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More about our expertise, our services and our customer commitment

Our New Brewery in Salford

Our New Brewery in Salford.

We follow some key business philosophies with regard to brewery installations; these will help you understand the way we run the operation.

  • Quality beers are brewed by the skill of the brewer and the quality of the raw ingredients, not by how much is spent on the plant.
  • We are not scared to tell you on this site how much your future brewery is going to cost you. What you see is what you will get. The only additions to the prices listed here are VAT (for UK customers), delivery costs, a charge for travelling time and overnight accommodation (usually only two nights) if applicable. You can of course add as much or as little to the installations as you want (see Optional Extras), but most additions are usually aesthetic (towards show piece) or little add-ons to make the brewing process even easier. The prices listed here will be held for contracts made before 31st December 2017.
  • Brewing beer is really quite a simple process, we provide simple solutions to difficult problems with completely balanced, made to order breweries. We refuse to add any unnecessary pieces of equipment to complicate or over engineer the process. However we do believe in making the equipment as efficient in the use of your resources as possible. Consumption of your time, energy and water are vital in the design of the breweries we supply. By not using any secondhand equipment we do not make compromises to the overall success and efficiency of the installations
  • Our breweries do not use decoction mashing techniques or Lauter Tuns. This is because we passionately believe that if you use top quality malt, with top-quality extraction techniques you end up with better quality wort that has to lead to better quality beer. We also believe that infusion mash tuns give significantly better control over the final flavour profile of all beers.

"I truly don't think there is a beer that cannot be brewed using an infusion system"
Charlie Bramforth, Professor
Deparpment of food science and technology, University of California Davis