Everything You Need to Know About Beverages

Beverage Knowledge
Delhindra/ chefqtrainer.blogspot.com

What Is Beverage?
 Any liquid that can quench the thirst are called beverage. Beverage
is any kind of liquid.
 Water, tea, coffee, milk, juice, beer and any kind of drinks item are
listed in beverage items.
 Actually, beverage means any kind of Liquid item.
 In the F&B section beverage is a most important matter because
without beverage any kind of restaurant and F&B section fully value
less.
what is beverage?

ALCOHOL BEVERAGE

ALCOHOL BEVERAGE
 The word alcohol is derived from the Arabic al-kohl.
 Alcohol is generally defined as a liquid obtained through the
fermentation of a sugar containing liquid .
 These are the beverage that contain ethyl alcohol or ethanol
 The percentage of alcohol in a drink varies from 0.5% to 95%
depending on the method by which the alcohol is obtained
 Is a drink containing ethanol, commonly known as alcohol
 Ethanol?
 Ethanol: obtained by fermented sugar containing juicy material
 C2H6O

Three Kinds of Process of Alcohol Beverage
Fermentation Distillation
Brewed and
fermented
drink

 Fermentation is a process in which sugar is converted into
alcohol.
 It is a chemical reaction of yeast on sugar This process is basic
of preparing all alcoholic beverages
 The alcoholic level of all fermented drink is normally between
4 to 14 %
Examples of fermented beverage are
 WINE
 CIDER
 PERRY
Fermentation

yeast. sugar temperature
These three are very necessary for fermentation to take
place
If there is absence of any one of these, fermentation will not
take place

Distillation
 The process in which alcohol is separated from the fermented juice
by heating it.
 The process of distillation is that the ethyl alcohol or ethanol is
boiled at a low temperature at.
 All spirits are produced by the distillation of alcoholic beverages
Example of distilled are
 Brandy
 Whiskey
 Gin
 Rum
 Vodka
 Tequila

5 Process BREWED & FERMENTED DRINKS
 Mashing
 Brewing
 Fermenting
 Lagering / storing
 Maturing
 Aging
 Conditioning
 Packing
Examples of Brewed & fermented drinks are
 Beer
 Sake
Brewing & Fermentation

Tree Categories Alcohol Beverage
SPIRITS WINE BEER

SPIRITS
DRY SPIRITS (LIQUORS)
SWEET SPIRITS (CORDIAL/LIQUEURS)
• Tequila
OTHER SPIRITS

 Drinkable liquid containing ethanol that is produced by means
of distilling fermented grain, fruit, or vegetables
 NO SUGAR is ADDED during & after the process
 Alcohol contents: 35% by volume
 Whisky
 Rum
 Gin
 Vodka
 Brandy
 Tequila
DRY SPIRITS

Whiskey/ Whisky
 Distilled from a fermented mash of grain (corn, rye, barley or wheat)
then it is placed in oak barrels to age.
 it is colorless at the beginning
 during the aging process that whiskey obtains its characteristic amber
color, flavor and aroma

Whiskey with “e” & without “e”
Without “e”/ Whisky
Scotland, Wales, Canada,
Australia, and Japan
With “e”/ Whiskey
Ireland & US

Type of whisky
Scotch:
 it is world’s finest whisky Scotch whisky is distilled in Scotland
Irish :
 Irish whisky is distilled in Ireland The Irish spells whisky as
‘whiskey’
Canadian:
 Canadian whisky is distilled in Canada
American or US:
 American whisky is distilled in America The American’s spell
whisky as ‘whiskey’
 Bourbon whisky is named after the country bourbon which is
prepared in Kentucky Tennessee whiskey is whisky is distilled in
Tennessee

Scotch Brands

Irish Brands

Canadian Brands

American or US Brands

RUM
Spirits obtained by distilling a fermented sugarcane juice or molasses
(Molasses - which is a byproduct of sugarcane)
 Molasses is a thick, sticky syrup that comes from boiled down sugar cane
juice or sugar beet juice. To make molasses from sugar cane, you press the
sugar cane stalks to extract juice, and then reduce the liquid to form
crystalized sugar. Once the crystals have been removed, you’re left with a
light molasses.
Molasses
Sugarcane Delhindra/ chefqtrainer.blogspot.com

Types of rum:
Light rums:
 Light rums are light or clear in color. They are also referred to as white rum. They are
often aged (or) stored for long years in glass lined barrel to prevent the rum from
absorbing the color of the barrel while storing them They have very little flavor and are
used in cocktails
Gold rums:
 Gold rums are also known as amber rums. They are often aged (or) stored for long
years in charred oak barrels. To get the golden color. Sometimes some or small amount
of caramel is also added to it They have stronger flavor compared to light rums.
Dark rums:
 dark rum is darker in color such as black, red. They are aged (or) stored for long years in
heavily charred oak barrels. To get the dark color. Sometimes some amount of caramel
is also added to it. They are stronger and sweeter than light and gold rums.
Spiced rums:
 These rums obtain the flavor from spices or caramel. They are dark in color and may
have spices such as cinnamon, rosemary, absinthe/aniseed, or pepper.
Flavored rums:
 rums which infused (or) mixed with additional flavors such as banana, coconut, citrus,
etc. Delhindra/ chefqtrainer.blogspot.com

 Cuba Libra (Dark Rum, Coca Cola, Lime)
 Daiquiri
 Long Island Tea
 Mojito
 Mai Tai
 Caipirinha
Common Cocktails with RUM

Rum Brands

GIN
 Obtained by distillation of grain, barley or maize(corn) with the additional
of juniper berries for flavor
 it is a spirit flavored with flavoring agents like juniper berries, orange peel,
lime, coriander seeds Gin originated from Holland
 Gilbey’s, Gordon, Bombay Sapphire, Beefeater, Tanquery, Seagram

Types of Gin
Holland gin
 It is distilled twice using pot stilling methods
London dry gin
 it is first distilled in patent stiller and then distilled for the
second time in the pot stiller.

Grain Barley Maize

Gin Brands

 A neutral spirit distilled from barley, corn, ray (originally potatoes)
 Filtered to remove any taste
 Colorless, no aroma or taste, no flavored
 The term ‘vodka’ is derived from the Slavic word voda (water) I
 Vodka is normally mixed with orange juice.
 Brand: Smirnoff, Stolichnaya, Absolut, Grey Goose, Zubrowka
VODKA

Types of Vodka
Neutral vodka
 It is distilled from grains or potato juice.
 Neutral vodka are highly rectified by filtering it through a activated
charcoal
 This is done to get rid of the flavor and smell of potato.
Flavored vodka
 These are vodka that is flavored using natural flavored material.
 The flavorings added are to be named before it.
 For example orange flavored vodka, zubrowka vodka

Vodka Brands

BRANDY
 it is a spirit distilled from grapes (wine).
 Flavored brandies are named after the fruit used to flavor it;
some examples are cherry brandy, peach brandy, and apricot
brandy.
 It is stored between 15 – 18 Celsius
 It is best served at room temperature Cognac is the famous
famous brandy which is from France.

SWEET SPIRITS (CORDIAL/LIQUEURS)
A liqueur (US: /lɪˈkɜːr/ or UK: /lɪˈkjʊər/)
 Is an alcoholic beverage made from a distilled spirit that has
been flavored with fruit, cream, herbs, spices, flowers or nuts
and bottled with added sugar or other sweetener (such as high-
fructose corn syrup).
 Liqueurs are typically quite sweet; they are usually not aged for
long after the ingredients are mixed, but may have resting
periods during their production to allow flavors to marry.

Liqueur

TEQUILA
 Agave tequilana, commonly called blue agave or tequila agave
 It is an important economic product of Jalisco, Mexico.
 It is a mixture of Blue Agave Plant Juice and fermented Blue Agave Plant
Juice
 Fermented 2½ days
 Then it is double distilled
 Brands: Jose Cuervo (Black Medallion, Classico Silver, Especiale Gold),
Olmeca Gold, Pepe Lopez Gold, 901

Common Tequila cocktails
 Margarita
 Long Island Iced Tea
 Tequila Sunrise
 Tequila Slammer
 Mojito Diablo
 Daiquiri

Tequila Brands

How to enjoy tequila
Moisten back of hand w/ salt Drink tequila in one shoot
Immediately bite the lemon/limeKapute! Delhindra/ chefqtrainer.blogspot.com

WINE
• white • red • rose
Stilled wine
• champagne
sparkling wine (champagne)
• sherry • port • madeira • marsala • malaga
fortified wine

STILLED WINE
 It is also known as Table wine or Dinner wine it is a whine
which is obtained by the natural fermentation process
without adding anything else to it.
 Stilled wines do not contain carbon dioxide .
 The alcoholic percentage is normally between 10 to 14%

Red wine :
 These wine are made using black grapes the skin is allowed to remain in the
fermenting must as the coloring pigment present in the skin gives the color
to the wine
 By following this method the red color is obtained
 Red wine are best served at room temperature
Rose wine :
 These wine are made using red grapes they are even produced from the
mixture of white and red grapes
 The skin is allowed to macerate in the must until the desired color is being
obtained by following this method the red color is obtained
 Rose wine is served cold
White wine:
 These wines are made using white grapes and even black grapes if wine is
prepared using black grapes the skin of the black grapes has to be removed
before crushing.
 The skin is being removed to prevent the wine from getting colored by
following this method the white color is obtained
 White wine are served cold Delhindra/ chefqtrainer.blogspot.com

Red wine
Red wine

Rose wine

White wine

 Sparkling wine contains carbon dioxide . They are being bottled with
the carbon dioxide .
 Carbon dioxide is not allowed to escape.
 The gas is prevented from escape the alcohol present in the bottle is
between 10 to 13 %.
 The glass bottles used for sparkling wine has to be thick to withstand
the pressure of the gas present behind the cork
 Best among sparkling wine is champagne
 Sparkling wine are served cold
SPARKLING WINE

Sparkling wine

FORTIFIED WINE
 This process increases the alcohol strength.
 It contains 15 to 24% of alcohol.
 It stops fermentation and it increases the wines shelf life
 These drinks are served both as a pre meal and post meal drink
 Best known fortified wines are Sherry, Masala, Port, and Madeira
still wine brandy fortified wine

Classification of fortified wine
SHERRY
 Sherry is an example of most demanded fortified wine. It comes from ‘Jerez’
district in the south of Spain the word cherry is an Anglicization of Jerez
PORT
 Porto is an accompaniment of blue-veined cheese which is served traditionally
served it is produced from the group grown in Upper Douro Valley of Northern
Portugal
MADEIRA
 Madeira is a Portuguese fortified wind which comes from the island of Madeira in
the Atlantic Ocean
MARSALA
 Marsala is a fortified wine which comes from North West Sicily. It is made from
the blend of white wine, brandy, heated must, which is then matured
MALAGA
 Malaga is a sweet fortified wine that comes from Malaga on the Mediterranean
coast of Spain. It is made from the grapes dried on the straw mats in the sun it is
then mixed with concentrated grape juice after fermentation and then fortified

Fortified Wine

CIDER
 It is obtained from the fermentation of apple juice

PERRY
 Perry is obtained from the fermentation of pear juice. It is made
that same way as cider.

BEER
 Beer is brewed and fermented drink. Most beer are made from barley
malt .ground up malt is added to hot water to make them get easily
mashed.
 This process is called as ‘mashing’. The alcohol content in deer is
between 4 to 10%

LAGER
ALE
STOUT
DIET
DRAFT
Classification of beers

Classification of beers
Lager:
 Bottom fermented beer Lagers are probably the most common type
of beer consumed.
 They were originated from the Central European country, which was
named after the German "Lagern" (to store) Lagers are bottom-
fermented, where the yeast culture ferments at the bottom of the
fermenting vessel (or) tank.
 They were traditionally stored at a low temperature for weeks.
 The alcohol content of lager beer is 3–6%
Ale beer:
 Top-fermented beers. Top-fermented beers tend to be more
flavorsome.
 The beer have strong hop flavor including a variety of grain flavors
and fermentation flavors. Delhindra/ chefqtrainer.blogspot.com

Stout:
 Stout beer is produced by roasting the millets to give dark
color to it.
 The beer has strong malt flavor.
Draft beer:
 These beers has to be kept refrigerated between 35°F and 40°F
 Draft beer has only 2 weeks shelf life.
Diet beer:
 These are produced by special fermentation process. It
contains high alcohol content. They are as same as lager beer
which is low in calorie.

ALE vs LAGER
ALE
using top fermenting yeast
fermented for a relatively
short time (1-2 weeks)
At warmer temperatures
Typically a darker, fruitier
brew, strong and bitter
Eg. Stouts, Porters and
Dubbels
LAGER
Using bottom fermenting yeast
Fermenting several weeks
At cold temperature
Typically clearer, often lighter colored
and crisper brew, less hoppy
Eg. Budweiser, Miller and Coors
Stout can be made by top and bottom fermentation.Delhindra/ chefqtrainer.blogspot.com

Color of beers

Glass of beers

Brand of Beer

Sake is a Japanese drink which is obtained from their main crop rice.
SAKE

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