This series of illustrations were done at Falana Films, for Geist beer.
Client: Geist Beer
Unfortunately the whole set was not completed, however these were used in the brand's social media campaign.
Client: Geist Beer
Unfortunately the whole set was not completed, however these were used in the brand's social media campaign.
These illustrations were used as Geist's Instagram posts.
A is for ale!
Generally, all beers fall under one of two categories: ale or lager. Ales are beers fermented with top fermenting yeast - a process in which yeast ferments at warmer temperatures (19-22° C). The fermentation period is shorter when compared with lagers.
Top-fermented beers include pale ale, India Pale Ale (IPA), wheat beers and stouts.
Generally, all beers fall under one of two categories: ale or lager. Ales are beers fermented with top fermenting yeast - a process in which yeast ferments at warmer temperatures (19-22° C). The fermentation period is shorter when compared with lagers.
Top-fermented beers include pale ale, India Pale Ale (IPA), wheat beers and stouts.
B for Barley
Barley is the most commonly used grain in beer making, but it has to go through a special process called malting before it can be used. Barley seeds grow in two, four and six rows along the central stem, and brewers generally choose from 2-row or 6-row: each have their pros and cons. Unfortunately, climate change could give rise to global barley shortages which will have a significant impact on crop prices and beer supply!
Barley is the most commonly used grain in beer making, but it has to go through a special process called malting before it can be used. Barley seeds grow in two, four and six rows along the central stem, and brewers generally choose from 2-row or 6-row: each have their pros and cons. Unfortunately, climate change could give rise to global barley shortages which will have a significant impact on crop prices and beer supply!
C for #Carbonation
Carbonation refers to carbon dioxide (CO2) gas in a liquid, and this needs to be retained with pressure. Once this pressure is released (either from a keg, a bottle or a can), the CO2 rises to the surface in the form of bubbles. Carbonation affects all aspects of a beer including flavor, aroma, appearance and mouth feel. Natural carbonation occurs in beer as a byproduct of the fermentation process. Sometimes, brewers will also use a process called forced carbonation which involves adding CO2 after the fermentation process. It is interesting to note that different styles of beer require different levels of carbonation. For example, wheat beers will have between 3.1 to 3.3 volumes of CO2, lagers will have between 2.4 to 2.6 volumes of CO2 and stouts will have a much lower level.
D for Draught/Draft Beer
Beer can be served in many different ways including in a bottle, a can, a growler or from a keg. Keg beer is dispensed from taps, and this is referred to as draught (or draft) beer. Remember - both craft beer & beer from large commercial breweries can be served as draught beer so the argument can never be craft vs draft ;) In the state of #Karnataka, draught beer can be served at hotels, restaurants & pubs that have the necessary Retail Vend of Beer (RVB) license. Draught beer can also be served at a party/event/gathering if one applies for a CL-5 Occasion Licence (also known as a day license).
Beer can be served in many different ways including in a bottle, a can, a growler or from a keg. Keg beer is dispensed from taps, and this is referred to as draught (or draft) beer. Remember - both craft beer & beer from large commercial breweries can be served as draught beer so the argument can never be craft vs draft ;) In the state of #Karnataka, draught beer can be served at hotels, restaurants & pubs that have the necessary Retail Vend of Beer (RVB) license. Draught beer can also be served at a party/event/gathering if one applies for a CL-5 Occasion Licence (also known as a day license).
E for Ethanol
Ethyl alcohol - also known as ethanol - is generated as a by-product of the fermentation process in many beverages including beer, #wine, #mead and #cider. In beer brewing, the smaller carbohydrates are converted by yeast during fermentation to ethanol and carbon dioxide (see C for Carbonation). If beer is not allowed to condition for enough time, it will be left containing a compound called acetaldehyde - a precursor to ethanol - which results in a common off-flavor of green apples 🍏 or freshly cut pumpkin (also known as ‘green beer’). The ethanol content of beer is usually measured in terms of how much of the total volume of liquid in a beer is made up of alcohol. This is expressed either as a percentage - alcohol by volume (ABV) or alcohol by weight (ABW). The ABV % in most beers is between 4 and 8.
Ethyl alcohol - also known as ethanol - is generated as a by-product of the fermentation process in many beverages including beer, #wine, #mead and #cider. In beer brewing, the smaller carbohydrates are converted by yeast during fermentation to ethanol and carbon dioxide (see C for Carbonation). If beer is not allowed to condition for enough time, it will be left containing a compound called acetaldehyde - a precursor to ethanol - which results in a common off-flavor of green apples 🍏 or freshly cut pumpkin (also known as ‘green beer’). The ethanol content of beer is usually measured in terms of how much of the total volume of liquid in a beer is made up of alcohol. This is expressed either as a percentage - alcohol by volume (ABV) or alcohol by weight (ABW). The ABV % in most beers is between 4 and 8.
F for Fermentation
As we’ve discussed in some of our earlier posts in the series, beer brewing involves yeast converting the glucose in the wort (this is what the unfermented beer is referred to) to ethyl alcohol and CO2. This activity occurs in fermenters - you’ve probably seen these cone-shaped tanks in microbreweries. History tells us that the first beers were probably fermented in animal-skin pouches and carved wooden bowls. Fermenter designs evolved over time, and the preferred style during the Industrial Revolution was enormous wooden fermenting vats. The infamous London Beer Flood occurred on Oct 17th, 1814 when one of the giant iron hoops supporting a fermenting vat in The Horse Shoe Brewery snapped. It resulted in a chain reaction, and nearly 135,000 imperial gallons of porter gushed out onto the streets and into surrounding buildings, killing 8 people. Today’s covered cylindrical-conical tanks (CCT or CCF) have slanted cone shaped bottoms that are designed to provide brewers with many advantages, including temperature control and easy removal of yeast.
As we’ve discussed in some of our earlier posts in the series, beer brewing involves yeast converting the glucose in the wort (this is what the unfermented beer is referred to) to ethyl alcohol and CO2. This activity occurs in fermenters - you’ve probably seen these cone-shaped tanks in microbreweries. History tells us that the first beers were probably fermented in animal-skin pouches and carved wooden bowls. Fermenter designs evolved over time, and the preferred style during the Industrial Revolution was enormous wooden fermenting vats. The infamous London Beer Flood occurred on Oct 17th, 1814 when one of the giant iron hoops supporting a fermenting vat in The Horse Shoe Brewery snapped. It resulted in a chain reaction, and nearly 135,000 imperial gallons of porter gushed out onto the streets and into surrounding buildings, killing 8 people. Today’s covered cylindrical-conical tanks (CCT or CCF) have slanted cone shaped bottoms that are designed to provide brewers with many advantages, including temperature control and easy removal of yeast.
G for Glassware
Glassware - a factor that’s often overlooked when it comes to creating the perfect #beer drinking experience. Just like different occasions call for various styles of attire, several beer styles often need to be served in certain kinds of glassware in order to bring out nuances like aroma, clarity and more. Let’s take a look at a few that go beyond the good ol’ beer mug 🍺: ✅ Tulip glass: pictured above. One of the most versatile and good-looking glass styles that works well for IPAs and stouts. The bulbous shape is great for trapping that delicious aroma and the rim flares out to form a lip which helps head retention ✅ Weizen glass: tall, yet slightly flared at the top to support and show off the voluminous, fluffy head of wheat beers ✅ @spiegelau_de IPA glass: in 2013, one of the world’s most famous glass manufacturers designed an ideal IPA glass in collaboration with @dogfishhead ’s Sam Calagione and @sierranevada ’s Ken Grossman. According to @crateandbarrel , “the rippled pedestal base and round bowl showcase the varying aromatic profiles of this "hop-forward" beer, preserving its frothy head” ✅ Pilsner glass: tall and thin to showcase the style's clarity, carbonation and sparkling golden color
Glassware - a factor that’s often overlooked when it comes to creating the perfect #beer drinking experience. Just like different occasions call for various styles of attire, several beer styles often need to be served in certain kinds of glassware in order to bring out nuances like aroma, clarity and more. Let’s take a look at a few that go beyond the good ol’ beer mug 🍺: ✅ Tulip glass: pictured above. One of the most versatile and good-looking glass styles that works well for IPAs and stouts. The bulbous shape is great for trapping that delicious aroma and the rim flares out to form a lip which helps head retention ✅ Weizen glass: tall, yet slightly flared at the top to support and show off the voluminous, fluffy head of wheat beers ✅ @spiegelau_de IPA glass: in 2013, one of the world’s most famous glass manufacturers designed an ideal IPA glass in collaboration with @dogfishhead ’s Sam Calagione and @sierranevada ’s Ken Grossman. According to @crateandbarrel , “the rippled pedestal base and round bowl showcase the varying aromatic profiles of this "hop-forward" beer, preserving its frothy head” ✅ Pilsner glass: tall and thin to showcase the style's clarity, carbonation and sparkling golden color
H for Hops
Back in the Middle Ages, brewers added flavor to their beer with a herb mixture called “gruit”. The usage of gruit slowly declined when more brewers began to favor the addition of hops instead possibly because of the potential narcotic, aphrodisiacal and psychotropic effects of the herbs. Additionally, hops act as a preservative which help extend the life of the beer, which also made it a more appealing alternative to gruit. Modern-day beer brewing involves the addition of either whole cone-shaped flowers of the female hops plant, pellet versions, extracts or plugs. 1️⃣ Bittering hops give the beer bitterness when added early on in the brewing process, thanks to the presence of a high amount of alpha acids that are released during the boiling process 2️⃣ Aroma hops are added later on in the process. They contain lower amounts of alpha acids, but deliver desirable flavor and aroma characteristics. Dry hopping involves adding hops to the fermenter or keg after fermentation. This adds no bitterness to the beer, but infuses it with fragile aromatic oils that are normally lost in the boiling process. Hops are grown in bines - and nope, that’s not a typo! Vines cling to walls and anything else they can find using tendrils or suckers. Bines, on the other hand, grow on things they can wrap themselves around. Hop farmers will use strings to assist hop bines in their growth and a bine can reach well over 20 ft in height!
Back in the Middle Ages, brewers added flavor to their beer with a herb mixture called “gruit”. The usage of gruit slowly declined when more brewers began to favor the addition of hops instead possibly because of the potential narcotic, aphrodisiacal and psychotropic effects of the herbs. Additionally, hops act as a preservative which help extend the life of the beer, which also made it a more appealing alternative to gruit. Modern-day beer brewing involves the addition of either whole cone-shaped flowers of the female hops plant, pellet versions, extracts or plugs. 1️⃣ Bittering hops give the beer bitterness when added early on in the brewing process, thanks to the presence of a high amount of alpha acids that are released during the boiling process 2️⃣ Aroma hops are added later on in the process. They contain lower amounts of alpha acids, but deliver desirable flavor and aroma characteristics. Dry hopping involves adding hops to the fermenter or keg after fermentation. This adds no bitterness to the beer, but infuses it with fragile aromatic oils that are normally lost in the boiling process. Hops are grown in bines - and nope, that’s not a typo! Vines cling to walls and anything else they can find using tendrils or suckers. Bines, on the other hand, grow on things they can wrap themselves around. Hop farmers will use strings to assist hop bines in their growth and a bine can reach well over 20 ft in height!
I is for IPA, or India Pale Ale
At the height of the 🇬🇧 British Empire between the 1700-1800s, a significant part of the Indian subcontinent was under its purview. The British colonisers were parched for fresh, home-brewed beer as they worked in the oppressive heat of the region. However, the only means of transportation was an arduously long six-month ship journey from London to India; and it arrived sometimes spoilt or sometimes stale. Sometimes it didn’t arrive at all as it would be consumed en route. At the time, India itself was considered too warm for brewing, and ingredients required weren’t as readily available. The story goes like this: George Hodgson, a London brewer figured out a style of beer that could withstand the voyage using more hops and at higher alcohol levels - both of which acted as preservatives. This brew came to be called the India Pale Ale, named after the destination at which it was eagerly awaited.
At the height of the 🇬🇧 British Empire between the 1700-1800s, a significant part of the Indian subcontinent was under its purview. The British colonisers were parched for fresh, home-brewed beer as they worked in the oppressive heat of the region. However, the only means of transportation was an arduously long six-month ship journey from London to India; and it arrived sometimes spoilt or sometimes stale. Sometimes it didn’t arrive at all as it would be consumed en route. At the time, India itself was considered too warm for brewing, and ingredients required weren’t as readily available. The story goes like this: George Hodgson, a London brewer figured out a style of beer that could withstand the voyage using more hops and at higher alcohol levels - both of which acted as preservatives. This brew came to be called the India Pale Ale, named after the destination at which it was eagerly awaited.
J is for Jockey Box
If you’d like to dispense beer anywhere (without electricity), you’d need a few pieces of equipment to help; and one of them is a Jockey box. This is an insulated container containing ice and water, as well as a long coil of hollow tubing. It is used to cool beers being served on tap in temporary locations. The beer is run through the coil cooler, and a longer cooling coil means a larger cooling surface area thus allowing the beer a longer contact time to become and remain cold. The term ‘jockey’ refers to two things - it is a diminutive of "jock", the Northern English or Scots colloquial term for “mate" or fellow; and it also refers to the ability to manoeuvre - ‘jockey around’. In this case, the ‘jockey’ refers to the portability of the device.
If you’d like to dispense beer anywhere (without electricity), you’d need a few pieces of equipment to help; and one of them is a Jockey box. This is an insulated container containing ice and water, as well as a long coil of hollow tubing. It is used to cool beers being served on tap in temporary locations. The beer is run through the coil cooler, and a longer cooling coil means a larger cooling surface area thus allowing the beer a longer contact time to become and remain cold. The term ‘jockey’ refers to two things - it is a diminutive of "jock", the Northern English or Scots colloquial term for “mate" or fellow; and it also refers to the ability to manoeuvre - ‘jockey around’. In this case, the ‘jockey’ refers to the portability of the device.
K is for Kilning
During the malting process, the cereal (barley, wheat, maize, rice, even ragi) grains are germinated to grow enzymes. Kilning is the next step, when this germinated grain is further heated to stop the process at a certain stage. The heat helps remove the surface moisture - the temperature is changed and regulated according to a set timeline and process. With a certain high heat that kills the enzymes, comes an impressive range of flavours - malt is kilned to varying degrees of moisture to achieve different flavours in beer. Colour changes, and the flavour as well as aroma increase during kilning through a set of linked reactions. The malt is then cured, which is a way to preserve the final product. Earlier, malting and kilning were carried out in designated spaces called malt houses, where the malt would first be spread out on the floor, and then transferred to an oven or kiln. Now automation plays a bigger role in these processes, but they are always managed by a maltster who determines the timeline, temperature and output.
During the malting process, the cereal (barley, wheat, maize, rice, even ragi) grains are germinated to grow enzymes. Kilning is the next step, when this germinated grain is further heated to stop the process at a certain stage. The heat helps remove the surface moisture - the temperature is changed and regulated according to a set timeline and process. With a certain high heat that kills the enzymes, comes an impressive range of flavours - malt is kilned to varying degrees of moisture to achieve different flavours in beer. Colour changes, and the flavour as well as aroma increase during kilning through a set of linked reactions. The malt is then cured, which is a way to preserve the final product. Earlier, malting and kilning were carried out in designated spaces called malt houses, where the malt would first be spread out on the floor, and then transferred to an oven or kiln. Now automation plays a bigger role in these processes, but they are always managed by a maltster who determines the timeline, temperature and output.
L for Lacing
Lacing is the residue left on the glass from the beer foam as you drink.
When beer foams, it is due to the creation of bubbles, which are the result of carbonation. The slower you drink a beer with a healthy head, the more lacing you’ll see. There are two major factors that determine the laciness of your beer: the type of beer and how clean your glass is. When poured properly in the glass, the lacing can show several qualities in the beer such as glass cleanliness, alcohol content and the proper amount of carbonation. It also shows that the brewery used good ingredients and that from mashing and the boil, to fermentation, cellaring and packaging, the beer was treated in and with clean equipment. Beer connoisseurs can tell much by the lacing, though strictly speaking, beer quality is not readily apparent by the head or the lacing.
Lacing is the residue left on the glass from the beer foam as you drink.
When beer foams, it is due to the creation of bubbles, which are the result of carbonation. The slower you drink a beer with a healthy head, the more lacing you’ll see. There are two major factors that determine the laciness of your beer: the type of beer and how clean your glass is. When poured properly in the glass, the lacing can show several qualities in the beer such as glass cleanliness, alcohol content and the proper amount of carbonation. It also shows that the brewery used good ingredients and that from mashing and the boil, to fermentation, cellaring and packaging, the beer was treated in and with clean equipment. Beer connoisseurs can tell much by the lacing, though strictly speaking, beer quality is not readily apparent by the head or the lacing.
