Introduction to Alcoholic Beverages — Classification, Proof Scales, Fermentation, Pot Still vs Patent Still

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F&B Service · Part 5 · Module 16

Introduction to Alcoholic Beverages — Classification, Proof Scales, Fermentation, Pot Still vs Patent Still

By Tourism369 · Food and Beverage Service · UGC NET Paper 2

Alcohol comes from Arabic word “alkuhul.” The ancient National drink of Egypt = beer (called “hek”). Proof = from Latin “probare” = to test. Patent Still (Coffey Still) patented by Aeneas Coffey in 1831. Louis Pasteur proved fermentation is caused by yeast. Here is the complete guide.

📖 Introduction

Alcoholic beverage = potable liquid containing 0.5% or more ethyl alcohol by volume. Word alcohol = from Arabic “alkuhul.” Pure alcohol = colourless, clear liquid with burning taste. Gets colour from wooden casks (maturation) or caramel. First fermented product reference: Assyrian Cuneiform records 7000+ years old. Beer = ancient national drink of Egypt = called “hek.” Beer = common man’s drink. Wine = wealthy (more costly).

📊 Classification of Alcoholic Beverages
1. Distilled Spirits
Liquors obtained by distillation. Includes: whiskey, rum, brandy, gin, vodka, ethyl alcohol. Does NOT include fortified wines (sherry, dessert wines). Further divided into: Spirits + Liqueurs.
2. Wines
Fermented juice of fruits — usually grapes. Other fruit wines must be labelled with the fruit type. Categories: Red wine · White wine · Rosé wine. Also: Cider (fermented apple juice) · Perry (fermented pear juice).
3. Malt Beverages
Made with barley malt and hops. May or may not contain other cereals or carbohydrates. Labels: Beer, Lager, Lager Beer, Porter, Stout. Also includes Sake (from rice).
💪 Proof — Measuring Alcoholic Strength

Proof = term for strength of alcohol content. From Latin “Probare” = to prove or test. Origin: Englishman’s test — gunpowder mixed with spirit and ignited. If ignites at steady flame = standard strength = 100 Proof (British standard). 3 proof scales used:

Pure Alcohol %British ProofGay-Lussac (GL/European)American Proof
100%175100200
57%10057114
43%754386
40%704080

GL (Gay-Lussac) = most widely used — measures actual % alcohol by volume. American = twice the actual %. US spirits: usually 80–100 proof. Cordials: 36–60 proof. Beer: ~3% by weight. Table wines: 10–14% ABV. Dessert/aperitif wines: 16–24% ABV.

🧪 2 Production Methods
A. Fermentation
Natural process. Yeast changes sugar (glucose) into ethyl alcohol (C₂H₅OH) + CO₂. Enzyme zymase facilitates the chemical change. Formula: C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂

Yeast grows at 50–115°F, best at human body temperature. Fermentation stops when: temperature too low/high · alcohol reaches 15% · glucose exhausted · solution contains >55% sugar.

Louis Pasteur proved fermentation is caused by yeast (not spontaneous). Every 2% sugar fermentation yields 1% ethanol. Yeast used = Saccharomyces Cerevisiae. Wild yeast killed by adding sulphur dioxide.
B. Distillation — 2 Types of Stills
Process: alcohol separated from water by applying heat and condensing alcohol vapours.
1. Pot Still — Oldest Method
Rounded pot with tapering funnel at top. Must be emptied, cleaned after each distillation. Heated from underneath. Output: 110–160 proof. Allows congeners to vaporise → strong flavour and body. Distillate separated into: Head/Four Shots (discarded) · Heart (used) · Tail/After Shots (discarded). Malt Scotch = distilled TWICE. Irish Whiskey = distilled THREE times. Products: Cognac, Malt Whiskey, Dutch Gin, Irish Whiskey, Tequila, Liqueurs, Dark Rums.
✓ Advantages
Small quantities can be distilled · Robust, heavy-bodied spirits · Pronounced aroma
✗ Limitations
Needs more time + labour · Costly to operate · Must be cleaned after each distillation
2. Patent Still (Coffey Still)
Named after Aeneas Coffey who patented it in 1831. Both a vaporiser and condenser. Single towers up to 50m tall. Continuous process — spent liquid drawn off at bottom. Pre-heated wort introduced at TOP, heat at BOTTOM. Ethanol comes out at 190 proof. Produces congener-free, high-alcohol spirits = Grain Neutral Spirits (tasteless, colourless). Used for: Vodka, Gin, Liqueurs, blending.
✓ Advantages
More alcohol produced · Less labour · Less costly to operate
✗ Limitations
Cannot distil small quantities · Produces congener-free spirits only
🎯 UGC NET Key Points — Part 5 Module 16
◆ Alcoholic beverage = 0.5% or more alcohol by volume
◆ Alcohol = from Arabic “alkuhul”
◆ First fermented product: 7000+ year old Assyrian Cuneiform records
◆ Beer = ancient Egyptian national drink, called “hek”
◆ Proof = from Latin “probare” = to prove/test
◆ GL (Gay-Lussac) = most widely used proof scale (= actual % ABV)
◆ American proof = 2× actual alcohol %. British 100 proof = 57% actual alcohol
◆ Fermentation: C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂ (glucose → ethanol + CO₂)
◆ Zymase = enzyme that facilitates fermentation
◆ Louis Pasteur proved fermentation is caused by yeast
◆ Fermentation stops at 15% alcohol content
◆ Saccharomyces Cerevisiae = main yeast used in brewing
◆ Patent Still (Coffey Still) = invented by Aeneas Coffey, 1831
◆ Pot Still: Heart = used. Head (four shots) + Tail (after shots) = discarded
◆ Malt Scotch = distilled twice · Irish Whiskey = distilled three times
Continue Learning

Next: Module 17 — Wine and Wine Making

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