How to Open a Brewery: Equipment Checklist

An efficient brewery must coordinate production, keg storage, draft service, glasswashing, and taproom workflow, every part of which depends on the available space and utilities. The right equipment plan starts with two separate demand estimates:

Production volume determines how much beer the brewery can make, ferment, condition, and package.
Service volume determines how many taps, kegs, glasses, growlers, underbar stations, and staff members the taproom needs during its busiest periods.

Planning both volumes before ordering equipment helps prevent production bottlenecks caused by undersized equipment or areas.

In this article, we'll cover everything a brewery needs before the grand opening.

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Talk to a KaTom Foodservice Equipment Specialist about product selection, sizing, utilities, and layout.

Key Takeaways

Your concept and menu should drive your equipment list, not the other way around
Size beer dispensers, keg racks, underbar stations, and glassware around peak demand rather than daily demand
Evaluate water, drainage, electrical service, gas, ventilation, wastewater capacity, and equipment clearances before signing a lease or ordering major equipment
Plan bartender and barback workflow before finalizing the layout
Budget for startup costs plus working capital needed after opening
Use a soft opening to test staff, equipment, and service flow

Brewery Startup Planning at a Glance

Planning question	What must be determined
Brewery concept	Craft brewery, brewpub, taproom, macrobrewery, microbrewery, or nanobrewery
Production volume	Batch size, batches per week, fermentation schedule, and annual output
Service volume	Expected beers per day and per peak hour
Beverage menu	Beers, flights, pitchers, growlers, cocktails, wine, and nonalcoholic options
Food program	No food, packaged snacks, food trucks, limited kitchen, or full brewpub menu
Location	Customer access, zoning, utilities, equipment clearances, storage, and local competition
Licensing	Business and tax registration, foodservice permits, brewer's notice, health approval, certificate of occupancy, and local requirements
Equipment	Bartending supplies, refrigeration and ice, beer dispensers, underbar equipment, keg racks, dishwashers, glassware, and steam generators
Opening budget	Property, construction, licenses, equipment, inventory, payroll, and working capital

1. Decide What Type of Brewery to Open

Your concept affects nearly every equipment decision. A production brewery that distributes most of its beer has different storage and packaging needs than a neighborhood taproom built around flights and pours.

Brewery type	Primary operational need	Equipment implications
Craft brewery	Producing craft beer for taproom sales, distribution, or packaged sales	Brewing and fermentation equipment, packaging equipment, refrigeration, beer dispensers, keg racks, and glassware
Brewpub	Brewing beer on site and serving it alongside food	Brewery equipment, underbar stations, beer dispensers, commercial kitchen equipment, refrigeration, warewashing equipment, glassware, and foodservice smallwares
Taproom	Serving beer on tap, limited food menu or food supplied by vendors	Draft beer system or beer dispensers, underbar equipment, beer glasses, pitchers, keg racks, growlers, and bartending supplies
Macrobrewery	Producing large quantities of beer for widespread distribution and packaged sales	High-capacity brewing and fermentation systems, automated controls, extensive cold storage, large-scale packaging lines, and material-handling equipment
Microbrewery	Producing beer on a smaller scale for taproom service, local distribution, or both	Compact or modular brewing equipment, fermentation and conditioning tanks, cold storage, keg racks, and packaging equipment
Nanobrewery	Producing limited batches	Compact brewing and fermentation equipment, keg storage, streamlined underbar equipment, and growlers

Before choosing equipment, answer the following questions:

Who are the target customers?
How much beer must be ready before opening each day?
Will the menu include food, and if so, what food will be served?
How many customers should the bar accommodate?
How many bartenders will work during peak service?
What operational features will distinguish the business from nearby competitors?

Not sure what equipment your concept requires? Talk to a KaTom specialist before finalizing the equipment list.

2. Research Your Market and Evaluate Locations

Market research helps determine whether the area can support your concept, and location evaluation determines whether the building can support the equipment required to produce and serve it. Production equipment may require high ceilings, reinforced floors, floor drains, substantial electrical or gas service, water treatment, ventilation, and a route large enough to move tanks and other equipment into position.

Evaluate	Questions to answer
Customer access	Is the location visible and convenient? Is parking or transit available?
Target market	Does the trade area match the intended customer?
Competition	Is there demand for this concept, and how many other operations serve beer in the area?
Zoning and operating rules	Can the property support the intended use and hours?
Electrical	What voltage, phase, and amperage are available?
Water	Is the water supply suitable for brewing, cleaning, warewashing, and steam equipment?
Gas and ventilation	Can the site support fuel supply and combustion-air or exhaust requirements?
Equipment access	Will major equipment fit through entrances, corridors, and in the kitchen?
Storage	Is there room for kegs, racks, backup inventory, and staff access?
Deliveries and waste	Can suppliers deliver and waste be removed without disrupting guests?

Evaluating a new space? KaTom Design+Build can help assess equipment layout and site requirements before you make major purchasing decisions.

3. Create Your Brewery Business Plan

The business plan should translate the brewery concept into operating assumptions, and those assumptions should become the basis for equipment sizing. Include planned batch frequency, annual output, fermentation and conditioning schedules, the percentage of beer sold through the taproom, growler sales, food sales, distribution plans, and staffing.

Business plan section	Questions to answer
Executive summary	What are you opening, who will it serve, and what customer need will it address?
Concept	What type of brewery is it? What differentiates it?
Market analysis	Who are the customers and competitors?
Menu and pricing	Which drink and food options will be sold and at what price?
Operations	How will receiving, production, service, cleaning, and closing work?
Staffing	Which roles and headcounts are needed during peak periods?
Marketing	How will guests discover the business? What will bring them back?
Startup and operating budget	What are the expected startup costs and recurring expenses, including payroll, utilities, inventory, rent, and maintenance?
Financial projections	What sales volume is required to cover costs?
Risk plan	What delays or operational risks need contingencies, such as supplier disruptions, staffing shortages, or equipment failures?

4. Estimate Brewery Startup Costs

Brewery startup costs vary widely by location, menu, seating options, and equipment. Instead of relying on a broad national average, build the budget by category and separate necessary opening costs from expenses that can wait.

Cost category	What to budget for
Property	Deposit, rent, purchase costs, utilities, and professional fees
Design and buildout	Floors, drains, walls, plumbing, electrical service, gas, ventilation, lighting, and equipment installation
Licensing and legal	Business registration, permits, professional fees, inspections, and appropriate alcohol distribution or transport licenses
Production equipment	Brewhouse equipment, fermentation and conditioning tanks, cleaning systems, and keg-filling equipment
Taproom equipment	Beer dispensers, underbar stations, refrigeration, ice machines, dishwashers, and sinks
Packaging and shipping	Growlers, kegs, labels, carrying supplies, and trucks for shipping
Smallwares	Beer glasses, tasting glasses, pitchers, trays, bartending supplies, and cleaning tools
Technology	POS, security, networking, inventory, Wi-Fi, and scheduling systems
Opening inventory	Beer, wine, spirits, mixers, food, garnishes, and disposables
Preopening labor	Recruiting, onboarding, and training
Marketing	Branding, website, signage, photography, local marketing, and launch activities
Working capital	Rent, payroll, utilities, replenishment, and unexpected expenses after opening

5. Fund Your Brewery

Funding should cover construction, equipment, installation, preopening payroll, initial inventory, and a defined period of operating expenses. Avoid using the entire equipment budget on production while leaving too little for cold storage, dispensing, warewashing, and service infrastructure. Beer that cannot be stored, poured, or sold efficiently does not generate revenue. Common funding sources include:

Owner capital
Business partners
Commercial loans or SBA-backed loans
Investors
Equipment financing or leasing, where appropriate

6. Register the Business and Secure Licenses

Breweries must qualify with the Alcohol and Tobacco Tax and Trade Bureau (TTB) by submitting a Brewer's Notice before beginning operations.¹ TTB does not charge a federal fee to apply for or maintain approval, although bond requirements can apply depending on the brewery's tax liability and payment arrangement.

Since equipment planning and licensing are closely connected, TTB requires a premises diagram showing the brewery's dimensions, doors, brewpub area, and equipment. Resolve the basic layout before filing so the approved premises and final installation match.

Additional requirements vary by jurisdiction and may include:

Business registration
Federal tax identification number
State and local tax registration
Foodservice permits
Health department approval
Certificate of occupancy
Fire inspection
Building permits
Sign permits
Alcohol transportation licenses

To apply for a Brewer's Notice and other required documents, visit "https://www.ttb.gov/permits-rd/brewery".

Determine the menu first, then select equipment that supports it. The number of beers on draft affects dispenser capacity, keg storage, draft-line configuration, and glassware needs. The food menu outlines the need for kitchen equipment, including ovens and fryers.

If you plan to serve…	Plan for…
Draft beer	Refrigerated keg storage, draft systems, and beer glasses
Bottled beer	Refrigerators, bottle openers, and glassware
Pitchers	Pitcher capacity, glasswashing compatibility, and storage
Growlers	Filling and closure procedures, labeling, and local requirements
Beer flights	Tasting glasses and bar trays
Cocktails or spirits	Cocktail station, ice, cocktail shakers, jiggers, shot glasses, stirrers, and appropriate glassware
Limited food menu	Cold and dry storage, handwashing, smallwares, and menu-specific equipment
Full brewpub menu	Complete kitchen, ventilation, fire suppression, refrigeration, cooking and holding equipment, and warewashing

8. Design the Layout for Efficient Workflow

A productive layout reduces lifting, cross-traffic, product loss, and unnecessary staff movement. Map the complete path of beer, kegs, glassware, customers, and waste. A typical brewery process may look like this:

Need help turning your menu and service model into a workable layout? Explore KaTom Design+Build.

9. Build the Brewery Equipment List

Equipment category	Includes	What to determine before buying
Underbar equipment	Glass washers, bar ice bins, cocktail stations, portable bars, speed rails, bar glass storage, undercounter refrigeration, bar sinks	Dimensions, configuration, water, drains, sink requirements, backsplash, and service access
Commercial beer dispensers	Compact and full-size dispensers and kegerators	Cabinet capacity, electrical and gas line requirements, configuration, and clearances
Bartending supplies	Shot glasses, cocktail shakers, bar spoons, mats, jiggers, muddlers, bottle openers, corkscrews and foil cutters, and soda siphons and chargers	Capacity, precision, and sanitation needs
Beer glasses	Pub and pint glasses, beer steins and mugs, wheat beer and pilsner glasses, stemmed glasses, specialty glasses, tasting glasses, beer pitchers, and growlers	Capacity, material, dishwasher compatibility, storage needs, replacement availability, and most popular beer types
Keg racks	Double- and triple-shelved keg racks, keg shelves, and keg stackers	Keg sizes, load ratings, rack dimensions, and cooler clearances
Growlers	Glass and stainless steel growlers with either screw-top or wire flip lids	Material, closure, labeling, storage, washing, filling, and local regulations
Steam generator	Modular and freestanding generators powered by electricity, gas, or LP	Output, pressure, equipment compatibility, fuel, electricity, water, drain, and ventilation requirements
Refrigeration	Undercounter refrigerators; glass door and solid door back bar coolers	Voltage requirements, thermometers, durability, ENERGY STAR® certification

Underbar Equipment — Support the Workflow

Underbar equipment should support an efficient workflow while keeping frequently used supplies within reach. Choose underbar equipment based on:

Number of bartenders working at one time
Peak service volume
Ice needs
Available bar length and depth
Glasswashing needs
Water and electrical connections
Storage and cleaning access

Commercial Beer Dispensers — Match Capacity to Demand

Commercial beer dispensers keep beer kegs refrigerated and ready for draft service. Choose a dispenser based on:

Number of beers served on draft
Keg sizes used
Direct-draw or remote dispensing setup
Expected pours during peak service
Tower and faucet configuration
Gas, drain, and line-cleaning access

A larger brewery may use a remote system supplied from a walk-in cooler rather than storing all active kegs beneath the bar. Remote systems add design considerations such as line length, cooling, gas balance, insulation, and maintenance access.

Bartending Supplies — Equip Each Service Station

A brewery serving only beer needs a different supply package than a brewpub with cocktails, wine, and nonalcoholic drinks. Start with the daily tasks performed at each service station, then provide every active station with its own frequently used tools. Choose supplies based on:

Beer, cocktail, wine, and nonalcoholic beverage menus
Flight and tasting service
Pitcher and bottled beer service
Available drawer, rail, and shelf space

Beer Glasses — Plan for Peak Demand

Ensure you have enough glasses to support peak service. Running out of glasses can create serious bottlenecks. Choose glasses based on:

Beer styles and serving formats
Peak number of drinks in service
Glasswasher cycle time
Glass rack compatibility
Shelf and overhead storage space
Pitcher capacity and weight
Breakage and backup inventory

Cal-Mil 3366-13 3 Slot Tasting Glass Caddy

Keg Racks — Organize Refrigerated Storage

Keg racks keep inventory organized and off the floor while using vertical space in a walk-in or storage area. Choose keg racks based on:

Number of kegs stored at peak inventory
Keg sizes
Shelf and total load ratings
Cooler width, depth, and ceiling height
Aisle space for keg handling
Rack construction and cleaning access

Size the rack from the maximum number of full kegs expected at one time and choose material based on operational needs. Aluminum resists corrosion in moist environments and may offer a lower-cost option, while chrome-coated steel can support heavier loads but requires inspection if its finish becomes damaged.

Growlers — Support Take-Home Beer Sales

Growlers provide a take-home option for draft beer and require a consistent filling, closing, and labeling process. Common growlers hold 32 or 64 ounces and are available in materials such as glass and stainless steel. Choose growlers based on:

Container capacity
Glass or stainless steel construction
New-container and refill policies
Labeling and sealing requirements

Steam Generators — Match the Connected Equipment

Steam generators supply steam to compatible kettles, steamers, warmers, and other equipment that requires an external source. Choose a generator based on:

Connected equipment requirements
Steam output
Operating pressure
Electric, natural gas, or LP power
Ventilation and service clearances
Drain and blow down requirements

Do not select a steam generator by physical size or listed output alone. Instead, have the equipment manufacturer, project engineer, and qualified installer verify compatibility.

Refrigeration — Keep Beer Cold

Undercounter refrigerators provide cold storage beneath workstations and bar counters, while back bar coolers keep bottled and canned beer, mixers, and other beverages close to the service area. Determine refrigeration needs based on:

Products being stored
Solid or glass doors
Sliding or swinging doors
Cabinet width, depth, and height
Temperature range and recovery
Electrical requirements

For additional information on choosing refrigeration for your bar, check out KaTom's bar refrigeration equipment guide.

Where to Spend vs. Where to Save on Brewery Equipment

A higher price does not automatically mean a better fit. Prioritize spending where equipment capacity, temperature control, durability, and service speed affect beer quality or taproom output, and save where a simpler configuration can support the planned beverage menu and peak volume.

Equipment area	Spend when...	Save when...
Beer dispensers	The taproom serves a large draft selection or has a high pour volume, and cabinet capacity and temperature recovery affect service	A compact direct-draw dispenser can hold the required kegs while still supporting peak demand
Underbar equipment and bartending supplies	Multiple bartenders need dedicated sinks, storage, ice, tools, and prep areas during peak service	The menu focuses on beer with limited or no cocktail service
Beer glasses	Flights, specialty pours, pitchers, and high glass turnover require several types and a large backup inventory	A few core glasses can support most of the drink menu
Keg racks	The cooler holds several keg sizes or a large inventory, and storage is needed to preserve floor and aisle space	A smaller number of rack positions can support peak keg inventory, or floor and aisle space doesn't need to be freed up by keg racks
Steam generators	Steam-powered equipment is central to production for heating, mashing, fermentation control, and sterilization	A smaller generator meets the operation's requirements, or brewing vessels can be heated through alternative methods
Refrigeration	Bottled beer, canned beer, mixers, garnishes, and backup inventory require substantial cold storage near the service area	Limited refrigerated inventory can fit in a compact undercounter refrigerator or back bar cooler

Don't Order Until You Know

Do not order major brewery equipment until the menu, production volume, site conditions, and installation requirements are clear. Know the following before buying:

Equipment dimensions
Doorway and hallway clearance
Voltage, phase, and amperage
Water, drain, gas, steam, and ventilation requirements
Refrigeration needs
Production and capacity requirements
Local code requirements
Cleaning and service access

Not sure whether a unit will work in your space? Ask a KaTom equipment specialist before ordering.

10. Set Up Inventory, Technology, and Operating Systems

A brewery needs systems for tracking production and service. Establish receiving, storage, counting, maintenance, and reorder points and procedures before opening.

Area	Topics to cover
Inventory	PAR levels and reorder points for hops, yeast, flavorings, sugar, syrups, growlers, labels, cleaning supplies, and malted barley or other grains
Technology	POS, production records and inventory management, payments, gift cards, scheduling, payroll, accounting, security, Wi-Fi, and networking
Opening and closing	Equipment startup and shutdown, temperature checks, tap inspection, glass setup, cleaning, restocking, and waste removal

11. Hire and Train Staff

Staffing should match both the menu and the equipment layout. Even excellent equipment won't solve problems involving a workforce that lacks proper training. Common roles for breweries include:

Brewers
Cellar workers
Packaging employees
Taproom managers
Bartenders and servers
Kitchen employees

Training should cover:

Recipes
POS system
Safe equipment operation and shutdown
Keg movement and storage
Draft-system operation and quality checks
Glasswashing and handling
Growler filling and labeling
Chemical handling and sanitation
Spill response, lockout procedures, and incident reporting
Opening, closing, maintenance, and escalation procedures

12. Market the Brewery and Prepare for Opening

Marketing should create awareness and test operations before the grand opening. Promote the concept, location, menu, hours, and opening date while staff practice real production and service flow. Provide:

A website with accurate contact, hours, menu, location, and parking information
A Google Business Profile and other local business listings
Social media profiles
Menu and location photography
Local partnerships and community outreach
Opening-date promotion
Email and SMS marketing, where appropriate

Host a Soft Opening

Use a soft opening to test the brewery under controlled demand and identify bottlenecks before the grand opening. Run a realistic production schedule and track where delays occur. Test:

Pours per hour and drink ticket time
Foam and draft consistency
Keg-change time
Refrigeration recovery
Glasswasher throughput
Underbar reach and bartender movement
Water and drain performance
POS and payment speed
Packaging
Staff communication
Equipment performance
Storage

Record each bottleneck, assign a corrective action, and repeat the test where necessary before the grand opening.

Brewery Opening Checklist

Use this checklist to track key planning, equipment, staffing, inspection, and opening tasks before launching a brewery.

Task	Complete?
Choose a brewery concept
Research competitors and local demand
Develop preliminary menu
Determine startup and operating costs; secure funding
Evaluate location and utilities
Register business
Obtain licenses and permits, including a Brewer’s Notice
Secure insurance
Finalize menu and suppliers
Design production workflow
Create supplies and equipment list
Verify equipment specs match available utilities
Order and install equipment
Set up POS and inventory systems
Order and receive opening inventory
Hire and train staff
Complete required inspections
Hold soft opening
Address operational bottlenecks
Host grand opening

Ready to Build Your Brewery Equipment List?

KaTom can help operators compare underbar equipment, commercial beer dispensers, bartending supplies, beer glasses and pitchers, keg racks, growlers, steam generators, and related foodservice equipment according to volume, space, utilities, and workflow. Choose equipment that supports the way the brewery receives, stores, prepares, and serves beer during peak periods.

Talk to an Equipment Specialist Shop Brewery Equipment Explore Design+Build

Frequently Asked Questions About Opening a Brewery

How much does it cost to open a brewery?

Starting a brewery typically costs between $50,000 and $2 million or more, depending on scale, equipment, and location. Nanobreweries can often be started with just $50,000 to $150,000, while brewpubs can cost between $500,000 and $1.5 million depending on kitchen and dining area construction.

How should brewery equipment be sized?

Size production equipment based on batch volume, fermentation schedules, yield, and packaging plans. Size taproom equipment based on the busiest expected hour, including the number of pours, active taps, keg changes, growler fills, and staff.

Should a taproom use a direct-draw beer dispenser or a remote draft system?

A direct-draw dispenser works well when the kegs can remain immediately below or beside the faucets. It combines refrigerated storage and dispensing in one unit. A remote system may suit operations storing kegs in a walk-in cooler away from the bar. Remote systems require more detailed line, gas, cooling, and installation planning.

Does every brewery need a steam generator?

No. A steam generator is only necessary when equipment requires an external steam source for brewing and sanitation. Smaller breweries can use direct electric, gas-fired, or other heating methods instead.

References

Brewer's Notice. Alcohol and Tobacco Tax and Trade Bureau. Accessed September 2026.