5. BEVERAGE MAIN CHART
SPIRITS
LIQUORS LIQUEURS
DRY SWEET OTHER
SPIRITS SPIRITS SPIRITS
GIN VODKA RUM WHISKEY
6. ALCOHOL BEVERAGE
• Definition:
• Is a drink containing
ethanol, commonly
known as alcohol
• Ethanol?
• Ethanol: obtained by
fermented sugar
containing juicy
material
• C2H6O
7. Distillation & Fermentation
Distillation Fermentation
the method of fermentation is the
separating a mixture conversion of a
into its component carbohydrate such as
parts by use of the sugar into an acid or
difference in their an alcohol
boiling points Use yeast as agent
Use heat as agent
11. DRY 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
13. GIN
• Obtained by distillation of
grain, barley or maize with
the additional of juniper
berries for flavor
• Gilbey’s, Gordon, Bombay
Sapphire, Beefeater,
Tanquery, Seagram
• Gin Tonic, Tom Collins,
Singapore Sling
17. VODKA
• A neutral spirit distilled from grain (originally
potatoes)
• Filtered to remove any taste
• Colorless, no aroma or taste, no flavored
• Smirnoff, Stolichnaya, Absolut, Grey
Goose, Zubrowka
• Vodka Tonic, Caipiroska, Blue Lagoon,
Cosmopolitan, Sex on the beach, White
Russian
20. RUM Categories
Light
Aged in stainless steel pot
Bacardi, Lamb, Cachaça, Myers
Original Platinum, Appleton Estate
Dark
Aged in Oaks
Myers Dark, Appleton Estate 21 Years,
Angostura Dark
24. Common Cocktails with RUM
Cuba Libra (Dark Rum, Coca Cola, Lime)
Daiquiri
Long Island Tea
Mojito
Mai Tai
Caipirinha
25. Whiskey
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
27. Whiskey with “e” & without “e”
With “e”
Scotland, Wales,
Canada, Australia,
and Japan
Without “e”
Ireland & US
28. Tequila
It is a mixture of
Blue Agave Plant
Juice and fermented
Blue Agave Plant
Juice
Fermented 2½ days
Then it is double
distilled
29. Tequila Facts
Can be produced only at the state of Jalisco, and
many other states (very limited only)
Mexico has claimed the exclusive international
right to the word "tequila", threatening legal actions
against manufacturers of distilled blue agave
spirits in other countries.
A one Littre bottle limited edition sold for $225,000
in July 2006 in Jalisco. The manufacturer received
a award for the most expensive spirit
33. How to enjoy Tequila
As a shooter
Twist e lemon on our forehand
Put some salt on it
Lick it
Immediately drink a shot of tequila
Followed by chew the remaining of lime wedge
34. Drinking Tequila
IN MEXICO OUTSIDE MEXICO
Drink straight, as a Single shot served w/
single shot, NO lime, lime & salt
NO salt Lime: to balances and
As side drink of enhances the flavor
Sangrita (orange jc, Salt: to lessen the
grenadine, hot chili) “burn”
Also Bandera cocktail Called: Tequila Cruda /
(3 shots glasses of “lick sip suck” / “lick
tequila, lime juice, shoot suck”
sangrita)
35. Drink tequila
Moisten back of
in one shoot
hand w/ salt
Kapute! Immediately bite
the lemon/lime
36. Beer
Definition:
is an alcoholic beverage
produced by the
fermentation of sugars
derived from starch- starch
based material
Starch = tepung pati
(bahasa Indonesia)
(C6 H O )
105 n
42. What is Brewing? …
is the production of
beer through steeping
a starch source
(commonly cereal
grains) in water and
then fermenting with
yeast
Beer making process
43. Malting Fermentation
Starch Sugar Alcohol
contains + CO2
45. Malt
Is barley that has been
placed in water, allowed
to begin to sprout, then
dried to stop germination
Malting process to
create enzyme (diastase)
That enzyme helps
starch in the grains turn
into sugar and eventually
alcohol
46. Water
WATER
90 % of the
ingredient
The quality and
mineral content of
water directly affect
the character of the
beer
47. Hop
From hop plant (called
Humulus lupulus)
Hop flowers have an
essential oil called lupulin,
which gives the hop the
bitter taste
prevent the brew from
going sour, enrich
characteristic bitter flavor
and an aroma to the beer
48. Yeast
Yeast is the catalyst,
facilitates the reaction which
converts sugar to alcohol
and CO2
Two type of yeast:
1. Sacchromyces
Cerevisiae
2. Sacchomyces
Carlsbergensis
49.
50. Main process…
1. mashing
2. brewing
3. fermenting
4. Lagering / storing
a. Maturing
b. Aging
c. Conditioning
5. Packing
51. 1. Mashing
converts starches into sugars
Malt, hot water, adjunct are
mixed and cooked together at
low temperatures (up to 76˚C)
malt enzymes are activated and
turn starches to sugars
Then the grain/malt is strained
out and the remaining liquid,
now called wort, is conveyed to
the brew kettle
1 to 6 hours
52. 2. Brewing
boiling the wort with hops
In huge copper or stainless-
steel brew kettles, the wort-
plus-hops is kept at a rolling
boil (100˚C)
To sterilizes the wort and
protect beer from spoilage
1-2½ hours
After brewing, wort strained
out then cooled
53. 3. Fermenting
Converting sugar
inside the wort into
alcohol & CO2
Using YEAST
If the yeast settles to
the bottom of the
fermentation tank:
LARGER (bottom-
fermented)
If the yeast raise to
surface of fermentation
tank: ALE (top-
fermented)
55. 4. Lagering/Storing
To mature or ripen the
beer, mellowing its flavor.
Some further slow
fermentation may also
take place
It is done at near-freezing
temperatures on in
stainless-steel or glass
lined tanks
may last several weeks
or several months
56. 5. Packing
After storage the beer is filtered and then
kegged, bottled, or canned
Canned and bottled beers are pasteurizing
By exposing them in the container to
temperatures of 60˚C to 66˚C) for 20 minutes to
an hour
57.
58. ALE vs LAGER
ALE LAGER
1. using top fermenting yeast 1. Using bottom fermenting
2. fermented for a relatively yeast
short time (1-2 weeks) 2. Fermenting several weeks
3. At warmer temperatures
4. Typically a darker, fruitier 3. At cold temperature
brew, strong and bitter 4. Typically clearer, often
5. Eg. Stouts, Porters and lighter colored and crisper
Dubbels brew, less hoppy
5. Eg. Budweiser, Miller and
Coors
59. Beer: Other Common Styles
Stout…...
A synonym for dark or black beer.
Made from dark roasted malt and bitter
in taste.
Can be made by top and bottom
fermentation.
Classic examples Guinness, Murphy’s,
Beamish….
60.
61. Beer: Characteristic
1. Fermentation
a. Top fermented (Ales)
b. Bottom fermented (Lagers).
2. Colour
pale,
golden,
amber, copper, red, brown, black etc.
62. Beer: Characteristic cont.
3. Strength:
Depends on alcohol content
Strong
Medium
Light
4. Taste
Described as sweet, sour or bitter
Also: hoppy, toasty, fruity, roasty, flat, malty,
full bodied and empty
63. Beer: Characteristic cont.
5. Country of Origin
Where its originally production taken place
Denmark, Nederland, USA, Singapore, etc.
6. Season
Winter, summer, all year long, etc.
64. Beer Service
Temperature
Cold (freeze): 4˚C – 7˚C
Glass:
Pilsner / Beer Goblet / Beer Mug / Tankard
Should be clean and free from grease or
dust.
Should be cold. (4˚C – 7˚C)
65.
66.
67.
68. Basic Knowledge Glass Beer
A beer served in a glass will be properly
carbonated, while beer drunk straight from the
bottle is higher in carbonation.
No matter what the glass, it must be clean
Frosted glasses SHOULD NOT be used. Beer
gets diluted as soon as it hits the frosted surface
Lagers are often served in tall, tapered glasses,
called pilsner glasses because they came from
Pilzen in what is today the Czech Republic.
69. Beer handling after Brewery
1. time
2. storage conditions
3. temperature
4. light
5. vibration
6. strong smells
7. stacking
8. transport
70.
71.
72. WHISKY …
Definition:
Alcohol drink
obtained by distilled
a fermented mash of
grain (corn, rye,
barley or wheat)
then it is placed in
oak barrels to age.
73.
74. Scotch Irish Canadian Bourbon Japanese
Whisky Whisky Whisky Whisky Whisky
75. Whisky: The History…
1100 – 1300
Distillation brought to from Italy to Ireland &
Scotland by monks
Since wine was not easily obtained in Ireland
and Scotland, barley beer was distilled into
liquor which became whisky
Alcohol limited usage for medicine for both
internal anesthetic use and as an external
antibiotic
76. Whisky: The History…
Word whisky:
From Gaelic Irish language: uisce beatha,
means “Water of Life”
(it was used for medicine, cure to a diseases:
such as the treatment of colic, palsy, and
smallpox)