The world is full of plastic and it dosent seam to be going awai, perhapst its time to look at it as a new natural element.
Hidden World
like a photograph catches a moment of light in time by aplying old methots of beer making you can capture a peace of a micrco ecosystem in time and sence it throug taist. this is a project on collecting documenting and mapping those ecosystems through beer.
Blóðbönd
“To create something you musts destroy something”
With those words in mind i went on an exploration on what it means to destroy. i thought that the most viseble and emotional form of destuction for a human was to take a life. I decided that in order to do that I needed to experience it first hand to be truly able to have an opinion on it. so i went to kill a cow with my own hands.
The experience brought me many thoughts on what it means to take a life, how most processes have bin taken away from ouer eyes, it is perhaps one of the reasons behing the overwhelming enviormental problem that we have lost connegtion and respect for the things we consume. it has bin said that culture is in the craftmanship by looing toudge with processes and ouer craftmanship we loose a part of ouer self and ouer culture
I decided i had to become a craftsman and take reponsabilety for taking this cows life
What strook me was especialy the blood
Blood has throughout human history represented life.
In a postmodern world ouer economy and society, have become so complex that most procecces have bin hiden before ouer eyes the food that we consume is not excluted it only appears to us as packaged products in the shelves of supermarkets. ‘This makes the experience of eating a more abstract one and reduces the responsibility and respect we have fore the living things we consume.
i looked into how i could use this cow so I started looking to its core. its bones and blood and i broke that down into partcles. i deconstructed the animal down to its esentilas the esentials that we have in comon all mamals are constructed from collagen so i broke the blood and bones down to its partcles found out that an enzime taken from blood has the abillety to combine protain so i used the structural protain all mamals have in common collagen mixed it with the enzime tranzglutamin to form a hard material that could be reformed.
i decidet that i neaded to mak a glas and serve a a cokctail inn it that containd the blood from the animal to represent tand take reseponsabilety and reforme connection
Koji Culture
koji is mayde by a fungus called azpirgilius orizae withc is a fungus that has bin cultivaited in japan for over 2000 years it has the abilety to transform comlycated starches into symple sugars that yeaast and other bacteria can youse as food and transform into carbon dioxide and alcohol it has bin used to make sake, miso and soy sauce in japan for thousends of years
last summer i looked into how koji would work on icelandic grain. and if it would be posseble to make alcohol by growing apergilus orizaea on iclendic barley, icelandic rye and icelandic sand ryegrass.
the first part of the experement was to youse traditional sake making methots and steam the grain for 2 houers
the next step was to cool the grain down, add the koji spores and put it in a heatbox set on 30°C.
After about a week the koji had grown on the grain signifagantly best on the barley
barley to the left rye on the right
after that a part of the graines were roasted witch resulted in a nutty choclaty flavour. diferent times were experemented and they resulted in diferent flavours
Then fresh and live koji was mixed with the roasted one and it was put in a 1 gallon growler with champaign yeast for 3 months.
Rug-bygg sake 2.8.18
3 l. Vatn
400g isl bygg koji
1116 g isl ósoðin brotin rugur
Rugur ristaður í 25 min a 150
Stemaður í 90 min
5 g af centenial humlum
Bygg sake 2.8.18
2,5l. Vatn
300g isl rugkoji
1500 g isl heilt bygg móðir jörð
Bygg ristað í 25 min 150
Stemað í 90 min
5 g af centenial humlum
Melgresi sake 2.8.18
3 l. Vatn
500g melgresi koji
400g helt melgresi með hismi
Lenti í vesen með að það tók of mikið pláss í ílátinu
Melgresi ristað í 25 min 150
Steamað í 90 min
Niðurstöður voru eftirfarandi
Rug-bygg sake 2.8.18
Sykurmæling 3.8.18 síndi 1.025
Sykurmæling 5.11.18 sindi 1.016
Sykurmæling 3.01.19 síndi 1.010
Bygg sake 2.8.18
Sykurmæling 3.8.18 sindi1.012
Sykurmæling 5.11.18 sindi 1.032
Sykurmæling 3.01.19 sindi 1.010
Melgresi sake 2.8.18
Sykurmæling dagin eftir síndi 1.002
Sykurmæling 5.11.18 síndi 1.007
Sykurmæling 3.01.18 sindi 1.007
Mikið kornbragð vara af vökvunum og voru þeir nokkuð áhugaverðir en þörf er á frekari tilraunum til að ná góðum bragðeinkenum. Góðu frettirnar eru þér að sykurmæling sýndi fram á að gerjanlegar sykrur verða til við þetta ferli í íslensku korni. þar sem kojiið umbreitir sterkjuni í korninu á sama tima og gerið vinnur á sykrunum er ekki hægt að segja til um raunverulega áfengisprósentu að þessu sinni tilraunum verður haldið áfram