{"id":4876,"date":"2026-06-04T10:47:37","date_gmt":"2026-06-04T02:47:37","guid":{"rendered":"https:\/\/metobrew.com\/?p=4876"},"modified":"2026-06-04T10:47:59","modified_gmt":"2026-06-04T02:47:59","slug":"from-brewhouse-to-packaging-line-a-practical-guide-to-designing-a-craft-brewery","status":"publish","type":"post","link":"https:\/\/metobrew.com\/es\/from-brewhouse-to-packaging-line-a-practical-guide-to-designing-a-craft-brewery\/","title":{"rendered":"From Brewhouse to Packaging Line: A Practical Guide to Designing a Craft Brewery"},"content":{"rendered":"<p><\/p>\n\n\n\n<p>Designing a brewery isn\u2019t about drawing pretty pictures. You\u2019re coordinating grain, heat, time, and people. Whether you\u2019re setting up a tiny nano brewery or turning an old warehouse into a 2,000-hectoliter-per-year operation, the real questions are the same. How do you keep things clean, safe, and repeatable? And how do you make sure you can grow without ripping everything out later?<\/p>\n\n\n\n<p>This guide walks through capacity planning, layout, equipment, controls, sanitation, utilities, packaging, and startup. No fluff. Just what actually works.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Capacity Planning: Matching Brewhouse, Fermenters, and Chillers<\/h2>\n\n\n\n<p>Don\u2019t start with the kettle size. Start with how much beer you want to make in a year, and how many batches you can realistically run in a week.<\/p>\n\n\n\n<p><strong>Brewhouse example<\/strong><br>Say you have a 10 hL brewhouse (that\u2019s hot wort per batch). A typical brew cycle \u2013 mash, lauter, boil, whirlpool, knockout \u2013 takes five to six hours. Run two shifts and you can do three batches a day. That\u2019s 30 hL daily. If you brew 220 days a year (accounting for cleaning, changeovers, and breakdowns), you\u2019re looking at roughly 6,600 hL per year.<\/p>\n\n\n\n<p><strong>Fermenter sizing<\/strong><br>A lager needs 14 to 21 days from pitch to crash. An ale is faster \u2013 seven to 14 days. If you mostly brew lager, you need enough tank space to hold 14 days of production.<\/p>\n\n\n\n<p>Here\u2019s a rough formula:<br>Total fermenter volume (hL) = daily output \u00d7 fermentation days \u00d7 1.1 (safety factor)<\/p>\n\n\n\n<p>In our example: 30 hL\/day \u00d7 14 days \u00d7 1.1 = 462 hL. So you\u2019d install around 500 hL of fermenter capacity. That might mean six 80 hL tanks.<\/p>\n\n\n\n<p><strong>Chiller (glycol) sizing<\/strong><br>You\u2019ve got two main cooling loads.<\/p>\n\n\n\n<p>First,\u00a0wort cooling. You\u2019re taking 95\u00b0C wort down to 12\u00b0C (for lager) right after the boil. That\u2019s a big spike. A plate heat exchanger with two stages works well: city\/well water or cooling tower first, then chilled water (1\u20132\u00b0C), then glycol at \u20134\u00b0C.<\/p>\n\n\n\n<p>Second,\u00a0fermentation cooling. A lager at peak fermentation throws off about 2.5 to 3.5 kW per 100 hL. With decent tank insulation, you can size your chiller pack for maybe 60\u201380% of the total theoretical load \u2013 not everything peaks at the same time.<\/p>\n\n\n\n<p>Also, don\u2019t skip the\u00a0glycol buffer tank. It should hold at least 1.5 times your total system volume. Use variable-speed pumps and zone control valves. Otherwise one tank can starve another.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Practical rule: size the chiller for the single biggest instantaneous load (wort cooling) plus the peak fermentation load at that same moment \u2013 then add 25% margin. You\u2019ll thank yourself on a hot July day.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">2. Layout: The Physical Foundation for Clean, Safe Brewing<\/h2>\n\n\n\n<p>Keep zones separate. Keep people and materials moving one way. And for God\u2019s sake, slope your floors toward the drains.<\/p>\n\n\n\n<p><strong>Raw materials<\/strong><br>Put them in a separate room with dust control. Put it close to the grist case or mill. Use a pneumatic conveyor or a short auger \u2013 you don\u2019t want dust drifting into the brewhouse.<\/p>\n\n\n\n<p><strong>Hot side (brewhouse)<\/strong><br>Heat-resistant, non-slip floors. Big exhaust hoods over the kettles. Leave at least 1.2 meters (about four feet) of working space around the lauter tun and kettle \u2013 you\u2019ll need it for maintenance.<\/p>\n\n\n\n<p><strong>Cold side (fermenters, bright beer tanks)<\/strong><br>Separate this from the hot side with a solid wall or a buffer room. No extra heat and condensation wandering over. Run pipes overhead in well-insulated bundles, and put drip trays at the low points.<\/p>\n\n\n\n<p><strong>Embalaje<\/strong><br>Stick this at one end of the building or in its own room. Floors should slope at least 2% toward channel drains.<\/p>\n\n\n\n<p><strong>Sanitary details that actually matter<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Every floor drain needs a water seal and a removable strainer basket.<\/li>\n\n\n\n<li>Don\u2019t let a drain line cross from a dirty area into a clean area. Use thresholds or ramps between zones.<\/li>\n\n\n\n<li>Walls? Tile or stainless steel sheeting with coved corners \u2013 no right angles where crud can hide.<\/li>\n<\/ul>\n\n\n\n<p>Small breweries often line tanks along a wall with pipes overhead. Large breweries go vertical: hot side on lower floors, cold side above. Gravity does the work, and you use fewer pumps.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. Choosing a Brewhouse for Scalability<\/h2>\n\n\n\n<p>A full brewhouse has a mash mixer, lauter tun, kettle, and whirlpool. But some people combine functions to save space and money.<\/p>\n\n\n\n<p>Here\u2019s the trade-off:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2-vessel (mash\/lauter + kettle\/whirlpool)<\/strong>\u00a0\u2013 small footprint, lower cost. Good for pubs and anyone making less than 500 hL\/year.<\/li>\n\n\n\n<li><strong>3-vessel (mash, lauter, kettle\/whirlpool)<\/strong>\u00a0\u2013 good flexibility, you can run steps in parallel. Works for 1,000 to 5,000 hL\/year.<\/li>\n\n\n\n<li><strong>4-vessel (separate mash and cereal cookers)<\/strong>\u00a0\u2013 handles adjuncts like rice or corn. That\u2019s for large industrial or specialty breweries.<\/li>\n<\/ul>\n\n\n\n<p>For the lauter tun, traditional slotted plates work fine for most craft breweries. If you use a lot of wheat or oats, a mash filter gives better efficiency \u2013 but you\u2019ll need a spent grain handling system to go with it.<\/p>\n\n\n\n<p><strong>Smart sizing rule<\/strong>: design for 30% more capacity than you think you need today. That could mean buying a kettle with extra ports, or a plate heat exchanger that\u2019s sized for a bigger batch later.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Automation and Controls for Consistent Quality<\/h2>\n\n\n\n<p>Manual brewing works fine until you try to scale up. Then you need repeatability.<\/p>\n\n\n\n<p>A typical control system has three layers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Field devices<\/strong>: temperature sensors (PT100), pressure and level transmitters, conductivity probes for CIP, flow meters (magnetic or Coriolis).<\/li>\n\n\n\n<li><strong>Control layer<\/strong>: a PLC \u2013 something like a Siemens S7-1200 or 1500. Redundant power supplies for critical loops are nice to have.<\/li>\n\n\n\n<li><strong>Operator layer<\/strong>: SCADA. You want recipe management, batch traceability, alarms, and trend logs.<\/li>\n<\/ul>\n\n\n\n<p>What you really need to automate:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mash temperature steps \u2013 dough-in, protein rest, saccharification, mash-out, sparge.<\/li>\n\n\n\n<li>Boil intensity \u2013 steam valve position linked to pressure.<\/li>\n\n\n\n<li>Knockout temperature and oxygenation \u2013 closed-loop control.<\/li>\n\n\n\n<li>Fermenter temperature staging \u2013 main ferment, diacetyl rest, crash cooling \u2013 with automated valve switching.<\/li>\n<\/ul>\n\n\n\n<p><strong>Worth spending extra on<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A dedicated glycol control valve for each fermenter, and three temperature probes per tank (top, middle, bottom).<\/li>\n\n\n\n<li>Bright beer tank pressure control (0.8 to 1.2 bar) with CO\u2082 backpressure.<\/li>\n<\/ul>\n\n\n\n<p>If money\u2019s tight, you can skip full batch automation for now. But\u00a0leave 20% spare I\/O on the PLC and open network ports\u00a0for future upgrades. You\u2019ll want them later.<\/p>\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\/2026\/04\/brewery-5000l-11.webp\" alt=\"brewery 5000l (11)\" class=\"wp-image-4554\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/04\/brewery-5000l-11.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/04\/brewery-5000l-11-768x576.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/04\/brewery-5000l-11-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">5. Sanitary Piping, Valves, and CIP \u2013 The Hidden Defense<\/h2>\n\n\n\n<p>Beer is a lousy place for bacteria to grow \u2013 but they\u2019ll find a way if you give them a dead leg.<\/p>\n\n\n\n<p><strong>Piping design<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Inside surface finish: Ra \u22640.8 \u03bcm (that\u2019s about 32 microinches). Use autogenous orbital welding wherever you can. No threaded fittings \u2013 ever.<\/li>\n\n\n\n<li>Slope every line at least 1% toward a low-point drain.<\/li>\n\n\n\n<li>Use long-radius bends (R=1.5D). For tees, use sweep tees or Y-branches. Regular right-angle tees are a trap.<\/li>\n<\/ul>\n\n\n\n<p><strong>Valves<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tank bottom valves: aseptic diaphragm or sanitary angle-seat valves. Flow should go straight down.<\/li>\n\n\n\n<li>Transfer panels: mix-proof butterfly or double-seat valves \u2013 separate seals for product and CIP.<\/li>\n\n\n\n<li>Sample valves: miniature diaphragm type. Steam-sterilize before and after you draw a sample.<\/li>\n<\/ul>\n\n\n\n<p><strong>CIP design principles<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Have two CIP return pumps \u2013 one duty, one standby.<\/li>\n\n\n\n<li>Keep separate tanks for caustic, acid, hot water, and sanitizer (PAA is common).<\/li>\n\n\n\n<li>Every process line must be able to form a closed cleaning loop: supply \u2192 sprayball \u2192 return.<\/li>\n\n\n\n<li>Fermenter CIP sequence: pre-rinse \u2192 caustic \u2192 intermediate rinse \u2192 acid \u2192 final rinse \u2192 sanitize (hot water or PAA). Use rotating sprayballs.<\/li>\n\n\n\n<li>The CIP return line needs conductivity and pH sensors so you know when the rinse is done and you can recover chemicals.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">6. Glycol, Temperature Control, and Utilities Integration<\/h2>\n\n\n\n<p>Utilities aren\u2019t just \u201cplug in electricity and steam.\u201d You have to handle peak loads without crashing the whole system.<\/p>\n\n\n\n<p><strong>Glycol system<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>25\u201335% glycol by volume. Setpoint at \u20134\u00b0C.<\/li>\n\n\n\n<li>Put a pressure stabilizer tank at the circulation pump discharge. Balance valves on every branch.<\/li>\n\n\n\n<li>Insulate all cold pipes \u2013 fully. Then cover the insulation with stainless or aluminum cladding so condensation doesn\u2019t drip everywhere.<\/li>\n<\/ul>\n\n\n\n<p><strong>Cooling water system<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Primary side of your plate heat exchanger: cooling tower water. (Know your local wet-bulb temperature in summer \u2013 it matters.)<\/li>\n\n\n\n<li>Secondary side: a chilled water tank at 2\u00b0C or below.<\/li>\n\n\n\n<li>Small breweries sometimes combine chilled water and glycol into one skid. That\u2019s fine \u2013 but keep the piping separate. Never let glycol get into your wort.<\/li>\n<\/ul>\n\n\n\n<p><strong>Steam and compressed air<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Size your steam generator for peak brewhouse demand plus 30%. Install steam traps at every drip leg and heat exchanger outlet.<\/li>\n\n\n\n<li>Compressed air: refrigerated dryer plus three stages of filtration \u2013 particulate, oil, sterile. And put a sterile filter just before any air point that touches beer or yeast.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">7. Packaging System Choice and Material Flow<\/h2>\n\n\n\n<p>Your packaging setup will decide how materials move through the building. Most craft breweries end up with either kegs, or cans, or both.<\/p>\n\n\n\n<p><strong>Keg line<\/strong><br>A keg washer (two or three stations) \u2192 counter-pressure filler \u2192 labeler\/coder. This works fine up to maybe 300\u2013500 kegs a day. Low investment, flexible.<\/p>\n\n\n\n<p><strong>Can line<\/strong><br>Depalletizer \u2192 rinser \u2192 filler\/seamer (counter-pressure or flow-meter) \u2192 tunnel pasteurizer \u2192 labeler\/sleever \u2192 packer. Minimum economic scale is roughly 3,000 to 5,000 cans per hour.<\/p>\n\n\n\n<p><strong>Material flow<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Run finished beer from the bright beer tank to the filler by the shortest route possible \u2013 fewest bends wins.<\/li>\n\n\n\n<li>Keep the washer\/rinser area isolated. That drain water should go straight to floor drains, not through clean areas.<\/li>\n\n\n\n<li>Empty cans, cartons, and pallets come in one end. Finished pallets go out the other. No crossing.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"532\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/2000l-brewery-equipment-4-1.webp\" alt=\"2000l equipo de cervecer\u00eda (4)\" class=\"wp-image-4480\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/2000l-brewery-equipment-4-1.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/2000l-brewery-equipment-4-1-768x511.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/2000l-brewery-equipment-4-1-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">8. Microbrewery vs. Large Scale: What Changes?<\/h2>\n\n\n\n<p>Here\u2019s a quick comparison:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Layout<\/strong>\u00a0\u2013 Micro: compact, multi-use spaces. Large: separate buildings or floors, automated material handling.<\/li>\n\n\n\n<li><strong>Controla<\/strong>\u00a0\u2013 Micro: semi-auto plus handwritten logs. Large: full BATCH control with MES.<\/li>\n\n\n\n<li><strong>PIC<\/strong>\u00a0\u2013 Micro: portable CIP cart, manual hoses. Large: fixed piping, automatic valve groups.<\/li>\n\n\n\n<li><strong>Embalaje<\/strong>\u00a0\u2013 Micro: manual keg washer, single-head filler. Large: high-speed line with online inspection (fill level, seam, label).<\/li>\n\n\n\n<li><strong>Staffing<\/strong>\u00a0\u2013 Micro: everyone wears multiple hats \u2013 brew, pack, fix. Large: dedicated engineers, operators, QC.<\/li>\n<\/ul>\n\n\n\n<p>But \u2013 and this is important \u2013\u00a0sanitary standards don\u2019t shrink. Microbreweries often have higher infection rates because people overlook dead legs, leave hoses on the floor, and get sloppy with sampling.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">9. Building Around an Existing Facility: Fabrication, Drains, Ventilation<\/h2>\n\n\n\n<p>So you\u2019ve got an old warehouse. Four-meter ceilings, no drains, stale air. Here\u2019s what you do, in order:<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Floor and drains<\/strong>\u00a0\u2013 Break out the old slab. Pour a new one sloped at least 2% toward a new main channel drain. Make the drain about 30 cm wide and 15\u201320 cm deep. Cover it with stainless steel grating. Add secondary drains at the base of each tank.<\/li>\n\n\n\n<li><strong>Ventilation<\/strong>\u00a0\u2013 Stainless exhaust hoods over the brewhouse with axial fans. Shoot for 20 air changes per hour minimum. On the cold side, keep a slight positive pressure with filtered supply air \u2013 G4 plus F7 filters.<\/li>\n\n\n\n<li><strong>Equipment placement<\/strong>\u00a0\u2013 Rig the fermenters in first. Then run the pipework. Then add insulation and stainless cladding. Leave a 60 cm wide pipe alley so someone can actually get in there to fix things.<\/li>\n\n\n\n<li><strong>Power and controls<\/strong>\u00a0\u2013 Put the main electrical panel somewhere dry and away from wash-down areas. Local control stations need at least IP65 rating.<\/li>\n<\/ol>\n\n\n\n<p>Most common mistake: installing tanks before cutting drains. Then the low point ends up in the wrong place, water pools, and it stinks.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">10. Commissioning, Ramping Up, and Minimizing Downtime<\/h2>\n\n\n\n<p>From mechanical completion to full production, you\u2019ll go through four phases:<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Single-component testing<\/strong>\u00a0\u2013 motor rotations, pump seals, valve positions.<\/li>\n\n\n\n<li><strong>Cold integrated testing<\/strong>\u00a0\u2013 run with water. Check for leaks, verify sensor signals, run CIP cycles.<\/li>\n\n\n\n<li><strong>Hot\/process testing<\/strong>\u00a0\u2013 simulate brewing with water. Measure evaporation rate, cooling time, glycol load.<\/li>\n\n\n\n<li><strong>Trial batches<\/strong>\u00a0\u2013 first three to five full batches. Lab analysis and microbiology. This is when you\u2019re most likely to have downtime \u2013 so have your spare parts kit, pump rebuild kits, and a backup generator ready.<\/li>\n<\/ol>\n\n\n\n<p><strong>Ways to reduce downtime<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dual water and steam feeds \u2013 or at least quick-change bypasses.<\/li>\n\n\n\n<li>One extra fermenter and one extra bright beer tank for maintenance rotation.<\/li>\n\n\n\n<li>A CIP system that can switch automatically \u2013 one line cleans while another runs.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">11. Staffing, Training, and Supply Management<\/h2>\n\n\n\n<p>Equipment doesn\u2019t brew beer. People do.<\/p>\n\n\n\n<p><strong>Roles<\/strong>&nbsp;\u2013 For a 500\u20132,000 hL\/year brewery, you need at least one brewer (who understands both process and micro), one maintenance and controls tech, and production operators. Every operator should be able to run a CIP cycle and recognize an alarm.<\/p>\n\n\n\n<p><strong>Training topics<\/strong>&nbsp;\u2013<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Must have: valve identification (manual vs. actuated, diaphragm vs. butterfly), the four steps of CIP, proper sampling technique, fermentation temperature logging.<\/li>\n\n\n\n<li>Next level: navigating the PLC interface, replacing gaskets and repair kits, sensory off-flavor detection (diacetyl, acetaldehyde, DMS).<\/li>\n<\/ul>\n\n\n\n<p><strong>Supply management<\/strong>&nbsp;\u2013<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Critical spares: seals, diaphragms, probes, heating elements. Keep two weeks\u2019 worth on hand.<\/li>\n\n\n\n<li>Malt, hops, yeast: monthly orders with safety stock \u2013 enough for at least two brew days.<\/li>\n\n\n\n<li>Track yeast generations. When you hit the supplier\u2019s limit, discard it or relegate it to your cheapest product.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">12. From Design Consultation to Turnkey Handover: A Practical Roadmap<\/h2>\n\n\n\n<p>Most brewery projects break down into six milestones:<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Requirements (1\u20132 weeks)<\/strong>\u00a0\u2013 annual output, beer styles, packaging mix, site constraints, budget, timeline.<\/li>\n\n\n\n<li><strong>Concept design (2\u20134 weeks)<\/strong>\u00a0\u2013 general arrangement, process flow diagram, equipment list, rough utility estimates (water, power, steam, cooling).<\/li>\n\n\n\n<li><strong>Detailed design (4\u20138 weeks)<\/strong>\u00a0\u2013 P&amp;IDs, electrical and controls drawings, platform and structural requirements, CIP calculations, 3D pipe routing.<\/li>\n\n\n\n<li><strong>Fabrication and procurement (8\u201320 weeks)<\/strong>\u00a0\u2013 long-lead items like the brewhouse, fermenters, heat exchanger, and chiller. Order specialty valves and instruments early.<\/li>\n\n\n\n<li><strong>Installation and commissioning (4\u201310 weeks)<\/strong>\u00a0\u2013 consider successful cold commissioning (CIP loops verified) as the internal handoff point.<\/li>\n\n\n\n<li><strong>Trial and acceptance (2\u20134 weeks)<\/strong>\u00a0\u2013 three consecutive batches that meet spec (chemistry and micro). Signed training records. As-built drawings and spare parts list delivered.<\/li>\n<\/ol>\n\n\n\n<p><strong>A note on turnkey<\/strong>&nbsp;\u2013 \u201cTurnkey\u201d doesn\u2019t mean you walk away. Assign one in-house engineer to be present during installation and commissioning. Because one mis-labeled valve can shut you down for half a day.<\/p>\n\n\n\n<p>A brewery comes together in the details. The right tank volumes. The slope of a floor drain. The polish inside a weld. And the brewer who instinctively tightens the sample valve cap before walking away. The more you plan upfront, the fewer midnight emergencies you\u2019ll have later. Hopefully, this gives you a solid starting point \u2013 whether you\u2019re sketching on a napkin or reviewing a contractor\u2019s P&amp;IDs.<\/p>\n\n\n\n<p><em>Have questions about your brewery equipment project? <\/em>You can <a href=\"https:\/\/metobrew.com\/es\/contact\/\" data-type=\"page\" data-id=\"237\">tell us <\/a>your requirements for the brewery, and we will provide you with a turnkey solution within 24 hours.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Practical brewery design from capacity planning to turnkey handover. Covers layout, CIP, glycol, packaging, and real-world startup.<\/p>","protected":false},"author":5,"featured_media":4443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"From Brewhouse to Packaging Line: A Practical Guide to Designing a Craft Brewery","_seopress_titles_desc":"Practical brewery design from capacity planning to turnkey handover. 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