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Chapter 10 Beverages

Chapter 10 Beverages. After Reading and Studying This Chapter, You Should KNOW:. 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. Types of Alcoholic Beverages.

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Chapter 10 Beverages

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  1. Chapter 10Beverages

  2. After Reading and Studying This Chapter, You Should KNOW: • 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

  3. Types of Alcoholic Beverages

  4. Types of Wines • 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

  5. Wines • 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

  6. Light Table Wines • 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

  7. Types of Wines • White Wines • Made from white grapes • Age and mature faster than red wines • Chardonnay • Sauvignon Blanc • Pinot Blanc • Riesling • Chenin Blanc

  8. Red Wine • Cabernet Sauvignon • Merlot • Pinot noir • Zinfandel

  9. How Wine Is Made • 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

  10. How Wine Is Made • Racking • Maturing • Aging a wine • Filtering • Fining • Clarifying • Bottling

  11. Relationship to Food • 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

  12. Relationship to Food • 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!

  13. Describing a Wine • 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

  14. New Traditions • 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

  15. New Traditions • 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

  16. Wine Producing Regions • Europe • France • Bordeaux and Burgundy • Champagne and Cognac • Italy • Chianti • Germany • Riesling • Spain • Sherry • Portugal • Port

  17. Wine Producing Regions • America • California • North and Central Coast • Napa and Sonoma • Great Central Valley • Southern California • New York • Oregon and Washington

  18. WORLD Wine Producing Regions • Canada • Australia • South America • South Africa

  19. Types of Beers • Lager • Clear, light bodied • Ale • Fuller bodied, more bitter • Stout • Dark ale, sweet, strong malt flavor • Pilsner • Style of beer brewing

  20. Malt Beverages • Brewing Process • Water • Malt • Ground barley • Yeast • Fermenting agent • Hops

  21. TheBrewingProcess • 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. TheBrewingProcess • 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. Chapter 10 - Beverages

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

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

  25. Whiskey • 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

  26. White Spirits • Gin • From juniper berries • Rum • Light is from sugarcane • Dark is from molasses • Tequila • Vodka • Lacks color, odor and flavor

  27. Other Spirits and Cocktails • Brandy • Distilled from wine • Cognacs from France • Cocktails • Drinks made by mixing 2 or more ingredients • Stirred, shaken or blended

  28. Trends in Nonalcoholic Beverages • Nonalcoholic beer and wine • Coffee • Tea • Carbonated soft drinks • Juices • Bottled water

  29. Bars and Beverage Management • Physical bar setup • Critical for effectiveness • “Stations” properly placed • Location of “well” versus “call” brands

  30. Different Types ofBeverage Establishments • Restaurant bars • Hotel bars • Night clubs • Microbreweries • Sports bars • Coffee shops Mr. White’s son JEFF

  31. Nightclubs • 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.

  32. Sports Bars • 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

  33. Liquor Liability and the Law • 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

  34. Trends • 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

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