{"id":4743,"date":"2026-05-13T14:24:32","date_gmt":"2026-05-13T06:24:32","guid":{"rendered":"https:\/\/metobrew.com\/?p=4743"},"modified":"2026-05-13T15:26:10","modified_gmt":"2026-05-13T07:26:10","slug":"pub-beer-brewing-equipment-the-ultimate-complete-guide","status":"publish","type":"post","link":"https:\/\/metobrew.com\/de\/pub-beer-brewing-equipment-the-ultimate-complete-guide\/","title":{"rendered":"Pub Beer Brewing Equipment: The Ultimate Complete Guide"},"content":{"rendered":"<p><\/p>\n\n\n\n<p>Brewing beer is a complex dance of art and science that demands precision equipment to consistently produce high-quality beer. For pubs, brewpubs, and microbreweries aiming to brew on-site, the right brewing system isn&#8217;t just a purchase\u2014it&#8217;s the foundation of your entire business. This comprehensive guide offers an exhaustive look at the critical equipment needed for pub beer brewing, from grain handling all the way to the glass. We&#8217;ll dissect each piece of equipment, explore detailed classifications, discuss material science, and provide a strategic framework for making purchasing decisions. Whether you&#8217;re building a new pub brewery from the ground up, expanding an existing one, or simply researching for a future project, consider this your definitive reference for understanding pub beer brewing hardware.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Complete Anatomy of a Pub Brewing System<\/strong><\/h2>\n\n\n\n<p>A typical pub brewing system operates as an integrated ecosystem, a precision flavor factory where each component has a specific role. To truly understand the investment, you must grasp not just what each vessel does, but how they interact.<\/p>\n\n\n\n<p><strong>1. Raw Material Handling and Preparation<\/strong><\/p>\n\n\n\n<p>This zone is the unsung hero of efficiency. It all begins with your malt.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Malt Storage Silos or Bins:<\/strong>\u00a0For larger brewpubs, climate-controlled silos protect grain integrity. For most, sealed, food-grade bins on pallets, stored in a cool, dry area, are standard. The enemy is moisture and pests.<\/li>\n\n\n\n<li><strong>The Malt Mill:<\/strong>\u00a0This is not a place to cut costs. The industry standard is a two-roller mill, but six-roller mills exist for ultra-high-end operations. The goal is a perfect crush: the husk should be largely intact to form a natural filter bed in the lauter tun, while the endosperm (the starchy core) is ground into a range of fine grits and flour. A proper crush maximizes extract efficiency (how much sugar you get from the grain) and prevents a stuck mash\u2014a brewer&#8217;s nightmare that can derail a production day.<\/li>\n<\/ul>\n\n\n\n<p><strong>2. The Brewhouse: Where Flavor is Born<\/strong><\/p>\n\n\n\n<p>Often called the &#8220;heart&#8221; of the brewery, the brewhouse is where the hot-side magic happens. This is where crushed malt and water become sweet wort. A classic, high-end setup comprises dedicated vessels, though in a pub setting, combination designs are prevalent.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Maischebottich:<\/strong>\u00a0An insulated vessel, typically stainless steel, where milled grain is mixed with hot water in a process called mashing. Natural enzymes are activated at precise temperatures to break complex starches into simple, fermentable sugars. The vessel must have an effective insulation jacket or be steam\/electric heated for step-mashing, and a high-quality false bottom (a slotted screen) to separate the sweet liquid from the grain later.<\/li>\n\n\n\n<li><strong>L\u00e4uterbottich:<\/strong>\u00a0While often combined with the Mash Tun, a dedicated lauter tun is a wider, shallower vessel designed purely for separating the wort from the grain husks in an optimal grain bed depth. Key features include precision rakes to gently cut and loosen the grain bed, facilitating even drainage without channeling, and a grant, a small external reservoir that monitors runoff clarity and prevents vacuum suction on the grain bed.<\/li>\n\n\n\n<li><strong>Brew Kettle \/ Boil Kettle:<\/strong>\u00a0This is where the wort undergoes a vigorous, rolling boil. It must achieve a minimum 8-10% evaporation rate to drive off unwanted volatile compounds like Dimethyl Sulfide (DMS). It\u2019s steam-jacketed or direct-fire heated. The kettle houses the hop addition port, and its design directs the fierce boil motion to mix hops thoroughly. Internal calandria or external thermosiphon systems can dramatically increase heating efficiency and boil vigor.<\/li>\n\n\n\n<li><strong>Whirlpool:<\/strong>\u00a0After the boil, the hot wort is full of hop particles and coagulated protein (trub). It&#8217;s pumped tangentially into a dedicated whirlpool vessel. Centrifugal force causes the sediment to form a compact cone in the center, allowing clear wort to be drawn off from a side port. An often-overlooked feature is the geometry: a proper 1:1 to 1:1.5 diameter-to-height ratio and a flat or gently sloped, not conical, bottom is critical for a stable trub pile.<\/li>\n<\/ul>\n\n\n\n<p><strong>3. The Fermentation System: The Soul Vessel<\/strong><\/p>\n\n\n\n<p>This is the cold-side process, where sugar water becomes beer. Sanitation and precise temperature control are non-negotiable.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cylindroconical Fermenters (Unitanks):<\/strong>\u00a0For pubs, these single-vessel workhorses are the gold standard. Why? They allow for primary fermentation, diacetyl rest, cold crashing, and carbonation in one closed vessel, eliminating perilous transfers and minimizing oxygen pickup. They are constructed from 304 or 316L stainless steel, with an interior roughness (Ra) of \u2264 0.8 \u03bcm for clean-in-place (CIP) effectiveness. The cone angle (typically 60-70\u00b0) is critical for efficient yeast harvesting. A dimpled cooling jacket, fed by a precision glycol chiller, wraps the cone and body for zonal temperature control. Key components include a racking arm that can rotate to pull clear beer off the sediment, a blow-off system, and a pressure\/vacuum relief valve (PRV).<\/li>\n\n\n\n<li><strong>Yeast Handling:<\/strong>\u00a0Beyond the tank, a yeast brink is a small, mobile pressure vessel used to safely pitch fresh yeast or harvest and store healthy yeast from a previous batch. Proper yeast management is the hallmark of a great brewery.<\/li>\n<\/ul>\n\n\n\n<p><strong>4. Bright Beer and Dispense System: The Final Polish<\/strong><\/p>\n\n\n\n<p>The journey from fermenter to customer is critical and fraught with danger from oxygen and off-flavors.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bright Beer Tank (BBT):<\/strong>\u00a0This is a horizontal or vertical pressure vessel where beer is transferred for final cold conditioning, clarification, and final carbonation adjustment before serving. It&#8217;s a buffer between fermentation and the tap, ensuring clarity and a stable flavor profile.<\/li>\n\n\n\n<li><strong>Serving Vessels &amp; Long-Draw System:<\/strong>\u00a0In a pub, this is the circulatory system. Beer is pushed from a walk-in cooler to the bar taps via insulated trunk lines, often glycol-cooled alongside the beer lines to maintain temperature. The distance and line restriction must be balanced with the blended gas pressure (CO2 or a CO2\/Nitrogen &#8220;beer gas&#8221; mix) to achieve a perfect pour. FOB (Foam on Beer) detectors are in-line devices that shut off beer flow from a keg or tank when it&#8217;s empty, preventing foam and beer waste in the long line.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2025\/12\/brewery-300l-3.webp\" alt=\"brauerei 300l 3\" class=\"wp-image-3751\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2025\/12\/brewery-300l-3.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2025\/12\/brewery-300l-3-768x576.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2025\/12\/brewery-300l-3-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Deep Dive: Mashing Equipment and Configurations<\/strong><\/h2>\n\n\n\n<p>The choice of mashing philosophy and equipment defines your brew day workflow and your beer&#8217;s personality.<\/p>\n\n\n\n<p><strong>A. Infusion Mashing Systems<\/strong><br>This is the single-temperature or step-temperature method using one main vessel. The equipment is straightforward: a well-insulated combination mash\/lauter tun with a precise heating logic. The brewer adds hot water and uses the vessel&#8217;s heating jacket to hit different temperature rests. It&#8217;s clean, simple, and perfect for nearly all ale styles. Its limitation is in manipulating malt character for certain lager styles.<\/p>\n\n\n\n<p><strong>B. Decoction Mashing Systems<\/strong><br>The equipment for this traditional German technique is more complex. It requires at least two vessels: a main mash tun and a dedicated, separately-heated mash cooker. A portion of the thick mash is pumped over, boiled, and returned to raise the overall mash temperature. This process drives melanoidin formation, creating rich, toasty, bready flavors that are the hallmark of a classic Munich Dunkel or Czech Pilsner. The system requires more robust pumps and a sophisticated piping matrix to handle the hot, viscous mash.<\/p>\n\n\n\n<p><strong>C. Equipment Integration: Form and Footprint<\/strong><br>Pub real estate is expensive, driving innovation in system integration.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Two-Vessel Brewhouse:<\/strong>\u00a0A classic format for pubs. One vessel is the Mash\/Lauter Tun. The second is the combined Kettle\/Whirlpool. A wort grant and a heat exchanger sit in between. This is a fantastic balance of parallelism (you can boil one batch while mashing the next) and floor space control.<\/li>\n\n\n\n<li><strong>Three-Vessel Brewhouse:<\/strong>\u00a0The classic production configuration: dedicated Mash, Lauter, and Kettle\/Whirlpool. This adds a third footprint vessel but offers the highest throughput, as all operations can happen simultaneously.<\/li>\n\n\n\n<li><strong>Four-Vessel Brewhouse:<\/strong>\u00a0Adds a dedicated Whirlpool, standard for 20+ BBL systems. Overkill for most start-up pubs but represents peak workflow efficiency.<\/li>\n\n\n\n<li><strong>Single-Vessel (All-in-One) Systems:<\/strong>\u00a0Emerging as a force, especially for 1-3 BBL nano-pubs. A single vessel with internal elements and a malt basket acts as the mash, lauter, and kettle tun. Malt is lifted out for lautering. While throughput is lower and step-mashing can be complex, the footprint is minimal and cost is significantly lower.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Critical Auxiliary Systems: The Unsung Heroes<\/strong><\/h2>\n\n\n\n<p>A brewhouse is a collection of dormant steel without these systems. Their quality determines daily operational success and beverage safety.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Food-Grade Transfer Pumps:<\/strong>\u00a0A high-head, sanitary centrifugal pump is the workhorse of the brewery. It must have a mechanical seal rated for high temperatures (boiling wort) and corrosive chemicals (caustic CIP). A Variable Frequency Drive (VFD) isn&#8217;t a luxury; it&#8217;s necessary for gently starting pump flow and precisely controlling speeds during vorlauf (recirculation) and lautering to avoid compacting the grain bed with too much suction.<\/li>\n\n\n\n<li><strong>Heat Exchanger:<\/strong>\u00a0Speed is king. A plate heat exchanger uses cold water in a two-stage process (first tap water, then chilled glycol-water mix) to crash-cool boiling wort to pitching temperature in a single pass. The two-stage setup, or a single-stage with massive capacity, is essential for knocking out a batch in under 30 minutes to lock in fresh hop and malt character without DMS formation.<\/li>\n\n\n\n<li><strong>Clean-in-Place (CIP) System:<\/strong>\u00a0This is your brewery&#8217;s hygiene immune system. A turnkey CIP cart consists of a chemical reservoir, a powerful centrifugal pump, and a heating element. It circulates caustic acid cleaners and sanitizers through spray balls in every tank. For a pub, a dedicated CIP loop with a flow rate sufficient for mechanical scouring is a non-negotiable investment for product safety and brand integrity.<\/li>\n\n\n\n<li><strong>Glycol Chilling System:<\/strong>\u00a0A buffer tank of a water-glycol mixture, cooled by a chiller unit, is pumped through a closed loop to the jackets on the fermenters and bright tanks. Zonal control via solenoid valves linked to a digital temperature controller (like a Johnson Controller or PLC) manages the heat of fermentation. The system&#8217;s cooling capacity in BTU\/hr must be calculated based on peak fermentation load\u2014your most active fermenters will dump enormous heat.<\/li>\n\n\n\n<li><strong>CO2 and Blended Gas System:<\/strong>\u00a0A hygienic gas panel with high-purity regulators, check valves, and flow meters manages multiple pressures: low pressure for a CO2 blanket during cold crash (to prevent vacuum suck-back), medium pressure for carbonation stones, and high pressure for pushing final beer. Using a &#8220;beer gas&#8221; blend (e.g., 25% CO2 \/ 75% Nitrogen) for long-draw dispensing on high carbonation beers prevents breakout and foam.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/1000l-micro-brewery-equipment-8.webp\" alt=\"1000l micro brewery equipment (8)\" class=\"wp-image-4236\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/1000l-micro-brewery-equipment-8.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/1000l-micro-brewery-equipment-8-768x512.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/1000l-micro-brewery-equipment-8-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Strategic Equipment Selection: A Practitioner&#8217;s Framework<\/strong><\/h2>\n\n\n\n<p>Selecting a system is not a technical specification comparison; it&#8217;s a business partnership decision. Use this framework to guide your process.<\/p>\n\n\n\n<p><strong>1. The Tailoring of Capacity: Bespoke Fit, Not Catalog Choice<\/strong><br>Your saleable volume is not your brewhouse size. A 5-BBL system can produce a single batch, but with a handful of fermenters, you can critically-analyze your pub&#8217;s throughput. Consider your glassware: UK-style pint pours with a head, or US pints filled to the brim, will affect net yield per tank by up to 10%. Before signing, map your floor with tape. Account for the door&#8217;s swing radius, fork truck access for grain pallets, a safe chemical storage zone, and a workflow triangle between the mill, brewhouse, and fermenter row. A cramped cellar is a dangerous one.<\/p>\n\n\n\n<p><strong>2. Automation: A Spectrum, Not a Switch<\/strong><br>It&#8217;s not &#8220;manual vs. auto.&#8221; It&#8217;s a spectrum from purely manual ball valves and burners, to semi-automatic with PID temperature loops and solenoid valves, to full PLC\/SCADA control with touchscreen batch management. The question to ask: &#8220;Who will brew on my staff in two years?&#8221; If high turnover is likely, a &#8220;recipe-stable&#8221; PLC system ensures brand consistency. If you are a hands-on owner-operator, a manual system offers infinite nuance but ties your personal presence to every batch.<\/p>\n\n\n\n<p><strong>3. Energy Medium: An Infrastructure Decision<\/strong><br>This is a building capital project, not just a brewhouse choice.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Merkmal<\/th><th>Elektrisch<\/th><th>Direct Fire (Gas)<\/th><th>Steam (Gas or Oil)<\/th><\/tr><\/thead><tbody><tr><td><strong>Best Size Range<\/strong><\/td><td>1-5 BBL<\/td><td>3-7 BBL<\/td><td>5 BBL+<\/td><\/tr><tr><td><strong>Install Complexity<\/strong><\/td><td>Needs certified high-amp circuit<\/td><td>Needs gas line, venting<\/td><td>Needs high-pressure boiler, inspections, returns system<\/td><\/tr><tr><td><strong>Cleanliness<\/strong><\/td><td>Ausgezeichnet<\/td><td>Combustion byproducts<\/td><td>Excellent (remote boiler room)<\/td><\/tr><tr><td><strong>Heating Uniformity<\/strong><\/td><td>Element scouting risk<\/td><td>Hot spots at kettle bottom<\/td><td>Superior, even heating via jacket<\/td><\/tr><tr><td><strong>Ongoing Cost<\/strong><\/td><td>High commercial kWh rate<\/td><td>Moderate gas cost<\/td><td>Most efficient, but boiler maintenance costs<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Visit your city&#8217;s building department early to understand the seismic, fire suppression, and emissions regulations for your chosen energy source.<\/p>\n\n\n\n<p><strong>4. The Service Ecosystem: Your True Backup<\/strong><br>The single most valuable asset a vendor can provide is a local service engineer. Your due diligence involves calling three of their existing customers and asking: &#8220;What broke, and what happened when you called?&#8221; Probe their spare parts philosophy. A good vendor stocks circuit boards, temperature probes, and mechanical seal kits in-country. Formalize a Service Level Agreement (SLA) with guaranteed response windows. The price of one lost batch from a fermenter that can&#8217;t hold temperature overnight is likely greater than any premium paid for a vendor with a proven, immediate-response supply chain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Frequently Asked Questions <\/strong><\/h2>\n\n\n\n<p><strong>Q: What&#8217;s the truly realistic, all-in brewhouse size for a new craft pub?<\/strong><br><strong>A:<\/strong>&nbsp;Financially, 3-5 BBL remains the pragmatic starting block. A 3.5-BBL system allows for multiple brews per week, keeping beer fresh and the brewer engaged, while not being so small that labor cost per pint destroys your margin. Crucially, double the batching into 7-BBL fermenters is a strategic move for your flagships, allowing you to brew your core ale once a week, then use the freed brewhouse time for smaller, experimental batches.<\/p>\n\n\n\n<p><strong>Q: Which should come first, an internship or the equipment order?<\/strong><br><strong>A:<\/strong>&nbsp;Professional experience first. Months before your business plan deadline, commit to a recognized brewing course or shadow days at an operational brewery. This does more than teach you about enzymes and alpha acids. It teaches you the language to interrogate an equipment quote (&#8220;What&#8217;s the ratio of your false bottom open area?&#8221;), recognize a poorly designed manway, and understand what a safe, efficient brew day physically feels like. This knowledge is your immunity to salesmanship.<\/p>\n\n\n\n<p><strong>Q: If our seed funding is tight, what&#8217;s the &#8216;no-compromise&#8217; budget list?<\/strong><br><strong>A:<\/strong>&nbsp;Build a fortress around three pillars: sanitation, temperature control, and CO\u2082 purity. Nothing else matters if these fail.<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>A robust, heat-integrated CIP cart.<\/strong>\u00a0Cut on automation, not the mechanical cleaning force.<\/li>\n\n\n\n<li><strong>A generously-sized, dual-circuit glycol chiller.<\/strong>\u00a0Oversizing the chiller by 25% prevents overheating your yeast during peak production.<\/li>\n\n\n\n<li><strong>A high-quality, sanitary gas panel with medical-grade CO\u2082 filters.<\/strong>\u00a0Traces of hydrocarbons from industrial-grade CO\u2082 can create permanent, foul off-flavors.<\/li>\n<\/ol>\n\n\n\n<p><strong>Q: From signed contract to first pour, what&#8217;s the honest timeframe?<\/strong><br><strong>A:<\/strong>&nbsp;A fastidious 9-month project plan. Lead time is 4-6 months. Shipping and customs can be a 4-6 week black hole. Once on-site, a multi-trade rigor begins: your glycol contractor, electrician, plumber, and steam fitter must work in a sequential dance, which always uncovers a hidden provision you didn&#8217;t make. Commissioning (water brews) then reveals leaks and logic faults, taking 1-2 weeks to dial in. Plan for this, and your grand opening date will be your own choice, not a crisis-management deadline.<\/p>\n\n\n\n<p>At Meto, we understand that every brewery is unique. Our engineers can custom-design equipment to fit your vision. Just <a href=\"https:\/\/metobrew.com\/de\/contact\/\" data-type=\"page\" data-id=\"237\">let us know what you need,<\/a> and we&#8217;ll deliver a one-stop solution straight to your inbox within 24 hours.&#8221;<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>full anatomy, selection framework, must-know specs. From grain to glass, build your efficient brewhouse today. <\/p>","protected":false},"author":5,"featured_media":4040,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Pub Beer Brewing Equipment: The Ultimate Complete Guide","_seopress_titles_desc":"full anatomy, selection framework, must-know specs. From grain to glass, build your efficient brewhouse today.","_seopress_robots_index":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[27],"tags":[46],"class_list":["post-4743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-brewery-equipment"],"acf":[],"_links":{"self":[{"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/posts\/4743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/comments?post=4743"}],"version-history":[{"count":1,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/posts\/4743\/revisions"}],"predecessor-version":[{"id":4744,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/posts\/4743\/revisions\/4744"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/media\/4040"}],"wp:attachment":[{"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/media?parent=4743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/categories?post=4743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metobrew.com\/de\/wp-json\/wp\/v2\/tags?post=4743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}