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Dwig - HTH > Beverage management - alcohol > Flashcards

Beverage management - alcohol Flashcards

1
Q

Alcohol production

A
  1. raw materials
  2. fermentation
  3. distilling
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2
Q

Alcohol production - How do you create alcohol?

A

By fermenting raw materials into sugars

  1. raw sugar containing materials
    - fruits / sugarcane / sugar beet
  2. Raw starch containing materials
    - barley, rye, corn, wheat, rice
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3
Q

Alcohol production - How does it work?

A
  1. Starch is steeped and heated until it starts growing. Enzymes will transform the starch into sugar, which is needed for the alcohol
  2. After that the yeast process will start; the yeast eats up the sugar and Alcohol and CO2 are created
  3. More alcohol means less sugar
  4. At a certain point the alcohol levels become toxic for the yeast
  5. To create higher ABV, you have to separate alcohol from water > distilling
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4
Q

Alcohol production - two ways to distill

A
  1. Column still

2. Pot still

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5
Q

Column still

A
  1. Wash is continuously injected into the column with steam constantly rising up to meet it
  2. Steam is set at the perfect temperature to strip the alcohol from the wash and leave undesired components behind
  3. Column distilling requires no cleaning in between and the structure of the columns allows for efficient, repeated distilling
  4. Column distilling results in more neutral, higher ABV spirits than pot distilling
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6
Q

Pot still

A
  1. Primary fermented liquid (wash) is heated up
  2. Ethanol evaporates before water, travelling in a cooling tube and back into another vessel to condense
  3. Compounds called congeners (tannins, methanol etc.) also evaporate during distilling and can impact the flavour

Art of distilling is making sure to get the right amount of alcohol and any desirable congeners/flavours in the final product

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7
Q

Different sorts of distillations

A
  1. Malt wine
    - Barley, corn or rye
    - Old jenever & whisky
  2. Grain Alcohol
    - Unmalted grain
    - Jenever, dry gin & whisky
  3. Wine alcohol
    - Fermented grape juice
    - Cognac & brandy
  4. Beetsugar
    - Beet sugar
    - Liquors & jenever
  5. Cane sugar
    - Cane sugar
    - Rum
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8
Q

Difference Old and Young Jenever and Korenwijn

A

Old Jenever = made from at least 15% malt wine, but not more than 20 grams of sugar per liter

Young Jenever = can contain no more than 15% malt wine, and 10 grams of sugar per liter

Korenwijn = very old style , contains between 51% and 70% malt wine, and up to 20 grams of sugar per liter

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9
Q

Gin

A

A light-bodied, liquor made of a mash of cereal gran, usually corn, rye, barley and wheat.
The main flavour an aroma notes are contributed by juniper berries

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10
Q

Vodka

A

Clear liquid consisting mostly of water and ethanol purified by distillation - often multiple distillations - from a fermented substance, such as grain (usually rye or wheat), potatoes or sugar beet molasses
- alcohol percentage 40-50%

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11
Q

Types of whisky

A

Scotch Whisky - malted barley over peat fire
Irish Whiskey - malted barley without peat fire
Canadian Whisky - mostly rye
American Whiskey - barley, maize and rye

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12
Q

Whisky production process

A
  1. Malting (the process which converts barley to malt)
  2. Mashing (produces wort (sugar solution) from crushed malt)
  3. Fermentation (produces wash (weak, crude, impure spirit) upon the introduction of yeast in Wort)
  4. Distillation (strengthens and purifies the spirit contained in the wash
  5. Maturation ( turning raw spirit into whiskey
  6. Botteling
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13
Q

Difference between Rye whisky and Bourbon

A

Rye whisky

  • peppery flavour
  • bitter quality
  • contains at least 51% rye

Bourbon
- contains at least 51% corn
- heavier bodied than rye
noticeably sweeter

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14
Q

Rum

A

Rum is made from sugarcane and by products (such as molasses & sugarcane juice), by a process of fermentation and distillation

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15
Q

Grades of rum

A

The grades and variations used to describe rum depend on the location that the rum was produced

  • light
  • gold
  • spiced
  • dark
  • flavored
  • overproof
  • premium
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16
Q

Cognac

A

Name is protected under French law, main requirements

  1. must be made from specific grape varieties
  2. must be twice distilled in copper pot stills
  3. must be aged in oak barrels for at least two years
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17
Q

Qualifications

A

VS - Very Special (at least two years old or three star)
VSOP - Very Superior Old Pale (includes “old” or “reserve”)
XO - Extra Old (at least six years old, includes “Napoleon” or “Old Reserve”

18
Q

Quality indicators for Cognac and Armagnac

A 
E = Especial
S = Superior
F = Fine
P = Pale
V = Very
X = Extra
O = Old
C = Cognac
19
Q

Fruit spirits (eau de vie)

A 
Calvados = apple
Pommeau = apple, calvados
Framboise = raspberries
Kirsch = cherries
Mirabelle = plums
Poire William = fermented pear
Slivovitz = fermented plums
Quetsch = red plums
20
Q

Tequila

A
  • all tequila is mezcal

- Tequila Is legally required to be only 51% blue agave

21
Q

Blanco, Silver or white tequila

A

A clear spirit that can be either 100% agave or mix. “Aged” no more than 60 days in stainless steel tanks

22
Q

Joven or gold tequila

A

Unaged tequilas that are typically mixes and have been coloured and flavoured with caramel, oak extract, glycerine, syrup or other additives

23
Q

Reposado tequila

A

aged in wood casks for a minimum of 2 months and many are aged from 3-9 months

24
Q

añejo tequila

A

“Old” tequila. These tequilas are aged for a minimum of 1 year to produce a dark, very robust spirit. some of the best añejos spend between 18 months and 4 years in the barrel

25
Q

extra-añejo tequila

A

aged over 4 years in barrels

26
Q

Liquors & cordials

A

sweetened extract flavoured spirits. Infusion, percolation, distillation

  • citrus = cointreau, Grand Marnier
  • chocolate = crème de cacao
  • coffee = Kahlua
  • cream = baileys
  • herb, fruit, nut = Malibu
  • whisky based = Drambuie
27
Q

Beer - hops

A

hops is a flowering vine that grows in mountains. A hop can be used for bettering, as an aromatic, or as a flavouring

28
Q

Beer - malt

A
  • Pale malt = the most commonly used form, being ideal for all types of beer
  • Amber (and brown malts) = made by heating the barley to higher temperatures giving a copper-red color to any beer used in
  • chocolate malt = is kilned longer for an even darker color and more complex flavour
  • Black malt = darker still with a powerfully bitter flavour
29
Q

bottom fermented

A
  • contains more Co2
  • gold yellow color
  • fermentation between 4-10 weeks
  • temperature of yeasting between 7-12 degrees
  • yeasting process takes place in the bottom of the tank
30
Q

top fermented

A
  • 1st fermentation is between 3-5 days.
  • 2nd fermentation is between 3-4 weeks
  • temperature of yeasting 15-20 degrees
  • maturation is 1-2 months
  • yeasting process takes place on top of the tank
31
Q

Lager (beer)

A

bright, clear-bodied beer. a bottom fermented brew

32
Q

Ale (beer)

A

Aromatic malt brew usually fuller-bodied, darker, and more bitter than lager. A ‘top fermented’ brew

33
Q

Stout (beer)

A

a very dark beer, sometimes sweetish and quite strong with a pronounced hops taste

34
Q

Porter (beer)

A

a type of ale with a rich, heavy foam. Sweeter than ale ale. Not quite as strong as stout.

35
Q

Pilsner (beer)

A

these are bright, layered beers

36
Q

Bock beer

A

a strong style of lager beer originally seasonal

37
Q

malt liquor

A

a beer with considerable variation from light to dark color, and from a strong, hoppy flavour too little. Higher alcoholic content than most other beers

38
Q

sweet beer

A

a combination of fruit juice and beer. Sweeter drink and higher alcoholic content than lagers

39
Q

Sake

A

a type of beer that is a re fermented rice brew of higher alcohol content

40
Q

light beer

A

lagers, lower in alcohol and calories, mild in taste

41
Q

low-alcohol beer

A

similar to light beer, but contains even less alcohol and fewer calories

Dwig - HTH (5 decks)

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