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.
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For those who are barflies, you may be so familiar with bar drinks that when hearing of a drink you can immediately know what kind of drink it is. For those, who are new to bar and seem to be overwhelmed with the great collection of drinks here, getting some basic knowledge about bar drinks will help you much with both enjoying the great bar atmosphere and its cool beverage.
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Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
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
For those who are barflies, you may be so familiar with bar drinks that when hearing of a drink you can immediately know what kind of drink it is. For those, who are new to bar and seem to be overwhelmed with the great collection of drinks here, getting some basic knowledge about bar drinks will help you much with both enjoying the great bar atmosphere and its cool beverage.
Contact us at https://goasiadaytrip.com for more efficient and timely support
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
Helps to know about concept and types of finance..........................................................................................................................
Are you ready for the 4th industrial revolution?Sylvain Kalache
It's been a year that I left my job at LinkedIn to start my new professional life in the world of education, I wanted to share the biggest thing I learnt during this time.
Our world as we know it is about to drastically change, with the recent huge improvements in the world of deep learning and artificial intellligence, we are about to enter a new world where robot will take over a lot of tasks that were done by humans. What will be the impact? How shall we react? How to train the workforce? Are few questions I answer in this deck.
Linked blog post here: https://www.linkedin.com/pulse/you-ready-4th-industrial-revolution-sylvain-kalache
Book review by Luca Lamera
"The Fourth Industrial Revolution". Klaus Schwab, founder of the World Economic Forum.
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topics: IoT, Industry 4.0, Tech, Innovation, Future, Robotics, Automation.
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Please do not hesitate to contact me if you have any questions.
Luca Lamera
The rules of the game have changed
The way goods are produced today is completely different, and so are the goods produced.
With the new trend in technology, consumers can now influence design and control production, and manufacturers are now able to adapt quickly to specific consumer demands.
This shift is particularly exciting for consumers who are able to see the results of their input taken into consideration.
Gone are the days for manufacturers who may be threatened by consumer feedback. Today the technology exists for the development and creation processes to engage consumers earlier to poll for their ideas and opinions. Consumers can become a part of the development process.
The evolution lead manufacturing to face other new challenges such as mass-customization, sustainability and 3D printing . Thus, factories have to be adapted and smarter to improve the consumer experience. Internet of Things, Big Data analytic and remote control are one of the key factors and must be supported by an efficient business process management to connect machines and real time data together. Then, OEMs will be able to answer glocal needs and lower time-to-market, cost while producing high quality products and/or services. Those who embrace this approach are ready to enter the 4th Industrial Revolution.
Technology Futurist Monty Metzger (http://blog.monty.de/keynote-speaker) speaks about how to master the fourth industrial revolution. The Digital Future will have far more impact — the next 25 years will usher more change than in the previous three centuries. What separates great leaders from the rest, is they have a precise vision of the future. A vision to enable change today.
Who will be leading the Fourth Industrial Revolution? How will our economy depend on data, analytics and AI? How Digital Transformation can boost your business?
Monty’s keynote speeches are for those who want to change things and for those who want embrace the opportunities of the Digital Future.
Book Monty for your conference, workshop or company meeting
http://blog.monty.de/keynote-speaker
Basic things that one must know about their favorite beverage "Whiskey".
Details on Beverage, Introduction to whiskey, manufacturing process and basic ingredients, various types of whiskies and its service procedure.
"Love makes the world go round? Not at all. Whiskey makes it go round twice as fast." ~ Compton MacKenzie
(Data are collected through different sources which are listed in references)
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
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
Beer tasting presentation used for the HEC Wine & Spirits Club on May 20, 2015. Gives a good basic understanding about the ingredients, brewing process and popularity of beer.
Selected beers were Pilsner Urquell, Brugs, Hommelbier, Duvel, De Koninck, trappist Rochefort 8, Oude Geuze Boon and Lindemans Kriek Lambic.
All video sources are publicly available on Youtube.
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
Welcome to the Program Your Destiny course. In this course, we will be learning the technology of personal transformation, neuroassociative conditioning (NAC) as pioneered by Tony Robbins. NAC is used to deprogram negative neuroassociations that are causing approach avoidance and instead reprogram yourself with positive neuroassociations that lead to being approach automatic. In doing so, you change your destiny, moving towards unlocking the hypersocial self within, the true self free from fear and operating from a place of personal power and love.
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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)