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Bar Terminologies

Bar Terminologies. ABV. Stands for “alcohol by volume” and shows the total percentage within the drink that is accounted for by pure ethyl alcohol. All alcoholic products must, by law, give this information. Aging.

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Bar Terminologies

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  1. Bar Terminologies

  2. ABV Stands for “alcohol by volume” and shows the total percentage within the drink that is accounted for by pure ethyl alcohol. All alcoholic products must, by law, give this information.

  3. Aging The storage of the distilled alcohol in wooded casks, most often oak. Over months or years, the wood reacts with the alcohol, imparting to it a distinctive color, aroma, and flavor.

  4. Alcohol content Refers to the amount of alcohol present in wine. It is usually expressed as a numerical percentage of the volume or can also be written as proof (for spirits).

  5. Ale Is a malt beverage (beer) made by top fermentation at lukewarm temperatures.

  6. Appelation Refers to the name or official geographic origin of wine. It is part of the system of classification of wines.

  7. Appelation Contrôlée Is a phrase on French wine label which means that the wine comes from the controlled area named and meets its strict legal standards.

  8. Appearance Refers to the visual properties including size, shape, color, texture, gloss, transparency, cloudiness, and so on.

  9. Aperitif Drink that are served before meals. An alcoholic drink taken before a meal as an appetizer.

  10. Aroma Refers to smell of fragrance of a young wine. The odor of a wine imported by grapes from which it is made.

  11. Balance Is the combination and relationship of physical components (fruit, acid, tannin, alcohol, etc.) and to a lesser extent the intangible element such as breed, character and finesse.

  12. Bar Back An assistant or apprentice bartender, who does the bartender’s scut work, including tapping beer kegs, running ice, replacing glassware, preparing and stocking garnishes, restocking shelves and so on.

  13. Beer Is a fermented beverage made from malted grains (usually barley), water, hops and yeast.

  14. Beer clean Refers to a glass free of grease, soap, and lint.

  15. Blind tasting Is a system of evaluating alcoholic beverages without the knowledge of the producer, country of origin, and other pertinent information.

  16. Bodega Is the farm / vineyard where Sherry is made.

  17. Body Is the term used to describe the scent of more complex mature wines.

  18. Bottom fermentation Is a process that refers to beers produced by the use of a type of yeast (lager yeast), which generally converts sugar to alcohol and carbon dioxide at lower temperatures at the tank’s bottom.

  19. Bouquet Refers to the smell of fragrance of a mature wine. Complex and interesting odor of a mature wine.

  20. Breathe Term referring to a red wine’s interaction with oxygen when it is first incurred.

  21. Brewpub Bar-restaurant combination in which beer served is brewed on the premises.

  22. Brown goods Spirits having dark color and hearty flavor such as whiskey and brandies.

  23. Bruised beer Beer that has been warmed and cooled again.

  24. Brut (brute) On champagne label, dry (little or no sugar).

  25. Caffeine Is a crystalline, bitter-tasting, but odorless alkaloid present in coffee, tea, and soft drinks; a stimulant.

  26. Call brand Brand of liquor specified by customer ordering drink. Brands frequently called for by name.

  27. Chaser Refers to the mixer served either with the spirit or on the side of the spirit in a separate glass, bottle or carafe. A mild drink (as beer) taken after a hard liquor.

  28. Cocktail Cocktail is a well-iced mixed drink made up of base liquor, a modifying ingredient as a modifier, and a special flavoring or coloring agents. It is usually an apperitiff taken at leisure before a meal to wet the appetite; it is also reputedly aids digestion.

  29. Coffee Is a dark brown aromatic drink made by brewing in water the roasted and ground bean-like seeds of a tall tropical evergreen shrub (Coffea) of the Madder family.

  30. Cold method Is the method used to produce liqueurs when the flavoring ingredients are sensitive to heat. Examples of this method are infusion, maceration, and percolation.

  31. Color Refers to the distinct hue specific to each type of drink.

  32. Congeners Acids, aldehydes, esters, ketones, phenols, and tannins that are byproducts of fermentation, distillation, and aging. These “impurities” may contribute to the character and flavor of the spirit, but they cause undesirable effects in some people, notably increasing the intensity of hangover.

  33. Continuous still / Column still / Patent still Also called Coffey still, after the inventor, Aenas Coffey. A type of still for whiskey distillation that allows for continuous high-volume production, as opposed to the pot still, which must be emptied and “recharged” one batch at a time.

  34. Cordial / Liqueur Drink served after meals. A stimulating drink.

  35. Cork Is a spongy natural material used as a stopper for bottles.

  36. Cupping Refers to the proper procedures of tasting coffee.

  37. Cuveé Is a blend of wines used to make a particular house style of sparkling wine.

  38. Decant (dee kant) To pour wine from a bottle to another bottle or carafe in such a way that the sediment remains in the bottle.

  39. Dégorgement Refers to the removal of dead yeast from second fermentation in bottle; also disgorgement.

  40. Demi-Sac On a champagne label. “half dry”; actually the sweetest type on the market.

  41. Distillation Is the separation of alcohol from the liquid in the fermented mash.

  42. Distinctive Means marked individuality of style.

  43. Double / Single This refers to the number of jigger or shots of drinks / spirit poured and served into the serving glass.

  44. Draft beer Is an un-pasteurized beer.

  45. Dry wines Unsweetened tastes or absence of sugar. Almost all of the sugar has been converted into alcohol during fermentation causing the wine to lack sweetness.

  46. Extra dry Extremely small amount of dry vermouth with liquor.

  47. Finish Refers to the sensation left in the mouth after tasting the wine. A finish can be short or long, depending on the quality and age of wine. A very long finish or “persistence” can be an indication that a wine has aged well.

  48. Flag Garnish of sliced orange or other citrus fruit on a pick, usually with cherry.

  49. Flambé As a verb, flambé means to drench with liquor and ignite. The word may also be used as a noun, synonymously with flaming drink.

  50. Flavor Refers to a complex group of sensations comprising olfactory, taste, and other chemical sensations such as irritation and chemical heat.

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