Brew Book | Completed in UT Arch 480 by UT College of Architecture and Design

THE BREW BOOK

CONTENTS

TABLE OF CONTENTS

History

Zone 3: Charleston, SC

116

Program

Zone 2: Marfa, TX

129

Space

Zone 4: Nashville, TN

138

People

Zone 2: New Orleans, LA

152

Experience

Zone 3: Salt Lake City, UT

163

Observational studies

Site analysis

Brewing process

Boulder, CO

172

Technology

Buffalo, NY

183

Precedent studies

Charleston, SC

211

Spatial Definition

Marfa, TX

237

Energy, Water, Light

Nashville, TN

261

New Orleans, LA

275

Tempe, AZ

300

Climate analysis Zone 5: Boulder, CO

Zone 5: Buffalo, NY

107 2

HISTORY

ORIGIN OF BEER

IN TH E B E G I N N I NG Ale is one of the oldest man-made beverages in the world. Dating back to the 5th millennium BC and mentioned in the histories of Ancient Egypt and Mesopotamia. The first references to beer dates to as early as 6,000 BC.

F IRST R E C I PE S The very first recipe for beer is found on a 4,000 year old Sumerian tablet containing the Hymn to Ninkasi, a prayer to the goddess of brewing. Chemical testing of ancient pottery vases tell us that beer was produced approximately 7,000 years ago in what is today Iran. Egyptians used unbaked bread dough for making beer and created an extra hieroglpyh for “brewer.” The first product humans made from grain & water before learning to make bread was beer. In turn, ale was in fact the first alcoholic beverage known to civilization, however we are not sure who brewed the original batch.

Nearly every culture developed their own version of beer using different grains. Africans used millet, maize and cassava. The Chinese used wheat. The Japanese used rice. The Egyptians used barley. However, hops the main ingredient in modern beer beverages, was not used in brewing until around 1000 AD. The modern era of brewing beer could not begin until the invention of commercial refrigeration, methods of automatic bottling, and pasteurization. Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn’t grow. Too hot, and the yeast would die. This thumb in the beer is where “rule of thumb” comes from. In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It’s where we get the phrase “mind your P’s and Q’s”.

ancient serving of beer 1

beer archaeology 3

beer in the home 2

HISTORY

EARLY BREWING TECHNIQUES

A N C I E N T B R E WING The early processes for brewing original beers were considerably abbreviated in comparison to modern brewing techniques. The first beers likely underwent continuous mash and fermentation. Sprouted grains were ground and mixed with water. The vessel was heated either by fire, by dropping in heated rocks or by setting it out in the hot sun. Fermenting would have involved many different yeasts and bacteria. The implementation of ceramics would refine this process and the mash could be cooked over fire while the liquid could be drawn out and left to fermentation separately. How ancient beer must have tasted is somewhat of a mystery and it likely had little resemblance to the refreshing beverage found in bars today where we buy mugs or six-packs. It probably had some sweetness from unfermented sugars, but was frequently flavored with herbs, spices, dates, fruits, or mixed with mead, a beverage fermented from honey.

The Sumerians made about 20 different types of beer; the Egyptians at least 6. Ancient texts reveal that lyrical names given to the beverages range from “joy-bringer”, “heavenly”, to “beautiful-good”. Other guidelines came from the even more ancient Wadi Kubbaniya, an 18,000-year-old site in Upper Egypt where starch-dusted stones probably used for grinding sorghum or bulrush were found with the remains of doumpalm fruit and chamomile. It’s difficult to confirm, but “it’s very likely they were making beer there,” McGovern says.

ancient recipe 4

ancient recipe 5

You might not know it, but medieval Germans nearly ruined beer forever. In 1516, a purity law called the Reinheitsgebot mandated that beer be made with only water, hops and barley. (The role of yeast hadn’t yet been discovered.)

brewing tools 6

HISTORY

BEER CELLARS

T RA DI T I O N O F B E E R C EL LA R S Early beer cellars were located in existing caves. The natural formations maintained ideal temperatures to store beer. German brewers realized the potential to utilize caves for fermentation and storage. Previously, brewers had to cut chunks of ice from frozen rivers to maintain cool temperatures for storage and fermentation. The use of caves saved money and reduced labor needed to constantly cool the beer. Brewers located their breweries on properties with caves or abandoned mines.

EVO LUT I O N O F B E E R C EL LA R S Since the temperature below ground is constantly cool, brewers began constructing beer cellars when natural formations were not present on site. These cellars functioned similarly to natural caves. Since brewers were able to construct their own cellars and no

longer had to rely on natural formations, the potential locations for the breweries were endless.

B E E R CELLA RS TODAY After the industrial revolution, refrigeration was the primary means for cooling and fermenting beer. Some cellars are still used for storing beer, however, many have been converted for other uses. Pictured on the right, are two cellars that have been converted into dining areas. Other breweries, such as Pilsner and Miller brewing company, give tours of their subterranean cellars to visitors.

brewery cave 7

koneprusy cave 8

pilsner cellar 9

brewery cellar 10

lancaster brewery dining 11

bubes brewery dining 12 5

HISTORY

BREW PUBS

Pubs, formally known as public houses were drinking establishments fundamental to the culture of Europe for ages and still play great roles in communities today. In many places, especially villages, pubs would be the focal point of the community. The writings of Samuel Pepy’s describe the pub as “the heart of England.” The history of pubs can be traced back to Roman taverns, through the AngloSaxon alehouse to the development of the modern sense that came about in the 19th century. Historically, pubs have been socially and culturally distinct from cafés and bars. Many pubs are controlled by breweries, so cask ale or keg beer may be a better value than wines and spirits. Traditionally, the windows of town pubs were of smoked or frosted glass to obscure the clientele from the street.

darts, pool, and to meet and converse with friends.

A number of pubs claim to be the oldest surviving establishment. Others are ancient buildings that saw uses other than as a pub during their history. Ye Olde Fighting Cocks in St Albans, Hertfordshire, holds the Guinness World Record for the oldest pub in England, as it is an 11thcentury structure on an 8th-century site. Ye Olde Trip To Jerusalem in Nottingham is claimed to be the The Crooked House 13 “oldest inn in England”. It has a claimed date of 1189, based on the fact that was constructed on the site of the Nottingham Castle brewhouse; the present building dates back around 1650. Archaeological evidence states that parts of the foundations of ‘The Old Ferryboat Inn’ may date back to AD 460, and there is evidence of ale being served as early as AD 560. The Old Known as “locals” to regulars, pubs Thirteenth Cheshire Astley Volunteer are typically chosen for their proximity Rifleman Corps Inn in Stalybridge has to places of work, their availability of particular beers, a place to smoke, play the longest pub name in the UK.

Ye Olde Man and Scythe 14

HISTORY

BEER GARDENS

W H AT I S A B E E R G AR DE N?

E ME RGENC E OF BEER Traditionally, a beer garden is a shaded G AR DENS IN THE UNITED S TATES outdoor area where beer and local food is served.

The emergence of beer gardens in the United States occurred during the EVO LUT I O N O F B E E R mid eighteen hundreds when there GA RD E N S was an influx in German immigrants. Beer gardens first developed in Bavaria Therefore, beer gardens in the United with the production of lager during the States closely resemble those of 19th century and also as a means nineteenth century Germany. However, of storage during summer months. Industrial and economic advancement Lager requires slower and cooler allowed for increased leisure time and leeds castle beer cellar 15 fermentation, as a result breweries contributed to the evolution of beer needed to find a solution to facilitate gardens into entertainment venues this process. Before refrigeration, instead of solely drinking destinations. German brewers dug underground Bowling alleys, shooting ranges, and cellars near river banks to store beer movie theaters were incorporated into in cool temperatures. In an effort to early beer gardens in the United States furthur cool the underground cellars, and remain components that are still gravel was placed on the ground apparent in beer gardens today. above the cellars, and chestnut trees were planted to ensure even further protection from the sun. The cool shaded environment created an ideal space to gather, thus tables and chairs were soon introduced to enhance traditional beer garden 16 these communal spaces.

HISTORY

NOTTINGHAM MALTING CAVES

W H AT I S A M ALT K IL N CAV E ? A malt kiln cave is a subterranean network of caves that functioned as malt rooms.

ME DIEVA L MA LTING PR O CESS

Water from a well and grains, usually barley or wheat, were combined and steeped in a cistern. The grains were then transported to the germination cave where they were spread evenly M A LT I N G C AV E S IN across the cool cave floor. Once the NOTTINGHAM barley began to sprout, the grains were Malting was one of Nottinghamâ&#x20AC;&#x2122;s trades moved to the kiln. The medieval kiln was a wooden floor suspended above during the thirteenth century. More a fire. The permeability of the wooden than twenty eight medieval malting floor allowed for hot air to travel through caves have been discovered within the grain bed. malt cave floor 17 Nottingham. The cool temperatures in the sandstone caves allowed for a controled malting environment. The use of these caves to make malt during the summer allowed the trade to continue year round. Artifacts within the caves indicate their use during the thirteenth century.

malt cave imaging 18

malt cave beneath nottingham 19 8

HISTORY

OKTOBERFEST

W H AT I S O K T O B E R F E S T?

HO W IS OKTOBERFEST Oktoberfest is a festival held in Munich, CE L E BRATED TODAY? Germany. It began in October of eighteen ten as a marriage celebration between Prince Ludwig and Princess Therese. The celebration was open to everyone in Bavaria. The festival was held on the Theresienwiese fields, in honor of Princess Therese, to accomadate the large crowd. Horse races signified the end of the celebration, however the races were held for years to folllow, giving way to Oktoberfest as a tradition.

Today, the festival is the worldâ&#x20AC;&#x2122;s largest fair. Oktoberfest lasts 16 days and attracts more than 6 million people. The 1.75 million gallons of beer consumed during the festival account for 30% of the entire annual beer production of Munich. The festival has inspired similar events around the world, mostly founded by German immigrants. In the United States, the largest Oktoberfest celebration is located in Cincinnati, OH.

ludwig and therese 20

marriage celebration 21

O K T O B E R FE S T B E E R S Oktoberfest beers are generally darker lagers. Despite their name, Oktoberfest beers are not brewed in the fall. The beer consumed during Oktoberfest is the last of the summer lagers, brewed in beer cellars known as Marzen. The fall harvest season results in fresh beer that needs to be stored in casks and therefore, the last of the summer beer is consumed to empty the beer cellars for the new brews.

oktoberfest 22

HISTORY

CRAFT BREWING IN AMERICA

H IS T O R Y O F B R E WING IN A M ER I C A

E ME RGENC E OF CRA FT B R E WING

Prior to prohibition there were thirty two hundred breweries in America. The majority of pre-prohibition breweries in America brewed heavier European style beers. However, during the 1920s most of these breweries were forced into bankruptcy. As a result of economic hardship, bootlegged beer was often watered down to increase profits. The limited beer varieties available during prohibition morphed the American beer palate to lighter beers. After decades of brewery consolidation, post prohibition, the resultant large brewing companies began to mass produce and mass market mild tasting lagers.

The commercialization of mild lagers monopolized the beer market and in an effort to drink a wider variety of beers, a grassroots home brewing culture emerged. Eventually, individuals who began home brewing morphed into larger businesses due to increased demand. Home brewing gained popularity because it was the only option for Americans to experience prohibition beer pour 23 specialty beers that mimicked those of other countries. As it grew, the term â&#x20AC;&#x153;craft brewingâ&#x20AC;? was assigned to this specialized market. Today, there are over twenty five hundred craft breweries in America.

early home brewing 24

4300 BC

Babylonian clay tablets from this time depict brewing and show detailed recipes for beer. Beer is produced in large quantities and exist around 20 varieties. Royal decree stipulates the proportion of water and grain to be used in brewing. Beer is also popular in ancient Egypt where it is brewed commercially.

2300 BC

There is evidence that the Chinese brewed a form of beer (“kiu”).

1600 BC

An Egyptian text from this period contains 100 medicinal prescriptions that call for beer.

1200 AD

Beer-making is firmly established as an important commercial enterprise in Germany, Austria and England. Commercial brewing grew significantly in the next several hundred years with the rise of great brewing houses In Europe.

1420

German brewers begin to make lager. The production of lager, which requires a longer and colder fermentation process than ale, was well suited to Germany where the beer could be stored, even through the summer months, in ice-cold caves in the Alps.

1516

Germany’s “Reinheitsgebot” purity law takes effect (it states that the only ingredients permitted for brewing beer are water, malted barley, malted wheat and hops).

1602

Dr. Alexander Nowell discovers that ale will keep longer if stored in glass bottles, sealed with corks.

1620

The Pilgrims land at Plymouth Rock, bringing beer with them.

1623

The New World’s first commercial brewery is built in Manhattan.

1786

Molson, the oldest surviving brewery in the New World, is founded.

Late 1700’s

Many of the American colonists and Founding Fathers, including William Penn, Samuel Adams, George Washington and Thomas Jeff erson, brew their own beer.

1788

Ale is proclaimed “the proper drink for Americans” at a huge parade in New York City.

1789

In the first year in which the U.S. Constitution is effective, James Madison proposes in Congress that a duty of 8 cents per barrel be levied on malt liquors in the hopes “that this low rate will be such an encouragement as to induce the manufacture of beer in every State in the Union.”

HISTORY

TIMELINE

1810

Oktoberfest is established in Munich as an offi cial citywide celebration.

1842

The first clear, golden-hued lager is produced in the town of Pilsen in Bohemia. The town was granted brewing rights by King Wenceslas in 1295.

1850s

The modern era of brewing in the U.S. begins to take shape as German immigrants bring a love of lager and the technological expertise to make it in their new land. By the late 1800s, aided by the development of commercial refrigeration, automatic bottling and pasteurization, the modern era of big brands is in full swing. Brewers like Adolphus Busch and Frederick Pabst were able to make and sell their beers nationally by the turn of the century, giving rise to America’s great brewing dynasties.

1860s

The first federal excise tax on beer is imposed as a “temporary” measure to help the Union during the Civil War.

1876

Louis Pasteur publishes Studies on Fermentation – The Diseases of Beer, Their Causes, and the Means of Preventing Them.

1880

Approximately 2,300 breweries are operating in the U.S. By 1914 the number of active breweries drops to 1,400. By 1935, only about 160 breweries survive Prohibition. By 1960, there are only 34 brewers left in the country.

1895

Pabst is the first U.S. brewery to sell more than 1 million barrels of beer in a single year.

1933

Prohibition ends for beer on April 7.

1935

The American Can Company and Kreuger Brewing introduce the aluminum beer can.

1938

Elise Miller John begins an eight-year reign as head of Miller Brewing. She is the only woman ever to run a major brewery.

1965

Fritz Maytag purchases the nearly bankrupt Anchor Brewing Company.

1966

Budweiser is the first brand to achieve 10 million barrels in annual sales.

1973

Miller Brewing unveils a new concept (and a new spelling) with the introduction of Miller Lite.

HISTORY

TIMELINE

1990s-2000s An explosion of microbrews and fl avorful handcrafted beers changes the face of the beer industry in the U.S. 2007

Beer consumption in the U.S. reaches 2.93 billion 2.25-gallon cases, representing about $98 billion in retail dollar sales. 12

HISTORY

BIB L I O G R APH Y

1. “The Archaeology of Ancient Egyptian Brewing.” The Distant Mirror. Last modified January 17, 2012. http://www.distantmirror.discoveryworld.org/?p=869. 2. Vimeo. “Beer in Ancient Egypt (Ancient Art Podcast 51).” Vimeo. Last modified 2012. http://vimeo.com/ 46228737. 3. “The Beer Archaeologist.” Tasty-takes.com. Last modified June 29, 2011. http:// www.tasty-takes.com/ 2011/06/the-beer-archaeologist/. 4. NBCnews. “’Sumerian beer’ alcohol-free? A controversy is brewing.” nbcnews. com. Last modified January 18, 2012. http://www.nbcnews.com/id/46044929/ ns/technology_and_science-science/t/ sumerian-beer-alcohol-free-controversybrewing/. 5. FutureTodayInc. “How was the ancient beer brewing done?” ifood.tv. Last modified July 1, 2010. http://www.ifood.tv/blog/how-was-the-ancient-beerbrewing-done. 6. Hagley Museum and Library. “Beer & Brewing History.” hagley.org. http://www. hagley.org/ online_exhibits/beerexhibit/records/hayman.html. 7. Suarez, Dagmar. “A Forgotten Brewery.” Detritus of Empire (blog), September 15, 2013. http://detritusofempire.blogspot.com/ (accessed September 20 , 2013). 8. CLIMA, “Pilsner Brewery and Koneprusy Caves.” Last modified June 17, 2013. Accessed September 20, 2013. http://www.clima2013.org/en/ pilsner-brewery-and-koneprusy-caves. 9-11. Yohlen, Malorie. Getaway Mavens, “Lancaster County Pennsylvania Settlers; Religious Leaders, Brewers, and Watchmakers.” Last modified August 19, 2013. Accessed September 20, 2013. http://www.getawaymavens. com/lancaster-county-pa/.

HISTORY

BIB L I O G R APH Y

12. Gallivant, “Bubes Brewery.” Last modified August 2012. Accessed September 19, 2013. http://gallivant.com/scarf/bubes-brewery. 13. Major Oak. “Crooked House, Himley.” Dining Pubs. http://www.diningpubs. co.uk/pub_details.asp?id=575. 14. Adam Bruderer. “Ye Olde Man and Scythe, Bolton.” Flickr. Last modified February 26, 2011. http://farm6.staticflickr.com/5092/5483151398_ bc7a77cf5a_o.jpg. 15. ”Leeds Castle: Top Ten.” Two-up Travels (blog), November 11, 2011.http:// www.twouptravels.com/2011/11/11/leeds-castle-top-ten-photos/ (accessed September 24, 2013). 16. Paulaner Munchen, “Munich-the world capital of the Biergarten.” Last modified September 2012. Accessed September 18, 2013. http://us.paulaner. com/our-brand/biergarten-a-bavarian-oasis. 17-19. Trent and Peak Archaeology, . 8 Castle Gate, “Nottingham Caves Survey.” Accessed September 24, 2013. http://nottinghamcavessurvey.org.uk/ index.htm. 20. Trent and Peak Archaeology, . 8 Castle Gate, “Nottingham Caves Survey.” Accessed September 24, 2013. http://nottinghamcavessurvey.org.uk/index.htm. 21. Timeline Information L. Raley. “Beer History.” Beer History. Last modified 1998. http://www.beerhistory.com/library/ holdings/raley_timetable.shtml

PROGRAM

SPACE

GR O S S S Q UAR E F O OTAG E INTE R IO R: 10,000 SQFT GR O S S S Q UAR E F O OTAG E E XTE R IOR: 3,000 SQFT GROSS I N CL UD E S C I R C U L AT I O N B U T N O T PAR K I N G

Entertainment pace Space 000 sqft 4,000

Beer Hall A-2 Assembly Space

200 sqft per employee

12-15 sqft per seat

or half of dining space

150-200 seats

1,000-1,500 sqft

3,000 sqft Includes: Bar Space

Bar Space

Service Space

Service 2,000 sqft

Tasting Room

Brewery F2 Factory

Outdoor Space

3,500 sqft

Equal that of the beer hall.

Includes:

Microbrewery

Outdoor lighting

Storage

Seating and landscape

Outdoor Space 3,000 sqft

500-1,000 sqft other service

Connection to bar Outdoor activities

Brewery 3,500 sqft

Packaging Office Space Lab Management Staff Rest rooms

PROGRAM

SPACE

EN TE R TAI N M E N T_ 3 ,0 0 0 S QF T A -2 A S S E M B LY S PACE 1 2 - 1 5 S QF T PE R S E AT 1 5 0 - 2 0 0 S E ATS

Beer Hall_ 3,000 sqft The beer hall should be large and incorporate many types of seating. Attention should be paid to the lighting of the space, incorporating natural light and ambient light.

Beer Hall 3,000 sqft

Bar_ 300 sqft The bar should be large enough for 15 people to sit on stools and still allow for patrons to walk up to order.

Community

Community_ 400 sqft The entertainment space should respond to the community in some way. Examples would be including a place for tasting events or a stage for open mic night and trivia. Carry-out_ 300 sqft Should include easy access for carryout patrons.

400 sqft

Bar 300 sqft

CarryOut 300 sqft 16

PROGRAM

SPACE

O U TD O O R S PACE _ 3,0 0 0 S QF T E Q UAL T HAT OF THE B E E R HALL AT LE AS T 50 S E ATS

Beer Garden_ 3,000 sqft The beer garden should accommodate different types of seating for different size groups. The space should be usable year round or as close as is feasible to the climate.

Beer Garden 3,000 sqft

Outdoor Activities_ 600 sqft The beer garden should accommodate other activities such as bocce ball, cornhole, and community activities such as fun runs or concerts. Outdoor Conditions_ The space should be lit at night for drinking and activities and should contain different types of seating for different groups.

Bar 300 sqft

Activities >600 sqft

PROGRAM

SPACE

SER V I C E S PAC E_ 2 ,0 0 0 S QF T 2 0 0 S Q FT PE R E M PL OY E E O R H A LF O F DINING S PACE 1 , 0 0 0 - 1,5 0 0 S QF T 5 0 0 - 1 , 0 0 0 S QF T OTHE R S E R VIC E

Kitchen_ 1,000-1,500 sqft

Parking_ depends on zoning

The kitchen should be able to serve both the entertainment space and outdoor space. The space should be a functioning commercial kitchen and a separate component may be added for the bar space.

This should be assessed by site, adjacency to public transit and local regulations

The kitchen includes: cold storage, dry storage, preparation area, cooking facilities,and dishwashing areas.

The loading dock includes: composting, trash, and delivery. It should be sized based on sustainable strategies.

Bathrooms_ 500 sqft To be used by patrons and should be adjacent to entertainment spaces. There should be four water closets for each gender. Storage | Janitor Closet_ 200 sqft Should be able to store additional entertainment space needs. Mechanical_ depends on climate

Kitchen 1,500 sqft

Loading Dock_ depends on zoning

Bathroom 500 sqft Parking

Storage

zoning

200 sqft

Mechanical based on climate

Loading Dock 700 sqft 18

PROGRAM

SPACE

BREWE R Y _ 3 , 5 00 S QF T F 2 FA C T O R Y

Brewery_ 2500 sqft

Testing Lab_ 200 sqft

Should be able to accommodate no less than 5 beer types. See brewing section for details of space.

The lab is for testing small batches of beer. It should be close to both brewery and bar spaces.

Brewery 2,500 sqft

The Brewery includes: Fermentation_ 1250 sqft Brew House_ 1250 sqft Cold Storage_ 250 sqft Cold storage should be adjacent to the bottling and brewery for ease of access.

Management Offices and Meeting Rooms_ 250 sqft Includes office space for management and brew master and a small space for meetings to be held. Bathrooms_ 100 sqft

Management

Cold Storage

250 sqft

Testing Lab

Dry Storage

200 sqft

250 sqft

A small bathroom for staff use. Dry Storage_ 250 sqft Should be adjacent to the brewing area Loading Dock_ same as service for ease of access. Should be easily accessible from the packaging space and bar for shipments and deliveries. Packaging_ 100 sqft

Bathrooms

Packaging

100 sqft

Includes bottling, kegging and storage of empty kegs and bottles close to cold storage. 19

PROGRAM

SPACE

K ITC H E N LAY O U T The kitchen layout shown is designed to maximize efficiency. Waiters and waitress would enter in the beverage and service area, drop off dishes at the dish sink and pick up food at the counter. The cook line is divided between hot and cold areas. The hot cooking area is for cooking entrées and the cold cooking area is for frying cold foods. The pan cleaning area is adjacent to the preparation area so that pans may be easily cleaned. The plumbing would also be located alone one cavity wall. 36” 36”

13’10”’

B. Sink D. Plate Shelf

36”

C. Dish Machine 9’

COOKING LINE

E. Oven F. Griddle G. Fryer H. Freezer

36”

G G

40”

72”

16” 16”

42”

I. Prep J. Expedite

BEVERAGE | SERVE

36”

72”

DISH

HOT

COLD

24”

30” 36”

A.Plate Return

30”

A 40”

16’4”

LEGEND

PAN PREP CLEANING COLD AND DRY STORAGE ADJACENT 20

BEER C O N S U M E R S – 85% of all consumed alcohol is beer1. – More people consume beer than both wine and liquor combined1. 2

– 36% of Americans say they prefer to drink beer1.

PROGRAM

PEOPLE

– 59% of beer drinkers would try craft brews7. – 13% of beer drinkers prefer domestic craft or microbrew beer7.

– Beer is an $82.2 billion dollar industry with craft beer accounting for $12 billion – Craft beer is most popular with the 25-34 year old crowd7. of the total amount3. – Beer consumers are typically young males with moderate education and – Microbreweries hold about 7.6% of the market according to total dollar sales4. income from a blue collar job1. – Beer drinkers are more likely to have had a drink recently, with 71% in the past – Key growth markets include 21-27 age group, Latinos, Asians, and 50+ week5. population8. 6 – Americans consume roughly 20 gallons of beer per capita annually .

beer consumer demographic information

1,9

. 21

PROGRAM

PEOPLE

T H E PE O PLE T HAT F R E Q UE NT THE BREWP UB BELONG TO A L A R G E R C R A F T B E E R CULTUR E , DEFINED BY A C OMMON IN TER E S T I N B E E R AND A S E NS E O F INDIVIDUA LITY A M ON G S T I T S ME M B E R S . THE B R E WP UB IS A P LA CE FOR T H ES E I N D I V I D U AL S TO CO NNE CT WITH EA CH OTHER.

“Racing between the sweltering brew house to the chilled fermenters, the life of a brewer might not seem as glamorous as it’s made out to be. Most of my day isn’t spent drinking, as those Sam Adams brewers do in their commercials. A lot of planning and work goes into crafting a good brew. The payoff though is in making something that is my own and being able to share that with the craft beer community.” 1_ the brewmaster

“Do I want to be a bartender the rest of my life? I think the reason people bartend is to earn money to do something else with their life. The hours are long, the work is demanding, and the tips sometimes don’t payoff. But I’ll tell you what, I’m glad to be working at this brewpub rather than any other bar. The people that come to brewpubs appreciate the work that you do, and honestly they’re just good people. Also, they have pretty entertaining stories to help pass the time.” 2_ the bartender

PROGRAM

PEOPLE

“Why do I keep coming to the same old dive? Well, yes, the beer. You can’t beat a good craft brew! Occasionally, there will be a good local band playing on the weekend; then I’ll usually stay later to talk shop with the drummer. But what really makes this place is the people. I walk in the door, and the bartender already has the usual ready for me before I even get to the bar. It’s great to be able to come by and shoot the breeze with the other patrons over a beer or two. There’s something nice about having a place you can always have a seat saved for you.” 3_ the regular

“Growler in hand, I hurry in to the store for a quick fill. In a sea of team colors, I make my way straight to the tap. Chatting with the other customers as we wait, we debate the likely outcome for the football game: the merits of each team’s players, the challenges that our new coach faces, the game that the opposing team botched last week. In anticipation, I return home to our tailgate party in time for kick-off.” 4_ the take-out customer

PROGRAM

PEOPLE

“I search out a table, while my date goes to order us a drink and perhaps some appetizers. Settling into a secluded alcove, I position myself so that I can still people-watch if this thing goes south. He comes back with a cider for me and a beer for himself. We talk about our friends that set us up, our interests, movies that were recently released. The food arrives unnoticed, as we are so engrossed in conversation. We end up staying late into the night, enjoying the company. As we part, we make plans to see each other next weekend.” 5_ the couple

“We grab a beer and head out back, somewhere sunny but not too sunny. Working all day, in that ice box of a cubicle, we need to thaw out. Exhausted from the long day but eager for human contact, we went out to the local bar to unwind. Naturally, we talk about work: the crushing deadlines, the steamy office romances, the satanic boss. The conversation gets more and more ludicrous, as we plot to kill off our boss, oh wait that was already a movie. A few drinks later, we go home for the night refreshed and ready to head back to the same old grind.” 6_ the coworkers

PROGRAM

PEOPLE

“Standing around the high-tops, I wonder how many people actually came out with to celebrate. Looking around the group, every other face is familiar; the rest must either be plus-ones or passer-bys hailed by an acquaintance. Not that it matters, the more the merrier! Occasions like these are times to be with your friends and make new ones. We break into smaller group conversations and jump into others whenever we get up for another drink. The whole bar comes together to sing a rousing chorus of “Happy Birthday”, only stumbling over the name of the birthday boy. Times flies, until we are the last ones to close out the bar.” 7_ the party

PROGRAM

EXPERIENCE

L IGH T + T I M E This diagram identifies the potential to save energy by reducing the need for electric lighting. It highlights spaces that are capable of meeting lighting needs with daylight alone on a clear day. It also identifies spaces such as the brew house and office, which are typically not occupied during the night when artificial light is required.

FULL PARTIAL

The solid and dashed orange lines suggest the type of glazing appropriate for each space. The solid line suggests store-front glazing, while the dashed suggests punched or perforations such as windows in a facade or a sun screen.

DAYLIGHT ALONE

ADDITIONAL ARTIFICIAL LIGHTING NEEDED

ARTIFICIAL LIGHT 26

PROGRAM

EXPERIENCE

Q U A LI TAT I V E + QUANTITATIV E L IG HT The diagram displays ideal qualitative and quantitative lighting conditions for each space in the program. It identifies areas with high lighting levels, such as the kitchen and brew house, and provides a target footcandle range for each space.

QUALITATIVE LIGHTING

The quality of light in each space is also characterized by the tasks and desired experiences within each space. For example, the kitchen needs ambient lighting as well as focused task lighting.

8_ footcandle recommendations

QUANTITATIVE LIGHTING

PROGRAM

EXPERIENCE

P R O G RAM C OM FORT RA N GE The graph indicates the comfort ranges for the main portions of the program during the winter and summer seasons.

WINTER COMFORT RANGES

60 F

80 F

70 7 0F

Spaces with a wider range of comfort will use less energy to control the temperatures. Such spaces include areas producing large amounts of heat such as the kitchen.

KITCHEN

60 F

9_ human comfort

BEER GARDEN

BEER HALL+ BAR

70 F

SUMMER COMFORT RANGES

BREW HOUSE FERMENTATION

80 F

PROGRAM

EXPERIENCE

P R O G R A M O C CUPANCY + TIM E The graph shows the percentage of occupation of varying spaces relative to the operating hours of the bar. The percentage of occupation is based on the maximum capacity of each space can hold compared to the actual occupancy at that time. Some conclusions are that the beer hall and garden have similar patterns, both approaching their peaks around lunch and dinner. The bar exponentially increases occupancy after 5 pm. Service spaces like the kitchen and brew house peak earlier in order to keep up with the activity later in the day.

OCCUPANCY : 5 PM - 9PM

100 %

75%

50 %

25 %

6 am

BEER GARDEN

11 am

BEER HALL

3 pm

BREW HOUSE

8 pm

KITCHEN

12 am

BAR

PROGRAM

EXPERIENCE

O C C UPAN C Y 5 PM -9 PM Based on data gathered from students at bars in Asheville, NC , this graphic gives a more detailed report of observed occupancy patterns between the beer hall, kitchen, beer garden, and brewery This data is meant intended to show when spaces are occupied in different times of the day, so that lighting, heating, and cooling strategies may be designed for the actual occupancy level.

10%

SERVICE

BEER GARDEN

BEER HALL

100%

BREW HOUSE + FERMENTA TATION + BOTTLING

30% OFFICE

STORAGE

5:00 PM

OFFICE

STORAGE

6:00 PM

0% OFFICE

STORAGE

7:00 PM

SERVICE

BEER HALL

STORAGE

15% BREWERY

BREW HOUSE + FERMENTA TATION + BOTTLING

OFFICE

100% KITCHEN

BREWERY

BREW HOUSE + FERMENTA TATION + BOTTLING

15%

80%

90% 60%

BREWERY

BREW HOUSE + FERMENTA TATION + BOTTLING

BEER HALL

KITCHEN

100%

BREWERY

SERVICE

STORAGE

KITCHEN

75%

BEER HALL

BEER GARDEN

75%

70%

63%

30% KITCHEN

SERVICE

STORAGE

60%

45%

SERVICE

BEER GARDEN

STORAGE

8:00 PM

BREW HOUSE + FERMENTA TATION + BOTTLING

OFFICE

STORAGE

9:00 PM

PROGRAM

EXPERIENCE

BEER G A R D E N CO M PO NE NTS The parts of a beer garden are similar to the components of a restaurant. The types and quantities of spaces that vary to allow for different scales of activity. Common qualities of several beer gardens are diagramed in order to highlight the components of the garden and their relationships to one another. Spatial and landscape moves help create a distinction between the diagrammatic elements.

FOCUS FOCUS Fire Pit Musical Performance Movie Other forms of Entertainment

COMMUNAL COMMUNAL Public space centered around the Focus

GROUP GROUPBREAK-OUT BREAK-OUT Private space away from the Communal but also has a connection (visual/audible...ect.) to the Focus

INTIMATE INTIMATE Space set aside from the activities that allow for a break from the program (space of relection/intimacy...)

DIRECT DIRECTSERVICE SERVICE Small pop-up area that provides opportunity to recieve food or beverages within the garden itself

PROGRAM

OBSERVATIONAL STUDIES

SU M M ARY

Destinations Asheville Brewing Company 77 Coxe Avenue, Asheville, NC Jack of the Wood 95 Patton Avenue, Asheville, NC Lexington Avenue Brewing 95 Patton Avenue, Asheville, NC

Barrel System Size Pisgah Downtown Grill and Brewery Asheville Brewing Company Sawworks Highland Yazoo Sweetwater

10 bbl 15 bbl 25 bbl 25 bbl 40 bbl 40 bbl 80 bbl

Pisgah Brewing Company 150 Eastside, Black Mountain, NC Sawworks 708 East Depot Avenue, Knoxville, TN Wicked Weed 91 Biltmore Avenue, Asheville, NC Conversions 1 Brew = 1500 lbs of grain 1 Brew = 300 cases 1 Barrel = 2 kegs 1 Keg = 125 pints

PROGRAM

OBSERVATIONAL STUDIES

People

Lighting

Studies reveal an average of about 75 people in the brewery at a given time and 200 during peak times.

Florescent | Industrial lighting

Materiality

Bar | Tasting

21 fc

Surfaces in brewery need to be easily washed.

Brewing

15 fc

Fermenting

21 fc

Storage

21 fc

Seating

2 fc

Sustainable Practices Glycol jacket heat exchanger

Natural lighting - increases quality of space for workers and guest.

Spent grain recycling Composting Noise Bar | Tasting

85 db

Open Seating

90 db

Private Seating

80 db

Brewhouse

75 db

Fermentation

70 db

Storage

60 db

A S H E V I LLE B R EWING CO M PANY

Architecture

Brewery

2,500 â&#x20AC;&#x201C; 3000 sqft

Brewery runs 7 days a week where one day is spent for cleaning.

There is a outdoor patio that is adjacent to the loading dock

PROGRAM

OBSERVATIONAL STUDIES

5:00 PM (30% Occupancy)

Broken up into 4 main social spaces: Canning occurs 5 days a week. bar, open seating, private seating, Cov- It takes 14 days to make beer from ered, open, and outdoor. grain. Canning is only process outside pri90 min boil at 210-272 degrees mary room. 1 week to ferment at 58-68 degrees Kitchen is located in the brew area. 20 barrels â&#x20AC;&#x201C; 600 gal / packaged daily SustainabLE Practices Heat exchange is used to recapture heat for their hot water tank. Steam powered heater located outside of brewery. Spent grain is sent to farms. Heat exchanger is cooled w/ glycol jackets.

8,000 barrels a year Brite tank holds 30 barrels of beer and is cleaned one day after beer is kegged Materiality Concrete floors Copper boiler Floor drain and troughs

A S H E V I LLE B R EWING CO M PANY

People

Desirables

Maximum occupancy load is 289

Room for brew house expansion

Sports bar promotes large group interaction around football games.

Clearance between fermentation tanks and building structure

PROGRAM

OBSERVATIONAL STUDIES

Loading ramp with appropriate slope Noise Bar | Restaurant

More fermentation and brite tanks.

Fermenting

80 db Restaurant kitchen should not be 78 db located inside of the brewing portion of the building. 73 db

Chillers

75 db

Brewing

Light The dining area has a dark ceiling and accent pendants that provide adequate but not bright lighting. Bar | Restaurant

21 fc

Brewing

15 fc

PROGRAM

OBSERVATIONAL STUDIES

J A C K O F T H E WOO D

People Maximum occupancy load is 85 people. There are 70 seats in the beer hall and 15 bar stools at the bar. Events Monday – Trivia Tuesday – Music | Music Jams Thursday – Bluegrass Night | Live Headliners Saturday – Live Headliners Noise Bar | Tasting

85 db

Light Florescent | Industrial lighting Natural Lighting - Increases quality of space for workers and guest. Bar | Tasting

1 fc 36

PROGRAM

OBSERVATIONAL STUDIES

L EXIN G T O N AV E NUE B R E WING

Architecture

Light

The people think that the design of the bar is very cool and they like the atmosphere.

Bar

2fc

Open Seating

1fc

Private Seating

1fc

People

Additional Notes Seating is available for small to medium Very loud and lively atmosphere. sized groups. Great ambiance inside and outside, People usually stay 30 min to 1 hour especially around the bar. Brewery Growler refill available. Brewery operates from 4:30 am until 2pm. Noise Bar Open seating Private Seating

85-90 db 90 db 80-85 db

PROGRAM

OBSERVATIONAL STUDIES

P ISG AH B R E W I NG CO M PANY

Architecture

Sustainable Practices

Complete brewing process was within one space. Fermenting tanks were located furthest away from natural light source.

Organic to raw brewer’s malt

The tasting room had a stage and an exterior garden area.

Natural gas

Materiality

Whole leaf hops Heat exchanger – jacketed cooling N OI SE Bar | Tasting

75 db

Brewing

65 db

Tile Floor Washable surfaces

LI GHT Day lit Spaces

Brewery

Brewing

15 fc

10 barrel system 100 barrels brewed in 4 – 5 days

Desirables

3 brews daily in order to reclaim energy.

Adaptive reuse

Brewers work from over 2 shifts from 6am - 7pm

New building

6am – 7pm day (2 shifts) 7,000 kegs were brewed within the last year

Factory feel, multiple levels 13 hours to fill tank w/ hot water (heated with gas) 38

PROGRAM

OBSERVATIONAL STUDIES

SAW W O R K S B R E WING

Architecture

Brewery

11,000 sqft

Management must be be adjacent to tasting room for client meetings The sales manager and the operations manager that establishes contacts with more restaurants. The Brew Master acts as production manager and oversees logistics.

Tasting Room serves as a branding and marketing tool. 8 tables of 5 8 bar stools Fermenting: 2,000 sf

2 Brewers work 50 hours a week from Fans maintain cool temperature rather than compressor alone using the glycol 7am to 5pm. jacket heat exchanger. Ales use a fermentation process set at 68 degrees

FERMENT

BOTTLE

COLD STORE

R R

BREW

TASTE

GRAIN

Sustainable Practices

Lagers use a fermentation process set at 52 degrees

Farm uses spent grains to feed livestock. Manure fertilizes grain to produce beer.

Materiality

Water reclamation is a potential sense beer consist of 80% Water.

Rainwater cisterns have a 20 year Every surface must be washable except for unfinished ceilings. Sanitization return on investment. is the key factor.

PROGRAM

OBSERVATIONAL STUDIES

SAW W O R K S B R E WING

Noise

Desirables

The Occasional train can be heard in the tasting room.

Ceiling height should be at a minimum of 25â&#x20AC;&#x2122;

Brewhouse

75 db Open plan to improve circulation.

Fermentation

70 db Increase size of the cold storage and 60 db fermentation area

Storage

Increase fermentation area Steam heating instead of gas burner for brewhouse

Light Florescent | Industrial Lighting Natural Lighting - Increases quality of space for workers and patrons. Bar | Tasting

21 fc

Brewhouse

30 fc

Fermentation

21 fc

Storage

21 fc

PROGRAM

OBSERVATIONAL STUDIES

W I CK E D W E E D

People Capacity: 200 Upstairs | 200 Downstairs 7 pm: 60 Outside | 100 Inside 8 pm: 100 Up Stairs | 75 Downstairs Busiest Time: Friday & Saturday after dinner

Light Dark but highlighting special features, mood lighting such as downlights on stone the wall Bar | Tasting 21 fc Open Seating 21 fc Garden: 15 fc

Materiality Recycled Oak Barrels Milled Finished Steel Industrial Fixtures Operations Mon – Tues 11- 11pm Wed – Thurs 11 – 12am Fri – Sat 11 - 2am Noise Bar | Tasting Open Seating Garden

78 db 78 db 82 db

PROGRAM

BIB L I O G R APH Y

SPACE _ Allen, Edward, and Joseph Iano. The Architect’s Studio Companion. Hoboken: John Wiley and Sons Inc, 2012 SPACE_ KITCHEN LAYOUT _ Time-Saver Standards for Building Types. 4th ed. N.p.: McGraw-Hill Professional Publishing, 2001 _ Architectural Graphic Standards. 11th ed. N.p.: Wiley & Sons, 2007 PEOPLE_ BEER CONSUMERS 1_ Richard Bernard. “Beer Industry Overview; 2nd Quarter 2007.” Last modified January 27, 2008. https://www.student.gsu.edu/~rbernard4/MBA7035/Beer_ Industry_Overview.pdf 2_ The Free Library by Farlex. “The Demographics of Beer.” Last modified July 1, 2005. http://www.thefreelibrary.com/The+demographics+of+beer.-a0134384833 3_ Wikipedia. “Beer in the United States.” Accessed September 2, 2013. http:// en.wikipedia.org/wiki/Beer_in_the_United_States. 4_ Wikipedia. “Microbrewery.” Accessed September 2, 2013. http://en.wikipedia. org/wiki/Microbrewery. 5_ Jeffrey M. Jones. “U.S. Drinkers Divide Between Beer and Wine as Favorite.” Last modified August 1, 2013. http://www.gallup.com/poll/163787/drinkers-dividebeer-wine-favorite.aspx. 6_ 1001 Beer Steins. “Global Beer Consumption Statistics.” Accessed September 2, 2013. http://visual.ly/global-beer-consumption-statistics-and-trends. 7_ Adam Nason. “Marketing Report Reveals Stats About Craft Brew Drinkers.” Last modified December 28, 2010. http://beerpulse.com/2010/12/marketing-reportreveals-stats-about-craft-beer-drinkers/

8_ Illinois State University. Accessed September 2, 2013. http://lilt.ilstu.edu/staylor/ mkt230_shared/bittebourg_marketing_report.html 9_ Marie C. Hudson. “’Pick Your Poison’ Examines American Booze Appetites.” Trend Hunter Lifestyle. Last modified January 20, 2012. http://www.trendhunter. com/trends/pick-your-poison PEOPLE 1_ Buchanan, Sean. Brewmaster. http://www.flickr.com/photos/seanbuchandpt/ 2_ Alansheaven. Smile at Every Tap. Iowa City, 2011. Digital Photograph. http:// www.flickr.com/photos/alansheaven/ 3_ Lorenz, Nathan. Regulars. Oklahoma City, 2012. Digital Photograph. http:// www.flickr.com/photos/radicalwacko/ 4_ Watts, Katy. The Growler Station. New York City, 2012. Digital Photograph. http://www.flickr.com/photos/klwatts/ 5_ Clark, Holly, E. Connection. 2011. Digital Photograph. http://www.flickr.com/ photos/soupatraveler/ 6_ Swellkh. Thursday Drinks. 2009. Digital Photograph. http://www.flickr.com/ photos/swellkh/ 7_ DeTurck, Matt. Digital Photograph. http://www.flickr.com/photos/dalboz17/ EXPERIENCE 8_ Guth, Lighting for Demanding Environments. “Lighting Design - Footcandle Recommendations,” http://eeref.engr.oregonstate.edu/@api/deki/files/993/ 9_ “Human Comfort and Health Requirements.” Accessed September 10th, 2013. http://courses.washington.edu/me333afe/Comfort_Health.pdf. 42

PROCESS

INGREDIENTS

YEAST

The most essential ingredient of the brewing process; yeast is a single celled organism that allows the fermentat i o n p r o c e s s t o o c c u r. Ye a s t feeds on fermentable sugars and converts them into carbon dioxide and alcohol.

HOPS

Hops are cone-shaped flowers that are harvested from a vining plant. They are used in the brewing process to add bitterness to counteract the malt and enhance the aroma o f b e e r.

GRAINS

Grains under go a malting process where they are soaked in water until sprouting occurs, dried, and then cured. The process converts starches present into fermentable sugars; allowing the grain to add s w e e t n e s s t o t h e b e e r.

WAT E R

In addition to composing 95% of the final product, water plays vital roles throughout the brew process by ensuring the levels of sanitation necess a r y t o p r o d u c e b e e r.

PROCESS

BREW PROCESS

SPENT GRAIN

MILL

MASH TUN

LAUTER TUN

KETTLE

SURPLUS YEAST + CARBON DI-

FERMENTER

F I LT R A T I O N

STORAGE

H E AT E X C H A N G E R

C A R B O N AT I O N

PA C K A G I N G

The Brewing System

PROCESS

Brewery Design

Brewhouse Design + Components

The brewing system is comprised of six unique and important components that are necessary for a successful brewpub operation. The systems that make up the â&#x20AC;&#x2DC;Brewhouseâ&#x20AC;&#x2122; are the mash system, the fermentation system, the cooling system, the filter system, the control systems, and the cleaning systems. Brewhouses are classified by how many barrels of beer they can brew at one time. The typical brewpub sizing ranges from 7 barrel to 20 barrel (bbl) systems. The typical sized system for most brewpubs is the 10 barrel system. The following pages will cover the essentials of the brewpub design process and equipment specifications for a 10bbl system.

PROCESS

Brewery Design

The Brewhouse 10 bbl system Part 1 | 3

The Brewhouse is where the grains, hops, and water become the wort. The mash system is composed of the following components:

Control Box 20” x 30”

Wort Boiling (Brew Kettle) Capacity: 434 gallons Height: 96” Footprint: 48” diameter

Malt Mill Machine Mash Tun Lauter Turn Capacity: 520 gallons Height: 113” Foot Print: 155” x 59”

Steam Generator/Burner [Typically below Brew Kettle]

Wort Pump Plat Heat Exchanger Footprint: 24” x 36-72”

M. Wasyliw

PROCESS

Brewery Design

Fermentation System Part 2|3

The fermentation system is made up of several fermentors, storage tanks, and the carbonation system.

Storage Tanks Height: 78” Footprint: 48” diameter

10bbl Fermentors

Carbonation System

Height: 100”

36” x 96”

Footprint: 33” diameter

The carbonation system typically consists of CO2 tanks attached to the storage or fermentor tanks where the forced carbonation process can occur.

20bbl Fermentors Height: 153” Footprint: 52” diameter Fermentors need at least 18” of clearance around them for pipes and cleaning.

M. Wasyliw

Beer Processing System

PROCESS

Brewery Design

Part 3|3

The final step is getting the beer from the storage tanks, to the filter/ pasteurization system and finally filled into kegs or bottles.

Storage Tanks Filter System 24” x 72”

Kegger Length: 60” Depth: 32” Height: 59” with keg on top

M. Wasyliw

PROCESS

Brewery Design

Brewhouse Sizing

In its first few years of production, the Brewpub will produce 1000-1500bbls of beer per year. 75% will be Ales, 25% will be Lagers. There are 50 brewing weeks per year. Ales take 14 days to ferment, while lagers take 28 days. There will be at least 6 beers on tap. A 10bbl System will be used at the brewpub thus allowing 1000bbl/yr with brewing 2-3 times a week. This is on par with the majority of brewpubs across the United States which only brew 2-3 times a week.

# of Fermentors Required | Projected: 750bbl of Ales 250bbl of Lagers Ales |

750bbl/yr / (10bbl x 25 cycles/yr) = 3 Fermentors

Lagers |

250bbl/yr / (10bbl x 12.5 cycles/ yr) = 2 Fermentors

Number of Storage Tanks | With six beers on tap, the brewpub will need to have six storage tanks in order to satisfy the production of the 10bbl system.

M. Wasyliw

Sector Profile | Energy Use in Breweries

PROCESS

Brewery Design

PROCESS

Brewery Design

Sector Profile | Energy Use in Breweries

Overall, electrical energy should be given priority when considering energy reduction opportunities in the total facility. However the brewhouse is a major priority in terms of focus on efficient design and heat reclamation.

Electrical | 20-35KwH/bbl

AVERAGE RELATIVE ENERGY USE FOR BREWHOUSE

Refrigeration

Natural Gas | 2-3.7 Thermos/bbl Water

| 6-8bbl of water / bbl of beer

| 10-20btu Chiller/bbl of yearly capacity

Direct Fired Kettle

| 25,000-30,000 btu/bbl of cast wort

10bbl Brewhouse will use 1,000,000 btu of steam per batch

Man Power

| .75 Workers per 1000bbl per year

PROCESS

Brewery Design

Energy | Usage & Reduction Opportunities in the Brewery

There are many opportunities for smart usage and energy reduction within the Brewing Process and Design. They can be classified in terms of Low Cost, Moderate Cost, and High Cost Strategies. Low Cost Strategies involve a little to no initial capital investment with immediate payback. Moderate Cost Strategies involve a slight inital capital investment with a 2-4 year timetable of payback. High Cost Strategies involve a major capital investment and take at least three years to see payback of the initial investment.

Low Cost Strategies Shutting down equipment when not in use

Moderate Cost Strategies

High Cost Strategies

Variable Speed Drives for process motors, HVAC, and compressors

Boiler flue stack heat recovery condenser

High-efficiency lighting systems

Renewables

Changing air filters regularly

Motion sensors

Using CFL or LED lamps

New insulation

Insulating refridgerant suction lines

High-efficiency HVAC system

Energy efficient chillers, VSD air compressors, and refridgeration

Maintaining proper distances from equipment and walls

Automated building energy management system

Energy-efficient windows and doors

Maximizing daylighting design

Excess air control for boilers

Installing a â&#x20AC;&#x2DC;greenâ&#x20AC;&#x2122; roof system

Natural ventilation

Using window blinds and shadding

CO2 recovery system

Reducing start up time for boiler

Geothermal system

Shutting off lighting in areas that are less used

Brew kettle stack heat recovery

PV array

Installing programmable temperature controllers

PROCESS

Brewery Design

Energy | Best Practices in the Brewing Process CO2 Recovery System

CO2 Recovery systems are one example of a High Cost Strategy that can lower energy use and lower operating cost. On average a brewery can capture and reuse 50% of the CO 2 generated in house. In some breweries the efficiency can be 100%. In order to achieve this, one must install a CO2 Stripper and Re-boiler. The Standard Method for CO2 Recovery CO2 can be converted from gas into liquid via vaporization. The vaporization process can use heat or steam reclaimed from the brewhouse. The liquid CO2 can then be used as a secondary refrigeration system. Install a heat exchanger with the cold CO2 on one side. [diagram on right]

CO2 Cold Energy Conversion Dryers

Washer Compressors

Foam Separator Condenser Purifier Gas Storage

PROCESS

Brewery Design

Energy | Best Practices in the Brewing Process Variable Speed Drives

Variable Speed Drives can be used in the brewing process to minimize energy use with compressors, motors, pumps, and valves. A 20% reduction of the rotational speeds in the mechanical drive will result in a 49% energy use reduction in power equipment.

Variable Speed Drive

Energy | Best Practices in the Brewing Process

PROCESS

Brewery Design

Lighting Design

There are many opportunities for smart usage and energy reduction within the lighting design and system of a brewery. Upgrading an existing lighting system can save 30-40% of energy cost.

When using electric lamps, use LED to reduce energy use.

Sustainable lighting solutions can be used to provide better task lighting, which can improve productivity, reduce errors, and improve employee well-being. Daylighting is a key factor in a healthy and productive environment and can be used to heat thermal mass. Automatic Controls, occupancy sensors, switching/dimming, time clocks, and daylight monitoring controls. Motion Sensors will result in 5-10% savings.

Energy | Best Practices in the Brewing Process

PROCESS

Brewery Design

Compressed Air System

The Compressed Air System is one of the least efficient components of a brewery. Most systems are 12-15% efficient and are also a great source of heat gain. In order to increase efficiency, the Air Compressor System should be checked for leaks and travel distance should be minimized. Additionally, the compressor needs plenty of space for ventilation immediately around it. They system will also perform better in cool ambient temperatures. The air compressor system is necessary in the following processes: Kegging Moving spent grain Controlling valves Moving liquid from tanks Tool operation

PROCESS

Brewery Design

Energy | Best Practices in the Brewing Process Boiler Heat Recovery

Boiler Heat Recovery is one of the main ways to make the Brewehouse system more efficient. The most commonly used waste heat recovery methods are preheating combustion air and preheating water into the mash tun. The use of an economizer recovers heat from the Boiler Exhaust Gas and is then used to preheat the boiler feed water. The use of an economizer can increase the boiler efficiency 10-15%. Other systems of Boiler Heat Recovery are a Return Condensate System or a Blowdown Heat Exchanger.

Condensate Recovery For every 10% of condensate returned, boiler fuel consumption is reduced by 1.5%

Increasing condensate return to the boiler is another way to conserve energy Energy in the condesate can be 10%-20% of the total steam energy content of typical 80-90% of steam generated will return as condensate. Steam System Diagram Cooker

Boiler Steam Recovery

Cooker Process Vessels

Steam

Space Heating System

Steam Boiler Flash Tank

Condensate

Make-Up Heater

Low Pressure Steam

Brew Kettle Steam

Heat Exchanger

Brew Kettle Condensate

Feedtank

Hot Water Out Boiler Water In Drain

Feedpump

PROCESS

Brewery Design

BI B LI OG RAP HY

1_Last modified April 22, 2013. Accessed October 21, 2013. http://meadowlarkbrewing.blogspot.com/2013/0 4/brewhouse-equipment-on-order.html. 2_Antea Group, , Cheri Chastain, Steve Crandall, Chris Swersey, Matt Gilliland, Mike Utz, Matt Horwitz, and Daniel Del Grande. Brewers Assocoation: Energy Usage, GHG Reduction, Efficiency and Load Management Manual. 2013. brewersassociation.org (accessed October 11, 2013).

9_Energy Effi ciency Improvement and Cost Saving Opportunities for Breweries, Christina Galitsky, Nathan Martin, Ernst Worrell and Bryan Lehman, U.S. Environmental Protection Agency (September 2003) 10_Energy Effi ciency Opportunities in the Canadian Brewing Industry, Second Edition, Brewers Association of Canada, (2010)

3_New Belgium Brewing Company: Brewing With a Conscience, Christopher Asher, Elina Bidner and Christopher Greene, ( January 2003) 4_Restaurant Energy Use Benchmarking Guideline, Roger Hedrick and Vernon Smith, Kristin Field, NREL (National Renewable Laboratory)/SR-5500-50547 (July 2011) 5_Redefi ning Climate Leadership, Cheri Chastain, Sierra Nevada 6_Energy & Resource Conservation for Breweries â&#x20AC;&#x201C; Deschutes Brewery, Rebecca Hillwig, State of Oregon Department of Environmental Quality, (October 2010) 7_CO2 Recovery: Improved Performance with a Newly Developed System, Ulrich Buchhauser, Jadran Vrabec, Martin Faulstich, Roland MeyerPittroff 8_Witteman CO2 Recovery System â&#x20AC;&#x201C; Brewery Fermentation

TECHNOLOGY

Technology covers both the needs and potential of a project, dependent on the context of its limitations and environment. The building utilities are listed and summarized, and also include potential zoning strategies relative to the function of the utilities. General design strategies regarding sun, wind, light, water and soil are also summarized.

TECHNOLOGY

BUILDING UTILITIES

The types of building utilities required will vary based on the context of the building and the climate in which the building is being built, and so some may be discarded depending on the means of distributing heating and cooling. Available systems include All-Air Systems, Air and Water Systems, and All Water Systems. Alternative heating and cooling equipment include Induction Unites, Fan-Coil Terminals, Heat Pumps, Hydronic Convectors, Packaged Heating and Cooling Unites, and Geothermal Heat Pump-Chillers. Boiler - The boiler produces hot water or steam that can be used to heat the building and domestic water. There are typically two in the building, just in case one stops working. In order the provide air for combustion, the boiler must have an intake grill that pulls in outside air. The boilers may be fueled by gas, electricity, or oil. Some of the most efficient boilers have a 92% fuel efficiency rate, requiring much less energy than might have been needed in the past.

Cooling Towers - Cooling towers extract the heat from the water that is used to cool the condenser coils of the chiller. Most of these work by having the hot water splash down through the tower, allowing it to give off heat through evaporation and convection to a stream of air that is pulled through the tower by fans. These will be located on either the ground or roof.

Chiller - The chiller provides cold water to the building and may be fueled by electricity, gas, or steam. New chillers may require as little as 0.472 kw/ton. In order to provide the necessary ventilation, an outside wall or roof location is preferable. The chiller and the boiler are often located in the same space.

Air Handling Units - Air handling units are supplied with hot and cold water from the boiler and chiller. Air is circulated through a filter and conditioned by hot and cold water coils. This conditioned air is then ducted to the required spaces in the building, while return fans draw air into the return ducts. Some of that air is then exhausted outdoors, which is then replaced by an equal amount of fresh air. 60

KITCHEN ENERGY USE (ANNUAL)

KITCHEN WATER USE (ANNUAL):

Equipment Energy Consumption:

Equipment Water Consumption:

Dishwasher (1): 24,270 kWh

Dishwasher (1): 115,000 gallons

Freezer (3): 11,607 kWh

Ice Machine (2): 13,000 gallons

TECHNOLOGY

KITCHEN ENERGY & WATER USE

Fryer (3): 17,017 kWh Griddle (3): 14,460 kWh

TOTAL: 128,000 gallons

Hot Food Cabinet (2): 7,008 kWh Ice Machine (2): 8,046 kWh Oven (3): 30,942 kWh Refrigerator (5): 5,973 kWh TOTAL: 119,522 kWh Equipment Natural Gas Consumption: Griddle (3): 1,064 therms (106,400,000 BTU) (31,175 kWh)k

TECHNOLOGY

SUN

Passive Solar Strategies:

Active Solar Strategies:

Design windows and overhangs so that they may provide warming winter sun when heating is needed, but are also able to block the summer sun so as to reduce the cooling loads.

Collect sunlight using photovoltaic solar panels to produce electricity that the building can use.

Collect solar heat during the day using a thermal mass, which can be used to warm the building at night. Collect sunlight for heating domestic hot water.

Use solar trackers to allow solar panels to follow the path of the sun through the sky, optimizing their energy production. ` Collect sunlight to actively heat domestic hot water.

Use horizontal shades for when the sun is high and vertical shades for when the sun is low to help keep the building cool. Use roof ponds to collect and store heat and cold in the ceiling plane of a room.

There are a variety of different types of photovoltaic units which range in price and efficiency. Photovoltaics are also highly dependent on the average cloud cover an area receives, the tilt of the panel, and the direction which they face.

Monocrystalline Solar Panels:

Amorphous â&#x20AC;&#x153;Thin Filmâ&#x20AC;? Solar Panels:

This type of photovoltaic is made from a large chrystal of silicon and is the most efficient and expensive panels currently on the market. Because of their high efficiency, they are the best option for installations where there is a limited square footage on which to install solar panels, giving the user the maximum electrical output for the area available. High end monocrystalline solar panels can see efficiencies as high as 22%.

These panels are thin and flexible, and have a variety of application options and aesthetics, which is why they are commonly used for building integrated photovolatic applications. They are cheaper than any of the other photovoltaic options, and are not effected by shading, but they have a lower efficiency, will lose power per square foot installed, and retain heat. Their power output also reduces over time, although it is mostly limited to the first few months of use, after which the power output tends to stabilize. Typically, initial efficiency will be around 10%.

Polycrystalline Solar Panels: Manufactured using multiple silicon crystals, these are the most common solar panels used. They are less efficient than the monocrystalline panels, but are also less expensive. High end polycrystalline panels have recently achieved efficiencies as high as 20% in lab conditions.

TECHNOLOGY

SUN: PHOTOVOLTAICS

Just as there are multiple types of photovoltaics, there are also different types of solar water heaters that collect heat in a variety of ways.

Batch Collectors: Also called Integrated Collector Storage systems, this type of solar water heater works by heating water in dark tanks or tubes within an insulated box, where the water will be stored until it is needed. If the water is left in the storage tank for long periods of time due to minimal demand, it will get very hot, necessitating a tempering valve, which mixes in cold water so as to decrease the waterâ&#x20AC;&#x2122;s temperature before it arrives at the tap. Batch Collectors are incompatible with closed loop circulation systems, and so are generally not recommended for cold climates.

TECHNOLOGY

SUN: SOLAR WATER HEATERS

plate is contained within an insulated box and then covered with tempered glass. Flat-Plate Collectors are typically sized to contain 40 gallons of water. Evacuated Tube Collectors:

This is the most efficient type of of solar water heater available. They work similarly to a thermos in that a glass or metal tube which holds the water is surrounded by a larger glass tube, with the space between the two being a vacuum, which allows for minimal heat loss. These collectors work well in most climates, including those with extremely low temperatures and/or overcast skies. They are the most expensive collectors on the market, Flat-Plate Collectors: These solar water heaters are typically however, and can cost twice as much made up of copper tubes that are fitted per square foot as flat plate collectors. to flat absorber plates. These tubes are most commonly configured as a series of parallel tubes connected at each end by two pipes, the inlet and outlet manifolds. The flat absorber 64

TECHNOLOGY

WIND

Wind can be a valuable asset for both passive and active systems.

Understand the ratio of energy production vs. the cost of equipment, for example:

When considering wind as an option,

Helix wind systems: 4.5 kW

Know the wind patterns of the site and use that information to find the best place to collect wind energy, as well as help site the building so the building may be most effectively cooled by passive means

peak, needs at least 11 mph

Use wind to help passively cool buildings during the hot summer months

winds to be efficient. Bergey wind systems: 5kW 10kW systems Windtronics: 1500kWh/yr

Design with either vertical or horizontal turbines

TECHNOLOGY

VENTILATION

Wind is the easiest, most common, cheapest form of passive cooling and ventilation Successful ventilation is determined by having high thermal comfort and enough fresh air, while having little or no energy use for active HVAC cooling and ventilation Strategies: Operable windows Ventilation Louvers Rooftop vents

Cross Ventilation: Most effective form of passive ventilation It is best not to place openings exactly across from one another Place inlets low and outlets high, more effective, and leverages natural convection of air Long horizontal strip windows ventilate more evenly Steer wind with casement windows, wing walls, fences, or vegetation.

Structures to aim or funnel breezes Massing and orientation of building are also key.

TECHNOLOGY

VENTILATION

Wing walls: Protrude outward beside Solar Chimney: a window, to use even a slight breeze Utilizes sunâ&#x20AC;&#x2122;s heat to provide to create a high pressure zone on one cooling with stack effect. Solar side, with low on the other. Difference hear gain warms a column of air, in pressure leads outdoor air in through which rises, pulling new outside air one window and out the other. through the building Stack Ventilation: Uses air pressure difference to move air, hot air rises because of its lower pressure

Needs to be higher than roof level with good sun exposure. Effective in climates with lots of sun and little wind.

Works with Bernoulliâ&#x20AC;&#x2122;s principle: Night Purge Ventilation: Cool air is sucking in through low Windows or other passive ventilainlet openings and hot exhaust air tion openings are closed during the leaves through high outlet openings day, and opened at night to flush Difference in height between ait warm air out of building and cool inlets and outlets is key, the bigger thermal mass for the next day. the better Useful when day air temperatures Use towers, chimneys, skylights, or are too high to use unconditioned clerestories outdoor air, but night air is cool

TECHNOLOGY

LIGHT

Passive Lighting Strategies: Maximize daylighting to reduce artificial lighting. Reflect daylight using light shelves and daylight enhancing shades to bring light further into a space. Use daylight rather than direct sunlight to reduce glare and heat gain. Choose glass types appropriate to the climate. For example, daylight buildings should generally use clear glass, with a visible transmittance of 0.70 or above.

Active Lighting Strategies to Supplement Passive Strategies: Use task lighting in conjunction with daylighting for localized, high illumination requirements. Electrical light zones can be layered parallel to the window plane so that individual rows can be switched on as needed.

TECHNOLOGY

LIGHT

Good lighting design makes use of arti- LIghting Efficiency with windows ficial light as well as natural light. There The higher the window, the deeper are various methods of daylighting the daylighting zone which include skylights, windows, and Strip windows provide more unilight shelves. For an energy efficient form daylight combination of daylighting and artificial light, occupancy based shutoff can be Large windows require more conutilized to potentially save anywhere trol from 38%-58% depending on the area. Position windows to direct light onto the ceiling Lighting Controls: Occupancy sensors Dim lights with daylighting (20-60%) Motorized shades controlled by timers or brightness sensors

Introduce more light colored surfaces Incorporate shading elements with windows Use horizontal window shapes

External shades and shutters block heat better than internal. No Overhang Medium Overhang Deep Overhang

TECHNOLOGY

LIGHT

Daylighting System Daylight-optimized building footprint Climate-response window-to-wall area ration High-performance glazing

LIght Shelves: Horizontal elements above eye level Improve illuminance and reduces glare

Daylighting-optimized fenestration design

Can double as shading

Skylights

Exterior better than interior

Tubular daylight devices Daylight-redirection devices Solar shading devices Daylight response electronic light controls Daylight optimized interior design Clerestories:

Best used on south facade Parans Sunlight Transportation System Rooftop Solar panels that collect sunlight and transport is with fiber optic cables to illuminate lightdeprived rooms. The luminaires give off a mix of ambient light and parallel light beams, changing with out door sunlight

Any window with sill above eye level.

TECHNOLOGY

SOIL

Soil is an extremely important and often under appreciated part of the design process. Effective use of soil strategies can benefit the overall design of the site while also helping to keep the site sustainable. One strategy is reuse the soil taken from the site during construction by placing it on the roof as a garden or using it for a natural source of insulation. Other strategies include: limit soil erosion through the use of planting limit soil deconstruction use soil as a thermal barrier use the soil to plant a garden that could be used for food production

TECHNOLOGY

WATER

Water is arguably the most precious resource on the planet, and soon will soon be harder to acquire and more expensive than gasoline. In order to design sustainably and be able to effectively collect and use water for the building, one must first understand the scarcity of water in their climate zone. This understanding must be compounded with the availability of water on and to the site, as well as the expected water consumption of the building. By understanding all of these factors, one can begin to form strategies such as: use efficient fixtures with the EPA Watersense label on them reuse site/rain water for toilets, drinking, irrigation, brewing processes, cleaning, etc. design with a water harvesting system such as a cistern, purification pump, overflow, etc.

TECHNOLOGY

WATER/PLUMBING

Wastewater Recycling: Uses grey water for irrigation, toilet flushing, and decorative water features. This can reduce total potable water use. Grey water is water that is still relatively clean, unlike blackwater. Rainwater Harvesting: Capturing and storing rain on site. Used for irrigation and toilets, can be used for drinking if treated Can greatly reduce use of potable water

TECHNOLOGY

NOISE CONTROL

Room Acoustics: Sound reflects with little energy loss from hard surfaces like concrete or gypsum board, soft surfaces such as carpet do not reflect as much sound. NRC: Noise Reduction Coefficient Measure of amount of sound energy absorbed on a surface 0.00= High Reflection 1.00= High Absorption Keys for noise control: Surface shaping and finishing treatment Absorption, reflection, and diffusion Sound isolation between rooms Absorption: Materials control reverberation time (Absorptive panels, absorptive baffles, carpet, upholstery, and people)

Hardwood and Plywood Roll out Isolation mat with resilient pads that increases STC rating Concrete Slab 74

TECHNOLOGY

BIB L I O G R APH Y 1. “DuPont Image Gallery,” last modified 2013, http://www2.dupont.com/Photovoltaics/en_US/news_events/imagegallery.html 2. “Satellite Chilled Water,” last modified 9.12.12, http://newscenter.nmsu.edu/9026/satellite-chilled-water-facility-increases-cooling-capacity-nmsu-las-cruces 3. “Energy Star Products,” http://www.energystar.gov/ 4. “Get Started on Your Hospitality Management Career,” http://www.coloradomtn.edu/web/academics/programs/hospitality_management/get_started 5. “DLP put on a great performance at the RSC,” last modified 12.10.12, http://dplkitchenventilation.co.uk/news/dpl-put-on-a-great-performance-at-the-rsc/ 6. “So What Are Solar Panels and How Do They Work,”http://cheapsolarpanelsguide.com/what-are-solar-cells-and-how-do-they-work-3/ 7. “DuPont Expands Solar Energy Use,” last modified 10.19.12, http://us.vocuspr.com/Newsroom/Query.aspx?SiteName=DupontNew&Entity=PRAsset& SF_PRAsset_PRAssetID_EQ=124587&XSL=PressRelease&Cache=True 8. “Apple is building the largest solar array in the US,” last modified 2.20.12, http://venturebeat.com/2012/02/20/apple-is-solar-friendly/ 9. “Solar Water Heaters – How it Works,” http://www.energystar.gov/index.cfm?c=solar_wheat.pr_how_it_works 10. “Wika SWH,” http://greenlistingindonesia. 11. “Wind Energy Generators,” http://www.alibaba.com/product-free/256238414/Wind_Energy_Generators/showimage.html 12. “Daylighting,” http://en.wikipedia.org/wiki/Daylighting 13. “Natural Ventilation: UCD Tercero Student Housing Phase Two,”http://www.mognot.com/natural-ventilation-ucd-tercero-student-housing-phase-two/ 14. “Soil and Soul,” last modified 1.03.13, http://gatherandgrow.org/2013/01/03/soil-soul/ 15. “Creating a Raised Bed Garden,” 5.15.12, http://www.agardenforthehouse.com/2012/05/creating-a-raised-bed-garden/ 16. “Blue Schools in Togo and Benin,” http://www.irha-h2o.org/?p=213 17. Autodesk, “Sustainability Workshop.” Accessed September 14, 2013. http://sustainabilityworkshop.autodesk.com/. 18. G.Z. Brown, and Mark DeKay, Sun, Wind, & Light, (New York, NY: John Wiley & Sons Inc., 2001). 19. Fehrenbacher, Jill. Inhabitat, “Parnas Sunlight Transport System.” Last modified April 26, 2005. Accessed September 14, 2013. http://inhabitat.com/ sunlight-transport-system/. 20. EPA, “Advanced Refrigeration.” Accessed September 14, 2013. http://www2.epa.gov/greenchill/advanced-refrigeration. 21. Tinnitus Blog, “Tinnitus in the Military.” Last modified December 24, 2009. Accessed October 14, 2013. http://tinnitusdx.com/blog/tag/loud-noises/. 22. Continuing Education Center, “Noise Control and Room Acoustics in Building Design.” Accessed September 14, 2013. Tinnitus Blog, “Tinnitus in the Military.” Last modified December 24, 2009. Accessed October 14, 2013. http://tinnitusdx.com/blog/tag/loud-noises/. . 75

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

P R ECE D E N T N A M E : G O V E R NME NT C A NYON VISITORS CENTER L OC AT I O N : H E L O TE S , TE XAS A R C H I T E C T: LAK E F L ATO AR CHITE CTS YEA R : 2 0 0 5 SIZE | P R O G R AM : 4,2 4 0 S QF T INTE RP RETIVE C ENTER C L IM AT E : H O T- AR ID

The site is located in a zone with a small water supply from ground sources and rain. The design intent is to do more with less, maximizing water use efficiency and minimizing the effect of built landscape elements.1 This precedent displays an innovative

View upon approach 1

way to deal with enclosure that blurs the lines between inside and outside, creating a community experience that is linked to the landscape. The project is also notable for its water conservation and the way the building expresses its place in the hydrological cycle.

G ARD EN COV ERED , UN CON D ITION ED CON D ITION ED

Indoor / Outdoor Relationships

Permeable Thin Plan

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

GOVE R N M E N T CANY O N V IS ITO R S CENTER H EL O T E S , T E X AS L A K E FLAT O A R CHITE CTS 2005 4 , 2 4 0 S Q FT I N TE R PR E TIV E CE NTE R C L IM AT E : H O T- AR ID

water storage tanks

PVs

water pumped upward

Rain is collected from one hundred percent of the roof area and stored in partially underground cisterns. The water is then lifted to the water tower by a solar powered pump. This water is utilized to meet graywater needs in the building. Overflow controls allow for excess water to be used for irrigation.1

water runs via gravity into bldg.

indoor graywater use

graywater used for irrigation

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

U C D AV I S B R E WE R Y, WINE R Y, AND FOOD D AVIS , C A F L A D AR C H I T E CTS 2010 3 1 , 0 0 0 S Q . FT. C L IM AT E : H O T / AR ID

The UC Davis Brewery, Winery, and Food facility is an extended research and teaching environment that integrates scientific process with applied technologies. The project is the first LEED Platinum Brewery, Winery, and Food processing plant, utilizing innovative technologies and sustainable strategies in order to maintain an extremely energy efficient building. The building captures and stores 176,000 gallons of rainwater,

completely satisfying irrigation and non-potable demands. A clean-inplace (CIP) system collects, treats, and reuses all cleaning water, reducing the demand by about eighty percent. Through intelligent spatial design, ninety-two percent of all spaces have views to the exterior. By using PVâ&#x20AC;&#x2122;s mounted on the roof, the facility is able to produce not only enough energy to operate, but also excess energy to sell back to the grid.2

Cupola and clerestory provide natural light

Light Tubes diffuse light through a thick roof section Views from 92% of spaces

Light

Main Entrance 3

Views From Spaces 78

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

U C D AV I S B R E WE R Y, WINE R Y, AND FOOD D AVIS , C A F L A D AR C H I T E CTS 2010 3 1 , 0 0 0 S Q . FT. C L IM AT E : H O T / AR ID

Water is capture from the site through gutters and fixtures within the building itself. The project also makes use of landscape elements in order to reduce pollution from storm water runoff. Bioswales are designed to remove these contaminants by filtering water through vegetation and compost. The water collected from the building is then filtered through a clean-in-place (CIP) system, which cleans and purifies the water so that it may be used again throughout the building.2

clean-in-place system cleans and stores water that has been used within the building so that it may be reused for cleaning fermentation tanks.

Clean-In-Place Tanks 3

Clean-In-Place System

Water storage tank Potential washdown waste recycling Water from site

CIP tanks see above Water from gutters

Water to building

Water from bioswale

Water 79

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

U C D AV I S B R E WE R Y, WINE R Y, AND FOOD D AVIS , C A F L A D AR C H I T E CTS 2010 3 1 , 0 0 0 S Q . FT. C L IM AT E : H O T / AR ID

UC Davis is able to be such a high performance building through energy efficient design. On the south-facing roofs, photovoltaics are mounted to collect enough energy to power the entire facility. When energy production is high but demand within the building is low, they are able to sell excess power back to the grid. Trees adjacent to the building provide shading to limit the amount of heat gain within the building. High performance insulation

High performance insulation

is used throughout the building to mitigate heat gain and loss. Maintaining a sealed envelope around the building and limiting infiltration also contributes to energy savings.

EXTERIOR CONTROL -Vented Rainscreen -Siding -Battens as required -Solitex Mento Plus, seams taped with Tescon Vana

PVâ&#x20AC;&#x2122;s on south facing roof Trees provide shade for building envelope

Energy

THERMAL CONTROL -Wood stud -Densepack cellulose insulation -Plywood/OSB -Batt insulation as reqâ&#x20AC;&#x2122;d

EXTERIOR CONTROL -Plywood/OSB, seams taped with Tescon Vana -Airtight vapor retarder -Service cavity

High Performance Insulation Detail

STRUCTURE -Plywood -Wood stud 80

PRECEDENT ANALYSIS

SPATIAL DEFINITION

BA R A G R I C O LE SA N FR A N C I S C O , CAL IF OR NIA A ID L I N D A R LI N G DE S IG N 2010 BA R A N D R E S TAUR ANT C L IM AT E : T E M PE R ATE MAR INE

Bar Agricole is a LEED Platinum “urban tavern” located in San Francisco’s growing SoMa district. The building reuses an old warehouse. The program consists of offices spaces and the bar. The primary space is flanked by the bar and an individual seating area that leads to an outdoor garden. The building re-uses wood paneling for the interior and exterior spaces. Glass structures help direct light coming in from three skylights, as well as cross ventilation in the space.4

View of Garden 4

Private and Communal Space 4

Site Diagram The site is surrounded by solid masses that confront the street. The project draws in visitors by recessing the building and creating a break in the dense urban fabric from the street. Linear Dining Hall with Skylights 4

PRECEDENT ANALYSIS

SPATIAL DEFINITION

BA R A G R I C O LE A ID L I N D A R LI N G DE S IG N 2010 BA R A N D R E S TAUR ANT C L IM AT E : T E M PE R ATE MAR INE

spatial distinction diagram

1_Private

Ground Level Plan 4

2_Public

3_Semi-Private

lighting diagram DAY

Task

Ambient

NIGHT

Task

Ambient

Task

The skylight provides the main ambient lighting in the space during the daytime with natural light and during the night with light fixtures within the skylight. It is supported on both sides by task lighting that adds to the seperate spaces.

sound level diagram

Variation between ceiling heights allows for either more or less reverberation

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

P EA R L B R E W E R Y SA N A N T O N I O , TE XAS L A K E | FLAT O A R CHITE CTS 2009 6 3 , 5 0 0 S Q FT C L IM AT E : H O T - HUMID

The Pearl Brewery redevelopment transforms a large-scale industrial space into a user-friendly commercial space. The program incorporates restaurants, amphitheater spaces, living units, and a farmerâ&#x20AC;&#x2122;s market.5 Most of the materials were re-used. It has many sustainable features such as salvaged storage tanks and solar screens. The project also utilizes the enormous roof expanse as an energy-generating solar farm. Many

sustainable features are expressed, making the public conscience of the environment.6

Exterior Views 5

sun screen

Public Square

Shading

low-slope roof

rain cistern

Public Space 5

Wind

Rainwater Collection

H A R PO O N B R E WE R Y V IS ITO R S CE NTER BO ST O N , M A S SACHUS E TTS ST U DI O LUZ 2013 BREWE R Y A N D B E E R HAL L C L IM AT E : H O T- HUMID

Located along Boston’s once-desolate waterfront, Harpoon Brewery claims to be the only traditional beer hall in the city. Distinct from the other barrestaurants that have cropped up in the same district, Harpoon focuses on the beer itself and the people that drink it. The visitor’s center functions as meeting point for tours of the brewery, but also consists of a private tasting room and a retail outlet. Over a pint, the visitor can view into the brewery and understand the process. while also meeting the people that come together to make beer. The visitor’s center has become a hub within the Boston community with many events taking place around the brewery. Ultimately, the beer hall serves as a place to connect with others in the community (1).7 Harpoon Brewery is also known for their environmental practices. Their products incorporate all-natural ingredients, and the spent grain from production is sold to farms for animal

PRECEDENT ANALYSIS

SPATIAL DEFINITION

feed. All paper, glass bottles, and cardboard packaging are recycled. Harpoon also encourages alternative transportation methods, such as bicycles or public transit, for its employees and patrons. The brewery integrated EnerNOC’s DemandSMART program to help track the building’s energy usage and assist the brewers in utilizing The beer hall allows for views into the brewery, as well as into the city. 9 energy sustainably. Contributing to the energy savings during the brewing process, the condensation from the kettle is recaptured to heat water; wort cooling water returns to the hot tank for future use. Harpoon has also installed a new, more-energy efficient chiller and a Cogen system. Other environmentally-conscious strategies include movement-sensing lights, onsite treatment of wastewater, and reuse of sanitizing chemicals where possible. Within the beer hall itself, reclaimed oak flooring and salvaged Vermont butternut bar tops add warmth and Harpoon Brewery as a brand has become part of what it means to be a Bostonian. 9 unify the space.8 84

PRECEDENT ANALYSIS

SPATIAL DEFINITION

“A beer hall in a brewery provides an amazing juxtaposition between agriculture, science, chemistry, industrialized processes, and the very human qualities of imbibing with dear friends. The architecture of the Harpoon Visitor’s Center celebrates these different worlds, enhancing appreciation for the complex craft that is making beer.” -Studio Luz9

Diagram of social interaction within the space

Communal tables and benches allow for visitors come and go freely. 9

Bibliography Alstrom, Jason and Todd. “A look at Harpoon’s new waterfront watering hole.” The Phoenix. February 1, 2013. http://thephoenix.com/boston/food/150879look-at-harpoons-new-waterfront-watering-hole/. Koerner, Allyson. “Harpoon Brewery_ Great Tasting Beer With Sustainable Practices.” Eco New Network. http://econewsnetwork.org/2010/08/harpoonbrewery-great-tasting-beer-with-sustainable-practices/. Studio Luz. “Harpoon Brewery Visitors Center.” studioluz.net/post/work/harpoonThe centralized main bar becomes the social hub of the beer hall. 9 brewery-visitors-center/.

PRECEDENT ANALYSIS

SPATIAL DEFINITION

P R A HR A N C O R NE R PUB VIC T O R I A, AUS T R AL IA T EC H N E AR C H ITE CTS 2013 PUB C L IM AT E : T E M PE R ATE

The Prahran Hotel and Corner Pub successfully defines, through varying degrees of enclosure, separate conversational areas within a larger space. Within the pub, individual booths open upon a courtyard with communal tables. The seating is not confined to the ground level, but also extends upwards, creating a dialogue between the various areas patrons can inhabit. The steel structure creates

openness in the design, providing patrons with easy means of navigation throughout the pub; the use of wood and leather create warmth in more intimate conversational areas. Physical representation and connection to the program are expressed with the concrete pipes that mimic stacked barrels. Allowing the design of the space to reference the use, allows for a unique and fun experience. prahran hotel exterior 10

NO ENCLOSURE COMMUNAL SPACES

FULLY ENCLOSED INTIMATE SPACES

circulation space

courtyard and dining 10

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

K O N A B R E W I N G COMPANY K A IL U A - K O N A, HAWAII OCTOBER 2010

Kona Brewing Company is the largest privately owned brewery in the state of Hawaii. They have been open since 1994 and relocated to their new facility in October of 2010. They currently have the capacity to brew 220,000 barrels of beer per year. Their product is exported across the Hawaiian islands and to the mainland United States. Kona Brewing Company has made stainability a priority with their new brewery, storage, and beer garden. They achieve this through energy and water conservation. For energy conservation, they have a roof mounted PV system that provides about 645kWh of electricity. This accounts for about 50% of the breweryâ&#x20AC;&#x2122;s electrical needs. Additionally, solar tunes also pull natural light into the brewhouse space. Within the brewery process, a heat exchanger is used to reclaim thermal energy. The reclaimed energy is then sent back to the mash tank and brew kettle to be used again.

In order to promote water conservation, Kona Brewing Company has a rainwater collection system paired with reclaimed whiskey barrels to capture water from the roof and A/C condenser units. The water collected is used for on-site irrigation of the gardens. The Kona Brewpub recycles 53,000 gallons of water per year. The recycled water is then put back into the brew process and accounts for 9% of the brewery;s water needs. 11

PV ARRAY

SOLAR TUBE

Cold

er Wat

h Ta

Mas

Brew

Kett

t Hea

ger

han

Exc

Cold

r Ou

Bee

caption

A | Energy Conservation Strategies PV System mounted on roof along with solar tubes saves electricity cost in the brewery and storage. B | Thermal Reclamation Diagram

Heat Sources

Reclaimed Heat Roof Top

HOT

ction

olle Water C

K TAN H S MA

NG-

HA EXC T A HE Water Storage Tank

C | Water Conservation Diagram Water to Landscaping

Filtration Water to Brewery

P R IMAR Y H E A LTHCAR E CE NTE R D H A R M APUR I , INDIA H O L CI M FO UN DATION YEA R : 2 0 1 1 C L IN I C C L IM AT E : H O T S E MI-AR ID

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

This design adopts a â&#x20AC;&#x153;building within a buildingâ&#x20AC;? concept responding to the extremely hot, semi-arid climate of southern India. The Primary Healthcare Center serves a group of agricultural villages near by.

The design incorporates local construction methods and materials in a fresh new way. Sensitivity to local produce and cultures makes use of vetiver grass thatch operable panels. Rubble stones build up the retaining walls of the raised floor The design distinguishes between a high-tech medical core and a low-tech plinth including the outdoor gathering surrounding layer. The envelope serves space and landscape elements. The project employs sustainable water as a shaded and, well-ventilated management practices including both, waiting and gathering space that collects and recycles rainwater. A team rainwater harvesting and 12ground water recharging and irrigation. of specialists built the core while local craftsmen worked on the envelope creating a beneficial professional and cultural exchange of ideas.

Wind Patterns

PRECEDENT ANALYSIS

SPATIAL DEFINITION

BO U L E VA R D B R E W E R Y K A N S AS C I T Y, MIS S O UR I 360 ARCHITECTS 2005 6 8 , 5 0 0 S Q FT B R E WE R Y E XPANS ION ZONE 9

Boulevard Brewery started out as a urban micro-brewery in a historic brick building in 1988. Changes in their popularity increased, so did their demand and production. By 2005, the brewery had outgrown their current facility and found they needed to expand to a state of the art facility. Today, with this new brewing and packaging space, Boulevard has positioned itself as the largest craft brewer in the Midwest with a capacity to produce 600,000 barrels of beer a year.13 The building was created on an adjacent lot, across the street from the original structure, both of which are within the bounds of the historic industrial context that serves as inspiration for this concrete, glass, brick and stone design.14 Tying the new facility with the original brewery is a glass pedestrian walkway, floating above the occasional traffic leading to the loading areas of the adjacent businesses. This walkway also serves

an additional function of hiding the pipes that carry the brew from one facility to the other. Programmatically, there is an emphasis on community, established by including a rooftop tap-terrace, two hospitality rooms, and a glass atrium.15 The building was designed with sustainability in mind, which included a sawtooth roof for natural daylighting and zone control strategies were implemented with properly design HVAC systems to support the demands with efficient equipment.16

PVs

green roof

PVs green roof terrace

Since the building was constructed, the owners have continued to retrofit the building to become more sustainable though a number of methods including planting a green roof, installing photovoltaic panels, and achieving their zero landfill goal.16 In 2012, Boulevard sought another local architecture firm, this time El Dorado, Inc to expand their brewery yet again, but this time vertically. With the need to brew more beer in their existing space, they decided to lift the roof 35 feet to fit eight new 300 barrel tanks dedicated to their dry hop beer. This three million dollar addition is highly visible from the street as a glass block protruding from the historic business building which houses the original brewery and tasting room for the ever expanding Boulevard Brewery.17

PRECEDENT ANALYSIS

SPATIAL DEFINITION

existing

addition 1

pedestrian bridge building 1 addition 1 addition 2 adjacent buildings

PRECEDENT ANALYSIS

SPATIAL DEFINITION

bar

restaurant

The Stone Brewery Escondido is a 12,000 square foot restaurant/ brewery that is coupled with an acre beer garden.18 The open, natural environment provides varying levels of privacy throughout the lot with pockets of space for individuals to relax or groups to gather and play out door games. Throughout the site, elements of wood, metal, stone, and water combine to create a relaxed scene to allow patrons to escape from the busy world.

service

ST O N E B R E W E RY E S CO NDIDO ES C O N D I D O , CAL IF OR NIA SC H M I D T D E S I G N G R OUP,INC 1 2 , 0 0 0 S Q FT + 1 ACR E G AR DE N BEER G A R D E N C L IM AT E : C O LD-M IXE D

landscape

The brewery is environmentally conscious, using reclaimed brick, outside dining experience 20 wood, and stones found on the original site to construct the atmosphere. Neighboring the brewery are the breweryâ&#x20AC;&#x2122;s gardens where organic practices are exercised to grow the ingredients needed for brewing.19

formal dining (2-8 people)

main dining hall 21

bar (1-3 people)

outdoor (4-12 people)

private outdoor (2-4 people)

GR EE N B E A C O N B R E WING CO M PANY BRIS B A N E , AUS TR AL IA J A M E S C UB I T T AR CHITE CTS 2012 M IC R O B R E W E R Y H U MI D S UB T R OPICAL CL IM ATE

Green Beacon Brewing is an old warehouse repurposed by James Cubitt Architects into a modern yet rustic microbrewery and bar. It has an industrial and utilitarian look with a modicum of style. The furniture and bar are made of recycled timber and hardwood, with US Navy chairs arranged canteen style. The connection between the bar and brew house machinery creates a dialogue between user and brewer.

PRECEDENT ANALYSIS

SPATIAL DEFINITION

The bar provides separation, but in a comfortable and engaging manner, from the rest of the space.The bare bones of the warehouse provide for a voluminous space with ample natural light coming in through a long clerestory window. The original warehouse roller door serves two purposes: it allows both a functional loading dock and an enormous framed window to the street.22

PRECEDENT ANALYSIS

SPATIAL DEFINITION

EN EG R E N B R E WING CO M PANY M O O R PAR K , C A YEA R : 2 0 1 2 SIZE | P R O G R AM : 3- B AR R E L S Y S TEM

Enegren Brewing Company started in the dorm rooms of Loyola Marymount University where “Brew Captain” Chris Enegren brewed his first batches with extract on a friend’s on-campus apartment stove. Chris quickly outgrew his stove top setup and designed and built a 10-gallon all grain system that summer. At this point he had moved out of the dorms and into a house off campus where his younger brother Matt joined in brewing.

In the inefficient sequence, the dry good storage area farthest from the input of the sequence, meaning more work must be done to bring goods in. Simmilarly, the product storage is also far from the output of the sequence. By forming a U-shaped sequence, the input and output of the sequence do not cross and the flow of the product is maximized.23

PRODUCT STORAGE

OUTPUT

INPUT

DRY GOOD STORAGE

BREWING

INEFFICIENT SEQUENCE

Soon after their success in the industry, they moved toward the commercial side of brewing. Enegren Brewing is now an established micro brewery with a 3-barrel system in place. Although the micro brewery is successful, this analysis is done to show how their process of brewing can better utilize the space, therefore becoming a more efficient process. By arranging the sequence to accommodate the input and output of the product itself, the less the processes have to overlap.

FERMENTATION

PRODUCT STORAGE

OUTPUT

INPUT

BREWING

DRY GOOD STORAGE

EFFICIENT SEQUENCE 93

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

BU L LI T T C E N T ER SEAT T LE , WA M IL L E R H ULL 2013 5 0 , 0 0 0 S Q FT | OF F ICE S PACE C L IM AT E : M A R I NE

The Bullitt Center strives to be the â&#x20AC;&#x153;Greenest office building in the worldâ&#x20AC;?. It also aims to meet the Living Building Challenge, which is more ambitious than LEED. It is a net zero building that provides for all of its water and energy needs on site. Another goal was to create a good work environment for the buildings inhabitants. Workers will be more productive and healthy in a building where they have access to fresh air and daylight.

The Living Building Challenge set strenuous benchmarks, requiring a project to meet 20 imperatives within seven performance areas. The location promotes a pedestrian, bike, and transit friendly lifestyle. Rainwater is collected on roof and stored in an underground cistern,from which it will be drawn for use in the rest of the building. A solar array accounts for all the energy needs in the building. exterior facade 24 This building promotes a healthy lifestyle, it encourages use of stairs, has operable windows and promotes resource sharing. Operable windows will offer fresh air and day lighting to occupants, unlike many office buildings in the city. A pocket park, and green roof with native plants will help enrich the surrounding neighborhood and streetscape.24

interior spaces 24

In an effort to help protect the Puget Sound, rainwater will be collected on site, with grey water being filtered through a green roof. Pervious pavement that allows water to infiltrate into the soil will also reduce the impact of runoff stormwater.24

PRECEDENT ANALYSIS

ENERGY, WATER, AND LIGHT

Net Zero Energy Facts24

Net Zero Water Facts24

-83% more efficient than a typical Seattle office building

-80% more water efficient than a typical Seattle office building

-Predicted EUI rating of 16kbtu/sf/yr

-56,000 gallon rainwater collection cistern

-242kW photovoltaic array -ground-source geothermal heat exchange system -Radiant floor heating and cooling system -Retractable external blinds to control solar heat gain

-Greywater reclamation system -Composting foam flush toilets (save 96% more water than traditional flush toilets) -Rainwater filtration for potable uses

PRECEDENT ANALYSIS

SPATIAL DEFINITION

A S H E V I LLE B R EWING CO M PANY A S H E V I LLE , N C RED H O US E A R CHITE CTS 1995 BREW PUB

The Asheville Brewing Company was established by ABC in an industrial motor factory. The architects reused the original storefront, but demolished the adjacent building to create an exterior beer garden, nicknamed the porch.25 The brewery also added a

movie theater to the program. The combination of uses within an existing context make the brewery compelling.

High Interactions

Low Interactions

view of porch 26 Groups at adjacent tables

Booth

Bar Seating

Theatre

STREET Garden Interaction Levels: Groups farther from the street are more inward facing.

interior theater 27

PRECEDENT ANALYSIS

BIB L I O G R APH Y

1. American Institute of Architects. “Government Canyon Visitor Center.” 9. Studio Luz. “Harpoon Brewery Visitors Center.” studioluz.net/post/ AIA/COTE Top Ten Green Project. Last modified April 27, 2007. Accessed work/harpoon-brewery-visitors-center/. October 11, 2013. http://www2.aiatopten.org/hpb/overview.cfm?ProjectID=796. 10. Gallivant, “Prahran Hotel.” Last modified August 2012. Accessed 2. “University of California, Davis – WBF by Flad Architects,” last August 26, 2013. http://gallivant.com/sip/prahran-hotel/. modified September 27, 2011,http://www10.aeccafe.com/blogs/arch11. Kona Brewing Company, Last modified 10 01, 2013. Accessed showcase/2011/09/27/university-of-california-davis-wbf-by-flad-architects/ October 11, 2013. http://konabrewingco.com/. 3. “UC Davis Brewery, Winery, and Food,” last modified December 12. Holcim Foundation. “Primary Healthcare Center.” International 10, 2010, http://www.usgbc.org/projects/uc-davis-brewery-winery-andExamples of Sustainable Construction. http://www.holcimfoundation.org/ food?view=stories Projects/primary-healthcare-center-near-dharmapuri-india. 4. Millman, Matthew. “Bar Agricole: Aidlin Darling Design.” Photograph. 13. Boulevard Brewery. “Our Story.” Accessed September 18, 2013. 2013. Architectural Record, http://archrecord.construction.com/projects/ http://www.boulevard.com/brewery/our-story/ recordinteriors/2011/bar-agricole.asp. (accessed September 9, 2013). 5. Pearl Brewery/Full Goods Warehouse AIA Top 10. Accessed 2013. http://www.aiatopten.org/node/270.

14. 360 Architects. “Boulevard Brewery.” Accessed September 18, 2013. http://360architects.com/Boulevard_portfolio_360.html

Wikipedia. “Boulevard Brewing Company.” Accessed September 6. Pearl Brewery. Accessed 2013. http://www.lakeflato.com/projects/pearl- 15. 18, 2013. http://en.wikipedia.org/wiki/Boulevard_Brewing_Company brewery/?none=adaptive-reuse.asp. 7. Alstrom, Jason and Todd. “A look at Harpoon’s new waterfront watering hole.” The Phoenix. February 1, 2013. http://thephoenix.com/boston/ food/150879-look-at-harpoons-new-waterfront-watering-hole/.

16. Boulevard Brewery. “Sustainability; Brewing a better future.” Accessed September 18, 2013. http://www.boulevard.com/brewery/ sustainability/

17. El Dorado, Inc. “Boulevard Cellar 1 Expansion.” Accessed 8. Koerner, Allyson. “Harpoon Brewery_ Great Tasting Beer With September 18, 2013. http://www.eldo.us/industrial-studio/boulevardSustainable Practices.” Eco New Network. http://econewsnetwork.org/2010/08/ brewery-expansion/ harpoon-brewery-great-tasting-beer-with-sustainable-practices/

PRECEDENT ANALYSIS

BIB L I O G R APH Y

18. “Stone Brewing World Bistro and Gardens Escondido: Architecture Photo Gallery,” Stone Brewing Co.http://www.stoneworldbistro.com/gallery/ architecture.asp 19.

“Stone Farms,” Stone Brewing Co.http://www.stonebrewing.com/farm/

20. “Livable Landscapes: Balancing Artistic Expression in Design with Environmental Sensitivity,” Friends of San Diego Architecture http://www. friendsofsdarch.com/?p=374 21. “The San Diego County Beer Trail,” USA Today http://www.usatoday. com/experience/food-and-wine/tours-and-trails/the-san-diego-county-beertrail/2758381/ 22. Peter Salhani, “Green Beacon Brewing Company,” ArchitectureAU, February 18, 2013, accessed September 15, 2013. 23. Joe , Nascenzi. “About Us.” Enegren Brewing Company (blog), November 1, 2009. www.enegrenbrewing.com (accessed October 14, 2013). 24. The Miller Hull Partnership, “Bullitt Center.” Accessed September 12, 2013. http://www.millerhull.com/html/nonresidential/Bullitt.htm. 25. Robert, Todd. Red House Architecture, “Ashville Brewing Company.” Accessed October 11, 2013. http://byredhouse.com/projects/. 26.

digital photo. http://ashevillebrewing.com/

27. Todd, Robert M. Theatre. Ashville, 2005. digital photo. http:// byredhouse.com/projects/.

CLIMATE

BOULDER, CO

L OC AT I O N : 4 0 . 0 1 7 6 째 N, 1 0 5 .2 7 9 7 째 W EL EVAT I O N : 5 , 43 0 F E E T ( 1 ,6 5 5 M) P OP U LAT I O N : 9 8 ,8 8 9 C L IM AT E Z O N E : 5

DOWNTOWN BOULDER

CLIMATE

BOULDER, CO

Due to Boulderâ&#x20AC;&#x2122;s cold climate in the winter months, one can see that wind is a liability and must be controlled during this time. During the hotter summer months of June, July, August, and even September, the wind can be used to help cool the building.

100

The information below shows graphic views of the wind patterns in Boulder. Using this information, design decisions can be made based on wind patterns and times when wind occurs most frequently as well as wind speeds.

CLIMATE

BOULDER, CO

WIND SQUARE

101

Based on the information below and the type of space, one can inform their design using the graphic information below. These charts determine areas in which it is a comfortable to inhabit and at what times you can acheive the most comfortable spaces. Based on the space type; outdoor space, skin load dominated, or internal load dominated, certain shading times should be used to acheive the desired comfort temperature.

CLIMATE

BOULDER, CO

COMFORT RANGES

102

CLIMATE

BOULDER, CO

Sky Cover Year-round Boulder, CO is partly cloudy with decreased cloud cover at the beginning of winter. Cloud cover increases during the summer afternoons. In reaction to the conditions, buildings should have slight shading of windows in order to avoid the fair amounts of direct sunlight; however, they should be large enough to draw in the necessary amount of light on overcast days. Scattered (20- 50 % Coverage Broken (51 - 80% Coverage)

103

CLIMATE

BOULDER, CO

Comfort Zone Diagram During the summer months natural ventilation along with the use of passive solar heating can be quite effective at maintaining a comfortable environment. Winter months will require passive solar heating that is supplemented with an active system.

104

CLIMATE

BOULDER, CO

Summer Psychrometric Chart Analysis of the summer psycrometric chart for Boulder, CO reveals that the main focus is warming spaces to a comfortable level while still having a short period where cooling is necessary. Passive Strategies that are most effective for this condition include: - Shaded strutures that are open to breezes - High mass construction - Low pitched rooves with large overhangs - Occupiable basements - Natural Ventilation 105

CLIMATE

BOULDER, CO

Winter Psycrometric Chart Analysis of the winter psycrometric chart for Boulder, CO reveals that spaces will need significant amounts of warming in order to be a comfortable environment. Passive Strategies that are most effective at increasing internal heat gain include: - Use of thermal mass - Southern facing windows - Utilizing wind breaks to protect spaces from wind - Condensed floorplans that use a central zone of heating - Utilize zones with larger temperature allowances to become buffer zones 106

CLIMATE

BUFFALO, NY

BU F FA LO , N Y L ATIT UD E 4 2 . 9 3 N L ON G I T U D E 7 8.7 3 W EL EVAT I O N 7 0 5 â&#x20AC;&#x2122; C L IM AT E Z O N E 5 - CO OL M OIS T

Located adjacent to Lake Eerie, Buffalo is a victim of long, harsh winters and lake-effect snowstorms. The primary concern for buildings in this climate zone is how to sufficiently heat the building, in order to make it comfortable for its occupants. While this typically involves active systems, passive design strategies can lessen the amount of generated heat that is needed during these uncomfortable winters. Passive solar strategies are particularly effective during the spring and fall, when the climate is still cool. One very important consideration is how to keep the heat that is already in the building from escaping. By creating a tight building envelope, the amount of heat loss and infiltration can be minimized. Thickening the building wall can create a larger cavity for insulation, and assemblies with high R-values can be achieved. Another way to control the heat transfer through the envelope is to decrease the surface area of the building. Spaces clustered in a tight

form, rather than an elongated form, will minimize heat loss and gain. Window specifications are another significant factor of the building envelope, and window placement can have a great effect on the amount of infiltration. Glazed areas can also recognize the potential to collect solar radiation to heat the space in the winter and to shade these areas from radiation in the summer. However, a compact building form presents less opportunity for a well-daylighted space. Daylighting strategies will allow light to penetrate the space. When locating outdoor rooms, heating will be needed most months of the year for them to be inhabitable, but the summer conditions are mostly in the comfort zone. Windbreaks help keep the harsh winter winds off the customers, and an understanding of shading patterns can help keep patrons either in the sun in the winter or in the shade in the summer. Buffalo is frequently effected by lake-effect snowstorms across Lake Erie. 1

107

CLIMATE

BUFFALO, NY

WIND: DIRECTION

5-10 mph

10-20 mph

The primary wind direction is from the southwest off of Lake Erie. The average wind speed ranges from 10 to 20 mph, with calmer winds during summer nights.

january wind rose 2

july wind rose 2

wind speed over time 2

108

CLIMATE

BUFFALO, NY

WIND: LIABILITY The primary assessment of wind in this climate zone is that it is a liability. The only time that wind may improve the comfort zone is during June, July, and August. During these months, winds from the southwest may help naturally ventilate spaces from 11 am until 6 pm. As the wind is from the same direction year round, switches that admit or block the wind would allow the building to adjust to the seasons.

seasonal wind assessment for a skin-load dominated building 2

109

CLIMATE

BUFFALO, NY

SUN: SOLAR RADIATION Considering the ratio between annual heating days and mean daily solar radiation, passive solar heating is a viable option to heat the building during the winter in Buffalo, New York.

sun path, 40 latitude 3

solar radiation 3

110

CLIMATE

BUFFALO, NY

LIGHT: SKYCOVER

30 - 60 %

60 - 80 %

80 - 100 %

The sky cover is predominantly broken during both the summer and the winter. In the winter, sky cover increases slightly to an overcast condition during the day. During the summer, nights have only scattered sky cover, which does not affect the daylight factor. Since both conditions are similar, the appropriate design response is to increase the window area of the facade to capture diffused light, but also to limit heat loss with a high R-value.

skycover conditions 2

111

CLIMATE

BUFFALO, NY

LIGHT: SHADING CALENDARS Outdoor rooms require shading during the day from June until August. Shading is required for skin-load dominated buildings from May until September, while load-dominated buildings require shading from April until October. During the summer months, the interior of the building requires cooling to maintain comfort, in addition to shading. 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J 25.1 25.1 24.8 24.5 23.9 23.5 23.5 23.6 24.1 25.4 27.0 am noon 28.1 pm 28.5 28.8 28.9 28.6 28.0 26.9 26.2 25.4 25.3 24.8 24.9 mid 24.9 am

F 20.6 20.3 20.5 20.0 20.2 20.4 20.1 19.7 20.6 22.0 23.3 24.3 25.1 25.7 25.8 25.5 24.8 23.6 22.6 21.9 21.8 21.3 21.0 20.8

Cold < 32

M 32.7 32.5 32.3 32.1 32.1 32.1 32.1 33.6 35.1 36.7 37.7 38.8 39.8 39.9 40.1 40.2 39.1 38.0 36.9 36.1 35.4 34.6 34.2 33.9

A 42.3 41.8 41.3 40.8 41.0 41.1 41.3 43.2 45.2 47.2 48.2 49.3 50.4 50.6 50.9 51.1 50.0 48.9 47.7 46.7 45.6 44.6 43.9 43.1

Cool 32-64.9

M 52.6 52.0 51.1 51.1 50.4 50.8 52.9 55.5 58.3 60.4 62.1 63.4 64.6 65.5 65.1 64.5 63.5 61.6 59.8 57.5 56.2 55.2 54.3 53.6

J 60.6 60.0 59.1 58.5 58.2 59.4 61.7 64.8 66.9 69.1 70.7 72.1 73.0 73.0 73.5 73.3 71.8 70.6 69.1 66.9 65.1 63.7 62.4 61.6

Comfort 65-79.9

J 66.8 65.7 64.9 63.8 63.3 64.1 66.6 70.2 73.0 74.8 76.0 77.2 78.1 78.9 79.2 79.1 79.0 77.7 76.2 73.2 71.3 70.0 68.8 67.4

A 64.5 63.7 62.8 61.9 62.4 62.8 63.4 66.0 68.7 71.5 72.8 74.2 75.5 75.5 75.4 75.4 73.9 72.3 70.7 69.5 68.2 67.0 66.1 65.3

S 58.0 57.5 57.1 57.0 57.0 56.5 57.1 58.9 61.3 63.5 65.4 66.4 67.1 67.7 68.0 67.8 67.0 65.6 63.4 61.6 60.5 59.5 58.6 57.9

O 48.9 48.6 48.3 48.0 47.8 47.6 47.5 49.3 51.2 53.1 50.4 55.7 57.0 57.0 56.9 56.9 55.4 53.8 52.3 51.7 51.1 50.4 50.1 49.7

N 39.2 38.8 38.4 38.7 38.5 38.5 38.8 38.8 39.6 40.7 41.6 42.3 42.7 43.0 43.1 42.8 41.7 40.7 40.3 40.2 40.0 39.1 38.6 38.5

Hot t 80

shading calendar for outdoor room 2

D 28.4 28.1 28.1 27.6 27.4 27.7 27.4 27.8 28.2 29.3 30.3 31.1 31.3 31.8 31.7 31.2 30.6 30.0 29.6 29.0 28.9 29.1 28.9 28.7

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J 25.1 25.1 24.8 24.5 23.9 23.5 23.5 23.6 24.1 25.4 27.0 am noon 28.1 pm 28.5 28.8 28.9 28.6 28.0 26.9 26.2 25.4 25.3 24.8 24.9 mid 24.9 am

F 20.6 20.3 20.5 20.0 20.2 20.4 20.1 19.7 20.6 22.0 23.3 24.3 25.1 25.7 25.8 25.5 24.8 23.6 22.6 21.9 21.8 21.3 21.0 20.8

Cold <32

M 32.7 32.5 32.3 32.1 32.1 32.1 32.1 33.6 35.1 36.7 37.7 38.8 39.8 39.9 40.1 40.2 39.1 38.0 36.9 36.1 35.4 34.6 34.2 33.9

A 42.3 41.8 41.3 40.8 41.0 41.1 41.3 43.2 45.2 47.2 48.2 49.3 50.4 50.6 50.9 51.1 50.0 48.9 47.7 46.7 45.6 44.6 43.9 43.1

Cool 32-55

M 52.6 52.0 51.1 51.1 50.4 50.8 52.9 55.5 58.3 60.4 62.1 63.4 64.6 65.5 65.1 64.5 63.5 61.6 59.8 57.5 56.2 55.2 54.3 53.6

J 60.6 60.0 59.1 58.5 58.2 59.4 61.7 64.8 66.9 69.1 70.7 72.1 73.0 73.0 73.5 73.3 71.8 70.6 69.1 66.9 65.1 63.7 62.4 61.6

Comfort 55-69.9

J 66.8 65.7 64.9 63.8 63.3 64.1 66.6 70.2 73.0 74.8 76.0 77.2 78.1 78.9 79.2 79.1 79.0 77.7 76.2 73.2 71.3 70.0 68.8 67.4

A 64.5 63.7 62.8 61.9 62.4 62.8 63.4 66.0 68.7 71.5 72.8 74.2 75.5 75.5 75.4 75.4 73.9 72.3 70.7 69.5 68.2 67.0 66.1 65.3

S 58.0 57.5 57.1 57.0 57.0 56.5 57.1 58.9 61.3 63.5 65.4 66.4 67.1 67.7 68.0 67.8 67.0 65.6 63.4 61.6 60.5 59.5 58.6 57.9

O 48.9 48.6 48.3 48.0 47.8 47.6 47.5 49.3 51.2 53.1 50.4 55.7 57.0 57.0 56.9 56.9 55.4 53.8 52.3 51.7 51.1 50.4 50.1 49.7

N 39.2 38.8 38.4 38.7 38.5 38.5 38.8 38.8 39.6 40.7 41.6 42.3 42.7 43.0 43.1 42.8 41.7 40.7 40.3 40.2 40.0 39.1 38.6 38.5

D 28.4 28.1 28.1 27.6 27.4 27.7 27.4 27.8 28.2 29.3 30.3 31.1 31.3 31.8 31.7 31.2 30.6 30.0 29.6 29.0 28.9 29.1 28.9 28.7

Hot t 70

shading calendar for skin-load dominated building 2

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J 25.1 25.1 24.8 24.5 23.9 23.5 23.5 23.6 24.1 25.4 27.0 am noon 28.1 28.5 pm 28.8 28.9 28.6 28.0 26.9 26.2 25.4 25.3 24.8 24.9 mid 24.9 am

F 20.6 20.3 20.5 20.0 20.2 20.4 20.1 19.7 20.6 22.0 23.3 24.3 25.1 25.7 25.8 25.5 24.8 23.6 22.6 21.9 21.8 21.3 21.0 20.8

Cold < 32

M 32.7 32.5 32.3 32.1 32.1 32.1 32.1 33.6 35.1 36.7 37.7 38.8 39.8 39.9 40.1 40.2 39.1 38.0 36.9 36.1 35.4 34.6 34.2 33.9

A 42.3 41.8 41.3 40.8 41.0 41.1 41.3 43.2 45.2 47.2 48.2 49.3 50.4 50.6 50.9 51.1 50.0 48.9 47.7 46.7 45.6 44.6 43.9 43.1

Cool 32-44.9

M 52.6 52.0 51.1 51.1 50.4 50.8 52.9 55.5 58.3 60.4 62.1 63.4 64.6 65.5 65.1 64.5 63.5 61.6 59.8 57.5 56.2 55.2 54.3 53.6

J 60.6 60.0 59.1 58.5 58.2 59.4 61.7 64.8 66.9 69.1 70.7 72.1 73.0 73.0 73.5 73.3 71.8 70.6 69.1 66.9 65.1 63.7 62.4 61.6

Comfort 45-59.9

J 66.8 65.7 64.9 63.8 63.3 64.1 66.6 70.2 73.0 74.8 76.0 77.2 78.1 78.9 79.2 79.1 79.0 77.7 76.2 73.2 71.3 70.0 68.8 67.4

A 64.5 63.7 62.8 61.9 62.4 62.8 63.4 66.0 68.7 71.5 72.8 74.2 75.5 75.5 75.4 75.4 73.9 72.3 70.7 69.5 68.2 67.0 66.1 65.3

S 58.0 57.5 57.1 57.0 57.0 56.5 57.1 58.9 61.3 63.5 65.4 66.4 67.1 67.7 68.0 67.8 67.0 65.6 63.4 61.6 60.5 59.5 58.6 57.9

O 48.9 48.6 48.3 48.0 47.8 47.6 47.5 49.3 51.2 53.1 50.4 55.7 57.0 57.0 56.9 56.9 55.4 53.8 52.3 51.7 51.1 50.4 50.1 49.7

N 39.2 38.8 38.4 38.7 38.5 38.5 38.8 38.8 39.6 40.7 41.6 42.3 42.7 43.0 43.1 42.8 41.7 40.7 40.3 40.2 40.0 39.1 38.6 38.5

D 28.4 28.1 28.1 27.6 27.4 27.7 27.4 27.8 28.2 29.3 30.3 31.1 31.3 31.8 31.7 31.2 30.6 30.0 29.6 29.0 28.9 29.1 28.9 28.7

Hot t 60

shading calendar for internal-load dominated building 2

112

CLIMATE

BUFFALO, NY

COMFORT: BIOCLIMATIC CALENDAR

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J CM CM CM CM CM CM CM CM CM CM CM am noon C M CM pm CM CM CM CM CM CM CM CM CM CM mid C M am

Humidity

Considering the bioclimate for internal-load dominated buildings, the most appropriate strategy is to employ passive solar heating with supplemental heating systems for the majority of the year. Additional cooling may be required in the summer months, but with available wind comfort may be achieved in May and September. Still the need for heating outweighs the need for cooling for the majority of the year.

F CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM

Dry Moderate Humid

M CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM

A CM CM CM CM CM CM CM CM OM OM OM OM OM OM OM OM OM OM OM OM OM CM CM CM

Hot HD HM HH

M OM OM OM OM OM OM OM OM OM HM HM HM HM HM HM HM HM HM OM OM OM OM OM OM

J HM OM OM OH OH OM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM

Temperature Comfort OD OM OH

J HM HM HM HH HH HH HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM

A HM HH HH HH HH HH HH HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM HM

S OM OM OM OM OM OM OM OM HM HM HM HM HM HM HM HM HM HM HM HM HM OM OM OM

O OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM

N CH CH CH CH CH CH CH CH CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CH

D CM CM CM CH CH CH CH CH CM CM CM CM CM CM CM CM CM CM CM CH CH CH CM CM

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J CM CM CM CM CH CH CH CM CM CM CM am noon C M CM pm CM CM CM CM CM CM CM CM CM CM mid C M am

F CM CM CM CM CH CH CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM

M CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM

A CM CM CM CH CH CH CM CM CM CM CM CM OM OM OM OM CM CM CM CM CM CM CM CM

M CM CM CM CM CH CM CM CM OM OM OM OM OM OM OM OM OM OM OM OM OM OM CM CM

J OH OH OH OH OH OH OH OM OM OM OM HM HM HM HM HM HM HM OM OM OM OM OH OH

J OM OM OH OH OH OH OM OM OM HM HM HM HM HM HM HM HM HM HM OM OM OM OM OM

A OM OM OH OH OH OH OM OM OM OM HM HM HM HM HM HM HM HM HM OM OM OM OM OM

S CM CM CM CM CH CH CH OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM OM CM

O CH CH CH CH CH CH CH CH CH CM CM CM CM CM CM CM CM CM CM CH CH CH CH CH

N CH CH CH CH CH CH CH CH CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM CM

D CH CH CH CH CH CH CH CH CH CM CM CM CM CM CM CM CM CM CM CH CH CH CH CH

Cold CD CM CH

bioclimate comfort conditions for a load-dominated building, based on temperature and humidity 2

comfort zone expanded with available wind 2 113

CLIMATE

BUFFALO, NY

COMFORT: WINTER PASSIVE DESIGN STRATEGIES The buildings skin thickness should be enough to accommodate the required insulation_ 76 Clustered rooms reduce skin area thus heat loss and gain_ 49 Well placed windows can reduce winter heat loss_ 91 Window and glass types can be selected to balance concerns for day lighting, winter solar gain and summer shading_ 101 Windbreaks_ 43 Migration_ 46 Locating Outdoor Rooms_ 47 Deep sun in thick buildings depends on effectively organized plans and sections_ 53 Heat Producing Zones_ 55

windbreak strategy 3

winter psychrometric chart 2

114

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BUFFALO, NY

COMFORT:SUMMER PASSIVE DESIGN STRATEGIES Sun Shading of Windows High Thermal Mass Night Flushed_ 68 Dehumidification Only Direct Evaporative Cooling Stack Ventilation

Bibliography 1_ Hidef. Buffalo, 2006. Digital Photograph. http://www. wunderground.com/wximage/Hidef/1 2_ Climate Consultant. Software. 3_ Brown, G.Z. and Mark DeKay. Sun, Wind & Light. 2nd ed. John Wiley & Sons, 2001.

stack ventilation strategy 3

summer psychrometric chart 2

115

CLIMATE

CHARLESTON, SC

L ATIT UD E : 3 2 ° 47 ’ 0 0 ” L ON G I T U D E : 7 9° 56 ’ 0 0 ” EL EVAT I O N : 2 0 ’ 1 T O TA L AR E A : 1 6 4 .1 S Q MIL E S P OP U LAT I O N : 1 2 5 ,5 8 3 C L IM AT E Z O N E 3

The coastal town of Charleston, South Carolina, positioned beside the Atlantic Ocean, is a humid climate with drybulb temperatures rarely exceeding 98° in the summer months. The design extreme low for the city is 19° with the predominate cold winds coming from the north east. This wind creates the ideal cross-ventilation layout, with the Summer wind coming from the southwest as both sides will receive wind at any time. So it is important to provide operable windows at these orientations2.

humidity from the air indoors will be an important aspect of the systems to maintain comfort as well as provide the ideal atmosphere for the dry grain storage. This prevents rust on the metal tanks, improves sanitation, and overall beer quality2.

The design strategies suggested by the Climate Consultant software differ tremendously for the two seasons under study. 40% of the comfort in the winter and 60% in the summer can be controlled solely with smart design. The rest can be taken care of by efficient systems4. The winter options According to the average data from mostly were centered on well insulated one month, there are very few days and air-tight construction, maximizing when the sky is anything other than solar heat gain through thermal mass, partly cloudy. Having some broad South-facing glazing and little to no shade trees in the beer garden will shading. The Summer options include probably provide enough shade. Due to the fact that most days in Charleston a variety of passive techniques such as deep overhangs for shading, cross are over 65 degrees Fahrenheit4, or stacked ventilation, wingwalls, open the sun’s radiation heats up a small portion of days. However, being in the design, minimal western glazing, ceiling fans, and a light façade materials2. South, the radiation has a high kWh/ m2 of radiation3. Indoors, removing the With the ambitious goal of designing

a carbon neutral building, much emphasis will be placed on controlling the electricity use both during construction and over the buildings lifespan many of the chosen solutions out of the Sun, Wind and Light text were selected with this goal in mind. These include layers of shading, program layout to accommodate the season’s best assets, maximizing daylight, solar panels, pitched roofs to maximize efficient of solar panels for the best orientation, and double skin façade to avoid transferring heat into the interior3. This in-depth analysis has provided a solid foundation for our beer garden design. It will take into consideration several important aspects that were analyzed during this study; most importantly maximizing the narrow comfort zone that exists within the context2.

116

CLIMATE

CHARLESTON, SC

September: 1495 Btu/sqft/day

SU N : S O LA R R ADIATIO N 3

Annual Heating Degree Days: 2,000 Mean Cooling Degree Days: 2104 Mean Heating Degree Days: 2306

Mean Daily Solar Radiation: 3.7 kWh/ sq. m., day Average Radiation in Charleston: January: 980 Btu/sqft/day March: 1407 Btu/sqft/day

Charleston has only a few days that get above 65째 and is located on the left side of the Bioclimatic chart. It has relatively high solar radiation on cold days that can use solar heating3. Radiation varies substantially between each of the seasons in this city where shading over windows is not needed below 75 btu/hr2.

June: 2111 Btu/sqft/day

degree days, heating and cooling (Base 65째) 1

heating season severity vs. january radiation 3

117

CLIMATE

CHARLESTON, SC

SU N : S H AD I N G CAL E NDAR The above sun path diagrams have an added layer showing when and what kind of sunshading is ideal

Shading Angles, outdoor rooms 2

for Charleston. Fixed shading is appropriate for the upper, dark grey zone, while moveable shading is more appropriate for the lower, light grey

zone. This is where the building would sometimes require shade, and sometimes require sun.

Shading Angles, balance point = 55 F째 2

118

CLIMATE

CHARLESTON, SC

SU N : S H AD I N G CAL E NDAR Primarily during non-occupancy times in the winter, the temperatures drop down below comfort for an internally load-dominated building. Additionally, the wind becomes a liability for the building and must be blocked to maintain occupant comfort.

temperature comfort (internally load dominated building) 4 119

CLIMATE

CHARLESTON, SC

SU N : S K Y C O V ER The primary sky condition for the entirety of the year is â&#x20AC;&#x153;brokenâ&#x20AC;? with significant cloud coverage and no more than 40% of all days being clear2.

sky cover, percentage days 2

sky cover calendar 4

120

CLIMATE

CHARLESTON, SC

SU N : D A I LY I LLU M INANCE At the 32° Latitude, the summer light maxes out at 8,111 foot-candles, while during the winter, light doesn’t exceed 4,916 foot-candles. June is the month with the most time with daylight, while December has the least4.

mean hourly global horizontal illuminance calendar (fc) 4

121

CLIMATE

CHARLESTON, SC

W IN D : W I N D R OS E The summer wind moves from the southwest at 7-16 mph with day temperatures reaching 68-87째 1 . Admitting the wind with operable windows would allow for cross ventilation and greater comfort. Stackventilation outlets should not face southwest2. Winter windspeeds topping 7-16 mph from the northeast would benefit from fixed shades because the outdoor temperatures during these months are 42-60째 1 . At the site scale, admitting wind from the southwest during the summer would allow for greater comfort. Winter wind, coming form the northeast, becomes a liability; therefore, blocking wind from the northeast wind will reduce infiltration and convective heat loss from the building2.

June, July and August 1

December, January, February 1

1-5 knots

6-14 knots

15-24 knots

25-34 knots

>34 knots 122

CLIMATE

CHARLESTON, SC

W IN D : W I N D S QUAR E The strongest wind blows in the middle of the day and the wind speed increases with obstructions such as buildings and vegetation. Blocking the wind with operable windows or wingwalls on the southeast facade would eliminate the coldest wind during the winter. Providing operable windows in the summer would allow for ideal cross-ventilation due to the wind coming from the northeast2.

wind conditions calendar at an airport with frequent wind direction & mean hourly wind speed (mph) 4

123

CLIMATE

CHARLESTON, SC

C O M FO R T: B I O CL IM ATIC CHART Charlestonâ&#x20AC;&#x2122;s climate fits well within the comfort zone, as several months passes through this zone. The remaining months can be cooled with natural ventilation or heated by passive solar heating. There is little need for mechanical air-conditioning on average summer days, making it very efficient to design in this region.

bioclimatic chart 2

124

CLIMATE

CHARLESTON, SC

C O M FO R T: W I NTE R P S YCH O M E T R I C CHAR T In the Winter, 40% of occupant comfort can be achieved with passive strategies alone. The two most useful passive strategies are Internal Heat Gain and Passive Solar Direct Gain Low Mass. ST R ATE GIE S Select tile or slate floor to store solar gain and night cooling Provide south-facing windows Minimize excessive floor area to prevent heating waste Organize floor plan so sun gets into well used spaces Donâ&#x20AC;&#x2122;t plant trees in front of passive solar windows (45Â° from corner) Locate storage areas on side of the building with coldest wind Limit the use of shading over windows in any direction Use air locks to minimize infiltration and drafts in cold climates4

winter psychometric 4

125

CLIMATE

CHARLESTON, SC

C O M FO R T: S U MME R P S YCH O M E T R I C CHAR T In the Summer, 60% of occupant comfort can be achieved with passive strategies alone but only 8% of the summer is in the comfort range. The four primary passive design strategies include shading the windows from the sun, natural ventilation, fan-forced ventilation, and dehumidification.

ST RAT E G I E S Utilize natural ventilation + shaded windows oriented to prevailing winds Provide deep window overhangs or sunshades Minimize west facing glazing Place openings across from each other and an open floor plan for cross ventilation Use vegetation to shade building Utilize stack ventilation Install wingwalls or plantings to direct wind into the building Select a light color exterior4

summer psychometric 4

126

CLIMATE

CHARLESTON, SC

C O M FO R T: S U N, WIND + L IGH T S T R AT E GIE S 47) Locating outdoor rooms in relation to sun and wind can extend the seasons of outdoor comfort

climates to reflect radiation 80) Photovoltaic roofs and walls should be oriented to collect sun and large enough to meet the buildings electric load

81) Double skin materials should be 48) Layers of shades - outdoor horizontal shades to protect in summer, selected to reflect solar heat gain and vertical shades to protect in the winter avoid transmitting heat to the inner layer 59) Rooms facing the sun and wind increase effectiveness of solar heating 85) Skylight wells should be shaped to distribute daylight to rooms and cross ventilation 86) Roofs should be large enough, 65) Cross-ventilation sloped and oriented to collect sun for 66) Stack ventilation solar hot water systems. 67) Wind catchers - capture breezes 98) Daylight enhancing shades - can above roof level protect windows from solar gain while 69) Evaporative Cooling Towers can preserving sky view, reflecting daylight supply cool air to rooms without the and reducing glare use of fans or wind. 101) Window and Glass types - highly 76) Skin thickness - thermal mass insulated glass3 78) Daylight reflecting surfaces that are light colored increase the lighting level in the space

double skin system 7

79) Exterior surface color - light in hot 127

CLIMATE

CHARLESTON, SC

C O M FO R T: B I O CL IM ATIC C A L E N D A R Charleston has a tendency to have moderate to high humidity from being next to the water. The temperature ranges from hot with moderate humidity to cold and high humidity at night. The majority of the days are spent comfortable cool with moderate humidity during the day while the nights being cold and humid. The below charts are based on temperature and humidity measured in Charleston2.

bioclimatic calendar (outdoors) 4

bioclimatic calendar (expanded for wind and radiation) 4

128

L ATIT UD E 3 0 ° 20 ’ N L ON G I T U D E 1 0 4° W EL EVAT I O N : 4 , 68 5 F T. T O TA L AR E A : 1 .6 S Q. MIL E S C L IM AT E Z O N E : 2 - CHIHUANHUAN DESERT

Situated in the desert of west Texas, Marfa has a climate that is akin to cities like Phoenix, Arizona. The wide daily range of temperature differences makes for a climate that seems mild and easily comfortable for at least part of each day. With low temps hovering around freezing in the winter and highs that approach but stay under the century mark in the summer, the designer working in Marfa is free to explore various heating and cooling, strategies whose effectiveness are increased by the daily swings in temperature. In terms of humidity, Marfa is mostly arid with some moments of moderate humidity. This is coupled with a sky condition of that is almost always clear and fairly constant winds from the northeast and southeast depending on the season, to create an incredible opportunity for a designer. One can work to harness both sun and wind to create comfortable conditions year round by passive means. This will entail

CLIMATE

MARFA, TX

appropriate shading and admittance of wind in the summer, along with the use of evaporative cooling during the heat of the day. Incredibly, heating strategies will need to be employed year round for at least part of the day. These strategies may include direct solar gain as well as reclaiming heat from internal gains via heat exchangers. Designers can provide maximum comfort with fewer strategies so that a building can operate at maximum efficiency and comfort with great personal ease at less cost. In addition, the ability to establish connections to the landscape year round will enhance the experience of the brewpub and create an architecture with a strong sense of place that performs highly in terms of both energy and social function.

129

CLIMATE

MARFA, TX

Wind Patterns The wind roses and wind square shown at the right indicate seasonal and daily wind patterns. In the summer months, the prevailing winds are from the northeast, while in the winter the wind predominately comes from the east-southeast. During the course of each day, the wind blows the strongest in the afternoon, picking up after lunch and dying down around sunset. Response It is helpful to block the winter wind coming from the southeast and admit the summer wind from the northeast.

130

CLIMATE

MARFA, TX

Mean Hourly Dry Bulb Temperature (Outdoor Space) balance point = 65˚ F (degrees Fahrenheit) J 38.1 1 am 37.3 2 36.4 3 35.6 4 34.4 5 34.4 6 32.6 7 35.4 8 40.9 9 44.7 10 48.6 11 am 12 noon 51.3 1 pm 54.0 56.3 2 57.6 3 57.3 4 56.0 5 51.1 6 48.2 7 45.9 8 44.4 9 41.9 10 40.8 11 12 mid 39.7

F 43.0 42.5 41.2 39.5 38.7 37.2 37.0 41.7 47.1 51.9 55.7 58.8 61.5 63.6 64.3 64.3 63.6 60.0 55.1 52.2 49.7 47.5 46.1 44.2

Cold <32

M 50.4 49.3 47.8 47.2 45.4 44.0 44.4 50.0 53.6 57.4 60.7 63.7 65.8 66.8 68.3 67.7 66.4 64.3 60.9 58.4 56.3 54.7 53.4 52.1

A 54.9 53.1 50.8 49.2 47.3 46.1 51.6 56.8 61.2 64.8 67.9 70.6 72.6 74.1 75.5 75.8 75.1 73.1 68.8 65.3 62.1 60.4 58.0 56.5

Cool 32-64.9

M 64.0 61.9 61.3 59.3 57.8 59.5 65.4 69.7 72.9 75.8 78.1 80.6 82.8 84.2 84.9 85.5 84.5 83.2 79.5 75.6 73.0 71.4 68.9 66.6

J 76.7 75.1 73.2 71.2 69.2 71.9 74.7 77.7 80.9 84.1 87.4 89.1 90.9 92.6 92.6 92.6 92.6 90.1 87.5 84.9 83.2 81.5 79.8 78.2

Comfort 65-79.9

J 76.1 74.7 73.5 72.2 70.9 73.4 76.0 78.5 81.6 84.7 87.8 89.8 91.8 93.8 93.6 93.4 93.2 90.4 87.5 84.6 82.7 80.7 78.8 77.5

A 72.9 72.0 70.6 69.2 68.2 67.5 71.2 75.6 78.6 81.9 84.3 86.9 88.5 89.7 89.7 88.9 87.4 85.1 82.3 79.8 77.9 76.5 75.1 73.7

Hot 80

S 65.7 64.4 63.5 62.6 61.5 60.2 65.1 70.4 74.6 77.6 80.5 83.2 85.0 86.1 86.1 86.1 84.9 81.6 76.8 73.7 71.3 69.6 68.3 67.1

Me (I (d

Mean Hourly Dry Bulb Temperature (Skin Load Dominated Bldg) balance point = 55˚ F (degrees Fahrenheit)

O 56.6 56.0 54.4 53.3 52.7 51.5 53.4 59.4 63.9 68.4 71.4 74.0 75.7 76.9 77.3 77.1 75.8 71.4 67.4 64.9 62.7 60.9 59.5 58.4

N 48.4 47.2 45.9 43.8 43.3 42.6 41.9 47.5 53.4 57.0 60.5 62.7 64.3 65.1 65.8 65.3 63.2 59.2 57.1 55.0 53.4 51.6 49.9 49.8

D 41.4 40.5 39.6 38.8 37.9 38.4 39.0 39.6 43.4 47.2 51.0 53.3 55.6 57.8 56.8 55.7 54.6 52.0 49.3 46.6 45.3 44.1 42.8 42.1

J 38.1 1 am 37.3 2 36.4 3 35.6 4 34.4 5 34.4 6 32.6 7 35.4 8 40.9 9 44.7 10 48.6 11 am 12 noon 51.3 1 pm 54.0 56.3 2 57.6 3 57.3 4 56.0 5 51.1 6 48.2 7 45.9 8 44.4 9 41.9 10 40.8 11 12 mid 39.7

F 43.0 42.5 41.2 39.5 38.7 37.2 37.0 41.7 47.1 51.9 55.7 58.8 61.5 63.6 64.3 64.3 63.6 60.0 55.1 52.2 49.7 47.5 46.1 44.2

Cold < 32

M 50.4 49.3 47.8 47.2 45.4 44.0 44.4 50.0 53.6 57.4 60.7 63.7 65.8 66.8 68.3 67.7 66.4 64.3 60.9 58.4 56.3 54.7 53.4 52.1

A 54.9 53.1 50.8 49.2 47.3 46.1 51.6 56.8 61.2 64.8 67.9 70.6 72.6 74.1 75.5 75.8 75.1 73.1 68.8 65.3 62.1 60.4 58.0 56.5

Cool 32-55

M 64.0 61.9 61.3 59.3 57.8 59.5 65.4 69.7 72.9 75.8 78.1 80.6 82.8 84.2 84.9 85.5 84.5 83.2 79.5 75.6 73.0 71.4 68.9 66.6

J 76.7 75.1 73.2 71.2 69.2 71.9 74.7 77.7 80.9 84.1 87.4 89.1 90.9 92.6 92.6 92.6 92.6 90.1 87.5 84.9 83.2 81.5 79.8 78.2

Comfort 55-69.9

J 76.1 74.7 73.5 72.2 70.9 73.4 76.0 78.5 81.6 84.7 87.8 89.8 91.8 93.8 93.6 93.4 93.2 90.4 87.5 84.6 82.7 80.7 78.8 77.5

A 72.9 72.0 70.6 69.2 68.2 67.5 71.2 75.6 78.6 81.9 84.3 86.9 88.5 89.7 89.7 88.9 87.4 85.1 82.3 79.8 77.9 76.5 75.1 73.7

Hot 70

S 65.7 64.4 63.5 62.6 61.5 60.2 65.1 70.4 74.6 77.6 80.5 83.2 85.0 86.1 86.1 86.1 84.9 81.6 76.8 73.7 71.3 69.6 68.3 67.1

O 56.6 56.0 54.4 53.3 52.7 51.5 53.4 59.4 63.9 68.4 66.9 74.0 75.7 76.9 77.3 77.1 75.8 71.4 67.4 64.9 62.7 60.9 59.5 58.4

N 48.4 47.2 45.9 43.8 43.3 42.6 41.9 47.5 53.4 57.0 60.5 62.7 64.3 65.1 65.8 65.3 63.2 59.2 57.1 55.0 53.4 51.6 49.9 49.8

D 41.4 40.5 39.6 38.8 37.9 38.4 39.0 39.6 43.4 47.2 51.0 53.3 55.6 57.8 56.8 55.7 54.6 52.0 49.3 46.6 45.3 44.1 42.8 42.1

1 am 2 3 4 5 6 7

3 4 5 6 7 8 9 # # # mid

balance point = 45˚ F

J 38.1 37.3 36.4 35.6 34.4 34.4 32.6 35.4 40.9 44.7 48.6 51.3 54.0 56.3 57.6 57.3 56.0 51.1 48.2 45.9 44.4 41.9 40.8 39.7

F 43.0 42.5 41.2 39.5 38.7 37.2 37.0 41.7 47.1 51.9 55.7 58.8 61.5 63.6 64.3 64.3 63.6 60.0 55.1 52.2 49.7 47.5 46.1 44.2

Cold < 32

M 50.4 49.3 47.8 47.2 45.4 44.0 44.4 50.0 53.6 57.4 60.7 63.7 65.8 66.8 68.3 67.7 66.4 64.3 60.9 58.4 56.3 54.7 53.4 52.1

A 54.9 53.1 50.8 49.2 47.3 46.1 51.6 56.8 61.2 64.8 67.9 70.6 72.6 74.1 75.5 75.8 75.1 73.1 68.8 65.3 62.1 60.4 58.0 56.5

Cool 32-44.9

M 64.0 61.9 61.3 59.3 57.8 59.5 65.4 69.7 72.9 75.8 78.1 80.6 82.8 84.2 84.9 85.5 84.5 83.2 79.5 75.6 73.0 71.4 68.9 66.6

J 76.7 75.1 73.2 71.2 69.2 71.9 74.7 77.7 80.9 84.1 87.4 89.1 90.9 92.6 92.6 92.6 92.6 90.1 87.5 84.9 83.2 81.5 79.8 78.2

Comfort 45-59.9

J 76.1 74.7 73.5 72.2 70.9 73.4 76.0 78.5 81.6 84.7 87.8 89.8 91.8 93.8 93.6 93.4 93.2 90.4 87.5 84.6 82.7 80.7 78.8 77.5

A 72.9 72.0 70.6 69.2 68.2 67.5 71.2 75.6 78.6 81.9 84.3 86.9 88.5 89.7 89.7 88.9 87.4 85.1 82.3 79.8 77.9 76.5 75.1 73.7

S 65.7 64.4 63.5 62.6 61.5 60.2 65.1 70.4 74.6 77.6 80.5 83.2 85.0 86.1 86.1 86.1 84.9 81.6 76.8 73.7 71.3 69.6 68.3 67.1

O 56.6 56.0 54.4 53.3 52.7 51.5 53.4 59.4 63.9 68.4 66.9 74.0 75.7 76.9 77.3 77.1 75.8 71.4 67.4 64.9 62.7 60.9 59.5 58.4

N 48.4 47.2 45.9 43.8 43.3 42.6 41.9 47.5 53.4 57.0 60.5 62.7 64.3 65.1 65.8 65.3 63.2 59.2 57.1 55.0 53.4 51.6 49.9 49.8

D 41.4 40.5 39.6 38.8 37.9 38.4 39.0 39.6 43.4 47.2 51.0 53.3 55.6 57.8 56.8 55.7 54.6 52.0 49.3 46.6 45.3 44.1 42.8 42.1

Hot ³ 60

131

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MARFA, TX

Wind Availability for Outdoor Spaces J

summer, building scale

summer, site scale

winter, building scale

winter, site scale

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

A A A A A A A A A A A am noon A A pm A A A A A A A A A A pm mid A am

C C C C C C C C C C C C C O O O O C C C C C C C

F A A A A A A A A A A A A A A A A A A A A A A A A

C C C C C C C C C C O O O O O O O O O C C C C C

A A A A A A A A A A A A A A A A A A A A A A A A

C C C C C C C C C O O O O O O O O O O O O C C C

A A A A A A A A A A A A A A A A A A A A A A A A A

C C C C C C C O O O O H H H H H H H O O O O O O

S A A A A A A A A A A A A A A A A A A A A A A A A

O O O O O O O O H H H H H H H H H H H H H H O O

A A A A A A A A A A A A A A A A A A A A A A A A

H H H H O H H H H H H H H H H H H H H H H H H H

A A A A A A A A A A A A A A A A A A A A A A A A

BLOCK A O A C

Wind Available; Wind is a liability.

A H

Wind Available; Wind is an Asset

ADMIT

H H H H H H H H H H H H H H H H H H H H H H H H

A A A A A A A A A A A A A A A A A A A A A A A A

H H H O O O H H H H H H H H H H H H H H H H H H

A A A A A A A A A A A A A A A A A A A A A A A A

O O O O O O O H H H H H H H H H H H H H H O O O

O A A A A A A A A A A A A A A A A A A A A A A A A

O O C C C C C O O O O H H H H H H H O O O O O O

N A A A A A A A A A A A A A A A A A A A A A A A A

C C C C C C C C C O O O O O O O O O O C C C C C

D A A A A A A A A A A A A A A A A A A A A A A A A

C C C C C C C C C C C C O O O O C C C C C C C C

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MARFA, TX

Light Patterns Sky cover is predominately scattered during the entire year. Thus the design sky cover condition is â&#x20AC;&#x153;mostly clearâ&#x20AC;? for both summer and winter months. The designer responds by providing reflected sunlight and daylight enhancing shades, among other strategies. Daylight illuminance is steady yearround as well, with slightly higher levels peaking in May-August.

Mean Hourly Global Horizontal Illuminance (foot-candles)

Mean Hourly Sky Cover (Tenths) of sky covered in clouds J 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

2.6 2.5 2.5 3.0 3.0 3.5 3.4 3.9 3.9 4.2 4.0 am noon 4.4 4.4 pm 4.4 4.2 4.1 3.9 3.7 3.4 3.0 2.9 2.9 3.0 pm mid 2.8 am

3.2 2.8 2.7 2.6 2.8 2.9 4.0 4.0 4.1 4.3 4.0 4.0 3.9 4.3 4.5 4.9 4.9 5.3 4.9 4.7 4.0 3.4 3.6 3.5

3.3 3.4 4.0 3.7 2.7 3.1 3.4 3.9 4.0 4.3 4.2 4.2 4.2 3.9 4.2 4.6 4.6 4.7 4.4 3.7 3.0 2.9 2.9 3.1

3.0 2.9 2.6 2.5 2.3 2.7 2.6 3.0 2.9 2.9 3.3 3.6 3.6 3.4 3.3 3.4 3.5 3.6 3.1 2.4 2.6 2.1 2.5 2.7

2.7 2.6 2.7 3.1 3.2 3.1 3.1 2.9 2.8 2.9 3.0 3.1 3.4 4.0 3.9 4.3 3.8 3.3 3.1 2.8 2.5 2.7 2.7 2.9

2.7 2.7 2.5 2.6 2.4 2.2 1.7 1.5 1.6 1.8 1.9 2.1 2.4 2.7 3.1 3.4 3.9 3.6 3.3 3.1 2.9 2.8 2.7 2.7

4.7 4.7 4.6 4.5 4.5 4.3 4.1 3.9 4.0 4.0 4.1 4.0 4.2 4.1 4.5 4.9 5.4 5.2 5.0 4.9 4.7 4.5 4.4 4.4

4.5 4.0 3.9 4.1 4.4 5.0 4.5 4.0 3.5 3.3 3.4 3.5 3.9 4.2 4.3 4.5 4.4 4.7 5.1 5.2 5.1 5.3 5.1 4.9

2.1 2.6 2.7 2.6 2.6 2.8 2.8 2.6 2.1 1.8 2.0 2.5 2.8 2.9 2.6 2.4 2.3 2.4 2.5 2.2 2.4 2.4 2.2 1.9

1.5 1.7 1.4 1.3 1.8 2.4 2.8 2.8 2.9 2.5 2.6 2.5 2.5 2.8 3.2 3.0 3.4 2.6 2.4 1.9 2.1 1.8 1.5 1.5

3.0 3.2 3.4 3.2 3.1 2.9 4.1 3.6 3.8 4.0 4.2 4.5 4.9 4.9 4.8 4.7 4.7 5.0 4.9 4.9 4.0 3.0 2.7 2.4

2.6 2.3 2.5 2.7 2.9 3.2 3.5 3.7 3.9 3.9 4.0 4.0 3.9 3.9 3.9 3.9 3.9 3.6 3.3 3.0 3.1 3.2 3.2 3.0

0-2 clear

2.1-5 scattered

5.1-8 broken

8.1-10 overcast

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

J 0 0 0 0 0 0 0 423 1838 3447 am 4532 noon 5382 pm 5598 5233 4084 2651 1045 88 0 0 0 0 0 pm 0 mid am

F 0 0 0 0 0 0 0 793 2604 4398 5743 6400 6676 6276 5190 3722 1791 406 0 0 0 0 0 0

>250

M 0 0 0 0 0 0 322 1846 3942 5781 7358 8097 8137 7421 6537 4583 2606 782 4 0 0 0 0 0

A 0 0 0 0 0 57 1236 3182 5442 7205 8438 8956 9219 8183 7270 5515 3361 1373 134 0 0 0 0 0

251-1000

M 0 0 0 0 0 339 1968 4050 6013 7747 9005 9570 9590 8975 7512 5884 4056 1973 384 0 0 0 0 0

J 0 0 0 0 0 414 2039 4207 6335 8058 9077 9488 #### 9565 #### 9539 8076 6249 4266 2242 629 0 0 0 0 0

1001-2000

J 0 0 0 0 0 296 1600 3627 5515 7141 8630 9488 9565 9037 7692 5980 4134 2012 573 0 0 0 0 0

A 0 0 0 0 0 102 1057 2997 5031 6681 7983 8623 8837 8360 7296 5304 3501 1604 311 0 0 0 0 0

S 0 0 0 0 0 0 901 2815 5126 6707 7712 8223 8113 7586 6176 4459 2430 662 7 0 0 0 0 0

O 0 0 0 0 0 0 385 1992 4012 5871 7049 7605 7295 6409 5050 3266 1396 197 0 0 0 0 0 0

N 0 0 0 0 0 0 85 1159 2948 4575 5426 5909 5606 5062 3801 2243 656 0 0 0 0 0 0 0

D 0 0 0 0 0 0 0 489 2020 3592 4733 5310 5524 4822 3710 2078 546 0 0 0 0 0 0 0

>2000

133

CLIMATE

MARFA, TX

Sun Shading of Windows Layers of Shades Shady Courtyards Daylight Enhancing Shades Internal + External Shading High Thermal Mass (Night Flushed) Thermal Mass Mass Surface Absorbtance Night-Cooled Mass Direct Evaporative Cooling Evaporative Cooling Towers Natural Ventilation Cooling Cross Ventilation Stack Ventilation Ventilation Openings Arrang.

134

CLIMATE

MARFA, TX

Internal Heat Gain Heat Producing Zones Passive Solar Direct Gains Direct Gain Rooms Sunspaces Wind Protection of Outdoor Spaces Locating Outdoor Rooms Windbreaks Heating Passive Buffer Zones Air-Air Heat Exchangers Earth-Air Heat Exchangers

135

CLIMATE

MARFA, TX

By plotting data on the bioclimatic chart on the right, one notices that passive solar heating takes care of all but the coldest part of the winter. During these times, the designer will need to employ other means to heat the building. In the summer months, multiple design strategies including evaporative cooling, thermal mass, and natural ventilation can be employed to achieve comfort. However, in the winter further cooling strategies might be needed in an internal load dominated building. In an outdoor space, achieving comfort depends on natural ventilation and shading.

se jun pt. .

r. ma

jul aug . .

ay oc

feb jan . .

136

CLIMATE

MARFA, TX

D CM

1 am

1 am 2 3 4 5 6 7 8 9 # #

4 5 6 7 8

erate d

H HD HM HH

d CD CM CH

TRANSITION AREA

INDOOR AREA

winter

summer

OUTDOOR AREA

day

night

Frequency of Use based on comfort level (darker = more use)

day

night

day

night

137

CONTENTS

NASHVILLE, TN

L ATIT UD E : 3 6 O 10’ 0 0 ”N L ON G I T UD E : 86 O 47 ’ 0 0 ”W EL EVAT I O N : 5 97 ’ C L IM AT E Z O N E 10 - HUM ID S UB TR OP IC A L

C L IM AT E S UM MAR Y Nashville is located along the Cumberland river and has a humid temperate climate. The temperatures range seasonally; however, they rarely reach extremes and the winds are primarily from the south.

The lack of shading in the winter will maximize the amount of natural daylight available to the building. Using large windows is an important strategy to capture the diffused daylight from Nashville’s overcast skies.

The wind direction poses a challenge to designers because the wind is an asset during the summer and a liability during the winter. The design will need to respond to both conditions in order to optimize the use of the building throughout the year.

Some Sun, Wind, & Light design strategies that would be most effective in Nashville’s climate are the following: winter outdoor rooms, interwoven buildings, windbreaks, clustered rooms overhead shades, migration, shade layering, permeable buildings, thermal nashville skyline 1 storage walls, and night cooled mass.

The sky cover in Nashville affects the design strategies that would be most effective. The skies are mostly overcast during the winter, and partly cloudy during the summer. During the summer months, fixed shading is necessary to combat overheating. During the spring and fall, operable shading would be most desirable during March, April, May, October, and November. Throughout the winter the sun should not be blocked with operable shading.

Through the implementation of these various wind and radiation design strategies, the comfort zones throughout different times of the day and year can be extended. The outdoor components of the program will become more comfortable during early spring and late fall, this will extend the season of the beer market/brew pub. cumberland park 2 138

CONTENTS

NASHVILLE, TN

W IN D S Q U AR E

WIND SHA DING CA LE N D A R

The highest speed winds occur from 6 am to 6 p.m. and the calmest winds occur before 6 am during the summer.

The wind shading calendar indicates what months of the year are too cool, comfortable, or are overheated. The average during summer months appears comfortable, but during different times throughout the day, they can be overheated.

D ES IG N R E S P O NS E The primary direction of the wind year round is from the South. Therefore, in the summer, the wind would be considered an asset and could be used for natural ventilation. However, the cool winds in the winter are considered a liability and would need to be blocked. MONTHLY WIND SPEED 12:00 AM

3:00 AM

DESIGN RESP ON S E Operable shades would be most useful in March, April, August, and September when the temperature fluctuates the most throughout the day and could be adjusted based on need. During the summer fixed shading would be ideal to combat overheating. The operable shades could also be retracted in the winter to optimize available daylight.

6:00 AM 9:00 AM 12:00 PM 3:00 PM 6:00 PM 9:00 PM 12:00 AM 0-3 MPH

3-6 MPH

6-9 MPH

9-12 MPH

139

CONTENTS

NASHVILLE, TN

D AYLI G H T AVAI LAB IL ITY Nashville is primarily overcast during the winter and fall. During the summer it is partly cloudy.

NASHVILLE ILLUMINANCE GRAPH 10000 9000 8000

The dominant design condition for Nashville is partly cloudy. Providing large windows to capture the diffused light would be an ideal response to this condition.

FOOT CANDLES

D ES IG N R E S P O NS E

7000 6000 5000 4000 3000 2000 1000

ILLUMINA NC E GR A PH The illuminance graph indicates the foot candles, outdoors, during each month. The highest illuminance values occur during the summer months.

DESIGN RESP ON S E The illuminance graph corresponds to the sky cover graph to the left. The higher illuminance values indicate months where utilizing available daylight would be most practical.

140

CONTENTS

NASHVILLE, TN

Wind Summary - December, January, and February

Wind Summary - March, April, and May

Percent Frequency Labeled on North Axis

Percent Calm: 2.77%

Percent Calm : 3.95%

141

CONTENTS

NASHVILLE, TN

Wind Summary - June, July, and August

Wind Summary - September, October, and November

Percent Frequency Labeled on North Axis

Percent Calm : 6.08%

Percent Calm : 6.29%

142

CONTENTS

NASHVILLE, TN

SUN : RADIATION

This graph shows Nashville having a moderate winter season with a moderate amount of January radiation. This allows for the design to utilize several solar heat gain strategies in the winter along with the use of insulation strategies. NASHVILLE, TN

143

WIND ASSESSMENT CHART

CONTENTS

NASHVILLE, TN

For the Nashville Climate, the wind can be utilized as a valuable asset especially in the summer months. The wind comes from the southern direction as shown in the wind roses.

144

BUILDING BIOCLIMATIC CHART

CONTENTS

NASHVILLE, TN

The Building Bioclimatic Chart for Nashville shows that beginning half way through September and through the first half of May, solar radiation can be used to heat the building. Additionally within these month, the wind will need to be blocked to prevent a chilling effect. For the months of June, July, and August, wind and shade can be used to effectively produce comfort for the building occupants. Additionally if the relative humidity can be dropped for these months, the comfort zone would also be expanded.

145

CONTENTS

NASHVILLE, TN

Design Strategies | Climate Consultant Strategies December to February | Winter

Design Strategies | Climate Consultant Strategies June to August | Summer

According to the Psychrometric Chart generated via Climate Consultant, use of the following design strategies will provide comfort for 100% of the locations hours. 1. Comfort (96hrs) [4.4%] 2. Sun Shading of Windows (25hrs)[1.2%] 3. Internal Heat Gain (193hrs) [8.9%] 4. Passive Solar Direct Heat Gain Low Mass (348hrs) [8.9%] 5. Internal Heat Gains (1911hrs) [21.8%] 6. Wind Protection of Outdoor Space (1056hrs)[48.9%] 7. Heating, Add Humidification (1595hrs) [73.8%]

According to the Psychrometric Chart generated via Climate Consultant, use of the following design strategies will provide comfort for 100% of the locations hours. 1. Comfort (550hrs) [24.9%] 2. Sun Shading of Windows (775hrs)[35.1%] 3. High Thermal Mass Night Flushed (471hrs) [21.3%] 4. Fan Forced Ventilation Cooling (685hrs) [31.0%] 5. Internal Heat Gains (430hrs) [5%] 6. Passive Solar Direct Heat Gain (500hrs) [5.4%] 7. Evaporative Cooling (149hrs) [6.7%] 8. Dehumidification Only (547hrs) [24.8%] 9. Cooling, Add Dehumidification (610hrs) [27.6%]

146

CONTENTS

NASHVILLE, TN

Design Strategies | Sun, Wind & Light Strategies

According to the Psychrometric Chart generated via Climate Consultant, use of the following design strategies from Sun, Wind & Light will help impliment the strategies from Climate Consultant. [Strategy Number] 1. Winter Outdoor Rooms [41]

18. Skin Thickness [76]

2. Organization of Interwoven Buildings and Planning [39]

19. Mass Surface Absorptance [77]

3. Windbreaks [44]

20. Double Skin Materials [81]

4. Overhead Shades [45]

21. Thermal Mass [83]

5. Migration [46]

22. Light Shelves [96]

6. Locating Outdoor Rooms [47]

23. External Shading [99]

7. Clustered Rooms [49]

24. Internal Shading [100]

8. A Layer of Shade [48]

25. Glass Types [101]

9. Permeable Buildings [50] 10. Heat Producing Zones [55]

26. Mechanical Mass Ventilation [105]

11. Stratification Zones [56]

27. Mechanical Space Ventilation [106]

12. Direct Gain Rooms [60]

28. Earth-Air Heat Exchangers [109]

13. Thermal Storage Walls [62] 14. Night-Cooled Mass [68] 15. Sunspaces [61] 16. Earth Edges [72] 17. Shady Court Yards [75] 147

D ESI GN STRATE GI ES | CLI MATE CON SULTA N T S T R AT E GIE S

CONTENTS

NASHVILLE, TN

148

Design Strategies | Climate Consultant Strategies

CONTENTS

NASHVILLE, TN

149

D ES IG N S T R AT EG IE S

CONTENTS

NASHVILLE, TN

BIOC LIMATIC C A LE N D A R : Through implementing multiple wind and radiation design strategies, the comfort zone can be extended. This will allow for outdoor spaces to have extended use throughout the year and therefore will benefit the business. J

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12

COMFORT ZONE WITHOUT IMPLEMENTING WIND AND RADIATION STRATEGIES EXPANDED COMFORT WHEN UTILIZING WIND AND RADIATION STRATEGIES

150

BIB L I O G R APH Y

CONTENTS

NASHVILLE, TN

1_Globe Images, “Nashville Skyline.” Last modified January 2013. Accessed September 15, 2013. http://www.globeimages.net/imgnashville-skyline-2483.htm. 2_Inhabit: design will save the world, “Nashville Riverfront Transformed From Wasteland to Cumberland Play Park for Families.” Last modified April 25, 2012. Accessed September 15, 2013. http://inhabitat.com/ nashville-riverfront-transformed-from-wasteland-to-cumberland-playpark-for-families/.

151

CLIMATE

NEW ORLEANS, LA

LATITUDE: 29° 57’ 15” LONGITUDE: 90° 4’ 30” ELEVATION: -6.5’-20’ TOTAL AREA: 350.2 SQ. MILES CLIMATE ZONE 2 - HOT AND HUMID

SUN: Radiation Annual Degree Heating Days: 1513/2655 Radiation for 90 degree plane facing South: 3.3 kWh/sq. m., day SUMMARY: New Orleans is located on the far left of the graph, showing that the city has a relatively high solar radiation and only a few annual heating degree days. As a result, New Orleans is a good location for passive solar heating.

152

CLIMATE

NEW ORLEANS, LA

WIND: Wind Rose SUMMARY: By looking at the wind roses, we can see that during the colder months, the prevailing winds come from the North and North East, while during the warmer months, the previaling winds tend to come from the South and Southwest. As a response to this, the building should be sited so that the cold northern winds can be blocked, while still allowing the cool southern winds to permeate the building.

153

CLIMATE

NEW ORLEANS, LA

WIND: Wind Square SUMMARY: Because the cooler winds come from the southwest during the warmer months, we would like to take advantage of that while also seeking to block the colder winds that come from the north and northeast during the cooler months. The summer winds will allow us to keep the outdoor spaces cooler by incorporating strategies such as cross ventilation and making the building relatively permeable, which will keep the entire facility cool. This will be incredibly important in a notoriously humid climate such as New Orleans.

154

CLIMATE

NEW ORLEANS, LA

WIND: Shading Calender SUMMARY: As we can see from the shading calender, New Orleans is hot during most of the daylight hours from May to September. As a result, effective shading becomes paramount and should be coupled with other strategies, such as cross ventilation, to help keep cool spaces that are not mechanically conditioned. Fixed shading could be used for portions of the building that are on the southern edge of the building, while operable shading could be used for spaces on the eastern or western sides of the building to allow sunlight to come through when needed and to provide shade when it is not.

155

CLIMATE

NEW ORLEANS, LA

WIND: Wind Assessment

URBAN SCALE WIND ANALYSIS

SUMMARY: As the chart shows, wind will be a vaulable asset for most of the year, with the exceptions being during the winter months of December, January, and February. Because of the ready supply of cooling wind from the south and southeast during the warmer months, we should admit as much of that as possibly while blocking the cold winds coming from the north during the winter months.

BUILDINGS VOID POTENTIAL SITE PREVAILING COOLING WIND

156

CLIMATE

NEW ORLEANS, LA

LIGHT: Sky Cover and Daylight Availability SUMMARY: Dominant sky condition: Summer: 50/50 scattered and cloudy Winter: Mostly cloudy Recommend using cloudy sky cover because druing the main daily hours (9am-6pm), it is that condition. The global horizontal illumination is higher in the summer when there is less overcast conditions and higher sun angles.

157

CLIMATE

NEW ORLEANS, LA

COMFORT: Bioclimatic Calender SUMMARY: Because the comfort zones are exteneded through the use of wind and radiation, there are more times of the year when occupants can utilize the garden and inbetween spaces. The peak patron times of 5- midnight for the brew-pub would only be partly comfortable in most of the summer months.The rest of the time, the building will have to adjust to make the colder months and peak summer months more comfortable at night.

indoor (too cold) garden+ inbetween space indoor (too hot) 158

CLIMATE

NEW ORLEANS, LA

COMFORT: Bioclimatic Chart SUMMARY: Based on the chart for skin load dominated buildings, full passive solar heating for the winter and natural ventilation for the summer are the most appropriate techniques. Although, the peak months of June and August appear to be so far out of the comfort zone that few of the passive cooling techniques will suffice in controlling the raised temperature during the mid afternoon.

May July Aug.June Sept.

Apr. Oct. Nov. Mar. Jan. Dec. Feb.

159

CLIMATE

NEW ORLEANS, LA

COMFORT: Psychometric Chart SUMMARY: The proportion of comfortable days in both the overheated and underheated season graphs match that of the bioclimatic calender. This means that there are an equal number of opportunities for passive heating and cooling as needed during the overheated and underheated season. May July Aug.June Sept.

Apr. Oct. Nov. Mar. Jan. Dec. Feb.

160

CLIMATE

NEW ORLEANS, LA

DESIGN STRATEGIES: SUMMER SUMMARY: Through analysis of Climate Consultant data, we can see that the predominant climatic issues during the summer are keeping the building cool and managing humidity. As a result of the extreme temperatures and high humidity, mechanical ventilation will always be required in this climate; however, if the building is intelligently designed, using good natural ventilation, plants for shading, glass oriented to the north, and other strategies that facilitate keeping the building cool, we may be able to keep the energy costs due to air conditioning down. Applicable strategies are listed under â&#x20AC;&#x153;Design Strategiesâ&#x20AC;? on the graph on the right.

161

CLIMATE

NEW ORLEANS, LA

DESIGN STRATEGIES: WINTER SUMMARY: Through analysis of Climate Consultant data, we can see that, during the winter months, cold becomes an issue, especially considering how hot it is in the summer and the strategies we must employ in order to keep the building cool. By using extra insulation, taking advantage of the built in heat gain of the building, and keeping the footprint of the building relatively small, we may effectively manage the needs of the building during the winter. Applicable strategies are listed under â&#x20AC;&#x153;Design Strategiesâ&#x20AC;? on the graph on the right.

162

ZONE 4 SEM I - A R I D C LI MATE

CLIMATE

SALT LAKE CITY, UT

Salt Lake City has a semi-arid climate which is characterized by hot and dry summers with low humidity, and cool nights. The mountainous nature of the landscape shelters in the winter and produces a high amount of precipitation in the summer causing occasional storms. The temperature for 12% of the year [mid-June – mid-July] is one that doesn’t require any additional cooling or heating, while 11% of the year [mid-July – mid-August] requires additional cooling as temperatures are too high, with the remaining 77% [early September – mid-June] too cold for comfort.

163

CLIMATE

SALT LAKE CITY, UT

SUN | RADIATION

WIND ROSE Wind in Salt Lake City is primarily prevailing from the SSE in both summer and winter months. N and NNW is the secondary wind direction all year long.

164

CLIMATE

SALT LAKE CITY, UT

WIND ASSESSMENT In this region, wind is considered a liability and should be blocked for the most part. With wind coming from the same direction all year long, an operable wind breaking device should be installed, which can be opened up for the hottest times of the day during the summer.

165

CLIMATE

SALT LAKE CITY, UT

LIGHT | SKY COVER + DAYLIGHT AVAILABILITY It is primarily overcast in the winter, during the months of Dec - Mar and mostly clear in the summer months of Jun - Sep.

Daylight in Salt Lake City should be indirect, for which the use of reflective surfaces is recommended. Operable shades and devices such as light shelves can prove beneficial to address this, while reducing heat gain. Light colored building materials and roofs with high emissivity, or green roofs, can also help minimize heat gain.

166

CLIMATE

SALT LAKE CITY, UT

COMFORT | TEMPERATURE CALENDAR The temperature calendars determine the periods of time when additional cooling and heating are required in order to maintain a comfortable temperature.

It also identifies the transition months in which additional air conditioning is mostly unnecessary

167

CLIMATE

SALT LAKE CITY, UT

COMFORT | PSYCHROMETRIC CHART Summer Design Strategies: 50. Use Evaporative Cooler to reduce or elimnate need for air conditioner 32. Minimize or eliminate west facing glazing 37. Use window overhangs or operable/retractable sun shades 43. Light covered building materials and cool roofs with high emissivity 60. Earth sheltering or occupied basements 42. Use ceiling fans or indoor air motion 19. High mass construction

168

CLIMATE

SALT LAKE CITY, UT

COMFORT | PSYCHROMETRIC CHART Winter Design Strategies: 7. Use Vestibule Entries 20. Double pane, high performance glazing on West, North and East 12. Insulating blinds or heavy draperies 14. Locate storage areas on side of building facing the coldest wind. 8. Sunny wind-protected outdoor spaces 23. Small-well insulated skylights 4. Extra Insulation (Super insulation) 16. Trees can be placed at 45 degrees beyond each corner

169

CLIMATE

SALT LAKE CITY, UT

COMFORT | BIOCLIMATIC CHART + CALENDAR During the winter months, access to solar radiation can significantly reduce the heating loads; south-facing glazing is most beneficial to achieve this. Once again, overhangs or operable sun shades should be installed to block radiation in the summer and prevent overheating.

170

SITE ANALYSIS

B OU LD E R , CO B U FFA LO, N Y CH A R LE S T ON , S C MA R FA , T X N A S H VI LLE , T N N E W OR LE A N S , LA T E MPE , A Z

171

SITE ANALYSIS

BOULDER, CO

add a picture to me! full bleed please

172

SITE ANALYSIS

BOULDER, CO

GR EE N S PAC E AND THE UR B AN FABRIC

RESP ONSE

SERVICE

PARKING

A N A LY S I S

BEER GARDEN

Boulder is in the process of introducing more green spaces into the existing urban fabric. A long narrow strip was added along four blocks of commercial as part of the initiative. This shaded strip of paved path is exclusively for pedestrians and cyclists, and blocks vehicular access.

The selected site recognizes this initiative by dedicating part of its program to a beer garden along the densely vegetated Boulder Creek, while also locating a service entrance farther from the green-way adjacent to a parking lot. 173

SITE ANALYSIS

BOULDER, CO

P R O X I M I T Y T O L AR G E E V E NT S PACES

A N A LY S I S

RESP ONSE BOULDER COUNTY FARMERS MARKET BOULDER BANDSHELL

SITE

PARKING

CHRISTIAN RECHT FIELD

The Boulder Bandshell attracts concert-goers with free concerts by local performing artists. The Boulder County Farmersâ&#x20AC;&#x2122; Market takes pride in bringing Boulder residents locally and mostly organically grown products sold from its farmers. The market operates on Saturdays and Wednesdays, from April through November. The Christian Recht Field is shared by Boulder High School and Fairview High School, and hosts a range of varsity-level events.

The location of the site provides easy access to all three event spaces. This diagram identifies the density and route that the people attending the events would take to the beer garden and parking areas.

174

SITE ANALYSIS

BOULDER, CO

VIEWS O F B O U L DE R CR E E K

A N A LY S I S

RESP ONSE

BEER EN D GAR

WINTER

SUMMER

Boulder Creek is lined with dense tree cover and highly trafficked bike and pedestrian paths.

Proximity to Boulder Creek provides an ideal opportunity to capture desirable views by potentially locating the beer garden to the west. 175

SITE ANALYSIS

BOULDER, CO

SEA S O N AL T R EE S HADING ANALY S IS

SU M M E R

WINTER

SUMMER 9AM

SUMMER 6PM

WINTER NOON

SUMMER NOON

WINTER 9AM

WINTER 6PM

176

SITE ANALYSIS

BOULDER, CO

SEA S O N AL T R EE S HADING R E S PONSE

SU M M E R

WINTER

S IT E

The dense tree cover in the summer provides ample shading to the southwest part of the site for the location of the beer garden.

BEER GARDEN

The loss of foliage in the winter allows a significant amount of direct light to penetrate through and provide warmth, therefore a south facing beer garden in the winter would receive desirable solar exposure.

177

SITE ANALYSIS

BOULDER, CO

W IN D PAT T E R N S

A N A LY S I S

SUMMER

RESP ONSE

WINTER

SITE BOUNDARY WINTER WIND SUMMER WIND TREE LINE

During the summer, the wind is from the southwest direction. A dense tree line on the southwest side of the site, creates a barrier for the summer wind. The majority of wind reaching the site during the summer is in the southeast corner. The winter wind is from the west and is partially blocked by the tree line. Since the foliage is less dense during the winter, more wind is able to seep through the trees and travel across the site.

SITE BOUNDARY OUTDOOR PROGRAM SUMMER OUTDOOR PROGRAM WINTER WINTER WIND BLOCK

The highlighted areas indicate sections of the site that are minimally effected by wind patterns. The impact of winter wind would be more significant due to the decreased foliage on the siteâ&#x20AC;&#x2122;s trees; a structure to block the wind may be implemented during the winter, or the outdoor program can migrate to a protected side of the building.

178

SITE ANALYSIS

BOULDER, CO

C IR C ULAT I O N

A N A LY S I S

RESP ONSE

Surrounding the site are various vehicular and pedestrian thoroughfares. The bike paths and roads are both heavily traveled and directly border the site.

SITE BOUNDARY VEHICULAR CIRCULATION BIKE/PEDESTRIAN CIRCULATION BUS STOP MAGNITUDE OF CIRCULATION

Creating two entry facades will respond to both vehicular and pedestrian circulation. It is important to respond to the bike path, as well as the roadway because it will increase traffic for the brewpub.

SITE BOUNDARY PRIMARY ENTRANCES PARKING

179

SITE ANALYSIS

BOULDER, CO

BRIDG I N G N E I G HB O R HO ODS

A N A LY S I S

RESP ONSE The selected site is conveniently located adjacent to downtown, residential, and campus areas. Since the site is located at the crossroads of these areas, it will attract various users including families, college students, and business professionals. Directing the different groups to a singular entry point will help merge demographics and keep entry to the site manageable.

MERGING DEMOG R A PH I CS

SITE

RESIDENTIAL

BUSINESS DISTRICT

COLLEGE CAMPUS

SITE

RESIDENTIAL PATRONS

BUSINESS PATRONS

CAMPUS PATRONS 180

BA L A N C E P O I N T _B E E R HAL L

SITE ANALYSIS

BOULDER, CO

The balance point graphs display heating and cooling needs based on the indoor design temperature for each season. In order to achieve the desired balance point in the winter, strategies such as decreasing indoor temperature and increasing solar heat gain were applied. In summer however, increasing ventilation rate and indoor temperature proved to be beneficial.

HEATING REQUIRED COOLING REQUIRED BALANCE POINT TEMPERATURE DUE TO INTERNAL HEAT GAIN BALANCE POINT TEMPERATURE DUE TO INTERNAL AND SOLAR HEAT GAIN AMBIENT TEMPERATURE

181

SITE ANALYSIS

BOULDER, CO

BA L A N C E P O I N T _K ITCHE N

The presence of heat generating kitchen equipment is an advantage in the winter because the heat produced can be redirected to other spaces that require heating. In the summer, increasing the ventilation rate helps regulate indoor temperature from equipment heat gain. The limited number of windows prevents additional heat gain during the summer months.

HEATING REQUIRED COOLING REQUIRED BALANCE POINT TEMPERATURE DUE TO INTERNAL HEAT GAIN BALANCE POINT TEMPERATURE DUE TO INTERNAL AND SOLAR HEAT GAIN AMBIENT TEMPERATURE

182 18

SITE ANALYSIS

BUFFALO, NY

183

SITE ANALYSIS

BUFFALO, NY

SITE S E LE C T I O N SITE 1: 752 MA I N ST SITE 2: 15 L A RI VI ERE SITE 3: 50 SWA N ST

Site 3

Criteria How well does the buildable site area facilitate the program and zoning requirements? Does this location facilitate various means and volumes of public access? Does this location facilitate various means and volumes of service access? How well do the existing conditions contribute to a market breakthrough? Does the site have a historical value to the city? Does the site have good access to the sun and prevailing winds? Is it easy to build on the site? +RZ ZHOO GRHV WKH ORFDWLRQ Ă&#x20AC;W WKH GHVLUHG GHPRJUDSKLF SURĂ&#x20AC;OH RI WKH EUHZSXE" Does this site inherently have opportunities to connect the client with nature? Does this site have the capability to enhance social interaction? Does this site cater to existing cultural trends? Is this site affordable relevant to the other sites? How well can the access to the site recover from inclement weather? How well could the site accommodate future growth? Does the site have a desired adjacency to a node of activity?

Site 2

Category Size Access Access Adjacencies History Orientation Existing Conditions Demographics Experiential Experiential Experiential Cost Access Size Adjacencies

Site 1

Considering the preference of the client, site 3 was chosen for the brew pub.

4 5 5 4 4 3 5 5 3 3 3 1 5 5 4 Totals 59

3 3 3 2 1 2 5 3 5 2 2 5 3 5 1 45

4 5 4 5 5 4 1 5 2 5 5 3 5 1 5 59 184

SITE ANALYSIS

BUFFALO, NY

C O M P E T I T I V E CONTE XT

Response Our brewery must have an inviting entrance in order to draw people off Main Street. Restaurants Bars and Breweries Area Competition

There are many other bars and restaurants in the area which could be considered competition or an asset for creating pedestrian movement within the district.

Movement of People 185

SITE ANALYSIS

BUFFALO, NY

H IS T O R I C B O O T H AL L E Y CO NTE XT

Booth Alley

Booth Alley View

Direction of View

Response: Maintain Second Alley

186

SITE ANALYSIS

BUFFALO, NY

GR EE N S PAC E

Significant Green Spaces To the north there are many public green spaces that are used for recreation and pedestrains in the summer months. Green Space

Use Green Space as Filter Bringing a garden into the edge of our site would help pull the green areas down to the Sawn street and create a buffer from the street. Green Buffer

Movement of People

187

SITE ANALYSIS

BUFFALO, NY

D EN S I T Y O F S U R R O UNDING B L O CK S

lo eB r o

n De

sit

Building

Edges Touching the Street

s Le

c Blo

s en

it y

Density of Surrounding Buildings The blocks in the area of our site go from less dense to more dense room left to right.

188

SITE ANALYSIS

BUFFALO, NY

VEH ICULA R C I RCUL ATIO N

The streets around the site are two lane roads with a high volume of traffic. No parking is required on the site because of the surrounding parking. Streets

Parking

Pedestrian Movement from Parking

189

P R O G R A M M AT I C R E S PONS E TO V E HICULA R C IRC ULATION

SITE ANALYSIS

BUFFALO, NY

Service

From interstate exit

To interstate on ramp

Truck Movement 190

SITE ANALYSIS

BUFFALO, NY

P ED E S T R I AN M O V E M E NT AND ZO NE S

Most pedestrians will be traveling from the main street where there are trams, shops, and business buildings. At certain times of the year pedestrians will also be coming from the colPedestrian Movement Zones

Trams

2 minute walking radius from tram stations

2 minute radius

191

SITE ANALYSIS

BUFFALO, NY

P R O G R A M M AT I C R E S PONS E TO PE D ESTRIA N CIRCULATION

Trams

Pedestrian Movement 192

C IR C ULAT I O N ZONE S : M AIN S TR E E T

SITE ANALYSIS

BUFFALO, NY

M AIN STREET

Open facade for pedestrian entry Large shade trees for summer Pedestrian only street

Movement into nature

OUR SITE EXISTING Not scaled to humans

The main street in Buffalo, a block from the site, is more appealing to pedestrians than Swan Street. The existing site could benefit from the techniques used on Main Street.

Closed facades

193

SITE ANALYSIS

BUFFALO, NY

RES PO N S E T O V IE W S

Views from the site

Sectional response to views

Response to views

194

SITE ANALYSIS

BUFFALO, NY

M IC R O C LI M AT E ANALY S IS SU N A N D W I N D PATTE R NS

9 am

12 pm

4 pm

Summer During the cooling season, skin-load dominated zones mimic the outdoor conditions. The beer garden and the beer hall would benefit from both sun access and wind exposure. Wind is also permitted throughout the rest of the building, however solar radiation should be controlled in the brewhouse and fermentation rooms.

195

SITE ANALYSIS

BUFFALO, NY

M IC R O C LI M AT E ANALY S IS SU N A N D W I N D PATTE R NS

9 am

12 pm

4 pm

Winter During the heating season, sun access is desirable for occupied spaces. Both the beer garden and the beer hall require maxiumum sun exposure in the afternoon hours, while the brewhouse and the fermentors operate during the morning. Wind should be limited in zones with low internal gain to maintain comfort.

196

SITE ANALYSIS

BUFFALO, NY

M IC R O C LI M AT E ANALY S IS SU N PAT T E R N S

SUMMER

9 AM

SUMMER

12 PM

SUMMER

4 PM

WINTER

9 AM

WINTER 1

2 PM

WINTER

4 PM

197

SITE ANALYSIS

BUFFALO, NY

M IC R O C LI M AT E ANALY S IS SU N A N D W I N D PATTE R NS

Summer Design Response

9 AM

4 PM

Fermentation Beer Hall Garden

Brewhouse

Summer Microclimate Condition

198

SITE ANALYSIS

BUFFALO, NY

M IC R O C LM AT E ANALY S IS SU N A N D W I N D PATTE R NS

Winter Microclimate Condition

Winter Design Response

9 AM Beer Hall Garden

Fermentation

Brewhouse

4 PM

199

SITE ANALYSIS

BUFFALO, NY

Z O N I N G AN ALY SIS F U N C T I O N A L R E L ATIO NS HIPS

Brew House

Kitchen

Fermentation

Office

Garden

Garden Transition

Beer Hall

Bottling

Kitchen

Transition

Office Loading

Loading Brew House

Fermentation

Bottling Brewing

Service

Patrons 200

SITE ANALYSIS

BUFFALO, NY

Z O N I N G AN ALY SIS C L A S S I FI C AT I O N

LARGE

LOW

HIGH

SMALL

LOW

HIGH

SMALL

LOW

INTERNAL EQUIPMENT GAINS

LOW AMBIENT LOW TASK

HIGH

7_ Restrooms_ 500 sqft

LARGE

SMALL

LOW

6_ Offices_ 350 sqft

LARGE

HIGH

5_ Dry Storage and Bottling_ 800 sqft

ALLOWABLE TEMPERATURE RANGE

LOW

4_ Kitchen_ 1500 sqft

LIGHT LEVELS

LOW AMBIENT HIGH TASK

HIGH

3_ Fermentation_ 1250 sqft

HIGH AMBIENT HIGH TASK

HIGH

2_ Brewhouse_ 1250 sqft

LOW

1_ Beer Hall_ 3000 sqft

Beer Garden_ 3000 sqft Sun Space_ 600 sqft

ZONE TYPE

2 4

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

LOW

HIGH

OCCUPANT DENSITY

LOW

Loading_ 1200 sqft

HIGH

Unconditioned Spaces

3 5 7 1

201

SITE ANALYSIS

BUFFALO, NY

Z O N I N G AN ALY SIS L OA D R E S PO N S E S CHE DUL E

LOADING DOCK BREWHOUSE FERMENTATION DRY STORAGE AND BOTTLING OFFICE KITCHEN BEER GARDEN SUN ROOM BEER HALL RESTROOMS

DEC

NOV

OCT

SEPT

AUG

JULY

JUNE

MAY

APRIL

MARCH

season_ April through August

FEB

Buffalo Bisons minor league baseball

JAN

Daily Load Schedule

first pitch_ 7:05 pm events_ School Kids Day Star Wars Night Independence Eve Pirates Night Friday Night Balls Mystery Ball Fan Appreciation Night

Seasonal Load Schedule

202

North Loading Daylighting

High Ambient High Task

Low Ambient High Task

Bottling

Low Ambient Low Task

Beer Hall Sun Space

Z O N I N G AN ALY SIS L IGH T

Daylighting: Beer Garden_ The beer garden requires large amounts of daylight for activities and warming but relatively small amounts of light at night. High Ambient | High Task: Kitchen_ The kitchen requires a large amount of light for preparing and cooking food. Though it will generally be used earlier in the day and should utilize daylight, the kitchen should also have plenty of artificial light available for dinner preparation later in the day. Brew House_ The brew house should have a large amount of light for the brewers. Because the brewers work mostly 9 to 5, ambient light can be gained from sunlight. Sensors should be installed to detect when sunlight is available. Transition_ The transition space between the Beer Hall and the Beer Garden should have ample amounts of daylighting to create a sunroom effect. At night the transition area can have

SITE ANALYSIS

BUFFALO, NY

similar light qualities to the beer garden for an ambient feel. Low Ambient | High Task:

Fermentation Office

RR Garden

Bottling_ Bottling should have a high level of task lighting for cleaning and filling the kegs and bottles. The room does not have to be lit often only when working in the room or accessing the storage area.

Brew House

Kitchen

Fermentation_ The fermentation room should have a high level of task lighting for a small portion of the day during the times when the gages need to be checked or the tanks need to be cleaned. Restrooms_ The restrooms require high task lighting for near the mirrors. A motion sensor should be used for the lighting in the restroom. Office_ The office requires a high amount of task lighting for desk spaces. This can be accomplished by daylight because the management staff should be working in the morning.

Garden Sun Space

Bottling

Fermentation

Low Ambient | Low Task Beer Hall_ The beer hall should have a low amount of lighting to create a low ambient glow. The beer hall is used mostly in the afternoon and night and requires artificial lighting.

Kitchen

Brew House

RR Beer Hall

Loading Office

203

North RR

Bottling Unconditioned

Low Gains Small ATR

Low Gains Large ATR

Office

SITE ANALYSIS

BUFFALO, NY

High Gains Large ATR

Beer Hall

Fermentation

Sun Space

Z O N I N G AN ALY SIS H EAT I N G S E A S ON Brew House

Kitchen

Garden

Unconditioned: Beer Garden_ Sun Space_ Loading_ Low Gains | Small Allowable Temperature Range: Beer Hall_ Office_ Low Gains | Large Allowable Temperature Range:

Beer Hall Sun Space

Fermentation_ Bottling_

Garden

Restrooms_

Office

High Gains | Large Allowable Temperature Range: Brewhouse_

Kitchen

Bottling Brew House

Loading Fermentation

Kitchen_ 204

North Kitchen Unconditioned

Low Gains Small ATR

Low Gains Large ATR

Brew House

High Gains Large ATR

Office

SITE ANALYSIS

BUFFALO, NY

RR Bottling

Z O N I N G AN ALY SIS C O O LI N G S E AS O N

Fermentation

Beer Hall Garden

Sun Space

Unconditioned: Beer Garden_ Sun Space_ Loading_ Low Gains | Small Allowable Temperature Range: Beer Hall_ Office_ Low Gains | Large Allowable Temperature Range:

Sun Space

Fermentation_

Garden

Bottling_ Beer Hall

Restrooms_ RR Kitchen

High Gains | Large Allowable

Office

Bottling

Temperature Range: Brewhouse_ Kitchen_

Brew House Fermentation

205

SITE ANALYSIS

BUFFALO, NY

Z O N I N G AN ALY SIS VOL U M E T R I C S CHE ME S

Fermentation Loading

Brew House

Bottling

Office

Beer Hall

Transition

Garden

Kitchen

Study 1

Bottling

Kitchen Office RR

Study 2

Fermentation Brew House Garden

Beer Hall Transition

206

SITE ANALYSIS

BUFFALO, NY

BAL A NC E P OINT A NA LYSI S BRE W HO USE

Seasonally, the outdoor temperature varies drastically between summer and winter. In order to balance the internal temperature with the outside conditions, the thermostat within the brew house varies from 75 degrees in the summer to 50 degrees in the winter. This strategy is permitted since the brew house has a large allowable temperature range. Solar gains help to balance heating needs at night with cooling needs during the day.

Brew House Balance Point

207

SITE ANALYSIS

BUFFALO, NY

BAL A NC E P OINT A NA LYSI S F ERM E NTATION

The fermentation room requires a constant temperature of 68 degrees, in addition to glycol-cooling jackets, to keep the beer at a suitable temperature. During the summer, the heating needs will offset the cooling needs without much intervention. The space requires a considerable amount of solar gain during the winter to compensate for the amount of heating required.

Fermentation Balance Point

208

SITE ANALYSIS

BUFFALO, NY

BAL A NC E P OINT A NA LYSI S BE ER HAL L

The amount of people and activity within the beer hall determine the internal gains within the space. The cool climate still nessecitates that the space be heated most of the time. Small amounts of thermal gains can be achieved during the day; however, the thermostat must be lowered to 65 degrees during the winter for these gains to be significant. Considering the clothing level of the beer hall patron during the winter, a lower thermostat level would still be comfortable.

Beer Hall Balance Point

209

SITE ANALYSIS

BUFFALO, NY

BAL A NC E P OINT A NA LYSI S K I T CHE N

The kitchen may be regulated between the seasons by adjusting the ventilation rate of the space. During the winter, the ventilation rate will be set at 0.3, which meets ASHRAE criteria for a commercial kitchen. During the summer, this rate will be increased to 1.5.

Kitchen Balance Point

210

CHARLESTON, SC

211

SITE ANALYSIS

CHARLESTON, SC

S ITE S E LE C T I O N CR ITE R IA

Located in the French quarter, the first The third site offers the best views of site is downtown at the intersection of town, being across the Cooper River Washington Street and Laurenâ&#x20AC;&#x2122;s Street. from the downtown area and on the waterfront and was ultimately chosen The second site. located north of the for the brewhouse. Arthur Ravenel Jr. Bridge is at the

Access Access Adjacencies History Orientation Existing Conditions Demographics Experiential Experiential Experiential Cost Expansion Visibility Experiential

Does this location facilitate various means and volumes of public access? Does this location facilitate various means and volumes of service access? How well do the existing conditions contribute to a market breakthrough? Does the site have a historical value to the city? Does the site have good access to the sun and prevailing winds? Is it easy to build on the site? How well does the location fit the desired demographic profile of the brewpub? Does this site inherently have opportunities to connect the client with nature? Does this site have the capability to enhance social interaction? Does this site cater to existing cultural trends? Is this site affordable relevant to the other sites? Does this site have the space for the brewery to expand? Is this site located on a high-trafficed area to bring in customers. Does this site the ability to offer views, quiet garden atmosphere, etc.?

Site 3

CRI TERI A How well does the buildable site area facilitate the program and zoning requirements?

Site 2

C AT E GO RY Size

Site 1

intersection of Meeting Street and Morrison Drive, between the bus line and the railroad.

3 5 3 4 2 4 5 4 1 5 1 1 5 3 2 T OTALS 4 8

5 5 4 5 1 5 5 4 2 4 5 5 3 4 2 59

5 3 3 5 3 4 5 4 5 4 4 3 5 3 5 61 212

SITE ANALYSIS

CHARLESTON, SC

D IS T R I C T S

There are several notable districts located around Charleston that together circle around the core area of downtown.

The chosen site is located at the tip of Patriot Point, across the Cooper River from the downtown area.

DOWNTOWN CHARLESTON

MOUNT PLEASANT

ashley river

cooper river mazyck wraggborough + ansonborough patriot point cannonborough + radocliffborough french quarter

harleston village

south of broad

charleston harbor

213

SITE ANALYSIS

CHARLESTON, SC

CONNECTIONS

There are several ways that the program within Patriots Point connect on a larger scale. The first connection is the Fort Sumter ferry where visitors depart from Liberty Square Park downtown, tour the historic Fort Sumter and arrive at the Patriot Point Naval Museum. Second, the College of Charleston had no space within downtown for a sports complex which is located across the river. The Charleston Harbor Resort & Marina can be tied with the nearby golf course. (The connection being the clientele of the golf course contributes to a higher quality resort). The final connection is the Fish House with its adjacntcy to the marina. This luxury restaurant is raised off the wetland on piers and stylistically has the same vernacular as the downtown area. Our site, located in the middle of all this bustle, has the ability to respond to all these activities from Patriots Point.

ha of C e g e C o ll

r le s t

on +

rts Spo

Com

p le x

o +G ort

Fort Sumter Ferry Route 214

SITE ANALYSIS

CHARLESTON, SC

C O N N E C T I O N S R E S PONS E + SITE E N T R Y Most of the patrons would arrive from the northeast as they travel to the point and therefore our public entry should be on the northeast corner of the site.

The service entry would be from the only other location accessible from the street and is therefore on the southeast corner of the site.

Residential

College of Charleston Sports Complex

Patriot Point Naval Museum

Patriot Point Golf Course

Patriot Point Marina Patriot Point Resort

public entry service entry 215

SITE ANALYSIS

CHARLESTON, SC

BARS + BRE W E R I ES

There are three local breweries that exist in downtown Charleston that are connected to each other with a core of bustling bars that are mostly found between Meeting and King street and on several city blocks to the south. Additionally, there are a few bars in the residential district in the Mount Pleasent area of Charleston, but all are removed from the chosen site. This provides our clients the unique opportunity to separate from the existing nightlife trends and provide something all of these other breweries do not have, which is the views of the water.

breweries

bar concentration zones

site 216

SITE ANALYSIS

CHARLESTON, SC

C H A R E S T O N S ING L E VERN AC U LA R

The Charleston Single is a unique and historic Southern typology typical of the homes in downtown Charleston. The grid of the city is rotated to 20-30 degrees off true North that allow the winds better access to the streets1. Located on narrow lots that are typically 170’x70’ in size. These homes have standardized methods of dealing with the warm summers. Most notable south of broad 3 are the two-tiered, full-length porches (referred to as piazza’s) on the southern facade that shade the interior and allow for migration around the home as the day progresses. They are typically two or three stories tall but only one room deep allow for the breezes to enter every room2. A system of layering is very well utilized, with a garden that buffers the home from the street, a porch that provides shade, tall south of broad 4 windows to block views in but allow breezes, with shutters and curtains that act as the final barrier1.

harleston village 5

harleston village 6

217

SITE ANALYSIS

CHARLESTON, SC

C H A R LE S T O N S ING L E A N A LY S I S

wall

cha

on lest

e y lin

sing

gard

wall

p pro

erty

line

25°

height varies

16’ ceiling height

14’ ceiling height

maximum height limit: 4 stories

These homes are specifically designed for the Charleston climate and are successful in their efforts to maximize comfort within the home. It would be wise to learn lessons from this typology and utilize several features in a brewpub such as a buffer garden on the South facade, as well as long and narrow floor plans with tall ceiling heights to maximize the breezes coming off the Charleston Harbor.

on p

ert rop

two stories one room wide with piazza’s 218

C ITY PAR K S

SITE ANALYSIS

CHARLESTON, SC

City parks are scattered across downtown Charleston to offer moments of refuge within the dense urban fabric. Together they form bands around the city and offer a brief layer of separation between the ocean and the downtown area itself.

219

SITE ANALYSIS

CHARLESTON, SC

GR EE N WAY C O NNE CTION

The best way to connect the site to the parks that are in the city is to utilize the many existing bike trails that weave though and around Charleston and Patriots Point. Rather than being another spot on the map, the proposed site is the destination of a potential greenway that will tie the site to the park on the east bank of the river. This greenway would offer glimpses of the wetland area that terminates at the waters edge near the Patriot Point Marina.

greenway

park

site

220

SITE ANALYSIS

CHARLESTON, SC

C ITY G R I D

There is a grid applied to Charleston peninsula establishing some order to the city structure. On the other side of the Cooper River, the grid is lost and is the beginning stages of redevelopment in the suburban neighborhoods of Mount Pleasent.

downtown grid

mount pleasent grid 221

SITE ANALYSIS

CHARLESTON, SC

SITE G R I D R E S P ONS E

Pulling off the lines of the two most adjacent buildings, an additional pattern is established on site that loosely relates to the varied grid found downtown and Mount Pleasent.

patriot point resort

charleston fish house 222

SITE ANALYSIS

CHARLESTON, SC

ADJACENCIES

The two story Fish House and the four story resort are working to frame corners of the street. The response building would work with the adjacent buildings to complete the edge while addressing both the street and the water. patriot point marina 7

charleston fish house 8

response patriot point resort 9

223

VIEWS

SITE ANALYSIS

CHARLESTON, SC

This waterfront location has outstanding views of several ideal scenes including the marina, the USS Yorktown, and the iconic Arthur Ravenel Jr. Bridge in the distance.

views to site 10

views from site 11 224

SITE ANALYSIS

CHARLESTON, SC

SU M M E R S H A DING

A challenge of working with this site is working with sun orientation. The warm sun coming from the west will require shading of a west facing beer garden, placed there to optimize the views of the harbor and city. Additional shading will be required to manage internal solar heat gain.

9am

noon

5pm

225

SITE ANALYSIS

CHARLESTON, SC

SU M M E R W I N D S TUDIE S

The summer wind comes from the southwest, off the water, and flows unobstructed through the site. The design response would be to orient the

wind patterns

beer garden to the southwest to take advantage of these natural breezes to cool the area while also using a long narrow floor plan to allow for cross

ventilation. To fit within the context, a building of no more than three stories in height would support the brewery and restaurant while not changing the

response to wind patterns

beer garden 226

SITE ANALYSIS

CHARLESTON, SC

SU M M E R M I C R OCL IMATE ST U DY

The chosen site is located between two structures that have enough distance between their boundaries and the site that they contribute very little to the existing micro-climates. During the summer, the ideal combination for comfort within the beer garden would be shade + wind and therefore will require shading elements to be added to the over-all design to maximize use of the site.

sun + wind

sun + lee

shade + lee 227

SITE ANALYSIS

CHARLESTON, SC

W IN T E R S H AD I N G

In the winter, direct sunlight in the beer garden is desired to increase solar radiation and improve comfort in the afternoon when the space is most regularly occupied.

9am

noon

5pm

228

SITE ANALYSIS

CHARLESTON, SC

W IN T E R W I N D STUDIE S

The winter wind comes from the northeast, bringing the cold chill with it. Flowing through the dense trees nearby, it has no trouble flowing directly

wind patterns

to the water when there is no building on the site. The design response would be to orient the beer garden to the southwest to utilize the building as

a windbreak and block the cold breezes to maximize the usage of the space in the winter.

response to wind patterns

beer garden 229

SITE ANALYSIS

CHARLESTON, SC

W IN T E R M I C R O CL IM ATE ST U DY

In the Winter the ideal combination for comfort on warmer days when sitting outside is possible would be sun + lee so that the cold chill would not be flowing towards our patrons. Built structures or dense vegetation will need to be considered in the design.

sun + wind

sun + lee

shade + lee 230

SITE ANALYSIS

CHARLESTON, SC

Z O N I N G AN ALY SIS : D AYLI G H T I N G

The ability for light to enter into any space is important for energy conservation as well as comfort. Each of the spaces in the brew house have a different occupancy time and making the arrangement of spaces in relation to daylight important.

in-direct

morning

afternoon direct

231

Z O N I N G AN ALY SIS : C O O LI N G

SITE ANALYSIS

CHARLESTON, SC

Summer winds coming from the southwest provide an opportunity to utilize cross ventilation to cool the brewhouse. Stack ventilation in the heat producing areas, such as the brew house and kitchen, allow the excess heat to rise and escape while also drawing in fresh air from the harbor.

232

Z O N I N G AN ALY SIS : H EAT I N G

SITE ANALYSIS

CHARLESTON, SC

Placing the program that needs to be kept cool, such as the fermenting and bottling on the northeast side allows the spaces to be cooled naturally in the winter. Using the warmth produced by the brewhouse and the kitchen to heat the spaces that have little equipment gain, such as the dining room will minimize energy used by mechanical systems.

233

SITE ANALYSIS

CHARLESTON, SC

Z O N I N G AN ALY SIS : VOL U M E T R I C S CHE ME S

cooling

low equipment gains + small allowable temperature range low equipment gains + large allowable temperature range high equipment gains + large allowable temperature range

daylighting

heating

234

N O N - H E AT P R ODUCING BA L A N C E P O I N T ANALY S IS

SITE ANALYSIS

CHARLESTON, SC

Analyzing the adjacent graphs of the beer hall, the shaded red areas are periods when the fermentation room will need heating to maintain the set balance point of 68 degrees in the winter and spring which is during times when the space is not occupied. The areas shaded in blue are periods when cooling is needed to achieve the balance point. Cooling is constantly needed in the summer and fall but also during peek operating hours in the winter and spring. The two strategies that will significantly reduce the cooling requirement are the use of double skin materials and cross ventilation. The fermentation room, requiring the coolest temperatures will require multiple cooling strategies.

235

H EAT P R O D U C I NG B AL ANCE P OINT A N ALY S I S

SITE ANALYSIS

CHARLESTON, SC

Spaces such as the brewhouse and the kitchen have a higher set balance point due to a wider comfort range. These heat producing spaces would benefit from the night cooled mass strategy to curb energy costs of cooling the spaces. Additionally, heat that is produced within the space can be transferred into other zones within the building such as the beer hall.

236

SITE ANALYSIS

M A R F A , T XX

237

SITE ANALYSIS

MARFA, TX

SHADOW STUDIES The site is open to the sun most of the year and shade is only created by the trees along the riparian zone. site

9am on June 21

noon on June 21

4pm on June 21

9am on December 21

noon on December 21

4pm on December 21

238

SITE ANALYSIS

MARFA, TX

WIND STUDIES The wind moving across the site is fairly consistent throughout both the summer and winter months. The summer wind comes from the northeast, while the winter wind comes from the southeast.

site wind + direction

summer wind pattern

winter wind pattern

239

SITE ANALYSIS

MARFA, TX

SUN AND WIND STUDIES There is constant and consistent wind and sun on our site throughout both the summer and winter months.

site sun + lee wind + direction

summer wind pattern

winter wind pattern

240

SITE ANALYSIS

MARFA, TX

GREENWAY SYSTEM

ANALYSIS Marfa currently has a system of primary roads connected by a system of alleys.

RESPONSE primary roads alleys site

A greenway will provide a new and distinct pedestrian corridor through the city.

railroad proposed greenway

241

SITE ANALYSIS

MARFA, TX

TRAIN STATION

ANALYSIS AMTRAKâ&#x20AC;&#x2122;s Sunset Limited passenger line connecting New Orleans and Los Angeles runs through our site. The train does not currently stop in Marfa.

RESPONSE site railroad proposed train stop

A train station will allow passengers to experience our site as a respite from the long train ride.

242

SITE ANALYSIS

MARFA, TX

NEIGHBORHOOD CONNECTION

ANALYSIS The railroad through our site is currently acting as a barrier between two sectors of the city, a neighborhood in the north, and the more vibrant sector south of the railroad.

RESPONSE primary roads alleys site proposed vehicular connection railroad

A new vehicular connection will better connect the neighborhood in the north to our site and the rest of the city in the south.

243

SITE ANALYSIS

MARFA, TX

RIPARIAN ZONE

ANALYSIS Marfa currently has a thin riparian zone that runs along the east side of our site.

RESPONSE primary roads alleys site riparian zone railroad

Our design will expand that zone into our site, seeking for it to surround our buildings and gardens.

244

SITE ANALYSIS

MARFA, TX

THUNDERBIRD MOTEL AND RESTAURANT

ANALYSIS The Thunderbird Motel is located west of our site, and the Thunderbird Restaurant to the south across the street from our site. Both of these buildings currently serve tourists and offer an outdoor garden space.

RESPONSE garden/green space railroad site

Our design intends to connect to people already desiring these experiences near our site, providing of a kind of “garden district” to Marfa’s neutral landscape.

245

SITE ANALYSIS

MARFA, TX

MAJOR EAST-WEST HIGHWAY

ANALYSIS The major east-west Highway connecting San Antonio to El Paso runs along the south end of our site, providing some of the highest traffic levels in Marfa.

RESPONSE railroad site

Our design will seek to create a piece that addresses the road in some way as to create a modest landmark along this route.

246

SITE ANALYSIS

MARFA, TX

RAILROAD

ANALYSIS AMTRAKâ&#x20AC;&#x2122;s Sunset Limited passenger line connecting New Orleans and Los Angeles runs through our site. The train does not currently stop in Marfa.

RESPONSE site railroad proposed train stop

The train station will become a catalyst of commerce and create a point of transaction between goods, people and ideas.

art + culture

cattle feed tourism

people goods

barley, hops food

beer

247

SITE ANALYSIS

MARFA, TX

OPEN SPACE - LARGE SITE

ANALYSIS The existing site condition is a large open site with little paving. The site offers views across the railroad to the neighborhood north of the site and the vast expanse to that in the north west.

RESPONSE railroad site

The design response uses the vast site to create panoramic views allowing a strong connection with the enviornment, both natural and built.

248

SITE ANALYSIS

MARFA, TX

ARCHITECTURAL SPIRIT OF REUSE

ANALYSIS

RESPONSE

Marfa has defined itself through adaptive reuse efforts throughout the town, converting old buildings into studios, restaurants, and exhibits.

The design will further enhance the character of renovation and resuse in an effort to continue the growth of this trend in Marfa.

railroad site renovated buildings

Thunderbird Motel

A B

Thunderbird Restaurant

Chinati Foundation

249

Bar

SITE ANALYSIS

MARFA, TX

Beer Garden Parking Games/ Activities

Bathrooms

Cold Storage

Bar

Beer Hall

Community

Dry Storage

Carry out

Kitchen

Storage (Staff) Bathrooms

Brewhouse Fermentation Cold Storage

B L P Outdoors

Packaging

Testing

Offices

Dry Storage

250

SITE ANALYSIS

MARFA, TX pack dry storage

cold storage

fermentation

brewhouse

test

beer garden

cold storage

rest rooms kitchen

beer hall

dry storage

offices

carry out

comm.

Daylighting Zoning Diagram

251

SITE ANALYSIS

MARFA, TX pack

cold storage

test

dry storage

brewhouse fermentation

beer garden

rest rooms kitchen

beer hall offices

carry out

cold storage dry storage

comm.

Cooling Zoning Diagram

252

SITE ANALYSIS

MARFA, TX

cold storage

pack dry storage

fermentation

brewhouse

test

beer garden

rest rooms

cold storage kitchen

beer hall

dry storage

offices

comm.

carry out

Heating Zoning Diagram

253

SITE ANALYSIS

MARFA, TX

beer garden

cold storage brewhouse

offices

fermentation dry storage

rest rooms

pack

test

cold storage kitchen

beer hall

dry storage

carry out

comm.

Daylighting Zoning Diagram

254

SITE ANALYSIS

MARFA, TX

dry storage

brewhouse

fermentation

test

pack

offices

cold storage

beer garden

cold storage

comm. kitchen

beer hall rest rooms

dry storage

carry out

Cooling Zoning Diagram

255

SITE ANALYSIS

MARFA, TX

dry storage

brewhouse

fermentation

beer garden

cold storage

kitchen

beer hall offices

pack

cold storage

comm.

rest rooms

test

dry storage

carry out

Heating Zoning Diagram

256

SITE ANALYSIS

MARFA, TX

test

offices

pack

fermentation

dry storage

rest rooms

brew house

beer hall

beer garden kitchen

carry out comm.

cold storage dry storage Massing Zoning Diagram 02

257

SITE ANALYSIS

MARFA, TX

comm. brew house

rest rooms

beer garden

dry storage

beer hall

kitchen carry out

pack fermentation underneath beer garden

test cold storage

dry storage

offices

Massing Zoning Diagram 02

258

SITE ANALYSIS

MARFA, TX

BA L A N C E P O I N T

The graphs to the right show an analysis of the balance point temperature of the kitchen and brew house. As a kind of base building without any intelligent architectural moves, these spaces are mostly overheated all year. There is not a desirable balance of heat and cold needed at any given time. When intelligent architectural strategies are employed, things start to change. The design can employ whole building strategies such as rooms facing the sun and wind, permeable buildings, and night-cooled mass to help mitigate heat gain. Additionally, building parts strategies like insulation outside, earthair heat exchangers, and well placed ventilation openings can help control heat gain and loss.

Balance Point Graphs for Kitchen and Brew House (base)

Balance Point Graphs for Kitchen and Brew House (with strategies applied)

259

SITE ANALYSIS

MARFA, TX

The graphs to the right show an analysis of the balance point temperature of the beer hall. As a kind of base building without any intelligent architectural moves, the beer hall is mostly overheated in the warmer months and mostly underheated in the colder months. There is not a desirable balance of heat and cold needed at any given time. When intelligent architectural strategies are employed, things start to change. The design can employ whole building strategies such as layers of shades, shady courtyards, and earth edges to help mitigate heat gain. Additionally, building parts strategies like insulation outside, separated or combined openings, and well placed windows can help control heat gain and loss.

Balance Point Graphs for Beer Hall (base)

Balance Point Graphs for Beer Hall (with strategies applied)

260

SITE ANALYSIS

NASHVILLE, TN

261

SITE ANALYSIS

NASHVILLE, TN

Located at a central location in Nashville, The Gulch presents many opportunites for success. The Gulch was previously where Nashvilleâ&#x20AC;&#x2122;s railyard was located. Now that this area has become obsolete, the city has begun to redevelop the area into a mixed-use, live-work community. Contatined between I-40 and the Cumberland River, The Gulch lies in an area that breaks the transition from many high traffic areas and yearns to become the next hub within downtown Nashville.

caption ccaapt ap ptt iio on

A. State Capitol B. LP Feild C. Bridgestone Arena D. Broadway and 2nd Street E. Greer Stadium F. Music Row G. Belmont University H. Vanderbilt University

caption c a pt ca p t io ion

262

SITE ANALYSIS

NASHVILLE, TN

SU R R OUNDING NEI GH BORH OOD S

The Gulch, as well as the areas surrounding it, are currently in differing stages of recreation. Existing buildings and warehouses within The Gulch district are being repurposed to fit the current needs of mixed-used retail, office, and housing structures that is creating a very modern approach to aesthetics. Within the vicinity are similar districts that are undergoing this redevelopment. The North Gulch is taking on a similar character with a focus on residential housing and SoBro begining to focus on the larger city functions, such as a new convention center. Additional districts are fully developed and will greatly influence the flow of patrons. Vanderbilt to the south provides a dense population of college students. Broadway and 2nd Avenue draw in a large amount of tourism. Music Row is home to many of the major recording studios in Nashville and contains many office spaces as

well as residentail housing. West Broadway is an office district with a heavy influence from the medical field. The Arts District, similar to SoBro, is home to many of the cityâ&#x20AC;&#x2122;s main buildings, sch as the State Capitol building and the Court House.

Arts District North Gulch Broadway

caption captio o nWest

SoBro

Broadway The Gulch

Music Row

Vandy

caption cap p t ion

263

SITE ANALYSIS

NASHVILLE, TN

Mixed-Use Brewery Restaurant/Bar Housing Proposed Site

264

Currently undergoing significant redevelopment, The Gulch is planned to become a young professional’s community that is geared towards being pedestrian friendly. Located at a central location in The Gulch, the brewpub will become a central hub to the development and a landmark

location. Within The Gulch, two microbreweries currently exist. By playing off of these two breweries and adding a craft brewpub within their vicinty, The Gulch will begin to be developed as a brewer’s district that will complement the young professional environment.

MASTER PLAN

SITE ANALYSIS

NASHVILLE, TN

BREWER’S DISTRICT 265

SITE ANALYSIS

NASHVILLE, TN

The property that the brewpub will be placed on is located as the central hub of The Gulch. After aquisition, the property will be sub-divided and the southern half will be utilized. Setbacks of 10â&#x20AC;&#x2122; from the street allow sidewalks to surround the block that the site is located on.

SITE USAGE

SETBACKS 266

SITE ANALYSIS

NASHVILLE, TN

10 AM

11 AM

12 PM

1 PM

2 PM

3 PM

4 PM

5 PM 267

SITE ANALYSIS

NASHVILLE, TN

During the summer months the site is entirely exposed to the sun while during winter time the neighboring buildings entirely shade the site, with the exception of the early afternoon. In response to this, the building height will be raised to take advantage of the winter sun and allow heat stack

ventilation to be utilized for the summer heat gain. With a lush garden, tree canopies will provide shade to the beer garden from the summer sun.

10 AM

11 AM

12 PM

2 PM

3 PM

4 PM

1 PM

268

Year round prevailing winds from the south are funneled through the taller buildings of the Gulch. This condition causes the flow of wind to be focused on the site. In order to protect the site, a built wall or vegetated buffer will be placed at the south-eastern edge of the site in conjunction with the

placement of the built form to the west.

EXISTING CONDITIONS

SITE ANALYSIS

NASHVILLE, TN

SITE RESPONSE 269

All pedestrian circulation happens at the city blockâ&#x20AC;&#x2122;s perimeters. Through the redevelopment of The Gulch and the addition of a pedestrian bridge to the north-east the area will become a pedestrian friendly zone that is meant to be walked. By placing the beer garden adjacent to the sidewalk, the

typical building facades lining the street will be broken and influence passers-by to enter the garden.

EXISTING CONDITIONS

SITE ANALYSIS

NASHVILLE, TN

SITE RESPONSE 270

The primary avenue through The Gulch lies to the siteâ&#x20AC;&#x2122;s east, which also acts as one of the main entry points to The Gulch. Service access will be provided from the northern point of the site from one of the minor circulation paths. This service access supports the existing master plan for The Gulch and

will provide service access for the neighboring buildings. Given that the surrounding context is a pedestrian friendly environment with ample parking, no additional parking will be provided on site.

EXISTING CONDITIONS

SITE ANALYSIS

NASHVILLE, TN

SITE RESPONSE 271

Throughout The Gulch there is a lack of green space. To help ease this problem, a space is created where young professionals, from the neighboring apartment buildings, can come and relax. The site is located at a central location and is planned to be developed as the central hub of The

Gulch. Given that the site is to be a landmark location, it becomes a neccesity to differentiate it from itâ&#x20AC;&#x2122;s surroundings. A lush green atmosphere will create a sheltered oasis for locals and a welcoming sight for those entering from one of the main entrys to The Gulch.

EXISTING CONDITIONS

SITE ANALYSIS

NASHVILLE, TN

SITE RESPONSE 272

SITE ANALYSIS

NASHVILLE, TN

BREWH O US E EXAM PL E

During the winter months in Nashville, the brewhouse requires constant heating in order to maintain a comfortable environment. It is assumed that the workers in the brewhouse will be wearing winter clothes at the time of brewing allowing the balance point tempertature to be dropped to 60 degrees Farenheight. Increasing the thickness of the enclosure and minimizing the amount of ventilation within the space allows the brewhouse to negate the need for mechanical heating and utilize waste energy from the brew process. By increasing the amount of fenestration on the southern facade, the brewhouseâ&#x20AC;&#x2122;s capacity for solar heat gain is increased. With this the internal heat gain is able to be stored over night and used to stabalize the internal temperature throughout the day,

caption

273

SITE ANALYSIS

NASHVILLE, TN

BREWH O US E EXAM PL E

In Nashville the brewhouse will require sufficient cooling during the summer time. Given the program it is assumed that a temperature of 85 degrees Farenheight will be a comfortable working condition.

sun into the space while blocking during the summer. Most importantly, the brewhouse must be approached with the understanding of the summer and winter months having two separate levels of comfort that take into account A comfortable working condition is able the clothing of the occupants. to be maintained by opening exterior walls and allowing large amounts of natural ventilation to cool the space. This is also taken advantage of during the night hours where the space can caption be open and flushed with cool night air. In addition, shading strategies such as placement of vegetation in front of the southern facade, louvers, or shades minimize the amount of solar heat gain during the summer. In summary, at the Nashville location, the brewhouse would benefit greatly from the implementation of southern facing movable walls or bay doors that will allow large amounts of ventilation into the space during summer while blocking in the winter. Overhangs and operable louvers will allow the winter

caption

274

SITE ANALYSIS

NEW ORLEANS, LA

add a picture to me! full bleed please

275

SITE ANALYSIS

NEW ORLEANS, LA

M IC R O C LI M AT E

W I N T ER RE SPO NSE: 1 SHADE+WIND 2 SHADE+LEE 4 SUN+WIND 5 SUN+LEE

Half of the site gets a score of 4, almost comfortable, and the other half gets 5 and is able to achieve ample sun and not too much wind in the winter. JAN. 9 AM

JAN. 12 PM

JJULY JUL JU ULLY Y

3 PM PM

JJUNE JUN JU UN NEE 9 AM AM

JJULY JUL JU ULLY Y 12 12 PM PM

JJULY JUL JU ULLY Y

3 PM PM

SU M M E R RE SPO N SE: 1 SUN+LEE 2 SHADE+LEE 4 SUN+WIND 5 SHADE+WIND

Throughout most of the day, much of the site receives sun and wind, although it is lacking in providing shade. As the day gets later in the summer, the conditions slightly improve.

276

SITE ANALYSIS

NEW ORLEANS, LA

M IC R O C LI M AT E

The high numbers on the site represent areas that provide appropriate weather conditions in the summer or winter. The closer the number is to 15, the more comfortable that area is for its season.

4 12 3 4 4 12 3 3 12 12 12 12 4 4 12 3 3 12 12 12 3 3 12 4 4 12 3 3 12 12 12 3 3

9 12 15 9 15 12 15 15 12 12 12 12 15 15 12 15 15 12 12 12 15 15 12 15 15 12 15 15 12 12 12 15 15

12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12

SUMMER OVERALL

WINTER OVERALL 277

P U BLI C G R E E N S PACE

CONTEXT: There is a language of public green space around the site, specifically in Lee Circle. This is a language typical of much of New Orleans, where one can find parks scattered across the city.

SITE ANALYSIS

NEW ORLEANS, LA

RESPONSE: As a way of acknowledging the green space surrounding the site, we propose creating a public green space on the edge of our site in addition to the programmatic element of the beer garden. This green space will also act as a buffer between either the building or the beer garden from the street.

PUBLIC SPACE

278

SITE ANALYSIS

NEW ORLEANS, LA

P ED E S T R I AN C I R CUL ATION

CONTEXT: There is an abundance of sidewalk adjacent to and around the site, providing many different areas from which pedestrians may arrive from.

RESPONSE: Because of the multitude of different directions that potential patrons can arrive from, the design must provide entry points, or points of interest, at, or near, each point on the site where pedestriants might first encounter our building.

PEDESTRIAN CIRCULATION ZONES

279

VEH ICULA R C I RCUL ATIO N

CONTEXT: Two major streets run adjacent to the site, St. Charles Ave to the North and Howard Ave to the West, both of which feed into Lee Circle.

SITE ANALYSIS

NEW ORLEANS, LA

RESPONSE: Because of the way that traffic surrounds the site, it provides two possible vehicular entry points. One could possibly become a service entry to supply the brewpub, while another could provide parking for the site.

VEHICULAR CIRCULATION

280

SITE ANALYSIS

NEW ORLEANS, LA

ST RE E T C A R PATH AND S TO PS

CONTEXT: The St. Charles streetcar line runs through Lee Circle twice, first going north before making a loop and coming back south down St. Charles Ave, and has two stops directly adjacent to the site.

RESPONSE: The two streetcar stops adjacent to the site provide easy access to our site from public transportation. As a result, the design must provide entry points which will allow easy access to the site and draw them into the brewpub.

NORTH BOUND STREET CAR SOUTH BOUND STREET CAR ST CHARLES AVE STOP

HOWARD AVE STOP

ST CHARLES AVE STOP

HOWARD AVE STOP

281

RES PO N S E T O L E E CIR CL E

CONTEXT: While Lee Circle provides an opportunity for buildings to react to its presence, only a few actually respond to it in any way.

BUILDINGS RESPONDING TO LEE CIRCLE

SITE ANALYSIS

NEW ORLEANS, LA

RESPONSE: Because of the lack of response that many of the other buildings located around Lee Circle display, the addition of a built form that responds in a meaningful way to the form of Lee Circle would not only add to the language of facades around the circle, but also could help shield the garden from fumes and noise from traffic.

BUILDINGS IGNORING LEE CIRCLE

282

SITE ANALYSIS

NEW ORLEANS, LA

N AT UR E O F FACADE S ADJACE NT TO SITE

CONTEXT: The height of the buildings surrounding the immediate site range, on average, from 30’ to 60’. Also, one of the building facades facing our site contains windows.

RESPONSE: In conclusion, in order for the Brewery to have a presence within its context, it needs to have a minimum building height of about 30’. Also, the area in front of the facade with windows facing into the site should not have any obstructions placed in front of it.

BUILDABLE AREA BUILDING FLOORS

120’ 60’

53’

120’ 60’

65’ 22’

30’

53’

65’

22’

30’

283

SITE ANALYSIS

NEW ORLEANS, LA

N EIG H B O R H O O DS ADJACE NT TO L EE CIRCLE CONTEXT: The axis judding out from the circle in front of the site is mainly comprised of small service businesses in the north, civic buildings in the east, and a prominent restaurant strip in the south. WAREHOUSE DISTRICT WAREHO BLDG. TYPE CIVIC

RESTAURANT

LOCAL BUSINESS

LOWER GARDEN DIS DISTRICT ISSTRICT 284

SITE ANALYSIS

NEW ORLEANS, LA

N EIG H B O R H O O DS ADJACE NT TO L EE CIRCLE RESPONSE: The Brewery program should respond to the potential sources of its clients and address residents comming from the Lower Garden District as well as workers from the Central Business District and patrons visiting civic sites in the Civic District.

WAREHOUSE DISTRICT WAREHO BLDG. TYPE CIVIC

RESTAURANT

LOCAL BUSINESS

RESIDENTIAL

LOWER GARDEN DIS DISTRICT ISSTRICT 285

BA L C O N Y T Y P OL OG Y

SITE ANALYSIS

NEW ORLEANS, LA

The balcony typology is prevalent throughout New Orleans, most specifically the French Quarter, and tend to be an additive element that shows the expansion of buildings over time. This expansion was driven by a need for exterior space, and after the space on the lot had been used, the only space remaining was over the sidewalk. When a series of buildings with balconiees are strung together down a street, they form a public arcade, providing shade for pedestrians walking on the sidewalk while also protecting the doors and windows of the building from the hot New Orleans sun.

286

L IF TE D B U I LD I NG TY PO L O G Y

SITE ANALYSIS

NEW ORLEANS, LA

The idea of lifting the floor of the building off of the ground is prevalent in much of the early architecture in New Orleans. The reason for doing this is to get the floor off of the moist soil to prevent the moisture from rotting the underside of the floorboards. The foundations are also left exposed all the way around the building so that air may flow through the underside of the building and keep everything dry. This is especially important in New Orleans, where flooding occurs with relative frequency. After Hurricane Katrina, this typology became especially important in influencing the designers tasked with redeveloping the areas of New Orleans most devestated, including the Historic Lower Ninth Ward.

287

SITE ANALYSIS

NEW ORLEANS, LA ENGERGY PROGRAMMING BEER GARDEN BAR

STAFF MEETING

BEER PACKAGE

BEER TEST

FERMENTATION

BEER HALL/ DINING

BATHROOM OFFICE

BEERSTORAGE

MECHANICAL

High Heat Gain Small Temperature Range Low Heat Gain High Temperature Range

BREW HOUSE

IMPORTANCE OF ADJACENCY Very Important Moderately Important Slightly Important

Moderate Heat Gain Small Temperature Range

KITCHEN

Low Heat Gain Small Temperature Range

LOADING DOCK

High Heat Gain High Temperature Range Unconditioned

288

SITE ANALYSIS

NEW ORLEANS, LA

FERMENTATION

BAR

BEER TEST

BREW HOUSE

BATHROOM

KITCHEN

MECH. ROOM

BEER PACKAGE

BEER HALL/ DINING

ACTIVE OR MIXED MODE

OFFICE

MEETING ROOM

BEER

BEER GARDEN

STORAGE

PASSIVE, HYBRID, AND/OR MIXED MODE

PASSIVE ONLY POSSIBLE

289

SITE ANALYSIS

NEW ORLEANS, LA

BREW HOUSE

BEER TEST

OFFICE

MEETING ROOM

BAR

LOADING DOCK

BATHROOM

KITCHEN

MECH. ROOM

BEER PACKAGE

FERMENTATION

BEER STORAGE

CONDITIONED ONLY

BEER HALL/ DINING

BEER GARDEN

HYBRID/MIXED MODE

PASSISVE HEATING ONLY

290

SITE ANALYSIS

NEW ORLEANS, LA

g stin r Te H 天F 2I

Bee

Brewing/ Loading

ging

cka

r Pa

Bee ing

Din

ting

Mec

hanic

Sta

e Me

Storage

Kitchen

oms

o Restr

Winter Garden

rde

n (gr

arr

ier

)

S Suggested Orientation based on lighting needs 291

SITE ANALYSIS

NEW ORLEANS, LA

RESTROOM

BREW HOUSE

FERMENTATION

BEER TESTING

KITCHEN

MECHANICAL MECHANICAL

BEER STORAGE

BEER HALL/BAR OFFICE/MEETING

HIGHEST COOLING REQUIREMENT MEDIUM COOLING REQUIREMENT LOWEST COOLING REQUIREMENT 292

SITE ANALYSIS

NEW ORLEANS, LA

BEER TESTING

FERMENTATION

MECHANICAL RESTROOM

KITCHEN

BREW HOUSE

MECHANICAL

BEER STORAGE

BEER HALL/BAR OFFICE/MEETING

HIGHEST HEATING REQUIREMENT MEDIUM HEATING REQUIREMENT LOWEST HEATING REQUIREMENT 293

SITE ANALYSIS

NEW ORLEANS, LA

BEER STORAGE

BREW HOUSE

KITCHEN

FERMENTATION OFFICE/MEETING

BEER TESTING

RESTROOM

BEER HALL/BAR

MECHANICAL

HIGHEST LIGHTING REQUIREMENT MEDIUM LIGHTING REQUIREMENT LOWEST LIGHTING REQUIREMENT 294

SITE ANALYSIS

NEW ORLEANS, LA

295

SITE ANALYSIS

NEW ORLEANS, LA

296

SITE ANALYSIS

NEW ORLEANS, LA

297

BEER H A LL B A L ANCE POINT

SITE ANALYSIS

NEW ORLEANS, LA

After finding the initial balance point based on simple materials placed onto an extruded form that matched the required square footage and height, a second attempt was made using strategies that would more effectively balance the heating and cooling needs of the space. These strategies included: Internal and external shading Vertical and horizontal shading Using high performance glazing Reducing internal heat gains Increasing interior thermostat temperature Double skin materials

298

K ITC H E N B A LA NCE POINT

SITE ANALYSIS

NEW ORLEANS, LA

299

SITE ANALYSIS

TEMPE, AZ

add a picture to me! full bleed please

300

SITE ANALYSIS

TEMPE, AZ

U R BA N PLA N Tempe is located just east of Phoenix, on the banks of the Salt River. A defining landmark is the Haydenâ&#x20AC;&#x2122;s Mill Butte. The central downtown area is located directly south from the site, with a bridge crossing the river located directly north. To the southeast of the site is the Arizona State University Campus, with the stadium situated next to the butte.

Site Landmarks

Central Axis

301

SITE ANALYSIS

TEMPE, AZ

UR BA N PL A N

Site Downtown Axis/Landmarks

302

SITE ANALYSIS

TEMPE, AZ

A MG

VIE

BUTTE WALKWAYS

The site is situated adjacent to the Hayden Butte Preserve. This preserve serves as a park for the public and hosts several hiking and walking trails throughout. In response to this park setting, the sites beer garden will be used as an extension of the the brewpub and extend across the trails. Utilizing this connection allows for views of the park and helps create a visitors center out of the brewpub.

SITE RESPONSE TO WALKWAYS

SITE

PRESERVE TRAILS

PARK PRESERVE AREA

GARDEN SITE

303

SITE ANALYSIS

TEMPE, AZ

STATION

LIGHT RAIL STATION PROIMITY TO SITE

The proximity of the light rail to the site allows for a connection between the site and the light rail. By creating a pedestrian corridor with greenery and mist for evaporative cooling, the walkway would become a welcoming transition to and from the site and the light rail station. This corridor thus becomes the main pedestrian entrance to the site by enhancing foot traffic not only to, but through the site.

RESPONSE TO LIGHT RAIL STATION

PEDESTRIAN CORRIDOR

LIGHT RAIL STATION PROXIMITY

LIGHT RAIL

SITE 304

SITE ANALYSIS

TEMPE, AZ

PA RK S Tempe Butte, or Haydenâ&#x20AC;&#x2122;s Mill Butte, has always been iconic throughout Tempeâ&#x20AC;&#x2122;s history, influencing the growth of the city. It is located directly to the east of our site and will play a very crucial role in the design. The site is also located near Tempe Beach Park, which sits on the banks of the Salt River.

Site Parks

Historic photo of Tempe Butte

Tempe Beach Park

Analysis

305

SITE ANALYSIS

TEMPE, AZ

PA RK S The site has a strong connection to the Hayden Butte Park, through views and proximity, but there is the possibility for greater ties. Potentially, part of the building can become a visitorâ&#x20AC;&#x2122;s center for the park, creating a link between the community and the park. The beer garden can become one with the park. Also, the main path through Hayden Butte Park may continue past the brewry to Tempe Beach Park, creating a potential greenway system.

Site

Hayden Butte Park

Parks

Tempe Beach Park Existing Mill Event Space

306

SITE ANALYSIS

TEMPE, AZ

1_view from atop butte looking towards ASU campus

ARIZONA STATE UNIVERSITY ADJACENCY

SITE

2_Arizona State University is located directly south of the site

ASU CAMPUS AREA

307

SITE ANALYSIS

TEMPE, AZ

“A” Mountain is a tradition among ASU students. Much like “The Rock” at the University of Tennessee’s campus, the A atop the butte gets regular repaintings.

BEER GARDEN

“A” MOUNTAIN

ASU STADIUM

The Hayden Butte and its trails provide a unique opportunity for visitors. Not only do these trails provide access to and from parking and the light rail, the provide a location for game day activities.

SITE RESPONSE TO CAMPUS

SITE

CAMPUS ATTRACTIONS

CAMPUS ACTIVITY SITES

In a response to campus activities, the sites beer garden provides another connection to campus. By placing the beer garden along these trails, it becomes a site of activity and acts as a continuation of the string of activity that happens along Hayden Butte.

308

Summer Evening

Summer Morning

Winter Evening

Winter Morning

SITE ANALYSIS

TEMPE, AZ

309

SITE ANALYSIS

TEMPE, AZ

MILL RENEWA L The Hayden Flour Milll is located directly north of the site. It was built in 1918, as a replacement for the previous mill, which had been destroyed by fire. The grain elevators and silos were built in 1951, and were utilized until spring of 1998, when the mill was abandoned.

Site Mill Mill Grounds

In order to pay homage to the crucial roll that the mill has played in Tempeâ&#x20AC;&#x2122;s history, the city has created a public event space as a temporary solution until it decides to further develop the property. The grounds are currently open to the public for picnics and recreation.

310

SITE ANALYSIS

TEMPE, AZ

M IL L R E N E WAL

Site Current Mill event space Potential outdoor space

Response

The Hayden Butte mill provides an exisiting site for activity with itâ&#x20AC;&#x2122;s north lawn. By connecting the existing lawn to the beer garden, the two spaces can act together to create a central hub of activity and events.

311

THE BREW BOOK Boudler, CO

Sarah Reindl, Rushika Patel

Buffalo, NY Claire Kistler, Stephanie Wilds Charleston, SC Jamie Schlenker, Gerry Hogsed Marfa, TX

Collin Cope, Ried Cimala

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