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Typography Portfolio Spring 2011

Bitmap, san serif font for poster


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Envelope Front

Words that Work Writing Services 505 S. Main St. Moscow ID 83843

Valued Customer 1234 Perimeter Dr. Moscow ID 83843

Word Mark This is a three component piece, developed as part of a business identity. An envelope (front and back) a business card, and stationary.

Envelope Back

What Part of Whatever I said Don’t You Understand?

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Did You Stutter?


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1.800.555.1212 Words that Work Writing Services

February 23, 2011 Dear Boris and Nathan,

Have you ever read or heard something that made absolutely no sense? Perhaps it was something that was assigned to you. Perhaps by a well meaning but mislead professor. It happens. But do you want your replies to be just as meaningless? Perhaps not. That is where our service comes in. We take your imperfect prose and turn it into stunning literature, sure to impress and someday earn you a JOB! We specialize in short and long pieces, as well as video and web presentations. Visit our website at www.wordsthatwork.com to learn more about the services we have available. Thank you and we look forward to helping you present your words in the absolutely best way imagineable. Sicerely, The Words That Work Team Words that Work Writing Services www.wordsthatwork.com 1.800.555.1212

www.wordsthatwork.com

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What part of whatever I said don’t you understand? Did I stutter?

Words That Work Writing Services

Victoria www.wordsthatwork.com


W 20b WWI I KOREA VIET NAM 1914-1918 EDUCATION 5m

296b

1939-1945 EDUCATION 1.9b

Historical Event Poster

162b

1950-1953 EDUCATION 8.1b

1.2t 2

1950-1975 EDUCATION DUCATION UCATION 14 149b

This is about 20th and 21st century spending on wars and education. As you can see, the priorities are all wrong. Our safety as a nation is in the education of our future, not in the elimination of it.

GULF WAR

628b 2

1990-1991 EDUCATION 84.4b 8

Present Wars:

AFGHANISTAN IRAQ WAR

20012003-

7.02t

EDUCATION 1.1t


Magazine (next 10 pages)ome special Ales brewing up, Yummy!


UNICORN HAS BREWED ALES THIS MONTH

DIRTY WATER PALE ALE

STRONGMAN STOUT

BIG TOP BROWN

COME AND GET EM

JESTER ST. PORTER


T

he term “ale” was initially used to describe a drink brewed without hops, unlike “beer”, although it eventually came to mean a bitter-tasting barley beverage fermented at room temperature. Ale typically has bittering agent(s) to balance the sweetness of the malt and to act as a preservative. Ale was originally bittered with gruit, a mixture of herbs (sometimes spices) which was boiled in the wort prior to fermentation. Later, hops replaced the gruit blend in common usage as the sole bittering agent. Ale, along with bread, was an important source of nutrition in the medieval world, particularly Small beer, also known as table beer or mild beer, which was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone in the medieval world, with higher-alcohol ales served for recreational purposes.

The lower cost for proprietors combined with the lower taxes levied on small beer led to the selling of beer labeled “strong beer” that had actually been diluted with small beer.

ALE

The word ‘ale’ is native English, in Old English alu or ealu, but aloth, ealoth in the genitive and dative. This is a cognate of Old Saxon alo, Danish, Norwegian, Swedish and Old Norse öl/øl, Old Bulgarian olu cider, Slovenian ol, Old Prussian alu, Lithuanian alus, Latvian alus (whence, Finnish olut). Ale is typically fermented at temperatures between 15 and 24 °C (60 and 75°F). At temperatures above 75 (°F) the yeast can produce significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly “fruity” compounds resembling but not limited to apple, pear, pineapple, banana, plum, cherry, or prune.


B

rown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. 18th-century BIG brown ales were TOP BROWN lightly hopped . and brewed from 100% brown malt. UNICORN

BREWING

I BROWN

CO

Today there are brown ales made in several regions, most notably England, Belgium and North America. Beers termed brown ale include sweet, low alcohol beers.

STOUT

mperial Stout – The Czarist rulers of Russia so loved the English Stouts that they would have it shipped to them from England. The beer didn’t hold up too well on the long journey, so the English increased the gravity and alcohol content just as they did when creating the India Pale Ale. Thus the birth of the Russian Imperial Stout. An Imperial Stout is dark copper to very black in color. It has a rich and complex maltiness with noticeable hop bitterness. The two main ingredients are the dark roasted barley and black malts. The Imperial Stout is like STRONG the espresso of beer MAN STOUT styles, full flavored . and intense. UNICORN

BREWING

CO


T

he Porter’s name comes from the Porters at London’s Victoria Station. They would frequently mix several styles of beer into one glass and drink large quantities of the mixture. A style was eventually created to approximate this blend and came to be known as a PorJESTER ter. Arthur Guinness and Sons STREET was one of the earliest brewer PORTER (the first being the Whitbreads . of London) to offer a Porter commercially. Later on, they increased the alcohol content of the Porter and the new drink became known as the Stout Porter (which eventually became Stout). The Porter is a good beer for those who want a full flavored, dark beer without the bitterness from the roasted barley that a Stout now possesses. UNICORN

BREWING

CO

A

PORTER

s in the English Bitters, there are varying styles of pale ales. They all share a pronounced hop flavor and aroma with low to medium maltiness. There is also a good deal of fruity esters. Among the types of pale ales are the English, the India (IPA), and the American. English have a dry character usually due the high sulfate content of the water. The India Pale Ale is usually stronger and hopDIRTY pier because the higher alWATER cohol content and hop acids PALE acted as a preservative on ALE . the long boat journey from England to its colonies in India. The American is usually amber in color and has a bit more maltiness flavor than the other two.

PALE ALE

UNICORN

BREWING

CO


UNICORN BREWING CO. CAPITOL HILL SEATTLE WA

Typography  

Spring 2011

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