trempe, lauter/tuns, bouilloire/whirlpool | Faster moût chaud 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.
How hot side choices shape mash efficiency and wort quality
On the côté chaud, 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 échangeur de chaleur 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 moût chaud flow.
Fermentation essentials: choosing the right fermenter, unitank, and yeast strategy
La plupart des micro-breweries prefer conical acier inoxydable fermenteur 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 levure makes the beer. Choose pitch rates that match fabrication de la bière targets and consider a dedicated yeast propagation tank when you scale. Control temperature with insulated jackets and glycol loops for steady fermentation curves across ales and lagers.
Dial in fermentation? See our stainless steel conical fermenter options (racking arm, carb stone, PRV) and add a bright beer tank when SKUs expand.
Do you need brite tanks, or condition in the fermenter?
Réservoirs brillants polish clarity, dial in carbonatation, and stage packaging without tying up your fermenteurs. Many teams start with chars unitaires 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 fermenteur 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 refroidisseur and manifold keep tanks precise, even during peak production. We insulate lines and spec soupape stations for balanced flow to every jacket zone. For heating, choose steam jackets on the bouilloire 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 panneau de contrôle 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 enfilage and target carbonatation 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 tonneau/case egress clear. Plan room for future cuves de brassage 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 brasserie commerciale tomorrow. We build brewpub-friendly 5–7 bbl skids that expand to multi-lot 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 équipement de distillation to spin off spirits, or kombucha tanks once the taproom hums. Our teams integrate soupape panels, process piping, and utilities so upgrades slide in with minimal downtime.Explore a petit lot path with équipement de nano-brasserie to validate recipes, train staff, and refine SOPs.
Example equipment list (your first order of battle)
Hot side
- 7–10 bbl salle de brassage (two or three separate vessels)
- Tunnel de trempe with rakes and VFD pump
- Bouilloire/whirlpool with variable drive, steam jackets or electric heating elements
- Plate échangeur de chaleur sized for fast wort chilling
- Flow-balanced soupape tree and safe drains
Cold side
- Two 2×-size fermenteur (e.g., 2×20 bbl) + one unitank
- One or two réservoirs de brite
- Glycol header, refroidisseur, supply/return headers, and process piping
- Carb stone, spunding, sample valves, and CIP ball
Utilities & controls
- UL-labeled panneau de contrôle with alarms and trending
- Grain mill, auger, grist case
- CO₂/N₂ panel for carbonatation and purges
- Ligne de bière cleaning tools and QA kit
Serving & packaging
- Draft cooler and tonneau washer
- Semi-auto enfilage head or tabletop filler
- Space for future canning/bottling
Style flexibility, quality, and compliance
Whether you brew crispy pils, hazy IPA with heavy sauter 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 stainless steel brewing 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
Un tout-en-un 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 clé en main 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 processus de brassage 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 salle de brassage with a pair of 15 bbl fermenteurs and one brite vessel fits most 150-seat rooms. Add another 15–30 bbl fermenteur when your IPA rotates fast. A single échangeur de chaleur plate set will serve early stages.
Can I skip brite tanks at launch?
Yes—many teams condition in chars unitaires initially. When SKUs or throughput grow, add réservoirs de brite to stabilize schedules and speed carbonatation 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 lot 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 équipement de distillation and kombucha hardware. That diversification smooths seasonality without a second build-out.
What about control and data?
A modern panneau de contrôle 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 salle de brassage for today, but leave floor and utilities for tomorrow.
- Pick 2- or 3-navire layouts based on throughput, staff, and style plans.
- Anchor quality with a good exchanger, tight process piping, and precise glycol control.
- Choisir fermenteur/unitank volumes 1.5–2× brewhouse output.
- Add réservoirs de brite as SKUs grow; schedule enfilage and draft hygiene.
- Build safety, sanitary construction, and data into the panneau de contrôle from day one.
- Use trusted partners for modular upgrades—your équipement pour votre brasserie should grow with you.
En tant que Brewing Equipment Manufacturing team, we design, weld, and commission systems worldwide for brasseurs artisanaux. 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.