This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
This document discusses various alcoholic and non-alcoholic beverages. It provides details on the types of alcoholic beverages such as wines, spirits, liquors and beer. It then discusses specific spirits in more detail, including rum, brandy, whisky, vodka, tequila, gin and liqueurs. For each spirit, it describes where it comes from, the distillation or production process, typical alcohol percentages and common serving methods.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
This document discusses various alcoholic and non-alcoholic beverages. It provides details on the types of alcoholic beverages such as wines, spirits, liquors and beer. It then discusses specific spirits in more detail, including rum, brandy, whisky, vodka, tequila, gin and liqueurs. For each spirit, it describes where it comes from, the distillation or production process, typical alcohol percentages and common serving methods.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
Whiskey is a distilled alcoholic beverage made from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey, which differ based on ingredients, production process, and place of origin. Whiskey is commonly served neat, on the rocks, or with mixers.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
Fermented alcoholic beverages can be broadly categorized into sugar-based or starch-based types. Sugar-based types include fruit wines, basi (Philippine sugarcane wine), and lambanog (Philippine coconut wine). Their production involves preparing and fermenting various fruits or plant saps. Starch-based types include rice wines like tapuy and sake, beer, and whiskey. Tapuy is a traditional Philippine rice wine while sake is a Japanese rice wine made from fermented steamed rice. Beer is produced from malted barley, water, hops and yeast through mashing, boiling, fermenting and packaging processes. Whiskey involves distilling fermented grains like corn or
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
Wines are classified into four main groups: table wine/still wine, sparkling wine, fortified wine, and aromatised wine. Table wines can be red, white, or rose depending on the grape variety used. Red wine is made from red grapes and fermented with the skins for flavor. White wine uses green grapes and removes the skins earlier. Rose wine is a light red made by brief skin contact. Fortified wines have brandy or spirits added. Aromatised wines contain added flavors like herbs or fruits. Proper wine storage involves keeping the cellar clean, cool, and dark and storing bottles horizontally on racks labeled for easy identification.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
Whiskey is a distilled alcoholic beverage made from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey, which differ based on ingredients, production process, and place of origin. Whiskey is commonly served neat, on the rocks, or with mixers.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The fermented juice is distilled and then aged in oak barrels. There are three main categories of brandy based on the fruit used: grape brandy, fruit brandy from other fruits, and pomace brandy from grape skins and seeds. The aging process softens the brandy's flavor and changes its color and taste through interactions with the oak barrel and evaporation. Famous brandy-producing regions include Cognac, France.
Fermented alcoholic beverages can be broadly categorized into sugar-based or starch-based types. Sugar-based types include fruit wines, basi (Philippine sugarcane wine), and lambanog (Philippine coconut wine). Their production involves preparing and fermenting various fruits or plant saps. Starch-based types include rice wines like tapuy and sake, beer, and whiskey. Tapuy is a traditional Philippine rice wine while sake is a Japanese rice wine made from fermented steamed rice. Beer is produced from malted barley, water, hops and yeast through mashing, boiling, fermenting and packaging processes. Whiskey involves distilling fermented grains like corn or
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
Wines are classified into four main groups: table wine/still wine, sparkling wine, fortified wine, and aromatised wine. Table wines can be red, white, or rose depending on the grape variety used. Red wine is made from red grapes and fermented with the skins for flavor. White wine uses green grapes and removes the skins earlier. Rose wine is a light red made by brief skin contact. Fortified wines have brandy or spirits added. Aromatised wines contain added flavors like herbs or fruits. Proper wine storage involves keeping the cellar clean, cool, and dark and storing bottles horizontally on racks labeled for easy identification.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
This document provides information about alcoholic drinks and setting up a home bar. It discusses the history of alcohol consumption dating back to ancient civilizations. It then provides details about different types of alcoholic beverages including wines, spirits, liqueurs, fortified wines, beers, and more. The document also includes a section about equipment needed for a home bar and types of glassware used to serve different drinks.
This document provides an overview of wine, including:
- The two main types of grapes used in wine production are white and black/red grapes.
- Major wine producing countries include Italy, France, Spain, US, Argentina, Australia.
- Key factors that influence wine quality are grape variety, climate, weather, soil type, and production methods.
- Popular noble grape varieties used to make outstanding wines include Riesling, Chardonnay, Cabernet Sauvignon, and Pinot Noir.
- The winemaking process involves fermenting crushed grapes, with white wine separating skins early and red wine retaining skins for color and tannins.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
Wines are of three kinds, Sparkling Wines, Fortified Wines and Still Wines
Wine should not be drunk the moment it is opened. It should be ideally tasted 5 minutes after it is opened.
This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
All the detailed information about the champagne(sparkling wine). Champagne is a sparkling wine which originated from the champagne region of France.
Actually the word Champagne is derived from the Latin word ‘Campania’ originally used to describe the country side just north of Rome.
Champagne is one of the most legendry wine regions in France, indeed the entire world.
Champagne is considered to be the most luxurious of wines. It is one of the finest and famous wines of France.
It’s the wine of love, weddings, birthdays, festivals etc. Champagne region is located about 100 miles northeast of Paris,
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
This document provides an overview of beer, including its history, ingredients, brewing process, types, packaging, selling, and storage. It notes that humans may have been making beer from grain before bread, and that beer was thought to have medicinal properties. The main ingredients in beer are water, malted grain (usually barley), hops, and yeast. The brewing process involves mashing, boiling the wort with hops, fermentation, and lagering or storing. Common beer types include ales, lagers, porters, stouts, and IPAs. Beer is packaged in kegs, bottles, and cans, and certain trends in packaging are emerging. Selling beer involves creating appealing
The document discusses wine knowledge and service. It defines wine as the product of fermenting fresh grapes or grape must. Fermentation occurs when yeast feeds on sugars in grapes, converting them to alcohol and carbon dioxide. There are several types of wines categorized by alcohol content and production methods, including still, sparkling, and fortified wines. Wine is also classified by color, sweetness level, and place of origin. Proper wine service involves presenting the bottle, uncorking, pouring, and evaluating factors like aroma, flavor, body, and quality.
The document provides information on the history and production of beer. It discusses how humans may have started making beer before bread by soaking grains. Beer was thought to have medicinal properties and was included in many prescriptions. The document outlines the beer making process which involves mashing grains to convert starches to sugars, boiling the mashed grains with hops, fermenting with yeast to produce alcohol, and lagering/storage to mature flavors. It also discusses different types of beers including ales, lagers, craft beers, and macro breweries.
This document discusses different types of beverages. It defines beverages as liquid drinks other than water, including both alcoholic and non-alcoholic drinks. Alcoholic beverages are fermented drinks like beer, wine, and distilled drinks like whiskey and rum. Non-alcoholic beverages include coffee, tea, juices, and soft drinks. The document provides details on the production processes and common types of various alcoholic and non-alcoholic beverages.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
Here are the answers to the tutorial questions:
1. The 4 main types of transportation are: road, water, air and rail transports.
2. The 2 main types of airlines are: scheduled airlines and chartered/non-scheduled airlines.
3. The 5 main types of trains are: high speed trains, inter-city trains, commuter trains, rapid transit trains, and light rail trains.
4. 5 characteristics of coaches are: comfortable seats, luggage racks, passenger service units, on-board restrooms, and onboard WiFi.
5. 6 reasons some people don’t cruise: motion sickness, small spaces, large crowds, risk of norovirus, high
This document provides an introduction to the hospitality industry, including its history and key concepts. It discusses how the industry began with travelers needing food and shelter along trade routes as early as 3000 BC. The hospitality industry aims to satisfy guests' needs while away from home through various sectors like lodging, food and beverage, transportation, activities, and retail. The roles of managers are highlighted as creating an environment where guests feel welcome. Career opportunities in the growing hospitality industry are also outlined across hotel management, food and beverage, travel, and events.
This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses different lifecycles including the product lifecycle, innovation adoption lifecycle, and customer lifecycle.
The product lifecycle has four stages: introduction, growth, maturity, and decline. The innovation adoption lifecycle describes five categories of adopters: innovators, early adopters, early majority, late majority, and laggards.
The customer lifecycle also has four stages: new customers, existing customers who can be ideal, unhappy, or in silent attrition, exiting customers looking for alternatives, and exited customers who have left.
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2. INTRODUCTION
• A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been
derived from the Latin word “bever” meaning rest from
work. After work, one tends to feel thirsty due to fluid loss
through perspiration and one is needed to drink water or
other beverages to compensate fluid loss.
• Most of the beverages supply energy in the form of sugar
or alcohol. They also provide other nutrients like mineral
salts and vitamins. For example, milk gives calcium and
citrus fruits give vitamin C.
• Generally, people drink for one or more of six reasons; to
quench thirst, to get drunk, to enjoy a social setting (social
drinking), to enjoy the taste of the beverage, to feed an
addiction (alcoholism), or as part of a religious or
traditional ceremony or custom (proposing toast).
3. • Beverages can be broadly
classified into two. They are:
1.Alcoholic Beverages
2.Non-alcoholic Beverages
4. ALCOHOLIC BEVERAGES
• A potable liquid containing ethyl alcohol or
ethanol of 0.5% or more by volume is termed as
an alcoholic beverages.
• Alcohol is obtained by fermentation.
5. 1) WINE
• Wine is an alcoholic beverage produced
through the fermentation of grapes. The
color, flavor and aroma of the wine are
largely influenced by the type of grapes
used in the production.
6. TYPES OF WINE
1) RED WINE - Red wine is
prepared from red or black
grapes.
2) WHITE WINE – Most white
wines are actually made from
green grapes
3) ROSE WINE - Rosé is a type
of wine which has some of
the color and texture of red
wine, however, it is pink.
Made from red grapes but
the grape skins are removed.
7. 4) SPARKLING WINE -
Sparkling wines have carbon
dioxide in it. Put in a sealed
container to keep the gas
inside the wine.
5) DESSERT WINE - generally
sweet wines and have a high
sugar content. Mostly dessert
wines are served with
desserts.
6) COOKING WINE - have a
higher quantity of salt.
Cooking wine of poor quality is
undrinkable and may be used
for cooking purposes only.
8. 7) ICE WINE - is a type of
dessert wine produced from
grapes that have been
frozen while still on the vine.
8) FORTIFIED WINE -
“fortified” means
strengthened. Higher in
alcohol content because
they have been mixed with a
distilled spirit such as
brandy. The most common
types of fortified wines
are Madeira,
Marsala, Port, Sherry.
11. 1. Present the wine on a service cloth held on the flat of your left
arm, with the label facing to the host.
2. When the host has confirmed the wine is correct, place the
bottle on the coaster near the edge of the table.
3. Using a foil cutter to cut the foil. Remove the foil cap and put it
into pocket.
4. Insert the sharp tip of the worm into the center of the cork.
Slowly turn the corkscrew into a clockwise direction.
5. Gently extract the cork out. Unscrew the cork and present it to
the host on the small plate for inspection.
6. Wipe the mouth of the bottle with the napkin.
7. Hold the bottle in the right hand in such way. Pour minimum of
one ounce of wine into the host’s glass for tasting and approval
from the right hand side.
8. Start serving ladies moving anti-clockwise around the table,
serving the host last.
9. Wine should be served maximum two-thirds full of the glass.
13. WINE STORAGE
Dark, well ventilated, and insulated
Temperature controlled
No movement
Store horizontally, label up, bin number
14. 2) BEER
• Beer is a fermented alcoholic
beverage made from barley, water
and hops.
15. 1. Ale (top fermented beer) - traditionally fermented at
warmer temperatures (12 to 21 degrees Celsius).
• Have strong and rich in flavor or smell.
• Tend to be fruity and aromatic
• Include more bitter beers
• Are enjoyed warmer (7 to 12 degrees Celsius)
2. Lager (bottom fermented beer) - typically fermented at
cooler temperatures (3 to 10 degrees Celsius).
• Include lighter-tasting beers
• Tend to be highly carbonated or crisp
• Are served fairly cool (3 to 7 degrees Celsius)
TYPES OF BEER
16.
17. Serving beer
bottles procedure:
1. Carry a clean beer glass and an open
bottle to the table on a service tray
2. Hold the tray behind the head of the
gust to be served
3. Pick up the glass at its base and place
it to the guest’s right
4. Take the bottle in your right hand with
the label clearly showing to the guest
5. Pour the bee into glass on the table.
Pour slowly so that a head can form
6. Continue poring until the glass is full,
with a well-rounded head
7. If the bottle still contains some beer,
place it on the table to right of the
glass, with the label facing the guest
18. 3) CHAMPAGNE
• Champagne, the wine, is named after the region where it is
grown, fermented and bottled: Champagne, France.
• The process in which Champagne is made is called Méthode
Champenoise, (also known as “fermented in a bottle”).
• Carbon dioxide is produced naturally during the fermentation
process of champagne that forms the trademark bubbles.
19. TYPES OF CHAMPAGNE
1. Vintage champagne – it is the wine of a single
year
2. Pink champagne (rose) – made by allowing the
skins of black grapes remain in the wine
3. Blanc de blancs – made from white grapes only
4. Blanc de noirs – made from black grapes only
5. Cremat – have less fizz than the ordinary
champagne
6. Deluxe champagne – considers the best. Come
from very fine vineyards
20.
21. Serving champagne procedures:
1. Present the bottle on a service cloth held on the flat of your left
hand, with the label facing to the host.
2. When the host has confirmed that the champagne is the correct
one, proceed open the bottle. Never allow the bottle to point at
your face or at anyone else, make sure it is pointing at the ceiling.
3. Take the bottle firmly in your left hand. With your right hand untwist
the wire ring on the neck of the bottle.
4. Remove foil and the cage. Take a service cloth and with it cover
and firmly hold the cork.
5. Twist the cork gently out of the bottle.
6. Wipe the lip of the bottle with the service cloth.
7. Pour a mouthful of the champagne into the glass for host’s
approval.
8. When the host has approved the champagne, start serving ladies,
moving anti-clockwise around the table, serving the host last.
9. Champagne should be served maximum two-thirds full of the
glass.
22.
23. 4) BRANDY
• Distilled from fruit, usually grapes.
Typically taken as an after dinner
drink.
• Brandy generally contains 35–60%
alcohol by volume.
• Brandy known as “ Burnt Wine “ is a
expression derived from Dutch word
“Brandewijn” meaning burnt.
• Brandy, in its broadest definition, is a
spirit made from fruit juice or fruit pulp
and skin.
24. Brandy can be divided into
three broad categories:
• Brandy : Brandy made from
fermented grape juice and
crushed grape skin and seeds.
• Fruit Brandy : It is term used for
brandies which are made from
fermenting juices of fruits other
than grapes.
• Pomace : Brandy made from
pressed grape skin, pulp and
seeds the residue which remains
after all the juice has been
extracted for wine.
25.
26.
27. Brandy service procedures:
1. Pour the brandy in a brandy
balloon according to the
customer’s order.
2. Take the glass to the table with the
coaster on a service tray/salver.
3. Place the coaster at the right-hand-
side of the guest.
4. Place the drink on a coaster
announcing the name of the drink.
5. While placing the glass, the logo
printed on it should be facing the
guest.
28. 5) WHISKEY
• Whisky is a spirit obtained by the distillation of the fermented mash
of grain usually barley, maize/corn or rye or a mixture of all three in
different proportions. It is then aged in wooden casks.
29. Types of whiskey
Some types of whiskey listed in the United States federal
regulations are:
1. Bourbon whiskey—made from mash that consists of at
least 51% corn (maize) and aged in new charred oak
barrels.
2. Corn whiskey—made from mash that consists of at
least 80% corn and is not aged, or, if aged, is aged in
used barrels.
3. Malt whiskey—made from mash that consists of at
least 51% malted barley
4. Rye whiskey—made from mash that consists of at least
51% rye
5. Rye malt whiskey—made from mash that consists of at
least 51% malted rye
6. Wheat whiskey—made from mash that consists of at
least 51% wheat
30. 6) RUM
• Rum is a distilled alcoholic drink made from sugarcane is then
usually aged in oak barrels. The alcohol content is usually 40%.
31. TYPES OF RUM
1. WHITE
RUM
It has very little flavor and
colorless. Most of the white
rums come from Puerto Rico.
2. GOLD
RUM
It obtains color from small
quantity of caramel. It is
normally aged for three
years. It has more flavor then
white rum.
3. DARK
RUM
It has a strong flavor. It is
aged for six years or more in
charred oak cask. It gets its
dark brown color from wood
and caramel. Used in cookery
such as cakes and ice cream.
32. 4. SPICED
RUM
It is dark in color, flavored and
colored with spices and caramel.
Such as ginger and cinnamon.
5. FLAVORED
RUM
This rum is flavored with fruits
such as orange, apricot, banana or
coconut.
6.
OVERPROOF
RUM
Popular in the Caribbean and used
in cocktails and flambéing
purpose, overproof rums can
contain 70% alcohol.
7. PREMIUM
RUM
Aged for long time (above 20
years). They have more flavor than
the other rums.
33. 7) VODKA
• Vodka is a highly rectified and colorless drink, obtained
from potatoes, grain and molasses.
• Some distillers flavor them and age them in casks to get
color.
34. Types of Vodka
• Neutral Vodka – From grain or
potato. It is filtered through
activated charcoal.
• Gold – It is matured in wooden
cask to get gold color.
• Flavored Vodka – Flavored with
various spices, herbs and fruits.
35. Famous Brands of Vodka
• Sweden: Absolut, Svedka, Znaps
• Russia: Smirnoff, Stolichnaya
• Poland: Bols, Belvedere, Chopin
• India: Romanov, White Mischief
• Chile: Romanoff
36. Vodka serving
• Vodka is a perfect ingredient
for making cocktails as it is
colorless and flavorless.
Bloody Mary and
Screwdriver are the popular
vodka-based cocktail.
• It also taken neat or served
child in small glasses.
• Some prefer it on the rocks
and with addition.
37. ALCOHOL BEVERAGES LICENSING:
1. OFF LICENSE Sells alcohol beverages only for
consumption off the premises
2. RESIDENTIAL LICENSE Provides alcohol beverages together with
breakfast, accommodation and at least one
meal to residents
3. RESTAURANT LISENCE Sells the alcohol beverages only as an
accompaniment to food
4. RESTAURANT AND
RESIDENTIAL LICENSE
Sells alcohol beverages to residents and
non residents eating a meal at a table in the
restaurant
5. OCCASIONAL LICENSE Used for special occasions only, such as
wedding or company dinner
6. FULL ON LICENSE Sells alcohol beverages for consumption
on and off premise
7. PERMITTED HOURS Sells alcohol beverages only during the
times permitted, such as 11 am to 11 pm / 7
pm to 10.30 pm
38. COCKTAILS
• Mixed drink typically made with a
distilled liquor (such as brandy,
gin, rum, tequila, vodka, or
whiskey) as its base ingredient
that is then mixed with other
ingredients or garnishments.
• Cocktails often also contain one or more
types of juice, fruit, sauce, honey, milk or
cream, spices, or other flavorings.
39. COMPONENTS OF COCKTAIL
1) Base is generally a single spirit on which
the cocktail is based, such as vodka,
whisky, or rum.
2) Modifier is the ingredient which is added
to the base to give the drink the desired
flavour and smoothness such as fruit
juices, soda, or cream.
3) Flavouring or colouring - include
ingredients such as bitters like orange
bitters and syrups like grenadine.
4) Garnish – in general, all sweet cocktails
are garnished with cherries and the dry
cocktails are garnished with olive or lemon
slice.
40. METHODS OF MAKING COCKTAIL
1. SHAKING – mixing all ingredients with ice by
shaking then in a cocktail shaker and straining
into the glass.
2. STIRRING – mixing all the ingredients with ice
by stirring quickly in a mixing glass with the
stirrer.
3. BLENDING – method of combining alcohol,
juices, fruits, solid foods and ice using an electric
blender.
4. LAYERING – this method used when the
ingredients used are different color, flavor and
densities. Lower sugar contain ingredient such
as liqueurs are lighter will floated over the high
sugar contain ingredient such as syrup.
5. BUILDING - the ingredients are poured into the
glass in which the cocktail will be served and
then stirred.
Editor's Notes
Compensate – refill or replenish/gantikan
Compensate – refill or replenish/gantikan
Fermenting – liquid containing sugar
Co2 – carbon dioxide