Designing for the Fall Crowd: How Smart Architecture Elevates the Tasting Experience
Why intentional design matters more than ever for breweries and wineries this harvest season
As the leaves shift and tasting rooms fill with the energy of harvest season, breweries and wineries have a unique opportunity to deepen guest engagement through space and experience. At Edge Architecture, we’ve seen firsthand how smart, sensory-informed design can elevate not just the look of a space, but how long guests stay, how much they spend, and how strongly they connect with your brand.
From Building to Brand
Nowhere is this holistic approach more apparent than at Brewery Ardennes, a Geneva, NY destination where history, hospitality, and craft brewing come together. Edge partnered with Derek and Stacey Edinger to reimagine a 1909 sheep barn into today’s award-winning Belgian-style taproom and kitchen.
Our team preserved the barn’s historic stone masonry, Vermont slate roof, and French-Norman woodwork—while introducing thoughtful design solutions to connect the tasting room with the production cellar. The result is a warm, communal environment that honors the building’s heritage while welcoming a new chapter of craft and community. Brewery Ardennes now thrives as both a local landmark and a celebrated brewery, proving how adaptive reuse can turn story-rich structures into vibrant, modern destinations.
Design for the Senses, and for the Season
Fall is a sensory season: crisp air, golden light, warm tones, the scent of oak and fermentation. Architectural design can heighten these moments, or hinder them. Harsh lighting, echo-filled spaces, or awkward traffic flows pull guests out of the moment. A well-designed space draws them deeper in.
And as more breweries and wineries look to extend their offerings—harvest festivals, private dinners, member events—flexible, purpose-built spaces matter more than ever.
Five Fall Design Essentials:
Cushioned, comfortable seating that invites guests to relax (and order another flight).
Defined zones for seated tastings vs. retail or bar activity, to manage flow and noise.
Thoughtful acoustics that support conversation, not echo.
Indoor-outdoor transitions that take advantage of the scenery.
Material choices that reflect your brand story and seasonal shifts.
Whether you’re planning your next tasting room expansion or starting from the ground up, remember: design isn’t just about aesthetics. It’s about how people feel in your space.