Beverages or Classification of Beverages

 

Beverages or Classification of Beverages 

'Beverages' is a drink other than water; an explanation on commercial context. Beverages are further divided into 'Alcoholic beverages' and 'Non-alcoholic' beverages.

Non-alcoholic beverages

Non-alcoholic beverages refers to non-intoxication drinks or sweet carbonated drinks, which doesn’t have any liquor percentage or in other words yeast is not introduced to convert sugar into alcohol during the fermentation process. 

Soft drinks comes in different variety like chilled, hot, bottled, canned or open liquids. The bottles or cans drinks are hygienically packed, e.g. aerated waters, mineral water, juices, squashes, syrups, smoothies, shakes etc. to be consumed as and when required.

Alcoholic Beverages

These are portable liquid which contain 1% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice.

Some examples of Alcoholic beverages are Wine, Champagne, Beer, Whiskey, Brandy, Aperitif, Degestive, Liqueur, Spirits, Sake, Rice Wine and Cocktails.

What are Alcoholic Beverages ?

Alcoholic Beverages are portable liquid which contain 1% to 75% AVB of liquor. They are produced by the introduction of yeast for fermentation.

Yeast is added into substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice and then distilled. The Alcohol content is measure as 'Alcohol by Volume' which is abbreviated as 'ABV'.

Different Methods by which Alcohol is prepared

Fermented beverages (9%–16% ABV)

Fermented beverages, as its name suggests are those type of alcohol which is prepared with a fermentation process. During this process the sugar is converted to ethanol and carbon dioxide with the help of yeasts. Some examples of fermented beverages are Beer, Champagne, Wine Etc.

Distilled beverages (17%-75% ABV)

Distilled beverages are also called  as spirits. These type of alcohol is produced by the distillation process where a juice or other liquids which is already fermented is evaporated by boiling and then collected via process called condensation. There are a large variety of liquor produced with this process like Whiskey, Brandy, Gin, Vodka, Tequila, Rum etc.

Fortified drinks (Upto 20% ABV)

Fortified drinks are those who have been fermented, distilled and then finally be "fortified" to increase its alcohol content by adding additional alcohol. This is done to achieve a balance in flavor and liquor content. Some examples of fortified drinks are port wine, madeira, chamomile etc.

Liqueurs or creams (15–30% ABV)

These are alcoholic beverages which is made from distilled spirits, which is then flavored with cream, spices, nuts, herbs, coffee, chocolate etc. Some examples are Sheridan's Coffee Liqueur, Baileys Irish Cream Liqueur, Amarula Fruit Cream Liqueur etc.

Types of Alcoholic Beverages

   Type 

Made From

WINE / CHAMPAGNE

GRAPES

BEER

GRAINS

WHISKEY

GRAIN,BARLEY,CORN

BRANDY

GRAPES

APERITIF / DIGESTIF

GRAPES

LIQUEUR

GRAIN, GRAPES,FRUITS,SUGARCANE

SPIRITS

GRAIN, GRAPES,FRUITS,SUGARCANE

SAKE

RICE

Comments

Post a Comment

Popular posts from this blog

Classification of Sauces or Types of Sauces

  Classification of Sauces or Types of Sauces Béchamel Sauce or White Sauce: Béchamel   sauce , or white sauce, was a sauce most often served to the rich or to royalty. Made out of a  roux  of flour,  boiled  milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the  recipes  of the average French housewife. Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and  seasonings . It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Veloute Sauce or Blond Sauce: Thickening a white stock with an a...
Read more

The importance of profit and loss statements for independent hotels

Image
  The importance of profit and loss statements for independent hotels 1. Highlighting capital flows Periodic P&L reports are essential for the success of your hotel, as they highlight where your profits are coming from and where your expenses are going. For this reason it is a key tool you want to make data-driven decisions on expenses and revenue at an operational level. 2. Understanding precisely how each department is performing Your P&L statement provides a close scrutiny of departmental performance across your hotel. It also allows you as the hotel manager to analyse this performance compared with your overall and departmental budgets per week, month, quarter or year. The key benefit is that it provides you with insights to identify financial performance weaknesses and strengths. You can then act accordingly to make improvements, such as through cutting hotel costs, enhancing underperforming areas, or investing in new revenue growth streams. The P&L is of course st...
Read more

18 Types of Service / Classification of F&B Service

  18 Types of Service / Classification of F&B Service   18 Types of Service / Classification of F&B Service Different Types of Food and Beverage Services in Hotels | Restaurants There are many different types of food and beverage service types or procedures, but the major category of the food service is  1)  Plate Service,  2)  Cart Service,  3)  Plater Service,  4)  Buffet Service and  5)  Family style service. Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc. 1. Table Service / What is a Table service? Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc. In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu. The guest has to be greeted with an eye c...
Read more