Basic beverage knowledge heru


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Very handy guide to do presentation on Beverage Knowledge Training

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Basic beverage knowledge heru

  1. 1. Training Course – part 1 By Heru Setiawan The Edge, 17 May 2012
  5. 5. ALCOHOL BEVERAGE• Definition:• Is a drink containing ethanol, commonly known as alcohol• Ethanol?• Ethanol: obtained by fermented sugar containing juicy material• C2H6O
  6. 6. 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
  7. 7. Distillation & FermentationDISTILLATIONS FERMENTATION
  10. 10. 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
  11. 11. DRY SPIRITS: COMMON SAMPLEs1. Gin2. Rum3. Vodka4. Whisky5. Tequila
  12. 12. 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
  13. 13. Grain Barley Maize
  14. 14. 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
  15. 15. RUMSpirits obtained by distilling a fermented sugarcane juice or Sugarcane molasses Molasses
  16. 16. 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
  17. 17. Is Brazilian Rum,originally made ofSugarcane,NOT molasses
  18. 18. Common Cocktails with RUMCuba Libra (Dark Rum, Coca Cola, Lime)DaiquiriLong Island TeaMojitoMai TaiCaipirinha
  19. 19. 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
  20. 20. Category in WhiskeyScotch Irish Canadian BourbonWhisky Whisky Whisky Whisky
  21. 21. Whiskey with “e” & without “e”With “e”Scotland, Wales, Canada, Australia, and JapanWithout “e”Ireland & US
  22. 22. TequilaIt is a mixture of Blue Agave Plant Juice and fermented Blue Agave Plant JuiceFermented 2½ daysThen it is double distilled
  23. 23. 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
  24. 24. Guadalajara
  25. 25. Tequila BrandsJose Cuervo (Black Medallion, Classico Silver, Especiale Gold)Olmeca GoldPepe Lopez Gold901
  26. 26. Common Tequila cocktailsMargaritaLong Island Iced TeaTequila SunriseTequila SlammerMojito DiabloDaiquiri
  27. 27. 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
  28. 28. 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)
  29. 29. Drink tequila Moisten back of in one shoot hand w/ saltKapute! Immediately bite the lemon/lime
  30. 30. 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
  31. 31. Starch Based Material ??? Cassava Grain / Barley / Bahasa: Gandum Bahasa: Jelai
  32. 32. Wheat / Maize /Bahasa: Gandum Bahasa: Jagung Manis
  33. 33. Sorgum/ Millet/Bahasa: Sorgum Bahasa: Jawawut
  34. 34. Rice
  35. 35. Anything else?
  36. 36. 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
  37. 37. Malting FermentationStarch Sugar Alcohol contains + CO2
  38. 38. Beer : Essential Ingredients1. Malt2. Water3. Hops4. Yeast
  39. 39. 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
  40. 40. WaterWATER90 % of the ingredientThe quality and mineral content of water directly affect the character of the beer
  41. 41. 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
  42. 42. 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
  43. 43. Main process…1. mashing2. brewing3. fermenting4. Lagering / storing a. Maturing b. Aging c. Conditioning5. Packing
  44. 44. 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
  45. 45. 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
  46. 46. 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)
  47. 47. 3. Fermenting (continuation)Fermenting period: 7-10 daysCO2 released and stored, to be added again for later stage
  48. 48. 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
  49. 49. 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
  50. 50. ALE vs LAGER ALE LAGER1. 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
  51. 51. 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….
  52. 52. Beer: Characteristic1. Fermentation a. Top fermented (Ales) b. Bottom fermented (Lagers).2. Colour pale, golden, amber, copper, red, brown, black etc.
  53. 53. Beer: Characteristic cont.3. Strength: Depends on alcohol content Strong Medium Light4. Taste Described as sweet, sour or bitter Also: hoppy, toasty, fruity, roasty, flat, malty, full bodied and empty
  54. 54. 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.
  55. 55. 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)
  56. 56. 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.
  57. 57. Beer handling after Brewery1. time2. storage conditions3. temperature4. light5. vibration6. strong smells7. stacking8. transport
  58. 58. 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.
  59. 59. Scotch Irish Canadian Bourbon JapaneseWhisky Whisky Whisky Whisky Whisky
  60. 60. 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
  61. 61. 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)
  62. 62. Whisky: the history… Ireland Scotland