Bryggeri

Bryggeri is a facility where beer is produced on a commercial scale. The term is used in Norwegian, Danish and Swedish to refer to a brewery; in English, the equivalent is brewery. The word typically signifies a place where malted grains are processed and fermented to beer.

Modern bryggerier usually include a brewhouse, fermentation and conditioning halls, packaging lines, and storage areas, as well as laboratories for quality control and offices for administration. Sanitation, temperature control and process automation are standard features in contemporary facilities.

Beer production follows several stages: malting, mashing to extract fermentable sugars, lautering to separate wort, boiling with hops, and cooling before yeast is added for fermentation. After primary fermentation, beer is conditioned, clarified if needed, and finally packaged into kegs, bottles or cans. Spoilage control and product stability are important considerations throughout the process.

Breweries vary in size and focus. Microbreweries and craft breweries are typically smaller and emphasize product differentiation and independent ownership, while regional and industrial breweries operate at larger scales with broader distribution. Some bryggerier also produce other fermented beverages or contract-brew for other brands.

Historically, brewing began in monasteries and town guilds, with early bryggerier limited by local markets. The 19th century brought steam power, refrigeration and standardized processes, enabling larger production. In recent decades, a global craft beer movement has influenced many bryggerier to experiment with styles, ingredients and local sourcing.