1.Non & Alcoholic BeverageJaifar. K. UC5 Batch

2. Non-Alcoholic Beverages A non alcoholic beverage may be defined as a potable beverage that mysatisfy any or all of the following criterion. Refreshing Thirst quenching Appetite enhancing Nourishing Stimulating 3. Discovery of tea According to a Chinese legend tea wasdiscovered 5000 years back. It wasdiscovered by an emperor named ShenNung who was an expert in agricultureand medicine. He always used to drinkboiled water and advice people to do so.Once when he asked his servants to boilwater for drinking in his garden, sometea leaves accidentally fell in the water.When he tasted the drink he felt extremelyrefreshed. This is how the stimulating drinkwas introduced and is now a part of dailyroutine around the world 4. How to make Tea Boil water. Take 3/4th cup for every cup you want to make. The measure ofwater is important for the taste you want to achieve Now add tea powder according to number of cups. You can take one teaspoonper cup. If you want the tea to be strong then add more powder. If you wish tokeep it light lessen the amount of tea powder Now add sugar as per your taste buds. Bring the mixture to a boil. Stop when you see a reddish tinge in theconcoction. Boiling further would give it a bitter taste. Sieve and pour in cups. Add warm milk for milk tea. For tea without milk add some ginger drops orlime, according to your preference. 5. Tea Tea one of the most popular beverages around the world. The premium teaproducing countries around the world are India, Sri Lanka, China, Bangladeshand Kenya. Tea is producing by fermenting, drying and cutting the leaves of aperennial plant called Camellia Sinesis. Green tea Oolong tea are both unfermented tea thatretain tannin content completely and hence, are believed to have anti-oxidantproperties. The quantity and type of tannin decides the taste and flavor of tea. Tea may be served both hot and cold. Ice tea is served inat all glass on crushed ice with fresh mint springs and lemon wedges. It is veryrefreshing as an afternoon drink. 6. Hot tea may be served with or without milk. If served without milk, the teamay be accompanied with wedges of lime or lemon. A typical hot tea serviceincludes the following; Teapot for liquor Cremer for milk / saucer with lemon wedges Sugar tongs for sugar cubes or castor sugar sachets Teacup, saucer and teaspoon Strainer and basin in case of leaf tea 7. Alcoholic BeveragesFermented DistilledRumWine BrandyWhiskyBeer Gin VodkaTequilaAperitifs BitterLiqueur 8. Rum Rum is made from the distillation of sugarcane juice or from the by- products ofsugarcane juice. It is successfully produced around the world, especially in sugarcane producingcountries such as India, Jamaica, and Trinidad etc. Rum may be both dark and white, depending on the style of ageing. Bothvarieties of rum may be drunk as a straight drink mixed with soda water or cola.Rum is also successfully made into a variety of cocktails. 9. Manufacturing Rum Fermentation Most rum produced is made from molasses. Within theCaribbean, much of this molasses is from Brazil A notable exception is theFrench-speaking islands where sugarcane juice is the preferred base ingredient Yeast and water are added to the base ingredient to start thefermentation process. While some rum producers allow wild yeast to performthe fermentation, most use specific strains of yeast to help provide a consistenttaste and predictable fermentation time. Dunder, the yeast-rich foam fromprevious fermentations Distillers that make lighter rums, such as Bacardi, prefer to usefaster-working yeasts Use of slower-working yeasts causes more esters toaccumulate during fermentation, allowing for a fuller-tasting rum 10. Distillation As with all other aspects of rum production, there is no standard method usedfor distillation. While some producers work in batches using pot stills, mostrum production is done using column still distillation. Pot still output containsmore congeners than the output from column stills and thus produces a fuller-tasting rum 11. Aging and blending Many countries require that rum be aged for at least oneyear. This aging is commonly performed in used bourbon casks, but may alsobe performed in stainless steel tanks or other types of wooden casks. Theaging process determines the coloring of the Rum. Rum that is aged in oakcasks becomes dark, whereas Rum that is aged in stainless steel tanks remainsvirtually colorless. Due to the tropical climate common to most rum-producingareas, rum matures at a much faster rate than is typical for Scotch or Cognac.After aging, rum is normally blended to ensure a consistent flavor. Blending isthe final step in the Rum making process. As part of this blending process,light rums may be filtered to remove any color gained during aging. For darkerrums, caramel may be added to the rum to adjust the color of the finalproduct. 12. GradesThe grades and variations used to describerum depend on the location that a rum was produced. Despitethese variations the following terms are frequently used todescribe various types of rum: Light Rum, also referred to as silver rum and white rum. Ingeneral, light rum has very little flavor aside from a generalsweetness, and serves accordingly as a base for cocktails.Light rums are sometimes filtered after aging to remove anycolor. The Brazilian Cachaca is generally this type, but somevarieties are more akin to "gold rums". The majority of LightRum comes out of Puerto Rico. Their milder flavor makesthem popular for use in mixed-drinks, as opposed to drinkingit straight. 13. Gold Rum, also called amber rum, are medium-bodied rumsthat are generally aged. These gain their dark color from agingin wooden barrels (usually the charred white oak barrels thatare the byproduct of Bourbon Whiskey). They have moreflavor, and are stronger tasting than Silver Rum, and can beconsidered a midway-point between Silver/Light Rum and thedarker varieties. 14. Spiced Rum: These rums obtain their flavor throughaddition of spices and, sometimes, caramel. Most aredarker in color, and based on gold rums. Some aresignificantly darker, while many cheaper brands aremade from inexpensive white rums and darkenedwith artificial caramel color. Among the spices thatmay be added to create Spiced Rum are Cinnamon,Rosemary, absinthe/aniseed, or pepper. 15. Dark Rum, also known by the rums particular coloras brown rum, black rum, or red rum, classes as agrade darker than gold rum. It is generally agedlonger, in heavily charred barrels. Dark rum has amuch stronger flavor than either light or gold rum,and hints of spices can be detected, along with astrong molasses or caramel overtone. It is used toprovide substance in rum drinks, as well as color. Inaddition to uses in mixed drinks, dark rum is thetype of rum most commonly used in cooking. MostDark Rum comes from areas such as Jamaica, Haiti,and Martinique, though two Central Americancountries, Nicaragua and Guatemala, produced twoof the most award-winning dark rums in theworld: Flor de Cana and Ron Zacapa Centenario,respectively. 16. Flavored Rum: Some manufacturers havebegun to sell rums infused with flavors of fruitssuchas banana, mango, orange, citrus, coconut or lime. These are generally less than 40% alcohol,serve to flavor similarly themed tropical drinks,and are also often drunk neat or on the rocks 17. Over proof Rum is rum that is much higherthan the standard 40% alcohol. Most ofthese rums bear greater than 60%, in fact,and preparations of 75% to 80% occurcommonly. 18. Premium Rum: As with other sipping spirits, suchas Cognac and Scotch, a market exists for premiumand super-premium rums. These are generallyboutique brands that sell carefully produced andaged rums. They have more character and flavorthan their "mixing" counterparts, and are generallyconsumed straight 19. Glassware for Rum The original recipe called for a tall glasspacked with cracked ice. A teaspoon ofsugar was poured over the ice and then thejuice of two limes was squeezed over thesugar, two ounces of rum rounded out thedrink. 20. Famous Brands:1. Christian Brothers.2. Bacardi3. Bacardi Reserva4. Malibu5. Malibu6. Mc Dowels