project narrative; application clarification letter; site
Tim Daniel Dustin Russell Chris Wynn 640 Main Street Placerville CA 95667
June 25, 2015 City of Placerville Main Street Placerville CA 95667 Attn. Andrew Painter Re:
Outbreak Brewing Co. project at 640 Main Street
Dear Mr. Painter: The following are the clarifications of the concerns that have been raised regarding the Outbreak Brewing Co project. Licensing Outbreak Brewing Co currently carry’s a California ABC Type 23 License. This license is designated as a “Small Beer Manufacturing License,” and is described by the California ABC as follows: SMALL BEER MANUFACTURER - (Brew Pub or Micro-brewery) authorizes the same privileges and restrictions as a Type 01. A brewpub is typically a very small brewery with a restaurant. A micro-brewery is a small-scale brewery operation that typically is dedicated solely to the production of specialty beers, although some do have a restaurant or pub on their manufacturing plant. A small Beer Manufacturer (CA ABC Type 23) has a 60,000 bbl (barrel) maximum allowable production limit. The licensing that Outbreak Brewing Co. will be carrying will be one of a "Micro-brewery.”
City of Placerville 6-25-2015 Page 2
Projected BBL output for Outbreak Brewing Co.: The Maximum Capacity for manufacturing beer on this location is approximately 3,700 BBLs per year, however, due to the way our business plan has been written, we anticipate growing slowly into that maximum over the next 5 years. The speed of that growth will be dictated by the market and our ability to furnish the equipment necessary to brew on that scale. In the first year we anticipate approximately 400-600 BBLs produced, and eventually brewing off site at a larger building, and using the Main Street location where the beer will be served. Brewing Procedures and Operations for Outbreak Brewing Co.: The brewing process slightly varies from brewery to brewery, but the basics of brewing stay the same. Water is brought in and heated using an on-demand heater located inside the building. The water is heated to a precise temperature using a “Hot Liquor Tank or HLT” for the purpose of mashing grains. Once the water is heated to the precise temperature for that specific beer, it’s put into the “Mash/Lauter Tun.” The malted grains are then steeped in this water for anywhere from 40 to 90 minutes. In this process we are extracting the natural sugars from the grains for the purpose of feeding yeast during fermentation to create alcohol. Once the grains have steeped at temperature, the remaining liquid or “wort” is drawn off into the “Boil Kettle.” The wort is brought to a boil. Once the wort is boiling you begin to add your hops at certain incremental times. Once the wort has boiled for anywhere from 60 to 120 minutes, the wort is chilled. Once the wort is chilled it is put into sealed fermenting vessels, the yeast is pitched, and you wait for fermentation to complete. This process takes approximately 2 weeks, however some aged beers and lagers can take up to 30 days in the sealed fermenting vessels. Once this process is completed, the beer is then carbonated using CO2. After the beer has been carbonated it is then kegged, and/or bottled and ready for serving. Disposing of left over grains: There are many local farmers that are ready take the spent grains from the mashing process nearly as fast as we can produce them. A local farmer has already scheduled grain pick up as soon as we open. The grains will be temporarily held in a sealed trash enclosure until the pickup has been made. Addressing the concern of odor: There has been a concern raised by the tenant in the building next door about possible odors being produced during the brewing process. There is a common misconception that during the mashing process there are undesirable odors emitted. This is not true in the type and small scale of brewing that will take place at Outbreak Brewing Co. Much of this misconception comes from a type of brewing called “extract brewing.” In this type of brewing the brewer is using a syrup that has been pre-manufactured and used in a concentrated form. The syrup is boiled and
City of Placerville 6-25-2015 Page 3
during that boiling process sometimes the syrup caramelizes and you can get an off odor. The type of brewing that Outbreak Brewing Co. will be doing is called “All Grain Brewing.” In all grain brewing there is no pre-manufactured concentrate in our beer. We use natural ingredients such as malted barley, wheat, and other adjuncts in order to extract our own sugar for the purpose of fermenting. If any smell is emitted that anyone could smell, it we would be one that is similar to oatmeal or Grapenuts cereal. Since there is no extract being added during the boiling process in our brewing procedures, you don’t get any of those off odors. Please note: if you review our submitted plans you will see that all of the brewing process will take place on the east side of the building, which is on the opposite side of the 630 Main Street building. While there are always some odors involved in the brewing process, they are minimal, natural, and are unlikely to have much of an impact on anybody outside of the building, and in most people’s opinion, would be much more desirable than the odors emitted from a mechanic’s shop which is what the usage of the building is classified as now. We do not expect that the odors emitted will be any more or less than those of the restaurant across the street during their business hours while they are cooking. If there are any other questions or concerns please feel free to contact me. Thank you. Sincerely,
Tim Daniel 530-306-2467 [email protected]
Cc:
Jon N. Westphal, Architect 6960 Gild Creek Rd Shingle Springs, CA 95682
June 25, 2015 City of Placerville Main Street Placerville CA 95667 Attn. Andrew Painter Re:
Outbreak Brewing Co. project at 640 Main Street
Dear Mr. Painter: The following are the clarifications of the concerns that have been raised regarding the Outbreak Brewing Co project. Licensing Outbreak Brewing Co currently carry’s a California ABC Type 23 License. This license is designated as a “Small Beer Manufacturing License,” and is described by the California ABC as follows: SMALL BEER MANUFACTURER - (Brew Pub or Micro-brewery) authorizes the same privileges and restrictions as a Type 01. A brewpub is typically a very small brewery with a restaurant. A micro-brewery is a small-scale brewery operation that typically is dedicated solely to the production of specialty beers, although some do have a restaurant or pub on their manufacturing plant. A small Beer Manufacturer (CA ABC Type 23) has a 60,000 bbl (barrel) maximum allowable production limit. The licensing that Outbreak Brewing Co. will be carrying will be one of a "Micro-brewery.”
City of Placerville 6-25-2015 Page 2
Projected BBL output for Outbreak Brewing Co.: The Maximum Capacity for manufacturing beer on this location is approximately 3,700 BBLs per year, however, due to the way our business plan has been written, we anticipate growing slowly into that maximum over the next 5 years. The speed of that growth will be dictated by the market and our ability to furnish the equipment necessary to brew on that scale. In the first year we anticipate approximately 400-600 BBLs produced, and eventually brewing off site at a larger building, and using the Main Street location where the beer will be served. Brewing Procedures and Operations for Outbreak Brewing Co.: The brewing process slightly varies from brewery to brewery, but the basics of brewing stay the same. Water is brought in and heated using an on-demand heater located inside the building. The water is heated to a precise temperature using a “Hot Liquor Tank or HLT” for the purpose of mashing grains. Once the water is heated to the precise temperature for that specific beer, it’s put into the “Mash/Lauter Tun.” The malted grains are then steeped in this water for anywhere from 40 to 90 minutes. In this process we are extracting the natural sugars from the grains for the purpose of feeding yeast during fermentation to create alcohol. Once the grains have steeped at temperature, the remaining liquid or “wort” is drawn off into the “Boil Kettle.” The wort is brought to a boil. Once the wort is boiling you begin to add your hops at certain incremental times. Once the wort has boiled for anywhere from 60 to 120 minutes, the wort is chilled. Once the wort is chilled it is put into sealed fermenting vessels, the yeast is pitched, and you wait for fermentation to complete. This process takes approximately 2 weeks, however some aged beers and lagers can take up to 30 days in the sealed fermenting vessels. Once this process is completed, the beer is then carbonated using CO2. After the beer has been carbonated it is then kegged, and/or bottled and ready for serving. Disposing of left over grains: There are many local farmers that are ready take the spent grains from the mashing process nearly as fast as we can produce them. A local farmer has already scheduled grain pick up as soon as we open. The grains will be temporarily held in a sealed trash enclosure until the pickup has been made. Addressing the concern of odor: There has been a concern raised by the tenant in the building next door about possible odors being produced during the brewing process. There is a common misconception that during the mashing process there are undesirable odors emitted. This is not true in the type and small scale of brewing that will take place at Outbreak Brewing Co. Much of this misconception comes from a type of brewing called “extract brewing.” In this type of brewing the brewer is using a syrup that has been pre-manufactured and used in a concentrated form. The syrup is boiled and
City of Placerville 6-25-2015 Page 3
during that boiling process sometimes the syrup caramelizes and you can get an off odor. The type of brewing that Outbreak Brewing Co. will be doing is called “All Grain Brewing.” In all grain brewing there is no pre-manufactured concentrate in our beer. We use natural ingredients such as malted barley, wheat, and other adjuncts in order to extract our own sugar for the purpose of fermenting. If any smell is emitted that anyone could smell, it we would be one that is similar to oatmeal or Grapenuts cereal. Since there is no extract being added during the boiling process in our brewing procedures, you don’t get any of those off odors. Please note: if you review our submitted plans you will see that all of the brewing process will take place on the east side of the building, which is on the opposite side of the 630 Main Street building. While there are always some odors involved in the brewing process, they are minimal, natural, and are unlikely to have much of an impact on anybody outside of the building, and in most people’s opinion, would be much more desirable than the odors emitted from a mechanic’s shop which is what the usage of the building is classified as now. We do not expect that the odors emitted will be any more or less than those of the restaurant across the street during their business hours while they are cooking. If there are any other questions or concerns please feel free to contact me. Thank you. Sincerely,
Tim Daniel 530-306-2467 [email protected]
Cc:
Jon N. Westphal, Architect 6960 Gild Creek Rd Shingle Springs, CA 95682
