Improving brewhouse applications simply means faster brewhouse turnaround, minimizing the time invested in each vessel e.g. mixing tank, lauter vessel.

Fermentation is the conversion of the glucose in the wort by yeast into ethanol and carbon dioxide gas. Before fermentation begins, the cooled wort needs to be transferred to the vessel where the yeast is added. The final fermentation is completed through three processes of primary fermentation, secondary fermentation and conditioning stages. The fermentation process generates a lot of heat, and the tanks are constantly cooled to maintain the proper temperature.

The malt in beer brewing raw materials is mainly barley, and wheat beer is very popular with the public now. In regions of the United States, new beer brewing needs will find brewing with wheat a novel idea. Compared to other styles of beer, wheat beers haven't been around that long outside their origins (Germany and Belgium).

The output of beer brewing depends on the type and size of brewing equipment, how many batches are brewed per day, how many types of beer are brewed, the size and number of fermenters and the beer fermentation cycle are all factors that need to be considered.