FMD Architects is an Ohio-based architectural firm with national reach. Leaders in the design of veterinary facilities, breweries, wineries, and educational buildings with a long history of diverse projects, we've discovered the key to a successful project is to listen. It enables us to respond to each client's unique vision.
We are a family of professionals founded on creativity, sustainability, innovation and flexibility. We want each client of FMD to enjoy their experience, as we create great buildings and great relationships together.
FMD Architects provides a full-range of services from master planning through construction administration that encompass over 20 years of experience. Each owner's vision is important to our continual success, and to the longevity of their venue. We want clients to enjoy their experience, as we create great buildings and relationships together for program efficiency, owner capitalization, and user operation. Our award-winning solutions allow innovation; aesthetically and functionally complementing the elements necessary to achieve our clients' dreams. FMD ensures a thoughtfully designed, well-enhanced facility, incorporated and openly received into the community. Finally, you have an architect that listens.
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Spring is officially in swing and it’s time to throw off the coats and open up the outdoor tasting areas. The focus of this week’s post will be to highlight several considerations for outdoor spaces to help craft a destination place and a memorable experience for your customers.
1. Access to Interior Spaces
2. Comfortable Furniture/Variety of Seating
3. Covered Stage/Live Entertainment Areas
4. Fireplace/Radiant Heaters
5. Paving vs. Grass Surfaces
Stay tuned for Part 2 to be released next month!
When laying out the brewery, plan a few additional outlets for any small miscellaneous equipment that require power (can’t forget about the radio)
Why make all the cleaning harder for your brew team, provide a flexible sprayer at the 3-bay sink to allow the team to easily wash big and small equipment.
A hand sink is required by the Health Department, but consider many of the attachments that can also be installed. An easy safety addition would be to include an emergency eyewash attachment.
How will you get new/old tanks out of the space as you grow without shutting down your operations? If you plan to grow in the space you are in, make sure you have a means to get new equipment in and out easily
While it is easy to rationalize getting the biggest tanks for your buck, and squeezing them into your space, brewers should consider leaving enough room to access the top and the sides of the tank to allow periodic cleaning. This is especially important at the top where many CIP systems require additional clearance for removal and maintenance.
Many brewers we have worked with don’t often operate the brewery at the same time the tap room is open. While there are some exceptions, often you can reduce the anticipated load on your HVAC by sharing your hours with your design team. By designing the activities to occur at separate times, the size requirements from the HVAC units can often be reduced.
Lab spaces come in many forms, but one thing that should be consistently planned for is plumbing for a sink. The sink will be useful both for hand washing after handling yeast cultures, as well as maintaining clean equipment to keep important yeast strains from getting contaminated.
Similar to providing additional outlets for electricity, plumbing for hose bibbs should also be considered. If your floors slope toward the drains as they should, you have the option to cut man hours in cleaning by providing a hose bibb and hose to spray down the floors toward the drains. Less time squeegeeing the floor means more time productively working on the next great beer recipe.
Keywords: brewery design, master planning, brewery architects, brewery equipment
Check out FMD Architects at booth #1543 at the Craft Brewers Conference and Brew Expo in Washington D.C., April 10-13, 2017. We will be featuring our live 3D brewery walkthrough of Studio Brew throughout the show as well as offering insight into the design side of the industry. Stop by and talk with us or take part in one of the many hospitality events going on during the show. We’d love to hear your story and learn more about your business and facility.
We also recently returned from the US BevX in Washington, D.C., February 22-24, 2017. The Wine Industry Network put on a great show, and offered a great array of educational sessions and workshops for breweries and vintners at all stages. We engaged with several collaborative vendors and attendees and had a great time learning more about what others are working on, and sharing our own process and knowledge to help brewers and wine makers grow their business.
Keywords: craft brewers conference, brewery architect, brewery designer, winery architect, winery designer , US BevEx
In our previous post “Lessons from the Craft Beer Industry" back in August, we wrote about a lesson that wineries could learn by watching the brewing industry. Now we are going to turn the tables and share an example of what the brewery industry could learn from watching the wine industry. The online publication of Octoberrecently ran an article on local hop farming and drew several parallels to the way many wineries grow and source their own grapes for their wines on site (Article Link: https://oct.co/articles/what-grape-vine-can-teach-us-about-beer). While many of the larger breweries in the US have already established set supply lines for where the source their ingredients, others are using their own homegrown supply chain for specialty releases and Estate Beers to help add and create value and diversity to their products.
The January/February 2017 issue of The New Brewer by the Brewers Association also ran a feature article on “The Rise of Farm Breweries” (https://www.brewersassociation.org/resources/the-new-brewer/current-issue/) further emphasizing the lessons to be learned from the wine industry. In the magazines article, there is a segment that references the famous “if you build it, they will come” notion, but also highlights the true value in the statement. With the competitive brewery market right now, we have often talked about finding what sets you apart. “Fresh, Locally brewed, and handmade” are great descriptions to help sell your beer, but when you can travel to a place where you find yourself surrounded by the ingredients as you do when visiting wineries, it creates a destination place sure to attract customers looking for a new experience.
While the concept isn’t for everyone and not feasible in dense urban areas, as brewery and winery architects, we clearly see the advantages to exploring this side of the industry as beer tourism continues to grow in the US. Feel free to share on Twitter or Facebook and let us know why or why not you see this side of the brewery industry growing and how it might affect you.
Keywords: Farm Breweries, Beer Industry, Wine Industry, Beer Tourism, Supply Chain
In 2016, there was a new brewery opening nearly every day. The wine and distilling industries have also been going through their own growth up tick. With many new contenders entering the market and offering other great products, what separates you as a business from others? Is it just the great wine and food you serve? We believe that those are factors, but are also part of a greater arc –the experience and story you tell as a business. The story you craft adds value to a customer’s experience, and could mean the difference between stopping at the grocery store for a bottle versus driving out and sitting down for a drink in your tasting room.
Why should your design team care about your story? For us at FMD Architects, it is about crafting a physical representation of the passion and vision owners have for their project. We do so by listening to goals and stories and combining them with our knowledge to create a built environment that communicates your story to customers as much as the beverages you make.
When you are creating your story, put yourselves in the shoes of who you want to visit. What do they see when they walk into the building for the first time? Are they enchanted by the sights and smells of your talented chefs? Are they greeted with views of the equipment? The big picture is easy to imagine, but don’t forget about the details as well. Are the restrooms easily cleanable to always give a good impression and reduce maintenance time? How do customers wait for their seat if you are running a full house – are they standing in the way of your floor staff?
Share these things with your own internal team and your Architect. Whether you are a small start-up or ready to expand, don’t limit the value you can offer by selling your story short.
Please feel free to send us an e-mail and let us know how you have told your story. We will also be at the U.S. Beverage Expo February 22-24, stop by and visit us at booth #1230.
Keywords: Brewery Architect, Winery Architect, Facility Design, Brewery Design, Winery Design, User Experience, Story Telling.
While reading an article in the Brewer Magazine that shared the same title as this post (http://thebrewermagazine.com/?p=4186), we wanted to pause and reflect on some of our own experiences in the beverage industry as winery and brewery architects. While FMD Architects was not involved with the owner and project in the article, it isn’t the first time we have heard similar issues occur. Many of these lessons learned will be covered in our design series, but with the end of the year right around the corner, we wanted to capture our thoughts to get your next year’s goals off on the right foot. From our combined experience in the wine and beer industry, here are our top 3 lessons to keep in mind as you start out 2017.
1. Surround Yourself with an Experienced Team
2. Define and Share your Wants, Needs, and Wishes
3. Plan with the End in Mind
Own a brewery or winery and have your own stories or tips? Please feel free to visit our website or send us an e-mail and let us know what your experiences were along with any tips you wish you had known if you could do it over again.
Keywords: Brewery Architect, Winery Architect, Facility Design, Brewery Design, Winery Design, Brewery Expansion
FMD Architects is now announcing a specialty consultation program for breweries and wineries within our Beverage Studio. This one-day service will get you on the right path toward your vision without a large investment. Deciding what you can do with your space can be tricky and it is easy to get caught up in suggestions from friends, family, and vendors. Contracting with an architect when you are still trying to figure out what your next step is can be even more daunting. Working with multiple wineries and breweries over the years, we recognize that whether this is your first step toward a brewery or winery or the next step in the business growth, there are a lot of questions to be asked and ideas to be discussed.
Channeling many of the frequently asked questions we get, along with lessons learned, and other industry resources, FMD Architects offers a “One-Day Consultation” where we travel to your site and walk through your space with you. We then provide an assessment and thoughts to you and your team for you review. This service gives you the opportunity to interact with an experienced design professional in the industry within your budget until you are ready to begin your next project.
Looking to start a project but find yourself painted into a corner? We’d love to hear from you at tcantrell@FMDArchitects.com and see how we can help connect you with your vision.
For those new and recently opened breweries looking for some additional help and love a good challenge, check out this challenge over at Brewbound for start-up breweries at the below link:
Man vs. machine - not just a played out concept in the movies. Recently we read an article during our weekly industry review on harvesting techniques comparing hand to machine harvesting methods. Paumanok Vineyards, a winery in New York, did a blind taste test with both methods to help settle the issue for their wines. We wanted to share this article with our followers because even as designers, we recognize there are many factors between field to table that can affect the flavors of the wines. As with design and production, each winery seeks to find balance that creates the character and consistency their customers will remember them by.
When it comes to construction projects, they can be both intimidating and complex to wrap your head around when starting up or expanding for the first time. Winery projects are no different, and for those who have already gone through the process of opening and operating their own winery know, they also come with an additional level of unique design considerations. FMD Architects will be starting a multi-part series on our page so stay tuned for follow up posts. Each post in the series will be a short dialogue on a different feature or aspect of a winery project from a design perspective.
Congratulations to Matthew and Michael Ciocca of Michael Angelo's Bakery on the announcement of their new winery coming in 2017!!! This is great news for the Ciocca brothers and Richfield Township.
Looking back a few years ago in downtown Bristol Virginia, you might not think much about an unassuming warehouse at the edge of the historical district that sat abandoned for several years. Fortunately even in the 100+ year old buildings rundown state, the structure and location captured the vision of the brew master for Studio Brew, and with that vision and a LOT of elbow grease, that dream became a reality.
The building Studio Brew now occupies is a part of the Historical Warehouse District in Bristol Virginia, and after working with both State and Federal Agencies has been given approval for the tax credit renovation.
Before (click to enlarge)
After (click to enlarge)
Working with Studio Brew, FMD Architects designed the building to accommodate the strict requirements for preservation of the existing look and feel of the warehouse, while managing to fit in not only a 15 barrel Brewhouse and the fermenters, but also a bottling line, walk-in cooler, barrel aging program, and the tasting room all on one floor. The second floor is also used as dining room expansion, music events, and to provide a hub for beer education to help the local beer enthusiasts and community learn more about tasting and making beer.
After (click to enlarge)
Struggling to hit sales goals? Not capturing the crowds you want to provide service to? Looking for a new method to revive interest and bring in new customers? While reading an article published on Offlicence titled “Wine Trade Should mimic craft beer’s success” earlier this year, we came across an interesting concept that could help with all of those questions. The beverage industry is complex, and unfortunately there isn’t a globally accepted golden goose method for sales (besides of course creating a great product and having a great space to taste it in). However, the author of the article suggested looking to the way craft beer is sold and “mimic” that same strategy within the wine industry, essentially creating “craft wine”. By creating a special product, or offering it in limited or special release program, the article suggests this is a great way to create and add value to what you offer in house and retail. Give the short article a read and feel free to reach out to us with comments on strategies that you like to use for your winery/brewery ventures.
When it comes to brewing and wine-making, thinking about the flooring may be low on your likely very long list of TO-DO’s to get your production or tasting room up and running. From experience flooring can be one of the more critical decisions to be made during the process. In this article from September 2015, the interviewer and interviewee discuss some of the finer points about the proper floor selection and the impact it can have on your start-up and daily operations. From Urethane concrete to Argelithe tile, there are more options available than mentioned in the article, and each is better than leaving the concrete unsealed. When it comes time to make a decision, we highly recommend working with an industry experienced architect to help choose the best product for your aesthetic, budget, and functional needs, especially when it comes to the production side. Many floor systems have a difficulty handling the 200° plus water temperatures and chemical make-up of the produced product. Numerous flooring manufacturers also offer new products and colors that can allow your floor to be creative and expressive of your brewery/winery and values.
Have you ever associated “drinking beer” and “healthy habits” together in the same sentence? It’s not a crazy as it sounds according to an article under the same title done by the Harris Poll. Based on the research Harris Poll completed, they found that the growing trend for craft beer drinkers over an average drinker is to treat craft beer as more of a treat. In addition to what they drink, the article also identified some of the new trends that bring people together for a glass. When designing wineries and breweries, its important to take concepts like this into mind to help create functional, social, and inviting places. Doing so will allow businesses to build in flexibility now, so that owners can express their creativity and culture through their interactions with customers.
Congratulations to Erich and Pam Allen of Studio Brew on their receipt of a historical preservation award. Their new brewery is one of 4 buildings to receive recognition, and the efforts to rehabilitate it have not gone unnoticed.
We are getting prepared for the Craft Brewers Conference in Philadelphia at the Pennsylvania Convention Center, we would like to personally invite you to the visit us at booth 2460 during the dates of May 4th through May 6th. With all of the recent combining of vendors attending beverage trade shows, it might be a good use of your time.
At this particular show, we will be unveiling our new 3-D Virtual Reality Walkthrough capabilities that we used for a brewery that we just completed.
We would also be happy to share ideas about projects we have recently completed for other breweries, distilleries and wineries.
We would like to introduce you to some great collaborative partners of ours such as Sam Holloway, Ph. D., Founder, President of Crafting A Strategy, Keith Merklin, General Manager of Live Oak Bank, Wine and Craft Beverage Lending, Erich Allen, owner/founder of Studio Brew and others.
We hope you can make it.
Michael Angelo’s Winery construction is underway. The trellis structure is now in place, and foundations are almost completed. The new Winery in Ohio will be one of the first in the area once it's complete, and offer plenty of room to enjoy the wine and weather, indoors and outdoors.
With proper planning and creative facilities use, you can grow your sales, brand, and bottom line. Learn some of the latest techniques from tasting room design strategies to expanding product offerings within existing facilities in this exciting one-day seminar in New York’s beautiful Finger Lakes! $49 price includes all sessions, networking lunch with wine tasting and panel discussion.
The seminar includes speakers from multiple industries, to provide a well-rounded educational experience for attendees. After a networking lunch, speakers will also be accessible through a panel discussion to answer all of your questions. Our featured speaker for the event is Kristofer Sperry, who is both an architect and a winemaker. He combined his passions by devoting his architectural practice exclusively to winery design, and also serves as the winemaker and owner of Myrddin Winery in Northeast Ohio. His abilities as an architect to understand space and efficiencies combine with his award winning wine production capabilities to create a wealth of knowledge on best practices for winery facilities.
FMD Architects specializes in tasting rooms, service bars, retail markets, outdoor pavilions and more for wineries and breweries. It’s great when product flies off the shelves, and event nights are sold out. When the overflow of business begins, your response to your client base shifts to accommodate the tasters, concert goers, and wedding parties; to serve your current and future customers.
In the beverage industry your facility speaks volumes for your business. Business amenities are essential to retaining and growing a loyal customer base. FMD Architects provides a broad range of services from design to business planning to help realize your renovation, addition, or new construction needs.
In-house wine consultant, Kristofer Sperry (wine maker and architect) and brew master Erich Allen integrate their expertise of the wine and brew processes into each respective design ensuring a facility fit to FMD standards reflecting:
- Functionality and a high level of efficiency;
- Durability and aesthetic, and most importantly;
- Your dream.
Our team is a dynamic group of accomplished professionals ready to help build your vision. Please do not hesitate to contact us. We’d love to hear from you.
Grain and Vine Design – FMD Architects
Photo Credit: Unknown
FMD Architects is excited to be a part of the 2014 San Jose Craft Beverage Expo. Visit our principal Melanie Friedman at booth #404 to go over some great design ideas for your future winery, brewery, or distillery or to learn about the projects from the Grain and Vine Design Studio. We can't wait to meet with you, and thank you again for your support of FMD Architects.
For us, tradeshows are more than just standing behind a booth trying to reel in the next project. We utilize tradeshows as an opportunity to reconnect with past clients, continue cross collaborative relationships with other vendors, and to forge new friendships as well. Both the Midwest Grape and Wine and the Ohio Grape and Wine conferences enabled us to do that over the last couple weeks, and have a great time at it as well! We just wanted to extend our appreciation to Vineyard and Winery Management and to The Ohio State University as well as all the others that contribute efforts to making these shows a success year after year, so thanks!
Kristofer Sperry, FMD's exclusive winery design and wine making consultant (how many architects do you know that own their own winery?!) is currently studying sparkling wine in France. He will be coming home for a visit in February and will be in our booth #357 at the Midwest Grape and Wine Conference. Stop by and ask him about the opportunities to add this growing niche market into your processing area and business plan!
FMD Architects will attend Midwest Grape and Wine Show. To meet principals Mark Moore and Melanie Friedman, visit our Facebook page and leave us a message. We are booth #357. See you there!
The Gervasi Vineyard & Italian Bistro opened its doors to the newest venue celebrating great wines and superb atmosphere. "Take it all in during the day with winery tours and casual dining and let it all out at night in their new wine bar." Congratulations on the grand opening. Our impeccable design and your continuous dedication can only be an equation for future success! Click on the image below to view our gallery!