How Do I Scale From 5hL To 15hL without Replacing My Entire Brewhouse?

This is the single most frequent question we hear from entrepreneurs opening a brewpub or their first microbrewery. Limited capital now, but ambitious growth plans. The fear is real: “If I buy a 5hL system today, will I have to scrap it in three years?”

The answer depends entirely on how the brewhouse is designed

Most equipment manufacturers build systems as fixed assemblies—everything is sized for a specific capacity, and expanding means replacing everything. But a modular brewhouse uses standardized connections, scalable control architecture, and vessels that can accept extension collars.

Question: “What makes a brewhouse truly modular?”

Three things. First, standardized port sizes—every connection point (mash tun outlet, kettle inlet, transfer lines) uses the same triclamp fitting (DN50, DN80, or DN100). Second, spare I/O capacity in the control panel—enough extra inputs and outputs to add temperature probes, pumps, and valves later. Third, vessels designed for extension—the mash tun and kettle have removable tops that allow you to add a taller cylinder section, increasing volume by 30–50% without replacing the bottom cone or heating jacket.

Question: “Can I add fermenters without upgrading the glycol chiller?”

Yes—if the chiller was overspecified from day one. We size the chiller's compressor and reservoir for 150% of your initial fermentation volume. When you add tanks, you simply add a second glycol pump and additional pre-insulated lines. No chiller replacement. No electrical rework.

Question: “What about automation—does it scale with the equipment?”

Our PLC system uses modular programming blocks. When you add a vessel, we send a USB key with the updated HMI (human-machine interface) software—you download it in 10 minutes. The system automatically recognises the new equipment. No expensive control panel upgrade. No downtime.

Question: “What is the most common mistake breweries make when planning for growth?”

Underestimating floor space and drainage. Adding fermenters is easy. Finding space for them—and ensuring your floor drains can handle the increased CIP water—is not. Our modular designs include space-efficient layouts (stacked configurations, shared utility risers) that maximise your existing footprint.

Real example: from brewpub to regional

A client in the Pacific Northwest started with a 7hL brewpub kit—two fermenters, one brite tank. Two years later, they had added four more fermenters, a dedicated sour tank, and a centrifuge for hazy IPA clarification. The original brewhouse frame, mash tun, and kettle are still in use today. Their total capital loss from the original purchase: zero.

Growth should not be a penalty

You should not have to predict the next three years perfectly. You should be able to design a brewhouse that adapts to whatever happens.

→ Describe your current space, your ideal starting batch size, and your three-year volume target. Our engineers will draw a modular roadmap showing exactly which components to buy now—and which to add later—along with a schedule that respects your cash flow.