Brewpub or winery, accessory to a restaurant, tavern, cocktail lounge or package beverage store, provided that no greater than 30% of the gross floor area is devoted to any manufacturing or processing, or storage of beverages produced on premises and provided that brewpubs produce no greater than 3,000 barrels of fermented malt beverages per year or that wineries produce no greater than 20,000 gallons of wine per year, in conformance with Ch. 125, Wis. Stats., and the City's Code.