Final Year Design Portfolio (Part 1)

DECONSTRUCTED PUB & BREWERY

ANOUSKA O’KEEFFE

THE BUILDING The project features a proposal for a new craft brewery to the South of the River Avon. Combining the ideas of phenomenology and mechanical analogy, the proposal intends to provide an educational, ethereal and theatrical experience for the visitor, whilst producing a local craft for the city to enjoy. Through a sensory journey, visitors will be able to follow the alemaking process from the growth of raw ingredients to tasting the finished product.

The aim is to find a balance between spectator. experience and programmatic necessity

CONTENTS

INTRODUCTION

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THE BRIEF

15

THE SITE

29

MASTERPLANING 43 DESIGN & CONCEPT DEVELOPMENT

59

DESIGN PROPOSAL

77

THE TECTONIC

101

ENVIRONMENTAL STRATEGY

117

REGULATORY COMPLIANCE

127

CONCLUSION

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“When you have lost your inns drown your empty selves, for you will have lost the last of England.”

HILAIRE BELLOC (1912).

INTRODUCTION - BRITISH BEER CULTURE - THE LOSS OF THE BREWING INDUSTRY - THE GROWTH OF LOC ALISM - THE RETURN OF A DYING INDUSTRY -

BRITISH BEER CULTURE - PREFACE For most of British history, beer has been much more than a drink. Since the first sip was taken in some Neolithic settlement, long before the Romans invaded, beer has played a major role in British cultural heritage. In many places, especially in villages, a pub can be the focal point of the community. The writings of Samuel Pepys describe the pub as the heart of England.

Intrinsically linked to national identity, the cultural significance of Britain’s beer culture is highly significant and the nation’s ales are known across the world. For tourists, Britain’s pubs and breweries are a beacon. They offer something uniquely British, and are often identified as a major attraction. Currently there are no breweries situated within the centre of Bath. Therefore, a new craft brewery and pub would create a new destination in the heart of Bath, that not only locals could enjoy, but would enable tourists to understand the process of beer-making that is deeply routed in tradition and unique to British heritage, ideal for a location at the heart of a UNESCO World Heritage Site.

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18TH CENTURY GROWTH “BEER ST. vs GIN LANE” (1751) These illustrations by William Hogar th represxient the feelings towards beer during the brewing industry’s largest period of growth.

“Beer Street” celebrates the vir tues of the mildly intoxicating traditional national drink. The illustration highlights how beer inspires ar tists and refreshes tradesmen and labourers. It can even be drunk safely on rooftops. In the background one can see the construction of a new brewery, highlighting the economic benefits gained from the industry.

The antithesis to Beer Street is “Gin Lane”. This illustration shows the ‘new foreign spirit’ gin, that inspires violence and careless inebriation.

A gin-sodden mother is oblivious to her child’s fall. The message at the time was that addiction to spirits leads to negligence, pover ty and Beer Street

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death.

Gin Lane

THE DECLINE OF THE BREWING INDUSTRY After a late 19th century boom came a long period of decline for the brewing industry. UK beer consumption began to fall, as water suppxily became purer, and improvements to diet meant it was no longer required to boost calorie intake. With the decline of the manufacturing industry in post-industrial Britain came the closure of many breweries around the country.

UK beer output almost halved during the interwar years, while per capita consumption sank from around 30 gallons a year in the early 1900s to just over 13 gallons in the 1930s. Restrictions placed on alcohol during World War One further dampened the national fervour for beer. Consumption would never again reach its pre-war peak. New building was generally restricted to modernisation at existing sites.

Despite once being the greatest brewing nation on the planet, there was little evidence of this in Britain by the Seventies. Traditional British cask ale – revered around the world but less so at home – was dying out in favour of mass-produced keg bitter and low strength lager. The Campaign for Real Ale (CAMRA) formed in 1971 and saved real ale from oblivion, but saddled it with a socks-and-sandals image problem. With an aim to save an old tradition, the focus was too much on the past to appeal widely to image-conscious drinkers.

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THE GREAT REVIVAL The “foodie� revolution that has swept Britain over the past 20 years is mainly down to the focus on localism, natural ingredients, bolder flavours and artisanal methods. Small-scale craft brewing therefore, ticks every box.

Now in the 21st century, localism brings us a new incarnation as craft breweries spring up left, right and centre. Following the American trends, British craft brewery industry is rapidly on the rise.

The success is being driven by a desire amongst drinkers to buy local at a time of economic crisis. The message, experts say, is that consumers increasingly want to know where the products they are consuming come from.

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"For a quart of ale is a dish for a king."

WILLIAM SHAKESPEARE, A Winter’s Tale.

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THE BRIEF - RESEARCH - BUILDING USERS - PROGRAMME - SCHEDULE OF ACCOMODATION -

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BATH - A WORLD HERITAGE SITE - RESEARCH -

The site, as with the rest of the city, lies within a designated World Heritage Site. Local planning policy documents contain a strong presumption in favour of the conservation of the Outstanding Universal Value of the World Heritage Site.

Bath World Heritage Site was classified by UNESCO in 1987 in recognition of its ‘outstanding universal values’. The entire city is covered by the status, and the former municipal city boundary forms the site boundary. Bath is one of only a handful of city-wide World Heritage Sites. The main reasons for Bath’s inscription are as follows:

GEORGIAN TOWN PLANNING & ARCHITECTURE

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THE GREEN SETTING OF THE CITY WITHIN THE SURROUNDING HILLS

REFLECTIONS OF 18TH CENTURY SOCIAL AMBITIONS

ROMAN ARCHAEOLOGY

HOT SPRINGS

BATH’S SOCIAL HISTORY - RESEARCH -

Historically Bath was once famous for it’s pleasure gardens. The gardens would draw visitors from all over the country and were the first truly egalitarian venue, where anyone was granted admission for the price of a ticket, regardless of class.

The gardens were the place to see and be seen. In the halcyon days of the mid to late 18th century, the gardens were the backdrop to an endless parade of concerts, balls, public breakfasts, masquerades and firework displays. Sydney Gardens Vauxhall in Bath was possibly the greatest pleasure garden outside London. This was once a display of Bath’s ‘social ambitions’ of the time. It is possible that Bath is in need of a new modern-day equivalent of the pleasure gardens, reflecting social ambitions of the present, in order to continue attracting visitors. Bath therefore has an exciting opportunity to retain its essential character, but reinvent itself with a contemporary twist.

SYDNEY PLEASURE GARDENS

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BATH’S INDUSTRIAL HISTORY - RESEARCH -

During the 19th century in Bath another significant but distinctly different

promoted and celebrated, Bath must also talk of the present and future,

cycle of growth occurred which bore little relation to the hot springs or to

offering diversity, choice and opportunities for increased interaction and

the fine buildings, spaces and landscape of the city centre. The impact of the

participation.

Industrial Revolution and the arrival of the Kennet and Avon Canal and the Great Western, Midland and Somerset and Dorset railways led to a major

Over 4 million visitors each year arrive to visit the City’s historic

expansion of Bath to the south and west.

townscape and its many sites and attractions.The city’s top attractions include: the Roman Baths; The Abbey; Assembly Rooms; The Holbourne

Perhaps the most significant name in Bath’s industrial history was that of

Museum; Jane Austen centre and the recently constructed Thermae Spa.

the company Stothert and Pitt, which became one of the world’s leading

At the heart of the world Heritage Site is Bath’s most popular attraction -

manufacturers and exporters of cranes and other forms of heavy industry.

the Roman Baths.

The former building of which is located in close proximity to the site and is now a listed building, in recognition of the importance of Bath’s

The Baths attract over 930,000 visitors every year. Visitors to the site can

manufacturing industry, particularly for the people of Bath who’s ancestors

experience the original Roman Temple constructed around Britain’s only

relied on the jobs and housing provided by the new industries.

hot spring.

An Early Tour Bus in Bath

During the 19th Century, while the city centre was reinventing itself as a genteel, middle-class Victorian spa resort, offering the latest hydropathic technology and treatments, new forms of heavy industry were spreading along the river valley. Therefore an opportunity arises on the site to find a way to combine the cultural, leisure and tourist industries from the city centre, with the historically industrial riverside, in order to pay tribute to another part of Bath’s heritage.

The historic city of Bath is an established tourist destination. Bath has relied on tourism from a very early age, as far back as roman times when people would come and visit the baths. Tourism remains an important industry to Bath, and a large percentage of Bath’s employment sector is associated with the tourism, around 1400 jobs as well as many other businesses that rely on the tourist trade to survive.

Bath has an internationally recognised brand which speaks strongly of history and tradition. In order for the city’s heritage to continue to be

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Industrial Revolution - inside Newark Works

Stotthert & Piit Cranes

LOCAL INDEPENDENT SECTOR - RESEARCH -

In the Past, Bath has achieved national recognition for its range of quirky independent stores offering food, fashion, arts, antiques, crafts etc. It has also demonstrated a significant strength in markets.

As previously mentioned, national and international trends suggest consumers are increasingly becoming more interested in local produce. Therefore there has been a recent push for Bath to support and value it’s local independent sector.

Te importance of high quality markets, as incubators of new independent shops and as contributors to a vibrant public realm, should not be underestimated and there are several areas in Bath that provide interesting opportunities for an expanded and differentiated independent sector.

Sally Lunn’s

The cultural economy in Bath and North East Somerset, including food and drink generates over £150million and employs more than 6,000 people. In 1997 Bath became the first place in Britain to open a farmers’ market. It is held at Green Park Station in central Bath every Saturday. There is a wide variety of local produce, with all goods coming from under 40 miles away being sold directly by the people who produced them.

There is also an annual food and drink festival held in Royal Victoria Park, with over 130 local and regional exhibitors, leading local chefs providing demonstrations, a selection of real ales and ciders, and a Wine Theatre and a Champagne Garden Bar Bath is famed for a range of local delicacies including the Sally Lunn Bun and Bath soft cheeses,whilst Quoins Vineyard is one of 7 commercially producing organic vineyards in the UK. There are currently only two breweries in the outer Bath area; Bath Ales and Abbey Ales.

The Fine Cheese Co.

Green Park Station Farmers Market

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RESEARCH

- SUMMARY From Combining the ideas behind Hogarth’s “Beer Street” with Bath’s Pleasure Gardens, the project aims to reflect the social ambitions of Bath today. Therefore focusing on beer culture in Britain and the social aspects surrounding the pub.

The masterplan will broadly take aspects of the pub and translate into various leisure activities that can be associated with the public house.

These elements will be mainly distributed along a key route form the city centre. The creation of this “Beer Street” will provide daily outlets of ‘pleasure’ for the local residents and workers to enjoy. These will include a variety of cultural programmes and provide opportunities for the community to come together in a variety of social activities..

Part of this deconstructed pub will contain the programme suitable for producing beer, as there is currently no breweries in the city of Bath.

In order to continue to draw tourists to the city, a brewhouse will provide a different experience for visitors, that will create a new destination in the city centre.

A brewhouse will also reflect on Bath’s industrial history which, for the people of Bath to this day, remains a strong part of Bath’s heritage.

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THE BEER MAKING PROCESS - RESEARCH -

In order to begin understanding the brewing process a visit was made to the Windsor & Eton Brewery in Berkshire. The microbrewery contains A 10-barrel Plant that supplies to 150 pubs a week. The visit lead to the discovery of many aspects of brewing beer, mainly understanding that the linear process of brewing requires a controlled environment and works best using gravity as a method of transferring liquid between stages in the process.

Speaking to the brewers it was clear that a good design would consider: Layout (linear flow of process); Efficiency (possibility of reusing steam to save energy); Visitors (Experience/ ambassadors for the brewery/ Tastings and tours); Services (pipes and control panel); Lighting (daytime/nightime uses) and Hygeine (flooring, walls - cleanliness and storage of cleaning products).

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THE PERFORMANCE OF BEER MAKING

- RESEARCH -

After visiting the brewery I decided to undertake the brewing process myself to gain a greater understanding of what is involved at each stage, this enabled me to gain a greater knowledge of the science behind the process and experience how traditionally beer was made hundreds of years ago. A little more ‘homemade’ and relaxed than the brewery’s organised and structured approach.

FERMENTATION

LAUTERING

MASHING

BOILING

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- BUILDING USERS The building occupants all have their own needs and desires to be fulfilled by the building, and each group will be involved varying amounts at various stages of the brewing process. However, they all will interact at times, and their paths will cross on many occasion, therefore the design should reflect their own individual needs and facilitate the moments they come together.

The building’s users are as follows:

BREWERS

WORKERS

VISITORS

It is facilitating these needs where a balance must be sought to create a building that works as a functional space for those producing the beer and at the same time facilitate the needs of the visitor.

How these needs are balanced will be explored. In particular whether the priority should be given over entirely to either function or experience, or whether, essentially they are the same thing and experience will come naturally from function.

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PROGRAMME & AIMS - BREIF OUTLINE -

ADMINISTRATION

PROCESS & PRODUCTION

BREW LABORATORY

BREW HOUSE

This is where the brewers will be able to experiment with new recipes

The brew house is essentially the ‘main event’ containing all the

To educate visitors of the process involved in the production of ale and

and creations and also give visitors the opportunity to get involved

necessary equipment along with observation decks and walkways.

to introduce the idea of a craft industry.

creating their own recipes and providing feedback on those in the

Visitors will be able to experience, the sights, sounds and smells of

process.

the entire process. The brew house will contain all four steps in the

BROAD AIMS To introduce a lost industry to Bath that has a strong sense of tradition and heritage for British culture.

production of ale: milling; malting; boiling and fermenting.

To provide a place to experience, enjoy and appreciate the process through the senses

The laboratory will also provide space to work with local education facilities to teach young brewers the science involved and provide them

Support those involved in the creation of a local craft. Promoting ideas

with the first steps to setting up their own breweries.

PACKAGING AND DISTRIBUTION The next step after the ale is made, will be the packaging and

of localism and sustainability of local produce.

OFFICES

distribution space, where the produce will be placed in casks and taken

Re-connect the people of Bath. Bringing tourists, workers and residents

Providing space for workers to organise events, deliveries and other

to local bars, pubs and restaurants for consumption. This space will also

together in one location.

administrative duties.

provide storage facilities and cleaning facilities. Whilst considered ‘back of house’, there will be an observation deck for visitors to understand

EXHIBITION SPACE

the entire process.

This exhibition space will demonstrate to the public the rich history and tools used in beer-making. It will also provide a meeting area for the monthly conferences held by CAMRA.

PLEASURE & ENJOYMENT PUB The final part of the process, or the beginning, depending on the visitor, will celebrate the output of the production of ale. Based on the ideas of a ‘deconstructed pub’, this new social location will house a bar, restaurant and seating facilities. As well as ale, the pub will sell traditional ‘pub food’ that utilises and compliments the beer, providing visitors with a taste of British ‘home-cooking’, all made with locally sourced produce.

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SCHEDULE OF ACCOMODATION - BRIEF OUTLINE -

COORDINATION

PACKAGING & DISTRIBUTION

COSTING & DESIGN LIFE

BREWING LAB

Cask Filling Station 81m²

Due to the complexities of sighting the building adjacent to the river and the

Wet Work Space 30m²

Cold Store 33m²

Write-up Space 19m²

Dry Store 37m²

Storage 11m²

Cask Store 21m² Cleaning Station 30m²

ADMINISTRATION Office

Chemical Store 15m²

Reception 34m²

to be relatively high.

By building permanent foundations within a semi-natural environment the design quality will need to be high in order

3m²

Delivery Bay 92m² Delivery Reception/ Loading

requirements involved with facilitating the brewing equipment. I envisage costs

100m²

to have a long lasting building that justifies it’s site position and avoids potential damage from flooding.

Informal Meeting Space 68m² Exhibition/Conference Room

46m² Shop 42m²

AMENITIES

PLEASURE & ENJOYMENT

Toilets 27m² Staff Kitchen 12m²

PUB

Dining Space 30m² Kitchen 42m² Seating Space

PROCESS & PRODUCTION

175m²

Function Room 42m² Store 13m²

BREW HOUSE

Toilets 27m²

Milling 30m²

Greenhouse

260m²

Mash Tun 30m² Lauter Tun 30m²

Courtyard 62m²

Boiling 30m²

Bridge 144m²

Fermentation 30m² Plant Room - Hot/ Cold Water Tanks

42m²

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“What strange phenomena we find in a great city, all we need do is stroll about with our eyes open. Life swarms with innocent monsters.”

CHARLES BAUDELAIRE

THE SITE - INTRODUCTION - LOC ATION - ANALYSIS - PHENOMENOLOGIC AL UNDERSTANDING -

SITE OVE RVIE W I N T RO D U C T I ON

MASTERPLAN LOCATION As mentioned previously the site is located in the centre of the City of Bath, a World Heritage Site and within the central Conservation Area, in the county of Somerset. The current use of the site includes an outdoor car park, a multistorey car park and a coach park. It is clear the city has turned it’s back on the river and despite the proximity to the city centre there are very few people in the vicinity.

There is also a clear lack of connection between the north and south of the river. Whilst the majority of Bath inhabits the south of the River the centre is much more densely populated, creating a fracture around the riverside.

Located south west of the city centre. The east of the site fringes the new Southgate Shopping Centre development. On the northern boundary, the City of Bath College and the Mission Theatre are situated. To the north west of the site the neighbourhoods are mainly residential. Green Park sits to the west.

South of the river lies the Great Western Railway railway line. Running between the river and railway is the Lower Bristol Road, currently a key route for vehicular movement in and out of Bath, running to Bristol. Beyond the railway to the South lie the residential areas of Oldfield, Holloway & Bear Flat. To the west, there are a number of offices and further west an area still dedicated to manufacturing industries.

BUILDING LOCATION Whilst the majority of the masterplanning for the proposal will occur to the north of the river, the proposal for a new brewery will take place over the river to the south of the original site.

The decision has been made to locate the building proposal on an infill site, currently the use of the site is the Buro Happold car park, positioned along the Lower Bristol Road. By linking historical industrial connections from the east with cultural connections from the north, a new craft brewery would embrace a piece of Bath’s history whilst moving towards a new future. Hopefully drawing people out from the city centre and create a link between the two sides of the river.

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PHENOMENOLOGICAL UNDERSTANDING - WALK A MILE -

In order to gain a wider understanding of the surrounding landscape and visual character of the area surrounding the site, a ‘Walk the Mile’ exercise was carried out. This phenomenological approach enabled me to gain a greater feel for the city.

“Walk the mile” is a psycho-geographical exploration. Starting at the site and walking a mile in various directions, the surroundings were captured and recorded subject to sensory perceptions. This included sounds, smells, textures and sights.

These discoveries, whilst being subjective, would represent possible experiences of people visiting the site, on approach or leaving, and could help to understand the journey one may take through the city.

From carrying out this exercise, one key aspect of the landscape and character observed when walking around Bath is how quickly the urban fabric and scenery could change. For example, turning a corner could reveal a view through an archway or a dark alley would quickly change and open out onto the green riverfront.

One method of representing this journey can be seen on the opposite page.

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CITY WIDE ANALYSIS Undertaking a City wide analysis has highlighted key links and routes that can be made to and from the site.

Firstly there are key historical industrial links along the riverside to the west of the site. There are also strong cultural and leisure links to the north.

It is clear there are many residential neighbourhoods to the south of the site and this highlights the potential to re-connect these areas with the city centre.

The analysis has highlighted whilst there are many pubs, bars and bars, Bath has no breweries located in the city centre.

There is also a clear green route of parks through the city that could be extended further through th site and along the riverside.

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FIRST IMPRESSIONS - ANALYSIS -

Dominated by vehicular movement; an under-utilised riverside and a mixture of post-war development with redundant post-industrial land; the site appears dislocated from the city and its communities. With particular disconnection to those to the south west who currently fail to enjoy a close relationship with the city centre.

This provides an opportunity to repair and heal the riverside quarters to extend the city centre and improve public spaces and the public realm. Â

Key Findings: - Neutral Colour Palette - Green Riverside - Soft Beige of Bath Stone - Greens picked out in urban fabric - bridges and car park - Reflections of Industrial Past - Low Footfall - Peaceful beside river - River hardly utilised - no public space - Road dominant 36

“CITY OF TWO FACES” Walking around the city it is clear Bath is a city of two faces. Often while the front of a building is uniform and symmetrical, the rear is a mixture of differing roof heights, juxtapositions and fenestration. This architecture, described as “Queen Anne fronts and Mary-Anne backs”, can be seen repeatedly in Bath.

There is another divide to the City and this can be seen at our site. The area surrounding the site was of significant importance during the Victorian times as an area of thriving industry. During this time cholera, disease and flooding were common. It was clearly the not so glamorous side of Bath became an area ignored and detested by those with money, the informal city of the formal Bath, forming a divide that can be still seen today.

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PHYSICAL & ENVIRONMENTAL UNDERSTANDING - ANALYSIS -

The city of Bath bares steep topography. However, the site is located in the centre of the ‘bowl-shaped’ city. Therefore, the site is generally quite flat, excluding the river and bank on the north of the river. The topography of the site results in any future development being in a significant viewpoint due to the raised surrounding land.

The topography of the built environment in the area is generally low lying, and the skyline is for the most part uninterrupted other than the spires and towers of the churches/abbeys of Bath. A new building of a more transparent nature would be unlikely to exceed 5 storeys.

Average height of site - 18.66m; Greatest change in height on site - 2..2m; Highest point in the area - Beechen Cliff, 120.2m; Lowest point in the area - Riverside, 17.3m

Sun Path and Daylight: The site is quite favourably positioned in terms of Daylight penetration as it is largely unobstructed to the south and sits in the centre of the ‘bowl-shaped’ city, meaning that it enjoys the typical 20,000+ lux luminance during the day (clear sky) and around 10,000 lux on an overcast day (summer months).

There is a good opportunity to make use of the south-facing riverbank that will benefit from the Sun.

Wind: The site is currently quite exposed to prevailing winds as it is currently quite open. However in the slightly denser areas, in the south of the site, the streets are quite reasonably sheltered from the south-westerly prevailing winds.

Noise: Currently principal noise sources include key vehicular traffic routes such as Green Park, Lower Bristol Road and traffic crossing Churchill Bridge. There is also intermittent noise from the Great Western Railway to the south of the site. There is little noise coming from people or public activities, particularly along the river front, an area which is generally quieter as it is more sheltered from direct noise sources.

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EXISTING & HISTORICAL USES - ANALYSIS EXISTING USES The masterplan site is currently where the Avon Street Car park and Coach Park are located. Other than parking and vehicular movement the north of the site does not hold any other public activities and is usually quite deserted. The riverside is quite green with several large beech trees planted along the top of the bank, the bank itself is left quite untouched. Public movement beside the river is also quite scarce with the occasional dog walker, cyclist or barge moored beside the towpath.

The existing use of the brewery site location currently stands as a car park for Buro Happold. The surroundings contain a variety of buildings and built forms. Buildings in the vicinity tend to form bold relationships with their surroundings; butting up to the river’s edge & forming a strong edge along the Lower Bristol Road. Many of these represent an important part of Bath’s innovative industrial heritage, contrasting with the city’s more widely known collection of Georgian Buildings.

HISTORICAL USES 1900s: During World War II, Bath suffered three air raids. Postwar clearance led to the redevelopment of large areas of the city in a postwar style, often at variance with the Georgian style of the city. As the possession of motor vehicles was on the increase, many parts of the City were altered to suit the car, including the provision of parking, as can be seen with the riverside car park.

1700/1800s: During the Industrial Revolution, the site was very much part of the industrial corridor, along the River Avon. Avon Street was home to more than 10,000 people, most of who were workers for the local industries. The site was a busy urban part of the city and also contained a malthouse and a brewery.

1400s: During medieval times the sites was situated between two medieval areas known as Kingsmead and the Ambry. This land was mostly used for grazing.

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MASTERPLANNING - SPEED PLANNING - GROUP MASTERPLAN DIAGRAM - GROUP MASTERPLANNING - INDIVIDUAL MASTERPLANNING - FINAL MASTERPLAN - “BEER STREET” - RIVER DELIVERY ROUTE -

SPEED PLANNING CITY WALL. SHARED SPACE. OPERA HOUSE. GLASS FACTORY. GREEN FINGERS. VAULTED. Groups of students were given the opportunity to take part in a speed planning activity to help understand how the site could be developed.

Allocated only with words and scrap materials the task involved producing a quick master-plans within minutes. This enabled us to make quick decisions judging on what we already felt should take place on the site Following the outcome of the speed planning exercise our group began to further develop our masterplan. Looking at key links through the City, our group decided to focus on extending these links from the north to the south of the river.

Creating a strong cultural link on the Avon Axis, new programmes included the addition of a new opera house for the City along with the ‘back of house’ workshops, studios and facilities that would serve the opera house and link to the educational buildings adjacent to the site.

Our group also wanted to focus on extending areas of development south of the river and west towards green park. Our aim was to ‘re-stitch’ the urban fabric surrounding the river and outskirts of the city centre.

These images demonstrate some of the outcomes from the exercise and the strategic ideas of the group masterplan.

GROUP TWO Anna-Marie Hinnis Anouska O’Keeffe Ben Rees Ben Thomas Ben Williams Calvin Yuen Charlie Potter 44

GROUP TWO MASTERPLANNING

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GENERATING A FRAMEWORK - “WINNING MASTERPLAN�

Drawing upon key ideas from each of the 12 individual groups, a framework was generated for the site. This can be seen in the diagram below.

The framework includes a strong Avon axis with bridge; green links from Green Park along the river; a westerly dense area and easterly less dense residential area; and the bringing in of the river into the site.

Combining this framework with my own individual thoughts on the site lead to iterations of the framework. Some of the key moves draw upon ideas that arose during the group masterplanning stage.

Some of these strategic moves include the cultural connections to the city centre; further development to the south of the river and the introduction of routes along the north and south of the river.

There have also been some slight changes to the axes, with a new focus on creating a route between the City of Bath College and the Mission Theatre.

These changes can be seen in the diagram to the right.

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INDIVIDUAL FRAMEWORK TESTING

From the group framework several iterations were then investigated to produce an individual masterplan. During the testing process, observations were made for each option which enabled the final masterplan to utilise the strengths of each possibility. Below are four examples of the options that were tested and observations made for each, prior to the development of the final masterplan.

Option 1: • Strong Routes through site • Links brewery/ public/ cultural • Busy Lower Bristol Road - problematic?

• Views of brewery across river • Strong Axes • Industrial “cap” • Distinct quiet and popular zones

1.

2.

Option 2: • Brewery links industry with city • educational facilities close to college • commercial extension to east • Hop gardens link through city • Residential too populated and noisy?

• Pub heart of new district • Smells from brewery entice people into site • Chimneys create gateway Option 3: • Green Waterfront • Good relationship between pub/ brewery/ crops - self sufficient neighbourhood • Creative industries strong link with bridge to college • Public/residential too close?

• Awkward routes? Too linear?

Option 4: • No links to south over river • Separate Quiet and popular districts • Clear links into site and along east/west axis • Green riverside • Pub/brewery/agriculture - self-sustaining community

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4.

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MASSING EXPLORATION

MASSING MODEL DEMONSTRATING KEY CULTURAL ROUTE THROUGH SITE AND “POCKETS” OF PUBLIC SPACE

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Cultural links

FINAL MASTERPLAN The proposed masterplan has evolved with the intention to regenerate the

Elements of the public house

to continue to attract and retain visitors, businesses and residents long into the future, by providing a new ‘fringe-like’ district.

The vision behind the master-planning of the site has been established as follows.

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To provide an extension to the city centre to the east of the site- creating a dense, walkable and vibrant neighbourhood.

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There will be an emphasis on the human scale. Providing a network of streets and squares that will be the setting of meetings and exchanges between people – strangers as well as friends.

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To create easier movement through the city. Including new connections to the South and east/west enabling links with more sustainable modes of transportation, such as walking and cycling.

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To provide a new creative and knowledge-based district providing jobs for the resident workforce, reducing commuting and encouraging a multi- skilled community

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The new proposals will focus on innovation. As it once was during the 17th and 18th Centuries. Providing new space for creative industries and extending the cultural links from the city centre to the South of the River Avon.

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To combine social and cultural influences such as the ideas behind Bath’s Sydney Pleasure Gardens. The masterplan aims to create a ‘modern-day pleasure garden’. Containing modern leisure activities that have a sense of British Culture and heritage.

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To create a stronger relationship with the River Avon and improve the surrounding public realm, particularly recreational space.

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To provide some of the University space required for research within the city centre, expanding on Bath’s educational facilities.

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To provide housing, many of which will be apartments, including 35% affordable housing, and will make the most of the South-facing views over the river.

•

Any development will be sensitive to the surrounding buildings. Generally, the proposals must help move the city forward into it’s present and future, whilst respecting, protecting and enhancing the city’s built heritage.

T”

heritage. The masterplan aims to create a new destination that will enable Bath

TRE E

Housing

“BE ER S

sustainable neighbourhood that protects and enhances Bath’s world-class

Avon Street

Bath Quays area, providing an extension to the city centre and creating a new

Corn St reet

Elements of the public house

Ind

ustr ia

l We

sr

R iv er A von

Low er B rist ol R

oad

EDUCATION - College Extension, University extension HOUSING - Residential Cap LOW RENT INDEPENDENT UNITS - Boutiques, bars, restaurants, independent businesses, cafes CREATIVE INDUSTRIES - Artist Studios, Galleries, Workshops RECREATIONAL - Music Hall, Skittles Alley, Jazz Club, Small Music Venues, Recording Studios MIXED USE - Flats above rentable units,

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“BEER STREET” The masterplan proposed contains a new cultural district that will draw people into the area, creating a popular extension to the city centre and will begin to integrate the riverfront into the city centre. A new street situated between Bath College and the Mission Theatre will draw people into the site from the existing cultural route and densify the urban fabric.

The city is loved for its alternative fringes and many feel they should be celebrated for their individuality and creative potential. Therefore, the proposals for the district will include a mix of small low-rent units. Low rents and attractive opportunities, will hopefully encourage artists, independent retailers and entrepreneurs, giving the neighbourhood a strong local character.

Proposals include studios, apartments, shops, cafes, bars and restaurants, along with smaller performance and music venues, a skittles alley, a gallery and other elements of the public house. As opposed to one larger venue, these units would compliment the finer grain, urban fabric proposed that aims to stitch this area back into the fabric of the city centre. It is clear the urban grain in historic centres create a positive sense of place. Smaller venues will therefore enhance the local character of the new neighbourhood, providing space for local musicians and performance artists to perform and work with existing venues, such as the Mission Theatre, creating a new cultural corridor that extends from the City Centre and ends with the new craft brewery.

The aim is to create a vibrant and human scale city area. Instead of forging a local identity, the scale and nature of the area invites others to come and let them define the place for themselves.

The Location of a new craft brewery, compliments the “fringe-like” quality of the new neighbourhood.

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Beer St.

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RIVER DELIVERY ROUTE As the site is located along the River Avon there is an opportunity to utilise this natural resource for transportation of beer to pubs in the surrounding area located on the river front. Barrels will be loaded onto barges and transported along the river, celebrating the River Avon and reflecting on it’s past strong industrial links. It will also create stronger relationships between pubs and communities along the river. Similarly to the old Guinness boats.

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DESIGN & CONCEPT DEVELOPMENT - BRIEF OUTLINE - PRECEDENTS - INITIAL IDEA - REFINEMENT - DIAGRAMMATIC EXPLANATION -

THE PATH TO PROGRESSION - BRIEF OUTLINE -

B A R L EY

G R E E NH O U S E

PROMOTION

ADMI N I S T R AT I O N

HOPS

YEA ST

WATER

INGREDIENTS

RESEA RC H

M ASHING BREW LAB COORDINATION

MARKETING

EVENTS T E CH NI QU E S

PR I VAT E O FFI C E

I N FO R M A L M E E T I N G S PAC E

FL AVO U R S

SHOP

E XH I BI T I O N / CO NFE R E NCE S PACE

C .A.M.R .A.

EDUC ATION

SOCIAL

CO NSU SEATING AREA

60

ANI MAL FEED FO R LO C AL FAR M S

SPENT GR AI N

SP E N T Y E AST

SP E N T CHE M I C ALS

WASTE

BR EWIN G

PAC KAGING & DISTRIBUTION COLD STORE

FE RME NTING

C A S KIN G DRY STORE

DISPOSAL

B OIL IN G

GRAVITY- FED

STO R AGE

C ASK STORE

RETURNING C ASKS

CLEANING DISTRIBUTION

COMMUNITY

DEL I V ER I ES

U MPT ION B AR

KITCHEN

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PRECEDENTS

- BRIEF REFINEMENT -

The design process began with looking at different types of brewhouses and testing different aspects of their arrangement diagrammatically.

Several areas looked at specifically included geometry, circulation, arrangement and hierarchy. These aspects were tested in order to understand the different spaces and the relationship between process, equipment and the movement and facilitation of people and visitors.

As well as breweries, monasteries and wineries were also considered.

Modern wineries were of particular interest as wine tours becoming more and more popular, they are good example of finding a balance between visitor experience and functional necessity.

Following from this more research was taken into the theories of mechanical analogy and how the building form ought to be true to it’s function.

From research taken into the brewing process it is clear there are many elements of the process that can be used within the building to provide the user with a phenomenological experience. Looking at the architecture of Peter Zumthor, Tadao Ando and Daniel Libeskind, it is clear the sensory aspects of the brewing process can be enhanced through the architecture through a combination of materials and light.

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SCALE TESTING

Boulevard Brewing Co.

Guinness Storehouse

63

MECHANICAL ANALOGY

- CREATING A FUNCTIONAL SPACE -

KEY IDEAS - ‘We are now too familiar with the way in which industrial designers envelop mechanisms, in arbitrary enclosures, the resultant appearance being paradoxically the very opposite of what 19th century theorists vizualised when they drew attention to the functional appearance of modern machines.’

- “Instead of forcing the functions of every sor t of building into one general form, & adopting an outward shape without reference to the inner distribution, let us begin from the hear t and work outwards.” Horatio Greenough.

- “Architecture, like machinery, should be a product of competitive selection applied to standards which in turn should be determined by logical analysis and experimentation.” Corbusier..

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Idris Khan - Industrial Photography

Lloyds Building, Rogers

Bernd and Hilla - Industrial Photography

BOILING

MECHANICAL ANALOGY

FERMENTATION

FORM FOLLOWS FUNCTION

MASHING

CIRCULAR GEOMETRY REFLECTS CYLINDRICAL BREWING EQUIPMENT

3 KEY STAGES OF BREWING PROCESS

Faustino Winery, Foster + Partners.

Ysios Bodegas Winery, Santiago Calatrava.

The building is arranged to reflect the stages of the wine making process.

The building’s trefoil plan expresses the three main stages of production: fermentation in steel vats; aging in oak barrels; and maturation in bottles; at its core is an operations hub, from which all stages of the production process can be controlled

The form of the roof produces a silhouette that resembles the curves of stacked wine barrels that run the length of the building.

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PHENOMENOLOGY - VISITOR EXPERIENCE -

RESTAURANT

VIEWS FROM SITE

“The ultimate meaning of any building is beyond architecture; it directs our consciousness back to the world and towards our own

SIGHT

sense of self and being” (PALLASMAA, EYES OF THE SKIN).

TASTE

FOOD

“Everything. Everything - The things, the people, the quality of the air, the light, the noises, the sounds and the colours. Material presence, textures and shapes. Forms I can understand.” (PETER ZUMTHOR, THINKING ARCHITECTURE).

POURING

STEEL GLASS

MALTED BARLEY

MIXING

KEY IDEAS

PARTICIPATION

COPPER

BREWING EQUIPMENT

BEER

BREWING

DESIGN

- listen to the sound of space, the way materials & surfaces

TIMBER

BEER LAB

TEXTURES

respond to touching and tapping and to silence.

- temperature of rooms - how cool they are, how refreshing.

- organising inner structures of buildings in a sequence of rooms

SMELL

that guide us, take us places, but also let us go.

HOPS

- tensions between inside and outside, public and intimate, thresholds and borders.

- placing materials: surfaces, edges, shiny and matte, in the light of the sun - generating deep solids and gradations of shading and

TOUCH

CROP GARDENS WATER

darkness for the magic of light.

BARLEY

Introducing the ideas of phenomenology into the building will allow the visitor to experience a sensory journey of the brewing process.

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SOUND

HOTEL THERME VALS SKETCH, Peter Zumthor

JEWISH MUSEUM, LIBESKIND

SAINT BENEDICT CHAPEL, ZUMTHOR

PROJECT BREWERY SKETCH

CHURCH OF LIGHT, ANDO

THERMAE VALS, ZUMTHOR

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CONCEPT

- INITIAL PROPOSAL During the visit to the brewery, one comment the brewer made was that emerging craft breweries usually have to make do with old warehouses, this usually creates problems for the user as the equipment used for brewing is cylindrical.

Therefore when considering functional efficiency, the idea behind the initial design of the brewhouse element has been broken down into three cylindrical forms that reflect the three key stages of brewing mashing, boiling and fermenting.

The equipment is arranged within these three cylinders to allow the process to be gravity-fed and visitors can then circulate around the process starting from the top and moving downwards.

In order to facilitate the brewhouse the secondary spaces for deliveries and admin have been created to ‘plug in’ and support the brewery.

Reflecting the ideas of the backs and fronts of bath building these spaces align with the orderly context staying true to the materials and grid lined facades. The brewhouse then represents the back of bath’s buildings. protruding from the elevation over the river creating a more dramatic appearance that is hidden from the road.

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69

CONCEPT

- FORM DEVELOPMENT -

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PROGRAMATIC NECESSITY

The original form of the building. Based on the form of the tapered cylindrical fermentation vessels and industrial silos.

+

SPECTATOR EXPERIENCE

A more fluid form development. Using glue laminated columns after looking at coopering to create a warmer internal environment for the visitor.

Possibly considered by some more conventionally “beautiful� , yet form not honest to function.

Equipment must now fit into form.

=

FINDING A BALANCE

The next stage. A combination of the two.

Combining the honesty of the original form whilst retaining the warmth of the timber structure for visitor experience.

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A SUMMARY - PARTI -

Mill

Lauter Pub

Kettle Pub

Pub

BREWING PROCESS

Mash

GREENHOUSE ADMIN

DELIVERIES/ STORAGE

RESPONSE TO CONTEXT Fermentation

Casking

Casking

GENERAL LAYOUT

TOWER ARRANGEMENT

“BACKS AND FRONTS”

72

PARTI

This deconstruction of a clock reflects the ideas behind the proposal.

There is no clock face to conceal the parts within. It’s form therefore, is true to it’s function.

Like the clock, the exterior of the proposal must also be true to the equipment performing the function within.

The cogs represent the brewhouse. However the brewhouse, much like the clock, cannot work as a functional whole without all pieces working symbiotically.

The secondary functions are ‘plugged in’ to allow the brewhouse to function.

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DESIGN PROPOSAL - SCHEME OVERVIEW - PLANS - APPROACH - SECTIONS - EXPERIENCE -

SCHEME OVERVIEW 1:1250 SITE PLAN

78

1

RESIDENTIAL EXTENSION

2

COLLEGE EXTENSION

3

SKITTLES ALLEY

4

MUSIC HALL

5

INDEPENDENT UNITS- SHOPS/ BUSINESSES/ BARS/ RESTAURANTS

6

MUSIC PRODUCTION - STUDIOS

7

ARTIST STUDIOS

8

UNIVERSITY EXTENSION

9

WATERFRONT BARS & RESTAURANTS

10

GALLERY

11

MIXED USE

12

CREATIVE INDUSTRIES

13

BREWERY

79

GROUND FLOOR PLAN PLANS 1:200

80

1

CASK STORE

2

CASK CLEANING STATION

3

DELIVERY RECEPTION

4

COLD STORE

5

DRY STORE

6

SHOP

7

CASK FILLING STATION

8

FERMENTATION

9

PLANT ROOM

10

DELIVERY BAY

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FIRST FLOOR PLAN PLANS 1:200

11

BREW LABORATORY

12

STORAGE

13

PRIVATE OFFICE

14

CONFERENCE/ EXHIBITION SPACE

15

OPEN OFFICE/ STAFF DINING

16

KITCHENETTE

17

RECEPTION

18

EXTERNAL COURTYARD

19

SEATING AREA

20

BAR

21 KITCHEN

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83

SECOND FLOOR PLAN PLANS 1:200

12

STORAGE

17

SEATING AREA

22

HOP GARDEN GREENHOUSE

23 TERRACE 24 KETTLE 25

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PRIVATE FUNCTION ROOM

85

THIRD & FOURTH FLOOR PLAN PLANS 1:200

86

26

LAUTER TUN

27

MASH TUN

28

MILL

87

RIVER VIEW

- APPROACH The visitors experience of the building begins within the city centre, the sweet aromas from the brewhouse will be carried with the prevailing winds giving people a taster from afar. Approaching the brewery from the river the visitor will witness the sight of the large dark forms of the brewhouse casting shadows over the river as a celebration of bath’s industrial past. As a stark contrast light will reflect from the glass greenhouse containing glimpses of green hops.

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89

LOWER BRISTOL ROAD - APPROACH -

Being a key access route into the city, the brewhouse towers will be clearly seen upon entering the city centre and create a gateway into the city. Previously footfall in this area is relatively low, dominated by the road and scrub land surrounding old car garages.

The new masterplan will create a higher quality public realm for the adjacent resident area, repairing the link between the north and south. The footbridge through the brewery will also help to increase footfall.

The south facade reflects the uses behind. The ground floor with the large overhang and the industrial sliding doors reflects the “back of house� element of the brewery. The first floor with large glazing and louvers protects the admin workers behind. On top sits the greenhouse reflecting the sky, yet revealing glimpses of the hops growing withing.

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91

92

93

BREWHOUSE

- 1.50 SECTION -

94

96

97

THE VISITOR EXPERIENCE

- BREWHOUSE VIEW -

Crossing over the river the visitor will enter the building, inside the warmth of the wooden interior contrasts with the cold metal facade.

This interior space will provide a sense of enclosure and a security that can be found in old pubs and evoke the feeling of being inside a barrel.

Within the brewhouse the main light source will be provided from above. the large skylights are angled towards different directions in order to create a variety of lighting qualities to signify different stages in the journey.

Looking up from the entrance below, the light combined with the steam will create a veil that creates a mystery for the visitor as the equipment and processes remain vague.

Whilst traveling up to the top and looking down the light will begin to illuminate various equipment and as the user begins winding down the route every corner turned will highlight a new part of the process.

98

THE VISITOR EXPERIENCE - GREENHOUSE VIEW -

Throughout the journey the

visitor

will

be

constantly exposed to varieties of light, a sense of

warmth,

humidity

from the steam, sounds of whirring equipment, smells of malt and hops and textures of the shiny metal and the warm timber‌ and finally taste.

Moving from the dark warm out

brewhouse into

the

bright

greenhouse, will create a feeling of release. After a few seconds, waiting for the eyes to adjust, the rows of hops will reveal themselves.

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THE TECTONIC - OVERVIEW - MATERIALITY - STRUCTURAL OVERVIEW - THE DETAIL - CONSTRUCTION -

TECTONIC OVERVIEW Following the exploration of the form of the building it became clear that the “fronts and backs� concept, together with mechanical analogy, has lead to two very different parts to the building and consequently two different structures that will need to come together.

The brewhouse has been designed as a separate entity to the supporting ancillary spaces. The construction of this part of the building has been designed so the form reflects the function within. This has lead to a form that resembles the tapered tanks used for fermenting. Development began by experimenting with the use of a steel frame, such as those found in the construction of industrial silos. It was later decided thats steel structure would reflect the industrial aspects of the brewing process, yet the brewhouse aims to incorporate the safety and warmth felt that people experience in the pub. Therefore a move was made away from steel towards timber. As a result a glulam structure would be used instead. This was a pivitol change as it created the atmosphere desired, allowed for a more fluid form and provided the compression strength required given the height of the building.

In contrast the administrative and delivery spaces reflect the heavy industrial buildings found in the immediate context, along the riverfront in Bath. The building uses a heavy steel frame along with exposed brick walls, high ceilings and large apertures to remind the administrative workers, who may not have daily contact with the brewing process, the history of the industry they are working in.

102

BREWHOUSE STRUCTURAL DEVELOPMENT

OAK GLUE LAMINATED TIMBER COLLUMNS

GLUE LAMINATED TIMBER SUPPORT BEAMS STEEL TENSION CABLE

HORIZONTAL AND VERTICAL CLADDING FRAME

COPPER/ BRONZE CAST METAL CLADDING

103

- MATERIALITY The decision for the choice of the palette of materials came from a combination of tectonic, context and programme instilled within the building.

Following the ideas of mechanical analogy the outside reflects the activities within.

Mixed Brickwork Reddish/ Brown

Copper/ Bronze Cast Metal Cladding

Oak Glue-Laminated Timber

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ETFE Foil and Aluminium Frame

As with some of the brick buildings within the immediate context the west of the building will be finished with brickwork. Not only does this reflect Bath’s industrial buildings along the river, but reflects the two sides of the city. The brick facade reflects the orderly “Queen Anne Front” of the building as opposed to the brewhouse that reflects the “Mary-Ann backs” of the city.

The brewhouse towers will have a copper/bronze cast metal cladding.

The greens created by the weather copper reflect the greenery found around the riverfront. The use of metal also reflects the metal forms of the equipment found within. Copper, traditionally being the material the brewing vats were made from, combining this metal with bronze will create a rougher appearance that celebrates industrial riverside.

Glue Laminated timber helps to create the fluid form of the brewhouse. The timber will provide a warmth to the interior that will contrast with the cool metal of the exterior. This warmth will evoke feelings of being inside an old pub. The use of timber internally also intends to celebrate coopering (barrel-making) that traditionally came hand-in-hand with beer making.

ETFE has been selected for the hop house as it is lighter and less fragile than glass. It also has a higher light transmission and heat retention. This will enable the ideal internal environment for growing hops all year round. It also has a much more sustainable material than glass with an overall lower value of embodied carbon.

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OFFICES & DELIVERY - DETAIL SECTION -

1 - GREENHOUSE

4 - FLOORS

100mm Steel Frame

35mm Polished Concrete and Resin Finish

70 mm Steel Support Plate

210mm In-situ Concrete with Steel Deck

Waterproofing

10mm Plasterboard

ETFE Clamp

100/50mm Rigid Insulation

3mm ETFE Foil

5mm External Render

2 - WALLS

5 - SOUTH WALL & GLAZING 3000mm Steel Lattice Truss

30mm Half-Brick Cladding Panels

Aluminum Window Frame

5mm Horizontal Steel Panels bolted to

10 x 300 x 200 Glazing Panes

30mm Vertical Battens

Window Head & Jamb (Insulation-filled)

Breather Membrane

Silicone Sealant

50mm Rigid Insulation

Rotating Adjustable Timber Louvres

Vapour Barrier 100mm Rockwool insulation between 150 x 200 Steel “I” Column 300 x 200 Steel “I” Beam 30mm Vertical Battens 5mm Horizontal Steel Panels supporting 30mm Half-Brick Cladding Panels 30mm Fire Cavity Barrier

3 - GROUND FLOOR SLAB 65mm Polished Concrete with UFH 100mm Rigid Insulation 200mm Concrete Slab DPC 300mm Hardcore

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BREW HOUSE

- DETAIL SECTION -

1 - SKIN 4mm Double Curved Bronze/ Copper Cast Metal Cladding with standing seams 50 x 125mm battens Breather Membrane 100mm Rigid Insulation Vapour Barrier

4 - INTERNAL FLOORS 10 x1100 Steel Balustrade 20mm Timber Floor Finish 160mm Timber Beams 200mm Curved ‘C’ Section Steel

600 x 200 Oak Glulaminated Columns 400 x 200 Oak Glulaminated Beams 7mm Steel Tension Cable 50 x 25 Internal Stud Frame 50 x 150 Horizontal Oak Tongue and Groove Internal Wall finish

5 - GROUND FLOOR 4mm Epoxy Heavy Duty Resin Floor Finish 50mm Polished Screed with UFH 100mm Rigid Insulation

2 - GLAZING - BESPOKE DISCOID 12 Individual Glass Panes High Performance Structural Silicone Adhesive EAG Bespoke Aluminum Frame Trickle Filter Vent 200 x 100 Timber Beams supporting Glazing

3 - STAIRS & WALKWAYS 41mm Mesh Flooring 250 x1500 70mm Mesh Stair Tread 100mm Cold Formed C Section Beam with Partition Punched Holes Cantilevered Cold Formed Beam with Partition Punched Holes bolted to wall with Steel ‘L’ Plates Steel Tension Cable with Adjustment Forks

108

200mm Concrete Slab 100mm Steel ring with 508mm Circular Hollow Section Piles

109

- 1.5 DETAIL SECTION A-A -

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1

Steel Cross Bracing

2

3mm ETFE Foil clipped to Steel Facade Frame

3

30mm Half-Brick Cladding Panels 5mm Horizontal Steel Panels bolted to 30mm Vertical Battens Breather Membrane 50mm Rigid Insulation Vapour Barrier Steel “Z� Section

4

Adjustable Timber Louvres with Insulated Aluminium Frame

5

Insulated Aluminum Window Frame 10 x 300 x 200 Glazing Panes Silicone Sealant

6

3000mm Steel Lattice Truss

7

35mm Polished Concrete and Resin Finish 100mm Rigid Insulation 200mm In-situ Concrete with Steel Deck 10mm Plasterboard

8

100mm Steel Frame

- 1.5 DETAIL SECTION B-B -

1

4mm Double Curved Bronze/ Copper Cast Metal Cladding

50 x 125mm Horizontal & Vertical Cladding System Clips and Rails

Breather Membrane

150mm Rigid Insulation

Vapour Barrier

Horizontal & Vertical Timber Studwork with rigid insulation infill

50 x 150 Horizontal Oak Tongue and Groove Internal Wall finish

1000mm Epoxy Heavy Duty Transparent Resin Finish

600 x 200 Oak Glulaminated Columns

2

400mm Steel Plate capping Insulation bolted to floor slab

3

100mm Steel ring with

508mm Circular Hollow Section Piles

4

4mm Epoxy Heavy Duty Resin Floor Finish

50mm Polished Concrete

100mm Rigid Insulation

200mm Concrete Slab

111

Roof Connection Brewhouse - DETAILS -

In order to focus on materials and explore the physical consequences of the proposals during the development of the design a 1:1 drawing task was carried out.

This enabled the building to become a manifestation of the overriding concept rather than the assemblage of generic and inappropriate details.

The subject of the exercise was the connection in the roof between two of the ‘tower-like’ structures. This exercise allowed me to develop the structural integrity of the building and explore the use of materials.

After completing the exercise several key changes were made due to findings made during the task. Firstly, the load-bearing structure of the building changed from concrete to glulam timber. This enabled a more fluid form that reflected the shape of the vats and tanks within.

Changes were also made to the balustrade on the walkway.

Instead of glass a steel balustrade will be used. This balustrade will be welded to the mill for safety and convenience for the brewer to rest the sacks on the edge.

The connection between the balustrade and the walkway has changed as it may be required to carry a heavier load. In order to increase the support of the equipment steel tension cables have been added that will be suspended from the roof. This will also add to the character of the industrial atmosphere created in the building and add a more enclosed feeling of being in the roof as the brewers and visitors will have to move between the structure.

The light from above will also create interesting patterns to the floors below as shadows will be created by cables and equipment.

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1 - ROOF 4mm Double Curved Bronze/ Copper Cast Metal Cladding with standing seams 50 x 125mm battens Bespoke Steel Gutter Breather Membrane 100mm Rigid Insulation Vapour Barrier 600 x 200 Oak Glulam Columns 400 x 200 Oak Glulam Spacer Beams 500 x 400 Oak Glulam Roof Support Beam 7mm Steel Tension Cable 50 x 25 Internal Stud Frame 50 x 150 Horizontal Oak Tongue and Groove Internal Wall finish

2 - WALKWAY 41mm Mesh Flooring Cantilevered Cold Formed Beam with Partition Punched Holes bolted to wall with Steel ‘L’ Plates

3 - MILL 1000 x 1500 Stainless Steel Mill Steel Tension Cable with Adjustment Forks 200mm Cold Formed C Section Beam

113

CONSTRUCTION SEQUENCE - OVERVIEW -

7 - FIXTURES & FITTINGS The necessary services will laid be under the steel walkways and above the plasterboard in the administration spaces.

6 - BREWING EQUIPMENT The Brewing Equipment will be installed in place along with the walkways and mezzanines and will wait to be connected to the services

5 - CLADDING & GLAZING The cast metal and brick cladding will be applied to the structure and glazing will be fitted to waterproof the building

4 - STEEL WORK FRAME The Steel frame will be assembled on site and bolted into place with the aid of temporary supports, using cranes and scaffolding. This will then allow for the steel deck and concrete slab to be bolted in place and poured.

3 - GLULAM FRAME The glulam columns and beams, like the piles, will arrive by boat along the river and craned into position and bolted onto the concrete slab. The horizontals and verticals for the cladding can then be laid on top.

2 - FORMWORKS, PILES & CONCRETE

The piles and formwork will be delivered to site along the river as this will provide the least disturbance. Steel Formwork will be constructed in order for the piles to be inserted into the river. After the piles are inserted a steel ring will be bolted around the piles. In order to spread the load of the building. The concrete slab can then be poured.

1 - GROUNDWORKS Initially the site will be cleared, the car park surface will be removed and the site excavated.

114

CONSTRUCTION DESIGN & MANAGEMENT (CDM) CONSTRUCTION DESIGN & MANAGEMENT CO-COORDINATOR

SITE MANAGEMENT

A CDM coordinator will be appointed by the contractor at the beginning of

Due to the nature of the site, being extremely narrow and located

the project., after initial design work or other preparation for construction

between a major road and a river, site access and management may be

work has begun. The CDM coordinator will give advice to the design team

quite difficult. In order to create minimal disruption to the surroundings

and client on ensuring the CDM regulations are understood and followed

the river should be used for deliveries where possible. Material

by all affected parties. The CDM is also responsible for co-ordinating and

deliveries can arrive by barge and be craned onto site. There is little

implementing health and safety measures on site during the planning and

space for storage on site, however there is the possibility for creating

preparation for the construction. This includes liaising with designers and

either a temporary floating platform in the river or, there is a possibility

contractors and communicating between them and design changes that may

for renting the nearby (and currently vacant) Newark Works.

impact any of these regulations.

RISK MANAGEMENT The main risks associated with the construction of the scheme is the proximity to the Lower Bristol Road, the proximity to the river and the chances of the site flooding and also the possible instability of the glulaminated structure during intermediate stages, due to the height and scale of the structure.

Temporary hoarding will be put in place adjacent to the road in order to protect passers by and ensure the site is secure. When working in or near rivers, construction sites are more at risk of flooding from rising river levels. Temporary works will need to be put in place to ensure the bank is retained, preventing any damage to surrounding buildings and pollution to the river. This will also help reduce flooding of the site. Once the piles and foundations are in place, work can be safely carried out on the frame with temporary scaffolding providing access over the four storeys and will also provide stability for the frame. The clear sequence of construction will ensure a quick process to ensure the structural stability of the building.

In addition, All workers will be debriefed for health and safety and provided with protective equipment.

115

ENVIRONMENTAL STRATEGY - OVERVIEW - ENERGY STRATEGY - VENTILLATION STRATEGY - DAY LIGHTING STRATEGY -

ENVIRONMENTAL STRATEGY - OVERVIEW -

The brewing process requires a great deal of energy and therefore the building requires a thorough environmental strategy in order to reduce energy consumption and consequently costs and environmental impacts.

GRAVITY FED BREWING SYSTEM

LIGHTING

The building design incorporates a gravity fed system. This means there is

Due to the location of the site and arrangement of spaces within the building,

no need for a pressurised system, instead the process begins at the top of the building and flows downwards through gravity where the final product is produced at the bottom. This process will also have an effect on the beer as the wort is transferred to the brew kettle gently and efficiently, eliminating shearing forces and reducing aeration it would experience if pumped. This system as eliminates the need for a grant system that acts as a buffer against pump derived suction on the grain bed. Overall requiring less energy.

ENERGY A key part of the environmental strategy is to reduce energy consumption of the brewing process. In order to do so, a heat recovery system has been installed in order to convert some of the excess heat produced through the boiling process into reusable heat energy.

VENTILATION The narrow form of the building allows a passive ventilation strategy to be employed in many of the spaces. Some mechanical ventilation may be necessary in the greenhouse and grain and beer storage rooms in order to keep the internal environments controlled.

Ventilation is important in the brewhouse due to the production of vapour, odors and heat. While some of this may be able to be recovered through the heat recovery system, the open internal form of the towers enables the stack process to facilitate passive ventilation of the brewhouse.

118

the orientation of the building has optimised daylighting strategies. Different applications of light have been used throughout the building. The towers have been specifically designed to carve daylight from above to heighten the experience of the visitor. In contrast the administration spaces utilise the even north light for day to day use.

119

ENERGY STRATEGY

- ENVIRONMENTAL DESIGN -

Craft Breweries are highly energy- intensive buildings that can greatly benefit from energy-saving strategies. The exact mix of electrical and thermal energy will vary from brewery to brewery. In general most electrical energy goes towards packaging and refrigerating, whereas the majority of thermal energy will go into the brewing process itself.

EQUIPMENT EFFICIENCY The boiling process and energy consumption are inseparably linked. It is important to prevent any energy waste therefore the first step to improve efficiency is to identify any steam or condensate leaks. It is also important to insulate the system effectively.

Most of the brewing equipment now comes pre-insulated, however there may be steam, condensate return lines or components that may be poorly insulated. There should also be adjustments made to the steam pressure. Higher pressures than necessary may result in leakage and steam losses, whereas pressures that are too low can yield significant heat loss during distribution. Therefore the steam pressure should be checked regularly to ensure maximum efficiency.

HEAT RECOVERY SYSTEM The main energy strategy for this proposal includes a heat recovery system. Heat recovery systems can be easily installed and maintained. and located at various points in the process. One of the most effective options is to recover heat from the steam released from the brew kettle. This system can recover as much as 60% of the energy required for boiling the wort. This heat can then be used to preheat new incoming wort, produce hot water for cleaning, or in a variety of other applications.

The equipment installed to carry out these processes comprises a vapour condenser, a condensate cooler and an energy storage tank. Installing this system will also save the brewery on energy costs as 25 to 35% of total thermal energy consumption is at the boiling stage of the brewing process.

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HEAT RECOVERY SYSTEM

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VENTILATION STRATEGY

- ENVIRONMENTAL DESIGN -

BREWHOUSE Due to the nature of the brewhouse, ventilation is important as a large volume of steam, heat and odors will be produced throughout the brewing process.

Therefore care has been taken to ensure a thorough ventilation strategy has been put in place.

Whilst each piece of brewing equipment will be controlled using warm and cold water along with insulated components, some heat will still be released to the surrounding spaces throughout the process.

WINTER Underfloor heating will be located in the ground floor allowing warm air to rise up and heat the spaces above. This will also draw in the minimum fresh air requirements from trickle vents located at ground floor level.

The design of the brewhouse towers enables warm air to rise up to the roof, uninterrupted through the space. At the top prevailing winds will draw the air from vents in the chimneys, creating a stack ventilated system, reducing the need for a mechanical system.

SUMMER During the summer the metallic surface of the external cladding will reflect some heat and, with insulation, aid in keeping the temperature down. The use of minimal windows will help to prevent solar gain. The heat produced during the brewing process draws in cool fresh air from the shaded riverside of the building using the stack effect, cooling the building throughout the day.

As heat is produced throughout the day and the pub is populated during the night, high thermal mass and night purging would not be effective.

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ADMIN & DELIVERIES GREENHOUSE The ventilation system within the greenhouse plays a pivotal role in plant health and crop production. The excess heat from solar gain needs to be removed as it may prevent plant growth. It is also important to keep a fresh CO2 and Oxygen replacement. The direction of the prevailing winds creates a pressure difference that enables natural ventilation. Warm stale air will be removed through ridge vents in the frame, whilst fresh air is drawn in through sidewall vents at the base of the frame. There may also need to be a mechanical system installed to facilitate ventilation for greater control such as oscillating fans to keep air movement flowing.

WINTER Underfloor heating will be located in the first floor allowing warm air to rise up and heat the office spaces throughout the day. This will also draw in the minimum fresh air requirements from trickle vents located within the window frames.

Underfloor heating will not be necessary on the ground floor as this space is largely uninhabited. This will also draw in the minimum fresh air requirements from trickle vents located within the window frames.

SUMMER In offices external cool air enters through trickle vents situated between the glazing on the south facade stopping the need to open large windows. The warm air can then pass through vents above doors to the north side of the building where it exits through vents in the top of the window frame. There is little natural ventilation required on the ground floor as the majority of the spaces will need to be kept at a controlled temperature to keep the beer cool, therefore requiring a mechanical system. The large overhang on the south facade helps to do this and prevents solar gain from entering the storage spaces.

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LIGHTING STRATEGY

- ENVIRONMENTAL DESIGN -

BREWHOUSE After speaking with the brewers at the Windsor & Eton Brewery, it was clear that the use of natural light in breweries has often been neglected during the design phase.

Whilst task lighting is frequently used by the brewers in order to provide specific lighting for performing tasks around the equipment, it was noted that natural light should be considered for visitor experience, and specifically to the lighting of the equipment.

Day-lighting design in the brewhouse has been specifically designed to facilitate the discovery of the brewing process along the journey of the visitor. Within the brewhouse the main light source will be provided from above. Three large skylights are angled towards different directions in order to create a variety of lighting qualities.

For example looking up from the entrance below the light combined with the steam will create a veil that creates a mystery as the equipment remains vague. Whilst traveling up to the top and looking down the light will begin to illuminate various equipment and as the user begins winding down the route every corner turned will highlight a new part of the process.

Light will also reflect from the shiny metal surfaces of the vats sending natural light to the lower parts of the building.

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ADMIN & DELIVERIES The orientation of the building allows for both strong north and south facing facades. As the building is quite narrow daylighting within the building is relatively straightforward. The majority of this part of the building will be used throughout the day therefore daylighting has the opportunity to play an important role for energy saving.

The offices located on the second floor have the majority of apertures on the north facing facade. The large informal open plan office space and dining area, have a large floor to ceiling windows on the south facade. Whilst this will provide sufficient daylight for the large space, adjustable louvers have also been incorporated to prevent glare.

The large overhang over the delivery bay keeps the spaces behind the walls cool, this is important to keep temperatures low as these spaces are mainly used for storage.

The hop garden is located on the greenhouse on top of the building. South facing sunlight will be able to penetrate the ETFE structure enabling the plants to thrive throughout the year. This provision is further aided by reflections from the steel frame.

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REGULATORY COMPLIANCE - PART B - FIRE STRATEGY - PART M - ACCESS STRATEGY -

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F IRE STRAT E G Y PA RT B

Due to the nature of the building, placed on an infill site and containing multiple levels brewhouse, has lead to a more complex fire strategy.

Nonetheless care has been taken to ensure the safety of the buildings inhabitants and satisfy Part B of the building regulations.

B1 MEANS OF WARNING & ESCAPE

B5 ACCESS FOR FACILITIES FOR FIRE & RESCUE

- All areas of the building will be within a traveling distance of 18m in one direction or 45m for a two direction exit.

- All exits and routes are over 900mm wide with most being over 1000mm wide.

- Hand held fire extinguishers will be located in both internal as well as external parts of the building.

- Automated heat smoke alarms will be installed within kitchens and circulation routes .

- Due to the location of the building access for fire and rescue is relatively straightforward. Vehicle access is reached by the Lower Bristol Road.

- There are several points of entry into the building along this elevation.

- An on site water source and pump is available allowing for the immediate connection of fire fighting equipment.

B2 INTERNAL FIRE SPREAD & LININGS - All internal finishes and fixtures will fire retardant or protected - The spread of the potential onset of fire will be compartmented with fire resisting walls between rooms.

B3 INTERNAL FIRE SPREAD & STRUCTURE - A sprinkler system will be employed throughout the building to reduce extent and intensity of fire.

- All exposed glulaminated columns have been sized appropriately to allow charing of the surface to form a protective layer that will maintain structural integrity for up to 60mins.

- Cavity barriers will be used where appropriate

B4 EXTERNAL FIRE SPREAD - Roof-lights positioned over 3m from one another - Due to height of building and proximity to surrounding buildings being less than 1000mm, extensive fire protection will occur in the external walls adjacent to the other buildings. This will include a profiled or flat steel sheet 0.5mm thick with an organic coating to prevent the spread of fire.

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ACC E S S S T R AT EG Y PART M

Due to the many changes in level within the building careful consideration has been given to the access and to ensure the majority of spaces are accessible to wheelchair users.

APPROACH - The main access route through the site includes access over a new bridge to the North. The bridge has a gentle gradient rising 1.5m over a 35m distance. The landing of the bridge arrives at the first floor of the building.

- On approach from the South there is also provision of an external public lift for those that find changes in level challenging.

- All surface widths are greater than 1800mm to allow sufficient space for passing.

- There is a level landing provided at the top and bottom of the stepped access with an unobstructed length of 1200mm

HORIZONTAL AND VERTICAL CIRCULATION - Along with internal staircases, a passenger lift has been provided within the brewhouse to allow vertical access to all levels of the building.

- All staircases comply with Part M regulations - There are no changes in level on each floor - No access routes are slimmer than 1200mm with most greater than 1500mm

SANITARY PROVISION - Part M1/M3 compliant disabled access WC’s provided next to all sanitary y facilities.

- The correct quantity of sanitary needs has been provided for the number of building occupants.

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FIRST FLOOR ACCESS STRATEGY

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CONCLUSION - COSTING - EVALUATION -

COST ESTIMATE - CONCLUSION -

The building proposals have multiple elements due to the nature of creating a gravity-fed brewhouse and housing all aspects of the entire process in one building, creating a variety of environments within the spaces and two different parts of the building that require two different systems. The brewhouse being the more complex of the two, requiring multiple bespoke elements to create the desired form.

As mentioned previously, the likelihood is that the building will be relatively expensive due to the complexities of constructing next to, and now over, a river.

A layered costing and weight strategy has been assembled to assess the outcome.

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Material Ground Floor Floor Slab Walls

First Floor

Cost of Construction (£/m3)

Total Cost (£)

120.00 0.54 38.70 58.05

2,400 7,800 1,700 30

288,000 4,212 65,790 1,742

0.159 1.370 0.240 3.480 195kg/m2

45,792 5,770 15,790 6,060 8,385

£180.30 £1,810.04 £7.23 £14.00 £65.80

£72,120.00 £7,623.89 £2,798.01 £5,418.00 £2,829.40

Reinforced Concrete Steel Steel Frame Brick Cladding Insulation

400 12.78 0.12 182 182 115

0.20 7.00 3.50 0.10 0.15

80.00 89.46 0.42 18.20 27.30

2,400 7,800 7,800 1,700 30

192,000 697,788 3,276 30,940 819

0.159 1.370 1.370 0.240 3.480

30,528 955,970 4,488 7,426 2,850 22,425

£187.84 £1,810.04 £7.23 £14.00 £65.80

£75,136.00 £86,246.70 £5,929.69 £1,315.86 £2,548.00 £7,567.00

Reinforced Concrete Steel Frame Brick Cladding Insulation

82 0.048 50 50 12

0.20 3.50 0.10 0.15

16.40 0.168 5.00 7.50

2,400 7,800 1,700 30

39,360 1,310 8,500 225

0.159 1.370 0.240 3.480 195kg/m2

6,258 1,795 2,040 783 2,340

£187.84 £1,810.04 £7.23 £14.00 £65.80

£15,402.88 £2,371.88 £361.50 £700.00 £789.60

Floor Slab Walls Roof

Reinforced Concrete ETFE ETFE

260 62 260

0.20 0.0001 0.0001

52.00 0.0062 0.026

2,400 1,700 1,700

124,800 11 44

0.159 88.910 88.910

19,843 937 3,930

£187.84

£48,838.40

Pub Floor Ground Floor slab Walkways Walls

Timber In-situ Concrete Stainless Steel Glue Laminated Timber Copper/Bronze Cladding Insulation

175 111 70 3.5 680 680 20

0.10 0.30 0.10 20.10 0.0007 0.15

17.50 33.30 7.00 70.35 0.476 102.00

600 2,400 7,800 800 8,600 30

10,500 79,920 54,600 56,280 4,094 3,060

0.720 0.159 1.370 0.870 2.600 3.480 195kg/m2

7,560 12,707 74,802 48,964 10,643 10,649 3,900

£94.50 £187.84 £80.82 £118.95 £103.59 £14.00 £65.80

Floor Slab Piles Walls

Second Floor Floor Slab Walls Glazing

Brewhouse

Kg of material Embodied Carbon (kgCO2/kg) Total Embodied Carbon (KgCo2)

0.30 4.50 0.10 0.15

Glazing

Greenhouse

Density

400 0.12 387 387 43

Glazing

Glazing

In-situ Concrete Steel Frame Brick Cladding Insulation

Area (m²) Depth (m) Volume (m2)

15 Barrel Plant Mill Mash Tun Lauter Tun Kettle Fermentation Tank x3

£6,629.40

600 226 200 454 2,800 Usable Floor Area m2:

1,428

Total (kg) Per Usable Floor Area

1,333,962 934

Total (Ton) Per Usable Floor Area

1333.96 0.93 Total (kgCO2) Per Usable Floor Area (kgCO2/m2)

£16,537.50 £20,850.24 £5,657.40 £21,518.06 £70,441.20 £9,520.00 £1,316.00 £34,800.00

1,312,636 919

Total Cost (£) Per Usable Floor Area (£/m2)

£525,266.60 £367.83

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EVALUATION

- SELF APPRAISAL Upon embarking on the idea to propose a brewery in Bath I really knew very little about the brewing process. Despite it being a subject close to my heart, as my family have owned pubs for years and lived in one when I was much younger, the whole process has been a discovery for me. I feel the discovery of understanding where a product comes from is so important, particularly as interests in local produce have soared over recent years. Being able to experience how something is made from raw ingredients to finished product is undoubtedly a performance in itself.

I have felt in some elements of the detailing, more attention could be payed to the craft of constructing such a complex building as well as the possibility to further develop the bridge. I hope in the future I can reflect on these aspects of the design and, after taking a step back, have a clearer understanding of how these elements could be developed for the future.

As I have found this project so rewarding, I hope this can be seen throughout this document and ultimately in my design, as I feel my knowledge, education and understanding have expanded over the past year.

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