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    Bartending

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    Cindy Hubahib
    This document summarizes techniques for storing alcoholic and non-alcoholic beverages. It discusses various fermented alcoholic beverages including fermented tea, beer, cider, fermented water, fermented sugar water, mead, pulque, and rice wine. It also discusses various non-alcoholic beverages including mocktails, aerated drinks, spring/mineral water, juices, tea, and coffee. The document provides details on the ingredients and fermentation processes used to produce different alcoholic beverages and the various types of non-alcoholic drinks that are commonly consumed.

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    Bartending

    Uploaded by

    Cindy Hubahib
    37 views18 pages
    This document summarizes techniques for storing alcoholic and non-alcoholic beverages. It discusses various fermented alcoholic beverages including fermented tea, beer, cider, fermented water, fermented sugar water, mead, pulque, and rice wine. It also discusses various non-alcoholic beverages including mocktails, aerated drinks, spring/mineral water, juices, tea, and coffee. The document provides details on the ingredients and fermentation processes used to produce different alcoholic beverages and the various types of non-alcoholic drinks that are commonly consumed.

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    This document summarizes techniques for storing alcoholic and non-alcoholic beverages. It discusses various fermented alcoholic beverages including fermented tea, beer, cider, fermented water, fermented sugar water, mead, pulque, and rice wine. It also discusses various non-alcoholic beverages including mocktails, aerated drinks, spring/mineral water, juices, tea, and coffee. The document provides details on the ingredients and fermentation processes used to produce different alcoholic beverages and the various types of non-alcoholic drinks that are commonly consumed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    37 views18 pages

    Bartending

    Uploaded by

    Cindy Hubahib
    This document summarizes techniques for storing alcoholic and non-alcoholic beverages. It discusses various fermented alcoholic beverages including fermented tea, beer, cider, fermented water, fermented sugar water, mead, pulque, and rice wine. It also discusses various non-alcoholic beverages including mocktails, aerated drinks, spring/mineral water, juices, tea, and coffee. The document provides details on the ingredients and fermentation processes used to produce different alcoholic beverages and the various types of non-alcoholic drinks that are commonly consumed.

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    You are on page 1of 18

    Procedure and Techniques in

    Storing Alcoholic and non


    Alcoholic
    beverage/concoctions
    ALCOHOLIC BEVERAGES
    Fermented tea-(Also known as post-fermented tea or dark tea) is a class of tea
    that has undergone microbial fermentation, from several months to many
    years. The tea leaves and the liquor made from them become darker with
    oxidation. Thus, the various kinds of fermented teas produced across China
    are also referred to as dark tea, not be confused with black tea.
    Beer-Is a beverage fermented from grain mash. It is typically made from barley or a blend of
    several grains and flavored with hops. Most beer is naturally carbonated as part of the
    fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. Beer
    is the most consumed alcoholic beverage in the world.
    Cider-Is a fermented alcoholic drink made from any
    fruit juice; apple juice (traditional and most common),
    peaches, pears (“Perry” cider) or other fruit. Cider
    alcohol content varies from 1.2% ABV to 8.5% or
    more in traditional English ciders. In some regions,
    cider may be called “apple wine”.
    Fermented water is an ethanol-based water solution with approximately 15-17% without
    sweet reserve. Fermented water is exclusively fermented with white sugar, yeast, and water.
    Fermented water is clarified after the fermentation to produce a colorless or off-white liquid
    with no discernible taste other than that of ethanol.
    Fermented sugar water-is fermented water
    with added refined sugar.
    Mead-Is an alcoholic drink made by fermenting honey with water, sometimes with various
    fruits, spices, grains, or hops. The alcoholic content of mead may range from as low as 3%
    to more than 20%. The defining characteristic of mead is that the majority of the drink’s
    fermentable sugar is derived from honey. Mead can also be referred to as “honey wine.”
    Pulque-Is the Mesoamerican fermented drink made from the
    “honey water” of maguey, Agave americana. The drink distilled
    from pulque is tequila or mescal Mezcal.
    Rice wine-Sake, huangjiu, mijiu, and cheongju are
    popular examples of East Asian rice wine.
    Wine-is a fermented beverage produced from grapes and sometimes other
    fruits. Wine involves a longer fermentation process than beer and a long aging
    process (months or years), resulting in an alcohol content of 9%–16%.
    NON ALCOHOLIC BEVERAGES
    Mocktails-are non-alcoholic mixed drinks meant to replicate the presentation and
    complexity of craft cocktails, just without the alcohol. To make mocktails, bartenders
    mix combinations of sodas, juices, herbs, and syrups to create unique flavors.
    Aerated drinks-contain carbon dioxide as solute and water liquid as solvent. Some
    carbonated soft drinks are Pepsi, coke, Fanta etc. Non-carbonated drinks do not have
    carbon dioxide in it. Some non-carbonated soft drinks are juices, nectar, and squashes.
    Spring water/Mineral water- is as natural as you can go when it
    comes to pure drinking water, but mineral water contains trace
    amounts of nutrients our bodies need to function properly.
    Juices-is a drink made from the extraction or pressing of the natural liquid contained
    in fruit and vegetables. It can also refer to liquids that are flavored with concentrate
    or other biological food sources, such as meat or seafood, such as clam juice.
    Tea-is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh
    leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably
    originated in the borderlands of southwestern China and northern Burma. Tea is also rarely
    made from the leaves of Camellia taliensis.
    Coffee-is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly
    acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is
    the most popular hot drink in the world. Seeds of the Coffea plant's fruits are separated to
    produce unroasted green coffee beans.

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