Home Archives January 2008 Photos that let you drink in the scenery

Photos that let you drink in the scenery

| Print |  Email
Tuesday, January 01, 2008

{safe_alt_text}It started as an artsy social statement. Brian Belefant photographed scenes in Mexico through Coca-Cola to symbolize American culture and imperialism. A copywriter, commercial director and advertising account manager, he knew a thing or two about taking pictures.

The results were so good, says Belefant, he became obsessed with the technique, in which he seals a liquid between two pieces of glass and shoots through it. He expanded his scope, photographing various places through a related liquid, like maple syrup in Montreal or Turkish coffee in Istanbul. “It became a neat way to travel,” he says.

A few years ago, he settled in Portland, set up shop, and now is taking his amateur photography hobby to the next level. His brother-in-law, a chemist, helps him to refine the process with each liquid, which requires a lot of experimentation — and patience. Belefant says he’s spent six months working with local beers but has yet to make them work because of all that yeast. His latest photos are postcards of Oregon photographed through pinot noir. (They can be viewed on his website, www.elixirlens.com.)

From the landmarks in Portland to the wineries of the Willamette Valley, Belefant has explored the state with his camera and filtration system. “If you find the right light, the picture will lend itself to you,” he says. The cloudy skies of the Northwest become dynamic when shot through wine. Hard and soft light affects scenes differently, bringing out bold colors. The idea sounds like a gimmick at first, but the photos prove it is a legitimate and intriguing technique.

s_BelefantSceneryBelefant’s key subject is Oregon’s already picturesque wine country. He hopes to sell his work to winemakers, who can in turn sell his photos as souvenirs.  Per an admirer’s suggestion, he may next take on the coast’s famous lighthouses through oil, and there is the elusive beer elixir still to be tackled.

AMBER NOBE

Have an opinion? E-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

More Articles

The Bookseller

November/December 2014
Wednesday, October 22, 2014
BY AMY MILSHTEIN

Everyone knows college is expensive, but a look at the numbers brings that into sharp — and painful — focus.


Read more...

What I'm Reading

October 2014
Thursday, September 25, 2014

Nick Herinckx, CEO of Obility, and Jake Weatherly, CEO of SheerID, share what they've been reading.


Read more...

100 Best Nonprofits to Work for in Oregon [VIDEO]

News
Thursday, October 02, 2014

Screen shot 2014-10-02 at 11.17.21 AMMore than 5,500 employees from 180 organizations throughout the state participated in the 100 Best Nonprofits to Work for in Oregon project.


Read more...

Fork & Bottle

October 2014
Thursday, September 25, 2014

National media can’t get enough of Oregon’s pinot noir, artisan-food purveyors and lively, independent film scene.


Read more...

Revenge Forestry

November/December 2014
Tuesday, October 14, 2014
BY JONATHAN FROCHTZWAJG

A flare-up in the Elliott Forest raises questions about détente in Oregon’s timber wars.


Read more...

Constant Contact

October 2014
Thursday, September 25, 2014
BY AMY MILSHTEIN

To prevent burnout, companies are banning email and after-hours communications. But is the 24-hour workday here to stay?


Read more...

Downtime

November/December 2014
Wednesday, October 22, 2014
BY JESSICA RIDGWAY

Bob Dethlefs, CEO of Evanta, balances work and play.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS