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Craft brewery: beer recipes

Wed, 11 Nov 2026 06:41:41 GMT

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With the help of our beer recipes you are capable of brewing almost any kind of beer. However it is not possible to create exact copies of existing beers. However this is anyway not the reason to start a craft brewery. A pub or craft brewery intends to create and produce its own unique taste, adapted to the customer's wishes.

With growing experience you will be able to create your own beers and recipes without having to stick to ours.

Unfiltered beers can be stored for a few months. With course filtering under pressure and a flash pasterizing unit ( heating only for seconds ) the stability can be prolonged up to 1 year. Even more you will need this for low alcohol beers, shandy or ciders.

The usual alcohol content of four to five percent or more is an additional safety to guarantee a good storability.

Non-alcoholic beers can be produced now with our brewing systems in a feasible way.

Starting a beer company: Which approvals are necessary?

Wed, 11 Nov 2026 06:41:39 GMT

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Starting a beer company isn't as complicated as you might think. Today's microbrewery projects are normally handled professionally by authorities, with a positive approach in most countries.

For detailed information, please get in touch with your town's mayor's office.
In any case a written application to the local authorities of your hometown will be necessary. Usually this process is followed by discussions about technical, environmental, safety and hygienic standards, as well as tax questions.
We from FLECKS brewing systems will support you during this process as far as possible.

Later on it will be necessary to:

Produce brewing protocols continuously - no problem with our " Brewmanager " software
Arrange safety checks by a local technical security company
Have the beer tested in an authorized food lab
Pay the imposed taxes (i.e. beer tax or alcohol tax in most countries)

Do I need to be a beer brewmaster?

Wed, 11 Nov 2026 06:41:38 GMT

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Beer brewing is a process that can be learned easily. However, reliability, cleanliness and the ability to operate a PC are needed preconditions for beer brewing. You and your personnel don’t necessary have to be a beer brewmasters right from the beginning. With the help of our training and our brewery management software we from FLECKS are able to support your learning process and show you how to become an outstanding beer brewmaster.

With today's modern brewing systems it is easy to produce and reproduce premium beers successfully. For bigger brewery capacities (higher than 1000 litres/brew) we do however recommend to employ a professional brewer or brewmaster.

Craft beer brewing: Why do Flecks beers taste so exceptionally full bodied?

Wed, 11 Nov 2026 06:41:37 GMT

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Craft beer brewing with a FLECKS brewing system will make your beer taste exceptionally full bodied. But what's the secret behind it? Well, that's easy. It's our unique FLECKS mash technology based on a CALANDRIA. This is a powerful heatexchanger working with super-heated hotwater ( max. at 103°C ) – which is proving a gentle treatment of the mash on one side and a a safe boiling of wort without burning of sugars on the other side. With the result of maltiness and hoppyness in the wanted extent. Furthermore this enables for a closed cycle operation – which allows also for optimal hygiene to the brewery equipment.

Who is allowed to install and run a pub brewery?

Wed, 11 Nov 2026 06:41:35 GMT

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This question has to be answered for each country individually, due to the fact that laws and provisions vary from state to state. In general most member countries of the EU or the WTO allow an installation and operation of a pub brewery without special governmental approvals. However, certain deviating regulations may have to be considered.

In most countries hotels and restaurants are allowed to run a pub brewery based on an individual governmental approval.

NON-ALCOHOLIC and ALCOHOL-FREE DRINKS

Wed, 11 Nov 2026 06:40:38 GMT

NON-ALCOHOLIC and ALCOHOL-FREE DRINKS

Non-alcoholic drinks by Flecks brewery technologies. Semi- and FULL Automation.
Brewery equipment for brewing and fermenting non-alcoholic drinks is available in the following designs:

Besides its normal recipes for Lager, Pils, Wheat, Stout, Ales, IPA ….Flecks is offering technologies for the production of non-alcoholic ( less than 0,5%) and alcohol-free (0%) versions of them.

Good arguments for non-alcoholic drinks:
Increasing demand worldwide, search for healthier alternatives, there is a Zero (0%) tolerance in many countries.

We have the solution: attractive brewery equipment, safe processes and recipes for non-alcoholic drinks: optimal extraction of tasteful malt drinks, fermenting with non-alcoholic yeast or lactic acid cultures. We are building Carbonizers and Flash Pasteurizers for carbonized drinks. FLECKS offers automatic CIP ( cleaning in plant) and highest degree of automation for safe production quality and low personal cost.

Finally we are having recipes for:

Non-alcoholic beers like Lager, Pils, Wheat, Stout, Ales, IPA
Non-alcoholic malt drinks, i.e. coffee beer and various mixed drinks
Non-alcoholic cider, kvass and more

We see a big future for nice brewpubs for non-alcoholic craftbeer also in many Islamic countries.

NON-ALCOHOLIC and ALCOHOL-FREE DRINKS

Beer production: How often and how much is being brewed?

Wed, 11 Nov 2026 06:31:09 GMT

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SEMI AUTOMATION: Completing one brew during the beer production process takes about 6-8 hours, therefore up to three brews per day (divided into three shifts) would be possible. In case of high labour cost you should consider getting a larger brewhouse capacity to brew two to four times a week in larger quantities.

In a country with lower labour cost brewing up to six times per week in two shifts is possible.

FULL AUTOMATION is a much better possibility to use a maximum of the installed capacity. i.e. 1 brew during daytime + 1 brew during night ( without personal being present) gives you already double capacity.

To get an orientation about the amount of beer you could produce, there is an easy calculation: quantity per week = number of brews/week x brewhouse capacity.

Of course the produced amount of beer depends on the number of available fermenting/storage tanks . Please note, that bottom fermented beers (i.e. lager or Pilsner) need to stay in tanks for about four weeks before being sold, which means reduction of annual capacity, whereas most top fermented beers (i.e. ales, stout, or wheat beers) only require something like half of this time.

We from FLECKS can help you find the right brewing system .