HomeMy WebLinkAboutFAIRVIEW PUD PHASE FOUR AMENDED FINAL - 52 90A - CORRESPONDENCE - PLANNING OBJECTIVESMay 20, 1996
C.B. Potts Clubhouse
1996 Building Addition for the Big Horn Brewery.
STATEMENT OF PLANNING OBJECTIVES
OVERVIEW:
This project would add 812 square feet to the existing Potts Clubhouse building (used
to be "Duds & Suds"). The addition would be on the front of the building facing toward
West Elizabeth street. The addition will contain stainless steel fermenting and brewing
tanks, control equipment, and additional coolers. The proposal also includes 2 free
standing grain silos for storage of grain used in the brewing process. Portions of the bar
and deli area will be remodeled, primarily by removing some fixed booths to allow more
work area behind the bar.
LEGAL DESCRIPTION:
Both existing buildings are located on Lot 2, Fairview Shopping Center, a subdivision in
the City of Fort Collins. Address: 1427 West Elizabeth.
OWNERSHIP:
The land and the proposed development are owned by Ram International Inc., a
Colorado Corporation. The corporation has three shareholders: Kevin Sheesley, Calvin
Chandler, Vice President and Jeff B. Iverson, President.
CONSTRUCTION SCHEDULE:
Construction would begin immediately following P & Z board approval and would take
approximately 60 days to complete.
ZONING:
The site is in a BP zoning district. It is adjacent to a Diamond Shamrock Gas station on
the west, a fraternity house to the east, the Matador apartments to the south and the
Ram Village apartments to the north.
BREWERY CONCEPT:
The micro brewery concept has gained tremendous acceptance in the entertainment
industry. C.B. Potts feels that the addition of a working brewery is an essential
marketin a roach. The brewery will be capable of producing 4 or 5 types of beer in
N uE gm al uantities. eer will be sold at the existing bars or transported off -site in kegs. +46—
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MATERIAL HANDLING:
Grain will be delivered from local farms about a once a month. The grain will be loaded,
by auger, directly into the closed silos. From theses.the grain goes thru a milling/grinding
room directly into the first stainless steel tank (the mash -tun). The brewery room is 14'
X 20' and will contain 8 large tanks. 5 of these are fermenters, each of which holds a
different kind of beer. The beer, when complete, is transformed to chilled holding tanks
in another room. The spent grain is *eked up by local catt use as a feed
supplement —The entire operation is kept clean at all times. �NE S
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'CR EMPLOYEES:
A brew master oversees the entire brewing operation. No other employee; will be
.added to the existing staff. Mew GI1N THg3 pe to j ec y BE %e of p
WATER/WASTWATER:
The brew master may begin 2 batches a week by filling a 600 gallon (approx.) tank with
water. No additional water service is required to operate the brewery. The only
wastewater generated is from washing the equipment.
ARCHITECTURAL:
The building design will enhance the image of the existing buildings and the immediate
neighborhood. Architectural elements are derived from the existing building design and
from agricultural buildings. — jIcop
PARKING/TRAFFIC:
The addition of the brewery operation will remove 4 parking spaces from the existing
clubhouse area. However the interior remodel work will remove over 20 customer seats
from inside the bar. All deliveries or pick up of materials will be done in the mornings
when the bar is closed. No other impacts to traffic or parking are anticipated.
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