Beercraft × Arkhose.
Brewing by-products turned into ephemeral, biodegradable design systems for packaging and furniture.
CLIENT Arkhose Brewing & ClimbingROLE Material researcher & product designer
COLLABORATION Léa Ingold, architect
FOCUS Bio-composites · waste valorisation · circular hospitalityMATERIALS Brewer's spent grain · bio-binders · lignin varnishArkhose is a brewing company that merges craft beer culture with indoor climbing and community spaces. Its ethos (nature, sport, sustainability) called for an interior that reflects these values without compromising performance.
With architect Léa Ingold, we led the material research to valorise Brewer’s Spent Grain (BSG), turning this wet organic by-product into a viable composite for ephemeral furniture and spatial equipment. The goal: a closed loop in which waste from the bar is moulded into functional objects for the same space, designed to biodegrade at the end of their lifecycle.
The research focused on three pillars: particle cohesion, binder compatibility and structural limits. We analysed how particle size affects mechanical strength and tested a range of bio-based binders to find the optimal formulation for short-lived, high-impact applications.
The critical challenge was moisture. As an organic residue, spent grain retains significant water, which complicates moulding and drying. We developed a rapid-dehydration protocol for moulded parts and tested surface treatments: natural varnishes derived from lignin (a wood-industry by-product), combined with natural pigments. The result is a protective shell that extends the object’s life while keeping it compostable.
With architect Léa Ingold, we led the material research to valorise Brewer’s Spent Grain (BSG), turning this wet organic by-product into a viable composite for ephemeral furniture and spatial equipment. The goal: a closed loop in which waste from the bar is moulded into functional objects for the same space, designed to biodegrade at the end of their lifecycle.
The research focused on three pillars: particle cohesion, binder compatibility and structural limits. We analysed how particle size affects mechanical strength and tested a range of bio-based binders to find the optimal formulation for short-lived, high-impact applications.
The critical challenge was moisture. As an organic residue, spent grain retains significant water, which complicates moulding and drying. We developed a rapid-dehydration protocol for moulded parts and tested surface treatments: natural varnishes derived from lignin (a wood-industry by-product), combined with natural pigments. The result is a protective shell that extends the object’s life while keeping it compostable.
Avec l’architecte Léa Ingold, nous avons mené la recherche matériaux pour valoriser la drêche de brasserie, en transformant ce sous-produit organique humide en un composite viable pour du mobilier et des équipements d’espace éphémères. L’objectif : une boucle fermée où les déchets du bar sont moulés en objets fonctionnels pour ce même lieu, conçus pour se biodégrader en fin de vie.
La recherche s’est articulée autour de trois piliers : cohésion des particules, compatibilité des liants et limites structurelles. Nous avons analysé l’influence de la granulométrie sur la résistance mécanique et testé plusieurs bio-liants pour identifier la formulation optimale pour des usages courts et à fort impact.
Le défi majeur était l’humidité. Résidu organique, la drêche retient beaucoup d’eau, ce qui complique le moulage et le séchage. Nous avons mis au point un protocole de déshydratation rapide des pièces moulées et testé des traitements de surface : des vernis naturels issus de la lignine (sous-produit de l’industrie du bois), associés à des pigments naturels. Il en résulte une coque protectrice qui prolonge la vie de l’objet tout en préservant son compostage.
Strategic Takeaway
True circularity in hospitality means designing for the end of life from the start. By turning wet, perishable waste into biodegradable furniture and packaging, we created a material narrative that reinforces the brand's commitment to nature. Ephemerality is not a limitation but a feature: it deepens the link between consumer, product and environment.
Une vraie circularité dans l'hôtellerie consiste à penser la fin de vie dès la conception. En transformant un déchet humide et périssable en mobilier et emballages biodégradables, nous avons créé un récit matériel qui renforce l'engagement de la marque envers la nature. L'éphémère n'est pas une limite mais un atout : il renforce le lien entre le consommateur, le produit et l'environnement.
Beercraft
Material outcomes