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SBM
Meerdorp 20
B-2321 Meer
Belgium
P: ++32 476 974 228
F: ++32 3 295 63 86
info@sbmbrew.com

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Brewpubs

Below you will find a questionnaire specifically designed to start a brewpub. With the information you provide we will work out a customized brewery quotation that meets your requirements and expectations. It will also allow us to answer your questions on how to open a brew pub. In case you have any issues with filling out the questionnaire, please feel free to contact us.

Once filled out, please send the questionnaire to us by clicking the "SUBMIT" button.

You can also download a copy of the questionnaire below and fax it back to us. (++32 3 295 63 86) (Acrobat Reader required for download)

BREWPUB QUESTIONNAIRE

Contact info:

First name:
Last name:
Company:
Address:
Country:
Phone Number:
Email address:

1. REQUIRED INFO:

1.1 When do you want to have your first beer ready for consumption?

1.2 When do you plan on placing your order for equipment?

1.3 How many different beers do you plan on brewing?
different beers

1.4 How many brews would you be comfortable brewing per week? (1 brew takes about 8 hours)
brews per week

1.5 What will be your yearly capacity?
(1hL = 100 liter = 400 glasses at 25cl.)
(1bbl = 31 gallons = 1760 pints)

The first year:	hL OR	bbl
An average year:	hL OR	bbl
Maximum year:	hL OR	bbl

1.6 What size of brewhouse would you prefer? Or would you like for us to make a recommendation based on the other information you provide?

5hL

10hL

15hL

Make recommendation

1.7 What is the percentage of the total volume of beer you will brew in lagers and ales?

% lagers

% ales

Please continue to complete the optional information below or scroll to the bottom of the page and click the SUBMIT button. All contact info and questions 1.1 through 1.7 are required fields.

2. OPTIONAL INFO:

2.1 General

2.1.1 What will be the seating capacity of your brewpub or microbrewery restaurant?

seats

2.1.2 Do you have a complete business plan for your brewpub?

Yes

Not yet

_____Do you want an SBM consultant to help you with your business plan?

Yes

2.1.3 Do you or any of your partners have brewing and brewpub operation experience?

Yes

If yes, please provide details below:

2.1.4 Do you have the necessary capital to finance your brewpub?

Yes

_____Do you need help with finding financing/leasing/investment from SBM?

Yes

_____What budget did you foresee for the brewery and the entire brewpub?

EURO

for the brewery

EURO

for the entire brewpub

2.1.5 What outer finish do you prefer for your brewhouse vessels?

	Stainless steel (cheapest and easiest to maintain)
	Copper (most expensive and hardest to maintain, best looking)
	Stainless steel with copper bands

2.2 Technical

2.2.1 What is the average original gravity of the beers you plan on producing?

° Plato

2.2.2 Do you have proper water quantity and quality for brewing?

Yes

_____Do you have a water analysis available or can you obtain one from your water company?

Yes

2.2.3 What is the MAXIMUM temperature in summer of your brewing water?

°C

°F

2.2.4 Are there restrictions on water usage or disposal of water?

Yes

If yes, please provide details below:

2.2.5 What electrical voltage do you have available and in what frequency?

3 phase voltage:

1 phase voltage:

50Hz

60Hz

2.2.6 Will you be milling your own malt or buy it pre-milled?

Milling own

Buying pre-milled malt

2.2.7 Will any form of malt or grist handling be necessary? (grist case, auger,...)

Yes

2.2.8 Will SBM be supplying your steam boiler?

Yes

If yes, will it be fired with:

	Natural gas
	Propane gas
	Light oil

2.2.9 Will SBM be supplying your glycol chiller?

Yes

_____If yes, what is the MAXIMUM ambient temperature in the brewery?

°C

°F

2.2.10 Do you have the room and is it allowed to put a vapor stack on the kettle or do we need to foresee a condensor?

Stack

Condensor

2.2.11 What level of automation do you prefer?

Low

Low-medium

Medium-high

High

2.2.12 Is a cold liquor tank required?

Yes

_____If yes, what capacity (based on the kettle size):

Single

Double

Triple

2.2.13 Is a hot liquor tank required?

Yes

_____If yes, what capacity (based on the kettle size):

Single

Double

Triple

2.2.14 What fermentation and lagering times do you plan for?

Ale fermentation:		days	Ale lagering:		days
Lager fermentation:		days	Lager lagering:		days

2.2.15 How many unitanks for fermenting and lagering and of what size will you be needing?

tanks of

bbl

Make recommendation

2.2.16 What type of beer filtration do you plan on using?

	Diatomaceous earth filtration (DE)
	Sheet filtration (plate & frame)

2.2.17 The beer will be: (select all applicable)

	Served from distribution tanks
	Bottled
	Kegged

2.2.18 Can all the equipment be moved into the brewery?
______What is the maximum opening for bringing the equipment in?

Height

Width

meters

feet

______What surface do you have available?

meters²

feet²

______What is the ceiling height in the brewery?

meters

feet

2.2.19 Additional equipment needed: (select all applicable)

	Air compressor
	CIP unit
	Hop strainers
	Keg washer
	Yeast brink
	Other

2.2.20 Other comments

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