Birra Artigianale Magazine/ Brand identity

artisan beer

Prof. Fadi Bassil Genna Cadangyao Graphic Design VI Accademia Italiana 2012

4 WHAT IS BEER This section, you can find an information about beer.

SECTION 4

BEER

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CRAFT BEER

This section provides indepth information about the history of beer

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RHYTON ORIGINAL IDENTITY

9 BEER INGRIDIENTS

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RHYTON NEW IDENTITY

7 HISTORY OF BEER

This section shows the different ingredients for making beer

13 ARTISAN BEER This section has facts about artisan beer or caft beer

14 RHYTON BEER Lorem ipsum dolor sit amet, consectetur adipisicing elit.

20 MAKING BEER Lorem ipsum dolor sit amet, consectetur adipisicing elit.

22 RHYTON NEW IDENTITY Lorem ipsum dolor sit amet, consectetur adipisicing elit.

31 RHYTON NEW BROCHURE Lorem ipsum dolor sit amet, consectetur adipisicing elit.

WHAT IS BEER? the world’s most widely consume alcoholic beverage, and it is the third most popular drink all over place, after water and tea.

It is thoug age. ht by others to be the oldest fermented bever t beer is prod men uced by the sacc harification of starc h and fer yme of the resul tng sugar. the starc h and sac harificaton of enz

only are of ter n derived from ceral grains, most comm

barley are e c i r and malte d d wheats. Unmalted maltede an used a heir dju e of t

s ncts to lighte n the flavor of and becau t cost. th . mos g e prepara n i w e r tion of the beer is called b flav tural ored wit

as a na h hops, whic h ad d bitterness and act

preser v s or b r e h ative, thou gh the other flavorings suc h as may o rliest a e ccasionall y t i y be included. some of human refer to code e h t the produc : r tion and distribution of the bee h urs ammura bi included law

lo er par s regualting beer and be

and the hy mn to ninkasi, a prayer to the mesopotamian goddes

of beer in . a culture with a few literate people Industry is a global business, that is consists of co . s mpanies fro m brew pubs to regional busines

H I S T O RY O F B E E R

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Beer is one of the world’s oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC, when cereal was first farmed, and is recorded in the written history of ancient Egypt and Mesopotamia [Archaeologists speculate that beer was instrumental in the formation of civilisations.

The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. Some of the earliest Sumerian writings found in the region contain references to a type of beer; one such example, a prayer to the goddess Ninkasi, known as “The Hymn to Ninkasi”, served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people. The Ebla tablets, discovered in 1974 in Ebla, Syria and date back to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named “Ebla” after the city. A fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mold was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by mastication or malting.

HYMN TO NINKASI Borne of the flowing water, Tenderly cared for by the Ninhursag, Borne of the flowing water Tenderly cared for by the Ninhursag, Having founded your town by the sacred lake, She finished its great walls for you, Ninkasi, having founded your town by the sacred lake, She finished its great walls for you. Your father is Enki, Lord Nidimmud, Your mother is Ninti, the queen of the sacred lake, Ninkasi, Your father is Enki, Lord Nidimmud, Your mother is Ninti, the queen.

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BEER INGREDIENTS MORE TO KNOW

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BEER INGREDIENTS The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into alcohol and carbon dioxide); a brewer’s yeast to produce the fermentation; and a flavouring such as hops.

A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others.

The amount of each starch source in a beer recipe is collectively called the grain bill Water Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character.

For example, Dublin has hard water well suited to making stout, such as Guinness; while Pilzen has soft water well suited to making pale lager, such as Pilsner Urquell.

The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.

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INGREDIENTS Beer Ingredients The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into alcohol and carbon dioxide); a brewer’s yeast to produce the fermentation; and a flavouring such as hops.

Hops Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called “hops”.

Yeast Yeast is the microorganism that is responsible for fermentation in beer.

Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour.

The Benedictine Weihenstephan Brewery in Bavaria, Germany, can trace its roots to the year 768, as a document from that year refers to a hop garden in the area paying a tithe to the monastery. The brewery was licensed by the City of Freising in 1040, and therefore is the oldest working brewery in the world.

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The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars then fermented (converted into alcohol and carbon dioxide); a brewer’s yeast to produce the fermentation; and a flavouring such as hops.

The amount of each starch source in a beer recipe is collectively called the grain bill.

Water Beer is composed mostly of water.

Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character.

Starch Source The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln.

Clarifying Agent Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers.

Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.

More than 133 billion liters (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006.

A microbrewery, or craft brewery, is a modern brewery which produces a limited amount of beer. The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority, though is usually around 15,000 barrels (18,000 hectolitres/ 475,000 US gallons) a year. A brewpub is a type of microbrewery that incorporates a pub or other eating establishment.

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A n Beer a s i t Ar

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microbrewery is a brewery which produces a limited amount of beer. In the UK, the term has become synonymous with small scale breweries operating under the UK Progressive Beer Duty threshold of 5,000 hls. The most common product is cask conditioned bitter. Breweries are often described by their production capacity or brew length, mostly ranging from 2 to 20 bbls (a brewer’s barrel or bbl is 26 imperial gallons). A brewpub may also be known as a microbrewery if production has a significant distribution beyond the premises - the American Brewers Association use a fixed 75% of production to determine if a company is a microbrewery, regional craft brewery: at least 50% of its volume is all malt beers.

The term originated in the United Kingdom in the late 1970s to describe the new generation of small breweries which focused on producing traditional cask ale.

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“The brewery was founded in 2005 by Artisan Rhyton idea of Maurizio and Stefano Gandolfi Aiazzi on the premises of Via Bisenzio Vernio, in the heart of the Tuscan Apennines,.

Rhyton artisan beer

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Rhyton Original Brand Identity

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O

ur efforts are focused on choosing the best malts according to the course of the harvest and the best varieties of hops or the most appropriate mix for the beers we want to create.

This production philosophy has led us to utilize what our area offers according to their natural seasonality: from simple ingredients such as wheat and organic spelled Bisenzio Valley, added to the nobles of honey, chestnuts, flavored with the valuable spices such as coriander, wormwood, cloves.

Water is the main ingredient of beer and not only from the quantitative point of view but also for the balance.

Do not miss our production in innovative experiments such as using variety of raw sugars from crops for Fairtrade Mauricius, Equador and other countries.

The brewery is fortunate to have excellent technical characteristics of the water for our production.

The balanced bitterness of our beers is the result of a subtle blend of aroma and bitteringing hops. Water is the main ingredient of beer and not only from the quantitative point of view but also for the balances that may or may not generate with the other ingredients. The characteristics of our water are ideal for our beer creations

The brewery is available to perform, upon request, highly customized products for third parties.

Through a personal consultation, you can study each case, the creation of a promotional product company best suited for the loyalty of your customers.

Future Projects Our experience, our facility, our recipes, our suppliers may be made available to those wishing to have their own beer or even a catalog of designs to market beer. Collaborate with the brewery on specific projects and programmed in time, reduce costs and risks means of production undertaken on his own .In fact, already collaborate with independent pubs, small to medium deployments, boutique style, traders include a portfolio of customers that want to deliver a quality craft beer, amateur enthusiasts who would market its own brand.

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Rhyton Brewery is located in the Valley Rhyton Bisenzio, Prato The production is organized to ensure the quantities ordered within the time agreed, the study of recipes tailored to specific customer needs of special ingredients for the rediscovery of ancient or innovative flavors.

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1 GRIND Malted barley is broken with the mill 2 MIX Malted barley is cracked miscelta with hot water in the Mash Tun 3 FILTRATION after a few hours the serum is filtered; this extract of malt and wort.

4 COOKING The wort is boiled vigorously adding bittering hops

5 WHIRLPOOL through a “vortex� is separating the wort from the hops and other residues 6 COOLING The wort is cooled to fermentation temperature with a heat exchanger 7 MAIN FERMENTATION Add the yeast to the wort in the fermentation vat which converts the malt sugar into alcohol, the fermentation takes between 14 and 22 C (all feremtazione) and lasts for 7 days

8 FERMENTING Once racked into the cask, or bottled water with added sugar, beer rifermenta to mature and become stable, clean and fresh 9 PACKAGING

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Making craft beer The balanced bitterness of our beers is the result of a subtle blend of aroma and bittering hops. The different malts, carefully chosen and used, enhance the flavors of cereal.

Our beers are not pasteurized, so keep intact all the original flavors and fragrances, and their vitamin content. Our beer is not filtered, but more refined over time and generating its own natural carbonation that causes swelling and helps you digest.

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A RT I G I A N

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Rhyton New Brand Identity

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Logo Design

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Business Card

Beer Coaster

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Corporate typeface

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Color Swatches

C 60%

M 40%

Y 40%

K 100%

C 11%

M 32%

Y 57%

K 0%

R: 226 G: 176 B: 123

C 42%

M 86%

Y 83%

K 67%

R: 72 G: 22 B: 15

C 0%

M 0%

Y 99%

K 0%

R: 0 G:0 B:0

R: 253 G: 184 B: 22

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Corporate Envelope, letterheads

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UR Lager malt barley.

Drinkable, balanced, finely fruity european-style ale, with fresh finishing hops.

Colore

golden

Alcohol Plato

5,0% 12,5 째

recommended glass

american pint

ideal service temperature

7 - 12 째

availability

ALL year

ideal with aperitif, with fries (fish, vegetables, potatoes) Great with sushi

ALT In German it means “beer old. “It takes its name from the technique of high fermentation beers before the advent of low fermentation.

Round bread with notes.

Drinkable, dry and bitter finish. It is a beer tasting strong and true.

Colore

deep red

Alcohol Plato

5,0% 12,5

recommended glass

alt glass

ideal service temperature

7 - 12

availability

all year

STRONG Stout, high fermentation of malt barley. Great malty profile well balanced with hops.

Delicately fruity,very clean and clear.

Colore

deep gold

Alcohol Plato

6.6% 16.5

recommended glass ideal service temperature

availability

settler biconical 7 to 12 all year

ideal as fried dough and sausage, polenta and fried bacon colonnade

APPEN Beer of the organic spelled Val bisenzio, flavored with spices and herbs that crescononei our places. Light beer, blonde, milky, drinkable, refreshing, crisp, abundant and persistent foam. Long finish with a special aroma!

Colore

blonde opalescent

Alcohol Plato

4.5% 11

recommended glass

Teku

ideal service temperature

7 to 12

availability

all year

Excellent with fish: bream all’isolana, Sea bass baked in salt, spaghetti with white clam

CANICCIA Special Beer produced with brown. Smooth, complex, elegantly fruity.

Beautiful profile smoked chestnuts of brown, slightly tannic, with hints of underbrush.It is the beer of the Apennines for excellence.

Colore

AMBER

Alcohol Plato

6.0% 15

recommended glass ideal service temperature

availability

Teku 7 to 12 autumn, winter

ideal with fried mushrooms, croutons and truffle cheese

BASTET Is dedicated to Bastet, Egyptian god represented by the “Cat lucky “, because cats they saved the crops from the invasion of mice. Honey Beer was the beer of Pharaoh. Brewed with malted barley, wheat and honey of the Tuscan Apennines, beer is a complex, fragrant, sweet but well balanced by a strong hop character that makes sliding dangerously. More than beer is barley wine. It is intoxicating and really knows how warm the hearts of those who drink it.

Colore

COPPER

Alcohol Plato

8.0% 19

recommended glass

cup

ideal service temperature

14

availability

autumn, winter

Accademia Italiana 2012 Corporate Identity - GD VI Rhyton Birra Artigianale