Should We Have Cold Room For Beer Fermentation Or Maturing

Our standard configuration provides glycol tanks that are 2-3 times larger than the brewery. Some customers mention the low local city water temperature (about 23 degrees). Would it be appropriate for them to use enough city water to cool the wort first and then use a cold storage or small cooling system to cool the wort, ferment or mature?

The idea is to keep the standard configuration, you know the wort needs to be cooled from over 100 degrees Celsius to about 10 degrees Celsius in 40 minutes, which is good for producing a higher quality beer. Again with beer fermentation, it requires different fermentation temperatures at different stages as different types of beer are brewed.
But for the cold storage, the set temperature is the same. Then all the fermenters will be cooled at the same temperature.

If we have a glycol unit, the temperature can be set according to your requirements.
(There is a temperature gauge on the control unit and each fermenter/light tank will be provided with a solenoid valve and temperature sensor). When the actual temperature is higher than the set value, the solenoid valve will open and start cooling down to the set temperature. This provides a lot of flexibility over cold storage cooling. Then, it would also be better to use a glycol unit to cool the bright tank for maturation.

Yes, there are also some winemakers who like to have a cold room for the brewhouse.
They will put the bright tank in the cold room and use the bright tank mainly as a serving tank, or they will use the cold room to cool the beer after filling. The temperature can be kept at the same stage.
If you are planning to do the same, it is okay to have a cold room.