Fermentation tanks, washdown cycles, and chemical cleaning demand a concrete floor built for those conditions. Las Vegas Concrete installs urethane cement and chemical-resistant epoxy systems with engineered slope to trench drains, finished for grip and durability. We spec each zone separately, production areas get the heavy-duty system, tasting rooms get the look. Free written estimate on every project.
Breweries Need Chemical-Resistant Concrete Systems
Off-the-shelf epoxy cannot survive what happens on a brewery production floor. Acidic wort spills, tannic acid from wine, hot caustic tank-cleaning solutions, and constant wet conditions all attack standard coatings. Within months, the surface softens, seams fail, and water penetrates to the slab. The answer is a urethane cement system or a specialized chemical-resistant epoxy rated for those specific exposures.
Beyond the coating itself, the floor must slope to trench drains that can handle the volume of washdown water. Point drains overflow, water pools on the slab, and chemical exposure extends far longer than it should. Trench drains move that water out in seconds, keeping the coating sharp and the slab dry.
Tasting rooms and bar areas are a different story. Chemical exposure drops dramatically, so a polished concrete finish or standard coated floor works fine and looks better. We design both zones into the same retail and restaurant project, with each system matched to its actual exposure. See how this fits into our broader commercial flooring work.
Recent work
Installation sequence
How Brewery Concrete Floors Get Built in Las Vegas
Zone assessment and spec
We tour the facility with your team, identify production zones, tasting areas, and any secondary spaces, then spec the right system for each based on actual chemical exposure and washdown intensity rather than applying one system everywhere.
Slab prep and drain work
The existing concrete is diamond-ground to the system profile, old coatings and contaminants removed, cracks repaired, and trench drains installed or rebuilt with proper slope toward collection points.
Apply chemical-rated coating
High-exposure zones receive hand-troweled urethane cement (4-6mm thick) with cove base up the walls; moderate zones get chemical-resistant epoxy with broadcast aggregate for slip resistance. Each zone is isolated and finished separately.
Cure and return to service
After cure, the production floor is ready for washdown and fermentation operations. Tasting and bar zones receive their finish system on a separate schedule. Trench drain slopes are verified, and all transitions are sealed.
The drainage difference
Why Trench Drains Matter for Brewery Washdown
A brewery washdown generates more water per minute than a standard floor drain can handle. Water pools, sits on the coating, and the chemical exposure becomes prolonged. Trench drains across the production zone capture the full volume and move it out fast, so the floor stays dry and the coating stays intact.
We design the trench drain layout and floor slope as a single system, then install both together. If your brewery has an adjacent restaurant kitchen, we coordinate the drain systems. The same approach applies across all our retail and restaurant projects.
Chemical resistance, trench drains, urethane cement systems and tasting-room finishes.
Because of the chemical exposure. Wort acidity, hot caustic CIP cleaning chemicals, tannic acid in winery operations, and constant wet conditions all degrade standard epoxy. The right brewery floor is a urethane cement or specialized chemical-resistant epoxy system rated for those exposures.
For the production floor, yes, urethane cement handles thermal shock (hot wash on cold floor) and chemical exposure better. Epoxy can work in zones with moderate exposure and proper spec. We pick based on the actual zone exposure, not a default.
For any real brewery production floor, yes. Point drains cannot move the washdown volume; water pools, exposure prolongs, and the system fails sooner. Trench drains across the zone capture and move water fast.
Tasting and bar zones get a different system because the chemical exposure is dramatically lower. Polished concrete or a coated floor is typical there, matched to the brand look. Both systems install in the same project but as separate zones.
Production floor: typically a week or more depending on size, plus cure before returning to service. Tasting and bar zones add a few more days. The schedule is built around your production downtime needs.
Client reviews
What Las Vegas Operations Say About Their Brewery & Winery Floors
Production floor with urethane cement system rated for our CIP chemicals. Three years of brewing, no degradation, washdown cycles work. The trench drains made it possible.
Z. Y2
Brewery Owner, Las Vegas
★★★★★
Acid resistance for wine production zone, polished concrete in the tasting room. Two different systems, clean transition at the doorway. Both have held perfectly.
Y. K2
Winery Operations, Henderson
★★★★★
They specced for our actual chemical exposure, not the cheapest option. Production floor is solid, no soft spots, no failed seams. Worth the right spec.
Q. M2
Microbrewery Founder, Boulder City
★★★★★
Trench drains across the production area changed our washdown game. Water leaves in seconds instead of pooling. The floor stays sharp because exposure is short.
X. M2
Cidery Director, North Las Vegas
From the blog
Concrete Guides & Articles
Practical reading on planning, finishes and caring for concrete in Las Vegas.
