Breweries

Breweries are facilities that produce beer, ranging from large industrial plants to small artisanal operations. They convert raw ingredients—water, malted grain (usually barley), hops, and yeast—into beer through a series of processing steps: milling the grain, mashing to extract fermentable sugars, lautering to separate the wort, boiling with hops for bitterness and aroma, cooling the wort, and fermenting with yeast. After fermentation, the beer may be conditioned, filtered, carbonated, and finally packaged in bottles, cans, or kegs for distribution.

Breweries vary in size and business model. Macrobreweries produce vast volumes, often with standardized products. Microbreweries and craft breweries focus on small-batch production and diverse styles, while regional or production breweries may balance scale with product variety. Styles produced include ales, lagers, stouts, and IPAs, among many regional specialties.

The industry has evolved through technological advances and regulatory changes. The modern craft beer movement, starting in the late 20th century in several countries, emphasized experimentation, independent ownership, and local identity. Breweries also engage in sustainability efforts, such as water conservation, energy efficiency, and waste recovery.

Economically, breweries contribute to local employment, tourism, and culture, and they participate in supply chains with ingredient suppliers, packaging firms, and distributors. Global markets feature a mix of multinational brewers and local producers, with trends toward regional specialties and beer tourism.