Brewery equipment for a brewhouse with a taproom attached — mash to fermenter, cold storage that holds a schedule, dispensing that pours the first pint as well as the last, and the cleaning regime brewing actually consists of.
A production brewery with a taproom — the two halves that pay for each other, since the taproom sells at retail margin what the brewhouse makes at wholesale. The list covers both.
Quantities assume a single brewhouse and a taproom bar. Tell us your target batch size and how many taps you intend to run, and we size the cold storage and the dispense against it before quoting.
Kegs have to be poured cold from the moment they leave the cellar. Four to eight taps is a taproom's working range: enough for a core range plus whatever came off the tank this week.
Six lines running from a remote cellar to the bar. Line cooling is what stops the first pint of every session going down the drain as foam.
A taproom sells pints, takeaway cans and merchandise at once, and a brewery usually adds wholesale invoicing on top. The dual screen keeps the tab visible while you pour.
Self-pour turns a tap wall into a revenue line that does not need a bartender per four taps. It also meters exactly what went out, which reconciles against what came off the tank.
A portable four-tap for festivals and tap takeovers — the events that build a brewery's name before its distribution does.
The brewhouse decides everything downstream — batch size, how often you brew, how much cold storage you need. 304 stainless is the food-grade baseline, not an upgrade.
Yeast, hops and packaged stock all need cold that does not fluctuate. Fermentation is a schedule, and a warm store rewrites it.
Brewing is mostly cleaning. Three bowls carries the caustic, the acid rinse and the final water without cross-contaminating a batch.
Cans, bottles and guest beer at the bar itself. Glass doors do the merchandising a brewery taproom otherwise has to do with a chalkboard.
Malt sacks, can trays and shrink wrap arrive by the pallet and leave as a mountain. A baler makes that collectable instead of stored.
A brewery is usually on an industrial estate where nobody is walking past by accident. Lit signage at the road is the difference between findable and not.
Filling by hand caps a brewery at whatever one person can pour in a shift. A single-head piston filler is the first machine that decouples output from labour.
Canning is how a small brewery sells past its own taproom, and interchangeable bases mean one machine covers 330 and 440 ml rather than committing you to a format on day one.
Hand-applied labels sit crooked and it shows on a shelf next to national brands. A desktop applicator is the cheapest thing that makes a small brewery look distributed.
Best-before and batch code are a legal requirement on every unit that leaves the building, and a handheld coder does it without a line.
Airborne wild yeast is the one contaminant a brewery cannot wash off a surface. Treating the cellar air is what protects an open transfer.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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