breweries | OPA Design Studio

PLANNING

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Aligning production flow with space constraints and efficiency needs
Coordination with equipment vendors early in design process
Critical decision making on tasting room relationship and public access to production space

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Building in expansion needs and flexibility for power and plumbing into the design
Bringing in experts to right-size the systems for optimal production capacity and utility demands
Thoughtful selection of materials for wet and dry conditions and durability
Thinking thru opportunities for ventilation, lighting, energy savings
Understanding local requirements for separation of milling
Determining treatment of process waste handling or haul off
Identify site needs early for glycol chiller, loading grain in/spent grain out
Minimizing conveyance without interruption to work flow efficiency
Knowing height limitations of not just equipment but also everything supporting
Anticipating for more space than you think for basically everything

Aligning aesthetics with your brand
Understanding pros & cons of connecting to production spaces (e.g., physically & visually)
Thoughtful consideration of lighting, graphics, acoustics & tap wall experience

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