TYPES OF ALCOHOL BEVERAGES

1. CHAPTER 5
ALCOHOLIC
BEVERAGES
By: Mumtazul Ilyani

2. INTRODUCTION
• A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been
derived from the Latin word “bever” meaning rest from
work. After work, one tends to feel thirsty due to fluid loss
through perspiration and one is needed to drink water or
other beverages to compensate fluid loss.
• Most of the beverages supply energy in the form of sugar
or alcohol. They also provide other nutrients like mineral
salts and vitamins. For example, milk gives calcium and
citrus fruits give vitamin C.
• Generally, people drink for one or more of six reasons; to
quench thirst, to get drunk, to enjoy a social setting (social
drinking), to enjoy the taste of the beverage, to feed an
addiction (alcoholism), or as part of a religious or
traditional ceremony or custom (proposing toast).

3. • Beverages can be broadly
classified into two. They are:
1.Alcoholic Beverages
2.Non-alcoholic Beverages

4. ALCOHOLIC BEVERAGES
• A potable liquid containing ethyl alcohol or
ethanol of 0.5% or more by volume is termed as
an alcoholic beverages.
• Alcohol is obtained by fermentation.

5. 1) WINE
• Wine is an alcoholic beverage produced
through the fermentation of grapes. The
color, flavor and aroma of the wine are
largely influenced by the type of grapes
used in the production.

6. TYPES OF WINE
1) RED WINE - Red wine is
prepared from red or black
grapes.
2) WHITE WINE – Most white
wines are actually made from
green grapes
3) ROSE WINE - Rosé is a type
of wine which has some of
the color and texture of red
wine, however, it is pink.
Made from red grapes but
the grape skins are removed.

7. 4) SPARKLING WINE -
Sparkling wines have carbon
dioxide in it. Put in a sealed
container to keep the gas
inside the wine.
5) DESSERT WINE - generally
sweet wines and have a high
sugar content. Mostly dessert
wines are served with
desserts.
6) COOKING WINE - have a
higher quantity of salt.
Cooking wine of poor quality is
undrinkable and may be used
for cooking purposes only.

8. 7) ICE WINE - is a type of
dessert wine produced from
grapes that have been
frozen while still on the vine.
8) FORTIFIED WINE -
“fortified” means
strengthened. Higher in
alcohol content because
they have been mixed with a
distilled spirit such as
brandy. The most common
types of fortified wines
are Madeira,
Marsala, Port, Sherry.

9. CORKSCREW COMPONENTS

10. SERVING WINE PROCEDURES:

11. 1. Present the wine on a service cloth held on the flat of your left
arm, with the label facing to the host.
2. When the host has confirmed the wine is correct, place the
bottle on the coaster near the edge of the table.
3. Using a foil cutter to cut the foil. Remove the foil cap and put it
into pocket.
4. Insert the sharp tip of the worm into the center of the cork.
Slowly turn the corkscrew into a clockwise direction.
5. Gently extract the cork out. Unscrew the cork and present it to
the host on the small plate for inspection.
6. Wipe the mouth of the bottle with the napkin.
7. Hold the bottle in the right hand in such way. Pour minimum of
one ounce of wine into the host’s glass for tasting and approval
from the right hand side.
8. Start serving ladies moving anti-clockwise around the table,
serving the host last.
9. Wine should be served maximum two-thirds full of the glass.

12. SERVING WINE TEMPERATURE

13. WINE STORAGE
 Dark, well ventilated, and insulated
 Temperature controlled
 No movement
 Store horizontally, label up, bin number

14. 2) BEER
• Beer is a fermented alcoholic
beverage made from barley, water
and hops.

15. 1. Ale (top fermented beer) - traditionally fermented at
warmer temperatures (12 to 21 degrees Celsius).
• Have strong and rich in flavor or smell.
• Tend to be fruity and aromatic
• Include more bitter beers
• Are enjoyed warmer (7 to 12 degrees Celsius)
2. Lager (bottom fermented beer) - typically fermented at
cooler temperatures (3 to 10 degrees Celsius).
• Include lighter-tasting beers
• Tend to be highly carbonated or crisp
• Are served fairly cool (3 to 7 degrees Celsius)
TYPES OF BEER

17. Serving beer
bottles procedure:
1. Carry a clean beer glass and an open
bottle to the table on a service tray
2. Hold the tray behind the head of the
gust to be served
3. Pick up the glass at its base and place
it to the guest’s right
4. Take the bottle in your right hand with
the label clearly showing to the guest
5. Pour the bee into glass on the table.
Pour slowly so that a head can form
6. Continue poring until the glass is full,
with a well-rounded head
7. If the bottle still contains some beer,
place it on the table to right of the
glass, with the label facing the guest

18. 3) CHAMPAGNE
• Champagne, the wine, is named after the region where it is
grown, fermented and bottled: Champagne, France.
• The process in which Champagne is made is called Méthode
Champenoise, (also known as “fermented in a bottle”).
• Carbon dioxide is produced naturally during the fermentation
process of champagne that forms the trademark bubbles.

19. TYPES OF CHAMPAGNE
1. Vintage champagne – it is the wine of a single
year
2. Pink champagne (rose) – made by allowing the
skins of black grapes remain in the wine
3. Blanc de blancs – made from white grapes only
4. Blanc de noirs – made from black grapes only
5. Cremat – have less fizz than the ordinary
champagne
6. Deluxe champagne – considers the best. Come
from very fine vineyards

21. Serving champagne procedures:
1. Present the bottle on a service cloth held on the flat of your left
hand, with the label facing to the host.
2. When the host has confirmed that the champagne is the correct
one, proceed open the bottle. Never allow the bottle to point at
your face or at anyone else, make sure it is pointing at the ceiling.
3. Take the bottle firmly in your left hand. With your right hand untwist
the wire ring on the neck of the bottle.
4. Remove foil and the cage. Take a service cloth and with it cover
and firmly hold the cork.
5. Twist the cork gently out of the bottle.
6. Wipe the lip of the bottle with the service cloth.
7. Pour a mouthful of the champagne into the glass for host’s
approval.
8. When the host has approved the champagne, start serving ladies,
moving anti-clockwise around the table, serving the host last.
9. Champagne should be served maximum two-thirds full of the
glass.

23. 4) BRANDY
• Distilled from fruit, usually grapes.
Typically taken as an after dinner
drink.
• Brandy generally contains 35–60%
alcohol by volume.
• Brandy known as “ Burnt Wine “ is a
expression derived from Dutch word
“Brandewijn” meaning burnt.
• Brandy, in its broadest definition, is a
spirit made from fruit juice or fruit pulp
and skin.

24. Brandy can be divided into
three broad categories:
• Brandy : Brandy made from
fermented grape juice and
crushed grape skin and seeds.
• Fruit Brandy : It is term used for
brandies which are made from
fermenting juices of fruits other
than grapes.
• Pomace : Brandy made from
pressed grape skin, pulp and
seeds the residue which remains
after all the juice has been
extracted for wine.

27. Brandy service procedures:
1. Pour the brandy in a brandy
balloon according to the
customer’s order.
2. Take the glass to the table with the
coaster on a service tray/salver.
3. Place the coaster at the right-hand-
side of the guest.
4. Place the drink on a coaster
announcing the name of the drink.
5. While placing the glass, the logo
printed on it should be facing the
guest.

28. 5) WHISKEY
• Whisky is a spirit obtained by the distillation of the fermented mash
of grain usually barley, maize/corn or rye or a mixture of all three in
different proportions. It is then aged in wooden casks.

29. Types of whiskey
Some types of whiskey listed in the United States federal
regulations are:
1. Bourbon whiskey—made from mash that consists of at
least 51% corn (maize) and aged in new charred oak
barrels.
2. Corn whiskey—made from mash that consists of at
least 80% corn and is not aged, or, if aged, is aged in
used barrels.
3. Malt whiskey—made from mash that consists of at
least 51% malted barley
4. Rye whiskey—made from mash that consists of at least
51% rye
5. Rye malt whiskey—made from mash that consists of at
least 51% malted rye
6. Wheat whiskey—made from mash that consists of at
least 51% wheat

30. 6) RUM
• Rum is a distilled alcoholic drink made from sugarcane is then
usually aged in oak barrels. The alcohol content is usually 40%.

31. TYPES OF RUM
1. WHITE
RUM
It has very little flavor and
colorless. Most of the white
rums come from Puerto Rico.
2. GOLD
RUM
It obtains color from small
quantity of caramel. It is
normally aged for three
years. It has more flavor then
white rum.
3. DARK
RUM
It has a strong flavor. It is
aged for six years or more in
charred oak cask. It gets its
dark brown color from wood
and caramel. Used in cookery
such as cakes and ice cream.

32. 4. SPICED
RUM
It is dark in color, flavored and
colored with spices and caramel.
Such as ginger and cinnamon.
5. FLAVORED
RUM
This rum is flavored with fruits
such as orange, apricot, banana or
coconut.
6.
OVERPROOF
RUM
Popular in the Caribbean and used
in cocktails and flambéing
purpose, overproof rums can
contain 70% alcohol.
7. PREMIUM
RUM
Aged for long time (above 20
years). They have more flavor than
the other rums.

33. 7) VODKA
• Vodka is a highly rectified and colorless drink, obtained
from potatoes, grain and molasses.
• Some distillers flavor them and age them in casks to get
color.

34. Types of Vodka
• Neutral Vodka – From grain or
potato. It is filtered through
activated charcoal.
• Gold – It is matured in wooden
cask to get gold color.
• Flavored Vodka – Flavored with
various spices, herbs and fruits.

35. Famous Brands of Vodka
• Sweden: Absolut, Svedka, Znaps
• Russia: Smirnoff, Stolichnaya
• Poland: Bols, Belvedere, Chopin
• India: Romanov, White Mischief
• Chile: Romanoff

36. Vodka serving
• Vodka is a perfect ingredient
for making cocktails as it is
colorless and flavorless.
Bloody Mary and
Screwdriver are the popular
vodka-based cocktail.
• It also taken neat or served
child in small glasses.
• Some prefer it on the rocks
and with addition.

37. ALCOHOL BEVERAGES LICENSING:
1. OFF LICENSE Sells alcohol beverages only for
consumption off the premises
2. RESIDENTIAL LICENSE Provides alcohol beverages together with
breakfast, accommodation and at least one
meal to residents
3. RESTAURANT LISENCE Sells the alcohol beverages only as an
accompaniment to food
4. RESTAURANT AND
RESIDENTIAL LICENSE
Sells alcohol beverages to residents and
non residents eating a meal at a table in the
restaurant
5. OCCASIONAL LICENSE Used for special occasions only, such as
wedding or company dinner
6. FULL ON LICENSE Sells alcohol beverages for consumption
on and off premise
7. PERMITTED HOURS Sells alcohol beverages only during the
times permitted, such as 11 am to 11 pm / 7
pm to 10.30 pm

38. COCKTAILS
• Mixed drink typically made with a
distilled liquor (such as brandy,
gin, rum, tequila, vodka, or
whiskey) as its base ingredient
that is then mixed with other
ingredients or garnishments.
• Cocktails often also contain one or more
types of juice, fruit, sauce, honey, milk or
cream, spices, or other flavorings.

39. COMPONENTS OF COCKTAIL
1) Base is generally a single spirit on which
the cocktail is based, such as vodka,
whisky, or rum.
2) Modifier is the ingredient which is added
to the base to give the drink the desired
flavour and smoothness such as fruit
juices, soda, or cream.
3) Flavouring or colouring - include
ingredients such as bitters like orange
bitters and syrups like grenadine.
4) Garnish – in general, all sweet cocktails
are garnished with cherries and the dry
cocktails are garnished with olive or lemon
slice.

40. METHODS OF MAKING COCKTAIL
1. SHAKING – mixing all ingredients with ice by
shaking then in a cocktail shaker and straining
into the glass.
2. STIRRING – mixing all the ingredients with ice
by stirring quickly in a mixing glass with the
stirrer.
3. BLENDING – method of combining alcohol,
juices, fruits, solid foods and ice using an electric
blender.
4. LAYERING – this method used when the
ingredients used are different color, flavor and
densities. Lower sugar contain ingredient such
as liqueurs are lighter will floated over the high
sugar contain ingredient such as syrup.
5. BUILDING - the ingredients are poured into the
glass in which the cocktail will be served and
then stirred.