The Value Of Distillation Equipment In The Brewing Industry Chain

Today, the global alcohol market is undergoing structural changes. From traditional mass beer to the craft beer, niche spirits, and fruit-flavored distilled liquor that are popular in Europe and the United States, consumers' tastes are becoming more refined and diversified. More and more breweries and alcohol companies are beginning to expand their product categories, trying to find new profit growth points in the "post-craft beer era." Distilled liquor, a high-value-added, high-freedom, and high-cultural attribute alcohol, is becoming an important direction for many wineries to advance their development.

Why has distilled spirits become a new growth engine for breweries?

Higher profit margins

Compared with beer, distilled spirits have higher unit prices, stronger brand building capabilities and longer shelf life. The retail price of a bottle of high-quality gin, fruit brandy or whiskey is much higher than that of beer of the same volume, which brings significant profit increases to breweries.

Rich product lines to adapt to market changes

Consumers have increasingly diverse taste preferences, from "getting drunk" to "drinking well". Adding distilled spirits to craft beer can not only cover a wider range of people, but also quickly gain market attention through holiday models, co-branded models, and limited editions.

Raw material linkage to improve resource utilization

Many breweries produce a large amount of by-products such as lees, residual fermentation liquid, and retired wort every day. If equipped with a distillation system, alcohol can be extracted and flavors can be concentrated, turning waste liquid into resources and resources into income.

System composition and function analysis of distillation equipment

Although distillation equipment seems simple, its structural configuration and design directly affect the quality of the wine, the degree of flavor retention and production efficiency. We provide the following modular combination solutions for winemaking customers, which can be customized as needed.

Distillation pot (boiler body)

Material: stainless steel 304/316 or copper (copper kettle helps to remove sulfides and improve taste)

Capacity: standard configuration ranges from 50L to 2000L

Heating method: steam heating, electric heating, thermal oil heating optional

Functional design: anti-boiling design, stirring device, sight glass, thermometer, etc.

Distillation tower/reflux tower

Tower plate structure: bubble tower, sieve plate tower, packed tower optional

Distillation capacity: the key to controlling alcohol content and flavor

Reflux control: multiple distillations are achieved through condensation reflux settings to improve purity

 Condenser

Structural form: serpentine coil, sleeve, tube-in-tube condenser

Material: food-grade stainless steel or copper

Function: efficient cooling of steam and conversion into distillate

Wine collection system

Automatic fractionation cutting device, which can realize automatic separation of "distillation head", "distillation core" and "distillation tail"

Multi-stage collection tank to avoid mixed pollution

Can be equipped with alcohol concentration measurement, PH online monitoring system

Automatic control system (optional)

Configured with PLC touch screen operating system

Can remotely control heating temperature, reflux ratio, cutting time, etc.

Supports recipe storage and batch management, suitable for standardized production

Distillation equipment applicable to alcoholic beverages and market expansion cases

Craft whiskey production

Many brewery customers use existing fermentation systems and add distillation modules for small-batch malt distillation to create the concept of "craft whiskey" and gain the favor of high-end consumers.

Fruit wine, fruit-flavored spirits (such as brandy)

In rural areas or agricultural bases, customers use seasonal fruits to make wine and then distill it to form brandy and fruit distilled liquor with local characteristics, which helps rural brand building and cultural tourism project development.