As I started learning about commercial beer brewing, I kept hearing about different types of tanks—each with its own purpose. The terminology was a bit overwhelming at first, but understanding the function of each tank is key to both small-scale brewing and large brewery operations. Whether you’re brewing at home or managing a large production line, knowing the right type of tank will help you maintain beer quality and production efficiency.

Brewery tanks include fermenters, bright tanks, mash tuns, and storage tanks, each playing a unique role in the brewing process. These tanks are crucial for brewing, fermentation, conditioning, and serving.

Let’s dive into the various types of tanks used in a brewery, their specific roles, and the key equipment you’ll need for efficient beer production.

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What Is a Large Tank Used in Beer Making?

I initially thought all tanks were the same, but as I learned more about commercial brewing, I realized that the term “large tank” could refer to several different types. Most breweries use large tanks for fermentation and conditioning, where the beer undergoes its crucial transformations.

Large tanks in beer making are primarily used for fermentation and conditioning. These are often referred to as fermenters, conical fermenters, or maturation tanks.

Fermentation and Maturation Tanks

1. Fermenters (Primary)
   Fermenters are where yeast works its magic, converting sugars into alcohol and carbon dioxide. These tanks are typically large, often holding anywhere from 5 to 20 BBLs (barrels), but larger breweries can use tanks that hold 50 BBLs or more.

• Conical Fermenters are the most common because they allow yeast to settle at the bottom, making it easier to separate the beer from the yeast after fermentation.
• Horizontal vs. Vertical: Vertical fermenters are more common for larger batches because they maximize space efficiency.

1. Bright Tanks
   After primary fermentation, beer is transferred to bright tanks for secondary fermentation or conditioning. These tanks help clarify the beer and carbonate it. They also allow for blending and flavoring before the beer is packaged. Bright tanks are often pressure-rated and allow for forced carbonation by injecting CO2, which is essential for beers with a higher level of carbonation.

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What Is a Distillery Tank?

Though distillery tanks are not directly related to brewing beer, I often hear them mentioned when comparing beer and spirits. Distillery tanks play a crucial role in the production of alcoholic spirits, and understanding the difference between these and brewing tanks can help clarify the overall production process.

Distillery tanks, also known as stills or mash tubs, are used in the production of spirits like whiskey, vodka, and rum. They serve to heat the fermented mash and extract alcohol through distillation.

Distillery Tanks vs. Brewery Tanks

• Distillation Tanks (Stills): In distilleries, stills are used to separate alcohol from fermented mash. The process of distillation involves boiling the fermented liquid, collecting the vapor, and condensing it back into liquid form.
• Fermentation vs. Distillation: While fermentation tanks in breweries allow yeast to create alcohol, distillery tanks heat the mash to extract higher concentrations of alcohol. The distillation process is more energy-intensive and involves much higher temperatures than beer fermentation.

Breweries and distilleries use different tanks, but both industries rely on large, durable vessels for production. The key difference is the method of alcohol extraction: fermentation for brewing and distillation for spirits.

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What Are the Containers Called That You Brew Beer In?

As I explored more into commercial brewing, I quickly realized that the containers used to brew beer are essential to the brewing process. They vary in size and function, and each plays a vital role in shaping the final product.

The containers used to brew beer are called mash tuns, fermenters, and sometimes brew kettles.

Key Brewing Containers

1. Mash Tun
   The mash tun is where the brewing process begins. It holds crushed grains and hot water, allowing the enzymes in the grains to break down starches into fermentable sugars.

• Bigger systems use mash tuns with adjustable temperature controls, ensuring the right mash schedule for the perfect beer.

1. Brew Kettle
   After the mash, the wort is transferred to the brew kettle, where it is boiled to sterilize it and incorporate hops. Hops add bitterness, flavor, and aroma. The brew kettle is where the wort is typically boiled for about an hour, and hops are added at different stages.
2. Fermenters
   After boiling, the wort is cooled and transferred into fermenters where yeast is added. Yeast consumes the sugars in the wort and converts them into alcohol. The fermentation process is often monitored closely to ensure the beer develops the right flavors.

Fermentation vessels come in various sizes, with large-scale systems ranging from 10 to 100 BBLs, depending on the brewery’s capacity. These fermenters need to be clean, oxygen-free, and well-maintained to avoid contamination.

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What Equipment Is Needed to Brew Beer?

Brewing beer isn’t just about fermenters and kettles. I soon learned that commercial breweries rely on specialized equipment for each stage of the brewing process. From mashing and boiling to fermenting and packaging, having the right tools ensures quality control, consistency, and efficiency.

The key equipment needed to brew beer includes a mash tun, boil kettle, fermentation tanks, temperature control systems, a glycol chiller, filtration systems, and packaging lines.

Brewing Equipment for Commercial Breweries

1. Mash Tun
   As mentioned earlier, the mash tun is crucial for extracting sugars from grains. In larger breweries, mash tuns are often automated to maintain consistent temperatures and reduce manual labor.
2. Boil Kettle
   The brew kettle, often paired with a whirlpool system, is used to boil the wort and add hops. Larger systems may feature direct-fire or steam heating methods, which improve efficiency during the boil.
3. Fermenters
   These are used to ferment the wort into beer. Larger breweries typically use stainless steel fermenters that are jacketed for temperature control. Some fermenters also allow for secondary fermentation and carbonation.
4. Glycol Chiller
   For maintaining the ideal fermentation temperature, glycol chillers are used to cool the fermentation vessels. This helps the yeast ferment properly without stressing the yeast and producing off-flavors.
5. Filtration System
   Filtration is essential for clarifying beer. Some breweries use a centrifuge to remove solids or use plate filtration systems to filter out yeast and hop particles before bottling.
6. Packaging Line
   Once the beer is ready, it is transferred to a packaging line where it is bottled or canned. Automated lines reduce labor and ensure accurate filling, capping, and labeling.

Having the right equipment streamlines the process from grain to glass, ensuring every batch is brewed to perfection. Whether you’re brewing small batches or managing a large-scale brewery, understanding the function of each piece of equipment is key to making high-quality beer.

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Conclusion

Brewery tanks and equipment are vital to producing quality beer. From the fermenter to the bright tank, each vessel plays a unique role in shaping the final product. Whether you’re setting up a small craft brewery or expanding an existing operation, understanding these essential tools and how they work together is crucial for success. Brewing beer requires careful planning, efficient equipment, and precision—whether you’re brewing your first batch or scaling up for commercial production.