I'm in the process of determining what size brewing system to use for a potential brewpub that is in the planning stages. My floor space is limited and I've done a decent amount of research regarding how many bbl/yr I need to produce and what size equipment will get me there(3bbl w/8 fer, or 7bbl w/5-6 fer.). I'm considering starting with one 3bbl system and adding a second one within the first year. I cant find any info on the web as to any advise for or against this idea and am wondering if anyone has some thoughts?
Brewpub system sizing
- Thread starter DixieBull
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Berniep
Well-Known Member
I was researching for a potential brewpub as well and kept running into people saying that you need a minimum of 7 bbl system to keep labor costs under control.
Probrewer.com is a good place to check out.
Probrewer.com is a good place to check out.
wailingguitar
Well-Known Member
How many bbls do you expect to sell in a week? Where located? Can you sell off-site and, if so, do you anticipate doing so and selling some kegs to a distributor? A properly scaled brewpub will have a single brewer brewing 2x/week. More than that and you start running into trouble balancing tasks and the workload gets insane. I would not consider anything smaller than 5bbl for an over the counter only pub, EVER. 7bbl would be more typical, I would prefer 10hl (8.5 bbl) for the little extra capacity cushion. If there was going to be minimal distribution, a 10bbl brewhouse would be the bottom end, a 15bbl being better and 20hl (17bbl) being a great jumping off point.
Check out soundbrew.com and read the section on nano brewing. It will make you think.
Check out soundbrew.com and read the section on nano brewing. It will make you think.
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