Training Course part 1

By Heru Setiawan The Edge, 17 May 2012

BEVERAGE MAIN CHART

ALCOHOL

BEVERAGE MAIN CHART

ALCOHOL

SPIRIT S

WINE

BEER

FUNCTION S

KINDS

BEVERAGE MAIN CHART

SPIRIT S
LIQUORS
DRY SPIRITS

LIQUEURS
SWEET SPIRITS OTHER SPIRITS

GIN

VODKA

RUM

WHISKEY

ALCOHOL BEVERAGE
Definition:
Is a drink containing

ethanol, commonly known as alcohol Ethanol? Ethanol: obtained by fermented sugar containing juicy material C 2 H6 O

Distillation & Fermentation

Distillation
the method of

Fermentation
fermentation is the

separating a mixture into its component parts by use of the difference in their boiling points Use heat as agent

conversion of a carbohydrate such as sugar into an acid or an alcohol Use yeast as agent

Distillation & Fermentation

DISTILLATIONS FERMENTATION

ALCOHOL BEVERAGE
SPIRITS

WINE
BEER

SPIRITS
DRY SPIRITS (LIQUORS) SWEET SPIRITS (CORDIAL/LIQUEURS)

OTHER SPIRITS
(Tequila)

DRY 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 SAMPLEs

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 Gilbeys, Gordon, Bombay Sapphire, Beefeater, Tanquery, Seagram Gin Tonic, Tom Collins, Singapore Sling

Grain, Barley, Maize

Grain Barley Maize

GINS DISPLAY

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

DISPLAY VODKA

RUM
Spirits obtained by

distilling a fermented sugarcane juice or molasses

Sugarcane

Molasses

RUM Categories
Light
Aged in stainless steel pot
Bacardi, Lamb, Cachaa, Myers Original

Platinum, Appleton Estate Dark Aged in Oaks Myers Dark, Appleton Estate 21 Years, Angostura Dark

Rum Categories

Rum Categories

Cachaa

Is Brazilian Rum, originally made of Sugarcane, NOT molasses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 Whisky Irish Whisky
Canadian Whisky

Bourbo n 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 2 days

Then it is double distilled

Tequila Facts
Can 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 Brands
Jose Cuervo (Black

Medallion, Classico Silver, Especiale Gold) Olmeca Gold Pepe Lopez Gold 901

Common Tequila cocktails

Margarita
Long Island Iced Tea Tequila Sunrise Tequila Slammer Mojito Diablo Daiquiri

How to enjoy Tequila

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 Drink straight, as a OUTSIDE MEXICO Single shot served w/

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)

lime & salt Lime: to balances and enhances the flavor Salt: to lessen the burn Called: Tequila Cruda / lick sip suck / lick shoot suck

Drink tequila

Moisten back of hand w/ salt

Drink tequila in one shoot

Kapute!

Immediately bite the lemon/lime

Beer
Definition:
is an alcoholic beverage

produced by the fermentation of sugars derived from starchbased material Starch = tepung pati (bahasa Indonesia)

Starch Based Material ???

Cassava

Barley / Bahasa: Jelai

Grain / Bahasa: Gandum

Starch Based Material, cnt.

Wheat / Bahasa: Gandum

Maize / Bahasa: Jagung Manis

Starch based material cont.,

Sorgum/ Bahasa: Sorgum

Millet/ Bahasa: Jawawut

Starch based material con.,

Rice

Starch based material

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
Beer making process

Main steps on brewing

Malting Fermentation

Starch

Sugar contains

Alcohol + CO2

Beer : Essential Ingredients

1. Malt 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

Two type of yeast:
1. Sacchromyces

Cerevisiae 2. Sacchomyces Carlsbergensis

Brewing Process

Main process
1. 2. 3. 4.

mashing brewing fermenting 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 76C) 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 wortplus-hops is kept at a rolling boil (100C) To sterilizes the wort and protect beer from spoilage 1-2 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 (bottomfermented) If the yeast raise to surface of fermentation tank: ALE (topfermented)

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 60C to 66C) for 20 minutes to an hour

ALE vs LAGER
ALE LAGER

1. using top fermenting

1. Using bottom 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

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 Styles

Stout...
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, Murphys, Beamish.

Sample STOUT

Beer: Characteristic
1. Fermentation
a. Top fermented (Ales)
b. Bottom fermented (Lagers).

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): 4C 7C

Glass:
Pilsner / Beer Goblet / Beer Mug / Tankard
Should be clean and free from grease or

dust. Should be cold. (4C 7C)

Beer Glasses

Beer Glasses

Beer Glasses

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.
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 Brewery

1. time

2. storage conditions
3. temperature 4. light

5. vibration
6. strong smells 7. stacking 8. transport

Any Question(s) ???

Have a pleasant day!

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.

Oak Barrels

WHISKY categories
Scotch Whisky Irish Whisky
Canadian Whisky

Bourbon Whisky

Japanese Whisky

Whisky: The History

1100 1300

Distillation brought to from Italy to Ireland &

Scotland by monks Since 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

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

Ireland Scotland