LITERATURE STUDY
BREWPUBS
Brewpub Timeline
What is a Brewpub?
Ancient Beginnings
A brewpub is an establishment that combines a craft
brewery and pub culture together. It’s the perfect intersection of two popular worlds: beer brewing and socializing in a unique atmosphere with friends. Brewpubs
offer delicious craft beers brewed fresh on site, providing
customers with an incredible variety of flavors to choose
from. Not to mention, they also add a touch of class and
sophistication to any bar or restaurant experience.
4000
BCE
The earliest known instances
of brewpubs in Sumeria, where taverns served
beer brewed on-site
Medieval Europe
Brewpubs become popular in
England and Germany, with taverns,
inns, and alehouses often brewing
their own beer.
11th – 12th
century
Industrial Revolution
Large-scale breweries emerge, leading to
the decline of small, local brewpubs.
How Is A Brewpub Different From A Brewery
Or A Pub?
As the saying goes, “the devil is in the details”. This adage applies especially
to brewpubs – establishments that are both pubs and breweries. Brewpubs
offer all of the same features as a regular pub or brewery, but they bring
something unique to the table thanks to their combination of craft beer and
pub-style atmosphere. For instance, many brewpubs will feature housemade beers on tap alongside classic favorites from larger producers.
At its core, a brewpub is more than just an ordinary watering hole. It’s a
place where people can come together over creatively crafted drinks while
enjoying good food and conversation – a true intersection of craft beer and
pub culture.
18th – 19th
century
Centralized brewing and improved
transportation reduce the need for local
brewing establishments
Modern Revival
The brewery process involves several key stages to convert raw ingredients into beer.
The Campaign for Real Ale
(CAMRA) in the UK advocates for
traditional brewing methods and local
pubs, sparking a renewed interest in
brewpubs
1. Malting
1970s
2. Mashing
Brewpub Explosion
Water: The primary ingredient,
Malt: Provides the fermentable
influencing the beer's taste and
chemical properties.
1990s
sugars and flavors.
Brewpubs proliferate across the United
States and globally, driven by the craft beer
boom. They become community hubs and
INGREDIENTS
innovation centers for new beer styles and
brewing techniques.
Yeast: Converts sugars into alcohol
Hops: Adds bitterness, flavor, and
and carbon dioxide; contributes to
aroma; also acts as a preservative.
SPACES IN BREWPUB:
BREWING AREAS:
•
BREWHOUSE
•
COLD STORAGE
CUSTOMER AREAS:
•
DINING AREA
•
BAR AREA
•
SEATING
•
RESTROOMS
NAME : K . KALYAN
•
KITCHEN
•
PREP KITCHEN
•
WALK-IN COOLER AND FREEZER
Current Trends
Community Engagement: Brewpubs increasingly serve as social
and cultural hubs, hosting events, supporting local causes, and
fostering a sense of community.
ADDITIONAL SPACES:
•
OUTDOOR SEATING
•
PRIVATE DINING AREA
•
RETAIL AREA
•
STAGE OR PERFORMANCE AREA
ROLLNO :20261AA014
Mashing converts the malt's starches into fermentable sugars.
Milling: The malt is ground into a coarse powder called grist.
Mixing: The grist is mixed with hot water in a mash tun, creating a thick mixture called mash.
Conversion: Enzymes in the malt convert the starches into fermentable sugars over about an
hour.
3. Lautering
Lautering separates the liquid wort from the solid grain husks.
Lauter Tun: The mash is transferred to a lauter tun, where the wort is strained from the grain bed.
Sparging: Additional hot water is sprayed over the grain bed to extract more sugars
4. Boiling
Sustainability: Many brewpubs emphasize sustainable practices,
including reducing waste and sourcing ingredients locally.
FOOD SERVICE AREAS:
Malting is the process of preparing barley (or other grains) for brewing by germinating and drying it.
Steeping: Barley grains are soaked in water to start germination.
Germination: The grains begin to sprout, converting starches into fermentable sugars.
Kilning: The germinated grains are dried in a kiln to stop germination and develop flavor. The
result is called malt.
Innovation: Continuous experimentation with new brewing
techniques, ingredients, and flavors keeps the brewpub scene
dynamic and ever-evolving.
SUBJECT : INTERIOR DESIGN
Boiling sterilizes the wort and extracts flavors from hops.
Kettle: The wort is boiled in a brew kettle.
Hops Addition: Hops are added at various times for bitterness, flavor, and aroma.
Boil Duration: Boiling typically lasts 60-90 minutes.
5. Fermentation
Fermentation converts the wort into beer through the action of yeast.
Cooling: The boiled wort is rapidly cooled to a temperature suitable for fermentation.
Pitching Yeast: Yeast is added to the cooled wort in a fermentation vessel.
Primary Fermentation: The yeast ferments the sugars into alcohol and carbon dioxide over several days to weeks.
6. Conditioning
Conditioning develops and refines the beer's flavor.
Secondary Fermentation: Beer is sometimes transferred to a secondary fermenter for further
maturation.
Carbonation: Beer may be carbonated naturally (by sealing it to trap CO2) or artificially (by injecting CO2).
7. Filtration and Packaging
Filtration clarifies the beer, and packaging prepares it for distribution.
Filtration: The beer is filtered to remove yeast and other particulates.
Packaging: The finished beer is packaged into bottles, cans, or kegs
COLLEGE :ADI
LITERATURE STUDY
MOST USED BAR COUNTER SHAPES
In the context of a brewpub, "spaces" typically refer to the different
areas or zones within the establishment that are designed for various
purposes and activities.
Bar Area: This is where customers can order and enjoy a
va- riety of beers on tap, often with bar stools and high
tables.
Dining Area: A more traditional seating area with tables
and chairs where patrons can enjoy meals alongside their
drinks
Sustainability in brewpubs is an emerging focus within the craft beer
industry, with various strategies being employed to min- imize
environmental impact and promote social responsibility.
Brewing Area: This is where the brewing equipment is located,
including fermenters, kettles, and other brew- ing apparatus.
Some brewpubs have this area visible to customers to showcase
the brewing process
Energy Efficiency:
Brewpubs are adopting energy-efficient technologies to
reduce their carbon footprint. This includes using highefficiency boilers, heat recovery systems, and LED
lighting. For instance, some brewpubs imple- ment
energy-saving brewing equipment that utilizes less water
and energy during production
Outdoor Patio: An outdoor seating area that provides an al
fresco dining and drinking experience. This space is especially popular in good weather.
Water Conservation:
Water is a critical resource in brewing, and many brew- pubs
are taking steps to conserve it. Techniques include optimizing
water usage in the brewing process, recycling water for
cleaning, and capturing rainwater for non-po- table uses. These
practices not only reduce water waste but also lower
operational costs
Tasting Room: A dedicated space for tasting different
beers, often used for special events, beer flights, and
educational tastings.
Event Space: A separate area that can be reserved for pri- vate
parties, events, and gatherings. This space might be equipped
with additional amenities such as audio-visual
Waste Management:
Managing waste effectively is crucial for sustainabil- ity.
Brewpubs often engage in recycling programs and
repurposing brewing by-products. For example, spent
grains can be used as animal feed or in the production of
baked goods, while yeast can be re- purposed for other
fermentation processes
Retail Space: An area where merchandise,
including
branded clothing, growlers, and
packaged beers, can be purchased
Kitchen: The area where food is prepared. In some brewpubs, the
kitchen may be partially visible to patrons
Renewable Energy:
Some brewpubs are investing in renewable energy sources
like solar and wind power to offset their energy consumption.
Installing solar panels on rooftops and participating in
renewable energy credits are common practices that help
reduce reliance on fossil fuels
Restrooms: Facilities for customers, which should be easily accessible from
all major areas
Storage and Office Spaces: Areas that are not usually accessible to customers but are necessary for the operation of the brewpub, including storage
for ingredients and equipment, as well as administrative offices
Packaging Innovations:
Sustainable packaging is another area where brewpubs are
making strides. Using recyclable materials, reduc- ing
packaging weight, and exploring alternative pack- aging
solutions such as biodegradable cans and bottles are ways to
minimize environmental impac
Kids' Area: Some family-friendly brewpubs might include a play area for
children, making it a more inclusive environment for families.
Certifications and Compliance:
Pursuing certifications such as LEED (Leadership in Energy and Environmental Design) or B Corporation status helps brewpubs benchmark their
sustainability efforts and demonstrate their commitment to environmental
stewardship. Compliance with local and international sustainability standards further supports these initiatives
NAME : K . KALYAN
ROLLNO :20261AA014
SUBJECT : INTERIOR DESIGN
COLLEGE :ADI
SOURCE: NEUFERT ARCHITECT’S DATA,
TIME SAVER STANDARDS FOR INTERIOR DESIGN, GOOGLE
m / Buro Nord - Interior Photography
DESKTOP STUDY
Pub, Renovation, Brewery
•Weesp, The Netherlands
•Architects: Buro Nord
ry Amsterdam / Buro Nord - Interior Photography, Dining room, Table, Sofa, Chair, Windows, Beam
Wispe Brewery Amsterdam / Buro Nord - Interior Photography, Kitchen, Chair, Beam, Windows
•Area: 600 M²
•Year: 2020
•Lead Architect: Maarten Meester
The Sint Laurentius Church in Weesp, on the outskirts of
Amsterdam, is a neo-Gothic cross church designed by Theo Asseler
and built in 1876. As part of an intensive renovation in which the
foundation was also restored, we were asked to design a brewery
and a pub for Wispe brewerys. Because of the existing
characteristic qualities, we tried to keep our interventions as
modest as possible. Our design choices were limited to the
essential and we attempted to let them not compete with the
existing.
ry Amsterdam / Buro Nord - Interior Photography, Stairs, Handrail, Beam
With a certain degree of reticence in the use of materials and color
an interior is realized that strengthens the existing spatial qualities
of the church and brings the light back deep into the central nave.
Despite the multitude of facilities (brewhouse, tanks, bar, kitchen)
and installations, the overall image is quite calm and does justice to
the monumental appearance of the church. Immediately upon
entering, visitors walk right into bar, which is placed like a
contemporary altar in front of a light marble tap wall. The copper
brew kettles are positioned above on a new mezzanine floor and
lean slightly over the bar. The old sight lines have been optically
reconstructed by means of mirrors.
Wispe Brewery Amsterdam / Buro Nord - Interior Photography, Table, Chair, Beam
ry Amsterdam / Buro Nord - Interior Photography, Dining room, Windows, Table, Chair, Arch, Arcade
The lighting fixtures designed for this project are placed against the
existing columns and illuminate the arch construction. The new
visitors mezzanine has been placed loosely between the existing
arches and has been designed as slender as possible in order to
disturb the original articulation as little as possible.
NAME : K . KALYAN
ROLLNO :20261AA014
SUBJECT : INTERIOR DESIGN
COLLEGE :ADI
DESKTOP STUDY
•prost ,
jubilee hills Hyderabad
•Area: 10800sft
•Year: 2012
The brand new Prost brewpub in
Hyderabad is riding high on its success.
Setup as a massive property spanning
across a whopping 10,800 square feet, this
microbrewery is stacked up as a three-story
building and is strikingly different from
their previous outlet. With lamp posts, trees
and a sliding roof, the 400-seater brewpub
will teleport you to a different world.
With a huge bar spanning across three
floors and a jumbotron protruding above it,
this aesthetically designed microbrewery
can accommodate about 400 guests at any
time with the safety protocols in place.
Don’t forget that Prost has got Hyderabad’s
largest TV screen, now casting sporting
events around the world!
NAME : K . KALYAN
ROLLNO :20261AA014
SUBJECT : INTERIOR DESIGN
COLLEGE :ADI
TROPS KITCHEN
AND TRAVERN
LOCATION
Near cyber towers, allapur, Madhapur,
khanammet, Hyderabad
2.2km from Hiteccity metro station
2.2km From cyber towers
2.1km From Hitec city bus stop
FUNITURE
COLLECTION
GRAPHITE GREY VELVET 3 SEATER
CHESTERFIELD SOFA
ABILENE DINNNG GREY
ARM CHAIR
UMBER SLEEK BAR TABLE
IRON GOLD LEATHER BAR
STOOL CHAIR
STRING/I CHAIR
CORN UPHOLSTERY DARK
GREEN CHAIR
METAL BAR STOOL
UMBER SLEEK BAR TABLE
BUSVELLA LEATHERETTE ARM CHAIR
BACK LITE CHAIR
CEILING
LIGHTING
Lighting in interior design plays a crucial role in setting the mood,
highlighting architectural features, and enhancing functionality. It can
transform the perception of space, making it feel larger, warmer, or
more inviting. Properly designed lighting can also contribute to energy
efficiency and sustainability using appropriate fixtures and technologies.
Overall, lighting is a powerful tool that interior designers use to create
ambiance and improve the usability of a space.
ACOUSTIC FIBER PANNEL
CIRCULAR WOODEN PIECE
HANGING
METAL CHANDELIER
ARTIFICIAL GREENERY
LAMP
FLOOD LIGHT
SPOTLIGHT
PROFILE LIGHTING
LED STRIP LIGHT
MIRROR SPHERE
SHARPY
LED CO2
CO2 CONFETTI
LED POWER CAN
LASER LIGHT
SPARK MACHINE
FLOORING
WALL TEXTURES
CEMENT FLOORING
BLACK MARBLE
SYMMETRICAL TILE
PATTERN
FIRE FIGHTING SYSTEM
HVAC
WHITE PEBBLE PAVING TILE
POWER CONTROL UNIT
AC DUCTS
MATTE RUBBER FLOORING
KITCHEN
STAGE
BAR COUNTER
GROUND FLOOR
FIRST FLOOR
MOOD BOARD
concept
of court yard
FLOORING
Lighting
ceiling
WALL FINISHES
Bar
r
e
t
n
u
co
Seating
Rustic
theme
K.Kalyan 20261AA014
Rubber
wood
canadian wood
concrete
up
Seating 5 12mx5m
Seating 3 16mx8m
Staff room Utility
3mx3m
3mx3m
Kitchen 11mx5.5m
Bar Storage
3.5mx5m
Duct
Seating 4 14.5mx12m
Storage 2.5mx5.5m
Service
Emergency
Entry / Exit
Lift
up
stage 10mx3m
Bar counter
B
Seating 2 11mx5m
office 3mx3m
A
A’
INTERIOR DESIGN
Title : First floor plan
Scale : 1:100
Name : K.Kalyan
Roll no : 20261AA014 sem 8
B’
wood
hexagonal wood
Canadian wood
Marble
Anti skid flooring
A
Seating 1 11mx5m
B’
Bar counter
B
Private party space
16mx8m
Brewery 5mx9m
Open cut out 7.5mx 11m
Duct
Lift
Main Entry
Couple seating 11mx8m
A’
INTERIOR DESIGN
Title : Second floor plan Scale : 1:100
Name : K.Kalyan
Roll no : 20261AA014 sem 8
Bar counter elevation
INTERIOR DESIGN
Title : Elevations
Private party space elevation
Scale : 1:20
Name : K.Kalyan
Roll no : 20261AA014 sem 8
Exposed Brick
Blinds
Exposed concrete
SECTION BB’
Exposed Brick
INTERIOR DESIGN
Title : Sections
Blinds
Scale : 1:100
Exposed concrete
Name : K.Kalyan
Roll no : 20261AA014 sem 8
0.50
0.46
0.40
0.35
0.48
0.50
0.37
0.37
plan
20°
0.35
0.30 0.30
0.35
plan
0.57
plan
0.47
plan
0.37
0.35
104°
0.04
0.03
0.01
0.37
0.12
0.37
0.30
0.40
0.84
0.80
0.44
0.75
0.52
0.35
0.36
0.025
0.20
0.38
0.36 0.43
0.50
side elevation side elevation
side elevation
side elevation
0.02
0.35
0.10
0.40
0.05
0.35
0.37
0.23
0.11
0.84
0.80
0.30
0.63
0.12
0.08
0.03
0.40
0.41
0.39
front elevation
INTERIOR DESIGN
0.43
0.40
0.36
front elevation
Title : Types of chairs
Scale : 1:10
front elevation
Name : K.Kalyan
0.36
front elevation
Roll no : 20261AA014 sem 8
0.6
office3mx3m
0.6
0.8
1.4
1.2
2.5
1.3
2.5
1.3
1.3
0.7
2.6
UP
seating- 2 11mx5m
2.1
staff room
3mx3m
Utility 3mx3m
seating- 5 12mx5m
seating- 3 16mx8m
Bar counter
1.9
1.2
2.0
2.5
stage 10mx3m
0.8
0.9
0.8
0.8
1.2
1.8
Bar storage
3.5mx5m
kitchen 11mx5.5m
3.0
10.0
1.2
duct
seating- 4 14.5mx12m
0.9
Lift
0.7
0.8
0.8
2.5
1.3
storage 2.5mx5.5m
0.5
UP
3.0
3.1
Title : First floor
Scale : 1:100
Dimensions
between furniture
emergency
1.2
entry/exit
DN
Name : K.Kalyan
service entry
1.8
INTERIOR DESIGN
UP
2.5
158
Roll no : 20261AA014 sem 8
Male toilets 6mx2.5m
DN
2.3
0.9
2.3
2.7
seating- 1 11mx5m
private party
space 16mx8m
3.0
0.8
2.5
2.5
0.8
Bar counter
DN
0.5
0.5
2.5
3.0
2.4
2.5
0.8
0.9
Brewery 5mx9m
waiting area
11mx6m
Open cut-out 7.5mx11m
0.8
0.8
1.0
0.8
1.5
1.5
0.9
DUCT
0.7
1.5
0.8
Female toilets 6mx2.5m
LIFT
0.8
couple seating 11mx8m
0.7
0.7
UP
0.7
DN
0.7
Main entry
0.5
Lobby 3mx6m
103
0.6
INTERIOR DESIGN
Title : Second floor
Scale : 1:100
Dimensions
between furniture
Name : K.Kalyan
Roll no : 20261AA014 sem 8