CHAPTER 1
introduction 1
THE EXPENSIVE ALCOHOLIC BEVERAGE
1. INTRODUCTION
Beverage refers to any type of potable drink except plain water. The The term ‘beverage’ has been derived from the Latin word ‘Bever’, meaning rest or repose fromm work. In hospitality terminology, terminology, it tefers to any type of intoxicating and non intoxicating drinks, which is hygienically cons!med by b y h!man, tether to "!ench the thirst or for en#oyment, refreshment, no!rishment or relaxation, as per the h!man need.
The blending of food with beverage is an art that re"!ires a thoro!gh knowledge of the vario!s co!rses, its taste, colo!r and flavo!rs of all the items and also a clear idea of s!itable beverage to accompany vario!s v ario!s co!rses.
In catering ind!stries s!ch as hotels, resta!rants, bars p!bs, canteens, cafeterias, either commercial or noncommercial, beverage is an essential li"!id prod!ct. $!ring breakfast no!rishing drinks like milkfr!it #!ices and malted drinks drinks s!ch as, bo!rnvita, %orlicks, tea,coffee, tea,coffee, hot chocolate, etc. go very well. &t &t the vr!nch'l!nch , soft or nonalcohol drinks like #!ices s"!ashes, cold dirnks, tea,coffee, and fermented alcoholic beverages go very well. &t &t the dinner time, alcoholic dirnks like
2
beer, wines, wines, spirits and li"!e!rs are !s!ally cons!med for refreshment, relaxation and to stim!late the body.
B!ying and selling s!ch alcoholic drinks and their "!ality, "!antity "!antity and brands rely !pon !pon the establishment’s establishment’s standard, policy and type of c!stomers it caters to. (or example, large hotels, resta!rants and bars provide vario!s local and imported brands in large "!antities to their c!stomers who are in a fit position to receive physically, physically, mentally and economically. economically. %owever, small hotels and resta!rants'bars only provide more of local and less of imported drinks in small "!antities by bottle, glass or pegs.
TT)* Beverage can be defined as portable li"!id which is s!itable for drinking s!ch as wine, spirits, beers, li"!e!rs, #!ices, aerated drinks, tea, coffee, hot chocolate, etc.
3
CHAPTER 2
HISTORY OF ALCOHOL HISTORY OF ALCOHOL* 4
&lcohol is the li"!ied res!ling from the fermentation of s!gar s!bstances, which is isolated by distillation. the word alcohol has been derived from the &rabic word +&l ohl-, which originally meant p!lveried anatomy, and then came to mean any prod!ct cr!shed to a poweder. the &ravic word +&l ohl- also referred to a black cosmetic /ohl0 prod!ced by a process similar to distillation . In the middle ages, alcohol was considered ‘an elixir of life’ and was mostly reserved for therape!tic !se. It came to be !sed as a drink towards the end of the 12 th cent!ry when all kinds of herbs and plants wre introd!ced into it. The historical evidence shows that &tecs were brewing p!lp from the agave cact!s by 344 B5, tho!gh it is !nlikely the they knew how to distil it. The discovery of distillation is redited to the chinese, who were probably prod!cing a type of rice spirit, by 1444B5. The !se of the alembic, or still, was p!rs!ed only after an &rab chemist called 6ieber, wrote abo!t his experiments in 744&$. &lcohol has antiseptic properties and n!tritional val!e in the form of assimilable s!gars. In cookery, alcohol is !sed in pates, st!ffing, ices, sorbeds, so!ffl8s and many other recepes It is also !sed while deglaing, flaming and marinating.
HISTORY OF WINE: 9ine has evolved as part of :!ropean life, c!lt!re and diet since time immemorial. 9ine making emerged in :!rope with the expansion of the )oman :mpire thro!gho!t the ;editerranean, when many ma#or wine prod!cing regions that still exist today were established. :ven then wine making was a precise h!sbandry that fostered the development of different grape varieties and c!ltivation techni"!es. Barrels for storing and shipping emerged, bottles were !sed for the first time, and even a r!dimentary appellation system developed as certain regions gained a rep!tation for fine wine. &s wine prod!ction became progressively refined, its pop!larity increased, and wine taverns became a common feat!re in cities thro!gho!t the :mpire.
The c!lt!re of wine in :!rope predates the )omans* in ancient 6reece, wine was praised by poets, historians and artists, and was fre"!ently referred to in the works of &esop and %omer. In 6reece, however, wine was considered the privilege of the !pper classes. $ionys!s, the 6reek god of wine, represented not only the intoxicating power of wine, b!t also its social and beneficial infl!ences. %e was viewed as the promoter of civiliation, a lawgiver, and lover of peace < as well as the patron deity of agric!lt!re and the theatre. Indeed, according to ancient 6reek historian Th!cydides, +the peoples of the ;editerranean began to emerge from barbarism when they learnt to c!ltivate the olive and the vine-. 9ith the passing of the cent!ries, the art of wine making spread to (rance, =pain, 6ermany and parts of Britain. By this time, wine was considered an important part of daily diet and people began to favo!r stronger, heavier wines. :!ropean appreciation of wine end!red thro!gho!t the $ark &ges. >artly beca!se drinking water was still !nreliable, wine was the preferred alternative to accompany meals. &t the same time, vitic!lt!re and vinic!lt!re advanced thanks to the h!sbandry of 5h!rch monasteries across the continent, which gave rise to some of the finest vineyards in :!rope. The Benedictine monks, for example, became one of :!rope’s largest wine prod!cers with vineyards in (rance’s 5hampagne, B!rg!ndy, and Bordea!x regions, as well as in the )heinga! and (ranconia regions of 6ermany. The merchant and noble classes had wine with every meal and maintained wellstocked cellars. $!ring the 1?th cent!ry wine became appreciated as a more sophisticated alternative to beer and as wine prod!cts began to diversify, cons!mers began to val!e the concept of varying their drinking habits. >eople began to disc!ss the virt!es and vices of wine with greater g!sto than in previo!s cent!ries. :liabethan :ngland’s celebrated bard =hakespeare remarked that +good wine is a good familiar creat!re if it be well !sed-, implicitly commenting on the mis!se of wine at this time. The =hakespearian era saw the availability of fresh drinking water in London, a breakthro!gh that moved the wine ind!stry into a new age. Improved prod!ction techni"!es in the 1@th and 17th cent!ries res!lted in the emergence of finer "!alities of wine, glass bottles with corks began to be !sed, and the corkscrew was invented. The (rench wine ind!stry took off at this point, with partic!lar recognition being given to the clarets of the Bordea!x region by merchants from the Low 5o!ntries, 6ermany, Ireland and =candinavia. Bordea!x traded wine for coffee and !
other so!ghtafter items from the Aew 9orld, helping to cement the role of wine in emerging world trade. 9hile the 1th cent!ry is considered the golden age of wine for many regions, it was not witho!t tragedy. &ro!nd 17?3 many (rench vines s!ffered from a disease ca!sed by the >hylloxera aphid, which s!cked the #!ice o!t of the roots. 9hen it was discovered that vines in &merica were resistant to >hylloxera it was decided to plant &merican vines in affected (rench regions. This created hybrid grapes that prod!ced a greater variety of wines. &lso at this time (rench winemakers moved to the )io#a region in northern =pain and ta!ght the =panish people to make wine from local grapes. Cver the last 124 years wine making has been totally revol!tionised as an art and science. 9ith access to refrigeration it has become easy for wineries to control the temperat!re of the fermentation process and prod!ce high "!ality wines in hot climates. The introd!ction of harvesting machines has allowed vineyards to become larger and more efficient. <ho!gh the wine ind!stry faces the challenge of meeting the demands of an everlarger market witho!t losing the individ!al character of its wines, technology helps to ens!re a consistent s!pply of "!ality wines. ;odern wine appreciation pays homage to the timeless art of wine making and demonstrates the importance of wine in the history and diversity of :!ropean c!lt!re. .
T"#$% o& 'r(#$%:
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9%IT: 6)&>:=
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BL&5 6)&>:=
A 1 D
5hardonnay
5henin Bhanc
A 1 D
5abernet =a!vignon 5abernet (ranc
3
;!ller Th!rga!
3
6amay
E
;alaga
E
;erlot
2
;!scat
2
;ebbiolo
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>inot Blanc
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>inot Aoir
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>inot 6ris
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>etite =irach
7
)eisling
7
Findfandel ;eldec
=a!vignon Blanc
>etite verdoc
14
=emillaon
11
6aw!rtraminer
Top 3 Wine Producers: 1. Italy D. (rance 3. =pain
Top 3 Wine Consumers: 1. (rance D. Italy 3. >ort!gal
*
Beverage has been cass!"e# !n$% $&% ca$eg%r!es'
CHAPTER (
+
BEVERAGE
CATEGORIES
•
Alcoholic Beverage Non Alcoholic Beverage
1,
Alcoholic Beverage (C2H5OH)
&lcoholic beverage is portable li"!id which contain DG to @2G of li"!or. They are prod!ced by the introd!ction of yeast for fermentation into s!bstance s!ch as fr!its, cereal /grain0, molasses and plant extract. Technically, it is known as ethyl alcohol that forms as the prod!ct of a chemical reaction in which yeast converts the gl!cose present in the cereals or molasses into alcohol H carbon dioxide/5CD0, tho!gh there are other reaction taking place at the same time and that also infl!ence the character of the finished beverage. &lcoholic beverage has been divided into three categories, they are as follow •
(ermented &lcoholic Beverage
•
$istilled &lcoholic beverage
•
5ompo!nd &lcoholic beverage
O A!COHO!"C B#$#%A&#
11
Aon
alcoholic
beverage refers to nonintoxication drinks or soft drinks, which doesn’t have a bit of li"!or by vol!me or yeast is not introd!ced to convert s!gar into alcohol d!ring fermentation. They are considering as soft drinks, which can be have according to the choice and standard. They are fo!nd in the bottle or canned or open li"!ids to cons!me in any stage of the meal or witho!t meal. The bottles or cans are hygienically and sold in the market in the safe manner, e.g. aerated waters, mineral water, #!ices, s"!ashes,
syr!ps,
etc.
Aon&lcoholic beverage is sold and cons!mes by h!man according to their needs and re"!irement, and no any bar law can restrict its sale as it doesn’t have any intoxicating character. Therefore, soft drinks can be sold or cons!med in any time of the day or night, and any type of the span of life. In hospitality ind!stries, the nonalcoholic beverage are essentially provided and served as a breakfast, l!nch, and dinner with or witho!t meal to the c!stomer. 9hile we talk abo!t the nonalcoholic beverage mostly we prefer #!ice, lassi, s"!ash, tea, coffee, hot chocolate,
soft
drinks
like
coke,
sprite,
fanta,
real
and
etc.
Aonalcoholic beverage can also be !sed while making cocktails and mocktails. They stim!late the plate H act as an aperitif. It is widely !sed for dil!ting spirits with soft and cold drinks, like r!m and coke, whiskey
12
and soda water, gin and tonic water, etc. It not only adds to the taste on it b!t also enhance colo!r H flavo!r and eye appeal.
The names o' some alcoholic everages are deermined * heir ase maerial+
•
Beer* In general, a beverage fermented from a grain mash will be called a beer . Beer is made from barley or a blend of several grains. If the fermented mash is distilled, then the beverage is a spirit.
•
9ine and brandy are !s!ally made from grapes b!t when they are made from another kind of fr!it, they are disting!ished as fr!it wine or fr!it brandy. The kind of fr!it m!st be specified, s!ch as cherry brandy or pl!m wine.
•
9hiskey /or whisky0 is made from grain or a blend of several grains. The type of whiskey /scotch, rye, bo!rbon, or corn0 is determined by the primary grain.
•
Jodka* Jodka is distilled from fermented grain. It is highly distilled so that it will contain less of the flavor of its base material. 6in is a similar distillate b!t it is flavored by #!niper berries and sometimes by other herbs as well. &pple#ack is sometimes made by means of freee distillation.
•
5ider* In the Knited =tates and 5anada, cider often means !nfermented apple #!ice /sometimes called sweet cider 0, and fermented apple #!ice is called hard cider . In the Knited ingdom and &!stralia, cider refers to the alcoholic beverage.
13
,lavoring &lcohol is a moderately good solvent for many fatty s!bstances and essential oils. This attrib!te facilitates the !se of flavoring and coloring compo!nds in alcoholic beverages, especially distilled beverages. (lavors may be nat!rally present in the beverage’s base material. Beer and wine may be flavored before fermentation. =pirits may be flavored before, d!ring, or after distillation. =ometimes flavor is obtained by allowing the beverage to stand for months or years in oak barrels, !s!ally &merican or (rench oak. & few brands of spirits have fr!it or herbs inserted into the bottle at the time of bottling
&rain s
ame o' 'ermened everage
ame o' disilled everage
barley
beer , ale, barley =cotch whisky, Irish whiskey, shchM wine /m!gi#chM0 /Napan0
rye
rye beer , kvass rye whiskey, vodka />oland0, orn /6ermany0
corn
chicha, corn beer , tesg!ino
Bo!rbon whiskeyO and vodka /rarely0
sorgh b!r!k!t! /Aigeri maotai, gaoliang, certain other types !m a0, pito /6hana0 14
, merisa /so!the rn =!dan0, bilibili / 5had, 5entral of bai#i! /5hina0. &frican )ep!blic, 5ameroon0
wheat wheat beer
rice
horilka /Kkraine0, vodka, wheat whisky, weienkorn /6ermany0
beer , brem /Bali 0, h!ang#i! and cho!#i! /5hina0, )!o! gao /Jietnam0, aila /Aepal0, rice bai#i! /5hina0, shchM sake /Napan0, s /kome#chM0 andawamori /Napan0, so#! /orea0 onti /India0, mak geolli/orea0, t! ak /Borneo Island0, thwon / Aepal0
millet beer /=!b =aharan &frica0, tongba / millet Aepal, Tibet0,boa /the Balkans, T!rkey0 shchM b!ckw /soba#chM0 /Na heat pan0 ,rui -uice
ame o' 'ermened
ame o' disilled everage
1
everage
#!ice of grap wine es,
brandy, 5ognac /(rance0, Jermo!th, &rmagnac /(rance0, Branntwein /6ermany0, pisco />er!, 5hile0, /6rodova0 )akia/The Balkans, T!rkey0, singani /Bolivia0, &rak /=yria, Lebanon, Nordan0, tPrkPlypQlinka /%!ngary0
cider /K.=.* #!ice hard of appl apple#ack /or apple brandy0, calvados, cider cider0, &pfelwei es n #!ice perry, or pear >oire 9illiams, pear brandy, :a!de of pea ciderO poir8 /(ra vie /(rance0, pQlinka/%!ngary0, r!shova rs nce0 rakia ' r!shevitsa /B!lgaria0 #!ice of pl! pl!m wine ms
slivovit, ț!icR, !mesh!, pQlinka, =livova rakia ' =livovitsa /B!lgaria0
#!ice of apri cots
aisieva rakia /B!lgaria0
#!ice tepache /;exic of pine o0, >ineapple apple 9ine /%awaii0 s #!nipe rs
boroviSka /=lovakia0
banan 5h!oi as or p hot /Jietnam0, ! 1!
rgwagwa /Kgan da, )wanda0,mbeg e /with millet maltO lantai Tanania0, kasik ns isi /with sorgh!m maltO $emocratic )ep!blic of the 5ongo0
go!"i
go!"i #i! /5hina0
cocon Toddy /=ri !t Lanka, India0
go!"i #i! /5hina0
arrack, lambanog /=ri Lanka, India, >hilippines0
ginger with ginger s!gar, ale, ginger ginger beer , ginger with wine raisin s Myric yangmei a #i! /5hina0 rubra
yangmei #i! /5hina0
poma pomace wine ce
)aki'C!o'>astis'=amb!ca /T!rkey'6reece'(r ance'Italy0,tsipo!ro'tsiko!dia /6reece0, grappa /Italy0, Trester /6ermany0,marc /(rance0, or!#o /=pain0, ivania /5ypr!s0, ag!ardente/>ort!gal0 , tescovinR /)omania0, &rak /Ira"0
$ege
ame o'
ame o' disilled everage 1)
ales
'ermened everage
5a!im and ti"!i ra /Brail0, kasiri /=!b=aharan &frica0, masato />er!vian &ma onia chicha0, parakar cassa i /6!yana0,niha va manchi /=o!th &merica0 aka ni#imanche /:c!ador and >er!0, sak!rQ /Brail, =!rinam0 #!ice of gin ginger beer ger ro /Botswana0 ot
potato potato beer
horilka /Kkraine0, vodka />oland and 6ermany0, akvavit/=candinavia0, poitn /poteen0 /Ireland0
shchM sweet /imo#chM0 /Nap potato an0, so#! /orea 0 #!ice basi, betsa r!m /5aribbean0, pinga or cachaUa /Brasil0, ag! of s!g betsa /regional0 ardiente, g!aro arcan e, or mol 1*
asses #!ice of aga p!l"!e ve Oher ingre dien s
te"!ila, mecal, raicilla
ame o' 'ermened everage
ame o' disilled everage
coyol wine /5entral sap &merica0, temb of pal o /=!b=aharan m &frica0, toddy /I ndian s!bcontinent0 sap of &r enga pinna ta,5o T!ak /In &rrack con!t donesia0 ,Bora ss!s flabel lifer mead, h orilka /K hone kraine0, t distilled mead /mead brandy or honey brandy0 y e# /:thio pia0 milk
k!mis, k arkhi /;ongolia0 1+
efir , blaa nd kil#! and mead or shchM /kok!t shchM0* made from brown s!gar s!gar sima /(in /Napan0 land0
2,
* r e $ ) a h c
;C=T :X>:A=IJ: B:J:)&6: TC> 14 10) 1811 Chateau d’Yquem — $117,000
5hristian Janne"!e, who r!ns =I> 9ine Bar in Bali, Indonesia, paid V11@,444 for this bottle of 1711 5hatea! d’W"!em. The 9all =treet No!rnal says that this is the record payment for a bottle of white wine,
21
s!rpassing the previo!s record of V144,444 held by a bottle of 1@7@ 5hatea! d’W"!em.
22
9) 1907 Heidsieck — $275,000
This staggeringly pricey champagne is the most expensive in the world for both its "!ality and intrig!ing #o!rney. :xpensive 5hampagne reports that the highly pried bottles of champagne were discovered in 17 among the shipwreck of the =wedish freighter NPnkPping, which sank in the 6!lf of (inland. The ship was chartered to deliver alcohol from =weden to the Imperial 5o!rt of 5ar Aicholas II of )!ssia, b!t it never made it to its destination after it was torpedoed d!ring 9orld 9ar II by a 6erman Kboat. Thankf!lly, most of the bottles on board were preserved, incl!ding the 14@ %eidsieck c!v8e.
23
24
8) 1947 Château Cheva !a"c — $#04,#75
This ex"!isite bottle was a!ctioned at 5hristieYs in 6eneva for V34E,3@2. The a!ction ho!seYs wine expert, ;ichael 6anne, had nothing b!t eff!sive praise for the wine, saying it was witho!t do!bt one of the greatest Bordea!x of all time, not only for its rare "!ality b!t its longevity, in that it can still be kept for another 24 years witho!t any problem. Aote that he neglected to say whether it was worth the staggering price +
2
7)
he %acaa" &4 Yea' (d i" aique — $4&0,000
9ho doesn’t love scotch on the rocksZ &t VE?4,444, this ex"!isite scotch is almost a bargain when yo! consider the sleek crystal decanter it comes in. >retty cool.
2!
2)
&) *c'eami"+ a+e — $500,000
:ven the winemaker of =creaming :agle, the 5alifornia c!lt wine whose ?liter bottle recently sold for V244,444, co!ldn’t fathom its val!e. >er Time ;againe, It’s wild, she said. Wo! drink it, and it’s gone. ;y brain doesn’t get it.
2*
5) %e"dis C-c-"ut !'a"d. — $1 mii-"
This clear brandy, which is mat!red for at least two years in %amilla wood casks, la!nched in D44@. 5onsidering the second bottle was given away for free in a contest, it only adds !p to abo!t V244,444 a bottle. [!ite affordable, really.
2+
4) *c-ttish /iva -dka — $1 mii-"
In case yo! have a spare million floating aro!nd, this inordinately expensive vodka comes in a bottle st!ffed with crystals and gemstones.
3,
#) He"'i /ud-+"-" He'ita+e — $2 mii-"
Trend %!nter reports that the %enri IJ $!dognon %eritage is the world’s most expensive cognac. The VD million bottle is packaged by #eweler Nose $avalos, and is reportedly d!bbed the $A& of cognacs. The !ltraexpensive li"!or has been prod!ced since 1@@? and is aged in barrels for more than 144 years. Then, the li"!or is bottled in a bottle that is dipped in DEkarat gold and sterling platin!m and decorated with ?,244 brilliant c!t diamonds. The 7kilogram bottle is filled with #!st 144 cl. of the decadent drink.
31
2)
asi3" teca, ati"um iqu-' !-tte 6. equia e. — $#5 mii-"
The
new Te"!ila Ley >asi\n &teca bottles
are
once again a bon!s to the topshelf li"!or
inside
<
theyYre
made
of
engraved platin!m by ;exican artist &le#andro 6ome Cropea. B!rning "!estion* $oes the 1744 Te"!ila g!y, who has immeas!rable distaste for poser te"!ilas, approveZ
32
1)
/mai im-"ce- *u:'eme — $44 mii-"
&t more than 11 times more expensive than second place, yo! know $’&malfi Limoncello =!preme is legit. Let’s say, hypothetically, that yo! are thirsty, have a weak moment, and drink the contents. 9hat do yo! do with the bottle, which has three single c!t diamonds totaling 13.2 carats and an 17.2 carat single c!t diamond.
Calling i ./ Amal'i !imoncello 0upreme1 he alcohol isel' is in'used ih peels o' lemons 'rom he 'amous Amal'i Coas1 hich is enlised in he liuid/s aroma1 and is said o give *ou more po
33
5CALK=ICA
CHAPTER +
COC!40"O
34
I concl!de on behalf of this pro#ect I wo!ld thank the leader for accepting this pro#ect. I hope this pro#ect will make a good awareness of this topic to everyone which interested to me to do this research pro#ect. I had given my ideas and s!ggestion to this pro#ect. I once again take this opport!nity to thank me and all for completing this pro#ect s!ccessf!lly
3
CHAPTER ,
T%: BCC &A$ 9:B=IT:= ):((:):$ (C) T%I= >)CN:5T 9C) &):* BCC= %otel management 3!
B"B!O&%APH
The world of li"!ers
9:B www.wikipedia .com www.madatory.com
3)
CHAPTER -
A#64%#0
3*
