MArch 2 - Experiential Brewery Promoting Education and Fighting Alcoholism

EXPERIENTIAL BREWERY Promoting Education and Fighting Alcoholism

MArch 2 Jonathan Gomes 12010141

CONTENTS INTRODUCTION 3

THE PROPOSAL 50 SITE PLAN 51 HEALTHY CITY 4 SITE SECTIONS 52 AXONOMETRIC 53 FOCUSED ANALYSIS OF OLD MARKET 7 BUILDING PLANS 54 OLD MARKET CONTEXT 8 ELEVATIONS 56 HISTORY OF MANUFACTURE AND COMMERCE 10 SECTIONS 58 EMPLOYMENT 11 3D VIEWS 60 LEVEL OF EDUCATION 11 EXTERNAL VIEWS 61 SUMMARY 12 INTERNAL VIEWS 63 LANDSCAPING 68 MASTERPLAN 13 SCHEME PROCESSES 69 OVERVIEW 14 BREWING PROCESS 71 MASTERPLAN 15 TRANSPORT 72 PUBLIC EXHIBITION 16

SUMMARY 17 TECHNICAL DESIGN 73

ENVIRONMENTAL STRATEGY 74 CIDER MAKING AND EXPERIENTIAL LEARNING 18 BREWERY SOLAR STUDY 75 WHY CIDER IN OLD MARKET? 19 ROOM TEMPERATURE STRATEGY 76 WHY IS ALCOHOL EDUCATION IMPORTANT? 20 STRUCTURAL STRATEGY 77 HISTORY OF CIDER MAKING IN THE UK 21 STRUCTURAL SECTIONS 78 UK BREWERIES 22 ROOF DETAILS 80 UK ORCHARDS 23 FLOOR AND FOUNDATION DETAILS 82 CIDER MAKING PROCESS 24 PLAN DETAIL 83 TEACHING STYLES 25 ROOF LIGHTING DETAILS 84 ACADEMIC DEFINITIONS 26 LIGHTING FIXTURE DETAIL 85 EXPERIENTIAL LEARNING THROUGH THE SENSES 27 FIRE STRATEGY PLANS 86 SUMMARY 28 FIRE STRATEGY SECTIONS 88 UTILITIES 90 THE BRIEF 29 U-VALUES 91 BREEAM ASSESSMENT 92 THE SITE 31 PROJECT COSTINGS 93 OVERVIEW 32 TOPOGRAPHY 33 REFERENCES 94 TYPOLOGIES 34 MATERIAL STUDY 35 APPENDICES 95 OPPORTUNITIES AND CONSTRAINTS 37 FEEDBACK SHEETS 95 SUMMARY 38 GROUP PROJECT - SONG LINES WESTWARD 96 FINAL OUTPUT 97 DESIGN PROCESS 39 CARDIFF - AN EXPLORATION THROUGH SMELL 98 DESIGN PROCESS SKETCHES 40 COMPETITION - PROJECT 1 100 FORM FINDING 41 COMPETITION - PROJECT 2 101 CONCEPTS 42 EXHIBITION PAGE & INTERIM PAGE 1 102 SCALE TESTS 43 INTERIM PAGE 2 103 ATMOSPHERIC MODEL TESTS 45 BCIS EXAMPLE PROJECTS 104

BREEAM EXAMPLE 107 PRECEDENT STUDIES 46 HOUSE OF WINE - CHYBIK+KRISTOF 47 AVLING KITCHEN AND BREWERY - LAMAS2 47 GORMLEY STUDIO - DAVID CHIPPERFIELD 48 THERME VALS - PETER ZUMTHOR 49

2

INTRODUCTION

Can we design healthy cities or healthy architecture?

This is the question poised by the overarching brief.

Can we design a healthy city or architecture?

Looking towards the designated site, Old Market in Bristol is located to the right of the centre of the city. Despite its prime location in relation to How do we define what ‘healthy’ is, and how does amenities, it is one of the most deprived wards this implicate itself with the built environment? in Bristol. It often scores poorly in all measurable metrics, especially those regarding economic performance.

Cambridge dictionary defines ‘healthy’ as; “ - Strong and well - Showing that you are strong and well - Good for your health - Successful and strong”

(Cambridge Dictionary, 2020) There is a focus around strength and wellness in these definitions. So to be healthy, a city must be strong in all aspects (including economically) and promote wellness. This can mean everything from physical and mental, to social and cultural health.

It also suffers from social deprivation issues which lead to issues around crime and fear of it. This is reflected in poor observation and foot traffic within the areas at night.

It is clear that the site is in desperate need of investment as well as some radical redesigning to alleviate its many issues. This project and the masterplan it sits within aims to achieve the goal of a healthy city, by proposing a radical redesign of the area that will serve as an exemplar for other wards in Bristol, as well as other cities in similar situations. Of course other areas will have to respond to their own context to be successful in achieving such a challenging goal.

(Basemaps from Digimap 2020) 3

HEALTHY CITY “Our cities should be greened, not just with parks, but with planting on roofs, balconies, terraces and in the spaces between. Food should be grown in the city and consumed within metres of its cultivation and every citizen should have the opportunity to spend time in nature. In our remarkable city, we could replace public squares with public parks, turn car parks into meadows and line the roads with fruit trees.�

(FieldenCleggBradleyStudios, 2019)

The interpretation of a healthy city for this project is exemplified by the above quote from Fielden Clegg Bradley Studios. Our approach, as a design team, has been to create an area that can be as self-reliant as possible. This means a drive towards economic and social sustainability and responsibility. It will be up to Old Market to remedy its own issues. This will extend to everything, such as its food supply and employment.

The approach of the masterplan hinges around four categories to achieve the ideal of a healthy city. These are; - Physical These implementations will focus around achieving a more physically active population. This can be, for example, making sure amenities are within walking distance of people’s homes.

Old Market, such as its name suggests, was once an important market place within Bristol. It was a manufacture and commercial powerhouse that provided a strong fulcrum for the exchange of goods and services.

- Mental Improving the mental health of the local population, through increased access to activities shown to promote positive mental wellbeing.

The 19th and 20th centuries presided over a decline in this areas importance to the city, and so it fell into deprivation and economic decline.

The approach of a healthy city will return this importance to the area, whilst making its primary focus, its own residents. This will change from its former role of serving the whole city as a market, towards serving its own populace and maintaining a high level of self-reliance.

- Social Encouraging social interactions through day and night time activities, as well as reinstating the old market. This will promote a sense of community within the area.

The approach to reintegrate Old Market into the activities of the centre of the city was decided against as the area would be unable to compete.

It was decided to focus on what the area could do for its own population, rather than serve the already well-serviced central areas of the city.

-

Ecological Health

The greening of the area, as well as the provision of new habitat for local species will ensure ecological sustainability and promote the areas ability to provide for itself far into the future.

(March 2 Masterplan, 2020)

Old Market will become its very own self-sufficient city within a city.

(March 2 Masterplan, 2020) 4

HEALTHY CITY

Why Does Old Market Need Regenerating?

Listed Building Character Area

Traffic Splits the Site

There are over 60 listed buildings with architectural merit within the Old Market (the highest concentration in Bristol), however they are not well acknowledged on the site. There are opportunities to emphasise their importance and aesthetic quality.

The continual flow of traffic through the centre of the site makes Old Market a passage way for cars rather than a destination for people. Re-routing the buses and cars to a different street would open up the main road in order to potentially reinstate the market and make it a fully pedestrianised area.

Ecological Diversity

Overcrowding

The central part of the site is severely lacking in green space and ecology due to the main road.

The existing green spaces should be connected by green corridors - as well as implementing urban allotments, meadows, orchards and gardening opportunities.

In Old Market it is calculated 16.5% of homes are overcrowded, considerably higher than Bristol average of 5.2%. The addition of traditional housing in the area by moving the industrial units to the outskirts of the city is a potential solution.

Anxiety Zones Places that are poorly-lit, empty, not over-looked and detached from the main routes can feel unsafe. Many of the smaller roads in Old Market fit this description. To avoid this we can introduce more social spaces, improve legibility, lighting and implement more appropriate, welcoming landscape interventions.

Social Health Deprivation Old Market lacks purpose built spaces which aid community interaction and promote social health.

There is potential to re-instate the old market on the site, this could aid social interaction.

Lack of Public Services Old Market lacks public buildings such as; libraries, health services (including a doctor’s surgery/ chemist), fitness centres, cinemas.

Health & Fitness 57% of people in Old Market are overweight, Currently Old Market is lacking basic amenities which supply fresh food (especially fruit and vegetables). Removing fast food chains and providing allotments with fresh food growing could encourage a healthier lifestyle.

(March 2 Masterplan, 2020)

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HEALTHY CITY How Will the Masterplan Achieve a Self-Sufficient ‘Healthy City’?

00 : basic amenities To ensure the foundations for the following urban design strategies, and in order for Old Market to become a microcosm of the city, residents must have access to basic amenities that can be frequented by foot. By calculating the population, the appropriate public services can be introduced and implemented to resolve the current issues.

01 : collective usability To ensure the site is both energy efficient and usable for all ages and demographics, provisions must be made in the following areas: an increase in access to public transport whilst improving the safety of pedestrianisation, introducing renewable energy practices, preparing the land for growing, and increasing mixed-use developments (primarily housing).

02 : improve community spirit In order to encourage community spirit and improve social/mental health within Old Market, accommodations must be made to enhance both day/night activity. This can be done by reinstating the market, introducing evening events, and providing opportunities for different social and minority groups to integrate.

03 : active planning By re-routing the main Old Market road and making the whole area pedestrianised, air and noise pollution can be reduced. Introducing running lanes, bicycle tracks, and converting quiet roads into effective green corridors will all promote physical and mental health.

04 : independent consumption To encourage autonomy in Old Market it is vital that all food is produced, sold and consumed within the area. The introduction of roof gardens, urban allotments, herb gardens, greenhouses, orchards, beehives, vertical farming, composting and water harvesting will ensure food selfsufficiency and provide much needed jobs.

(March 2 Masterplan, 2020)

(March 2 Masterplan, 2020)

6

FOCUSED ANALYSIS

7

OLD MARKET CONTEXT

Old Market is a ward of Bristol, directly to the east of the centre. It has a population of 463,400 people as of 2018 and is set to increase by a further 78,100 by 2038 (March 2 Site Analysis Log Book, 2020). This increase of population will put pressure on the area to resolve its current issues, such as its social and economic deprivation.

Having one of the highest proportion of working age adults in Bristol, the area has the potential to pull itself out of its own state of decline. If the employment and support opportunities are provided, there is more than enough working age adults to boost the economy of the ward.

The focused analysis (refined from the March 2 Site Analysis) will focus around; - History of Manufacture and Commerce - Employment - Level of Education Looking at the overarching analysis, these in particular demonstrate the issues facing Old Market. The deterioration of its manufacture and commerce, low employment, and low education have sent the area into a continuous decline since the 20th Century.

(Basemap from Digimap 2020) 8

OLD MARKET CONTEXT

(Site Photos by Hussey, A. 2020) 9

HISTORY OF MANUFACTURE AND COMMERCE 21st Century Context 12th Century A market area started immediately to the east of Bristol Castle from the mid-12th century. This area of fertile land with many market gardens was referred to as ‘Old Market’ from the 15th century.

15th-16th Centuries In the 15th and 16th century, the area grew in importance and became the site of almshouses and manufacture, as well as houses, inns and shops.

20th Century Parts of the area had undergone slum clearance programmes, but the severance caused by the destruction of Castle Street and the building of Temple Way Underpass, sent the area into decline. Businesses relocated to Broadmead; others closed.

21st Century Now Old Market is a well-established shopping street, (equipped with pubs, cafés and restaurants) which connects to Bristol city centre and Cabot Circus.

(March 2 Site Analysis Log Book, 2020)

Old Market has a history of manufacture and commerce that has led from its conception, until the present day. Despite this, the 20th century marked a point of continuous decline for the area which led to its diminishing in significance within the city.

In the present day, it is clear to see that manufacture and commerce still exist in the area.

The land use maps to the right demonstrate this as they show industrial uses to the periphery of the ward. The commercial uses are still very important to the area as shops line the main streets.

(March 2 Site Analysis Log Book, 2020) 10

EMPLOYMENT

EDUCATION

(Bristol City Council, 2019)

Looking at the employment figures for Old Market, it is the worst performing ward in Bristol.

This can be demonstrated by the graph above.

It shows the percentages of working age adults claiming benefits in 2013, 2018, and 2019. The ward has consistently the highest percentage of claimants across the three years. The performance highlights the areas need for strong employment opportunities.

These numbers contrast with the statistics of the city as a whole. Across four different years, the city out performed 9 other major cities as well as the UK average for employment rate. This disparity between Old Market and the rest of the city demonstrates the sheer scale of the employment problem.

(March 2 Site Analysis Log Book, 2020)

The education, like the employment statistics for the ward, lags behind the rest of the city. Despite this, it isn’t the worst performing ward in the city. It does, however, highlight the need for an improvement to education in general.

This performance may be down to levels of investment into the area, or a further manifestation of the economic and social deprivation in the area.

11

SUMMARY

The focused analysis (refined from the March 2 Site Analysis) focused around; - History of Manufacture and Commerce - Employment - Level of Education These categories highlight the most pressing issues in the area, as determined from the MArch 2 site analysis.

The important information to take from this analysis is the area is in urgent need of investment. Be this in the form of employment opportunities or educational opportunities. The ward performs very poorly in both education and employment statistics and so highlights the urgent need for assistance.

The poor educational performance is an indicator of a general lack of knowledge in the area, which in turn will affect behaviour. For example, poor knowledge will exacerbate binge drinking.

The area also needs a return to manufacture, to provide the much needed jobs for the local population. This will also bring the area closer towards its historic uses, providing it a stronger sense of identity.

(Hussey, A. 2020) 12

MASTERPLAN

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OVERVIEW

The masterplan provides a solution to the issues facing Old Market whilst fitting the framework of a ‘Healthy City’.

suspended roundabout to the east, as well as an amphitheatre to the Haskins car park to the south of the ward.

The implementations focus around socially and ecologically responsible spaces that also provide an economic benefit to the area.

Some of the other changes are the introduction of tree-lined streets, and allotments throughout Old Market. The provision of new housing to the southeast also aims to alleviate the pressures of the increasing population

The major changes to the area include the introduction of a botanical garden to the

(March 2 Masterplan, 2020) 14

THE MASTERPLAN

(March 2 Masterplan, 2020) 15

PUBLIC EXHIBITION

The masterplan was modelled and displayed with our own personal project sheets to the public. This exhibition lasted a week and invited passers-by to experience the master plan. It was overall well received and provided the team the confidence

to pursue the next stages of the project.

My personal sheet is available in the appendices.

16

SUMMARY

The masterplan aims to provide Old Market with the tools for its own self-reliance. Through this, it will be equipped to support its population deep into the future without worries about longevity.

The improvements to the ecology of the area will further this goal and help to create an exemplar for other urban areas.

The economic improvements will be many, as much more will need to be produced within the local area. This in turn will result in increased economic output. With more money in the area, the levels of education and employment will rise, bringing the area out of its state of deprivation.

The ecological changes also bring the benefits of improvements to mental health and the social fabric. For example, the increased visual links to nature have been shown to improve mental wellbeing.

(March 2 Masterplan, 2020) 17

CIDER MAKING AND EXPERIENTIAL LEARNING

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WHY CIDER IN OLD MARKET?

Bristol is famous for its Cider and it forms a recognisable part of the city’s identity. Within Old Market there is little reflection of this part of Bristol’s culture. Economically, this part of the city is trailing behind and so employment opportunities are desperately needed. Keeping the profits of any new business within the area is also vital to help revitalise it socially and economically.

As climate change progresses and resources become scarcer, areas like Old Market will begin to struggle to afford basic amenities such as water, further exacerbating its economic troubles. This means that the proposal needs to fit the environmentally sustainable nature of the masterplan.

The proposal involves the creation of an experiential learning brewery that will provide jobs for the local area. The new business will help to bring increased wealth to Old Market in a socially and environmentally sustainable way. It will be able to achieve this through the use of solar panels and locally sourced building materials. It will also be open to community use during night shifts to provide continuous use of the building.

• The Enterprise Zone is adjacent to the area which will promote new business.

• Light industrial and commercial are already close to the centre of Old Market.

• Mixed use is prolific in the area.

• There are a large number of orchards in close proximity • Cider is a higher value product than raw fruits thus improving the local economy.

• Old market needs a niche reason to visit/ new • Large proportion of younger people gives the identity. opportunity to teach and prevent behaviours • Opportunity for community engagement like excessive drinking. events day and night.

• Helps to achieve a self sufficient city by • Improves social health by providing a gathering producing its own alcohol. place for local people.

• Promotes local growing (allotments etc).

The experiential learning will focus around educating the local population into the production of alcohol and how to enjoy it in a responsible way. It will be a place to enjoy the taste of cider, rather than over drinking. The need for a facility like this is reflected in the high alcohol consumption statistics for Bristol.

• It was once an important market area, which cider making could help promote again.

• Back streets have always supported the main street market.

• In the 15th-16th Centuries, Old Market was important for manufacturing.

• Long Ashton Research Centre was an important botanical research centre that had research relating to cider (Bristol City Council. 2008).

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WHY IS ALCOHOL EDUCATION IMPORTANT?

Bristol Joint Health and Well being Strategy (2016) says ‘tackling alcohol misuse’ is a top 3 priority promoting a harm-free drinking culture.

(Bristol City Council. 2020) Bristol Alcohol Strategy has 3 aims;

• Increase individual and collective knowledge about alcohol and change attitudes towards consumption.

(Bristol City Council. 2020) (Bristol City Council. 2020) (Bristol City Council. 2020)

• Provide early support and help for those affected by harmful drinking.

• Create and maintain a safe environment.

(Bristol City Council. 2020)

Bristol has a higher proportion of its drinkers classified as ‘binge drinkers’ than the average for England. It also has a higher than average amount of alcohol related crimes than England. This paired with the predominantly working age demographic in Old Market shows that preventative education is needed for this area.

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HISTORY OF CIDER MAKING IN THE UK

(Information from the National Association of Cider Markers, 2020)

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UK BREWERIES

(Basemap from Digimap 2020)

The maps show all of the officially registered cider breweries in the UK. The UK map shows a concentration focusing around the West of England. The reasoning behind this may be due to the locations of orchards focusing around similar areas.

Zooming into the West of England, there are a number of breweries surrounding Bristol. Despite this, there is only one within the urban area of the

city. Likely due to land values, most breweries opt for a more rural setting. Despite this, inner Bristol needs a brewery to lower the ecological cost of transport.

With the masterplan greening Old Market, it can be argued that some of the attractive aspects of a rural setting for brewing would be brought into the area.

(Basemap from Digimap 2020) 22

UK ORCHARDS

(Basemaps from Digimap 2020)

The maps show all of the officially registered orchards in the UK. Much like the breweries, there is a concentration around the west of England.

These concentrations though also extend to the mid and south west regions of the UK.

the centre. This is highly beneficial to the proposal as it provides a secondary source of apples for the brewery if the number of apples produced within Old Market doesn’t meet the necessary demand.

The prime location of Old Market in relation to the Moving into the Bristol area, there is a high orchards of the West of England will drive down the concentration of orchards outside of the city and ecological cost of transport and further reinforce a the surrounding regions. Within the city there is also sense of identity around cider for Old Market. a high number of orchards around the periphery of

(Basemap from Digimap 2020) 23

CIDER MAKING PROCESS

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TEACHING STYLES

The predominant teaching styles in education currently focus around two approaches; Teacher Centric This teaching method is the traditional form of teaching. It involves knowledge being disseminated from the teacher to the student(s).

The approach provides limited ability to reflect on the knowledge, in favour of density of information.

Experienced Based The method covers a wide range of teaching methods that, at their core, encompass three main aspects;

• The students past experience.

• The experience of the learning environment.

• The reflection of the session.

This helps to create a well rounded educational setting and reinforces what has been learnt. By using the past experience of the student, and connecting it to the new knowledge, it creates an experience that can be used to then further additional learning.

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ACADEMIC DEFINITIONS

The insight gained through the conscious or unconscious internalization of our own or observed experiences which build upon our past experiences or knowledge.

(Beard and Wilson, 2002, p. 16)

The process whereby people individually and in association with others, engage in direct encounter, then purposefully reflect upon, validate, transform, give personal meaning to and seek to integrate their different ways of knowing. Experiential learning therefore enables the discovery of possibilities that may not be evident from direct experience alone.

Experiential learning is a process in which an experience is reflected upon and then translated into concepts which in turn become guidelines for new experiences.

(Saddington, 1992, p. 44)

(Weil and McGill. 1989, p. 248)

The past experience of the student provides a basis for future learning. This can also help others by providing experiences that they wouldn’t necessarily have encountered before.

The experience itself must provide a way of engaging with the new knowledge rather than just receiving it. This can be achieved though group activities etc. Engaging the senses with the activity is also a good way of further grounding the knowledge in the students experience.

The reflection is arguably the most important part. It allows for students to further reinforce the new knowledge and link it through to their past experiences. This reflection will also happen independently of the place of education in future experiences. A smell, for example, may conjure a memory of the experience and promote further reflection.

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EXPERIENTIAL LEARNING THROUGH THE SENSES

TOUCH The sense of touch is a useful sense in that it allows for the determination of texture, heat, and pressure. Using this sense in experiential learning, the participant could be led through activities with very tactile materials, as well as spaces with varying thermal properties.

SIGHT The most used sense of them all, sight is a primary way people navigate the world. The obvious methods of stimulating this sense for learning are making an activity visually interesting. This can be through colour, light, and/or shadow.

SMELL This sense is the one most strongly linked to memory. A smell can often conjure an old memory much more strongly than any other sense. That means that this sense is one of the most important to stimulate during learning. This can be achieved by choosing an activity that has a natural fragrance. In the example of the brewery, the apple press and fermentation processes would all have distinct smells.

HEARING

TASTE

PROPRIOCEPTION

The primary sense in learning, hearing provides a direct connection to the brain through spoken language. Despite this, sounds in general can also link to memory. The important aspect to focus on is the need for unique sound. The sounds within the activity have to link to the current activity, rather than another instance where the participant heard that sound.

The least used sense in learning, taste is very closely linked to smell. Some smells can actually leave a taste on your tongue if they’re strong enough.

In the case of a brewery though, the taste of the brewed cider could be a strong stimulant creating a robust memory.

This sense describes an internalised sense of space. It is what allows a person to touch their nose without sight and sound. This sense could be used in experiential learning through activities that require the participant to navigate dark spaces.

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SUMMARY

Cider making has a strong history in the UK, spanning back thousands of years. It provides the opportunity to leverage the prime location Old Market sits within the country. The locations of other breweries and local orchards mean that the infrastructure for the proposal is strong and robust. The new brewery would provide strong employment opportunities for the local area as well as a new social space to enjoy locally brewed cider.

Despite this, the proposal will also focus on the need for alcohol education in Bristol. Being above the UK average in most metrics for binge drinking, the city needs strong re-education to curb the positive trend. This is further emphasised by the Bristol Joint Health and Well being Strategy that focuses on a safe drinking environment rather than the elimination of alcohol completely. It recognises the social benefits and the identity Bristol associates with cider (over other alcohol).

The method of education needs to promote a strong memory link between the drinking of alcohol, how it’s made, and the consequences of abusing it. Only this can stop further binge drinking by future generations. The way this can be achieved is through experiential learning.

The experience of learning is used to produce strong memories by leveraging past experience and the senses. The senses in this case are described as touch, sight, smell, hearing, taste, and proprioception. The senses then allow for the ability to reflect on the experience, arguably the most important part of learning. So when the participants finish the tour of the brewery and go into the cider bar. They can sit with a glass of cider, look into the brewery, and drink. The taste of the cider, smell of it and the brewery, and the visual link to the process will solidify the experience into their mind.

(Bristol Beer Factory, 2020) 28

THE BRIEF

29

(Bunzl Catering Supplies, 2018)

OVERARCHING PROJECT BRIEF “Can we design healthy cities or healthy architecture?”

EXPERIENTIAL BREWERY

The aim of the proposal is to provide a new cider brewery in Old Market, Bristol. This brewery will function as a facility to educate the population on The brief calls for a proposal (and masterplan) that the process of making cider, and the responsible fits the question whilst satisfying the definition for consumption of it. The consequences of drinking health by WHO. will also be explored to fit the aims of the Bristol Joint Health and Well being Strategy.

Health is defined as; The re education of the local population will “A state of complete physical, mental and social use the method of experiential learning. This will well-being and not merely the absence of disease focus on the use of the senses to reinforce new or infirmity” (WHO. 2020) knowledge and create strong memories for those who engage in it. This in turn will create a new generation of responsible drinkers, lowering the above average binge-drinking statistics of Bristol.

The introduction of a functioning brewery into Old Market will also have the added benefit of boosting the local economy. Old Market is the worst performing ward in Bristol for employment and so desperately needs more employment opportunities. The local produce from the allotments proposed in the masterplan will also be able to be processed into a higher value product than raw fruit. Cider will net a larger profit, being able to be fed back into the local area for its benefit.

The predominant functions of the building will focus around; • • • • •

The brewery space (with dry and cold storage) Cider bar Shop and tour reception Admin office Exhibit space

Bringing this industry into Old Market will provide the area with a stronger sense of identity and return it to its historical roots of manufacture and commerce. This proposal will create a economically, socially, and ecologically healthier Old Market.

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THE SITE

31

OVERVIEW

A

C

A D

C

(Johnson, S. 2020)

(Johnson, S. 2020)

B

D

B

(Johnson, S. 2020)

(Google Earth. 2020) Located to the east of the city centre, Old Market is the site of a historic market (hence its name) that fell into disuse over the past 150 years. It is currently divided by a major road through its centre running west to east. It is also cut off from the centre by a raised roundabout to its west that makes pedestrian movement difficult.

The site itself is located in the heart of Old Market.

As an old disused brownfield site, it sits behind the main street lining Gloucester Lane. The original buildings on the site were a standard Georgian terrace with shop frontages, similar to the main street. Demolished post 1950, it has remained as a disused site since.

(Hussey, A. 2020)

The site is now surrounded by many use types, with the predominant function being commercial. The south, and west aspects to the site are commercial and the ancillary spaces servicing these functions.

In terms of sensitivity, these functions will not be problematic to coexist with the industrial functions of a brewery. The east of the site has a residential function and so would require a sensitivity towards the noise produced. For this reason, loading and unloading from the building should be made from the north. The north of the site is unused brownfield land and so will also be compatible with the brewery functions.

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B Copy 1 TOPOGRAPHY

Section A

1:500

1

Section 1to500 A Copy 1 1 : 500

Site Copy 2 Copy 1 1 : 5000

Section 1to500 A Copy 1 1 Section 1 : 500 1to500 B Copy 1 2 1 : 500 (Basemap from Digimap 2020)

1:5000

(Basemap from Digimap 2020)

1:1000

Section B

1:500

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TYPOLOGIES

The building typologies, as mentioned previously, are predominantly Georgian, showing the last time the area received a large investment.

Despite this, there are a number of more modern implementations to the area, such as the 20th century tower blocks to the south.

(Hussey, A. 2020)

(Johnson, S. 2020)

(Johnson, S. 2020)

(Dance, E. 2020)

(Johnson, S. 2020)

(Johnson, S. 2020)

Some of the more characterful buildings in the area are the old Heritage Guild to the west of the site, completed in 1913. Made of bath stone and brick, it reflects the predominant material uses in the older structures.

The newer built typologies focus around 21st century architectural styles. These are mainly student accommodation and exist mostly to the south and west of Old Market.

34

MATERIAL STUDY

(Google Street View, 2020) The predominant materials used in Old Market focus around different types of masonry. This focuses around either brick or roughly coursed stone. Despite this there are instances of sheet metal used as well as timber and rendered walls.

The newer properties use a higher concentration of the non-masonry materials, although they also use a lot of brick elements.

35

MATERIAL STUDY

(Google Street View, 2020) The older structures use the rough coursed stone, or clean facing stone of the Georgian buildings.

The area, apart from the Georgian buildings, lacks a strong material palette to reference.

It would be good to include masonry within the proposals material palette, but many other materials can be used to fit within the wide spectrum of materials available in the area.

It will then be more important to focus on the experiential and ecological factors behind the materials when selecting them. This will create a stronger proposal that fits the masterplan and the area as a whole.

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OPPORTUNITIES AND CONSTRAINTS

There are a number of opportunities to the site, including the mostly north-south orientation. The building will also be sheltered from prevailing winds from the north-west to the south-west.

There is the opportunity to create strong sight lines perpendicular to the main street, into the building. An existing vehicular access can also be leveraged for loading and unloading into the brewery.

The constraints of the site are mainly around the existing building and the slope in the topography.

The foundation detailing will have to take into account the close proximity to existing structures.

(Basemap from Digimap 2020)

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SUMMARY

The site has a strong history around manufacture and commercial activities. Despite some of the constraints, the function of a brewery in the site will fit well into the current fabric. It will also help to achieve the ideals of the masterplan to promote a health city in all aspects.

The material palette across the ward is wide and allows for a lot of flexibility in the design. Focusing on the ecological and experiential affects of the materials will be the primary driving factor in the design.

The orientation and slope of the site provide interesting design options for the brewery to leverage space and sun exposure. The sight lines to the main street also provide the ability for the design to pull people into the building by displaying the uses within.

(Google Street View. 2020)

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DESIGN PROCESS

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DESIGN PROCESS SKETCHES

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FORM FINDING

1

Following from the sketch drawing, the design moved into the 3D space. By leveraging airdry clay, a number of form finding models were sculpted. Taking the shape restrictions of the site, it was clear that the building had to consist of three forms.

2

3

To take advantage of the natural orientation of The first model explored three gabled forms with the site, the building had to orientate following the one diagonal across them. This form didn’t work existing buildings whilst allowing the roof surfaces to well with the sight lines within the site face north and south.

The second model, aiming to remedy this, took a more orthogonal route to create the needed visual links. Despite this, the frontage of the building became too bland with only a single gable to Gloucester Lane.

4

The third fixed the gable issues mostly but became too complicated a form visually.

This led to the final model of three equal shaped gables, extruded to different lengths. This allowed for strong sight lines to the main street and a visual simplicity to the design. The hollow middle element eventually became solid in the design but didn’t affect the form.

41

CONCEPTS

Cutting through the gables of the proposal, the first concept driving the design is the idea of the heavy and the light materials. To create a traditional cellar atmosphere, the basement will be made of visually heavy materials such as stone.

The elements above ground will then be made of lighter elements such as thin timber.

Following on from the light-heavy concept. The idea of new and old refers to the history of cider (and alcohol making in general). The basement reflects the past with the old stone storage cellars that would be traditionally used. The new reflects the present and future with light-weight, more ecologically sustainable materials to fit the healthy city masterplan ideals.

The concept behind the form is to create a simple repeating form to create a visual rhythm. It separates the building into its functional divisions.

Form 1 holds the functions that support the whole building. Form 2 holds the functions that directly link to form 3. Form 3 is the brewery and the dominant form.

Reflecting the new and old concept. The structure will follow a similar style by expressing the basement structure similar to a traditional cellar.

The above ground structure will then be visually structure free to demonstrate the possibilities of modern technologies.

The building is stepped to create the visual links between inside and outside space. It also allows for the capture of strong southern light to cast dramatic light and shadow within, affecting the atmosphere.

42

SCALE TESTS

Looking at a sample of English and Welsh cider breweries, these seven provide a good mixture of sizes of operation.

The smaller breweries fit comfortably within the boundary of the site. Not only this, but many of these will be single storey industrial sheds. This means there is the ability to put some uses across multiple levels to fit into the tighter footprint.

Operations as large as Lilley’s Cider will be inappropriate to the site. This is expected though as the larger operations would function to serve large areas of the country. The proposal is aimed to serve primarily Old Market and its surrounding area. This can extend to the whole of the city when output is at its maximum.

(Google Earth. 2020)

43

SCALE TESTS

In this case, I tested the Thatchers Cider brewery on the site. This was to see how the most extreme example fit within the footprint of the site.

Considering the levels of production from this brewery, the size isn’t very big. After all, it serves cider to a large proportion of the UK. (Google Earth. 2020)

44

ATMOSPHERIC MODEL TESTS

This model demonstrates light and shadow tests for the brewery space. The nuts and bolts represent the stainless steel equipment of the brewery within.

The dramatic light from the roof lights show the quality of light I aim to achieve within the building.

It will have to be more limited than the model though to keep the building a comfortable space to be within. This can be achieved by a single southern opening per form to cast a single strong beam of light.

The reflections on the equipment is a compelling effect that allows the light to dance on the walls of the building. This can be used for visual stimulation in experiential learning.

The clean form of the model allows for the effects of light and shadow in the building to be clear, like a blank canvas.

45

PRECEDENT STUDIES

46

HOUSE OF WINE - CHYBIK+KRISTOF

AREA: 550 M² YEAR: 2019 ZNOJMO, CZECH REPUBLIC

AVLING KITCHEN AND BREWERY - LAMAS2

AREA: 10500 FT² YEAR: 2019 TORONTO, CANADA

BREWERY

The House of Wine provides a good example of the lighting quality aimed at in the proposal.

These strong beams of light help to highlight elements in the design and add to the atmosphere of the spaces. They are few and deliberate in this design, as too many would affect the comfort of the inside spaces.

(Ghinitoiu, L. 2019)

BAR

The element to take from this precedent is the screened brewery division. This element allows for the visual link between the bar and the alcohol being brewed. This would help in the proposal as a space for reflection of the learning experience, solidifying the memory.

BREWERY

(Ghinitoiu, L. 2019)

(Michaud, F. 2019)

BAR

(Michaud, F. 2019)

47

GORMLEY STUDIO - DAVID CHIPPERFIELD YEAR: 2003 AREA:1,000 M² LONDON, UNITED KINGDOM

The David Chipperfield design serves as a large space for artists to work and exhibit. The unadorned interior allows for a blank canvas to create against.

The elements in this design feeding into the proposal are the treatment of light and some elements of the form.

The form follows a repetition of a gable, mimicking the traditional industrial shed sawtooth roof.

The natural rhythm provides the facade with a satisfying proportioning, allowing the plain facade to create these pure looking forms. In the proposal this form is stepped to allow light into the form whilst creating entrances into the form. The material is also changed to create a continuous plane between the inside and outside.

The lighting, like previous precedents, is direct and particular. In this case though, it serves to light the entire space by reflecting off of the white walls and ceilings. In the proposal this light will come from the stepped aspects of the form. This will create a single deliberate beam for the purpose of highlighting elements.

(Chipperfield, D. 2009)

(Chipperfield, D. 2009)

(Chipperfield, D. 2009)

48

THERME VALS YEAR: 1996

- PETER ZUMTHOR AREA: 140,000 M² THERM, SWITZERLAND

The Therme Vals by Peter Zumthor is a geothermal spa based in Switzerland.

The key element in this design that has inspired the proposal is the treatment of light. The architect has created gaps between the ceiling and wall planes. This takes a monolithic form and suddenly creates a much lighter looking structure. It also helps to define the ceiling and wall planes much more than shadow alone would.

The way the light is cast is also interesting as it highlights exactly what needs to be lit, in this case, the floor. The colour temperature of the light also replicates daylight, making it seem as though where ever you are in the building, the outside is shining through.

(ArchDaily. 2009)

In the proposal this will be used in the brewery space to remove clutter that would detract from the pure form of the space. It will also lighten the weight of the form visually to emphasis the concept of the heavy/light ground division.

(ArchDaily. 2009)

(Guerra, F. 2016)

49

THE PROPOSAL

50

SITE PLAN

Located to the centre of Old Market, the experiential brewery is tucked away into the side street, unobtrusively luring the public down an underused street. The three projecting volumes allow for a glimpse into the inner workings of the building.

The proposal replaces two auxiliary buildings that sprawl from the back of the buildings serving the main street. After studying the functions of these buildings, they were deemed as non-essential and could be mediated within the existing footprint of the remaining parts of those respective buildings.

(Basemap from Digimap 2020)

1:500 51

SITE SECTIONS

Section A

1:500

Section B

1:500

Towards the larger side of the local building heights, the brewery still manages to fit within the scale of the local context. This is helped by the natural slope of the site, as well as the large apartment buildings towards the north and east of the site.

The buildings that are of a lesser scale next to the site are primarily auxiliary functions to the main street frontage. This means the impact of the larger scale will be minimal.

52

AXONOMETRIC

The proposal is split in two ways. There are the three forms that support separate internal functions.

Form one contains the shop/ tour reception, core, admin offices, staff room, and WC functions.

Form two houses the cider bar, exhibit, and cold storage. Form three is the brewery, second core, and cellar storage.

The building is also separated by material choices vertically. The basement areas consist of hard and cold materials, whereas the above ground elements utilise lighter and warmer materials.

The following pages will be annotated with the following symbols to highlight the senses being engaged that will stimulate experiential learning.

Touch

Hearing FORM 3 Sight FORM 2 Taste FORM 1 Smell

Proprioception

53

BUILDING PLANS

Stainless steel is the material used in the majority of the brewery equipment available.

The use of this in the building manifests in the furniture, as well as the metal flashing and cladding panels. By using it throughout the building, it provides a visual link that can later facilitate reflection and memory building through experiential learning.

Brewery Floor Level is 1500mm lower than the cider bar level.

Disabled compliant WC

Rough stone provides a material link to the traditional context in the Old Market area and allows for the replication of the atmosphere of basement spaces such as traditional wine cellars.

Basement 1:200 The access into the proposal is on the ground floor from varying levels. There is level access from the ground floor level of the shop/ tour reception, and the cider bar. The access to the main brewery is then gained from the 1500mm lower access from the street. All access complies with Part M Regulations on access slopes.

Concrete allows for the durability required of the industrial processes in the brewery spaces. The use of it throughout the ground and basement levels allows for a consistent visual link between spaces, reinforcing memories visually.

Ground Floor 1:200

54

BUILDING PLANS

Larch is a native wood to the UK and other Northern European countries. By using a native species of timber, it lowers the transport and environmental costs of the proposal.

The use of timber is a mixture of a contextual as well as an ecological decision. There are some examples of timber use across Old Market (albeit limited), but in an ecological sense, it is one of the most sustainable materials to build with.

Part M compliant stairs

1

First Floor 1:200

2

1

Solar panels provide clean energy to the building and allow for the lowering of its overall carbon footprint. Every other panel is also tilted towards the right side of the building to accentuate the rhythm they are placed in. They will replicate the rhythm of the roof-lights to the north by appearing visually reflective from the street level. For example, the panels (and window) labelled ‘1’ will reflect differently to the ones labelled ‘2’.

2

1

Roof 1:200

55

ELEVATIONS

The three windowed sections of the three forms allow for a perpendicular view from the main street. This will pull people down the street and will encourage engagement with the processes in the building. It also allows views within the building and a glimpse of the activities inside the three forms.

These windows will form a strong beam of light that will deliberately highlight elements in the building. The reflections on stainless steel equipment will create interesting reflection patterns, helping to reinforce memories made in the brewery and cider bar spaces.

Part M compliant ramps Part K compliant railings

South-East Elevation 1:200

Loading/Unloading Area

North-West Elevation 1:200

56

ELEVATIONS

Part M compliant ramps Part K compliant railings

Part M compliant access

North-East Elevation 1:200

South-West Elevation 1:200

57

SECTIONS

The use of larch internally and externally helps to connect the inside and outside spaces seamlessly, promoting the ideal that the building is symbiotic with its ecological context. It also provides a tactile link between inside and outside spaces, reinforcing memories of the experiences inside and out.

Section A 1:200

Matte steel panels provide a clean backdrop for the reflective stainless steel equipment in the cold storage. They also provide a different tactile feel to the rest of the metals in the building, accentuating the space.

Section B 1:200

58

SECTIONS

Section C 1:200

Section D 1:200 59

3D VIEWS

View from the North

View from the East

View from the South

View from the West 60

EXTERNAL VIEWS

View from the East

61

EXTERNAL VIEWS

View from the South

62

INTERNAL VIEWS

Cider Bar

63

INTERNAL VIEWS

Basement Storage

64

INTERNAL VIEWS

Brewery

65

INTERNAL VIEWS

Exhibit

66

INTERNAL VIEWS

Cold Storage

67

LANDSCAPING

SITE DESIGNATED FOR ANOTHER STUDENT’S PROJECT (ELEMENTS SPECIFIED IN THIS ZONE ARE SUGGESTIVE) C Paving The paving is a solid interlocking tile with unfilled joints to allow for grass etc to grow through. This will allow for the street to naturally green over time whilst still providing a solid surface to walk on. It also facilitates natural drainage.

A

A Apple Tree Malus x domestica UK Native Apple Tree The apple tree will be planted in these locations to promote local fruit growing in Old Market and help to provide for some of the apple demand of the cider brewery.

B Allotments C

The allotment areas will promote active usage of the street whilst helping to meet the self sufficiency and ecological aims of the masterplan

A

C

C

B B

A

A

A

A

A

C

(Basemap from Digimap 2020) 68

SCHEME PROCESSES BREWERY TOUR AND EXPERIENTIAL LEARNING EXPERIENCE

69

SCHEME PROCESSES BREWERY TOUR AND EXPERIENTIAL LEARNING EXPERIENCE

The first space provides an overview of cider making in the UK, the West of England, and the Bristol Area.

Those touring will notice the temperature start to fall as they progress into the brewery space via the gantry.

This is also where those on the tour will be able to sample very small amounts of the ciders made in the brewery, as well as popular ciders from the surrounding regions.

From here, they will be able to see the workings of the brewery from above. This will be the first instance where they will notice a strong smell in the air from the brewery processes. They will be encouraged to smell the larch cladding on the walls to see how the smell has embedded itself into the timber. The tactile feeling of the cladding will also help to reinforce the memory.

There will also be statistics on the drinking issues in the UK and Bristol area. These will then drill down into the health effects of binge drinking and what happens if cider isn’t enjoyed responsibly.

There will also be links to the brewery and the cider bar in this exhibit space through looking through the glazed panels into the brewery space and the sound coming from the bar below.

Moving to the service lift (or if in use, the circulation core) the tour members will be lowered into the cellar storage space beneath. They will immediately notice a drop in temperature as well as a change in material use.

In the cellar storage, the tour will move through the stacked alcohol and they will be allowed to sample a small amount of the nearly finished product. They will also be reminded at this point of the dangers of binge drinking and why this brewery was established. An emphasis will be made on enjoyment of the taste of cider, rather than over drinking.

The cold storage will be the last industrial space of the tour. The members of the tour will experience a drastic temperature and material change. They will experience a cold, dimly lit, and mainly steel space with large polished stainless steel equipment. This is where the pressed apple juice, as well as the fermented cider is stored.

Moving through the airlock space on the other side, the temperature will change again and will warm as they progress to the final space.

Moving into the circulation core, the temperature will drop and they will descend into the main brewery level (those that require level access will access the exhibit and remainder of the tour separately).

As they will have seen from above, the brewery will be completely functioning and so they will have to be escorted by a member of staff from this point.

It is here that members of the tour will be encouraged to engage in some of the processes, such as operating the mechanical apple press, and watching them be ground down.

The final space (which will be optional) is the cider bar. Here, the members of the tour will mix with the general public. Under a strict two drink maximum rule, they will be able to purchase cider to drink and enjoy. This is the point in the tour where people will be encouraged to reflect on their experience.

By looking through the glazed wall into the brewery, they will have a visual link into the process they just experienced. The smell of the brewery will also be embedded into the internal cladding of the building, further reinforcing the memory.

The stainless steel equipment of the brewery will be visually linked by the stainless steel surfaces inside the cider bar, as well as the consistent cladding throughout.

70

SCHEME PROCESSES BREWING PROCESS

These functions will be conducted between the hours of 8am - 10pm per day.

The night shift (conducted by members of the community) will then commence between 10pm - 8am.

These hours ensure 24 hour operation.

The community shift exists to allow members of the community to make small cider batches, which will fund community activities (such as the allotments).

1

The Apple Press

6 Bottling

This is where, after delivery, the apples are loaded immediately. Here, they will be ground down and piped off into the cold storage ready for use. The apple remains are bottled and sent to the local allotments for use as fertilizer.

After fermentation, the cider may be immediately bottled/cegged from this point. If not, it will be sent to cold storage until needed.

2

The product is stored here ready for shipping to the local establishments and the rest of Bristol (or further bottled fermentation). The cider for the upstairs bar is also stored here.

7

Cold Storage

The pressed apple juice is stored here until it is needed. The cider that is yet to be bottled/ cegged is also stored here.

3 Pasteuriser

4 Filtration

5 Fermentation

The apple juice is heated in the pasteuriser to remove bacteria and extend its shelf life.

The apple juice is then filtered to remove any residue of apple pulp that may remain.

The apple juice is then finally stored in the fermenter to turn it into cider. It is here that the yeast and priming sugar is added.

Cellar Storage

8 Shipping The product is then shipped to be stocked across the local area, and the rest of Bristol. The apple pulp is also sent from here to the local allotments.

71

TRANSPORT

The transport of the raw material and finished goods will happen from the northern loading bay.

The access will allow for large vans to drive in from the left side of Bragg’s Lane and down the access road. They will then pull towards their right, and reverse into position. Once loaded/unloaded, they will then drive out the same way they came.

In the case of more than one van accessing the site at the same time, the incoming van will have priority over the outgoing van.

(Basemap from Digimap 2020) 72

TECHNICAL DESIGN

73

ENVIRONMENTAL STRATEGY

Artificial Lights Northern Light Southern Light (Through the Southern Glazed System)

Cold Air Chilled Air Warm Air Thermal Envelope

1. Heat Exchanger 2. Ground Source Heat Pump 3. Cold Room Refrigeration Unit 4. Purge Ventilation for Excess Heat

The primary natural light source comes from the northern roof lights. There is also a strong, single beam of light from the southern glazing system, used to highlight elements in the building (such as the stainless steel brewery equipment).

All heat exhausted from the building is exchanged into the water heating system. The predominant heat source will come from the exhaust from the refrigeration unit, with supplement heat from the heat source pump.

Sound Waves

Basement areas are more acoustically reflective, whereas the timber above ground absorbs the sound waves more.

74

BREWERY SOLAR STUDY

Summer Equinox

A

9am

12noon

7pm

9am

12noon

3pm

Winter Equinox

The summer lighting within the brewery space will help to light the space naturally with only dim supplementary artificial light.

The winter lighting is much more reliant on artificial elements. The natural light will be limited through the roof lights and southern glazing systems.

The summer months is where the strong light beam (A) will cast a beam over the equipment etc inside the brewery.

These months will be where the effects of the artificial lighting arrangements will be made most apparent. For example, the edge lighting in the roof junctions.

75

ROOM TEMPERATURE STRATEGY

The primary strategy for the temperatures of the spaces in the building, is for those on the tour to experience a drop in temperature as they move through it.

This results in the shop, cider bar, admin office, and exhibit spaces being a standard 21°C. Moving into the brewery then drops the temperature to a minimum of 15°C. Each subsequent space drops the temperature by roughly 5°C.

This drop in temperature also helps to boost the efficiency of the cold room by reducing the temperature difference between it and the surrounding spaces. The air locks also help to mediate the temperature of the cold room when people move into and out of the space.

21°C 15-20°C 10-14.9°C 4-9.9°C 1-3.9°C

76

STRUCTURAL STRATEGY

Steel bar connecting CLT panels together here

5.

3.

Above ground CLT structure laid on the below concrete frame.

Structural rebar cages fitted and concrete structural frame set

4.

Concrete planks laid over concrete frame.

2.

Rebar cage fitted and basement slab is poured.

1.

Secant pile walls are poured as well as the separate structural piles.

77

STRUCTURAL SECTIONS

7

2

1

5 1

1. 13mm Larch Timber Cladding 2. 25mm Wooden Batten 3. 75mm Wooden Fibre Insulation 4. 180mm Cross-Laminated Timber Panel 5. 300mm Wooden Fibre Insulation 6. 25mm thk. Stainless Steel Panel 7. 244mm Cross-Laminated Timber Panel 8. 700mm Rigid Insulation 9. Matte Steel Panels 10. Concrete Screed 11. 150mm Pre-cast Concrete Plank

5 1

1

3

4

4

1 2

10

8

10

6

9

11

1:50 78

STRUCTURAL SECTIONS

4

4 1 1

1

2

3

1. 13mm Larch Timber Cladding 2. 25mm Wooden Batten 3. 75mm Wooden Fibre Insulation 4. 180mm Cross-Laminated Timber Panel 5. 300mm Wooden Fibre Insulation 6. 25mm thk. Stainless Steel Panel 8. 700mm Rigid Insulation 9. Matte Steel Panels 10. Concrete Screed 11. 150mm Pre-cast Concrete Plank 12. 200mm High Compressive Rigid Insulation 13. 300mm Reinforced Concrete Slab 14. 300mm Hardcore 15. Drainage 16. 300mm Rockwool Insulation 17. 180mm Rough Stone

5

16

6 11

8

9 16 17

10

10 12 13 14

15

1:50 79

ROOF DETAILS

3

2

1

8

8

2

9

2 1

5

7

8

4 2

8

11

2

5

1

11

1

2

9 7

4

3

10

9 5 1

2 3

5

12

2

5

13 8

3

3

1 2

1

4

6 2

7

1 1

1:20

1 2 3 4 5 6 7 8 9

10 11 12 13

13mm Larch Timber Cladding 25mm Wooden Batten Vapour Barrier 75mm Wooden Fibre Insulation 244mm Cross-Laminated Timber Panel 180mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation DPM Ventilation

1:20

2

6

1:20

Valley Gutter to 1:500 ratio fall (towards building west) Openable Rooflight (Purge Ventilation) Aluminium Flashing Hidden Gutter

80

ROOF DETAILS

5

4 8

1 8

2

8 1 2

2 2

3

7

1

8 9

7

9

5 1 4

10

5

3

1

4

1

1 6

3

1:20 1 2 3 4 5 6 7 8 9

10

1:20 Cladding 13mm Larch Timber 25mm Wooden Batten Vapour Barrier 75mm Wooden Fibre Insulation 244mm Cross-Laminated Timber Panel 180mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation DPM Ventilation Valley Gutter to 1:500 ratio fall (towards building west)

81

FLOOR AND FOUNDATION DETAILS 8

BASEMENT DETAILS

1 4

2 7 6

2 1

1 1

2 4

3 2

7

4

6 6

2 2

1

2

2

1

7

3

8

3

13mm Larch Timber Cladding 25mm Wooden Batten Vapour Barrier 75mm Wooden Fibre Insulation

8 18

21

14

22

180mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation DPM

23

30

20

24

17

8

8 3

14

6

15 16 17 18 19

20 21

22 23 24

25 18

26 27 28

21

14

29

30

19

25mm thk. Stainless Steel Panel

15 18

300mm Concrete Secant Pile Wall Cavity Drain 50mm Cavity 300mm Rockwool Insulation 180mm Rough Stone

16

300x500mm Concrete Beam 180x550mm Insitu Inverted Concrete Beam 60mm Industrial Screed 150mm Pre-cast Concrete Plank 500mm Tapered Concrete Beam 50mm Industrial Screed 200mm High Compressive Rigid Insulation 300mm Reinforced Concrete Slab 300mm Hardcore Drainage

3

25 26

27

31 30

16 15

31

17 20

32

24

Paving Slab Concrete Footing Concrete Piling

28 29

32

18 19

3

1:20

1:20 82

PLAN DETAIL

G

H

I

BREWERY 22 8

1

3

6 4

7

3

2 33 2 1 34

35

35

1

1:20

2 3

2 1 2

22

3 4

1

CIDER BAR

4

6 7 8

7

22 6 8

33 34 35

13mm Larch Timber Cladding 25mm Wooden Batten Vapour Barrier 75mm Wooden Fibre Insulation 180mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation DPM 60mm Industrial Screed Stainless Steel Glazing Frame Stainless Steel Framed Glazed Door 50x90mm Timber Support Frame

83

ROOF LIGHTING DETAILS

1:5

The custom lighting strips replicate a similar effect used in the Therme Vals project explored earlier.

They are mounted in the junctions between the walls and roof, as well as the apex of the roof junction. They are hidden behind the larch cladding so that the light shines through the exposed gap.

1:5 84

LIGHTING FIXTURE DETAIL

This detail shows a close up of the custom lighting strip fixture.

It is composed of; 1. The mounting mechanism (similar to a standard tube light mount).

2. Electrical connection points 3. The light diffusion element of the lighting tube.

4. The LED mount element 5. The internal LED strip wired to the connections at either end of the tube.

It is designed to be easily replaceable and maintainable due to its difficult accessibility from the ground/ first floors.

1

2

3

4

5 1:1

85

FIRE STRATEGY PLANS

Basement 1:200 ESCAPE ROUTE FIRE PROTECTED CORE Ground Floor 1:200 All travel distances to safe spaces under 25m.

86

First Floor 1:200

ESCAPE ROUTE FIRE PROTECTED CORE

All travel distances to safe spaces under 25m.

87

FIRE STRATEGY SECTIONS

Section A 1:200

Tempered glass used to protect glazing from industrial processes

TEMPERED GLASS ESCAPE ROUTE

All travel distances to safe spaces under 25m.

Section B 1:200 88

Section C 1:200

ESCAPE ROUTE FIRE PROTECTED CORE

All travel distances to safe spaces under 25m.

Section D 1:200 89

UTILITIES

OTHER UTILITIES ELECTRIC

WATER

SEWAGE

Utilities are primarily pulled from the street, and into the main plant rooms within the building.

Sewage directly connects into the facilities in the building, but the basement level may require an assisted pump due to level issues.

Ground Floor 1:200

90

U-VALUES U-Value Calculation

1

R Value (Rso + Rsi + R1 + R2 ‌)

R = Thickness in meters Thermal conductivity

Rso = 0.17 Rsi = 0.68 Basement

Ground and First Floor

Wall

Wall

300mm Concrete Secant Pile Wall Cavity Drain 50mm Cavity 300mm Rockwool Insulation 180mm Rough Stone

- - - - -

0.3 0.02 0.05 0.3 0.18

/ / / / /

1 0.25 0.0262 0.045 2

= = = = =

1 0.17 + 0.68 + 0.3 + 0.08 + 1.908 + 6.67 + 0.09

0.3 0.08 1.908,, 6.67,, 0.09

=

13mm Larch Timber Cladding 25mm Wooden Batten 75mm Wooden Fibre Insulation 180mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation 25mm Wooden Batten 25mm Wooden Batten 13mm Larch Timber Cladding

- - - - - - - -

0.013 0.025 0.075 0.18 0.3 0.025 0.025 0.013

/ / / / / / / /

0.12 0.15 0.038 0.15 0.038 0.15 0.15 0.12

= = = = = = = =

0.108,, 0.167,, 1.974,, 1.2 7.895,, 0.167,, 0.167,, 0.108,,

0.101,, 1 0.17 + 0.68 + 0.108 + 0.167 + 1.974 + 1.2 + 7.895 + 0.167 + 0.167 + 0.108

Floor

=

0.0791,,

Roof

50mm Industrial Screed 200mm High Compressive Rigid Insulation 300mm Reinforced Concrete Slab 300mm Hardcore

- - - -

0.05 0.2 0.3 0.3

/ / / /

1 0.020 1 2

1 0.17 + 0.68 + 0.05 + 10 + 0.3 + 0.15

= = = =

0.05 10 0.3 0.15

=

0.0881,,

13mm Larch Timber Cladding 25mm Wooden Batten 75mm Wooden Fibre Insulation 244mm Cross-Laminated Timber Panel 300mm Wooden Fibre Insulation 25mm Wooden Batten 25mm Wooden Batten 13mm Larch Timber Cladding

- - - - - - - -

0.013 0.025 0.075 0.244 0.300 0.025 0.025 0.013

/ / / / / / / /

0.12 0.15 0.038 0.15 0.038 0.15 0.15 0.12

= = = = = = = =

0.108,, 0.167,, 1.974,, 1.627,, 7.895,, 0.167,, 0.167,, 0.108,,

1 0.17 + 0.68 + 0.108 + 0.167 + 1.974 + 1.627 + 7.895 + 0.167 + 0.167 + 0.108

=

0.0766,,

91

BREEAM ASSESSMENT Identifier Issue name Credits achieved Credits available % of credits achieved Issue weighting Issue score Category score Governance GO 01 Consultation plan 1 1 100.0 2.3 2.3 9.3 GO 02 Consultation and engagement 2 2 100.0 3.5 3.5 GO 03 Design review 2 2 100.0 2.3 2.3 GO 04 Community management of facilities 3 3 100.0 1.2 1.2 Social and economic wellbeing - Local economy SE 01 Economic impact 2 2 100.0 8.9 8.9 14.8 SE 17 Training and skills 3 3 100.0 5.9 5.9 Social and economic wellbeing - Environmental conditions SE 03 Flood risk assessment 1 2 50.0 1.8 0.9 7.8 SE 04 Noise pollution 2 3 66.7 1.8 1.2 SE 08 Microclimate 2 3 66.7 1.8 1.2 SE 10 Adapting to climate change 2 3 66.7 2.7 1.8 SE 13 Flood risk management 3 3 100 1.8 1.8 SE 16 Light pollution 3 3 100.0 0.9 0.9 Social and economic wellbeing - Social wellbeing SE 02 Demographic needs and priorities 1 1 100.0 2.7 2.7 8.9 SE 05 Housing provision 0 2 0.0 2.7 0.0 SE 06 Delivery of services, facilities and amenities 3 7 42.9 2.7 1.2 SE 07 Public realm 1 2 50 2.7 1.35 SE 09 Utilities 2 3 66.7 0.9 0.6 SE 11 Green infrastructure 3 4 75 1.8 1.35 SE 12 Local parking 0 1 0.0 0.9 0.0 SE 14 Local vernacular 1 2 50.0 0.9 0.5 SE 15 Inclusive design 2 3 66.7 1.8 1.2 Resources and energy RE 01 Energy strategy 9 11 81.8 4.1 3.35 19.8 RE 02 Existing buildings and infrastructure 2 2 100.0 2.7 2.7 RE 03 Water strategy 1 1 100.0 2.7 2.7 RE 04 Sustainable buildings 6 6 100.0 4.1 4.1 RE 05 Low impact materials 5 6 83.3 2.7 2.25 RE 06 Resource efficiency 3 4 75.0 2.7 2.0 RE 07 Transport carbon emissions 1 1 100.0 2.7 2.7 Land use and ecology LE 01 Ecology strategy 1 1 100.0 3.1 3.1 8.9 LE 02 Land use 2 3 66.7 2.1 1.4 LE 03 Water pollution 2 3 66.7 1.0 0.7 LE 04 Enhancement of ecological value 2 3 66.7 3.1 2.1 LE 05 Landscape 3 5 60.0 2.1 1.3 LE 06 Rainwater harvesting 1 3 33.3 1.0 0.3 Transport and movement TM 01 Transport assessment 2 2 100.0 3.2 3.2 9.6 TM 02 Safe and appealing streets 4 4 100.0 3.2 3.2 TM 03 Cycling network 0 1 0.0 2.1 0.0 TM 04 Access to public transport 2 4 50.0 2.1 1.1 TM 05 Cycling facilities 0 2 0.0 1.1 0.0 TM 06 Public transport facilities 2 2 100.0 2.1 2.1 Innovation Inn Innovation 6 7 85.7 7.0 6.0 6.0 Final BREEAM score 85.1 BREEAM Rating

Outstanding

Figures estimated based on Breeam project example (See Appendices)(Base Table from Breeam. 2017) 92

MArch FOREST GUILD New Build PROJECT COSTINGS

Note: items in red require amending to suite YOUR scheme Gross Internal Foor Area (GIFA) of YOUR 1,445.00 scheme = m2

Ref

Group

1 1A 2 2A 2B 2C 2D 2E 2F 2G 2H 3 3A 3B 3C 4 4A 5 5A 5B 5C 5D 5E 5F 5G 5H 5I 5J 5K 5L 5M 5N 5O

Substructure

Element Unit

Rate £

Total Cost Element Group £ £

Element

Quantity

Substructure

601

m2

200.00

120,100

Frame Upper Floors Roof Stairs External Walls External Windows and Doors Internal Walls and Partitions Internal Doors

10,368 304 863 6 1,306 127 933 26

t m2 m2 nr m2 m2 m2 nr

550.00 9.00 300.00 15.00 200.00 200.00 35.00 100.00

5,702,400 2,736 258,750 90 261,200 25,358 32,655 2,600

Wall Finishes Floor Finishes Ceiling Finishes

2,239 1,445 304

m2 m2 m2

200.00 60.00 200.00

10 10 10

120,100

Superstructure

Finishes

Item

500,000

Services 18 n/a 0 1,445 1,445 1,445 1,445 n/a n/a 1,445 n/a 1,445

Preliminaries Contingencies

Total (less Design fees) 9 Total Cost Plan: New Build N.C.M.

Design Fees

0.02

0%

651.25

10%

5,430.43

85%

307.96

5%

250,000 250,000

173.01 173.01

3% 3%

8,791,969

6,084.41

95%

439,598

304.22

5%

9,231,567

6,388.63

100%

100.00

1,800

1.25

nr m2 included m2 m2 m2

0.00 5.00

0 7,225

0.00 5.00

250.00 100.00 250.00

361,250 144,500 361,250

250.00 100.00 250.00

m2 included

40.00

57,800

40.00

m2 included

5.00

7,225

5.00

7,846,969 445,000 Site Works Drainage External Services Minor Building Works Demolition and Work Outside the Site

68%

346.02

nr

External Works

4,350.03

346.02 941,050

Sanitary Appliances Services Equipment Disposal Installations Water Installations Heat Source Space Heating and Air Conditioning Ventilating Systems Electrical Installations Fuel Installations Lift and Conveyor Installations Fire and Lightning Protection Communications and Security Installations Special Installations Builder's Work In Connection Commissioning

1%

0.01 0.01 0.01 500,000

Fittings and Furnishings

83.11

3,946.30 1.89 179.07 0.06 180.76 17.55 22.60 1.80 30

Fittings and Furnishings

%

83.11 6,285,789

Building Sub-Total 6 6A 6B 6C 6D 6E 7 8

Cost per m2 GIFA Element Group £ £

140,000 200,000 45,000 10,000 50,000

96.89 138.41 31.14 6.92 34.60

Figures estimated based on BCIS project examples (See Appendices) (Base table from Hills, S. 2019)

93

REFERENCES BCIS. (2012) BrewDog Brewery. Available from: https://www.rics.org/uk/products/data-products/bcis-construction/. [Accessed 01 June 2020].

BCIS. (2017) Reception and Environment Centre. Available from: https://www.rics.org/uk/products/data-products/bcis-construction/. [Accessed 01 June 2020].

BCIS. (1998) Wines and Spirits Depot. Available from: https://www.rics.org/uk/products/data-products/bcis-construction/. [Accessed 01 June 2020].

Beard, C. and Wilson, J. (2002) The Power of Experiential Learning: A Handbook for Educators and Trainers. London: Kogan. [Accessed 10 February 2020].

BREEAM. (2017) Communities Manual. 1.2. Watford: BRE. Available from: https://www.breeam.com/communitiesmanual/content/appendices/appendix_d.htm?tocpath=Appendices%7C_____4. [Accessed 02 June 2020].

Bristol City Council. (2020) Bristol City-Wide Alcohol Strategy. Available from: https://democracy.bristol.gov.uk/documents/s8272/10b%20-%20Appendix%20A%20-%20Bristol%20citywide%20alcohol%20strategy.pdf [Accessed 21 February 2020].

Bristol City Council (2019) Bristol Economic Briefing. Available from: https://www.bristol.gov.uk/documents/20182/33191/Bristol+Economic+Briefing+Web+Final+SGU+Sep19.pdf/8647105e-0b5d-f38c-516805c38f0b91ef [Accessed 12 March 2020].

Bristol City Council. (2008) Long Ashton Research Station. Available from: http://archives.bristol.gov.uk/Record.aspx?src=CalmView.Catalog&id=43216 [Accessed 20 February 2020].

Cambridge Dictionary. (2020) Healthy. Available from: https://dictionary.cambridge.org/dictionary/english/healthy [Accessed 03 March 2020].

FieldenCleggBradleyStudios. (2019) We are living in a climate emergency. FieldenCleggBradleyStudios [online] Available from: https://fcbstudios.com/explore/view/70 [Accessed on 22 November 2019].

Hills, S. (2019). New Build Project Costings. Costings (1). Available from: blackboard.uwe.ac.uk/. [Accessed 01 June 2020].

MArch 2. (2020) Masterplan. Bristol: MArch 2 MArch 2. (2020) Site Analysis Log Book. Bristol: MArch 2 National Association of Cider Markers. (2020) History of Cider. Available from: https://cideruk.com/history-of-cider/ [Accessed 04 March 2020].

T, Saddington. (1992) The Nuts and Bolts of Experiential Learning. p. 44. Cape Town: University of Cape Town. [Accessed 11 March 2020].

Weil and McGill (1989). Making Sense of Experiential Learning: Diversity in Theory and Practice. p. 248. England: Open University Press. [Accessed 11 March 2020].

WHO. (2020) Constitution. Available from: https://www.who.int/about/who-we-are/constitution. [Accessed 10 February 2020].

Illustrations Bristol Beer Factory. (2020) Cider [photograph]. Available from: https://www.bristolbeerfactory.co.uk/. [Accessed 20 March 2020].

Bunzl Catering Supplies. (2018) Brewery Equipment [photograph]. Available from: https://www.bunzlcatering.co.uk/. [Accessed 21 March 2020].

Chipperfield, D. (2009) Gormley Studio [photographs]. Available from: https://davidchipperfield.com/project/gormley_studio. [Accessed 11 Feb 2020].

Dance, E. (2020) Site Photo [photograph].

Digimap. (2020) Old Market. Available from: https://digimap.edina.ac.uk/. [Accessed 20 January 2020].

Digimap (2020) Topography. Available from: https://digimap.edina.ac.uk/. [Accessed 20 January 2020].

Digimap. (2020) UK. Available from: https://digimap.edina.ac.uk/. [Accessed 20 January 2020].

Ghinitoiu, L. (2019) House Of Wine - Chybik+Kristof [photographs]. Available from: https://www.archdaily.com/929589/house-of-wine-chybik-plus-kristof. [Accessed 1 Feb 2020].

Google Earth. (2020) Satellite Image [photograph]. Available from: https://earth.google.com/web/. [Accessed 1 Feb 2020].

Google Street View. (2020) Street View [photograph]. Available from: https://www.google.com/maps/. [Accessed 1 Feb 2020].

Guerra, F. (2016) Therme Vals - Peter Zumthor [photographs]. Available from: https://www.archdaily.com/13358/the-therme-vals. [Accessed 21 Feb 2020].

Hussey, A. (2020) Site Photos [photographs].

Hussey, A. (2020) Looking East A420 [photograph].

Johnson, S. (2020) Site Photos [photographs].

March 2 Masterplan. (2020) Sketch Visual [image].

March 2 Masterplan. (2020) Masterplan [image].

March 2 Masterplan. (2020) Visualisation of Allotments [image].

Michaud, F. (2019) Avling Kitchen and Brewery - LAMAS2 [photographs]. Available from: https://www.archdaily.com/926496/avling-kitchen-and-brewery-lamas. [Accessed 2 Feb 2020].

94

APPENDICES FEEDBACK SHEETS

95

GROUP PROJECT

-

SONG LINES WESTWARD

96

FINAL OUTPUT

This start up project involved the traversal of a transect through from the east of Bristol into the centre of the city.

The final output aimed to demonstrate the character and complexity of each of the areas along the journey. The denser the lines of string, the more successful the community is.

The dioramas of the building typologies demonstrate the interventions we would make along the journey.

97

READING WEEK PROJECT -

OLFACTORY EXPLORATION OF CARDIFF

98

99

COMPETITION PROJECT 1

AGRI-LAB Old Market, as it currently stands (like many urban areas), will require an increased level of selfsufficiency in the future. With issues like climate change and land scarcity, an urban areas ability to feed itself will become increasingly important.

One of the methods that will form a part of the solution to this problem will be vertical farming.

It allows for a dense amount of produce to be grown on a small parcel of land. Currently, there are issues around efficiency, economics, and infrastructure with current vertical farming approaches.

The proposal will remedy these issues through experimentation with new farming methods, and will provide a small amount of produce for the proposed local market. The scheme will focus on produce that is either difficult to grow, requires a different climate, or is out of season in the UK. Techniques that are created in this building will be able to be disseminated through the ground floor lecture space, as well as practical demonstrations.

Smaller plants will be grown through rack based systems and will use aeroponics to efficiently distribute nutrients. Aeroponics involves suspending the roots of the plant in an air and mist mix and is currently the most efficient technique for growing indoors. Larger plants will be grown in designated deep growing spaces in soil mixes that are specific to the plants being grown. The roots will then be visible on lower levels to help further the understanding of how these species grow and what they need to flourish. At current levels of efficiency, the building would be able to provide enough produce to feed approximately 1-2 people on a purely vegan diet for a year.

100 100

COMPETITION PROJECT 2

Eco-Brewery Bristol is famous for its Cider and it forms a recognisable part of the city’s identity. Within Old Market there is little reflection of this part of Bristol’s culture. Economically, this part of the city is trailing behind and so employment opportunities are desperately needed. Keeping the profits of any new business within the area is also vital to help revitalise it socially and economically. As climate change progresses and resources become scarcer, areas like Old Market will begin to struggle to afford basic amenities such as water, further exacerbating its economic troubles.

The proposal involves the creation of an environmentally conscious brewery that will provide jobs for the local area. The new business will help to bring increased wealth to Old Market in a socially and environmentally sustainable way. It will be able to achieve this through the use of solar panels, locally sourced ingredients, and atmospheric water generation.

All mechanical systems will be made as passive as possible to reduce energy costs and lower carbon emissions.

101 101

EXHIBITION PAGE & INTERIM PAGE 1

Bristol is famous for its Cider and it forms a recognisable part of the city’s identity. Within Old Market there is little reflection of this part of Bristol’s culture. Economically, this part of the city is trailing behind and so employment opportunities are desperately needed. Keeping the profits of any new business within the area is also vital to help revitalise it socially and economically. As climate change progresses and resources become scarcer, areas like Old Market will begin to struggle to afford basic amenities such as water, further exacerbating its economic troubles.

The proposal involves the creation of an environmentally conscious brewery that will provide jobs for the local area. The new business will help to bring increased wealth to Old Market in a socially and environmentally sustainable way. It will be able to achieve this through the use of solar panels, locally sourced ingredients, and atmospheric water generation.

All mechanical systems will be made as passive as possible to reduce energy costs and lower carbon emissions.

102 102

INTERIM PAGE 2

103 103

BCIS EXAMPLE 1

(BCIS. 1998)

104 104

BCIS EXAMPLE 2

(BCIS. 2017)

105 105

BCIS EXAMPLE 3

(BCIS. 2012)

106 106

BREEAM EXAMPLE

(BREEAM. 2017)

107 107

BREEAM EXAMPLE

(BREEAM. 2017)

108 108