The Farm Brewery Act (SB430) was passed by the Virginia General Assembly and put into effect on February 28th, 2014. It was designed to increase demand for locally grown products, to further increase economic impact and create new business surrounding the brewing industry.

SUMMARY AS PASSED BY SENATE:

SB 430 Farm Brewery Licenses, limited; Board of Alcoholic Beverage Control may grant to certain breweries. Creates a new limited brewery license, to breweries that manufacture no more than 15,000 barrels of beer per calendar year, provided (i) the brewery is located on a farm in the Commonwealth on land zoned agricultural and owned or leased by such brewery or its owner and (ii) agricultural products, including barley, other grains, hops, or fruit, used by such brewery in the manufacture of its beer are grown on the farm. The licensed premises shall be limited to the portion of the farm on which agricultural products, including barley, other grains, hops, or fruit, used by such brewery in the manufacture of its beer are grown and that is contiguous to the premises of such brewery where the beer is manufactured, exclusive of any residence and the curtilage thereof. However, the Board may, with notice to the local governing body in accordance with the provisions of § 4.1-230, also approve other portions of the farm to be included as part of the licensed premises.

Limited brewery licensees shall be treated as breweries for all purposes of this title except as otherwise provided in this subdivision.

The bill limits local regulation of limited brewery licensees and specifically allows any locality to exempt a brewery licensee from minimum parking, road access, or road upgrade requirements.

Agritourism ActivityCode of Virginia § 3.2-6400. (Effective October 1, 2008) Definitions.

In Virginia there is a specified definition of an “agritourism activity,” and for the purpose of law, an agritourism activity is as defined:

“Any activity carried out on a farm or ranch that allows members of the general public, for recreational, entertainment, or educational purposes, to view or enjoy rural activities, including farming, wineries, breweries, ranching, historical, cultural, harvest-your-own activities, or natural activities and attractions. For most people, agricultural tourism refers to a visit to a working farm or any agricultural, horticultural, or agribusiness operation in order to enjoy, be educated, or become actively involved in the activities of the farm or operation – getting a true farm experience.”

Did you know? The House of Delegates passed SB430 unanimously, 97-0.

The Virginia Senate passed SB430, 35-3.

This is a land conservation and jobs creating bill. This bill is both environmentally and economically beneficial to Virginia.

This bill is designed to increase demand for locally grown products to further increase economic impact and create new business surrounding the brewing industry.

In addition to producing some of the finest beer in the world, Virginia’s craft breweries are creating jobs, supporting our state’s farmers and hops growers, as well as bringing agritourism dollars into local communities across Virginia.

Craft breweries are a significant sector in our agricultural and tourism industries, and when they do well, our economy does well.

Did you know?

The Farm Brewery Act (SB430)

Official Advisory in Accordance with Section 2.2-505 of the Code of Virginia, as communicated by the Office of the Attorney General

and signed on August 23, 2010, by Attorney General, Kenneth T. Cuccinelli.

Loudmouth rendering.

Our Farm Brewery

Partnerships:We look forward to giving back by working with area charities to hold fundraising activities and events that benefit the community at large.

We look forward to partnering with the Virginia Cooperative Extension (Virginia Tech & State University) and other local schools and universities (hands on agricultural internships) as well as local co-op farmers.

Loudmouth Brewing will be a true Farm Brewery, handcrafting small batch beer brewed with our own hops and other ingredients that we harvest or buy from our farming neighbors. Our brewing philosophy is to let the best local ingredients guide each beer’s style.

Our farm brewery will be situated on a 20.88 acre parcel of land zoned R-C, Residential Conservation District. On June 22, 2009 the Board of Su-pervisors also approved Agricultural and Forrestal District Application AD2008-SP-001 for this property.

The purpose and intent of the R-C District is to establish and protect waterways, streams, valleys and forest cover; to minimize impervious surface; to promote open, rural area for the growing of crops and for low density residential uses. A permitted land use in the RC District is AGRICULTURE.

The Occoquan Watershed Coalition, which fosters protection and conservation of the Watershed, co-chaired the Occoquan Watershed Millennium Study in 2003. In that study, they concluded that the county should not allow development in the RC district area if the impervious area on a site was greater than 18%.

A little less than 11% of our farm brewery will become an impervious surface, significantly below the criterion demanded by Fairfax County.

A little over 68% (approx. 14 acres) of our farm brewery will be converted to agricultural use (crops) and or remain preserved forestry.

Under state law, Loudmouth Brewing Co. has a by-right use of the land located in the RC District because it is a farm.

Farm to Pint puts the local in your brew...Beer is agriculture that needs to be cultivated from the ground up. Using ingredients that we harvest or buy local, will give our beer a sense of identity that brings out our creativity.

• Herbs • Lavender• Beets

• Heirloom Tomatoes • Brussels Sprouts • Peppers

• Summer Squash • Zucchini• Pumpkins

• Blueberries • Strawberries • Apples & Pears

Primary crop: Hops.. our hops will be naturally grown and hand harvested. Hops are the female flowers of the hop plant that are used as a flavoring and stability in beer.

Secondary crops:What doesn’t go into our delicious beer, will be sold to local restaurants (Farm to Table) or sold at local Farmer’s Markets.

Other activities:Beekeeping, non-invasive honey harvesting and Composting.

Waste WaterHow will we pre-treat and process our effluent?We will pre-treat and process 100% of the brewery’s organic content on site using a three stage treatment program. Initial wastewater settling and anaerobic diges-tion will occur first. The wastewater will then be pumped to a fixed film media aerobic digester system (ADS) with ultimate dispersal through a clarifier and then to a subsurface soil absorption area. Aerobic digestion is a proven, biological treatment process that uses long-term aer-ation to stabilize and reduce the total mass of organic waste by biologically destroying solids. This process extends decomposi-tion of solids and regrowth of organisms to a point where available energy in active cells and storage of waste materials are sufficiently low to permit the waste to be considered stable for land application. The treatment process of our wastewater will lower the effluent strength down to 150 mg/l BOD5, which is the equivalent of residential septic tank effluent.

Testing & Maintenance: • We will comply with all local, state and

federal regulations.

• We will work closely with the U.S. Environmental Protection Agency.

• We will test, meter and monitor daily.

• We will test for pH daily.

• We will have BOD testing performed by an outside lab.

• We will provide nitrogen monitoring for our agricultural fields.

Waste Water Treatment Doesn’t Have to be Stressful!Main Areas of Wastewater Generation:

Source operation characteriSticS

Mash Tun Rinsing Cellulose, sugars, amino acids

Lauter Tun Rinsing Cellulose, sugars, spent grain

Spent Grain Last running and washing Cellulose, nitrogenous material

Whirlpool Rinsing spent hops and hot tub Proteins, sludge and wort

Fermenters Rinsing Yeast

Storage tanks Rinsing Beer, yeast, protein

We will pre-treat and process 100% of the brewery’s organic content on site.

Our treatment process will reduce the brewery effluent strengths to residential effluent levels.

We will recycle the bio solids from our treatment plant by giving them to local farmers and orchardist who will use them for soil amendment and fertilizer instead of consuming landfill capacity.

The spent grains and select side streamed solids will be used by local farmers for livestock feed.

Our brewing process waste water treatment facility will be permitted by the U.S. Environmental Protection Agency (EPA).

Our proven and heavily regulated system will not have any effect on the watershed.

Our processes will be heavily regulated and monitored.

Our effluent discharge will be identical or less polluting then the per gallon discharge from a normal residence.

Average Household Waste…By The Numbers:

avg. Sq. Ft. home

persons per

home

Waste Water produced(in. Gal.)

Waste Water produced p/ WK

(in Gal.)

Waste Water produced p/ Min. 5 acre Lot Standard

(clifton) x 4 (in Gal.)

2392 (US Census) 3 400 (EPA) 2800 p/ Wk 11,200 Gal. p/ Wk (4 Homes)

3588 4 600in 4200 16,800 Gal. p/ Wk (4 Homes)

5168 5 864 6048 24,192 Gal. p/ Wk (4 Homes)

Did you know?

What is the process?CUTAWAY OF TYPICAL JET COMMERCIAL PLANT

Motor

Outlet

Transfer Elbow

Pre-wired Electrical Control PanelEquipmentHousing

Local Distributor’s Nameplate

BlowerGalvanized Steel Bar Grating

Aeration Chamber

Diffuser Bars

AIR-SEAL Diffusers®

Reinforced Precast Concrete Tank

Adjustable Aluminum Effl uent Weir

Surface Skimmer

Settling Chamber

Air-Lift Sludge ReturnHopper

Return Line

• Side Streaming

• pH Equalization

• Aeration

• Settling

• Final clarification

Our min. 2500 BBL brewing process will generate approx. 10,066 Gal.p/WK of treated effluent.

Our max. 7500 BBL brewing process will generate approx. 30,198 Gal. p/WK of treated effluent.

Water ConservationWater is a key ingredient in the brewing of all our beers and vital to life on the planet, so it’s no surprise that water conservation will be a top priority for Loudmouth– at our brewery, on our farm and through employee involvement within our community. We will take steps in becoming stewards of the water we use, employing creative methods of water conservation.

2500 BBL Production FacilityApprox. 20,376 gallons per weekApprox. 937,300 gallons per year of clean water will go back into the ground to recharge our aquifers.

• Primary Water Source Best Practices• Draw from well at non-peak times to

lessen potential for stress on any aquifer source.

7500 BBL Production Facility Approx. 59,118 gallons per weekApprox. 2,719,450 gallon per year of clean water will go back into the ground to recharge our aquifers.

• Primary & Secondary Water Source Best Practices

• Draw from either well at different, non-peak times, to lessen potential for stress on any aquifer source

• Implementation of on-site water reservoir(s) • Enhanced water reclamation practices

Here are just some of the ways we’re doing our part to conserve water.

Domestic• Use of water-efficient fixtures (faucets,

toilets, urinals)• Water metering• Adjusted plumbing to use the minimum

amount of water that is functional

Process• Single Pass Plate Heat Exchanger• Clean in Place (CIP) Systems• Water Metering• Insulated Process Piping• Energy Efficient Boiler & Chiller

Cleaning & Sanitation• Use efficient spray nozzles & equip all

hoses with automatic shut-off nozzle• Reclaim spent rinse-water and reuse

for non-potable processes • Reclaim sanitizer(s) for reuse• Use no-rinse sanitizer(s)

Landscaping & Irrigation• Rainwater harvesting for agricultural

crops• Landscape Irrigation (use harvested rain

water and/ or farmer’s pond on site)• Use low-flow sprinklers, trickle-drip

irrigation, optimized watering schedules and water placement

• Design landscape plan to consider the local climate and group plants by similar watering needs

Annul Flush Volume Annual Flow Volume Annual Consumption

Baseline Case (gal/year) 195,300.00 76,090.00 271,390.00

Design Case (gal/year) 111,037.50 51,975.00 163,012.50

Percent water use reduction (%) 39.93%

Loudmouth’s Proposed Water UsageWater use analysis of brewery and tasting room staff and tasting room visitors shows an almost 40% reduction in water use. This reduction is achieved by using dual-flush waterclosets, pint per flush urinals and low-flow faucets

Proposed Water Consumption, H20 Use by Activity

Brewing production

Domestic use

Rainwater harvesting

2,037 Gal. (10%) rainwater harvesting

6,723 Gal. (33%) domestic use

11,616 Gal. (57%) brewing production

5,912 Gal. (10%) rainwater harvesting

18,358 Gal. (31%) domestic use

34,848 Gal. (59%) brewing production

Sustainable Design Vision

Natural Resource Conservation Highlights:• Open space for the brewery exceeds

48% of the site

• Consideration for bioswales and rain gardens for rainwater catchment

• Commitment to continuous energy conservation improvements

• Adoption of a “no rainwater run-off from site” philosophy

• Farm to pint concept that uses hops grown on site

• Low till farming approach for soil health and conservation

• Use of ultra-low flow plumbing fixtures reduces people side water consumption by 40%

• Direct to plant root irrigation

Energy Conservation Highlights:• Systems will be designed to exceed the

minimum energy standards as set forth by county code by 20%

• Daylight penetration into building reduces the need for overhead lighting by 50%

• Use of a combination of vacancy sensors and plug load watt stoppers reduce energy load by 25%

• Use of real time monitoring equipment to identified areas of energy conservation improvement.

Loudmouth Brewing’s vision is one of environmental steward-ship. The utmost care has been considered in the earliest stage of conceptual design to ensure that natural resources are used wisely. This is demonstrated in our attention to protection of open space, usefulness of the land for farming, reduction in water use by people and process and low impact development storm water strategies.

Rating System CertificationThe US Green Building Council developed a green building rating system that was publicly available in 2001. Since that time the Leadership in Energy and Environmental Design (LEED) rating system has provided a framework for what constitutes a “green” building.

Currently, there is only one certified brewery under this rating system. Loudmouth Brewing is considering this third party verification system as the sustainable design framework. The certification of Loudmouth Brewing would demonstrate actual achievement of the highest environmental standard and would be the first of its kind in Virginia.

Other rating systems and their best practices are being considered such as those found in the SITES program and Living Building Challenge.

Environmental StewardshipWe understand that our commitment to environmental stewardship continues in the operation and maintenance of the brewery. We will focus on recycling and sustainable purchasing efforts, reuse of spent grains, continuous improvements in energy efficiency, water conservation improvements and sustainable farming practices.

Of particular importance will be the reuse of spent grains. Loudmouth Brewing has identified two opportunities for reuse of spent grains. The nutrient rich spent grains will go to area farms who can utilize the material as fertilizer. The second opportunity will be working with one of the area composters to process into fertilizer for the average consumer.

The energy necessary to run our facility will be under constant and real time monitoring. This will allow us to know correct energy spikes as they happen versus after receiving an energy bill. This kind of active monitoring works to reduce the carbon footprint of our operations as we calibrate our sustainably designed systems to work as intended. We will use these systems to evaluate energy conservation measures as the brewery evolves and new technologies in the industry are introduced.

Loudmouth Brewing will provide educational brewery tours to the public. Visitors will actively and transparently see display monitors throughout the facility that report our energy consumption, water processing volumes and carbon footprint.

Sustainable Farming• Farm to pint concept that uses hops grown on site • Low till farming approach for soil health and conservation

LEED 2009 for New Construction and Major Renovations Loudmouth Brewery

Project Checklist 4.23.15

9 2 Possible Points: 26Y ? N Y ? N

Y Prereq 1 2 Credit 4 1 to 2Credit 1 1 2 Credit 5 1 to 2Credit 2 5 Credit 6 Rapidly Renewable Materials 1Credit 3 Brownfield Redevelopment 1 Credit 7 1Credit 4.1 6Credit 4.2 1 7 1 Possible Points: 15

3 Credit 4.3 Alternative Transportation—Low-Emitting and Fuel-Efficient Vehicles 32 Credit 4.4 2 Y Prereq 1

1 Credit 5.1 Site Development—Protect or Restore Habitat 1 Y Prereq 2

1 Credit 5.2 Site Development—Maximize Open Space 1 Credit 1 11 Credit 6.1 Stormwater Design—Quantity Control 1 Credit 2 1

1 Credit 6.2 Stormwater Design—Quality Control 1 1 Credit 3.1 1Credit 7.1 Heat Island Effect—Non-roof 1 Credit 3.2 1

1 Credit 7.2 1 1 Credit 4.1 11 Credit 8 Light Pollution Reduction 1 1 Credit 4.2 1

1 Credit 4.3 14 6 Possible Points: 10 1 Credit 4.4 1

1 Credit 5 1Y Prereq 1 Credit 6.1 Controllability of Systems—Lighting 14 Credit 1 Water Efficient Landscaping 2 to 4 Credit 6.2 1

2 Credit 2 Innovative Wastewater Technologies 2 1 Credit 7.1 14 Credit 3 2 to 4 Credit 7.2 Thermal Comfort—Verification 1

Credit 8.1 18 5 Possible Points: 35 1 Credit 8.2 1

Y Prereq 1 6 Possible Points: 6Y Prereq 2

Y Prereq 3 1 Credit 1.1 14 Credit 1 1 to 19 1 Credit 1.2 1

Credit 2 1 to 7 1 Credit 1.3 12 Credit 3 2 1 Credit 1.4 12 Credit 4 2 1 Credit 1.5 1

3 Credit 5 3 1 Credit 2 12 Credit 6 2

3 Possible Points: 44 4 Possible Points: 14

1 Credit 1.1 1Y Prereq 1 1 Credit 1.2 1

Credit 1.1 1 to 3 1 Credit 1.3 1Credit 1.2 Building Reuse—Maintain 50% of Interior Non-Structural Elements 1 Credit 1.4 1

2 Credit 2 1 to 22 Credit 3 1 to 2 41 18 Possible Points: 110

Regional Priority: Construction Waste ManagementRegional Priority: Stormwater Quantity ControlRegional Priority: Water Use ReductionRegional Priority: Specific Credit

Measurement and Verification

Innovation in Design: Exemplary Performance Waste ManagementInnovation in Design: Exemplary Performance Regional MaterialInnovation in Design: Sustainable Purchasing Innovation in Design: Green Education for CommunityInnovation in Design: Exemplary Performance Max Open Space

Materials Reuse

Storage and Collection of Recyclables

Materials and Resources

Fundamental Commissioning of Building Energy Systems

TotalConstruction Waste Management

Enhanced CommissioningOn-Site Renewable Energy

Enhanced Refrigerant Management

Construction IAQ Management Plan—Before Occupancy

Materials and Resources, Continued

Water Efficiency

Building Reuse—Maintain Existing Walls, Floors, and Roof

Alternative Transportation—Parking Capacity

Heat Island Effect—Roof

Recycled ContentRegional Materials

Certified Wood

Alternative Transportation—Bicycle Storage and Changing Rooms

Sustainable Sites

Alternative Transportation—Public Transportation Access

Site SelectionDevelopment Density and Community Connectivity

Construction Activity Pollution Prevention

Low-Emitting Materials—Adhesives and SealantsLow-Emitting Materials—Paints and Coatings

Optimize Energy Performance

Energy and Atmosphere

Water Use Reduction—20% Reduction

Low-Emitting Materials—Composite Wood and Agrifiber ProductsLow-Emitting Materials—Flooring Systems

Indoor Chemical and Pollutant Source Control

Thermal Comfort—DesignControllability of Systems—Thermal Comfort

Green Power

Water Use Reduction

Minimum Energy PerformanceFundamental Refrigerant Management

Daylight and Views—Views

LEED Accredited Professional

Daylight and Views—Daylight

Certified 40 to 49 points Silver 50 to 59 points Gold 60 to 79 points Platinum 80 to 110

Construction IAQ Management Plan—During Construction

Outdoor Air Delivery Monitoring

Indoor Environmental Quality

Minimum Indoor Air Quality PerformanceEnvironmental Tobacco Smoke (ETS) Control

Increased Ventilation

Regional Priority Credits

Innovation and Design Process

Craft Beer Industry

ECONOMIC IMPACT(2012)

622.6Million Economic Impact

(RANKS 19th)

104Impact per Capita

PRODUCTION(2013)

129,103Barrels of Craft beer

produced per year(RANKS 26th)

0.7Gallons per 21+ Adult

(RANKS 33rd)

61Craft Breweries

(RANKS 15th)

1 Breweries per Capita*(RANKS 30th)

*per 100,000 21+ Adults

NUMBER OF BREWERIES PER YEAR

VIRGINIA

NUMBER OF BREWERIES PER YEARNUMBER OF BREWERIES PER YEARNUMBER OF BREWERIES PER YEAR

2011 2012 20133040506070

Source: brewersassociation.org

Craft Brewer Defined:• An American craft brewer is small, independent and traditional.

• The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.

• Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness.

• Craft brewers are involved in their communities through philanthropy, product donations, volunteerism and sponsorship of events.

• Craft brewers have distinctive, individualistic approaches to connecting with their customers.

• Craft brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer.

• The majority of Americans live within 10 miles of a craft brewer.

Craft beer is the perfect metaphor of the American dream.

It’s crazy, adventurous stuff! You’re taking raw ingredients; grains, hops, yeast and creating something very unique.

It’s an art form.

All across Virginia something is brewing. Craft Beer is on the rise and local brewers are leading the way. Tradition makes the art of craft brewing a natural fit for Virginia where history and culture make the journey its own reward. On a journey best shared with kin-dred souls, no place keeps it real like small towns in Virginia.

Statistics:• Loudmouth Brewing will create approximately thirty new employment opportunities.• The Virginia Craft Brewing Industry contributed $623 million to the state economy and supports 8,163 jobs.• The National Craft Brewing Industry contributed $33.9 billion to the U.S. Economy

and supports 360,000 jobs.

The Brewing Process1. MillingDifferent types of malt are crushed together to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist.

2. MashingThe grist is then transferred into a mash tun, where it is mixed with heated water in a process called mash conversion. The conversion process uses natural enzymes in the malt to break the starch down into sugars. We then separate the sugar liquid (referred to as wort) from the grains and collect it in the kettle.

3. BoilingThe wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added for bitterness and aromatics.

4. Separation & CoolingAfter boiling, the wort is transferred for the separation stage. During this stage, malt or hop particles are removed to leave a liquid that is ready to be cooled and fermented.

5. FermentationTo start the fermentation, yeast is added during the filling of the vessel. Yeast metabolizes sugar and creates alcohol and carbon dioxide.

6. FinishingAfter reaching its full potential, the beer is filtered, carbonated, and transferred for the cellaring process which takes several weeks to complete. Once completed, the beer is ready to be packaged.

Passion for the craft of beer will be present in every batch we make. Our brewmaster makes beer because he loves beer. The satisfaction of a job well done is confirmed with good times, new friendships and a community that is formed around sharing a great pint.

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Community Q&AWho Regulates What?

Environmental and WaterCONCERN: The brewing process will use more water than four homes. The water conception could be as high as 85,000 gallons per week.

LMB RESPONSE: If we’re lucky enough to reach full capacity (7500 BBLs), our entire farm brewery operation would require approx. 53,206 gallons per week, not including the 5,912 gallons that we’ll capture through rain harvesting techniques. The more important question is whether we will use so much as to harm nearby homeowners. The belief is that there is plenty of water in the ground. We receive an avg. of 30” of rain per year in this area. The truth of the matter is we won’t know the extent of our impact or subsequent limitations until we drill a well and study the data.

Environmental and WaterCONCERN: This will be a commercial brewery and event center with (1) the largest septic field in the county, (2) expecting 4,700 visitors per week, (3) will host parties/special events for hundreds of people at once.

LMB RESPONSE: (1) Not true; there is an entire shopping center in Great Falls on septic. To date, they’ve never had an issue. That system is regulated and monitored regularly. (2 & 3) Not true; much like designing a bridge structure, you can’t design to the minimum load standards. Accordingly, our engineers were asked to design our waste water and septic systems to max. load conditions in order to ensure that we’d have the necessary capacity and redundancy to operate safely. Our waste water and septic systems are designed to be expandable and will phased in as needed.

TrafficCONCERN: The farm brewery is going to bring more traffic to Clifton.

LMB RESPONSE: We truly don’t think you’ll notice more traffic in the area. Yes, there will be an increase in the volume but will you feel the impact? The location of our farm brewery is at the location of Yates Ford and Clifton Road. There will be more traffic on Clifton Road, which is currently supporting an avg. of 3200 trips per day along that stretch of Clifton Road. However many guests visit our farm brewery, their visits will be spread out throughout the day and not all at once.

Well WaterThe Virginia Department of Health (Office of Drinking Water), familiar with the aquifers in our county, has reviewed our proposed well program and has not yet found any cause for concern. They do not think the planned use will affect nearby wells. The process is ongoing and will be monitored very closely.

Virginia Department of HealthOffice of Drinking WaterCommonwealth of VirginiaCulpeper Field Office400 South Main Street, 2nd FloorCulpeper, VA 22701Ph: 540-829-7340

Septic (Domestic)Fairfax County’s Division of Environmental Health is reviewing our domestic septic system and has communicated that they have no cause for concern as of yet. This process is ongoing and continues to be reviewed.

Fairfax County Health DepartmentDivision of Environmental Health10777 Main Street, Suite 102Fairfax, VA 22030Ph: 703-246-8614

Drainfield (Brewery Effluent)The U.S. Department of Agriculture (EPA), Region 3, is aware of our program requirements and although our final plan has not yet been submitted for review, based on our professional design team’s past performance in engineering sophisticated pre-treatment systems for other brewery clients, the EPA has expressed no cause for concern at this time. This process is ongoing and continues to be developed.

US EPA1060 Chapline StreetSuite 303Wheeling, WV 26003Ph: 304-234-0286

Neighbor Concerns

Community Q&ANeighbor Concerns

Drunk DrivingCONCERN: The farm brewery will increase drunk diving.

LMB RESPONSE: Fairfax County Police has not indicated an increase in drunk driving due to the winery. Drunk driving is against the law and we will do everything in our power to prevent it.

Property ValueCONCERN: The farm brewery will reduce my property value.

LMB RESPONSE: There has been no reduction in home values near the winery, also located on Yates Ford Road. In fact, the only home on Tiffany Court currently for sale, references its close proximity and walking distance to the winery as a selling point.

Misc. InformationParking• 125 Dedicated Off Street Spaces

(w/ 50% open space in reserve for future parking expansion, if applicable)

• 4 ADA Compliant Spaces• 15 Employee Spaces

Note: LMB will use low level lighting systems in its parking areas to prevent light spillover onto neighboring properties.

Regular Hours of Operation• Mon-Tues: CLOSED• Wed-Thursday: 12noon - 8pm• Friday-Sat: 12noon - 9pm• Sunday: 12noon - 6pm

Traffic Controls• Separate Entrance and Exits will be

installed.• When applicable, LMB will provide

traffic police to help traffic flow at events where a concentrated number of visitors are expected at one time (similar to schools and churches)

Music• LMB will not host outdoor concerts

or musical events.

Capacity• LMB’s tasting room could

accommodate between 150-175 people.

Dogs• LMB will allow well behaved dogs;

must be leashed.

Signage• LMB will install a sign at the intersec-

tion and Clifton and Yates Ford Road• LMB will install a sign at the main

entrance to its farm brewery entrance on Yates Ford Road.

• LMB’s signage will be appropriately sized and fit the character of the surrounding community.

Trash• LMB will establish a litter program

to maintain the adjacent public right of ways.

ADA• LMB will have wheelchair access and

ADA compliant bathrooms.

Drinking & Driving• IT’S AGAINST THE LAW!...

Zero Tolerance• LMB will be committed to effective

training of its staff• For our designated drivers,

LMB will offer an Espresso Bar, Soft Drinks & Water

• LMB will develop and promote a rideshare program

Loudmouth Brewing’s goal is to foster community involvement with

commitment and integrity.

Please follow us on Facebook /loudmouthbrewingco.

LMB Guest Parking will be within the Columbia Gas and Dominion Power line easement.