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Has anyone ever seen/worked on a Terrazzo floor in the brewery? My builder threw that out as an option (and I'm guessing an expensive one - but we'll see...) and was wondering if it makes sense in the brewery (costs aside) from a functional standpoint. Finished and sealed, would it hold up to the rigors of brewing? (I know they're very resistant to junior high schooler's vomit - but that's a little off-subject.) Any other "non-traditional" floor(ing) thoughts?