micro_bar is a bar serving alcoholic and non-alcoholic beverages which have been developed using live local and migratory micro-organisms (bacteria & yeasts) to give a ‘taste of place’.
Tonics, cocktails & beverages created by wild, domesticated and migratory micro-organisms giving a bio-regional taste of a place. with added surface, ground & air microfauna from plants, berries and roots.
Installation images: interior micro_bar & exterior micro_bar, Art Houses, Whitley bay, Tyne & Wear, 2017.
Originating in China 220BCE and coming to the U.K via Korea, Japan, Russia, Germany and then the U.S.A late in the 20C, Kombucha is a beverage fermented from black tea using a ‘SCOBY- symbiotic culture of yeast & bacteria’.
* Water Kefir
A fizzy non-alcoholic drink fermented from sugar & water using ‘grains’ of bacteria & yeasts.
Fermentation is a metabolic process that converts sugar to acids and gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid & fermentation. … The science of fermentation is known as zymology. Fermentation is an ancient practice.
microbiota & is an “ecological community of commensal, symbiotic and pathogenic microorganisms” found in and on all multicellular organisms studied to date from plants to animals including bacteria, archaea, protists, fungi and viruses.