lets know some famous whisky based cocktail with history and Recipe

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            Cocktail are mixed drinks that have become popular since the first quarter of the twentieth century and all the bars offer a list of selected cocktails. whisky based cocktail🍸 1 . Rob Roy       Ingredients :         1. 45 ml Scotch whisky  2.  50 ml Sweet Vermouth 3. 2 ml Angostura Bitter  4. Lemon Twist Glass : Cocktail Method : Stirred Procedure : 1. Pour all ingredients except lemon peel into a mixing glass filled with ice 2. Stir until chilled. strain into a chilled cocktail glass .garnish with lemon twist. Origin and History  Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B.Smith loosely based upon Scottish folk hero Rob Roy MacGregor. 2 . Rattle Snake     Ingredients : 1. 45 ml Whiskey 2. 2 tsp Lemon juice 3. 10 ml Suga...
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PROCEDURE OF MAKING BEER OR HOW TO MAKE BEER

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BEER INTRODUCTION
                                      
         BEER IS A FERMENTED ALCOHOLIC DRINK WHICH IS MADE OF CEREALS ,GRAINS, BARLEY, RICE, WHEAT .TODAY,  BEER MAKING IS A MAJOR INDUSTRY IN WORLD. 
            ANCIENT EGYPTIANS BREWED BEER AROUND 7000 YEARS AGO AND MANY CIVILIZATIONS BREWED BEER FROM DIFFERENT DIFFERENT CEREALS. THE POOR AND THE RICH BOTH PREFERRED BEER TO DRINK.

   INGREDIENTS TO MAKE BEER

1 MALT : MALT BASICALLY EXTRACT FROM CEREAL AND BEST CEREAL FOR BEER MAKING IS BARLEY.

2 WATER : WATER IS THE MOST IMPORTANT INGREDIENT IN BEER MAKING. WATER HELP TO INFLUENCE THE TASTE AND FLAVOUR OF BARLEY IN BEER..

3 HOPS : THE HOPS IS A CLIMBING VINE, AS A CANNABIS. HOPS GIVE DRYNESS AND BITTERNESS TO THE BEER.

4 SUGAR : SUGAR ARE ADDED FOR FERMENTATION AND GIVE SWEETNESS TOO.

5 YEAST : YEAST IS LIVING BACTERIA WHICH IS ESSENTIAL TO FERMENT. 

6 FINING : ITS A BRIGHTENING AGENT WHICH CLEAR AND BRIGTEN THE BEER.


 BEER MAKING PROCESS

1 MALTING : MALTING PROCESS, STARCH IN THE CEREAL CONVERT INTO SOLUBLE SUGAR. BARLEY SOAKED IN WATER FOR 3 DAYS THEN SPREAD ON THE MALTING FLOOR TO SPROUTING. SPROUTING ALSO CALLED GREEN MALT. GREEN MALT IS THEN 

 
DRIED AND ROAST IN KILN TO STOP FURTHER SPROUTING..THEN MAKE A COARSE POWDER . THIS PROCESS ALSO CALLED GRIST.

2 BREWING : THE GRIST IS SENT TO MASH TUN  WITH HOT WATER AND SOME OTHER GRAINS LIKE UNMALTED BARLEY, MAIZE, RYE, AND WHEAT.  THIS PROCESS CALLED MASHING. THIS MASH IS  HEATED AROUND 60 DEGREE AND EXTRACT SOLUBLE MATERIAL. THIS SWEET LIQUID ALSO CALLED WORT.
     THIS WORT SENT TO BIG COPPER VESSEL, WHERE DRIED HOPS AND SUGAR ADDED.THEN AGAIN BOILED FOR 1 OR 2 HOURS WHICH GIVES BITTER FLAVOUR. 

3 COOLING AND PITCHING : THE WORT IS THEN COOLED DOWN TO 15 DEGREE.

4 FERMENTATION : SACCHAROMYEES CEREVISIAE YEAST USED FOR MAKING ALE BEER . YEAST MULTIPLY AND FORM A UPAR LAYER ON LIQUID AND CONVERT SUGAR INTO ALCOHOL  AND GIVE CO2 .
   SACCHAROMYEES CARLSBERGENSIS YEAST USED FOR MAKING LAGER BEER.

5 MATURING AND PASTEURIZATION : AFTER FERMENTING ALE BEER RACKED IN STORE TANK FOR 4-21 DAYS . AFTER 3 DAYS PUT INTO CASKS UNPASTURIZED.WITH SOME ACTIVE CELLS AND THIS BEER IS CALLED DRAUGHT BEER .THE LAGER BEER IS ALSO RACKED FOR STORING IN TANK FOR 10-24 WEEKS IN 1-3 DEGREE TEMPERATURE

6 CLARIFYING BEER: FOR CLARIFYING BEER FINING, CARBONATED AND FILTERED WHERE ADDED.

AFTER ALL THIS PROCESS BEER SEND FOR PACKAGING .







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