In brewing beer, cleanliness is not just a priority, it’s a necessity.
Contaminants and residues can have drastic effects on the taste, quality, and shelf life of the beer.
To prevent this, modern breweries rely on a Clean in Place (CIP) system: an unbroken, automatic cleaning system for sanitizing brewing equipment without disassembling it.
From piping to fermenters, the CIP system ensures an efficient, regular clean while saving time, water, and manpower.
In this article, we’ll explore how CIP systems work, why they’re essential in the brewing industry, and how to choose the right one for your brewery.
WHAT IS A CLEAN IN PLACE (CIP) SYSTEM AND HOW DOES IT WORK IN BREWERIES?
A Clean in Place (CIP) system is a closed cleaning system where a sequence of detergent, rinse, and sanitizing cycles is employed to automatically clean interior surfaces of equipment used in brewing.
CIP systems are unlike traditional methods that require equipment parts to be disassembled for scrubbing manually.
CIP systems operate to automatically clean tanks, pipes, heat exchangers, pumps, and other equipment pieces.
They are repeatable, measurable, and efficient systems; vital for breweries that require high product quality and hygiene compliance.
A Clean in Place system operates in a closed loop, with cleaning solutions pumped through the internal piping of the brewery, vessels, and machinery.
The goal is to obtain as much sanitation as possible without taking apart machinery, hence making the process repeatable.
A typical brewery CIP system includes:
- CIP Tanks: At least one tank each for water, caustic (alkaline detergent), acid (descaler), and sometimes sanitizer.
- Centrifugal Pumps: Provide the pressure necessary to circulate cleaning fluids throughout the system.
- Heating System: Supplies the temperature necessary for caustic and acid solutions for successful cleaning (typically 60–80°C for caustic and 50–70°C for acid).
- Spray Balls or Rotary Jet Heads: Installed inside tanks to ensure 360° internal coverage.
- Automated Valves and Sensors: Regulate flow, temperature, concentration, and contact time, with programmable controls for accuracy and safety.
Typically the cleaning cycle is in this sequence:
- Pre-Rinse (Water): Discharges product residue out.
- Caustic Cycle: Hot caustic destroys organic soil, fats, proteins, and sugars.
- Intermediate Rinse: Discharges remaining caustic out.
- Acid Cycle: Acid solution (nitric or phosphoric acid) eliminates beer stone and mineral deposit.
- Final Rinse & Sanitation: Cold water or sanitizing agent (e.g., peracetic acid or steam) ensures microbiological safety for re-use.
More advanced systems may include conductivity sensors (to detect chemical presence), flow meters, and dosing systems that dynamically vary the chemical concentration.
For a more technical explanation of how CIP functions, visit Wikipedia – Clean-in-place.
BENEFITS OF CLEAN IN PLACE SYSTEMS FOR BREWERIES
There are numerous advantages related to the implementation of a CIP system in breweries:
- Improved Hygiene: More effective microbial contamination, organic buildup, and beer stone removal than manual cleaning.
- Consistency: Automated cycles ensure each clean is of the same level.
- Manpower Savings: Reduces manual cleaning time and number of staff required.
- Water & Chemical Conservation: Recirculation systems minimize wastage.
- Reduced Downtime: Greater speed between batches.
- Compliance: Meets sanitation standards like HACCP and FDA/EFSA requirements.
Want to sanitize your fermenters in the proper way? Learn more about beer and wine fermenters and what is needed to sanitize them.
WHERE CIP IS APPLIED IN THE BREWING PROCESS
CIP systems are normally used to sanitize:
- Brewhouse vessels (mash tun, lauter tun, kettle, whirlpool)
- Fermenters and bright beer tanks
- CIP-able canning and bottling machines
- Heat exchangers and transfer lines
Integrated CIP ensures all surfaces that are in contact during the production process are cleaned, avoiding off-flavors and spoilage.
Curious about cleaning packaging equipment? Learn more about our canning machine and bottling machine guide.
TYPES OF CIP SYSTEMS IN BREWERIES
There are different CIP system configurations to suit different brewery sizes, production volumes, and automation levels.
SINGLE-TANK CIP SYSTEMS
These compact units utilize one tank for all cleaning chemicals, circulating each stage of cleaning in succession.
Ideally suited for nano and microbreweries, single-tank systems are cost-effective and space-efficient but sometimes have longer cycle times.
TWO – OR THREE – TANK CIP SYSTEMS
These designs separate the metal caustics and acid solutions (and, in some designs, have a third tank for rinse solution), reducing cross-contamination and increasing capacity.
This setup allows partial re-use of rinse solution and faster switching between cleaning stages.
MULTI-TANK CIP SYSTEMS (FOUR OR MORE TANKS)
These are high-volume use systems with separate tanks for water (pre/post rinse), caustic, acid, and sanitizer.
They allow fast changeovers and recovery/recycling of the cleaning chemicals, thus making them more cost-efficient and sustainable in the long term.
MOBILE CIP UNITS
Skid-mounted mobile systems are portable and can be rolled around the brewery to clean individual pieces of equipment.
These are best suited for growing breweries or multi-production-zone facilities.
AUTOMATED CIP SYSTEMS
Fully integrated with the SCADA or PLC brewery system, these arrangements automate every stage of cleaning, from flow and temperature measurement to chemical dosing and cycle documentation.
They provide repeat performance and enable data tracing for audit and compliance.
HYBRID CIP SYSTEMS
These are hybrid arrangements of fixed and mobile equipment – such as a central multi-tank hub and satellite outlets – representing a compromise between automation and flexibility.
HOW TO CHOOSE A CIP SYSTEM FOR YOUR BREWERY
When selecting a CIP system, consider:
- Brewery size and number of batches
- Equipment configuration and cleaning needs
- Utility availability (steam, water, chemicals)
- Level of automation required
- Cost and return on investment (ROI)
Manual or semi-automatic systems will work for small breweries, whereas bigger operations have fully automated programmable systems.
For the sake of comparison, websites like Craft Brewing Business and Brewers Association provide useful benchmarks.
CONCLUSION
Today, cleanliness is brewing.
With a proper Clean in Place (CIP) system in place, breweries can gain unprecedented consistency, cleanliness, and efficiency.
From minimizing downtime to preserving flavor integrity, automatic cleaning is an investment that pays dividends with each batch.
Ready to take your brewery’s sanitation to the next level? Installing a CIP system might just be your best decision ever.
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Author | Operations & Sourcing Lead
Luca is an operations and sourcing specialist with extensive experience in project management and industrial manufacturing. This blog serves as a technical resource for brewery owners, offering clear guidance on equipment design, quality control, and supplier evaluation. In parallel, Luca advises international buyers on sourcing and importing brewing equipment—helping them manage risk, avoid costly mistakes, and achieve consistent production quality.
