Robert Todd’s creative impulse as an architect began at age five when he drew a picture of a red house on his bedroom wall. Today, that drawing has become Red House Architecture, a firm specializing in sustainable and smart architecture with the Red House signature touch of modern elegance. Robert, a Mississippi native, has been practicing architecture in Asheville for over 20 years and has designed several establishments in Beer City. The expertise of Robert and the Red House Architecture team ranges from commercial to residential, with a focus on restaurants, bars, breweries, and retail.
Robert joins me today to discuss how architectural design can impact the success of a drinking establishment. He shares his background, the story behind Red House Architecture, and his love for Mescal. He explains how architectural design addresses issues such as sustainability and energy efficiency and how Asheville breweries are being intentional in reducing their impact on the municipal sewer system. He also highlights the importance of considering future growth in an establishment’s current design and describes the relationship between a venue’s spatial design and the success of product sales.
This week on Consuming the Craft:
● The new Mescal-focused bar in town
● Mescal and why it’s beyond a yellow liquid with a worm
● Robert’s background as an architect and the story behind Red House Architecture
● The importance of planning for future growth when designing breweries and distilleries
● Sustainable and energy-efficient design and how they can help in future expansions
● How breweries impact municipal waste
● Booze Clues: a light and refreshing Agave ensemble
● The living spirit of Mescal and why Robert is so fascinated about the beverage
● Common design mistakes people make in commercial areas
Connect with Robert Todd:
● Red House Architecture
● Red House Architecture on Instagram
● Email: info@ByRedHouse.com
Consuming the Craft
Thanks for tuning into this week’s episode of the Consuming the Craft Podcast, brought to you by AB Tech’s Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts.
Apple Podcasts | GooglePlay
Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts.
Visit our website to learn more about AB Tech and the Craft Beer Institute of the Southeast.
Inside Dssolvr Brewing: Fermentation Techniques and Industry Insights with Katie Black
Sips and Scholarships: Exploring Asheville Beer Week with Karis Roberts
Aging Gracefully: Charlie Stanley on Whiskey, Wine, and the Art of Maturation
Taking Care in the Craft: Dan Rowe on Physical and Mental Wellness in Brewing
Craft Beverages Beyond Beer: A Look at the Asheville Brewers Alliance with Karis Roberts
The Future of Beverage Production: A Conversation with Jared Resnick from Precision Fermentation
Sara Delaney Unveils a New Kind of Brew: The Hoppy Non-Alcoholic Craft Scene
he Future of Craft Brewing: How Inbox Beverage Company is Making Brewing Accessible and Efficient
Getting the Gunk Out with Steven Daniels from FILTROX
Pet Peeves and Clean Glassware: A Conversation with Brodie Levadnuk from ZolaTerra
Mike McGeary - Euda Wine II
Mike McGeary - Euda Wine I
Sergent Major to Brew Master with Matt
Navigating the Beer Renaissance: A Conversation with Karis, Executive Director of the Asheville Brewers Alliance
The Changing Seasons: New Students and Pumpkin Harvest
Bridging the Gaps in Brewers’ Education with Greg Hill
Moo's Clues with Haley
Safety, Maintenance, and Cleanliness with Jamie Reardon
Making Good Chit with Brent Manning
Pursuing Your Dreams with Tony J.
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
Anne of Avonlea
The War of the Worlds
Be My Guest with Ina Garten
Christopher Kimball’s Milk Street Radio