Oftentimes, this area consists of single shell tanks contained in a walk-in cooler. The beer is held here before moving on to the taps or the packaging area. These vessels need to maintain a temperature of 34 degrees F to 36 degrees F.

A 3 phase electrical outlet should be located either inside or just outside of the cooler to allow for vessel cleaning.

As wastewater will be generated, a floor drain is recommended (most local codes will allow this because the tanks are sealed vessels).

The cold storage area should be located close to both the fermentation area and the bar area to allow for efficient transfer and dispense of product. In the case of brewpubs, the tanks will be connected directly to the tap (draft) lines by way of a beer python. This area will also require a CO2 source, with an individual secondary regulator for each tank.