Learn To Be a Bartender # 1
Knowing All Kind Beverage in Bar
Beverage is all of liquid drinks, except medicine which are prepare and sold in bar.
NON ALCOHOLIC BEVERAGES
Divided by three functions:
1. Stimulating (drinks that has strong aromas)
=> Coffee, tea, espresso, cappuccino
2. Refreshing (drink that satisfying the thirst)
=> Mineral water, soft drink / artificial mineral water, syrup, squash.
3. Nourishing (Drinks contain of vitamins and nutrition to the body)
=> Juices, milk, cream, chocolate.
Natural Mineral Water
Storing or refrigerated separate with the other items that are strong in aromas
Service : Cold from the refrigerator or straight
Glass : Water goblet, Collins or other long glasses.
Brand : Evian, Perrier, san Pellegrino, appolinaries, vischi.
No-No : Avoid serve with ice cube.
Artificial mineral water/soda/soft drink
This nonalcoholic beverage contains of water, carbon dioxide, sugar, and essence and natrium benzoate. Storing or refrigerated separate with the other items that are strong in aromas.
Soda water (natural water with co2, colorless and odorless)
Tonic water (natural mineral water, co2 with quinine flavored, colorless)
Ginger ale (water with co2 and ginger flavored)
Bitter lemon (water with orange flavored and has bitter taste)
Coca-Cola/Pepsi (water with co2 and cacao flavored and has brown color)
Orange crush (water with co2 and orange flavored and orange color)
Sprite/7 up (water, co2 and lemon flavored)
Glasses : highball, Collins, water goblet
Service : chilled or served with ice cube
No-No : avoid shake in cocktail shaker
All beverages that has alcohol contains obtain by fermentation. (Ethyl alcohol)
They are divided by three:
1. Beer/ malt beverages
1. Beer / Malt Beverages
Is an alcoholic beverage fermented from cereals or grains to become malt and flavored with hops. It is made through brewing process. Water is the biggest part and has alcohol 4%-6% content.
How beer is made?
First, the barley is stepped-that is the dry, hard grains are soaked in water for two days to soften them. Once softened, the barley is ready for germinating. The grains are place in temperature and humidity controlled compartments for about a week, during the barley will sprout into what is thermal "green malt" and produce the enzyme amylase, an enzyme than enables the conversation of starch to sugar for fermentation.
The green malt dried in a kiln to stop the sprouts from further development. Here, time and temperature control are critical, as the amount of time the green malt spends in the kiln and the roasting temperature decide the degree of sweetness and the color of the end product. Once dried the barley malt is sifted through to extract the sprouts, after which the remaining malt is ground in a milling process.
After milling, hot water and milled barley are mixed in a mashing turn, creating a cereal mash, which causes the starch to change to sugar, forming a liquid called "wort". The wort is brew in a large kettle for several hours and hops are added to enhance the aroma and flavor, than the hops are filtered out, and the wort is chilled immediately, helping to produce a clear beer.
Pitch together with yeas in a large tank, the worts begins to ferment, producing carbon dioxide. After a week or so, depending upon the brew, the beer is ready for maturation, during which the beer will develop new characteristics in its flavor and aroma.
Lastly, the beer is racked, canned or bottled for the consumer. Racked beer is not filtered but kegged directly from the maturation tank. Kegs generally are not pasteurized because they are consumed quickly, while cans and bottles with potentially longer lives are pasteurized to avoid spoiling.
Ingredients of making beers:
Fining / sturgeon
Here's a list of Beverages and Tools