Ma. Kristina L.

Galvan
FOVEBAP
HS201W

ALCOHOLIC BEVERAGE
 Is a drink that contains ethanol (commonly called alcohol). Alcoholic beverages are
divided into three general classes: beers, wines, and spirits.
 Alcoholic beverages are consumed in almost every nation, and most nations have
laws that regulate their production, sale, and consumption.
 In particular, such laws specify the minimum age at which a person may legally buy
or drink alcoholic beverages. This minimum age can be as low as 16 years, as in
Austria, Belgium, Denmark, France, Germany, Greece, Italy, the Netherlands, and
Switzerland. Most nations, however, set the minimum age at 18 years.
 In the United States and Japan, the minimum age is 21 years.
 Alcoholic beverages are a part of most European cultures, and children in these
cultures may occasionally drink alcohol during meals with their family. In Germany,
14-year-old persons may drink low-alcohol beverages if their parents are present.
 The production and consumption of alcohol occurs in most cultures of the world, from
hunter-gatherer peoples to nation-states. Alcoholic beverages are often an important
part of social events in these cultures. In many cultures, drinking plays a significant
role in social interaction — mainly because of alcohol’s neurological effects.
 Alcohol is a psychoactive drug that has a depressant effect. A high blood alcohol
content is usually considered to be legal drunkenness because it reduces attention
and slows reaction speed. Alcoholic beverages can be addictive, and the state of
addiction to alcohol is known as alcoholism.

DIFFERENT TYPES OF ALCOHOLIC BEVERAGES

1. Wines
 Are made from a variety of fruits, such as grapes, peaches, plums or apricots.
The most common wines are produced from grapes. The soil in which the
grapes are grown and the weather conditions in the growing season
determine the quality and taste of the grapes which in turn affects the taste
and quality of wines. When ripe, the grapes are crushed and fermented in
large vats to produce wine.
2. Beer
 Is also made by the process of fermentation. A liquid mix, called wort, is
prepared by combining yeast and malted cereal, such as corn, rye, wheat or
barely. Fermentation of this liquid mix produces alcohol and carbon dioxide.
The process of fermentation is stopped before it is completed to limit the
alcohol content. The alcohol so produced is called beer. It contains 4 to 8
percent of alcohol.

3. Whisky
 Is made by distilling the fermented juice of cereal grains such as corn, rye or
barley. Scotch whisky was originally made in Scotland. The word "Scotch" has
become almost synonymous with whisky of good quality.

4. Rum
 Is a distilled beverage made from fermented molasses or sugarcane juice and
is aged for at least three years. Caramel is sometimes used for colouring.
5. Brandy
 Is distilled from fermented fruit juices. Brandy is usually aged in oak casks.
The colour of brandy comes either from the casks or from caramel that is
added.

6. Gin
 Is a distilled beverage. It is a combination of alcohol, water and various
flavours. Gin does not improve with age, so it is not stored in wooden casks.

7. Liqueurs
 Are made by adding sugar and flavouring such as fruits, herbs or flowers to
brandy or to a combination of alcohol and water. Most liqueurs contain 20-65
per cent alcohol. They are usually consumed in small quantities after dinner.
 Types of Alcoholic Beverages
Beverage Source Alcoholic Content
(percentage)
Brandy Fruit juices 40-50
Whisky Cereal grains 40-55
Rum Molasses/sugarcane 40-55
Wines (Port, Sherry, Champagne, etc) Grapes and other fruits 10-22
Beer Cereals 4-8

EQUIVALENCE OF DIFFERENT BEVERAGES

 The volume-by-volume strength of alcoholic beverages varies considerably. The
equivalence of different beverages is measured in terms of 'units' of alcohol. One unit
is equal to approximately 10 grams of absolute alcohol, often considered as one drink,
since it is available from 30 ml (1 fluid ounce or small peg) of spirits like whisky, rum or
brandy. The same amount of alcohol, one unit, is also available from a glass of wine,
which is generally 120 ml or half a pint or 285 ml of beer.

One (1) standard drink equals;

1 standard bottle of 1 single measure of 1 glass of wine (120 1 measure of

regular beer (285 spirits (30 ml) ml) aperitif (60 ml)
ml)

Note: One unit of alcohol is equal to approximately 10 grams of absolute alcohol.

Reference: http://www.searo.who.int/LinkFiles/Facts_and_Figures_ch3.pdf
BASIC BREWING INSTRUCTIONS

Before We Begin...

One of the most effective ways to learn something is to have multiple ways of getting
instruction. I highly recommend quickly reading this page for an understanding of the steps
involved. Then print this page and have available for quick reference while you are in the
kitchen hard at it.

So Let's Get Started

Are you ready to brew beer in your own home that can rival and even surpass the quality of
the commercial brands? Well besides the ingredients, here's what your going to need:

(1) 5 gallon glass carboy (fermenter)

(1) Stainless steel brewing pot (at least 16 quart capacity)

(1) Fermenation Lock

(1) Rubber carboy stopper with hole for fermentation lock

(1-3) Sparge bags (depending on recipe)

(1) Large plastic funnel

(1) Measuring cup (for preparing the yeast)

(1) Hydrometer (optional, but highly recommended)

(1) Thermometer

(1) Bottle of unscented bleach for sanitizing all equipment

(1) Container with a sturdy base

(3 feet) 1 1/4" outside diameter clear plastic hose

(5-6 feet) 3/8" inside diameter clear plastic hose

HOMEBREWING INSTRUCTIONS
These instructions are for brewing a 5 gallon batch of beer. They are also general
instructions for basic homebrewing. You may need to alter the process depending on the
type of beer or the exact equipment you're using (if you purchased a kit).

Step 1 - Sanitize Everthing!

Sterilize everything, well except for the sturdy container. This step is extremely important
because there is a big difference between clean and sanitized. You can't see bacteria, but it
can ruin an entire batch of beer (and your valuable time).

In a large tub, or your kitchen sink, make a mixture of about 2 ounces of unscented bleach
per 5 gallons of cold water. First sanitize the glass carboy using this solution. After sanitizing
rinse thoroughly with plain water to remove all traces of bleach. For all items that will fit in
the sink, let them soak in the solution for about 10 minutes and then rinse thorougly.

Step 2 - Boiling the Wort (pronounced wert)

Add about 1 1/2 gallons of cold water to the brewing pot.

If your recipe calls for specialty grains, put the cracked grains in a sparge bag and let them
soak (like a tea bag) in the brewing pot and turn on the burner. For more detailed
information, read my specialty grains page. Just before the water starts to boil, remove the
sparge bag.

Now mix your malt extract into the brewing pot and again, bring to a boil. ***Be careful to
stir immediately and often so the malt doesn't burn onto the bottom of the pot.

Boil for about 20 minutes and watch it closely so it doesn't boil over.

Step 3 - Add Bittering Hops

Now put the necessary amount of hops into a sparge bag and steep for at 30 minutes (30
minutes are required to extract the necessary oils from the hops).

Step 4 - Add Finishing Hops (optional)

If your recipe calls for finishing hops, put them into a sparge bag and steep for 1 - 10
minutes, depending on the recipe. (generally for flavor, steep no more than 10 minutes, for
aroma no more than about 2 minutes).

Step 5 - Stop Boiling

Remove the wort from the burner. Place the lid on brewing pot and turn off the heat.

Step 6 - Prepare the Glass Carboy (fermenter)

Fill the glass carboy approximately half way with cold water.

Step 7 - Bring Temperature Down

Create a bath of ice water for the brewing pot to sit in if you don't have a wort chiller. You'll
need to drain and re-add ice as necessary. While cooling, go on to Step 8.

If you have a wort chiller, now would be the time to use it!

Step 8 - Prepare the Yeast (proofing)

Add at least 6 ounces of lukewarm tap water to the sterilized measuring cup and then open
and add dried yeast packets. This rehydration step gently wakes up the yeast. Cover and set
aside.

Step 9 - Transfer Wort to Fermenter

When brewing pot has cooled almost to touch, transfer the wort to glass carboy using the
large funnel.

Tip: If you use a small pot to ladle the wort from the brewing pot to the fermenter, make
sure it is sterilized.

Step 10 - Top-off the Fermenter

Next, fill up the fermenter with cold water up to the 5 gallon mark. Do this with lots of
splashing and occasional shaking of the fermenter in order to put oxygen into the wort. The
yeast needs oxygen to do its thing and boiling removes the oxygen that was in the water.

Step 11 - Check Temperature and Pitch Yeast

When the temperature gets below 75 degrees Fahrenheit, take a hydrometer reading and
record the specific gravity (not necessary, but recommended).

Step 12 - Pitch the Yeast

Now that the wort is below 75 degrees, it is safe to add the yeast. The yeast could die if not
cooled down to at least this temperature.

Step 13 - Attach Blow of Tube

Now put the fermenter in a place that is out of direct sunlight and will stay reasonably cool
and stable in temperature (preferably not the garage, the temperature fluxuates too much).

Now fill the sturdy container about halfway with water and set beside fermenter.

Next, take the sterilzed, 1 1/2" outside diameter tubing and insert one end into the
fermenter (creating an air tight seal) and the other end in the container of water. This
creates an air tight blow off tube which will let the excess foam escape during initial
fermentation.
Step 14 - Wait and Observe!

For the first few days of fermentation, the activity of the yeast is off the charts! It really is an
interesting and fun thing to watch. Excess foam will flow out the top and into air will bubble
out of the container.

Important: Make sure the tube stays under water to maintain an air tight seal.

After about 3 days, the activity will slow and you can remove the blow-off tube and insert
the sterilized stopper and air lock. Don't forget to add about 3/4" of water to the air lock so it
will work.

With the air lock securely in place with a good seal, it will begin to bubble as the carbon
dioxide is expelled.

Step 15 - Wait Some More

After inserting the air lock, you will need to let the beer ferment until the yeast is finished
(another 5 to 14 days depending on the temperature and other variables). When you notice
the air lock has stopped bubbling, it is ready for bottling.

If you have a hydrometer, you can take a reading to be sure the fermentation is complete.

Reference: http://www.2basnob.com/homebrewing-instructions.html