We offer beer brewing systems for home, bar and restaurant use, microbreweries, medium and large breweries, including mashing systems, fermentation tanks, storage tanks, pasteurization and filtration equipment, and beer packaging equipment. All equipment can be customized to your brewing scale and production needs.

Absolutely! We offer customized solutions, designed to fit your site size, brewing process, and production capacity requirements. Before production, we can also provide 3D layout diagrams to help you visually understand the equipment installation effect.

Our beer brewing equipment is made of food-grade stainless steel with smooth, corner-free interiors, making it easy to clean and disinfect. All major tanks can be equipped with a CIP device for automatic spray cleaning without disassembly. Furthermore, the valves, pipelines, and other components are rationally designed for easy disassembly and maintenance, ensuring that every step meets hygiene standards and maintaining a clean and safe brewing environment.

Determining the right size for your brewery space depends on your production goals, the type and size of the equipment, and additional functional areas needed. Here’s a basic calculation example for a medium-sized brewery:
Brewhouse (10HL): ~20 square meters
Fermentation Area (6 x 10HL tanks): ~20-25square meters
Packaging Line: ~15-20 square meters
Cold Storage: ~15-20 square meters
Dry Storage: ~10-15 square meters
Utilities (chillers, compressors, CIP system): ~10-15 square meters
Office and Tasting Room: ~30-50 square meters (if applicable)
Total Estimated Space: Approximately 120-150 square meters depending on your exact equipment and facility layout.
Ceiling Height: Brewhouse and fermenters always require high ceilings if with grains hopper and auger. Check the specifications of your tanks and allow clearance for installation and maintenance.

The quotation includes the complete equipment set with all necessary piping and accessories. Online installation guidance is provided free of charge. However, if you require an engineer to be dispatched for on-site installation and training, there is a service fee of $120 USD per day, plus the cost of round-trip travel, accommodation, and meals.

For semi-automatic control system, one batch takes approximately 7-8 hours. Utilizing the fully automation, you can run two batches concurrently, reducing the total cycle time for two batches from ~16 hours down to around 10 hours, 3batches only 12hours.

We can provide the relevant certificates based on your country’s regulations. The typical brewhouse efficiency for this system is between 75% and 80%.

We supply food-grade hoses suitable for your specific site layout to connect the plate heat exchanger outlet to the fermenter inlet for wort transfer.

After fermentation, the beer is often filtered to remove hop residue and yeast. A common next step is transferring it to a Brite Tank (or Carbonation Tank) to carbonate the beer. For semi-automatic fillers, a hose connects the Brite Tank outlet to the filler’s buffer tank. For fully automatic filling lines, a hose connects directly from the Brite Tank to the filler’s inlet.

If there are plans to expand production later, it is recommended to choose a relatively larger volume for the brewhouse. Generally, a 3 vessel system has a greater capacity for expansion than a 2 vessel system if you plan to brew two batches later; You can add more fermentation tanks to increase production, we will reserve control points on the control system to accommodate your future expansion plans. Compared to PID instrument control, a PLC system is not limited by panel size, allowing for the addition of more temperature control points, which also means greater potential for production expansion.

The equipment will be configured with a plate heat exchanger, which can cool the hot wort to a suitable fermentation temperature within 40 minutes. For ale, the wort needs to be cooled to 20-22℃, and for lager, it needs to be cooled to 9-12℃. For beer cooling, fermentation tanks typically have cooling jackets, with a chiller and ice water tank. The chiller will cool the glycol water tank, and the glycol water tank will supply glycol water to the fermentation tank jacket via piping, and cooling through glycol pump circulation. Of course, due to differences in weather, tap water temperature, equipment size, site conditions, and budgets in different countries, our engineers will design more tailored cooling solutions accordingly.

We would be happy to provide you with a customized quote to meet your commercial brewing project needs. You can contact us here.

This is not a question that can be answered very accurately, because every brewery has different requirements. If your brewery is too small, your space will be crowded. If your space is too large, you will waste a lot of money on startup costs and the space will not be well utilized. But we can provide you with some tips: 3BBL~5BBL brewery equipment needs about 300~500 square feet, and 7BBL~15BBL brewery equipment needs about 550~1200 square feet. Of course, if you need relatively accurate numbers, welcome to leave us a message.

You require to consider a collection of aspects to determine the dimension of your brewery. That consists of:

Yearly manufacturing ability&barrels of beer to make each year.
Business version you will plan and how much m2 you will certainly need for your microbrewery.
nano-brewery with no circulation as well as a taproom
brewpub offering on-site usage just
Manufacturing brewery with total kegging, canning line, and also bottling lines
As you can inform, you will certainly not locate a one-size-fits-all dimension need. It is hard to respond to, however an important response to identify.

If your brewery is also little, you will certainly be crowded with area. You squander cash on the start-up rate for square video footage, which will not be used if your brewery is as well huge.

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Choosing the right brewery location first depends on your project type, do you want to be a pub-type brewery or a brewery? If it is a bar, it is recommended to choose a place close to the city center with a lot of traffic, so that you can have more customers. If it is a winery, a place close to the countryside, so your rent will be relatively cheaper, and the factory area should be equipped with greenery, there should be a good drainage system, and a waste water and waste gas treatment system must be provided.