Foggy Bottom Microobservatory Broadcasts (Oldest First)

The experiment begins on May 14. Follow for a new daily web series about microbes, wild fermentation, and shrinking scientists. #wildyeast #sciart #mystery

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 2, 2016 at 9:32am PDT

Welcome to the Microobservatory! Visit us in Foggy Bottom today at 4pm!

A video posted by Foggy Bottom Microobservatory (@microobservatory) on May 14, 2016 at 8:58am PDT

Visit the Microbservatory at 915 26th St NW and use the free public microscope.

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 15, 2016 at 8:58am PDT

Our broadcasts go out at noon as an update to the original Naval Observatory in Foggy Bottom, which dropped a "Time Ball" every day at midday to mark the official U.S. time. #artsinfoggybottom #turfandterrain

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 16, 2016 at 8:56am PDT

The Heurich brewery established in 1873 brought German brewing to Foggy Bottom – along with German yeast populations. #artsinfoggybottom #dcbrews #heurichhouse

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 17, 2016 at 9:00am PDT

Another German immigrant named John Abner bought a local brewery established in the 1870s and started the Abner Drury brewery at 2445 F Street NW. #abnerdrury #dchistory #beerlabel #typography

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 18, 2016 at 8:58am PDT

Germany has strict brewing laws that have cultivated specific yeast strains for generations. These organisms help establish a sense of place and culture. #beerscience #citizenscientist

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 19, 2016 at 8:59am PDT

Yeast can be found all around us; the Cantillon brewery in Belgium uses open air “coolships” to ferment traditional Lambics with wild yeast and other microorganisms.#wildfermentation

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 20, 2016 at 8:04am PDT

And so we asked, might there be wild yeast floating throughout Foggy Bottom? #artsinfoggybottom #exploredc

A video posted by Foggy Bottom Microobservatory (@microobservatory) on May 21, 2016 at 9:08am PDT

In order to better explore the micro-ecosystems of Foggy Bottom, the Observatory is experimenting with molecular distortion technology. #turfandterrain #shrinkray

A video posted by Foggy Bottom Microobservatory (@microobservatory) on May 22, 2016 at 9:04am PDT

But what else is there? Another family of yeast called Brettanomyces takes months to years to fully assert its character in brewing. It's flavor is often described as funky, resembling a barnyard, or horse blanket. Yum. #knowyourmicrobes #horseblanket

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 24, 2016 at 8:58am PDT

Lactobacillus is a tiny rod-shaped bacteria responsible for lactic acid—that means sour beer, yogurt, and kimchi! Photo by Shoko Muraguchi. #knowyourmicrobes #sourbeer #fermentation

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 25, 2016 at 8:56am PDT

Pediococcus (a.k.a. Pedio) is another bacteria responsible for sour lactic acid, it works much slower that lactobacillus but can create even lower pH levels than its speedy relative. Photo by Saccharolicious #knowyourmicrobes #sourbeer

A photo posted by Foggy Bottom Microobservatory (@microobservatory) on May 26, 2016 at 8:56am PDT