Fermentation Space: Reconnecting people within a divided landscape.

Washington State University - Graduate Thesis

Why does the magical liquid of beer seem to change our perspective on our surroundings and our relationships with the people we are with? This project searches for an architectural space, or a “fermentation space,” that can create the unique atmosphere a beer space captures so perfectly.  Social dynamics change in the presence of beer in a measurable way and these dynamics are different than those of other liquids, such as wine or coffee. Fermentation space can be a tool of architectural and urban design beyond breweries and brew pubs. This project uses fermentation space to rehabilitate a neglected area of Spokane between the downtown and eastern districts, in order to join different groups of people in a common space.

Through research of bubbles and lacing patterns in beer, and movement patterns of people in bars, I have derived new terms that can be applied to urban design strategies. “Attractors” and “facilitators” are the main features that people are drawn to in a space where beer is present, and the actions that take place along the paths of travel become the friction between people and their random introductions. With a median age of 34.7 years, a rich brewing history, and a climate conducive to growing hops, Spokane is a very suitable location for active beer culture. At the eastern edge of the University District, the privatization of public space surrounding the river and the residual area it inhabits between districts makes an ideal location to rehabilitate “lost space” as described by Trancik.  Filled with steel and sheet metal manufacturers, the site has much underutilized space that could welcome the public into the industry. Fermentation space can help to reveal the extraordinary in this seemingly ordinary space by creating friction between attractors throughout the site and giving the public a sense of ownership.