Minibreweries

Daily capacity: 250 l - 1500 l
Minibreweries are breweries with reduced capacity, through which you can produce homemade beer, filtered or unfiltered. This beer is totally different from the industrial one. Depending on the customer's wishes, you can try different recipes for beer.
The quality of the beer produced in your own brewery is undeniable, for the following reasons:
-    It has exquisite taste, much better and more delicious than the industrial beer;
-    Total lack of artificial additives added for taste;
-    It is produced from 100% natural ingredients;
-    It doesn’t cause headaches or other discomforts that sometimes arise from industrial beer.
There is a test that can be performed, which emphasizes the difference between the two beers (industrial and craft beer): if the industrial beer is allowed time for the carbon dioxide to evaporate, the real taste of the beer becomes extremely unpleasant (when the beer has a high quantity of carbon dioxide, the true taste is difficult to notice), while the craft beer retains its exquisite taste even after the evaporation of the carbon dioxide.
The advantages of this business:
-    The production cost is very small resulting in a considerable profit;
-    Lack of competition of this kind on the market; while in Romania there are only a few breweries of this type, in Slovenia for example (country of production of the breweries we offer), with a population of only 2 million inhabitants, there are hundreds of such minibreweries. Competition is lacking and the uniqueness almost guarantees success in terms of customers.
Already people are starting to realize the difference of quality and taste between the two types of beer: industrial and craft.
Minibreweries consist of three distinct parts:
-    The kitchen;
-    Fermentation tanks;
-    Storage tanks.

1.    KITCHEN
Composition:
-    Insulated tank for boiling;
In this tank the manufacturing process begins. The malt and cold water are introduced in the tank. Subsequently this mixture is heated by recirculation through the heater coils until different temperature levels are reached. This tank is equipped with an agitator that mixes the mash during heating.
-    Boiler - for hot water preparation;
Inside this boiler there is a coil through which the mash is recirculated in order to be heated.
-    Recirculation pump;
This pump recirculates the mash between the insulated tank and boiler. This recirculation process is controlled by means of temperature sensors and programmable cycles;
-    Filtration tank, equipped with a bolter over the entire bottom surface;
-    Storage tank, located under the filtration tank, in which the filtered beer is flowing.
From this tank the beer is discharged through a plate heat exchanger, where it is cooled to 14 ° C.
-    Hot water storage tank, equipped with a resistance that keeps the water at a certain temperature. The hot water is used to wash the remaining brewery mash after the filtration.
2.    Fermentation tanks
Usually, it is better for the capacity of the tank to be double the capacity of a batch; The customer decides on the number of fermentation and storage tanks, depending on the capacity of beer that is intended to be produced monthly. The standard module for the kitchen with capacity of 250 liters / batch, containing two fermentation tanks and two storage tanks - 400 liters capacity each. The tanks are insulated. The fermentation process takes 10-14 days and takes place in two phases:
-    primary fermentation: here takes place the transformation of most of the fermentable sugar into alcohol and carbon dioxide, resulting in “young” beer.
-    secondary fermentation or maturation: the fermentation of the extract is continued, and the beer is clarified and saturated in carbon dioxide.

3.    STORAGE TANKS
In these tanks the beer is pressurized with CO2. These tanks can be connected directly to a dispenser, or to the packaging machine (bottle or PET).

For details, call the number +40 728 302 588.