LIQUOR STUDIES

HTM 315
Department of Hospitality and Tourism

DR. A. ADEDIPE

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COURSE SYNOPSES
• Meaning of beverage
• Classification of beverages
• Alcoholic and non-alcoholic beverages
• Hot and cold beverages
• Distilled and non-distilled beverages
• Cider, Beer, stout and Shandy
• Wine, spirits and liqueurs
• Production of beverages
• Basic home brewing techniques
• Introduction to wines – definition, types, terms, wine making
• Basic wine terms

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•`
COURSE SYNOPSES Cont.
• Wine growing countries; French Wines: Champagne, Bordeaux, Burgundy; German
Wines, Italian Wines
• Wines of other countries – Spain, Portugal, Hungary etc
• Handling and service of wines,
• Wine and food harmony,
• Aperitifs and Vermouths
• Nigerian indigenous beverages
• Cocktails or mixed drinks
• Storage and control of beverage
• Types of glasses

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UNIT 1

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 MEANING OF BEVERAGE
The word beverage simply means a drink.
A beverage is a liquid formulation specifically prepared for
human consumption.
The word “Beverage” which is of French origin has been
derived from the Latin word “bever” meaning rest from work
while the word drink is of English origin.

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Beverages are liquids usually excluding water specifically
prepared for human consumption.

Although all beverages have some form of water in them but

water itself is not classified as a beverage.

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 CLASSIFICATION OF BEVERAGES

 Beverages can be broadly classified into two:

Alcoholic beverage

Non-alcoholic beverage

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 CLASSIFICATION OF BEVERAGES
 Generally, beverages are divided into six groups namely:
Hot beverages
Minerals
Cider, Beer and stout
Wines
Spirits
Liqueur
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 BEVERAGES

NON-ALCOHOLIC BEVERAGES ALCOHOLIC BEVERAGES

HOT COLD NON-DISTILLED DISTILLED

BEVERAGES BEVERAGES (FERMENTED) BEVERAGES
BEVERAGES

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 HOT BEVERAGES

Tea Cocoa

Green Yellow Black Iced Bournvita Milo Oval

Tea Tea Tea Tea Tine

Coffee

Black Espresso Cappuccino Iced

Coffee Coffee

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 COLD BEVERAGES

Non - Carbonated Carbonated (Aerated)

Spring/Mineral Squash Fruit Juice Vegetable Fruit

Water Juice Drinks Juice Nectars/
Syrups

Soft Drinks Energy Drinks

Power Red Lucocade

soda soda Coca cola Lemon Tonic Ginger Fanta
Horse Bull Boost

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NON-DISTILLED (FERMENTED) BEVERAGES

Cider Beer Stout Wine

Table Sparkling Fortified

Wine Wine Wine

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 DISTILLED BEVERAGES

Liquor (Spirits) Liqueur (Compound Alcohol)

Whisky Gin Rum Vodka Tequila Brandy

Herbs Citrus Fruits Nuts/Beans/

Liqueur Liqueur Liqueur Kernel Liqueur

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 NON-ALCOHOLIC BEVERAGE
 A non-alcoholic beverage is a beverage that contains no
alcohol.
 Such drinks are generally taken for refreshment or to
quench thirst.
 Non-alcoholic beverages can be classified as:

Hot beverages

Cold beverages.

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 HOT BEVERAGES

Hot Beverages include;:

Tea

Coffee

Cocoa

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 HOT BEVERAGES - TEA

Tea is one of the most widely-consumed stimulant beverage

in the world.
It has a cooling, slightly bitter, astringent flavour.
It has almost no carbohydrates, fat or protein but tea is an
antioxidant which contains theobromine and polyphenol.
The varieties of tea include; black tea, green tea, yellow tea
etc.
When tea is served cold is called iced tea.

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 HOT BEVERAGES - COFFEE
Coffee is a widely consumed stimulant beverage prepared
from roasted seeds, commonly called coffee beans of the
coffee plant.
Once brewed, coffee may be presented in a variety of ways.
 Drip brewed, percolated or French-pressed.
Coffee may be served with no additives (black coffee)
Coffee may also be served with sugar, milk or cream, or both
(espresso or cappuccino).
When served cold, it is called iced coffee.

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 HOT BEVERAGES - COCOA
Cocoa is a powder made from cocoa seeds (bean) after they
have been fermented, roasted, shelled, grounded and freed of
most of their fat.
A beverage is made by mixing this powder with sugar in hot
water or milk.
It is a rich source of theobromine which acts as a stimulant.
Examples of cocoa include; bournvita, milo, ovaltin etc
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 COLD BEVERAGES

 Cold Beverages consist of;

 Carbonated or Aerated Beverages

 Non-carbonated Beverages

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 CARBONATED OR AERATED BEVERAGES

Carbonated or Aerated beverages include soft drinks and

energy drinks.
These beverages are charged or aerated with carbonic gas.
The charging with carbonic gas imparts the pleasant
effervescent characteristic of these beverages.
Carbonation occurs when carbon dioxide is dissolved in water
or an aqueous solution.
This process yields the "fizz" or “bubble” effects.

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 CARBONATED OR AERATED BEVERAGES -
SOFT DRINKS

 Soft drinks are non-alcoholic carbonated beverages containing

flavourings, sweeteners and other ingredients.

 Examples include; soda water, ginger, lemonade, coca-cola,

pepsi, sprite, fanta and others.

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 CARBONATED OR AERATED BEVERAGES -
ENERGY DRINKS

 Energy drinks are non-alcoholic carbonated beverages.

 The ingredients and nutrient contents of the various brands of
energy drinks differ considerably.
 Energy drinks contain carbohydrates and caffeine.
 Also, some energy drinks contain B vitamins, amino acids and
herbal extracts.
 Examples include; power horse, red bull and others

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 NON-CARBONATED BEVERAGES

 Non-Carbonated Beverages are beverages which are not

charged with carbonic gas.

 These include; Spring/Mineral water, Squash, fruit juice, Juice

drinks, vegetable juice and fruit nectar/Syrup.

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 NON-CARBONATED BEVERAGES -
SPRING/MINERAL WATER
 Spring water is the water derived from underground mineral water formation
from which water flows naturally (artesian) to the surface of the earth.
 Minerals become dissolved in the water as it moves through the underground
rocks.
 This may give the water flavor and even carbon dioxide bubbles, depending
upon the nature of the geology through which it passes.
 This is why spring water is often bottled and sold as mineral water.
 Mineral water is the water containing minerals or other dissolved substances
that alter its taste or gives it therapeutic value.
 Salts, sulfur compounds and gasses are among the substances that can be
dissolved in the water.
 Mineral water can be prepared or can occur naturally.
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 NON-CARBONATED BEVERAGES -
SQUASH
Squash is a highly-sweetened (and often fruit-based)
concentrate, which is diluted with a liquid, most commonly
water, before drinking.
Typically, squash is created by mixing one part concentrate with
four or five parts of water (depending on concentration and
personal taste) directly into a glass or mug or into a jug.
Squashes are also mixed with spirits or cocktails.
The most common flavour are orange, apple and blackcurrant,
lemon, peppermint, mixed fruit and lemon-lime.
Other flavour include peach, strawberry and apple fruits.
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 NON-CARBONATED BEVERAGES -
FRUIT JUICE/VEGETABLE JUICE

 Fruit/vegetable juice is a natural drink that contains few or no

additives.
 The juice is prepared by mechanically squeezing or macerating
fresh fruits or vegetables without the application of heat or
solvents.
 Popular Fruit/vegetable juice includes but are not limited to,
apple, orange, lemon, grapefruit, cherry, pineapple, grape,
strawberry, guava, tomato, carrot, cucumber, celery and others.

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 NON-CARBONATED BEVERAGES -
JUICE DRINKS

 Juice drinks contains fruit juice but at levels less than 100%.
 It has become increasingly popular to combine a variety of
fruits into single juice drinks
 A good example of Juice drink is five alive.
 Juice drinks are also used for cocktails.

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 NON-CARBONATED BEVERAGES -
FRUIT NECTAR/SYRUP
 Fruit Nectar/Syrup is a thick, viscous liquid, containing a
large amount of dissolved sugars but showing little
tendency for crystallization of dissolved sugar.
 The main use of these concentrated sweet fruit flavouring is
as a base for cocktails or mixed drinks.
 Examples include blackcurrant syrup, lemon syrup,
raspberry syrup, cherry syrup etc
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 ALCOHOLIC BEVERAGES

Alcohol has been widely consumed since prehistoric times by

people around the world.
An alcoholic beverage is a drink containing ethanol, commonly
known as alcohol.
Alcoholic beverages are potable liquid containing from 1% to
75% of ethyl alcohol by volume (ABV).
Alcohol is an odourless liquid obtained through the
fermentation of a sugar containing liquid.
Ethanol is a psychoactive drug with a depressant effect. Ethanol
being a psychoactive drug with a depressant effect, many
societies regulate or restrict its sale and consumption.
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 ALCOHOLIC BEVERAGES

 Alcoholic beverages are made by two different processes:

 Fermentation (non-distilled)

 Distillation

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 ALCOHOLIC BEVERAGES –
FERMENTED ALCOHOLIC BEVERAGES

 In fermentation (non-distilled) process, sugar in fruit or grain

(develop by germination and malting) is converted into alcohol
by the action bacteria.

 The degree of fermentation can be controlled.

 Carbon dioxide (CO2) is a by-product and can be maintained

as in the case of beer and wine.

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 ALCOHOLIC BEVERAGES –
BEER

 Beer is an alcoholic beverage fermented from cereals and malt flavoured

with hops.
 The alcoholic content is between 3% to 5%.
 Barley is preferred to other cereals as it can be more easily malted for
brewing and the soluble extracted from barley malt are more complete
than those of other grains.
 Actually any cereal containing starch or sugar may be used in the
brewing of beer e.g. maize rice, corn or wheat.
 However, these grains lack essential enzymes (chemicals) which facilitate
the extraction of sugar and when used require special treatment.
 If grain is used alone, the final product will not be beer.
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 ALCOHOLIC BEVERAGES –

STOUT

 Stout is a black beer achieved by roasting malt.

 Stout has a strong malt flavour and a sweet taste, heavy and has
a strong hop quality.

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 ALCOHOLIC BEVERAGES –

SHANDY

 When lemonade is added to beer, the drink is referred to as

shandy

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 ALCOHOLIC BEVERAGES –
WINES
 Wine is an alcoholic beverage obtained from the
fermentation of the juice of freshly gathered grapes.
 Wine is traditionally made from grapes, but can also be
made from a variety of other fruits.
 In order to make wine, the fruit is crushed and its juices
fermented.
 Most wines age from four years or more and contain
between 7 to 24% alcohol.
 Wines are classified as table wines, sparkling wines and
fortified wines. 35
 ALCOHOLIC BEVERAGES –

TABLE WINES

 Table wines include Red, White and Rose wines

 They are referred to as still wines as they lack carbonation.
 They are further classified into dry and sweet wines.
 These are wines that normally accompany a meal.
 The alcoholic content of these wines is between 14 and 16%.

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 ALCOHOLIC BEVERAGES –

SPARKLING WINES

 Sparkling wines contain carbon dioxide that make it fizzy.

 These are wines that are consumed during festive occasions
and throughout a meal
 A good example is Champagne.
 The alcoholic content of these wines is less than 14%.

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 ALCOHOLIC BEVERAGES –

FORTIFIED WINES
 Fortified wines are wines fortified by the addition of alcohol
either during or after fermentation.

 These are wines that are consumed either before or after a

meal

 Examples include Sherry and Port wines.

 The alcoholic content of these wines is between 15 and 24%.

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 ALCOHOLIC BEVERAGES –
DISTILLED ALCOHOLIC BEVERAGES
 A distilled alcoholic beverage is a consumable liquid containing ethyl
alcohol (ethanol) purified/enriched by distillation from a fermented feed
stock such as fruits, vegetables, or cereal grains.
 The word liquor generally refers to as distilled beverage.
 It is also commonly known as spirit.
 The process of distillation essentially gets rid of water and gives a purer
spirit with higher alcohol content.
 These liquors or spirits include; Whisky, Rum, Vodka, Brandy, Tequila
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 ALCOHOLIC BEVERAGES –

SPIRITS

 The word spirits generally refers to distilled beverages low in

sugars and containing at least 35% alcohol by volume.

 Popular spirits include; Whisky, Rum, Vodka, Brandy, Gin,

Tequila.

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 ALCOHOLIC BEVERAGES –
LIQUOR OR SPIRITS
 Whisky is a type of distilled alcoholic beverage made from any form of
fermented grain mash such as barley, malted barley, rye, wheat and corn.
 Rum is a distilled alcoholic beverage made from sugarcane by products
such as molasses or sugarcane juices.
 Vodka is a distilled spirit that is composed of water and ethanol and is
made by distilling juices from various fermented substances such as
grains, potatoes and sometimes sugar or fruit, the distillation from sugar
and fruit are also sold as flavored vodka.
 Brandy is a spirit that is distilled from wine, grapes and other fruit juices.
 Gin is a spirit which derives its predominant flavour from juniper berries.
 Tequila is a distilled spirit that is composed from the blue agave plant
and the plant grows primarily around the city of Tequila, Mexico.
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 ALCOHOLIC BEVERAGES –

COMPOUND ALCOHOLIC BEVERAGES

 The distilled alcoholic beverages with added flavouring and

relatively high sugar content are generally referred to as
compound alcoholic beverages

 A Compound alcoholic beverage is also referred to as Liqueur.

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 COMPOUND ALCOHOLIC BEVERAGES –
LIQUEUR
A liqueur is a sweetened and flavoured spirit.
It is a digestive drink taken after meal.
There are four broad categories of liqueurs.
Herb Liqueurs: are flavoured with herbs e.g. Creme de Menthe,
Drambuie, baileys, Irish cream, Chartreuse.
Citrus Liqueurs: are flavoured mostly from peels of citrus like
orange or lemon e.g. Cointreau, curacoa.
Fruit Liqueurs: are flavoured with almost any kind of fruit other
than citrus ones e.g. Creme de fraise, Creme de banane.
Nut/Bean and Kernel Liqueurs: are flavoured with cocoa beans,
coffee beans nuts and fruit kernels e.g. Tia Maria, Creme de Cacao,
Creme de Noisettes.
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 Significance of Beverages

Beverage is regarded as a component of standard diet

Beverage is significant for hygienic or medical reasons
Beverage is important for its relaxant and euphoric effects
Beverage is important for recreational purposes
Beverage is significant for artistic inspiration
It is present at almost every event such as a party or a get-
together
Beverage can also be served as an ice breaker on a new date
 Many people claim it help drown out sorrows and other
worries
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 NUTRITIONAL SIGNIFICANCE OF BEVERAGES

Most beverages contain a great deal of water which helps in

maintaining body balance by preventing dehydration.

Most of the beverages supply energy in the form of sugar or

alcohol.

They also provide other nutrients like mineral salts and vitamins

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 CLASS ASSIGNMENTS

1. The word liquor generally refers to as________

 Beverage
 Distilled beverage
 Non-distilled beverage

2. Beverages are ________

3. Aerated beverages are __________

4. Mention three dietary benefits of beverages

5. List four broad categories of sweetened and flavoured spirits

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