Hey everyone,
Sorry for yet another ‘help me size my brewery’ question, but here we go. We have just secured a location in a downtown area. It is 64’x47’x18’ with a mezzanine on one side that runs 8’ above the first floor and is 64’x14’. We plan on putting our tasting room on the mezzanine and have our brewery and bottle shop on the main floor.
Until we get rezoning through the city (might take a year) we will be doing all our sales through the bottle shop and a tasting room. Our plans have us producing a maximum of 1500bbl/year in this location.
We are thinking of putting a small kitchen for bar snacks on the main floor, along with an accessible bathroom (needed by law), an office, a lab and cold room. My current sketchup has us limited to approx 300 sqft for a cold room. We were thinking originally of going with a 15bbl brewhouse, 30bbl hlt, (5) 15bbv fv and (1) 15bbl bbt, but now I’m thinking that system might be oversized since we will have no place to actually store the beer we produce.
Thoughts? We can save a bit of room by going with a 10bbl system and my numbers seem to think we could manage the numbers with it.
I’m glad to answer any questions and share my current sketchup. We’re planning on meeting with the architect in the next week who also might be able to shed some light into the possibilities/restrictions.
Sorry for yet another ‘help me size my brewery’ question, but here we go. We have just secured a location in a downtown area. It is 64’x47’x18’ with a mezzanine on one side that runs 8’ above the first floor and is 64’x14’. We plan on putting our tasting room on the mezzanine and have our brewery and bottle shop on the main floor.
Until we get rezoning through the city (might take a year) we will be doing all our sales through the bottle shop and a tasting room. Our plans have us producing a maximum of 1500bbl/year in this location.
We are thinking of putting a small kitchen for bar snacks on the main floor, along with an accessible bathroom (needed by law), an office, a lab and cold room. My current sketchup has us limited to approx 300 sqft for a cold room. We were thinking originally of going with a 15bbl brewhouse, 30bbl hlt, (5) 15bbv fv and (1) 15bbl bbt, but now I’m thinking that system might be oversized since we will have no place to actually store the beer we produce.
Thoughts? We can save a bit of room by going with a 10bbl system and my numbers seem to think we could manage the numbers with it.
I’m glad to answer any questions and share my current sketchup. We’re planning on meeting with the architect in the next week who also might be able to shed some light into the possibilities/restrictions.
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