Similar to wine, beer a beverage that boasts a long history dating back centuries. It has become increasingly popular, with thousands of brands made in breweries of all types and sizes worldwide. A couple of years back, the market belonged solely to macro breweries.
Things are taking a different direction since other types of breweries are joining the market. One such type is microbrewery Singapore, which is becoming increasingly popular. Microbreweries are small-scale breweries.
For a brewery to be regarded as a microbrewery Singapore, it should be able to produce no more than 15,000 barrels of beer each year. Moreover, they should sell at least 75% of the barrels they produce at off-site locations.
The vary majority of beers produced in a microbrewery Singapore are specialty brews, typically available for a limited time or as a seasonal purchase. Beers produced at microbreweries are sold under a traditional three-tier system, a two-tier system, or direct-to- consumer.
So what makes a microbrewery Singapore different from a traditional brewery? Well, beers from traditional brands tend to be simpler in flavor. Microbreweries experiment more with ingredients and flavor, to create unique blends only available for specific seasons. They can also be stronger and more expensive than beer from traditional establishments.
Taking the time to understand the equipment needed for a microbrewery Singapore is something you should never skimp on. For starters, you need to have a mashing system. This is where the brewing process begins. The system consists of a lauter tun, a mill machine, a mash tank, a steam generator, a work pump, and a heat exchanger in the mashing system.
You should also have with you cooling and fermentation equipment. After all, fermentation is key to producing beer. In this stage, the wort is cooled to a safe temperature and yeast gets added for fermentation. This is the longest part of the brewing process and the most delicate due to the need to maintain strict hygiene standards in the tanks.
After fermentation, the beer is separated from the dead yeast and moved into a coordinating system, another essential piece of equipment for microbrewery Singapore brewing. The beer stays here for a few weeks, possibly months, to mature.
Even though beer continues growing in popularity, it isn’t the big-name brands people seek. It is the smaller, lesser-known brands that people are looking for. By this we are inferring to a microbrewery Singapore.