2D designs, Das ist kein bier

Das ist kein bier – 6

This is going to be the last of the “Das ist kein bier” series of post, because I am not in Peru anymore, and have returned to New York. It was a fun trip while it lasted.

One of the more important things when considering to own a brewing company is to have a unique identity of its own. When my sponsor decided to name his company, I felt indifferent towards the name. Initially, while making the first two  beer labels, I just randomly did some inept illustrator work on the company name.

That is until, my sponsor finally decided to register the company name. Things become different once a name is registered. A proper logo is required; a logo which can immediately put thoughts of the amazing quality of beer brewed at the company. And there it was… the logo, in the name itself.

final logo

Unfortunately the initial two label designs were subpar and bland. My sponsor appreciated this new logo and its inclusion in the newer label designs. He plans to use it in his ventures. Hopefully, it will help to establish an awesome identity.

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2D designs, Das ist kein bier

Das ist kein bier – 5

This is a small post that I wanted to show because I got an opportunity to make some beer. I had read about using different kinds of fruit in beer, making them, well… fruit beer.

While in Peru, one of the more vibrant fruits are the Peruvian groundcherries (aguaymanto) or cape gooseberries. Despite the usage of cherry or gooseberry in the name, they are neither of them. These are succulent little yellow round fruits, which are more closely related to tomatoes and tomatillos. Usually used to make jams and sweets. However,  I decided to use it while making beer. Below is an image of the fruit in a small jar, the same (calculated) amount I had used while brewing beer.

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I had used exactly one gallon of water, which is also the volume of a carboy, and also the amount of beer I was allowed to brew… because of a reason. Unfortunately, I completely forgot that  water evaporates when boiling, and ended up with just about 3 liters of the fermenting liquid. Well… this was probably that reason.

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I specifically did not use a new design for this one, however, I had seen an interesting beer bottle design used by a company called candelaria, mainly, red ale, pale ale, golden ale, and witbier. I was adamant in searching for these bottles. But they were not available in the market. So this was the best thing I could do: buy the beer, finish them all (the manner is irrelevant), sterilize the bottles first using dish soap and then using an acid-based no-rinse sanitizer, and fill them with my newly made beer. (I can get adamant about things sometimes). And since this is home brewing, and also not a commercial business, there is no question of infringement.

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I also made a new label and named the beer as cherr-y-manto (I think it is much more creative than using generic names like witreat or stoutnut, got from the minds of a manager). This was a good first brewing experience for me.

Cherr-y-manto fb

2D designs, Das ist kein bier

Das ist kein bier – 4

This is a post on two beers made using the same malt (Vienna Malt), which in reality smells like biscuits. The primary difference between the twin beers is the type of hops utilized while brewing.

The flowers from the hops plant are usually referred to as… hops, are a very popular additives to beer., The chief reason for adding hops is to provide flavour and stability to a beer. The first variety of hop used is called spalt, which is a German Noble hop and has a delicate spicy aroma. The second type is an American cascade hop, which is quiet citrusy.

That being said, I was on the verge of designing a new bottle design for the beers, but unfortunately my sponsor decided to go with the first one for one of them. However, I convinced him to use the newer one for at least one of these two beers.

The two designs of bottles are next to each other for comparison. Both have the same volume, but the new one is taller with longer and slimmer neck:

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The main difference between the two types of beer is the type of yeast used. The first beer is called Autumn Vienna, it uses a specialty yeast called safbrew-33. Using this yeast gives a spicy and a significantly low amount of fruity flavour.

The second beer is called Winter Vienna. It uses a more common fermenting yeast called safale US-05. This yeast produces higher amount of esters which are responsible for the stronger floral and fruity aroma of many beers including this one.

After doing an accurate measurement using a hydrometer, and letting it float in a graduated tube filled with the liquid, both the beer have the same content of alcohol; the bitterness is 48 in both the cases.

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The bottle designs were made using Rhinoceros and the labels using Adobe Illustrator and Photoshop. They are named as such to mark the almost end of winter in the Southern hemisphere, and the almost beginning of autumn in the Northern hemisphere.

 

3D Objects, Das ist kein bier

Das ist kein bier – 3

When we were in high school, we have all seen a strange looking tube which had a opened bulb on one side and an upright closed tube on the other. To perform an experiment with it, the first thing to do was to fill the tube with room temperature water, then a little sugar and about a tea spoon of yeast. The open end was then closed using some cotton. After a while, when one smelled the solution inside the tube, it felt like there was alcohol in it. However, there is also a change in the level of liquid in the upright side of the tube.

Was it magic?

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Not at all! The yeast had fermented the sugar and produced good alcohol, and carbon dioxide as a byproduct. This experiment was first demonstrated by Wilhelm Kühne to show fermentation in yeast. The image above, is that of a Kühne’s fermentation tube (rendered using Rhino).

Yeast has a very useful enzyme called zymase. The yeast eats the sugar and expels the good alcohol, ethanol (not the bad kind, methanol, which is poisonous). Ethanol is the one present in any alcoholic beverage, and naturally, in beer.

A similar process happens as mentioned above while making beer. Beer is made from grains which have high carbohydrate content such as wheat, oats, barley etc. When (more or less coarsely) powdered grains are mixed with water and brought to a higher temperature. polysaccharide sugars are broken down into simple sugars, such as glucose. The liquid is strained. It can also be sparged to extract the remaining sugars in the strained grains. When this liquid is rapidly cooled, strained and yeast is added to it, the fermentation process can begin.

Of course, the amount of grains, water, yeast, and other additives like hops are appropriately measured before doing the process. The final mixture is transferred carefully into sterile vats. It is very important to make sure that there are no contaminants (such as bacteria), so that the final brew is not infected.

At this point, both alcohol and carbon dioxide production would have begun. Unless a particular temperature is maintained (it is different for different styles of beer), the yeast will die and the end product will be sweet, yet rather unpalatable liquid.

The large jars below are called  carboys, or damajuana, here in Peru. Each of them is topped with a cork with a bunghole (No! It is not a slang in this context). There is a one way exhaust tube through the bunghole. The carbon dioxide escapes through this exhaust. There is also a sterile solution inside the exhaust made using a right ratio of water and a good acid-based no-rinse sterilizer .

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The brown liquid on the top becomes the beer, ultimately. The mucky remnants on the bottom will settle down and allow room for further fermentation (the carboy to the left will not settle a lot; this image is of the last two carboys from a bigger batch… because the world does not run according to my convenience ).

It is very important that carboys are not filled to the brim, and they have a proper exhaust for the carbon dioxide to escape. Otherwise they will definitely burst, and all the efforts will be in vain. As the carbon dioxide escapes, the liquid inside the exhaust will also change its level. After this, there is a period of waiting (usually for a couple of weeks), and then the beer is bottled, and then, there it is again… another period of waiting for carbonation before selling or more appropriately drinking the beer.

The most important thing to have while brewing beer, is patience.

Das ist kein bier

Das ist kein bier – 2

My sponsor wanted to show me homebrewing. He told me how he first began making beer and how he had to make do with inexpensive  containers and equipment. He showed me the process of brewing beer using those first aluminium containers, and transferring the cool unfermented  liquid inside a plastic “dispenser” using a simple siphon. I have yet to make a proper sequence of the photographs which I had taken to make a half-decent beer making post.

But before that, I want to write about the beer that was shown to me on that day. The beer-style was somewhere in between a porter and a stout, leaning towards stout. Although, it used the same design of the bottle I had made earlier, I made a new label.

My sponsor is a manager, and after a lengthy debate about why the my newer label design was a better option for this stout beer. However, I was not able to convince him to change the font of the name. Anyway, I won! More or less… I guess. (Now, I also know why managers and creativity people don’t meet eye to eye, most times (-_-) )

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The beer has a bitter and sharp aroma,  but after a sip, there is no taste of any sourness. It has the flavours of coffee and roasted coconut. I guess that is why it is called Stoutnut.

I think I will be able to post an article about how this particular beer was made with the “first principles” using the metallic containers available at home soon, hopefully by the end of this week.

3D Objects, Blurbs, Creative, Das ist kein bier

Das ist kein bier – 1

During the summer vacations (probably the final one for me), I would rather do something than sit around. Since my sponsor has invited me to visit Peru, I have been to so many beautiful places. The food here is divine. But that is not enough!

My sponsor has a passion for brewing beer. He makes so many different kinds of them at home. The craft beer he brews is mostly for his friends and family. Someday, he plans to own a brewpub. Since I stay at his place, I have had the opportunity to learn one or two things about beer brewing. At the same time, I try and help him with some 3D designs for his beer bottles and 2D images to be printed as stickers.

This post is going to be the part of a series posts where I show some of the things related to beer, and some of my designs of beer related things.

This one is only going to be my first horribly designed and photoshopped/illustrator-ed design of a Belgian style wheat beer bottle called WiTreat. The bottle is made using Rhino and the label using Photoshop and Illustrator (I know that the design is pretty pathetic, but my sponsor liked it anyway. I will try to create better designs for the upcoming ones)

witreat

I am not going to write a lot in this post. The following picture is of the actual bottle and the beer. The beer has subtle tastes of orange and coriander.  From the next post onwards, I will  post the videos and images of how the beer is made. This is going to be an exciting summer after all!

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Why call the series of posts “Das ist kein bier”, when it is about beer related things?

Because of a funny little incident that happened a couple of years ago.