Fermenters constructed of reinforced concrete were used by breweries in Europe and the United States from the late 19th century to the mid-20th century. These were usually open tanks and, depending on the brewery’s size, varied in size up to 2300 hL (2000 US barrels, 1400 UK barrels). Concrete tanks were very economical to build but expensive to maintain. These vessels could be built on-site using any available space in a vibration-free environment. The cement walls were of solid construction. The primary concern with concrete tanks was assuring that the lining material adhered firmly to the tank surface, since when filled with wort, these vessels tend to bulge slightly. Thus, the coatings needed to be somewhat flexible so as not to tear away from the concrete surface.

Typical liner materials included various types of waxes, enamels, and resins. For better coating adherence, the walls were first lined with a porous layer made up of a mixture of Portland cement, ground glass, and magnesia or bauxite. This mixture formed a suitable base for the final coating of pitch and wax, which protected the beer from off-flavors and microbiological spoilage. The lining/coating materials were applied by craftsmen skilled at this type of task. The pitch and wax coating were resistant to most cleaning solutions and could be damaged by alkali cleaners. Damage on the inside could be repaired quickly with the same material as the initial coating. Concrete fermenters were typically cooled by means of copper attemporation coils which were installed on the side-walls of the vessel. Concrete vessels went out of fashion in breweries built after World War II due to the popularity of glass-lined steel tanks and the advent of stainless steel tanks.