(A) Brew pub.
(1) Revenue from food sales shall constitute more than 50% of the total business revenues.
(2) No more than 50% of the total gross floor area of the establishment shall be used for the brewery function including, but not limited to, the brew house, boiling and water treatment areas, bottling and kegging lines, malt milling and storage, fermentation tanks, conditioning tanks and serving tanks.
(3) Except as otherwise specifically permitted by this division (A), retail carryout of beer shall not be permitted.
(4) Brew pubs may sell beer in keg containers larger than a U.S. gallon (3,785 ml/128 U.S. fluid ounces) only for the following purposes and in the following amounts:
(a) An unlimited number of kegs for special events, the primary purpose of which is the exposition of beers brewed by brew pubs and micro breweries, which include the participation of at least three such brewers; and
(b) An unlimited number of kegs for city co-sponsored events where the purpose of the event is not for commercial profit and where the beer is dispensed by employees of the brew pub and not wholesaled to the event co-sponsors.
(5) All mechanical equipment visible from the street (excluding alleys), an adjacent residential use or residential zoning district shall be screened using architectural features consistent with the principal structure.
(6) Loading bays shall not face toward any street, excluding alleys.
(7) Loading bays facing an adjacent residential use or residential zoning district, shall have the doors closed at all times, except during the movement of raw materials, other supplies and finished products into and out of the building.
(8) Loading and unloading of materials and equipment shall be permitted only between the hours of 8:00 a.m. and 6:00 p.m. Monday through Saturday.
(9) Outdoor storage shall not be allowed. This prohibition includes the use of portable storage units, cargo containers and tractor trailers.
(B) Micro brewery.
(1) The micro brewery shall produce no more than 15,000 barrels (465,000 U.S. gallons/17,602.16 hectoliters) of beer per year.
(2) This use shall be permitted only in conjunction with a restaurant, in accordance with the following:
(a) No more than 75% of the total gross floor space of the establishment shall be used for the brewery function, including, but not limited to, the brew house, boiling and water treatment areas, bottling and kegging lines, malt milling and storage, fermentation tanks, conditioning tanks and serving tanks;
(b) The facade of any accessory use(s) shall be oriented toward the street, excluding alleys, and, if located in a multi-tenant building, to the common space where the public can access the use; and
(c) Pedestrian connections shall be provided between the public sidewalks and the primary entrance(s) to any accessory use(s).
(3) All mechanical equipment visible from the street (excluding alleys), an adjacent residential use or residential zoning district, shall be screened using architectural features consistent with the principal structure.
(4) Access and loading bays are discouraged from facing toward any street, excluding alleys.
(5) Access and loading bays facing any street, adjacent residential use or residential zoning district, shall have the doors closed at all times, except during the movement of raw materials, other supplies and finished products into and out of the building.
(6) Loading and unloading materials and equipment shall be permitted only between the hours of 8:00 a.m. and 6:00 p.m. Monday through Saturday.
(7) Outdoor storage shall not be allowed, including the use of portable storage units, cargo containers and tractor trailers.
(Ord. effective 11-29-2013)