1

Unit 6

Beverage Knowledge
 Unit Objectives
1. Identify the main raw material of
each beverage correctly.
2. Explain the characteristics of each
beverage.
3. Recommend appropriate beverages to
guests.
General Categories of Beverages
1. Non-alcoholic drinks – drinks that does
not contain any alcohol
2. Alcohol drinks – drinks that contain
ethyl alcohol.
Service areas of Non-Alcoholic Drinks
1. Served from the kitchen/still area
2. Dispensed from the bar
 Served from the kitchen/still area
Service of Tea
Tea is processed from the leaves of
Camellia sinensis, a tree or shrub
that grows best at higher altitudes
under damp, tropical conditions.
This plant species has two sub
varieties; The China Plant from
China and The Assam Plant from
India
 Popular Tea Brands
 English Breakfast
 Earl Grey
 Darjeeling
 China
 Herbal or Tisane
 Lipton
 Types of Tea
 Green
 Black
 Oolong
 Herbal
 Served from the kitchen/still area
•Service of Coffee
•Fresh coffee beans are berries that resemble
cherries with bright red when ripe, normally
contain two seeds, or beans, that are processed,
roasted, ground, and brewed into liquid coffee.
Of more than 25 wild species of coffee trees
have been identified, only two are cultivated for
commercial use.
 Coffee arabica - About 75% of the world’s
coffee production comes from C. arabica
plants. It has sweet aroma and winy, fresh, and
slightly acid taste.
 Levels of Roasting
 Cinnamon roast - is the lightest
commercially available roast. The
flavor and body are light.
 Full City roast or Vienna roast -
describes both a medium roast that Cinnamon roast
is chocolate brown with dark
speckles
 French roast or New Orleans roast -
this coffee has been heavily roasted
to bring out a strong,
characteristically bitter flavor and Full City roast French roast
aroma.
 Italian roast - is the darkest stage of
roasting. The beans become
carbonized and coated with a film of
oil. These beans are usually reserved
for espresso. Italian roast
 Basic types of coffee
 American coffee is made
from a brewing coffee
machine with particular
roasted coffee brand.
Also known as “brewed
coffee”
 Espresso coffee is made
from an Espresso coffee
machine with Italian
roasted beans which
produces a coffee with
Popular espresso-based drinks
 Americano - is a single shot of
espresso with 6 to 8 ounces of hot
water added.
 Cafe latte - is a single shot of
espresso topped with steamed skim
milk and a layer of frothed skim milk.
 Cappuccino - is a single shot of
espresso, topped with 4 1/2 ounces of
thick foam of steamed milk served in a
6- to 8-ounce cup or glass with sugar
on the side.
 Other popular coffees
 Decaffeinated coffee – a real coffee
with the stimulant caffeine removed
or extracted
 Liqueur coffees – coffees served
with spirit or liqueur. Irish coffee is
the most commonly ordered
 Ice coffee – a strong black coffee
mixed with milk and ice
 2007 Top 20 coffee producing countries
1 Brazil 11 Côte d'Ivoire
2 Vietnam 12 Uganda
3 Columbia 13 Costa Rica
4 Indonesia 14 Philippines
5 Ethiopia 15 El Salvador
6 India 16 Nicaragua
7 Mexico 17 Papua New Guinea
8 Guatemala 18 Venezuela
9 Peru 19 Madagascar
10 Honduras 20 Thailand

Source - Wikipedia
 Dispensed from the bar
(non-alcoholic drinks)

 Aerated drinks – are carbonated

which emit small bubbles of  gas
(effervescence) when served
 Soft drinks / Sodas
 Cola or Uncola (Diet, Light, Zero)
 Mixers (Soda, Tonic, Bitter lemon)
 Dispensed from the bar
(non-alcoholic drinks)

 Juices (fruits or vegetables) –

commerciallly packaged brands
(canned or bottled) or may be
prepared fresh from the bar

Orange Mango Tomato V8

Pineapple Apple Cranberry Carrot Fresh Juices
 Dispensed from the bar
(non-alcoholic drinks)

 Squash (also known as "cordial")

is a fruit-based concentrate or
syrup that is mixed with water
or club soda before drinking. Citrus
fruits, particularly orange, lemon, or
a mix of fruits, are commonly used
as a base for squash.
 Dispensed from the bar
(non-alcoholic drinks)

 Mineral water are normally

bottled water either still or
sparkling that contains
mineral good for the health.
They come from
unadulterated natural
spring.
 Natural mineral water are
often named after their
place of origin such as
Evian, Perrier and Vichy
 Dispensed from the bar
(non-alcoholic drinks)

 Non-alcoholic
wines – bottled
carbonated fruit
juices without any
alcohol content
 Dispensed from the bar
(non-alcoholic drinks)

 Non-alcoholic cocktails (virgin

cocktails or mocktails) – often a non-
alcohol version of popular cocktails.
 Dispensed from the bar
(alcoholic drinks)

•Alcohol has always been used by

man. It was probably discovered by
chance. Beer and wines were being
produced in 4000 BC. In
Mesopotamia and Egypt and by
1000 BC. The Greeks and
Phoenicians were trading alcoholic
drinks throughout the
Mediterranean.
•Nowadays, alcohol contents of
alcoholic drinks are always
 Dispensed from the bar
(alcoholic drinks)

•Classifications of alcoholic drinks - a

potable drinks that contains ethyl alcohol
 Fermented
 Distilled
 Compounded
Fermented Alcoholic Beverages
1. Fermented beverages – are made from
products such as grains and fruits with
alcoholic strengths ranging from 3.2%
-13.5% alcohol by volume (ABV)
through the process of fermentation
 Fermentation is the natural process of
converting fruit sugar into ethyl alcohol
and carbon dioxide
 The by-products of fermentations are:
 Wines
 Beers
 Fermented Alcoholic Beverages
•Wine
•The simple definition of wine -
the fermented juice of grapes -
does little to explain why
academics in such diverse fields
as biology, chemistry,
microbiology, geography,
horticulture, sociology,
economics, and medicine have
all been fascinated with the
study of wine.
Fermented Alcoholic Beverages
•History of wine
•Winemaking is a natural phenomenon:
grapes have sugars that wild yeasts
convert to ethyl alcohol.
•The earliest years - The earliest traces
of winemaking may date to 6000 B.C.
in the Caucasus region. By 4000 B.C.
winemaking had spread to
Mesopotamia, Babylon, and Egypt.
•In fact, the Egyptians had already
begun the practice of labeling wines to
indicate the place of origin, the grape,
Fermented Alcoholic Beverages
•Fermentation
•When grapes ferment into wine, the
fermentation process creates alcohol from
sugar stored in the grape.
•If the sugars are fermented completely,
the wine is dry. If the sugars are not
completely fermented, the wine retains
varying degrees of sweetness.
•In addition, ethanol, the main form of
alcohol produced by fermentation, is
perceived as sweetness.
Fermented Alcoholic Beverages
• Basic classifications of
wines
1. Sparkling wines – are
wines that has gone into
double fermentation
which get their
effervescence from
carbon dioxide
 Champagne – is a
sparkling wine made in
Champagne, a region in
France that produces the
Fermented Alcoholic Beverages
• Basic classifications of wines
• 2. Table or Still (Red, White and
Rose) - is a term has two different uses.
In the United States, table wine is used as
a legal definition to differentiate
standard wine from sparkling
wine or fortified wine.
• In the European Union table
wine designates the lowest quality level of
wine produced, one that qualifies for
neither an appellation nor even a broad
Fermented Alcoholic Beverages
• Basic classifications of
wines
3. Dessert wines are rich and
sweet consumed with sweet
food items. Made from grapes
that have been affected by a
kind of mould called “botrytis”
or noble rot. Sauternes is the
most famous of the French
“botrytis” Sauternes

sweet white wine

Fermented Alcoholic Beverages
• Basic classifications of wines
• 4. Fortified wines – are wines
strengthened with the addition of
spirits to preserved the wine for
longer period after the bottle is
opened. It includes Sherry, Port,
Vermouth and Muscat

Sherry Port Vermouth

Muscat
Fermented Alcoholic Beverages
•Beer
•More than 8,000 years ago, early
peoples discovered that wild barley,
when soaked in water, produced a liquid
that fermented
According to clay on contact
tablets foundwith
in natural
Mesopotamia dating to about 6000 B.C.
yeasts.
the earliest known recipe of any kind is
for making beer.
Fermented Alcoholic Beverages
•Brewing of Beer
•Primary Brewing Ingredients - all
beers generally have four essential
ingredients: water, malted grain
(usually barley, but sometimes wheat),
hops, and yeast. Most have a fifth
ingredient, called an adjunct, such as
rice or corn, for lightness and
economy.
•The Brewing Process - Milling,
mashing, lautering, boiling, fermenting,
and lagering (or aging) are the
essential steps in brewing beer.
Fermented Alcoholic Beverages
•Beer Types and Styles
•Ales – are top-fermented beers
that exhibit a variety of
characteristics. Often described
in literature as “nut brown ale,”
the beer has flavors described as
sweet, fruity, pale, mild, or bitter.
•Lagers - are bottom-fermented
beers; they ferment for a longer
time and at cooler temperatures
than ales, and as a result, have
crisp, clean, more heavily
carbonated characters. Most
Fermented Alcoholic Beverages
• Ale styles include:
 Brown ale - this is a sweet, lightly hopped full-bodied beer with
reddish to brown color.
 Stout - is a dark, heavy, top- fermented beer made with a high
proportion of roasted malt or barley. Stout is often quite sweet and
strong, but it also includes different styles such as dry, imperial,
oatmeal, and milk stout.
 Porter - This is a dark chocolate-colored ale somewhat between an
ale and a stout; it is generally drier than a stout with varying levels of
bitterness.
 Sake - Sake is a Japanese rice beer/wine which is high in alcohol
(16%) and varies in style. The best-crafted sake is served chilled like a
white wine; commercial- grade sake is served warm.
Classifications of alcoholic Drinks
2. Distilled spirits – are results from a
distillation of fermented beverages
 Distillation is the process of
converting liquid into vapor by heating,
and then condensing the vapor back to
liquid form.
 Almost any fruit or vegetable can be
crushed to liquid, fermented and then
distilled to make a spirit.
 Distilled spirits
•Distillation is a method of separating
mixtures based on differences in their
volatilities in a boiling liquid mixture.
•Distillation is a unit operation, or a
physical separation process, and not a
chemical reaction.
•Distillation of fermented solutions has
been used since ancient times to
produce distilled beverages with a
higher alcohol content.
•The premises where distillation is
carried out, especially distillation of
alcohol, are known as a distillery
Laboratory display of distillation
1. A heating device
2. Still pot
3. Still head
4. Thermometer/Boiling point
temperature
5. Condenser
6. Cooling water in
7. Cooling water out
8. Distillate/receiving flask
9. Vacuum/gas inlet
10. Still receiver
11. Heat control
12. Stirrer speed control
13. Stirrer/heat plate
14. Heating (Oil/sand) bath
15. Stirring means e.g. magnetic follower
(shown), anti-bumping granules or
mechanical stirrer
16. Cooling bath
Classifications of Distilled Spirits

Brandy Whisky Vodka Rum Tequila

 Classifications of Distilled Spirits
•Brandies - are distilled from fermented
juice of fruits of which 99% are grapes.
•Cognac is brandy produced in France
from the regions of Cognac. The Only
brandy that can be legally called
Cognac.
•Cognac is generally considered
premium brandy. The letters VSOP,
VSEP, VSO and VO indicate a minimum
age of 4 years for the youngest cognac
with an average age between 10 and 15
years old. Cognac labelled with special
names such as Napoleon, Cordon Bleu,
 Classifications of Distilled Spirits
•Whiskies – could either be blended or single
malt which are distilled from a fermented mash of
grain or combination of grains (Corn, rye, barley or
wheat) and then aged in oak barrels.
•It is commonly produced in Scotland, Ireland,
Canada and in the United States of America.
•The most popular whiskies are Scotch Whiskies ,
Irish Whisky , Canadian Whisky and the American
Whisky (Bourbon and Rye)
 Classifications of Distilled Spirits
•Vodka - is the most versatile of all alcoholic
beverages, is highly refined and filtered liquor.
•It was originally made in Russia, from potatoes,
but in the United States, vodka is usually distilled
from grain, primarily corn and wheat.
•Being almost entirely neutral, vodka is the
ultimate cocktail spirit as it takes on the flavor of
the mixer.
 Classifications of Distilled Spirits
•Rum - is distilled from fermented juice
of sugar cane, cane syrup, and
molasses, it is aged in un-charred
barrel where it picks up very little
colouring: dark rums often have
caramel added to them for colour.
•Tequila - is distilled from a sap taken
from the base of agave plants,
especially those cultivated in the
Mexican state of Jalisco.
•It is usually distilled twice to achieve
the desired purity and potency.
 Compounded Alcoholic
3. CompoundedBeverages
beverages – are made from
combining either a fermented beverage or
spirit with a flavoring agent

GIN AQUAVIT BITTER

 Compounded Alcoholic
Beverages
•Gin - is distilled from grain and
compounded with various botanicals
plants that include juniper berries,
citrus peels, cassia bark, angelica
root, anise, coriander seed and other,
receives its main flavour and aroma
from juniper berries.
•The name “gin” comes from
genievre the French for juniper berry.
Compounded Alcoholic Beverages
•AQUAVIT - is distilled liquor from
Scandinavia. It ranges from about 42% to
45% ABV.
•Distilled from a fermented potato or grain
mash, it is usually flavored with caraway or
cumin seeds but may also be flavored with
citrus peel, cardamom, aniseed, or fennel.
•Aquavit is usually served chilled, often
straight out of the freezer, in small glasses
that are emptied in one shot.
 Compounded Alcoholic Beverage
•BITTERS - are a very
bitter, or bittersweet,
liquid distilled from
various herbs and
roots.
•Bitters are used
sparingly in cocktails
and cooking to add a
dry zest.
•Because they are
both a digestive aid
 Liqueur
•Liqueur or Cordial - is describe as
liquor made by mixing or redistilling
neutral spirits with fruits, flowers, herbs,
seeds, roots, plants, or juices which are
sweet, colorful and highly concentrated.
•The word cordial and liqueurs are
synonymous