beverage

What is beverage

What is beverage

The word “Beverage” has been derived from the Latin word “bever” meaning rest from work

1.     Beverage is any potable liquid other than water

2.     Beverage is a drink artificially prepared and of an agreeable flavour.

3.     A beverage, or drink, is a liquid which is specifically prepared for human consumption.

Most beverages contain water. Water restores fluids lost through metabolism, breathing, sweating and

the removal of waste. Sweetened Sugar, high-fructose corn syrup or other high-calorie sweeteners

enhance the sweetness of many beverages. Such beverages include carbonated and non-carbonated

soft drinks, fruit drinks and lemonade. Many people drink coffee and tea with sugar. After water, tea

and coffee are the two most commonly consumed beverages on the planet. Nutrients Beverages with

nutrients include fruit juice, vegetable juice, whole milk, sports drinks, vitamin-enhanced waters and

alcoholic beverages. One hundred percent fruit juice contains most of the nutrients of the fruit itself, but

also delivers more energy. Vegetable juice can be a lower calorie alternative to fruit juice. Whole milk is

a good source of calcium and vitamin D. Skim milk has half the calories of whole milk.

Classification of beverages

1.     Alcoholic beverages

2.     Non-alcoholic beverages

Alcoholic beverages    

An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Ethanol is a

psychoactive drug, with a depressant effect. Significant blood alcohol content may be considered legal

drunkenness as it reduces attention and slows reaction speed. Ethanol is a psychoactive drug with a

depressant effect

Types of alcoholic beverages

1.     Fermented Alcoholic Beverages

2.     Distilled Alcoholic beverages

3.     Compound Beverages

Fermented Alcoholic Beverages

In fermentation process, certain yeasts decompose sugars, in the feed stock in the absence of oxygen, to

form alcohol and carbon dioxide; method for production of ethanol, wine, and beer. Low alcoholcontent

drinks are produced by fermentation of sugar or starch-containing products, and high-alcohol

ones are produced by distillation of these low alcohol products.

Wines

Wines are an alcoholic beverages produced through the partial or total fermentation of grapes. They can

also be made from a variety of fruits, such as grapes, berries, peaches, plums cherries, dandelions, or

apricots. The most common wines are produced from grapes. The soil in which the grapes are grown

and the weather conditions in the growing season determine the quality and taste of the grapes which

in turn affects the taste and quality of wines. When ripe, the grapes are crushed and fermented in large

vats to produce wine

Some popular type of wine are Table wine, Sangria, Sparkling wine, Champagne, Fortified wine, Port,Sherry, Vermouth etc.

Beer

Beer is the one of the world's oldest and most widely consumed alcoholic beverages and the third most

popular drink overall after water and tea. It is produced by the brewing and fermentation of starches which are mainly derived from cereal grains—most commonly malted barley although wheat, maize(corn, and rice) are also used

A liquid mix, called wort, is prepared by combining yeast and malted cereal, such as corn, rye, wheat or

barely. Fermentation of this liquid mix produces alcohol and carbon dioxide. The process of

fermentation is stopped before it is completed to limit the alcohol content. The alcohol so produced is

called beer

The two main types of beer are lager and ale. These are clear and sparkling. Ale is further classified into varieties such as pale ale, stout, and brown ale. Stout is another beer which is stronger and coloured

Distilled Alcoholic beverages

Spirits

These are unsweetened, distilled, alcoholic beverages that have an alcohol content of at least 20% ABV.

Spirits are produced by the distillation of a fermented base product. Distilling concentrates the alcohol

and eliminates some of the congeners. Examples of spirits are:

Whisky is made by distilling the fermented juice of cereal grains such as corn, rye or barley. Scotch

whisky was originally made in Scotland. The word "Scotch" has become almost synonymous with whisky

of good quality.

Rum

This is a distilled beverage made from fermented molasses or sugarcane juice and is aged for at least

three years. Caramel is sometimes used for colouring. Rum is a distilled beverage made from sugarcane

byproducts such as molasses and sugarcane juice by a process of fermentation and distillation. The

distillate, a clear liquid, is then usually aged in oak and other barrels. Rum is produced in a variety of

styles. Light rums are commonly used in cocktails, while golden and dark rums are appropriate for use in

cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed

neat or on the rocks.

Brandy

Brandy is a general term for distilled wine, usually containing40–60% ethyl alcohol by volume. In

addition to wine, this spirit can also be made from grape, pomace, or fermented fruit juice. It is normally

consumed as an after-dinner drink. Brandy made from wine is generally coloured with caramel to imitate the effect of long aging in wooden casks; pomace and fruit brandies are generally drunk unaged,

and are not usually coloured.

Vodka

Vodka is one of the world's most popular distilled beverages. It is a clear liquid containing water and

ethanol purified by distillation from a fermented substance such as potatoes, grain or sugar beet

molasses, and an insignificant amount of other substances: impurities and possibly flavourings. Except

for various types of flavourings, vodka is a colourless liquid. Vodka usually has an alcohol content of 35%

to 50% by volume. Vodka is a Russian delight

Compound Beverages

Distilled beverages with added flavorings and relatively high sugar content are generally referred to as

compound beverages.

Liqueurs are made by adding sugar and flavouring such as fruits, herbs or flowers to brandy or to a

combination of alcohol and water. Most liqueurs contain 20-65 per cent alcohol. They are usually

consumed in small quantities after dinner.

Gin

Gin is a spirit flavoured with juniper berries. Distilled gin is made by redistilling white grain spirit which

has been flavoured with juniper berries. Compound gin is made by flavouring neutral grain spirit with

juniper berries without redistilling and can be considered flavoured vodka. The most common style of

gin, typically used for mixed drinks, is London dry gin.

Cocktail

The term cocktail is now recognised to mean all mixed drinks.

Types of cocktails

Included under the heading ‘cocktails’ come those drinks known as:

1.     Blended drinks: Using a liquidizer

2.     Champagne Cocktails: Such as ‘Bucks Fizz’ which has the addition of orange juice

3.     Cobblers: Wine and spirit based, served with straws and decorated with fruit

4.     Collins: Hot weather drinks, spirit based, served with plenty of ice

5.     Coolers: Almost identical to the Collins but usually containing the peel of the fruit cut in a

6.     spiral; spirit or wine based

7.     Crustas: May be made with any spirit, the most popular being brandy; edge of glass decorated with powdered sugar; crushed ice placed in glass

8.     Cups: Hot weather, wine based drinks

9.     Daisies: Made with any spirit; usually served in tankards or wine glasses filled with crushed ice

10.  Egg Noggs: Traditional Christmas drink; rum or brandy and milk based; served in tumblers

11.  Fixes: Short drink made by pouring any spirit over crushed ice; decorated with fruit and served with short straws

12.  Fizzes: Similar to a Collins; always shaken and then topped with soda; must be drunk immediately

13.  Flips: Similar to Egg Noggs, containing egg yolk but never milk; spirit, wine or sherry based

14.  Frappés: Served on crushed ice

15.  Highball: ‘American’, simple drink that is quickly prepared; spirit with ‘mixer’

16.  Juleps: ‘American’, containing mint with claret, madeira or bourbon whisky base

17.  Pick-Me-Ups: To aid digestion

18.  Pousse-Café: Specific densities; layered

19.  Smashes: Smaller version of a julep

20.  Sours: Always made with fresh juices to sharpen the flavour of the drink

21.  Swizzles: Take their name from the stick used to stir the drink; ‘Swizzling’ creates a frost on outside of glass

22.  Toddies: Refreshers that may be served hot or cold; contain lemon, cinnamon, nutmeg

Non-alcoholic beverages

A non-alcoholic beverage is a beverage that contains no more than 0.5% ABV. Such drinks are generally

drunk for refreshment, or to quench people's thirst. Non-alcoholic mixed drinks (including punches,

"virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts

alcohol consumption, recovering alcoholics and anyone wishing to enjoy flavourful drinks without

alcohol.

The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and

sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as nonalcoholic

beers and de-alcoholized wines. Non-alcoholic drinks account for the vast majority of the beverage market. These drinks are generally chosen for refreshment purposes, to quench people's

thirsts.

Non-alcoholic beverages can be mainly classified as hot and cold beverages.

Cold Drinks

Aerated drinks

These beverages are charged or aerated with carbonic gas. The charging with carbonic gas imparts the

pleasant effervescent characteristic of these beverages. Carbonation occurs when carbon dioxide is

dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and

sparkling mineral water. Example: soda water, dry ginger, fizzy lemonade, ginger beer, coca-cola, pepsi,

and others.

Spring water/ Mineral water

Spring water is the water derived from underground formation from which water flows naturally

(artesian) to the surface of the earth. Minerals become dissolved in the water as it moves through the

underground rocks. This may give the water flavor and even carbon dioxide bubbles, depending upon

the nature of the geology through which it passes. This is why spring water is often bottled and sold as

mineral water.

Mineral water is the water containing minerals or other dissolved substances that alter its taste or gives

it therapeutic value. Salts, sulfur compounds, and gases are among the substances that can be dissolved

in the water. Mineral water can often be effervescent Mineral water can be prepared or can occur

naturally.

Squash

Squash is a highly-sweetened (and often fruit-based) concentrate, which is diluted with a liquid, most

commonly water, before drinking. Typically, squash is created by mixing one part concentrate with four

or five parts of water (depending on concentration and personal taste) directly into a glass or mug or

into a jug. Squashes are also mixed with spirits or cocktails.

The most common flavours are orange, apple and blackcurrant, lemon, peppermint, mixed fruit,

summer fruits, and lemon-lime. Other flavours include peach, strawberry, passion fruit, custard apple

and kiwi fruit.

Juices

Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically

squeezing or macerating fresh fruits or vegetables without the application of heat or solvents.

For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in

the home from fresh fruits and vegetables using variety of hand or electric juicers. Many

commercial juices are filtered to remove fiber or pulp, but high pulp fresh orange juice is marketed as an

alternative. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add

water to reconstitute the liquid back to its "original state". Other juices are reconstituted

before packaging for retail sale. Common methods for preservation and processing of fruit juices include

canning, pasteurization, freezing, evaporation and spray drying.

Syrup

Syrup is a thick, viscous liquid, containing a large amount of dissolved sugars (60 to 65% brix), but

showing little tendency for crystalisation of dissolved sugar. The main use of these concentrated sweet

fruit flavourings is as a base for cocktails, fruit cups or mixed with soda water as a long drink. Some

examples of syrup are orgeat (almond), cassis (blackcurrant), citronelle (lemon), framboise (raspberry)

and cerise (cherry)

Hot Drinks

Tea

Tea is prepared from the leave bud and top leaves of a tropical evergreen bush called Camelia sinensis.

It produces what is regarded as a healthy beverage containing approximately only half the caffeine of

coffee and at the same time it aids muscle relaxation and stimulates the central nervous system. Tea is

one of the most widely-consumed stimulant beverages in the world. It has a cooling, slightly bitter,

astringent flavor.

The forms of tea are:

1.     Bulk (leaf): allowing for the traditional method of serving.

2.     Tea bags: are heated sealed and contain either standard or specialty teas. These tea bags come in one cup, two cup, pot for one or bulk brew form.

3.     String and tag: this comes as a one cup bag with string attached and a tag that remains outside the cup or teapot for easy and quick identification of the tea by the customer.

4.     Envelopes: this is again a string and tag but in an envelope for hygienic handling. It is regarded as ideal for trays in a room service operation.

5.      Instant: instant tea granules

Coffee

Coffee is a natural product grown in many countries of the tropical and sub-tropical belt in South and

Central America, Africa and Asia. It is grown at different altitudes in different basic climates and in

different soils and is looked upon as an international drink consumed throughout the world.

Coffee is a widely consumed stimulant beverage prepared from roasted seeds, commonly called coffee

beans, of the coffee plant. Once brewed, coffee may be presented in a variety of ways:

Drip brewed, percolated or French-pressed.

Cafetière coffee may be served with no additives (colloquially known as black) or with sugar, milk or

cream, or both. When served cold, it is called iced coffee.

Making coffee

The rules to be observed when making coffee are as follows:

• Use freshly roasted and ground coffee

• Use the correct grind for the type of machine in use

• Ensure all equipment is clean before use

• Use a set measure of coffee to water

• Add boiling water to the coffee and allow to infuse

• The infusion time must be controlled according to the type of coffee being made and the method of

making it.

• Control the temperature since to boil coffee is to spoil coffee, the coffee develops a bitter taste

• Strain and serve

• Add milk and cream separately

• The best serving temperatures are 82 C for coffee and 68 C for milk.

Forms of coffee:

1.     Instant coffee involves the mixing of soluble coffee solids with boiling water.

2.     Served black the coffee is known as Espresso and served in a small glass cup (demi-tasse).

3.     Espresso can be transformed into different types of coffees with the addition of milk or froth (foamed milk).

4.     Cappuccino is espresso with the addition of milk and milk foamed milk.

5.     Latte is espresso with steamed milk

6.     Caffe macchiato is an espresso with a dollop of foamed milk

7.     Caffe mocha is espresso with steamed milk, cocoa or chocolate syrup and foamed milk.

8.     Americano is espresso and hot water, classically using equal parts each.

9.     Decaffeinated coffee is coffee is made from beans after the caffeine has been extracted.

10.  Iced coffee is coffee that is strained and chilled. It may be served with milk, cream, ice cream or

11.  flavoured with syrups. It is served in a tall glass.

12.  Turkish or Egyptian coffee is made from darkly roasted mocha beans which are ground to a

13.  fine powder. The coffee is made in special copper pots. The sugar is added while brewing and it

14.  is never stirred. It may also be flavoured with vanilla pods.

15.  Irish and speciality coffees

16.  A classic Irish coffee consists of hot coffee, Irish whiskey, and sugar, with double cream whipped

           until it begins to stiffen, floated on top.

Cocoa it is a powder made from cacao seeds (bean) after they have been fermented, roasted, shelled,

ground, and freed of most of their fat. A beverage is made by mixing this powder with sugar in hot water

or milk. It is a rich source of theobromine which acts as a stimula