Hello all,
I was wondering if anyone has had experience in the brewpub industry where the brewery plant was directly in the restaurant? I'm talking with a business owner and the location he is thinking the brewery plant would be placed in the center of the building with a wrap around mezzanine setup where the customers would be located. What steps can be taken to reduce the odors from a brew length? Have ventilation directly over the Mash Tun and kettle?
Any input is appreciated!
I was wondering if anyone has had experience in the brewpub industry where the brewery plant was directly in the restaurant? I'm talking with a business owner and the location he is thinking the brewery plant would be placed in the center of the building with a wrap around mezzanine setup where the customers would be located. What steps can be taken to reduce the odors from a brew length? Have ventilation directly over the Mash Tun and kettle?
Any input is appreciated!
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