Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. After reading this chapter, you should be able to: Understand the primary types of beers. Understand and identify different liquors and their use in cocktail service. Identify and describe different wines and their service. Understand the idea and flavor profiles of basic liqueurs. Identify and describe different types of coffees and waters. Understand and explain how to serve a bottle of wine or champagne. Describe the staff positions involved in beverage service. CHAPTER 5 The Guest Service of Beverages

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Beverage Service Beverage service is unique. Beverage appreciation has become an interesting hobby, with many new demographics entering the mix. You are part: – Listener – Advisor – Entertainer Guests don’t come to a bar purely for the drinks.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Beverage Positions Bar Back Cocktail Server Sommelier Specialty Managers Beverage Manager Photo courtesy of Darden Concepts, Inc.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Beverage Wares Glassware – Essential to beverage service. – Many types of glasses available. – Each has its specific purpose and holds specific drinks for a specific reason. Photo courtesy of Cardinal International.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Wines Wine – Typically made from fermented grapes. – Fundamentals of winemaking have not changed over the past several hundred years. – Classified by color: Red, white, and rosé (blush) Photo courtesy of Darden Concepts, Inc.

Knowing Wines (cont’d) Common white wine grape varieties: – Chardonnay – Chenin blanc – Pinot blanc – Riesling – Sauvignon blanc Common grape varieties that make red wines: – Cabernet Sauvignon – Gama (makes Beaujolais) – Merlot – Pinot noir – Syrah/shiraz – Zinfandel

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Wines (cont’d) Aging Sweetness: – White wines can range from dry to sweet. – Red wines are typically drier. – Fortified wines are almost all very sweet. Temperature: – White wines: 45 to 50°F – Red wines: 50 to 65°F – Sparkling wines: 42 to 52°F – Fortified wines: 55 to 68°F Regions : – North versus South Old World Wines versus New World Wines Vintages Other Wines: – Champagne – Fortified wine

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Serving Wines Glassware is either preset or brought just before service. It is also ordered/served by the glass. Lint-free. Stems ensure that you don’t touch the bowl of the glass. Red and white wine service is very similar. White is chilled and red is served at room temperature. – Present the bottle to ensure it is the bottle the customer ordered. – Uncork it. – Place cork on table beside them for inspection. – Pour the host a small portion—about 2 to 3 oz. – Hold the glass up to the light or against a white tablecloth. – Swirl to release aroma and aerate. – Smell with nose over top of glass. – Host pour, taste, approval, pour remaining.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Sparkling Wine Service Present bottle. Remove cage – Be careful where you point the bottle after removal. Cover with napkin. Thumb on top, slowly twist the bottle, not the cork. Pop cork on the edge, slowly permitting the pressure to release, to keep from flying across the room. Wipe bottle opening. Pour, wrap napkin around it, and place in the bucket.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Liquors Vodka – Most popular – Main ingredient: Grain – Process: Distillation, not aged – Appearance: Clear – Taste: No distinct flavor itself, but may be flavored with other ingredients – Popular brands: Absolut, Stolichnaya, Smirnoff, Grey Goose, Chopin, Skyy, Ciroc Gin – Main ingredient: Grain – Process: Distillation, not aged – Appearance: Clear – Taste: No distinct flavor itself, flavored with juniper berries – Popular brands: Beefeater, Bombay, Gilbey’s, Gordon’s, Seagram’s, Tanqueray

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Liquors (cont’d) Rum – Main ingredient: Sugarcane, also beets or molasses – Process: Distillation – Appearance: Light to dark in color – Taste: Rounded, the darker the sweeter – Popular brands: Bacardi, Captain Morgan, Mount Gay – Other: Produced everywhere, but originated in the Caribbean Tequila – Main ingredient: Agave plant – Process: Distillation – Appearance: Clear – Taste: Typically biting – Popular brands: Jose Cuervo, Sauza, Patron, Herradura

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Liquors (cont’d) Whiskey – Main ingredient: Grain mash – Process: Fermented and distilled, aged in oak barrels, blended or unblended – (single-malt) – Appearance: Medium golden-brown – Taste: Aromatic, oaky, bold – Bourbon—American whiskey from Bourbon County, Kentucky (Wild Turkey, Jim Bean, Maker’s Mark, Knob Creek) – Canadian Whiskey (Black Velvet, Canadian Club, Seagram’s 7, VO, Crown Royal) – Irish Whiskey (Bushmill’s, Jameson’s, Tullamore) – Scotch Whiskey—Single malts (Dewar’s, Johnnie Walker, Chivas Regal, Cutty Sark, J&B)

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Brandies Brandy – Main ingredient: Distilled grapes or other fruit – Saying: all Cognac is brandy but all brandy is not cognac. – Cognac is brandy from the Cognac Region of France. – Armagnac is brandy from the Armagnac Region of France. – Calvados is apple brandy from Normandy. – Grappa is Italian brandy.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Cordials Cordials – Almond: Amaretto – Anise: Sambuca – Cherry: Kirsch – Citrus: Cointreau – Coffee: Kahlua – Hazelnut: Frangelico – Herbal: Galliano – Honey: Irish Mist – Melon: Midori

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Beer There are two main groups of beers: – Lagers Offer a crisp, clean taste Budweiser, Miller, Coors, Pilsners, and Bocks are varieties of lagers. – Ales Offer a more complex taste India Pale Ale, Stout, Porter are varieties of ales; they are served at a slightly higher temperature (55°F). Beer Service – Serving: Serve immediately after pouring. – Foam head – Lagers one inch; ales, slightly less.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Coffees Coffee Service – Often made to order. – If brewed by the pot, it should be made fresh and not held for more than 30 minutes. – Pods (individual portioned coffee) and capsules should be kept sealed and refrigerated or as directed. – Is to be served black, but should be accompanied by milk or cream and sweeteners. – Have napkin in one hand to wipe the lip of the serving pot. – Pour from the right with your right. – Cup handle in the 3:00 position. Pour from one to two inches above the cup to avoid splashing. Allow room for creamer and sweetener to be mixed in. Place teaspoon to the right of the cup; also okay on the saucer. Place cup on saucer first. – Usually refilled free of charge.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Knowing Specialty Coffees Specialty Coffees – Quite popular in the US – Three main drinks that you should be familiar with: Espresso – Dark, deep-roasted, finely ground type of coffee. A slight foam forms on top, served black but offer with sugar and lemon twist. Cappuccino – One part coffee, one part steamed whole milk, and one part foamed whole milk – Other nonfat milk or nondairy milks may be substituted. – May be served with cinnamon, cocoa, or chocolate. Latté – Espresso with steamed milk.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Tea Service – White—flavored one minute 175°F – White—blooming five minutes 180°F – Green one minute 175°F – Oolong three minutes 195°F – Black two minutes 195°F – Herbal four minutes 208°F – Creamer and a variety of sweeteners and lemon are served with teas and left to the guest’s preference.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Water Service – Types: Still: Nonsparkling noncarbonated, tap or bottled. Sparkling: Carbonated, naturally or by adding carbon dioxide. – Ask first for preferences. – Pour for customers. – Delivered on a beverage tray. – Don’t touch inside of glasses with hand or with pitcher. – Chilled to ice-water temperature. – Water glasses or goblets placed above guest’s knife.

Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Discussion Questions 1.What is the difference between a cognac and an armagnac? 2.What is sparkling wine from Italy called? 3.List the steps in presenting and pouring a bottle of wine. 4.What flavor liqueur is Kahlua? 5.What are the general differences between Old World and New World wines? 6.List three common white wine varieties and three common red wine varieties. 7.What is the difference between espresso and latté? 8.What do cognac, armagnac, calvados, and grappa all have in common? 9.What is the ideal maximum length of time that coffee should be held? 10.Describe the position of a sommelier.