Brewpub floor plan: seven things to settle early

Most surprise costs in a restaurant microbrewery come from the site rather than the equipment: floors without fall, too little power, undersized drains. Settling these seven points early keeps the quote realistic and installation quick.

1. Floor area: roughly 25–40 m² for 100–200 L per batch and 60–100 m² for 300–500 L (indicative, depends on tank count).
2. Power: three-phase 380 V; the load depends on heating (direct electric or steam boiler).
3. Water: steady, filtered supply plus hot water for CIP cleaning.
4. Drainage: stainless trench drains with the floor sloping to them, resistant to hot water and chemicals.
5. Steam and ventilation: an extraction hood over the kettle, airflow in the fermentation area and around CO2 cylinders.
6. Tanks and glycol: fermenter positions, a well-ventilated spot for the glycol chiller, short cooling lines.
7. Access: doors wide enough for vessels and tanks; separate routes for malt in and kegs out.

Let guests see the brewhouse: polished stainless is decoration and a "brewed here" promise. Put the bar close to the cold room or keg cabinets so beer lines stay short and foam stays low.

KRS surveys your site and sends a 3D CAD layout with a quote for 300L or 500L systems — reply within 24 working hours.