ALCOHOLIC BEVERAGES

ALCOHOL

• An ALCOHOL is a volatile, colorless liquid obtained through

fermentation or distillation of a liquid containing sugar or starch base.

• An ALCOHOLIC BEVERAGE is any potable (drinkable) liquid containing

ethyl alcohol. It may have a little as ½ % by volume or as high as 95%.

• To express the alcoholic content the following measurements are used:

• USAP (American) - proof
• Sikes (British) - degree of proof
• Gay Lussac (French) - (%) percent
 ALCOHOL

The approximate alcoholic strength of principal drinks are:

Beer 4% to 11% by volume
Table Wines-red, white, rose 7% to 14% by volume
Fortified Wines 18% to 21% by volume
Vermouth 16% to 20% by volume
Brandy 40% by volume
Whisky, Gin, Rum, Vodka 40% to 45% by volume
Liqueurs Average 35% by volume
ALCOHOL

The alcoholic beverages consists of

FERMENTED, DISTILLED and
COMPOUNDED Drinks
 FERMENTED ALCOHOL

• is a drink that undergone the process of fermentation

wherein the chemical breakdown of a substance by
bacteria, yeasts or other microorganisms typically involving
effervescence and the giving-off of heat. Sugars are
converted into ethyl alcohol.

Fermented drinks include

wines, beer and beer like drinks.
FERMENTED ALCOHOL
BEER

• The word ‘beer comes from the Hebrew word “bre”

for grain and from the Saxon word “bere” which
means barley.
• In German the word “biere” is used to connote beer,
while the Scandinavian refer to it as “bier”. In English
it is called “beer” while in Spanish it is popularly
known as “Cerveza”
• Beer is also known as “malt beverage” and is
associated with ales, lagers, pilsner and stouts. These
are the beverages made from water, malted grain
(usually barley), hops and yeast
• Most consumed alcoholic beverage in the world.
 FERMENTED ALCOHOL
BEER

The quality of a beer depends on the quality of its raw ingredients which
include:

1. Water – important factor in beer production.

*The water from a rocky Mountain Spring is usually used to make
good, quality beer.
2. Malt – is barley that has been placed in water, then allowed to sprout,
and finally dried to stop germination. The drying process is called
kilning because it takes place in kiln.
3. Hops – look like tiny pinecones waiting to open. They grow on tall, thin
vines.
 FERMENTED ALCOHOL
BEER

The quality of a beer depends on the quality of its raw ingredients which
include:

4. Yeasts – causes fermentation, converting sugar into alcohol. Two categories of

brewer’s yeast: ale yeast and lager yeast.
5. Adjuncts and Additives – very prevalent in American brewing. The most
commonly used are rice and corn. They give beer a lighter color and milder
flavor. Rice imparts the lightest color to the beer.
*The higher the proportion of barley to adjunct, the more flavor and body in the beer
and the better the head.
HEAD: the foam that rises to the top of the beer when first poured into a glass.
FERMENTED ALCOHOL
BEER

HOPS
Hops may be used to promote
healthy sleep for those who have
sleeping difficulties.

MALT
 FERMENTED ALCOHOL
BEER

HOPS FARM
 FERMENTED ALCOHOL
TYPES OF BEER
Ale A strong beer with very high alcoholic content.
It is highly fermented and tastes a little bitter
and hoppy.
Bitter Like ale, it has high alcoholic content, but with bitter-
sweet-taste.
Bock A dark and slightly sweet lager that is brewed from
caramelized malt.
Ice A beer that is brewed at cooler temperatures and
then chilled to below freezing points, forming crystals.
Then it is filtered to produce a smoother but
stronger beer with higher alcoholic content.
 FERMENTED ALCOHOL
TYPES OF BEER

Lager Is a bottom-fermented beer, stored at low

temperatures for a long period of time,
usually several months.
Light Is a beer that is lighter in alcohol content and with
lower calories.
Pilsner Is a light, hoppy and dry lager
Stout Ale that is produced from heavily roasted barley. It
is darker in color and has a bitter flavor.
FERMENTED ALCOHOL
TYPES OF BEER
 FERMENTED ALCOHOL
STORAGE OF BEER

• Beer should be stored in the

refrigerator at 2 to 3 degrees
centigrade or 40 degrees Fahrenheit. A
lower temperature may result to a dull
taste of the beer. Draft un-pasteurized
beer can be spoiled if the storage
temperature is above seven degrees
centigrade.
• Serving temperature for all beer should
be 4⁰C to 7⁰C.
 FERMENTED ALCOHOL
BEER LIKE DRINK

BEER LIKE DRINKS

• Cider – made from apple, which ich in sugar
• Meads – from diluted honey, fermented by adding cultivated yeast
• Pulque – a Mexican drink, fermented from Maguey plant
• Sake – rice beer from apan and China
• Koumiss, Kumiss or Kwass – A Sbirean or Mongolian alcoholic
beverages produced from mare’s milk
• Alcoholic free beer – produced like a beer without alcohol.
ALCOHOL

The alcoholic beverages consists of

FERMENTED, DISTILLED and
COMPOUNDED Drinks
 DISTILLED ALCOHOL

Spirits are alcoholic beverages that are obtained through

distillation process, after their fermentation from vegetables, grains,
fruits, plants and other substances which are sugar or starch bound.
In a distillation process, a fermented liquid is heated in the still,
allowing its alcohol to evaporate upon reaching a temperature of
78 ̊/176 ̊F. It passes through cold water and then converted to a
liquid spirit. The alcohol starts to evaporate when the alcohol
vapors are not allowed to dissipate and when they are caught and
cooled that they condense and turn to alcohol.
 DISTILLED ALCOHOL

Distillation may take place through:

1. Pot Still – This is a very slow process of distillation where a pot is
heated by a fire under it or by heating coils, with the vapor passing
through the head and hence to a condenser, thus converting the vapor
to the distilled product by cooling it. The process is done slowly since a
pot is refilled between one distillation and the next.
2. Patent Still – Patent still is a continuous process of distillation that
allows an uninterrupted flow of the liquid though rectifying columns.
The spirits are high in strength, are colorless and sometimes tasteless.
•
 DISTILLED ALCOHOL
Types of Spirit: W H I S K Y
1. WHISKY is a general name for liquors of not
less than 80% proof, distilled from mash or
grain. It is one of the most popular spirits.
Whiskies are either:
1. Malt whisky – made of malted barley only
using pot still process
2. Grain Whisky – made of un-malted barley
using a mixture of different cereals grains,
distilled through a patent process
 DISTILLED ALCOHOL
Types of Spirit: W H I S K Y
 DISTILLED ALCOHOL
Types of Spirit: W H I S K Y
 DISTILLED ALCOHOL
Types of Spirit: W H I S K Y
 DISTILLED ALCOHOL
Types of Spirit: W H I S K Y

Whiskies maybe served as follows:

• Neat, in a shot glass or other small glass (called Old
Fashioned) with a glass of water on the side;
• On the rocks, served in a rock glass filled with ice cubes,
with whisky poured over the glass;
• Highball for mixed drinks like in the case of Scotch soda,
Bourbon Ale, CC7 and
• Mixed – like whisky sour, a sour glass may also be used.
 DISTILLED ALCOHOL
Types of Spirit: R U M

2. RUM is distilled from sugar cane and

molasses, a by-product of manufactured sugar.
This spirit is produced in countries where sugar
cane is grown.

Like whiskies, rums usually derive their name from

their place of origin, with each type distinguished by
its own distinctive flavor.
 DISTILLED ALCOHOL
Types of Spirit: R U M

2. RUM
Rum is distilled for no less than 190 proofs and is
usually bottled at a much lower proof. Some are
produced in a pot-still, making them more flavorful.
Like other spirits, rums are often used as ingredient
for mixed drinks, Ex. Rum coke.
Rums are classified by color – white, gold and dark
rum.
 DISTILLED ALCOHOL
Types of Spirit: V O D K A

3. VODKA is derived from

Russian word “Vodka”
meaning water. It is distilled
from potatoes and filtered
through charcoal, resulting to
a neutral aroma. Unlike other
spirits, the vodka does not
have aroma, color and taste.
 DISTILLED ALCOHOL
Types of Spirit: V O D K A

Vodka is distilled at 190 proofs, reduced to not more than

100 proofs or less than 80 proofs.
Some brands are: Smirnoff, Borzoi, and Stolichnaya.
Some of the vodkas are flavored and they are classified as
compounded spirit.
The flavoring used includes herbs, peel, pepper, lemon
or fruits. Most of the vodkas are now sold either
flavored or non-flavored.
Vodka is a versatile spirit and can be mixed with a
variety of fruit juices and other ingredients. It should be
chilled if served straight up.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y

4. BRANDY is distilled from fermented juice of

ripe grapes (wine) or other fruits. Those
made from other fruits are usually aged in wood
set cork. Labels must clearly state the fruit/s
from which brandy is derived. Brandy is
produced in many countries.

Popular brands for Brandies are Fundador,

Carlos 1, Soberano from Spain.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y

Brandy served “straight” is a traditional after-

dinner drink. It is customarily presented in a large
rounded glass or snifter with ice water on the side.
It can be served as a highball drink, with water or
soda or with other mixers. It also goes well with
coffee and many mixed drinks.
White fruit brandies should be served chilled, in a
chilled pony glass or liqueur glass to retain its
aroma.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y

Quality and Aging of Brandies

• Like wines, the quality of brandies depends on its aging. Under
the French Law, all brandies must be aged at least 18 months
before they are bottled
• The age and quality of cognacs are indicated in the labels. It
makes use of a cryptic letter to symbolize the relative age and
quality of the brandy.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y
Though classified as brandies, below are to be addressed as:
1. Cognac – comes from Cognac region in France
2. Armagnac – comes from Gascony, Armagnac region of France which
located south of Bordeaux.
3. Marc – a French product, distilled from juices of grape skin and pips
from the 4th and 5th pressing. Once the grapes have been further
pressed and the juices have been fermented, it is distilled to a high
alcohol concentration and then aged. Marc generally is quite pale, more
astringent than Cognac or Armagnac but some connoisseurs prefer
Marc than any other brandy as it has a more grapy taste.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y

Though classified as brandies, below are to be addressed as:

4. Grappa – Grappa – is an Italian term for “Marc”, it is produced

in Italy and other Italian speaking regions. Grappa is completely
odorless and a little harsh. But Grappa in Piedmont, especially
the one produced in Barbera is superb. In Ticino, a Grappa is
produced from locally grown grapes.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y

• Fruit brandies are produced by crushing and fermenting its fruits

ingredient right after they are picked.
• Distillation follows quickly and then the spirit is matured within a
few months in order to preserve the freshness and the flavor of
the fruit.
• Except for calvados and slivovitz, fruit brandies are odorless
because they are aged in earthenware or in wax line glass cask
instead of wood which adversely affect the flavor of the fruit.
• It is sometimes called “Eaux de vie”. These are also known as
Schnnaps.
 DISTILLED ALCOHOL
Types of Spirit: B R A N D Y
Some popular fruit brandies are:
• Calvados is an apple brandy from Normandy, France. In US it called apple jack.
• Slivovitz is a plum brandy from Yugoslavia.
• Kirsch or Kirschwasser is known to be a colorless spirit distilled from black
cherry fruits from Germany.
• Quetsch or Mirabelle is also a colorless spirit distilled from a plum fruit in
France.
• Poire William or Williamine is another colorless spirit that is distilled from
pears.
• Framboise is distilled from raspberry fruit of France. It is also a colorless spirit.
 DISTILLED ALCOHOL
Types of Spirit: T E Q U I L A

5. TEQUILA is distilled from the fermented sap of the

maguey plant from Mexico. The name Tequila is
derived from the blue variety among the species of
Maguey or Agave plant which is scientifically called
Tequillana.

It is said to resemble a cactus. The maguey plant takes

between 8-12 years and only the head of the plant, called
“pina” or “head” is used.
 DISTILLED ALCOHOL
Types of Spirit: T E Q U I L A

• 5. TEQUILA is distilled from the fermented sap of the maguey

plant from Mexico. The name Tequila is derived from the blue
variety among the species of Maguey or Agave plant which is
scientifically called Tequillana.
• It is said to resemble a cactus. The maguey plant takes between 8-
12 years and only the head of the plant, called “pina” or “head” is
used.
• Tequila has a very unusual and distinctive taste. The flavor is
somewhat herbaceous, grassy and vegetal in nature. It contains a
minimum of 80 proofs alcohol. It has an extremely long shelf and
reacts quite well to direct sunlight, either opened or unopened.
ALCOHOL

The alcoholic beverages consists of

FERMENTED, DISTILLED and
COMPOUNDED Drinks
 COMPOUNDED ALCOHOL

• a mixture of neutral spirits with the main source/ingredient.

GIN
is a spirit with Juniper
berries. It is either
distilled or compounded
 COMPOUNDED ALCOHOL
G I N

• a mixture of neutral spirits with the main source/ingredient.

6. GIN
- is a spirit with Juniper berries. It is either distilled or compounded
• Distilled gin is made by redistilling a white grain spirit which has been
flavored with juniper berries.
• Compounded gin is made by flavoring neutral grain spirit with juniper
berries without redistilling. In such case, it can be considered flavored
vodka.
Technically, Gin may also be regarded as a liqueur or a cordial, if sweetened.The
alcoholic content is between 34% - 47%.
Most popular type of gin: London Dry Gin
 COMPOUNDED ALCOHOL
C O R D IA L S

A. CORDIALS
The word “Cordial” is derived from “Cor or
Cordis”, meaning “heart”. The name is
identified with the heart because the earliest
cordials were used as part of a therapy to
stimulate the heart and to lighten one’s spirit.
The alcoholic content of cordials is between 15-
55 %. Its aroma and taste is produced by the
addition of herbs, seed, bark, roots, flower fruits
and peel.
 COMPOUNDED ALCOHOL
L I Q U E U R S

B. LIQUEURS
“Liqueur” is derived from the Latin word “liqueufacere” which means to
dissolve or to melt. That is why liqueur are said to be ideal as after-dinner
drink as they dissolve or neutralize the after-taste of food taken during
meals.
 COMPOUNDED ALCOHOL
L I Q U E U R S

B. LIQUEURS
“The aroma, flavor and taste of cordials and liqueurs are produced by
the addition of herbs, seed, bark, roots, flower fruits, stones and peel.
The alcohol base can be brandy, cognac, rum, whisky or neutral grain
spirits. Their distinct, characteristic taste depends on the type of fruit
or flavor that is infused into the drink.
Liqueurs are generally used as European version and cordials as the
American version of after-dinner drinks. Both contain up to 35% of
sweetening agent.
COMPOUNDED ALCOHOL
L I Q U E U R S
COMPOUNDED ALCOHOL
L I Q U E U R S
COMPOUNDED ALCOHOL
L I Q U E U R S