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Very handy guide to do presentation on Beverage Knowledge Training
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Training Course – part 1
By Heru SetiawanThe Edge, 17 May 2012
ALCOHOLALCOHOL
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART
ALCOHOLALCOHOL
WINEWINE BEERBEER FUNCTIOFUNCTIONSNS
SPIRISPIRITSTS
KINDSKINDS
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART
SPIRISPIRITSTS
DRY DRY SPIRITSSPIRITS
SWEET SWEET SPIRITSSPIRITS
OTHER OTHER SPIRITSSPIRITS
GINGIN VODKAVODKA RUMRUM WHISKEWHISKEYY
BEVERAGE MAIN CHARTBEVERAGE MAIN CHART
LIQUORS LIQUEURS
ALCOHOL BEVERAGEALCOHOL BEVERAGE
• Definition:• Is a drink containing
ethanol, commonly known as alcohol
• Ethanol?• Ethanol: obtained by
fermented sugar containing juicy material
• C2H6O
Distillation & Distillation & FermentationFermentation
Distillation
the method of separating a mixture into its component parts by use of the difference in their boiling points
Use heat as agent
Fermentation
fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol
Use yeast as agent
Distillation & Distillation & FermentationFermentation
DISTILLATIONS FERMENTATION
ALCOHOL BEVERAGEALCOHOL BEVERAGESPIRITSWINEBEER
SPIRITSSPIRITSDRY SPIRITS (LIQUORS)
SWEET SPIRITS (CORDIAL/LIQUEURS)
OTHER SPIRITS(Tequila)
DRY SPIRITSDRY SPIRITS
• drinkable liquid containing ethanol that is produced by means of distilling fermented grain, fruit, or vegetables
• NO SUGAR is ADDED during & after the process
• Alcohol contents: 35% by volume
DRY SPIRITS: COMMON DRY SPIRITS: COMMON SAMPLEsSAMPLEs
1. Gin
2. Rum
3. Vodka
4. Whisky
5. Tequila
GINGIN
• Obtained by distillation of grain, barley or maize with the additional of juniper berries for flavor
• Gilbey’s, Gordon, Bombay Sapphire, Beefeater, Tanquery, Seagram
• Gin Tonic, Tom Collins, Singapore Sling
GrainBarley Maize
VODKAVODKA
• A neutral spirit distilled from grain (originally potatoes)
• Filtered to remove any taste• Colorless, no aroma or taste, no flavored• Smirnoff, Stolichnaya, Absolut, Grey
Goose, Zubrowka• Vodka Tonic, Caipiroska, Blue Lagoon,
Cosmopolitan, Sex on the beach, White Russian
RUMRUM
Spirits obtained by distilling a fermented sugarcane juice or molasses
Molasses
Sugarcane
RUM CategoriesRUM CategoriesLight
Aged in stainless steel potBacardi, Lamb, Cachaça, Myers Original
Platinum, Appleton EstateDark
Aged in OaksMyers Dark, Appleton Estate 21 Years,
Angostura Dark
Is Brazilian Rum, originally made of Sugarcane, NOT molasses
Common Cocktails with RUMCommon Cocktails with RUM
Cuba Libra (Dark Rum, Coca Cola, Lime)DaiquiriLong Island TeaMojitoMai TaiCaipirinha
WhiskeyWhiskeyDistilled from a
fermented mash of grain (corn, rye, barley or
wheat) then it is placed in oak barrels to age. it is colorless at the
beginningduring the aging
process that whiskey obtains its characteristic amber color, flavor and
aroma
Category in WhiskeyCategory in WhiskeyScotc
h Whisk
y
Irish Whisk
y
CanadianWhisky
Bourbon
Whisky
Whiskey with “e” & without Whiskey with “e” & without “e”“e”
With “e”Scotland, Wales,
Canada, Australia, and Japan
Without “e”Ireland & US
TequilaTequila
It is a mixture of Blue Agave Plant Juice and fermented Blue Agave Plant Juice
Fermented 2½ days
Then it is double distilled
Tequila FactsTequila FactsCan be produced only at the state of Jalisco, and
many other states (very limited only)
Mexico has claimed the exclusive international right to the word "tequila", threatening legal actions against manufacturers of distilled blue agave spirits in other countries.
A one Littre bottle limited edition sold for $225,000 in July 2006 in Jalisco. The manufacturer received a award for the most expensive spirit
Guadalajara
Tequila BrandsTequila Brands
Jose Cuervo (Black Medallion, Classico Silver, Especiale Gold)
Olmeca GoldPepe Lopez Gold901
Common Tequila Common Tequila cocktails cocktails
MargaritaLong Island Iced TeaTequila SunriseTequila SlammerMojito DiabloDaiquiri
How to enjoy TequilaHow to enjoy Tequila
As a shooterTwist e lemon on our forehandPut some salt on itLick it Immediately drink a shot of tequila Followed by chew the remaining of lime wedge
Drinking TequilaDrinking TequilaIN MEXICODrink straight, as a
single shot, NO lime, NO salt
As side drink of Sangrita (orange jc, grenadine, hot chili)
Also Bandera cocktail (3 shots glasses of tequila, lime juice, sangrita)
OUTSIDE MEXICOSingle shot served w/
lime & saltLime: to balances and
enhances the flavorSalt: to lessen the
“burn”Called: Tequila Cruda /
“lick sip suck” / “lick shoot suck”
Moisten back of hand w/ salt
Drink tequila in one shoot
Immediately bite the lemon/lime
Kapute!
BeerBeerDefinition:is an alcoholic beverage
produced by the fermentation of sugars derived from starch-based material
Starch = tepung pati (bahasa Indonesia)
starchstarch
(C(C66HH1010OO55))nn
Starch Based Starch Based Material ???Material ???
Barley /Bahasa: Jelai
Cassava
Grain /Bahasa: Gandum
Wheat / Bahasa: Gandum
Maize / Bahasa: Jagung Manis
Sorgum/Bahasa: Sorgum
Millet/Bahasa: Jawawut
Rice
Anything Anything else?else?
What is Brewing? …What is Brewing? …is the production of
beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast
Beer making process
Starch Sugar contains
Alcohol+ CO2
Malting Fermentation
Beer : Essential Beer : Essential Ingredients Ingredients 1. Malt
2. Water
3. Hops
4. Yeast
MaltMalt
Is barley that has been placed in water, allowed to begin to sprout, then dried to stop germination
Malting process to create enzyme (diastase)
That enzyme helps starch in the grains turn into sugar and eventually alcohol
WaterWater
WATER 90 % of the
ingredientThe quality and
mineral content of water directly affect the character of the beer
HopHop
From hop plant (called Humulus lupulus)
Hop flowers have an essential oil called lupulin, which gives the hop the bitter taste
prevent the brew from going sour, enrich characteristic bitter flavor and an aroma to the beer
YeastYeast
Yeast is the catalyst, facilitates the reaction which converts sugar to alcohol and CO2
Two type of yeast:1. Sacchromyces
Cerevisiae 2. Sacchomyces
Carlsbergensis
Main process…Main process…
1. mashing2. brewing3. fermenting4. Lagering / storing
a. Maturingb. Agingc. Conditioning
5. Packing
1. Mashing1. Mashing
converts starches into sugarsMalt, hot water, adjunct are
mixed and cooked together at low temperatures (up to 76˚C)
malt enzymes are activated and turn starches to sugars
Then the grain/malt is strained out and the remaining liquid, now called wort, is conveyed to the brew kettle
1 to 6 hours
2. Brewing2. Brewing
boiling the wort with hopsIn huge copper or stainless-
steel brew kettles, the wort-plus-hops is kept at a rolling boil (100˚C)
To sterilizes the wort and protect beer from spoilage
1-2½ hoursAfter brewing, wort strained
out then cooled
3. Fermenting3. Fermenting
Converting sugar inside the wort into alcohol & CO2
Using YEAST If the yeast settles to
the bottom of the fermentation tank: LARGER (bottom-fermented)
If the yeast raise to surface of fermentation tank: ALE (top-fermented)
3. Fermenting 3. Fermenting (continuation)(continuation)
Fermenting period: 7-10 daysCO2 released and stored, to be added again
for later stage
4. Lagering/Storing4. Lagering/Storing
To mature or ripen the beer, mellowing its flavor.
Some further slow fermentation may also take place
It is done at near-freezing temperatures on in stainless-steel or glass lined tanks
may last several weeks or several months
5. Packing5. PackingAfter storage the beer is filtered and then
kegged, bottled, or cannedCanned and bottled beers are pasteurizingBy exposing them in the container to
temperatures of 60˚C to 66˚C) for 20 minutes to an hour
ALE vs LAGERALE vs LAGERALE
1.using top fermenting yeast
2. fermented for a relatively short time (1-2 weeks)
3.At warmer temperatures
4.Typically a darker, fruitier brew, strong and bitter
5.Eg. Stouts, Porters and Dubbels
LAGER
1.Using bottom fermenting yeast
2.Fermenting several weeks
3.At cold temperature
4.Typically clearer, often lighter colored and crisper brew, less hoppy
5.Eg. Budweiser, Miller and Coors
Beer: Other Common Beer: Other Common StylesStylesStout…...
A synonym for dark or black beer.Made from dark roasted malt and bitter
in taste.Can be made by top and bottom
fermentation.Classic examples Guinness, Murphy’s,
Beamish….
Beer: CharacteristicBeer: Characteristic1. Fermentation
a. Top fermented (Ales)
b. Bottom fermented (Lagers).
2. Colour
pale,
golden,
amber, copper, red, brown, black etc.
Beer: Characteristic Beer: Characteristic cont.cont.3. Strength:
Depends on alcohol content StrongMediumLight
4. TasteDescribed as sweet, sour or bitterAlso: hoppy, toasty, fruity, roasty, flat, malty,
full bodied and empty
Beer: Characteristic Beer: Characteristic cont.cont.5. Country of Origin
Where its originally production taken placeDenmark, Nederland, USA, Singapore, etc.
6. SeasonWinter, summer, all year long, etc.
Beer ServiceBeer ServiceTemperature
Cold (freeze): 4˚C – 7˚C
Glass:Pilsner / Beer Goblet / Beer Mug / TankardShould be clean and free from grease or
dust.Should be cold. (4˚C – 7˚C)
Basic Knowledge Glass Basic Knowledge Glass BeerBeerA beer served in a glass will be properly
carbonated, while beer drunk straight from the bottle is higher in carbonation.
No matter what the glass, it must be clean
Frosted glasses SHOULD NOT be used. Beer gets diluted as soon as it hits the frosted surface
Lagers are often served in tall, tapered glasses, called pilsner glasses because they came from Pilzen in what is today the Czech Republic.
Beer handling after Beer handling after BreweryBrewery1. time
2. storage conditions
3. temperature
4. light
5. vibration
6. strong smells
7. stacking
8. transport
WHISKY …WHISKY …Definition:Alcohol drink
obtained by distilled a fermented mash of grain (corn, rye, barley or wheat) then it is placed in oak barrels to age.
Scotch Whisky
Irish Whisk
y
Canadian Whisky
Bourbon
Whisky
Japanese Whisky
Whisky: The History…Whisky: The History…1100 – 1300Distillation brought to from Italy to Ireland &
Scotland by monksSince wine was not easily obtained in Ireland
and Scotland, barley beer was distilled into liquor which became whisky
Alcohol limited usage for medicine for both internal anesthetic use and as an external antibiotic
Whisky: The History…Whisky: The History…Word whisky:From Gaelic Irish language: uisce beatha,
means “Water of Life”(it was used for medicine, cure to a diseases:
such as the treatment of colic, palsy, and smallpox)
Whisky: the history…Whisky: the history…
IrelandIreland
ScotlandScotland