Cementitious urethane flooring for breweries, distilleries, and wineries — thermal shock resistant, slip resistant, and built for daily CIP washdown and chemical exposure. Installed nationwide.
- Systems: cementitious urethane mortar flooring engineered for brewery production, distillery, and winery environments — seamless, textured, and resistant to the thermal shock and chemical attack that destroys standard coatings
- Thermal Shock Resistance: handles boiling wort, hot CIP solution, steam, and grain dust on cold floors without cracking — temperature differentials exceeding 150°F that fracture epoxy bonds within 2–3 years
- Chemical Resistance: beer, wine, spirits, sugars, organic acids, spent grain acids, hot cooking oils, CIP solutions, caustic cleaners, and commercial sanitizing agents
- Slip Resistance: controlled-texture finish maintains traction on wet, greasy floors; coefficient of friction exceeds OSHA and ADA requirements even during active washdown
- Drainage: integral slope to floor drains troweled into the urethane cement system during installation; ensures positive drainage across the entire floor area for efficient washdown
- Sanitary Cove Base: radiused floor-to-wall transition eliminates joints that harbor yeast, bacteria, and mold; required by most health departments for commercial food service
- Health Code Compliance: seamless, non-porous, cleanable surface meets local health department requirements for commercial kitchens and food service operations
- Installation: in-house W-2 crews; experienced field leadership; nationwide mobilization from Dallas-based operations; est. 1999
- Leadership: former Fortune 500 COO; operations oversight + QA/closeout discipline
- Deliverables: slab assessment, surface prep, concrete repair, drain installation and coordination, cementitious urethane installation, slope, cove base, and closeout documentation
Phone: +1 (844) 687-1961
Brewery production floors take more abuse than almost any other commercial environment. Boiling wort splashes on a 60°F slab. Hot CIP solution runs across cold concrete between batches. Spent grain acids sit on surfaces between cleanings. Standard epoxy coatings fail in these conditions within 2–3 years — blistering, cracking, and delaminating as the repeated thermal cycling breaks the bond to concrete.
Distilleries and wineries face the same physics with different chemistry. High-proof spirits, lactic and acetic acids from fermentation, and the constant wet-dry cycling of barrel rooms and bottling lines destroy coated floors. Health departments and TTB facility requirements demand seamless, cleanable, slip-resistant surfaces with coved transitions at every wall — conditions that epoxy can’t maintain under daily thermal and chemical load. Craftsman Concrete installs cementitious urethane flooring in breweries, distilleries, wineries, and tap rooms nationwide. Every installation is built for the thermal and chemical reality of the space — not a coating spec written for a warehouse.
Brewery floor coating failures are almost always traced back to one of three things: the wrong system specified for the thermal load, inadequate surface prep before installation, or a non-slip rating that wears off as wort and yeast saturate the surface. Cementitious urethane addresses all three. The aggregate is part of the floor itself, so the slip rating doesn’t degrade. The system handles 150°F+ thermal differentials without bond failure. And our shot blast prep is subbed to a specialist who does nothing else, because most brewery floor failures are prep failures, not product failures.
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