Twenty-one positions across seven zones — kegerator and multi-line dispense, cold storage, glass washing, a snack kitchen and POS. Every line is a catalog item you can open, read and price.
A taproom lives or dies on what happens between the keg and the glass. This setup follows the beer: cold keg storage, dispense with enough lines to run a rotating list, glass that comes back clean and clear, and a short kitchen for the food that keeps people through a second round.
Quantities assume a 60-seat room with six to eight taps. If you are building past twenty taps, the dispense side changes shape — tell us the tap count and the run length from cellar to bar, and we quote the cooling that goes with it.
Everything between the keg and the glass. This is the zone that decides whether the first pour of the night is drinkable.
Four, six or eight taps with the kegs held at serving temperature underneath — the shortest possible line between keg and glass, and the fastest way to open a taproom without building a cellar.
Six lines of cooled dispense for kegs that sit away from the bar. Keeps the beer at pouring temperature down the whole run instead of the first meter.
A self-pour tap that meters what the guest actually takes. One wall of these changes the labor math on a busy floor — and sells the half-pours people would not order at the bar.
Fills through the base of the cup in seconds. It exists for the ninety-second queue at a match or a festival, not for normal table service.
Cans, bottles and back stock — the half of the list that is not on tap.
Three glass doors of cans and bottles, lit and in the guest's eyeline, so the packaged range sells itself next to the tap list.
Double-door back stock for kegs in rotation, kitchen prep and everything that should not be taking up a display door.
Small zone, but a taproom that also pours spirits and soft drinks needs both.
Air-cooled, 80 to 120 kg a day — covers the highballs, the soft drinks and the ice bath for cans behind the bar.
CO2 frosters for the pint that goes out frozen on a hot day. Not a beer-purist move, but a fast seller on a terrace.
The spirits and cocktail half of the menu, which is what a taproom sells after the second pint.
Refrigerated wells, bottle pockets and an ice bin built to your counter length, so the non-beer half of the list does not slow the taps down.
Shakers, jiggers, strainers and spoons — a full kit per station plus spares.
A short menu built around a fryer and a grill. Enough to hold a table through another round, not enough to need a chef line.
Two 25-liter wells, gas or electric — fries in one, everything else in the other, so the oil does not carry flavor across the menu.
Countertop char grill for burgers, wings and skewers. Heavy-duty grates hold heat through a rush instead of dropping after the third order.
6000 m³/h of extraction over the cooking line. Whatever the fryer and grill produce has to leave the room — this is a licensing item, not a comfort one.
Twelve pans of hot holding for a bar snack menu that goes out in minutes rather than being cooked to order.
Beer glass needs to come back genuinely clean — any residue kills the head on the next pour.
Thirty baskets an hour under the counter. Glass that comes out of a dedicated glasswasher pours a head; glass out of a kitchen dishwasher usually does not.
Wash, rinse and sanitize for line parts, kegs couplers and the kitchen's pots.
Hand sinks at the bar, in the kitchen and by the wash-up — the fixture most often missing at the first inspection.
Orders, payment and the sound that sets the volume of the room.
Dual screen with a built-in printer at the bar. Runs standard Android POS software, so tap lists and prices stay yours to change.
50 W wall-mounted speakers on one wireless zone — enough to fill a taproom without shouting over it.
Wall kiosk with card reader and printer for the self-pour wall or a queue that outgrows the bar.
Four panels make a small screen wall for the match nights a taproom ends up hosting whether it planned to or not.
Beer glass is a house decision — pints, tulips, stems and the branded ware your breweries send you. We stock forms across the range, we just do not put them in the setup: tell us what the list pours into and we price it with the rest of the order.
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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