 Types of Wines  How Wine Is Made  Matching Wine With Food  Beer  The Brewing Process  Spirits  Nonalcoholic Beverages  Beverage Establishments  Liquor Liability and The Law  Trends

 Wine is fermented juice of grapes  Light beverage wines (White, Rose and Red)  Sparkling wines (Champagne)  Fortified wines (Sherry, Port and Madeira)  Have brandy or wine alcohol added  Aromatic wines (Vermouth and Aperitif)  Flavored with herbs, roots, flowers and barks

 Varietal  Type of grape from which wines are made, and for which they are named  Vintage  Year in which a wine’s grapes were harvested

 Red Wines  Made from red grapes  Coloring from grape skins  Cabernet Sauvignon and Pinot Noir  Rose  Actually a category of red  Remove skin early in fermentation

 White Wines  Made from white grapes  Age and mature faster than red wines  Chardonnay  Sauvignon Blanc  Pinot Blanc  Riesling  Chenin Blanc

 Cabernet Sauvignon  Merlot  Pinot noir  Zinfandel

Crushing – A mixture of grape pulp, skins, seeds and stems Fermenting – A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide

 Racking  Maturing  Aging a wine  Filtering  Fining  Clarifying  Bottling

 White Wines  Poultry, fish and egg entrees  Red Wines  Any game or red meat  Sparkling Wines  Any course, from dry to sweet  The heavier the food, the heavier the wine

 Champagne can be served throughout a meal  When a dish is cooked with wine it is best served with that wine  Sweet wines should be served with foods that are not too sweet  Always follow guest preference and the GUEST is ALWAYS right!

 Use of textures  Softness and smoothness  Richness and thickness  Correspond to touch and temperature  Use of flavors  Fruity, minty and herbal  Nutty, cheesy and smoky  Correspond to use of nose and tongue

 Serve lighter wines before full-bodied ones  Pair light-bodied wines with lighter food and fuller- bodied wines with heavier, richer or flavorful ones  Match flavors

 Delicately flavored foods that are poached or steamed should be paired with delicate wines  Match regional wines with regional foods  Soft cheese like Camembert and Brie pair well with a variety of red wines

 Europe  France Bordeaux and Burgundy Champagne and Cognac  Italy Chianti  Germany Riesling  Spain Sherry  Portugal Port

 America  California North and Central Coast Napa and Sonoma Great Central Valley Southern California  New York  Oregon and Washington

 Canada  Australia  South America  South Africa

 Lager  Clear, light bodied  Ale  Fuller bodied, more bitter  Stout  Dark ale, sweet, strong malt flavor  Pilsner  Style of beer brewing

 Brewing Process  Water  Malt Ground barley  Yeast Fermenting agent  Hops

Chapter 10 - Beverages 21  The brewing process begins with water.  Next, grain is added in the form of malt (barley that has been ground to a course grit).  The grain is germinated, producing an enzyme that converts starch into fermentable sugar. The yeast is the fermenting agent.  The malt then goes through a hopper into a mash tub, which is a large stainless steel or copper container.  Here the water and grains are mixed and heated.

Chapter 10 - Beverages 22  The liquid is now called wort and is filtered through a mash filter or lauter tub.  This liquid then flows into a brewing kettle, where hops are added and the mixture is boiled for several hours.  The hop wort is filtered through the hop separator or hop jack and is pumped through a wort cooler flowing into a fermenting vat where pure-culture yeast is added for fermentation.  The brew is aged for a few days prior to being barreled for draught beer or pasteurized for bottled or canned beer.

Microbreweries – Smaller breweries – Locally made and distributed Rock Bottom Karl Strauss Sierra Nevada Samuel Adams Gordon Biersch Brew Moon

 Spirits or Liquor  Liquid that has been fermented and distilled  Proof  Liquor’s alcohol content  In U.S. proof is twice the % of alcohol

 Made from a fermented mash of grain to which malt, in the form of barley, is added  Scotch Whiskey  Smokey Kilns  Irish Whiskey  Not dried, milder  Bourbon Whiskey  Corn mixed with rye  Canadian Whiskey  From corn

 Gin  From juniper berries  Rum  Light is from sugarcane  Dark is from molasses  Tequila  Vodka  Lacks color, odor and flavor

 Brandy  Distilled from wine  Cognacs from France  Cocktails  Drinks made by mixing 2 or more ingredients  Stirred, shaken or blended

 Nonalcoholic beer and wine  Coffee  Tea  Carbonated soft drinks  Juices  Bottled water

 Physical bar setup  Critical for effectiveness  “Stations” properly placed  Location of “well” versus “call” brands

 Restaurant bars  Hotel bars  Night clubs  Microbreweries  Sports bars  Coffee shops Mr. White’s son JEFF

 A popular place to go to get away from the stresses of everyday life for a long time.  A risky business.  Requires a considerable time commitment.  Owners should study demographics, market attitude, and social dynamics.  A new concept is critical to success.

 Evolved into a large industry  Sales in bars and taverns increased $3 million between 1990 and 2000  Diverse clientele  More family oriented  Games and family-friendly menus  Latest version of a traditional arcade  Menu has evolved  Satellites and digital receivers

 The bar is liable if  They serve a minor  They serve a person who is intoxicated  Dram shop law  Bar is liable for injuries caused by intoxicated customers

 Comeback of cocktails  Designer bottled water  Microbreweries  More wine consumption  Increase in coffee houses and coffee intake  Increased awareness and action to avoid irresponsible alcoholic beverage consumption