The new microbrewery included a restaurant and bar. Our challenge was to set up brewing equipment for public viewing, while maintaining proper ventilation and sanitary areas for the equipment. This included clean rooms for fermentation equipment, acid resistant floor and wall materials in brewing areas, and sanitary surfaces to meet the Vermont Health Department regulations and the requirements of the Federal Agency of Alcohol, Tobacco and Firearms due to the production of alcoholic beverages. The design challenges presented included development of two-story assembly/entertainment space combined with high heat producing, semi-industrial, brewing equipment. Proper egress was a critical component, as was full fire suppressions in gaining Labor and Industry approval.