Koktail (bahasa Inggris: cocktail) adalah minuman beralkohol yang dicampur dengan minuman atau bahan-bahan lain yang beraroma. Sebelum disajikan dalam gelas khusus koktail, minuman ini diaduk atau diguncang-guncang supaya bahan-bahannya tercampur. Minuman beralkohol yang sering dijadikan koktail adalah gin, wiski, rum, dan terutama vodka.
Menurut Jerry Thomas dalam buku Bartender's Guide or How to Mix Drinks terbitan tahun 1862, bahan dasar resep koktail adalah minuman beralkohol yang dicampur dengan gula, air, dan bitters.[1] Istilah koktail secara berangsur-angsur mengacu kepada hampir semua minuman campur yang mengandung alkohol.[2] Di zaman sekarang, koktail biasanya dibuat dari satu jenis atau lebih minuman beralkohol ditambah perisa berupa liqueur, sari buah, gula, madu, air, es, minuman karbonasi, susu, krim susu, rempah-rempah, bitters, dan sebagainya.[3] Sekarang, vodka sering digunakan sebagai pengganti gin dalam resep koktail tradisional yang menggunakan gin (misalnya gimlet, martini, atau Collins).
Dokumen tertua yang memuat istilah cocktail adalah surat kabar The Farmer's Cabinet terbitan Amherst, New Hampshire, 28 April 1803. Dalam editorial harian ini, pembaca yang bertanya cara mengatasi rasa tidak enak badan sehabis minum alkohol diberi nasihat, "... Minum saja segelas koktail - sangat baik untuk sakit kepala ...".[7]
Definisi tertua tentang koktail dimuat di surat kabar terbitan Hudson, New York, Balance and Columbian Repository, 13 Mei 1806. Dalam artikel yang menjawab pertanyaan pembaca tentang "Apa itu koktail?": "Koktail adalah minuman beralkohol yang menstimulasi, dibuat dari berbagai jenis minuman beralkohol, ditambah gula, air, dan bitters [minuman keras beraroma rempah] -- secara asal-asalan sering disebut "bittered sling" [campuran minuman beralkohol dengan air, gula, sari buah jeruk atau lemon, ditambah bitters]".[2]
Buku How to Mix Drinks; or, The Bon Vivant's Companion terbitan tahun 1862 oleh Jerry Thomas adalah buku resep koktail pertama di dunia.[2] Selain berbagai jenis resep minuman seperti Punch, Sours, dan Sling, disertakan pula 10 resep minuman yang disebut koktail. Dalam resep-resep tersebut, penambahan bitters membedakan koktail dari minuman yang lain.
Pada pertengahan tahun 1800-an, istilah cocktail sudah dipakai di Amerika Serikat untuk aperitif sebelum makan malam. Pada akhir abad ke-19, istilah koktail juga berarti makanan yang dihidangkan sebagai hidangan pembuka. Oleh karena itu, hingga kini dikenal koktail buah, koktail udang, dan koktail tiram. Namun setelah berlakunya Pelarangan Minuman Beralkohol di AS, istilah koktail secara umum berarti minuman beralkohol.[8]
Pesta yang diadakan Nyonya Julius S. Walsh Jr. dari St. Louis, Missouri pada bulan Mei 1917 diperkirakan sebagai pesta koktail pertama di dunia. Tentang pesta Ny. Walsh St. Paul Pioneer Press menulis, "Tidak salah lagi, cara terbaru menarik perhatian masyarakat adalah mengadakan 'pesta koktail'". Pada hari Minggu di musim semi, Ny. Walsh mengundang 50 tamu ke rumah kediamannya yang dilengkapi bar pribadi untuk berpesta. Pesta berlangsung selama satu jam. Dimulai sejak tengah hari, makan siang disajikan pukul 1 siang. Hingga saat ini, rumah yang menjadi lokasi pesta koktail pertama di dunia masih berdiri. Pada tahun 1924, Keuskupan Agung St. Louis membeli rumah besar milik keluarga Walsh, dan menjadikannya rumah tinggal uskup agung.[9]
Ketika penjualan minuman beralkohol dilarang oleh Undang-undang Pelarangan Minuman Beralkohol di Amerika Serikat (1920-1933), koktail masih bisa diminum secara ilegal di bar-bar yang disebut speakeasy. Kualitas minuman beralkohol yang dijual jauh lebih rendah dari sebelumnya, dan pramutama bar sering asal-asalan sewaktu membuat koktail.[2]
Sangat banyak penjelasan tentang asal-usul istilah koktail, namun tidak ada yang betul-betul memuaskan.[2] Istilah cocktail kemungkinan mengacu kepada rasa terkejut ketika melihat warna-warni yang dihasilkan dari mencampur minuman beralkohol dengan minuman berwarna.[4].
Stanley Clisby Arthur dalam buku Famous New Orleans Drinks and How to Mix 'Em' menceritakan tentang pengungsi Perancis bernama Antoine Amedie Peychaud yang menetap di New Orleans pada tahun 1793. Peychaud adalah seorang apoteker berpraktik yang juga membuat sendiri minuman bitters. Ia meracik obat sakit perut berupa bitters dan brendi yang dicampurnya di cangkir telur (bahasa Perancis: coquetier). Bagi telinga orang Amerika, coquetier terdengar sebagai "cocktail". Kemungkinan lain, istilah cocktail berasal dari cangkir telur (coquetier) yang dipakai untuk menyajikan minuman oleh orang New Orleans di awal abad ke-19.[5]
Menurut sebuah cerita yang populer, pencipta koktail adalah wanita pramutama bar. Namanya Betsy Flanagan. Pada tahun 1779, ia menyajikan minuman berhias bulu ekor ayam jantan (bahasa Inggris: "cocktail") untuk serdadu Perancis. Bulu ekor ayam tersebut dicabutnya dari ayam jantan milik tetangga.[2] Kisah ini dibantah oleh William Grimes yang menjelaskan dalam buku Straight Up or On the Rocks: A Cultural History of American Drink bahwa Betsy Flanagan adalah tokoh fiksi dalam cerita The Spy karya James Fenimore Cooper.[2]
Hampir serupa dengan kisah Betsy Flanagan, cerita lain mengisahkan istilah koktail tercipta di masa Perang Revolusi Amerika. Kedai minum di dekat Yorktown, New York ramai dikunjungi serdadu Amerika dan Perancis yang berada di bawah komando George Washington dan Marquis de Lafayette. Serdadu Amerika senang minum wiski atau gin, namun sebaliknya serdadu Perancis senang minum anggur atau vermouth. Kalau malam sudah larut, para serdadu saling mencampur-campur minuman di gelas sebelum bersulang. Seorang prajurit mencuri ayam jantan dari rumah tetangga yang dipercaya sebagai pendukung George dari Inggris. Setelah dimasak, ayam jantan tersebut dimakan ramai-ramai, dan bulu ekornya dijadikan penghias minuman. Ketika bersulang, mereka meneriakkan, "Vive le cocktail!" ("Hidup ekor ayam jantan!"), dan minuman itu kemudian disebut koktail.[6]
Kamis, 10 Desember 2009
MOCKTAIL
A non-alcoholic beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks (including punches, "virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts alcohol consumption, recovering alcoholics, and anyone wishing to enjoy flavorful drinks without alcohol. They are often available as alternative beverages in contexts (such as bars) where the norm is to drink alcoholic beverages.
Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines. Non-alcoholic beer can contain a small amount of alcohol (the exact percentage varies by country), so purchasers of non-alcoholic beer in some US states must be at least 21.
Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines. Non-alcoholic beer can contain a small amount of alcohol (the exact percentage varies by country), so purchasers of non-alcoholic beer in some US states must be at least 21.
LIQUEURS
A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.
In some parts of the world people use the words cordial and liqueur interchangeably[citation needed]. Though in these places the two expressions both describe liqueurs made by redistilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices.
Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages.[1]
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15-30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.
Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes out when the alcohol concentration is reduced.
Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.
The word liqueur comes from the Latin liquifacere (“to liquefy”).
( DALAM BAHASA INDONESIA )
Likeur adalah minuman beralkohol rasa manis dengan perisa buah, herba, rempah-rempah, bunga, biji, akar, tumbuhan, kulit kayu, dan kadang-kadang krim. Kata likeur berasal dari bahasa Latin liquifacere yang berarti "melarutkan", karena likeur mendapatkan aroma dari bahan ganda rasa yang terlarut dalam alkohol.
Likeur biasanya tidak perlu dimatangkan dengan cara disimpan untuk waktu yang lama, namun cukup dibiarkan beberapa hari hingga rasanya tercampur.
In some parts of the world people use the words cordial and liqueur interchangeably[citation needed]. Though in these places the two expressions both describe liqueurs made by redistilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices.
Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages.[1]
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15-30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.
Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes out when the alcohol concentration is reduced.
Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.
The word liqueur comes from the Latin liquifacere (“to liquefy”).
( DALAM BAHASA INDONESIA )
Likeur adalah minuman beralkohol rasa manis dengan perisa buah, herba, rempah-rempah, bunga, biji, akar, tumbuhan, kulit kayu, dan kadang-kadang krim. Kata likeur berasal dari bahasa Latin liquifacere yang berarti "melarutkan", karena likeur mendapatkan aroma dari bahan ganda rasa yang terlarut dalam alkohol.
Likeur biasanya tidak perlu dimatangkan dengan cara disimpan untuk waktu yang lama, namun cukup dibiarkan beberapa hari hingga rasanya tercampur.
BEER
Beer is the world's oldest[1] and most widely consumed[2] alcoholic beverage and the third most popular drink overall after water and tea.[3] It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.
Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours,[4] and "The Hymn to Ninkasi," a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.[5][6] Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized into two main types—the globally popular pale lagers, and the regionally distinct ales,[7] which are further categorised into other varieties such as pale ale, stout and brown ale. The strength of beer is usually around 4% to 6% alcohol by volume (abv.) though may range from less than 1% abv., to over 20% abv. in rare cases.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.
( HISTORY OF BEER )
Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9000 BC, and is recorded in the written history of ancient Egypt and Mesopotamia.[8] The earliest Sumerian writings contain references to a type of beer. A prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", serves as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people.[5][6]
As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization.[9][10][11] The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.[12]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC,[13] and it was mainly brewed on a domestic scale.[14] The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs.[15] What they did not contain was hops, as that was a later addition first mentioned in Europe around 822 by a Carolingian Abbot[16] and again in 1067 by Abbess Hildegard of Bingen.[17]
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.[18] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.[19] As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5 billion (£147.7 billion).[20]
( BREWING )
The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classed as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the USA in 1979, allowing homebrewing to become a popular hobby.[21]
A 16th-century brewery
The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.
Diagram illustrating the process of brewing beer
Hot Water Tank
Mash Tun
Malt
Hops
Copper
Hopback
Add Yeast to
Fermenter
Chiller
Bottling
Cask or Keg
The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun.[22] The mashing process takes around 1 to 2 hours,[23] during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.[24] Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing.[25]
The sweet wort collected from sparging is put into a kettle, or "copper", (so called because these vessels were traditionally made from copper)[26] and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.[27]
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.[28]
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity.[29] When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminum cans, or bottles for other sorts of beer.[30]
( INGREDIENTS OF BEER )
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such as hops.[31] A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley.[32] Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others.[33] The amount of each starch source in a beer recipe is collectively called the grain bill.
Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours,[4] and "The Hymn to Ninkasi," a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.[5][6] Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized into two main types—the globally popular pale lagers, and the regionally distinct ales,[7] which are further categorised into other varieties such as pale ale, stout and brown ale. The strength of beer is usually around 4% to 6% alcohol by volume (abv.) though may range from less than 1% abv., to over 20% abv. in rare cases.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.
( HISTORY OF BEER )
Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9000 BC, and is recorded in the written history of ancient Egypt and Mesopotamia.[8] The earliest Sumerian writings contain references to a type of beer. A prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", serves as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people.[5][6]
As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization.[9][10][11] The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.[12]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC,[13] and it was mainly brewed on a domestic scale.[14] The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs.[15] What they did not contain was hops, as that was a later addition first mentioned in Europe around 822 by a Carolingian Abbot[16] and again in 1067 by Abbess Hildegard of Bingen.[17]
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.[18] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.[19] As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5 billion (£147.7 billion).[20]
( BREWING )
The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classed as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the USA in 1979, allowing homebrewing to become a popular hobby.[21]
A 16th-century brewery
The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.
Diagram illustrating the process of brewing beer
Hot Water Tank
Mash Tun
Malt
Hops
Copper
Hopback
Add Yeast to
Fermenter
Chiller
Bottling
Cask or Keg
The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun.[22] The mashing process takes around 1 to 2 hours,[23] during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.[24] Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing.[25]
The sweet wort collected from sparging is put into a kettle, or "copper", (so called because these vessels were traditionally made from copper)[26] and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.[27]
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.[28]
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity.[29] When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminum cans, or bottles for other sorts of beer.[30]
( INGREDIENTS OF BEER )
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such as hops.[31] A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley.[32] Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others.[33] The amount of each starch source in a beer recipe is collectively called the grain bill.
WINE
Anggur (atau juga populer disebut dalam bahasa Inggris: wine) adalah minuman beralkohol yang dibuat dari sari anggur jenis Vitis vinifera yang biasanya hanya tumbuh di area 30 hingga 50 derajat lintang utara dan selatan. Minuman beralkohol yang dibuat dari sari buah lain yang kadar alkoholnya berkisar di antara 8% hingga 15% biasanya disebut sebagai wine buah (fruit wine).
Anggur dibuat melalui fermentasi gula yang ada di dalam buah anggur. Ada beberapa jenis minuman anggur yaitu, Red Wine, White Wine, Rose Wine, Sparkling Wine, Sweet Wine, dan Fortified Wine:
* Red Wine adalah wine yang dibuat dari anggur merah (red grapes). Beberapa jenis anggur merah yang terkenal di kalangan peminum wine di Indonesia adalah merlot, cabernet sauvignon, syrah/shiraz, dan pinot noir.
* White Wine adalah wine yang dibuat dari anggur putih (white grape). Beberapa jenis anggur hijau yang terkenal di kalangan peminum wine di Indonesia adalah chardonnay, sauvignon blanc, semillon, riesling, dan chenin blanc.
* Rose Wine adalah wine yang berwarna merah muda atau merah jambu yang dibuat dari anggur merah namun dengan proses ekstraksi warna yang lebih singkat dibandingkan dengan proses pembuatan Red Wine. Di daerah Champagne, kata Rose Wine mengacu pada campuran antara White Wine dan Red Wine.
* Sparkling Wine adalah wine yang mengandung cukup banyak gelembung karbon dioksida di dalamnya. Sparkling Wine yang paling terkenal adalah Champagne dari Prancis. Hanya Sparkling Wine yang dibuat dari anggur yang tumbuh di desa Champagne dan diproduksi di desa Champagne yang boleh disebut dan diberi label Champagne.
* Sweet Wine adalah wine yang masih banyak mengandung gula sisa hasil fermentasi (residual sugar) sehingga membuat rasanya menjadi manis.
* Fortified Wine adalah wine yang mengandung alkohol lebih tinggi dibandingkan dengan wine biasa (antara 15% hingga 20.5%). Kadar alkohol yang tinggi ini adalah hasil dari penambahan spirit pada proses pembuatannya.
Manusia telah membuat minuman anggur sejak sekitar lima ribu tahun yang lalu.
Anggur adalah minuman yang populer di banyak negara. Negara-negara yang penduduknya meminum anggur paling banyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Amerika Serikat, Jerman, Spanyol, Argentina, Britania Raya, Republik Rakyat Cina, Rusia, dan Rumania.
Jika tolok ukur yang digunakan adalah angka per orang atau per kapita, daftar tersebut menjadi: Luxemburg, Perancis, Italia, Portugal, Kroasia, Swiss, Spanyol, Argentina, Uruguay, dan Slovenia.
Anggur dibuat di banyak negara. Negara-negara yang membuat anggur terbanyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Spanyol, Amerika Serikat, Argentina, Jerman, Australia, Afrika Selatan, Portugal, dan Chili.
Satu-satunya wine buatan Indonesia yang dibuat dari anggur lokal adalah Hatten Wines dengan merk dagang TWOislands.
Anggur dibuat melalui fermentasi gula yang ada di dalam buah anggur. Ada beberapa jenis minuman anggur yaitu, Red Wine, White Wine, Rose Wine, Sparkling Wine, Sweet Wine, dan Fortified Wine:
* Red Wine adalah wine yang dibuat dari anggur merah (red grapes). Beberapa jenis anggur merah yang terkenal di kalangan peminum wine di Indonesia adalah merlot, cabernet sauvignon, syrah/shiraz, dan pinot noir.
* White Wine adalah wine yang dibuat dari anggur putih (white grape). Beberapa jenis anggur hijau yang terkenal di kalangan peminum wine di Indonesia adalah chardonnay, sauvignon blanc, semillon, riesling, dan chenin blanc.
* Rose Wine adalah wine yang berwarna merah muda atau merah jambu yang dibuat dari anggur merah namun dengan proses ekstraksi warna yang lebih singkat dibandingkan dengan proses pembuatan Red Wine. Di daerah Champagne, kata Rose Wine mengacu pada campuran antara White Wine dan Red Wine.
* Sparkling Wine adalah wine yang mengandung cukup banyak gelembung karbon dioksida di dalamnya. Sparkling Wine yang paling terkenal adalah Champagne dari Prancis. Hanya Sparkling Wine yang dibuat dari anggur yang tumbuh di desa Champagne dan diproduksi di desa Champagne yang boleh disebut dan diberi label Champagne.
* Sweet Wine adalah wine yang masih banyak mengandung gula sisa hasil fermentasi (residual sugar) sehingga membuat rasanya menjadi manis.
* Fortified Wine adalah wine yang mengandung alkohol lebih tinggi dibandingkan dengan wine biasa (antara 15% hingga 20.5%). Kadar alkohol yang tinggi ini adalah hasil dari penambahan spirit pada proses pembuatannya.
Manusia telah membuat minuman anggur sejak sekitar lima ribu tahun yang lalu.
Anggur adalah minuman yang populer di banyak negara. Negara-negara yang penduduknya meminum anggur paling banyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Amerika Serikat, Jerman, Spanyol, Argentina, Britania Raya, Republik Rakyat Cina, Rusia, dan Rumania.
Jika tolok ukur yang digunakan adalah angka per orang atau per kapita, daftar tersebut menjadi: Luxemburg, Perancis, Italia, Portugal, Kroasia, Swiss, Spanyol, Argentina, Uruguay, dan Slovenia.
Anggur dibuat di banyak negara. Negara-negara yang membuat anggur terbanyak (menggunakan data tahun 2000) adalah: Perancis, Italia, Spanyol, Amerika Serikat, Argentina, Jerman, Australia, Afrika Selatan, Portugal, dan Chili.
Satu-satunya wine buatan Indonesia yang dibuat dari anggur lokal adalah Hatten Wines dengan merk dagang TWOislands.
WHISKY
Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
( DALAM BAHASA INDONESIA )
Wiski (bahasa Inggris: whisky dari bahasa Gaelik Skotlandia, atau whiskey dari bahasa Irlandia, fuisce) merujuk secara luas kepada kategori minuman beralkohol dari fermentasi serealia yang mengalami proses mashing (dihaluskan, dicampur air serta dipanaskan), dan hasilnya melalui proses distilasi sebelum dimatangkan dengan cara disimpan di dalam tong kecil dari kayu (biasanya kayu ek).
Jenis wiski yang dihasilkan bergantung jenis serealia yang dipakai sebagai bahan baku, yakni jelai, malt (jelai yang dikecambahkan), gandum hitam (rye), rye yang dikecambahkan, gandum, dan jagung. Wiski berasal dari bahasa Gaulia untuk "air" (uisce atau uisge). Di Skotlandia disebut uisge-beatha, sedangkan di Irlandia disebut uisce beatha yang berarti "air kehidupan". Keduanya berkaitan dengan bahasa Latin aqua vitae yang juga berarti "air kehidupan".[1] Orang Skotlandia menulisnya sebagai whisky sedangkan orang Irlandia menulisnya sebagai whiskey (ditambah huruf "e").
Catatan yang tertua tentang wiski berasal dari tahun 1405 di Irlandia, [2] yang menceritakan wiski dibuat para biarawan.[1] Hal yang sama juga dicatat di Skotlandia pada tahun 1496.[3] Walaupun demikian, wiski diperkirakan sudah ada paling sedikit beberapa ratus tahun sebelumnya. Pada waktu itu, wiski dibuat di banyak tempat, dan tidak dicatat secara khusus. Akibatnya, tahun pertama kali wiski dibuat serta tempat asalnya tidak diketahui. Selain itu, ada kemungkinan berbagai kelompok orang yang tidak ada kaitannya satu sama lain, secara terpisah menemukan proses distilasi.
Sejarawan memperkirakan minuman keras hasil distilasi pertama kali dibuat antara abad ke-8 dan abad ke-9 di Timur Tengah.[4] Teknik distilasi dibawa ke Irlandia dan Britania oleh biarawan Kristen. Menurut legenda yang populer, Santo Patrick memperkenalkan proses distilasi di Irlandia dan Britania. Proses distilasi mungkin ditemukan orang Irlandia, atau petani di Britania yang memanfaatkan sisa-sisa serealia sesudah panen.
( JENIS WHISKY )
Sebagian besar wiski atau minuman beralkohol serupa wiski diproduksi di daerah penghasil serealia. Masing-masing jenis wiski berbeda dalam kadar alkohol dan kualitas.
* Wiski skotch (scotch whisky) adalah wiski yang biasanya mengalami dua kali proses distilasi, dan tiga kali distilasi untuk sebagian merek. Hukum internasional mengharuskan[5] wiski yang diberi label "Scotch" (Skotch) adalah wiski yang disuling di Skotlandia, dan dimatangkan paling sedikit selama tiga tahun di tong kayu ek, atau memiliki kualitas setara dengan wiski yang diproduksi di daerah Skotlandia. Wiski hanya dimatangkan sewaktu dalam penyimpanan di dalam tong, dan bukan di botol, sehingga "umur" wiski skotch adalah waktu simpan dari setelah distilasi hingga pembotolan. Selama disimpan di tong, komposisi kimia kayu mengubah susunan kimia dan rasa wiski. Wiski lama yang sudah disimpan bertahun-tahun di dalam botol mungkin dihargai karena langka, tapi bukan karena "matang" ("tua"). Wiski lama dalam botol tidak juga berarti "lebih baik" dari wiski baru dengan masa pematangan yang setara di dalam tong. Bila wiski skotch merupakan campuran wiski yang berasal dari dari dua tong atau lebih yang berbeda, maka usia wiski yang ditulis pada label botol adalah usia wiski termuda yang dipakai sebagai pencampur. Istilah cask strength menunjukkan wiski belum dicampur air, dan langsung dibotolkan dari tong dengan kadar alkohol yang terkandung sewaktu wiski dialirkan dari tong.
Wiski skotch terdiri dari dua jenis, malt dan grain
* Wiski malt adalah wiski yang dibuat seluruhnya dari malt (jelai yang dikecambahkan), sedangkan distilasi menggunakan kolom distilasi berupa ketel tembaga berbentuk bawang (pot still).
* Wiski grain adalah wiski yang dibuat dari campuran jelai dan malt, serta serelia lain. Distilasi dilakukan dengan beberapa menara distilasi yang saling berhubungan. Dulunya, wiski grain dipakai sebagai pencampur, namun sekarang juga dipasarkan beberapa wiski skotch single grain (wiski skotch dari satu pabrik).
Wiski malt dan wiski grain dicampur menjadi berjenis-jenis wiski.
* Vatted malt adalah campuran wiski malt dari beberapa pabrik. Bila wiski diberi label "pure malt" (malt murni) atau hanya "malt", maka bisa hampir dipastikan wiski tersebut adalah wiski campuran. Wiski jenis ini kadang-kadang diberi label "blended malt" (malt kombinasi).
* Wiski single malt adalah wiski malt dari pabrik yang sama. Bila label botol tidak dicantumkan istilah "single-cask" (tong tunggal), maka wiski tersebut adalah campuran wiski dari beberapa tong dengan usia yang berbeda-beda. Ahli pencampur di pabrik menetapkan rasa wiski yang khas untuk pabrik tersebut dengan cara mencampur wiski dari berbagai tong dan usia. Sebagian besar wiski single malt diberi nama berdasarkan lokasi penyulingan, misalnya: The Glenlivet, Glenmorangie, dan Bowmore berikut pernyataan usia dan perlakuan khusus.
* Wiski campuran (blended whisky) adalah wiski yang dibuat dari campuran wiski malt dan wiski grain. Bila hanya disebut wiski skotch, maka kemungkinan besar adalah campuran dari wiski malt dan wiski grain. Ahli pencampur untuk merek wiski menetapkan aroma wiski yang khas untuk merek tersebut dengan mencampur wiski dari berbagai pabrik. Merek-merek wiski seperti Bell's Whisky dan Chivas Regal biasanya tidak mencantumkan lokasi penyulingan.
* Wiski Jepang adalah wiski yang dibuat dengan mengikuti resep wiski Skotlandia, dan sama penggolongannya dengan wiski skotch.
* Wiski Irlandia (Irish whiskey) adalah wiski yang melalui tiga kali proses distilasi dan harus dimatangkan di dalam tong kayu paling sedikit tiga tahun.[6] Malt yang digunakan hampir selalu dikeringkan di kamar pengeringan tanpa bahan bakar gambut.
* Wiski Kanada (Canadian whisky) adalah wiski yang menurut peraturan pemerintah Kanada[7] harus dimatangkan paling sedikit tiga tahun di dalam tong kayu. Sebagian besar wiski Kanada adalah wiski campuran dari berbagai jenis serealia.
* Wiski Amerika terdiri dari dua jenis: polos (straight) dan campuran (blend). Wiski hanya bisa disebut polos bila dimatangkan di tong kayu ek paling sedikit dua tahun, dan memenuhi kriteria salah satu jenis wiski menurut peraturan pemerintah federal :
o Bourbon dari bahan baku jagung paling sedikit 51%
o Wiski rye dari bahan baku gandum hitam (rye) paling sedikit 51%
o Wiski jagung dari bahan baku jagung paling sedikit 80%, dan dilakukan proses penyulingan untuk menghasilkan minuman keras berkadar alkohol 80%. Wiski jagung tidak harus dimatangkan dengan cara disimpan. Bila ingin dimatangkan harus di dalam tong baru dari kayu ek yang tidak dihanguskan permukaannya atau tong kayu bekas pakai. Selain wiski jagung, semua wiski Amerika harus dimatangkan di dalam tong kayu yang permukaan dalam tong dihanguskan dengan api. Pematangan biasanya dilakukan dalam waktu singkat, misalnya enam bulan. Selama pematangan, wiski berubah warna dan aroma sementara "kekerasannya" berkurang.
* Wiski murni pot still (pure pot still whiskey) adalah sebutan untuk wiski Irlandia kombinasi dari jelai yang tidak dikecambahkan dan malt, dan penyulingannya dilakukan dengan ketel tembaga berbentuk bawang (pot still).
* Wiski Wales adalah wiski yang dibuat pabrik Penderyn di Wales.
* Wiski India adalah minuman beralkohol yang diberi label "wiski" di India, namun sebagian besar dibuat dari fermentasi molase. Minuman sejenis ini di luar India umum dikenal sebagai rum.[8] Sekitar 90% dari "wiski" yang dikonsumsi di India berasal dari molase. Walaupun demikian, India sudah mulai membuat wiski dari malt dan serealia yang lain.[9]
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka.[1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process.[citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood.[2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce a slower maturation time, adding additional subtle nuance.[3]
With few exceptions, the spelling is Scottish, Canadian, and Japanese whisky (plural: whiskies), but Irish and American whiskey (whiskeys).[4]
( ETYMOLOGY )
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life". and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[5]
( HISTORY OF WHISKY )
The art of distillation originated in the East, being brought into Europe by the Moors in Spain, with perfumes and aromatics being distilled long before potable spirits. It is believed that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century, and that the necessary skills were brought to Scotland by missionary monks who settled in the west of Scotland. [6][7]
( DALAM BAHASA INDONESIA )
Wiski (bahasa Inggris: whisky dari bahasa Gaelik Skotlandia, atau whiskey dari bahasa Irlandia, fuisce) merujuk secara luas kepada kategori minuman beralkohol dari fermentasi serealia yang mengalami proses mashing (dihaluskan, dicampur air serta dipanaskan), dan hasilnya melalui proses distilasi sebelum dimatangkan dengan cara disimpan di dalam tong kecil dari kayu (biasanya kayu ek).
Jenis wiski yang dihasilkan bergantung jenis serealia yang dipakai sebagai bahan baku, yakni jelai, malt (jelai yang dikecambahkan), gandum hitam (rye), rye yang dikecambahkan, gandum, dan jagung. Wiski berasal dari bahasa Gaulia untuk "air" (uisce atau uisge). Di Skotlandia disebut uisge-beatha, sedangkan di Irlandia disebut uisce beatha yang berarti "air kehidupan". Keduanya berkaitan dengan bahasa Latin aqua vitae yang juga berarti "air kehidupan".[1] Orang Skotlandia menulisnya sebagai whisky sedangkan orang Irlandia menulisnya sebagai whiskey (ditambah huruf "e").
Catatan yang tertua tentang wiski berasal dari tahun 1405 di Irlandia, [2] yang menceritakan wiski dibuat para biarawan.[1] Hal yang sama juga dicatat di Skotlandia pada tahun 1496.[3] Walaupun demikian, wiski diperkirakan sudah ada paling sedikit beberapa ratus tahun sebelumnya. Pada waktu itu, wiski dibuat di banyak tempat, dan tidak dicatat secara khusus. Akibatnya, tahun pertama kali wiski dibuat serta tempat asalnya tidak diketahui. Selain itu, ada kemungkinan berbagai kelompok orang yang tidak ada kaitannya satu sama lain, secara terpisah menemukan proses distilasi.
Sejarawan memperkirakan minuman keras hasil distilasi pertama kali dibuat antara abad ke-8 dan abad ke-9 di Timur Tengah.[4] Teknik distilasi dibawa ke Irlandia dan Britania oleh biarawan Kristen. Menurut legenda yang populer, Santo Patrick memperkenalkan proses distilasi di Irlandia dan Britania. Proses distilasi mungkin ditemukan orang Irlandia, atau petani di Britania yang memanfaatkan sisa-sisa serealia sesudah panen.
( JENIS WHISKY )
Sebagian besar wiski atau minuman beralkohol serupa wiski diproduksi di daerah penghasil serealia. Masing-masing jenis wiski berbeda dalam kadar alkohol dan kualitas.
* Wiski skotch (scotch whisky) adalah wiski yang biasanya mengalami dua kali proses distilasi, dan tiga kali distilasi untuk sebagian merek. Hukum internasional mengharuskan[5] wiski yang diberi label "Scotch" (Skotch) adalah wiski yang disuling di Skotlandia, dan dimatangkan paling sedikit selama tiga tahun di tong kayu ek, atau memiliki kualitas setara dengan wiski yang diproduksi di daerah Skotlandia. Wiski hanya dimatangkan sewaktu dalam penyimpanan di dalam tong, dan bukan di botol, sehingga "umur" wiski skotch adalah waktu simpan dari setelah distilasi hingga pembotolan. Selama disimpan di tong, komposisi kimia kayu mengubah susunan kimia dan rasa wiski. Wiski lama yang sudah disimpan bertahun-tahun di dalam botol mungkin dihargai karena langka, tapi bukan karena "matang" ("tua"). Wiski lama dalam botol tidak juga berarti "lebih baik" dari wiski baru dengan masa pematangan yang setara di dalam tong. Bila wiski skotch merupakan campuran wiski yang berasal dari dari dua tong atau lebih yang berbeda, maka usia wiski yang ditulis pada label botol adalah usia wiski termuda yang dipakai sebagai pencampur. Istilah cask strength menunjukkan wiski belum dicampur air, dan langsung dibotolkan dari tong dengan kadar alkohol yang terkandung sewaktu wiski dialirkan dari tong.
Wiski skotch terdiri dari dua jenis, malt dan grain
* Wiski malt adalah wiski yang dibuat seluruhnya dari malt (jelai yang dikecambahkan), sedangkan distilasi menggunakan kolom distilasi berupa ketel tembaga berbentuk bawang (pot still).
* Wiski grain adalah wiski yang dibuat dari campuran jelai dan malt, serta serelia lain. Distilasi dilakukan dengan beberapa menara distilasi yang saling berhubungan. Dulunya, wiski grain dipakai sebagai pencampur, namun sekarang juga dipasarkan beberapa wiski skotch single grain (wiski skotch dari satu pabrik).
Wiski malt dan wiski grain dicampur menjadi berjenis-jenis wiski.
* Vatted malt adalah campuran wiski malt dari beberapa pabrik. Bila wiski diberi label "pure malt" (malt murni) atau hanya "malt", maka bisa hampir dipastikan wiski tersebut adalah wiski campuran. Wiski jenis ini kadang-kadang diberi label "blended malt" (malt kombinasi).
* Wiski single malt adalah wiski malt dari pabrik yang sama. Bila label botol tidak dicantumkan istilah "single-cask" (tong tunggal), maka wiski tersebut adalah campuran wiski dari beberapa tong dengan usia yang berbeda-beda. Ahli pencampur di pabrik menetapkan rasa wiski yang khas untuk pabrik tersebut dengan cara mencampur wiski dari berbagai tong dan usia. Sebagian besar wiski single malt diberi nama berdasarkan lokasi penyulingan, misalnya: The Glenlivet, Glenmorangie, dan Bowmore berikut pernyataan usia dan perlakuan khusus.
* Wiski campuran (blended whisky) adalah wiski yang dibuat dari campuran wiski malt dan wiski grain. Bila hanya disebut wiski skotch, maka kemungkinan besar adalah campuran dari wiski malt dan wiski grain. Ahli pencampur untuk merek wiski menetapkan aroma wiski yang khas untuk merek tersebut dengan mencampur wiski dari berbagai pabrik. Merek-merek wiski seperti Bell's Whisky dan Chivas Regal biasanya tidak mencantumkan lokasi penyulingan.
* Wiski Jepang adalah wiski yang dibuat dengan mengikuti resep wiski Skotlandia, dan sama penggolongannya dengan wiski skotch.
* Wiski Irlandia (Irish whiskey) adalah wiski yang melalui tiga kali proses distilasi dan harus dimatangkan di dalam tong kayu paling sedikit tiga tahun.[6] Malt yang digunakan hampir selalu dikeringkan di kamar pengeringan tanpa bahan bakar gambut.
* Wiski Kanada (Canadian whisky) adalah wiski yang menurut peraturan pemerintah Kanada[7] harus dimatangkan paling sedikit tiga tahun di dalam tong kayu. Sebagian besar wiski Kanada adalah wiski campuran dari berbagai jenis serealia.
* Wiski Amerika terdiri dari dua jenis: polos (straight) dan campuran (blend). Wiski hanya bisa disebut polos bila dimatangkan di tong kayu ek paling sedikit dua tahun, dan memenuhi kriteria salah satu jenis wiski menurut peraturan pemerintah federal :
o Bourbon dari bahan baku jagung paling sedikit 51%
o Wiski rye dari bahan baku gandum hitam (rye) paling sedikit 51%
o Wiski jagung dari bahan baku jagung paling sedikit 80%, dan dilakukan proses penyulingan untuk menghasilkan minuman keras berkadar alkohol 80%. Wiski jagung tidak harus dimatangkan dengan cara disimpan. Bila ingin dimatangkan harus di dalam tong baru dari kayu ek yang tidak dihanguskan permukaannya atau tong kayu bekas pakai. Selain wiski jagung, semua wiski Amerika harus dimatangkan di dalam tong kayu yang permukaan dalam tong dihanguskan dengan api. Pematangan biasanya dilakukan dalam waktu singkat, misalnya enam bulan. Selama pematangan, wiski berubah warna dan aroma sementara "kekerasannya" berkurang.
* Wiski murni pot still (pure pot still whiskey) adalah sebutan untuk wiski Irlandia kombinasi dari jelai yang tidak dikecambahkan dan malt, dan penyulingannya dilakukan dengan ketel tembaga berbentuk bawang (pot still).
* Wiski Wales adalah wiski yang dibuat pabrik Penderyn di Wales.
* Wiski India adalah minuman beralkohol yang diberi label "wiski" di India, namun sebagian besar dibuat dari fermentasi molase. Minuman sejenis ini di luar India umum dikenal sebagai rum.[8] Sekitar 90% dari "wiski" yang dikonsumsi di India berasal dari molase. Walaupun demikian, India sudah mulai membuat wiski dari malt dan serealia yang lain.[9]
Langganan:
Postingan (Atom)
