This document provides an overview of different types of alcoholic beverages, including spirits, wine, and beer. It discusses the production processes of distillation and fermentation used to make alcoholic drinks. For spirits, it describes various categories like dry spirits (liquors), sweet spirits (cordials/liqueurs), and others. It then examines specific spirit types in more detail, such as gin, vodka, rum, whiskey, and tequila. For beer, it outlines the essential ingredients and brewing process. It also compares ale and lager beers. Finally, it briefly discusses the history of whiskey.

1. Training Course – part 1
By Heru Setiawan
The Edge, 17 May 2012

3. ALCOHOLALCOHOL
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART

4. ALCOHOLALCOHOL
WINEWINE BEERBEER FUNCTIONSFUNCTIONSSPIRITSSPIRITS KINDSKINDS
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART

5. SPIRITSSPIRITS
DRYDRY
SPIRITSSPIRITS
SWEETSWEET
SPIRITSSPIRITS
OTHEROTHER
SPIRITSSPIRITS
GINGIN VODKAVODKA RUMRUM WHISKEYWHISKEY
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART
LIQUORS LIQUEURS

6. ALCOHOL BEVERAGEALCOHOL BEVERAGE
• Definition:
• Is a drink containing
ethanol, commonly
known as alcohol
• Ethanol?
• Ethanol: obtained by
fermented sugar
containing juicy
material
• C2H6O

7. Distillation & FermentationDistillation & Fermentation
Distillation
the method of
separating a mixture
into its component
parts by use of the
difference in their
boiling points
Use heat as agent
Fermentation
fermentation is the
conversion of a
carbohydrate such as
sugar into an acid or
an alcohol
Use yeast as agent

8. Distillation & FermentationDistillation & Fermentation
DISTILLATIONS FERMENTATION

9. ALCOHOL BEVERAGEALCOHOL BEVERAGE
SPIRITS
WINE
BEER

10. SPIRITSSPIRITS
DRY SPIRITS (LIQUORS)
SWEET SPIRITS (CORDIAL/LIQUEURS)
OTHER SPIRITS
(Tequila)

11. DRY SPIRITSDRY 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

12. DRY SPIRITS: COMMON SAMPLEsDRY SPIRITS: COMMON SAMPLEs
1. Gin
2. Rum
3. Vodka
4. Whisky
5. Tequila

13. GINGIN
• 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

14. Grain
Barley Maize

17. VODKAVODKA
• 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

19. RUMRUM
Spirits obtained by
distilling a
fermented
sugarcane juice or
molasses
Molasses
Sugarcane

20. RUM CategoriesRUM 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

23. Is Brazilian Rum,
originally made of
Sugarcane,
NOT molasses

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

25. WhiskeyWhiskey
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

26. Category in WhiskeyCategory in Whiskey
Scotch
Whisky
Irish
Whisky
Canadian
Whisky
Bourbon
Whisky

27. Whiskey with “e” & without “e”Whiskey with “e” & without “e”
With “e”
Scotland, Wales,
Canada, Australia,
and Japan
Without “e”
Ireland & US

28. TequilaTequila
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 FactsTequila 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

30. Guadalajara

31. Tequila BrandsTequila Brands
Jose Cuervo (Black
Medallion, Classico
Silver, Especiale Gold)
Olmeca Gold
Pepe Lopez Gold
901

32. Common Tequila cocktailsCommon Tequila cocktails
Margarita
Long Island Iced Tea
Tequila Sunrise
Tequila Slammer
Mojito Diablo
Daiquiri

33. How to enjoy TequilaHow 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 TequilaDrinking Tequila
IN MEXICO
Drink straight, as a
single shot, NO lime,
NO salt
As side drink of
Sangrita (orange jc,
grenadine, hot chili)
Also Bandera cocktail
(3 shots glasses of
tequila, lime juice,
sangrita)
OUTSIDE MEXICO
Single shot served w/
lime & salt
Lime: to balances and
enhances the flavor
Salt: to lessen the
“burn”
Called: Tequila Cruda /
“lick sip suck” / “lick
shoot suck”

35. Moisten back of
hand w/ salt
Drink tequila
in one shoot
Immediately bite
the lemon/lime
Kapute!

36. BeerBeer
Definition:
is an alcoholic beverage
produced by the
fermentation of sugars
derived from starch-
based material
Starch = tepung pati
(bahasa Indonesia)
starchstarch
(C(C66HH1010OO55))nn

37. Starch Based Material ???Starch Based Material ???
Barley /
Bahasa: Jelai
Cassava
Grain /
Bahasa: Gandum

38. Wheat /
Bahasa: Gandum
Maize /
Bahasa: Jagung Manis

39. Sorgum/
Bahasa: Sorgum
Millet/
Bahasa: Jawawut

40. Rice

41. AnythingAnything
else?else?

42. What is Brewing? …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. Starch Sugar
contains
Alcohol
+ CO2
Malting Fermentation

44. Beer : Essential IngredientsBeer : Essential Ingredients
1. Malt
2. Water
3. Hops
4. Yeast

45. MaltMalt
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. WaterWater
WATER
90 % of the
ingredient
The quality and
mineral content of
water directly affect
the character of the
beer

47. HopHop
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. YeastYeast
Yeast is the catalyst,
facilitates the reaction which
converts sugar to alcohol
and CO2
Two type of yeast:
1. Sacchromyces
Cerevisiae
2. Sacchomyces
Carlsbergensis

50. Main process…Main process…
1. mashing
2. brewing
3. fermenting
4. Lagering / storing
a. Maturing
b. Aging
c. Conditioning
5. Packing

51. 1. Mashing1. 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. Brewing2. 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. Fermenting3. 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)

54. 3. Fermenting3. Fermenting (continuation)(continuation)
Fermenting period: 7-10 days
CO2 released and stored, to be added again
for later stage

55. 4. Lagering/Storing4. 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. Packing5. 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

58. ALE vs LAGERALE vs LAGER
ALE
1.using top fermenting yeast
2.fermented for a relatively
short time (1-2 weeks)
3.At warmer temperatures
4.Typically a darker, fruitier
brew, strong and bitter
5.Eg. Stouts, Porters and
Dubbels
LAGER
1.Using bottom fermenting
yeast
2.Fermenting several weeks
3.At cold temperature
4.Typically clearer, often
lighter colored and crisper
brew, less hoppy
5.Eg. Budweiser, Miller and
Coors

59. Beer: Other Common StylesBeer: 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….

61. Beer: CharacteristicBeer: 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.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.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 ServiceBeer 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)

68. Basic Knowledge Glass BeerBasic 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 BreweryBeer handling after Brewery
1. time
2. storage conditions
3. temperature
4. light
5. vibration
6. strong smells
7. stacking
8. transport

72. WHISKY …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.

74. Scotch
Whisky
Irish
Whisky
Canadian
Whisky
Bourbon
Whisky
Japanese
Whisky

75. Whisky: The History…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…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)

77. Whisky: the history…Whisky: the history…
IrelandIreland
ScotlandScotland