BreweryDrainage Solutions

Brewery production areas require NSF/ANSI 2 or 18 certified stainless steel floor drains, typically 304 or 316 grade. Drains should have deep seal P-traps (minimum 4" water seal) to prevent sewer gas, removable sediment baskets for trub collection, and be sized for high-volume discharge during tank cleaning. Flow rates of 50-100 GPM per drain are common for brewhouse areas.

Brewery floors should slope 1/8" to 1/4" per foot toward floor drains. Steeper slopes (1/4" per foot) are recommended in high-volume areas like the brewhouse and packaging. Proper slope ensures complete drainage during cleaning and prevents standing water that can harbor bacteria or create slip hazards. Epoxy or urethane floor coatings help maintain the slope over time.

CIP (Clean-in-Place) chemicals including caustic (sodium hydroxide) and acid solutions require chemical-resistant drainage materials. 316 stainless steel is recommended for concentrated chemical exposure. Drains should connect to a neutralization system or holding tank before discharge to municipal sewer. Check local pretreatment requirements, as many jurisdictions require pH monitoring.

All brewery floor drains must have P-traps to prevent sewer gas from entering production areas. Deep seal traps (4" minimum) are recommended as they resist evaporation during steam cleaning. Trap primers or trap seal maintenance devices help maintain the water seal. Air gaps are required between equipment discharge and floor drains to prevent cross-contamination.

Brewhouse trench drains are typically 6" to 12" wide to handle high-volume discharge from kettles, whirlpools, and CIP systems. Width depends on peak flow rates during tank knockout. Pre-sloped channels ensure positive drainage toward the outlet. Stainless steel construction is standard, with load ratings appropriate for forklift traffic (Class C minimum).

Cold storage and fermentation cellars require freeze-resistant drainage with insulated traps or electric heat trace. Floor drains should be positioned for glycol spill capture and tank overflow. Stainless steel construction prevents condensation corrosion. Consider sloped floors toward a central trench drain for efficient cleaning. Some breweries use floor sinks with removable strainers for easy yeast collection.

The Alcohol and Tobacco Tax and Trade Bureau (TTB) doesn't specify drainage requirements directly, but does require breweries to maintain sanitary conditions. Drainage systems must prevent contamination, allow for proper cleaning, and be constructed of approved materials. State and local health departments may have additional requirements that apply to breweries with taprooms.

Packaging areas require extensive drainage for bottle/can rinses, filler overflows, and spills. Trench drains running the length of the packaging line are standard, with stainless steel slotted grates for fork truck traffic. Floor drains positioned at rinser discharge points. High-capacity drainage is essential during line cleaning. Consider trench drains with removable catch basins for glass shard collection.

Standard commercial drains are generally not suitable for brewery production areas. Breweries require NSF-certified, stainless steel drains that can handle caustic chemicals, high temperatures (up to 180°F from CIP), and high-volume discharge. Food-grade materials and sanitary design are essential for maintaining product quality and meeting health codes.

Brewery drains require regular cleaning to prevent buildup of yeast, trub, and organic matter. Remove strainer baskets daily and clean sediment. Flush drains with hot water after each production cycle. Periodically treat with enzymatic cleaners to break down organic buildup. Inspect and maintain trap primers quarterly. Document maintenance for health department inspections.