Nünna Brewing: how an Ecuadorian brewery tripled its operation with self-pour beer

Introduction

Located in the heart of Ecuador, Nünna Brewing carries its purpose in its name: “Spirit,” from Kichwa. With a concept that combines the new and the traditional, the bar uses organic ingredients from local communities to create an authentic culinary experience.

But how do you keep that “spirit” alive and nimble while the operation triples in size in little more than a year? The answer lies in its partnership with myTapp.

What is a self-pour beer system?

A self-pour system lets customers pour directly from the taps, while flow sensors precisely record the volume consumed and the operator monitors the operation through a control panel.

This model allows for:

• several customers pouring at the same time
• precise control of consumption
• shorter lines at the bar
• greater customer autonomy

What kind of business does this model work for?

Self-pour beer is used mainly by operations that need to serve large volumes of drinks efficiently.

Among the most common cases are:

• taprooms and craft breweries
• gastronomic bars
• resorts and hospitality operations
• festivals and events

The Nünna Brewing challenge

Nünna Brewing was born with a culinary concept that combines contemporary cuisine with organic ingredients from local communities in Ecuador.

The name “Nünna,” derived from the Kichwa language, means “spirit,” reflecting the space's intention to bring together cultural tradition and innovation.

As the bar grew, a clear operational challenge emerged: how to increase the drink offering without creating bottlenecks in service.

The team needed a solution that would allow them to:

• expand the variety of drinks
• keep service fast
• preserve the venue's culinary experience

The solution implemented

The self-pour implementation began in the first half of 2024 using myTapp technology.

The strategy was to validate the model and then scale the operation progressively.

Evolution of the operation

Currently, the operation has:

• 18 craft beer taps
• 9 wine taps
• a postpaid model, with a single bill at the end of the experience

This format lets customers explore different drinks without interrupting their experience at the bar.

How the experience works at the bar

At Nünna Brewing, customers receive a card or wristband linked to their account.

The process works as follows:

1. The customer activates their NFC card at the bar
2. Pours beer or wine directly from the taps
3. The system automatically records the volume consumed

Payment is made at the end of the visit, allowing for a smooth experience inside the venue.

Results observed in the operation

Adopting self-pour increased service capacity and improved the dynamics of the space.

Operational indicators

Impact on the customer experience

Besides improving operational efficiency, the technology also reinforced the bar's culinary positioning.

The system's screens display information about each drink, letting the customer learn about:

• the origin of the ingredients
• the characteristics of the product
• the story behind each label

This model creates a more exploratory experience, in line with Nünna's mission to showcase local ingredients.

Benefits of self-pour for bars and breweries

Based on Nünna Brewing's experience, the main benefits include:

• greater service capacity
• shorter lines at the bar
• greater variety of drinks available
• an interactive customer experience
• operational data on consumption

Frequently asked questions

How does self-pour beer work at a bar?

The customer uses an NFC card or wristband to activate the taps and pour their drink. The system records consumption automatically.

Does self-pour work only for beer?

No. The system can also operate with other drinks served from taps, such as wine or kombucha.

Do you need a large service team?

Not necessarily. Self-pour makes it possible to serve more customers at the same time with a smaller team.

Is it possible to operate with payment at the end?

Yes. Many bars use the postpaid model, in which the customer pays the bill when they finish their experience.

Does the system work at events?

Yes. Self-pour is widely used at events to reduce lines and speed up service.

Conclusion

The Nünna Brewing case shows that culinary tradition and technological innovation can coexist in a hospitality operation.

With self-pour, the bar was able to expand its drink offering, keep service fast and offer a more exploratory experience to its customers.

Today, with 27 active taps and a loyal base of visitors, Nünna positions itself as a benchmark for culinary innovation in the region.