Hoofdvat

Hoofdvat is a Dutch term that translates literally to “head vat” and refers to a central fermentation or cooling vessel used in breweries. The vat is typically large, ranging in capacity from a few thousand litres to more than ten thousand litres, and is constructed from stainless steel, copper or, in older establishments, iron. Its primary purpose is to receive the wort after mashing or to cool the hot liquid before fermentation. In many traditional breweries the hoofdvat is a standing vessel that can be accessed from two levels, allowing brewers to stir the wort with a long-handled spoon or to remove a sample for measurement.

Because the wort is transferred in one large stream, the hoofdvat cannot be stirred as efficiently as in a smaller vessel. To compensate, brewers use sparge water or pumps to circulate the liquid, ensuring even temperature and preventing the formation of a gelatinous layer at the bottom. Once the wort has been cooled, yeast is pitched directly into the hoofdvat and fermentation takes place there, or the liquid is moved to a secondary fermenter. In some breweries the hoofdvat also serves as the main storage vessel before bottling or kegging.

The hoofdvat’s design reflects the practical needs of medium‑sized breweries where space and cost constraints favor large, single‑purpose tanks over a complex network of smaller vessels. In larger modern breweries, the function of the hoofdvat is often carried out by continuous fermentation lines, but many traditional breweries still rely on the hoofdvat for its simplicity, robust construction and the distinctive character it can impart to the final beer.