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TTB Requirements for the Physical Space of a Brewery

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  • TTB Requirements for the Physical Space of a Brewery

    I am currently doing research for possibly starting a brewery in Pennsylvania. I am writing up a business plan to take to a possible investor and I need to know what the ttb requirements for the physical location are so I can start to get an idea of what the location will cost and what equipment I need for it.

    floor drain, 3 basin sinks, fans, refrigerators, exhaust system, water filtration system are a few things that come to mind. Anything else?


    Additionally if there is anything else that isn't necessarily obvious but important to have but not necessarily part of the regulations please make a note of that as well. Thanks!

  • #2
    Ttb

    In my experience, the items you noted above will be reviewed by your local health department not the TTB. The TTB is interested in a revenue stream from your brewery, not health, fire, mechanical, plumbing or other building codes. When they mention physical location on the application, it is asking if you have secured a physical location via ownership or lease. They are not going to be concerned with equipment that doesn't store beer.

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    • #3
      Originally posted by ReVOLVE View Post
      In my experience, the items you noted above will be reviewed by your local health department not the TTB. The TTB is interested in a revenue stream from your brewery, not health, fire, mechanical, plumbing or other building codes. When they mention physical location on the application, it is asking if you have secured a physical location via ownership or lease. They are not going to be concerned with equipment that doesn't store beer.
      Thank you for your response. If the TTP is not where I need to look for this information can you point me in the right direction of where I should look?

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      • #4
        Ttb

        I am in Denver, CO, which follows the International Building Codes (most major localities do). These regulations are free online (search IBC 2015 in google). Typically, localities will amend them for their specifications but for the vast majority, most cities follow these codes. There is code for Building (architectural/structural), Mechanical, Plumbing , Electrical, Fire, etc. However, they are enormous and complicated and intended for specialized engineers.

        I think a helpful path would be to look into a potential site prior to estimating code requirements, then have an engineer assess the site for your use (performing a code analysis) before you enter into any agreements. Probably a couple grand to get this done. I know this may sound like a lot, but you will be glad you do it before entering into a long term leased or purchasing a building only to find out the water tap is not adequate and you have to spend $50,000 on increasing it or you need additional bathrooms or you need to sprinkler the entire building.

        Are you planning on having a taproom or just a warehouse for distribution? What size are you thinking? For example, the code has requirements for use and occupancy (based on type of business and size of building), this use and occupancy will indicate all of the requirements you will need to meet code such as the amount of exits you need, fire alarms, sprinklers, plumbing requirements (such as sinks and bathrooms, etc.). A non-engineer or someone who does not have experience in the codes will not be able to make much sense of it. It is very complicated and intense stuff lol. I have been through it a lot and can make sense of most of it at this point but only because I have dealt with it for so long and have been through city reviews (which are long and painful!).

        As for 3-bin sinks and wall finishes, the international codes will not have anything of that nature in it. The plumbing code probably has floor drains and mop sink requirements in it (again based on occupancy and use). Stuff like sinks behind bars and in production areas are typically dictated by the local health department. The city you are in can provide you with their requirements but again, best to have a local engineer or architect or specialist review your proposed site for potential health department issues.

        Just my two cents. At first, its easy to dream up a brewery, but the reality is there are a ton of unknown factors you will run into, and the first step is surrounded by building codes and local regulations.

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        • #5
          Ttb

          One more thing. Looking at it this way might help. The international codes are to get the building up to snuff for your intended use, the local health and fire departments are there to make sure you have adequate health and fire safety within the building. By the time you are done with these groups, you will know exactly what you need, but it is hard to know what you will need before getting started outside of brewing equipment, fermenters, and refrigeration. I can probably help you on the basics if you give me the size of your potential brewery, estimated square footage, and taproom or not.

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          • #6
            building regs?

            Originally posted by ReVOLVE View Post
            One more thing. Looking at it this way might help. The international codes are to get the building up to snuff for your intended use, the local health and fire departments are there to make sure you have adequate health and fire safety within the building. By the time you are done with these groups, you will know exactly what you need, but it is hard to know what you will need before getting started outside of brewing equipment, fermenters, and refrigeration. I can probably help you on the basics if you give me the size of your potential brewery, estimated square footage, and taproom or not.
            right now the goal is to start small and to grow from there. Initially there would not be a taproom but I would want to add that in time. I would be shooting to have a brite tank to bottle up to 3 bbls at a time but would likely be fermenting and aging much more about 20-30 barrels. A rough estimate for needed space would be in the range of 1700-2000 square feet.

            Do all breweries end up using an Engineer? Seems like a very big added expense in addition to everything else

            Thank you for your help. It is greatly appreciated.

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            • #7
              Originally posted by LaserKyle View Post
              right now the goal is to start small and to grow from there. Initially there would not be a taproom but I would want to add that in time. I would be shooting to have a brite tank to bottle up to 3 bbls at a time but would likely be fermenting and aging much more about 20-30 barrels. A rough estimate for needed space would be in the range of 1700-2000 square feet.

              Do all breweries end up using an Engineer? Seems like a very big added expense in addition to everything else

              Thank you for your help. It is greatly appreciated.
              I am sure there are breweries that are able to get away from using engineers and architects, but it is probably dependent on the local authority having jurisdiction over the project. Many municipalities require stamped drawings for Architectural, Structural, MEP, and Fire protection (depending on the modifications being made) before they will issue a permit for the start of construction. An additional benefit of using A/E services is that they typically include permitting and construction administration in their scope of work to take care of the code stuff so you can focus on more important things.
              Brandon Besser, P.E.
              "He that breaks a thing to find out what it is has left the path of wisdom" - Gandalf

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              • #8
                Ttb

                Ditto to bbesser. It is all dependent on local authorities. Most require stamped plans as the locality doesn't want to take on liability. As for an engineer and architect, for most situations, it is minor relative to the money you will shell out, unless you have a space that was already a brewery in a prior life. No taproom will most likely make it easier but I don't have experience in distribution-only models. The building codes are the same, just less rigid as you will not be a place of assembly, just a manufacturing location.

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                • #9
                  To add on to others. I would suggest a sit down with your local building department. They can help you not only with what you will need, but who you will need to hire on. Having been through it, start looking for an architect now. You might find one who is a beer fan and will help you out in this early stage. Things like ADA compliance, fire egress and many other code requirements are more than worth the cost. Also, we found meeting with the building department early showed a desire in their eyes to do it right and was a great benefit down the road.

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                  • #10
                    Find an Engineer and Architect with brewery experience...

                    Unless you really want to learn all about the codes, talk to an engineer and architect in your area that have done breweries ... They will save you time and money in the long run. You will likely need one eventually anyway... They are not that expensive relative to how much you are planning on spending...

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