Beverage Photography splash shots are a lot of fun. Set up takes a good amount of planning and prep but when you get started throwing wine or beer around, it’s a great time. Granted you can make quite a mess. Make sure you have plenty of paper towels ready to go. You’ll also need a good amount of the Beverage you want to photograph. You’ll be surprised at how fast you can run out of it. Also be ready for the place you’re shooting to smell like that beverage for a good while, no matter how well you may clean up.
One of the best compliments a Food Photographer can get is to hear that a photograph invoked other senses for someone. I recently received that when someone said that when they looked at this they could smell the cookies. Our senses are very often intertwined. Sight invokes smell, which can invoke taste which can then invoke memories, which is really remembering how you experienced something with all your senses at some time in the past. So if you ever dig someone’s food photographs and your other senses kick in. Let them know, you’ll make their day and put a smile on their face. If you want your food or beverages to invoke that same experience, find yourself a food photographer or a beverage photographer who can create images for you to do just that. Cheers!
Recently, I was the guest of Lyn Morton on the EOS Photographer Podcast. We talked about how I got started in Beverage Photography and Food Photography. Check it out to learn more about beverage photography. Check out other episodes of the EOS Photographer Podcast to learn more about Canon cameras in particular and photography in general. Here’s the link to the show
The Day is Done
And the night shall be filled with music
And the cares that infest the day,
Shall fold their tents
And silently steal away
As a beverage photographer, ice is very important. For the perfect ice cube, water is taken from the purest of springs in unmolested lands. Transported by the swiftest of steeds across the tundra, driven by monks who have taken an oath of silence. Wisked into an underground cave with a natural temperature of -5 Celsius for a period of no less than 3 months. The block of ice is than cut into cubes by poet ninjas. The cubes were wrapped in silk and delivered to me by white doves. Any questions? That’s ice worthy of being in a fine beverage photograph. ;)
My friends Rick & Susan Sammon recently released “The Oregon Coast Photo Road Trip” book. If you don’t know Rick & Susan I suggest you visit ricksammon.com. He’s a great photographer and instructor. We’re doing a Mt Rainier workshop together in the fall of 2020, visit my workshop page for more info. Anyway, Rick is a big fan of Rogue Ale’s Dead Guy, so being a beverage photographer, it was only natural I combined the book with the beer to create a photograph in honor of my friends book release. Cheers!
Recently I was asked where the inspiration comes from for my Food Photography and how I go about building and finishing the photographs. So, here’s a run down of a my recent shot of 4 grapes.
When I saw the grapes in the supermarket it sparked the idea for the shot. I was pushing the cart, hunched over it, head low, right at the height of the produce, going up and down the aisles when I saw them. The produce section has green shelving where they keep the grapes and the red grapes looked great against it. I wanted to mimic that look in my food photography.
When I got them home, I set up the studio with a white translucent background and a white reflective piece of poly for a table top. The first light was set up behind the translucent with a green gel on it. If you’ve got white translucent and reflective, gels can be your best friend to change them to all different kinds of colors.
The grapes went down on the tabletop and the first shot looked like a silhouette. I added an overhead light in a beauty dish above the grapes and slightly in front of them. The second shot brought out the grapes but also brought back the white of the reflective surface they were on, totally washing out the green from the gelled back light. It was at that point I knew I needed two shots to composite together.
I got the grapes ready. Looking through the bunch I found the 4 best looking and broke off that batch from the rest. Carefully washing them and drying them so as not to bruise them. Then a fine misting spay bottle with a 50/50 water to glycerine mixture provided the water drops. I find that if you spray to the side of the subject rather then straight on you get a much finer droplet.
The grapes went back to the table and the first shot was made with only the back light, providing the green tone across the back and the table top. Then a second shot with the beauty dish light from above to light the grapes. A tripod is paramount as you don’t want the camera to move at all between the two shots.
Then the two shots are brought together in Photoshop to composite them together. For info on that look a little further back in the blog for the videos I did on the Buddha Beer bottle composites. Same idea.
I hope you enjoyed this short explanation. If you have any Food Photography questions, please don’t hesitate to reach out.
Beer is so much fun to photograph. The head. The condensation. The way light glows through it. Beverage photography is great, beer photography in particular.
When I tried this beer at Devil’s Creek, with the chocolate rim, I knew I wanted to feature it in my Beverage Photography. I wanted to feature the condensation mixing with the chocolate and capture it sliding down the side of the glass.