Cheers!

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Cheers!

• Presented by Jeffrey

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Categories of Alcoholic Beverages

• Beer
• Wine
• Spirits
• Hard Liquor

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Beer

• Produced through the fermentation of starchy
  material
• Not distilled after fermentation

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Ingredients of Beer

• Water
• Malt
• Hops
• Yeast
• Clarifying Agent

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Water

• Because beer is composed mainly of water, the
  source of the water and its characteristics have
  an important effect on the character of the beer
• Hard water is more suited to dark styles such as
  stouts or porters
• Very soft water is more suited for brewing
  light-colored beers, such as pilsners

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Malt

• Among malts, barley malt is the most widely used
  owing to its high amylase content, a digestive
  enzyme which facilitates the breakdown of the
  starch into sugars.
• However, depending on what can be cultivated
  locally, other malted and unmalted grains are
  also commonly used
• Wheat, rice, oats, and rye, and less frequently,
  maize and sorghum.

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Malt

• Malt is formed from grain by
• soaking it in water, allowing it to start to
  germinate
• then drying the germinated grain in a kiln

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Malt

• Malting the grain produces the enzymes that will
  eventually convert the starches in the grain into
  fermentable sugars

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Malt

• Different roasting times and temperatures are
  used to produce different colors of malt from the
  same grain
• Darker malts will produce darker beers.
• In most cases, two or more types of malt are
  combined when making modern beers

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Hops

• Hops have been used as a bittering agent in beer
• Used since the seventeenth century

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Favorable Characteristics of Hops

• Contribute a bitterness that balances the
  sweetness of the malt,
• Contribute aromas which range from flowery to
  citrus to herbal,
• Have an antibiotic effect that favours the
  activity of brewer's yeast over less desirable
  microorganisms and
• Aid in "head retention", the length of time that
  foamy head created by the beer's carbonation
  agent will last.

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Yeast

• Yeast is a fungus that is responsible for
  fermentation
• A specific yeast is chosen depending on which
  type of beer is being produced
• Two main strains being
• ale yeast (Saccharomyces cerevisiae)
• lager yeast (Saccharomyces uvarum)
• Yeast will metabolise the sugars extracted from
  the grains, and produce alcohol and carbon
  dioxide as a result.

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Yeast

• Wild yeast
• Most modern fermentations are conducted using
  pure yeast cultures.
• On average, beers' alcohol content is between 4
  and 6 alcohol by volume
• can be as low as 2
• as high as 14 under ordinary circumstances
• several brewers claim to make beers that are
  upwards of 20.

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Clarifying agent

• Some brewers add one or more clarifying agents to
  beer that are not required to be published as
  ingredients.
• Common examples of these include
• Isinglass finings, obtained from swimbladders of
  fish
• kappa carrageenan, derived from seaweed
• Irish moss, a type of red alga
• Gelatin.

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Clarifying agent

• Since these ingredients may be derived from
  animals, those concerned with the use or
  consumption of animal products should obtain
  specific details of the filtration process from
  the brewer.

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Brewing process

• Mashing
• Sparging
• Boiling
• Fermentation
• Packaging

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Mashing

• The malted grains are ground and soaked in warm
  water in order to create a malt extract.
• The mash is held at constant temperature long
  enough for enzymes to convert starches into
  fermentable sugars.

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Sparging

• Water is filtered through the mash to dissolve
  the sugars.
• The darker, sugar-heavy liquid is called the
  wort.

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Boiling

• The wort is boiled along with any remaining
  ingredients (excluding yeast), to remove excess
  water and kill any bacteria.
• The hops (whole or pelleted) are added, or a hop
  extract is used.

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Fermentation

• The yeast is added and the beer is left to
  ferment.
• After primary fermentation, the beer may be
  allowed a second fermentation, which allows
  further settling of yeast
• Some brewers may skip the secondary fermentation
  and simply filter off the yeast.

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Packaging

• At this point, the beer contains alcohol, but not
  much carbon dioxide.
• The brewer has a few options to increase carbon
  dioxide levels.

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Packaging

• The most common approach by large-scale brewers
  is force carbonation, via the direct addition of
  CO2 gas to the keg or bottle.
• Smaller-scale or more classicly-minded brewers
  will add extra ("priming") sugar or a small
  amount of newly fermenting wort to the final
  vessel, resulting in a short refermentation known
  as "cask-" or "bottle conditioning".

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Kirin Ichiban
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Raw Beer
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Wine

• Wine is an alcoholic beverage resulting from the
  fermentation of grapes or grape juice.
• The word comes from the Latin vinum - referring
  to both "wine" and the "vine".

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Wine

• Wine-like beverages can also be made from other
  fruits or from flowers or grains, even honey.
• In this sense the word wine is used with a
  qualifier, for example, elderberry wine
• The word wine by itself always means grape wine.
• This terminology is often defined by law.

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Types of Wine

• Red wine
• White wine
• Sparkling wine
• champagne

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Spirits (Hard Liquor)

• A preparation for consumption containing ethyl
  alcohol purified by distillation from a fermented
  substance such as wine, malt, or grain.
• The term is usually restricted to alcoholic
  beverages.

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Examples of Spirits

• Whiskey
• Brandy
• Vodka

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To Be Continued
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Fermentation

• Energy-yielding anaerobic metabolic breakdown of
  a nutrient molecule, such as glucose, without net
  oxidation

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Starch

• A complex carbohydrate which is insoluble in
  water
• Starch (in particular cornstarch) is used in
  cooking for thickening sauces

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Distillation

• A means of separating liquids through differences
  in their vapor pressures.

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Hard water

• Water that has a high mineral content

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Alcohol by Volume

• liqueur 15-55
• liquor (aka spirits) Typically 40 and up,
• but recently introduced (U.S.) 'light' liquors
  are only 20
• premium single malt whisky 60
• neutral grain spirit 95

• beer 3-6
• alcopop 4-5
• cider 5-7
• barley wine 10
• wine 12.5
• port wine 20
• single malt whisky 40