Training Course – part 1

By Heru SetiawanThe Edge, 17 May 2012

ALCOHOLALCOHOL

BEVERAGE MAIN CHARTBEVERAGE MAIN CHART

ALCOHOLALCOHOL

WINEWINE BEERBEER FUNCTIOFUNCTIONSNS

SPIRISPIRITSTS KINDSKINDS

BEVERAGE MAIN CHARTBEVERAGE MAIN CHART

SPIRISPIRITSTS

DRY DRY SPIRITSSPIRITS

SWEET SWEET SPIRITSSPIRITS

OTHER OTHER SPIRITSSPIRITS

GINGIN VODKAVODKA RUMRUM WHISKEWHISKEYY

BEVERAGE MAIN CHARTBEVERAGE MAIN CHART

LIQUORS LIQUEURS

ALCOHOL BEVERAGEALCOHOL BEVERAGE• Definition:• Is a drink containing

ethanol, commonly known as alcohol

• Ethanol?• Ethanol: obtained by

fermented sugar containing juicy material

• C2H6O

Distillation & Distillation & FermentationFermentation

Distillation

the method of separating a mixture into its component parts by use of the difference in their boiling points

Use heat as agent

Fermentation

fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol

Use yeast as agent

Distillation & Distillation & FermentationFermentationDISTILLATIONS FERMENTATION

ALCOHOL BEVERAGEALCOHOL BEVERAGESPIRITSWINEBEER

SPIRITSSPIRITSDRY SPIRITS (LIQUORS)

SWEET SPIRITS (CORDIAL/LIQUEURS)

OTHER SPIRITS(Tequila)

DRY SPIRITSDRY SPIRITS• drinkable liquid containing ethanol that is

produced by means of distilling fermented grain, fruit, or vegetables

• NO SUGAR is ADDED during & after the process

• Alcohol contents: 35% by volume

DRY SPIRITS: COMMON DRY SPIRITS: COMMON SAMPLEsSAMPLEs

1. Gin2. Rum 3. Vodka 4. Whisky5. Tequila

GINGIN• Obtained by distillation of

grain, barley or maize with the additional of juniper berries for flavor

• Gilbey’s, Gordon, Bombay Sapphire, Beefeater, Tanquery, Seagram

• Gin Tonic, Tom Collins, Singapore Sling

GrainBarley Maize

VODKAVODKA• A neutral spirit distilled from grain (originally

potatoes) • Filtered to remove any taste• Colorless, no aroma or taste, no flavored• Smirnoff, Stolichnaya, Absolut, Grey Goose,

Zubrowka• Vodka Tonic, Caipiroska, Blue Lagoon,

Cosmopolitan, Sex on the beach, White Russian

RUMRUMSpirits obtained by

distilling a fermented sugarcane juice or molasses

Molasses

Sugarcane

RUM CategoriesRUM CategoriesLight

Aged in stainless steel potBacardi, Lamb, Cachaça, Myers Original

Platinum, Appleton EstateDark

Aged in OaksMyers Dark, Appleton Estate 21 Years,

Angostura Dark

Is Brazilian Rum, originally made of Sugarcane, NOT molasses

Common Cocktails with RUMCommon Cocktails with RUMCuba Libra (Dark Rum, Coca Cola, Lime)DaiquiriLong Island TeaMojitoMai TaiCaipirinha

WhiskeyWhiskeyDistilled from a

fermented mash of grain (corn, rye, barley or

wheat) then it is placed in oak barrels to age. it is colorless at the

beginningduring the aging process

that whiskey obtains its characteristic amber

color, flavor and aroma

Category in WhiskeyCategory in WhiskeyScotc

h Whisk

y

Irish Whisk

yCanadianWhisky

Bourbon

Whisky

Whiskey with “e” & without Whiskey with “e” & without “e”“e”With “e”Scotland, Wales,

Canada, Australia, and Japan

Without “e”Ireland & US

TequilaTequilaIt is a mixture of Blue

Agave Plant Juice and fermented Blue Agave Plant Juice

Fermented 2½ days

Then it is double distilled

Tequila FactsTequila FactsCan be produced only at the state of Jalisco, and

many other states (very limited only)

Mexico has claimed the exclusive international right to the word "tequila", threatening legal actions against manufacturers of distilled blue agave spirits in other countries.

A one Littre bottle limited edition sold for $225,000 in July 2006 in Jalisco. The manufacturer received a award for the most expensive spirit

Guadalajara

Tequila BrandsTequila BrandsJose Cuervo (Black

Medallion, Classico Silver, Especiale Gold)

Olmeca GoldPepe Lopez Gold901

Common Tequila Common Tequila cocktails cocktails MargaritaLong Island Iced TeaTequila SunriseTequila SlammerMojito DiabloDaiquiri

How to enjoy TequilaHow to enjoy Tequila

As a shooterTwist e lemon on our forehandPut some salt on itLick it Immediately drink a shot of tequila Followed by chew the remaining of lime wedge

Drinking TequilaDrinking TequilaIN MEXICODrink straight, as a

single shot, NO lime, NO salt

As side drink of Sangrita (orange jc, grenadine, hot chili)

Also Bandera cocktail (3 shots glasses of tequila, lime juice, sangrita)

OUTSIDE MEXICOSingle shot served w/

lime & saltLime: to balances and

enhances the flavorSalt: to lessen the

“burn”Called: Tequila Cruda /

“lick sip suck” / “lick shoot suck”

Moisten back of hand w/ salt

Drink tequila in one shoot

Immediately bite the lemon/lime

Kapute!

BeerBeerDefinition:is an alcoholic beverage

produced by the fermentation of sugars derived from starch-based material

Starch = tepung pati (bahasa Indonesia)

starchstarch

(C(C66HH1010OO55))nn

Starch Based Starch Based Material ???Material ???

Barley /Bahasa: Jelai

Cassava

Grain /Bahasa: Gandum

Wheat / Bahasa: Gandum

Maize / Bahasa: Jagung Manis

Sorgum/Bahasa: Sorgum

Millet/Bahasa: Jawawut

Rice

Anything Anything else?else?

What is Brewing? …What is Brewing? …is the production of

beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast

Beer making process

Starch Sugar contains

Alcohol+ CO2

Malting Fermentation

Beer : Essential Beer : Essential Ingredients Ingredients 1. Malt

2. Water

3. Hops

4. Yeast

MaltMaltIs barley that has been

placed in water, allowed to begin to sprout, then dried to stop germination

Malting process to create enzyme (diastase)

That enzyme helps starch in the grains turn into sugar and eventually alcohol

WaterWaterWATER 90 % of the

ingredientThe quality and

mineral content of water directly affect the character of the beer

HopHopFrom hop plant (called

Humulus lupulus)Hop flowers have an

essential oil called lupulin, which gives the hop the bitter taste

prevent the brew from going sour, enrich characteristic bitter flavor and an aroma to the beer

YeastYeastYeast is the catalyst,

facilitates the reaction which converts sugar to alcohol and CO2

Two type of yeast:1. Sacchromyces

Cerevisiae 2. Sacchomyces

Carlsbergensis

Main process…Main process…

1. mashing2. brewing3. fermenting4. Lagering / storing

a. Maturingb. Agingc. Conditioning

5. Packing

1. Mashing1. Mashingconverts starches into sugarsMalt, hot water, adjunct are

mixed and cooked together at low temperatures (up to 76˚C)

malt enzymes are activated and turn starches to sugars

Then the grain/malt is strained out and the remaining liquid, now called wort, is conveyed to the brew kettle

1 to 6 hours

2. Brewing2. Brewingboiling the wort with hopsIn huge copper or stainless-

steel brew kettles, the wort-plus-hops is kept at a rolling boil (100˚C)

To sterilizes the wort and protect beer from spoilage

1-2½ hoursAfter brewing, wort strained

out then cooled

3. Fermenting3. FermentingConverting sugar

inside the wort into alcohol & CO2

Using YEAST If the yeast settles to

the bottom of the fermentation tank: LARGER (bottom-fermented)

If the yeast raise to surface of fermentation tank: ALE (top-fermented)

3. Fermenting 3. Fermenting (continuation)(continuation)

Fermenting period: 7-10 daysCO2 released and stored, to be added again

for later stage

4. Lagering/Storing4. Lagering/StoringTo mature or ripen the

beer, mellowing its flavor. Some further slow

fermentation may also take place

It is done at near-freezing temperatures on in stainless-steel or glass lined tanks

may last several weeks or several months

5. Packing5. PackingAfter storage the beer is filtered and then

kegged, bottled, or cannedCanned and bottled beers are pasteurizingBy exposing them in the container to

temperatures of 60˚C to 66˚C) for 20 minutes to an hour

ALE vs LAGERALE vs LAGERALE

1.using top fermenting yeast2. fermented for a relatively

short time (1-2 weeks) 3.At warmer temperatures

4.Typically a darker, fruitier brew, strong and bitter

5.Eg. Stouts, Porters and Dubbels

LAGER1.Using bottom fermenting

yeast2.Fermenting several weeks

3.At cold temperature4.Typically clearer, often

lighter colored and crisper brew, less hoppy

5.Eg. Budweiser, Miller and Coors

Beer: Other Common Beer: Other Common StylesStylesStout…...

A synonym for dark or black beer.Made from dark roasted malt and bitter in

taste.Can be made by top and bottom

fermentation.Classic examples Guinness, Murphy’s,

Beamish….

Beer: CharacteristicBeer: Characteristic1. Fermentation

a. Top fermented (Ales) b. Bottom fermented (Lagers).

2. Colour pale, golden, amber, copper, red, brown, black etc.

Beer: Characteristic Beer: Characteristic cont.cont.3. Strength:

Depends on alcohol content StrongMediumLight

4. TasteDescribed as sweet, sour or bitterAlso: hoppy, toasty, fruity, roasty, flat, malty,

full bodied and empty

Beer: Characteristic Beer: Characteristic cont.cont.5. Country of Origin

Where its originally production taken placeDenmark, Nederland, USA, Singapore, etc.

6. SeasonWinter, summer, all year long, etc.

Beer ServiceBeer ServiceTemperature

Cold (freeze): 4˚C – 7˚C

Glass:Pilsner / Beer Goblet / Beer Mug / TankardShould be clean and free from grease or

dust.Should be cold. (4˚C – 7˚C)

Basic Knowledge Glass Basic Knowledge Glass BeerBeerA beer served in a glass will be properly

carbonated, while beer drunk straight from the bottle is higher in carbonation.

No matter what the glass, it must be clean

Frosted glasses SHOULD NOT be used. Beer gets diluted as soon as it hits the frosted surface

Lagers are often served in tall, tapered glasses, called pilsner glasses because they came from Pilzen in what is today the Czech Republic.

Beer handling after Beer handling after BreweryBrewery1. time 2. storage conditions 3. temperature 4. light 5. vibration 6. strong smells 7. stacking 8. transport

WHISKY …WHISKY …Definition:Alcohol drink

obtained by distilled a fermented mash of grain (corn, rye, barley or wheat) then it is placed in oak barrels to age.

Scotch Whisky

Irish Whisk

yCanadian Whisky

Bourbon

WhiskyJapanese Whisky

Whisky: The History…Whisky: The History…1100 – 1300Distillation brought to from Italy to Ireland &

Scotland by monksSince wine was not easily obtained in Ireland

and Scotland, barley beer was distilled into liquor which became whisky

Alcohol limited usage for medicine for both internal anesthetic use and as an external antibiotic

Whisky: The History…Whisky: The History…Word whisky:From Gaelic Irish language: uisce beatha,

means “Water of Life”(it was used for medicine, cure to a diseases:

such as the treatment of colic, palsy, and smallpox)

Whisky: the history…Whisky: the history…

IrelandIreland

ScotlandScotland