Skip to main content

6 Photography Tips for Snapping Better Beer Pics

beer photography tips
Image used with permission by copyright holder
When Dustin Hall walks into a bar, he never leaves without a pic. As a professional beer photographer and the artist behind Discovering Colorado Breweries and The Brewtography Project — a photo exhibition of the craft brewing industry in Colorado — Hall has been developing his unique, boozy style for more than a decade.

Let’s be honest, you Instagram your beers like the rest of us. And, according to Hall, it’s a darn good thing. “There’s a misconception that the brewing industry is this rockstar lifestyle, but it’s not. There’s a lot of hard work that goes into it and that’s what I try to capture,” he says.

Hall shared with The Manual his top photography tips for taking better brewski shots. Get to your local brewery and follow these photo hacks before snapping and sharing.

Get Some Chopsticks

“I see people, and especially breweries, that want a photo of a new beer on tap, so they pour it, set up the beer at the right angle with the right backdrop, then the beer is flat,” says Hall. “One trick I use is chopsticks. Buy some at an Asian market — cheap wood ones you have to split. Wood chemically reacts to alcohol, so you can put it into a beer and it will build the head back up. When I’m doing a shot where I want the bartender to hand me a beer, I hit it with a chopstick and sometimes agitate it a little more so the foam spills out of the glass for more of a dynamic photo!”

Jump Behind the Bar

Yes, Hall photographs beer because it’s damn good, but his work is also an ode to the culture of brewing. “Capture the people behind the tap, who work hard and are passionate about what they’re doing. A ton of work goes into making beer,” he says. (Hall himself is a home-brewer.)

“If I’m going to a brewery, I try to utilize what’s there. I might say, ‘Hey can I jump behind the bar and shoot this into the taproom instead of the bar?’ They always say yes. It’s about trying to look at the scene differently. Don’t try to post that generic photo everyone else does. Capture your friends in the background, maybe blurry and maybe laughing, having a good time.”

Think Before You Drink

“Don’t wait for the beer to sweat on the counter,” Hall suggests. “Ask the bartender before it’s poured, ‘Hey, can I get a shot of you handing me that beer?’” Again, Hall attests that nobody ever says no. In fact, for most people, it’s an unspoken honor to be a part of the shot.

Choose Your Background (and Your Beer) Wisely

Hall says the most photogenic beers are amber ales on the spectrum of pilsner to stout. “Get sunlight behind them and they just seem to glow,” he says.

If you’re a heavy malt guy, have no fear — so is Hall. “I’m actually into stouts and don’t drink lighter beers, but if I’m out with a friend or my wife and they’re getting a lighter beer, I’ll take a photo of that,” he says. “I’ll shoot my malt if it’s in a killer glass with a white logo, or if the back of the bar area is stainless steel. A lot of front-of-the-house in taprooms is wood-driven, because it makes the room warm and welcoming. But there’s not a lot of contrast. If the back is stainless or open, the cooler color of the metal will contrast the darker beer.”

Use the Right #Beer Hashtags

“Don’t go specific with your hashtags,” Hall says. “Instead of #stout, go for #beerstagram #ColoradoBeer, and #photography. The only time I get specific is if there are hops in the photo. You’d be surprised how many hop-heads there are scouring Instagram, so, in that respect, I’ll tag the specific kind. I also put hashtags in the first comment instead of the description of the photo. It’s less of a turnoff to viewers and still works the same for searchability.”

Become a Photoshop Pro

Hall primarily uses tools in Photoshop to get the desired aesthetic for a final photo. More often than not, his go-to rule is to spike the darks and lights and leave themed-tones the same.

“This is not the same as increasing overall exposure or brightness, which also changes the midtones. So I use curves and levels to make those changes,” Hall says. “And if there’s steam in a photo, I go black and white. It looks so cool.”

Hall continues to explore different editing choices by watching YouTube photography tutorials. His favorite: Peter McKinnon.

Editors' Recommendations

Jahla Seppanen
Former Digital Trends Contributor
Born and raised off-the-grid in New Mexico, Jahla Seppanen is currently a sports, fitness, spirits, and culture writer in…
The 10 best rosé wines that everyone should drink
It's time to finally try rosé
Rose wine glasses

Rosé rules -- no ifs, ands, or buts. You’ve most definitely seen dudes drinking rosé, with the pink wine sold in forties. Chances are, you’ve heard the term “brosé” at least once or twice in your life. Heck, people are cooking with rosé. Can you believe that? It's a sweet wine worth talking about.

All this talk about the drink prompted us to go on a quest to find the most exceptional ones this rosé season. With plenty of great options in the market, we chose to narrow down our list to these best rosé wines for your next hot date, guys' night, or solo Netflix binge. Still reluctant to try this magical wine? We listed seven reasons why you should start drinking rosé.
Best rosé wines

Read more
How to start your own home bar: the essential spirits
Home Bar

When you start getting into cocktails, drinking them is only half the fun -- making them is part of the appeal too. If you start making your own drinks at home, you'll soon find that you can often create better or more interesting drinks than what you're served in most bars. And even better, making drinks for other people is a great way to try out new combinations, learn about spirits, and make your friends and family happy too.

However, moving beyond the simple spirit plus mixer style of drinks which most people make at home and into the world of cocktails means that you'll need a wider array of spirits on hand than you might be used to. It can take some time and research to build up a well stocked bar, and choosing high quality spirits isn't a cheap endeavor. It's worth it, though, for the pleasure of being able to try out classic cocktail recipes and experiment with making up your own creations too.

Read more
You’re overlooking the most important ingredient in your cocktail
Steel Hibiscus cocktail.

When you list off the most important parts of making a good cocktail your mind likely goes immediately to good ingredients: quality spirits, freshly squeezed citrus juices, and well-matched mixers. You might also consider the importance of using the right tools, like getting a proper mixing glass so your stirred drinks can be properly incorporated, or a good strainer so that there aren't little shards of ice in your cocktails. And then there are the fun additions like elaborate garnishes, bitters, or home-made syrups which can add a personal touch to your drinks.
All of those things are important, absolutely. However I think there's one ingredient that can make or break a good cocktail, and it's something many drinkers don't ever stop to consider. It's the humble but vital ingredient of ice.

Why ice is so important
In mixed drinks like a gin and tonic or a screwdriver, ice is added to the drink primarily to chill it down to a pleasing temperature. That's a topic we'll come back to. But in cocktails which are shaken or stirred, ice is far more important than that. Cocktails are typically composed of between around 20 to 30 percent water, and this water comes from the ice used in the preparation process.
When you stir ingredients in a mixing glass or shake them in a shaker with ice, you are chipping away small pieces of the ice so that it dissolves and blends with your other ingredients. You might imagine that water doesn't make much of a difference to taste, being tasteless itself. But it's vital in opening up the flavors of other ingredients. That's why many whiskey drinkers like to add a dash of water to their whiskey when they drink it neat.
If you're ever in doubt of how important water is to cocktails, it's worth trying to make a drink with no ice. Even if you mix up the ideal ratios for a drink that you love and put it into the freezer so that it gets to the chilled temperature that you usually enjoy it at, if you sip it you'll find that your drink tastes harsh, unbalanced, and incomplete. Even for special room temperature cocktails like those designed to be drunk from a flask, you'll generally find water being added at a rate of around 30%.
When you make your cocktails you should be sure to stir for a long time – around 30 seconds is a good start – or to shake for a good while too – I typically do around 12 to 15 seconds – in order to melt enough ice to get plenty of water into your cocktail. Despite what you might imagine, this won't make the cocktail taste watery but will rather make the flavors stand out more as well as often improving the mouthfeel of the drink. A good rule of thumb is to mix or shake until the vessel is cold to the touch. That means your ingredients are sufficiently incorporated with the ice.

Read more