ALCOHOL BEVERAGES

TYPES OF ALCOHOL BEVERAGES

1. CHAPTER 5 ALCOHOLIC BEVERAGES By : Mumtazul Ilyani

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: Alcoholic Beverages 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 RED WINE - Red wine is prepared from red or black grapes. WHITE WINE – Most white wines are actually made from green grapes 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. SPARKLING WINE - Sparkling wines have carbon dioxide in it. Put in a sealed container to keep the gas inside the wine . DESSERT WINE - generally sweet wines and have a high sugar content. Mostly dessert wines are served with desserts . COOKING WINE - have a higher quantity of salt. Cooking wine of poor quality is undrinkable and may be used for cooking purposes only.

8. ICE WINE - is a type of dessert wine produced from grapes that have been frozen while still on the vine. FORTIFIED WINE - “ fortified” means strengthened. H igher 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.

9. CORKSCREW COMPONENTS

10. SERVING WINE PROCEDURES:

11. Present the wine on a service cloth held on the flat of your left arm, with the label facing to the host. When the host has confirmed the wine is correct, place the bottle on the coaster near the edge of the table. Using a foil cutter to cut the foil. Remove the foil cap and put it into pocket. Insert the sharp tip of the worm into the center of the cork. Slowly turn the corkscrew into a clockwise direction. Gently extract the cork out. Unscrew the cork and present it to the host on the small plate for inspection. Wipe the mouth of the bottle with the napkin. 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. Start serving ladies moving anti-clockwise around the table, serving the host last. Wine should be served maximum two-thirds full of the glass.

12. SERVING WINE TEMPERATURE

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. 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 ) 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. Serving beer bottles procedure: Carry a clean b eer glass and an open bottle to the table on a service tray Hold the tray behind the head of the gust to be served Pick up the glass at its base and place it to the guest’s right Take the bottle in your right hand with the label clearly showing to the guest Pour the bee into glass on the table. Pour slowly so that a head can form Continue poring until the glass is full, with a well-rounded head If the bottle still contains some beer, place it on the table to right of the glass, with the label facing the guest

17. 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.

18. TYPES OF CHAMPAGNE Vintage champagne – it is the wine of a single year Pink champagne (rose) – made by allowing the skins of black grapes remain in the wine Blanc de blancs – made from white grapes only Blanc de noirs – made from black grapes only Cremat – have less fizz than the ordinary champagne Deluxe champagne – considers the best. Come from very fine vineyards

19. Serving champagne procedures: Present the bottle on a service cloth held on the flat of your left hand, with the label facing to the host. 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. Take the bottle firmly in your left hand. With your right hand untwist the wire ring on the neck of the bottle. Remove foil and the cage. Take a service cloth and with it cover and firmly hold the cork. Twist the cork gently out of the bottle. Wipe the lip of the bottle with the service cloth. Pour a mouthful of the champagne into the glass for host’s approval. When the host has approved the champagne, start serving ladies, moving anti-clockwise around the table, serving the host last. Champagne should be served maximum two-thirds full of the glass .

20. 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.  

21. 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.

22. Brandy service procedures: Pour the brandy in a brandy balloon according to the customer’s order. Take the glass to the table with the coaster on a service tray/salver. Place the coaster at the right-hand-side of the guest. Place the drink on a coaster announcing the name of the drink. While placing the glass, the logo printed on it should be facing the guest.

23. 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.

24. Types of whiskey Some types of whiskey listed in the United States federal regulations are : Bourbon whiskey—made from mash that consists of at least 51% corn (maize) and aged in new charred oak barrels. Corn whiskey—made from mash that consists of at least 80% corn and is not aged, or, if aged, is aged in used barrels. Malt whiskey—made from mash that consists of at least 51% malted barley Rye whiskey—made from mash that consists of at least 51% rye Rye malt whiskey—made from mash that consists of at least 51% malted rye Wheat whiskey—made from mash that consists of at least 51% wheat

25. 6 ) RUM Rum is a distilled alcoholic drink made from sugarcane is then usually aged in oak barrels . The alcohol content is usually 40 %.

26. 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.

27. 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.

28. 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.

29. 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.

30. Famous Brands of Vodka Sweden: Absolut , Svedka , Znaps Russia : Smirnoff, Stolichnaya Poland : Bols , Belvedere, Chopin India : Romanov, White Mischief Chile : Romanoff

31. Vodka serving Vodka is a perfect ingredient for making cocktails as it is colorless and flavorless. Bloody M ary 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.

32. 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

33. 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.

34. COMPONENTS OF COCKTAIL Base  is generally a single spirit on which the cocktail is based, such as vodka, whisky, or rum. 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. F lavouring or colouring - include ingredients such as bitters like orange bitters and syrups like grenadine. Garnish – in general, all sweet cocktails are garnished with cherries and the dry cocktails are garnished with olive or lemon slice.

35. METHODS OF MAKING COCKTAIL SHAKING – mixing all ingredients with ice by shaking then in a cocktail shaker and straining into the glass. STIRRING – mixing all the ingredients with ice by stirring quickly in a mixing glass with the stirrer. BLENDING – method of combining alcohol, juices, fruits, solid foods and ice using an electric blender. 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. BUILDING - the ingredients are poured into the glass in which the cocktail will be served and then stirred.