Performance and Design Standards
Natural or Man-Made Feature | Minimum Horizontal Setback (feet) | |
|---|---|---|
Any property line | 100 | |
Any existing well, septic system or residential structure on the same parcel | 50 | |
Any existing well, septic system or residential structure on an adjacent or nearby parcel | 200 | |
Any wetland or body of water | 200 |
Parking Pattern | Maneuvering Lane Width (feet) | Parking Space Width (feet) | Parking Space Length (feet) | Total Width of 1 Tier of Spaces plus Maneuvering Lane (feet) | Total Width of 2 Tiers of Spaces plus Maneuvering Lane (feet) | |
|---|---|---|---|---|---|---|
0° parallel parking | 12 | 8 | 24 | 20 | 28 | |
30° to 53° | 12 | 9 | 20 | 32 | 52 | |
54° to 74° | 15 | 9 | 20 | 36 and 6 inches | 58 | |
75° to 90° Parking Pattern | 20 Maneuvering Lane Width (feet) | 9 Parking Space Width (feet) | 20 Parking Space Length (feet) | 40 Total Width of 1 Tier of Spaces plus Maneuvering Lane (feet) | 60 Total Width of 2 Tiers of Spaces plus Maneuvering Lane (feet) |
Breweries, Brewery Off-Site Retail Outlets, Brewpubs, Distilleries and Wineries: Permitted Zoning Districts and Required Reviews | |||||
|---|---|---|---|---|---|
B-2 General Business | B-3 Central Business | I-1 Light Industrial | I-2 General Industrial | ||
Brewery | CUP | CUP | CC | CC | |
Brewery off-site retail outlet | CUP | CUP | CC | NP | |
Brewpub | CUP | CUP | CC | NP | |
Distillery | CUP | CUP | CC | CC | |
Winery | CUP | CUP | CC | CC | |
NOTES: | |
|---|---|
CC - Certificate of compliance | |
CUP - Conditional use permit | |
NP - Not permitted |
Production Area* (square feet) | Tasting Room Area (square feet) | |
|---|---|---|
Brewery | 3,000 | 4,000, but no minimum if the brewery is ancillary to a restaurant which is the principal business |
Brewpub | 3,000 | Not applicable |
Distillery | 3,000 | 4,000, but no minimum if the distillery is ancillary to a restaurant which is the principal business |
Winery | 3,000 | 4,000 but no minimum if the winery is ancillary to a restaurant which is the principal business |
NOTES: | ||
* | Does not include storage area. | |
Performance and Design Standards
Natural or Man-Made Feature | Minimum Horizontal Setback (feet) | |
|---|---|---|
Any property line | 100 | |
Any existing well, septic system or residential structure on the same parcel | 50 | |
Any existing well, septic system or residential structure on an adjacent or nearby parcel | 200 | |
Any wetland or body of water | 200 |
Parking Pattern | Maneuvering Lane Width (feet) | Parking Space Width (feet) | Parking Space Length (feet) | Total Width of 1 Tier of Spaces plus Maneuvering Lane (feet) | Total Width of 2 Tiers of Spaces plus Maneuvering Lane (feet) | |
|---|---|---|---|---|---|---|
0° parallel parking | 12 | 8 | 24 | 20 | 28 | |
30° to 53° | 12 | 9 | 20 | 32 | 52 | |
54° to 74° | 15 | 9 | 20 | 36 and 6 inches | 58 | |
75° to 90° Parking Pattern | 20 Maneuvering Lane Width (feet) | 9 Parking Space Width (feet) | 20 Parking Space Length (feet) | 40 Total Width of 1 Tier of Spaces plus Maneuvering Lane (feet) | 60 Total Width of 2 Tiers of Spaces plus Maneuvering Lane (feet) |
Breweries, Brewery Off-Site Retail Outlets, Brewpubs, Distilleries and Wineries: Permitted Zoning Districts and Required Reviews | |||||
|---|---|---|---|---|---|
B-2 General Business | B-3 Central Business | I-1 Light Industrial | I-2 General Industrial | ||
Brewery | CUP | CUP | CC | CC | |
Brewery off-site retail outlet | CUP | CUP | CC | NP | |
Brewpub | CUP | CUP | CC | NP | |
Distillery | CUP | CUP | CC | CC | |
Winery | CUP | CUP | CC | CC | |
NOTES: | |
|---|---|
CC - Certificate of compliance | |
CUP - Conditional use permit | |
NP - Not permitted |
Production Area* (square feet) | Tasting Room Area (square feet) | |
|---|---|---|
Brewery | 3,000 | 4,000, but no minimum if the brewery is ancillary to a restaurant which is the principal business |
Brewpub | 3,000 | Not applicable |
Distillery | 3,000 | 4,000, but no minimum if the distillery is ancillary to a restaurant which is the principal business |
Winery | 3,000 | 4,000 but no minimum if the winery is ancillary to a restaurant which is the principal business |
NOTES: | ||
* | Does not include storage area. | |