Beverages (HM)

Cover......Page 1 About the Author......Page 4 Dedication......Page 5 Contents......Page 6 Preface......Page 16 Acknowledgements......Page 17 About the Book......Page 19 1.1 A Brief History......Page 20 Non-alcoholic Beverages......Page 22 Alcoholic Beverages......Page 27 1.4 Interesting Facts about Alcohol......Page 28 1.5 FAQs......Page 29 Chapter 2: Tea......Page 31 Timeline of Tea......Page 32 2.2 Cultivation......Page 34 Varieties of the Plant......Page 35 Plucking......Page 36 Oxidation/Fermentation Process......Page 37 Fixation/Kill-green/Drying......Page 38 Grading......Page 39 Green Tea......Page 40 Black Tea......Page 41 Other Blends......Page 42 Grades of Tea......Page 44 2.7 Types of Tea Preparations and Making a Cup of Tea......Page 46 Making Tea......Page 47 Iced Tea Recipes......Page 48 Hot Tea Recipes......Page 50 2.10 Interesting Facts about Tea......Page 52 2.11 Benefits of Drinking Tea......Page 53 2.13 Key Terms......Page 54 Chapter 3: Coffee......Page 55 Coffee in American History......Page 56 3.3 Cultivation and Varieties of Coffee Species......Page 57 Picking......Page 58 Processing......Page 59 Milling......Page 60 Roasting......Page 62 Brewing......Page 64 3.5 Health Effects of Drinking Coffee......Page 69 3.7 Speciality Coffees of the World......Page 70 3.9 Key Terms......Page 72 4.1 History......Page 73 4.4 Manufacturing Chocolate......Page 74 4.8 Health Benefits of Cocoa Consumption......Page 75 4.10 Key Terms......Page 77 Chapter 5: Beer......Page 78 5.2 Essential Ingredients to Make Beer......Page 79 5.3 The Brewing Process......Page 81 Capacities of Beer Containers......Page 87 5.4 Styles of Beer......Page 88 5.6 Famous Beer Brands From Across the World......Page 90 5.8 FAQs......Page 92 5.9 Key Terms......Page 93 6.1 History......Page 94 6.2 Production of Sake......Page 95 6.4 Brands of Sake......Page 96 6.6 Key Terms......Page 97 Types of Cider......Page 98 Production of Cider......Page 99 History of Perry......Page 100 7.4 Interesting Facts about Cider......Page 101 7.5 FAQs......Page 102 7.6 Key Terms......Page 103 8.1 History......Page 104 8.2 Distilled Spirits......Page 105 Pot Still......Page 106 Description and Method of Working......Page 107 8.5 Interesting Facts about Alcohol......Page 108 8.7 FAQs......Page 109 8.8 Key Terms......Page 110 9.1 History......Page 111 9.2 Production Process of Vodka......Page 112 9.3 Famous Brands of Vodka......Page 114 9.5 Interesting Facts about Vodka......Page 117 9.7 Key Terms......Page 119 10.1 History......Page 120 10.2 Types of Gin and the Production Process......Page 121 Holland Gin (Genèver or Schiedam Gin)......Page 122 American Dry Gin......Page 124 10.4 Brands of Gin......Page 125 10.5 Important Facts about Gin......Page 128 10.6 FAQs......Page 129 10.7 Key Terms......Page 130 11.1 History......Page 131 11.2 The Production Process......Page 133 11.3 Types of Rum......Page 135 Puerto Rican Rum......Page 136 Jamaican Rum......Page 137 Spiced and Flavoured Rums......Page 138 11.5 Brands of Rum......Page 139 11.6 Interesting Facts about Rum......Page 142 11.8 Key Terms......Page 143 12.1 History......Page 144 12.2 Production Process......Page 145 12.3 Types of Tequila......Page 146 12.5 Brands of Tequila......Page 147 12.6 Intersting Facts about Tequila......Page 148 12.8 Key Terms......Page 149 Chapter 13: Brandy......Page 150 13.2 Cognac......Page 151 Production Process......Page 152 Brands of Cognac......Page 154 13.4 Marc......Page 156 13.5 Californian Brandy......Page 157 13.13 Spanish Brandy......Page 158 13.14 Apple Brandy—Calvados and Apple Jack......Page 159 13.17 Service of Brandy......Page 160 13.19 FAQs......Page 163 13.20 Key Terms......Page 164 14.1 History......Page 165 Scotch-producing Regions......Page 166 Production Process......Page 167 14.3 Irish Whiskey......Page 171 Grain Whisky Production......Page 172 Types of American Whiskies......Page 173 Japanese Whisky......Page 177 Brands of Whisky......Page 178 About Dewar’s......Page 179 Interesting Facts about Whisky......Page 180 14.5 FAQs......Page 181 14.6 Key Terms......Page 182 15.1 Anise- and Liquorice-flavoured Spirits......Page 183 15.2 Aquavit or Akuavit......Page 184 15.4 Okolehao......Page 185 15.6 Key Terms......Page 186 16.1 History......Page 187 16.2 Production Process......Page 188 16.3 Types of Liqueurs......Page 189 16.4 Generic Liqueurs......Page 190 16.5 Famous Brands......Page 195 16.6 Using and Serving Liqueurs......Page 200 16.8 FAQs......Page 201 16.9 Key Terms......Page 202 17.1 History......Page 203 Site Selection......Page 204 Site Preparation......Page 206 17.5 Grape Varieties......Page 207 White Grape Varieties......Page 208 Red Grape Varieties......Page 211 17.6 Grape Vine Diseases......Page 214 17.7 Wine Tasting......Page 216 17.9 Key Terms......Page 218 Chapter 18: French Wines......Page 219 Must Adjustment......Page 220 Fermentation......Page 222 Stabilization/Filtration and Clarification......Page 223 Clarifying Agents......Page 224 Bentonite......Page 225 Kieselsol......Page 226 18.2 Wine Laws—Appellation Controlee......Page 227 The Controls of A.O.C......Page 228 Soil Conditions of Bordeuax......Page 229 Understanding Bordeuax Wines......Page 231 18.4 Burgundy......Page 236 Sub-regions of Burgundy......Page 237 Cotes de Nuits......Page 240 Mâconnais and Beaujolais......Page 241 18.5 Alsace......Page 242 Grape Varieties of Rhône......Page 243 Vineyards of Rhône......Page 244 18.7 Loire Valley......Page 246 18.8 Other Wines of France......Page 247 18.9 FAQs......Page 248 18.10 Key Terms......Page 249 Chapter 19: Champagne......Page 250 19.3 Geography......Page 251 19.6 Méthode Champenoise or the Champagne Method......Page 253 19.8 Types of Champagnes......Page 255 19.9 Bottle Sizes......Page 256 19.10 Other Methods of Making Sparkling Wine......Page 257 19.11 Brands of Champagne......Page 258 19.13 Key Terms......Page 259 20.1 History......Page 260 20.2 Italian Wine Laws......Page 261 20.3 Italian Wine Labels......Page 262 20.5 Grape Varieties......Page 263 Famous Red Wines......Page 264 Famous Red Wines......Page 265 20.10 Friuli–Venezia Giulia......Page 266 20.11 Tuscany......Page 267 Famous White Wines......Page 268 20.15 Apulia and Abruzzi......Page 269 20.17 Sardinia......Page 270 20.19 Key Terms......Page 271 21.1 History......Page 272 Three Stages of German Wines Quality Control Process......Page 273 21.4 Soil......Page 274 21.7 Wine-producing Regions in Germany......Page 275 21.8 Other Wine Regions in Germany......Page 278 21.10 Key Terms......Page 279 22.2 Spanish Wine Laws......Page 280 History of Sherry......Page 281 Geography......Page 282 Soil Conditions......Page 283 Sherry Production Process......Page 284 Working......Page 289 Types of Sherry......Page 290 Malaga......Page 291 22.5 Rioja......Page 292 22.8 FAQs......Page 293 22.9 Key Terms......Page 294 23.1 Port Wine......Page 295 23.3 Grape Varieties......Page 296 Harvesting......Page 297 Treading or Mechanized Pressing......Page 298 Vintage Port......Page 299 Brands of Port......Page 300 Graham's 20 Years Old Tawny Port......Page 301 Graham's Six Grapes......Page 302 23.8 Grape Varieties......Page 303 Maturation in Estufas......Page 304 Brands of Madeira......Page 305 23.11 Tables Wines of Portugal......Page 306 Rose Wines......Page 307 23.13 Key Terms......Page 308 History......Page 309 Australian Wine Regions......Page 310 Australian Grape Varieties......Page 311 History......Page 312 Geography......Page 313 Wines of California......Page 314 Wine Regions......Page 316 Nandi Hills—The Region......Page 317 Grover’s Red Wines......Page 319 24.7 FAQs......Page 321 24.8 Key Terms......Page 322 Chapter 25: Aromatized Wines Aperitifs and Bitters......Page 323 Dry Vermouth......Page 324 Brands of Vermouth......Page 325 25.5 Bitters......Page 326 25.9 FAQs......Page 328 25.10 Key Terms......Page 329 26.1 Before the Meal Aperitifs......Page 330 Carpaccio, Beef......Page 331 Escargots......Page 332 Hors d’oeuvres (See also Antipasto)......Page 333 Pasta......Page 334 Salads......Page 335 Vegetable Terrine......Page 336 Fish and Chips, Fritto Misto (or Tempura)......Page 337 Perch, Sandre......Page 338 Sole, Plaice, etc. (Plain, Grilled or Fried)......Page 339 Beef Stroganoff......Page 340 Confit d’Oie......Page 341 Grouse......Page 342 Meatballs......Page 343 Sauerkraut......Page 344 Tongue......Page 345 Marrow, Stuffed......Page 346 Cakes......Page 347 Oranges (Caramelized)......Page 348 26.7 Wine and Cheese......Page 349 26.8 Food and Fine Wine......Page 350 White Wines......Page 351 26.10 Key Terms......Page 352 27.1 History......Page 353 27.3 Types of Glassware......Page 354 27.4 Other Bar Equipment......Page 361 Other Equipment Used for Serving Beverages......Page 364 27.6 Key Terms......Page 365 28.1 History......Page 366 28.2 Basic Composition of a Cocktail......Page 367 Straining......Page 368 Flaming......Page 369 28.4 Types of Cocktails......Page 370 28.5 Classical Cocktails......Page 371 28.7 Key Terms......Page 389 29.1 Service of Tea......Page 390 29.2 Service of Coffee......Page 391 29.3 Service of Hot Chocolate......Page 392 Temperature......Page 393 Pouring the Brew......Page 394 Wine Serving Order......Page 395 How to Pour Wine at the Table......Page 396 Serving Fortified and Aromatized Wines......Page 397 Recognize These Terms that Indicate a Good Wine Bottle......Page 398 Procedure to Serve Whisky......Page 399 Procedure for Serving Rum, Ginor Vodka......Page 400 29.12 Service of Champagne......Page 401 Champagne Etiquette......Page 402 How to Serve Absinth......Page 403 The Pipe Ritual......Page 404 29.16 Key Terms......Page 406 30.1 History......Page 407 30.3 Tobacco from Across the World......Page 408 30.5 The Manufacturing Process......Page 409 Types of Cigarettes......Page 410 Brands......Page 411 History of the Cigar......Page 412 Parts of a Cigar......Page 413 Classification Based on Wrapper......Page 415 Instruction for Storing Cigars in Humidors......Page 417 30.10 Service of Cigars......Page 418 30.11 Judging a Cigar......Page 419 30.13 FAQs......Page 420 30.14 Key Terms......Page 421 Glossary......Page 422 Beverages provides extensive insights into the non-alcoholic and alcoholic beverages of the world. It discusses the history, the production processes and the methods of serving beverages, along with an informative study on the important brands of beverages. This book also presents some of the famous myths and stories associated with different kinds of beverages to engage the readers. It includes photographs illustrating the coffee processing methods at the Chilpili estates in Coorg and photographs of tea plantations and processing units at the tea estates of Sri Lanka. The detailed analysis of