August 1998
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10 Reads
Microbreweries produce between 3,000 and 30,000 barrels annually. They package their output in bottles or kegs and distribute it for `off premise' consumption. They have very little control over where and how long their beer is stored by their customers. Therefore, uniformity, consistency, and stability are of great importance. The general considerations for designing a quality brew pub or microbrewery are discussed. The design and process criteria are presented in a checklist fashion.