PLEASE NOTE: The procedures in this document are generalized to cover a wide range of cleaning demands around the brewhouse.


Brewers should regularly and thoroughly clean their brewhouse and brewing equipment for many reasons. Proper cleaning and sanitization will prevent the transfer of flavors and odors from one batch of product to another, prolong the usefulness of equipment, ensure efficient operation, and eliminate contamination.

Cleaning and sanitizing are distinct processes that are essential to brewhouse upkeep. Without prior cleaning, the residual biofilm will interfere with the sanitizers and potentially neutralize their effectiveness. Likewise, without adequate sanitization, microorganisms are likely to grow and be introduced to your products.

T.A.C.T. This simple acronym will help you to remember good cleaning practices.

T – Time. The amount of time a cleaning agent remains in contact with the soil/biofilm determines the effectiveness of your cleanup. Too long and you are wasting time. Too short and you are not removing potential contaminants. During the brewing process, it is almost always easier to remove soil deposits while they are still fresh.

A – Action. From CIP spray balls to manual scrubbing, there are many factors to consider when applying your cleaner. From brush texture, to flow rate, to foaming, to gel, to burst rinsing, the action you are performing will depend largely on the chemical being used and the equipment being cleaned.

C – Cleaner/Concentration. Different chemicals are effective against different types of brewhouse biofilms. It will make your cleaning easier if you understand the soils you are removing and protecting against. Likewise, the ratio of water to chemical is crucial to successful sanitization. Measure twice, pour once.

T – Temperature. For every increase of 10ºF in your solution, the number of molecule collisions is roughly doubled. The hotter the cleaning solution, the more cleaning can be achieved. But other factors such as the chemicals in use and the equipment being cleaned also play a factor in determining proper temperature. Make sure you are paying close attention to the temperature warnings of your cleaning agents and equipment.


When does your equipment need to be passivated?

Corrosion resistance of the nickel-chromium steels (ANSI class 300 series) depends upon the formation of a protective chromium oxide film. These films can be damaged during fabrication and through careless handling. When the film is damaged the stainless surface is susceptible to corrosion and pitting. The passive surface is corrosion resistant and needs to be maintained to prolong the life of the stainless steel.

New stainless steel should always be cleaned and passivated to remove the cutting and milling oils and establish a passive oxide layer. We recommend passivating tanks and line circuits every other year to reduce the probability of corrosion.

Passivation of a stainless steel surface occurs naturally by air, but it is a slow process. Use chemicals like nitric acid(CS35) to accelerate the process.

3 Basic Steps for Passivating:

Neither air nor nitric acid can form a protective film when grease, oil, fingerprints, or other contaminants are present on the surface of the tanks. To ensure the surface is degreased you must first perform a water break test:

  1. Degreasing/Cleaning
    1. Use a water based high pressure solvent(CS109) and mix 2 oz/gallon.
    2. Circulate at 140ºF for 30 minutes.
    3. Rinse with fresh water
  2. Passivation
    1. Prepare a 6% weight per weight (w/w) citric acid solution in the vessel.
    2. Calculate solution
      1. (CIP volume of tank in gallons) * (8.34 lb) = Y
      2. (Y) * (0.060) = X lbs of Citric Acid
    3. PH of solution should be less than 4
    4. Circulate citric acid solution for 60 min at 140ºF
      1. To maintain temperature, run CIP loop through heat exchanger or steam jacketed kettle
    5. Drain system and rinse with water for 5 minutes
    6. Check pH of rinse water. Should match supply tap.
    7. Open all ports and allow system to air dry for 48 hours.
  3. Sanitizing
    1. Rinse with cold water.
    2. Mix a solution of peracetic acid(CS513) and cold water 0.4 oz/gallon.
    3. Circulate for 30 min.
    4. Do not rinse.


Hot Liquor Tanks

“Scaling” inside an HLT is caused by a buildup of phosphoric acid/calcium on the tank walls. These compounds can be introduced through the water system (hard water) or as an additive. Some brewers introduce phosphoric acid or calcium to their HLT to adjust the pH before mashing, but in order to avoid scaling on your HLT we recommend adding these components directly to your mash instead of the hot liquor tank.

  1. Mix a phosphoric acid(CS15) solution to clean or descale your HLT.
    1. Fill tank to 10% volume with water. Add 1 oz/gallon water.
    2. Heat solution to 150ºF and circulate for 30 minutes.
  2. If tank is free from scaling:
    1. Rinse with warm fresh water.
  3. If tank still has scale:
    1. Check pH of solution.
    2. If pH is above 4.0 and the solution looks clear (fully dissolved) add more phosphoric.
    3. Bring the pH down to 2.0 and CIP again.

Brewing Tanks (Mash tun, lauter tun, brew kettle, whirlpool, hot wort tank)

  1. Knockout (turn off the heat source).
  2. Pre-rinse with water and drain thoroughly. Repeat 2 or 3 times, burst rinsing is most effective.
  3. If there is Beerstone scale present (calcium oxalate):
    1. Add beer stone and milk stone remover(CS122) at normal use rates.
    2. Heat to 190ºF and cycle for 45 minutes.
    3. Drain tank. This solution can be reused on similar tanks within the same day.
  4. Detergent wash with suitable caustic(CS20) or alkaline cleaner(CS464):
    1. Mix 1-2 oz/gallon.
    2. Heat to 160-180ºF and circulate for 30 minutes.
  5. Drain out detergent solution. This same solution can be used to CIP your fermenters and brite tanks.
  6. Chase with warm water. Do not allow tank surfaces to dry.
  7. Continue to burst rinse and check pH until alkali is gone.

Storage Tanks (Fermenters, Brite Tanks, Serving Tanks)

So long as you can circulate hot water, 180ºF, through your storage tanks then you may use the same caustic or alkaline CIP solution from the brewing tanks. Simply circulate for 30 minutes then rinse with fresh water until pH is restored.

If it is hard to heat these tanks, then use an alkaline solution(CS17):

  1. Remove CO2 and perform burst rinses of tank using cold water.
  2. Fill tank to 10% capacity with warm water
  3. Mix 1-2 oz/gallon. Circulate for 30 minutes.
  4. Drain solution and rinse tank until pH of water is restored.
  5. Drain and seal tanks.


The solutions used to clean the tanks may be conveniently circulated through lines and heat exchangers, followed by the appropriate rinsing and acid washing where necessary.

NOTE: For this system to be completely successful, recirculation will be necessary to achieve appropriate contact time (around 45 minutes) in the detergent wash step of the system.

If clean-out-of-place is used, a manual chlorinated cleaner should be used, followed by appropriate rinsing and sanitizing before reassembly of the plant.

In cases where build-up of mineral occurs in the tubing, acid wash may be required on occasion to aid in the removal of this “soil” – again followed by an appropriate rinsing and sanitizing before reassembly. Learn more about this >

Beer & Milk Stone Remover can be added to caustic to help remove beer stone.


It is important to periodically circulate phos/nitric acid solution through your tanks, lines, and heat exchangers to remove stains and mineral films. We recommend performing this cleaning after every other brewing run.

  • After alkaline cleaner application, rinse surfaces with water
  • Add acid CIP cleaner(CS35) at 1-2 oz/gallon.
  • Heat to 145ºF and circulate 30 minutes.
  • Burst rinse surfaces thoroughly with hot, potable water.


The best way to control mold, mildew and yeast growth on brewhouse surfaces is to clean with a foaming chlorinated cleaner such as Foaming Chlorinated Cleaner(CS12).

Do not use this product on copper surfaces. Be sure to rinse well.

Sanitize afterword with PAA(CS513) or quaternary ammonium disinfectant(Sani 512).


BIG Thank You to ENERCO Brewery Cleaners for helping us put this document together.



Have a Question?  We are here to help.  Contact Us Now >

New Stout Tanks arriving at Copper River Brewing
These tanks travelled by truck and boat before safely arriving in Cordova.

You cannot get to Cordova by car. By plane, by boat, sure. Perhaps by moose. But if you want to build a life in Cordova, Alaska–devoid of freeways and outnumbered by salmon–perhaps isolation is part of the charm. Craft brewers Curtis and Christiana Fincher took this leap and made the secluded port their home.

Someone once told us that Cordova was the most beautiful place, and based on that we made the jump.” They quickly realized that Cordova needed a brewery.

The Finchers have uprooted their lives before; they have jumped state lines several times in pursuit of the outdoor lifestyle they love. In each of these locations, there has always been a place, more specifically a brewery, where the community comes together.


Cordovan Citizens Unloading a Fermenter
Locals and friends working to build a brewery.

“What is cool about breweries to me is that, somehow, those traditional boundaries of ‘you’re over there, I’m over here, I’m not gonna talk to you,’ seem to dissolve a bit. It’s much more fluid…”


“It’s a great place to build friends. I think all those little social ties getting woven together over time does a lot to strengthen civic fabric.”

With fewer than 3,000 residents, the Cordovan community relies heavily upon each other and upon themselves.

“Before we came up here I don’t think I ever imagined starting a business. Somehow being around a self-reliant, self-starter culture made it seem like less of a leap…”

Work crew with newly installed Stout Tanks system.
Copper River Brewing in their new brewhouse.

“We went from talking about it, ‘that would be cool,’ to dreaming about it, which I think is a stage a lot of homebrewers have been to. At some point, we took that next leap, looking at buildings in town…” “Little by little we found ourselves doing this thing that I’m not sure we decided to do at any one single moment. It just started happening around us.”

“We decided to work with Stout Tanks because they had the brewing equipment we needed and they were able to meet our timeline. On top of that their customer service team was responsive, and Don [Brewery Design Consultant] was very knowledgeable and professional. He never tried to upsell us.”

Cordovan night sky with quote from brewery owner.

What is Spunding?

Spunding is a cost-effective way to carbonate your beer without using CO2.  It is a form of “pressurized fermentation” that lets the brewer control the amount of gas absorbed or released during the fermentation process.

Benefits of Spunding:

  • Saves money – reduces CO2 gas purchases
  • Increases head retention
  • Slow pour beer Secret Weapon
  • Increases hop and malt aromas
  • Minimizes your carbon footprint
  • Speeds up time for the finished product
  • Maintains a natural fermentation process
  • Much safer than the “forced carbonation” method
  • Produces more consistent flavors
  • Ferment under pressure and condition your beer before transferring to a keg

The History of Spunding

Spunding is a technique that dates back to the early brewing days in Germany.  The name “spund” originates from the German word for “bung,” a cork used to seal a vessel.  The spunding process involves sealing a beer mid-fermentation with its natural byproduct, carbon dioxide. Over time the beer absorbs pressurized gas and carbonates naturally.

spunding valve used to naturally carbonate beer

Do you need a Spunding Valve?

Absoluetly.  Using a spunding valve allows you to naturally carbonate your lagers and ales without building dangerously high pressure during the fermentation process.  By adding a spunding valve to a fermentation tank, a brewer controls the natural carbonation of a beer while it ferments. If the pressure in the tank builds above the target PSI, the spunding valve releases the excess pressure.

Read more about the spunding process, here.

Important to Remember:

  • Spunding valves do not replace pressure relief valves on your tank. Your tank still requires a pressure relief valve (PRV) for safety.
  • Spunding valves do not protect the tank against a vacuum condition.


Purchase your Spunding Valve Today >>


World Beer Cup logo from the Brewers AssociationThat’s a wrap!  This year marked the largest World Beer Cup to date, with over 10,000 entries.  These entries were evaluated over 9 days by an elite panel of 226 judges from 28 countries.  At the conclusion of the 2022 Craft Brewers Conference in Minneapolis, MN the Brewers Association handed out 307 awards to craft breweries from 17 different countries.

Another HUGE congratulations to these 2022 World Beer Cup Winners.  Here is the complete list of award winners:

Category 1: American Wheat Beer – 68 Entries

  • Gold: For-scythe, Cherry Street Brewpub – Halcyon, Alpharetta, GA
  • Silver: Hefe, Widmer Brothers Brewing, Portland, OR
  • Bronze: American Wheat, Cerveceria Principia, Monterrey, Mexico

Category 2: Fruit Beer – 134 Entries

  • Gold: Yuzu KSA, Fort Point Beer Co., San Francisco, CA
  • Silver: Berry, Berry, Quite Contrary, Territorial Brewing Co., Springfield, MI
  • Bronze: Grape Fruit Session IPA, Mahanine Brewing, Hohhot, China

Category 3: Fruit Wheat Beer – 95 Entries

  • Gold: Sunshine City, Neighbourhood Brewing, Penticton, Canada
  • Silver: Trigo Suave, Oro Brewing Co., Mesa, AZ
  • Bronze: Sunny Little Thing, Sierra Nevada Brewing Co. – Mills River, Mills River, NC

Category 4: Field Beer – 84 Entries

  • Gold: The People’s Elbow, New Sarum Brewing, Salisbury, NC
  • Silver: Kveik Pina Colada, Shades Brewing, South Salt Lake, UT
  • Bronze: Cucumber Crush, 10 Barrel Brewing Co. – Bend Pub, Bend, OR

Category 5: Pumpkin Beer – 40 Entries

  • Gold: 5 Phantoms, Philipsburg Brewing Co., Philipsburg, MT
  • Silver: Ryes of the Pumpkin King, Sound2Summit Brewery, Snohomish, WA
  • Bronze: Pumpkin Paddy, Launch Pad Brewery, Aurora, CO

Category 6: Chili Beer – 84 Entries

  • Gold: Holla! Jalapeno Cream Ale, Ooga Brewing Co., Beaver Dam, WI
  • Silver: Piqúe, El Gardenia, Chihuahua, Mexico
  • Bronze: Ring of Fire, Dragonmead Microbrewery, Warren, MI

Category 7: Herb and Spice Beer – 148 Entries

  • Gold: Black Pearl, Lazarus Brewing Co., Austin, TX
  • Silver: Figuerosé, Figueroa Mountain Brewing Co. – Santa Barbara, Santa Barbara, CA
  • Bronze: Kveik Thai Tom Kha, Shades Brewing, South Salt Lake, UT

Category 8: Chocolate Beer – 76 Entries

  • Gold: Chocolate Stout, Fort Myers Brewing Co., Fort Myers, FL
  • Silver: Devour Imperial Stout – Mexican Chocolate, 3 Nations Brewing Co., Carrollton, TX
  • Bronze: Lágrimas Negras, Cerveceria Rámuri, Tijuana, Mexico

Category 9: Coffee Beer – 79 Entries

  • Gold: Gusto Crema Coffee Ale, Georgetown Brewing Co., Seattle, WA
  • Silver: Daybreak, Wolf’s Ridge Brewing – Production Operations, Columbus, OH
  • Bronze: Double Cream Coffee Dream, Dangerous Man Brewing Co., Minneapolis, MN

Category 10: Coffee Stout or Porter – 112 Entries

  • Gold: Dusk til Dawn, Pizza Port San Clemente, San Clemente, CA
  • Silver: Mocha Porter, Bend Brewing Co., Bend, OR
  • Bronze: Mocha Machine, Beachwood Brewing, Huntington Beach, CA

Category 11: Specialty Beer – 56 Entries

  • Gold: KURI KURO – Dark Chestnuts Ale, Miyazaki Hideji-Beer Co., Nobeoka, Japan
  • Silver: Agavemente, SouthNorte Beer Co., Chula Vista, CA
  • Bronze: Graham Cracker Porter, Denver Beer Co., Denver, CO

Category 12: Rye Beer – 53 Entries

  • Gold: Smoked Rye Lager, Headless Mumby Brewing Co., Olympia, WA
  • Silver: Ryetail, Schaendorf Brewing Co., Allegan, MI
  • Bronze: Störtebeker Roggen-Weizen, Störtebeker Braumanufaktur,Stralsund, Germany

Category 13: Honey Beer – 74 Entries

  • Gold: Kompel Prion des fleurs, Brouwerij Kompel, Maasmechelen, Belgium
  • Silver: Braggot, Siboire, Sherbrooke, Canada
  • Bronze: Pollen Nation Honey Blonde, Evans Brewing Co., Corona, CA

Category 14: Non-Alcohol Beer – 123 Entries

  • Gold: Golden Lager, Grüvi, Denver, CO
  • Silver: Non-Alcoholic Black Butte, Deschutes Brewery, Bend, OR
  • Bronze: Parallel, Southern Grist Brewing Co., Nashville, TN

Category 15: Session Beer – 43 Entries

  • Gold: Swift Half, Station 26 Brewing Co., Denver, CO
  • Silver: Peacekeeper, Launch Pad Brewery, Aurora, CO
  • Bronze: Bucketty’s Pale Ale No. 2, Bucketty’s Brewing Co., Brookvale, Australia

Category 16: Session India Pale Ale – 107 Entries

  • Gold: Trump Hands, Cannonball Creek Brewing Co., Golden, CO
  • Silver: Moon Rocks, Mickey Finn’s Brewery, Libertyville, IL
  • Bronze: Tiny Juicy IPA, Five Boroughs Brewing Co., Brooklyn, NY

Category 17: Other Strong Beer – 50 Entries

  • Gold: Dee Wright, Deschutes Brewery & Public House – Bend, Bend, OR
  • Silver: Krimson King, Accomplice Beer Co., Cheyenne, WY
  • Bronze: Artemis, Decipher Brewing Co., Charlottesville, VA

Category 18: Experimental Beer – 129 Entries

  • Gold: Divine Origins Carignan, Woods Beer & Wine Co., San Francisco, CA
  • Silver: The Multiverse Lives, Ronin Fermentation Project, Graeagle, CA
  • Bronze: Kveik Peach Cobbler, Shades Brewing, South Salt Lake, UT

Category 19: Experimental India Pale Ale – 96 Entries

  • Gold: The Sprut, Mount Arrowsmith Brewing Co., Parksville, Canada
  • Silver: Cool Cucumber IPA, HOB Brewing Co., Dunedin, FL
  • Bronze: IPA-X, Marble Brewery – Production, Albuquerque, NM

Category 20: Experimental Wood-Aged Beer – 57 Entries

  • Gold: Gin & Spruce, Atypical Brewery & Barrelworks, Minot, ND
  • Silver: Soul Shakedown Party, Sun King Brewery, Indianapolis, IN
  • Bronze: Batch One Theory: 6th Anniversary Cake, Southern Grist Brewing Co., Nashville, TN

Category 21: Historical Beer – 40 Entries

  • Gold: Katie’s Love Poem, Switchback Brewing Co., Burlington, VT
  • Silver: Lange Wapper, Brewery Vivant, Grand Rapids, MI
  • Bronze: Angry Banjo, Verboten Brewing & Barrel Project, Loveland, CO

Category 22: Gluten-Free Beer – 66 Entries

  • Gold: La Gosa Rita, Lakefront Brewery, Milwaukee, WI
  • Silver: Little Brown Job, Lucky Pigeon Brewing Co., Biddeford, ME
  • Bronze: Glutenberg Session IPA, Glutenberg, Montreal, Canada

Category 23: American-Belgo-Style Ale – 35 Entries

  • Gold: Brother Harker Patersbier, Barrel Head Brewhouse, San Francisco, CA
  • Silver: Dear You, Ratio Beerworks, Denver, CO
  • Bronze: Klipspringer, Metazoa Brewing Co. – Stringtown Production Facility, Indianapolis, IN

Category 24: American-Style Sour Ale – 28 Entries

  • Gold: Low pHunk, MobCraft Beer, Milwaukee, WI
  • Silver: Brilliant, 10 Barrel Brewing Co. – Bend Pub, Bend, OR
  • Bronze: Cryptoporticus, Level Crossing Brewing Co., South Salt Lake, UT

Category 25: Fruited American-Style Sour Ale – 163 Entries

  • Gold: Pink, Vallensons’ Brewing Co., Pearland, TX
  • Silver: Azedo Tropical Fruit Sour, Brewhall Beer Co., Vancouver, Canada
  • Bronze: Blood Moon, Whitewater Brewing Co., Cobden, Canada

Category 26: Brett Beer – 43 Entries

  • Gold: The Glow, Denizens Brewing Co., Riverdale Park, MD
  • Silver: Saison 625, Kros Strain Brewing Co., La Vista, NE
  • Bronze: Wallonian Dreams, CODA Brewing Co., Golden, CO

Category 27: Mixed-Culture Brett Beer – 54 Entries

  • Gold: Crocodile Tongue, Columbus Brewing Co., Columbus, OH
  • Silver: Grace, La Cabra Brewing, Berwyn, PA
  • Bronze: Saison du Rosska, Indie Alehouse Brewing Co., Toronto, Canada

Category 28: Wood- and Barrel-Aged Beer – 76 Entries

  • Gold: Barrel Aged Churrolicious, Sun King Brewery, Indianapolis, IN
  • Silver: Devil’s Night, Circle Brewing Co., Austin, TX
  • Bronze: Bourbon Barrel Drafty Kilt, Monday Night Brewing, Atlanta, GA

Category 29: Wood- and Barrel-Aged Strong Beer – 187 Entries

  • Gold:  Sonnenkönig VIII, Stieglbrauerei zu Salzburg, Salzburg, Austria
  • Silver: Queen of the North, Iron Hill Brewery & Restaurant – Maple Shade, Maple Shade, NJ
  • Bronze: Bourbon Barrel Porter, Alewerks Brewing Co., Williamsburg, VA

Category 30: Wood- and Barrel-Aged Strong Stout – 237 Entries

  • Gold: Ruckus, Melvin Brewing, Alpine, WY
  • Silver: Rum Barrel Aged Fayston Maple Imperial Stout, Lawson’s Finest Liquids, Waitsfield, VT
  • Bronze: Bourbon Barrel-Aged Genius Wizard, Ratio Beerworks, Denver, CO

Category 31: Wood- and Barrel-Aged Sour Beer – 82 Entries

  • Gold: Table 44, Amalgam Brewing, Denver, CO
  • Silver: Sud-aka, Astor Birra, Buenos Aires, Argentina
  • Bronze: Sea of Waves, True Anomaly Brewing Co., Houston, TX

Category 32: Fruited Wood- and Barrel-Aged Sour Beer – 125 Entries

  • Gold: Cerasus, Ugly Duck Brewing Co., Nørre Aaby, Denmark
  • Silver: Akimbo, Cellador Ales, North Hills, CA
  • Bronze: Missouri Waltz with Cherries, Piney River Brewing Co., Bucyrus, MO

Category 33: Kellerbier or Zwickelbier – 101 Entries

  • Gold: Pils, Heater Allen Brewery, McMinnville, OR
  • Silver: Green Coast Lager, Stone & Wood Brewing Co., Byron Bay, Australia
  • Bronze: Pils Bitte, Attitude Brewing Co., San Diego, CA

Category 34: Smoke Beer – 100 Entries

  • Gold: Schlenkerlish, Ballast Point Brewing Co. – Little Italy, San Diego, CA
  • Silver: Weiherer Rauch, Brauerei-Gasthof Kundmüller, Viereth-Trunstadt, Germany
  • Bronze: Smо̄k Lager, 49th State Brewing Co., Anchorage, AK

Category 35: International Light Lager – 154 Entries

  • Gold: Wander Litely, Wander Brewing, Bellingham, WA
  • Silver: Invita, Burgeon Beer Co., Carlsbad, CA
  • Bronze: Transmission Light, Transmission Brewing, Ventura, CA

Category 36: International Pilsener or International Lager – 231 Entries

  • Gold: Warehouse Lager, Neshaminy Creek Brewing Co., Croydon, PA
  • Silver: Italian Pils, Incendiary Brewing Co., Winston-Salem, NC
  • Bronze: Oscura, Craft Coast, Oceanside, CA

Category 37: Hoppy Lager – 135 Entries

  • Gold: Italian Pilsner, Ponderosa Brewing, Albuquerque, NM
  • Silver: Maisel & Friends Hoppy Hell, Brauerei Gebr. Maisel, Bayreuth, Germany
  • Bronze: 49 Mile West Coast Pilsner, Temescal Brewing, Oakland, CA

Category 38: International Dark Lager – 106 Entries

  • Gold: Dark Reckoning, Morgan Territory Brewing, Tracy, CA
  • Silver: Porter’s Porter, Big Ash Brewing, Cincinnati, OH
  • Bronze: Puffy Jacket, Lost Forty Brewing, Little Rock, AR

Category 39: German-Style Pilsener – 254 Entries

  • Gold: ABK Pils, ABK Betriebsgesellschaft der Aktienbrauerei Kaufbeuren, Kaufbeuren, Germany
  • Silver: Workhorse, Counter Weight Brewing Co., Hamden, CT
  • Bronze: Metric, Industrial Arts Brewing Co., Garnerville, NY

Category 40: Bohemian-Style Pilsener – 161 Entries

  • Gold: Over the Ivy, Confluence Brewing Co., Des Moines, IA
  • Silver: Downright Pilsner, Port City Brewing Co., Alexandria, VA
  • Bronze: Pilsner, Chuckanut Brewery, Burlington, WA

Category 41: Munich-Style Helles – 202 Entries

  • Gold: Meanwhile Lager, Meanwhile Brewing Co., Austin, TX
  • Silver: Humble Sea Helles, Humble Sea Brewing Co., Santa Cruz, CA
  • Bronze: Schlappe-seppel Helles, Schlappe-seppel, Großostheim, Germany

Category 42: Dortmunder/Export or German-Style Oktoberfest – 84


  • Gold: Pilsner, Harvestmoon Brewery, Urayasu City, Japan
  • Silver: Lucky 13 Oktoberfest, Little Dry Creek Brewery, Greenwood Village, CO
  • Bronze: The Cushman, Morgan Territory Brewing, Tracy, CA

Category 43: Vienna-Style Lager – 113 Entries

  • Gold: Family Tradition, BarrieHaus Beer Co., Tampa, FL
  • Silver: V For Vienna, Ex Novo Brewing Co. – Corrales, Corrales, NM
  • Bronze: Half-Toberfest, Ivanhoe Park Brewing Co., Orlando, FL

Category 44: German-Style Maerzen or Franconian-Style Rotbier – 75


  • Gold: Follow the Lederhosen, Moontown Brewing Co., Whitestown, IN
  • Silver: Fürst Carl Märzen, Fürst Carl Schlossbrauerei, Ellingen, Germany
  • Bronze: Late Night Polka Party, Roadmap Brewing Co., San Antonio, TX

Category 45: European Dark Lager – 132 Entries

  • Gold: Basic Ought, Basic City Beer Co., Waynesboro, VA
  • Silver: Bob’s Your Dunkel, O.H.S.O. Brewery – Gilbert, Gilbert, AZ
  • Bronze: Woden’s Hunt Dunkel, Gemüt Biergarten, Columbus, OH

Category 46: German-Style Schwarzbier – 114 Entries

  • Gold: Surrender Cobra, Big Beach Brewing Co., Gulf Shores, AL
  • Silver: Blackwing Lager, Union Craft Brewing, Baltimore, MD
  • Bronze: Nightshine Black Lager, Catskill Brewery, Livingston Manor, NY

Category 47: German-Style Bock or Maibock – 106 Entries

  • Gold: Bauhoefers Maibock, Familienbrauerei Bauhoefer, Renchen, Germany
  • Silver: Big Bock Energy, Morgan Territory Brewing, Tracy, CA
  • Bronze: Blind Tiger Bock, Blind Tiger Brewery & Restaurant, Topeka, KS

Category 48: German-Style Doppelbock or Eisbock – 113 Entries

  • Gold: Ketterer Trumpf, Privatbrauerei Wilhelm Ketterer, Pforzheim, Germany
  • Silver: Frogichlaus Swiss-Style Celebration Lager, Hoppin’ Frog Brewing, Akron, OH
  • Bronze: Dominator Doppelbock, Black Hoof Brewing Co., Leesburg, VA

Category 49: American-Style Lager – 100 Entries

  • Gold: Tremor California Light Lager, Seismic Brewing Co., Santa Rosa, CA
  • Silver: Old Fortwaukee, CooperSmith’s Pub & Brewing, Fort Collins, CO
  • Bronze: Atari’s Lantern, The Empourium Brewing Co., Denver, CO

Category 50: Contemporary American-Style Lager – 58 Entries

  • Gold: Money Cat, 10 Barrel Brewing Co. – Bend Pub, Bend, OR
  • Silver: Legendary Lager, MadTree Brewing Co., Cincinnati, OH
  • Bronze: Lager, Columbus Brewing Co., Columbus, OH

Category 51: American-Style Pilsener – 100 Entries

  • Gold: Dieguito, Pizza Port Bressi Ranch, Carlsbad, CA
  • Silver: Mosaic Pilsner, Lincoln Beer Co., Burbank, CA
  • Bronze: Happy Little Clouds, Cloudburst Brewing, Seattle, WA

Category 52: American-Style Cream Ale – 100 Entries

  • Gold: Atascadero Beach, Wild Fields Brewhouse, Atascadero, CA
  • Silver: Cerveza del Rancho, El Rancho Brewing Co., Evergreen, CO
  • Bronze: De La Sol, Delahunt Brewing Co., San Clemente, CA

Category 53: American-Style Amber Lager – 86 Entries

  • Gold: Ziegler, MadTree Brewing Co., Cincinnati, OH
  • Silver: Hometown Lager, Second Pitch Beer Co., San Antonio, TX
  • Bronze: Bock, Community Beer Co., Dallas, TX

Category 54: Australian-Style Pale Ale – 68 Entries

  • Gold: Beach Hopppin’ Pale, Lost Winds Brewing Co., San Clemente, CA
  • Silver: Bondi Beach Party, Sunriver Brewing Co., Sunriver, OR
  • Bronze: Slapshot, Urban Alley Brewery, Docklands, Australia

Category 55: International Pale Ale – 90 Entries

  • Gold: Hello, LA, Highland Park Brewery, Los Angeles, CA
  • Silver: Locals Only, Pizza Port Carlsbad Village, Carlsbad, CA
  • Bronze: Damsel Fly, Mountains Walking Brewery, Bozeman, MT

Category 56: Extra Special Bitter – 71 Entries

  • Gold: Extra StormBreaker, StormBreaker Brewing, Portland, OR
  • Silver: Ruh Roh, Metazoa Brewing Co. – Stringtown Production Facility, Indianapolis, IN
  • Bronze: Red, Sibling Revelry Brewing, Westlake, OH

Category 57: International India Pale Ale – 108 Entries

  • Gold: Namahage IPA, Aqula Brewery Akita, Akita City, Japan
  • Silver: All Your Friends, Green Cheek Beer Co., Orange, CA
  • Bronze: Bent Hop, Bent Paddle Brewing Co., Duluth, MN

Category 58: Barley Wine-Style Ale – 62 Entries

  • Gold: Mayhem and Mischief, Dual Citizen Brewing Co., St. Paul, MN
  • Silver: Granny’s Tipple, Danville Brewing Co., Danville, CA
  • Bronze: BJ’s Barley Wine, BJ’s Brewhouse – Temple, Temple, TX

Category 59: German-Style Koelsch – 159 Entries

  • Gold: Ice Cutter Kölsch, Joyride Brewing Co., Edgewater, CO
  • Silver: Komunity Kolsch, Devil’s Logic Brewing, Charlotte, NC
  • Bronze: Dent du Dent, Mountain Rambler Brewery, Bishop, CA

Category 60: German-Style Sour Ale – 40 Entries

  • Gold: Holy Gose, Anderson Valley Brewing Co., Boonville, CA
  • Silver: Berlin Alexanderplatz, Hopfenstark Brewery, Lavaltrie, Canada
  • Bronze: Restless Seas, Narrow Path Brewing Co., Loveland, OH

Category 61: Specialty Berliner-Style Weisse – 61 Entries

  • Gold: Victory Brewing Company Sunny Monkey, Brewers at 4001 Yancey, Charlotte, NC
  • Silver: Coming to Fruition: Cherry, Oregon City Brewing Co., Oregon City, OR
  • Bronze: Cactus Juice, 12Degree Brewing, Louisville, CO

Category 62: Contemporary Gose – 67 Entries

  • Gold: Aloha State of Mind, COVA Brewing Co., Norfolk, VA
  • Silver: My Squad Stays on Point, Big Grove Brewpub, Solon, IA
  • Bronze: Swingers, Oedipus Brewing, Amsterdam, Netherlands

Category 63: South German-Style Hefeweizen – 171 Entries

  • Gold: Goggle Fogger, Fat Head’s Brewery – Middleburg Heights, Middleburg Heights, OH
  • Silver: Hazy Hefe, Rahr & Sons Brewing Co., Fort Worth, TX
  • Bronze: St. Walter Hefeweizen, Bayern Brewing/Edelweiss Bistro, Missoula, MT

Category 64: German-Style Wheat Ale – 78 Entries

  • Gold: Weihenstephaner Hefeweissbier Dunkel, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany
  • Silver: Ladenburger Weizenbock Hell, Brauerei Ladenburger, Neuler, Germany
  • Bronze: Plank Original Hefeweizen, Brauerei Michael Plank, Laaber, Germany

Category 65: German-Style Altbier – 49 Entries

  • Gold: Altbear, Bent Paddle Taproom – Pilot Brewery, Duluth, MN
  • Silver: Lithium, Resonate Brewery, Bellevue, WA
  • Bronze: Altbier, Rosenstadt Brewery, Portland, OR

Category 66: Belgian-Style Table Beer or Belgian-Style Session Ale –

21 Entries

  • Gold: Victory Brewing Company Slow Breeze, Brewers at 4001 Yancey, Charlotte, NC
  • Silver: Sloans Lake Yacht Club, Barquentine Brewing Co., Edgewater, CO
  • Bronze: Guillaume, Pizza Port Ocean Beach, San Diego, CA

Category 67: Belgian-Style Ale or French-Style Ale – 94 Entries

  • Gold: Belgian Blonde Ale, Crooked Lane Brewing Co., Auburn, CA
  • Silver: Crazy Train, Fretboard Brewing Co., Blue Ash, OH
  • Bronze: Queue de Charrue Blond, Brewery Vanuxeem, Ploegsteert, Belgium

Category 68: Belgian-Style Witbier – 102 Entries

  • Gold:  No award given
  • Silver: No award given
  • Bronze: White, Allagash Brewing Co., Portland, ME

Category 69: Classic Saison – 88 Entries

  • Gold: Bord du Lac, Amsterdam Brewing Co., Toronto, Canada
  • Silver: Jannemie, Russian River Brewing Co. – Santa Rosa,Santa Rosa, CA
  • Bronze: Beth, Roaring Table Brewing Co., Lake Zurich, IL

Category 70: Specialty Saison – 65 Entries

  • Gold: Saison Con Miel, Pola del Pub, Bogotá, Colombia
  • Silver: Mannenliefde, Oedipus Brewing, Amsterdam, Netherlands
  • Bronze: Far Yeast Tokyo White, Far Yeast Brewing Co., Kosuge Village, Japan

Category 71: Belgian-Style Sour Ale – 97 Entries

  • Gold: Triad, IMBIB Custom Brews, Reno, NV
  • Silver: Oud Bruin, Funkwerks, Fort Collins, CO
  • Bronze: Funk Yeah, Beachwood Blendery, Long Beach, CA

Category 72: Belgian-Style Abbey Ale – 109 Entries

  • Gold: Monique, Able Baker Brewing Co., Las Vegas, NV
  • Silver: OB Bubble Dubbel, Kilowatt Brewing, San Diego, CA
  • Bronze: Colts Abbey, Source Brewing, Colts Neck, NJ

Category 73: Belgian-Style Tripel – 93 Entries

  • Gold: Tripel, Allagash Brewing Co., Portland, ME
  • Silver: Steam Tug Tripel, Figurehead Brewing Co., Seattle, WA
  • Bronze: Zee Zuiper, Scheldebrouwerij, Meer, Belgium

Category 74: Belgian-Style Strong Specialty Ale – 113 Entries

  • Gold: Anosteké Blonde, Brasserie du Pays Flamand, Merville, France
  • Silver: Malheur 10, Brouwerij Malheur, Buggenhout, Belgium
  • Bronze: Collesi Rossa, Fabbrica Della Birra Tenute Collesi, Appecchio, Italy

Category 75: Belgian Fruit Beer – 77 Entries

  • Gold: Atrial Rubicite, Jester King Brewery, Austin, TX
  • Silver: Oude Kriek Oud Beersel, Oud Beersel, Beersel, Belgium
  • Bronze: Valley Mélange, ColdFire Brewing Co., Eugene, OR

Category 76: English Mild or Bitter – 83 Entries

  • Gold: Triple Crown Brown, The Mitten Brewing Co., Grand Rapids, MI
  • Silver: Common Ale, Immigrant Son Brewery, Lakewood, OH
  • Bronze: Saddle Bronc Brown, Black Tooth Brewing Co., Sheridan, WY

Category 77: English Ale – 68 Entries

  • Gold: Sunshine Blonde, LazyG Brewhouse, Prescott, AZ
  • Silver: Craft Pale Ale, Parallel 49 Brewing Co., Vancouver, Canada
  • Bronze: Caballo Blanco, Compañía Cervecera Hércules, Santiago de Querétaro, Mexico

Category 78: English-Style Brown Ale – 69 Entries

  • Gold: Pine Mountain Monolith, Wild Fields Brewhouse, Atascadero, CA
  • Silver: Nut Brown Ale, South Shore Brewery, Ashland, WI
  • Bronze: Bottom Bouncer Brown Ale, Brass Foundry Brewing Co., Minneapolis, MN

Category 79: Brown Porter – 57 Entries

  • Gold: Record Beer, 1886 Brewing Co., Orange, CA
  • Silver: Transporter, Kulshan Brewing Co. – James Street, Bellingham, WA
  • Bronze: Dark Necessities, Vail Brewing Co., Vail, CO

Category 80: Robust Porter – 95 Entries

  • Gold: Plum St. Porter, Bozeman Brewing Co., Bozeman, MT
  • Silver: Ossuary, Ghost Town Brewing, Oakland, CA
  • Bronze: Low Pressure Porter, Mount Arrowsmith Brewing Co., Parksville, Canada

Category 81: Sweet Stout or Cream Stout – 57 Entries

  • Gold: Drop Forge Milk Stout, Pantown Brewing Co., St. Cloud, MN
  • Silver: Flipped Chocolate Milk Stout, Trueman Brewing Co., Tianjin, China
  • Bronze: Two Stall, Ahnapee Brewery, Suamico, WI

Category 82: Oatmeal Stout – 75 Entries

  • Gold: North Tower Stout, Earth Rider Brewery, Superior, WI
  • Silver: OS Express, Drowned Valley Brewing Co., Cartersville, GA
  • Bronze: Stout of Tune, WanderLinger Brewing Co., Chattanooga, TN

Category 83: British-Style Imperial Stout – 56 Entries

  • Gold: Doggin Wrench, 5 Branches Brewing, Tarpon Springs, FL
  • Silver: Bion Series Russian Imperial Stout, Goose and the Monkey Brewhouse, Lexington, NC
  • Bronze: The Sith Imperial Stout, Outsider Brewing, Kofu City, Japan

Category 84: Old Ale or Strong Ale – 33 Entries

  • Gold: Old Scrooge, Silver City Brewery, Bremerton, WA
  • Silver: Beam Me Up (Higher), Scotty, Nexus Brewery, Albuquerque, NM
  • Bronze: King of Tyre, The Lost Abbey, San Marcos, CA

Category 85: Irish-Style Red Ale – 115 Entries

  • Gold: Heiwa Craft Red Ale, Heiwa Shuzou Co., Kainan, Japan
  • Silver: Queen Medb, Middle James Brewing Co., Pineville, NC
  • Bronze: Megaphone, Inside The Five Brewing Co., Sylvania, OH

Category 86: Classic Irish-Style Dry Stout – 73 Entries

  • Gold: Blarney Sisters’ Dry Irish Stout, Third Street Aleworks, Santa Rosa, CA
  • Silver: Wooden Coat, Independent Brewing Co., Bel Air, MD
  • Bronze: Irish Setter, Metazoa Brewing Co. – Stringtown Production Facility, Indianapolis, IN

Category 87: Export Stout – 53 Entries

  • Gold: Ramsey’s Export Stout, Devils Backbone Basecamp Brewpub & Meadows, Roseland, VA
  • Silver: Correspondent, Wander Brewing, Bellingham, WA
  • Bronze: Dark Epiphany, Double Down Brewing Co., Worcester, MA

Category 88: Scottish-Style Ale – 48 Entries

  • Gold: Magic Swirling Sip, Wild Fields Brewhouse, Atascadero, CA
  • Silver: It Takes a Tribe Red Ale, Goat Patch Brewing Co., Colorado Springs, CO
  • Bronze: Beltaine, Shoreline Brewery, Michigan City, IN

Category 89: Scotch Ale – 57 Entries

  • Gold: Wee Heavy, AleSmith Brewing Co., San Diego, CA
  • Silver: Full Malted Jacket, Beachwood BBQ & Brewing, Huntington Beach, CA
  • Bronze: Real Heavy, Real Ale Brewing Co., Blanco, TX

Category 90: Golden or Blonde Ale – 127 Entries

  • Gold: Kiwanda Cream Ale, Pelican Brewing Co. – Tillamook, Tillamook, OR
  • Silver: Sunlight Cream Ale, Sun King Brewery, Indianapolis, IN
  • Bronze: Knotty Blonde, Three Creeks Brewing Co. – Production, Sisters, OR

Category 91: American-Style Pale Ale – 160 Entries

  • Gold: Figueroa Mountain Mosaic, Figueroa Mountain Brewing Co. – Santa Barbara, Santa Barbara, CA
  • Silver: Cruisin’, Pizza Port Bressi Ranch, Carlsbad, CA
  • Bronze: Somewhere Golden, Institution Ale Co., Camarillo, CA

Category 92: Juicy or Hazy Pale Ale – 141 Entries

  • Gold: Hazealicious, Reuben’s Brews – The Taproom, Seattle, WA
  • Silver: Baby Azacca, 33 Brewing Experiment, Vancouver, Canada
  • Bronze: Haze in the Park, Kings & Convicts Brewing Co., San Diego, CA

Category 93: American-Style Strong Pale Ale – 158 Entries

  • Gold: California Lounge Chair, Kern River Brewing Co. – The Backyard, Kernville, CA
  • Silver: Liquid Gravity IPA, Liquid Gravity Brewing Co., San Luis Obispo, CA
  • Bronze: Easy Button, Urbanrest Brewing Co., Ferndale, MI

Category 94: Juicy or Hazy Strong Pale Ale – 135 Entries

  • Gold: Orange Glow, Slice Beer Co., Lincoln, CA
  • Silver: Wrench, Industrial Arts Brewing Co., Garnerville, NY
  • Bronze: Shootz Mahalo, Craft Coast, Oceanside, CA

Category 95: Imperial India Pale Ale – 174 Entries

  • Gold: Space Lettuce, Monday Night Brewing, Atlanta, GA
  • Silver: Cali Boy, No Label Brewing Co., Katy, TX
  • Bronze: Devil’s Pool, Wissahickon Brewing Co., Philadelphia, PA

Category 96: Juicy or Hazy Imperial India Pale Ale – 171 Entries

  • Gold: Pantless Thunder Goose, Mast Landing Brewing Co., Westbrook, ME
  • Silver: Houblon Deluxe, Pure Project, Vista, CA
  • Bronze: Citra Powered Jetpack, Barebottle Brewing Co., San Francisco, CA

Category 97: American-Style Amber/Red Ale – 137 Entries

  • Gold: Amber Ale, Rebellion Brewing Co., Regina, Canada
  • Silver: Red Patina, Hellbent Brewing Co., Seattle, WA
  • Bronze: Red Line, Torque Brewing, Winnipeg, Canada

Category 98: Strong Red Ale – 75 Entries

  • Gold: Snapper Red, Cherry Street Brewpub – Halcyon, Alpharetta, GA
  • Silver: Rye Baby, The Mitten Brewing Co., Grand Rapids, MI
  • Bronze: Wreak Havoc, Bootstrap Brewing, Longmont, CO

Category 99: American-Style Brown Ale – 70 Entries

  • Gold: Three Bridges Brown, Wild Fields Brewhouse, Atascadero, CA
  • Silver: Touchdown Brown Ale, HiHO Brewing Co., Cuyahoga Falls, OH
  • Bronze: Brown Ale, Second Street Brewery – Rufina, Santa Fe, NM

Category 100: American-Style Black Ale or American-Style Stout – 80


  • Gold: Black Bucket, Kinnegar Brewing, Letterkenny, Ireland
  • Silver: Stout, Bond’s Brewing Co., Laramie, WY
  • Bronze: Dark Thoughts Black IPA, Baerlic Brewing Co., Portland, OR

Category 101: American-Style Imperial Stout – 96 Entries

  • Gold: Fulcrum Imperial Stout, ZwanzigZ Brewing, Columbus, IN
  • Silver: Black Citrus, ZhangMen Brewing Co., New Taipei City, Taiwan
  • Bronze: Imperial Death Star, San Fernando Brewing Co., San Fernando, CA

Category 102: American-Style India Pale Ale – 384 Entries

  • Gold: Hop-Fu!, North Park Beer Co., San Diego, CA
  • Silver: Super Slap, Brewery X, Anaheim, CA
  • Bronze: Aurora Hoppyalis IPA, Karl Strauss Brewing Co., San Diego, CA

Category 103: Juicy or Hazy India Pale Ale – 343 Entries

  • Gold: Rhymes Like Dimes, Xül Beer Co., Knoxville, TN
  • Silver: Blue Comet, Widowmaker Brewing, Braintree, MA
  • Bronze: Tasty Jams, Brix City Brewing, Little Ferry, NJ


Congratulations again to all of the winners!  See you next year in Nashville, TN.

Oregon Beer Awards – 2022 Winners

(view source)

Known as the Academy Awards of Oregon beer, the 2022 Oregon Beer Awards recognized the best in Oregon beer in 2021.  Winners were announced on April 6, 2022 at a sold-out ceremony at Revolution Hall in southeast Portland, OR. This year’s awards were the second largest number of entries ever, with 1,234 beers entered by 123 distinct Oregon breweries. That is a lot of delicious brew!

The 6 Largest Categories in the competition this year were:

  • IPA = 101 entries
  • Fresh Hop IPA and Pale = 76 entries
  • Hazy IPA = 73 entries
  • Sessionable Hoppy = 68 entries
  • Classic North American = 53 entries
  • Light German + Bohemian = 51 entries



🥇GOLD Pilsner by pFriem Family Brewers

🥈SILVER Pils by Heater Allen Brewing

🥉BRONZE Sol Power Pils by Worthy Brewing

Golden, Blonde, and other Light Ales

🥇GOLD Dad Beer by Baerlic Beer Co

🥈SILVER Livin’ La Vida Kolscha by Gratitude Brewing

🥉BRONZE Wentworth by the Sea by Breakside Brewery

Hoppy Lagers

🥇GOLD Brainsicle by Sasquatch Brewery

🥈SILVER Project Pilsner by Motueka Gigantic Brewing

🥉BRONZE Terrifica Horror Pils by Wayfinder Beer

Light German and European Lagers

🥇GOLD Frost Hammer by Grains Of Wrath

🥈SILVER Vienna Lager by Grains Of Wrath

🥉BRONZE Kellerbier by pFriem Family Brewers

Dark German and European Lagers

🥇GOLD Black Diamond Dark Lager by Bend Brewing Company

🥈SILVER Dementor’s Kiss by 10 Barrel Brewing Portland

🥉BRONZE Hidden Hand černé pivo by Wayfinder Beer

Stout and Porter

🥇GOLD Strand Plain by ForeLand Beer

🥈SILVER Favorable Fortune by Block 15 Brewing Co.

🥉BRONZE Mrs. Pierce’s Porter by Thunder Island Brewing Co

Classic UK Styles

🥇GOLD Alewife by Steeplejack Brewing Company

🥈SILVER Velvet ESB by Hopworks Urban Brewery

🥉BRONZE ESB by Breakside Brewery

Classic North American Styles

🥇GOLD Upside Brown Ale by Falling Sky Brewing

🥈SILVER Twheat by 10 Barrel Brewing Co

🥉BRONZE Red Fang Malt Liquor by Wayfinder Beer

Belgian Beers, German Wheat Beers, and Traditional Brett Beers

🥇GOLD Rain Harvester by ForeLand Beer

🥈SILVER Wild Series: Gin Fizz by Sunriver Brewing Company

🥉BRONZE Islands in the Stream by Von Ebert Brewing

Red Beers

🥇GOLD ALTerior Motive by StormBreaker Brewing

🥈SILVER Brits Abroad Red Ale by Away Days Brewing Co

🥉BRONZE Tootle’s Marbles by Sunriver Brewing Company

 Strong Beers

🥇GOLD Cavatica by Fort George Brewery

🥈SILVER Gravity Drop Baltic Porter by Wayfinder Beer

🥉BRONZE Frankie by Migration Brewing Company

 Sessionable Hoppy Beers

🥇GOLD Woodlawn Pale Ale by Breakside Brewery

🥈SILVER Bondi Beach Party by Sunriver Brewing Company

🥉BRONZE Rainbows & Unicorns by Breakside Brewery

India Pale Ale

🥇GOLD Wanderjack IPA by Breakside Brewery

🥈SILVER IPA by pFriem Family Brewers

🥉BRONZE Evan is My Homie by Breakside Brewery

Hazy or Juicy IPA

🥇GOLD Love and Ritual by Great Notion Brewing

🥈SILVER Hazy Perspective by Mountain View Brewing

🥉BRONZE Awesome Sauce by Ascendant Beer Company

Imperial India Pale Ale

🥇GOLD Interpreter IPA by Ruse Brewing

🥈SILVER A Life Beyond The Dream Triple IPA by Oakshire Brewing

🥉BRONZE Hop Pillow by McMenamins Old Saint Francis School

Dark Hoppy Beers

🥇GOLD (2021) Orange Giant Barleywine: Triple Dry Hopped Edition by Ecliptic Brewing

🥈SILVER Perpetual Dawn by Grains Of Wrath

🥉BRONZE Falling Up by Grains Of Wrath

Barrel-Aged Beers

🥇GOLD Slice of Heaven by 10 Barrel Brewing Portland

🥈SILVER Maskerade by Deschutes Brewery and Alesong Brewing & Blending

🥉BRONZE Rye Whiskey Barrel Aged Imperial Brown by pFriem Family Brewers

 Barrel-Aged Stouts

🥇GOLD Cute Metal by Breakside Brewery

🥈SILVER Coconut Rhino Suit by Alesong Brewing and Blending

🥉BRONZE Space Music by Breakside Brewery

Flavored Beers

🥇GOLD Flora Rustica by Upright Brewing

🥈SILVER Corpo Seco Pumpkin Ale by Wayfinder Beer and Cloudburst Brewing

🥉BRONZE Cocoa Cow by Sunriver Brewing Company

 Fruit Beers

🥇GOLD Coconut Brown Ale by Public Coast Brewing Company

🥈SILVER Passionate Envy by 10 Barrel Brewing Co

🥉BRONZE Huckleberry Cream Ale by MadCow Brewing Company

Coffee and Smoke Beers

🥇GOLD Smokey the Beer by Level Beer

🥈SILVER pFriemsters Union Double Maple Pecan Smoked Porter by pFriem Family Brewers

🥉BRONZE McCollough Mocha Stout by 7 Devils Brewing Company

Experimental and Historical Beers

🥇GOLD Paloma by Migration Brewing Company

🥈SILVER Unbearable LIghtness by Breakside Brewery

🥉BRONZE Agrio Morado by 10 Barrel Brewing Co

Pastry or Dessert Beer

🥇GOLD Marionberry Cheesecake by 10 Barrel Brewing Co

🥈SILVER Yeti Sno Ball Fight by Great Notion Brewing

🥉BRONZE Kill the Sun with Coconut, Chocolate and Toasted Almonds by Ex Novo Brewing Company

Specialty India Pale Ale

🥇GOLD Synesthesia by Great Notion Brewing

🥈SILVER Equatorial Haze by 10 Barrel Brewing Co

🥉BRONZE Cosmic Chill by Silver Moon Brewing

American Sour Beers

🥇GOLD Live! ColdFire Brewing

🥈SILVER Pretty Fly for a Cacti Weekend Beer Co.

🥉BRONZE Rose City Sour Cascade Brewing

Mixed Culture Beers

🥇GOLD yessitka spruce Nebuleus

🥈SILVER Farmhouse Cuvee by Alesong Brewing and Blending

🥉BRONZE Touch of Brett ’21 by Alesong Brewing and Blending

Fruited Mixed Culture Beers

🥇GOLD Coming to Fruition: Cherry by Oregon City Brewing Co

🥈SILVER Four Play by Upright Brewing

🥉BRONZE honey haven by Nebuleus

Gluten Free and Non-Alcoholic Beers

🥇GOLD Hop Dipped IPA by Deschutes Brewery

🥈SILVER Non-Alcoholic Black Butte Porter by Deschutes Brewery 

🥉BRONZE Extra Terrestrial Pub Ale by Mutantis Brewery & Bottle Shop

(NOTE:  After the competition Oregon Beer Awards learned that Deschutes NA version of Black Butte Porter was not actually brewed in Oregon, but in Colorado.  The silver medal award had to be rescinded as only Oregon brewed beers are allowed.)

Fresh Hop Pale Ales and India Pale Ales

🥇GOLD Fresh Hop Chinook IPA by Breakside Brewery

🥈SILVER Fresh Coast IPA by Migration Brewing

🥉BRONZE Fresh Hop Strata Wanderjack by Breakside Brewery

 Fresh Hop Hazy Pale Ales and India Pale Ales

🥇GOLD Strut Your Strata by Deschutes Brewery

🥈SILVER Little Green Bag by McMenamin’s Old Saint Francis School

🥉BRONZE Identical Truths by Ruse Brewing

Other Fresh Hop Beers

🥇GOLD Pioneer ESB by Baerlic Brewing Co.

🥈SILVER Fresh Hop Sterling Pilsner by Breakside Brewery

🥉BRONZE Fresh Hop Kolsch by Zoiglhaus Brewing Co. 

Best Bottleshop

🏆 John’s Marketplace SE Powell Blvd.

Best Beer Bar or Taphouse

🏆 TIE: The Beermongers / Lombard House 

Best Brewpub Experience

🏆 Wayfinder Beer

 Best New Brewery

🏆 SteepleJack Brewing

Best Branding/Labels

🏆 Upright Brewing

 Craft Advocate of the Year

🏆 Christina LaRue

 Brewery of the Year: Large

🏆 Breakside Brewery

 Brewery of the Year: Medium

🏆 Grains of Wrath Brewing

 Brewery of the Year: Small

🏆 Nebuleus Beer

 Hall of Fame

🏆 Teri Fahrendorf + Art Larrance + Alan Sprints

 Excellence in Brewery Operations:  

This regional award recognizes the best overall performances by brewing companies in Oregon in one of 4 different areas designated by counties.

🏆 Western – Breakside Brewery

🏆 Central – pFriem Family Brewers

🏆 Eastern – Barley Brown’s Brew Pub

🏆 Southern – Caldera Brewing

Craft brewers are passionately committed to making the highest quality beer they can.   The magic happens in the brewery itself, and in many ways, the building defines the brewery.   The brewery must fit your space and growing needs as a brewer and there are many important factors to consider when selecting the right space to open your brewery.  

At Stout Tanks and Kettles, our Brewery Consultants have over 50 years of combined professional brewing experience and countless years of home brewing experience.   We have built over a thousand brewing systems and we understand that a brewery is not just a financial investment, but an investment in yourself and your passion for craft beer.  There are many important decisions to make and we want to give you the knowledge you need to make smart choices and set your brewery up for success. 

So you’ve made the decision to open a brewery, what now?

Create a Business Plan

Your brewery business plan will determine many aspects of your brewery, including the size and type of building you need.  Other important information to consider:  Who will your customers be?  How much beer will they buy?  Will they buy your beer by the keg, the can, the case, the pallet, or the pint glass? 

Once you know your beer production goals and your packaging needs, you can focus on finding the right industrial, commercial or retail space to open your brewery.  Let us help.  Our Brewery Consultants can provide you with free budgetary quotes for different size brewhouses so you can narrow in on a budget and production plan that makes sense for your business and your market.   Let’s discuss your options and needs as a brewer so that we can make sure your brewhouse can support your desired brewing schedule and long term needs.

Find a Building for your Brewery

The square footage of your brewery will determine how much beer you can brew and the available storage space.  Whether the building has room for a 3 bbl brewing system, 5 bbl brewing system, 7bbl brewing system 10 bbl brewing system or larger, figure you will need approximately 1 to 1.5 square feet per barrel per year for your production space, excluding a cold room.  You will need extra space for cleaning and maintaining your equipment along with dry storage for raw materials.

Our Brewery Consultants will work with you to make sure you have plenty of room for all your tanks, kegs and other brewing equipment, even when they are not being used.  We can help you develop a production schedule that uses your space and time efficiently, so you will know how often to brew, package and do cellar work while still leaving time for important administrative tasks.


Select the right Power Supply  

Once you have found the right building for your brewery and have chosen a size for your brewhouse, you will need to consider your power supply: Electric, Direct Fire, Indirect Fire, and  Steam.  

select the right heat source for your brewery

Electric is often the best choice for most breweries under 15 bbls, as they are easier to install. Typically, a 60-225 Amp service will be required for electric brewing systems.  We recommend three phase power for breweries larger than 7 bbls, while single or three phase power will work for smaller systems.

If you prefer a direct fire or indirect fire heat source for your brewery you will want to make sure you have properly sized gas supply lines and proper ventilation for both exhaust gases and for make up air.  Ventilation can be tricky, and landlords do not typically permit holes in their roofs and walls.  If natural gas or propane is not available in the building you have selected, neither a direct fire nor indirect fire heat source will be possible in your brewery.

If you are considering steam, please remember that steam brewing systems are not cost effective below 15 bbls because of the higher cost of the boiler, steam-pipe fitting, permitting, and monthly maintenance. Ultimately, the utilities in your building may lead you one way or another.   We are more than happy to discuss your options.


Photo Credit: Sanford Brewing in Florida – 3 bbl Jacketed Stacked Fermenters

Consider Doorways and Ceilings

You can order the best brewing equipment in the world, but it does no good if you can’t fit it through the doors or under the ceiling. The entryway must be high and wide enough to accommodate your largest brewing vessel with room for rigging and forklifts to move it. If you plan on doing any distributing or want to have ingredients delivered directly to the brewery, look for a space that has a loading dock or plan enough floor space for load in and load out.


If space is an issue, let us know. We can custom-build shorter tanks or narrower tanks to work within the confines of your space.


Don’t forget about Floors, Drains, and Water Supply

Floors are foundational.  You can eliminate many brewery building options based on the floors alone.   Finding a building with the right floors can save you a lot of money and headaches over time.  Floors must be strong enough to support the weight of your beer, your equipment and your operations.  Water weighs 8.34 pounds to the gallon and beer weighs a bit more.  Work with your landlord early to confirm the weight capacity of the existing floors. 

a brewery floor in a 7 bbl brewhouseDrains are expensive to install, but necessary for your operation.  We recommend floor drains in the brewhouse, the cellar, the kegging/bottling area, and anywhere a spill is likely.  Floors should slope ¼” to the foot toward drains.  Drains should be large enough to handle dumping your largest tank, or a leak from your water main.  The finished surface of the floors is also important.  Your floor and wall surfaces must be resistant to both mild acids and strong alkaline.  Be well informed by your chemical vendors when you choose the right surface for your floors.   

Typically, breweries use anywhere from 4 to 6 times the volume of water as finished product.  So for every barrel of beer you plan to produce, plan on using 4 to 6 barrels of water throughout it’s production.  Build the cost of water into your business plan, and make sure the water supply at your brewery is adequate.  You should have 60-80 PSI on your incoming water supply, and a main supply pipe large enough to fill your tanks quickly.  Analyze your water to determine whether you need a filtration system for chlorine or other contaminants in the water supply.


Making your dream of opening a brewery come true requires decisions.  From heat source to refrigeration, from your initial production goals to your latest expansion plans, we can guide you.  We can work within your budget and within your space, so you can brew the beer you want.  Let’s start planning your brewery and get the right system for you.

click this button to get a free brewing system quote from a brewery consultant

The brew kettle may be the most important part of the brewing process. It’s when the wort turns into beer. This is true whether it’s extract brewing that you enjoy, or if all-grain brewing is more your thing. Because it’s such a big part of the home brewing experience, you’ll want to find the right kettle for you. There will be many things to take into consideration. One of the first will be your budget. Once that’s been established, you’ll want to think of what your brewing goals are as well as what you’re looking to get out of it. It’s crucial that your choice reflects how you brew.

Choosing the right brew kettle means finding one that can serve all your needs, even if your tastes and interests change. You’ll need something durable enough to last as long as you are passionate about brewing.

Brew Kettle Options

There are many brew kettles on the market, the choices for styles, accessories, and price are never-ending. You will need to figure out what bells and whistles you need, want, and can do without when choosing your brew kettle. Here are a few features that might interest you and that you will need to take into consideration, prior to making a decision.

Brew kettles are made of metal. This makes them durable and sanitary. However, there are different types of metals from which your kettle can be made.

Stainless steel has long been the standard for food preparation and service. It is relatively lightweight, and is easy to clean and sanitize. It is bolted into place, so it won’t move or shift and cause damage or get damaged.

Aluminum is another common material used in manufacturing brew kettles. It has its strengths, such as being lightweight and its ability to conduct heat better than stainless steel. It is also less expensive. However, it has cons as well. For instance, the color of aluminum kettles will fade or discolor. It does not react well with certain chemicals, which can damage the kettle. In fact, in some cases aluminum can slough off into the brew and mix in with the product.

To prevent this, you can pre-boil some water in the kettle before using it. This will release aluminum oxide, which protects the metal from oxygen. This is good because oxygen can react poorly with aluminum. This process also helps to protect the wort from leaching aluminum.

To get the best of both aluminum and stainless steel, you could go with a tri-clad bottom brew kettle. There are three layers of metal used. Steel makes up the outer and inner layers, with aluminum in between. This provides all of the benefits of improved conductivity and durability, but without reactions and oxidation.

Size of Brew Kettle
Size does matter when it comes to brew kettles. Buying a massive kettle when you only want to brew small batches is a waste of money and space. You also need to make sure that you have enough room in your kettle for what you want to do. You’;ll want to leave enough room to prevent your kettle from overflowing when it boils. Determine what your needs are, and how much you will brew at a time, and go from there.

Extract Brewing 5-Gallon Batch: For this amount of brewing, an 8 gallon kettle will work just fine. It will give you enough space so that it won’t boil over, plus it will not take up an entire room in your home.

All Grain Brewing 5-Gallon Batch: All-grain brewing needs more space than extract brewing, so you will need a bit of a larger kettle. A 10-gallon kettle will do the trick. Wort from all-grain brewing is foamy, so this will provide the space you need. Plus, it is not too big if you decide to do a 5-gallon batch of extract.

Beer in a Bag 5-Gallon: For beer in a bag method, you will need something bigger. You will be boiling up your grains, but also extra water to cover everything. You will definitely need a 15-gallon kettle for this type of brewing.

The key is to make sure that you have enough kettle for the type of brewing you plan on doing. You can also make smaller batches in larger kettles, but you can’t brew larger batches in smaller kettles. Make your choice based on the maximum size that you think you’ll need down the road.

Let’s face it: nobody likes to do math when they don’t have to. Why would you want to perform equations in your head when you just want to brew some beer? You need a kettle that has volume markings etched right on the metal. If you want quarts, then find a kettle with those measurements, keeping in mind that most will have liters and gallons.
Upgrade Your Homebrew System

Upgrade Features

There are a few other features that may come in handy, but may not be considered an essential. These add-ons provide extra convenience, but you may decide that you do not want to pay the price for them.

You can’t do a proper boil without tracking the temperature of the wort. You can use your own thermometers, but it’s much simpler if there is one built into the kettle. A thermometer is especially useful if you use a kettle to brew hot liquor. It makes it easier to track the temperature when you heat the sparge water.

Ball Valves
Drawing off hot wort with a syphon is something homebrewers have been doing for a long time. However, it doesn’t mean there isn’t a better way. A ball valve will remove wort faster and with little effort on your part. Hot wort in a kettle is not exactly easy to move, and with a ball valve you won’t have to. There are a couple of different types of ball valves, however. A ball valve has either a welded or weldless fitting. Weldless fittings have been known to leak, since they use gaskets, which can fail over time. Welded ball valves do not leak, but they cannot be replaced if they are damaged. If a weldless ball valve is damaged or isn’t working properly, you will have to replace the entire kettle to fix the problem.

Dip Tubes
Dip Tubes are also called pickup tubes. They help you maximize the amount of wort you are able to pull from the vat while minimizing the amount of sludge left in the bottom of the kettle. Some people use a siphon for this, but with a dip tube you do not have to tip the kettle or move it around to get everything.

People who use a stir paddle while brewing probably want a dip tube that is installed on the side of the kettle. This helps to siphon off wort while leaving residue. When you are paddling your wort, the extra hops will spin to the middle of the whirlpool, so you can remove the wort swirling around the sides.

Higher-end brew kettles often have screens and false bottoms to help filter out residue. With these kettles, you probably want a tube that’s at the bottom. That way it will remove only the filtered wort and not the stuff leftover above.

No matter what, some residue will also slip through. To help prevent this, you can use a hop spider, which will act as an extra filter to keep everything clean.

If you enjoy using a flame to heat your kettle, that’s completely fine. However, you probably want to keep things safe. Using gloves that are resistant to heat will help keep you from burning. Electric burner kettles often come with the option to be made with a silicone coating. This will make sure that the halde and the exterior are cool enough for you to move the kettle around and manipulate it if need be.

Induction Kettles
Induction kettles are very popular. The heat is much easier to control and track than fire kettles, and they heat up much faster. This means that your wort will get hot quickly, and you can keep the temperature at a consistent level throughout the process. It removes a lot of extra work that is no longer necessary with today’s technology. This is especially useful for people who make big batches. Being able to control the temperature makes the heating more even and consistent.

Luxury Homebrew

Homebrew Luxuries

There are some options that come with only the die-hards and those who have the disposable income to afford them. Brew kettles with these extras are the top of the line.

Trub Dam
The trub is all of the leftover proteins, hops and sugars that are left after you drain your wort. You do not want any trub to get into the syphoned off wort, so you need to do whatever you can to prevent contamination. A trub dam will block trub from getting into your fermentor. It’s a simple piece of metal that gets welded near the valve, but it provides an essential service.

Sight Gauges
Sight gauges provide an extremely accurate representation of the volume of the kettle. You can see from the outside of the kettle, which makes it simple to see where things are at. Some kettles may also have sight glass, allowing you to see right inside. Kettles with gauges usually also have thermometers, so you can have all the information you need at one glance.

False Bottom
No, this isn’t for hiding secret documents or sneaking things past security guards and police officers. A false bottom will hold liquid wort but prevent anything more solid, such as the trub, from getting into that space. Mash turn kettles are especially appropriate fits for this type of accessory. As always, keep the bottom clear of clogs so that the wort will always filter smoothly.

Hop Screen
A hop screen is another accessory that helps prevent contamination from the trub. It works like a strainer to filter out all of the excess trub from the wort. These screens can get clogged, so you will need to consider what ingredients you use and how you siphon off wort before you decide to purchase a screen.

Thinking about how you brew and what accessories will make your brewing life easier will help you choose what kettle is perfect for you.

Guide to Choosing the Home brewing Kettle That’s Right for You

Top Brew Kettles

Now we’ve gotten down to the nitty gritty. Here are some of the best picks for brew kettles on the market. Some of them are for those on a budget, and some of them are for those who want all of the bells and whistles. Really consider your brewing goals so that you can make an informed decision on your next brew kettle purchase.

Cost-Effective Brew Kettles

Stout Tanks and Kettles – 7 Gallon Fermenter

7 Gallon Home Brew Tank

When you need a fermenter that’s the absolute ideal size for home brewing, then this 7-gallon conical fermenter is what you are looking for. This fermenter is manufactured with stainless steel, so it is much more durable than its plastic counterparts.

The stainless-steel construction also means that it has solid features that are welded to the body and immovable. The size lends itself to providing quality brewing of up to 5 gallons. If you’re looking to boost your brewing efforts, then this is a great pick.

Stout Tanks & Kettles – 10 Gallon Brew Kettle

10 Gallon Brew Kettle for Sale

This 10-gallon brew kettle does more than just brew. It doubles as a whirlpool tank as well. A whirlpool tank separates the wort and the hot break before the cast out. This kettle is made from stainless steel that will help you control the home brewing process and protect the brew against outside tastes seeping into the mix.

Mid-Level Brew Kettles

The kettles in this category cost a bit more than the two above, but they provide additional features and accessories to go with the higher cost.

Mid-Level Brew Kettles

The great thing about brewing equipment is that it does not have to be strictly for beer. These 12 to 18-gallon brewing products can handle the brewing and fermenting of several types of beverages. This can include cider and kombucha, for example. Even if you are looking to work with meade, we have you covered with a wide selection of options.

It’s possible that what you need isn’t listed here on the site. If that’s the case, do not hesitate to give us a call to see if we can help. We not only have further stock available that is not online, but we also have experts on staff that you can discuss your needs with. They can provide guidance on what products would be the perfect fit for your home brew experience.

12 to 18 gallons is a great size for home brewing. It’s big enough to hold a sizeable amount, but also small enough that you can easily find space for it in your home. Equipment of this size is great for when you want to expand your brewing horizons.

Luxury Brew

For some of us, we have the disposable income and the passion for brewing that makes shelling out for the best products the only option. Here are some choices if luxury brewing is the only way to go for you.

1 BBL Brew Systems

When you have made the step from home brewing to micro brewing, then you need to upgrade your equipment. 1 BBL brewing systems are a great option for accelerating your growth and being able to have enough to sell. The 1 BBL systems in stock are solidly constructed and made from stainless steel which makes them a breeze to clean. When you are moving up into micro brewing, then you need equipment that is not just easy to clean, but that also provides reliable performance.

There are several types of brewing equipment in which you may be interested. They can include conical fermenters, hot liquor tanks, and brew pumps. Always invest in the equipment that you need, even if it seems like it might be tight with your budget. To make a healthy profit, you will need certain pieces of equipment that help you with your process and allow you to brew more beer. Contact us today for help and information regarding making the move from home brewer to micro brewer.

Commercial Size Brew Kettles

Stout Tanks & Kettles – 3 BBL Brew Kettle
3 BBL Brewing System

If you are looking for bells and whistles, then look no further. This option provides the convenience of having several features, and is also extra sanitary since it is designed so that the threads do not touch the wort. It functions as both a brew kettle and a whirlpool tank to make it easier to separate the break from the wart. Along with this, it has several accessory ports, and sight glass to get a great view of everything happening with your brew.

Stout Tanks & Kettles – 5 BBL Electric Brew Kettle
5 BBL Brew Kettle - Non-Insulated (Electric)
One of the best ways to save on the brewing equipment you need to support your hobby is by purchasing products that are flexible. This kettle is another brew kettle and whirlpool combination, which saves you space as well. It also offers many access ports, sight glass, and a beautiful mirror finish that will make your kettle the envy of all.

Stout Tanks & Kettles – 7 BBL Direct Fire Brew Kettle
7 BBL Brew Kettle - with Conical Bottom, Dome Top, Trub Dam, Right Orientation (Electric)
You can get a kettle with not only all the features, but also one that has a focus on safety. This brew kettle has heat shields on the side and on the bottom to protect both you and the heating components underneath. The sloped bottom and the racking arm make separating wort a breeze without fear of damaging any equipment or injuring yourself. In addition to this, it has all of the features you can expect from a luxury brew kettle.

If You Love to Brew, Then You Need the Right Kettle

One of the best thing about home brewing is that you can do it however you want. You can try new things, and you can stick to old standards. However, you want to make sure that you have a kettle that fills your primary needs, but is also flexible if you want to experiment. No matter what kettle you choose, even the cost-effective ones, you will be able to make the beer you want. If you’re a beginner, start with a beginner kettle and work your way up as your skills and interests evolve.

The main thing is that you can create and brew beer that you love, and that you love to serve to friends and family. Now all that’s left to do is to choose a kettle and get brewing!

There are two ways to make cold brew coffee.  The traditional way is to immerse the beans in cold water and let time work its magic passively. The new way is active extraction; moving water through the beans to actively to extract the flavor compounds from the beans.  On the larger scales of commercial coffee production, it just makes sense to move to active extraction to save time, labor and space and to improve the consistency and flavor of your product. The BrewBomb X-45 Brewer and BrewBomb X-60 Brewer are commercial cold brew coffee makers that use a exciting new technology.

The Brew Bomb is a cold brew system

Benefits of Active Extraction:

  • Faster  = Brew a complete batch of cold brew (up to 100 gallons) in as little as 2 hours.
  • Higher Volume = Brew double or triple batches in every shift for hundreds of gallons in 8 hours. If you work multiple shifts, you can double or triple your capacity in a single day.
  • Tastes Better = Design the cold brew extraction specifically for the flavor profile of your beans. For every roast, you can adjust the grind size, the flow rate, and the extraction time to find your perfect cold brew flavor.
  • More Consistent Flavor = Once you define your preferred flavor profile, you can replicate the batch every time. Create a consistent product time after time.
  • Eliminate Filtration = The coffee acts as its own filter bed, trapping all of the particulates in the grounds, keeping it out of the brew.  Eliminate the expensive and time consuming step of filtering your cold brew before kegging
  • Less Labor = The BrewBomb is designed to make spent grounds handling a breeze. Drop the spent grounds into the compost bin as easily as dropping a napkin in the trash.
  • Less Space = The BrewBomb takes up less than 20 sq. feet of space.
  • Flexibility = Make large batches or small, depending on your needs.

How it works:

  • Choose your roast and grind size.  Unlike the immersion cold brew coffee method, you can grind all the way down to fine or very fine particle size if you prefer.
  • Place your chosen grind into the BrewBomb.
  • Connect your water source.
  • Use the control panel to choose your remembered brew profile, or enter the parameters of your brew, including flow rates, and anticipated brew time.
  • Adjust the spray nozzle to get optimum extraction pattern.
  • Start brewing.
  • Monitor the cold brew for your brew parameters and flavor, until you are done.
  • Dispose of grinds, clean and repeat the brew.


Immersion Tanks.

If you prefer the traditional immersion method of cold brewing coffee, Stout Tanks and Kettles has a number of options for you, from 30 gallon batches up to 300 gallon batches.  Every brewer has their own personal preferences for immersion brewing process.  We can provide cold brew coffee equipment with false bottoms to help filter out the first stage of coffee grounds, or we can provide a conical fermentation tank that allow grounds to settle to the bottom of the tank.  We can provide tanks with insulation to maintain constant temperature, or we can provide glycol jacketed fermentation tanks that will allow you actively manage the temperature of your tanks to keep your cold brew at your exact temperature.


We can also provide pressure rated tanks that allow you to start the nitrogenation process.  Our pressure rated brite tanks and jacketed conical fermenters are designed to accept nitrogen under pressure at cold temperatures which allows your cold brew to nitrogenate more quickly.  Most brewers finish nitrogenating in kegs, which we can also provide.

Take a look at some of our other commercial cold brew coffee equipment.

Kombucha brewers have long struggled to keep the alcohol content of their kombucha low.  Federal law is clear.   If your kombucha EVER exceeds 0.5% Alcohol By Volume (“ABV”), at any point in the production process, you must comply with all Alcohol and Tobacco Tax and Trade Bureau (“TTB”) regulations regarding alcoholic beverages.  Compliance can be costly and difficult.  You must register with the TTB, get all of your recipes and labels approved, pay all applicable state and federal taxes, and comply with the rules about how your product can be stored, distributed and sold.  The only way you can avoid the taxes and regulations is to make sure the ABV is ALWAYS below 0.5%.  Most Kombucha brewers want to provide low alcohol products, not only to comply with state and federal law, but also provide pure and healthy kombucha for their customers, who include children, the sick, and the healing.  We all want our customers to trust and enjoy our products every time.

For much of the past year, Stout Tanks and Kettles has been working with Bare Bucha, a small Kombucha brewery in Waco Texas that takes seriously the ABV challenge.  Toby Tull and David Aycock, the owners of Bare Bucha, conducted over 800 tests of different batches in prototype fermenting vessels manufactured by Stout Tanks in order to figure out how to best produce legal, low-alcohol Kombucha.  We were proud to take the stage at Kombucha Kon 2019 in Long Beach California, to share the results with the entire Kombucha community, and introduce our new kombucha brewing vessel The Symbiosis Fermenter, which makes it easier and faster to brew great Kombucha, and comply with all laws.

stainless steel kombucha fermenter from Stout Tanks and Kettles

Innovating the Symbiosis Fermenter required a return to the fundamentals of fermentation.  Kombucha is fermented with a SCOBY, or a Symbiotic Culture of Bacteria and Yeast.  Kombucha uses both yeast and bacteria to ferment the beverage.  Yeast consume sugars, and in the process create alcohol and carbon dioxide.  The bacteria consume alcohol, and in the process, create organic acids, including acetic acid, lactic acid, and gluconic acid.  David and Toby realized early on that creating a balanced symbiosis of bacteria and yeast was the key to using nature to keep alcohol levels under the legal limit, and still provide healthy and flavorful kombucha, with all its pro-biotic health benefits.  In order to get the symbiosis of bacteria and yeast right, we had to look at the environments we build for fermentation.


First we looked to beer fermentation.  Stout Tanks and Kettles conical fermenters are designed to be the ideal environment for just two species of yeasts:  Saccharmyces Cervisiae and Sacharmyces Carlsbergensis.  Cervisiae (Latin for “beer”) is an ale yeast, which is top fermenting.  It prefers to live at the top of the conical fermenter, and performs best between 55 and 70 degrees Fahrenheit.  Carlsbergensis is a lager yeast, which is bottom fermenting.  It prefers to live at the bottom of a conical fermenter, and performs best between 48 and 55 degrees Farhenheit.  Carlsbergensis is named after the Carlsberg Brewery in Copenhagen Denmark, which brews one of the world’s most popular lagers, and which first isolated and identified the lager yeast strain in the early 20th century.

Stout Tanks conical fermenters have several specific design traits to favor these two strains of yeast, and to be absolutely hostile to all bacteria.  First, we create a width: volume ratio that makes the tanks perfect for glycol chilling.  We use glycol to cool the fermenters to the perfect temperature for either ale or lager yeasts.  Second, we create a height: width ratio that allows either yeast to ferment the sugars in the entire tank, whether they are top fermenting or bottom fermenting.  Third, we fully enclose the fermenter to eliminate all oxygen.  Beyond a quick initial burst of oxygen at the beginning of fermentation.  Beer yeasts do not need oxygen to ferment.  conical fermenter used as a kombucha brewing vesselBy eliminating oxygen from there fermenters, we make sure any stray bacteria that require oxygen will die before they can reproduce.  (Oxygen also changes the flavor of beer by oxidizing certain enzymes and flavor components in beer).  We cap the head space in the fermenter with a shallow domed top.  As the yeast ferment the sugars in the beer, the carbon dioxide created by fermentation bubbles to the surface.  Because CO2 is heavier than oxygen, it displaces the oxygen through the vent tube at the very top of the fermenter.  Finally, the tank itself is constructed to be hostile to bacteria.  We use virgin 304 stainless steel, and polish it to a mirror finish, so there are no scratches or imperfections where bacteria can hide.  We make every weld sanitary, smooth and polished to eliminate bacteria.  The tanks are designed to drain smoothly and evenly, so a Clean In Place program of caustic rinses followed by acidic sanitizing rinses will kill any bacteria on any surface.

lagering tanks used as commercial brewing equipmentIt’s clear that beer fermenters are not the best environment for a symbiosis between yeast and bacteria. They are very yeast friendly and bacteria unfriendly.  Yet most Kombucha brewers we surveyed used some beer fermenter or modified cylindrical beer fermenter for their Kombucha.


Next we looked at a very specific kind of tank that is designed for one of these two species of yeast.  A lagering tank is designed specifically for the bottom fermenting lager yeast.  It takes the traditional vertical orientation of a conical fermenter and turns it on its side.  This shape provides more bottom volume for the Carlsbergensis yeasts to thrive.


But the lager tank maintains many of the antibacterial properties of its vertical cylindrical cousins: mirror polished stainless steel, sanitary welds, oxygen free environment.



We also looked at wine fermentation.  Stout Tank also sells a complete line of red and white wine fermentation tanks.  Wine is primarily fermented by the same yeasts that ales are: Saccharmyces cerevisiae.  As you would expect, wine tanks create a similar environment to beer tanks.  Our variable kombucha brewing vesselcapacity, or “floating lid” wine tanks are a vertical cylinders, made from virgin stainless steel.  They have a similar width to volume ratio to allow of efficient glycol cooling.  Controlling oxygen is even more important with wine because of the oxygen sensitive compounds in wine.  The lids float directly on the surface of the wine eliminating entirely any airspace above the wine.  Wine is more acidic than beer, so the polish on a wine tank is less crucial than on a beer tank, so the finish on a wine tank is a bright annealed finish.  The steel is thinner because it does not need to be polished so extensively.  But wine fermenters, like beer fermenters, are designed to be heaven for yeast, and hell for bacteria.



Bare Bucha When Toby Tull and David Aycock started Bare Bucha in Waco Texas, they were unapologetically pro-probiotic.  They loved the health benefits that kombucha offered, full of healthy bacteria and organic acids.  But they were also committed to following the rules, and creating a product that proudly complied with all rules.  They wanted to use nature itself, and the symbiotic power of the community of microbes in Kombucha.  They did not want to dilute their kombucha with water before bottling to meet the 0.5% ABV requirement.  That does not comply with the law.  They did not want to rely on million dollar machine to remove the alcohol with an industrial distillation process.  The very brand of Bare Bucha indicates a simple, pure, unadulterated beverage.  Industrial processes go against their very brand. Industrial distilling is not consistent with the small-business, craft ethos of Kombucha in their minds.  The also did not want to pasteurize their Kombucha at any point in the process in order to kill the yeast before they could create more alcohol.  Killing the yeast with pasteurization removes the very biotics that make Kombucha pro-biotic.


Conventional wisdom dictated that out of the three components of 1.) ABV, 2.) Taste, and 3.) Pro-biotic quality, Kombucha brewers could choose any two.  David and Toby were not satisfied with the conventional wisdom.  They were committed to finding a natural way to harness the power of symbiosis to create a pro-biotic, low-alcohol, and great tasting Kombucha.  In the course of their quest, they learned that SHAPE MATTERS.


The Symbiosis FermenterTogether with Stout Tanks and Kettles, we developed a new shape of fermentation vessel especially for Kombucha.  We changed the shape to not only to allow bacteria work in symbiosis with yeast in the Scoby, but to allow the symbiosis to actually favor the bacteria.  The bacteria primarily responsible for consuming the alcohol are Komagataeibacter species, which require oxygen to metabolize alcohol.  So we created an open top fermenter to allow access to oxygen.  The Komagataeibacter bacteria ferment best on the surface, so we created a shallow pan that allowed lots of surface area for the bacteria to thrive.  The bacteria perform best in temperatures above 80 degrees Fahrenheit, so we created a single walled pan that allows the Kombucha to absorb heat from the surrounding air.  Brewers can control the heat by increasing the ambient temperature of the room.


Stout Tanks and Kettles and Bare Bucha collaborated on this innovative new design, and Toby and David thoroughly tested the fermenter with over 800 tests.  They used the Rida-cube alcohol and sugar tester provided by r-biopharm to scrupulously test the ABV, sugar, and acetic acid content of their Kombucha throughout the fermentation.   Chart showing traditional fermentation


In the course of their tests, Bare Bucha found that fermentation in traditional cylindrical shaped fermenters favors the alcohol producing yeasts.  Kombucha yeast is primarily Brettanomyces species, which are not present in beer, and are usually associated with off-flavors of wine. These yeasts start consuming sugars and creating alcohol long before the bacteria can get going.  The shape of the traditional fermenter means that the bacteria are always behind the curve.  In this summary of hundreds of fermentation tests in traditional fermenters you can see that the yeast start fermenting early reducing sugars, and creating alcohol.  The bacteria take much longer to start consuming alcohol and creating acetic acid.


This chart shows results of the Symbiosis FermenterWhen testing the Symbiosis™ Fermenter, we found the bacteria were able to get ahead of the curve, and start consuming alcohol before it exceeded the legal limit, and creating more acetic acid sooner.  The result was that Bare Bucha was able to reach their desired flavor profiles more quickly, with the same levels of organic acids as produced in a traditional fermenter, but never exceed the legal limit for alcohol. Bare Bucha was able to achieve its desired flavor profile after only 14 days of fermentation in a Symbiosis Fermenter.  In a traditional fermenter, it takes over 40 days to get the alcohol levels and organic acid levels to the proper result.  This allows Bare Bucha to use less sugar and less time to achieve the same flavor and pro-biotic result.


This is a significant step forward in commercial kombucha fermentation.


View the Symbiosis Fermenter

Limited only by the imagination and needs of the brewer, hop backs are a versatile addition to any nano brewery, micro brewery or brewhouse.  Hop backs give your beer fresh hop nose and flavor without significantly affecting bitterness.  They are a great way to improve the flavor and character of your brews.

Our Hop Backs are a great way to infuse your beer with fresh hop aroma and flavor without significantly adding bitterness.   Most of our brew kettles have whirlpools and trub dams to collect hops and trub in the brew kettle.  Still, many brewers like to run the wort through a hop back after the boil to give their IPA’s and pale ales that amazing hop character.

A half ounce of hops per gallon of wort in a nylon or muslin bag inside the hop back will give your beer that fresh hop nose, and filter for your wort, keeping the hops and trub in the Hop Back and out of your filter, wort chiller or fermenter.   When wort cools in the brew kettle, eventually it will reach the perfect temperature to release the hop oils without isomerizing

them.  Experiment with the type and the amount of hops and the temperature of the wort to find your sweet spot.   Choose the right size hop back for how hoppy you want your IPA.

Some brewers use hop backs between cold side transfers as well, between the conical fermenter and the brite beer tank.  Different hop flavors and aromas emerge at lower temperatures.

Hops aren’t the only thing to infuse.  Hop backs can be used to infuse oak chips, coffee, chili peppers, vanilla beans, just about anything you can think of to add to your beer.

Our hop backs also work great for yeast cropping or storage.  When you drain yeast from the conical fermenter, you can collect and store your yeast right in the hop back because it iss a completely sanitary, closed vessel.  For your next batch, you can pitch yeast directly from the hop back into your fermenter.

Like all of our tanks and kettles, our hop backs use only sanitary fittings and hardware and are made from virgin 304 stainless steel.

Here are some examples of how brewers have used hop backs in their breweries:

  • HOP BACK – whole flower hops during hot side knockout. Use a hop sack with whole leaf hops. It is easier to clean up
  • INFUSER – used either during hot or cold side applications using spices coffee, fruit, blending; this vessel can be purged and contents scrubbed with CO2 to reduce dissolved oxygen pickup. Infuse that amazing hop character into your IPA’s and pale ales.
  • YEAST BRINK – give this vessel a good cleaning and remove the false bottom; fill it with yeast and use it like any other brink.
  • CIDER BACK SWEETENING – fill with your desired amount of back sweetening; scrub with CO2 and purge the vessel; Use the pressure to transfer to a tank of cider.
  • 2nd MASH TUN – great for sour mash or adding a secondary mash to bump up gravities on large-gravity beers. ▪ OPEN-TOP WILD FERMENTATION VESSEL- great for sour / wild open-top fermentation that can be wheeled into a cooler for post fermentation.
  • SOLO BLENDING / BRITE TANK – blend small batches for experiments. Carbonate small batches. Wheel into cooler and carb for small-batch one-offs.
  • BARREL TOP-OFF TANK – bring your top-off liquids to the beer, wine, spirit, cider barrel,or blending tank across the brewery for pressurized top-offs, blending or transfers.
  • CIP – holds caustic or sanitizer for CIP loop. Easy mobility makes your brewery safer and more efficient.

We sell a number of different sized hop backs perfect for home brewing, micro breweries or nano breweries.

Take a look at some our hop backs for sale