Fnb Service 2019

By Vaibhav Verma
ALCOHOLIC BEVERAGE
Any potable liquid containing from 1% to 75% of ethyl alcohol by volume is called an alcoholic
beverage. It is obtained by the fermentation of sugar based foods or by the distillation of fermented
products.

DEFINITION OF ALCOHOL: alcohol is an odorless liquid containing either ethyl or methyl alcohol
where ethyl alcohol is potable and methyl alcohol is fatal and is used in the industrial purpose only.
All the alcoholic beverages contain ethyl alcohol. Alcohol can be made from grain like barley, rye, corn
or maize; fruits like grape, sugarcane, apple, pear etc.

Alcohol can be obtained by the following methods:

FERMENTATION: in this process the sugar content of the fruit or grain is converted into alcohol by
the action of yeast.

C6H12O6+ YEAST =2C2H5OH+2CO2

(SUGAR) (ALCOHOL) (GAS)

DISTILLATION: the fermented mash of fruit or grain is heated. Alcohol, which evaporates at a lower
temperature than water is trapped and condensed to a liquid by cooling. Pure alcohol has no color,
taste or smell. There are two types of distillation processes:

1). Pot Still Method also called as batch distillation method and

2). Patent Still Method also called as Coffey still method or continuous distillation method.

CLASSIFICATION OF ALCOHOLIC BEVERAGES

All alcoholic beverages are put under three categories;

Fermented alcoholic beverages: these are the alcoholic beverages obtained after the fermentation
process and are called as fermented products. The alcoholic %age varies between 2% to 22%. The
examples are; beer, wine, cider, sake, Perry, mead etc.

Fermented and distilled alcoholic beverage: these are the alcoholic beverages obtained after
distillation of the fermented mash containing alcohol. The alcohol% age varies between 22% and 56%.
Examples are; rum, gin, vodka, whisky, brandy, tequila etc.

Compound alcoholic beverages: the alcoholic beverages that are prepared using either the fermented
or the distilled alcoholic beverages as one major ingredient or as the base. Examples are; cocktails,
liqueurs etc.

1
 Fnb Service 2019
By Vaibhav Verma

Beer
Beer is the world's most widely consumed and probably oldest [2][3][4][5] alcoholic beverage; it is the third
most popular drink overall, after  water  and tea. It is produced by
the brewing and fermentation of sugars, mainly derived from malted cereal grains, most
commonly malted barley and malted wheat. Sugars derived from maize (corn) and rice are widely
used adjuncts because of their lower cost. Most beer is flavoured with hops, which add bitterness and
act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be
included.

The strength of beer is usually around 4% to 6% alcohol by volume though may range from less than
1% to over 13% in rare cases.

History

Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or
9500 BC, when cereal was first  farmed, and is recorded in the written history of ancient
Egypt and Mesopotamia. 

As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo
fermentation, it is likely that beer-like beverages were independently invented among various cultures
throughout the world. Bread and beer increased prosperity to a level that allowed time for development
of other technology and contributed to the building of civilizations.

Definition of beer: beer is a fermented alcoholic beverage principally made from malted barley and
flavoured with hops.

Contents of a beer:

WATER ---- 89% - 91%

SUGAR ---- 3% - 4%

ALCOHOL ---- 3% - 6%

PROTEIN ---- 0.5%

CARBON DI OXIDE ---- 0.4% - 0.5%

MISCELLENOUS ---- 2%

Ingredients

2
 Fnb Service 2019
By Vaibhav Verma
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented
(converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such
as hops. A mixture of starch sources may be used, with a secondary starch source, such as maize
(corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute
for malted barley.  Less widely used starch sources include millet, sorghum and cassava root in Africa,
potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe
is collectively called the grain bill.

Water

Beer is composed mostly of water. Regions have water with different mineral components; as a result,
different regions were originally better suited to making certain types of beer, thus giving them a
regional character.[43] For example, Dublin has hard water well suited to makingst out, such
as Guinness; while Pilzen has soft water well suited to making pale lager, such as Pilsner Urquell.[
The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree
that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.

Starch source

The starch source in a beer provides the fermentable material and is a key determinant of the strength
and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted
by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain
in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars.
[45]
 Different roasting times and temperatures are used to produce different colours of malt from the
same grain. Darker malts will produce darker beers.

Nearly all beer includes barley malt as the majority of the starch. This is because its fibrous hull
remains attached to the grain during threshing. After malting, barley is milled, which finally removes
the hull, breaking it into large pieces. These pieces remain with the grain during the  mash, and act as
a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted
and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum)
may be used. In recent years, a few brewers have produced gluten-free beer, made with sorghum with
no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye.

Hops:

3
 Fnb Service 2019
By Vaibhav Verma
Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a
flavouring and preservative agent in nearly all beer made today. The flowers themselves are often
called "hops".

Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that
balances the sweetness of the malt. Hops contribute floral, citrus, and herbal aromas and flavours to
beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable
microorganisms, and hops aids in "head retention", the length of time that a foamy head created by
carbonation will last. The acidity of hops is a preservative.

Yeast

Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars

extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer.
In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of
yeast used to make beer are the top-fermenting Saccharomyces cerevisiae  and  bottom-fermenting 
Saccharomyces uvarum.

Clarifying agent

Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid)
out of the beer along with protein solids and are found only in trace amounts in the finished product.
This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and
older styles of beer such as wheat beers.

Examples of clarifying agents include isinglass, obtained from swim bladders of fish; Irish moss, a

seaweed; kappa carrageenan, from the seaweed  and gelatin. If a beer is marked "suitable for Vegans",
it was clarified either with seaweed or with artificial agents.

Brewing

The process of making beer is known as brewing. The purpose of brewing is to convert the starch
source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as
beer in a fermentation process effected by yeast.

The first step, where the wort is prepared by mixing the starch source (normally malted barley) with
hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with
crushed malt or malts (known as "grist") in a mash tun. The mashing process takes around 1 to 2
hours, during which the starches are converted to sugars, and then the sweet wort is drained off the

4
 Fnb Service 2019
By Vaibhav Verma
grains. The grains are now washed in a process known as "sparging". This washing allows the brewer
to gather as much of the fermentable liquid from the grains as possible.

The sweet wort collected from sparging is put into a kettle, or "copper", (so called because these vessels
were traditionally made from copper) and boiled, usually for about one hour. During boiling, water in
the wort evaporates, but the sugars and other components of the wort remain; this allows more
efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over
from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma.
Hops may be added at more than one point during the boil. The longer the hops are boiled, the more
bitterness they contribute, but the less hop flavour and aroma remains in the beer.

After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort
may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and
to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the  yeast is
added. During fermentation, the wort becomes beer in a process which requires a week to months
depending on the type of yeast and strength of the beer. In addition to producing alcohol,
fine particulate matter suspended in the wort settles during fermentation. Once fermentation is
complete, the yeast also settles, leaving the beer clear.

Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol
has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a
period of secondary fermentation. Secondary fermentation is used when the beer requires long storage
before packaging or greater clarity. When the beer has fermented, it is packaged either into casks
for cask ale or kegs, aluminium cans, or bottles for other sorts of beer.

5
 Fnb Service 2019
By Vaibhav Verma
Production steps

BARLEY

SCREEANED

SOAKED

SPREAD ON GERMINATING FLOORS

PLACED ON MALTING FLOORS , DRIED AND ROASTED

STARCH CHANGES TO SUGAR, BARLEY NOW TERMED AS MALT

MALT IS CLEANED AND CRUSHED , CALLED GRIST

GRIST ADDED TO HOT WATER NOW CALLED MASH

MASH ALLOWED TO INFUSE

EXTRACT DRAINED TO CLEAN CONTAINERS CALLED COPPER

HOPS AND SUGAR ADDED

LIQUID BOILED TO CONCENTRATE, NOW CALLED WORT

EXTRACT NOW STRAINED TO REMOVE HOPS

COOLED TO APROX. 16 DEGREE CELCIUS AND RUN INTO FERMENTING VESSELS

YEAST ADDED AND FERMENTATION STARTS

CARBON DI OXIDE IS COLLECTED AND USED IN BOTTLE BEERS

FERMENTING VESSELS SEND TO FERMENTATION SQUARES

SURPLUS YEAST IS SKIMMED OFF. SOME LEFT AS DUST COVERS

THE WORT IS CONVERTED TO BEER(7 DAYS)

BEER IS ALLOWED TO MATURE

RACKED INTO CASKS/KEG/TANKS

FINNINGS ADDED TO BRIGHTEN (CLARIFY) THE BEER

BEER IS ALLOWED TO SETTLE

TASTED FOR QUALITY AND CONSISTENCY

6
 Fnb Service 2019
By Vaibhav Verma
Bottling process

• Bottles sterilized

• Beer filtered and filled in bottles

• Crowning(metal caps)

• Pasteurized

• Labeling

• Packing

Types of beer

 bottom fermented beer

 Top fermented beer
 Wheat beer

Bottom fermented beers

• Munchener

• German,dark brown

• Alcoholic content 4%-4.5%

• Served at cellar temp.

• Vienna

• Amber coloured

• Alcoholic content 5%

• Served at cellar temp.

• Pilsner

• Pale golden colour, well hopped

• Alcoholic content 4.5%-5%

• Served chilled (approx. 8deg. Celcius)

Dortmunder

• Fuller in colour

• Alcoholic content 5%

7
 Fnb Service 2019
By Vaibhav Verma
• Served gently chilled

• Lager

• Pale golden colour

• Means to store

• Alcoholic content 3%-5%

• Served chilled

• Bock

• Strong beer dark brown

• Means male goat

• Alcoholic content 6% & above

• Served at room temp. Or slightly chilled.

• Dopple bock

• Extra strong beer from germany.

• Alcoholic content 7.5%-13%

• Served at room temperature or slightly chilled

Top fermented beers

• Trappiste

• Extra strong from belgium

• Alcoholic content 6%-8%

• Served at cellar/room temp

• Alt

• Copper coloured from germany

• Alcohol 4%

• Served at cellar temp.

• Brown beers

• Traditional beer from britain

• Often very sweet

8
 Fnb Service 2019
By Vaibhav Verma
• Alcohol 6%

• Served at room temp.

• Ale

• Generic term for all eng. Style top fermented beers

• Usually copper coloured

• Available as:

mild ale-2.5%-3.5%

bitter ale-3%-5.5%

pale ale-lively and little acidic with strong hops. 5%alcohol

• Served at room temp.

• Porter

• From england unmalted barley used

• Alcohol 5%-7.5%

• Served at room temp.

• Stout

• From ireland

• Alcohol 4%-7%

• Served at room temp or slightly chilled.

• Russian stout

• Extra strong, fruity flavour

• Alcohol more than 10%

Wheat beers

• Weizenbier

• Wheat beer from germany

• Strong and dark colour

• Alcohol 5% and above

• Served at celler temp. Or slightly chilled with lemon

9
 Fnb Service 2019
By Vaibhav Verma
• Weisse

• From berlin

• Alcoholic content 2.5%-3%

• Served at celler temp. With raspberry juice.

• Gueuze-lambic

• From brussels

• Alcoholic content 5% and above

• Served at celler temp.

Pale Ale

Pale ale is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the
world's major beer styles.

Stout

Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with
slow fermenting yeast. The name Porter was first used in 1721 to describe a dark brown beer popular
with the street and river porters of London. This same beer later also became known as stout.

Mild

Mild ale has a predominantly malty palate. It is usually dark coloured with an abv of 3% to 3.6%.

Wheat

Wheat beer is brewed with a large proportion of wheat although it often also contains a significant
proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by
law). The flavour of wheat beers varies considerably, depending upon the specific style.

Lager

Lager is the English name for cool fermenting beers of Central European origin. Pale lagers are the
most commonly consumed beers in the world. The name "lager" comes from the German "lagern" for
"to store", as brewers around Bavaria stored beer in cool cellars and caves during the warm summer
months.

Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes
primary fermentation at 7–12 °C (45–54 °F) (the fermentation phase), and then is given a long
secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the

10
 Fnb Service 2019
By Vaibhav Verma
lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other
byproducts, resulting in a "cleaner"-tasting beer.[88]

Lambic

Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of
these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences
in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces
lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce
acids which contribute to the sourness.

Colour
Beer colour is determined by the malt. The most common colour is a pale amber produced from using
pale malts. Pale lager and pale ale are terms used for beers made from malt dried with coke. Coke was
first used for roasting malt in 1642, but it was not until around 1703 that the term pale ale was used.

Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker
malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to
darken beers. Very dark beers, such as stout, use dark or patent malts that have been roasted longer.
Some have roasted unmalted barley.

Strength

Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, The alcohol content of beer
varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the
range of 4–6%, with a typical abv of 5%.

Draught

Draught beer from a pressurised keg is the most common method of dispensing in bars around the
world. A metal keg is pressurised withcarbon dioxide (CO2) gas which drives the beer to the
dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide
mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some
types of beer can also be found in smaller, disposable kegs called beer balls.

DRAUGHT BEER CONTAINERS

• 1 PIN = 20.457 LTRS(4.5 GALLONS)

• 1 FIRKIN = 40.914 LTRS(9 GALLONS)

• 1 KILDERKIN =81.828 LTRS(18 GALLONS)

• I BARREL = 163.656 LTRS(36 GALLONS)

11
 Fnb Service 2019
By Vaibhav Verma
• 1 HOGSHEAD = 245.484 LTRS(54 GALLONS)

• 1 KEG = 45.46 LTRS(10 GALLONS)

STORAGE AND SERVICE

• BOTTLE BEERS HAVE LIFE SPAN OF 6-8 MONTHS

• SHOULD BE STORED IN A COOL PLACE PLACED UPRIGHT

• CANNED BEERS LASTS UPTO 1 YEAR

• DRAUGHT BEERS STORED AT A COOL TEMPERATURE OF 12-14 DEG. CELCIUS

SERVICE

• MOST BEERS ARE SERVED AT 12.5-15.5 DEG. CELCIUS WITH LAGER BEERS COOLER
THAN THE REST

• BEERS MUST BE SERVED WITH GOOD AND ATTRACTIVE COLLAR OR HEAD.

• GLASSES USED ARE BEER GOBLETS, PILSNER, BEER MUGS/TANKARDS.

• GLASS SHOULD BE HELD AT AN ANGLE OF 45 DEG. WHILE POURING THE BEER TO

CREATE HEAD OR COLLAR.

12
 Fnb Service 2019
By Vaibhav Verma
INTERNATIONAL BRANDS
COUNTRY BRANDS

USA ANCHOR,BUDWEISER,BULLS EYE,CHESTER FIELD,TUBORG,STROH’S,ROBHIN HOOD

AUSTRALIA FOSTERS,LEPORD,SWAN,TOOTHS,TASMANIAN

CHINA SUNLIK,TAIWAN,TSINGTAO

DENMARK CARLSBERG,HARBOES,SCANDIA TUBORG,LOW LAN,FALSTERS

ENGLAND BASS ALE,CHARLES WELLS,LONDON PRIDE,SAMUEL SMITH

GERMANY BECK’S,ALTEN MUNSTER,BERLINGER WEISSE,DOTMUNDER,FUSTENBERG,EULER

HOLLAND AMSTEL LIGHT,HEINEKEN,SKOL ROYAL DUTCH,THREE HORSES,ORANGE BOOM

INDIA KINGFISHER,ROYAL CHALLENGE,KALYANI BLACK LABEL,GURU, SANDPIPER,HAYWARDS

JAPAN ASAHI,SUNTORY,KIRIN,SAPPORO

MEXICO BONEMIA,DOS EQUIS,SUPERIOR,CARTABLANCA,MODELO,CORONA

NORWAY AASS,RINGNES,ROK

SWEDEN KALBACK

BRAZIL BRAHMA

SINGAPORE TIGER

************************

13