Tibidabo Brewing: how a Barcelona brewery reduced waste and optimized its taproom with self-pour

Introduction

Located in L’Hospitalet de Llobregat, in the Barcelona metropolitan area, Tibidabo Brewing is more than a craft beer factory. The brand has established itself as a benchmark within Catalan craft culture, combining brewing technique, experimentation, and an identity marked by a passion for beer.

Inspired by Mount Tibidabo, which dominates the city’s skyline, the brewery strives to reach the highest level of quality in every batch it produces.

To support an operation that works simultaneously as a factory, taproom, and events space, Tibidabo adopted myTapp technology in 2019. Since then, self-pour has become an essential tool for maintaining operational efficiency, reducing waste, and improving the visitor experience.

What is self-pour beer in a taproom?

Self-pour beer is an operating model in which customers pour directly from the taps, while flow sensors precisely record the volume consumed.

The operator can monitor consumption data and the performance of each tap in real time through a management system.

This model allows:

• several customers to pour at the same time;
• greater control over consumption;
• shorter lines at the bar;
• a more interactive experience for the visitor.

Self-pour is especially common in:

• craft brewery taprooms;
• bars with a high turnover of labels;
• festivals and events;
• food and beverage venues with high service volume.

The context of Tibidabo Brewing

Tibidabo Brewing was born with the intention of creating authentic craft beers within Barcelona’s craft scene.

The brand combines:

• its own beer production;
• experimentation with new styles;
• a taproom integrated into the factory.

This model lets visitors get to know the beer right where it is made.

However, it also brings important operational challenges.

The operational challenge

Operating simultaneously as a factory, bar, and events space creates a constant flow of customers and a high service volume.

Tibidabo faced two main challenges.

High turnover of styles

The brewery produces both classic styles and experimental beers, which calls for flexibility in service.

Waste control

In a brewery, every liter produced has a direct impact on profitability.
Waste during service can significantly affect financial results.

The solution: self-pour integrated into the taproom

In 2019, Tibidabo Brewing implemented self-pour using myTapp technology.

The installation includes:

• 8 self-pour taps;
• precise measurement by the milliliter;
• real-time consumption monitoring.

The system lets visitors explore different beer styles, pouring exactly the amount they want.

Among the beers available are:

• Jazz, a classic house Amber Ale;
• seasonal beers;
• experimental brews.

This model turns drinking into a more exploratory experience.

How the customer experience works

In the Tibidabo taproom, visitors receive a card or wristband linked to their account.

The process happens in three steps:

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

Payment is made at the end of the visit.

This model reduces lines and lets the bar team focus on hospitality and guidance on the beers.

Operational results

Adopting self-pour improved operational efficiency and reduced losses.

Operation indicators

In traditional service models, waste can exceed 15% due to foam, service errors, or uncontrolled tastings.

Impact on the customer experience

Self-pour also reinforced the taproom’s educational approach.

The system allows visitors to:

• try different beer styles;
• pour small amounts for tasting;
• explore the menu at their own pace.

This turns a taproom visit into a discovery experience within craft culture.

Benefits of self-pour for breweries

Tibidabo Brewing’s experience shows how self-pour can bring advantages to breweries with a taproom.

Among the main benefits are:

• significant waste reduction;
• higher turnover of styles;
• faster service;
• an interactive customer experience;
• operational data on consumption.

Frequently asked questions

Does self-pour work well in taprooms?

Yes. The model lets visitors try different styles without creating lines at the bar.

Does self-pour help reduce waste?

Yes. Precise measurement makes it possible to control the volume served and identify losses.

How many taps can run on self-pour?

It depends on the space and the operating model. Many taprooms use between 6 and 30 taps.

Does self-pour completely replace the staff?

No. It reduces repetitive tasks and lets the team focus on hospitality and consultative service.

Does this model only work for breweries?

No. It is also used in bars, restaurants, and events.

Conclusion

The Tibidabo Brewing case shows how technology can strengthen a brewing operation without losing its craft identity.

By integrating self-pour into the taproom, the brewery managed to improve operational efficiency, reduce waste, and offer visitors a freer experience.

Since 2019, the partnership with myTapp has supported a model that combines craft production, customer autonomy, and precise control of consumption.