Blæbrigði tóngerjunar Notes on sound fermentation

In the project Notes on sound fermentation we worked in collaboration with the brewery Ægisgarður. Together we split a single batch of beer into four barrels and then exposed them to different sound frequencies. The experiment was to see if the soundwaves would influence the fermentation process of the yeast resulting in different flavours of the beer. We then wish to use this beer as a medium to create a discourse about the possible influences of sound pollution in our environments on species and ecosystems.

The project was a collaboration between Kjartan Óli Guðmundsson & Sveinn Steinar Benediktsson