After brewing, the product is transferred to the fermentation area where it will be held from 14 to 28 days. The emphasis on this area should be on sanitation, such that all surfaces should be washable.

Carbon dioxide will be created and vented from this area. This area should also have a properly covered adequately pitched floor emptying into a trench drain run in front of the vessels.

Placement should also allow for access around the vessels. These vessels are normally connected to a coolant line and will require that the lines are properly supported from a wall or overhead.

All electrical outlets should have moisture resistant covers.

The distance from the brewhouse to the fermentation area should be kept to a minimum to allow for a direct transfer of product (through either flexible brewers hose or stainless steel hard piping).