1. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Chapter 14 Beer: Ales and Lagers

2. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Talk about the ingredients used to make beer Explain the brewing process Discuss the difference between lager and ale Discuss the production and marketing of beer Identify general varieties of lagers and ales Justify an argument for classifying sake as a wine or a beer

3. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Ingredients Used to Make Beer Yeast ̶ two main types: 1) top-fermenting (ale) 2) bottom-fermenting (lager) Water (90 percent) Malt Hops Adjunct grain

4. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Brewing Process Malt, hops, and water are boiled to make wort Once the wort is cooled, yeast is added to begin fermentation

5. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Difference Between Lager and Ale The yeast used makes the difference ALE: top-fermenting yeast LAGER: bottom-fermenting yeast A misnomer is that all ales are dark and heavy in flavor and that all lagers are crisp and light in flavor. The opposite can be true if the correct yeast is used.

6. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Production and Marketing of Beer Large-scale breweries Microbreweries Brew pubs

7. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. General Varieties of Lagers and Ales ALES Abbey beers Barley wine Bitter India pale ale Stout Porter Scotch Ale Trappist ale Weizen ale LAGERS Black beer Bock Dunkel Dopplebock Eisbock Malt liquor Pilsner Rauchbier Steam beer

8. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Classsify Sake as Wine or Beer Sake means the essence of the spirit of rice Has an alcohol content of 12 – 17% No carbon dioxide Generally served warmer Source: U.S. Department of Labor (June 2001)

9. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION