{"id":5413,"date":"2026-10-26T13:54:57","date_gmt":"2026-10-26T05:54:57","guid":{"rendered":"https:\/\/metobrew.com\/?p=5413"},"modified":"2026-10-26T13:57:27","modified_gmt":"2026-10-26T05:57:27","slug":"how-to-scale-kombucha-production-from-pilot-batches-to-commercial-volumes","status":"publish","type":"post","link":"https:\/\/metobrew.com\/pt\/how-to-scale-kombucha-production-from-pilot-batches-to-commercial-volumes\/","title":{"rendered":"How to Scale Kombucha Production from Pilot Batches to Commercial Volumes"},"content":{"rendered":"<p>Scaling kombucha production is more than increasing batch size. As demand grows, producers need to manage fermentation consistency, tank capacity, sanitation, packaging efficiency, and production scheduling without compromising product quality.<\/p>\n\n\n\n<p>A pilot system that works well for recipe development may not support the demands of a growing beverage brand. Commercial production requires equipment designed for repeatable processes, efficient cleaning, reliable temperature control, and future capacity expansion.<\/p>\n\n\n\n<p>Escolher a solu\u00e7\u00e3o correta <strong>commercial kombucha production equipment<\/strong> helps manufacturers move from small experimental batches to a structured production process. For beverage brands planning this transition, the key is to scale production around actual demand, fermentation cycles, and the capabilities of the entire processing line.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Evaluate Your Current Production Before Scaling<\/h2>\n\n\n\n<p>Before investing in larger equipment, review how your current pilot operation performs.<\/p>\n\n\n\n<p>Start with four key factors: average batch volume, weekly sales, fermentation time, and available production space.<\/p>\n\n\n\n<p>For example, a producer making small pilot batches may only need one fermentation tank for recipe testing. A growing brand with regular orders may need several tanks operating on staggered schedules to maintain a continuous supply.<\/p>\n\n\n\n<p>The most important distinction is between brewhouse or preparation capacity and actual finished-product output. Kombucha must complete fermentation and any required downstream processing before it is ready for packaging. Increasing the volume of sweet tea prepared in one batch does not automatically increase the amount of finished kombucha available each week.<\/p>\n\n\n\n<p>Review the following information before selecting new equipment:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Current and projected monthly sales volume<\/li>\n\n\n\n<li>Fermentation duration and variation between batches<\/li>\n\n\n\n<li>Number of batches produced each week<\/li>\n\n\n\n<li>Tank utilization and cleaning turnaround time<\/li>\n\n\n\n<li>Available space for tanks, piping, utilities, and packaging<\/li>\n\n\n\n<li>Expected product range, including flavored or carbonated kombucha<\/li>\n<\/ul>\n\n\n\n<p>This assessment provides a practical basis for determining the working volume, number of tanks, and level of automation required.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Choose the Right Production Capacity<\/h2>\n\n\n\n<p>There is no single tank size suitable for every kombucha business. The appropriate capacity depends on demand, fermentation time, operating schedules, and the desired level of production flexibility.<\/p>\n\n\n\n<p>A staged expansion strategy can help avoid purchasing equipment that is either too small for future demand or unnecessarily large for the current business.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pilot Production: Recipe Development and Process Validation<\/h3>\n\n\n\n<p>Pilot systems are typically used to test tea formulations, sugar concentration, starter culture performance, fermentation time, acidity, and flavor development.<\/p>\n\n\n\n<p>At this stage, flexibility is often more important than maximum throughput. Smaller stainless steel tanks allow producers to compare recipes and adjust process conditions before committing to a larger production line.<\/p>\n\n\n\n<p>Pilot production also helps identify the process parameters that must be maintained during scale-up, including temperature, oxygen exposure, cleaning procedures, and fermentation monitoring.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Intermediate Production: Building Repeatable Output<\/h3>\n\n\n\n<p>When demand becomes more predictable, producers can move to larger fermentation vessels or add multiple tanks.<\/p>\n\n\n\n<p>Using several tanks allows different batches to ferment on staggered schedules. This can improve production continuity and provide flexibility for seasonal demand or different product formulations.<\/p>\n\n\n\n<p>However, tank capacity should be evaluated together with fermentation duration, cleaning turnaround, and downstream processing capacity. A larger fermenter will not solve production bottlenecks if filtration, blending, carbonation, or packaging cannot handle the additional volume.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Commercial Production: Coordinated Processing and Packaging<\/h3>\n\n\n\n<p>At commercial scale, equipment selection must consider the complete production workflow.<\/p>\n\n\n\n<p>A commercial line may include tea preparation equipment, sugar dissolution and mixing tanks, fermentation vessels, blending tanks, filtration or separation equipment where required, carbonation equipment, and filling and packaging machinery.<\/p>\n\n\n\n<p>Not every kombucha producer needs every component. Unfiltered, naturally carbonated, pasteurized, and refrigerated products may require different process configurations.<\/p>\n\n\n\n<p>The objective is to build a production system in which each stage can support the intended output without creating unnecessary holding time or operational complexity.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. Select Commercial Kombucha Production Equipment as a Complete System<\/h2>\n\n\n\n<p>Commercial kombucha production equipment should be selected according to the process rather than as a collection of unrelated tanks.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Tea Brewing and Preparation Equipment<\/h3>\n\n\n\n<p>Tea preparation establishes the starting conditions for fermentation. The system should support repeatable tea extraction, controlled heating, and efficient separation of tea leaves where applicable.<\/p>\n\n\n\n<p>Commercial producers should consider batch volume, heating method, ingredient handling, and cleaning requirements. Equipment configuration will vary depending on whether tea is prepared separately or integrated into a larger beverage processing workflow.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sugar Dissolving and Mixing Tanks<\/h3>\n\n\n\n<p>Sugar concentration affects fermentation behavior and the characteristics of the finished product. A suitable mixing tank helps dissolve ingredients evenly and prepare a consistent fermentation medium.<\/p>\n\n\n\n<p>Depending on the production process, mixing equipment may also be used to prepare flavoring ingredients or combine fermented kombucha with other components.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Stainless Steel Fermentation Tanks<\/h3>\n\n\n\n<p>Fermentation vessels are central to commercial kombucha production. When selecting tanks, consider working volume, material grade, temperature management, cleaning access, drainage, and the intended fermentation method.<\/p>\n\n\n\n<p>Stainless steel is widely used in commercial beverage processing because it can support hygienic production when the material, surface finish, fabrication, and cleaning procedures are appropriately specified.<\/p>\n\n\n\n<p>Tank configuration should also reflect the biological process. Kombucha fermentation may require oxygen exposure during certain stages, so an aerobic fermentation vessel should not automatically be designed or operated like a conventional sealed beer fermenter.<\/p>\n\n\n\n<p>Before specifying tank geometry, covers, aeration arrangements, or pressure ratings, define the fermentation process and intended operating conditions.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"680\" height=\"510\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/10\/282b0411-adb1-43d0-8af7-7962e0febd9d.webp\" alt=\"282b0411 adb1 43d0 8af7 7962e0febd9d\" class=\"wp-image-5389\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/10\/282b0411-adb1-43d0-8af7-7962e0febd9d.webp 680w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/10\/282b0411-adb1-43d0-8af7-7962e0febd9d-16x12.webp 16w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Blending, Filtration, and Carbonation Equipment<\/h3>\n\n\n\n<p>After fermentation, some producers blend kombucha with fruit juice, botanical extracts, or other ingredients to develop a consistent flavor profile.<\/p>\n\n\n\n<p>Filtration or separation may be required depending on the desired appearance and product formulation. It is not mandatory for every kombucha style.<\/p>\n\n\n\n<p>Carbonation equipment may be used when producing a consistently carbonated beverage. Producers must also consider the microbiological stability of the finished product, residual fermentable sugars, packaging pressure, and storage conditions.<\/p>\n\n\n\n<p>Equipment should match the actual product specification rather than assume that all kombucha requires the same treatment.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Filling and Packaging Equipment<\/h3>\n\n\n\n<p>Packaging can become a major bottleneck as production volume increases.<\/p>\n\n\n\n<p>The appropriate filling solution depends on package format, container size, target output, carbonation level, and the product&#8217;s stability requirements. Options may include bottles, cans, or kegs.<\/p>\n\n\n\n<p>Commercial producers should also evaluate filling accuracy, changeover time, cleaning procedures, oxygen pickup where relevant, and compatibility with the selected containers and closures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Design Fermentation Capacity Around Real Production Cycles<\/h2>\n\n\n\n<p>One of the most common scale-up mistakes is choosing fermenter capacity based only on the volume of tea prepared in a single batch.<\/p>\n\n\n\n<p>Fermentation time directly affects how much tank capacity is needed to maintain regular output.<\/p>\n\n\n\n<p>For example, if a producer needs to prepare a new batch every two days but each fermentation vessel remains occupied for ten days, several vessels may be required to maintain the intended production schedule. Actual requirements will also depend on cleaning time, batch transfers, fermentation variation, and whether secondary fermentation takes place in separate vessels or packages.<\/p>\n\n\n\n<p>A simplified planning method is:<\/p>\n\n\n\n<p><strong>Required working fermentation capacity = Target daily output \u00d7 Average tank occupancy days<\/strong><\/p>\n\n\n\n<p>For example, a target output of 500 liters per day and an average tank occupancy of 10 days indicates approximately 5,000 liters of working fermentation capacity before allowances for cleaning, process variation, and unusable tank volume.<\/p>\n\n\n\n<p>This is a preliminary estimate, not a final equipment specification. Tank utilization, batch scheduling, working-volume limits, and losses must be considered when calculating the installed capacity.<\/p>\n\n\n\n<p>Multiple tanks can provide more scheduling flexibility than a single large vessel. They also allow producers to separate batches, manage different recipes, and reduce the risk of disrupting the entire production schedule when one batch requires additional processing time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. Maintain Consistent Fermentation at a Larger Scale<\/h2>\n\n\n\n<p>A recipe that performs well in a small vessel may behave differently in a larger tank. Scale-up changes heat transfer, mixing behavior, oxygen transfer, and the relationship between the liquid volume and the exposed surface area.<\/p>\n\n\n\n<p>For kombucha, these differences can affect fermentation speed, acidity development, flavor, and batch-to-batch consistency.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Temperature Management<\/h3>\n\n\n\n<p>Temperature affects microbial activity and fermentation duration. Commercial systems should be designed around the producer&#8217;s validated operating range, with appropriate temperature monitoring and control where required.<\/p>\n\n\n\n<p>Larger volumes may respond more slowly to temperature changes than pilot batches. Equipment selection should therefore account for the vessel&#8217;s dimensions, heat-transfer arrangement, insulation requirements, and the surrounding production environment.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Oxygen and Fermentation Vessel Design<\/h3>\n\n\n\n<p>Traditional kombucha fermentation commonly involves a symbiotic culture of bacteria and yeast, with oxygen availability playing an important role in the process.<\/p>\n\n\n\n<p>Vessel design must reflect whether fermentation is aerobic, partially enclosed, or based on a different validated production method. Airflow, exposed surface area, covers, and transfer arrangements should be considered together rather than specified independently.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Monitoring and Batch Records<\/h3>\n\n\n\n<p>Commercial production benefits from documented operating procedures and consistent batch records.<\/p>\n\n\n\n<p>Depending on the process, useful measurements include temperature, pH, titratable acidity, fermentation time, sugar concentration, and other product-specific quality indicators.<\/p>\n\n\n\n<p>Automation can support repeatable monitoring, but it does not replace microbiological control, product testing, or validated operating procedures.<\/p>\n\n\n\n<p>For growing producers, a practical first step is to standardize the recipe and fermentation process before investing in a fully automated system.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">6. Build Hygiene and Cleaning Into the Equipment Design<\/h2>\n\n\n\n<p>As production volume increases, cleaning becomes a critical part of production planning rather than a task performed only between batches.<\/p>\n\n\n\n<p>Residual tea, sugar, fruit ingredients, and fermentation by-products can create cleaning challenges. Inadequate cleaning may contribute to contamination, inconsistent flavors, and production downtime.<\/p>\n\n\n\n<p>When evaluating commercial kombucha production equipment, pay attention to:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Product-contact materials suitable for the intended beverage and cleaning chemicals<\/li>\n\n\n\n<li>Smooth, appropriately finished product-contact surfaces<\/li>\n\n\n\n<li>Drainable vessel and piping arrangements<\/li>\n\n\n\n<li>Accessible connections, valves, and transfer lines<\/li>\n\n\n\n<li>Cleaning procedures appropriate for each vessel and process stage<\/li>\n\n\n\n<li>Separation of raw ingredients, fermentation operations, and finished products where required<\/li>\n<\/ul>\n\n\n\n<p>Clean-in-place (CIP) systems can reduce manual cleaning work and improve repeatability when properly designed for the equipment and process. However, CIP requirements depend on tank geometry, spray-device coverage, soil type, flow conditions, and the cleaning procedure.<\/p>\n\n\n\n<p>A CIP system should be specified and validated for the actual installation instead of assuming that one configuration will clean every vessel equally well.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">7. Plan Utilities, Layout, and Future Expansion<\/h2>\n\n\n\n<p>A commercial production line needs more than sufficient tank volume. Utility requirements and facility layout also affect operating efficiency.<\/p>\n\n\n\n<p>Before equipment installation, review the availability of water, heating, electricity, drainage, ventilation, and any required cooling or compressed-air services. The specific requirements depend on the selected process and equipment configuration.<\/p>\n\n\n\n<p>Allow adequate space for ingredient handling, tank access, cleaning operations, maintenance, product transfers, and packaging. Piping routes should support the intended workflow while reducing unnecessary transfer steps and cleaning complexity.<\/p>\n\n\n\n<p>Future expansion should also be considered during the initial design.<\/p>\n\n\n\n<p>For example, a modular arrangement may allow additional fermentation tanks to be installed later without replacing the entire tea preparation or packaging system. Connections, utility capacity, floor loading, and available installation space should be evaluated before the first equipment order.<\/p>\n\n\n\n<p>A phased investment approach can help balance capital expenditure with demand growth, provided that the initial system does not create avoidable bottlenecks in the next production stage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">8. Work With a Manufacturer That Understands the Complete Process<\/h2>\n\n\n\n<p>Selecting a commercial kombucha equipment manufacturer involves more than comparing tank prices or nominal capacities.<\/p>\n\n\n\n<p>The equipment supplier should understand the relationship between tea preparation, fermentation, transfer, cleaning, and packaging. This helps ensure that vessel dimensions, connections, material specifications, and auxiliary systems are compatible with the intended production process.<\/p>\n\n\n\n<p>Before finalizing a project, discuss the following information with the manufacturer:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Target daily, weekly, and annual production volume<\/li>\n\n\n\n<li>Expected fermentation duration and working tank volume<\/li>\n\n\n\n<li>Product formulations and fermentation methods<\/li>\n\n\n\n<li>Required material grades and product-contact surface specifications<\/li>\n\n\n\n<li>Heating, cooling, monitoring, and automation requirements<\/li>\n\n\n\n<li>Cleaning method and CIP scope<\/li>\n\n\n\n<li>Packaging format and downstream processing capacity<\/li>\n\n\n\n<li>Facility dimensions, available utilities, and future expansion plans<\/li>\n<\/ul>\n\n\n\n<p>A clear technical brief helps the manufacturer develop a configuration suited to the application rather than offering a standard package that may not match the production requirements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How METO Supports Commercial Kombucha Production Projects<\/h3>\n\n\n\n<p>METO is a beverage and alcohol equipment manufacturer integrating equipment design, manufacturing, and project support. Its stainless steel vessel and beverage processing capabilities can support equipment planning for producers moving from pilot operations toward larger production systems.<\/p>\n\n\n\n<p>For kombucha projects, equipment configuration should be based on the customer&#8217;s fermentation method, required capacity, hygiene requirements, and downstream processing needs. Tank dimensions, material specifications, temperature control, and automation options should be confirmed against the project requirements before manufacturing.<\/p>\n\n\n\n<p>By defining the production process first, beverage manufacturers can develop an equipment configuration that supports current demand while allowing room for future expansion.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"549\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/07\/kombucha-breweing-equipment-1.webp\" alt=\"equipamento para a produ\u00e7\u00e3o de kombucha (1)\" class=\"wp-image-5036\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/07\/kombucha-breweing-equipment-1.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/07\/kombucha-breweing-equipment-1-768x527.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/07\/kombucha-breweing-equipment-1-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">9. A Practical Checklist for Scaling Kombucha Production<\/h2>\n\n\n\n<p>Before upgrading your production facility, confirm that the following questions have been addressed:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Is the target production volume based on actual sales forecasts?<\/li>\n\n\n\n<li>Has fermentation time been included in the tank-capacity calculation?<\/li>\n\n\n\n<li>Can preparation, fermentation, transfer, and packaging support the same production target?<\/li>\n\n\n\n<li>Are temperature management and oxygen requirements appropriate for the selected fermentation method?<\/li>\n\n\n\n<li>Have cleaning, drainage, and product-contact materials been specified?<\/li>\n\n\n\n<li>Are utility capacity and installation space sufficient?<\/li>\n\n\n\n<li>Can the system accommodate additional tanks or process modules in the future?<\/li>\n\n\n\n<li>Have product quality, microbiological control, and packaging stability requirements been evaluated?<\/li>\n<\/ul>\n\n\n\n<p>Answering these questions before ordering equipment can help reduce unnecessary investment and make the transition from pilot production to commercial operations more manageable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclus\u00e3o<\/h2>\n\n\n\n<p>Scaling kombucha production successfully requires a coordinated approach to capacity planning, fermentation control, hygiene, utilities, and packaging. Larger tanks alone cannot guarantee higher finished-product output or consistent quality.<\/p>\n\n\n\n<p>The most effective solution starts with a clear understanding of the production process, followed by equipment selection based on working volume, tank occupancy, process requirements, and expected growth.<\/p>\n\n\n\n<p>For beverage brands planning their next production stage, <strong>commercial kombucha production equipment<\/strong> should be treated as an integrated manufacturing system rather than a collection of individual vessels.<\/p>\n\n\n\n<p><strong>Planning to expand your kombucha production?<\/strong> <a href=\"https:\/\/metobrew.com\/pt\/contact\/\" data-type=\"page\" data-id=\"237\">Contactar a METO<\/a> to discuss your target capacity, fermentation process, and stainless steel equipment requirements.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Perguntas Frequentes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. What equipment is needed for commercial kombucha production?<\/h3>\n\n\n\n<p>A commercial kombucha line may include tea preparation equipment, sugar mixing tanks, fermentation vessels, blending tanks, filtration or separation equipment where required, carbonation equipment, and filling and packaging machinery. The final configuration depends on the production method and finished-product requirements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. How do I calculate the fermentation tank capacity needed for commercial kombucha production?<\/h3>\n\n\n\n<p>Start with the target daily output and average tank occupancy time. Multiply these figures to estimate the working fermentation capacity required, then account for cleaning time, batch scheduling, usable tank volume, and process variation. The result should be checked against the complete production schedule.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Can kombucha be fermented in stainless steel tanks?<\/h3>\n\n\n\n<p>Yes. Stainless steel vessels are commonly used in commercial kombucha production. The tank material, surface finish, cleaning arrangements, and vessel design should suit the beverage and the selected fermentation method. Oxygen exposure and pressure conditions must also be considered.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Does commercial kombucha production require a CIP system?<\/h3>\n\n\n\n<p>Not every facility requires a fully automated CIP system. However, as production grows, a properly designed CIP solution can improve cleaning repeatability and reduce manual work. Its suitability depends on the tank configuration, piping, production volume, and hygiene requirements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. What should I consider when choosing a kombucha equipment manufacturer?<\/h3>\n\n\n\n<p>Evaluate the manufacturer&#8217;s experience with beverage processing equipment, fabrication capabilities, material specifications, customization options, cleaning design, technical documentation, and project support. Provide a clear production brief so the equipment can be designed around your process and expansion plans.<\/p>","protected":false},"excerpt":{"rendered":"<p> Learn how to scale kombucha production from pilot batches to commercial volumes with the right tanks, fermentation controls, hygienic design, and production planning.<\/p>","protected":false},"author":5,"featured_media":4782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"How to Scale Kombucha Production from Pilot Batches to Commercial Volumes","_seopress_titles_desc":"Learn how to scale kombucha production from pilot batches to commercial volumes with the right tanks, fermentation controls, hygienic design, and production planning.","_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-5413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-brewery-equipment"],"acf":[],"_links":{"self":[{"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/posts\/5413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/comments?post=5413"}],"version-history":[{"count":2,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/posts\/5413\/revisions"}],"predecessor-version":[{"id":5415,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/posts\/5413\/revisions\/5415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/media\/4782"}],"wp:attachment":[{"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/media?parent=5413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/categories?post=5413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metobrew.com\/pt\/wp-json\/wp\/v2\/tags?post=5413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}