A very important step in the brewing operation is the arrangement between the various vessels used in the manufacture, such as the discharge of the mashing filters, boiling tanks, whirlpools, etc.
From malting systems to mashing systems to fermentation systems, a brewery’s ability to produce and maintain a variety of product lines depends largely on the type and size of vessels it uses.
These stainless steel tanks are fermentation vessels used to ferment and condition beer before filtering, carbonating and packaging.
Medium and large craft breweries (2-10 tons in batches) have greater throughput, allowing them to achieve efficiencies in manpower and ingredients. However, the disadvantage of large brewing equipment is that it is difficult to brew a small amount of product with it, and the risk involved in the brewing process is high (if something goes wrong, the cost of waste is high).
While small craft breweries use equipment (1000-3500 liter batches) to meet the growing demand for small batches of beer from retailers or bars, these capacities are also the most popular.
In contrast, nanoscale breweries use equipment that allows factories to brew smaller batches and also use more special ingredients, such as making fruit beers.
It can also be used for trial runs of new recipes, which will eventually be pushed to larger brewing systems for production. Smaller equipment (50-200 liters) that enables breweries or pubs to experiment, take risks and produce controlled quantities of specialty beers.
Therefore, when choosing equipment, in addition to considering capital, it is also necessary to comprehensively consider the type of beer produced and your own business plan.