Alcoholic Beverages

Alcoholic Beverages

Alcoholic Beverages

Beer

Wine

Spirits

Liqueur

Beer Production • The process of beer making is called Brewing

Ingredients • • • • •

Barley Water Yeast Hops Sugar

Process • Malting: It is the process of soaking barley in water until germination begins. The germinated barley is then kiln dried • Mashing: Malted barley is crushed and fed into mash tun where it is mixed with hot water to create mash. The mash is broken into fermentable sugars. This thick mixture ( mash) is strained and is now called wort. Hops are added to the wort. • Fermentation: The cooled wort is pumped into fermentation vessel where yeast is added to it.

• Clarification: at the end the fermented liquor is clarified by centrifugation and filtration. • At the end the clarified beverage is pasteurized and packaged.

• • • • • • • • • • • •

Beer Brands Kingfisher Fosters Heineken Corona Tuborg Carlsberg Budweiser Stella Artois Tiger Singha Kirin Guinness

India Australia Holland Mexico Denmark Denmark USA Belgium Singapore Thailand Japan Ireland

C6 H12 06 => 2 C2 H5 OH + 2 C02 Sugar + yeast => Alcohol + Carbon dioxide Alcohol = C2 H5 OH

Distillation • Pot Still • Patent Still

Alcohol vapor

More volatile components

alcohol

Cold fermented alcoholic wash

Less volatile components

Steam Liquid Out

analyzer

Rectifier

Whisky Making • Steeping: Barley soaked in tanks of water soaked and germinated (fifteen days) • Kiln Drying: Barley s dried in Kilns (2 days) • Mashing: Malt is ground which is called grist, grist is mixed with hot water and converted in a mash tun into sugary liquid called wort(8 days) • Fermentation: The wort is fermented with the help of yeast (3 days)

• First Distillation: 6 hrs • Second distillation: 6-8 hrs • Maturing: many years

• Single Malt • Blended Whiskies

Whisky Service • Malt :Straight usually 30 ml in a suitable glass • Blended: a. straight b. OTR c. with a mixer (soda, cola or water)

Exercise Type Scotch Single Malt

Blended

American

Canadian

Irish

Others

Wine • Fermented juice of freshly crushed grapes Black grapes: Red Wine Green grapes: white Wine • Sweetness Dry Medium Sweet

• Alcoholic Content Table wine & Sparkling wine: 9-14 Fortified wine: 18-22

• Table Wines White, red and Rose’ • Sparkling Champagne, regular sparkling wine • Fortified Wines Port, Sherry, Madeira, Marsala

Steps 1. Viticulture 2. Harvesting 3. Crushing 4. Fermentation 5. Clarifying the solution 6. Maturing 7. Bottling

Grape varieties • • • • • • • • •

Chardonnay Pinot Blanc Chennin Blanc Sauvignon Blanc Gewurztraminer Palomino Riesling Muscat Trebbiano

Grape Variety • • • • • • • • •

Pinot Noir Syrah/Shiraz Malbec Pinot Meunier Brunello Gamay Merlot Sangiovese Cabernet Sauvignon

Temperature (F.)

7 degrees (C.)

10-11 degrees (C.)

15-18 degrees (C.)

Which Wine

Most white wines you'll come across including Chenin Blancs, Sauvignon Blancs, Loire Wines, Rieslings and 'everyday' Chardonnays. If they are served colder, the aromas and flavors will be minimized and you won't get full enjoyment.

Full bodied, high quality white wines including Sauternes and rich white Burgundies. Light red wines like Beaujolais

Red wines including Cabernet Sauvignon, Merlot, Bordeaux, Zinfandel, Rhones and Syrah/Shiraz

Tools required for wine making • • • • •

Corks-- for sealing the bottles Corker--for inserting the corks Bottle Brushes--needed to clean bottles Hydrometer--for measuring sugar Siphoning Tubes--for transferring wine between containers • Wine Bottles--for storing wine • Oak Barrel – for storing