GIN

The origin of the GIN can be traced back to 1650 when it was invited by a physician and professor at the leyden University in the Netherlands. His name was Franz de le Boe, otherwise known as Dr Sylvius.

Interested in the medical properties of alcohol, he decided to experiment by adding juniper beeries to a neutral spirit. He did this in an effort to create a medicine for those suffering from kidney ailments aas juniper was well known for its diuretic properties.

He named the mixture genever, from the French word for juniper- genievre. This spirit was soon the range all over the Netherlands and by 1655, it was being commercially produced by the Bols firm.

By 1742, Gin had became the national drink of the masses in England. Its popularity and infamy had became so wide spread that many of the social ill of the time were blamed on it.
Alcoholism and general public drunkenness was caused by gin and several attempts by the government at that to outlaw gin proved futile.


Gin, as a spirit, found much attention and limelight again during the American Prohibition. During this rather dry and lawless years in the USA, much illegal and dangerous versions of gin were produced, some ever using methanol. These gin were termed bathtub gain as they were sometimes literally produced by mixing a neutral spirit with juniper berries in a bathtub.

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WINE AND FOOD

Wine is the potable alcoholic beverages which are obtain from the fermented juice of fresh grapes. Like all successful partnership, the pairing of wine should allow each component to express the individual qualities of express the individual qualities of each partner. Thus in paring food and wine, one should seek out food and wines whose qualities complement each other. In order to do this one must be aware the flavour of each component. This type of components is quiet difficult to make because food and wine is not just a single flavour nor a set of flavours, for example a wine may be fruity, light, or dry, and a dish may be spicy, acidic or sweet.

The main thing to be very careful about is the taste and smell because every people have different thresholds of perception of various tastes and smells. If one person especially have sensitive to a particular characteristic or taste such as acidity, sweetness, bitterness or spicy, then their olfactory Perception of the dish or wine will be somewhat different from others. There are the simple guideline that should be observed such as old often associated with wine and food pairing “ red wine for red meats and white wine for white meats”. Red meat are those meat which are stronger tasting, include meat like beef, mutton, duck, and game venison and pheasant. Whereas the white meat are those meat like milder-tasting and include veal, lamb, chicken, pork as well as fish and seafood.

However, a more accurate, though less elegant guideline might be ‘full flavoured wines with rich tasting food and delicate tasting wines with delicate tasting food’. The intensity of flavour that each component should be considered when pairing wine and food rather than its colour.

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Hotel Management: Introduction of Beverage

The Beverage is any portable drinking water except plain drinking water. The word "beverage" has been derived from the Latin word "Bever", which means rest or repose from the work. Beverage refer as drinks such as wine, spirits, beer, liqueurs, aerated drinks, juices, tea, coffee, hot chocolate etc. In hospitality terminology, there are two types of drinks such as alcoholic & non-alcoholic, which is just consumed by human being, either to quench the thirst or refreshment nourishment or relaxation as per the need of the human.

In industries such as restaurant, hotels, bars, pubs,canteen, cafeterias, either commercial or non commercial beverage is an essential liquid product. During breakfast nourishing drinks like milk fruit juice & malted juice such as horlicks, tea, coffee, etc like this beverages goes very well these beverage refers to an non alcoholic beverages. At the dinner time, alcoholic drinks like beers, wines, spirits & liqueurs are usually consumed as relaxation, refreshment, and stimulate the body.

It is true that life cannot br sustained without water. Science says that liters of water is required per a day to stay well. We would not be wrong to say that beverage are the part of what we must consume to sustain life. In short, we must drink.

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Classification Of Beverages

Beverage has been classified into two categories

• Alcoholic Beverage
• Non Alcoholic Beverage

Alcoholic Beverage (C2H5OH)
Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits, cereal (grain), molasses and plant extract.

Technically, it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide(CO2), though there are other reaction taking place at the same time and that also influence the character of the finished beverage. Alcoholic beverage has been divided into three categories, they are as follow

• Fermented Alcoholic Beverage
• Distilled Alcoholic beverage
• Compound Alcoholic beverage

NON ALCOHOLIC BEVERAGE
Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considering as soft drinks, which can be have according to the choice and standard. They are found in the bottle or canned or open liquids to consume in any stage of the meal or without meal. The bottles or cans are hygienically and sold in the market in the safe manner, e.g. aerated waters, mineral water, juices, squashes, syrups, etc.

Non-Alcoholic beverage is sold and consumes by human according to their needs and requirement, and no any bar law can restrict its sale as it doesn’t have any intoxicating character. Therefore, soft drinks can be sold or consumed in any time of the day or night, and any type of the span of life. In hospitality industries, the non-alcoholic beverage are essentially provided and served as a breakfast, lunch, and dinner with or without meal to the customer. While we talk about the non-alcoholic beverage mostly we prefer juice, lassi, squash, tea, coffee, hot chocolate, soft drinks like coke, sprite, fanta, real and etc.

Non-alcoholic beverage can also be used while making cocktails and mocktails. They stimulate the plate & act as an aperitif. It is widely used for diluting spirits with soft and cold drinks, like rum and coke, whiskey and soda water, gin and tonic water, etc. It not only adds to the taste on it but also enhance colour & flavour and eye appeal.

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