This could be a part of a specialized brewery operation, but historically a brewhouse is a private building only meant for domestic production.Larger households, such as noble estates, often had dedicated brewhouses that could be quite elaborate using equipment not too different from that of commercial breweries.An ordinary farm household could rarely afford to dedicate an entire building, or even an entire room, to brewing, and so brewing was usually done in what is best understood as a "rough kitchen", a kitchen suitable for coarser jobs with heavy use of fire, such as sausage-making, butchering, large-scale baking, clothes washing, and brewing.In Denmark brewing generally took place in a room known as "bryggers", serving as the "rough kitchen".In Norway most farms had a separate building known as "eldhus" (literally: "fire-house") which also served as the "rough kitchen".
