MARICAR BELONIO

BSHM 2202

BAR MANAGEMENT (HME209)

1. Bar Personnel

●Bartender
Bartenders mix drinks, serve beer and wine and provide conversation to patrons
in a bar. In addition, a bartender can be responsible for keeping the bar area clean
and take inventory. A bartender accepts cash payments or opens up a tab for
patrons to charge drinks. Bartenders who serve alcohol to an intoxicated patron
can be held liable if the patron leaves, drives and causes an accident. A
responsible bartender will stop serving an intoxicated customer.
●Waitress or Waiter
A waitress or waiter, also called a server, seats and takes orders from a bar
patron. This can include mixed drinks, beer or wine and sometimes food. A
waitress gives a bartender drink orders and many times is responsible for
garnishing a drink such as putting a lemon wedge, straw or other drink garnishes.
Servers work primarily for tips and normally have to tip the barback or busser if
there is one. Waiters clean tables if there is not a busser and keep the tables clear
of empty drink glasses or bottles and emptying ashtrays if the bar allows smoking.
●Barback
A barback keeps the bar stocked with all the dishes and supplies a bartender
needs. This includes clean glasses for wine or beer and utensils if the bar sells
food. A barback will restock beer, change the tap on a keg and restock any liquor
the bartender needs. A barback usually makes a salary and receives 10 percent of
the bartenders' tips. Many barbacks eventually train into a bartender.
●Bouncer and Security Guard
A bouncer or security guard often cards a person to identify if he is old enough to
enter the bar. A bouncer will also monitor for any illegal activity, intervene if a
fight occurs, and provide security so the bar runs smoothly. A bouncer will
remove any patrons who are causing problems in the bar and make them leave or
call the police.
●Other Bar Jobs
Other jobs a bar may have is a hostess or host, on-staff DJ, and the bar manager
or owner. A host greets patrons on arrival, collects a cover charge for entrance,
and may seat patrons. Some bars will employ a full-time DJ that provides music or
karaoke. Bar managers oversee the entire bar and can be the owner. They are
responsible for the hiring of all bar staff, ordering supplies and maintaining the
entire bar. They are also responsible for providing entertainment like hiring a
band, DJ or other entertainment to increase business.

Beverage Organizational Chart

 2. Wine Knowledge and Wine Service

The Wine-Making Process

Harvesting

Fresh and fully ripened wine grapes are preferred as raw material for wine
making. In cool climates, as in northern Europe and the eastern United States,
however, lack of sufficient heat to produce ripening may necessitate
harvesting the grapes before they reach full maturity. The
resulting sugar deficiency may be corrected by direct addition of sugar or by
the addition of a grape juice concentrate. Grapes that are allowed to reach full
maturity on the vine or that are partially dried by exposure to sun after
harvesting are high in sugar content as a result of natural moisture loss
(partial raisining as in the production of Málaga wines in Spain). A beneficent
mold, Botrytis cinera, may also be employed to hasten moisture loss (as in the
production of Sauternes in France). These grapes are used to produce sweet
table wines. Special methods employed to produce these wines include the
addition of sulfur dioxide, the use of small fermenting vessels during
processing, or the use of cool temperatures—the objective being to stop the
fermentation before all the sugar is fermented.

A simplified schematic illustrating the slightly different processes used to produce

white and red wines. Top left, red and white grapes used for white wines are
stemmed and crushed, before going into a horizontal press for further crushing. The
resulting juice then flows to a vat for fermenting. For red and rosé wines the crushed
grapes, top right, go directly into fermenting vats with their skins. Encyclopædia
Britannica, Inc.

Because of the effect upon grape composition, proper timing of the harvest is

of great importance. Premature harvesting results in thin, low-alcohol wines;
very late harvesting may yield high-alcohol, low-acid wines.

Harvesting may be completed in one picking or in several. The grape clusters

are cut from the vine and placed in buckets or boxes and then transferred to
larger containers (large tubs in Europe, metal gondola trucks in California and
elsewhere) for transport to the winery. Mechanical harvesting systems, based
on shaking the berries from the clusters or on breaking the stems, are widely
used in California, Australia, France, and elsewhere.

At the winery the grapes may be dumped directly into the crusher or may be
unloaded into a sump and carried to the crusher by a continuous conveyor
system.

Crushing

In modern mechanized wine production, the grapes are normally crushed and
stemmed at the same time by a crusher-stemmer, usually consisting of a
perforated cylinder containing paddles revolving at 600 to 1,200 revolutions
per minute. The grape berries are crushed and fall through the cylinder
perforations; most of the stems pass out of the end of the cylinder. A roller-
crusher may also be used. Ancient methods of crushing with the feet or
treading with shoes are rare.

When red grapes are used to produce a white juice, as in the Champagne
region of France, crushing is accomplished by pressing.

Red grapes are sometimes introduced whole into tanks, which are then closed.
The resulting respiration in the fruit, consuming oxygen and producing carbon
dioxide, kills the skin cells, which lose their semipermeability, allowing easy
colour extraction. There is also some intracellular respiration of malic acid.
This respiration process is slow and in warm regions may result in wines of
low colour and acidity and distinctive odour.
Juice separation

When the juice of white grapes is processed or a white wine is desired, the
juice is usually separated from the skins and seeds immediately after crushing.
Occasionally, to increase flavour extraction, the white skins may be allowed to
remain in contact with the juice for 12 to 24 hours, but this procedure also
increases colour extraction, sometimes undesirably.

Two main procedures are employed to separate the juice from the solids.
Much of the juice may be drained off by placing the crushed grapes in a
container having a false bottom and often false sides. This juice is called the
free run juice, and the mass of crushed grapes is called the must, a term also
used to refer to the unfermented grape juice, with or without skins.

More commonly, the crushed grapes are placed in a press. The traditional
basket press is gradually being supplanted by a horizontal basket press,
applying pressure from both ends. Continuous screw-type presses are also
employed, especially for drained pulp. The Willmes press, widely employed for
white musts, consists of a perforated cylinder containing an inflatable tube.
The crushed grapes are introduced into the cylinder, and the tube is inflated,
pressing the grapes against the rotating cylinder sides and forcing the juice out
through the perforations. Several pressings may be made without the
extensive hand labour required for basket presses.

Continuous presses are practical for production of red wines, in which skins,
seeds, and juice are all fermented together. Separation of the juice is
simplified because fermentation makes the skins less slippery, and the amount
of free run juice obtained is, therefore, much greater than for unfermented
musts. Separation of the less slippery solids from the juice by pressing is also
simplified.

The drained pomace (crushed mass remaining after extraction of the juice

from the grapes), from white or red fermentations, may be used to provide
distilling material for production of wine spirits. Water is usually added, the
fermentation is completed, and the low-alcohol wine is drained off. The
pomace may be further washed and pressed or may be distilled directly in
special stills.
Must treatment

White musts are often turbid and cloudy, and settling is desirable to allow
separation of the suspended materials. Such measures as prior addition of
sulfur dioxide and lowering of the temperature during settling help prevent
fermentation and allow the suspended material to settle normally. In many
areas wineries centrifuge the white must to remove the solids. In this process a
strong pulling force is created by circular motion. Musts are sometimes
pasteurized, inactivating undesirable enzymes that cause browning. The
addition of pectin-splitting enzymes to the musts to facilitate pressing is
uncommon. Bentonite, a type of clay, may be added to musts to reduce total
nitrogen content and facilitate clarification.

There is renewed interest in the prefermentation heat treatment of red musts

to extract colour and deactivate enzymes. This process, when performed
rapidly at moderate temperatures and without undue oxidation, may be
particularly desirable in the production of red sweet wines, which employs
short periods of fermentation on the skins, and for use with red grapes that
have been attacked by the parasitic fungus Botrytis cinera, which contains
high amounts of the polyphenol oxidase type of enzymes that cause browning.

Fermentation

The process of alcoholic fermentation requires careful control for the

production of high quality wines. Requirements include suppression of the
growth of undesirable microorganisms, presence of adequate numbers of
desirable yeasts, proper nutrition for yeast growth, temperature control for
prevention of excessive heat, prevention of oxidation, and proper management
of the cap of skins floating in red musts.

Characteristics of wine
The Sweetness
Your ability to judge the sweetness of the wine begins at the tip of the tongue. Do
you feel a tingling sensation? Try to focus on that one endpoint on your tongue to
determine the wine’s sweetness. This is an indication that the wine has a slightly
high level of residual sugar. It should also have a high viscosity. So if you’re
swirling your wine, it should have a delayed ‘swish’ due to the body of the wine.
2. The Acidity
This should not be confused with having a high concentration of alcohol. Wines
with higher levels of acidity may taste tart and zesty – a bit lighter than others.
When you take a sip, you should feel a tingling sensation on the front and sides of
your tongue. However, if you’d rather choose a wine that is more ‘rich’, then you
need a wine that is less acidic.

3. Tannin Levels
Tannin is the compound that adds bitterness to a wine. This is usually found in the
skin of the grapes and in the bark of an aging oak tree used in the barrels to age
the wine. Tea has high levels of tannin. So, if you want a taste of tannin, try
placing a tea bag on your tongue, and keeping it there for about 5 seconds. It begs
the question though: if tannin is associated with that astringent taste, why do you
need it in your wine? Well, for precisely that reason.

Tannin is the element in your wine that adds texture, complexity, and balance. It
makes your wine last longer. If you choose a wine that is high in tannin, you
should feel a bitter taste in the front and sides of the tongue. It will also leave a
lingering dry sensation in your mouth.

4. Fruity Flavor
If you take a sip of wine and can clearly determine mostly fruit flavors, the wine is
considered fruity. For instance, some wines may have strong notes of
strawberries while others may have blueberry, blackberry, or a combination of
flavors. Different types of wine will have varying levels of fruitiness.

Fruity red wines can be dominant in raspberry, blackberry, or blueberry. White

wines can have citrus (lemon, lime) or peachy notes.
5. Light or Full-Bodied
The body of the wine is not determined by one single factor, but rather, the
combination of many factors like residual sugar and the alcohol by volume (ABV).
Wine with high alcohol concentration will taste fuller than one with low alcohol
concentration. But overall, the body of the wine – whether it is light, medium or
full-bodied – is determined by taking a snapshot of many factors. To simplify, if
the wine’s taste lasts longer in your mouth – say 30-40 seconds – it is full-bodied.

Wine and food pairing

Red Wines and Red Meat. One of the most basic tips that is easy to remember
and will help you make quick recommendations. The reason that red wine pairs
well with red meats, such as steak, is because of its ability to soften the proteins
in the meat and help enhances the flavors of the fat. The softening of the meat
occurs because of the tannin, a chemical compound found, found in red wine.
White Wine and Light Meat ( Fish and Chicken). White wines pair well with fish
because the acids in the wine enhance the taste of the fish, making it taste
fresher. Similar to how lemon is squeezed over fish to enhance the taste, white
wine can have the same impact because of it acidity.
If the same adjective can be used to describe the food and wine it is likely a
pairing that will work. For instance, sweet wines go great with sweet food. A great
example is fruit based desserts or tarts and sweet wines. There are a few
exceptions and we discuss them in detail below.
Some times it can be tricky to pair wines with meats or fishes that have a heavy
sauce. The best way to approach a dish like this is to pair the wine with the sauce
and not the meat. This allows for a better experience because some sauces can
have bad interactions with wine. For instance you want to avoid pairing bitter
sauces with bitter taste because of the bitterness will build, creating an
unfavorable taste.

Ultimately drink what you enjoy, but also don't miss out on the ability to explore.
Basic Parts To A Wine Label
Producer or Name The producer name is either obvious or in small text at the top
or the bottom of the label (such as many French wine label examples). This is who
made the wine. It’s important to note that some American wine labels that only
have a Wine Name (such as Apothic Red) are branded wines from larger wine
companies. Apothic Red is a branded wine by E&J Gallo–the producer.
Region The region indicates from where the grapes were sourced to produce the
wine. A wine from a larger (read: more vague) region is typically a value wine
whereas a wine from a specific vineyard site often indicates a higher quality
regional designation (i.e. “California” vs. “Santa Rita Hills” AVA). If a wine is from a
specific vineyard site, that site will be indicated in quotations (i.e. “Les Suchots”)
or located right below the region designation (ie Vosne Romanee Les Suchots).
Generally, as you narrow the source to a specific site, the quality level becomes
more refined and the price increases.
Variety or Appellation The variety refers to what grape or grapes are used in
making the wine–Merlot for example, or CMS Blend (Cab, Merlot, Syrah). Many
blends will not reveal the constituent grapes nor the percentage that each makes
of the whole. If there is no varietal given, look for the Appellation, which can give
you clues to what varietals were used based on the rules governing that region.
There are 15 nations with officially regulated appellations, though the strictness
of the rules and what matters varies wildly among them.
Vintage or Non-Vintage (NV) The year that the grapes were harvested is the
vintage. The vintage tells a lot about a wine if you are familiar with vintage
variations. As a general rule, multi-vintage wines or “NV” wines are lower value
wines, because they have the ease of pulling wine from multiple vintages to
control the flavor.
Alcohol by Volume (ABV) The alcohol level actually says a lot about a wine. Many
European wine regions only allow their highest quality wines to have 13.5% ABV
and above. In America, ABVs can be quite high (up to 17% on some dry wines) and
the alcohol level is an indication of how rich/big the wine may taste. Many higher
alcohol wines are made from riper grapes and tend to have more fruit forward
flavors. Again, this is a generalization and there are exceptions to the rule.
Perfect drinking temperature for Red Wines
12˚C > 18˚C, White Wine: 8˚C > 12˚C, Champagne / Dessert Wine: 5˚C and 7˚C.
Red Wine should be uncorked and decanted at least 30/60 minutes before
serving.
White Wine is best served cold, keep chilled when serving if possible.

Cabernet Wine Glass

We're not generally a fan of "less is more" when it comes to wine, but
in the case of this wine glass, the smaller the lesser the pour, the more
fragrant the wine. The wide bowl at the bottom allows wine to breathe
properly, while the narrow mouth at the top captures the aroma.

Burgundy Wine Glass

Who doesn't love delicate red wines like a Pinot Noir, Italian Barolo,
and Barbaresco? They're even better in these bigger bowled
glasses, which enhance the acidity and intensity of medium
to full-bodied wines.

Bordeaux Wine Glass

This tall broad glass is designed for bolder, full-bodied red wines like a Cabernet or an Alicante
Bouschet. Its large bowl directs the wine to the back of your mouth, and the shape of the glass
is designed to help younger wines breathe.

Mason Jar Wine Glass

Okay, this one is kind of a joke, but Mason jars aren't just for canning and
crafting! Trade out the muscadine jelly for muscadine wine in this
charming glassware that's made for watching a sunset on the front porch.

Zinfandel Wine Glass

With a smaller bowl than the Cabernet and the Bordeaux glasses, the shape
of a Zinfandel wine glass brings out the wine's rich bouquet of berry and
spice nuances. A thin rim directs the flow of the wine to the center of the
tongue, allowing you to encounter the complex balance of tannins, acidity,
and fruit flavors.  

Pinot Noir Wine Glass

Pucker up! The turned-out flared lip of the glass directs fruity, sweet, and crisp wines to
the front of the palate. Have fun showing off your swirling skills in this large-bowled model.

Syrah Wine Glass

Que sera Syra—whatever will be, will be great thanks to this glass,
which brings out the silky, velvety structure and balanced flavors of a
nice Syrah.

Rosé Wine Glass

Sip Rosé all day in these long-stemmed glasses, which provide consistency

in temperature. For a more mature wine, try a short-tapered Rosé glass. 

Sparkling Wine Glass

 Don't let your sparkling wine or Champagne fall flat with the wrong-
shaped glass. These flutes are designed with an upright shape, which helps
maintain carbonation. For a more modern affair, go with a stemless
selection like this gold number.

Chardonnay Wine Glass

A crisp, cold chardonnay is best enjoyed in a u-shaped bowl

that's somewhat upright. A slightly larger opening will allow the wine
to flow to the sides and tip of your tongue.

Service of White Wine

White wine must be always served chilled at 10 to 12 degrees °C.

Always serve white wine in a bucket, stand, wine opener and a wine napkin.

The host should taste the wine before serving other guest, Server should pour 30ml for tasting.

Always ladies to be served first and then Wine to be poured evenly for all guests.

All glassware must be clean and free of dirt, chips, and watermarks.
Refill all guests glass as soon as it is below 10% of the glass.

When a second bottle of the same White wine is to be served, ask guest if fresh glasses are
needed for everyone.

Service of Red Wine

To serve wines, chill red wines between 53 to 69 °F, served in a large-bowled glass, and white
wines between 44 to 57 °F, served in a small-bowled glass. When you're ready to pour, cut the
foil off of the lip of bottle, and uncork the wine with a corkscrew.

Presenting and Opening the Bottle of Wine and Sparkling Wine

Make sure you check the type of closure the wine bottle has. Wine bottles are closed now with
corks, zorks, and twist off bottle tops. Nothing says "inexperienced" like a waiter putting a
corkscrew into a metal twist off cap!

Pour a small amount in the glass of the person who ordered the wine. Do not touch the wine
glass with the bottle while pouring. The person will try the wine (this can involve looking at the
color, swirling it, smelling it, and sipping it). They will then either nod their approval or tell you
there is something wrong with it. If they say there is something wrong with the wine, follow
your restaurant's procedure for dealing with this situation.

HINT: Using a linen napkin during wine service is helpful. With the linen wrapped loosely
around the bottle while pouring you can wipe away any errant drips before they spoil the
tablecloth or tabletop.

After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will
be topped last. Make sure you don't put too much wine in the first few glasses...you need to
pour the same amount for each diner.

You’re Not Done Yet!

If it’s a red wine, you may leave it on the table with the label facing the host. If it’s a white wine,
now is the time to put it in the wine bucket.

Also, it is your responsibility to return to the table and refill glasses.

Note: Some white wine drinkers prefer to keep their wine room temperature and do not
require an ice bucket. Also, some customers prefer to refill their own glasses. They will let you,
the waiter, know if that is the case.

Sparkling Wine
 Have the flutes ready so that you can pour straight away. ...

Remove the foil by pulling the tab. ...

Slowly twist the bottom of the bottle (not the cork) with your right hand while holding the cork
and muzzle still with your left.

Gently ease out the cork. ...

Pour slowly into the flute.

Proper Storage of Opened Bottle

When you have a wine you want to save, transfer the leftover wine from your regular size
bottle into the empty half bottle, and then close the bottle with a cork or even saran wrap —
you just want to make sure there is a seal. Next, place the bottle in the fridge

3. Differentiate the different table wines and explain the characteristics of each table
wines.

Table wines are generally served along with food hence they get the name table wine. Table
wines are the most famous and only wine that is found in the dinner table all over the world.

Table wines are generally pretty and are within your means. It is easily reachable if you are at
the right age to purchase alcohol.

Popular table wines are:

 Cabernet Sauvignon
 Merlot
 Chardonnay
 Adams Apple
 Muscat
 Port
 Pinot Noir
 Kaskaskia Concord
 Double Decker Red

Characteristics of table wine

Everyday wines – basic beverage with a good flavor and no faults. Wines should have a certain
amount of body, be balanced and have a direct, single or neutral flavor with a short finish or
aftertaste. These wines are at the lower end of the quality range, they receive minimal
treatment and they are generally marketed early and as inexpensively as possible.

Premium wines – more refined, more character and more complexity. The wine will have a
harmonious balance and will linger in the mouth. Such wines may be recognized by the varietal
or regional designations they bear on the label.

Luxury wines – these wines offer flavors that are recognizable and distinctive, yet accompanied
by more character and complexity. These usually gain complexity with prolonged aging.

4. Explain how to serve each type of non alcoholic beverages correctly.

Aerated Water

Take the water jug to the guests’ table on a neatly folded waiter’s cloth.

Pour the water in the glass till an inch below the rim of the glass.

Take the jug back to the sideboard

Guidelines to be followed while serving water

Water is served as soon as the guest is seated

Turn the glass right side up if placed upside down.

Do not pour the water till the rim as it can spill on the table or on the guest

While serving water, the posture of the service staff should be such that his right foot is in front
to avoid showing back to the guest.

Mineral Water

Open the water bottle in front of the guest.

Serve Ladies & older gentlemen first.

Make sure bottle does not touch the glass.

The label is up and in the palm of your hand.

Clockwise motion around the table.

Pour slowly and carefully.

Fill glass to 3/4 full.

Finish with a ¼ twist of the bottle to catch the last drop.

Position the bottle on the side table, label facing the guests.

Refill glasses in a proactive way (don’t wait until the guest asks for it).

Juices

Prepare for serving the fruit juice: A beverage tray. A clean tray cloth. ...

Placing the glass on the tray: The serving glass should be clean, dry, cold and well polished. ...

Serving fresh fruit juice: Always serve ladies first!. ...

Leaving the table: Please enjoy your fruit juice (mention the juice name), sir/madam.

5. Recommend appropriate wine for the food order, matching food with wine or other
drinks.

Matching drinks and food

Champagne and oysters. Oysters have a distinguished and unique salty flavor whereas
champagne has a light, subtle and sweet flavor. ...

Light wines with desserts. ...

Red wine & red meat. ...

(Low alcohol) Wines with spicy food. ...

Beer and food pairing. ...

'Earthy' wine with 'Earthy' foods. ...

Cocktails with food.

 Different kinds of food to accompany a certain wine

 Wine and Cheese Pairing Ideas.

 Chicken (and other poultry) with Wine.
 Wine with Lamb, Steak and Other Red Meat.
 Pairing Wine With Fish.
 Salmon Wine Pairing Guide.
 Wines That Pair Ridiculously Well with Ham.
 Self-Directed Food and Wine Pairing Course.
 Herb and Spice Pairings with Wine.
Proper presentation of putting a wine.
1. Always present the bottle on the right of the person who ordered the wine. ...
2. Pour approximately 30ml of wine into the host's glass, await approval. ...
3. After all guests have been served, place the bottle to the right of the host with the label
facing them. ...
4. Keep an eye on the table and replenish glasses as needed.

White Wine Glasses

White wines are typically served in smaller bowled glasses. Smaller glasses:

 Preserve floral aromas

 Maintain cooler temperature
 Express more acidity in wine
 Delivers more aromas (even at cooler temperatures) due to proximity
to nose
You’ll notice that full-bodied white wines like oak-aged Chardonnay, Viognier, White Rioja,
and orange wines are better with a larger bowl.

The larger bowl, originally introduced by Riedel as a “Montrachet” glass , better emphasizes a
creamy texture because of the wider mouth.
The 3 primary red wine glass shapes help moderate high tannin wines, deliver more aromas, or make
spicy-tasting wines more rounded.

Red Wine Glasses

The choice of a red wine glass has a lot to do with mitigating the bitterness of tannin or spicy
flavors to deliver a smoother tasting wine.

After a few years of tasting wines from different glasses, we’ve noticed that red wines tend to
taste smoother from a glass with a wide opening. Of course, the distance to the actual fluid
affects what you smell.

Large “Bordeaux” Glass

This glass shape is best with bolder red wines, such as Cabernet Sauvignon, Cabernet
Franc, Alicante
Bouschet or Bordeaux Blends.

 Delivers more aroma

compounds vs. the burn
of ethanol from being
farther from nose
 Larger surface area to let
ethanol evaporate
 Wider opening makes
wines taste smoother

“Standard” Red Wine Glass

A great glass for medium- to full-bodied red wines with spicy notes and/or high alcohol.

Spice is softened because flavors hit your tongue more progressively from the smaller opening.
Try wines like Zinfandel, Malbec, Syrah (Shiraz), and Petite Sirah with this glass.

Aroma Collector “Bourgogne” Glass

A great choice for lighter more delicate red wines with subtle aromas. The large round bowl
helps collect all the aromas. Try this glass shape with Pinot Noir, Gamay, Zweigelt, St.
Laurent, Schiava, Freisa, Valpolicella blends, and even Nebbiolo!
 5. Wine, Beer , Gin, Rum, Vodka

Beer

Like wine, beer has a long history, one that’s longer than we’ll ever be able to trace. Residue of
the first known barley beer was found in a jar at the Godin Tepe excavation site in modern day
Iran, presumably sitting there since someone took his or her last sip around 3400 B.C. But
chances are, the first beer had been “cracked” millennia before that.

So while an exact date or time for the first chug, or keg stand, or even hiccup, is not known,
what is known is that beer, like bread, developed best in farm-based, agrarian societies where
there was an enough grain and time for fermentation. One thing we definitely know is that
ancient man loved beer as much as—if not more—than we do: the Babylonians had about 20
recipes for beer, Egyptian Pharaohs were buried with vats of the stuff, even the workers who
built the pyramids were essentially paid in beer. One of the first written recipes for beer
actually comes from a poem, a 3800 year-old ode to brewing that was etched into clay tablets.
Found in ancient Sumer (modern day Iraq), the “Hymn to Ninkasi” celebrates the Sumerian
goddess of beer and also conveniently outlines steps for brewing (lines like “The filtering vat,
which makes a pleasant sound,/ You place appropriately on a large collector vat” could give
Shakespeare a run for his money).

However it began, beer rapidly took hold as one of civilization’s favorite—and safest—ways to
drink. Historically speaking, water wasn’t always reliably potable for most cultures, and
alcoholic drinks like beer (also sanitized by the application of heat) would have been safer. Of
course, the appearance of beer was changing as brewing methods evolved. Babylonians drank
their beer with a straw—it was thicker, full of grain. But by the 16th Century, Germany’s
“Reinheitsgebot” beer purity law had essentially removed everything but water, hops, and
barley from acceptable brewing ingredients (yeast, a slight oversight, was added back to the list
a few centuries later).

Beer Types

Ale

Ales are full-bodied with hints of fruit or spice and a hoppy finish. They’re also known to quench
a mean thirst.

Lager

Lager, the beer style almost everyone’s familiar with, is known for its crispness and refreshing
finish.

Malt
Sweet tooth? Malts, often containing notes of caramel, toffee, and nuts, are dark and sweet in
flavour.

Stout

Stouts, owing their dark colour to roasted barley, add depth and character to your glass. If in
doubt, stout it out.

Beer Styles

In addition to type, a beer's character can be described by its style. Listed below are some of
the many different styles of beer carried at the Beer Store.

Amber

A very versatile beer, Amber beers are full bodied malt aromas with hints of caramel, these
beers could be either lager or ale.

Blonde

Blonde ales are very pale in colour and tend to be clear, crisp, and dry, with low-to-medium
bitterness and aroma from hops and some sweetness from malt.

Brown

Dark amber or brown in colour, brown ale have evidence of caramel and chocolate flavours and
may have a slight citrus accent or be strong, malty or nutty, depending on the area of brewing.

Cream

A very mild, sweetish, golden style of ale.

Dark

Dark ale is a British type beer, combining hops, yeast and a blend of malts. It's a medium
chestnut brown colour, with a delicate fruity smell and robust, malty character.

Pale

Pale ale has a fruity, copper-coloured styler. It originiated from England. Pale ales are robust
beers that can be enjoyed with strongly spiced foods.

Strong
This is a broad grouping that can describe any beer over 7% ABV. Strong beers are typically dark
in colour, some are almost black. Different styles can include old ales, double IPAs, and
barleywines.

Wheat

Light and easy to drink with very little aftertaste. Wheat provides a soft character to beer and is
sometimes hazy or cloudy with a touch of spice notes.

Red

Red ales can either be red or light brown in colour. They are moderate to heavy in flavour and
contain hints of caramel that is offset by the predominant hop characteristic of the beer.

India Pale Ale

A hoppier version of pale ale. Originally brewed in England with extra hops to survive the
journey to British troops stationed in India.

Lime

Typically light in flavour with a refreshing lime taste. The intensity of the lime can differ from
very subtle to strong.

Gin

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries. Gin is
one of the broadest categories of spirits, all of various origins, styles, and flavour profiles, that
revolve around juniper as a common ingredient

Rum

Rum, which is made from sugar cane, is the key ingredient to many of the classic tiki bar
cocktails: the Daiquiri, Mojito, Piña Colada, Dark ’N’ Stormy, Cuba Libré, you name it.

There are three main types of rum: white rum, dark rum, and spiced rum. Depending on the
style, the alcohol content of rum can range from 20 percent alcohol by volume like in coconut
rum, to 75.5 percent alcohol by volume like in Bacardi 151. Most of the well known rum brands
like Captain Morgan and Bacardi make their own versions of each type of rum. Follow our rum
guide for all of the best original and classic cocktails, as well as the best rums to buy.
Vodka

Vodka is a distilled spirit made most commonly from grains or potatoes. Traditionally, the clear
liquor is famously from Russia and Poland, but today it's made all over the world. The United
States and all parts of Europe contribute to the global vodka market. It's drunk worldwide, too.
Russia and Eastern European countries drink the most, followed closely by the U.S. Vodka is
also the most popular liquor to use in cocktails, mixed drinks, and shots, making it essential in
every bar.

Vodka vs. Gin

Vodka and gin are both clear distilled spirits that are most often distilled from grain. They taste
nothing alike, however. Where vodka is typically described as tasteless, gin is flavored with a
variety of botanicals which is dominated by juniper. Some of the modern gins downplay this
piney flavor to create a softer taste that appeals to vodka drinkers. Likewise, some herb-infused
vodkas can be similar to gin. Despite their differences, the two liquors are often used
interchangeably in cocktails. For instance, you can have either a gin or vodka martini or top
either spirit with tonic water or another soda.

Tequila , Whisky, Brand, Cordials, Liqueurs

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash.
Various grains (which may be malted) are used for different varieties, including barley, corn,
rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

Different types of whisky

Scotch

Scotch whisky is generally made from malted barley or grain with the spirit aged in oak casks for
more than three years. Entirely made in Scotland, Scotch is divided into five distinct categories
that include single malt, single grain, blended malt, blended grain and blended scotch whisky.
Scotch has an earthy and smoky flavour.

2. Irish
This whiskey is made in Eire (Republic of Ireland) or in Northern Ireland. It is made from yeast-
fermented grain mash or a mash of malted cereals and takes about three years to age in a
wooden cask. Irish whiskey has a smoother finish as compared to scotch.

3. Bourbon

Bourbon is a distilled American whiskey, primarily made from corn and is stored in charred oak
casks and does not contain any additives. A slightly sweet tasting whiskey, bourbon also is also
a bit smoky and has a reddish colour due to fermentation in charred oak casks.

4. Tennessee

Tennessee whiskey is a type of whiskey produced in Tennessee in the United States. The
difference between Tennessee whiskey and bourbon lies in the method of filtering. Tennessee
whiskey is steeped in charcoal before going into the casks for fermentation.

5. Rye

Rye whiskey is primarily made in North America with a mash of at least 51 percent rye and is
aged in charred barrels for at least two years. Rye is a type of grass that is a member of the
wheat family. This whiskey has a slight fruity and spicy flavour and is great for making whiskey
cocktails.

Rye whiskey is primarily made in North America with a mash of at least 51 percent rye

6. Japanese

Japanese whisky is a type of whisky produced in Japan. This whiskey uses double malted or
peated barley and is aged in a wooden cask. Unlike the other whiskies, it is drier and smokier
and comes as single malts or blends.

Brandy, alcoholic beverage distilled from wine or a fermented fruit mash. The term used alone
generally refers to the grape product; brandies made from the wines or fermented mashes of other
fruits are commonly identified by the specific fruit name.

Cordials and Liqueurs are made of…

The word "liqueur" comes from the Latin Liquefacere, which means the process of dissolving
something in liquid. Cordial, on the other hand, comes from the Latin word for heart, cor.
Whether you call it cordial or liqueur, both words describe the same thing: an alcoholic
beverage in which spirits have been steeped, percolated, brewed, or macerated with some kind
of flavor-giving substance like fruits, herbs, and flowers, and then sweetened. Some people
more narrowly define a cordial as a liqueur made specifically from fruit or fruit juice.

What's the Main Ingredient?

Here are some classic liqueurs and their main flavor-infusing ingredients. Some are centuries
old and made from top-secret formulas.

Amaretto: Almond

Bailey's Irish Cream: Whiskey/cream

Benedictine: Honey/citrus/herbs

Chambord: Black raspberry

Crème de Cacao: Chocolate

Crème de Cassis: Currant

Crème de Menthe: Mint

Curacao: Bitter orange

Cointreau: Sour and sweet oranges

Frangelico: Hazelnut

Jagermeister: Herbs/spices

Limoncello: Lemon

Maraschino: Cherry

Midori: Melon

Kahlua: Coffee

Ouzo: Anise
Pastis: Anise

SambuccaRomano: Elder bush

Schnapps: Peach

Cordials are a mix of fruit, sugar, water and tartaric or citric acid. The latter ingredients are used
as a preservative, they're optional and can be bought from a chemist or health food shop. 

In terms of equipment, all you need is a sterilized bottle or jar for your cordial, a filter and clean
muslin cloth or tea towel to strain the mixture through.

Cordials will keep in a cool, dark place for up to a month, or in the fridge for slightly longer.
Make sure your cordial is stored correctly or it can start to ferment. It's also fine to freeze if you
want to keep it for longer.

Coffee, Tea, Milk, Juices, Water, Soda

How To Determine The Quality Of A Tea

Particle Size. The size of tea particles can vary from very small powdery particles to delicately
rolled full sized leaves. ...

Color. Look for dark or bright full colors. ...

Aroma. Lack of smell is an immediate giveaway of a low quality tea. ...

Taste. Obviously taste is the most important judge of quality.

The mineral content, chlorine and pH levels can affect both the flavour and aroma of the tea,
even if its subtle. ... Also, if you just think your tea tastes bad because it is bitter, then it's not so
much about the pH levels in your water as it is about the temperature of your water.

Coffee Making Methods

French Press

One of the simplest brewing methods that steeps coffee grounds in hot water and then presses
the grounds out.

Benefits:

1. The coffee beans only come in contact with the French Press and hot water (opposed to
passing through a filter), which yields a stronger cup of coffee in terms of caffeine
content and flavor.
2. A glass or stainless steel French Press is considered one of the “cleanest” coffee brewing
methods, because it doesn’t use the bleached paper coffee filters that contain chemicals,
called dioxins and epichlorohydrin, which become carcinogenic when they come in contact
with water. (1, 2)
3. “Boiled” coffee brewing methods help preserve the antioxidants found in coffee beans,
such as chlorogenic acids. Chlorogenic acids are the reason why coffee is said to have
protective effects against Alzheimer’s, Parkinson’s, and dementia. (3)
4. The strength of brew in a French Press is easy to customize.

Automatic Drip Coffee

The most common type of coffee maker, most likely found in

your parents’ kitchen and hotel rooms.

Benefits:

1. You can set it before you go to bed so that your morning

coffee has already started brewing when your alarm goes
off.
2. High-end automatic drip coffee makers have many unique features, such as built-in coffee
bean grinders, a “keep warm” time setting, and choosing the length of brewing time which
can alter the strength and flavour.
3. Although drip coffee makers may yield a slightly weaker brew than “boiled” coffee brewing
methods (due to the fact that the grounds are filtered), the filter has been shown to
prevent an oily compound found in coffee beans, that blocks the cholesterol-regulating
receptors in your intestines (4), from passing through.
Pour Over

This is another drip coffee method that produces a strong, full bodied cup of coffee. Some
coffee fanatics say a “pour over” coffee is the best they’ve ever had. You may be familiar with
the Chemex and Hario, which are common pour over coffee makers.

Benefits:

1. Yields a stronger and more intense flavor because it wets the coffee grounds evenly,
which better extracts the unique notes and flavors from the coffee beans.
2. The pour over method allows you to have complete control of the taste, strength and
water temperature.
3. Chemex filters are designed to remove sediment, oils and fatty acids, which is also said to
make the coffee flavor richer and eliminates the undesirable parts of the coffee bean.

Cold Brew Coffee

Cold brewed coffee is exactly as it sounds: coffee that’s been brewed

cold. However, it has a few key differences from regular coffee when
it comes to acidity and taste.

Benefits:

1. Approximately ⅔ less acidic than hot coffee, which makes it

better tolerated for those who have conditions that are aggravated by acidic foods (for
example, acid reflux).
2. When coffee is brewed cold instead of hot, the lower acidity produces a naturally sweeter
taste.
3. Cold brew is steeped for 18-24 hours in the fridge, which produces a coffee that’s richer in
flavour.
4. It doesn’t go stale as quickly as hot brewed coffee, so you can make a batch ahead of time
to last you the week.
Caffeine Amount: The amount of caffeine in your cold brew will vary based on the beans you
use. Cold brew coffee is higher in caffeine than hot brewed coffee because of the long steep
time.
 Turkish Coffee

Fine coffee grounds brewed in a brass pot over a low temperature

to strengthen the flavor. Turkish coffee is considered more of a
“sweet treat” to sip on slowly because white sugar is added during
the brewing process (along with spices such as cardamom and
cinnamon).

Benefits:

1. The lower brew temperature of Turkish coffee can eliminate the bitter taste of boiled
coffee.
2. You only need about ⅓ of the amount of coffee grinds required for other coffee methods.
3. The addition of cardamom and cinnamon may help with digestion.

Coffee Roasts (From Light To Medium To Dark)

Contents show

Coffee roasting is not just a masterful craft, it’s an art form which can make or break the taste
of your favorite brew. And it’s not just about taste. If you’ve ever had the pleasure to take a
sniff of a freshly roasted coffee, you know how alluring it is. But do you know which roast type
you are drinking? Is it medium, dark, or maybe light?

Roasted coffee beans

Roasted beans – from green, to light, to medium, to dark (the shiny ones)

Light Roast (The First Crack)

Better known as a light roast, first crack got its nickname because the beans are in the initial
stage of cracking and expansion. In general, the beans look dry and pale and provide a light-
bodied coffee. The taste shouldn’t reveal any traces of the roasting and is somewhat more
acidic.

This doesn’t mean that first crack provides an inferior flavor profile. Quite the contrary; the end
result is a light, yet aromatic roast, with distinct fruity or even floral notes. With light roasts, the
beans’ surface shouldn’t be oily. Otherwise, you are looking at a different type of roast.
Color-wise, this roast is light brown and is typically used for mild coffee types. But remember,
since it’s not roasted that long, first crack retains a lot of the original beans’ flavors. Coffee
varieties that utilize light roast include Cinnamon, Half City, and City

Characteristics of good coffee

BODY - Thickness or heaviness as it feels on the palate during consumption.

ACIDITY - Pleasant tanginess when the coffee first hits the palate.

FLAVOR - Ranges from mild to rich and is the most subjective of coffee characteristics.

AROMA - Powerful evocative smell that enhances a great cup of coffee.

Reasons Why Your Coffee Tastes Bad (And How to Fix It Next Time...

Your coffee beans are stale. Roasted coffee beans oxidize with exposure to oxygen, and this
leads to them becoming stale. ...

Your coffee beans were roasted improperly. ...

Your equipment is dirty. ...

You're using a coffee machine and you let it sit on the warming plate too long. ...

Your water quality isn't great.

How to handle guest complaints

Top Ten ways of handling guest Complaints:

1. Listen with concern and empathy.
2. Isolate the guest if possible, so that other guests won't overhear.
3. Stay calm. Don't argue with the guest.
4. Be aware of the guest's self-esteem. Show a personal interest in the problem, Try to use
the guest name frequently.
 5. Give the guest your undivided attention. Concentrate on the problem, no on placing
blame. Do NOT Insult the guest.
6. Take notes. Writing down the key facts saves time if someone else must get involved.
Also, Guest tends to slow down when they see the front desk agent trying to write down
the issue.
7. Tell the guest what can be the best done. Offer choices. Don't promise the impossible,
and don't exceed your authority.
8. Set an approximate time for completion of corrective actions. Be specific, but do not
underestimate the amount of time it will take to resolve the problem.
9. Monitor the progress of the corrective action.
10. Follow up. Even if the complaint was resolved by someone else, contact the guest to
ensure that the problem was resolved satisfactorily.

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description%2F493-f-and-b-organization.html

https://www.homegrounds.co/different-coffee-roasts/

https://www.allrecipes.com/article/cordials-and-liqueurs-of-the-world/

https://vinepair.com/beer-101/a-brief-history-of-beer/

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/table-wines

https://toughnickel.com/industries/TheBASICSofrestaurantwineservice

https://winefolly.com/tips/how-to-read-a-wine-label/

https://www.montemaggio.com/five-characteristics-of-wine-to-find-the-one
https://www.britannica.com/topic/wine/The-wine-making-process