Craft Brewery Brewhouse Sizing Guide
Sizing a craft brewery brewhouse is the single most important capacity decision for a new or expanding microbrewery. This guide walks through the practical math behind batch size, brew frequency and cellar balance.
How Batch Size Drives Everything
Start from weekly sales target in hectolitres, then back-calculate batches per week. A 10 hL brewhouse running 4 batches weekly delivers ~40 hL; most microbreweries begin here and add a second brew day before buying a larger vessel.
Matching Brewhouse to Cellar
Fermentation and conditioning tank volume should be 2–3x weekly brewhouse output so yeast and maturation do not bottleneck packaging. Under-sized cellars are the most common cause of stalled growth.
Electric vs Steam Heating
Electric brewhouses simplify install and lower capex for sub-20 hL systems; steam offers faster heat-up and tighter temperature control at higher volumes but needs a boiler and permits.
Planning for Expansion
Choose a platform with modular mash/lauter and kettle whirlpool that accepts add-on HLT or external heat exchanger later, so the first line scales without a full replacement.
Frequently Asked Questions
What brewhouse size suits a startup taproom?
A 10 hL two-vessel electric system typically covers a taproom plus modest self-distribution for the first 12–18 months.
How many fermenters do I need?
Plan roughly one fermenter per weekly batch plus one or two for sour/seasonal, so you never wait on empty tanks.
Can I add canning later?
Yes — keep bright beer and CIP lines compatible with a future canning or bottling line to avoid rework.
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