Introduction to Alcoholic
Beverage
I am Winnie your
bartender for the day
and it’s my pleasure to
serve you..
HIRING
The objectives
Define what is alcoholic beverage;
of this lesson Classify the categories of alcoholic beverage;
are to: Discuss the classification of wines.
Discuss the types of beer
Discuss the types of distilled spirits.
“Alcohol is considered to be
societies most prevalent and
accepted legal
recreational drug; it is
generally accepted as a
component of our daily life”
ALCOHOLIC BEVERAGES
Refers to any potable liquid containing
ethyl alcohol. It may have as little as ½ %
by volume or as high as 95% or from .5%
to 90 % and up.
THIS IS JUST A REVIEW:
● Beneficial Effects of Alcohol • Negative Effects of Alcohol
1. Relaxing 1. It impairs motor ability
2. Stimulates the senses 2. It impairs muscular
and appetite coordination
3. Heightening pleasure 3. It impairs eyesight
4. It provides a sense of 4. It impairs night vision
euphoria 5. It delays reaction time
6. It control inhibition
DEFINITION
Distilled Spirits- type of alcoholic beverages made by distilling fermented
beverages made from fruits, grains and plants.
1. Spirits- generally refers to distilled beverages that are low in sugar and
containing at least 35% alcohol by volume. Gin, Vodka, Whisky, Brandy,
Absinthe, Tequila, and traditional German schnapps are examples of
spirits.
2. Liqueurs- are distilled beverages with added flavorings and colorings
that are high in sugar such as Grand Marnier, Frangelico and Kahlua.
3. Liquor- the term means spirits; spirits and liqueurs; or all alcoholic
beverages including wine, sake, beer.
CLASSIFICATION OF ALCOHOLIC BEVERAGE
A. Fermentation
- is the process by which sugar is broken down
into alcohol, carbon dioxide and other by product.
- is the process of gradual decomposition of
organic compounds induced by the enzymes or by
chemical agent, especially the conversion of glucose
into ethyl alcohol.
CLASSIFICATION OF ALCOHOLIC BEVERAGE
B. Distillation
- is the process of reducing the water content of
alcoholic beverages so that they will contain a greater
proportion of alcohol.
- in the distillation of spirits, it is the process in
which fermented beverage is heated and evaporation
takes place, then subsequently condensing the vapor
into liquid.
TYPES OF DISTILLATION
1. Pot Still Distillation
-still is heated directly by fire, thus having higher temperatures.
-It is used in producing low proof spirits.
2. Column Still/ Patent Still Distillations
- still is heated by steam, thus having lower temperature.
-It is used in producing high proof distillation spirits.
POT STILL DISTILLATION PROCESS
COLUMN STILL DISTILLATION
CLASSIFICATION OF DISTILLED SPIRITS
1. According to color and alcohol content
2. According to ingredients
According to alcohol content and
color:
a. Low proof spirits/brown spirits b. High proof spirits/white spirits
-Whiskey/whisky -Gin
-Rum -Lambanog
-Tequila -Vodka
-Brandy
-Liqueurs
CLASSIFICATION OF DISTILLED SPIRITS
According to ingredients:
1. Fruit based
2. Grain based
3. Plant based
Fruit based: Plant based:
-Brandy -Rum
-Lambanog -Tequila
Grain based;
-Vodka
-Gin
-Whiskey/Whisky
CLASSIFICATION OF ALCOHOLIC BEVERAGE
Beer
Ferment
Alcoholi ed
c Wine
Beverag
e Spirit/Liq
Distilled uor
FERMENTED ALCOHOLIC BEVERAGES
Beer- refers to the Types of Beer
generic term for all Lager Beer
alcoholic beverages that Stout
are fermented and Pilsner
brewed from malted
Bock
barley, hops, water and
Ale
yeast.
Light Beer
FERMENTED ALCOHOLIC BEVERAGES
WINE-refers to a naturally
fermented of fresh ripe grapes
or fruits other than grapes.
CLASSIFICATION OF WINES
1. Still or Natural Wines- also referred to as table
wines.
2. Aromatic Wines- made the same way as still wines
but during fermentation, aromatics are added.
3. Fortified Wines – these wine are stronger or
fortified by adding brandy to increase their alcohol
content.
4. Sparkling Wines – these are considered king of all
beverages.
SPIRIT / LIQUOR
- is a potable alcoholic beverage
obtained by distillation, after
fermentation of grains, fruits,
vegetables, plants and other substances
which have sugar content or starch
base.
CLASSIFICATION OF SPIRITS/ LIQUORS
1. Gin-spirit made by juniper berries
2. Vodka- spirit made from grains specifically, potatoes
3. Tequila- spirit made from blue agave plant from
Mexico
4. Rum- spirit made from sugar, sugarcane and sugar by
products
5. Brandy- spirit made from fermented grapes or wine
6. Whisky(e)y- spirit made from fermented grains , corn
(maize), barley and rye.
7. Cordials and Liqueurs –flavoring made from an
infusion of different essences with a spirit.
REFERENCES
● Food and Beverage Service Procedures by Daryl Ace V.
Cornell, Vicente Eduardo I. Molina and Jojo G.
Valenzuela 2011
● Beverage Knowledge by Ma. Christina Q. Trinidad and
Ma. Corazon R. Reyes 2009
● Philippine Bar League Inc. Manual 2009
THE END
