Bar Manual P1

8/6/2019 Bar Manual P1

1/38

BAR MANUAL


2/38

CHAPTER 1

INTRODUCTION TO ALCOHOLIC BEVERAGESAlcohol is produced though a process called fermentation which results from theaction of yeasts on sugar contained in fruits juices, cereals, molasses and in thecase tequila, the stem of plants.

Alcoholic beverages may be defined as being any potable beverage that containsfrom 5 % to 75.5 % of ethyl alcohol by volume. Alcoholic beverages wouldtherefore include:

Beers

Wines Spirits

Compounded alcoholic beverages

BEERSThese are beverages that derive their alcohol content through the process offermentation in which yeasts acts on sugar contained in cereals. Examples of

beers and beer-like drinks available would be lagers, stouts, ales and sake.

WINESThese are also beverages that derive that alcohol content from the process offermentation wherein the yeasts act on the sugar in fruit juices. The mostcommonly used fruit is grapes, which produces that beverage we referred to aswine.

When other fruits are used, the name of the fruit normally appears before theword wine to distinguish it from grape based wines e.g.kiwi wine, strawberry

wine. The exceptions are Cider (from apples), Perry (from pears) and Mead (fromhoney).

SPIRITSSpirits have a generally higher content of alcohol than beers or wines. Thealcohol, produced through the fermentation, is further concentrated through the


3/38

controlled heating process called distillation. Vodka, whisky, brandy, tequila andrum are examples of spirits.

Vodka and whisky are described as grain-based spirits because they derive theiralcohol from the fermentation of sugar obtained from grain.

When fruit based sugars are used to ferment the alcohol, the resulting spirit iscalled a brandy. If the fruit used was grapes, the spirit may be simply termedbrandy. However, if other fruits are used, the spirits must have the name of thefruit preceding the word brandy e.g.Apple Brandy.

Tequila and rum obtain their alcohol content from the fermentation of sugarscontained in parts of plants other that fruits, e.g.in the stems of plants like theBlue Agave (for Tequila) and Sugar Cane (in rums).

COMPOUNDED ALCOHOLIC BEVERAGES

These beverages are derived when a spirit or fermented beverage arecompounded (blended or infused) with flavouring substances. Gin is an exampleof a compounded spirit and is flavoured and made fragrant by redistilling a puregrain spirit with aromatic herbs and spices.

Where large amounts of sugars and colouring are added to enhance the tasteand appearance of a spirit based beverage, liqueurs or alcoholic cordials result,for example Cointreau, Dram Buie and Kahlua.

There are some alcoholic beverages that are unique in that they do not easily fallinto a classification. Amongst these are beverages that combine either a spirit ora wine with a flavouring substance such as fruit juice or aromatic herbs. Thesewill be dealt with in later chapters.


4/38

CHAPTER 2

ALCOHOL

Chemically alcohols are organic compounds, which contain a hydroxyl (hydrogenand oxygen) group attached to a saturated carbon atom. Therefore anycompound that combines hydrogen, oxygen and carbon atoms together to formmolecules are members of the family of chemicals

To differentiate drinking alcohol from the many other alcohols, mid-nineteenthchemists used the prefix, ethyl, to refer to alcohol, which could be converted toether. This particular alcohol was obtained through the distillation of a fermentedbeverage, possibly wine.

Ethanol was and remains still, the only alcohol that is safe to drink. However tothose of us who are non-chemists, the alcohol is widely used rather than ethylalcohol or ethanol..

ETHYL AND METHYL ALCOHOL

Ethyl AlcoholEthyl alcohol or Ethanol is an alcohol, which is a potable, clear, colourless with

an ethereal odour a warm, burning, slightly sweet taste. It is a volatile, flammablesubstance that burns with a blue flame and is also hygroscopic (water-absorbing)and is completely miscible with water in any proportion. It has a boiling point of

78.3c and a freezing point of 114c.

If directly injected into the blood stream, pure ethanol can causes death. Ethanolis potable but when consumed in very large doses over a very short span of time,it can prove to be fatal.

When used in moderate doses, ethanol has a pleasing and soporific (sleep-inducing) effect. It is this ability to allow us to loosen our inhibitions and relax our

emotional guards that alcohol is prized and sought after.

Ethanol is a frug and therefore is subject to being abused. A history of repeated,excessive consumption could lead ton alcohol dependency and damage to theliver. The effects of drinking alcohol and its abuse will be discussed in a laterchapter.


5/38

Methyl AlcoholThe other well-known member of the alcohol family is methyl alcohol ormethanol. It is a clear, colourless volatile flammable liquid and has a boilingtemperature of 66 c. It is a useful solvent and acts as antifreeze.Methanol is sometimes called wooed alcohol because it is most commonly

produced by the industrial method called the dry distillation of wood. It is alsoproduced by the nature and is found in very minute amounts in wine. It is derivedfrom the pectin substances contained in grapes and is produced through theaction of enzymes secreted by the yeasts during fermentation.

Methanol when consumed is extremely toxic. It can cause blindness and evendeath, however, it is neutralised when consumed by a proportionate quantity ofethanol, its natural antidote. The amounts of methanol produced during thenatural fermentation of wines is also so small that a very large volume of wineswould have to be consumed before any ill effects are noticed and thereforeposes little or no danger in normal circumstances.

Used widely as an industrial solvent, methanol when ingested in sizeable doses,cause blindness, coma or even death.

Methanol has gained a considerable notice in the last decade when someunscrupulous wineries used it to boost the alcoholic strength of their sinesbecause the ethanol contents were too low.

The incident resulted in several deaths as well as several cases of blindness thatwere the result of drinking these tainted wines, much to the shame of the wineindustry in some European wine-producing countries.

FERMENTATIONThe work of renown scientists like Guy-Lussac and Louis Pasteur showed thatcertain micro-organism were responsible for the production of ethanol through achemical process which we now known as fermentation. They showed thatethanol is produced naturally by the breakdown of sugars through the action ofenzymes secreted by yeasts.

This process may be summed up in a simple equation:

C2H12O6 2C2H5OH + 2CO2 + HEAT

(Sugar) (Ethanol + carbon dioxide + heat)

The equation shows the conversion of simple sugars (C2H12O6) like glucose into 2molecules of ethanol C2H5OH) and 2 molecules of carbon dioxide CO2. A certainamount of heat also results as part of the process of splitting up of the sugarmolecules.


6/38

However, the yeasts in the form of enzymes provide the essential trigger that

sets off the actual process itself.

To produce alcohol for beverages such as spirits, liqueurs, beers and wines, avariety of raw materials may be used to supply the base sugar. The sugars arestored (by plants) in the fruits and as starch in grains and cereals.

While the sugars in fruits are readily useable to the yeasts, the stored starch ingrains and cereals must first be converted into sugars by a process known asmalting.Malting is process where grains are soaked and left to allow them to germinateinto shoots. During this growth process, the grains activate produce enzymes to

convert the stored starch to concerted it into sugar, which are uses for energy togrow. Heating to prevent them from using up the sugars then kills the grains. Thesugars are then extracted for use in fermentation.

YEASTSYeasts are microorganisms that are that cannot be observed by the naked eye.However, yeasts are visible to us when in large numbers for instance when weuse the dry, yellowish grainy powder in raising bread in baking.

This powder is actually a conglomeration of vast numbers of dormant spores of

individually microorganisms or cells. Each individual cell is so minute, however,that they can only be observed under a microscope.

Much argument still goes on as to the nature of these enigmatic microorganismsAre they microscopic plants or animals? The debate goes onbut one thing isCertain without yeasts, fermentation do not take place.

The yeasts themselves are not directly responsible for the conversion of simpleSugars to ethanol and carbon dioxide. Yeasts require energy to reproduce. Thisenergy is obtained when it splits the sugar into its components ethanol andcarbon dioxide. Yeasts accomplish this feat by the production of enzymes.

Enzymes are protein based catalysts, that is, they are a necessary and vitalingredient that triggers of a chemical reaction.


7/38

CONGELATION AND DISTILLATION

Being completely miscible in after, the alcohol produced during fermentation ispart of a homogeneous solution. In certain cases, such as in the production of

wines and beers, the alcohol is left together with the other elements of thosebeverages. The end product is achieved without the separating or concentratingof the alcohol.

However, in some cases the alcohol produced is to be separated from the rest ofthe solution and concentrated as in the production of spirits such as brandies andwhiskies. This is usually done in order to produce a more potent alcoholicbeverage or as part of a process to develop certain qualities in the end product.

The separation and concentration of alcohol from other elements in a fermentedsolution maybe achieved in the following 2 ways:

CONGELATION

DISTILLATION

CONGELATION

The freezing points of water and alcohol are different and congelation makes useof this fact that to separate them.

In countries where colder climates where or season such as winter exist,Congelation is an inexpensive though not very efficient means of separatingalcohol from water.

In parts of North America like New England, USA and in Canada, fermentedapple juice or cider is left in barrels out in the open during winter. The waterfreezers over but the alcohol remains liquid (ethanol only freezers at -114c). Thebung of the barrel is opened; a hot poker punched through the ice and theconcentrated liquid alcohol beverage is then poured out.

This strong, raw alcoholic drink called Applejack proved to be very potent andearned itself quite a reputation and a string of unflattering nicknames likelockjaw. A little Applejack is still produced this way but in non-commercialconcerns and in the more rural areas of North America.


8/38

DISTILLATIONWhereas congelation works on the principle that different liquids have varyingfreezing points, distillation works by using the differences in the boiling points of

these substances.

When a liquid is heated and boiled, the more volatile (heat sensitive) elementsvaporises first. These vapours can be collected and re-converted (condensed)into concentrated and purified form by cooling the vapours.

This allows us to separate and concentrate the different elements in any solution.The main element found in any fermented alcoholic solution is water. Byconsidering the boiling points of water and alcohol, we are able to separate thealcohol from water. Water boils and vaporises at 100c while alcohol, ethanol inthis particular instance, boils and vaporises at 78.3c.

The difference in the boiling points of these two substances makes it possible toseparate them through the application of heat. Since methanol has a boilingtemperature of 66c, distillation allows methanol to be separated from ethanoland removed.

Distillation of spirits is basically the separation of ethyl alcohol (drinkable alcohol)from the base liquid of wine or cereal wash. In the distillation of alcohol, heat isused to separate the alcohol from the rest of a fermented solution by vaporisingit. The hot alcoholic vapours are then cooled to obtain concentrated and purifiedalcohol.

The equipment that uses the principles of distillation is called stills. The are 2main types of stills:

Pot stills

Patent stills

All stills work in the almost the same manner. The wash, which is the fermentedalcoholic solution, meant for distillation, is heated. The temperature of the washalways being monitored and adjusted so as to keep it below that of the boilingpoint of water but above 78.3c.

The volatile alcoholic vapours rise and concentrate near a funnel like structurewhich leads to a cooling system that condenses the vapours back into a liquid.This pure liquid alcohol may then be collected.


9/38

POT AND PATENT STILL SPIRITS

There are some distinct differences between pot and patent still distillates andmay be summed up by the following:

Taste and purityPot stills are less efficient at removing impurities called congeners and thisresults in the production of a more fragrant but fiery, harsher tasting spirit. Thereis therefore a need for the spirit to be aged so as to mellow the spirit.

Patent still distilled spirits are highly rectified, that is free from impurities. Theymay be bottled straight off the still without any ageing. Patent still spirits,however, typically have less taste and character.

The need for ageingPot still spirits are quite harsh tasting and must be aged to soften out the raw, rough andoften-fiery taste of the spirits. The legally required minimum amount of ageing in mostcountries is 2 years in wooden barrels.

The best wood for such barrels is oak, because it is quite porous. These oak barrels arerelatively expensive depending on the type of oak used. Such barrels are hand made andare usually charred (toasted) on the inside. By evaporating through the wood and thestaves of the barrels, the spirits absorb the flavour and colours of the toasted oak. Thusgiving them even grater taste or character.

Costs and savingsPot still is less cost efficient than Patent stills. They cost more to run and must be cleanedout after each distillation.Patent still is more cost efficient: water is recycled, a minimum amount of heat/energy islost and savings are made through economics of large-scale production. In addition, thereis no need for expensive barrels and storage costs for extended ageing in wood. (An oak

barrel made of French oak can cost about US $800 to $1000).


10/38

TYPES OF SPIRITS AND THEIR DISTILLATION

The following are the major types of spirits and how they are distilled:

BrandyTypically uses the pot still: the Alembic Charentais in the production of Cognac andArmagnac.

Whisky/WhiskeyEither uses the Pot or Patent stills or a combination of the spirits from both in a blend.More fragrant and distinctive tasting of whiskies/whiskeys is likely to use only Pot still,while the less costly whiskies/whiskeys use only Patent still spirits. Blended versions ofthese spirits combine the two types of distillates.

TequilaA Pot still spirit that retains its raw and fiery flavours.

VodkaThe majority of producers use Patent stills is used, as Vodkas should be typically freefrom any taste or colour in order to be considered high quality.

GinThese compounded spirits make use of a still distillate as its alcoholic base but theninfuse the fragrance of selected botanicals into the alcohol by distilling the two togetherin pot stills.

RumMost rum is made by pot stills and as result retains a great deal of character.


11/38

TOLERANCE TO ALCOHOL

One persons ability to consume more alcohol than another is dependant on thefollowing:

Food and digestive factors

Speed of consumption

Types of drinks

Gender

Physiological state

Physical attributes

Weight

Level of Fitness

Psychological state

Environment

Tolerance

Use of medication

Food And Digestive FactorsThe old adage never drink on an empty stomach has a factual physiological basisand its still good advice. Food and digestive processes are the most significant factorsaffecting the absorption of alcohol. After a meal, alcohol moves slowly from thestomach and small intensive into the bloodstream. This means tat it takes longer toreach the brain and affect behaviour.

Fatty foods slow intoxication. Sometimes, a mixture of food and alcohol may be heldin the stomach for two to three hours. This significantly delays the absorption ofalcohol into the bloodstream. Fatty foods such as nuts, French fries, or cheese aredifficult to digest and therefore, remain in the stomach for a longer time.

In contrast, a meal consisting primarily or carbohydrates, such as a vegetarian or

pasta dinner, usually leaves the stomach in a relatively short time. This is importantinformation for service staff. When guests at your table eat foods high in fatimmediately before drinking, their rates of alcohol absorption will be slower incomparison to other guests who drink before eating anything.

Many hospitality establishments encourage guests to enjoy food while drinkingalcoholic beverages. Special appetisers or attractive hor. doeuvre appeal o themajority of the guest population, those guests who are looking for an all-around


12/38

hospitality experience. Establishment which feature promotional food items andexotic non-alcoholic drink frequently report more revenue than those just sell alcohol.

Speed Of ConsumptionA certain number of drinks consumed over a short period of time will have a greatereffect on the same person if the same numbers of drinks are consumed over arelatively longer time span.

Type Of DrinksCarbonated beverages, including champagnes, sparkling wines or mixed drinksusually pass through the stomach without a delay and into the small intestine. Personswho consume these may experience the effects of alcohol at a faster rate than those

drinking non-carbonated alcoholic drinks.

Be aware that guests who order doubles are drinking more alcohol in the sameamount of time and may often experience the effects of alcohol much more quicklythan guests who order regular strength drinks.

The actual volume of alcohol consumed is more important a factor than the actualtypes of drinks consumed.

GenderGender affects the impact of alcohol in one other way. Biologically, women have ahigher percentage of body fat than men. Consequently, women may absorb morealcohol into their bloodstream than men of the same weight consuming a like numberof drinks.

Physiological State.Fatigue and many common illnesses affect how the body responds to alcohol.Alcohol is a depressant of the central nervous system. When people are very tired or

ill, their systems are already under stress. When a person in a weekend conditionconsumes alcohol, the result is quicker intoxication.


13/38

Physical Attributes

These include a persons weight and level of fitness.

Weight

A larger, heavier person experience fewer effects with the same amount ofalcohol than does a lighter, smaller person. This is because larger individualshave a greater volume of body fluids that further dilute the alcohol.

A 120-pound man has about 82 pounds of fluid in his body while a 240-poundman has about 164 pounds of fluid in his body. Consequently, the 240-poundman can drink about twice as much alcohol than the smaller man and stillmaintain the same BAC level.

Level of fitness

The percentage of body fat is also a factor. An active, fit individual has a

higher percentage of muscle in relation to fat than a person who gets littleexercise and therefore, is typically less in influenced by the impact of alcohol.The more muscular a person is, he more alcohol it will take to increase thepercentage of alcohol in the blood.

Psychological StatePsychological or emotional factors may affect how a persons body will respond todrinking.

An emotional upset person may also drink more and faster to achieve the expectedhigh. At the same time, a state of anxiety can slow down or stop digestion in thestomach. When this happens the individual s stomach is likely to secretes a mucuscoating, which lines the stomach and limits alcohol absorption.

However, when the individual eventually relaxes (due in part to the alcohol), the mucuslining is broken down and more alcohol enters the blood stream. The rush of alcohol intothe blood and the brain will result in the person becoming acutely intoxicated in arelatively short period of time.

The effects of alcohol can also be enhanced by a persons psychological state. If a person

is depressed of unhappy, alcohol may make him or her more depressed or unhappy.Consequently, one or two drinks may have the same observable effects that three or fourdrinks might usually have on that person.


14/38

EnvironmentThe environment in which a guest is drinking may have an effect on how much alcohol isconsumed. If guests are relaxed and siting with friends, talking and involved in othersocial activities, their rate of drinking is likely to be slower. On the other hand, people are

likely to drink more at cocktail parties where they are simply standing or milling around.

ToleranceWhen a person drinks on a number of occasions, a tolerance to alcohol develops. Aninexperienced pr first-time drinker will usually feel the effects of alcohol sooner and in amuch more pronounced manner than an experienced drinker.

Use Of MedicationIf a combines alcohol with drugs, various interactions may occur. The effects of alcohol

with some drugs inhibiting, others are enhancing and some such as barbiturates may belethal. Alcohol combined with antihistamines, cold tablets, antidepressants, high bloodpressure medications, tranquillisers or sleeping pills may depress the central nervoussystem.

In some cases, this means that the joint action of the alcohol with these drugs can create atotal impact that is grater than that produced if the alcohol were taken independently ofthe drug of if the drug were taken independently of the alcohol. The same is true of someantibiotics, which may increase the sedative effects of alcohol.

Combining stimulants such as caffeine or Dexedrine with alcohol may reduce the amount

of depression experienced by the central nervous system, but such combinations will notimprove motor co-ordination. The level of impairment will remain the same for theamount of alcohol, which has been consumed during the given length of time.

When alcohol and drugs are consumed at the same time, the effects exhibited may bedifferent that the separate effects of each compound. This is because the chemicalsubstances have the ability to strengthen or weaken the effects of each other.

When alcohol is combined with another central system depressant, the resulting sedativeeffect is significantly greater than the sum of each effect separately, severs should befamiliar with typical signs of drug abuse, as well as symptoms caused by specific

categories of drugs.


15/38

DEALING WITH THE HANGOVER

What Is A HangoverThe hangover is a symptom that result from having consumed too much alcoholic

beverages. The combined effects of the congeners and the products of the breakdown ofalcohol cause these symptoms.

This causes the body suffer the following conditions:

Dehydration

Low blood sugar

Irritation of the stomach lining

A degree of poisoning

The diuretic of the alcohol causes the dehydration. At the same time, the bodys naturalanti-diuretic hormones are surpressed. This causes the body to lose more water that itwould otherwise would.

Besides making the person feel very thirty, dehydration also causes headaches. Combinedwith the effects of the toxin-like congeners, the effects are very sensitive to light andprefers the dark.

Alcohol causes the body to produce insulin, which burns up the blood sugar. This resultsin low blood sugar, which shows up as drowsiness, faintness and hunger, which manifest

itself as shivering.

Symptoms Of A HangoverCombine this hunger and thirst and the inability to hold down any food because theirritation of the stomach lining and you have a huge problems. These effects manifestthemselves in the symptoms we know as the hangover.

The symptoms of a hangover are:

Nausea

Hunger

Faintness

Vomiting

Drowsiness

Intense headache

Stomach pains

Photophobia (sensitivity to light)


16/38

Is There A Cure For Hangover?

No, there is no cure for a hangover since the hangover is not a problem in itself burmerely a series of symptoms as a result of the problem of having consumed too muchalcohol.

However, we can ease the uncomfortable and painful symptoms associated with ahangover. The following actions can ease and give comfort to the unfortunate victim:

Drink lots of water

Consume glucose dissolved in the water

Take small doses of vitamin B and C

Mild analgesics like paracetamol

Dehydrating the body cells and organs allows the natural healing process to occur whilethe glucose helps the body absorb the water faster as well as replenish the blood sugar.

Vitamin B and C generally helps the liver and body nervous system cope with thesymptoms while pain killers (analgesics) such as paracetamol (sold commercially asPanadol) help deal with the general pain and headaches. This allows time, rest and thebody to deal with the symptoms.

Note that aspirins are not recommended as they are acidic in nature and will only irritate

the stomach further.

One of the best things to do if a person has had too much alcohol is to drink lots of waterwith some glucose and vitamin B and C before retiring to bed to rest. Orange juice is ahandy and easily available mixture of water, glucose and vitamin C.

The paracetamol is not recommended unless necessary or until the symptoms manifestthemselves.


17/38

CHAPTER 4

BEERS

Beer is a brewed and fermented beverage made from malted barley and flavoured with

hops.

Most cultures have a history of making beers or beer-like beverages. This includes thebeer-like drink called quass (or kvass) made from rye bread by the Russians. The Chinesesamshu (samsoo), Japanese sake and Sarawakian Tuak are all made from rice.

The Ingredients For BeerIn order to produce beer, the following ingredients are needed:

Malted grains and cereals

Water

Sugar

Yeast

Hops

Malted Grains

Plants store energy in the form of sugar in fruits or as starch in grains and cereals.

The alcohol in wine is produced by the action of yeast on the sugars in grape juice.However, in beers, the source of this sugar is in the stored form of starch contained inthe grains and cereals.

Since starch cannot be converted directly into alcohol, man has, through time andexperimentation learnt to convert starch into sugar. Once this is carried out, the sugar canthen be fermented into alcohol.

This process of converting starch into soluble sugars is called Malting and is made up ofseveral stages. These stages are:

Steeping

Sprouting

Kilning

Milling


18/38

Steeping

The grains are steeped or completely immersed in water for two days until it is

Thoroughly soaked.

Sprouting

The moistened grains are then spread out on the floor in a warm chamber with highmoisture levels. The grains germinate or sprout. At this stage the sprouted grains aretermed green malt.

The green malt requires energy to grow and produces a chemical substance or enzymecalled amylase. This enzyme converts the stored starch into soluble sugars, which the

green malt uses as energy to grow. These soluble sugars, maltose and dextrin, can befermented, whereas starch in its original state cannot.

Kilning

The green malt is placed in a kiln and roasted. The converted sugar stored in the groundroasted sprouted barley grains, which may now be termed malt. The temperature anddegree of roasting is important as it determines the desired amount of flavour and thecolour of the malt. Malt may be roasted until light, dark, or black depending on what eachbrewery requires.

Milling

The kilned (roasted) malt then goes to the mill room, where it is ground into a meal orgrist. The extraction of these sugars is carried out in the brewery to provide the basis forfermenting alcohol in beer.

Most breweries do not carry out their own malting and the malt is usually purchased fromspecialists. The manner in which the malt is treated and the brew master of each brewerywhen being ordered to ensure the desired result normally specifies the degree of kilning.

Water

Although the quality of each ingredient is important, none is more so than the quality ofthe water that the brewing industry calls liquor.

85 to 90% of the finished product, beer, is water and since it is used in every stage of thebrewing process, the quality and taste of the water has a great impact on the character of a


19/38

beer. This is why, historically, breweries were located in and around areas with anabundant supply of good quality water.

The liquor must be biologically pure and its mineral content must be analysed. If thewater is hard (contains high amounts of dissolved mineral salts), it might not be suitable

as the dissolved mineral salts in the water may cause problems during the production.Most waters used for brewing are therefore treated to render them suitable.

Sugar

Pure cane sugar nay also is used to boost the sugar level, as the soluble sugars in the maltmay be sufficient to produce the required amount of alcohol.

YeastAll strains of yeast are able to convert sugar into alcohol but apparently the individualyeast strains not only converts the sugars into alcohol but also carries out other functionsthat influences the character of the beer, more so than perhaps the alcohol. It is thesesecondary products of fermentation that vary according to the types of yeast.

Brewers use specially cultivated strains of yeast in fermenting the alcohol for beer, thisallows predicability and consistency in the final product. This unicellular, microscopicorganism is protected more carefully in a brewery than any other ingredients, for once theparticular strain has been selected it must not be allowed to change otherwise thecharacter of the beer changes with it.There are two basic types of yeasts used in beer production:

Top-fermenting

Bottom-fermenting

Top fermenting yeasts float to the top of the vat and exist as a foamy scum on top thewort (fermenting liquid) while Bottom-fermenting yeasts sink to the bottom of the vatduring the fermentation. An example of bottom-fermenting yeast is Saccharomycescarlsbergensis while Sacchromyces cerevisiae is top-fermenting yeast.


20/38

Hops

Hops are long vine-like creepers, which exists as male and female plants.Only the unfertilised flower of the female hop vine is used in brewing. If fertilised, the

seeds of the female hop flower may cause problems in clarifying the beer. For thisreason, wild male plants of the various species have been eliminated as the plants areperennial and can be propagated from cuttings.

There are numerous varieties of hops and like malt; water and individual yeast strains, thechoice of hops greatly influence the character of the beer.

Hops are added to the brew because they provide the beer with its:

Aroma, bitterness, tangy flavour

Antiseptic action preventing the development of micro-organisms Tannin which helps clarify the beer.


21/38

BEER PRODUCTION

The production of beer is carried out in the following stages:

Malting

Mashing

Hopping

Brewing

Fermentation

Carbonation

Packaging

Malting

Malting converts the stored plant starch into soluble sugars. Malting also influences thecolour and flavour of beer depending on the degree of roasting the malt receives. Themalt is milled into grist, which is then sent into large vats for the next stage.

Mashing

The grist and cereals adjuncts go into a large cylindrical vat called the mash tun or mashtub. The malt, the cereals (adjuncts) and very hot water are thoroughly mixed and left tostand or heated to obtain the, maximum extraction of soluble materials. This process is

described as mashing and the mixture of water and malted grist is termed the mashThe fermentable extracts (sugar) provide the alcohol to the beer while the unfermentableextracts will help determine the character/flavour of the beer.

The temperature of the mashing determines the amount of extraction obtained and thus itis possible to adjust the final composition of the finished beer by varying the temperatureof the mashing. With modernisation, these operations can be accurately controlled andthis allows the breweries to produce a consistent product.

The solids are then allowed to settle on the bottom, forming a natural filter bed over theperforated slotted bottom. The flavoured, sugar-rich liquid known as wort (pronounced

wet), flows through this natural filter and passes into the brewing kettle.

In order to maximise extraction, the mash is then sparged (sprayed with very hot water).This rinsing action of the sparging produces a second batch of wort, which is added to theoriginal volume of wort.


22/38

Brewing

In the kettle, selected hops are added to the wort and this mixture is then boiled (brewed)for 2 2.5 hours. During this brewing process the:

Wort is sterilised

Excess water is evaporated

Volatile materials from the hops and malt are lost through

evaporation

Insoluble substances in the wort are made soluble by the high heat

Sugar in the liquid undergoes a slight caramelisation darkening

the brew.

After brewing, the hops-flavoured wort is now called hot wort. This is run from thekettle through a filter to strain off the hops and the hot wort is then cooled in a heatexchanger.

Fermentation

The hot wort is cooled down in the heat exchanger and pumped into the fermenting vat.

The temperature to which the wort is cooled down to depends on the style of beer beingmade. In the case of a bottom-fermented beer, fermentation takes place at very lowtemperatures while top-fermented beers are fermented at higher temperatures.

To trigger the fermentation, cultivated strains of yeast are added. The choice of top ofbottom-fermenting, yeast again depends on the type of beer being fermented. In addition,the period of fermentation varies for bottom-ferment ting and top fermenting beers.

During fermentation the carbon dioxide gas that is given off is drawn off and stored, to bereintroduced back into the beer during packaging. When the fermentation is almost overand most of the yeast has settled down, the young beer is run off into glass-lined orotherwise insulated storage vats.


23/38

Maturation

Here it is kept at a very low temperature, close to the freezing point, so that the yeast andother solids that would give it a cloudy appearance may be precipitated before beingfiltered off. This is described as cold stabilisation.

Fining agents like Isinglass, carrageen and even beech wood chips are added to attract theimpurities and to promote clarification.

During this maturation period, certain chemical changes takes place and the beer throwoff its roughness and become mellower and more pleasing to the palate.

Carbonation

Finally, the beer is carbonated to make it effervescent and refreshing. Besides direct

injection or impregnation with carbon dioxide, there are several natural means ofcarbonating a beer:

Krausening

Priming

Bottle or cask conditioning

Brazening

A technique where a young (fermenting) beer is added to an ageing larger to stimulate asecond fermentation. This second fermentation adds to the natural carbonation.

Priming

A technique where plain cane sugar is added to the beer to start a secondary fermentationto add to the carbonation. A process known as Dry-hopping where a small amount ofhops are added to the beer during storage to increase the bitterness and aroma and to

offset the sweetness of the Priming sugar usually follows priming.


24/38

Conditioning

This technique of improving the flavour of beer by allowing the beer to age with activeyeasts. The yeast also helps increase the level of carbonation in the beer while improvingits flavour.

Regardless, of the method used, once the beer is carbonated, it is refrigerated, passedthrough a pressure filter and packaged.

Packaging

The three forms of packaging beer:

Kegs or barrels

Bottles

Cans

The matured beer is, under pressure, passed through sealed pipelines into containers.Metal kegs or barrels made of aluminium or stainless steel are used today almostexclusively. These are built to withstand a much greater pressure than is usually found inthe beer.

These containers are made stronger than necessary as a safe guard against additionalpressure that might be created by additional fermentation as the beer packaged may notbe pasteurised, if it is kept under refrigeration.

Beer packaged in bottles or cans is likely to remain in the package longer and to beshipped farther away from the brewery than that in kegs, so in order to protect thepackaged beer, it is pasteurised. This makes it sterile and kills any yeast that might still beactive. If this is not done, additional carbon dioxide gas could form and perhaps explodeor burst the bottle or cans.


25/38


26/38

The Composition Of BeerBeer is generally made up of:

Water 80 to 96%Alcohol 0.5 to 13.5%

Carbohydrates 3 to 6%Protein 0.3 to 0.5%

The alcoholic content varies with the style of beer being made. For instance Bocks andDoppelbocks are, by definition of their style, rather high in alcohol. In fact, the worldsstrongest beer is the Kulminator (13.5% alcohol by volume and comes from Kulmbach,Bavaria in Germany.

The popularity of beer has led to some styles of beer that are often labelled as light (lowin alcohol). In Scandinavian countries there is a motorist beer that contains only 2.8%

alcohol by weight while in Singapore beers like Swan Special Light is only 0.5% alcoholby volume.

Some beers have the alcoholic content removed at the end of the brewing process, so thatthe beer no alcohol at all yet retains the character of a malt beverage.

The caloric values of beers vary with the alcoholic strength and carbohydrate content ofthe individual beer and beer style. Bock Beer, malt liquor, Malt Ales, Stour and Portergenerally have a higher caloric value.


27/38

DIFFERENCES BETWEEN TOP AND BOTTOM

FERMENTED BEERS

Bottom and top fermented beers have several other important differences:Top-fermented beers Bottom fermented beers

1. Fermented by Saccharomyces cerevisaie 1. Fermented by SaccharomycesCarlsbergensis

2. Beer is fermented at higher temperatures(15 to 25c)

2. Beer is fermented at lower temperaturesto 12c)

3. Stored and matured at about 12c 3. Stored and matured at about 0c

4. May be primed to add carbonation anddry-hopped to offset the sweetness ofthe printing

4. May be Krausened, especially Germanlagers

5. Matured for a relatively short period,from 6 to 21 days

5. Matured (Lagered) much longer periodsto 3 months) to allow yeasts tocondition beers to add carbonation

6. Clarified by fining agents like Isinglassas maturation period is short

6. Clarified by cold settling and rackingover the long laagering period

7. Some beers are not filtered and yeastsleft in bottle or cask to condition thebeer s (sur lie)

7. Yeasts filtered out just prior to bottling

8. More pronounced flavour, richer withdistinct characters

8. Cleaner tasting, less flavoured morequenching

9. Best served at higher temperatures from12c (cellar temperature) to 16-18c(room temperature)

9. Best served cold, 7 to 10c

10. Generally less stable (lasts up to amonth in a cask if the cask if nottapped)

10. More stable as yeasts are filtered outduring bottling

11. Improves with age if bottle-conditionedor cask conditioned and generallyimproves with ageinge.g.Thomas Hardy Ale

11. Does not improve with further ageing


28/38


29/38

How long a beer can /or should be stored is dependant on:

The type of beer it is Its alcoholic strength

If it has been pasteurised The type of packaging used The condition of its storage

A bottle-conditioned or cask-conditioned beer is likely to age well and improve in flavourfor a few years while most lager or pilsner beers are generally meant to be drunk asyoung as possible.

Bock and Doppelbocks with high alcoholic contents are generally preserved by thealcoholic strength of the beer.

Pasteurisation also extends the shelf life of beer as it stabilises the beer.

Bottled and canned beers have a slightly longer lifespan than cask or barrel beers likedraught beers, canned or bottled beers however, are best drunk within six month ofbottling or being canned.

IDEAL CONDITIONS FOR THE STORAGE OF BEERS

Beers should be stored in:

A relatively dark place as light tends to destroy beer (the only exception beingcanned beer

A cool place where it is kept at an appropriate temperature (bottom-fermented beersat 7 to 10c while top-fermented beers at 12c)

If the beer if bottle-conditioned to age, it should not be disturbed too often


30/38

FACTOR IN JUDGING A BEERWe judge a beer based on its aroma, taste and its level of carbonation. Knowledge of thefactors that influence these properties helps us understand the role of these factors indetermining the character of a beer.

AromaBeer aromas range from being quite malty to rather fruity styles. Some like the fruits usedin making these fruit dominate riek and Framboise based beers.

The bouquet of a beer is determined by the: Type of malt used

Types of hops used

Use of other ingredients like fruits

TasteBeer range from light and refreshing style to rich, full-flavoured distinctively heavystyles. The taste or palate of a beer is determined by the :

Type and amount of hops used Type of malt used Type of yeasts used Amount of residual sugars Water used in the mashing and brewing

CarbonationThe level of carbonation is determined by the use or non-use of various techniques hatincrease the level of carbonation. Krausening, priming and conditioning are natural formsof carbonation whereas impregnation (injection of carbon dioxide) is not.

The taste and aroma of a beer can be judged by olfactory senses how then can is thelevel of carbonation judged?

The level of carbonation is visually judged by observing a beers: Head Bead Brusselss Lace

The head is the foamy mousse that forms on top when a beer is poured. A dense, unevenhead is the sign of a beer that has received natural carbonation.


31/38

The beads are the bubbles that rise in a glass of beer. If the bubbles are large and rush tothe surface quickly and carbonation that fades quickly are signs of an artificially-carbonated beer. A naturally carbonated beer will have tiny beads that spiral upwards andcarbonation that lasts for a longer period of time than one that is artificially carbonated.

The foam that sticks to the side of a glass as the beer is consumed is termed BrusselssLace. This is a sure sign of beer that has been carbonated naturally.

DISPENSING DRAUGHT BEERS Draught beer dispensing units in Singapore are usually provided free of charge by

the local brewery Asia Pacific Breweries, as long as the beers being dispensed

are those produced by the brewery. In general Ice Bank Coolers and Portable IceBox can dispense beers.

Ice Bank Cooler

This system is used in beverage outlets with a relatively high volume of businessto dispense beers from a tap draught beer. The system is made up of a beer keg, carbon dioxide cylinder, the beer tap and the Ice Bank Cooler. The entire systemis linked with flexible piping for beer, water and carbon dioxide.

Carbon dioxide gas is introduces into the beer keg and carbonated the beer and atthe same tome and forces the carbonated beer out of the keg into the Ice Bank

cooler. The Ice Bank Cooler, is refrigerated by an electric compressor and thebeer is rapidly cooled and then dispensed through the beer tap.

The regulator monitors the pressure in the gas cylinder while the water lineallows the operator to flush out the end of each day, ensuring that no stale beerstays in the line.

Portable Ice Box

This is a portable version of a draught beer dispensing system. The beer iscarbonated and forced out of the beer keg by the carbon dioxide.

The beer moves through flexible piping into aluminium coils in the icebox.The system cools the beer by using an insulated icebox filled with ice andwater to cool the coils containing the beer.

Adding salt to the water and ice helps improve the cooling action of the coils.This system allows the operator to serve beer in areas where electrical outletsare not easily available.


32/38

POPULAR BRANDS OF BEER

There are numerous brands of beers produced all over the world. This ispartial list of the more commonly listed beer in Singapore:

Name Of Beer Country Of

Origin

Alcoholic

StrengthABC Extra Stout Spore / Msia

Anchor Beer Spore / Msia 3.4%

Asahi Draft and Dry Japan 4.5 & 5.0%

Bass nCo. Pale Ale Great Britain 5.0%

Becks Beer Germany 5.0%

Blue Ice Beer (San Miguel) Philippines 4.9%

Budweiser Pilsner USA 3.9%

Carlsberg Green Label Denmark or brewedin Hong Kong underlicense

4.2%

Carlsberg Special Brew Denmark or brewedin Msia underlicense

8.0%

Coors Artic Ice Beer USA 5.0%Castlemaine XXXX Australia 4.7%

Dry Ice Beer Canada 5.8%

Forsters Beer Australia 4.9%

Forsters Ice Beer Australia 5.0%

Gammel Byrgd Sweden 5.5%

Grolsch Holland 5.0%

Grimbergen Belgium 6.5%


33/38

Cuve de LErmitage Belgium 7.5%

Guinness Stout Ireland or brewed inSpore under license

8.0%

Guinness Light Ireland or brewed inSpore under license

Haake Beer (non-alcoholic) Germany 0.0%

Heineken Holland or brewed inMalaysia underlicense

5.0%

Kirin Beers:

Kirin Premium Brew, Kirin Draft,Kirin Dry and Kirin Light

Japan or brewed in

Hong Kong underlicense

5.0%

Kronenberg France 5.0%

Labatts Ice Beer Canada 5.0%

Lwenbrau (non-alcoholic beer) Germany 0.0%

Lwenbrau Germany 5.3%

Pilsner Urquell Czechoslovakia 4.1%

San Miguel Pale Pilsner Philippines or brewedunder license in HongKong

5.0%

Sapporo Beers:Sapporo Black Label Draft, SapporoDraft and Sapporo Dry

Japan 4.5%-5.0%

Stella Artois Belgium 5.2%

Suntory Beers: Suntory Draft andSuntory

Japan 4.5%-5.0%

Dry

Swan Beers: Swan Gold, SwanPremium Lager, Swan Dry and Swan

Australia 3.5% - 5.0%Light 0.5%


34/38

Light Special

Tiger Beer Spore or Msia 4.5%

Tiger Classic Spore 5.5%

Tuborg Gold Denmark 5.0%


35/38

CHAPTER 5

WINE

Depending on the qualities of a wine used to classify it, wine may be classified anddescribed as:

Red, white of ros

Dry, medium-dry or sweet

Light, medium or full-bodied

Fortified, fortified and aromatised or natural table wines

Still or sparkling

Obviously, wine may be described using its combined characteristics. Thus a wine maybe a light, dry, white wine that is sparkling like Champagne or a fortified, full-bodied, redwine like Port.

Using the above descriptions, let us consider these elements in wine:

Colour

Sugar content

Alcohol content

Carbon dioxide content

Flavour addition

ColourWines generally come in three colours: white, ros (pink) and red

Red Wines

Range in colour from light, brilliant reds and purples to dark opaque, inky-looking wines.

White WinesRange in colour from watery, transparent examples to deep shades of yellow and strawgold. The colours are deeper in colours if they are matured in oak barrels, drawing thecolour from the wood.

Ros Wines

Have colour range from light pinks to orangy-salmon pinks to very light, pale reds. Ros(pronounced roe-zay)is French for pink.


36/38

Sugar ContentWines vary in the amount of sugar remaining in the wine after fermentation stops.Depending on the residual sugar content, wine may be classified as sweet, medium-dry(also termed medium-sweet) or as dry.

Sweet Wines

Are those with high amounts of residual sugar and thus taste distinctively sweet.

Medium-dry Wines

Are those with residual sugars contents lower than sweet wines but higher than drywines? Thus they may also be termed as medium-sweet.

Dry Wines

Are those with residual sugars contents lower than medium-dry wines, usually between 0to 4 grams of residual sugars per litre?

Alcohol ContentThe level of alcohol in the wines may also classify wines. Thus we have natural tablewines and fortified wines.

Table Wines

Are those that generally have alcoholic concentration lower than 15% alcohol by volume.There are 3 types of natural table wines: Light-bodied, Medium-bodied and Full-bodiedwines.

Light-bodied wines are those with 8 to 10.5% alcohol by volume. Medium-bodied wines have between 11 to 12.5% alcohol by volume Full-bodied wines are those that have 13 to 15% alcohol by volume

Fortified wines are still wines that have been fortified (where alcoholic strength isincreased by adding grape brandy) This also stops fermentation midway and the winetends to retain some of the natural sweetness of the grapes. He eventual alcoholic strengthof fortified wines range from 16 to 21% alcohol by volume.

*besides alcoholic content, wines are also described as being light or heavy-bodied bythe sensory weight they create on the palate of the taster. This weight is determined in

part by the residual sugars, tannin content and presence or lack of flavour in the wine.


37/38

Carbon Dioxide ContentBy considering the carbon dioxide content in a wine, we may classify them as either stillor sparkling wines.

Still Wines go through the normal fermentation process and they are not sparkling oreffervescent.

Sparkling Wines go through two separate fermentation. Since the secondaryfermentation takes place within an enclosed container, the carbon dioxide gasdissolves in the wine creating an effervescent or bubbly wine.

Flavour additionWines may also have flavour incorporated into them through the addition of extracts ofaromatic herbs and spices or by macerating these in the wines. These wines are alsousually fortified to increase the alcoholic content and thus are described as Fortified andaromatised wines.

Fortified and aromatised wines are still wines fortified by grape brandy and flavouredwith aromatic herbs and apices.


38/38

THE CLASSIFICATION OF WINES

WINE

addition of grape addition of grape spirit& flavouring

ingredients

NATURAL TABLE FORTIFIED FORTIFIED &WINE AROMATISED

SPARKLING STILL

RED WHITE ROS

LIGHT-BODIED

MEDIUM-BODIED

FULL-BODIED

DRY

MEDIUM-DRY / MEDIUM SWEET

SWEET

Documents

Bar Manual P1