SORTING DELIVERY
Graduate Category: Humanities and the Arts Degree Seeking: Masters of Architecture Abstract ID# 1739
Locally Produced: A New Approach to Craft Distilling Andraya Hofstaedter HAMILTON CANAL MILL
700’
129’ 29’
51’-2”
Rethinking the local distilling process in order to make it “local” from seed to bottle while allowing people to experience the dynamic process that produced these much loved beverages. LOWELL, MASSACHUSETTS - HAMILTON CANALS
FIRST FLOOR STRUCTURE
HAMILTON CANAL MILL PHOTOS
FROM CANAL
FROM JACKSON STREET
FROM CENTRAL STREET
LOCAL FROM SEED TO BOTTLE
EXPERIENCING DISTILLING
In order to understand the technical process of distilling I am studying the creation of environments that correspond with different parts of the process. These environments engage visitors in the distillery and its function articulating the complexity and beauty in the process. STEEPING
GERMINATE
Craft distilleries require a relatively small amount of grain to produce their alcohol. Using empty lots in the surrounding as urban farms all the raw materials needed could be grown in the imediate area. This would allow people to see what they are drinking from the start all the way though to the end and engage with the process at all steps. This would create a uniquely local product as well as a consumer that understand where what they drink comes from. KILNING
MASH
DISTILLERY
CROP
BARREL AGING
CONSUMER
DISTILLING
*ART INSTILLATION BY OLAFUR ELIASSON
OFFICE STORAGE OFFICE
DELIVERY SORTING
KILNING GERMINATION STEEPING DISTILLING MASHING BAR AGING BOTTLING
Locally Produced: A New Approach to Craft Distilling Andraya Hofstaedter HAMILTON CANAL MILL
700’
129’ 29’
51’-2”
Rethinking the local distilling process in order to make it “local” from seed to bottle while allowing people to experience the dynamic process that produced these much loved beverages. LOWELL, MASSACHUSETTS - HAMILTON CANALS
FIRST FLOOR STRUCTURE
HAMILTON CANAL MILL PHOTOS
FROM CANAL
FROM JACKSON STREET
FROM CENTRAL STREET
LOCAL FROM SEED TO BOTTLE
EXPERIENCING DISTILLING
In order to understand the technical process of distilling I am studying the creation of environments that correspond with different parts of the process. These environments engage visitors in the distillery and its function articulating the complexity and beauty in the process. STEEPING
GERMINATE
Craft distilleries require a relatively small amount of grain to produce their alcohol. Using empty lots in the surrounding as urban farms all the raw materials needed could be grown in the imediate area. This would allow people to see what they are drinking from the start all the way though to the end and engage with the process at all steps. This would create a uniquely local product as well as a consumer that understand where what they drink comes from. KILNING
MASH
DISTILLERY
CROP
BARREL AGING
CONSUMER
DISTILLING
*ART INSTILLATION BY OLAFUR ELIASSON
OFFICE STORAGE OFFICE
DELIVERY SORTING
KILNING GERMINATION STEEPING DISTILLING MASHING BAR AGING BOTTLING
