Alcoholic Beverage

Bar and Beverage Management
Name:
Course:

Lesson # 5
Types of Beverage

OBJECTIVES





Discuss the definition of Alcoholic Beverage
To know the Types and Classifications of Wines
To know what is mixology
To be familiarized with the distilled spirits

LESSON PROPER
ALCOHOLIC BEVERAGE
 Any potable liquid that contains 0.05% to 95% of ethyl alcohol by volume is considered as alcoholic beverage.  Two Types of Alcoholic Beverage
I. Fermented Alcoholic Beverage
Fermentation – Is the natural process where yeast enzymes decompose:
 Carbohydrates in grains used to make beer and (at the early stage in the production of) spirits/liquors; or,
 Sugars in fruits used to make wine.
FERMENTED BEVERAGE
a. BEERS AND OTHER BREWS
 Is a generic term embracing all malt beverages. It refers to all brewed and fermented beverages that are made from malted grains (e.g. rice in Asia, barley and wheat in Europe, corn in South America, cassava root in Africa, potato in Brazil, agave in Mexico), hops, water and yeast.
 Beer comes in different colors and flavors and is usually carbonated. It is made of six major ingredients:  Grains
 Water
 Hops
 Yeast
 Sugar
 Fining Agent
 Brewing refers to process of making beer.
 Kinds of Beers
1.1 Ale – a strong, top fermented, slightly bitter aromatic beer, which has a sharp taste and a strong hop flavor. It averages about 4.5% abv and is commonly made in Belgium, Britain, eastern Canada, Germany, France and the USA. There are several variants:
 Brown Ale (Dark amber to brown colored Ale with a chocolate/ca ramel flavor)
 Old Ale (A brown, sweet, relatively strong beer; may also be mulled or spiced)
 Pale Ale (Ale made from pale malt)
 Stout (A dark beer made from roasted barley/malt, similar to porter)

1.2 Lager – A bright, clear, golden, light to medium bodied and effervescent bottom fermented beer, aged/stored at low temperatures for several months to clear it from sediments and mellow its flavor and averages 4% abv; originally