“Spare, simple spaces like you might see in Japan.” Adds Garcia, “We wanted to avoid anything that looked like a pub or bar.”Įrgo, the palette is limited and strictly contemporary. Photography by Joe Fletcher.Īfter much discussion, they determined that the public tasting room would embrace “a reductive approach designed to let the product shine,” Tamjidi notes.
EMERYVILLE CALIFORNIA BREWERIES CODE
This is just 700 square feet, and they opted to keep seating at 30, below the California code maximum of 49.
The other, notes Garcia, “was learning about the entire process: from grinding grains to brewing, and then dealing with the spent grains.” So, along these lines they planned the space to include rooms for those tanks, grain, barrels, and refrigeration as well as the brewery’s public face, its tap room.
That included replacing the concrete floor and enhancing it structurally to support the weight of the brewing tanks. One entailed seismic upgrades and infrastructure for the 5,500-square-foot facility. “We do a deep dive into research.” As did their client, Wynn Whisenhunt, who realized his life-long ambition to become a brewmeister by studying the craft in Germany.Īctually, the architects faced two sets of problems. “But we’re problem solvers,” begins Tamjidi. Specifically, Wondrous Brewing Company housed in an erstwhile warehouse in Emeryville, about 20 minutes away and near the University of California, Berkeley campus where the two met. For Michael Garcia and Farid Tamjidi, co-principals of their eponymous studio Garcia Tamjidi Architecture Design based in San Francisco, it was a brewery. Garcia Tamjidi Architecture Design Takes on a California Brewery
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