Due to the great deal of outdoor space at the location, the bar needed to be designed to accommodate both the indoor and outdoor sections. Wanting the fermentation tanks on display, several additional columns had to be built in the kitchen in order to support both the weight of the tanks and the overhead equipment.

This presented a challenge in the placement of the equipment for the microbrewery’s foodservice operation; the kitchen already had minimal space dedicated to it due to a large amount of space that was necessary to operate the brewery and serve customers.