Table of Contents
Q.1. Explain the step by step manufacturing process of beer. List eight international beers with country of origin.
Steeping – the grains are soaked in huge tank of water (six tonnes of barley and 6800 litres of water) at 10 0c for 2 to 3 day. Some producer change water in between to provide dry resting period & grain gets the air also.
Malting- grains are taken to malt room, which is very hard; grains are spread to depth of 15 – 30 c.m to allow grain breath while sprouting. Grains are constantly stirred for uniform breathing & to prevent sprout getting entwined. This process goes on for 6 – 15 days at 12 – 21 0c.
Germination- during this process the insoluble starch gets converted to maltose & dextrin & rootlets, known as “malts culms” appears. Both the enzymes, cystase – convert the insoluble starch to soluble starch, diastase- convert the soluble starch to sugar. Now the grain is referred as green malt.
Kilning – in this process the grains are spread on a perforated, tilted floor with a furnace underneath. Grains are dried & temp. Maintained is 49 0c. The extant to which grain should heated is decided by the type of beer produced.
Types of malts
- pale malt- for light ale 65 0c
- crystal malt- for pale ale 85 0c
- chocolate malt- for dark beer 225 0c
Sieving- it is done to remove malts culms which sold as cattle feed.
Grinding- the grains are roughly broken which are known as grist through roller mill.
Extarction of sugar- this can be done by two methods
⦁Infusion- the process of infusion takes place in huge tank called “mash tun”. The grist is introduced to mashtun along with water . The mixture is heated up to 63 0c for 2 hrs. Then mechanical racks present inside the tank stir the mixture. The result in the formation of hot sweet liquid called s. Wort is filtered through finely slotted plate in the bottom of mashtun,known as under back. This process of infusion was carried out for top fermenting beers in olden days.
⦁Decoction- this process is carried in tank called “lateur tun”. The grist is heated up to 70 0c. At this temp some amount of wash is taken out & cooled then added back to tank. This is carried out for 4 to 5 times & takes out 4 to 5 hrs.
Brew kettle- from the under back the wort is pumped into a vessel called “brew kettle” which is pressurized. In this vessel hops (191-907 gms/100litre, depending upon the type of beer) & sugar is added. The mixture is boiled for 2 hrs. This will sterilize mixture.
⦁Hop back- the wort along with hops is transferred to vessel called hop back, which is having slotted plates forming a filter bed. The content is allowed to stand for 40 min. To allow hops to make a filter bed. The wort is recycled through a bed till the time it gets clear & transparent which 15 min. Then wort is cooled. Hops are sold as garden fertilizer. Generally wort treated with infusion method is passed by hop back where as wort treated with decoction is passed by hop extractor.
Hop extractor- this is machine, which rotates, due to centrifugal force the hops are thrown to sides of wall of inside tank. Then hops are taken out.
Fermentation- fermentation is process which converts the sugar into alcohol & co2. Co2 is stored in a different tank. This process takes 7–14 days. During the first fermentation a thick layer of yeast is formed which protect the beer. After fermentation the beer is racked in reception vessel.
para flow- this is an arrangement in which the temp. Of wort is brought down to required level depending upon the type of fermentation. This arrangement is an enclosed box with cold water flowing in an opposite direction through several plates or tubes to separate wort.
Lagering/ maturation- after fermentation beer is aged or lagered. Lagering takes place in stainless tank at close to freezing point. Lagering matures beer & mallow its flavour.
Finning- it the process of clarification in which protein like egg shell, ox blood, gall bladder of sturgeon fish is added.
Carbonation- CO2 is added & stored in barrels and kegs.
Bottle & cans- beer for bottling or canning is also treated in a same as for kegs & then runs to refrigerated tank for conditioning where it stays for weeks & then filtered under pressure & then goes for bottling.
Pasteurization- in this process the beer is heated up to 60-66 c for less than 20 min, which kill the bacteria, & remaining yeast, which might have allowed further fermentation.
Top brand –
- Australia – Cooper’s, Foster, Leopard, Swan.
- Belgium -Duvel, Riva 2000, St. Sixtus, Orval Trappist.
- Brazil-Brahama, Riocco.
- Britain – Beaver, Stingo, Tolly, Watney.
- Canada- Canadian 55, Grizzly, Molson, Iron Horse.
- Czechoslovakia- Pilsner Urquell.
- China- Tsintao, Taiwan, Sunnlik, Snowflakes.
- Denmark – Carlsberg, Harboes, Scandia, Tuborg.
- France- Export, Fischer, Kronebourg.
- Germany- D.A.B, Einsbeck, Beck’s, Eku.
- Holland- Skoal, Three Horses, Heineken, Royal Dutch.
- Italy- Crystal, Moretti, Peroni, Poretti.
- Japan- Asahi, Kirlin, Sappor, Suntory.
- Mexico- Carta Blanca, Dos Equis, Modelo, Superior.
- Scotland- Belhaven, Lorimer, Mcewan’s, New Castle.
Q.2. Draw the physical layout of a dispense bar and explain its parts. List eight bar equipment.
Dispense bars –It is a bar which is used for the preparation of the drinks for staff who then delivers them to customers elsewhere, for example attable in a restaurant. It is likely to be less lavishly equipped than a full scale public or cocktail bar. Inmany hotels, of course, there is no need for a dispense bar as drinks can easily be served to the eating areas from the ordinary (fully‐equipped) bar.
- This is also known as support bar.
- Dispense bars are mostly located in black are (off-guest view).
- Main function of this bar is to provide mixed drinks and liquor to food and beverage outlets.
- This bar should have large storing capacity to store enough liquor match banquet requirements.
- Establishments are not required to focus on dispense bars decore and ambience.
- Usual staffing in this is one bartender per shift with a helper.
- This is not a point of sale. It only provides drinks against beverage order ticket from different outlets.
Parts of Dispense Bar
Sinks
There must be a sink with hot running water in the bar and there should also be a basin for handwashing either in the bar itself or in its immediate vicinity. Sinks must be kept clear and clean. Keep a colander or strainer in the sink to catch the bits and pieces from the garnishes used with mixed drinks.
The Post‐Mix
Post‐Mix or multi‐mix machines are used to ‘make’ and dispense soft drinks, especially carbonated drinks, for which there is heavy demand. They filter water, carbonate it if necessary, and mix it with the required soft drink syrup. The drinks are then dispensed through taps or ‘guns’ at the bar.
The Refrigerator
The contents of refrigerators or refrigerated cabinets must be kept fresh. This is done by rotating the stock (FIFO method) and by checking to make sure that you do not open new containers of cream, fruit juice and similar products without first making sure that there are not opened containers already inside the cabinet. Refrigerators must be kept very clean – any spillage must be wiped up immediately.
The Ice Machine
Ice machines are often not kept in the bar itself but elsewhere on the premises as their motors can be noisy and generate heat. It is important that the ice machine should be cleaned regularly inside and out, following the manufacturer’s instruction. Wipe the outside of the machine frequently, and ensure that the air outlet is kept clear. Ice storage wells or bins and their lids also need regular cleaning.
The Glass‐washer
Not all glass‐washing machines are the same. Most importantly some of them have a hot rise and others have a final cold rinse. Health regulations govern the temperature at which glasses must be washed. Glasses must be washed with great care. Use a recommended non‐foaming detergent. All detergent must be removed; therefore adequate rinsing is very important. Glass‐machines with a hot last rinse give the best results as they are less likely to leave the glasses with streaky marks. If glasses have been used for milk, cream, sticky liqueurs or if they have lipstick smudges on them, wash them quickly in the sink before putting them in the glass‐washer.
The Cash Register
Cash registers are important pieces of fixed equipment. There is a great variety of models now available. The cash register or till is a tool which helps you in one of the most important duties of the bar attendant – the careful and accurate handling of money. Do not treat the cash register as a threat. It is there as a protection – not only for the establishment, but for you and your customers as well. The register is reliable; it does not make mistakes. Only the people operating it make mistakes. Different establishments will have different kinds of cash registers, and there will be different rules for handling of money. There are different kinds of cash register namely: Manual Registers, Electromechanical Registers, and Electronic Cash Registers.
Spirit Dispensers
There is a huge range of spirit dispensers, some of which are large items of equipment. Their use depends on how frequently the spirit in question is required. The simplest spirit dispenser is the hand held spirit dispenser, which dispenses a standard/small/half measure of 30 ml or a double/large measure of 60 ml. Optic measures and the Posi‐pour spirit measures are examples. Some measures are fixed to bottles permanently held upside down by the bar, the required measure being released when the glass is pushed up to the dispenser from below.
In very busy bars automatic dispensing machines are used for the various house spirits in most demand. They work on the same principle as the post‐mix machines, with the spirits held in bulk containers and propelled to the dispensers from the below the bar or from the cellar through lines.
Usually there are batteries of automatic dispensers, each serving a different house spirit. Some automatic systems have a sensor which releases a measure of spirit automatically when a glass is placed correctly under a dispenser; it is not necessary for the glass to be pressed against any trigger.
The Barmatic spirit dispenser is a popular automatic system of this kind
Bar Equipments
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.
Bar Towels
These are 100% cotton and have sewn edges for durability. Use these
along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening screw top bottles.
Bottle Sealers
For keeping liquors and other bottle contents fresh.
CocktailShaker
Essential for blending ingredients in cocktails and mixed drinks. Use a
short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that’s right for you. Always pour the least expensive ingredient into the cocktail shaker first, and then if you find you’ve made a mistake, you’ve not wasted the expensive liquors.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.
Grater
To grate spices like nutmeg and others.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it’s
not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t use glassware as a scoop it’ll break or chip at best, then you’ll have blood and glass in your ice.
Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.
Measuring Cups
Normally glass or chrome with incremented measurements imprinted
up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.
Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.
Sharp Knife
For cutting fruit and garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.
OR Define the term “proof”. Briefly describe the scales used to measure the alcoholic strength of a beverage.
Alcoholic strength (proof) – the early distillers had a unique and entertaining method of determining the alcoholic strength of spirits. They would mix equal quantities of spirit and gunpowder and then apply a flame to it. When the mixture failed to ignite it was considered too weak; if it exploded or burned too brightly it was too strong, but if it burned evenly and had a mild blue flame it was ‘proved’ suitable’ and safe for humans to drink. hence the words ‘proof’ originated.
- bartholomew sykes (board of excise- exchequer), introduced sykes hydrometer in 1818. Sykes, in his wisdom, determined that 1750 ‘proof’ is equal to 100% v/v pure alcohol.
- french chemist joseph gay lussac (1778-1850) invented a new system in which 1000 proof is equal to 100% v/v and was adopted throughout mainland europe.
- the british have now abandoned the abstruse system introduced by sykes. The new system known as oiml (organisation internationale de metrologie legale) expresses alcoholic strength as a percentage by volume of alcohol. It is very similar to the gay-lussac system except that oiml measures strength at 200 c (680 f) and gay-lussac does so at 150 c (590 f).
British 1000=57%v/v
U.S.A. 2000=100%v/v
Gay lussac follows metric system which that 40% gl means 40%v/v alcohol
Oiml similar to gl system
Q.3. (a) Give at least five guidelines for pairing wine and food.
Rule 1: sweet with heat
Pair spicy foods with wines that have some residual sugar (example: german riesling). Residual sugar actually cools down spice and creates balance between the food and the wine.
Alternatively, avoid pairing spicy food with highly alcoholic or tannic wine (example: italian barolo). The heat of the food will actually intensify the alcohol and the tannins in the wine, which in turn will make the dish seem even spicier.
Rule 2: smoke with oak
Pair grilled or charred foods with wines that have been aged in oak (example: california chardonnay). Because oaked wines are often more intense, they can overwhelm the flavors in a dish, so they need to be paired with foods that match that intensity. Grilled/charred foods tend to tame that oaky intensity and to bring out the fruit flavors of the wine instead
Rule 3: match flavors and textures
Pair foods with wines that have similar—or complementary—flavors and textures. An easy way to do this is to match mildly flavored wines with mildly flavored foods and big, flavorful foods with big, flavorful wines. Similarly, rich foods should be paired with rich wines. When food and wine have similar qualities, they complement each other and enhance the textures/flavors that they have in common. There’s a reason lobster with butter sauce is often paired with california chardonnay—they are both buttery in flavor and share a rich, creamy texture. The same goes for french, un-oaked chablis and raw oysters—both are briny in flavor and share a light, delicate texture.
Rule 4: acid and tannin with fat
Pair fried or fatty foods with wines that are high in acid (example: french sauvignon blanc) or tannin (example: california cabernet sauvignon). Acid cuts through richness in food and rounds out the flavors in your mouth. It also acts as a palate cleanser, which helps create balance between rich/oily foods and wine. However, avoid pairing acidic wines with creamy sauces. (think of squeezing lemon into a cup of milk!) This pairing will clash, so you’re better off pairing cream-based dishes with a complementary wine instead.
Like acid, tannin also cuts through richness. This is another reason why the red wine with red meat rule works—the tannins in a wine like cabernet sauvignon cut through fat and help strip it from your tongue. Tannins essentially act as a palate cleanser so that you aren’t overwhelmed by the richness of the dish.
Rule 5: sweet with salt
Pair sweet wines with salty foods. If you’ve ever had chocolate-covered pretzels or kettle corn, you know firsthand that salty and sweet can be a magical pairing. (it’s one of our favorites!) This same principle applies to salty foods paired with off-dry (slightly sweet) or sweet wines. The combination makes sweet wine taste less sweet and more fruity, and salty food taste less salty and more savory. In effect, the sweet counteracts the salt and vice versa so that both elements shine. A classic example of this is pairing blue cheese with port.
Rule 6: sweet with sweet
Pair dessert with wine that is at least as sweet as the dessert itself, if not sweeter. Sweet wines showcase the sweet flavors in food, but if the food is sweeter than the wine, the wine will just taste flabby.
Another good rule to follow is to pair dessert with a sweet wine that has complementary flavors. For example, tawny port has a sweet, nutty flavor that goes nicely with sweet, nutty desserts.
Rule 7: what grows together goes together
Pair foods of a particular ethnicity or region with wines from the same place (example: spanish food with spanish wine). Ethnic/regional pairings are typically a match made in heaven because the agriculture and grapevines share the same terroir, so they naturally have flavors that complement each other.
(b). Explain the process of decanting old red wines.
The decanting of red wines has a long tradition in high quality wine service and can be done solely to add a special flourish at a meal. In decanting, the wine is simply poured into another container, usually one of clear glass or crystal. If sediment is expected, the use of a candle to assist in visualization adds even more to the ceremony. From the perspective of modifying the taste or appearance of a wine, the decision about whether or not to decant is based largely on two criteria, although the amount of published literature on the topic is very limited. (Terms that are not based on measurements, but are descriptive terms conventionally used by wine drinkers appear in quotations.)
Some young red wines–between three and 10 years older than the vintage date–can be harsh or astringent if consumed directly after opening the bottle. These are usually expensive wines that cost more than $20 in the U.S. market today and are produced with cellar aging in mind. Such wines have this harsh character because red wine is maintained in a relatively oxygen-free environment during aging in a bottle. Over time this environment results in a ¿closed¿ character for the beverages that is derived from the accumulation of particular aroma compounds. A wine’s aroma will change during the first 10 to 30 minutes the bottle is open. Decanting accelerates the ¿breathing¿ process, which increases the wine’s aromas from natural fruit and oak, by allowing a few volatile substances to evaporate. Decanting also apparently ¿softens¿ the taste of the tannins that cause harshness and astringency in young wines.
For optimal effect, a wide-bottomed decanter that gives maximum air exposure to the wine should be utilized. It is interesting to note, however, that chemists have not observed changes to these tannins after decanting. Less dramatic changes can be achieved by just uncorking a bottle 15 to 60 minutes prior to pouring. Keep in mind that many inexpensive to moderately-priced wines, as well as some more expensive wines, are intended for immediate consumption and will probably not improve with aging or decanting.
In older red wines the tannin reactions have proceeded long enough to reduce astringency. As a result, the taste is not as harsh but a sediment or precipitate may have formed in the bottle. This sediment is safe to consume, but if it is not removed it will make the wine look cloudy and taste gritty. Decanting leaves the sediment behind, yielding clean wine. (When decanting to remove sediment, a narrow container should be used instead of a wide-bottomed one.) In the case of older wines, one should not wait to pour the wine after decanting, but instead serve it immediately. The ¿bottle bouquet¿ of old wines, especially very old wines, can be exceptionally fleeting, often disappearing in less than 20 minutes.
Q.4. Elucidate the manufacturing process of scotch whisky and name three famous distilleries of scotland.
Method of manufacture
Grains: as mentioned earlier any type of cereal can be used. The scots use barley both malted and unmated with a little corn added to it. The irish use mainly malted barley but sometimes un-malted barley is incorporated into the mash.
Steeping: the grains are then soaked in a huge tank of water for 2 to 3 days till the moisture content goes up to 40%. The excess of water is drained off and the barley is then taken to the malt room
Malting:. On a stone floor of the malt room the grains are spread at a depth of 15 to 30 cm. Temperature of 150 c with 40% of moisture the grains start to germinate.
Germination: the process of germination develops the enzyme called “diatase” which converts the starch to maltose and other complex dextrenes. In order to prevent rootlets from getting entwined among them the grains have to be continuously disturbed.
Kilning: then the grains are kiln dried. The basic purpose is to stop sprouting and to facilitate grinding and storing. In scotland, the grains are dried by being heated on steel plates by peat fire which is said to contribute to the characteristic smokey flavour of scotch. In ireland the grains are heated on perforated floors and the fire comes from smokeless anthracite coal or oil fired furnaces. The heating goes on till the moisture content goes down to 3%. The grains are gently dried at first but then the temperature is raised to 510 c. The process continues for 2 to 3 days.
Sieving: the grains are then sieved to remove the plumages, which develop as a result of germination. The plumage is sold as cattle feed.
Grinding: roller mills grind the grains to form “grist” . The grains are roughly broken and not powdered.
Mashtun: the grist is then introduced into a vessel called mashtun along with water. The water is heated to around 650 c. There are mechanical arrangements present inside which continuously stir the mixture of water and grist for around two hours. This extracts the sugar content from the grist in to the base of the mashtun, which has very finely stocked plates through which only water containing sugar can pass. The water containing sugar is known as “wort”.
Fermentation: wort is added with cultured yeast for fermentation in vats (fermentation tank). During the fermentation the yeast breaks down sugar into carbon dioxide and alcohol. During the process the temperature goes up to beyond 320 c. The temp. This is controlled by cold water pipes called “attemperators” at the bottom of the tank, which carry cold water in them continuously to keep the temperature at a particular level. Fermentation is rapid and completed within three days. The fermented liquid is called as “wash”. The fermented wash has an alcoholic strength of 7 to 100 gl. The fermentation tank is called “washback”.
Distillation (pot still): hol gets evaporated while the water is still in liquid state. The evaporated alcoholthe fermented wash is then transferred to a pot still, which is generally made up of copper. This pot still is called as “wash still”. This pot still can be of various sizes and shapes. The pot stills used in ireland are much bigger than that used in scotland. The fermented wash is heated either by a source of fire from underneath or by steam coils present on the side of the pot still. At 78.30 the alco then passes through a coiled pipe called “worm” which passes through a tank of cold running water, convert the alcoholic vapours into liquid alcohol. The first distillation produces three parts: –
- head called as “foreshot”
- heart called as low wines because of low alcoholic content.
- tail called as “aftershot”
The foreshot and the aftershot are together called as “feints”. The head contains methyl alcohol, which is not suitable for consumption. The tail contains heavier alcohols, which are also not suitable for consumption. The head and tail are put back in the first pot still for re-distillation with a fresh batch of wash (water and alcohol mixture). The heart goes into a spirit still for second distillation. The heart contains about 40% of alcohol (the heart is also called as low wines because of low alcoholic content). The heart also produces three parts:-
- head
- Heart
- Tail
The head and tail are put back in to the spirit still for re-distillation whereas the heart is required spirit, that is, whiskey. The heart, which is whiskey, is also called as high wine because of the high alcoholic strength of 70%. In ireland the whiskey is distilled thrice. Whiskey comes out from the spirit still it has an alcoholic strength of around 86%.
Maturing: the whiskey is now raw and colour less but with a pungent aroma. It is filled into oak casks under exercise supervision and stored in bonded warehouses often underground for at least 3 years in scotland and 5 years in ireland to mature. As the whiskey matures in the casks, air penetrates through the pores of the wood to mellow the raw whiskey. Some whiskeys mature in the casks for a period of 15 years and sometimes more. If the whiskey is left too long in the casks, it will start smelling woody. The age, which will appear on the label of a bottle, indicates the youngest whiskey in blend.
Blending: the blending takes place in the blending vat. The air lets present inside the vats mixes the whiskeys thoroughly and finally pumped into oak casks where they remain for some more time to harmonize.
Final stages: after blending and harmonizing the whiskey is filtered through asbestos sheets and its strength is greatly reduced by the addition of metallic free water. It is then tested for colour. Colour generally comes from the casks as the spirit matures but some amount of caramel is also added to give the correct tone. Whiskey is bottled and sent into the markets.
- Campbelttown – glen scotia distillery , kilkerran distillery , springbank distillery
- Lowland – alisa bay distillery , annandale distillery , bladnoch distillery
- Islay – ardberg distillery , bowmore distillery , kilchoman distillery
Q.4. Elucidate the manufacturing process of scotch whisky and name three famous distilleries of scotland.
Method of manufacture
Grains: as mentioned earlier any type of cereal can be used. The scots use barley both malted and unmated with a little corn added to it. The irish use mainly malted barley but sometimes un-malted barley is incorporated into the mash.
Steeping: the grains are then soaked in a huge tank of water for 2 to 3 days till the moisture content goes up to 40%. The excess of water is drained off and the barley is then taken to the malt room
Malting:. On a stone floor of the malt room the grains are spread at a depth of 15 to 30 cm. Temperature of 150 c with 40% of moisture the grains start to germinate.
Germination: the process of germination develops the enzyme called “diatase” which converts the starch to maltose and other complex dextrenes. In order to prevent rootlets from getting entwined among them the grains have to be continuously disturbed.
Kilning: then the grains are kiln dried. The basic purpose is to stop sprouting and to facilitate grinding and storing. In scotland, the grains are dried by being heated on steel plates by peat fire which is said to contribute to the characteristic smokey flavour of scotch. In ireland the grains are heated on perforated floors and the fire comes from smokeless anthracite coal or oil fired furnaces. The heating goes on till the moisture content goes down to 3%. The grains are gently dried at first but then the temperature is raised to 510 c. The process continues for 2 to 3 days.
Sieving: the grains are then sieved to remove the plumages, which develop as a result of germination. The plumage is sold as cattle feed.
Grinding: roller mills grind the grains to form “grist” . The grains are roughly broken and not powdered.
Mashtun: the grist is then introduced into a vessel called mashtun along with water. The water is heated to around 650 c. There are mechanical arrangements present inside which continuously stir the mixture of water and grist for around two hours. This extracts the sugar content from the grist in to the base of the mashtun, which has very finely stocked plates through which only water containing sugar can pass. The water containing sugar is known as “wort”.
Fermentation: wort is added with cultured yeast for fermentation in vats (fermentation tank). During the fermentation the yeast breaks down sugar into carbon dioxide and alcohol. During the process the temperature goes up to beyond 320 c. The temp. This is controlled by cold water pipes called “attemperators” at the bottom of the tank, which carry cold water in them continuously to keep the temperature at a particular level. Fermentation is rapid and completed within three days. The fermented liquid is called as “wash”. The fermented wash has an alcoholic strength of 7 to 100 gl. The fermentation tank is called “washback”.
Distillation (pot still): hol gets evaporated while the water is still in liquid state. The evaporated alcoholthe fermented wash is then transferred to a pot still, which is generally made up of copper. This pot still is called as “wash still”. This pot still can be of various sizes and shapes. The pot stills used in ireland are much bigger than that used in scotland. The fermented wash is heated either by a source of fire from underneath or by steam coils present on the side of the pot still. At 78.30 the alco then passes through a coiled pipe called “worm” which passes through a tank of cold running water, convert the alcoholic vapours into liquid alcohol. The first distillation produces three parts: –
- head called as “foreshot”
- heart called as low wines because of low alcoholic content.
- tail called as “aftershot”
The foreshot and the aftershot are together called as “feints”. The head contains methyl alcohol, which is not suitable for consumption. The tail contains heavier alcohols, which are also not suitable for consumption. The head and tail are put back in the first pot still for re-distillation with a fresh batch of wash (water and alcohol mixture). The heart goes into a spirit still for second distillation. The heart contains about 40% of alcohol (the heart is also called as low wines because of low alcoholic content). The heart also produces three parts:-
- head
- Heart
- Tail
The head and tail are put back in to the spirit still for re-distillation whereas the heart is required spirit, that is, whiskey. The heart, which is whiskey, is also called as high wine because of the high alcoholic strength of 70%. In ireland the whiskey is distilled thrice. Whiskey comes out from the spirit still it has an alcoholic strength of around 86%.
Maturing: the whiskey is now raw and colour less but with a pungent aroma. It is filled into oak casks under exercise supervision and stored in bonded warehouses often underground for at least 3 years in scotland and 5 years in ireland to mature. As the whiskey matures in the casks, air penetrates through the pores of the wood to mellow the raw whiskey. Some whiskeys mature in the casks for a period of 15 years and sometimes more. If the whiskey is left too long in the casks, it will start smelling woody. The age, which will appear on the label of a bottle, indicates the youngest whiskey in blend.
Blending: the blending takes place in the blending vat. The air lets present inside the vats mixes the whiskeys thoroughly and finally pumped into oak casks where they remain for some more time to harmonize.
Final stages: after blending and harmonizing the whiskey is filtered through asbestos sheets and its strength is greatly reduced by the addition of metallic free water. It is then tested for colour. Colour generally comes from the casks as the spirit matures but some amount of caramel is also added to give the correct tone. Whiskey is bottled and sent into the markets.
- Campbelttown – glen scotia distillery , kilkerran distillery , springbank distillery
- Lowland – alisa bay distillery , annandale distillery , bladnoch distillery
- Islay – ardberg distillery , bowmore distillery , kilchoman distillery
Q.4 .Define vodka and state the various styles of vodka. Name three popular flavoured vodka.
Definition- vodka is a neutral spirit made from the fermentation and distillation grain mash than rectified. It has no flavour, aroma, colour etc.
Zubrovka(russia) and zubrwka(poland) –it is a flavoured vodkas produced not only in russia or poland but also from all the slavic countries. The vodka is steeped with buffalo grass (baisin) and each bottle contains a blade of buffalo grass in it. Regretably all these vodkas are not exported to usa as scientists have proved that the grass contains a chemical (coumarin), which causes liver cancer, but the vodka without grass is found in usa markets.
Okhotnichya – hunter’s vodka seasoned with meadow grass and heat honey. It is aromatic and spicy. The aristocrats of czarist russia to celebrate a successful hunt call it hunter’s they used to drink this vodka.
Pieprzowka – this is 70 proof vodka made in russia by infusing red, white and black pepper in vodka.
Q.5. Differentiate between (any four)
(a) Absinthe and Pastis
Unfortunately, the major absinthe houses had a lot of money at stake, so in 1932 one of them, ricard, developed a wormwood-free variation on absinthe, calledpastis. … Not only does it lack wormwood, it also lacks the green anise that lends the licorice flavor to absinthe. Instead, it uses a milder flavoring, star anise.absinthe is an anise-flavored aperitif distilled from anise, florence fennel and wormwood. Through a mistaken belief that it induced madness, it was banned almost world-wide in the early 1900’s. Once it was banned, a substitute was needed, and so various companies came out with products which had a similar flavor profile, the term “pastis” was coined by the ricard company to refer to this product.
A difference between absinthe and pastis, is that pastis will typically be pre-sweetened, while absinthe is not.
(b) Tequila and Mescal
Tequila and mezcal are produced in different states of mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the blue agave. Mezcal can be made with upwards of 30 varieties of agave, though most are made with the agave espadin. The production process for mezcal is different from tequila which leads to a distinctly different flavor profile for mezcal.
(c) Varietal and Generic Wines
Varietal wines: these wines are named for the grape variety from which they are produced. Almost every country now allows wines to be labeled this way although knowledge of local laws is beneficial because variations do exist. In california, only 75% of a particular grape is required for a wine to be labeled with that varietal name. In france, a wine designated with a grape varietal name must contain 100% of that particular variety. In general, ‘new world’ countries are more likely to label their better and best wines with varietal names while ‘old world’ countries relegate varietal naming to wines of the everyday table wine category. Some examples of varietal names are: chardonnay, riesling, cabernet sauvignon, merlot, pinot gris and sangiovese.
Generic wines: this particular category of wines is more common in the united states than in most other countries and is almost non-existent in european countries. These are wines that have no content or origin requirements that are named for distant and famous wine producing regions. It is a marketing practice that was especially common in the united states when the modern wine business was developing. If an american winery produced a sparkling wine, it was labeled as a ‘champagne’ even though true champagne can only be produced in the champagne region of france. Similarly, if a wine was white and dry, it might be labeled ‘chablis’ even though it bore little resemblance to a true french chablis. Some examples of generic names include: chablis, burgundy, champagne, sherry and port. Most countries have treaty agreements that protect the names of important wine regions. You’ll never see a sparkling wine produced in europe outside of the champagne region of france that is labeled as champagne. Sparkling wines from italy are spumante and those from germany are called sekt. In the united states and any other countries that allow generic naming, consumers become easily confused and often fail to appreciate the true quality of the real regions whose names are used to market inexpensive and inferior wines.
(d) jamaican rum and demerara rum
JAMAICAN RUM |
DEMERARA RUM |
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Jamaican rum is characteristically rich and full-bodied. It is made from molasses, water and ‘Dunder’ – the substance that remains from a previous distillation in the bottom of the pot still & liming. |
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Demerara rums are distilled in British Guyana, South America, from molasses, which are obtained from the sugarcane, which is grown along the Demerara River |
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They are more pungent & flavourful than demerara rum. |
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They are less pungent & flavourful than jamaican rum. |
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This is dark in color. |
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It is darker in colour than Jamaican rum. |
4. |
This contains less alcoholic percentage. |
4. |
This contains higher alcoholic percentage |
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Q.6. Explain the methode champenoise and name three main producers or houses of champagne.
Methode Champenoise
Preparation of the cuvee: wines from different grapes different vineyards and different years are blended to form the cuvee. Wines of a vintage year are also blended. Vintage champagne also contains around 15% of wines of the previous tear
Liqueur d triage: wine + refined beet sugar+ cultured yeast is added to the wine.
Bottling: the wine along with the liqueur d triage mixture is out in the individual bottles. The rest of the process of the method champenoise goes on inside this bottle and this is the bottle which comes to the market. The specification of this bottle was given by louis xv on 9th march 1735.
Corking: after the wine is bottled it is corked. Cork is obtained the bark of the plant called quercus suber. The bank of the plant is generally seen in spain and portugal.
Second fermentation: the 2nd fermentation goes on for a period of 3 to 6 month. The temperature that is maintained is around 10 to 12c. The yeast acts upon the sugar to convert it into carbon dioxide and alcohol. The co2 is not allowed to escape and contributes to the sparkle. The bubbles are called as mousse. Vin mousseaux means fully sparkling and cremant means partially sparkling.
Ageing: after the fermentation gets over the bottles are allowed to lie horizontally in huge piles for a period of 3 to 6 years in gallo (roman under ground passage termed crayeres, total length is 165 miles). During this period the dead yeast becomes in contact with the wine. The more is the contact of these dead yeast with the wine the better is going to be the quality of the champagne.
Remuage: the person who does it is known as a “remure”. The remuage is done in wooden cabinet called as “pupitre”. Remuage is a simultaneously process of giving slight weight to the bottle and tilting it a little to the front. When the bottle is twisted the dead yeast gets disturb and with the slight tilt the dead yeast and other solid article which are contributed to the sediments starts moving downwards that is towards that is towards the neck of the bottle. When the twist completes 360 degree the bottle is standing on its neck. The pupitre was first done by muller in 1816 in the house of veuve cliquot. Each bottle is remuage once in every 3 days for a period of 6 weeks. A remure can remuage around 40000 bottles.
Resting: after remuage the bottle is arranged neck inside the pupitre. The bottles are allowed to remain in this position for 3months to 3 years. The longer is the contact of the dead yeast etc, the better is the quality of champagne.
Degorgement: is the process of removal of the sediments, which accumulated at the neck due to the process of remuage. The person who carries out the process is known as degarger. Degorgement can be carried out in 2 different ways:
A la volee: the expert does this. The degorger cut the agrafe foil with the special knife & with the help of pincer which look like a lobster claws & the cork get thrown off.
A la glace(by freezing) the bottles are placed in wire trays and immersed neck downwards in a zinc tank containing refrigerated brine solution of propylene glycol to about 5 cm below the cork or just below the polythene inlet for 12 to 10 minutes. The sediments along with some amount of wine also get frozen.
Liqueur d’ expedition: as a result of degorgement the wine losses 2% of wine & 1 atmp pressure from the bottle. The liqueur d’ expedition mixture is added to compensate the loss of wine. The mixture comprises wine of the same blend + cane sugar. The amount of sugar to be added is decided by the manufacture.
Brut: 6 to 15 grams per every 1 liter of champagne. Most champagne houses add around 8 to 10 grams per 1 liter of champagne.
Sec: contains 17 to 35 grams per every 1 liter of champagne.
Demi – sec: 33g of sugar per 1 lt.
Doux: contain more than 50 gram of sugar per 1 liter of champagne.
Recorking: the bottles are re corked and agrafed. The cork that is seen on the champagne bottle is made from one piece of cork oak. The top part, which remains on the neck of the bottle, goes into bottle.
Shaking: the bottles are washed, dried, and pass through a machine which mix the liqueur d expedition well.
Resting: the bottles are given a resting period of three month to create a harmony between the wine and the liqueur d expedition mixture.
Labeling: the bottle is finally dressed and sent to the market.
Other sparkling wine producing region of france
Vouvray- loire region chenin blanc grape
Saumer– – loire region chenin blanc grape
Ruilly – made from chardonnay & pinot noir from cote cholonaaise
Clairette de die – produced from clairette & muscat grape from rhone.
Q.7. Describe the production process of liqueurs. Name any four herb flavour liqueurs, their base spirit, colour and the country of origin.
Production
Base spirit: – every liqueur starts with base spirit more often than not neutral spirit.
Although any kind of spirit can be used.
Flavouring agents: – the preparation of liqueur involves the impregnation of the flavour from the flavouring agent into the spirit. Flavours can be introduced in spirits in following ways:
Maceration – the flavouring materials are steeped in the base spirit till it yields all its flavour, aroma and colour. The liquid is separated from the solid either by the process of filtering or by the process of centrifuging materials are re distilled to extract the last bit of flavour and any alcohol hidden inside. This process is useful for soft fruits like berries.
Percolation – the process is the same as what is used in brewing of coffee. The base spirit is pumped over the flavouring material again and again until all the flavour, colour and aroma is extracted into the spirit. Here also the flavouring materials may be redistilled to extract the last bit of flavour hidden. This method is useful to extract flavour from coco beans and vanilla pods.
Distillation – the base spirit is combined with the flavouring material. The mixture is then redistilled in the pot still to extract and concentrate the flavours. This method is useful for extracting the flavours from nuts seeds and dried peels. Some delicate flavours like mint
etc are distilled in water rather then alcohol and then redistilled to further concentrate the flavouring oils.
Sweetening agents:- after the flavour has been set the liqueur is sweetened(usually sugar syrup). The liqueur is then diluted with water to the desired proof. Liqueur does not require any great period of ageing. However they are given slight resting period after every step in the production process.
Herb flavour liqueuer –
Benedictine– (40%abv) dom (deo optimomeximo, which means that to god most good most great) is a very sweet and aromatic herb flavored liqueur. It is made with alcohol, sugar, honey and 27 different aromatic herbs and spices (angelica, hyssop, melissa, etc…). Benedictine is produced in normandy, france by the benedictine monks. It is one of the oldest if not the oldest liqueur in the world (1510). Ingredients are steeped for 3 years in neutral alcohol. The liquid is then filtered and aged another 4 years, before being bottled and sold. Benedictine is amber.
B&b(40%abv) b & b is a liqueur made by blending benedictine liqueur and brandy. It was invented in 1938 and is less sweet and more powerful (in alcohol content) than benedictine liqueur. It is amber and is produced in normandy, france.
Chartreuse (45 to 71% alc./vol.)Is an herb flavored liqueur that is very aromatic. Aromatic plants and herbs are steeped in alcohol. It is produced at the grande chartreuse monastery near grenoble, france by the carthusian monks. Chartreuse comes in 3 colors; yellow, green, and pale green. The green is sweet and strong in alcohol (55% alc./vol.). The yellow is sweeter and less powerful (40% alc./vol.) Than the green.
Pale green chartreuse is labelled “elixir végétal de la grande chartreuse” (71% alc./vol.).
The “elixir” should be consumed sparingly.
Q. 7 or Define aperitifs. Name the styles of vermouth and give four popular brand names.
Introduction – the word aperitifs originated from the latin word “aperitivers” which means to open up. In our context it is to open up the appetite for the future courses to come. Although hunger is the best appetizer, there are alcoholic beverages that can stimulate the appetite.
Types of vermouth– there are two types of vermouth variety, the sweet red variety and the dry white variety. The sweet variety has 130-160 gms of sugar per litre of vermouth, and dry white variety has less than 40 grams of sugar per every litre of vermouth.
Brand Names of Vermouth
Cinzano (italy): the house of cinzano was first established by carlo steefano and his brother giovanni cinzano in 1957. Cinzano produces a dry white, a sweet red, a sweet white and a special called antica.
Punt – e –mes (italy): this famous italian vermouth is from the carpano family of italy. Punt- e- mes history begins in 1786, in pizza catello in turin where antonio benedetto carpano, a well respected bar and restaurant owner who used to make his vermouth to fit the individual preference of the customer.
Noilly prat (france): the house of noilly prat was established when claudius prat joined hands with louis noilly in 1843. Both red and white varieties are produced.
St. Raphael (france): the house of st.raphael was established in 1880 by a frenchman dr. Pierre jupet. Both red and gold varieties are produced.
Some other brands of vermouth are – martini and rossi, stock, cors, barbarini, ricadonna, boissiere, duval.
Q.8. Explain the “solera system” of sherry production and write in brief the types of sherry with five names of sherry shippers.
Solera system- the solera may be like a school where the wine from the nursery is introduced to the first grade and gradually promoted till it graduates as the final product. In the tiers or casks of the solera the entry classes are at the top and the graduating classes at the bottom. This is a system for regularly blending young wines with the old. Eventually a consistent standard for any particular sherry is produced. The casks are placed on top of one another usually three or four tiers or scales high, but according to facilities and customs of a particular house there may be more or fewer tier/ scales. Four tiers are considered the best from the operational point of view. The operation works like this—wine for sale is taken out from the bottom most scale, which is in fact the solera and ullage made there by, is filled with the wines from the second scale wines are not siphoned from the tier-to-tier but is rather transferred into containers so that wine from various casks can be blended for even further federation. The regulation existing is that, a maximum of 33% wine can be taken from each cask. Similarly the ullage created in the second tires of casks are filled up by taking wines from the casks of the tier and so on fresh wine is poured to fill up the ullage of top most cask. Wine is extracted three of the times in a year. According to some producers, solera come from the word suelo meaning ground or land and it refers to butts (casks) nearest to the ground. Others say that it comes from the spanish word solar, which refers to the tradition that holds the family together
Types of sherries
Fino group– these are dry, pale and light bodied sherry and develop flor during fermentation process.
Manzanilla– these are very dry, very pale and light bodied.
Fino– these are very dry, very pale and medium bodied.
Amontillado– these are dry , pale to light gold colour, full bodied and nutty aroma
Palo cortada– it starts like fino, complete its maturation under flor develop like a amontillado & sweetened with cream (harveys bristal cream). It maintain the elegance of amontillado but alcoholic strength similar to oloroso
Oloroso group– the heaviest & darkest, fortified to highest alcoholic degree& aged with maximum oxygen contact.
Amoroso– they are medium dry, golden colour, full bodied and nutty aroma.
Oloroso– these are usually sweet, deep golden colour, full bodied and nutty aroma.
Cream– these are usually sweet, deep golden colour, full bodied and nutty aroma.
Brown– these are very sweet, deep golden colour, full bodied and nutty aroma.
Brand names
La ina, san pattricio, tio pepe, principe, dom tomos, cardinal
Best sheery shipper are –
- Croft
- Duff gordon
- Garvey
- Harveys
- La riva
Q.9. Find the odd one out:
- Ruby Port/ Tawny Port/ Vintage Port/ White Port
- Campari/ Lillet/ Jagermeister/ Angostura Bitter
- Cĥ Lafite/ Cĥ Latour/ Cĥ Margaux/ Cĥ Petrus
- Rheingau/ Nahe/ Rheinpfalz/ Rioja
- Garnacha/ Mazuelo/ Viura/ Graciano
- Brut/ Sekt/ Spumante/ Trocken
- Greneche/ Shiraz/ Mourvedre/ Semillon
- Saint-Emilion/ Folle Blanche/ Colombard/ Baco Blanc
- Kahlua/ Tia-Maria/ Sambuca/ Crème De Mokka
- Madeira/ Marsala/ Malaga/ Vermouth
Q.10. Explain in one or two lines the following wine terms:
- Astringent– astringency in wine is the drying, rough and puckering sensation that is experienced after tasting most red wines. The term ‘smooth’ is used by wine-writers to describe the pleasurable feeling of a high quality astringent sensation. … A major source of bitterness is the tannin content of red wine.
- Body – these are terms used to describe the general weight, ‘fullness’ or overall feel of a wine in your mouth. Full-bodied wines are big and powerful. In contrast, light-bodied wines are more delicate and lean. Medium-bodiedwines fall somewhere in between.
- Dry – dry wine whole grape sugar is allowed to convert into alcohol
- Cuveé – cuvée is a french wine term derived from cuve, meaning vat or tank. The term cuvée is used with several different meanings, more or less based on the concept of a tank of wine put to some purpose.
- Maceration – maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.
- Weeping -weeping used to describe a bottle of wine that is leaking slightly from around the cork, either because of a faulty cork or poor storage allowing the cork to dry and shrink slightly
- Corkage – a charge added at a restaurant for every bottle of wine served that was not bought on the premises
- Doux – doux: designates a sweet champagne or sparkling wine. Doux is the sweetest level of champagne. The scale, from driest to sweetest is: brut nature, extra brut, brut, extra-dry, sec, demi-sec and doux.
- Bull’s Blood –one thing is certain; the word bikavér (bull’s blood) was recorded as early as the beginning of the 19th century. … Egri bikavér is a kékfrankos-based dry red wine blend, ranging from garnet red to deep ruby, with flavours and aromas presenting rich, spicy and fruity characteristics, without a tannin accent.
- Brix –brix (°bx) is a way to measure the potential alcohol content of a wine before it’s made by determining the sugar level in grapes. Each gram of sugar that’s fermented will turn into about a 1/2 gram of alcohol