As a continuation of fermented architecture this project is on honey fermentation.

It is located north of London in its greenbelt (Lee Valley) neighbouring Epping Forest many plant nurseries and agricultural land. The purpose of the site is to not take away but add to the ecosystem by self sustainably producing all types of the fermented beverage known as Mead. This is achieved through the synergical concepts of agroforestry, permaculture and natural beekeeping. The structure itself integrates the  environmental design technic of baubotanik.

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