Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
This document provides information on various types of spirits:
- Aquavit is a Scandinavian spirit made from potatoes or grains and flavored with caraway seeds or other herbs. It is clear and colorless and produced in Scandinavia and Germany.
- Arrack refers to clear spirits produced in the Middle East and South Asia from sources like rice, palm sap, or molasses and flavored with anise.
- Schnapps is a neutral grain spirit sometimes flavored with fruits or herbs and produced in Germany.
- Geneva gin is a twice-distilled juniper-flavored spirit that originates from Holland but is now produced in various countries. It is less aromatic than dry gin.
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.
This document summarizes several types of traditional Philippine alcoholic beverages. It describes tuba, a sweet coconut sap that is mildly fermented; lambanog, a potent coconut wine made from distilling tuba; basi, a sugar cane wine produced in Ilocos Norte; laksoy, a liquor distilled from nipa palm sap; and tapuy, the only known Igorot rice wine made from glutinous rice, banana leaves, and a rice yeast starter called "bubod". It provides details on the production processes and cultural significance of these local spirits.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
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.
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.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
This document provides information on various types of spirits:
- Aquavit is a Scandinavian spirit made from potatoes or grains and flavored with caraway seeds or other herbs. It is clear and colorless and produced in Scandinavia and Germany.
- Arrack refers to clear spirits produced in the Middle East and South Asia from sources like rice, palm sap, or molasses and flavored with anise.
- Schnapps is a neutral grain spirit sometimes flavored with fruits or herbs and produced in Germany.
- Geneva gin is a twice-distilled juniper-flavored spirit that originates from Holland but is now produced in various countries. It is less aromatic than dry gin.
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.
This document summarizes several types of traditional Philippine alcoholic beverages. It describes tuba, a sweet coconut sap that is mildly fermented; lambanog, a potent coconut wine made from distilling tuba; basi, a sugar cane wine produced in Ilocos Norte; laksoy, a liquor distilled from nipa palm sap; and tapuy, the only known Igorot rice wine made from glutinous rice, banana leaves, and a rice yeast starter called "bubod". It provides details on the production processes and cultural significance of these local spirits.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
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.
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.
This document provides information about types of beverages, with a focus on beer. It discusses the history of beer, types of beer including lager, ale, porter and stout. It also includes a beer glossary and overview of the beer manufacturing process, from water and malt to mashing, lautering and boiling the wort. The document is intended to educate hospitality professionals about beverage knowledge, particularly different types of beer.
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
This document defines various bar and drink terminology used in the alcohol industry. It provides concise definitions for over 100 common terms including types of alcohol like beer, wine and spirits as well as processes like aging, distillation and fermentation. Descriptions are also given for drink ingredients, glassware, measurements, garnishes and more. The comprehensive list of definitions serves as a useful reference for bartenders and those interested in learning about alcohol and mixology.
The document discusses liqueurs and provides details on their production and types. It defines liqueurs as sweet alcoholic beverages made from spirits flavored with fruits, herbs, spices or other ingredients and bottled with added sugar. It describes the main types of liqueurs such as chocolate, cream, fruit, herbal and bitters liqueurs. It provides popular brand examples for each type and explains the basic process of making liqueurs through infusion, filtering, adding sweeteners and aging.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
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.
The document defines a liqueur as a sweetened and flavored spirituous liquor. Liqueurs typically contain 30-65% alcohol and have three main elements - a spirit base like brandy or rum, flavoring agents, and a sweetener. Common liqueurs are described from countries like France, Spain, Mexico, and more. They can be served before or after meals and may be taken neat or with additions like ice.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
This document provides information about liqueurs, including definitions, history, production methods, types, and descriptions of popular liqueurs. It defines liqueurs as sweetened, flavored, and colored spirits. It discusses the origins of liqueurs in France and Italy as herbal medicinal drinks. The document outlines the main production methods of infusion, percolation, and distillation. It categorizes liqueurs based on flavorings such as fruits, herbs, nuts, cream, and chocolate. Key liqueurs described in detail include Advocaat, Amaretto, Anisette, Aurum, Benedictine, Chartreuse, Cointreau, Curacao, Drambuie, Galliano, Grand Marnier
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 provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
Non-alcoholic beverages are commonly served with meals or on their own in hospitality settings. They can be used to dilute cocktails or stimulate the palate. Some common non-alcoholic options include coffee, tea, carbonated drinks, fruit juices, milk drinks, and mineral water. These beverages are classified based on whether they are stimulating, refreshing, or nourishing.
Do you know how many types of coffee in the world? Well we have a collection of worldwide coffee and tried to gather all information as much as possible for you. Let us check out the famous coffee types.
Liqueurs are defined as flavoured and sweetened spirits. They originated from Latin words meaning to dissolve, referring to flavouring materials dissolving in spirits. Monks in France produced the first liqueur in 1575. Liqueurs are produced by macerating, percolating or distilling flavouring materials like fruits, nuts, spices or herbs in a base spirit and sweetening it. Common types of liqueurs include fruit flavours like orange, coffee, chocolate and nut flavours like hazelnut or almond. Liqueurs can be proprietary to a brand or generic.
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
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.
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.
This document provides an introduction and brief descriptions of various alcoholic beverages including schnapps, arrack, calvados, fraise, framboise, grappa, marc, ouzo, questech, tequila, and sake. It describes what each drink is, where it originates from, and key facts such as typical alcohol percentage and production process.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document provides information about types of beverages, with a focus on beer. It discusses the history of beer, types of beer including lager, ale, porter and stout. It also includes a beer glossary and overview of the beer manufacturing process, from water and malt to mashing, lautering and boiling the wort. The document is intended to educate hospitality professionals about beverage knowledge, particularly different types of beer.
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
This document defines various bar and drink terminology used in the alcohol industry. It provides concise definitions for over 100 common terms including types of alcohol like beer, wine and spirits as well as processes like aging, distillation and fermentation. Descriptions are also given for drink ingredients, glassware, measurements, garnishes and more. The comprehensive list of definitions serves as a useful reference for bartenders and those interested in learning about alcohol and mixology.
The document discusses liqueurs and provides details on their production and types. It defines liqueurs as sweet alcoholic beverages made from spirits flavored with fruits, herbs, spices or other ingredients and bottled with added sugar. It describes the main types of liqueurs such as chocolate, cream, fruit, herbal and bitters liqueurs. It provides popular brand examples for each type and explains the basic process of making liqueurs through infusion, filtering, adding sweeteners and aging.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
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.
The document defines a liqueur as a sweetened and flavored spirituous liquor. Liqueurs typically contain 30-65% alcohol and have three main elements - a spirit base like brandy or rum, flavoring agents, and a sweetener. Common liqueurs are described from countries like France, Spain, Mexico, and more. They can be served before or after meals and may be taken neat or with additions like ice.
For one semester Metropolitan Community College offered a community education course that covered the history and making of some of America's favorite drinks. This is the presentation I used to teach the class.
This document provides information about liqueurs, including definitions, history, production methods, types, and descriptions of popular liqueurs. It defines liqueurs as sweetened, flavored, and colored spirits. It discusses the origins of liqueurs in France and Italy as herbal medicinal drinks. The document outlines the main production methods of infusion, percolation, and distillation. It categorizes liqueurs based on flavorings such as fruits, herbs, nuts, cream, and chocolate. Key liqueurs described in detail include Advocaat, Amaretto, Anisette, Aurum, Benedictine, Chartreuse, Cointreau, Curacao, Drambuie, Galliano, Grand Marnier
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 provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
Non-alcoholic beverages are commonly served with meals or on their own in hospitality settings. They can be used to dilute cocktails or stimulate the palate. Some common non-alcoholic options include coffee, tea, carbonated drinks, fruit juices, milk drinks, and mineral water. These beverages are classified based on whether they are stimulating, refreshing, or nourishing.
Do you know how many types of coffee in the world? Well we have a collection of worldwide coffee and tried to gather all information as much as possible for you. Let us check out the famous coffee types.
Liqueurs are defined as flavoured and sweetened spirits. They originated from Latin words meaning to dissolve, referring to flavouring materials dissolving in spirits. Monks in France produced the first liqueur in 1575. Liqueurs are produced by macerating, percolating or distilling flavouring materials like fruits, nuts, spices or herbs in a base spirit and sweetening it. Common types of liqueurs include fruit flavours like orange, coffee, chocolate and nut flavours like hazelnut or almond. Liqueurs can be proprietary to a brand or generic.
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
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.
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.
This document provides an introduction and brief descriptions of various alcoholic beverages including schnapps, arrack, calvados, fraise, framboise, grappa, marc, ouzo, questech, tequila, and sake. It describes what each drink is, where it originates from, and key facts such as typical alcohol percentage and production process.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
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.
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.
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.
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.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
Wine is an alcoholic beverage made by fermenting grape juice. The main types of wine include table wine (red, white and rose varieties), sparkling wine, fortified wine, and aromatized wine. Table wines make up the largest family and may be dry or sweet depending on sugar content, with alcoholic strength typically between 9-15%. Red wines are made from red grapes and retain their color from skin contact during fermentation, while white and rose wines have limited skin contact. Sparkling wines contain carbonation while fortified wines have additional brandy or spirits added.
This document provides information on cocktails and bartending. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes the three elements of cocktails and provides examples. It also classifies cocktails into categories such as international, tropical, classic, shooters, and mocktails. The document outlines different types of cocktails like pre-dinner drinks, after dinner drinks, long drinks, and fancy drinks. It discusses alcoholic and non-alcoholic ingredients and substitutes. Finally, it provides procedures for making common garnishes like oranges, pineapples, apples, limes, and cherries.
The document defines and categorizes different types of beverages. It explains that beverages are liquids for human consumption. Alcoholic beverages contain at least 0.5% alcohol, and are fermented, distilled, or compounded. Fermented beverages undergo yeast-based fermentation, distilled beverages are separated through distillation, and compounded beverages combine fermented/distilled liquids with flavors. Common alcoholic beverages are described like wine from grapes, beer from grains, and liquors that are distilled. Non-alcoholic beverages do not contain alcohol. The document provides details on production processes and examples of different beverage types.
Brandy is a distilled alcoholic beverage made from wine or fermented fruit mash. France produces about 70% of the world's brandy, with Cognac and Armagnac being the most famous French brandies. Cognac comes from specific regions in France and is aged in limousin oak casks, resulting in a superior brandy. Armagnac is produced in Gascony, France and has a drier, nuttier flavor than Cognac. Other brandy producing countries include the United States, Germany, Greece, Israel, Italy, Mexico, Peru, Spain, and Australia. Brandy is served neat or in cocktails and goes well with mixers like cola or ginger ale. Popular brandy
This document provides information on aperitifs and bitters. It begins by defining an aperitif as an alcoholic drink enjoyed before meals that is often fortified wine over 15% alcohol. Popular aperitifs include vermouth, port, and Campari. The word comes from the Latin word for "to open" and was popularized in Europe in the late 19th century. Production methods and popular brands from around the world are described. Different styles and countries where aperitifs are popular are also outlined. The document concludes by discussing bitters and some famous cocktails that feature aperitifs.
The document discusses non-alcoholic and alcoholic beverages. It provides details on the discovery of tea in China, how to make tea, and how it is served. It also discusses the manufacturing process for rum, including fermentation, distillation, aging, blending, and different grades/styles of rum. Specific rum brands are listed and glassware for serving rum is mentioned.
Brandy is a distilled spirit made from fermented grape juice that is aged in wood. Cognac is a famous brandy produced in a specific region of France from white grapes. It is distilled twice and aged in oak barrels, taking on a golden color and delicate flavor. Armagnac is a brandy produced in southern France using similar grapes and production methods as Cognac, but with some differences in soil, distillation process, and aging.
Wine is made from fermented grape juice and consists mainly of water and alcohol along with acids and tannins. There are several types of wine including natural wine, white wine made from white or black grapes, red wine made from black grapes, rose wine which is pink in color, sparkling wine containing carbon dioxide, and fortified wines to which alcohol has been added. Wine is stored horizontally in a cool, dark place with steady humidity and without movement.
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.
Cocktail garnishes add visual appeal and flavor to drinks. Common garnishes include fruit slices, cherries, and olives. Rum drinks often use tropical garnishes while tequila favors citrus. Gin and vodka drinks usually have simple garnishes unless fruity. Whiskey drinks tend to be unadorned. Proper garnish preparation involves clean knives and storage under refrigeration. Making orange garnishes includes slicing, twisting, and zesting techniques. Flamed zest releases aromatic oils.
How to Setup Default Value for a Field in Odoo 17Celine George
In Odoo, we can set a default value for a field during the creation of a record for a model. We have many methods in odoo for setting a default value to the field.
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...indexPub
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
How to Create a Stage or a Pipeline in Odoo 17 CRMCeline George
Using CRM module, we can manage and keep track of all new leads and opportunities in one location. It helps to manage your sales pipeline with customizable stages. In this slide let’s discuss how to create a stage or pipeline inside the CRM module in odoo 17.
Information and Communication Technology in EducationMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 2)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐈𝐂𝐓 𝐢𝐧 𝐞𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧:
Students will be able to explain the role and impact of Information and Communication Technology (ICT) in education. They will understand how ICT tools, such as computers, the internet, and educational software, enhance learning and teaching processes. By exploring various ICT applications, students will recognize how these technologies facilitate access to information, improve communication, support collaboration, and enable personalized learning experiences.
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐫𝐞𝐥𝐢𝐚𝐛𝐥𝐞 𝐬𝐨𝐮𝐫𝐜𝐞𝐬 𝐨𝐧 𝐭𝐡𝐞 𝐢𝐧𝐭𝐞𝐫𝐧𝐞𝐭:
-Students will be able to discuss what constitutes reliable sources on the internet. They will learn to identify key characteristics of trustworthy information, such as credibility, accuracy, and authority. By examining different types of online sources, students will develop skills to evaluate the reliability of websites and content, ensuring they can distinguish between reputable information and misinformation.
Post init hook in the odoo 17 ERP ModuleCeline George
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Dreamin in Color '24 - (Workshop) Design an API Specification with MuleSoft's...Alexandra N. Martinez
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2. ABSINTHE
• Absinthe originated in the canton of
Neuchâtel in Switzerland in late 19th
century.
• Absinthe is historically described as a
distilled, highly alcoholic beverage (45–
74%ABV)
• It is an anise- flavored spirit derived from
herbs, including the flowers and leaves of
the herb Artemisia absinthium, commonly
referred to as "grande wormwood"
3. ABSINTHE
• Absinthe traditionally has a natural
green colour but can also be colorless
• It is commonly referred to in historical
literature as "la fée verte" (the Green Fairy)
• Sometimes mistakenly called a liqueur,
absinthe is not bottled with added sugar
and is therefore classified as a spirit
• Sometimes mistakenly called a liqueur,
absinthe is not bottled with added sugar
and is therefore classified as a spirit
4. BRAND NAME
OF
ABSINTHE
• ST. GEORGE ABSINTHE VERTE
• LEOPOLD BROTHERS ABSINTHE VERTE
• TENNEYSON ABSINTHE ROYALE
• DUPLAIS SWISS ABSINTHE VERTE
• PERNOD
• REDUX ABSINTHE
• NOUVELLE-ORLEANS ABSINTHE
SUPERIEURE
• LA CLANDESTINE
• VIEUX PONTARLIER
5.
6.
7.
8. AQUAVIT ORAKVAVIT AQUAVIT IS AN IMPORTANT
PART OF SCANDINAVIAN
DRINKING CULTURE
IT IS OFTEN DRUNK
DURING A FORMAL
PROCEDURE CALLED
"DRINKING SNAPS "LIKE
VODKA, IS DISTILLED
FROM EITHER GRAIN OR
POTATOES AFTER
MAKING A MASH FROM
THEM.
IT IS THEN FLAVORED WITH HERBS, SPICES, AND FRUIT
OILS SUCH AS CARAWAY SEEDS, CARDAMOM, CUMIN
ANISE, LEMON OR ORANGE PEEL, OR FENNEL DILL AND
"GRAINS OF PARADISE" ARE ALSO USED
9. AQUAVIT
Like vodka, is distilled from either
grain or potatoes after making a mash
from them
It is then flavored with herbs, spices, and
fruit oils such as caraway seeds,
cardamom, cumin anise, lemon or orange
peel, or fennel Dill and "grains of
paradise" are also used
10. INTERESTING FACTS
ABOUT AKVAVIT
• Downing shots of Aquavit, popular across Scandinavia
is just like swigging gin or vodka. Here are some
interesting facts about the beverage that will inspire
you to sample the spirit.
• Distilled from a range of spices and herbs
• It is extremely popular in Scandinavia, served with
pickled fish, sandwiches and appetizers
• Raise a toast with Akvavit by saying Skall or skoal
• Akvavit was considered a prophylactic in the medieval
ages
• The flavor of Akvavit depends upon the herbs or
spices used for flavoring
• Akvavit is sampled heavily during holidays and
special events in Scandinavia
• Akvavit can be taken straight up or used as a cocktail
• Aquavit is increasing in popularity in the US
11. BRANDNAME
OF
AKVAVIT
• AALBORG EXPORT AKVAVIT
• AALBORG JUBILÆUMS AKVAVIT
• AALBORG NORDGULD
• BOMMERLUNDER
• LINIE AQUAVIT
• MALTESERKRUEZ AQUAVIT
• SKANE AKVAVIT
• OP ANDRESON
12.
13. SLIVOVITZ
OR
SLIWOWITZ
• It is a distilled beverage made from
Damson plums
• It is frequently called plum brandy and, in
the Balkans, is part of the category of
drinks called Rakia
• The word Slivovitz derives from the Serbo-
Croatian -Slavic "šljivovica" from "šljiva"-
plum
• Produced in the Balkans, Bosnia, Croatia
Serbia, Moravia, Hungary or Bulgaria
14. • In the manufacturing process, the plums
and a liberal proportion of the ground
kernels are first crushed and pressed, then
starch and sugar are added to the juice and
the mixture is allowed to ferment
• Distillation gives the crude product, and
clarifying processes complete the liqueur,
but aging is required to develop its finer
qualities
SLIVOVITZ
OR
SLIWOWITZ
15. BRAND NAME OF SLIVOVITZ
• Maraska
• Navip
• Rudolf Jelinek
• Unicum
16. ARRACK
• Arrack is an alcoholic beverage that is
distilled mainly in South Asia and South
East Asia from fermented fruit, grain
sugarcane, or the sap of coconut palms.
• The word itself is derived from the Arabic
word arak ( قرع ‛araq), which means
"sweat" or "strong liquor" (and in the Middle
East is usually made from grapes)
• Milky sap is taken from the flowers
of coconut palm trees before the
flowers bloom
• The sap is fermented to a mild alcoholic
drink called "tuak", “toddy” or “palm wine,”
which is then distilled in vats made of wood
17. ARRACK
• The end product is a spirit whose taste is
usually described as “somewhere between
whiskey and rum.”
• It is generally distilled to between 33% and
50% alcohol by volume (66 to 100° proof)
• Coconut arrack is traditionally drunk either
straight or with water, but it is also taken
with ginger ale, cola, soda water, and in
cocktails
18. BRANDS OF ARRACK
V.S.O.A. ("Very Special Old Arrack")
Old Reserve
Extra Special
Double Distilled
Blue Label
19.
20.
21. FENNY/FENI
• Fenny is a Goan liquor made from either
coconut or the juice of the cashew apple
and fenny
• The popular brands of fenny are „Cashyo ,
Reals , and 'Big Boss'
• Goa has registered for a geographical
indicator that would allow it to claim the
sole right to term drink created in the
region as fenny or 'Goan Cashew Feni'
22. MANUFACTURING
OF
FENI
• The cashew apples are manually crushed in a rock on the
hill which is carved or shaped like a basin with an outlet
for the juice to flow down, called a coimbi
• The juice is collected in a huge earthen pot called a
Kodem, which is buried in the ground
• The juice is then distilled in earthen or copper pots
• The Urrac is the product of first distillation
• It is light and can be consumed neat
• The Cazulo is the product of second distillation
• It is moderately strong
• Fenny is the product of the third distillation
• High-grade fenny is 42% alcohol by volume
• Fenny is often used in cocktails
• Three common mixers are Coca-Cola, tonic water and
lemonade, but it can also be enjoyed on its own on the
rocks, or with a slice of lime
23. TYPES OF FENI
Coconut fenny - This type of
fenny is made from the sap
of the coconut palm
Cashew fenny - This fenny is
made from the fermented
juice of cashew fruit, is also
called caju fenny
25. GRAPPA
• What is grappa?
The name “grappa” originally comes from the
Italian word “grappolo”, meaning grape. Grappa
is distilled from grape skins, or pomace. The
pomace is a byproduct of wine-making. Grappa
is therefore a type of pomace brandy. The term
“grappa” may only be used for Italian pomace
brandies.
26. GRAPPA
GRAPPA IS A FRAGRANT GRAPE-BASED
POMACE BRANDY OF BETWEEN 38% AND 80%
ALCOHOL BY VOLUME), OF ITALIAN ORIGIN
LITERALLY "GRAPE STALK", MOST GRAPPA IS
MADE BY DISTILLING POMACE, GRAPE RESIDUE
(MAINLY THE SKINS, BUT ALSO STEMS AND
SEEDS) LEFT OVER FROM WINEMAKING AFTER
PRESSING
27. HOW IS
GRAPPA MADE?
• In Italy, the use of the so-called direct distillation process
is compulsory. This method of distillation is very complex.
However, it guarantees top quality grappa.
The first stage of grappa production varies according to the
type of grapes used. This depends on the time at which the
pomace, the grape skins, are separated from the must, or
grape juice. When making white wine, the pomace is
separated from the must immediately. This means that the
pomace first has to be fermented by adding specially
selected yeasts. When making red wine, the grape skins are
fermented together with the must. The pomace is already
fermented and the distillation process can begin directly.
The pomace is now heated. The vapors rise, are conducted
away, then cooled and collected in a suitable receptacle.
This distillation process is repeated at various
temperatures. Every single substance has a specific
temperature at which it evaporates, i.e. is distilled. This is
how the undesirable substances are separated from the
pure alcohol vapors and aromatic substances.
29. CALVADOS
• Calvados is distilled from specially
grown and selected apples
• The apples used are either sweet (such as
the Rouge Duret variety), or tart (such as
the Rambault variety)
• The fruit is picked (usually by hand) and
pressed into a juice that is fermented into a
cider
• It is then distilled into eau de vie
• After two years aging in oak casks, it
can be sold as Calvados
30. CALVADOS
• The longer it is aged, the smoother the drink
becomes
• Usually the maturation goes on for several years
• Pot still process gives the spirit complexity and
renders it suitable for longer use and
• Patent still gives calvados a fresh and clean apple
flavor but with less complexity
31. BRAND NAME OF CALVADOS
Calvados Boulard
Calvados d'excellence
depuis 1825
CALVADOS LECOMPTE
- since 1923.
Calvados Roger Groult Calvados Pays