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  • Science Museum's Digital Brewery
    with Callumn Yates, Mark Sutherand, Alec McWilliam, Aleksej Kostromin:

    "Trojan horseing" beer brewing to visualise climate change.
    Users are able to taste the different kinds of beer produced from various effects of climate change.

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    Live Science Museum Brief: 
Challenging The Museum. Questioning and expanding the traditionalist display and customary position and platform of the science museum. We tackled this by using: - The body of the visitor as the exhibition itself. - An absorbing commodity created by humans as a vehicle to explore the world and to tell a story about environmental conditions through time and location. - This as a link between our bodies and our landscape. - The artefact as a thing a visitor can consume instead of just observing.
- What will the future beer taste like according to our climate change predictions?
- Can we see what a locally produced beer in Oxford Street would taste like versus a beer in Greenwich?
- What happens to our bodies, and why does this happen?
Climate beer graphics - engineer your future. Case study exhibition - flight. Drunk simulator - fly zone simulation & studio. Pub bar - shake bar. DIY breweries - health matters. Drunk scales & measurers - picnic area. Industrial breweries - science in the 18th century. Lecture space & climate beer machine - launchpad.
    Repurposing artefacts on the 3rd floor.
originally: ‘sticky liquids’ - proposal: see-through brewing kettles.
Originally: ‘Icy fluid’ - proposal: beer microscope.
    originally: ‘flight simulator’ - proposal: drunk simulator.
originally: ‘picnic area’ - proposal: alcohol to air sensor room.
originally: ‘health matters: first PET scan’ - proposal: canning your drunken self: what your brain looks like when drinking.
originally: ‘fluids’ - proposal: beer texture study.
    conceptual diagram of how our ideas formed and how the project flows.this way, exhibition. graphics and scale - beer and people tolerance.
weight scale - beer and people tolerance.
alex’s machine - nature’s effect on beer.
galvanic sensor begin - beer’s effect on the brain.
trojan horse machine. event. climate change ‘tastualisation’ and series of lectures.
    about beer. 
about the tangents of beer. 
about using beer as a vehicle to explore climate change.
    trojan horsing.
our interest in beer sprung from the universal popularity and mass consumption in the young adult demographic. finding out about the craft artistry, raw material integration, and social impact on beer, we decided to pursue the belief in beer being a highly complex influence on, and outcome of, nature and its relationship with humans. perceive beer as a scientific apparatus to explore the world.
    africa. europe.
    beer and our body.
going into the idea of using beer as a tool to explore our surrounding, e started to study beer as a way of looking at ourselves.
    reticular activating system: this part is in the midbrain, and it controls sleeping and waking. an excessing amount of alcohol can completely depress these systems, causing a person to pass out.
controls sleepiness.
ventral striatum and prefrontal cortex: these parts have connections that make ip the brain’s reward system and regulate impulsive behaviour, making drinkers more confident with their actions. This is also the part of the brain that is affected first, causing behaviour to become looser and less guarded. controls nervousness. 
reticular activating system: this part is in the midbrain, and it controls sleeping and waking. an excessing amount of alcohol can completely depress these systems, causing a person to pass out.
controls sleepiness.
medulla: this part is in the hindbrain, and it controls heartbeats, breathing, and other functions. it can cause slower breathing, sleepiness, and a decrease in body temperature. during heavy drinking, these may slow or stop working altogether, endangering an individuals life. controls calmness.
frontal lobe: this section controls judgment, behaviour, and emotion. alcohol may affect emotions, leading to crying, fighting, or a desire to be close to another person. controls euphoria. 
this is a more straightforward way of investigating the chemical structure of beer and how it interferes with our bodily chemical balance. ultimately, we found ways in which viewers could test their bodies to find out how they handle alcohol, and ways in which alcohol affects their brain activity. by testing your tolerance through a weight scale, the user can study the consequences of beer consumption while the brain sensor informs the user more about their brain than the actual alcohol itself.
    frontal lobe.
basal ganglia.
ventral striatum.
reticular activity system.
    weight scale.
in order to look at the relationship between our bodies and alcohol, we explored the notion of tolerance so that the audience would fully understand their body’y capability. converting the measurement on a weight scale dial to a tolerance chart, the inner ring shows us the male resistance to alcohol per weight. the measurement displays how many drinks before ones reaction time is slowed, speech is slurred, and balance is impaired.
    dial telling you how many drinks you are tolerant to instead of how much you weigh. 
this area of the exhibition could feature a wide range of interactive installations all showing and testing alcohol’s effect on the body. this could include breathalysers and other existing ways of indicating alcohol effects.
tolerance mostly depends on: genes - wether you’re male or female. wether you’re on the drugs. wether your body is used to alcohol. and most of all - weight.
    galvanic mood brain.
wanting to improve the understanding of what alcohol does to the body, we constructed a sensory reading process, whereby the information that would be taken out of the galvanic sensor would be translated into a colour. the colour represents a different type of mood that is simulated by the activity of neurotransmitters which is effected by the alcohol. this is to refine our grasp of what exactly happens to our brain when we take one sip of an alcoholic beverage, and to find a fun and interactive way of exploring the psychological aspects of intoxication.
    excited. different lights placed in the correct location of where the brain is most active according to each mood. tired/sad. aroused.
    beer and our environment.
context: the nile brewery and the rise of its economy based on merging technology and climate change.
as Uganda celebrates its golden jubilee of independence during 2012, Nile breweries is proud to be a company that has grown with the nations ups and downs. founded, in 1951, eleven years before Uganda attained independence, nile breweries limited has grown to become Uganda’s beer market leader.
in Uganda, nile breweries is the second largest brewer market share. it directly employs just 430 people, but one of the most startling facts turned up by Kapstein’s research, which focused on 2007, was that an additional 44,000 jobs depended directly or indirectly on Nile breweries activities. that represents a multiplier effect of about 100.
    temperature: lighter malt vs. darker malt. colder serving vs. warmer serving. rainfall: shorter mashing time vs longer mashing time. lager yeast vs ale yeast vs stout yeast. nitrogen dioxide plus sulphur dioxide (caused by boilers and dirty power stations): aromatic hops vs no aromatic hops. longer hop time vs 30 minute (short) hop time. particle matter plus carbon monoxide (caused by vehicles, building sites, and sources of dust): longer hop time vs shorter hope time. lower filtration vs more filtration.
    2015: a light aromatic beer with a lot of flavour strong after-taste.
temperature, rainfall, nitrogen dioxide, sulphur dioxide, carbon monoxide, particle matter.
future: a very weak bitter beer with subtle fruity hints that is full of sediment. 
temperature, rainfall, nitrogen dioxide, sulphur dioxide, carbon monoxide, particle matter.
    medium/dark malt. 
10 degrees celsius temperature. 
40 minute mashing time. 
90% lager yeast. 
10% ale yeast.
half filtration.
30 minute primary hop time.
20 minute secondary hop time.
10g aromatic hops.
light/pale malt.
2 degrees celsius temperature. 
30 minute mashing time.
pilsner yeast.
no filtration.
70 minute primary hop time.
70 minute secondary hops time.
40g aromatic hops.
    climate change beer.
how the 'trojan horse' machine works.
    holds malt and hops.
motor controlled valves to let out malt and hops.
behind the window.
pots move left and right collecting hops.
screen showing graphs.
contains liquid and heating elements.
    the trojan horse brewery.
    museum layout. 
exhibition in which events will be held.
lecture space and climate beer machine.
drunk scales and measurements.
pollutions simulator.
climate beer graphics.
climate beer graphics.
DIY brewery.
brain sensor.
industrial brewery.
pub bar.
    our exhibition will be made up of a sequence of installations surrounded by information presented in a traditional way backing up our process and following the same style as our other work. There will be a week of talks and  lectures on all the subject matters we have covered with outside experts brought in to feature in them.
    structure of the series of events.
Monday: brew day / our climate now lecture intro - rajendra k. pachauri, prof. bert bolin, dr. rober watson.
tuesday: brewing chemistry lecture - thomas shellhammer.
wednesday: nile brewery agronomy lecture - chris balya.
monday: sustainable beer lecture - stephen braun.
tuesday: geography and crops lecture - nancy hoalst pullen.
wednesday: social structures and drinking lecture - james orcutt.
    thursady: beer and idea generation lecture - jennifer wiley.
friday: weather change and economy lecture - william james burroughs.
saturday: pub culture and women lecture - naomi McAuliffe.
sunday: sustainable beer lecture - amelia slayton loftus.
thursday: future climate “tastualisation” panel lecture - bashiru martins, prof. jouni paavola, prof. piers forster.
friday: evening tasting.
the series of talks and lectures would take place in a large open space featuring a stage and tables for visitors. it would take well-known elements from pubs and bars and incorporate these into a formal lecture space. the talks will begin to explore subject matter that isn’t typically linked shedding a new light on these subjects and creating links between them.
    consuming the artefact.
    a ‘tantalisation’ of climate change and exploring different types of environments.
industrial: lambeth, bond way interchange; 51.585486773973, -0.124545234819.
suburban: harrow, pinner road; 51.588417, -0.362989.
urban: oxford street; 51.513928740421, -0.152792701882.
beech street; 51.520225273171, -0.096106047418.
roadside: new cross; 51.57.4954, - 0.039641.
old street; 51.526454, -0.08591.
park greenwich; 51.4528, 0.070766.
    brewers as scientists / environmentalists.
using the pub as a platform for discussion.