BAR MANUAL

CHAPTER 1 INTRODUCTION TO ALCOHOLIC BEVERAGES

Alcohol is produced though a process called fermentation which results from the action of yeasts on sugar contained in fruits juices, cereals, molasses and in the case tequila, the stem of plants. Alcoholic beverages may be defined as being any potable beverage that contains from 5 % to 75.5 % of ethyl alcohol by volume. Alcoholic beverages would therefore include:

Beers Wines Spirits Compounded alcoholic beverages

BEERS
These are beverages that derive their alcohol content through the process of fermentation in which yeasts acts on sugar contained in cereals. Examples of beers and beer-like drinks available would be lagers, stouts, ales and sake.

WINES
These are also beverages that derive that alcohol content from the process of fermentation wherein the yeasts act on the sugar in fruit juices. The most commonly used fruit is grapes, which produces that beverage we referred to as wine. When other fruits are used, the name of the fruit normally appears before the word 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 (from honey).

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

controlled heating process called distillation. Vodka, whisky, brandy, tequila and rum are examples of spirits. Vodka and whisky are described as grain-based spirits because they derive their alcohol from the fermentation of sugar obtained from grain. When fruit based sugars are used to ferment the alcohol, the resulting spirit is called a brandy. If the fruit used was grapes, the spirit may be simply termed brandy. However, if other fruits are used, the spirits must have the name of the fruit preceding the word brandy e.g.Apple Brandy. Tequila and rum obtain their alcohol content from the fermentation of sugars contained in parts of plants other that fruits, e.g.in the stems of plants like the Blue Agave (for Tequila) and Sugar Cane (in rums).

COMPOUNDED ALCOHOLIC BEVERAGES

These beverages are derived when a spirit or fermented beverage are compounded (blended or infused) with flavouring substances. Gin is an example of a compounded spirit and is flavoured and made fragrant by redistilling a pure grain spirit with aromatic herbs and spices. Where large amounts of sugars and colouring are added to enhance the taste and 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 fall into a classification. Amongst these are beverages that combine either a spirit or a wine with a flavouring substance such as fruit juice or aromatic herbs. These will be dealt with in later chapters.

CHAPTER 2 ALCOHOL
Chemically alcohols are organic compounds, which contain a hydroxyl (hydrogen and oxygen) group attached to a saturated carbon atom. Therefore any compound that combines hydrogen, oxygen and carbon atoms together to form molecules are members of the family of chemicals To differentiate drinking alcohol from the many other alcohols, mid-nineteenth chemists used the prefix, ethyl, to refer to alcohol, which could be converted to ether. This particular alcohol was obtained through the distillation of a fermented beverage, possibly wine. Ethanol was and remains still, the only alcohol that is safe to drink. However to those of us who are non-chemists, the alcohol is widely used rather than ethyl alcohol or ethanol. .

ETHYL AND METHYL ALCOHOL

Ethyl Alcohol
Ethyl 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, flammable substance 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. Ethanol is 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 (sleepinducing) 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 the liver. The effects of drinking alcohol and its abuse will be discussed in a later chapter.

Methyl Alcohol
The other well-known member of the alcohol family is methyl alcohol or methanol. It is a clear, colourless volatile flammable liquid and has a boiling temperature 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 also produced by the nature and is found in very minute amounts in wine. It is derived from the pectin substances contained in grapes and is produced through the action of enzymes secreted by the yeasts during fermentation. Methanol when consumed is extremely toxic. It can cause blindness and even death, however, it is neutralised when consumed by a proportionate quantity of ethanol, its natural antidote. The amounts of methanol produced during the natural fermentation of wines is also so small that a very large volume of wines would have to be consumed before any ill effects are noticed and therefore poses 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 some unscrupulous wineries used it to boost the alcoholic strength of their sines because the ethanol contents were too low. The incident resulted in several deaths as well as several cases of blindness that were the result of drinking these tainted wines, much to the shame of the wine industry in some European wine-producing countries.

FERMENTATION
The work of renown scientists like Guy-Lussac and Louis Pasteur showed that certain micro-organism were responsible for the production of ethanol through a chemical process which we now known as fermentation. They showed that ethanol is produced naturally by the breakdown of sugars through the action of enzymes secreted by yeasts. This process may be summed up in a simple equation:

C2H12O6
(Sugar)

2C2H5OH + 2CO2
(Ethanol + carbon dioxide

+ HEAT
+ heat)

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

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, a variety of raw materials may be used to supply the base sugar. The sugars are stored (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 in grains and cereals must first be converted into sugars by a process known as malting. Malting is process where grains are soaked and left to allow them to germinate into 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 to grow. Heating to prevent them from using up the sugars then kills the grains. The sugars are then extracted for use in fermentation.

YEASTS
Yeasts 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 we use 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 microorganisms Are they microscopic plants or animals? The debate goes onbut one thing is Certain without yeasts, fermentation do not take place. The yeasts themselves are not directly responsible for the conversion of simple Sugars to ethanol and carbon dioxide. Yeasts require energy to reproduce. This energy is obtained when it splits the sugar into its components ethanol and carbon dioxide. Yeasts accomplish this feat by the production of enzymes. Enzymes are protein based catalysts, that is, they are a necessary and vital ingredient that triggers of a chemical reaction.

CONGELATION AND DISTILLATION

Being completely miscible in after, the alcohol produced during fermentation is part 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 those beverages. The end product is achieved without the separating or concentrating of the alcohol. However, in some cases the alcohol produced is to be separated from the rest of the solution and concentrated as in the production of spirits such as brandies and whiskies. This is usually done in order to produce a more potent alcoholic beverage 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 fermented solution maybe achieved in the following 2 ways: CONGELATION DISTILLATION

CONGELATION
The freezing points of water and alcohol are different and congelation makes use of 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 separating alcohol from water. In parts of North America like New England, USA and in Canada, fermented apple juice or cider is left in barrels out in the open during winter. The water freezers over but the alcohol remains liquid (ethanol only freezers at -114c). The bung of the barrel is opened; a hot poker punched through the ice and the concentrated liquid alcohol beverage is then poured out. This strong, raw alcoholic drink called Applejack proved to be very potent and earned itself quite a reputation and a string of unflattering nicknames like lockjaw. A little Applejack is still produced this way but in non-commercial concerns and in the more rural areas of North America.

DISTILLATION
Whereas congelation works on the principle that different liquids have varying freezing 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) elements vaporises 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. By considering the boiling points of water and alcohol, we are able to separate the alcohol from water. Water boils and vaporises at 100c while alcohol, ethanol in this particular instance, boils and vaporises at 78.3c. The difference in the boiling points of these two substances makes it possible to separate them through the application of heat. Since methanol has a boiling temperature of 66c, distillation allows methanol to be separated from ethanol and 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 is used to separate the alcohol from the rest of a fermented solution by vaporising it. The hot alcoholic vapours are then cooled to obtain concentrated and purified alcohol. The equipment that uses the principles of distillation is called stills. The are 2 main types of stills: Pot stills Patent stills

All stills work in the almost the same manner. The wash, which is the fermented alcoholic solution, meant for distillation, is heated. The temperature of the wash always being monitored and adjusted so as to keep it below that of the boiling point of water but above 78.3c. The volatile alcoholic vapours rise and concentrate near a funnel like structure which leads to a cooling system that condenses the vapours back into a liquid. This pure liquid alcohol may then be collected.

POT AND PATENT STILL SPIRITS

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

Taste and purity

Pot stills are less efficient at removing impurities called congeners and this results in the production of a more fragrant but fiery, harsher tasting spirit. There is 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. They may be bottled straight off the still without any ageing. Patent still spirits, however, typically have less taste and character.

The need for ageing

Pot still spirits are quite harsh tasting and must be aged to soften out the raw, rough and often-fiery taste of the spirits. The legally required minimum amount of ageing in most countries is 2 years in wooden barrels. The best wood for such barrels is oak, because it is quite porous. These oak barrels are relatively expensive depending on the type of oak used. Such barrels are hand made and are usually charred (toasted) on the inside. By evaporating through the wood and the staves of the barrels, the spirits absorb the flavour and colours of the toasted oak. Thus giving them even grater taste or character.

Costs and savings

Pot still is less cost efficient than Patent stills. They cost more to run and must be cleaned out after each distillation. Patent still is more cost efficient: water is recycled, a minimum amount of heat/energy is lost and savings are made through economics of large-scale production. In addition, there is 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).

TYPES OF SPIRITS AND THEIR DISTILLATION

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

Brandy
Typically uses the pot still: the Alembic Charentais in the production of Cognac and Armagnac.

Whisky/Whiskey
Either 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 of these spirits combine the two types of distillates.

Tequila
A Pot still spirit that retains its raw and fiery flavours.

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

Gin
These compounded spirits make use of a still distillate as its alcoholic base but then infuse the fragrance of selected botanicals into the alcohol by distilling the two together in pot stills.

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

TOLERANCE TO ALCOHOL
One persons ability to consume more alcohol than another is dependant on the following:

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 Factors

The old adage never drink on an empty stomach has a factual physiological basis and its still good advice. Food and digestive processes are the most significant factors affecting the absorption of alcohol. After a meal, alcohol moves slowly from the stomach and small intensive into the bloodstream. This means tat it takes longer to reach the brain and affect behaviour. Fatty foods slow intoxication. Sometimes, a mixture of food and alcohol may be held in the stomach for two to three hours. This significantly delays the absorption of alcohol into the bloodstream. Fatty foods such as nuts, French fries, or cheese are difficult 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 important information for service staff. When guests at your table eat foods high in fat immediately before drinking, their rates of alcohol absorption will be slower in comparison to other guests who drink before eating anything. Many hospitality establishments encourage guests to enjoy food while drinking alcoholic beverages. Special appetisers or attractive hor. doeuvre appeal o the majority of the guest population, those guests who are looking for an all-around

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

Speed Of Consumption
A certain number of drinks consumed over a short period of time will have a greater effect on the same person if the same numbers of drinks are consumed over a relatively longer time span.

Type Of Drinks
Carbonated beverages, including champagnes, sparkling wines or mixed drinks usually pass through the stomach without a delay and into the small intestine. Persons who 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 same amount of time and may often experience the effects of alcohol much more quickly than guests who order regular strength drinks. The actual volume of alcohol consumed is more important a factor than the actual types of drinks consumed.

Gender
Gender affects the impact of alcohol in one other way. Biologically, women have a higher percentage of body fat than men. Consequently, women may absorb more alcohol into their bloodstream than men of the same weight consuming a like number of 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 condition consumes alcohol, the result is quicker intoxication.

Physical Attributes
These include a persons weight and level of fitness. Weight A larger, heavier person experience fewer effects with the same amount of alcohol than does a lighter, smaller person. This is because larger individuals have 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-pound man has about 164 pounds of fluid in his body. Consequently, the 240-pound man can drink about twice as much alcohol than the smaller man and still maintain 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 little exercise 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 the percentage of alcohol in the blood.

Psychological State
Psychological or emotional factors may affect how a persons body will respond to drinking. An emotional upset person may also drink more and faster to achieve the expected high. At the same time, a state of anxiety can slow down or stop digestion in the stomach. When this happens the individual s stomach is likely to secretes a mucus coating, which lines the stomach and limits alcohol absorption. However, when the individual eventually relaxes (due in part to the alcohol), the mucus lining is broken down and more alcohol enters the blood stream. The rush of alcohol into the blood and the brain will result in the person becoming acutely intoxicated in a relatively 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 four drinks might usually have on that person.

Environment
The environment in which a guest is drinking may have an effect on how much alcohol is consumed. If guests are relaxed and siting with friends, talking and involved in other social 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.

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

Use Of Medication
If 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 be lethal. Alcohol combined with antihistamines, cold tablets, antidepressants, high blood pressure medications, tranquillisers or sleeping pills may depress the central nervous system. In some cases, this means that the joint action of the alcohol with these drugs can create a total impact that is grater than that produced if the alcohol were taken independently of the drug of if the drug were taken independently of the alcohol. The same is true of some antibiotics, 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 not improve motor co-ordination. The level of impairment will remain the same for the amount 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 be different that the separate effects of each compound. This is because the chemical substances have the ability to strengthen or weaken the effects of each other. When alcohol is combined with another central system depressant, the resulting sedative effect is significantly greater than the sum of each effect separately, severs should be familiar with typical signs of drug abuse, as well as symptoms caused by specific categories of drugs.

DEALING WITH THE HANGOVER

What Is A Hangover
The 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 of alcohol 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 natural anti-diuretic hormones are surpressed. This causes the body to lose more water that it would otherwise would. Besides making the person feel very thirty, dehydration also causes headaches. Combined with the effects of the toxin-like congeners, the effects are very sensitive to light and prefers the dark. Alcohol causes the body to produce insulin, which burns up the blood sugar. This results in low blood sugar, which shows up as drowsiness, faintness and hunger, which manifest itself as shivering.

Symptoms Of A Hangover
Combine this hunger and thirst and the inability to hold down any food because the irritation of the stomach lining and you have a huge problems. These effects manifest themselves 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)

Is There A Cure For Hangover?

No, there is no cure for a hangover since the hangover is not a problem in itself bur merely a series of symptoms as a result of the problem of having consumed too much alcohol. However, we can ease the uncomfortable and painful symptoms associated with a hangover. 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 while the 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 the symptoms while pain killers (analgesics) such as paracetamol (sold commercially as Panadol) help deal with the general pain and headaches. This allows time, rest and the body 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 water with some glucose and vitamin B and C before retiring to bed to rest. Orange juice is a handy and easily available mixture of water, glucose and vitamin C. The paracetamol is not recommended unless necessary or until the symptoms manifest themselves.

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 the beer-like drink called quass (or kvass) made from rye bread by the Russians. The Chinese samshu (samsoo), Japanese sake and Sarawakian Tuak are all made from rice.

The Ingredients For Beer

In 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 in the grains and cereals. Since starch cannot be converted directly into alcohol, man has, through time and experimentation learnt to convert starch into sugar. Once this is carried out, the sugar can then be fermented into alcohol. This process of converting starch into soluble sugars is called Malting and is made up of several stages. These stages are:

Steeping Sprouting Kilning Milling

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 high moisture levels. The grains germinate or sprout. At this stage the sprouted grains are termed green malt. The green malt requires energy to grow and produces a chemical substance or enzyme called 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 be fermented, whereas starch in its original state cannot.

Kilning The green malt is placed in a kiln and roasted. The converted sugar stored in the ground roasted sprouted barley grains, which may now be termed malt. The temperature and degree of roasting is important as it determines the desired amount of flavour and the colour of the malt. Malt may be roasted until light, dark, or black depending on what each brewery requires. Milling The kilned (roasted) malt then goes to the mill room, where it is ground into a meal or grist. The extraction of these sugars is carried out in the brewery to provide the basis for fermenting alcohol in beer. Most breweries do not carry out their own malting and the malt is usually purchased from specialists. The manner in which the malt is treated and the brew master of each brewery when 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 of the 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 the brewing process, the quality and taste of the water has a great impact on the character of a

beer. This is why, historically, breweries were located in and around areas with an abundant supply of good quality water. The liquor must be biologically pure and its mineral content must be analysed. If the water 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 malt may be sufficient to produce the required amount of alcohol.

Yeast All strains of yeast are able to convert sugar into alcohol but apparently the individual yeast strains not only converts the sugars into alcohol but also carries out other functions that influences the character of the beer, more so than perhaps the alcohol. It is these secondary products of fermentation that vary according to the types of yeast. Brewers use specially cultivated strains of yeast in fermenting the alcohol for beer, this allows predicability and consistency in the final product. This unicellular, microscopic organism is protected more carefully in a brewery than any other ingredients, for once the particular strain has been selected it must not be allowed to change otherwise the character 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 the wort (fermenting liquid) while Bottom-fermenting yeasts sink to the bottom of the vat during the fermentation. An example of bottom-fermenting yeast is Saccharomyces carlsbergensis while Sacchromyces cerevisiae is top-fermenting yeast.

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 this reason, wild male plants of the various species have been eliminated as the plants are perennial and can be propagated from cuttings. There are numerous varieties of hops and like malt; water and individual yeast strains, the choice 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.

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 the colour and flavour of beer depending on the degree of roasting the malt receives. The malt 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 mash tub. The malt, the cereals (adjuncts) and very hot water are thoroughly mixed and left to stand 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 mash The fermentable extracts (sugar) provide the alcohol to the beer while the unfermentable extracts will help determine the character/flavour of the beer. The temperature of the mashing determines the amount of extraction obtained and thus it is possible to adjust the final composition of the finished beer by varying the temperature of the mashing. With modernisation, these operations can be accurately controlled and this allows the breweries to produce a consistent product. The solids are then allowed to settle on the bottom, forming a natural filter bed over the perforated 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 the original volume of wort.

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 the kettle through a filter to strain off the hops and the hot wort is then cooled in a heat exchanger.

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 being made. In the case of a bottom-fermented beer, fermentation takes place at very low temperatures while top-fermented beers are fermented at higher temperatures. To trigger the fermentation, cultivated strains of yeast are added. The choice of top of bottom-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 be reintroduced back into the beer during packaging. When the fermentation is almost over and most of the yeast has settled down, the young beer is run off into glass-lined or otherwise insulated storage vats.

Maturation Here it is kept at a very low temperature, close to the freezing point, so that the yeast and other solids that would give it a cloudy appearance may be precipitated before being filtered off. This is described as cold stabilisation. Fining agents like Isinglass, carrageen and even beech wood chips are added to attract the impurities and to promote clarification. During this maturation period, certain chemical changes takes place and the beer throw off 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 of carbonating a beer: Krausening Priming Bottle or cask conditioning

Brazening A technique where a young (fermenting) beer is added to an ageing larger to stimulate a second 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 fermentation to add to the carbonation. A process known as Dry-hopping where a small amount of hops 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.

Conditioning This technique of improving the flavour of beer by allowing the beer to age with active yeasts. The yeast also helps increase the level of carbonation in the beer while improving its flavour. Regardless, of the method used, once the beer is carbonated, it is refrigerated, passed through 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 almost exclusively. These are built to withstand a much greater pressure than is usually found in the beer. These containers are made stronger than necessary as a safe guard against additional pressure that might be created by additional fermentation as the beer packaged may not be pasteurised, if it is kept under refrigeration. Beer packaged in bottles or cans is likely to remain in the package longer and to be shipped farther away from the brewery than that in kegs, so in order to protect the packaged beer, it is pasteurised. This makes it sterile and kills any yeast that might still be active. If this is not done, additional carbon dioxide gas could form and perhaps explode or burst the bottle or cans.

PASTEURISATION
Flash heating canned or bottled beers carry out pasteurisation of beers. The object of pasteurising the beer is to stablilise the beer and extends the shelf life of the beer. Pasteurisation takes place at about 60c for about twenty minutes after which it is then cooled quickly. Flash pasteurisation is sometimes used. This is a faster process whereby the beer is kept at 85c for one minute. Pasteurisation of beer slows down, but does not halt, the ravages of time and the limited shelf life of the product. The peak quality of pasteurised packaged beer is not definite: in cans this is about 4 months while for beer packaged in bottles, this is about 6 months. Pasteurisation is the main difference between draft and bottled /canned beers. Although pasteurisation does contribute to the stability of the beer, it is said to affect and diminish the much-desired fresh-tasting quality in the flavour of draft beers. All bottled and canned beers were once pasteurised. Today, with the advent of micro porous materials that filter out yeast cells, unpasteurised beer can be packaged in bottles and cans with the assurance of a safe life for this sterile-filtered beer, permitting it to retain its uncooked draft taste.

The Composition Of Beer Beer is generally made up of: Water Alcohol Carbohydrates Protein 80 to 96% 0.5 to 13.5% 3 to 6% 0.3 to 0.5%

The alcoholic content varies with the style of beer being made. For instance Bocks and Doppelbocks are, by definition of their style, rather high in alcohol. In fact, the worlds strongest 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 (low in 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% alcohol by volume. Some beers have the alcoholic content removed at the end of the brewing process, so that the 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 of the individual beer and beer style. Bock Beer, malt liquor, Malt Ales, Stour and Porter generally have a higher caloric value.

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 Saccharomyces Carlsbergensis 2. Beer is fermented at higher temperatures (15 to 25c) 3. Stored and matured at about 12c 4. May be primed to add carbonation and dry-hopped to offset the sweetness of the printing 5. Matured for a relatively short period, from 6 to 21 days 6. Clarified by fining agents like Isinglass as maturation period is short 7. Some beers are not filtered and yeasts left in bottle or cask to condition the beer s (sur lie) 8. More pronounced flavour, richer with distinct characters 9. Best served at higher temperatures from 12c (cellar temperature) to 16-18c (room temperature) 10. Generally less stable (lasts up to a month in a cask if the cask if not tapped) 11. Improves with age if bottle-conditioned or cask conditioned and generally improves with ageing e.g.Thomas Hardy Ale 2. Beer is fermented at lower temperatures to 12c) 3. Stored and matured at about 0c 4. May be Krausened, especially German lagers 5. Matured (Lagered) much longer periods to 3 months) to allow yeasts to condition beers to add carbonation 6. Clarified by cold settling and racking over the long laagering period 7. Yeasts filtered out just prior to bottling

8. Cleaner tasting, less flavoured more quenching 9. Best served cold, 7 to 10c

10. More stable as yeasts are filtered out during bottling 11. Does not improve with further ageing

TYPES OF BEER
Top-fermented beers
Ales Porters Stouts Alt Kolsch Saisons Trappiste/Abbey Biere de grade

Bottom fermented beers

Lagers Pilsners Munchener Dortmunder Vienna Bock Doppelbock Light & diet beers

Other beer:
Light and diet beers Wheat beers Steam beers Ice beers Sak

Ice Beers
First introduced to South-east Asia in early 1994, ice beer is first brewed as regular beer as in the normal process. The beer is then cooled down to very low temperature until the water content in the beer starts to freezes into ice. The beer is then filtered off the ice and a stronger, more concentrated flavoured beer results. This is ice beer.

STORING BEERS

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 flavour for a few years while most lager or pilsner beers are generally meant to be drunk as young as possible. Bock and Doppelbocks with high alcoholic contents are generally preserved by the alcoholic 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 like draught beers, canned or bottled beers however, are best drunk within six month of bottling 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 being canned beer A cool place where it is kept at an appropriate temperature (bottom-fermented beers at 7 to 10c while top-fermented beers at 12c) If the beer if bottle-conditioned to age, it should not be disturbed too often

FACTOR IN JUDGING A BEER

We judge a beer based on its aroma, taste and its level of carbonation. Knowledge of the factors that influence these properties helps us understand the role of these factors in determining the character of a beer.

Aroma
Beer aromas range from being quite malty to rather fruity styles. Some like the fruits used in 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

Taste
Beer range from light and refreshing style to rich, full-flavoured distinctively heavy styles. 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

Carbonation
The level of carbonation is determined by the use or non-use of various techniques hat increase the level of carbonation. Krausening, priming and conditioning are natural forms of 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 the level 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, uneven head is the sign of a beer that has received natural carbonation.

The beads are the bubbles that rise in a glass of beer. If the bubbles are large and rush to the surface quickly and carbonation that fades quickly are signs of an artificiallycarbonated beer. A naturally carbonated beer will have tiny beads that spiral upwards and carbonation 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 Brusselss Lace. 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 Ice Box can dispense beers. Ice Bank Cooler This system is used in beverage outlets with a relatively high volume of business to 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 system is linked with flexible piping for beer, water and carbon dioxide. Carbon dioxide gas is introduces into the beer keg and carbonated the beer and at the 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 the beer is rapidly cooled and then dispensed through the beer tap. The regulator monitors the pressure in the gas cylinder while the water line allows the operator to flush out the end of each day, ensuring that no stale beer stays in the line. Portable Ice Box This is a portable version of a draught beer dispensing system. The beer is carbonated 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 and water 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 outlets are not easily available.

POPULAR BRANDS OF BEER

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

Name Of Beer
ABC Extra Stout Anchor Beer Asahi Draft and Dry Bass nCo. Pale Ale Becks Beer Blue Ice Beer (San Miguel) Budweiser Pilsner Carlsberg Green Label

Country Of Origin
Spore / Msia Spore / Msia Japan Great Britain Germany Philippines USA Denmark or brewed in Hong Kong under license Denmark or brewed in Msia under license USA Australia Canada Australia Australia Sweden Holland Belgium

Alcoholic Strength
3.4% 4.5 & 5.0% 5.0% 5.0% 4.9% 3.9% 4.2%

Carlsberg Special Brew

8.0%

Coors Artic Ice Beer Castlemaine XXXX Dry Ice Beer Forsters Beer Forsters Ice Beer Gammel Byrgd Grolsch Grimbergen

5.0% 4.7% 5.8% 4.9% 5.0% 5.5% 5.0% 6.5%

Cuve de LErmitage Guinness Stout Guinness Light Haake Beer (non-alcoholic) Heineken

Belgium Ireland or brewed in Spore under license Ireland or brewed in Spore under license Germany Holland or brewed in Malaysia under license Japan or brewed in Hong Kong under license France Canada Germany Germany Czechoslovakia

7.5% 8.0%

0.0% 5.0%

Kirin Beers: Kirin Premium Brew, Kirin Draft, Kirin Dry and Kirin Light Kronenberg Labatts Ice Beer Lwenbrau (non-alcoholic beer) Lwenbrau Pilsner Urquell San Miguel Pale Pilsner

5.0%

5.0% 5.0% 0.0% 5.3% 4.1%

Philippines or brewed 5.0% under license in Hong Kong Japan 4.5%-5.0%

Sapporo Beers: Sapporo Black Label Draft, Sapporo Draft and Sapporo Dry Stella Artois Suntory Beers: Suntory Draft and Suntory Dry Swan Beers: Swan Gold, Swan Premium Lager, Swan Dry and Swan

Belgium Japan

5.2% 4.5%-5.0%

Australia

3.5% - 5.0% Light 0.5%

Light Special Tiger Beer Tiger Classic Tuborg Gold Spore or Msia Spore Denmark 4.5% 5.5% 5.0%

CHAPTER 5 WINE
Depending on the qualities of a wine used to classify it, wine may be classified and described 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 may be a light, dry, white wine that is sparkling like Champagne or a fortified, full-bodied, red wine like Port. Using the above descriptions, let us consider these elements in wine: Colour Sugar content Alcohol content Carbon dioxide content Flavour addition

Colour
Wines 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 Wines Range in colour from watery, transparent examples to deep shades of yellow and straw gold. The colours are deeper in colours if they are matured in oak barrels, drawing the colour 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.

Sugar Content
Wines 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 dry wines? Thus they may also be termed as medium-sweet. Dry Wines Are those with residual sugars contents lower than medium-dry wines, usually between 0 to 4 grams of residual sugars per litre?

Alcohol Content
The level of alcohol in the wines may also classify wines. Thus we have natural table wines 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-bodied wines. 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 is increased by adding grape brandy) This also stops fermentation midway and the wine tends to retain some of the natural sweetness of the grapes. He eventual alcoholic strength of fortified wines range from 16 to 21% alcohol by volume. *besides alcoholic content, wines are also described as being light or heavy-bodied by the 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.

Carbon Dioxide Content

By considering the carbon dioxide content in a wine, we may classify them as either still or sparkling wines. Still Wines go through the normal fermentation process and they are not sparkling or effervescent. Sparkling Wines go through two separate fermentation. Since the secondary fermentation takes place within an enclosed container, the carbon dioxide gas dissolves in the wine creating an effervescent or bubbly wine.

Flavour addition
Wines may also have flavour incorporated into them through the addition of extracts of aromatic herbs and spices or by macerating these in the wines. These wines are also usually fortified to increase the alcoholic content and thus are described as Fortified and aromatised wines. Fortified and aromatised wines are still wines fortified by grape brandy and flavoured with aromatic herbs and apices.

THE CLASSIFICATION OF WINES

WINE

addition of grape ingredients NATURAL TABLE WINE FORTIFIED

addition of grape spirit & flavouring

FORTIFIED & AROMATISED

SPARKLING

STILL

RED

WHITE

ROS

LIGHT-BODIED MEDIUM-BODIED FULL-BODIED DRY MEDIUM-DRY / MEDIUM SWEET SWEET