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pages/12.training-materials/basics-of-distillation-2/docs.md

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-title: 'Basics of Distillation 2'
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-The process of distillation is making liquids of high alcoholic strength from liquids of lower alcoholic strength. During distillation, a base liquid containing alcohol is heated until the alcohol becomes a steam, or vapor. Because alcohol boils at a lower temperature than rather than water, it is possible to vaporize nearly all the alcohol in the base liquid, leaving mostly water behind.
-<br/>
-The vapor is trapped and cooled, so it condenses back to a liquid state. The resulting liquid has a higher concentration alcohol. This process gives us the word spirit—the liquid seems to come out of the air.
-
-# Types of Stills:
-
-### Pot Still:
-The pot still is the traditional tool of a distiller. The pot is usually made of copper in the shape of an onion. Even today the pot may be heated by a fire burning below it. More often, how ever, it is encircled by gas operated warming coils. The heated liquid inside the still vaporizes and passes through a spout to a condenser, where the spirit is liquefied and collected. The process is slow because only small quantities are made at one time in each pot still.
-
-### Patent Still:
-The patent still—also called the continuous or Coffey still—was invented in 1831 by Aeneas Coffey, and Irishman. It can be used almost continuously, day and night, without the constant attention required by a pot still. A steady steam of liquid enters the still at the top of a copper column, where it is heated to steam and vaporized. The distillate then passed through condensing coils into another column, where it is re-vaporized by steam and rectified. Specially designed plated inside the still ensure that the correct proportions of drinkable elements are collected.The advantages of this system are many. Large quantities of spirits are produced at relatively low cost. In addition, the patent still is more successful at purifying alcohol than the pot still. Depending on how often the spirit is passed through the still, the product may taste neutral like Vodka or have much flavor, like grain whiskeys. With patent still, a famous brand of spirit may be made anywhere in the world. The product on the pot still depends on the local water and other specific operating conditions for its unique flavor.

pages/12.training-materials/beer/docs.md

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+title: Beer
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+Beer is an un-distilled spirit. In basics, it is fermented barley water. Beer is low in alcohol content of between 3.5- 5 degree Proof. The raw material is made of barley, hops, and water. Any cereal containing starch can be used such as maize, rice, corn or wheat. However, they are not very helpful to the yeast in breaking down the sugar. Hence, the popularity of barley. The hop imparts bitterness and fine froth to the beer. The three main stages of making beer are brewing, which takes from 10-12 hours, where crushed malts mixed with water at a given temperature. The solution we get from the brewing is called “wort”. The wort is cooled at 60F in a refrigerator. The next stage is fermentation (10-12 days) when Brewer’s yeast, special yeast which reproduces at a fast rate is added. This yeast splits the sugar in the malt to alcohol and CO2. The third stage is maturing where beer is stored in a cask for 3-4 months. “isinglass”, a product got from the bladder of  sturgeon fish is now added to clarify it. Beer is filtered to give it brilliance (color) and bottled.
+
+# Process of making beer
+Barely + hops → roasting → crushing → wort (crushed malt is mixed with water) → fermentation (yeast + sugar + heat + oxygen) → alcohol → fining (cleaning) → carbonation → bottling.
+
+# Types of beer:
+* **Lager** is a German word meaning ‘store’. The beer after fermentation is stored in refrigerated casks for 6 months. The yeast used for fermentation is introduced at the bottom of the tanks. 
+* **Pilsner** Lager is a beer stored in the limestone caves of Pilsen, a town in Czechoslovakia. 
+* **Porter** a beer which has a heavy malt flavor as it is roasted well has a mild hop flavor and is heavier.
+* **Ale** is a made for any ordinary mild beer.
+* **Stout** is a rich beer very bitter in taste & dark in color. It also has a very high iron content e.g. Guinness, produced in Ireland 
+* **Draft** beer is fresh and is not bottled, distributed in kegs (20- 50 liter). The infusion of CO2 takes place at the point of dispensing through a CO2 cylinder. Thereafter it is dispensed through a draft beer tap.  It has a shelf life of 36 hours after the keg is opened
+
+# How to Serve Beer:
+Beer should be served cold with a fine collar of froth on it. The froth comes from CO2. Grease is enemy of beer. Hence, care must be taken to wash beer mugs carefully or the froth is killed. Beer is an all-season drink but is especially savored in summer as it is a thirst quencher. Its low alcohol content makes it an ideal drink for people of all ages.
+
+## Beer brands: Bottled and Canned
+|  Sol |  Lager |  Mexico |  Served with lime |
+|  Corona |  Lager |  Mexico |  Served with lime |
+|  Strongbow |  Cider |  England |  5.3% |
+|  Theakston |  Bitter |  England |  3.8% |
+|  Foster |  Lager |  Australia |  4.9% |
+|  Budweiser |  Lager |  USA |  5.0% |
+|  Heineken |  Lager |  Holland |  5.0% |
+|  Amstel |  Lager |  Holland |  5.0% |
+|  Amstel Lite |  Lager |  Holland |  3.5% |
+|  Kilkenny |  Stout |  Ireland |  5.3% |
+|  San Miguel	|  Lager |  Philippines |  ??% |
+
+# Draft Beer Brands:
+* Miller Draft
+* Heineken
+* Carlsberg
+* Fosters
+* Guinness
+* Strongbow
+* Amstel
+* John Smiths