tailieunhanh - Lecture The bar and beverage book (5th Edition): Chapter 5 - Costas Katsigris, Chris Thomas

Chapter 5 - The beverages - spirits. This chapter will help you: Distinguish between fermented and distilled beverages, select the types and price ranges of spirits, define “proof” and relate it correctly to alcohol content, understand the variables in distillation and their importance to the finished product,. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 5 THE BEVERAGES: SPIRITS © 2011 John Wiley and Sons, Inc. All Rights Reserved Distinguish between fermented and distilled beverages. Select the types and price ranges of spirits. Define “proof” and relate it correctly to alcohol content. Understand the variables in distillation and their importance to the finished product. Become familiar with each of the spirit types commonly served from today’s bar. Define and explain bar terms. Serve each type of spirit correctly. Increase sales of after- dinner drinks. © 2011 John Wiley and Sons, Inc. All Rights Reserved THIS CHAPTER WILL HELP YOU Fermentation is the action of yeast upon sugar in solution, which breaks down the sugar into carbon dioxide (CO2) and alcohol. The CO2 gas escapes into the air. The alcohol, a liquid, remains behind in the original liquid, which then becomes a fermented beverage. © 2011 John Wiley and Sons, Inc. All Rights Reserved TYPES OF ALCOHOLIC BEVERAGES | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 5 THE BEVERAGES: SPIRITS © 2011 John Wiley and Sons, Inc. All Rights Reserved Distinguish between fermented and distilled beverages. Select the types and price ranges of spirits. Define “proof” and relate it correctly to alcohol content. Understand the variables in distillation and their importance to the finished product. Become familiar with each of the spirit types commonly served from today’s bar. Define and explain bar terms. Serve each type of spirit correctly. Increase sales of after- dinner drinks. © 2011 John Wiley and Sons, Inc. All Rights Reserved THIS CHAPTER WILL HELP YOU Fermentation is the action of yeast upon sugar in solution, which breaks down the sugar into carbon dioxide (CO2) and alcohol. The CO2 gas escapes into the air. The alcohol, a liquid, remains behind in the original liquid, which then becomes a fermented beverage. © 2011 John Wiley and Sons, Inc. All Rights Reserved TYPES OF ALCOHOLIC BEVERAGES DISTILLED SPIRITS The process of separation is called distillation. The liquid is heated in an enclosed container, called a still, to a temperature of at least 173°F (°C). The gas is channeled off and cooled to condense it back into a liquid. The result is a distilled spirit, or simply a spirit. © 2011 John Wiley and Sons, Inc. All Rights Reserved CLASSIFYING BEVERAGES The . government has established Standards of Identity for the various classes of alcoholic beverages, the types of spirits, wine, and malt beverages. The purpose of the standards is twofold: To provide the base for assessing and collecting federal taxes. To protect the consumer. © 2011 John Wiley and Sons, Inc. All Rights Reserved ALCOHOL CONTENT There are other differences between fermented and distilled beverages in addition to the way they are made. One is their alcoholic content or proof. Proof is a system of determining the alcohol content and, therefore, the relative strength of the beverage. It is also .