Why Are Most Brewery Equipment Made Of Stainless Steel?

The alcohol industry is one of the largest in the entire world.

With annual revenue that runs into billions of dollars, it is by far one of the most important industries in several economies.

And this is true for almost all kinds of alcohols, ranging from beer to whisky and everything in between.

When it comes to making beer, one of the most important aspects is the right equipment. How can you brew beer if you don’t have the right kind of equipment for it? With an industry that grosses billions, and a product that is consumed in several countries around the world, there are certain standards that each brewery has to meet. In order to do this, breweries will invest in high-quality stainless steel equipment that not only helps in scaling production but also gives them better control over their quality standards.

While many consider this to be a standard industry practice and move on, others tend to ask questions; questions such as,

“Why are most brewery equipment made of stainless steel?”

1. It is part of the evolution of the industry  

In fact, most breweries produce alcoholic drinks in stainless steel barrels or tanks, with some exceptions. One of the major reasons why breweries have made this switch is simply because they are part of the larger industrial transformation. This change of material also allows more efficient production and transportation processes.

2. Stainless steel equipment is easier to maintain

This by far one of the biggest advantages of using stainless steel equipment. When compared to wood caskets, it is very easy to maintain steel equipment. From unwanted residues to waste products, it is possible to have all of them eliminated with ease in the case of stainless steel equipment.

3. Stainless steel equipment doesn’t leak

Another advantage of stainless steel equipment is that it is leak proof. There is simply no chance of leakage, unless there is a hole of some sort. Given that the material is fairly tough, it is very difficult for any sort of leakage to emerge from stainless steel equipment.

4. Stainless steel doesn’t degrade

Stainless steel is a very long-lasting and rigid material, and doesn’t have issues related to iron such as rust. With very few exceptions, there is no loss of structural strength or integrity in stainless steel. As a result of this, people using stainless steel in beer manufacturing found it to be a very effective and efficient material choice.

5. The absorption of chemicals is not an issue in stainless steel

The most important point that is to be mentioned here is the ‘absorption’ issue. While both wood and stainless steel can be used for fermenting beer, a huge advantage with using stainless steel is its ability to totally eliminate leaching of any chemicals from the brewing equipment into the beer from where it’s being fermented. This makes it taste fresh and fresh for much longer than one brewed in a wooden barrel.

For those of you who are looking to brew your own beer at home, stainless steel equipment is one among the most important things that need to be considered. After all, when it comes to controlling the process of fermentation, it is essential for you to have the right equipment in place.

6. Stainless steel is considered eco friendly

The manufacture of traditional equipment usually involved the usage of wood like oak. While plentiful before and in many cases even now, the fact is that it does require a great deal of timber to manufacture the equipment of any standard brewery.

While the use of wood in brewing equipment makes it naturally appealing, there are some significant downsides associated with its manufacture. Wood is not an environmentally friendly source from which conventional beer equipment can be made. Though chips and logs are plentiful, most places have a limited supply and so much of the wood used for this purpose comes from sustainable sources. In addition to that, not all species of trees are suitable for use in making beer equipment.

Boilers, conical fermenters, bottling and kegging lines, refrigerators and centrifuges are often purchased made from stainless steel. This material is sustainable, durable and relatively easy to maintain. Stainless steel is not just a preferred material for beer equipment manufacturing; there are some other industries that use it in their equipment as well.

While stainless steel is generally not as preferred by brewers as it is in other industries, it can be used to manufacture beer. The reasons as to why the industry uses stainless steel are numerous, and include a wide range of benefits.

When you’re looking for a new brewery, the first thing that comes to mind is probably space. And rightfully so, because there’s nothing quite like room to spread out and make your beer whatever way it needs to be – or at least brew it in peace. When you see stainless steel equipment, another question might pop up: Why don’t they use wood anymore?

The beer industry is one of the oldest industries in our world. It has been around for more than 4000 years and has produced an array of different types of beers, ranging from light beers to dark beers. Given that this industry has grown to such an extent over the years, it’s no surprise that it requires high-end equipment.

Frequently Asked Questions (FAQ)

• Q1: Why is stainless steel preferred over copper or wood for Brewery Equipment today?
  A1: Stainless steel offers corrosion resistance, hygienic surfaces, weldable sanitary fittings, pressure capability, and easy CIP, delivering consistent quality with lower lifetime cost versus copper (corrosion/cleaning) and wood (porosity/sanitation).
• Q2: What stainless grades are most common in brewery vessels and piping?
  A2: 304/304L is standard for most tanks and piping; 316/316L is used in harsher environments (chlorides, caustic/acid exposure) or for higher corrosion resistance, especially in hot-side heat exchangers and some CIP circuits.
• Q3: How does stainless steel improve food safety and cleaning?
  A3: Smooth, passivated surfaces (Ra ≤ 0.8 μm) reduce microbial harborage and enable validated Clean-in-Place (CIP). Stainless tolerates caustic/acid cycles, steam, and high temperatures without degradation, supporting repeatable sanitation.
• Q4: Is stainless steel really more sustainable for Brewery Equipment?
  A4: Yes. Stainless has long service life, high recyclability (>80% recycled content common), and supports utility reductions via efficient CIP and heat transfer designs. Life-cycle assessments often favor stainless over shorter-lived alternatives.
• Q5: When would a brewer still use non-stainless materials?
  A5: Specialty processes may employ oak for intentional flavor or copper elements for aesthetic/heritage. These are typically limited to non-CIP, non-pressurized tasks and require stricter sanitation controls.

2025 Industry Trends: Stainless in Brewery Equipment

• Pressure-capable unitanks standardization: 15–30 psi ratings with certified PRVs and documentation for spunding/closed transfers.
• Hygienic design validation: Specified internal finish (Ra ≤ 0.8 μm), full-penetration welds, and CIP coverage testing (riboflavin or spray-ball validation).
• Water and energy reductions via design: Multi-zone jackets, insulation upgrades, and heat-recovery-ready ports on stainless vessels.
• Sensors-first builds: Ports for inline DO, VDK, and density; tri-clamp sanitary integration remains dominant for upgrade paths.
• Supply chain and pricing: Stainless prices stabilized compared to 2021–2023 spikes; lead times improved with modular, prefabricated skid systems.

2025 Benchmarks and Spec Signals for Stainless Brewery Equipment

Metric / Spec	2023 Typical	2025 Target/Best Practice	Why it Matters	Sources
Internal surface finish (Ra, μm)	≤1.2	≤0.8 (polished & passivated)	Faster, reliable CIP; lower contamination risk	EHEDG, 3-A SSI
Unitank pressure rating (psi)	15	30	Supports spunding, closed transfers, faster turns	BA/MBAA
Water use (CIP per FV, L/hL)	0.7–1.0	0.4–0.6	Utility savings, sustainability	Brewers Association
Post-transfer DO to FV (ppb)	80–150	20–50	Shelf life and flavor stability	ASBC DO/TPO
Recycled content in stainless (%)	60–70	70–85	Lower embodied carbon	World Stainless Association
Validated spray-device coverage	Visual only	Riboflavin-tested with photos	Documented hygiene compliance	EHEDG Doc. 2/3-A

Selected references: Brewers Association — https://www.brewersassociation.org; American Society of Brewing Chemists (ASBC) — https://www.asbcnet.org; Master Brewers Association of the Americas (MBAA) — https://www.mbaa.com; EHEDG — https://www.ehedg.org; 3-A Sanitary Standards — https://www.3-a.org; World Stainless Association — https://www.worldstainless.org

Latest Research Cases

Case Study 1: Switching to 316L Small Parts in Sour Program (2025)
Background: A brewery expanding mixed-culture sours saw pitting on 304 small-diameter valves after repeated acid cleaning.
Solution: Upgraded clamps, valves, and pump heads to 316L; implemented passivation verification and lower-temperature acid cycles.
Results: Corrosion incidents dropped to zero over 9 months; reduced unplanned downtime; measurable metal ion pickup eliminated in lab tests.

Case Study 2: CIP Validation on Stainless Unitanks Cuts Water Use (2024)
Background: High CIP water consumption and variable micro results on 60–120 bbl tanks.
Solution: Riboflavin coverage tests on spray devices, adjusted flow/pressure and added rotational spray balls; standardized alkaline/acid/ sani timings.
Results: Water per FV CIP reduced from 0.9 to 0.5 L/hL; cleaning time -28%; micro fails decreased 75% quarter-over-quarter.

Expert Opinions

• Mary Pellettieri, Brewing Quality Consultant; Author of Quality Management for Breweries
  Viewpoint: “Specifying finish, weld quality, and validated CIP on stainless vessels is the fastest path to fewer micro deviations and consistent beer.”
• Dr. Charles Bamforth, Distinguished Professor Emeritus of Malting & Brewing Science
  Viewpoint: “Stainless steel’s inertness and cleanability underpin flavor stability—oxygen and microbes are the enemies; stainless helps control both.”
• John Blichmann, Founder, Blichmann Engineering
  Viewpoint: “Well-designed stainless Brewery Equipment integrates ports for future sensors and processes—it’s not just durable, it’s upgradeable.”

Practical Tools/Resources

• Brewers Association: Safety, sustainability, and sanitary design guides — https://www.brewersassociation.org
• ASBC Methods (DO/TPO, microbiology, cleaning validation) — https://www.asbcnet.org
• EHEDG and 3-A sanitary design publications — https://www.ehedg.org | https://www.3-a.org
• World Stainless Association (recycling, LCA data) — https://www.worldstainless.org
• MBAA Technical Quarterly (CIP optimization, materials) — https://www.mbaa.com

Last updated: 2025-09-01
Changelog: Added 5 FAQs on stainless selection, hygiene, sustainability, and use cases; introduced 2025 stainless-focused trends with benchmark table and sources; provided two case studies on 316L upgrades and CIP validation; added expert viewpoints and practical resources
Next review date & triggers: 2026-02-15 or earlier if sanitary design standards (EHEDG/3-A) update, BA sustainability benchmarks change, or stainless pricing/availability shifts impact brewery equipment specifications