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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INTRODUCTION OF VODKA

A historical record shows that vodka has been produced & consumed in Central Europe as early as the 12th century. Before the Russian Bolshevik revolution of 1972, vodka was relatively unknown and unheard of Russia and Poland.

The word vodka is said (by the Russians) to have been derived from a Russian term for the distilled spirits – ‘Zhiznennia voda’ or ‘water of life’. Very much a like the latin term ‘aqua vitae’ was used in western Europe for other spirits. The word vodka is believed to be derived from the Russian word ‘voda’ or the polish word ‘woda’, both of which mean approximately the same things. which means ‘dear little water’. It was known that first time vodka was made from whatever raw materials that was plentiful. In the early days distillation were based on wine, not grain, & therefore end result would have resembled a crude brandy rather than a pure spirit that is the vodka of today.


DEFINITION OF VODKA
Vodka may be define as neutral spirit which are distilled and filtered or treated with a charcoal or any other materials so as to be without distinctive character, taste, aroma or colour.
The clear, colourless and tasteless spirit we now know as vodka was first made in a laboratory in St.Petersburg in 1810 when a scientist accidentally discovered that activated charcoal was capable of absorbing fumes, odurs and flavours.

By 1818, a Russian named peter Smirnoff had founded the first distiltery in Moscow and had began to filter grain spirits through charcoal to produce the type of clear, colourless neutral spirit we now known as vodka.

However, attempts to introduced the spirit to the American market did not meet with much success until 1948, by coincidence rather than design. A restaurant owner was trying to introduce ginger beer to the United States. Experimenting with ways to server it, he added vodka and lime juice and named the cocktail Moscow Mule. Its neutral nature lent itself to almost any mixture of juice and soon many vodka-based cocktails were being served all over the nation. Some of these cocktails are still popular today, cocktails like Bloody Mary, Vodka Martini and the Screwdriver.

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INTRODUCTION OF BEVERAGE: BEER

BEER
Beer is the fermented beverage that derives its acoholic content from the conversion of malt sugars into alcohol by the action of brewer’s yeast & it is the flavour with hops. Historical relics & records tells that beer were made by the ancient Sumerians and Egyptian from 6000 years ago through its history probably goes back even further in time.

THE INGREDIENTS FOR BEER
In order to produce beer, the following ingredient are needed which are given below.

• Malted grains and cereals
• Water
• Sugar
• Yeast
• Hops
• Malted grains and cereals.

Plant use to store energy in the form of sugar in fruits or as starch in grains & cereals. The alcohol in the wine is produced by the action of the yeast on the sugars in grapes juice. In beer the source of the sugar is stored in the form of starch contained in the grains and cereals. Whereas starch cannot be convened directly into alcohol, through the time and experimentation man has learn to convert starch into sugar.
The process of converting starch into sugars is called Malting and is done in four stage which are given bellow.

• Steeping
• Sprouting
• Kilning
• Milling

STEEPING
In this stage the grains are steeped or completely immersed in the water for two days unless it is thoroughly soaked.

SPROUTING
The moisture grains are spread out on the floor in a warm chamber with high moisture levels. The grains germinate or sprout. On this stage the sprouted grains are termed green malt. The green malt requires energy to grow and produce a chemical substance or enzyme which is called amylase. This enzyme converts the stored starch into soluble sugars which the green malt uses as energy to grow. All these soluble sugar, dextrin and maltose can be fermented, whereas starch in the original state cannot be convert.

KILNING
The green malt, is placed in a klin (it’s a furnace or oven for burning baking) and roasted. This is used to convert sugar stored in the sprouted barley grains which may now be termed malt. The temperature and the degree of the roasting is important as it determines the desire amount of flavour and the colour of the malt. Malt may be roasted until light, dark, or black depending on what each brewery requires.

Milling
The kilned(roasted) malt then goes to the mill room, where it is ground into a meal or grist. The extraction of these sugars is carried out in the brewery to provide the basis for fermenting alcohol in beer. Beer makers prefer to use the finest malted barley as the basis for their beer. The best malt for beer production are those made from barley with very little plant protein. The low protein contain reduce the problem of cloudiness in beers which can occur if varieties like the high protein six-row barley are used. The cereals , usually corn or rye are called adjuncts and are used to make lighter-bodied beers and also to allow producers to lower costs of production since they cheaper than malted barley.

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THE ORIGIN AND HISTORY OF WINE

THE ORIGIN AND HISTORY OF WINE
While taking about the story of the wine it is older than known history. For centuries, wine has flowed the occasion of ancient civilization. The people from Rome, Greece, Sumeria and Egypt all withnessed the rise and fall of their empires, yet only one drink is servived and flowed on incessantly through the age that is no other than wine.

Whether it was religion, politics or science, wine made a name for itself that went beyond the table. It has got own symbolization on religion such as Dionyus was worshipped but the Greeks as their god of wine, as was Bacchus by the Romans. In the ancient civilization wine is the nectar association with the gods. It believe that at that ancient period of time, they have felt close to these gods drinking of the gods themselves and having done so, felt good.

Wine is still a vital part of some culture and religions, It is said that in Jewish law, Jews must drink four cup of wine at religious holidays like the pass over while at wedding time he must drink at least one and at circumcision at least one cup of wine.

Bible is one of the most interesting historical records of ancient period of time. It is written that Jesus performing his first miracle by turning water into wine. Today wine is still used in rituals of some Christian churches as a symbolism of Christ’s blood.

After the research the country like Americas, Australia, South Africa and New Zealand found that immigrant brings with them vines from their home lands. Planted in the different brings the different taste & flavour, the vines flourished and winemaking became one of the part of the people’s livestock hold in these country. In 1862, Louis Pasteur renowned French scientist was asked by the Emperor of France to set aside his work in order to find out why bottles of French wine were going bad and turning to vinegar. Pasteur’s investigation led him to culprit the vinegar bacteria. The unsanitary conditions of wine making in those days were a heaven for bacteria spoilage. When these bacteria exposed in the air then it turns good wine into vinegar. His discovery of a solution still carries his name today by Pasteurisation.

Depending upon the qualities of the wine, wine may be classified by the characterized as below:
• Red, white or rose
• Dry, medium-dry or sweet
• Light, medium or full-bodied
• Still or sparkling
• Fortified, fortified and aromatized or natural table wines.

Wines may be characterized by their:
• Colour
• Sugar content
• Alcohol content
• Carbon dioxide content
• Flavouring

Colour
Wine generally comes in three colour that is white, rose (pink) and red.
• Red wines
These wines have range in colour from light, brilliant reds and purples to dark opaque.
• White wines
These wines have a colour range from watery. It is transparent deep shade of yellow and straw gold. The colour becomes when they are matured in oak barrels.

• Rose wines
These wines have a colour of range from light pink to orange-salmon pink to very light, pale reds, Rose pronounced “roe-zay” is French for pink.
SUGAR CONTENT
Wines vary in the amount of sugar remaining in the wine after the fermentation stops. Depending on the residual sugar content, wine may be classified as sweet wines, medium- dry wines & dry wines.

Sweet wines
These wines are those wines which contain the high amount of the residual sugar and which taste distinctively sweet.

Medium-dry wines
These wines are those wines which contain the residual sugar content lower than the sweet wines but higher than the dry wines. So it is considered as the medium-dry wines.

Dry-wines
These wines are those wine which contain the residual sugar content lower than the medium-dry wines. Usually between (0-4) grams of residual sugars per liter.


ALCOHOL CONTENT
Wine can be classified according to the alcohol content on the wines. There are two types of wines while classifying the alcoholic content wine which is given below.

Natural table wines
The wine which contains alcoholic concentration lower than 15% alcohol by volume. There are three types of natural table wines which are given below:

• Light-bodied wines are those wines which contain 5 to 10.5% of alcohol by volume.
• Medium-bodied wines are those wines which contain 11 to 12.5% of alcohol by volume.
• Full-bodied wines are those wines which contain 13 to 15% of alcohol by volume.

Fortified wines
Fortified wine is still wines that have been fortified (where the alcoholic strength is increased by adding grape brandy). The alcoholic strength of the in the wine is between 16 to 21% alcohol by volume.
CARBON DIOXIDE CONTENT
When we talk about the carbon dioxide content we can classify them as either still or sparkling wines. Still wines are produce by the normal fermentation process and they are not sparkling or effervescent. Whereas the sparkling wines are produce by the two different process of fermentations. Secondary fermentation are done within the enclosed container, carbon dioxide gas are dissolved in the wine while creating an effervescent or buddly wine.

FLAVOURING
Taste is the one of the most important part of the wine, but it depends upon the flavour. Flavours incorporated into them through the additional of different types of extracts of aromatic herbs and spices or by macerating these in the wines. Fortified wines are the still wines fortified by grape brandy and flavoured with the aromatic herbs & spices.


WHAT EFFECT THE PRODUCTION OF WINE
There are six factors that mostly effect on the production of wine which are given below:

• Climate
• Soil
• Grape Variety
• Viticultural practices
• Vinification
• Luck of the year

Climate
The climate is one of the most effective factors because geographical area may change the climate and there occur the different temperature which is directly effective on the production of wine. The seasonal change in the temperate climate of the vine growing region provides the necessary sunlight warmth & moisture for the vines to flourish.

Wine is impossible to make without water. Whereas, the moisture is required along with time of the years & stages of growth of the grapes berries. When some countries like France prohibits the practice of irrigation while wine region in the USA & Chile allow to practice, when there is little or no any rainfall during the summer.

When there is too little sunlight then it results in unripened grapes, which eventually produce wine, which are very acidic and low in alcohol. When there occurs a too much of sunlight then they destructive as it deprives the wine of the acidity which is necessary to provide a freshness.
SOIL
Soil is one of the rich & well-irrigated soils which allow for the better growth of the vines. Land with poor topsoil, if it is not too wet then it produced concentration of flavour and substance. The common property of the soil is that they porous and allow water to drain off quickly. The soil also provides the vine with nutration.

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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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