If you want to budget the cost of your commercial brewery equipment, we can help you focus on the main items you need to buy in order to achieve maximum yield in the shortest amount of time, maximum mash batches per day according to design needs, accommodating specialty beers customized production, such as: design of water-cooled pumps, pressure vessels, high sugar content, etc. Every detail has to be reviewed and finalized according to the different characteristics of each brewery. Additionally, different design details will affect the overall cost, especially relative to the level of automation required.
The first step in commercial beer production process is to make malt from barley. The grains are soaked in a malting system for 1 to 2 days and then cooled in moist air conditions for germination within the next 3-7 days.
The grain is then dried in the kiln for up to a week, followed by a 3-week break. This is when the barley grain becomes malted. Depending on the amount of grain you are processing, the size of your malting system will be related to it.
Micet Group designs and manufactures commercial malting systems for every budget and use; one size does not fit every commercial brewery setup. If you need help determining which size malting system is best for your setup, please contact us.
A brewhouse is more than just the heart of a brewery—it’s the engine that powers the business.
Micet Group custom Brewhouse equipment ranges from 20 barrels to the largest capacity commercial tanks and can be customized to your specifications. Malt developed in a custom malting system is best placed close to the mash tun, as this is where the malt is added to the mash room mash barrels (depending on production volume: 3, 4 and 5 vessel configurations).
After the heating process, the malt enters the filter barrel. Here the malt kernels are processed and the mixture is converted into a liquid called wort. The wort is sifted in a filter bucket before the mixture enters the wort pot and boils.
During this process, the wort is separated from the grain within 2-4 hours. Grain residues don’t go to waste: As part of Micet Group’s commitment to sustainability, grain is recycled and sent to local farmers to feed their cattle.
Wort can now be placed in fermentation vessel cellars ranging in capacity from 20 to 200 barrels, depending on the volume required by commercial breweries.
These containers can hold hundreds of thousands of liters/gallons of liquid. The fermentation process takes 18 to 28 days. Having more cellars means increasing production across the board.
The scaled system that Micet Group uses to make each independent water station, includes HLT, CLT, Glycol Tanks, and chiller units. Cold liquid tanks in breweries are used as buffer tanks. They contain cold water that is used as a cooling mechanism to bring the boiling wort down to the ideal temperature for fermentation to take place.
Cold liquid tanks for commercial use are essential to any brewery and must be produced by an experienced commercial brewery equipment manufacturer. YoLong precisely adjusts the size of the hot and cold water tanks, so you know each tank is enough to supply the correct amount of water to the brewing system at the correct temperature.
Cooling and fermentation temperatures can be kept constant for chillers and glycol storage that provide and store cooling capacity for CLT.
Commercial breweries process large volumes of product on a daily basis. In addition to this, the area and equipment must meet the highest standards of hygiene + efficiency.
We design, manufacture and install fully automated brewing systems for commercial CIP (clean-in-place) stations that clean interior surfaces without disassembly. The interior of all tanks, pipes and vessels is automatically cleaned without manual labor.
1. Your facility premises are fully utilized, prioritizing safety and stability.
2. Your BREWHOUSE is ready on time to start working right away.
3. Your brewing production or expansion needs are fully met.
4. Your budget is respected and you are completely satisfied with the offer you received.
CASE STUDIES
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CASE STUDIES
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CASE STUDIES
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5. Meet local certification requirement
PED, AS1210 pressure vessel
UL/CUL/CE electrical cabinet control
Brewing System Brochure
6. Custom Design
Venue size and budget friendly custom designed equipment
Extensive capacity and automation levels
7. Perfect Workmanship
Full welding welds passivation
Mirror polishing
Dimpled jacket water welding
8. Quality Assurance
Surface Polishing and Pressure Testing
Excellent detail and finish
World-renowned accessories and electronics
9. Delivery Time Guarantee
Equipment delivered and installed on time
Regularly updated detailed product images
Informative project plans and reports
Micet Group has been ranked among the top five commercial brewing equipment manufacturers in Europe and America for many years. Europe and the United States are benchmarks for the global beer brewing industry. This is a remarkable achievement, when up to the high standards and standards of the European and American regions.
We knows that the beer making process is an art. Discovering the perfect beer flavor takes time, perseverance, and more experimentation. When a brewer finds the right blend and beer flavor profile, they need brilliantly flawless commercial brewery equipment to replicate it over and over again. This ensures that the brewery provides the same high-quality product to each batch of consumers.
We understands that all beer production is commercial beer unless it distributes home-brewed beer. The difference between a small brewery (less than 6 million barrels a year) and a large brewery (more than 6 million barrels a year) is simply a matter of quantity.
There are many beverage companies that produce and distribute commercial beer products and a range of craft beers.
The difference between the two processes is always:
A: Start with foundational gear allowing end-to-end beer production at smallest viable scale – brewhouse, fermentation tanks, refrigeration and cleaning/sanitation capabilities. Delay high cost packaging, QC labs, automation upgrades until revenue from first sales allows further investments.
A: Evaluate duty, shipping, installation support, warranty coverage, replacement parts supply chain and metals quality before deciding. For critical equipment like fermenters focus first on reliability over cost.
A: Carefully evaluate options based on available space, peak demand scenarios, production scheduling flexibility needs and orçamento disponível. Blending additional uni-tanks optimizes sizing across ales, lagers, specialty beers better than one giant tank.
A: Automatic rotary systems allow faster fill rates and minimize oxygen pickup achieving longer shelf life for retail distribution. But manual fillers allow flexible four pack and crowler packaging capabilities. Evaluate product customization and packaging diversity needs.
A: Establish routine inspection checklists internally but bring third party experts annually to audit safety mechanisms, electrical grounding, tank seals, automation controls, replacing end-of-life components to prevent operational failures or contamination risks.
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One of the most important decisions a potential new brewery can make is to come to visit our engineers and salespeople to discuss their needs. Our staff can answer all of your design and engineering questions, as well as go into detail.
