1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. Pop Quiz
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What is fermentation?
What is distillation?
What is an alcoholic beverage?
What is “proof”.
What are congeners?
What are neutral spirits? (190 proof +)
What is aging? (Casks, added congeners)
What is blending? (Whiskies e.g.)

3. MODULE 3108 THEORY
Beer Defined:

Beer is a generic term used for all
fermented beverages made from
malted grain (usually barley), hops and
water.

4. Basic Characteristics
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Low alcohol percentage.
Highest Food value.
Short life span.
Especially Draft beer.

5. Brief History
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Been drunk for centuries in various forms.
Was consumed for nutrition and energy by
many primitive people.
Columbus found Indians making beer from
Corn and Sap from a birch tree.
Huge brewing Industry was started by 19th
century German immigrants who bought the
Know how to America.

6. History Continued
Louis Pasteur’s research was useful in
understanding Fermentation and
sterilization and was applied to Beer
much before milk.
 From the old perception of a drink for
the blue collared workers, it is now a
universal drink..


7. Alcohol content

Alcohol content varies but is expressed
in % by weight or by volume; this can
mean different things since Alcohol is
lighter than water, usually around 4-5%
v/v.

8. Two types of beers
Lagers
 Ales
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Difference lies in the manufacturing
process.

9. Continued-
Lager beer is fermented in the bottom of a
cold tank ( 3-9 degrees Celsius), thus called
bottom fermentation. It is then stored for
several weeks (lagered) for mellowing after
which it is packaged.
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An ale is fermented at a warmer temperature
( 10 –21 degrees Celsius) by a yeast that
rises to the top of the liquid, thus it is called
top fermentation. Storage is only a few days.

10. Essential ingredients in Beer
Malt or sprouted grain. (almost always
barley, dried to or roasted).
 Water.
 Hops.(blossoms of the female hop
vine)
 Yeast. (Usually unique to the brewer)


11. Basic process
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Water is 90% of the mix and is the vehicle for
the process.
The malt and adjuncts provide the sugars to
be fermented yielding alcohol and co2. They
also provide the flavor, body and color.
The hops provide the bitter flavor and also
add aroma, also sterilizes the brew.
Yeast is what acts on the sugars to break
them down, it also affects taste and after
effects.

12. Four steps
Mashing.
 Brewing.
 Fermenting.
Lagering
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13. Mashing.
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The Barley is ground into grist, which is put
into a container called a “Tun” along with hot
water.
Any adjuncts are added after pre roasting.
The mixture is cooked at about 76 celsius for
1-6 hours.
Malt enzymes (diastase) are activated and
turn starch to sugars.
The mixture is strained and the liquid called
“Wort” is put into a “brew kettle.

14. Brewing
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The wort is boiled in large copper or stainless
steel kettle for 1-2.5 hours with the hops.
The bitterness and flavor come in at this
point.
The hop extract sterilize the mix.
After brewing the hops are strained out and
the “wort” is cooled. This is the point when the
difference between ales and lagers comes
about.

15. Fermenting
Yeast is added depending on whether it
is an ale or a lager. Top or bottom
fermentation.
 Fermentation is about a week, little
more for lagers and little less for ale.
 Co2 is a by product of fermentation, this
can be collected and stored for later
addition.


16. Lagering
Lagern (storage in German), this period
allows beers to mature and ripen.
 Some additional fermentation takes
place, impurities settle down.
 Lagering takes place at near freezing
temperatures from weeks to months.
 Ales are ripened as well for a much
shorter time at warmer temperatures.


17. Lagering Continued
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The process takes place in stainless steel or
glass lined tanks.
Sometimes additional newly fermented wort is
added here to add a bit of zest to the beer
“krausening” (German word for froth). This
adds natural CO2 as well, the alternative
being to add the CO2 later from the stored
tanks.
After this the beer is filtered and stored in
kegs or bottles for service.

18. Pasteurizing
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Canned and bottled beers are stabilized by
this process where the beer is heated to 65
Celsius for a short time to kill bacteria. This
however “bruises “ the beer causing a slight
drop in quality.
Draft beers are usually not subject to this
process and are kept refrigerated throughout
till served, that is why draft beer is better..
Some bottled beers are also not subjected to
this and are passed through ultra fine filters to
achieve the same purpose, thus retaining
draft quality.

19. Examples of Beer types
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Lagers:
Pilsner: Light, medium body, dry (typical
American)
Light beers: low alcohol, low calories.
Malt liquers: Heavy bodied high alcohol,
added enzymes.
Bock beers: Strong heavy, dark, high alcohol,
rich in Malt
Steam beers: Combination of a lager and ale
process (bottom ferm. High temp.).
Dry beer: dry, clean, and refreshing.

20. Continued
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Ales:
Typically more fruity, rich , more body.
Usually higher alcohol.
Cream ale.
Pale ale.
India pale.
Bitter.(low alcohol)
Stouts.
Wheat beer..

21. Non alcoholic beers:
Fermentation is stopped before alcohol
forms or alcohol is removed from the
“Wort”.
 Gaining Popularity in many countries.
For health reasons.
 Anything below 0.5 % alcohol v/v.


22. Beer Storage
Pull date(expiry date).
 Date of brewing based.
 Practice FIFO.
 Always keep cold (cans/ bottles
between 4 and 21degrees)
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23. Beer storage
Temperatures above 21 celsius will
destroy flavor.
 Light will also spoil beer.
 Draft must always be chilled. (shelf life
is 30-45 days)
 Keep upright to avoid contact will cap.
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24. Beer Service
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From bottle:
Do not tilt glass.
 Pour into the center of glass.
 Reduce pouring speed to contain froth
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25. Beer Service
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For Draft beer:
Tilt the glass at 45 degrees.
 Straighten the glass after half full.
 When head is slightly above the rim,
stop.
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26. Beer Service
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Accurate serving depends on three
things:
Cleanliness of the glass.
 Temperature of the beer.
 Correct pouring of beer
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27. Brandies
Began as a French version of Aqua vitae.
 Derived from the essence of wine.
 First done to reduce storage space for wine
through distilling.
 Brandy derived from a Dutch word meaning
“Burnt wine” (Brande wine)
 Basically a distilled product of any fruit.
 Usually bottled above 80 proof.


28. French Brandies
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Most famous one is Cognac.
Made in the region of Cognac.
Needs chalky soil and humid climate.
Very strictly controlled specific process.
Special copper pots (alembic)at special
temperatures and set quantities used..
Aged for 1 and half years in special oak casks.
Caramel is added in the process for uniform color.

29. Cognac continued
A lot of evaporation occurs during
maturing.
 Age is not put on the label since they are
often a blend of brandies of different ages.
 A three star brandy must be at least 1 and
half years old.


30. Cognacs continued
V = very.
 S = superior.
 O = Old.
 P = Pale.
 E = Extra.
 F = Fine.
 X = extra.
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31. Cognacs continued
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Grand champagne refers to the grape from a
region within cognac (Field) 50% or more.
Also Petit champagne.
Remy Martin, Hennesy, Martell, Courvoisier.
Served in Brandy Baloon.
Armagnac (Gascony), white grapes, matured in
Burnt oak barrels. Usually cheaper.

32. Fruit Brandies
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Made from a variety of fruits, peaches, cherries,
black currants, apples.
Distilled up to a 100 proof.
Fermentation and distillation can include various
components of the fruit for differing flavors.
Traditional after dinner drink, served in a snifter
or a balloon. Can be mixed with coffee or
cocktails.

33. Liqueurs
Also known as cordials.
 Distilled spirit , redistilled with fruits,
flowers or extracts with added sugar.
 Usually after dinner drinks.
 Most have secret formulas and there are
new ones out all the time.
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34. Liqueurs
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Usually made from a base of a distilled spirit like
whisky, Rum etc.
Next step can be:
Steeping or soaking (maceration)
Percolating over a mix of flavors.
Or redistilling with flavor mix.
Sugar is added (Honey, maple syrup, corn syrup)
2.5 % - 35% by weight.
Colors may be added.
If unsweetened they are called bitters (bark, root)

35. Whiskey
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History:
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Early spirit maker used whatever grew
for fermentation of spirits. In the colder
climates of the North i.e. Scotland,
Ireland, grain was the mainstay hence
whisky was created through grain
fermentation.

36. History Continued
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Early days the process started of similar
to making beer, where grain was
mashed and fermented and distilled
thus leading to a strong biting drink
called UISGEBEATHA OR
UISGEBAUGH in Ireland. This is a
Celtic translation of Aqua vitae or “water
of life”. Later years the word evolved
into Uisgea and now “whisky”.

37. The Process
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Process starts by converting the starch of the
grain into sugar. This is done by adding malt
(sprouted barley).
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This contains an enzyme that converts the
starch into sugar. Hot water is the vehicle and
mix is called a “mash”.
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Adding yeast ferments this mix.

38. The Process
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After fermentation it undergoes a distillation
process thus creating raw whisky.
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Hereafter this raw whisky is stored in Oak
barrels for at least 2 years where it takes on
various characters and flavors.
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This basically leads to a straight whisky i.e. a
whisky that has more than 51% of a single
grain (rye, corn, barley).

39. The process
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Many whiskies are blended i.e. they
contain a mix of several types of
straight whiskies or even neutral spirits
to create the distinctive flavor unique to
the manufacturer. This mix is usually a
house secret.

40. Types of Whiskeys - Scotch
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Scotch whiskeys generally have 2 component
blends:
Barley malt whiskeys blended with high proof
grain whiskies (usually corn).
The distinctive flavor comes from the water in
the mash and the peat fires used to roast the
sprouted barley. The grain whiskeys are
distilled to a high proof and have a very light
flavor but are high in alcohol (just below
neutral spirits).

41. Scotch whiskeys
They are aged separately and then
blended. Some brands can have as
many as 30-40 separate whiskeys in
them.
 Scotch became popular for 2 reasons:
 The prohibition in America.
 Bad wine years in France due to
disease.
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42. Scotch
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A single malt is whiskey that is not
blended but is just one of the straight
whiskeys used in blending (Glenlivet,
Glenfiddich

43. Irish whiskey
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Origins till the 12th century.
Similar to scotch whiskey.
Malted barley is not exposed to peat smoke.
There are several grains in addition to the
malted barley.
Triple distillation process.
Results in a smooth, mellow, medium body
whisky.
Many are blended with high proof grain
whiskey as well to make a lighter bodied
drink.

44. Bourbons (Kentucky)
This is a well know straight unblended
American whiskey. It is distilled at 160
proof from a fermented mash of at least
51% corn and aged at least for 2 years
in charred oak containers.
 Most Bourbons are aged for about 6
years.
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45. Bourbons
They are strong flavored, full-bodied,
charred flavor.
 Sour mash yeasting process. Old yeast
from previous distillation is added to the
fresh yeast for continuity.
 Jim beam, old turkey etc.
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46. Rye Whiskey
This is a whisky that is distilled at 150
proof from a mash that consists of at
least 51% rye and aged in a charred
oak container for at least 2 years
 There are many other variation that
exist with various combinations of corn,
rye and barley.
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47. Blended American Whiskeys
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These are combinations of straight
whiskeys or whiskeys and neutral
spirits. A blend must contain at least
20% straight whiskey. Some may even
have sherry, prune liqueur or even fruit
extracts added. There are no aging
requirements for these whiskeys and
most are labeled as American
Whiskeys.

48. Canadian Whiskeys
These are mostly blended whiskeys
(140-180 proof) light in body, delicate,
mellow. Law requires that they must be
made from cereal grains and aged at
least three years. The rest is up to the
distiller.
 Canadian club, crown royal, Seagram’s.


49. Service of Whiskey
Neat.(shot glass with a side of cold
water)
 On the rocks. ( 5-7 ounce glass, first ice
and then whiskey)
 Or with Soda, water, soft drink (high ball
glass and swirled)
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50. Tea.
Been drunk for about 5000 years.
 Originally drunk for medicinal purposes.
 1700’s onwards it was drunk commonly.
 Comes from the leaf buds and top leaves of
the plant “ Camellia sinenses”.
 Contains caffeine, relaxes muscles,
stimulates CNS.
 10 billion cups a year.


51. Countries
25 countries, acidic soils, warm climate, at
least 130 cm. Of rain. It is an annual crop.
 China: oldest producer, keemun, lapsang,
green tea, Souchong, Oolong.
 East Africa (Kenya ,Malawi, Tanzania,
Zimbabwe), bright coppery and brisk.
 India: largest producer of tea about 30% of
the world tea.(Assam, Darjeeling and
Nilgiri)
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52. Countries
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Indonesia: Light fragrant with bright colors,
used mainly for blending.
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Sri Lanka: Delicate light lemony flavor.
Excellent afternoon teas, good for ice tea.

53. Purchase forms
Bulk leaf.
 Tea bags.
 String and tie.
 Envelope.
 Instant granules.
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Leaf particle size refers to the grade
(Pekoe), Top leaf – tea dust. Fannings
refers to grades in between. Flush refers to
picking time.

54. Blends
Blend indicates that tea has many different
types of tea.
 Usually marketed under a brand name.
 Indian for strength, Chinese for delicacy,
African for color etc.
 All teas except Chinese are oxidized to give
black color.


55. Storage
Dry clean covered container.
 Well ventilated area.
 Away from excess moisture.
 Away from strong odors.


56. Making Tea
42.5 -56.7 grams dry tea per 4.5 litres.
 1.5 litres for 20 24 cups.
 1.5 kg sugar for 80 cups.
 1 tea bag per cup.
 Heat pot before putting in the leaf.
 Measure your portions.
 Use freshly boiled water.


57. Continued
Should be boiling while entering the pot.
 Brew for 3- 4 minutes.
 Remove tea leaves at the end.
 Ensure all equipment is thoroughly clean.
 Use china or metal pots.
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58. Continued
Chinese tea is more delicate and flavor ful
and one should use less.
 Normally drunk without additives (lime)
 Sugar may be offered. Always in china pot.
 Russian style involves serving in a glass
with lime.
 For ice tea, make strong and chill well,
strain and store, add lemon. (mint leaves)
 Bulk making use infusion pot, brew and
remove infuser.
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59. Specialty Teas / some examples
Assam: rich, malty-breakfast/milk.
 Darjeeling: Light grape flavor, afternoon,
little milk.
 Jasmine: green unoxidized, jasmine
blossom.
 Earl Grey: Blend of Darjeeling and China/
lemon or milk.


60. Tisanes
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Fruit flavored teas for medicinal purposes.
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Herbal: Camomile, Peppermint, Rosehip,
Mint.
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Fruit: Cherry, lemon, Black currant,
mandarin orange.

61. Coffee
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Originated in Yemen (1000 years)
Commercial cultivation in 15th century, Arabia.
Spread around the world by mid 16th century.
Grows naturally in many countries, Brazil is
largest producer.
The tree is Coffea Rubiaceae (50 different
species).
Only two are commercially significant (Arabica
and robusta)

62. Coffee
It is an evergreen shrub, reaches 2-3 meters
when cultivated. The fruit of the plant is
called a “cherry” about 1.5 cm. In length.
 This contains 2 seeds which are roasted and
brewed for coffee.
 Tree takes about 3-5 years to produde and
will last for about 15 years.


63. Blend
Experts have to keep the blend consistent
despite varying quality of beans.
 Most coffees are a blend of 2 or more
coffees.
 Roasting releases the aroma, correct
roasting gives uniform color. The output of
the roasting provides different blends.


64. Coffee
Light roasting: good for mild beans to
preserve delicate aroma.
 Medium roast: stronger flavor, define
character.
 Full roasted: Bitterish flavor.
 High roast: very bitter, flavor lost.
 Higher roast = less acidity more bitter


65. Storage
Well ventilated storeroom.
 Air tight containers, oils evaporate.
 No excess moisture.
 No strong odors nearby.


66. Making coffee
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Use freshly roasted and ground coffee.
Buy the correct grind for the type of method.
Ensure clean equipment.
Use a set measure283 – 340 gm. Per 4.5 liters of
coffee.
Add boiling water and allow to infuse.
Do not boil the coffee continuously
Strain and serve.
Add cream and milk separately.
82 degrees for coffee and 68 degrees for milk.

67. Bean grades for coffee making
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Filter drip.
Jug
Turkish
Espresso
Percolator
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Fine to medium grade
Coarse.
Pulverized
Very fine.
Medium

68. What is good coffee
Flavor
 Aroma
 Color with milk.
 Body


69. Bad coffee
Weak: water not boiled, Insufficient coffee,
infusion time too short, stale coffee used,
incorrect grind of coffee.
 Flat: Left in urn too long, wrong
temperature, dirty equipment, water not
fresh, reheated coffee.
 Bitter: Too much coffee, infusion too long,
incorrect roasting, sediments remaining in
service compartment, Infusion temp. too
high, coffee in urn too long before service.


70. Liquor coffees
Method: Sugar, black coffee, Spirit, Double
cream.
Irish Coffee:
Bush mills.
Highland coffee:
Scotch.
Russian coffee:
Vodka.
Jamaican Coffee:
Rum.
Calypso coffee:
Tia Maria.
French coffee:
Cointreau.
Café Royal:
Brandy

71. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com