Brewery

A brewery is a facility where beer is produced. In broad terms, a brewery converts malted grains into fermentable sugars, which are then fermented by yeast to produce alcohol and carbonation. Most breweries use water, malted barley, hops, and yeast, but additional ingredients such as adjunct grains or fruits may be used. A brewery can range from a small brewpub to a large industrial plant.

Breweries can be categorized by size and distribution: macro breweries producing large volumes for national or international distribution, regional breweries, and craft breweries which emphasize quality, flavor, and independent ownership. Brewpubs combine brewing with on-site serving and sales in a restaurant setting.

Production typically proceeds through defined stages: malting (preparing cereals for brewing); mashing (mixing milled grains with hot water to extract sugars); lautering (separating liquid wort from grain); boiling the wort with hops for flavor and sterilization; cooling and fermenting the wort with yeast to create beer; conditioning to mature flavors; and packaging (kegs, bottles, or cans) for distribution. Some breweries also filter or carbonate beer.

Equipment ranges from malt mills and mash tuns to brew kettles, fermenters, conditioning tanks, and packaging lines. Modern facilities emphasize process control, sanitation, and compliance with food and beverage regulations.

Brewery operations are influenced by regional laws, labeling requirements, and quality standards. The industry serves a wide range of tastes and often plays a cultural role in communities through heritage beer styles, festivals, and local economies.