Bad Tattoo Pizzeria looking to change into a brewery in Kelowna
Bad Tattoo Brewing opened in Penticton in 2014 then expanded to Kelowna last summer, but not as a brewery.
Instead, it opened as Bad Tattoo Pizzeria with the prime focus on food. Now, they want to become a brewery.
“The proposed Bad Tattoo Brewery (Kelowna) will be a sister location to our successful Penticton location,” says a letter going to Kelowna city council on Aug. 9, asking for support to amend its liquor licence so it can be classified as a lounge.
“This location will manufacture small batch seasonal beers and provide off-sales from the retail store,” the letter says. “The current locale’s food and beverage offerings has proven to be very popular with local neighbourhood residents and, with the final completion of our small batch brew system, our vision for this location will be complete.”
Right now Bad Tattoo has a “food primary” licence, meaning it cannot sell beer without food in-house. The lounge licence will allow people to drop by just for one of their brews.
The capacity is not going to change, with room for 107 people inside and 50 on its patio at #1 – 740 Clement Ave. It’s near a number of other craft breweries in what's become known as Kelowna's brewery district.
At the Aug. 9 meeting council will also consider a liquor licence application for Motherlove Ferments.
They want to offer kombucha drinks that have been fermented to have a higher alcohol content that regular kombucha.
READ MORE: Kombucha bar brings healthy new option to Kelowna’s brewery district
To contact a reporter for this story, email Rob Munro or call 250-808-0143 or email the editor. You can also submit photos, videos or news tips to the newsroom and be entered to win a monthly prize draw.
We welcome your comments and opinions on our stories but play nice. We won't censor or delete comments unless they contain off-topic statements or links, unnecessary vulgarity, false facts, spam or obviously fake profiles. If you have any concerns about what you see in comments, email the editor in the link above.