We discussed how to compile different types of menus in the previous article. In this article, we shall study the different types of beverages and how they are processed and prepared in relation to agricultural practices.
Beverages are potable drinks which have thirst-quenching, refreshing, stimulating, and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration.
Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or alcohol.
They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium, and citrus fruits give vitamin C. This article teaches the different classes of beverages, how to select beverages, and the different methods of preparation of beverages.
Generally, people drink for one or more of six reasons: to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing a toast).
Classification of Beverages in Agriculture
A beverage is a liquid formulation specifically prepared for human consumption. The word “beverage” has been derived from the Latin word “bever,” meaning rest from work. After work, one tends to feel thirsty due to fluid loss through perspiration and is inclined to drink water or other potable beverages to compensate for fluid loss.
Beverages can be broadly classified into two categories: Alcoholic Beverages and Non-Alcoholic Beverages.
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Alcoholic Beverages in Agricultural Production
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Ethanol is a psychoactive drug with a depressant effect. Significant alcohol content in the blood may be considered legal drunkenness as it reduces attention and slows reaction speed.
Alcohol has been widely consumed since prehistoric times by people around the world, as a component of the standard diet, for hygienic or medical reasons, for its relaxant and euphoric effects, for recreational purposes, for artistic inspiration, as aphrodisiacs, and for other reasons.
Some drinks have been invested with symbolic or religious significance, suggesting the mystical use of alcohol. However, alcoholic beverages can be addictive, and the state of addiction to ethanol is known as alcoholism.
1. Fermented Alcoholic Beverages
In the fermentation process, certain yeasts decompose sugars in the feedstock in the absence of oxygen to form alcohol and carbon dioxide. Low-alcohol-content drinks are produced by fermentation of sugar or starch-containing products, and high-alcohol ones are produced by distillation of these low-alcohol products.
i. Beer
Beer is an alcoholic beverage made by brewing and fermenting cereal mash, especially malted barley, usually with the addition of hops as a flavoring agent (bitter taste) and as a stabilizer. A great many beers are brewed across the globe.
Local traditions will give beers different names, giving the impression of a multitude of different styles. However, the basics of brewing beer are shared across national and cultural boundaries. Ale and Lager are two main types of beer. These are clear and sparkling. Another beer is stout, which is stronger and colored.
ii. Wine
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Other fruits and plants, such as berries, apples, cherries, dandelions, elderberries, palm, honey, and rice, can also be fermented. Some popular types of wine are table wine, sangria, sparkling wine, champagne, fortified wine, port, sherry, and vermouth.
2. Distilled Alcoholic Beverages
A distilled beverage is a consumable liquid containing ethyl alcohol (ethanol) purified/enriched by distillation from a fermented feedstock such as fruits, vegetables, or cereal grains.
The word spirits generally refers to distilled beverages low in sugars and containing at least 35% alcohol by volume.
Popular spirits include absinthe, baijiu, brandy, grappa, rum, tequila, vodka, whisky, sake, and traditional German schnapps. A brief description of these is presented below:
i. Whiskey
This refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn).
ii. Brandy
This is a general term for distilled wine, usually containing 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice.
It is normally consumed as an after-dinner drink. Brandy made from wine is generally colored with caramel to imitate the effect of long aging in wooden casks; pomace and fruit brandies are generally drunk unaged and are not usually colored.
iii. Rum
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. Rum is produced in a variety of styles.
Light rums are commonly used in cocktails, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
iv. Vodka
Vodka is one of the world’s most popular distilled beverages. It is a clear liquid containing water and ethanol purified by distillation from a fermented substance such as potatoes, grain, or sugar beet molasses, and an insignificant amount of other substances: impurities and possibly flavorings. Except for various types of flavorings, vodka is a colorless liquid. It usually has an alcohol content of 35% to 50% by volume. It is a Russian delight.
v. Sake
It is a Japanese wine made from rice and is very strong.
3. Compound Beverages
Distilled beverages with added flavorings and relatively high sugar content are generally referred to as compound beverages. A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream.
The word liqueur comes from the Latin word liquifacere, which means “to dissolve.” This refers to the dissolving of the flavorings used to make the liqueur. Liqueurs are not usually aged for long periods but may have resting periods during their production to allow flavors to blend.
There are many categories of liqueurs: fruit liqueur, cream liqueur, coffee liqueur, chocolate liqueur, schnapps liqueur, brandy liqueur, anise liqueur, nut-flavored liqueur, and herbal liqueur, depending upon the flavoring agents used.
i. Gin
Gin is a spirit flavored with juniper berries. Distilled gin is made by redistilling white grain spirit which has been flavored with juniper berries. Compound gin is made by flavoring neutral grain spirit with juniper berries without redistilling and can be considered flavored vodka. The most common style of gin, typically used for mixed drinks, is London dry gin.
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Non-Alcoholic Beverages in Agricultural Production
A non-alcoholic beverage is a beverage that contains no alcohol. Such drinks are generally drunk for refreshment or to quench people’s thirst. Non-alcoholic beverages can be mainly classified as hot and cold beverages.
1. Cold Drinks
i. Aerated Beverages
These beverages are charged or aerated with carbonic gas. The charging with carbonic gas imparts the pleasant effervescent characteristic of these beverages. Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution.
This process yields the “fizz” to carbonated water and sparkling mineral water. Examples: soda water, dry ginger, fizzy lemonade, ginger beer, Coca-Cola, Pepsi, Fanta, and others.
ii. Spring Water
Spring water is the water derived from underground mineral water formation from which water flows naturally (artesian) to the surface of the earth. Minerals become dissolved in the water as it moves through the underground rocks.
This may give the water flavor and even carbon dioxide bubbles, depending upon the nature of the geology through which it passes. This is why spring water is often bottled and sold as mineral water.
iii. Mineral Water
Mineral water is water containing minerals or other dissolved substances that alter its taste or give it therapeutic value. Salts, sulfur compounds, and gases are among the substances that can be dissolved in the water. Mineral water can often be effervescent. Mineral water can be prepared or can occur naturally.
iv. Squash
Squash is a highly sweetened (and often fruit-based) concentrate, which is diluted with a liquid, most commonly water, before drinking. Typically, squash is created by mixing one part concentrate with four or five parts of water (depending on concentration and personal taste) directly into a glass or mug or into a jug.
Squashes are also mixed with spirits or cocktails. The most common flavors are orange, apple and blackcurrant, lemon, peppermint, mixed fruit, summer fruits, and lemon-lime. Other flavors include peach, strawberry, passion fruit, custard apple, and kiwi fruit.
v. Juice
Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. Popular juices include, but are not limited to, apple, orange, prune, lemon, grapefruit, cherry, pineapple, tomato, carrot, grape, strawberry, cranberry, pomegranate, guava, etc.
It has become increasingly popular to combine a variety of fruits into single juice drinks, e.g., “5 Alive.” Popular blends include cran-apple (cranberry and apple) and apple and blackcurrant. Juices are also used for cocktails and mixing with spirits.
vi. Syrup
Syrup is a thick, viscous liquid containing a large amount of dissolved sugars (60 to 65% brix) but showing little tendency for crystallization of dissolved sugar.
The main use of these concentrated sweet fruit flavorings is as a base for cocktails, fruit cups, or mixed with soda water as a long drink. Some examples of syrup are orgeat (almond), cassis (blackcurrant), citronelle (lemon), framboise (raspberry), and cerise (cherry).
2. Hot Drinks
i. Tea
Tea is one of the most widely consumed stimulant beverages in the world. It has a cooling, slightly bitter, astringent flavor. It has almost no carbohydrates, fat, or protein.
Tea is a natural source of the amino acid thiamine, methylxanthines such as caffeine and theobromine, and polyphenolic antioxidant catechins. The most popular non-alcoholic beverage, tea is a stimulating and refreshing drink.
All tea comes from the Camellia sinensis, an evergreen shrub that may grow up to 60 feet in the wild. When cultivated for harvest, the tea bushes are kept to a height of about three feet.
There are over 3,000 varieties of tea, each with their own specific characteristics. Tea leaves have a characteristic oval shape and serrated edge. The younger the leaves, the better the quality of the tea.
The kind of tea obtained is determined by the manufacturing process and treatment. The principal flavor components of tea are caffeine, tannin-yielding compounds, and small amounts of essential oils.
Caffeine provides the stimulating effect, tannin the color, body, and taste to the extract, and the essential oils contribute the characteristic aroma. It is predominantly grown in India, Ceylon, China, and Japan.
Chinese tea contains less tannin than the other varieties. Tea is mostly named after the region in which it is cultivated. Example: Assam tea is named after the Assam region in India, and Keemun is named after the Keemun region of China.
ii. Types of Tea
The climate, soil conditions where the tea is grown, and how the tea is processed determine the flavor characteristics of the tea. Tea is harvested after each flush the sprouting of the top two leaves and bud. Tea pickers’ motto is “two leaf and a bud.”
The top two leaves and bud are hand-plucked and then processed into any of the four types of tea, which are black, green, oolong, and white.
iii. Black Tea
The leaves are withered, then rolled till they become soft and massy. This is done to break up the fiber and cells of the leaf to liberate the constituents so that their extraction is easy. The leaves are then fermented.
During the process of fermentation, some of the acid in the leaves oxidizes and is converted into less soluble forms, while more essential oils develop. After fermentation is complete, the leaves are fired in a drying machine. Some of the popular black teas include English Breakfast and Darjeeling.
iv. Processing of Tea
Green tea skipping the oxidizing step. It is simply withered and then dried. It has a more delicate taste and is pale green/golden in color. The chief difference between black tea and green tea is the former is fermented while the latter is not.
Since the purpose of fermentation is to make tannin less soluble, an infusion of green tea has more tannin in it, astringent, and slightly bitter to taste. Oolong tea is popular in China; it is withered, partially oxidized, and dried. Oolong is a cross between black and green tea in color and taste.
White tea is the least processed. A very rare tea from China, white tea is not oxidized or rolled but simply withered and dried by steaming.
The best tea generally produces a pale-colored infusion, and the depth of color is not necessarily a sign of strength. Freshly infused tea is harmless to normal digestion; continued infusion extracts the tannin, a bitter substance that is harmful.
v. Storage of Dried Tea
Tea easily absorbs moisture and odors, so it is essential that it is kept in a cool, dry place away from any strong-smelling items. Tea must be stored in an airtight container not exposed to light and used within a reasonable time.
Because light breaks down the quality (photo-oxidation) of tea, glass containers are not suitable for the storage of tea unless stored away from light. If the tea is in a chest, they should be kept off the ground and at 16 cm or 6 inches away from the walls.
This allows a current of air to circulate around the tea chest and averts dampness. Once a chest is opened, it is advisable to put a close-fitting lid over it.
vi. Preparation of Tea
Tea brewing or preparation is an art that is simple to perform but which also requires some care to do well. While essentially tea is brewed by adding boiling water to the dry leaf, the quantity of leaves, the temperature of the water, and timing are of vital concern. The following is a guide for the preparation of tea:
- The basic rule of thumb to start is “one teaspoon of loose-leaf tea per cup.”
- Warm your empty teapot by filling it with hot water. This will prevent the hot water from cooling too quickly when leaves are added.
- Boil freshly drawn tap water. If the quality of your tap water is poor, try using filtered or bottled spring water. For black tea, use the water when it comes to a boil. Water left boiling too long will de-aerate. This will result in a flat-tasting tea.
- For green tea, the water should be heated to a lower temperature (usually approximately 80 degrees Celsius), which may vary from tea to tea.
- Empty the hot water from your teapot and add 2.25g or one rounded teaspoon of tea leaves for each cup of water (or one heaping teaspoon per mug), placing the tea directly into the bottom of the pot or using a basket infuser. Tea ball strainers, while convenient, often yield poorer-tasting tea as they are often too small to allow all of the leaves to fully unravel their contents. If you do use a tea ball, be sure to use one that is sufficiently large to pack the tea loosely.
- Add the freshly boiled water over the leaves in the teapot.
- Brew tea for the appropriate length of time. Time needed to brew tea varies depending on the leaves being used and the drinker’s individual taste. Careful timing is essential for brewing tea. A very general rule to follow is the smaller the leaf, the less time required for brewing. Broken grades of tea leaves and most Darjeeling teas usually only need 3–4 minutes to brew. Whole-leaf teas often need 4–5 minutes. All teas, however, will become bitter due to higher tannin extraction if brewed for longer than 5 or 6 minutes. When brewing tea, time with a timer, and not with your eyes. It is a common mistake to brew the tea until it looks a particular color or shade. The color of tea is a poor indicator of the tea’s taste.
- If you use a basket infuser or a tea ball, remove these promptly when the brewing time has expired. If you placed the tea directly into the pot, pour the tea into the cups through a strainer to catch the leaves. In this instance, if you do not wish to serve your tea immediately, pour your tea through a strainer into another preheated teapot.
- Tea sometimes is brewed with spicesස
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