equipo de cervecería

Beer is built on just five ingredients—but the possibilities are endless. Explore how water, malt, hops, yeast, and specialty additions shape every beer style.

Understanding the differences is essential for optimizing efficiency, maximizing sugar extraction, and producing clean, consistent wort. Whether you’re setting up a nano brewery or scaling a commercial operation, choosing the right equipment starts with knowing what each vessel truly does.

Kombucha continues to gain global popularity as consumers increasingly seek natural, functional beverages that deliver probiotics, low sugar, and diverse flavor profiles. As more hobbyists and start-up brands enter the market, the demand for efficient, safe, and scalable kombucha brewing equipment has grown rapidly.

Cold brew coffee isn’t just another café trend—it’s a global shift in how consumers enjoy coffee. Praised for its naturally sweet, smooth profile and low acidity, cold brew has evolved from a niche offering to a core beverage category in cafés, roasteries, and ready-to-drink manufacturing lines.

The cheese processing system delivered to the dairy enterprise—featuring milk tanks, cheese vats, and whey fermentation tanks—demonstrates Meto’s ability to provide complete, efficient, and flexible dairy production solutions.

By integrating advanced heating/cooling control, automated mixing, precise curd cutting, and intelligent whey fermentation, the system meets the latest industry demands for efficiency, product consistency, and diversified production.

As global interest in cheese manufacturing continues to increase, understanding the structure, performance, and automation capabilities of cheese vats has become essential for dairy producers aiming to expand into new cheese markets.

A brewhouse system is more than a set of vessels—it is the foundation of beer quality, brewhouse efficiency, and long-term production growth. By understanding vessel design, heating options, lauter efficiency, control systems, and sizing requirements, breweries can make informed decisions that match their technical and business goals.

This 500L brewing system provides a balanced combination of teaching functionality and practical production capability. With a clear brewhouse layout, flexible fermentation capacity, and a complete cooling and kegging workflow, the setup enables hands-on learning, small-batch trials, and engaging visitor experiences—all within one integrated system.

Breweries primarily use malted barley because of its enzymatic activity, flavor impact, and predictable lautering behavior.
Distilleries may use malted or unmalted grains (barley, rye, wheat, corn), depending on spirit type. Enzymatic supplementation is common in distillation mashes, especially with high-adjunct or non-malted grain bills

Choosing the right CIP system depends on understanding your cleaning needs, facility layout, budget, automation expectations, and long-term goals. By evaluating centralized, distributed, and mobile CIP options—and by partnering with an experienced engineering provider—you can build a system that delivers superior hygiene, operational efficiency, and cost savings.

Heating is one of the most critical elements in a brewhouse. From mashing to boiling, every stage of beer production relies on accurate, efficient, and stable heat. Selecting the right heating method directly impacts energy consumption, brewing quality, operational safety, and long-term costs.

The brewhouse system combines high capacity, exceptional flexibility, and intelligent management, enabling rapid production scaling to meet growing market demands. For enhanced energy efficiency, it incorporates a secondary steam condensation recovery technology to capture and reuse thermal energy.

The brewery With 2000L four-vessel brewhouse system, with a 2KL batch capacity, capable of producing 4-5 batches per day efficiently. Fermentation system includes 2T fermenters and 4T fermenters, with an annual capacity of 1,000T, and up to 1,500T at full production.