Beverage Types & Effects PDF

Cavite State University Carmona Hospitality Management Program BEVERAGE  Objective Define what is beverage Classify the categories of beverage Classify and differentiate the types of non- alcoholic and alcoholic beverages Correlate the physiology of alcohol and its effect to the b...

Cavite State University Carmona Hospitality Management Program BEVERAGE  Objective Define what is beverage Classify the categories of beverage Classify and differentiate the types of non- alcoholic and alcoholic beverages Correlate the physiology of alcohol and its effect to the body  WHAT IS BEVERAGE? Beverage Beverages means alcoholic and non-alcoholic beverages, drinks, and other potable liquids intended for human consumption, including but not limited to beer, wine, soft drinks, fruit juices, milk, liquid dietary supplements, and packaged or bottled water (but excluding products that constitute Pharmaceuticals).  CATEGORIES OF BEVERAGE A. Alcoholic Beverages An alcoholic beverage (also called an adult beverage, alcoholic drink, strong drink, or simply ‘a drink’) is a drink that contains ethanol, a type of alcohol, and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Alcoholic drinks are typically divided into three classes— beers, wines, and spirits—and typically their alcohol content is between 3% and 50%.  CATEGORIES OF BEVERAGE Alcoholic Fermentation Alcohol fermentation, or ethanol fermentation, is a biological process that converts sugar into alcohol and carbon dioxide. Because yeasts are responsible for this process and oxygen is not required, alcoholic fermentation is an anaerobic process. Simple Formula for Alcoholic Fermentation: YEAST + SUGAR = ALCOHOL + C02  Alcoholic Beverage 1. Beer Beer is one of the oldest types of alcoholic drinks in the world, and the most widely consumed. It is the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains— most commonly malted barley, though wheat, maize (corn), rice, and oats are also used.  Alcoholic Beverage 2. Wine Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruits and converts it to ethanol and carbon dioxide, releasing heat in the process. Though wine can be made from a variety of fruit crops such as plum, cherry, pomegranate, blueberry, currant, and elderberry, it is most often made from grapes, and the term "wine" generally refers to grape wine when used without a qualifier. CATEGORIES OF BEVERAGE  Alcoholic Beverage 3. Spirits Spirits are distilled alcoholic beverages. Some of the more popular examples of spirits include tequila, rum, gin, vodka, whiskey, and bourbon. CATEGORIES OF BEVERAGE  CATEGORIES OF BEVERAGE B. Non-Alcoholic Beverages An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or non-alcoholic beer and are widely available where alcoholic drinks are sold.  Non-alcoholic Beverage 1. Water Water is an inorganic compound with the chemical formula H2O. It is a transparent, tasteless, odorless, and nearly colorless chemical substance, and it is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients.  Non-alcoholic Beverage 2. Coffee Coffee is a beverage prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks  Non-alcoholic Beverage 3. Juices Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies.  Non-alcoholic Beverage 4. Milk based drink It is a beverage that uses milk or dairy products as raw materials, lactic acid bacteria and other beneficial bacteria are cultured and fermented into the emulsion, then blended and prepared by adding water, sugar and (or) sweeteners, sour agents, juice, tea, coffee, plant extracts, etc..  Non-alcoholic Beverage 5. Tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar  Non-alcoholic Beverage 6. Syrups The syrup is a sweetener that dissolves in liquid more quickly and easily than sugar, so it's often used in beverages. Corn syrup sweetens many sodas, and you might pour a simple syrup (which is made by melting sugar in hot water and cooling it) into your iced tea. THE PHYSIOLOGY OF ALCOHOL AND ITS EFFECT TO OUR BODY Physiology - the way a particular body or organism works So, what does alcohol do to our physiology?  MEASURING ALCOHOL IN THE BODY Blood Alcohol Concentration (BAC) describes the amount of alcohol in a person’s blood. BAC is expressed as the weight of alcohol per unit of volume of blood. BAC can be measured accurately by testing the content in one’s breath. Increasing your BAC also increases your risk of being involved in many negative health and safety issues. High blood pressure Heart disease Liver disease Brain and Liver Damage Stoke Cancer  MEASURING ALCOHOL IN THE TOO MUCH, TOO FAST BODY Binge drinking - five drinks by men; four drinks by women in a short period. High consumption increases the risk of negative consequences. Binge drinking may cause alcohol poisoning. HOW MUCH IS “TOO MUCH?” Impairment begins with the first drink BACs vary from person to person due to the factors such as weight and stomach contents. Individuals can be substantially impaired after two drinks. The same amount of alcohol will result in different BACs for men and women because alcohol is processed differently by men and women. MEASURING ALCOHOL IN THE BODY ETHANOL ( ETHYL ALCOHOL) Intended for human consumption. A Can of Beer 12 ounces of fluid @ 4% alcohol equals 0.48 ounces of pure ethanol A Glass of Wine 5 ounces of fluid @ 12% alcohol equals 0.48 ounces of pure ethanol A Shot of Whiskey (80-Proof) 1 and 1/4 ounces @ 40% alcohol equals 0.50 ounces of pure ethanol Alcohol By Volume (ABV) What Is the Average ABV of Alcohol? The alcohol by volume must be printed on the label of every alcoholic beverage. This statistic, usually abbreviated ABV and offered as a percentage, will tell you how much alcohol is in the drink. On the label, alcohol by volume is frequently written as alc/vol or ABV. It is expressed as a percentage and compares the amount of alcohol in a bottle to the entire volume of liquid. The distiller will generate a very powerful distillate that comes immediately out of the still throughout the distillation process. This is then diluted down to the bottling strength, or the amount of alcohol by volume specified on the label. Every alcoholic beverage sold on the legal market globally, including all spirits, wine, and beer, must have an ABV. The proof is a figure used mostly in the United States to describe the taxes that a distiller must pay on a specific volume of spirits. Proof is another term used by American drinkers to denote the strength of spirits. (It is simpler to pronounce proof than alcohol by volume or alcohol content.) Proof is solely used on distilled spirits labels; it is not seen on beer or wine labels.  What Is the Average ABV of Alcohol? Each style of alcohol has a certain ABV range though some products can fall outside these averages: Beer: 3 to 13 percent ABV Wine: 8 to 14 percent ABV Liquor: 15 to 50 percent ABV It's important to note that "proof" is only used with distilled spirits in the U.S. It is calculated by doubling a liquor's ABV. Therefore, a 50 percent ABV liquor would be 100 proof. Formula for proof: ABVx2=proof What Is the Average ABV of Alcohol? Alcohol ABV/Proof Regular brandy, gin, rum, tequila, vodka, and whiskey Typically, 40 percent ABV or 80 proof High-proof rum and whiskey Typically, 50 percent ABV or 100 proof Flavored vodkas Typically, 35 percent ABV or 70 proof Liqueurs Typically, 15-30 percent ABV or 30-60 proof. Some are 40 percent ABV (80 proof). Beer Typically, 3-13 percent ABV or 6-26 proof. Though most fall somewhere between 4.0 percent and 7.0 percent. The decimal point is almost always included (e.g., 4.2 percent) because brewers indicate the exact percentage of each brew. Wines Typically, 8-14 percent ABV. What Is the Average ABV of Alcohol? ABV = Volume of pure ethanol X100 Volume of mixture What is the ABV of a Martini Ingredient Volume Standard ABV 2.5 oz gin 40% (.40) ABV.5 oz dry vermouth 15% (.15) ABV.5 oz melted ice standard dilution allowance (.40 x 2.5 ) + (.15 x.5 ) = 1.075 2.5 +.5 +.5 = 3.5 oz (alcohol content x liquor volume) (total drink volume) ABV = Volume of pure ethanol X100 Volume of mixture 30% ABV or 60 proof