Hotel
We have two types of alcohalic Beverage
a. Fernented 2.Distillated
Fermentation is a process of Making alcohal by the action of yeast and sugar producing ethyl alcohal, carbondioxide and water. All Types of wines, Bears spirits Alcohal is an odourless liquid obtained through the fermentation of a sugar Containing liquid. There are many members of the alcohal family, but ethyl is the one which concerns us the most as it is. The Principal alcohal to be found in all alcohalic beverages.
b. Distillated.
The fernented mash of fruit of grani is heated. Alcohal which evaprores at a lower temperatre then water and the flavourings can be trapped and consended to a liquid, by cooling. pure alcohal has no colour. All distilled drinks are colour less.
Distilation is the process of In which the fermented mas is heated and the vapours are condendced to produced go give spirit.
Spirit is a beverage obtained from the distialation of an alcohal containig liquid in distialaton of the alcohal can be separated from the liquid eg. Whisky, brandy, gin rum, vodka, Tequila, Liqueurs. We have two Types of distilation process.
1. Pot still
2. Patent still
$&= The Composition of Beer.
Beer is the most popular drink in all over the world. Alcoholic Cantant of beer is low which is between 3.5% to 8% alcohal by volume. Maiz rice, corn, wheat are cereal containing starch are can be used to make beer. The ing redients used in Manufacture of beer are malted barley, sugar, hops and water. Beer should be served chilled.
- Alcohal 3.5% to 8% by volume
- Water 88 to 90% by Volume
- Protein- 0.4% to 0.5% by Volume
- Corbohydrate- 4 to 5% by Volume
- Mineral Salt to 2% by Volume etc.
a. Raw Materials of Beer
1) Bariey 2) Hops 3) yeast 4) Sugar (Brewers)
b. Manufactaring Beer
The Process of Making Beer:
cfw'lgs xf]6n tflnd ufO8 -!^*_
cfw'lgs xf]6n tflnd ufO8 -!^&_The Crushed Malted barley is mixed with warm water until it germinates. The wort is cooled to 16.c which takes 10-12 hours (The wort obtained fromthe brew)
c. Fermentation
Brewer's yeast is added to the wort for fermentation After 11-12 days the yeast splits the sugar in to alcohal and carbon dioxide.
d. Maturing-maturing is Important to Improve the condition for the beer.Sugar and hops to added (Priming) help to Improve the condition- for arround four month Beer is left in casks.
e. Racking- Racking is a Process of changed cask.
f. Filteration- It is last Process of making beer. The beer is kept in Refrigerated wood on cask for six Months and then filtered and bottled.
$*= Types of Beer
a. Lager Beer
Lager is a German word meaning 'Store' during the maturation stage, It is Stored in refrigetated vats for six Months.
b. Ale- This is Knows as Slightly bitter taste. Alcohalic content of this bearis 3.5 to 6 Percent by Volume. The beer is slightly cloudy.
c. Pilsner- It is derived from czechoslovakia. It is light coloured beers then lager.
d. Stout- It is obtained from roasted malt. It has a sweet strong maltflvour and dark in colour. It is very dry and bitter bastesss. Irish stout or Guinnes is the most popular stout beer.
e. Draught Beer-
Draught beer is Filledin Sterilized kegs. This beer is can not be stored for a long time . popular brands of draught beer are stout, kirin, Heineken, pils, Fosters', Budweiser, Guinness.
$(= Storage of Beer
- A Cool palce where it is kept in 8.c-12.c temperature.
- Bottled beer should be stored dark place.
%)= Beer Production Countries
1. Denmark- Tuborg, Carlsberg.
2. Germany- Lowenbrau, Beck's Beer
3. Philippines- Sanmiguel, Pylge pissne
4. Sweden- Gammel Burd, Three Towns.
5. USA- Budweiser pilsner, Pale ale
6. Czechoslovakia- pilsner
7. France- Kroner berg
8. India- King Fisher
9. Singapore- Tiger Classic Raffles Light
10. UK- White Bread Bussale
%!= Driking of Beer
- Most Pople like beer as beer
cfw'lgs xf]6n tflnd ufO8 -!&)_
cfw'lgs xf]6n tflnd ufO8 -!^(_- It should well Chilled
- We have some variaties for drinks Using Bar
- Beer and Tomato Juice It called Red eye
- Beer With Lemonade it colled Shandy- Glass of beer with large peg Scotch whisky
We have two types of alcohalic Beverage
a. Fernented 2.Distillated
Fermentation is a process of Making alcohal by the action of yeast and sugar producing ethyl alcohal, carbondioxide and water. All Types of wines, Bears spirits Alcohal is an odourless liquid obtained through the fermentation of a sugar Containing liquid. There are many members of the alcohal family, but ethyl is the one which concerns us the most as it is. The Principal alcohal to be found in all alcohalic beverages.
b. Distillated.
The fernented mash of fruit of grani is heated. Alcohal which evaprores at a lower temperatre then water and the flavourings can be trapped and consended to a liquid, by cooling. pure alcohal has no colour. All distilled drinks are colour less.
Distilation is the process of In which the fermented mas is heated and the vapours are condendced to produced go give spirit.
Spirit is a beverage obtained from the distialation of an alcohal containig liquid in distialaton of the alcohal can be separated from the liquid eg. Whisky, brandy, gin rum, vodka, Tequila, Liqueurs. We have two Types of distilation process.
1. Pot still
2. Patent still
$&= The Composition of Beer.
Beer is the most popular drink in all over the world. Alcoholic Cantant of beer is low which is between 3.5% to 8% alcohal by volume. Maiz rice, corn, wheat are cereal containing starch are can be used to make beer. The ing redients used in Manufacture of beer are malted barley, sugar, hops and water. Beer should be served chilled.
- Alcohal 3.5% to 8% by volume
- Water 88 to 90% by Volume
- Protein- 0.4% to 0.5% by Volume
- Corbohydrate- 4 to 5% by Volume
- Mineral Salt to 2% by Volume etc.
a. Raw Materials of Beer
1) Bariey 2) Hops 3) yeast 4) Sugar (Brewers)
b. Manufactaring Beer
The Process of Making Beer:
cfw'lgs xf]6n tflnd ufO8 -!^*_
cfw'lgs xf]6n tflnd ufO8 -!^&_The Crushed Malted barley is mixed with warm water until it germinates. The wort is cooled to 16.c which takes 10-12 hours (The wort obtained fromthe brew)
c. Fermentation
Brewer's yeast is added to the wort for fermentation After 11-12 days the yeast splits the sugar in to alcohal and carbon dioxide.
d. Maturing-maturing is Important to Improve the condition for the beer.Sugar and hops to added (Priming) help to Improve the condition- for arround four month Beer is left in casks.
e. Racking- Racking is a Process of changed cask.
f. Filteration- It is last Process of making beer. The beer is kept in Refrigerated wood on cask for six Months and then filtered and bottled.
$*= Types of Beer
a. Lager Beer
Lager is a German word meaning 'Store' during the maturation stage, It is Stored in refrigetated vats for six Months.
b. Ale- This is Knows as Slightly bitter taste. Alcohalic content of this bearis 3.5 to 6 Percent by Volume. The beer is slightly cloudy.
c. Pilsner- It is derived from czechoslovakia. It is light coloured beers then lager.
d. Stout- It is obtained from roasted malt. It has a sweet strong maltflvour and dark in colour. It is very dry and bitter bastesss. Irish stout or Guinnes is the most popular stout beer.
e. Draught Beer-
Draught beer is Filledin Sterilized kegs. This beer is can not be stored for a long time . popular brands of draught beer are stout, kirin, Heineken, pils, Fosters', Budweiser, Guinness.
$(= Storage of Beer
- A Cool palce where it is kept in 8.c-12.c temperature.
- Bottled beer should be stored dark place.
%)= Beer Production Countries
1. Denmark- Tuborg, Carlsberg.
2. Germany- Lowenbrau, Beck's Beer
3. Philippines- Sanmiguel, Pylge pissne
4. Sweden- Gammel Burd, Three Towns.
5. USA- Budweiser pilsner, Pale ale
6. Czechoslovakia- pilsner
7. France- Kroner berg
8. India- King Fisher
9. Singapore- Tiger Classic Raffles Light
10. UK- White Bread Bussale
%!= Driking of Beer
- Most Pople like beer as beer
cfw'lgs xf]6n tflnd ufO8 -!&)_
cfw'lgs xf]6n tflnd ufO8 -!^(_- It should well Chilled
- We have some variaties for drinks Using Bar
- Beer and Tomato Juice It called Red eye
- Beer With Lemonade it colled Shandy- Glass of beer with large peg Scotch whisky
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