First, determine which customers you are targeting? What is the output per day? Do you run a large brewery? Or small and medium-sized breweries? Or the equipment used in bars and restaurants?

Business model of commercial beer at the present stage

1. To open a craft brewery shop, to enter domestic and foreign bottled wine or draft beer and craft beer. The purchase channel needs to be enriched, which determines the attractiveness of the beer house's products. With simple meals, the requirements for wine quality are relatively high, the investment is relatively low compared to the equipment, and the profit is low. The focus is on store decoration, inventory, labor, publicity and operations.

2. Directly invest in the equipment, master the brewing technology, or recruit a brewer to make your own brew.

(1) The daily output of the studio of small commercial brewery is 100L-300L, which usually operates in the studio mode, and the sales channels cover the surrounding marketing. Because of the relative rent and equipment investment due to the studio, it is suitable for entry-level entrepreneurs. But the alcohol supply will be unstable.

(2) Pub-style restaurants or bars usually use equipment above 300L-2000L. This type of brewing usually has several fixed recipes, because they must ensure the uniformity of taste in store sales. This kind of investment is suitable for people with experience in hotel restaurant business, with catering, performing arts and music. The sales of drinks are stable and the store has its own characteristics.

(3) As the name suggests, a craft brewery is a factory specializing in the production of craft beer, generally using equipment above 2000L, and they sell through the network, offline stores, hotels and other channels. Or recruit liquor agents for sales. Or to other small brands of craft brewing OEM.

What equipment do you need for a craft brewery shop?

Whether it is a craft beer house or a small and medium-sized craft brewery, beer brewing technology is inseparable, that is, malt crushing system, saccharification system, fermentation system, cleaning system, control system, water treatment system, steam system, etc. Depending on the output, the equipment is also different. The following are the equipment combinations we generally recommend. Each customer's site and requirements are different. We will make the most suitable plan for you according to your situation.

Small craft beer houses usually use 100L-300L equipment, and the output is low.

From the above table, we can see the combination mode and heating mode of saccharification system to determine the equipment. Generally, two saccharifiers are used for saccharification combination. If it is small equipment below 500L, electric heating can be used. If it is equipment above 500L, steam heating is recommended and steam boiler needs to be added.

What equipment do you need for pub-sytle restaurant or bar?

Generally, bars, restaurants, and hotels use beer equipment of about 300L-1000L. The saccharification system is generally recommended to be heated by steam, which needs to be equipped with a steam boiler. The hot water must have a place for boiling hot water to store hot water. Generally, two-vessel saccharification equipment (saccharification filter tank + boiling cyclone) can not achieve hot water washing of spent grains, and a separate hot water tank needs to be added. The two-tank three-vessel saccharification system is saccharified in the saccharification filter tank, and the wort is naturally filtered to the whirlpool below for temporary storage, and the boiling pot can provide hot water for washing the grains. After washing the spent grains, the spent grains can be used as high-quality feed, and the wort obtained from the spent grains is refluxed and poured into a boiling pot.

What equipment do you need for a craft brewery?

Craft breweries generally use more than 2000L equipment, so the saccharification system generally uses three-vessel combination, four-vessel combination, five-vessel combination and above. Saccharification, filtration, boiling, and spin-down can work separately, so that continuous production can be carried out. ,Improved work efficiency.

Breweries need fermenters equipment

The fermentation system is composed of a fermentation tank. After the saccharification system in the previous step is completed, the cooled wort is put into the fermentation tank through a plate heat exchanger. After about 12-20 days of fermentation, it finally becomes beer. The size of the fermentation tank is determined by the saccharification system and the daily output.

Breweries need other equipment