BEVERAGES

All liquids except medicine

ALCOHOLIC BEVERAGES

NON ALCOHOLIC BEVERAGES

ALCOHOLIC
BEVERAGES

• SPIRIT

• LIQUEUR

• BEER

• WINE
NON ALCOHOLIC BEVERAGES

1. MINERAL WATER
2. JUICES
3. SYRUP
4. SQUASH
5. COFFEE
6. TEA
7. CHOCOLATE
8. MILK
MIXING
DRINK

1. PREPARING
2. STIRRING
3. MIXING
4. SHAKING
5. FLOATING
6. BLENDING
MIXING DRINK INGREDIENTS
• BASIC INGREDIENTS
• MIXER
• MODIFYING AGENT
• FLAVOURING & COLOURING
AGENT
 TYPES OF MIXING DRINK

• COCKTAIL & MOCKTAIL

• SQUASH
• HIGHBALL
• COLLIN
• SOUR
• SLING
• PUNCH
• FIZZ
• TROPICAL DRINK
Alcoholic
beverages
 spirit
Minuman beralkohol
yang terbuat dari proses
destilasi dari cairan yang
telah mengalami
fermentasi.
 whisky

Whisky
Whisky is distilled from grain
(barley, rye, maize, cereal).

Spirit yang terbuat dari biji – bijian

seperti barley.rey
Ada 4 jenis whiskey
Scoth whiskey
Irish whiskey
American Wiskey
Canadian Whiskey
Spirits
Scotch Whisky
• Johnnie Walker – red label, blue label, black
label, green label and gold label
• Ballantines
• The Famous Grouse
• Teacher’s
• Grants
• Dewar’s

Slide 11
Spirits
Scotch Whisky
• Black and White
• Vat 69
• Chivas Regal
• Haig’s Dimple
• Glenmorange
• Glenlivet
• Glenfiddich Single Malt 12 years old

Slide 12
Scoth whyskey
Scoth whiskey
Irish whiskey
Irish whiskey
Spirits
American Bourbon and Rye Whiskies
• Wild Turkey Kentucky Straight Bourbon
Whiskey
• Jack Daniels Sour Mash Whiskey
• Jim Beam Kentucky Straight Bourbon Whiskey
• Cougar Bourbon

Slide 17
Bourbon whiskey
Bourbon whiskey
Canadian whiskey
gin

Gin adalah minuman beralkohol dari

hasil fermentasi serealia yang diberi
aroma buah pohon juniper, dan melalui
proses distilasi.
Spirits
Gin
Gin is produced by rectifying a pure spirit with
berries and botanical herbs:
• Gilbey’s London Dry
• Gordon’s

Slide 22
gin
Spirits
Vodka
Minuman beralkohol yang terbuat dari fermentasi kentang
yang kemudian di destilasi.
Is distilled from a base of grain and can come
flavoured:
• Grey Goose
• Karloff
• Finlandia
• Wyborowa
• Smirnoff
• Skyy
Slide 24
vodka
rum

• Minuman beralkohol yang terbuat dari olahan tebu (molasis)

kemudian di destilasi.
Spirits
Rum
• Captain Morgan – spiced gold, dark, deluxe,
white and gold
• Bundaberg – underproof and overproof, Royal
Liqueur, Distillers No 3
• Cougar
• Bacardi – white, black and gold

Slide 27
Spirits
Brandy
Minuman beralkohol yang terbuat dari destilasi buah
anggur yang tela di fermentasi.
Is distilled from grapes:
• St Remy
• Hardy’s Black Bottle

Slide 28
Spirits
Cognac
The most famous brandy is Cognac made in the
Cognac region of France:
• Courvoisier
• Remy
• Napoleon

Slide 29
Spirits
Other spirits
• What other spirits can be served?
• Where do they com from?
• What are they made from?
• What mixers can they be served with?

Slide 32
Spirits
Service of spirits

With spirits, there are several options available

to customers:
• A standard nip is 30 ml

• May be served neat or on ice

• May be served with a mixer

• Served in a short or long glass

• Double nips may be served

Slide 34
Spirits

Common mixers for

spirits
• Gin – tonic water
• Brandy – dry ginger,
cola, lemonade
• Whisky – dry ginger,
cola
• Rum – cola
• Vodka – lemonade,
orange juice, tomato
juice
Slide 35
Liqueurs

• Liqueurs are spirits

that have been
flavoured with fruits,
herbs, roots and
plants, sweetened and
sometimes artificially
coloured
• Liqueurs are
proprietary or generic

Slide 36
Liqueurs
Proprietary or generic liqueurs
• Proprietary brands are those produced by a
single company such as Grand Marnier,
Cointreau, Tia Maria, and Galliano
• Generics are types of liqueurs that can be
made by any company. They come in many
flavours

Slide 37
Liqueurs
Common generic liqueurs flavours
• Advocaat
• Banana
• Blue curacao
• Butterscotch
• Cherry brandy

Slide 38
Liqueurs
Common generic liqueurs flavours
• Crème de cacao
• Crème de menthe
• Melon
• Mint chocolate
• Triple sec

Slide 39
Liqueurs

Common proprietary
liqueurs
• Bailey’s Irish Cream
• Benedictine DOM
• Cointreau
• Drambuie
• Grand Marnier
• Kahlua

Slide 40
Liqueurs

Common proprietary
liqueurs
• Jagermeister
• Midori
• Sambuca
• Tia Maria

Slide 41
Beer
Beer is a term for all fermented liquors brewed
from malt and cereals.
Ingredients of beer making include:
• Malted barley – (sugar source)
• Yeast – (agent of fermentation)
• Hops – (flavouring and seasoning)
• Water

Slide 43
Beer
Types of beers
Ales:
• Pale Ale (bitters)
• Dark Ale (stouts)
Lagers:
• Pale Lager (lagers and pilsners)

Slide 44
Beer
Local beers
Each country will have their own specialty
beers that are often the most popular and
consumed in the greatest amount:
• What are the popular local beers in your
country?
• What are local ASEAN beers?
• Are they ales or lagers?

Slide 45
Beer
Imported beers
• Fosters - Australia
• Lowenbrau – Germany
• Beck’s – Germany
• Fürstenburg – Germany
• König Pilsener – Germany
• Corona – Mexico
• Budweiser – USA

Slide 46
Beer
Imported beers
• Hollandia – Holland
• Heineken – Holland
• Miller – USA
• Maes – Belgium
• Chimay – Belgian
• Duvel – Belgian
• Asahi – Japan
(continued)

Slide 47
Alcohol strengths
Alcohol by volume
‘Alcohol by volume’ as a percentage (% alc/vol)
is the more common way to measure alcohol
content and the one that is used in most parts
of the world:
• What is the alcoholic strength of different
alcoholic drinks?

Slide 48
Alcohol strengths
• Spirits 37 – 40 %

• Liqueurs 17 – 55 %

• Fortified Wines 20 %

• Table Wines 12 –14 %

• Beers 4–5%

• Light Beers 2–3%

Slide 49
Understanding beverage knowledge

Wine
• Wine is defined as the naturally produced
beverage made from the fermented juice of
grapes
• Wine is a major aspect of beverage service
and is routinely served to complement a lunch
or evening meal
• Wine knowledge will be covered
later in this subject

Slide 50
WINE
• Dibuat di Timur
Tengah kira – kira
6000 SM dan dibawa
ke Mesir th 2750 SM.
• Dewasa ini wine
dibuat di seluruh
dunia terutama di
negara – negara
penghasil buah
anggur.
• Wine adalah minuman • Contoh :
beralkohol yang • Apple wine
dihasilkan dari peragian • Strawberry wine
buah anggur. • Rice wine
• Istilah “wine” hanya
dihasilkan dari peragian
buah anggur.
• Kalau dihasilkan dari
buah – buahan yg lain,
nama buah harus
disertakan di depan kata
wine.
Classifications of wine
Natural still wines
Sparkling wines
Fortified wines Types
Aromatized wines

Aperitif wines
Table wines Functions
Dessert wines

Red wines
Rose wines Colours Wines
White wines

Heavy bodied
Medium bodied Alcoholic
Light bodied content

Very, very dry (brut or nature)

Extra dry (extra sec)
Dry (sec) Sugar
Medium dry (demy sec) content
Sweet (deux)
Natural Still Wine

• Didapatkan dengan
memisahkan karbon
dioksida selama
proses pembuatan.
• Disebut juga “Table
Wine” dibedakan
menjadi tiga
berdasarkan jenis
buah anggur yang
digunakan, yaitu
White wine, Red
wine dan Rose wine.
SPARKLING WINE
• Naturan still wine yang
mengandung karbon dioksida
• Metode Pembuatan
• Metode Impregnation
• Karbondioksida di
injeksikan kedalam botol.
• Metode Champenoise.
• Digunakan untuk
membuat champagne
dengan menambahkan
gula dan ragi kedalam
wine untuk menciptakan
fermentasi kedua
didalam botol.
 JENIS – JENIS SPARKLING WINE

1. CHAMPAGNE
Hanya dibuat di daerah
Champagne di Perancis
dengan menggunakan
metode Champagnoise.
Champagne
dikategorikan kedalam
Sparkling Wine yang
terbaik “ The King of
Wine”
CONTOH
FORTIFIED WINE

• Natural Still Wine yang

diperkuat dengan cara
penambahan brandy
atau spirit buah anggur
yang dapat
menghentikan proses
permentasi alami dan
meningkatkan kadar
alcohol anggur tersebut
JENIS – JENIS FORTIFEID WINE
AROMATIZED WINE

• Anggur yang disuling

secara alami, kemudian
diperkuat (fortified)
dengan menambah
spirit buah anggur dan
diberi aroma dengan
menambah bahan –
bahan penyedap seperti
rempah – rempah dan
bumbu – bumbuan.
JENIS – JENIS AROMATIZED WINE

VERMOUTHS
BITTER
ANISETTE
 Brand name

Winemaking company

Grape varieties in blend

Size of bottle

Country of origin

Vintage
There are several things to be considered
when opening wine:

Present the wine that the

host has selected on a service
cloth held on the flat of your
left hand, with the label
directed to the host so that it
can easily be read.
Identify the wine yourself
verbally, mentioning the
company, variety and vintage,
so that the host can confirm
that it is the correct one.
Do not open the bottle until
the host has confirmed that
the wine is the correct one.
Opening wine

• When the host has

confirmed the wine
correct, take the
bottle firmly in your
left hand, holding it
at 45o angle at waist
height.
Opening wine

• Cut the foil with the

blade of the waiter’s
friend just above the
raised ridge about 5
mm below the top of
the bottle.
•Ease the top of
the foil with
the point of
blade.
• Close the blade of the waiter’s
friend and open the spiral
(corkscrew)
• Hold the neck of the bottle firmly in
the left hand.
• Insert the sharp tip of the spiral into
the centre of the cork.
• Slowly turn the spiral in a clockwise
direction, keeping it in the line with
the core of the cork.
• Stop turning the spiral when the last
turn of the spiral is still visible to
prevent the spiral from piercing the
base of the cork.
• Tilt the arm of the waiter’s friend so
that the lever rests on the lip of the
bottle.
• Hold the lever in place using the side of
your index finger.
• Now extract the cork by raising the
opposite end of the body of waiter’s
friend, exerting beverage on the lip on
the bottle until the cork starts to bend.
• Now cease the lifting action and place
thumb and index finger at the base of
the cork.
• Twist the cork gently into its side to
remove it from the bottle.
• This technique will allow the cork to be
extracted without any distracting
popping sound.
• Remove the cork from the spiral and
return the waiter’s friend to the
pocket.
• In some establishments the cork is
then presented to the host for
inspection, particularly when fine red
wines are being served.
• Wipe the lip of the bottle with a
service cloth.
• The bottle is then held firmly in
the right hand with the label
directed toward the host.
• Pour about 30 ml of wine into
the host’s glass for approval.
• The wine should be poured into
the centre of the glass with the
bottle held above and not
touching the glass.
Develop wine knowledge

Wine styles
• Varietal or generic table wines
• Sparkling wine
• Fortified wine
• Rice wine

Slide 80
Varietal wines

• ‘Varietal’ wines are wines made from one grape

variety
• The name of this grape appears on the label of
the bottle
• The wine must be made from a minimum 85% of
that stated variety

Slide 81
Generic wines

‘Generic’ is the term used to describe wines are made to a style,

usually naming a European location as its origin.

• What generic wines do you know?

Slide 82
Generic wines

Generic white wines

Generic white wines include:
• Chablis
• Hock
• Moselle
• Sauternes
• White Burgundy

Slide 83
Generic wines

Generic red wines

Generic red wines include:
• Burgundy
• Claret

Slide 84
Champagne / sparking wines

• The word ‘Champagne’ is now legally reserved for sparkling wine

produced from the Champagne region in France
• Where produced in other parts of the world,
it is correctly now known as ‘sparkling wine’

Slide 85
Fortified wines

Fortified wines are base wines which are strengthened or ‘fortified’

by the addition of grape spirit or brandy.
The addition of the grape spirit:
• Stops fermentation
• Increases alcoholic strength
• Adds sweetness
• Imparts keeping qualities
• Provides the brandy character

Slide 86
Fortified wines

Types of fortified wines

• Sherry
• Vermouth
• Port
• Muscat
• Tokay
• Madeira

Slide 87
Varietal wines

Varietal white wines

White grape varieties include:
• Chardonnay
• Chenin Blanc
• Riesling
• Sauvignon Blanc
• Semillon
• Traminer

Slide 88
Varietal wines

Varietal red wines

Red grape varieties include:
• Cabernet Sauvignon
• Malbec
• Merlot
• Pinot Noir
• Shiraz

Slide 89