4. 300L Brewhouse system produced by us is a set of technological equipment for the
produc on of "live" and filtered beer. Brew master make their beer a rac ve to consumers
by unique brewing process and dis nc ve beer taste. If desired, they can be placed directly in
places of consump on of beer: restaurants, pub, bars, hotels, tourist and shopping centers.
Interpreter may be faced with polished brass, copper besides stainless steel. Also, the
microbrewery is placed behind a glass par on that allows visitors to observe the process of
making beer. This is an excellent design solu on interior and a powerful marke ng tool.
3500L brewery system is typically applied to breweries that are much smaller than large-scale
corporate breweries and are independently owned. Such breweries are generally characterized
by their emphasis on flavor and brewing technique. We offer a Microbrewery (mini brewery)
with the produc vity of 1000L (10 hl) to 5000L (50hl) per brew. The service includes: complete
set of microbrewery equipment, installa on turn key, recipes and technology of branded beers,
staff training and more. Microbrewery comes complete "turnkey" The performance of your
Microbrewery (Brewery and mini brewery), if necessary, can be increased in the future.
1000L Brewpub beer brewing system produced by us is a set of technological equipment for
the produc on of "live" and filtered beer. Brew master make their beer a rac ve to
consumersbyuniquebrewingprocessanddis nc vebeertaste.Ifdesired,theycanbeplaced
directly in places of consump on of beer: restaurants, pub, bars, hotels, tourist and shopping
centers. Interpreter may be faced with polished brass, copper besides stainless steel.Also, the
microbrewery is placed behind a glass par on that allows visitors to observe the process of
making beer. This is an excellent design solu on interior and a powerful marke ng tool.
Most installa on in restaurants, bars and hotels used microbrewery with a capacity from 200
to 1000 L. A network of restaurants uses equipment with higher capacity.
5. Dis lled spirit, also called dis lled liquor, alcoholic beverage (such as brandy, whisky, rum,
orarrack)thatisobtainedbydis lla on fromwineorotherfermentedfruit orplantjuiceorfroma
starchy material (such as various grains) that has first been brewed. The alcoholic content of
dis lledliquorishigherthanthatofbeerorwine.
The produc on of dis lled spirits is based upon fermenta on, the natural process of
decomposi on of organic materials containing carbohydrates. It occurs in nature whenever the
two necessary ingredients, carbohydrate and yeast, are available. Yeast is a vegeta ve
microorganism that lives and mul plies in media containing carbohydrates—par cularly simple
sugars.Ithasbeenfoundthroughouttheworld,includingfrozenareasanddeserts.
Dis lled spirits are all alcoholic beverages in which the concentra on of ethyl alcohol has
been increased above that of the original fermented mixture by a method called dis lla on. The
principle of alcoholic dis lla on is based upon the different boiling points of alcohol (78.5 °C, or
173.3 °F) and water (100 °C, or 212 °F). If a liquid containing ethyl alcohol is heated to a
temperatureabove78.5°Cbutbelow100°Candthevaporcomingofftheliquidiscondensed,the
condensatewillhaveahigheralcoholconcentra on,orstrength.
Liquor Making Plant
