Microbreweries in industrial design are primarily for medium-large volume of beer production. The main emphasis is on maximum functionality and efficiency of production, personnel safety and economy operation. It successfully compete with large breweries.
Industrial microbreweries and breweries BREWORX
Beer production in larger volumes primarily makes high demands on production efficiency. First priorities of brewers are:
- Low rates of energy consumption
- Minimising water consumption
- Reduction of the number of employees to the minimum necessary
- Minimize the number of operations at each operation
- Efficient use of space technology for location
- Maximizing daily production
These requirements have ceased minibreweries classic restaurant types suits because their design is greatly influenced by the requirement, at the expense of production efficiency. Therefore, customers who are thinking about beer production mainly for external customers, for distribution to the market, but also for larger restaurant facilities (stadiums, large recreational facilities, catering companies owned by a single owner), is designed special type of minibrewery. Especially demanding requirements of industrial beer production.
The optimal solution microbrewery with a larger production volume from 25,000 to 200,000 hectoliters of beer per year.
Modern six vesells brewhouse integrated on a common frame, clearly operated from one central platform. Effective solution brewery for those who the production of beer is serious and on top of the list of priorities for them maximum production performance and the highest possible efficiency of production. Solution brewhouse allows continuous production of 4 batches of beer simultaneously, since each production stage of brewing process takes place in a separate vessel. It is possible to produce up to 6 batches of wort in 24 hours in a continuous manufacturing process. With advanced management system with the support of the brewery computers are all required measuring and controls available not only on the control panel of the Brewhouse, but also at the remote terminal. The production manager and brewmaster have manufacturing process constantly under control. Fermentation and maturation of beer in sealed cylindrical-conical tanks or in open fermentation tubs allows the production of bottom or top fermented beers, either in traditional or modern way. The ability of precisely controling fermentation and maturation leads to permanent results of constant quality and sensory characteristics of beer.