• 5,000 barrels of annual production
• 75% of production are Ales (3,750 barrels), 25% of production are Lagers (1,250 barrels)
• 50 brewing weeks per year, 2 weeks to ferment Ales (25 cycles per year) and 4 weeks to ferment lagers (12.5 cycles per year)

System Size (Brewhouse Size) x Number of brews per week x 50 weeks per year = Annual Production

• Option 1 – 10 Barrel System:
  • 5,000 barrels / 10 barrel brewhouse / 50 brew weeks = 10 brews per week
• Option 2 – 20 Barrel System:
  • 5,000 barrels / 20 barrel brewhouse / 50 brew weeks = 5 brews per week
• Option 3 – 50 Barrel System:
  • 5,000 barrels / 50 barrel brewhouse / 50 brew weeks = 2 brews per week
• 2-3 brews per week is common for new operations
• Labour component must be considered
• A brewpub should consider the number of beers to serve on tap now and in future

• Ales: 3,750 / 25 = 150 barrels of required fermentation capacity
• Lagers: 1,250 / 12.5 = 100 barrels of required fermentation capacity
• 250 barrels of total fermentation capacity required
• A 10 barrel system would require 25 x 10 barrel fermenters
• A 20 barrel system would require 13 x 20 barrel fermenters
• A 50 barrel system would require 5 x 50 barrel fermenters
• Double or triple sized fermenters and conditioning/bright tanks are sometimes used if back-to-back brews occur
• A brewpub should consider the number of serving tanks required and the use of kegs for serving beer

• 50-barrel system with 5 x 50 barrel fermenters and 1 x 50-barrel bright beer tank
  • This will comfortably allow for future expansion
• 20-barrel system with 3 x 20 barrel fermenters and 5 x 40 barrel fermenters, 8 x serving tanks and serving kegs
• Factors that influence the selecting of the size of system are:
  • Manpower utilization
  • Floor space
  • Expansion capabilities
  • Price
  • Satisfying system/production requirements