Training Course - Part 1: by Heru Setiawan The Edge, 17 May 2012
Training Course - Part 1: by Heru Setiawan The Edge, 17 May 2012
Training Course - Part 1: by Heru Setiawan The Edge, 17 May 2012
By Heru Setiawan
The Edge, 17 May 2012
BEVERAGE MAIN CHART
ALCOHOL
BEVERAGE MAIN CHART
ALCOHOL
SPIRITS
LIQUORS LIQUEURS
DRY SWEET OTHER
SPIRITS SPIRITS SPIRITS
OTHER SPIRITS
(Tequila)
DRY SPIRITS
• drinkable liquid containing ethanol that is
produced by means of distilling fermented
grain, fruit, or vegetables
1. Gin
2. Rum
3. Vodka
4. Whisky
5. Tequila
GIN
• 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
Grain
Barley Maize
VODKA
• 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
RUM
Spirits obtained by
distilling a
fermented
sugarcane juice or Sugarcane
molasses
Molasses
RUM Categories
Light
Aged in stainless steel pot
Bacardi, Lamb, Cachaça, Myers
Original Platinum, Appleton Estate
Dark
Aged in Oaks
Myers Dark, Appleton Estate 21 Years,
Angostura Dark
Is Brazilian Rum,
originally made of
Sugarcane,
NOT molasses
Common Cocktails with RUM
Cuba Libra (Dark Rum, Coca Cola, Lime)
Daiquiri
Long Island Tea
Mojito
Mai Tai
Caipirinha
Whiskey
Distilled 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
beginning
during the aging
process that whiskey
obtains its characteristic
amber color, flavor and
aroma
Category in Whiskey
Scotch Irish Canadian Bourbon
Whisky Whisky Whisky Whisky
Whiskey with “e” & without “e”
With “e”
Scotland, Wales,
Canada, Australia,
and Japan
Without “e”
Ireland & US
Tequila
It is a mixture of
Blue Agave Plant
Juice and fermented
Blue Agave Plant
Juice
Fermented 2½ days
Then it is double
distilled
Tequila Facts
Can be produced only at the state of Jalisco, and
many other states (very limited only)
As a shooter
Twist e lemon on our forehand
Put some salt on it
Lick it
Immediately drink a shot of tequila
Followed by chew the remaining of lime wedge
Drinking Tequila
IN MEXICO OUTSIDE MEXICO
Drink straight, as a Single shot served w/
single shot, NO lime, lime & salt
NO salt Lime: to balances and
As side drink of enhances the flavor
Sangrita (orange jc, Salt: to lessen the
grenadine, hot chili) “burn”
Also Bandera cocktail Called: Tequila Cruda /
(3 shots glasses of “lick sip suck” / “lick
tequila, lime juice, shoot suck”
sangrita)
Drink tequila
Moisten back of
in one shoot
hand w/ salt
Cassava
Grain /
Barley / Bahasa: Gandum
Bahasa: Jelai
Wheat / Maize /
Bahasa: Gandum Bahasa: Jagung Manis
Sorgum/ Millet/
Bahasa: Sorgum Bahasa: Jawawut
Rice
Anything
else?
What is Brewing? …
is the production of
beer through steeping
a starch source
(commonly cereal
grains) in water and
then fermenting with
yeast
2. Water
3. Hops
4. Yeast
Malt
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
Water
WATER
90 % of the
ingredient
The quality and
mineral content of
water directly affect
the character of the
beer
Hop
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
Yeast
Yeast is the catalyst,
facilitates the reaction which
converts sugar to alcohol
and CO2
1. mashing
2. brewing
3. fermenting
4. Lagering / storing
a. Maturing
b. Aging
c. Conditioning
5. Packing
1. Mashing
converts starches into sugars
Malt, 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. Brewing
boiling the wort with hops
In 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 hours
After brewing, wort strained
out then cooled
3. 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 (continuation)
Fermenting period: 7-10 days
CO2 released and stored, to be added again
for later stage
4. 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. Packing
After storage the beer is filtered and then
kegged, bottled, or canned
Canned and bottled beers are pasteurizing
By exposing them in the container to
temperatures of 60˚C to 66˚C) for 20 minutes to
an hour
ALE vs LAGER
ALE LAGER
1. using top fermenting yeast 1. Using bottom fermenting
2. fermented for a relatively yeast
short time (1-2 weeks) 2. Fermenting several weeks
3. At warmer temperatures
4. Typically a darker, fruitier 3. At cold temperature
brew, strong and bitter 4. Typically clearer, often
5. Eg. Stouts, Porters and lighter colored and crisper
Dubbels brew, less hoppy
5. Eg. Budweiser, Miller and
Coors
Beer: Other Common Styles
Stout…...
2. Colour
pale,
golden,
amber, copper, red, brown, black etc.
Beer: Characteristic cont.
3. Strength:
Depends on alcohol content
Strong
Medium
Light
4. Taste
Described as sweet, sour or bitter
Also: hoppy, toasty, fruity, roasty, flat, malty,
full bodied and empty
Beer: Characteristic cont.
5. Country of Origin
Where its originally production taken place
Denmark, Nederland, USA, Singapore, etc.
6. Season
Winter, summer, all year long, etc.
Beer Service
Temperature
Cold (freeze): 4˚C – 7˚C
Glass:
Pilsner / Beer Goblet / Beer Mug / Tankard
Should be clean and free from grease or
dust.
Should be cold. (4˚C – 7˚C)
Basic Knowledge Glass Beer
A beer served in a glass will be properly
carbonated, while beer drunk straight from the
bottle is higher in carbonation.
Ireland
Scotland