BEVERAGES

 A drink (or beverage) is a liquid intended

for human consumption. In addition to their
basic function of satisfying thirst, drinks play
important roles in human culture. Common
types of drinks include plain drinking
water, milk, coffee, tea, hot chocolate and soft
drinks. In addition, alcoholic drinks such
as wine, beer, and liquor, which contain the
drug ethanol, have been part of human culture
for more than 8,000 years.

 Non-alcoholic drinks often signify
drinks that would normally contain
alcohol, such as beer and wine, but are
made with less than .5 percent alcohol
by volume. The category includes
drinks that have undergone an alcohol
removal process such as non-alcoholic
beers and de-alcoholized wines.
 HISTORY

 Drinking has been a large part of socialising

throughout the centuries. In Ancient Greece,
a social gathering for the purpose of
drinking was known as a symposium, where
watered down wine would be drunk. The
purpose of these gatherings could be
anything from serious discussions to direct
indulgence. In Ancient Rome, a similar
concept of a convivium took place regularly.
 Many early societies considered alcohol a
gift from the gods, leading to the creation of
gods such as Dionysus. Other religions
forbid, discourage, or restrict the drinking of
alcoholic drinks for various reasons. In some
regions with a dominant religion the
production, sale, and consumption of
alcoholic drinks is forbidden to everybody,
regardless of religion.
 Toasting is a method of honouring a
person or wishing good will by taking a
drink. Another tradition is that of
the loving cup, at weddings or other
celebrations such as sports victories a
group will share a drink in a large
receptacle, shared by everyone until
empty.
 In East Africa and Yemen, coffee was used in native
religious ceremonies. As these ceremonies conflicted
with the beliefs of the Christian church,
the Ethiopian Church banned the secular
consumption of coffee until the reign of
Emperor Menelik II. The drink was also banned
in Ottoman Turkey during the 17th century for
political reasons and was associated with rebellious
political activities in Europe.
 PRODUCTION
 PURIFICATION OF WATER
 Water is the chief constituent in all drinks, and the
primary ingredient in most. Water is purified prior
to drinking. Methods for purification
include filtration and the addition of chemicals, such
as chlorination. The importance of purified water is
highlighted by the World Health Organization, who point
out 94% of deaths from diarrhea – the third biggest
cause of infectious death worldwide at 1.8 million
annually – could be prevented by improving the quality
of the victim's environment, particularly safe water.
 PASTEURISATION
 Pasteurisation is the process of heating a liquid for a
period of time at a specified temperature, then
immediately cooling. The process reduces the growth
of micro-organisms within the liquid, thereby
increasing the time before spoilage. It is primarily
used on milk, which prior to pasteurisation is
commonly infected with pathogenic bacteria and
therefore is more likely than any other part of the
common diet in the developed world to cause illness.
 JUICING

 The process of extracting juice from fruits

and vegetables can take a number of forms.
Simple crushing of most fruits will provide a
significant amount of liquid, though a more
intense pressure can be applied to get the
maximum amount of juice from the fruit.
Both crushing and pressing are processes
used in the production of wine.
 INFUSION

 Infusion is the process of extracting

flavours from plant material by
allowing the material to remain
suspended within water. This
process is used in the production
of teas, herbal teas and can be used
to prepare coffee (when using
a coffee press).
 PERCOLATION
 The name is derived from the word "percolate"
which means to cause (a solvent) to pass
through a permeable substance especially for
extracting a soluble constituent. In the case of
coffee-brewing the solvent is water, the
permeable substance is the coffee grounds, and
the soluble constituents are the chemical
compounds that give coffee its color, taste,
aroma, and stimulating properties.

 CARBONATION

Carbonation is the process of

dissolving carbon
dioxide into a liquid, such as
water.
 FERMENTATION

 Fermentation is a metabolic process that

converts sugar to ethanol. Fermentation has
been used by humans for the production of
drinks since the Neolithic age. In winemaking,
grape juice is combined with yeast in
an anaerobic environment to allow the
fermentation. The amount of sugar in the wine
and the length of time given for fermentation
determine the alcohol level and the sweetness
of the wine.

 When brewing beer, there are four primary
ingredients – water, grain, yeast and hops. The
grain is encouraged to germinate by soaking
and drying in heat, a process known as malting.
It is then milled before soaking again to create
the sugars needed for fermentation. This
process is known as mashing. Hops are added
for flavouring, then the yeast is added to the
mixture (now called wort) to start the
fermentation process.

 DISTILLATION

 Distillation is a method
of separating mixtures based on
differences in volatility of components
in a boiling liquid mixture. It is one of
the methods used in the purification of
water. It is also a method of producing
spirits from milder alcoholic drinks.
 MIXING
 An alcoholic mixed drink that contains two or more
ingredients is referred to as a cocktail. Cocktails were
originally a mixture of spirits, sugar, water, and bitters.
The term is now often used for almost any mixed drink
that contains alcohol, including mixers, mixed shots,
etc. A cocktail today usually contains one or more kinds
of spirit and one or more mixers, such as soda or fruit
juice. Additional ingredients may
be sugar, honey, milk, cream, and various herbs.

TYPE OF DRINK
 NON ALCOHOLIC DRINKS

 A non-alcoholic drink is one that contains little or

no alcohol. This category includes low-alcohol beer,
non-alcoholic wine, and apple cider if they contain
less than 0.5% alcohol by volume. The term "soft
drink" specifies the absence of alcohol in contrast to
"hard drink" and "drink". The term "drink" is
theoretically neutral, but often is used in a way that
suggests alcoholic content. Drinks such as soda
pop, sparkling water, iced tea, lemonade, root
beer, fruit punch, milk, hot
chocolate, tea, coffee, milkshakes, and tap water and
energy drinks are all soft drinks.
 WATER
 Water is the world's most consumed
drink, however, 97% of water on Earth is non-
drinkable salt water. Fresh water is found in
rivers, lakes, wetlands, groundwater, and
frozen glaciers. Less than 1% of the Earth's
fresh water supplies are accessible through
surface water and underground sources which
are cost effective to retrieve.
 In western cultures, water is often drunk cold.
In the Chinese culture, it is typically drunk hot.
 MILK

 Regarded as one of the "original" drinks, milk is the

primary source of nutrition for babies. In many
cultures of the world, especially the Western world,
humans continue to consume dairy milk beyond
infancy, using the milk of other animals
(especially cattle, goats and sheep) as a drink. Plant
milk, a general term for any milk-like product that is
derived from a plant source, also has a long history
of consumption in various countries and cultures.
The most popular varieties internationally are soy
milk, almond milk, rice milk and coconut milk.
 SOFTDRINKS

 Carbonated drinks refer to drinks which have carbon

dioxide dissolved into them. This can happen naturally
through fermenting and in natural water spas or artificially
by the dissolution of carbon dioxide under pressure. The
first commercially available artificially carbonated drink is
believed to have been produced by Thomas Henry in the
late 1770s. Cola, orange, various roots, ginger, and
lemon/lime are commonly used to create non-alcoholic
carbonated drinks; sugars and preservatives may be added
later.
 The most consumed carbonated soft drinks are produced
by three major global brands: Coca-Cola, PepsiCo and
the Dr Pepper Snapple Group.

 JUICES
 Fruit Juice is a natural that contains few or no additives.
Citrus products such as orange juice and tangerine juice are
familiar breakfast drinks, while grapefruit juice, pineapple,
apple, grape, lime, and lemon juice are also
common. Coconut water is a highly nutritious and
refreshing juice. Many kinds of berries are crushed; their
juices are mixed with water and sometimes sweetened.
Raspberry, blackberry and currants are popular juices
drinks but the percentage of water also determines their
nutritive value. Grape juice allowed to ferment
produces wine.
 SLEEP DRINKS

 A sleep beverage, nightcap or relaxation drink are

considered consumable liquids taken shortly before
bedtime to induce sleep. They are often formulated
to help reduce stress, alleviate anxiety, improve
focus, and promote better overall sleep.
 ALCOHOLIC
DRINKS
A DRINK IS CONSIDERED "ALCOHOLIC" IF IT
CONTAINS ETHANOL, COMMONLY KNOWN
AS ALCOHOL (ALTHOUGH IN CHEMISTRY THE
DEFINITION OF "ALCOHOL" INCLUDES MANY
OTHER COMPOUNDS). BEER HAS BEEN A PART
OF HUMAN CULTURE FOR 8,000 YEARS.
IN MANY COUNTRIES, IMBIBING ALCOHOLIC
DRINKS IN A LOCAL BAR OR PUB IS A
CULTURAL TRADITION.
 BEER

 Beer is an alcoholic drink produced by

the saccharification of starch and fermentation of the
resulting sugar. The starch and
saccharification enzymes are often derived from malted
cereal grains, most commonly malted barley and malted
wheat.Most beer is also flavoured with hops, which add
bitterness and act as a natural preservative, though other
flavourings such as herbs or fruit may occasionally be
included. The preparation of beer is called brewing. Beer
is the world's most widely consumed alcoholic drink, and
is the third-most popular drink overall,
after water and tea.
 Cider is a fermented alcoholic
drink made from fruit juice, most
commonly and traditionally apple juice,
but also the juice
of peaches, pears ("Perry" cider) or
other fruit. Cider may be made from
any variety of apple, but
certain cultivars grown solely for use in
cider are known as cider apples.
 WINE
 Wine is an alcoholic drink made from fermented grapes or
other fruits. The natural chemical balance of grapes lets them
ferment without the addition of sugars, acids, enzymes, water,
or other nutrients. Yeast consumes the sugars in the grapes
and converts them into alcohol and carbon dioxide. Different
varieties of grapes and strains of yeasts produce different
styles of wine. The well-known variations result from the very
complex interactions between the biochemical development of
the fruit, reactions involved in fermentation, terroir and
subsequent appellation, along with human intervention in the
overall process. The final product may contain tens of
thousands of chemical compounds in amounts varying from a
few percent to a few parts per billion.
 Wines made from produce besides grapes are usually
named after the product from which they are
produced (for example, rice
wine, pomegranate wine, apple wine and elderberry
wine) and are generically called fruit wine. The term
"wine" can also refer to starch-fermented or fortified
drinks having higher alcohol content, such as barley
wine, huangjiu, or sake.
 SPIRITS

 Spirits are distilled beverages that contain no added

sugar and have at least 20% alcohol by
volume (ABV). Popular spirits
include borovička, brandy, gin, rum, slivovitz, tequila
, vodka, and whisky. Brandy is a spirit created by
distilling wine, whilst vodka may be distilled from
any starch- or sugar-rich plant matter; most vodka
today is produced from grains such
as sorghum, corn, rye or wheat.
HOT DRINKS
1. Coffee
2. Hot Chocolate
3. Tea
GLASSWARE USED
 RED WINE
GLASS
Glassware for red
wine should have a
larger, rounder
bowl in order to
swirl the wine
easily and help
aerate it. A long
stem will also keep
the hand away
from the drink in
order to prevent it
becoming too
warm.
 WHITE
WINE GLASS
White wine glasses
will have a smaller
mouth area, and
therefore a smaller
surface area to
aerate, so that
wine does not
oxidize too fast.
This is in order to
retain the lighter,
more delicate
notes that white
wines will
generally have.
 CHAMPAGNE
GLASS
Sparkling wine
needs even less
surface area, as
this will help
preserve the
bubbles and stop it
from going flat too
quickly. Hence, the
flute glass, with its
tall, thin bowl and
small mouth. Also
used for
Champagne
cocktails.
 COCKTAIL
GLASS
The classic, traditional
cocktail glass is an
inverted cone bowl,
which can come in a
variety of sizes, usually
around 3 to 6 ounces. It
is used to serve cocktails
without ice, or ‘up.’ Its
shape evolved from the
fact that all traditional
cocktails would have
interesting aromas, and
the large mouth allows
the nose of the drinker to
get close to the surface of
the drink and fully enjoy
its scent and taste.
 HIGH BALL
GLASS
A highball glass is a
glass tumbler used to
serve ‘tall’ cocktails and
other mixed drinks that
contain a large
proportion of a non-
alcoholic mixer, and are
poured over ice. It is
often used
interchangeably with
the Collins Glass,
although the highball
glass is shorter and
wider in shape.
LOW BALL
GLASS
The lowball glass, Old
Fashioned glass, or
rocks glass, are all
names for a short
tumbler with a solid
base which holds
around 6 to 8 ounces of
liquid. A solid base aids
with drinks which
require ‘muddled’
ingredients. These low
glasses can also be used
for serving a neat pour
of liquor.
 IRISH
COFFEE
GLASS
Hot cocktails such
as an Irish Coffee
or a Hot Toddy are
best served in an
Irish Coffee glass,
which is made with
heat-resistant glass
and has a handle
attached, to enable
you to hold the
drink comfortably.
HURRICANE
GLASS
The Hurricane
cocktail, developed
by New Orleans
tavern owner Pat
O’Brien in the 1940s,
was first poured into
hurricane lamp-
shaped glasses;
hence the name. The
drink and the name
stuck, and it has
been a mainstay in
the French Quarter
ever since.
 MARTINI
GLASS
Martinis were
originally served in
cocktail glasses
(above), but the
drink evolved into a
variety of vodka-
based ‘tinis’ through
the ’90s, and the
serving sizes grew.
Martini glasses differ
from the traditional
cocktail glass by
generally having a
larger bowl and
being fully conical at
the bottom.
 WHISKY
GLASS
This specialty piece was
developed by Glencairn
Crystal Ltd. with the
purpose of getting the
maximum flavors when
drinking whisky. It
derives from traditional
nosing glasses used by
master blenders,
borrowing the wide
bowl to show off the
color and help expose
the aromas, but instead
uses a tapered mouth to
allow easier drinking.
 SNIFTER
GLASS
The snifter glass has a
very short stem which is
supposed to be cradled
in the hand, helping
warm the drink it
contains. The large
bowl allows the drink to
be swirled, and a
shorter mouth traps
aromas and allows the
drinker to enjoy a more
prominent smell as they
sip. Mostly used for
brown spirits, such as
brandy and whisky.