A new generation of breweries that break out of the global conglomerate system of brewing watered down lagers, craft breweries are pioneers in experimenting with new and unique beer styles. Fueled by trends favoring local and natural products, craft breweries are enjoying a surge of growth all around the world.

Craft breweries are usually outfitted with equipment that allows for the production of over 1.000 liters of beer per shift, but every craft brewery is different, and ZIP designs the right-size brewery for your business goals. Unlike brewpubs, craft breweries are located in an industrial brewery setting, even though the customers can still visit the production areas and see beer being brewed and even consume it on premise – all depends on the openness of the brewery for the audience and the brand marketing policy.

Such a brewery transports beer to its point-of-sale in glass bottles, KEGs or PET bottles. This business model allows for the flexibility of selecting one or many points and types of sale, thus the development of a healthy distribution network is critical for success. Of course, many breweries are also fusing this concept with the brewpub concept- creating taprooms where guests can enjoy beer straight from the point of production.

The development of brewing equipment for such projects typically begins with a comprehensive consultation during which an understanding of the exact needs of the investor are obtained, including desired beer output, amount of desired beer types, and sales and distribution methods. Based on this, a brewery concept grounded on the following is developed:

  • Malt preparation, including all the necessary equipment for preliminary cleaning of malt, as well as equipment for grinding and pre-mashing.

  • Brewhouse equipment with a capacity between 1000 and 5000 liters/brew, with the possibility of 1 to 8 brew cycles every 24 hours. Assuming 300 brewing days a year, this produces a yearly output of 3000 to 120000 hl.

  • Equipment for cooling and ventilating wort. While cooling wort to the desired temperature for fermentation, the system prepares hot water for use in future brewing processes, providing for energy savings.

  • Fermentation tanks with a capacity from 1000 to 21000 liters. The size of the tank is chosen to ensure that, on a typical brewing day, an entire tank can be filled in 24 hours. Additionally, the size of the tanks also an important consideration with regards to the desired number of beer types.

  • Tanks for collecting and storing yeast. These tanks provide for the separate, safe storage and cooling of yeast, until it needs to be used again in the next brewing cycle. The length of yeast storage is monitored and controlled through the automation system.

  • CIP cleaning equipment, which can be either manual, two-tank mobile, or four tank fixed and automatic, depending on the size of the equipment

  • Serving tanks for the temporary storage of beer after fermentation and before serving, bottling or KEG storage. In these tanks both pressure and temperature are monitored and controlled.

  • Equipment for cleaning and filling KEGs. Depending on needs this equipment can come in manual or automatic format

Complete brewing equipment also includes various other accessories, such as:

• Boiler or steam generator

• Air compressor or equipment for preparing air

• Refrigeration and chilling equipment.

This general equipment concept is customized to fit the individual needs to each partner after the initial technical consultation.