Beer is an alcoholic beverage made from grains like barley that is flavored with hops. The brewing process has been traced back thousands of years to ancient Babylon and Egypt. Beer styles like ale and lager developed, distinguished by using top-fermenting or bottom-fermenting yeast. The key ingredients of beer - barley, hops, yeast, and water - each contribute important flavors and characteristics to the final product. The production process involves steeping, malting, mashing, boiling, fermenting and conditioning the beer over several weeks. Common beer types include pilsner, lager and ale, which vary in color, body and alcohol content.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
Beer is made from malted barley, water, hops, yeast and sometimes other grains or sugars. The basic brewing process involves malting the grain to release enzymes, mashing to convert starches to sugars, boiling the wort with hops, fermenting with yeast, maturation and packaging. There are two main types of beer - ales which use top-fermenting yeast and are ready more quickly, and lagers which use bottom-fermenting yeast and take longer to produce. Beer should be served between 2-5 degrees Celsius in clean, appropriate glasses to best enjoy its flavors and aromas.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
Beer is made through the centuries-old process of fermenting sugared water using barley, hops, yeast and water. It provides nutritional benefits and was important in history where water quality was poor. The main ingredients - barley, hops, yeast and water - each contribute different flavors and characteristics to beer. Barley provides body, malt flavors and color. Hops add bitterness, aroma and foam stability. Yeast is the microorganism that produces alcohol and carbon dioxide through fermentation. Water quality also influences beer flavors. There are many styles of beer divided into ales, which are top-fermenting, and lagers, which are bottom-fermenting. The craft beer market
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.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
Beer is an alcoholic beverage made by fermenting grains such as barley with hops and yeast. The history of beer brewing dates back to ancient Babylon in 6000 BC. Key developments included the Egyptians improving the process and Romans commercializing beer production. The main ingredients are barley, hops, yeast and water. There are two main types - top fermenting ale and bottom fermenting lager. Different styles of beer have varying flavors, colors and alcohol content depending on the brewing process and ingredients used.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
Beer is made from malted barley, water, hops, yeast and sometimes other grains or sugars. The basic brewing process involves malting the grain to release enzymes, mashing to convert starches to sugars, boiling the wort with hops, fermenting with yeast, maturation and packaging. There are two main types of beer - ales which use top-fermenting yeast and are ready more quickly, and lagers which use bottom-fermenting yeast and take longer to produce. Beer should be served between 2-5 degrees Celsius in clean, appropriate glasses to best enjoy its flavors and aromas.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
Beer is made through the centuries-old process of fermenting sugared water using barley, hops, yeast and water. It provides nutritional benefits and was important in history where water quality was poor. The main ingredients - barley, hops, yeast and water - each contribute different flavors and characteristics to beer. Barley provides body, malt flavors and color. Hops add bitterness, aroma and foam stability. Yeast is the microorganism that produces alcohol and carbon dioxide through fermentation. Water quality also influences beer flavors. There are many styles of beer divided into ales, which are top-fermenting, and lagers, which are bottom-fermenting. The craft beer market
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.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
Beer is an alcoholic beverage made by fermenting grains such as barley with hops and yeast. The history of beer brewing dates back to ancient Babylon in 6000 BC. Key developments included the Egyptians improving the process and Romans commercializing beer production. The main ingredients are barley, hops, yeast and water. There are two main types - top fermenting ale and bottom fermenting lager. Different styles of beer have varying flavors, colors and alcohol content depending on the brewing process and ingredients used.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
Champagne is made using the double fermentation process in the Champagne region of France. It involves harvesting grapes and pressing them to extract juice, conducting an initial fermentation to make a neutral wine base, blending various vintages together, conducting a second fermentation in the bottle to create bubbles, aging the wine on its yeast sediments to develop flavor, and then removing the sediments through riddling and disgorging. The finished wine is dosed with sugar syrup to adjust sweetness before corking. Champagne production is a complex process that results in a celebratory sparkling wine.
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This presentation provides an overview of the beverages industry and focuses on Rasna beverages. It discusses the different types of beverages including alcoholic and non-alcoholic. Within non-alcoholic beverages it outlines nourishing, stimulating and refreshing types. The presentation then details Rasna's new JU-C product which provides 100% daily vitamin C and is targeted at children aged 8-14. Rasna's strategy is to distribute JU-C widely and achieve a 4-4.5% market share within 3 years through advertising and targeting schools. Competitors in the juice market are also mentioned.
Vodka is a colorless, odorless spirit distilled from grains, potatoes, molasses or beetroot. It originated in Russia and derives its name from the Russian word for "water." Vodka consists of ethanol, water and flavorings and has an alcoholic content between 38-43%. It is made through fermentation, distillation, filtration and bottling. Some famous vodka brands worldwide include Absolut, Smirnoff, Stolichnaya, Bols and Romanov.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document discusses the process of beer production. It begins with the key ingredients - barley, water, hops, and yeast. Barley is malted through germination and drying. Hops provide flavoring and preservation. Yeast enables fermentation. The basic recipe involves cooking barley into malt, adding hops for flavoring, and using yeast for fermentation. Beer styles can be top-fermented or bottom-fermented depending on the type of yeast used and fermentation temperature. Common styles discussed include ales, wheat beers, pilsners, and bocks.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The main rum producing regions are Jamaica, Guyana, and Trinidad. Rum can be white, gold, or dark depending on the production method and aging. Some popular rum brands around the world include Bacardi, Captain Morgan, Appleton, and Havana Club.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
This document provides information on classifying and producing cheeses. It discusses how cheeses can be classified by country of origin, production techniques, milk type, flavor, and other physical properties. It then describes the key steps in cheese production as coagulating the milk, shaping the curds, salting, washing, seeding, and ripening. Various milk types used for cheese including cow's, buffalo's, sheep's, and goat's milk are outlined. Common cheeses made from each milk type are listed. The aging process and how it develops texture and intensifies flavor over time is also summarized.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Beer is defined as a fermented alcoholic beverage made from grains like barley and flavored with hops. The brewing process has a long history dating back thousands of years to ancient Babylon and Egypt. Modern beer includes various styles like ales, lagers, stouts, and IPAs which are produced all over the world using barley, hops, yeast, water, and sometimes additional grains or sugars. The production process involves steps of malting, mashing, boiling, fermenting, conditioning, and packaging the beer. [/SUMMARY]
The document provides a history of beer, beginning with its origins in Mesopotamia over 5000 years ago. It discusses the role of monasteries in nurturing brewing across Europe in the Middle Ages. The 19th century saw innovations like lagering and refrigeration that expanded brewing. It also details the brewing process, including the key ingredients of barley, hops, water and yeast, and the steps of malting, mashing, boiling, fermenting and conditioning beer. Classical beer styles include top-fermented ales and wheat beers as well as bottom-fermented lagers like pilsner, dunkel and vienna beers.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
Champagne is made using the double fermentation process in the Champagne region of France. It involves harvesting grapes and pressing them to extract juice, conducting an initial fermentation to make a neutral wine base, blending various vintages together, conducting a second fermentation in the bottle to create bubbles, aging the wine on its yeast sediments to develop flavor, and then removing the sediments through riddling and disgorging. The finished wine is dosed with sugar syrup to adjust sweetness before corking. Champagne production is a complex process that results in a celebratory sparkling wine.
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This presentation provides an overview of the beverages industry and focuses on Rasna beverages. It discusses the different types of beverages including alcoholic and non-alcoholic. Within non-alcoholic beverages it outlines nourishing, stimulating and refreshing types. The presentation then details Rasna's new JU-C product which provides 100% daily vitamin C and is targeted at children aged 8-14. Rasna's strategy is to distribute JU-C widely and achieve a 4-4.5% market share within 3 years through advertising and targeting schools. Competitors in the juice market are also mentioned.
Vodka is a colorless, odorless spirit distilled from grains, potatoes, molasses or beetroot. It originated in Russia and derives its name from the Russian word for "water." Vodka consists of ethanol, water and flavorings and has an alcoholic content between 38-43%. It is made through fermentation, distillation, filtration and bottling. Some famous vodka brands worldwide include Absolut, Smirnoff, Stolichnaya, Bols and Romanov.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document discusses the process of beer production. It begins with the key ingredients - barley, water, hops, and yeast. Barley is malted through germination and drying. Hops provide flavoring and preservation. Yeast enables fermentation. The basic recipe involves cooking barley into malt, adding hops for flavoring, and using yeast for fermentation. Beer styles can be top-fermented or bottom-fermented depending on the type of yeast used and fermentation temperature. Common styles discussed include ales, wheat beers, pilsners, and bocks.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The main rum producing regions are Jamaica, Guyana, and Trinidad. Rum can be white, gold, or dark depending on the production method and aging. Some popular rum brands around the world include Bacardi, Captain Morgan, Appleton, and Havana Club.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
This document provides information on classifying and producing cheeses. It discusses how cheeses can be classified by country of origin, production techniques, milk type, flavor, and other physical properties. It then describes the key steps in cheese production as coagulating the milk, shaping the curds, salting, washing, seeding, and ripening. Various milk types used for cheese including cow's, buffalo's, sheep's, and goat's milk are outlined. Common cheeses made from each milk type are listed. The aging process and how it develops texture and intensifies flavor over time is also summarized.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Beer is defined as a fermented alcoholic beverage made from grains like barley and flavored with hops. The brewing process has a long history dating back thousands of years to ancient Babylon and Egypt. Modern beer includes various styles like ales, lagers, stouts, and IPAs which are produced all over the world using barley, hops, yeast, water, and sometimes additional grains or sugars. The production process involves steps of malting, mashing, boiling, fermenting, conditioning, and packaging the beer. [/SUMMARY]
The document provides a history of beer, beginning with its origins in Mesopotamia over 5000 years ago. It discusses the role of monasteries in nurturing brewing across Europe in the Middle Ages. The 19th century saw innovations like lagering and refrigeration that expanded brewing. It also details the brewing process, including the key ingredients of barley, hops, water and yeast, and the steps of malting, mashing, boiling, fermenting and conditioning beer. Classical beer styles include top-fermented ales and wheat beers as well as bottom-fermented lagers like pilsner, dunkel and vienna beers.
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
- Beer has been brewed for over 7,000 years, originating in ancient Mesopotamia. It is made by fermenting grains like barley with hops.
- The brewing process involves malting, milling, mashing, boiling, cooling, fermenting, conditioning, filtering and packaging.
- There are various types of beers including ales, lagers, porters, pilsners and stouts which differ in ingredients and flavor profiles.
- Popular international beer brands include Corona, Heineken, Budweiser and Tsingtao while popular Indian beers are Kingfisher and Taj Mahal.
This document discusses the brewing process and history of beer production. It begins by defining breweries and noting the oldest brewery is the Weinhnstephan brewery in Germany. It then covers the industrialization of breweries dating back 5000 years, and major technological advances like refrigeration and understanding of microbes. The modern brewing process uses stainless steel vessels and precise temperature control. Beer is made from water, starch sources like malted barley, hops, and yeast through a multi-step process including mashing, boiling, fermenting and packaging.
The document provides a detailed history and overview of beer. It discusses how beer originated over 5000 years ago in Mesopotamia and was later spread by Alexander the Great and monks. Key developments included bottom fermentation which allowed for lager beers, and the creation of Pilsner beer in the 1800s. The document outlines the brewing process and key ingredients of barley, hops, water and yeast. It also describes different beer styles like ales, lagers, wheat beers and regional varieties.
The document provides information on the history and production of beer. It discusses how humans may have started making beer before bread by soaking grains. Beer was thought to have medicinal properties and was included in many prescriptions. The document outlines the beer making process which involves mashing grains to convert starches to sugars, boiling the mashed grains with hops, fermenting with yeast to produce alcohol, and lagering/storage to mature flavors. It also discusses different types of beers including ales, lagers, craft beers, and macro breweries.
This document provides an overview of beer, including its history, ingredients, brewing process, types, packaging, selling, and storage. It notes that humans may have been making beer from grain before bread, and that beer was thought to have medicinal properties. The main ingredients in beer are water, malted grain (usually barley), hops, and yeast. The brewing process involves mashing, boiling the wort with hops, fermentation, and lagering or storing. Common beer types include ales, lagers, porters, stouts, and IPAs. Beer is packaged in kegs, bottles, and cans, and certain trends in packaging are emerging. Selling beer involves creating appealing
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Beer is produced by brewing and fermenting malted barley, water, hops and yeast. The history of beer dates back to 5000 BC in Babylon, with early beers made from ingredients like dates and pomegranates. The key ingredients in modern beer production are malted barley for sugars, water, hops for bitterness and aroma, and yeast for fermentation. The production process involves malting, mashing, boiling, fermentation, clarification and packaging. Popular international beer brands include Heineken, Miller, Carlsberg, Corona and Budweiser.
Beer has a long history dating back over 6000 years to ancient China and Mesopotamia. Brewing was originally discovered accidentally but was later mastered by medieval European monks. Beer is made by brewing and fermenting malted barley and other grains like wheat or rye with hops and yeast. The key ingredients are water, malted barley for carbohydrates, hops for flavoring and stability, and yeast for fermentation. The manufacturing process involves steeping, kilning, milling, mashing, lautering, brewing, fermentation, carbonation and packaging. There are two main types, ales which use top-fermenting yeast and are ready quicker,
The document discusses fermented beverages, specifically beer. It begins with definitions of beer and a brief history of brewing from ancient Sumeria and Egypt to modern times. It then describes the brewing process which involves malting, milling, mashing, boiling, fermenting and conditioning beer. The document also discusses beer composition including water, malt, barley, hops and yeast. It notes some top beer producing companies and both the benefits and disadvantages of beer consumption.
This document provides an overview of beer, including its history and key ingredients. Beer originated in Mesopotamia in 6000 BC and was later improved by Egyptians and commercialized by Romans. It is made from barley and hops, with water, yeast and sometimes sugar also used. The production process involves steeping, malting, extracting sugar, boiling with hops, fermentation and lagering. There are two main types - top fermenting ales and bottom fermenting lagers which differ in the yeast and temperatures used. Popular styles include pilsner, doppelbock, porter and stout which vary in color, flavor and alcohol content.
Beer is an alcoholic beverage made from malted barley and hops. It has been consumed since at least the early Neolithic era. Ancient Egyptian workers building the pyramids received a daily ration of 4-5 liters of beer. The earliest clear evidence of beer production dates to around 3500 BC in western Iran. Beer is the most widely consumed alcoholic beverage in the world. The manufacturing process involves malting, milling, mashing, brewing, fermentation, maturation, filtration and packaging. The main ingredients are malted barley, hops, yeast and water. There are two main types - ales which use top-fermenting yeast and are brewed at higher temperatures,
Beer is produced through the fermentation of grains like barley, wheat or rice. The production process involves steeping, malting, and kilning the grains to produce malt. Brewing involves grinding the malt, extracting sugars through mashing, boiling the wort with hops, and fermenting with yeast. Fermentation converts the sugars to alcohol and carbon dioxide. Beer is then aged, filtered, carbonated and packaged. The document provides details on the key ingredients of beer - barley, hops, yeast and water - and explains the roles they play in the brewing process and characteristics they impart. A brief history of beer and descriptions of various beer styles are also included.
This document provides an overview of the beer making process and the types of beers served at The Café. It discusses the key ingredients in beer including water, starch sources like barley, hops, and yeast. The manufacturing process includes malting, mashing, boiling, fermentation and packaging. It also describes the different types of fermentation including top-fermenting and bottom-fermenting beers. Finally, it lists the beers served at The Café including popular brands like Stella Artois, Bitburger, Asahi, Budweiser, Corona Extra, and Heineken.
This document provides information about beer, including its definition, ingredients, and brewing process. It discusses the four main ingredients of beer - water, grains (usually malted barley), hops, and yeast. It then describes each step in the traditional brewing process from malting to fermentation to packaging. Finally, it categorizes the three main types of beer - top-fermenting ale, bottom-fermenting lager, and spontaneous-fermenting beers - and lists many examples of specific beer styles within each type.
This document discusses fermented beverages, specifically beer. It provides an introduction and definition of beer, outlines the history of beer brewing from ancient Sumerians to modern times, and describes the brewing process from malting to fermentation to bottling. The document also discusses beer composition, types of beer, factors affecting quality, top producing companies, and the benefits and disadvantages of beer consumption.
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Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
An Exploratory study of Red Ant Chutney in Bastar Region Dr Sunil Kumar.docxDr. Sunil Kumar
1. Red ant chutney, known locally as Chaprah, is a specialty in the Bastar region of Chhattisgarh, India. It is made from red ants which are crushed, dried, and ground into a paste with spices.
2. The red ant chutney provides medicinal benefits like acting as an anti-bacterial and improving immune function. It also contains proteins, calcium, zinc, and formic acid.
3. Red ant collection and chutney production provides socio-economic benefits to rural tribes in Bastar. Over 10 crore ants are sold annually, providing income and employment.
This document provides information about the Institute of Hotel Management in Nava Raipur, Chhattisgarh, India. It discusses the establishment of the institute, its affiliations, academic programs offered, facilities, admission process, eligibility criteria, fees structure, career opportunities, and messages from the principal and chief authorities. Specifically, it offers 3-year B.Sc. and 1.5-year diploma programs in hospitality and hotel administration. The fees structure for the B.Sc. program over 3 years is provided. The institute aims to provide skills and training to students to meet the needs of the growing hospitality industry in India.
Handbook of BBA in Culinary Arts Syllabus .pdfDr. Sunil Kumar
The document provides information about the Bachelor of Business Administration in Culinary Arts program offered in collaboration between the Indian Culinary Institute and Indira Gandhi National Tribal University. It outlines the program structure over 6 semesters, including coursework in culinary foundations, bakery, dining operations, food safety, and management. Students complete practical training and an internship. The curriculum aims to produce chefs and culinary professionals to work in the hotel, hospitality, and food industries.
The document discusses the three Ayurvedic doshas - Vata, Pitta, and Kapha - and their relation to the five elements. Vata is associated with air and ether and people with a Vata imbalance experience anxiety and fatigue. Pitta relates to fire and those with excess Pitta may feel irritable and have mood fluctuations. Kapha is connected to earth and imbalanced Kapha can lead to sluggishness and laziness. The doshas are normally located in specific parts of the body - Vata in the colon, Pitta in the small intestine, and Kapha in the stomach and lungs. Certain foods can help balance each dosha.
This document provides an overview of Indian culinary history and cuisine. It describes the foods eaten in ancient civilizations like the Indus Valley and during Vedic times, including grains like wheat, barley and rice. The influence of Buddhism in promoting vegetarianism is noted. Different food types (satvic, rajasic, tamasic) according to Ayurveda are defined. The document also gives brief introductions to the cuisines of various Indian states and highlights some popular dishes.
This document discusses different types of commercial and on-premises hotel laundries. It describes the key differences between commercial and on-premises laundries, including that commercial laundries cater to hotels on a contract basis and return linen within 24-48 hours, while on-premises laundries are located on the hotel property and can return linen within 8 hours for better control and stock management. The document also provides details on planning and setting up an on-premises laundry, the various equipment used, and the multi-step laundry process from pre-washing to finishing.
The document discusses organizational structure and design. It defines organizational structure as how interrelated groups within an organization are arranged, with a focus on effective communication and coordination. The document then examines formal and informal organizational structures and charts, as well as the factors that influence organizational design both internally such as leadership, communication and mission, and externally such as size, life cycle, strategy and environment. It also discusses the advantages and disadvantages of formal and informal structures.
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
The document provides information on Kashmiri cuisine including its history and food habits. It notes that Kashmiri cuisine is divided into Kashmiri Pandit cooking and Kashmiri Muslim cooking. Kashmiri Pandits primarily eat lamb meat and avoid beef, pork, onion, and garlic. Kashmiri Muslims like similar meat dishes but use more garlic, dried red chillies, and onions. The document also mentions that ver is a spice mixture used in Kashmiri Muslim cooking containing garlic, red chilli, cumin seeds, and coriander seeds.
This document provides information on carbohydrates, proteins, fats, vitamins, minerals and water. It discusses the types and food sources of carbohydrates, proteins and fats. It also covers dietary recommendations and requirements for carbohydrates, proteins, fats, vitamins and minerals. Sample meal plans and tips for planning diabetes-friendly and low-fat diets are also included. Functions of carbohydrates, proteins and fats in the body and diet are outlined. Methods for calculating the nutritive value of dishes and meals are described with an example.
Carving is the process of cutting or shaping figures out of solid materials like wood, stone, or meat. It involves using hand tools like knives to carefully remove pieces to reveal the underlying shape or design within the material. With skill and attention to detail, carvers can transform simple blocks into intricate sculptures, decorations, or food presentations through this artistic technique.
This document contains information submitted to Chef Sunil Kumar by Vaibhav Khurana. It does not provide any details about the content of the submission or the purpose of the document. In just two lines, it only identifies the recipient and the person submitting the information but gives no context about the subject or content of the submission.
This document contains a submission from Sunil Kumar to Chef Sunil Kumar. Sunil Kumar submitted this document and is also the person submitting it. The document provides little other contextual information about its purpose or contents.
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.
Vitamins and minerals are essential nutrients required by the body in small amounts. Vitamins can be divided into fat-soluble and water-soluble categories, with vitamins A, D, E, and K being fat-soluble and vitamins B and C being water-soluble. Major minerals like calcium, phosphorus, sodium, potassium, chloride, and magnesium and trace minerals such as iron, zinc, copper, manganese, fluoride, and iodine are present in body tissues and fluids.
2. DefinitionDefinition
• Beer is defined as a fermented,
alcoholic beverage made from barley,
wheat, rice etc. & flavoured with hops.
3. HistoryHistory
• There is evidence that brewing process was
established in Babylon in 6000 B.C.
• Egyptian improved upon the process & Roman
started for the commercial purpose.
• The Normans carried the process to England
when they conquered it
• The term beer covers drink like ale, lager, stout
etc. The addition of hops started in the middle
of 16th century.
• The beer gets it name from Anglo Saxon word
called “BEER” which means barley.
4. Cont…Cont…
• In England the beer drinking house (Pub)
originated. These house were represented
by sign boards of King Head or Red
Rooster .
• Interesting fact is that generally beer
making countries does not produces
quality wine and vice-verse.
6. BarleyBarley
• Mainly the barley (Botanical name- Hordium
Vulgare) is used but can be produced from
wheat, rice combination of grains.
• The small amount of grain added along with the
barley is termed as “ADJUNCTS”.
• Adjunct can be added up to 35% but higher the
adjunct, lower cost, body and flavour
• German beer are made from 100% barley and
production process is governed by law enacted
in year 1909 called REINHEITSGEBOT MEANS
PURITY COMMAND.
8. ReasonsReasons
• Cheaply available.
• Not used as staple diet.
• Low in protein content, excess might
cause cloudiness.
• It has protective sheath, which protect
grain from contamination.
• It has two enzymes CYSTASE – convert
the insoluble starch to soluble starch,
DIASTASE- convert the soluble starch to
sugar
9. HopsHops
• These are cone or flower, obtained from
perennial plant called Hop vine, 20 meter in
height, last for around 20 years.
• Botanical name is “HUMULUS LUPULUS”
derived from Roman word Lupus Sallctarius
which means that “ sheep among wolf”.
• Cone or flowers of female species is uses for
beer making because it contain a yellow thick
substance called “LUPULIN” which contain
alpha acid called “HUMULONES” which
contributes to flavour, antiseptic, and
preservative.
10. Cont..Cont..
• Cone is called STROBLLE & petals are
called BRACTS. Cones are light green in
colour having 60-80 % moisture content.
• They are dehydrated in chamber called
OAST HOUSE.
• Best hops are Bavarian hops comes from
Germany and Czecslovakia.
• In India they are produced in H.P.
16. YeastYeast
• Microorganism cause the
fermentation, only seen
when massed together.
• Discovered by Anton Van
Loeuwenhoeck in 1685
• In 1857 Louise Pasteur
explained the function of
yeast in detail.
18. TypesTypes
• Saccharomyces Cerevaciae – Top fermenting yeast
work at 15 –19 0C & settle at top of wort after doing the
fermentation. Hence top-fermenting beer is drunk at 15-
19 0C.
• Saccharomyces Carlsbergeneces – Bottom fermenting,
settle in bottom of wort after fermntation , work at 2-6 0C
hence these beers are taken at 4-5 0C.
• Emil Hansen developed this yeast in 1883 by isolating
the first single cell of yeast in Carlberg brewery of
Denmark
19. WaterWater
• The body of beer consist of 90% of water. The quality
and mineral content affect the character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate,
sodium, chloride, calcium, magnesium and sulphate.
• High level of carbonate will produce acidic mash,
which will reduce the extraction of sugar from malts
• Too much sulphar will give bitterness in brew.
• Magnesium is a essential ingredients for yeast.
20. SugarSugar
• To speed up the fermentation.
• To reduce the bitterness.
• To give colour in the form of caramel.
• To cause secondary fermentation.
21. UsesUses
• Steeping the Grain – to increase the
moisture content up to 40% for
germination. Stored grain has only 10%
of moisture.
• Flavour – Water of place has different
mineral content, which impart distinctive
flavour.
• Provide bulk & body
22. Production ProcessProduction Process
• STEEPING
• MALTING
• GERMINATION
• KILNING
• SIEVING
• GRINDING
• EXTRACTION OF
SUGAR
INFUSION
DECOCTION
• BREW KETTLE
HOP BACK
HOP EXTRACTION
• FERMENTATION
PARA FLOW
• LAGERING
• FINING
• CARBONATION
• BOTTLING
• PASTEURIZATION
23. STEEPINGSTEEPING
• The grains are soaked in huge tank of
water (six tonnes of barley and 6800 litres
of water) at 10 0C for 2 to 3 day.
• Some producer change water in between
to provide dry resting period & grain gets
the air also.
24. MALTINGMALTING
• Grains are taken to malt room, which is very
hard, grains are spread to depth of 15 – 30 c.m
to allow grain breath while sprouting.
• Grains are constantly stirred for uniform
breathing & to prevent sprout getting entwined.
• This process goes on for 6 – 15 days at 12 – 21
0C.
26. GERMINATIONGERMINATION
• During this process the insoluble starch gets
converted to maltose & dextrin & rootlets, known
as “ malts culms” appears.
• CYSTASE – convert the insoluble starch to
soluble starch,
• DIASTASE- convert the soluble starch to sugar.
• Grain is referred as Green malt.
28. KILNINGKILNING
• In this process the grains are spread on a
perforated, tilted floor with a furnace underneath.
Grains are dried & temp. maintained is 49 0C.
The extant to which grain should heated is
decided by the type of beer produced.
Types of Malts
• Pale malt- for light ale 65 0C
• Crystal malt- for pale ale 85 0C
• Chocolate malt- for dark beer 225 0C
32. Cont..Cont..
• SIEVING- It is done to remove malts
culms which sold as cattle feed.
• GRINDING- The grains are roughly
broken which are known as GRIST
through roller mill.
33. EXTARCTION OF SUGAREXTARCTION OF SUGAR
INFUSION- Huge tank called “MASH TUN”.
• Grist Added with Water
• The mixture is heated up to 63 0C for 2 hrs.
• The result in the formation of hot sweet liquid
called “ WORT’.
• Wort is filtered through finely slotted plate
35. Cont..Cont..
DECOCTION- Tanks are called LATEUR TUN”.
• The grist is heated up to 70C.
• Some amount of wash is taken out & cooled
then added back to tank.
• This is carried out for 4 to 5 times & takes out 4
to 5 hrs.
36. BREW KETTLEBREW KETTLE
• From the under back the wort is pumped into a
vessel called “BREW KETTLE” which is
pressurized.
• In this vessel hops (191-907 gms/100litre,
depending upon the type of beer)& sugar is
added.
• The mixture is boiled for 2 hrs. This will sterilize
mixture.
38. Removal of HopsRemoval of Hops
• HOP BACK- The wort along with hops is
transferred to vessel called hop back, which is
having slotted plates forming a filter bed. The
content is allowed to stand for 40 min. to allow
hops to make a filter bed.
• HOP EXTRACTOR- This is machine, which
rotates, due to centrifugal force the hops are
thrown to sides of wall of inside tank. Then
hops are taken out.
39. FermentationFermentation
• Fermentation is process which convert the
sugar into alcohol & CO2.
• CO2 is stored in a different tank.
• This process takes 7 – 14 days.
• During the fermentation a thick layer of
yeast is formed which protect the beer.
41. Lagering/ MaturationLagering/ Maturation
• Lagering takes place in stainless tank at 0
degree centigrade
• Beer is matured for few weeks to months
• Lagering matures beer & mallow its
flavour.
42. Cont..Cont..
• FINNING- It the process of clarification in
which protein like egg shell, ox blood, gall
bladder of sturgeon fish (Isinglass) is
added.
• Carbonation- Addition of Carbon di oxide
• Bottling/ Canning
43. PASTEURIZATIONPASTEURIZATION
• In this process the beer is heated up to
60-66 C for less than 20 min, which kill the
bacteria, & remaining yeast which may
allow further fermentation.
44. DRAUGHT (DRAFT)/ KEG BEER-DRAUGHT (DRAFT)/ KEG BEER-
• These beers are generally not pasteurized
• Many people thinks that pasteurization
kills authentic taste of beer.
• Stored at 2 to 3c away from the food store
area.
• Carbon di oxide tank should be stored into
different area and constant pressure
should be maintained.
47. StorageStorage
• Lager beer should be stored in dark place
at 4-5c & bottle should be kept in
horizontal position.
• Ale beer is stored at 10-12c
48. Life SpanLife Span
• Bottle beer – 6 months
• Canned beer- 1 year
• Draught beer – 48 hrs after being tapped.
49. Few termsFew terms
• DRY HOPING- From the racking back the
beer runs into wooden casks in which
small amount of hops already been
added. which gives beers delicate aroma,
flavour & assist in conditioning.
• PRIMINGS (sugar solution) are added to
take away extra dryness, bitterness &
promote secondary fermentation, which
gives sparkle to beer.
51. Bottom Fermenting BeerBottom Fermenting Beer
LAGER- The generic name for any bottom
fermenting beer.
• Lager came from German word “ LAGERN” (to
store) & applied to bottom fermenting beer.
• Lager was traditionally stored in cellars or caves
for completion of fermentation.
• They are bright gold to yellow in colour with a
light to medium body & are well carbonated
52.
53. PILSNERPILSNER
• The golden colour lager
from Czech republic, hops
emphasis on palate, aged in
wooden casks & alcoholic
strength is 5%v/v.
• Brands name- EB Special,
Jever, Pilsner Urquell.
55. DortmunderDortmunder
• A golden colour beer with
balancing flavour of
maltiness & hopiness with
5.2% v/v.
• Brands name-
DAB,Kronen,DUB
56. Dopple BockDopple Bock
• Dopple bock is separate
classification. The German
dopple bock has minimum
of 7.5% v/v alcoholic
strength.
• The strongest will go up to
13.2% v/v made by
Eisbeck method & there
name generally finished
with ator like salvator,
kulminator, maximator etc.
57. KulminatorKulminator
• STRONG BEER- The strongest beer in
world in KULMINNATOR (13.2% v/v from
Germany).
• Eis means ice indicating that beer is
frozen during production resulting in
freezing of water content of beer.
• Frozen water is removed thus increasing
beer alcoholic strength.
59. Steam BeerSteam Beer
• A highly carbonated beer, deep brown coloured
with aromatic flavour of cloves, prange peel,
peach & tangy bitter taste with dry finish.
• The name steam originated from final
“KRAUSENING” stage of fermentation in which
partially fermented wort is added to speed up the
fermentation which produce extra froth, termed
as steam.
• It has it origin in San Francisco & California
during gold rush.
60.
61. Top FermentingTop Fermenting
• ALE- Originally produced in
Britain with 4% v/v. Its has
darker colour than lager
beer with more hops, aroma
with less of carbonation. Ale
is usually bitter to taste with
slight tanginess. In Britain it
is referred as “Bitter”.
• Brands name -Natural,
Founder, Greenmantle.
62. Cream AleCream Ale
• A sweetish,
smooth golden
ale from US.
Beer which made
by blending of
little ale with
larger amount of
lager beer.
63. AltAlt
• German counter part of
ale. Alt means traditional
with bitter taste of old
time, golden colour with
4.5% v/v from Northern
Germany.
• Brands name- Diebels,
Schlooser, Uerige
64. PorterPorter
• A intense deep colour,
smoky or fruity bouquet
& persistent bitterness,
mild hops and alcohol
content. Ralph
Harwood in 1722, a
London brewer,
invented it who named
after the porter who
enjoyed drinking it.
65. StoutStout
• A strong version of
stout dark beer almost
black, with high
alcoholic content.
• It obtains its colour from
roast barley with less
carbonation.
66. TRAPPIST ABBEY BEERTRAPPIST ABBEY BEER
• Monastery brewery in trappist abbeys in Belgium and
across the Dutch boarder have established their own
stylistics tradition of the top fermenting beer which are
strong & fruity.
• These beers are conditioned in the Bottle.
• Six breweries produce a dozen beers, each different &
varying in alcoholic strength from about 5.7-12 %
vol/vol.,
• These beers have enough in common for the
designation trappist to have some meaning.
68. BIERE DE GRANDEBIERE DE GRANDE
• The regional style of Northern France
with 5.5-6% v/v. Medium to strong with
spicy flavour , sealed like a Champagne
wired corked.
• Brands name- Jenlain, Ch’ti
69.
70. LambicLambic
• A family of wheat beer into which
the brewer adds no yeast to
promote fermentation but allows
the micro flora of the atmosphere
to carry out the fermentation.
Beers made by this process have
been successfully produced only
in the valley of river Sienne, west
of Brussels.
• Brands name- Chapeau, Belle-
Vue
71. IPA- India Pale AleIPA- India Pale Ale
• This is strong heavily
hopped beer brewed in
Britain. The recipe was
designed to with stand
long sea voyages to
distant part of British
Empire like India
72. SakeSake
• Sake is an ancient fermented beverage known
to have been made since about the third century
A.D in china. But it was not until about 600 years
ago that sake, as we know it today was
produced.
• In ancient times, the making and serving was
entrusted to brewer called “Toji” who incidentally
has to be virgin.
• Sake is produced in Japan, part of Chine other
Asian countries & Hawaii, California. In Chine
the similar rice beer is called “Samshu” & Korea
“Suk”
73. ProductionProduction
• Rice polished to perfection, for in making sake
• Soaked in cold distilled water for 12- 18 hrs to moisture,
steamed for 45 minute in “KOSHIKI” (Rice containing
tub).
• Cooled then spread in room called “KOJI” where mold
“Aspergillus Oryzae”.
• Fermaentation for 15 to 20days with “Saccharomyces
Cerevisiae”.
• Matured in stainless steel casks for 90-100 days then it
pasteurized & bottled
74.
75. ServiceService
• The sake is traditionally
served warm at 100- 110
fhrenheit.
• At this temp. the heady
bouquet (12-17% alcohol )
of sake is released.
• To serve sake in
Japanese traditionally, it is
decant in ceramic pitcher
called “TOKUURRI” then
poured in small ceramic
cup called “
SAKAZUKI”(one ounce)
76. Thank You & Have CheersThank You & Have Cheers
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar