Social drinking

Social drinking

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  SOCIAL DRINKING A PRESENTATION By AB PRASAD 1 ©Copyright by AB. PRASAAD
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  DRINKING CULTURE • Refersto customs and practices associated with consumption of alcoholic beverages • Alcoholic beverages and social attitudes towards drinking vary round the world • Every civilization has independently discovered the process of brewing beer, fermenting wine and distilling spirits 2 ©Copyright by AB. PRASAAD
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  • Alcohol andits effects have been present in societies through out history • Drinking is documented in the Hebrew and Christian bibles and in Greek literature 3 ©Copyright by AB. PRASAAD
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  Social Drinking • Casualdrinking in a social setting without an intent to get drunk • Good news is often celebrated by a group of people having a few drinks Example: Drinks may be served to “Wet the baby’s head” in the celebration of a birth 4 ©Copyright by AB. PRASAAD
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  • Buying someone a drink is a gesture of goodwill • It may be expression of gratitude or it may work the resolution of dispute 5 ©Copyright by AB. PRASAAD
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  Alcoholic Beverages • • 1. 2. 3. Contains Ethanol,commonly known as alcohol 3 General classes Beer Wines Spirits • • Legally consumed in many countries Over 100 countries have laws regulating their production, sale and consumption Min. Age-16 to 25 years • 6 ©Copyright by AB. PRASAAD
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  • Many nationsset at 18 years • An important part of social events • Beer and wine are produced by fermentation of sugar or starch containing plant material • Beverages produced by fermentation followed by distillation have higher alcohol content are known as spirits 7 ©Copyright by AB. PRASAAD
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  BEER • Oldest andwidely consumed alcoholic beverage • Third most popular after water and tea • Produced by brewing and fermentation of malted barley • Wheat, rice and maize are also used • Alcoholic beverages fermented from non cereal sources (Grapes or Honey) or are fermented from unmalted cereal are not classifies as beer 8 ©Copyright by AB. PRASAAD
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  BEER • Two types ofBeer Lager Lager Lager 1. Lager 2. Ale a. Pale ale b. Stout c. Brown ale Alcohol Content: 4% to 6% varies from 2% to (ABV) some times 12%) 9 ©Copyright by AB. PRASAAD
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  WINE • Mainly producedfrom grapes • Also produced from plums, cherries or apples • Fermentation Involves longer process than beer and long aging process (Months or years) • Alcohol: 9% to 16% (Alcohol by volume) 10 ©Copyright by AB. PRASAAD
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  WINE • Sparkling wine(Champagne) is made from secondary fermentation • Fortified wine (Sherry and Port) is made by adding brandy 11 ©Copyright by AB. PRASAAD
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  SPIRITS • Unsweetened, distilledalcoholic beverage containing more than 20% alcohol (ABV) • Spirits are produced by the distillation of fermented base product 12 ©Copyright by AB. PRASAAD
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  IMPORTANT SPIRITS • • • • • • • WHISKY RUM BRANDY VODKA GIN LIQUEURS TEQUILA 13 ©Copyright byAB. PRASAAD
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  Ingredients Grains Source Name of fermented beverage Barley Beer,ale, barley wine Scotch whisky, Irish whiskey, shōchū (mugijōchū) (Japan) Rye beer, kvass Rye whiskey, vodka (Poland), Korn (Germany) chicha, corn beer, Bourbon whiskey; tesguino and vodka (rarely) Rye corn 14 Name of distilled beverage ©Copyright by AB. PRASAAD
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  Source Name of fermentedbeverage Name of distilled beverage wheat wheat beer horilka (Ukraine), vodka, wheat whisky, weizenkorn (Germany) sorghum burukutu (Nigeria), pito (Ghana), merisa (southern Sudan), bilibili (Chad, Central African Republic, Cameroon maotai, gaoliang, certain other types of baijiu (China 15 ©Copyright by AB. PRASAAD
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  millet millet beer(Sub-Saharan Africa), tongba (Nepal, Tibet), boza (the Balkans, Turkey) rice beer, brem (Bali), huangjiu and choujiu (China), Ruou gao (Vietnam), sake(Japan), sonti (India), makgeolli (Korea), tuak (Borneo Island), thwon (Nepal) 16 aila[disambiguation needed ] (Nepal), rice baijiu (China),shōchū ( komejōchū) and awamori (Japan), soju (Korea ©Copyright by AB. PRASAAD
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  Fruit juice Source Name of fermented beverage Nameof distilled beverage juice ofgrapes, wine brandy, Cognac (France), Vermouth, Armagnac (France), Branntwein (Germany),pisco (Peru, Chile), Rakia (The Balkans, Turkey), singani (Bolivia), Arak (Syria, Lebanon, Jordan), törkölypálinka (Hungary) juice ofapples cider (U.S.: "hard cider"), Apfelwein applejack (or apple brandy), calvados, cider juice of pears perry, or pear Poire Williams, pear brandy, Eau-de-vie (France), cider; poiré (France pálinka (Hungary) 17 ©Copyright by AB. PRASAAD
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  juice ofplums plum wine slivovitz,țuică, umeshu, pálinka juice ofpineapples tepache (Mexico) bananas orplantains Chuoi hot (Vietnam), urgwagwa (Uganda, Rwanda), mbege(with millet malt; Tanzania), kasikisi (with sorghum malt; Democratic Republic of the Congo gouqi gouqi jiu (China) 18 gouqi jiu (China) ©Copyright by AB. PRASAAD
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  coconut Toddy (Sri Lanka arrack,lambanog (Sri Lanka, India, Philippines) ginger with sugar, ginger with raisins ginger ale, ginger beer, Myrica rubra yangmei jiu (China) yangmei jiu (China) pomace pomace wine Raki/Ouzo/Pastis/Sambuca (Turkey/Greece/France/Italy) , tsipouro/tsikoudia(Greece), grappa (Italy), Trester (Germany), marc (France), zivania (Cyprus),aguardente (Portugal), tescovină (Romania), Arak (Iraq) ginger wine 19 ©Copyright by AB. PRASAAD
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  Vegetables Source Name of fermented beverage Nameof distilled beverage juice of ginger root ginger beer (Botswana) potato potato beer horilka (Ukraine), vodka (Poland and Germany), akvavit (Scandinavia),poitín ( poteen) (Ireland) sweet potato shōchū (imojōchū) (Japan), soju (Korea) 20 ©Copyright by AB. PRASAAD
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  cassava/manioc/yuca nihamanchi (South America), kasiri(SubSaharan Africa),chicha (Ecuador) juice of sugarcane, or molasses basi, betsa-betsa (regional) rum (Caribbean), pinga or cachaça (Brasil), aguardiente, guaro juice of agave pulque tequila, mezcal, raicilla 21 ©Copyright by AB. PRASAAD
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  Source Other ingredients Name offermented beverage Name of distilled beverage sap of palm coyol wine (Central America), tembo (Sub-Saharan Africa), toddy(Indian subcontinent) sap of Arenga pinnata, Coconut,Borassus flabellifer Tuak (Indonesia) Arrack honey mead, horilka (Ukraine), tej (Ethiopia) distilled mead (mead brandy or honey brandy) 22 ©Copyright by AB. PRASAAD
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  Source Name of fermented beverage Nameof distilled beverage milk kumis, kefir, blaand arkhi (Mongolia) sugar kilju and mead or sima (Finlan d) shōchū (kokutō shōchū): made from brown sugar (Japan) 23 ©Copyright by AB. PRASAAD
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  25 ©Copyright by AB.PRASAAD
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  • • • • • • • • • • • • • • • • • • • • • • On a percapita basis here are the top 20 drinking countries in the world: Luxembourg Hungary Czech Republic Ireland (Hello, Paragon Relocation Dublin office!) Germany Spain Portugal United Kingdom Denmark Austria France Cyprus Switzerland Belgium Russia Slovakia Latvia Romania Finland Netherlands Other countries of note that didn’t make the top 20 list include Italy (24), the United States (26), Brazil (41), China (42), and Mexico (45). 26 ©Copyright by AB. PRASAAD
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  27 ©Copyright by AB.PRASAAD
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  ALCOHOL CONTENT INBEVERAGES • • • • Stated as ABV or as proof Alcohol by volume at 60 degrees F 80 proof is 40% by volume Yeasts cannot reproduce if alcohol is higher than 18%-Practical limit for fermented beverages 28 ©Copyright by AB. PRASAAD
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  Standard Drink • Itis to quantify alcohol intake • One standard drink always contains the same amount of alcohol regard less of serving size or type of beverage • Varies from country to country 29 ©Copyright by AB. PRASAAD
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  What Is AStandard Drink? 30 ©Copyright by AB. PRASAAD
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  • • • • • Alcohol is amoderately good solvent Flavoring and coloring is possible Flash point = Ignition temperature 40% ABV = 79 Degrees F(26 degrees C) Pure Alcohol = 62.88 Degrees F (17.6 Degrees C) 31 ©Copyright by AB. PRASAAD
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  DRINKING ETIQUETTE THE GUZZLERSBEER: • Best consumed directly from the bottle (This helps preserve the foam-But it is a not a good etiquette) • Glass: Classic Pilsner style glass, Beer goblet or Mug 32 ©Copyright by AB. PRASAAD
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  BEER • The Pour:Only specific for the beer- not for other drinks • Preferable to have a few inches of foam at the top of the glass as it keeps beer fresher, by preventing the bubbles from escaping • To give your glass of beer a nice head, tilt it while pouring and gradually straighten the glass • Avoid the bottle touching the glass • Serve at 4 to 5 Degrees C 33 ©Copyright by AB. PRASAAD
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  34 ©Copyright by AB.PRASAAD
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  The Sniffers wine •Holding the wine glass is an art and technique • Glass- 2 types a. With stem b. Without stem • Stemmed glasses for wine and champagne • White wine glass has a smaller bowl than red wine glass 35 ©Copyright by AB. PRASAAD
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  36 ©Copyright by AB.PRASAAD
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  • Champagne isbest consumed in a flute as opposed to the earlier saucers • Hold it by stem as it looks elegant and prevents transferring warmth of your hand to the bowl of the glass • Pinch the stem between your index finger and thumb 37 ©Copyright by AB. PRASAAD
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  • Wine glassshould only a quarter to a third full • Hold it at empty portion • Serve at: White wine – 8 to 10 Degrees C Red wine – 16 to 18 Degrees C Champagne – 5 to 6 Degrees C 38 ©Copyright by AB. PRASAAD
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  39 ©Copyright by AB.PRASAAD
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  THE TASTERS WHISKY •There is no right way or wrong way to drink whisky • Some prefer Tulipglass to traditional high ball • Neat or with water/soda and ice • For single malt there are some interestingly shaped glasses • Glencairn Glass 40 ©Copyright by AB. PRASAAD
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  41 ©Copyright by AB.PRASAAD
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  • Finer scotchesor single malt - drink neat • Neat with a splash of cold water to release aroma • Smell before you start drinking and sip swirl like wine • Fine whisky must be enjoyed slowly 42 ©Copyright by AB. PRASAAD
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  The shooters whitespirits Vodka and tequila • Best as shots • Also ideal as mixed drinks • Tall glass known as highball if you are adding a mixer and ice • If you like it neat- pick a shot glass 43 ©Copyright by AB. PRASAAD
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  • Put themin a freezer before drinking neat • Chilled shot- you won’t need salt or lime • It’s a sin to dilute with any thing, the finer and aged variants jose cuervo 1800-Tequila Coleccion tequila 44 ©Copyright by AB. PRASAAD
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  Tequila shot 45 ©Copyright byAB. PRASAAD
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  The shooters darkspirits • • • • • • Rum and cognac Fine cognac shouldn’t be diluted Mixed drink or straight up Glass: Mixed drink – Highball Rum and water – Low ball Warm cognac in your hand to let the flavors flow 46 ©Copyright by AB. PRASAAD
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  GIN • It’s acombination of alcohol, water and various flavors • Doesn’t improve with age • Fans from all age groups and both sexes • Traditionally used as a health tonic • Made from any spirit 47 ©Copyright by AB. PRASAAD
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  • • • • • • 3 categories ofGin Distilled Gin Compound Gin Dry Gin First developed as a medicinal tonic It has less calories 48 ©Copyright by AB. PRASAAD
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  • In additionto the spirit, a collection of botanicals and juniper berries play an important part • Lemon, orange peel, cinnamon, lime peel, coriander, nutmeg, preservatives and colorants are added • Rarely consumed alone • Used for making cocktails 49 ©Copyright by AB. PRASAAD
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  LIQUEURS • Alcoholic beverageflavored with fruit, herbs, spices, flowers, cream and bottled with added sugar • Quiet sweet • Not aged for long http://t2.gstatic.com/images?q=tbn:ANd9GcQ5_aaSgYdjNeJ0tj_ADfrQHUJ7FBj_x2qc7CslnqfTXUgcBMMx 50 ©Copyright by AB. PRASAAD
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  • The distinctionbetween spirit and liqueur • Some spirits are also flavored (flavored vodka) • Liqueurs contain added sugar but not spirits • Dessert wines taste like liqueurs • Dessert wine doesn’t contain sugar 51 ©Copyright by AB. PRASAAD
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  LIQUEURS • • • • • Low alcohol contentthan spirits 15% to 30% ABV Some liqueurs contain 55% They are often served with or after dessert They are served by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails 52 ©Copyright by AB. PRASAAD
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  List of Liqueurs • • • • • • • • • • BerryLiqueurs Chocolate Liqueurs Coffee Liqueurs Cream Liqueurs Flower Liqueurs http://upload.wikimedia.org/wikipedia/commons/9/90/Ouzo_-_plomari.jpg Fruit Liqueurs Herbal Liqueurs Honey Liqueurs Nut flavored Liqueurs Whisky Liqueurs 53 ©Copyright by AB. PRASAAD
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  • • • • • Downing a drinkdoesn't require any specific skill Avoid dribbling it down your chin Picking correct glass Pouring it the right way Etiquette is for greater enjoyment of your experience 55 ©Copyright by AB. PRASAAD
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  Free Drinks invarious cultures and traditions • Wedding receptions • To increase attendance at a social or business function • Offered to casino patrons to entice them to continue gambling • ‘Happy hours’ in star hotels • “Ladies drink free” at some bars to attract women( who would attract more men) 56 ©Copyright by AB. PRASAAD
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  Session Drinking • Drinkinga large quantity of beer during a session (Specific period of time) without becoming intoxicated • Beer contains low alcohol content (4% to 5%) 57 ©Copyright by AB. PRASAAD
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  Binge Drinking • Drinkingsolely for intoxication • The national institute of alcohol abuse and alcoholism (NIAA), defines binge drinking where blood alcohol concentration (BAC) is 0.08 grams percent or above • Men consuming 5 or more drinks in 2 hours • Women consuming 4 drinks • In UK, Australia, Ireland, New Zealand, USA, Northern Europe, Belgium university students indulge in Binge drinking 58 ©Copyright by AB. PRASAAD
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  Speed drinking orcompetitive drinking • Drinking in a shortest period of time without the intention of intoxication • Guinness world records listed several records • Bob Hawke, the former Australian PM was immortalized in the Guinness book of records for sculling 2.5 pints of beer in 11 seconds • Banned in 1991 (Guinness world records) 59 ©Copyright by AB. PRASAAD
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  Why social drinking? •Drinking is relaxing for many people • Is a social norm in many cultures • Social lubricant – making people feel more at ease when meeting others 60 ©Copyright by AB. PRASAAD
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  What is nota part of social drinking? • • • • • • • • Drinking to get drunk Drinking and driving Binge drinking Drunken sex Stumbling or slurring your speech Black outs Vomiting Alcohol poisioning 61 ©Copyright by AB. PRASAAD
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  How to bea successful social drinker? • • • • • • Set limits before you drink Drink moderately (Up to 3 drinks) Don’t take multiple shots Avoid drinking alone Don’t play drinking games Intersperse non-alcoholic drinks with alcoholic drinks • Avoid taking drinks on empty stomach 62 ©Copyright by AB. PRASAAD
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  Drinking Etiquette • • • • • Never pouryour own beverage Some one will pour it for you You must pour for others Glasses should never be empty For the purpose of buying drinks In a pub, the new comer should offer a drink to a companion • Drink at lunch and dinner 63 ©Copyright by AB. PRASAAD
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  Uses • Consumption ofalcoholic drinks was a way of of of of avoiding water-borne diseases • Alcohol kills bacteria • Alcohol content of the beverages allows them to be stored for years • Commonly kept aboard sailing vessels as an important source of hydration for the crew (Beer) 64 ©Copyright by AB. PRASAAD
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  • • • • In cold climateskeeps the body warm It dilates peripheral blood vessels Quickly absorbed source of food energy Blood alcohol level up to 0.05% is considered within social drinking range 65 ©Copyright by AB. PRASAAD
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  Calories in alcoholicdrinks Alcoholic drink Serve size Calories per serve Alcohol (grams) Beer 5% 375 ml 135 cals 18.8g White wine dry 200ml glass 135 cals 18.3g Red wine 200ml glass 133 cals 18.3g Spirits 1 nip 30ml 60 cals 12g 66 ©Copyright by AB. PRASAAD
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  Prohibition • The legalact of prohibiting the manufacture, transportation and sale of alcohol and alcoholic beverages • Introduced and became unpopular in many countries • Saudi Arabia, Kuwait, Sudan, Pakistan, Iran, Libya have prohibition 67 ©Copyright by AB. PRASAAD
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  Effects of Alcohol •It is a Psychoactive drug that has a depressant effect • High blood alcohol content reduces attention and slows reaction speed • Addiction to alcohol is known as alcoholism 68 ©Copyright by AB. PRASAAD
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  Effect of Alcoholon health • Short term – Intoxication and dehydration • Change in the metabolism of liver, brain and alcoholism • Slurred speech, clumsiness and delayed reflexes (Brain) • Severe alcohol poison can be fatal • Can result in low blood sugar 69 ©Copyright by AB. PRASAAD
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  • Ordinary intoxication –0.08% (Blood alcohol content) • 0.45% is fatal • Some people have low tolerance for alcohol • Results in vomiting or unconsciousness • Chronic drinkers can remain conscious even at 0.40% • Proclivity to alcoholism is partially genetic 70 ©Copyright by AB. PRASAAD
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  Effects of Alcohol • • • • • • • • Thiaminedeficiency (Vitamin B) Dementia Muscle cramps Nausea Loss of appetite Nerve disorders Depression Osteoporosis (Due to deficiency of vitamin D) 71 ©Copyright by AB. PRASAAD
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  • Moderate drinkers35% less likely to have heart attack • Reduced rate of coronary heart disease • Daily consumption increases the risk of cancer • Red wine protects against cancer • Diabetes people should avoid sugary drinks such as dessert wines and liqueurs • Moderate drinking increases longevity 72 ©Copyright by AB. PRASAAD
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  Alcohol expectation • Beliefsratify behavior • People tend to confirm to social expectations 73 ©Copyright by AB. PRASAAD
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  75 ©Copyright by AB.PRASAAD