Abstract: The present invention provides an extremely simple and compact brewing system particularly suited to a restaurant brewpub setting. The system completely eliminates the need for trained brewmasters, cookers, pumps, electric or gas cooker connections, serving tanks or kegs. Heating of the main ingredient, malt extract syrup, is accomplished by simply attaching electric heat belts to the pails of malt syrup. All ingredients are added directly to the combination mixing/fermenting/serving tanks. Fermentation proceeds for the normal time period, after which the tanks are pressurized with CO2, and chilled with a glycol refrigerated chiller unit. The beer is then served directly from the tanks to the customer through standard beer lines and taps.