Brewing Up a Winner: Grand Rounds Brew Pub
At 3,700 square feet, the Grand Rounds Brew Pub project was not the largest project on the books in 2015. It may have been the only one that resulted in a beer named after KA.
Originally built in 1866 for Union National Bank on historic Third Street in downtown Rochester, the two-story building had been adapted to changing needs for nearly 150 years. It had served as a Chinese café and, more recently, a tapas bar.
In January 2015, the owners began converting the building into a brew pub and restaurant. Located near Mayo Clinic and named for Rochester’s concentration of medical professionals, Grand Rounds Brew Pub combined award-winning beer offerings with an industrial-chic atmosphere designed by Architect 9.SQUARE Community Design. The project required thoughtful planning, close coordination and care for the building’s historic character.
Adam Kramer, KA project manager, and Tessa Leung, building owner and Grand Rounds chief operating manager, discussed the historic renovation.
The brew floor sits on a structural-steel platform.
What Were the Challenges of Renovating and Repurposing This Historic Building for a Microbrewery, Bar and Restaurant?
Kramer: A unique part of the project involved constructing a new brew room on the first floor of the 150-year-old bank building. Most brew houses are built on slab-on-grade structures. Because this building had a basement, the brew house required an elevated platform that was structurally sound and capable of containing liquid.
To accommodate the equipment, the team built a structural-steel platform supported by new foundations in the basement. At the same time, a new cooler was installed below the structure to keep the freshly brewed beer cold.
Maintaining the building’s historic character after construction was equally important to the owner and created additional project considerations.
Did KA Assist During Preconstruction?
Leung: KA met with our team several times to walk through the project and plan for potential issues. We were building a complex brewing system in a tight space and working through two stories of a building that still had tenants. The preconstruction meetings before installation of the brew house were critical.
How Did KA Help You Achieve Your Project Goals?
Leung: KA kept us informed throughout the project and was responsive in troubleshooting concerns as they arose. The team was respectful of the building’s age and worked within the established budget.
Kramer: During construction, we coordinated closely with the architect and structural engineer to make the project work. Everything looked good on paper, but renovation work in a 150-year-old building presents challenges throughout the process.
What Historic Elements Were Preserved?
Leung: We preserved the integrity of the entire structure, inside and out, while incorporating modern finishes that complemented the building’s original character. The floor tile is one example. The wood on the exterior of the brew house was salvaged from a Rochester building Kraus-Anderson was demolishing to make way for another project.
“KA Minnesota Kolsch” is brewed with locally sourced honey
Leung: Kraus-Anderson seemed like a natural fit for naming a beer. Beer and hard work go hand in hand, and it was a fun way to recognize a strong community partner.
Learn more about adaptive reuse and reshaping communities, Kraus-Anderson’s Rochester office and the Hilton Downtown Rochester project.
CATEGORY: Construction