A brewery that produces fewer than three barrels of beer every batch is known as a “nano brewery.” You will want between 100 and 200 square feet of room to accommodate the brewing apparatus, fermentation tanks, and storage areas for a system of this scale. In order to handle any spills or leaks, this area should also have a concrete floor and sufficient drainage.
You’ll also need room for kegs, a bottling line, and storage for raw materials like hops and barley in addition to the brewing equipment. If you intend to sell your beer directly to customers, you will also require a space for bottling and labeling your beer as well as a tasting room or taproom.
How much beer can you therefore produce at home? The size of your brewing system and the quantity of storage space you have are two factors that affect how much beer you can produce at home. Between five and ten gallons of beer, or 50 to 100 bottles, can be produced using a conventional home brewing equipment in a batch. These bottles can last for several months if stored properly.
Although it is feasible, it is not advisable to consume homebrew too soon. Before being ready to drink, most beers need to ferment for at least two weeks and then condition for at least two weeks. As a result, the tastes can emerge and the yeast can turn the sugars into alcohol. Rushing the process can lead to odd flavors and a beer that isn’t finished.
Small breweries can make beer through contract brewing without spending money on their own brewing machinery. A brewery enters into a contract with another brewery to make their beer on their behalf in this method. While the host brewery supplies the brewing machinery and manpower, the contract brewery supplies the recipe and raw materials. The contract brewery can then sell the beer under its own brand name after purchasing it from the host brewery.
As a result, setting up a nano brewery demands a sizable amount of space and machinery. To accommodate the brewing machinery, fermentation tanks, and storage rooms, you will require a least of 100 to 200 square feet of space. Although it is feasible, it is not advisable to consume homebrew too soon. Before they are ready to drink, most beers need to ferment and condition for at least four weeks. Last but not least, tiny brewers can create beer by contracting it out rather than spending money on their own brewing machinery.