No time to read? You can listen to this post instead. Just click the play button.
When a beer style is not the focus of my shot and the drink is a supporting factor in the scene, I like to make things easier on myself.
After shooting two of my own cookbooks that included beer in almost every shot, Food on Tap and Beer Bread, I’ve learned quite a bit about which beers will allow me to quickly nail a shot and which are going to need some extra care to capture well.
I choose a beer for food photography that holds its freshly poured look. Some beers are much better for that than others. When I’m simply adding beers to my shots and not showing off a particular beer brand or style, I tend to steer away from craft styles and take advantage of more widely produced beers.
This is because 1) they are often styles that hold their head or collar longer, and 2) they are less expensive and I can afford to pour and pour until I get exactly the shot I want.
Have a dream of photographing your own cookbook like I did? Be sure to grab the free audio download Top Expert & Industry Tips for Photographing Your Own Cookbook!
My favorites:
Stouts. Specifically nitro stouts and if it is in a can with a widget, even better. Yes, I’m talking Guinness here. If I could shoot with one stout all day long, this would be it. When you pour hard, that head will hold for what seems like hours compared to other beers. You can take shots to your heart's content and you’ll have your pick of several favorites in the end.
Porters. A style very similar to stouts. Many porters will have a nice, long-lasting collar as well.
American Light Lagers. The cheaper the better. You’ll need to pour hard and then let the head settle. It will fade much faster than a stout. The benefit is that you can use techniques to re-foam the beer, then dump and pour until you snag your shot without the worry that you are wasting something expensive or special.
Hefeweizen. If you are wanting a thicker, creamier look to your beer, versus a clear, light lager, try shooting with a hefeweizen from the imported section of the beer department. The foamy head tends to last somewhere between the time frame of a stout and light lager.
Additionally, when shooting beer, I keep these two things in mind.
Don’t try to create something that doesn’t exist. Many beers have foam heads that are either non-existent or that last a split second after being poured. Many brown ales and juice or hazy IPAs come to mind.
Capture the beer as it would be served to you. There is no need to stress about trying to create and hold a foam head when there was never one for that style there in the first place.
Use a beer-clean glass, regardless of the style or size of glass you use. If you don’t know what that is, I love this graphic from Cicerone.org where I have my Beer Server Certification. It shows the difference between a dirty and clean glass when it comes to the visibility of a beer.
