![]() Finally, for displacements of greater than 100 msec, a rapid panning effect is perceived. For displacements of 20-100 msec, a chorus to ambient reverb effect is perceived. The resulting effect is that for displacements of less than 20 msec, only a timbre change is perceived. Slowly, over the course of the entire sound, the left and right channels are gradually displaced by means of a pitch shift of. ![]() The opening sounds are copied into left-right pairs, in exactly the same phase. However, the opening sound (and final bubble crescendo sound) employ a technique of minute, incremental time displacement that I have developed with pleasing results. Zymurgy employs several techniques including the standard use of binaural filters, spectral extraction, and extensive use of edits, pitch shift/bends, reverb, etc. Extensive aural placement/localization has been processed on the recording, so that a minimal diffusion is required. ![]() All equipment was in the Electronic Music Studios - Southern Methodist University (EMS-SMU). These sounds were processed in SoundHack and Soundedit 16 software, then combined in Protools on an Apple Macintosh. Zymurgy was created using digital samples of sounds of beer brewing equipment and ingredients (barley, water, malt, boiling pans, flames/fire, beer, drinking glass). It remains the composer's most performed electro-acoustic work, both in concert and via the Internet. In addition to frequent concert performances, ZYMURGY has been featured as a selected work at Regional and National (USA) Conferences and Festivals of the Society of Composers, Inc., College Music Society, and SEAMUS (Society for Electro Acoustic Music in the United States). When captured in bottles, the bubbles accumulate and the yeast, becoming drunk on their own alcohol, carbonate the beverage in a wild, frantic battle, only released when the bottle is opened, and the final product is consumed. The yeast digests the mixture, releasing tiny bubbles of gas and transforming the "wort" into beer. Since yeast is a living being, I envisioned them as larger “beasts” that hunt and devour the grains. After the boil has extracted the essence of the grain, it is cooled and yeast is added. In the boiling water, the grains dance about, slowly dissolving into the water. First, pure water is added to a pan and heated to a boil. Using only the sampled sounds of grain, water, a metal pan, a grinder and bottling equipment, the composition follows the same form as the process of brewing, imagining the elements coming to life and the drama of how they might interact, battle, combine, and react to one another. My artistic concept was to attempt to choreograph, using only sound, the process of fermentation. ZYMURGY (the chemistry of fermentation, as applied in brewing beer) celebrates the process by which simple grain and water are transformed into one of the world's most popular beverages. Listen to Zymurgy here: (Please use high quality headphones/speakers to get the 3D aural effect) Sorry, your browser doesn't support embedded videos,Īnd watch it with your favorite video player! Below, his assistant Brewcat, CiCi, inspects one of the latest batches of an English Extra-Special-Bitter style batch of "Golden Claw Ale" (original recipe by the composer/brewmeister). This explains his fascination for both sacred music and brewing some of the finest ales. ![]() 582 – 640) the Bishop of Metz, who also is commonly recognized to be the patron saint of brewing following The Legend of the Beer Mug (and that he extolled the virtues of beer over water, which at that time was quite unhealthy). Years after composing Zymurgy, the composer discovered that he is a direct descendant of Saint Arnulf (c. Zymurgy Zymurgy: 1) The science of fermentation 2) the title of a great piece of computer music by Robert J.
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