Caboose Brewing Company Case Study

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Photography Š Ebong Ukor, DBI Architects, Inc.

ingredients malting mashing boiling fermentation cheers!

Photography Š Toni Sandys

ingredients Like the crafting of a fine beer, great design results from the dynamic fusion of skillfully applied ingredients and process.

To bring their vision of a bustling, community-oriented craft brewpub to life, the owners of Caboose Brewing Company selected an unexpected, yet ultimately ideal, location—an industrial warehouse space just a few blocks west of Maple Avenue in downtown Vienna, Virginia and adjacent to the Washington & Old Dominion bike path.

Driven by a passion for handcrafted beer and thoughtfully produced food, the owners collaborated with DBI to design, prepare, and transform the warehouse into a beautiful and functional brewery and farm-to-table restaurant.

malting Just as raw ingredients are expertly selected to impart desired qualities to the final product, the design process begins with envisioning the finished space and, then, determining the steps necessary to achieve this vision.

DBI Director Raj Banga, AIA, knew that designing Caboose Brewery’s space would be “an absolutely one-of-a-kind project for everyone involved.” From a business perspective, establishing a brewery and restaurant of this type would be a “first” for not only the owners Tim McLaughlin (Founder of Siteworx) and Matt Greer (formerly of Mandiant Corporation), but also the Town of Vienna. From a design standpoint, reimagining the existing, neglected metal warehouse space as a highly sought-after dining destination was a unique and intriguing endeavor for DBI. The warehouse, while requiring formidable effort to bring about its repurposing, is ideally located close to the main thoroughfare of downtown Vienna, near an upscale shopping district with a Whole Foods and a local music venue. Matt and Tim’s vision for the warehouse’s eventual transformation was inspiring—an airy, open, modern space set against an industrial backdrop. Served up with handcrafted ales and locally sourced food, this rustic elegance, once achieved, would appeal not only to craft beer enthusiasts and foodies, but also to the carb-hungry bicycling crowd (bike racks provided) and families and tourists seeking a memorable meal.

“We saw this as an exciting opportunity to do something new, something vibrant,” explains Raj, so the collaboration began in early 2014 with developing the program of space types and their respective sizes and equipment needs.

Photography Š Toni Sandys

BACK-OF-HOUSE

BREWERY

mashing Like the mixing and heating of malted grain and water to transform starch into sugar, the process of space planning requires the thoughtful analysis of a space’s seemingly disparate elements and, then, integrating these components into a cohesive whole.

Having defined a program of spaces, Raj and the design team worked closely with Matt to explore how to maximize the compact, 40’ x 80’ singlevolume space, including efficient access points and circulation routes for patrons, staff, and deliveries.

In addition to designing the layout for the space’s three core components—a 15-barrel brewhouse, a 50- to 60-person dining area, and a full commercial kitchen, the design team was also challenged to incorporate several other necessary

BAR / KITCHEN

programmed spaces within the plan (i.e., the mill room, serving bar, boiler room, restrooms, refrigeration, storage areas, and office).

The existing pitched metal roof, sloping to a height of 24 feet at the space’s center, allowed for the creation of two new mezzanine spaces: one within the main dining area to provide storage, and another within the brewhouse to house the mill room.

Once the team had created a space plan that not only provided a welcoming and comfortable experience for the patrons but also “right-sized” the space for the brewing facilities’ technical equipment, the team knew that the project was truly taking off and eagerly proceeded into the next step.

Photography Š Toni Sandys

boiling The brewmaster adds hops and spices to impart distinct flavors and aromas to each brew. The architect, in a similar fashion, explores the use of materials, color, and lighting to establish a framework for the space’s design aesthetic.

Having arrived at an optimal space plan, DBI and the consultants focused their efforts on developing an integrated and comprehensive set of construction documents. Considering the age and condition of the existing structure, the team also had to ensure that the proposed design met all current energy and safety codes.

In addition to creating these essential documents, developing the design palette was another vital process that would significantly contribute to the brewery’s ultimate success. The design team explored the subtle and practical uses of industrial and organic materials, including concrete, steel, glass, and reclaimed wood, which guided the owners’ ultimate selection and implementation of the palette. Options for lighting and furniture, also important in cultivating the space’s overall atmosphere, were evaluated to establish a cohesive design theme.

Photography Š Toni Sandys

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Yeast is added to the mixture, converting sugar to alcohol and carbon dioxide—and, behold, I-600 beer is created! In the same way, as the tools of the trade turn from computers and paper to hammer and nail, a vision starts to become a reality.

9 AI-600

With building permit in hand, brewing tanks on-site, and the launch of a social media campaign promoting the brewery to the local community, construction commenced in fall 2014. For six months, the site was abuzz with contractors specializing in a wide range of disciplines, including concrete specialists, steel fabricators, mechanical 7 and electrical AI-600 contractors, kitchen equipment providers, and specialty millworkers.

As construction progressed, the owners began to orchestrate the other aspects of 8 AI-600 their business—training their hospitality team, fine-tuning the menu, and developing ROO the Caboose brand. Through industrious and determined efforts, the entire team 26' - F 3" focused on the spring 2015 opening and the promise of handcrafted beer.

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Photography Š Ebong Ukor, DBI Architects, Inc.

cheers

Matt Greer ~ Caboose Brewery

After a great experience working with DBI on the design and build-out of Mandiant’s offices in Reston, I knew we would reach a similar level of success on this project. Both Raj’s team and the folks from Alliance completely embraced our vision and were with us every step of the way.

Since our opening in May 2015, we have been fortunate to receive countless rave responses for not only our beer and food, but also the space we have created, and we look forward to serving the community for many years to come.

Photography Š Ebong Ukor, DBI Architects, Inc.

Photography Š Ebong Ukor, DBI Architects, Inc.

Photography Š Ebong Ukor, DBI Architects, Inc.

Photography Š Toni Sandys

Owners: Tim McLaughlin Matt Greer

Design Team: Raj Banga Ebong Ukor Farihah Saleem Vanessa Reisin Dave Brassfield

MEP/S: Alliance Engineering

General Contractor: Teel Construction

Photography Š Urban Daddy

Photography: Toni Sandys Urban Daddy Ebong Ukor DBI ARCHITECTS, INC.

Artists: Urban Art Matthew Reigner

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