1. Beverages
Chapter 20

2. Objectives
Describe the production of coffee beans, and list available varieties
List the types of roasts and grinds used for coffee beans
Explain the production of tea, and list available varieties

3. Objectives (cont’d.) Identify the different fruit and vegetable juices
Discuss bottled water
Explain the concepts of Alcohol Beverage Control and control states
Define wine and its proper storage

4. Objectives (cont’d.)
Summarize the international wine production laws and regulations
Define fortified wines and aperitifs
Identify the most common types of port and Madeira available
Define craft beers

5. Objectives (cont’d.)
Explain vital statistics as they relate to beer production
Summarize the types of beers
Describe the distillation process for spirits
List the different products from which spirits are distilled

6. Coffee Dates back to the sixth century Originated in Africa
Then, spread throughout Europe and other continents
Today, coffee is drunk around the world
Each nation has its own ways of preparing and serving it

7. Coffee Production Only grown in the tropics
Picking is mostly done by hand
Berry-like fruits are called cherries
Beans inside need to separated and dried
Dry and wet methods of curing (drying)
Roasting is done in the importing country

8. Global Sourcing Common types of coffee
Brazilian Santos, Columbian, Costa Rican, Guatemalan, Indonesian, Jamaican Blue Mountain, Kenyan, Kona Kai, Mexican Maragogipe, Mocha, Mysore, Nicaraguan, and Tanzanian Kilimanjaro

9. Buying and Storing
Coffee sold on the world market is green (unroasted)
Green beans can be stored for several years without loss of flavor
Coffee beans start to lose flavor after roasting
Store coffee in container away from light and air

10. Buying and Storing (cont’d.)
Soil, altitude and climate affect coffee taste
Types of coffee
Arabica (higher quality)
Canepbora, or Robusta (lesser quality)
Types of roasts
Light, medium, dark, and continental

11. Buying and Storing (cont’d.)
Coarseness or fineness of the grind determines surface area of the coffee that will come into contact with water
Common grinds
Coarse, medium, fine, espresso, and pulverized (Turkish)

12. 20.7 Continental-roasted coffee beans 20.4 Light roasted coffee beans
20.6 Dark roasted coffee beans
20.8 Coarsely ground coffee beans
20.10 Finely ground coffee beans
20.12 Pulverized coffee beans
© Randy Van Dam 2008

13. Tea Made from the dried leaves of the tea plant
Used since ancient times
Chinese emperor initiated the practice
World’s second leading beverage today (next to water)

14. Tea Production
All true teas come from leaves of the tea tree (Camellia sinensis)
Native to Asia
Different processes are used to produce different types of tea
Black tea and oolong tea are fermented
Green tea and white tea are not fermented

15. Global Sourcing
Tea plants grow best at high altitudes and in cool climates
Terroir refers to the growing area and climate
Five tea regions
India, China, Sri Lanka, Taiwan, Japan

16. Buying and Storing
When buying herbal teas, ensure mixture contains only nontoxic plants
FDA has published a list of plants that should not be used in food and drink
Store in airtight, metallic container
Most teas keep for 18 months
Chinese keep teas up to three years

17. 20.13b Japanese Sencha green tea 20.13d Darjeeling tea
20.13a White pear tea
20.13b Japanese Sencha green tea
20.13d Darjeeling tea
20.13f Assam Choice Estate
20.14b Florence (black tea, chocolate, hazelnut)
20.16b Red tea (organic red tea, honey bush, lemongrass, kaffir leaves
© Randy Van Dam 2008

18. Nonalcoholic Beverages
Vast majority of the beverage market
Chosen for refreshment purposes
To quench people’s thirst
Increased market focus on health and wellness
Nonalcoholic beverages will continue to be the segment leader in beverages

19. Juice Liquid extracted from fruits and vegetables
May be supplied in concentrate form
Need to add water to reconstitute
Vegetable juices usually made from carrots, beets, pumpkins, and tomatoes

20. 20.17a Apple juice with fruit 20.17c Carrot juice with fruit
20.17e Cranberry juice with fruit
20.17g Orange juice with fruit
20.17i Pomegranate juice with fruit
20.17j Tomato juice with fruit
© Randy Van Dam 2008

21. Carbonated Soft Drinks
Any cold drink that does not contain alcohol
Wide variety: e.g., clear, cola, fruit flavors, and other flavors such as root beer and cream soda
Soft drink market is highly competitive

22. Bottled Water Must meet all applicable federal and state standards
Must also be sealed in a sanitary container
Some waters contain additives
May cause it to be classified as a soft drink

23. 20.19a Assorted bottled still water (plain)
20.19b Assorted bottled still water (flavored)
20.20a Plain sparkling water
20.20b Flavored sparkling water
© Randy Van Dam 2008

24. Alcoholic Beverages Within the top 500 restaurant chains
48 percent offer alcoholic beverages
Includes casual dining restaurants and limited service players
Alcohol sales comprise 17 percent of total sales of these operators

25. The Control States
States with a monopoly on the wholesaling and/or retailing of some or all categories of alcoholic beverages
Most have an alcoholic beverage control board (ABC)
Operate their own stores
Food service establishments prohibited from purchasing from these stores

26. Wine
Alcoholic beverage made by fermenting the juice of fruits, usually grapes
Most of the wines produced are meant to be drunk young
Wines destined for the cellar are red
White wines do not need time to mature

27. Wine (cont’d.)
Temperature is the most important factor in storing wine
Optimum temperature: 50 to 55°F
Acceptable temperature: 40 to 65°F
Light will prematurely age wine
Table wine should be stored horizontally
Keeps cork moist, preventing air in wine

28. Wine (cont’d.) Still wines
Contain no carbon dioxide, which would make them sparkling
Different countries have different laws regulating wine production and labeling
French wine has four quality ranks

29. Wine (cont’d.) Sparkling wines Fortified wines
Contains carbon dioxide to make it fizzy
Can occur naturally in the bottle or as part of a production process
Fortified wines
Manipulated after fermentation
Port, Madeira, Marsala and sherry are fortified wines

30. Beer Made by yeast fermentation of malted cereal grains
Hops and water are added
Craft breweries are small, independent, and traditional

31. Beer (cont’d.) Vital statistics of beer Broad categories of beer
Bitterness, color, original and final specific gravity, and alcohol content by volume
Broad categories of beer
Ales, ciders, lagers, meads, low alcohol, sake, specialty, stouts and porters, and wheat

32. Distilled Spirits Low in sugars Contain at least 35 percent alcohol
Types of spirits
Gin, vodka, rum, whisky, brandy, and tequila
Alcohol is concentrated by distillation

33. 20.62a Single malt scotch whiskeys 20.62b Blended scotch whiskeys
20.64 Brandy
20.66 Gin
20.68b Jamaican rum
20.70 Tequila
© Randy Van Dam 2008

34. Summary Coffee beans Teas Nonalcoholic beverages
Dried in the production country; roasted in the importing country
Teas
Originate from the tea tree
Nonalcoholic beverages
Soft drinks, juices, and waters (may be flavored, carbonated, or fortified)

35. Summary (cont’d.) Wine Beer Spirits
Must be stored in a controlled environment
Beer
Made by yeast fermentation of malted cereal grains, adding hops
Spirits
Made by concentrating alcohol through a distillation process