Downtown Sidney will be getting its very own ‘nanobrewery’ this summer if all goes according to plan.
On Monday, Sidney council met to consider a report that recommended the municipality get views on plans by Beacon Brewing to open a small brewery this upcoming August, featuring a tasting room for up to 45 people.
The proposed business would be at 9837 Third Street and would operate out of the first floor of the mixed-use commercial and residential building – which is currently under construction.
According to the council report, Beacon Brewing will be a small-scale brewery, featuring a tasting room with pints, tasting flights and small scale, out of house sales.
Nanobreweries brew in very small batches, and differ from microbreweries because they typically produce no more than 500 liters per batch, and usually do not deal in large scale distribution of product outside of the tasting room.
Beacon Brewing has applied to the Liquor and Cannabis Regulation Branch (LCRB) for a liquor license with lounge area, and the council report says this will fall under the pub or brew pub categories; which allow alcoholic beverages to be consumed on site as long as there is food accompaniment.
Only the LCRB can approve or deny applications, but the Town of Sidney can also gather the written views of residents, showing their support or opposition.
Additionally, the municipality will also directly contact by mail owners and tenants occupying property within 100 metres of the proposed business.
In their letter to the mayor and council, Beacon Brewing details why they’d be an excellent addition to Sidney’s downtown core.
“We plan on having approximately 3-5 flagship beers that will stay in production continually and then rotate 2-5 seasonal/experimental brews that will rotate after one or two batches, with a guest tap or two and at least one local craft cider,” says Beacon Brewing.
“Bingo nights, car club days, live music, and hosting ticketed events are just some of the ideas we have in mind to bring people from all stages of life into the taproom as well.”