Durante el mes de marzo tuvo lugar la tercera edición del Salón de Cerveza Asturiana que Ordum organiza en Trascorrales en colaboración con el Ayuntamiento de Oviedo. En esta ocasión se volvió a contar con los productores asturianos y además como novedad participaron...
Este año, como en anteriores ocasiones nuestra maestra cervecera Blanca Fresno asistirá como juez internacional a la Copa de Cerveza de México, una competición que lleva años desarrollándose y que en cada edición tiene mayor afluencia de referencias participantes. En...
B+C beer and culture
How and from what is it made?
Beer is a widely consumed drink both in our country and in the whole world. You’re certain to have seen it, smelt it and tasted it more than once, but not everyone knows how and from what it is made. Would you like to learn about the process of brewing?
Such is its importance that each type of beer has a water profile which is ideal for its production. This is why ORDUM beer uses only Agua de Borines.
It is the outcome of a process. Malt as such does not exist naturally. It is barley grain germinated and dried or toasted. The barley grain is harvested and transported to the malt house where it is spread over the floor of a large room, and is then exposed to a specific humidity and temperature for it to germinate (the same as when a legume is placed in damp cotton and it sprouts a little stalk).
This process of germination is stopped at a specific moment by applying heat to eliminate all the humidity present. Then the grain is gathered up and placed inside a cylindrical kiln toaster, which turns rather like the drum of a washing machine. This is where it gets its toasty flavour.
The degree of toasting creates different classes of malt, such as Pilsen, Pale or ‘chocolate’, and each one provides the beer with distinct characteristics.
The malt we use in producing our beers is Weyermann Maltz.
It is a climbing plant which in Spain is grown mostly in the province of León. It lends the beer taste, aroma and bitterness and is also a powerful preservative. It is added to the wort at the end of the production process (though there are many techniques that can be used together).
This is a living raw material. In truth, the master brewer works for the yeast, by creating wort that is rich in sugars and minerals so that eventually when the yeast is added to the wort it transforms the sugar into alcohol and carbon dioxide, giving it different aromas depending on the grain used and the process followed.
At ORDUM beers we work with Fermentis Lesaffre for Berverages.
And the process?
After selecting these four basic materials the first step is to grind the malt. After that the ground malt is added to water and at that point the mashing begins. This process helps turn the starch of the malt into fermentable sugar. Once this step is complete we extract the solid part of the wort and boil it before adding the hops.
After boiling is finished we again extract the solid remains (of the hops) from the wort and cool it as quickly as possible, then transfer it to a fermentation tank where yeast is added and actual beer starts being created.
During the fermentation process, as we said, the yeast produces both alcohol and CO2. If we preserve this naturally produced gas, we will not need to add it again later. For this reason we say that our beer doesn’t have added carbonic gas, because it is natural.
Once fermentation is complete, the beer is stored for conditioning until it reaches its ideal point – the stage known as lagering.
Design of hearsay
When Blanca and Frankie proposed me to design their brand and their labels and told me the name, I fell in love with the project through my ear. ORDUM is sonorous, deep, severe, dense, humid, monacal, a prolonged consonant between the nose and the mouth at the end of a Gregorian chant. It is easy to visualize a chorus of bass ending its song with a dark and endless ORDUM. There are names that by their sound transcend the graphic that represents them. They are those that are read only once and are now staying in the head. If in addition the product is as captivating as the name both are irresistible and invincible. Therefore, in this case, the graphic work was relatively obvious. A rotund, thick, blunt typography… something that resounds like the sound to the ear. The logo looked for the graphic representation of that acoustics; the syllables “or” and “dum” joined together naturally by the link from R to D and artificially between vowels and consonants through a horizontal link. The O with the R and the D with U join directly so that the reading does not break as the sound of the name does not break. This continuity also contains other values of the beer itself. Long taste, prolonged drink, extensive aroma… Never my fridge was so full of beer. Tasting all Asturian beers from the market was an experience. Behind this tasting it was hidden to find what it looks like. The conclusion is what you see, Ordum’s and mine. From my point of view, tradition, current, strength, medieval… A mark almost onomatopoeic.
The rest of the work, applying the logo to labels, boxes, packs, van … is an exercise in typography and order. Tell what you have to tell and design it in its proper place, without barrels or monks or granaries, or decorations …. The logo is the label. It is vertical to give it the largest possible size. It is surrounded by data, codes, descriptions … without adornments, without colors, as if it were a master formula. The label that the apothecary fills and that on the shelf stands out for its null intention turning other graphics into excessive intentions. It’s beer, it’s natural … never a beer can seem like a soft drink. From here a background color, in addition to the black and the metallic color code defined for each variety.
I’m quiet. I know ORDUM will not sell for the label, I knew it when I saw Blanca and Frankie for their passion and commitment to their project. When I tried it, I just certified what I imagined. It simply was not necessary to do anything so that the brand counted things on the beer, it was only necessary to be up to the circumstances and once arrived there, stop.
Ordum remains to be done but that echo, that name that you can not forget, that is impossible to get out of your head … It looks a bit like a crush.
I am not a devotee of packaging but this case, in some way, is not that kind of work. Sometimes we designers have this luck. Thanks for letting me enjoy it.
Diseño y Comunicación Gráfica