Barmanagementpartone 220328155613

Perum Kebonsari Indah Blok Q No.
14
Page: 0
Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
TABLE OF CONTENT
TABLE OF CONTENT 1 Beer and Food Pairing Guide 136 – 144
How to Open a Bar Mainta

2 - 13 Maintaining a Commercial Beer Tap System 145 – 150
How to Run a Successful Bar 14 – 20 Beer Dispenser Installation and Maintenance 151 – 155
How to Start a Brewery 21 – 31 Choosing the Best Kegerator 156 - 163
How to Obtain a Liquor License 32 – 45 Types of Beer Glasses 164 - 175
How Much Does it Cost to Open a Bar? 46 – 49 Types of Wine Glasses 176 – 191
Bar Open and Closing Checklist 50 – 58 How to Become a Sommelier 192 -197
How to Set Drink Prices In Your Bar or Restaurant 59 – 63 Hiring a Bartender 198 - 204
Types of Whiskey 64 – 74 How to Build a Restaurant Wine List 205 – 212
How to Taste Whiskey 75 – 80 Bar Marketing Ideas 213 - 221
How to Pour the Perfect Pint 81 – 88 A Guide to Corkscrew Wine Openers 222 - 235
Different Types of Beer 89 - 121 Wine Tasting Room Basics 236 - 242
Beer Glasses Every Bar Needs 122 – 129 How to Decant Wine 243 - 249
The Best Winter Beers for 2021 130 – 135 How to Run a Proper Wine Service 250 - 256
Perum Kebonsari Indah Blok Q No. 14

Page: 1
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Open a Bar
Have you been dreaming of opening your own bar but you’re not quite sure where to start? You’ve probably thought about your concept and your
name, but maybe you’re unsure about some of the finer details, like how to obtain funding and permits. Running a successful bar can be lucrative
and rewarding, as long as you perform some careful research and follow the correct steps. We outline the process of starting your own bar, from
the initial concept to your grand opening, so you can fulfill your dream of becoming a bar owner.

Page: 2
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Open a Bar
Opening a bar requires some initial research and planning. You can make sure that you're covering all the bases by following our bar opening
checklist below.
The step to read the section that most interests you:
1. Choose a Bar Concept and Brand
2. Choose a Name for Your Bar
3. Choose a Business Entity for Your Bar
4. Write a Bar Business Plan
5. Secure Funding for Your Bar
6. Find the Perfect Location
7. Obtain Permits and Licenses
8. Find a Liquor Supplier
9. Design a Bar Layout
10. Buy Your Equipment and Supplies
11. Hire the Right Staff
12. Advertise Your Bar
13. Host Your Soft Opening

Page: 3
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Choose a Bar Concept and Brand
The fun part of starting your own bar is creating your concept and brand. Your concept includes all the
general ideas you have about what kind of bar you want to open. Your brand is slightly more defined and
encompasses the identity and mission of your business. Every detail of your bar should support your brand,
from your service style to your decor and ambiance. A good question to ask yourself is how do you want
people to feel when they walk in your bar?
Here are some examples of bar concepts to get you thinking about your own bar:
 An unpretentious neighborhood bar with comfortable booths and a jukebox of classic hits, where
folks can unwind after work.
 A barcade with vintage pinball games that serves only a few types of beer, where guests can let loose
and have fun on a Friday night.
 A moody martini bar with neon lights and hypnotic music, where guests can feel like they’re part of an exclusive club.
 A sophisticated wine bar with modern furniture and art on the walls, where guests can sip flights of wine paired with appetizers.
The most important thing to note is that your concept and brand should be in line with the demographics of your chosen location. When you get to
the step of performing market research, you may have to adjust your brand to meet the needs of the neighborhood you are serving.
2. Choose a Name for Your Bar
Choosing the name for your bar can feel like the moment that your dream is becoming a reality, but how do you choose the right name? Make
sure that it’s catchy, make sure it reflects your brand, and make sure it’s unique. Remember that your name will be used on all of your marketing
materials and merchandise, including menus, staff uniforms, and advertisements. Stay away from names that are too long and complicated.
Page: 4
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
After you’ve chosen a name that represents your bar perfectly, it’s time to consider trademarking it. This protects your name from being used by
any other businesses, which can be helpful if your location is in a high-density area. It’s especially important if you plan to expand your business to
multiple locations in the future.
3. Choose a Business Entity for Your Bar
Every business owner has to decide what type of entity or business structure to establish. This impacts
your legal liability, your ownership rights, how your business is taxed, and your funding options. These
are the common entity types for small business owners:
 Sole Proprietorship - This is the most common type of structure for small businesses and requires
no paperwork to set up. Once you start a business that operates for profit, you are automatically
running as a sole proprietorship. The downside of this entity is that as the bar owner, you are
liable for any lawsuits against your business.
 Partnership - A verbal agreement between two or more taxpayers is all that’s needed to start a
partnership, which makes it very appealing. However, you are liable for the mistakes of your
partner so it’s recommended that you go ahead and create a partnership agreement anyway.
Always have a lawyer review your partnership agreement before signing.
 Limited Liability Company - Also known as an LLC, this type of business entity is very popular due to its liability protection. Because an LLC
exists as its own separate legal entity, the business owner isn’t liable for any lawsuits against the business. The downside of an LLC is that it
does require the proper forms and a fee to be filed with the Secretary of State’s office.

Page: 5
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Write a Bar Business Plan
This is the point where you need to sit down and get your business plan on paper. Having a thorough business plan is going to help you when you
reach out to investors and apply for loans. It’s also a great way to work through any areas of uncertainty you may have about how your business is
going to operate. A bar business plan should include the following:
1. Executive Summary
2. Company Overview and Description
3. Market Analysis
4. Business Offerings
5. Management
6. Marketing and Public Relations Strategies
7. Financial Projection
5. Secure Funding for Your Bar
After doing your financial projection you’ll have a better idea of the funding you’re going to need to make your dream happen. Make a list of all
the startup costs required to get your bar running. Then add in the cost of daily operations, including the cost of alcohol, salaries, utilities, and
rent. From there you can create a budget and forecast how much money you’ll need to keep your bar running for the next year.
Next, determine how much money you have to put towards your startup costs and how much additional funding you’ll need. Now that you have a
definitive number, you can begin the process of applying for loans. The initial investment that you make could be paid back within a few years if
you run your bar successfully.

Page: 6
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Find the Perfect Location
Performing a location analysis is the best way to find the perfect location for your bar. There are many
factors to consider, but these are some of the most important:
 Target Demographics - You should either begin by targeting a location with demographics that
match up with your concept, or base your entire concept off of the demographics of a
predetermined location.
 Health Regulations and Zoning - Zoning regulations can vary greatly between cities and
counties. Make sure to become familiar with your location's zoning laws so you know what to
expect.
 Visibility and Access - It’s extremely important to choose a location that is visible to people driving or walking by. Accessible parking is
always optimal.
 Nearby Competition - If an area is already saturated with bars, you may want to either choose a different location, or make sure your bar
has a unique concept that stands out.
7. Obtain Permits and Licenses
Making sure you have the appropriate licenses may be the most tedious step along the way, but it’s vital to getting your bar open for business. It
never hurts to enlist the help of legal counsel to make sure you have all the bases covered. The number of permits you’ll need and the total cost of
fees will vary by state. These are some of the most important licenses required:

Page: 7
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Employee Identification Number - You’ll need an Employer Identification Number, or EIN, to apply for many of the permits below. This
number identifies you as an employer and allows you to officially hire your staff. To obtain your EIN, visit the IRS website and fill out their
online application.
 Liquor License - Without a liquor license, you can’t legally sell alcohol. Not only does the license permit you to sell alcoholic beverages, it
also determines what type of alcohol you can sell and the times and days you can operate. The process for obtaining one can be lengthy, so
you should start on this one right away by contacting your state’s Alcoholic Beverage Control agency.
 Foodservice License - If you plan on serving food at your bar, you’ll need a foodservice license. This ensures that your business meets food
safety laws and regulations. To obtain a foodservice license, apply online at your state government’s website.
 Alcohol and Tobacco Tax and Trade Bureau - Referred to as the TTB, this federal agency regulates businesses that sell alcohol. Before you
open for business you’ll need to register with the TTB, which can be done on their website. The TTB also requires that you keep a record
book containing the date and quantity of all alcohol received from your suppliers. This step is very important because if you get inspected
by a federal officer and fail to produce the log book, you could be fined up to $10,000.
Here are a few examples of other permits you may need to open your bar:
 Sign Permit
 Music Permit
 Certificate of Occupancy
 Pool Table Permit
 Dumpster Placement Permit

Page: 8
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8. Find a Liquor Supplier
With most of the paperwork out of the way, it’s time to make a wish list of the spirits, beer, or wine that
you want to stock in your bar. You might already have a selection in mind or you could do some research
to see what’s popular in the area. The concept of your bar might weigh heavily in this decision, especially
if you’re going to specialize in one type of alcohol, like craft beer or small-batch wines and spirits.
You’ll want to find an alcohol distributor that offers the brand and products you have on your wish list.
Many wholesalers have websites with portfolios that showcase all their products and pricing. Here are
some things to keep in mind when you choose a distributor:
 Brand selection
 Minimum purchase requirements
 Payment terms and discounts
 Delivery dates
 Availability of brand ambassadors or promotional materials
Once you stock your bar with alcohol, you should begin to take liquor inventory so that you can maintain the appropriate quantities. Taking
consistent liquor inventory will give you an idea of how your bar is performing, what your par levels should be, and which products are selling.
9. Design a Bar Layout
If you’re designing your bar from scratch, the best thing to do is take measurements of the entire space. You can draft the layout on paper or take
advantage of design software to come up with a virtual blueprint. Having the blueprint is going to help you choose fixtures, equipment, stools, and
seating that will fit inside your space.

Page: 9
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Keep in mind that the space should remain functional. Your staff should be able to move freely around any tables or booths. The area behind your
bar should have enough space for liquor displays, speed rails, and bottle coolers. You should also allow enough room for the maximum number of
bartenders on your busiest shifts.
When it comes to choosing your decor, make sure it supports your brand and concept. Artwork, lighting fixtures, and furniture can all be used to
create an experience for your guests. Check out current design trends to come up with ideas.
10. Buy Your Equipment and Supplies
You’ll need to outfit your bar with some basic equipment in order to serve drinks. It’s important to factor in the space and electrical requirements
you’ll need for these items:
 Bottle Coolers - These back bar coolers provide space for all the bottles and cans that you’ll need to keep chilled. Ideally, the bottle cooler
will sit under your bar so that bartenders can access it quickly.
 Ice Machines - It’s going to take a lot of ice to keep the beverages flowing at your bar. You’ll need a reliable ice machine to produce large
volumes of ice throughout the shift.
 Ice Bins - Once your ice machine makes the ice, you’ll need to store it in a place that’s convenient for your bartenders. Under bar ice bins fit
beneath the bar so your staff can easily access ice for cocktails and blended drinks.
 Glass Washer - Having a glass washer under the bar is extremely convenient. Some models are designed to fit inside an underbar sink and
require no electricity.
 Bar Blender - You’ll need a reliable, commercial-grade bar blender for making popular blended drinks like daiquiris and margaritas. Look for
a model with a cover to reduce noise while blending.
 Beer Dispensers - Your bar isn’t complete without a beer dispenser. These units feature a refrigerated cabinet that holds your beer kegs,
while the beer is dispensed through a tap tower on top of the dispenser.

Page: 10
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
In addition to your bar equipment, you'll also need to stock up on other bar essentials. Make sure you have the appropriate glassware to serve
your beverages. Depending on your menu, you might need garnishes, drink ingredients, and cocktail mixes. For your bar top, you'll need cocktail
napkins, coasters, and stirrers.
11. Hire the Right Staff
Different types of bars may have different staffing needs. For instance, a large nightclub will require some additional employees that a small
neighborhood bar won’t need, like bottle service staff or a house DJ. If you own a wine bar, you might want a sommelier on staff. Here are some of
the key positions that you’ll need to get most bars up and running:
 Bar Manager
 Bartenders
 Barbacks
 Servers

Page: 11
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Host / Hostess
 Security / ID Checker
Many potential employees are enthusiastic to start a new venture and get in on the ground floor of a new bar. With such a high turnover rate, the
best way you can keep your stellar bartending staff is by defining your workplace culture from the very beginning. In addition to interviewing and
hiring new employees, make sure that you create a thoughtful training program that outlines clear expectations.
A critical part of bar ownership is ensuring that your staff is well-trained to look for signs of visible intoxication. Your training program should
emphasize these signs and provide guidance on how to deal with intoxicated patrons. It's your responsibility to make sure that your guests are safe
at all times, while they enjoy drinks at your bar and when they leave your bar.
12. Advertise Your Bar
You’ve done your due diligence and now you’re ready to let the community know about your new bar. This is where the critical step of advertising
and marketing your bar comes into play. Here are some tips you can use to inform your potential customers about your business and build
excitement about your opening day:
 Create a website – Building a website for your bar is essential. Many customers will be researching your business online before making a
visit, so you should provide key information on your site. Your site should also be representative of your brand.
 Use social media – Another way to reach potential customers is by creating accounts on social media platforms like Facebook, Twitter, and
Instagram. You can share high-quality photos of your signature cocktails and advertise promotions.
 Make a Yelp account – Create a business profile on Yelp so that you have more online visibility and customers can submit reviews for your
bar. You can personally ask your guests to leave reviews by putting a request on your bar receipts.

Page: 12
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Sign up for Google My Business – Google My Business is a free service that ensures your bar information will show up in Google searches
and on Google Maps. Make sure to provide as much information as possible, including your website, hours, photos, and price ranges.
 Use your store front – As you’re doing construction on your new bar, passersby will be naturally curious about your new business. Make
sure to utilize posters and sidewalk signs to provide information about your bar and the opening date.
 Place an ad in the local paper – Purchase advertising space in the local newspaper to share information about your new bar. You could even
include a coupon for half-off drinks.
 Create a loyalty program – Sign up for a mobile app loyalty program and reward your guests for their continued business. If you specialize
in craft beers, provide a way for guests to track and rank the beers they’ve enjoyed at your bar.
 Promote a Happy Hour – Happy hours are a great way to attract customers through value-priced drink specials. You can also offer
complimentary samples and free snacks.
 Host an event – There are a variety of events you could host in your bar to create some buzz. If you own a wine bar, consider hosting a wine
tasting. If you own a tap house, trivia nights can be very successful at bringing in more customers. Don’t forget the most important event of
all, your grand opening!
13. Host Your Soft Opening
A soft opening is a practice run that allows your bar staff to test out their operation on a limited number of guests before the actual grand opening.
The benefit of a soft opening is that it gives you an idea of what you are doing right and what areas of your service may need more attention. Your
staff gets the opportunity to practice without the pressure that comes with a busy opening day. An easy way to host a soft opening is to invite the
friends and family of your employees for a sneak peek event.
Now that you’ve become familiar with all the steps necessary to opening a bar, you can begin to make your dream a reality. By planning every
aspect of your bar operation ahead of time, you can start your business off on the right foot.

Page: 13
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Run a Successful Bar
Whether you manage a brewery or nightclub, the challenges of running a successful bar go far beyond just keeping customers' glasses full. You
need to ensure that you're well-stocked, serving tasty drinks, creating events to excite potential customers, and protecting yourself from any
potential liabilities. While managing a bar may be difficult, we broke it down into 8 simple steps to help you make a profit from your bar business.

Page: 14
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8 Steps to Run a Bar Successfully
Whether you own a bar and want to improve your profits or you're considering starting a new bar, following these 8 steps to learn how to run a
bar.
1. Keep Your Bar Stocked
Keeping your bar stocked goes far beyond just filling your back bar cooler or refrigerator with beer,
liquor, and wine. You will want to track what drinks your customers are drinking and which types of
alcohol you're using more often than others. This will allow you to adjust your orders, so you spend less
money on alcohol that's less popular while keeping your bar filled with popular items.
Essential Items Every Bar Needs
Stocking your bar or nightclub is also more than just the liquor and beer itself. Here's a list of things that
you should always have on hand in your bar:
 Bar napkins
 Straws and stirrers
 Glassware
 Mixing glasses
 Cocktail shakers and strainers
 Liquor pourers
 Cocktail mixes
 Garnishes

Page: 15
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
2. Measure Your Liquor to Reduce Overpouring
While an extra-strong drink may not seem like an issue, consistently overpouring drinks can end up
costing your bar thousands of dollars in the long run.
Fortunately, there are ways that you can measure your pouring and prevent waste in your bar. Here are a
few examples of how your bar can prevent overpouring and waste:
 Use measured pourers. Measured liquor pourers make it easy to approximate portions and help
prevent spillage to eliminate the risk of wasted product.
 Teach bartenders to use jiggers when crafting cocktails. Using jiggers when crafting cocktails not
only prevents overpouring, it also ensures that your customers get a consistent drink each time.
 Choose the right glassware. Using the right glassware can also help reduce your liquor costs. Heavy-base glasses have a thicker bottom, so
you don't have to use as much liquid to fill them as standard glassware, which will result in savings over time.
These bar managing tips can not only help you reduce waste in your bar, but they can also ensure consistency, which is key for keeping your
customers happy and coming back to your bar.

Page: 16
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Create Signature Cocktails
While many customers may order popular drinks like rum and coke or a Tom Collins, creating drinks that
are unique to your establishment gives you a competitive edge over other bars. Additionally, if you create
your own craft cocktails, you can price them higher than traditional beverages, helping to increase your
profit margin.
When creating new recipes and cocktails, you want to consider your target demographic and their tastes.
For example, if you're near a college campus and have a customer base in their mid-twenties, you'll want to
design strong cocktails that use liquors like rum, vodka, or tequila. On the other hand, bars with older
customers may want to use top-shelf liquors like fine whiskey or bourbon in their recipes.
When managing a bar, it's also important to keep on top of current drink trends and offer customers
something new, like spiced or fruity vodka infusions. You can also up your cocktail game by adding unique
garnishes to your drinks, like fruit kabobs in daiquiris.
4. Host Happy Hour and Events
Hosting a happy hour is a great way to draw customers in with low prices. You can then let your delicious cocktails and excellent service convince
the customers to stay past happy hour and pay full price for your items. Your happy hour menu should feature discounts on items with a high-profit
margin, group specials, snacks, and designated driver discounts to maximize your profits.
Another option to bring customers into your business is to host events. Events can be a one-time thing or they can become a regular occurrence,
which is a great way to build a regular customer base that can help your bar succeed. There are many different types of events that you can put on
depending on your clientele and establishment's theme. Here are some popular options:
 Trivia
 Speed dating
 Karaoke
 Arcade or game nights
 Tailgating or sports parties
 Open mic nights
 Participating in a bar crawl
Page: 17
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Schedule your weekly events to target specific times and demographics, such as the post-work business crowd, weekend brunch-goers, or sports
fans before, during, or after a big game. Additionally, be sure to advertise your happy hour specials on social media, outdoor signs, and posters in
your front-of-house space.
5. Hire the Right Bartenders
The bar industry has a very high turnover rate, which results in lots of money
wasted on training new employees. Your bar can prevent this by implementing
strict standards when hiring and creating a rigorous training regimen that weeds
out any poor fits early in the process.
One of the best ways that bar managers can retain good employees is with
incentives, such as bonuses, favorable shifts, or pay raises. But, not all incentives
have to be monetary. Some employees are instead motivated by the potential for
promotions or learning new skills. For example, if you have a dishwasher who is
dedicated to working hard but who also wants to learn bartending skills, reward
them by offering some training and allowing them to bartend during slow periods
of business at first.
Another essential aspect of keeping your employees happy is ensuring that you're
promoting a comfortable atmosphere where your staff feels welcome to share
their ideas and concerns. If employees don't feel like their concerns are being
heard by the general manager or the owner, they'll leave. Additionally, if you
engage in dialogue with your staff, you can learn more about them and how you
can keep them happy and working hard.

Page: 18
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Train Your Bartenders and Wait Staff to Upsell
A great way to boost profits in your bar is to train your staff to upsell customers. Upselling involves
your bartenders or wait staff suggesting that customers try a specific high-value item or add it onto
their order. Upselling is beneficial for both your business and your staff because bigger checks mean
bigger tips.
The key to upselling is to frame it as a personal suggestion. For example, instead of offering your
customers an expensive alternative to their order, have your bartender tell them that the alternative
is their favorite drink or it's a new special that's delicious. Framing the sale as a suggestion will make
your customers more likely to try the more expensive option.
Also, be sure to keep your food menu in clear sight of patrons. Patrons might approach your bar
doors with just drinks in mind, but after a round or two, that appetizer menu strategically placed in
front of them might start to look tempting. You can also boost sales by offering food and drink
pairings based on common flavors or contrasts.
Educate your staff on the best food and drink pairings. What beers go well with your appetizers? What wines pair best with your desserts? Offering
knowledgeable suggestions will be viewed as helpful rather than a sales pitch. Lastly, train staff to detect undecided customers. If someone has
glanced at their menu for an extended period of time, a simple "Can I suggest one of our specials?" can help sway them.
7. Invest in a POS System
An essential for any successful bar, an electronic Point Of Sale (POS) system organizes orders and keeps track of transactions. These order and
receipt systems ensure smooth communication between the waitress, bartender, and kitchen to help keep track of customer tabs on even the
busiest of nights. It also allows bar managers and owners to see the breakdown of sales by employee. POS stations run from $2,000 to $5,000,
so research the best POS system for your business before purchasing one.

Page: 19
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8. Take Liability Seriously
Alcohol service is a risky business. When managing a bar, you should train staff to handle
alcohol-related safety issues, not just for the safety of customers who have consumed too
much alcohol, but to protect your bar from fines, imprisonment, loss of liquor license,
increased insurance costs, and even losing your business.
If your establishment serves alcohol to a minor or visibly intoxicated patron, not only will you
face criminal fines, but you can be sued in civil court for damages that person causes after
leaving your bar. Many new and smaller establishments skip liquor liability coverage to cut
down on premiums or are simply unaware of coverage, so know the specifications of your
insurance.
Look to trusted, established alcohol training resources to effectively teach your staff. The
National Restaurant Association offers ServSafe Alcohol training to prepare bartenders,
servers, hosts, bussers, valets, bouncers, and all front-of-house staff in the event of safety
and liability issues. State Liquor Control Boards also offer initiatives that teach bar staff how
to recognize signs of intoxication and detect fake IDs.
The bar industry is very competitive, and it can be difficult to run a bar successfully due to the razor-thin profit margins. But, by taking a more
active role in your business, ensuring that your bar is stocked with everything it needs, and training your employees for success, you can help your
bar become profitable and succeed.

Page: 20
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Start a Brewery
Breweries are popular with a variety of customers, whether they're a casual beer drinker, a craft beer enthusiast, or just looking for a place to
spend Friday night. As the demand and popularity of beer continues to rise, so does the interest in new breweries. If you’re considering opening a
brewery of your own, we’ve compiled a list of steps and tips to help guide you through the process and successfully open your own business.

Page: 21
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Click any of the tips below to read the section that interests you:
1. Write a Brewery Business Plan
2. Choose a Brewery Concept
3. Determine the Cost of Starting a Brewery
4. Secure Brewery Funding
5. Apply for Permits and Licenses
6. Choose a Brewery Location
7. Buy Brewery Equipment
8. Create a Draft List and Menu
9. Advertise Your Brewery
10. Host a Soft Opening
1. Write a Brewery Business Plan
A business plan is one of the most important steps for starting any business. Not only does it act as a roadmap that guides you through the process
of opening your business, but it is essential for securing funding from investors. A good business plan includes detailed information on your
concept, market, business structure, and financial situation.

Page: 22
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
2. Choose a Brewery Concept
Your concept is what defines your brewery. It influences everything from how customers will identify you
as a company, to the messaging you target in advertisements, to the type of employees you’ll hire. To
identify your brewery concept, you’ll have to choose a name, identify your brand, and determine what
type of brewery you want to operate.
Naming Your Brewery
Choosing a name for your brewery can be a daunting task, not just because there are so many options to
choose from, but because your choice will define your company for years to come. As you go through the
process of choosing a name for your brewery, keep in mind that a good name will share the following
traits:
 Original: The first and most obvious step in choosing a name for your brewery is making sure that it isn’t already taken. Additionally, be
careful not to choose a name that is too similar to an existing name. Not only will this help you to protect yourself and secure a trademark,
but it can help to avoid lawsuits from other brands who might think you’ve infringed on their intellectual property.
 Memorable: Choose a name that your customers will remember. A good starting point is to aim for a name that’s easy to spell and
pronounce. Furthermore, choosing a name that rolls off the tongue and is fun to say can help to make your name memorable.
 Reflective: The name you choose should reflect your company. Try to create a list of what distinguishes your brand from others, or what
defines you as a company. For example, if your brewery is located in Boston, you might choose something that reflects the culture of New
England
 Broad: Your brewery’s name should be able to have broad appeal and lend itself to a variety of branding opportunities, themes, and
products. Choosing a name that is too specific can limit the number of opportunities you have, and by extension prohibit growth.

Page: 23
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Identify Your Brand
Identifying a brand is an essential part of establishing yourself as a brewery. Your brand can help you to connect with potential customers, identify
target markets, hire employees, and strategize the direction of your business.
To identify your brand, start by determining your company values. Understanding what matters to your company and employees is a key part of
your branding. Once you’ve done this, you can discover your target audience and the emotion behind your products.
It’s not enough just to identify a brand and move on. Once you’ve determined your values, key demographics, and emotional impact, you have to
make an effort to create continuity. This means following through on your promises and acting in accordance with the values of your company.
Doing so will allow you to truly establish yourself in the industry, within the community, and with your employees.
Choose a Type of Brewery
The increased demand for beer has lead to innovation in the industry, and by extension, a variety of brewery types. Though they differ in size,
scale, and impact, each brewery serves a specific function and can be effective given your goals.
1. Nano Brewery: As its name suggests, a nano brewery is the smallest type of brewery. There isn't a set amount of beer that a nano brewery
is allowed to produce until they officially scale up to micro-sized.
2. Microbrewery: A microbrewery is defined as a brewery that produces less than 15,000 barrels of beer annually. These types of breweries
are typically independently owned, and sell the majority of their products onsite rather than through beer distributors.
3. Brewpub: A brewpub is a hybrid between a restaurant and a brewery. Most of their beer is brewed for the purpose of being sold to
customers at their bar.
4. Taproom Brewery: Taproom breweries are professional breweries which sell beer onsite and through distributors, yet don't offer
restaurant services to guests. Often times, the taproom will be attached to the brewery itself.
5. Regional Brewery: A regional brewery is defined as a brewery that produces between 15,000 and 6,00,000 barrels of beer per year.
Breweries which exceed this level of output are recognized worldwide.

Page: 24
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Contract Brewing Company: A contract brewing company hires other breweries to produce their beer. The hiring company retains the
responsibility of marketing and distributing the beer while the company they've hired is responsible for production and packaging.
3. Determine the Cost of Starting a Brewery
Because there are so many different types of breweries, the cost of opening your own can vary quite a bit. Several factors including how much beer
you plan on producing, the possibility of serving food and maintaining a dining room, and the size of the property you’ll be operating in can
influence the price of your brewery. Below, we've listed the estimated costs of a brewery's various expenses.
 Brewery Equipment Cost: The amount you pay for brewing equipment ultimately depends on the size of your brewery and whether you
buy it new or used. You can purchase brewing equipment with the smallest capacity for $100,000 or less if you buy it used, or pay up to $1
million or more for a brand-new, 30-barrel system.
 Furniture Cost: Depending on the style and level of quality you're looking for in your brewery, the price of. restaurant furniture in your
restaurant can range from as low as $4,000 to as high as $15,000.
 Rent or Mortgage Payments: When you decide on retail space to operate your brewery out of, take into account how much space you’ll
need. It’s essential to have enough space for your utilities and brewing equipment. Additionally, if you plan on operating a taproom, make
sure there is enough space for guests to comfortably dine. Regardless, the cost of retail rent is determined by square foot and can range
from anywhere from $10/square foot to as high as $30/square foot.
What Is the Average Cost of Starting a Brewery?
In total, the cost of opening a brewery can range from as low as $250,000 to upwards of $2 million. However, for a standard brewery, it's
reasonable to expect that value to fall between the range of $500,000 and $1.5 million. The average cost of opening a brewery is dependant on a
number of factors which vary based on your concept, location, needs, and preferences.

Page: 25
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Secure Brewery Funding
A key step in opening your brewery is to secure funding. While you may have money saved up, chances
are you’ll still have to seek additional funding. Consider the following options as ways to acquire extra
capital and continue the process of opening your brewery:
 Self-Funding: As was mentioned above, it’s possible to fund your brewery, at least in part, with
your own money. However, due to the high cost associated with acquiring equipment, permits, and
other expenses, you'll likely have to look for additional funding from outside sources.
 Investors: One possible source of funding can come through investors. With a good business plan
and a strong meeting in which you pitch your plan to an investor or group of investors, they may
consider giving you money to fund your brewery. Keep in mind that once they’ve invested, they’ll
have a vested interest in your business and will likely want to stay informed.
 Loans: A variety of loan opportunities exist for people interested in opening a business. Among them are traditional bank loans, small
business loans, and equipment loans.
 Crowdfunding: Crowdfunding is a relatively new yet effective method of securing funding. Websites such as GoFundMe let supporters
donate money towards your brewery, allowing you to set funding goals and provide updates on business development.
5. Apply for Permits and Licenses
To legally own and operate a brewery, or any business that produces or sells alcohol, you’ll have to apply for a liquor license. Depending on your
production and serving needs, you have the option of applying for a limited license, which allows you to sell specific types or quantities of alcohol,
or a full license.

Page: 26
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Cost of Liquor Licenses
The cost and availability of liquor licenses can vary depending on what state you live in. In some instances, acquiring a license can cost you as low
as $3,000, yet in others, it can cost upwards of $400,000. Additionally, many states require an application fee to be considered for a liquor license.
In some states, such as Pennsylvania, there are only a set number of licenses in circulation, meaning that you may have to apply for a transfer or
pay higher costs to acquire one.
Cost of Restaurant Licenses
Since many breweries choose to serve food as well as beer, you may want to investigate the cost of restaurant licenses and permits. A food service
license certifies that your business meets all regulations and standards and has been deemed fit to serve food to customers. As with all fees, the
amount you have to pay can vary depending on a number of factors. Nevertheless, it's safe to assume the cost will fall somewhere between the
range of $100 and $1,000.
6. Choose a Brewery Location
Choosing a location for your brewery represents a significant investment. Therefore, you must consider a variety of factors to make the best
decision for you and your brewery’s future. Consider the following details as you search for a location to start your brewery:
 Zoning: Your brewery location will be determined by local government zoning regulations. In most cases, breweries can only be located in
zones designated for industry. Nevertheless, these regulations can vary depending on where you are, so check in with your local
government before making a decision.
 Brewery Requirements: You won't be able to run a successful brewery if you choose a building that doesn't fit your needs. For example, if
you plan on producing a large amount of beer, be sure to find a building where you’ll be able to efficiently carry out production.

Page: 27
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Building Space: Be sure to find a building that has enough space for you and your staff to comfortably work. Key factors to consider include
storage space, space for equipment and machines, and possible dining areas for guests. Additionally, find a building that has adequate
parking spots for your employees, guests, and yourself.
 Safety Precautions: As with any business, the most important thing to consider is safety. Make sure the building you choose will pass safety
inspections and allow you to safely carry out day-to-day operations.
7. Buy Brewery Equipment
A key step in starting a new brewery is investing in the right equipment and supplies to start brewing beers and serving customers. While the
quality and amount of equipment you need will vary depending on the size of your business, there are a few essential categories of equipment and
supplies that you'll have to buy before you can get to work.
 Beer Brewing Equipment: You can't start brewing beer if you don't have the right equipment. Be sure to invest in fermenters, boiling
equipment, and brew kettles to make sure you’re ready to start making your own brews!
 Beer Bottling and Packaging Supplies: Bottling and packaging supplies can help to simplify the packaging process and make sure that every
customer is satisfied with their order. Commonly used bottling and packaging supplies can range from equipment such as growler fillers to
simple packaging products such as labels and beverage shippers.
 Keg Tapping, Dispensing, and Serving Equipment: If you plan on serving beer on-site, make sure you invest in your own keg tapping,
dispensing, and serving equipment. This can include beer dispensers, tap towers, nitro infuser boxes, and pump keg taps.
 Refrigeration Equipment: It’s essential to invest in refrigeration equipment to keep your brews cool and refreshing. Depending on the size
of your brewery, your refrigeration equipment can range from countertop bottle coolers to walk-in refrigerators.
 Keg Storage: Keep your brewery organized by shopping for keg storage products. Consider investing resources into keg racks to improve
your storage capacity and stay organized. Additionally, purchase hand trucks and drum handling equipment to safely and efficiently
transport kegs throughout your brewery.

Page: 28
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Beer Making Accessories: While they may not be required for the brewing process, beer making accessories can make your brewing
experience easier and help you to further customize your brews. Consider buying your own test strips and meters, stock pots, and portion
scales to upgrade your brewing experience.
 Beer Glasses: Keep your brewery stocked with a variety of beer glasses to accommodate any new brews you might plan on introducing.
Examples of the different types of beer glasses include Belgian beer glasses, pilsner beer glasses, and IPA beer glasses.
 Beer Ingredients and Flavorings: Stock your kitchen with a variety of beer ingredients and flavorings to make sure you have everything you
need to customize your brews. This includes honey, cocktail bitters, wood chips and chunks, liquid malt extract, and a variety of other
products.
8. Create a Draft List and Menu
Once you’ve acquired equipment and established what kind of brewery you want to open, you’ll have
to create a draft list and menu. A balanced draft list allows your guests to choose from a variety of
beers and helps you to showcase your products. Consider keeping at least one of each of these types of
beer characteristics on tap:
 Light: The definition of a light beer varies depending on where you are in the world. In general,
it’s described as a pale beer that features has a reduced alcohol content or amount of calories.
Additionally, light beers typically feature a lower amount of carbohydrates.
 Malt: Malt beers often feature a rich combination of flavors, often with a hint of sweetness or
nuttiness. Despite what their rich flavors may suggest, malt beers come in a variety of colors and
alcohol percentages.
 Roast: Roasted brews are often dark in color, are made from highly roasted malt grains, and are distinguishable by their rich flavors and
deep colors. Common flavors of roasted brews include coffee and cocoa.
Page: 29
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Tart: Tart brews, as their names suggest, feature a sour, almost acidic taste. While many tart beers are lighter in color, it's possible for them
to have medium or even darker shades. Their earthy and sometimes fruity taste differentiate them from other brews.
 Hoppy: A hoppy beer is defined by it’s prominent sweetness, bitterness, flavor, and aroma. You're likely to get the most intense flavors in
hoppy beers, with the most common being pine, herbal, and fruity.
 High IBU: IBU stands for International Bitterness Units scale, and exists to measure a beer’s bitterness. A beer with a high IBU will be more
bitter than one with a lower IBU.
 High ABV: ABV stands for Alcohol by Volume, and is a standard measurement to assess the strength of a beer. A higher ABV means that
your beer is more alcoholic.
Brewery Menu
When creating your menu, it’s important to choose foods that pair well with beer. Consider adding the following foods to your menu if you plan
on serving food in your brewery:
 French Fries
 Onion Rings
 Nachos
 Wings
 Mozzarella Sticks
 Sliders
 Chips and Dip

Page: 30
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
9. Advertise Your Brewery
Before you open your new brewery, it’s essential to start advertising your new business to increase public awareness and drum up excitement for
your grand opening. The cost of marketing can vary depending on which forms you use, but in general, the average small business spends 1-2% of
their annual revenue on advertising.
Consider using the following forms of advertising as you establish a marketing campaign for your new brewery:
 Print Advertising
 Billboards and Signage
 Radio Commercials
 Television Commercials
 Online Advertising
Additionally, depending on your location, you may have the opportunity to enter into a beer festival. Events like these allow a variety of breweries
to showcase their brews for a large number of people, and often feature music, entertainment, and food.
10. Host a Soft Opening
Once everything is in place, it’s time to prepare for your grand opening. Before you officially open your doors to the public, consider hosting a soft
opening. Not only does this allow you to continue generating excitement for your new brewery, but it allows you and your staff to prepare for what
a normal work day will be like.
Though it may seem like an intimidating task, the process of developing and opening your own brewery is possible to complete as long as you have
a strong plan, stay prepared, and are ready to work hard. Follow the steps and tips outlined above to guide yourself through the process and
successfully open your new brewery!

Page: 31
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Obtain a Liquor License
Are you interested in learning how to apply for a liquor license for your new bar, restaurant, or nightclub? Liquor laws vary by state and are
determined by local agencies, so it's important to be well-informed before beginning the process of applying for a license. If you're interested in
learning more about how to get a liquor license for your establishment, keep reading!

Page: 32
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Apply for A Liquor License
We've compiled a step-by-step list to guide you through the process of applying for a liquor license. If you're planning on opening your own bar,
you'll need to be familiar with these requirements. Click on any of the steps below to choose the section that most interests you:
1. Determine Your State's Alcohol Laws
2. Do You Live in a Liquor License Quota State?
3. Do You Need a Specific Class of Liquor License?
4. Preparing to File a Liquor License Application
5. How Much Does a Liquor License Cost?
6. Filing Your Application for a Liquor License
7. Alcoholic Beverage Control Agencies by State
1. Determine Your State's Alcohol Laws
Because each state has their own specific rules regarding the distribution, sale, and consumption of alcohol, the first step in getting a liquor license
is determining your state's alcohol laws. Every state has their own Alcoholic Beverage Control (ABC) agency, which is the governing body that
makes any and all rules pertaining to alcohol. Additionally, many counties and towns have their own standards and requirements that accompany
more general state laws.

Page: 33
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Do Liquor License Laws Usually Regulate?
 To whom alcohol can be sold
 When businesses are permitted to sell alcohol
 Types of alcohol that can be sold
 Which containers alcohol can be served in and how much can be sold at one time
 Where and when alcohol can be served or sold to go
 Whether businesses are permitted to manufacture, distribute, and sell alcohol (or any
combination of the three)
 How much alcohol costs
 Liquor license fees and quotas
Liquor license laws may also stipulate that:
 Wholesale beer, wine, and liquor vendors may not sell to establishments without a valid liquor license
 No discounts on liquor are permitted (such as happy hours or 2-for-1 specials)
 Unfinished bottles of wine may not be taken home
 Customers be limited to 1 drink only
 Insurance companies will not cover claims related to alcohol if a business doesn't have a valid liquor license

Page: 34
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Is Your Area Zoned to Sell Alcohol?
While the majority of states and counties in the United States are zoned to sell alcohol, there are also plenty that aren't. In states like Kansas,
Oklahoma, Texas, Arkansas, Mississippi, Tennessee, and Kentucky, there are dry counties, which are areas that prohibit the sale of alcohol. On the
other hand, states like North Carolina, Ohio, Michigan, and Pennsylvania have "mixed" counties that moderate the sale of alcohol but not its on-
premise consumption. So, you'll want to ensure your local township or county is zoned for the sale of alcohol in the first place.
2. Figure Out if You Live in a Liquor License Quota State
While some states offer an unlimited number of liquor licenses, others have specific quotas set for the number of licenses they'll issue. As of 2014,
the following states are considered "quota" states:
 Alaska
 Arizona
 California
 Florida
 Idaho
 Kentucky
 Massachusetts
 Michigan
 Minnesota
 Montana
 New Jersey

Page: 35
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 New Mexico
 Ohio
 Pennsylvania
 South Dakota
 Utah
 Washington
 Some neighborhoods in Washington, D.C.
Why Do Liquor License Quotas Exist?
In the majority of states with quotas, the specific locality's population determines the number of licenses available. So, as an area gains more
residents, the amount of new licenses that can be issued increases. These quota figures vary across states. It's important to check with your state's
ABC agency to determine how strict the quota actually is, as this will weigh heavily into the cost and availability of a license.
In the other 33 non-quota states, liquor licenses cost only a few hundred dollars. In quota states, however, restaurants and bars can pay up to
$300,000 for a new license. Quota laws were created in the aftermath of the 21st Amendment, which repealed Prohibition. Politicians were
concerned about the consumption of alcohol and felt drinking and the perceived ills that accompanied it would run rampant if liquor went
unregulated.
Interestingly, establishments in quota states that already have licenses often resist efforts to raise the number of licenses permitted or the
elimination of quotas because it would increase the number of bars and restaurants they'd be in competition with.
3. Find Out if Your State Requires a Specific Class of Liquor License
There is no one-size-fits-all liquor license, and some states may require more specific licenses than others. To start, you'll want to figure out
whether you need an on-license or off-license. If you'll be selling alcohol to be consumed on the premises (i.e. bars, nightclubs, and restaurants),
you'll need an on-license. On the other hand, bottle shops, liquor stores, and other retail locations where alcohol is sold but will be consumed off
the premises need an off-license.

Page: 36
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Are the Different Classes of Liquor Licenses?
Not all states require specific classes of licenses, but some do. Here are the main ones:
 Arts licenses are designed for places like theaters and art galleries and usually stipulate
that these establishments can only sell alcohol 15 days out of the year.
 Beer and wine licenses are sometimes given to smaller businesses that only sell beer and
wine.
 Brewpub licenses may be necessary for establishments that plan to make their own beer
or wine. Depending on your state, you may be issued an alternating premises license,
which requires you to make alcohol at certain times and serve it at other times.
 Club licenses allow private social clubs to serve alcohol to their members. While some
states only permit the service of beer and wine, others allow clubs to also serve liquor.
 Delivery licenses allow companies to deliver sealed containers of alcohol to customers.
 Eating place licenses are given to carryout businesses like delis that serve food, but also
sell small amounts of take-out beer. These licenses usually restrict the amount of alcohol
that may be sold to one customer.
 Hotel licenses are issued to hotels with bars and restaurants that serve alcohol.
 Restaurant licenses are also referred to as "all-liquor licenses" and allow a business to serve any kind of alcohol. However, some states do
require that only around 40% of the establishment's total earnings may come from the sale of alcohol.
 Retail licenses are issued to grocery stores, convenience stores, liquor stores, and any other retail establishments that sell alcohol.
 Tavern licenses are required if a business serves food but makes at least 50% of their total sales from alcohol.

Page: 37
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
BYOB (bring your own bottle) restaurants, wholesalers, and bed and breakfasts may also have to be licensed, although this process varies by state.
4. Preparing to File a Liquor License Application
Once you've researched the liquor laws and regulations in your area, you're ready to apply for your liquor
license. To apply, you'll need to contact your state's ABC agency and find the necessary paperwork.
Because the regulations vary greatly by location, you may also want to ask your local agency these
questions:
 What kind of license(s) do you need?
 How much should you expect to pay for your license(s)?
 Are there any available licenses in your county or town (if you live in a quota state)?
 Are there any establishments in your area looking to sell their license (if you live in a quota state)?
Over-preparing for your liquor license application is practically impossible, so it's wise to have everything you'll need ready to go before you apply
to get your liquor license.
What Documents Do You Need to Apply for a Liquor License?
While the information and documentation you'll need before you file your application varies by state and locale, here are the most important
documents to have and where to obtain them:
 Employer ID number from the IRS
 Zoning permit from your local zoning commission
 Business license from your local government

Page: 38
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Sales tax permit from your state's website
 Alcohol tax permit from your state's business taxation department
 Food handler's permit (if applicable) from your state health commission
 Building permit from your local zoning commission
 Signage permit from your local zoning commission
 Health permit from your state health commission
 Music license (if you'll be playing copyrighted music) from online licensing companies
Make sure you've paid any delinquent taxes or outstanding fees before applying for your liquor license. Failure to do so can negatively impact your
chances of obtaining a license.
What Other Documents Should You Have Ready When You Apply for a Liquor License?
In addition to the documents mentioned above, you may need to provide:
 Photos of your building's exterior
 A floor plan of your building's interior
 Your proposed food menu
 A copy of your building title
 Your code compliance certificate
 Your certificate of incorporation
 Your company constitution

Page: 39
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Your partnership agreement (if applicable)
 Details regarding your age and business experience
Of course, you'll also need to determine whether you'll be selling alcohol on or off the premises, the percentage of total income you expect to earn
from the sale of alcohol, and information on the type(s) of alcohol you'll be serving. Additionally, your state may dictate that servers and
bartenders must take training courses before your license will be issued.
5. How Much Does a Liquor License Cost?
Because costs and fees vary from state to state, there's really no way to accurately determine what it will cost to obtain a liquor license until you
talk to your ABC agency. Keep in mind that in some areas, you might need a liquor license for all four levels of government - federal, state, county,
and local, which will obviously incur extra costs.
Do You Live in an Alcohol Control State?
In control states, state governments have a monopoly on the sale of alcohol. Accordingly, liquor (and sometimes wine) can only be sold at state-run
stores, rather than at independently owned and operated businesses. Liquor privatization, on the other hand, puts the control of liquor sales and
distribution into the private sector. By preventing privatization and keeping the control of liquor sales in the public sector, revenue is increased for
state governments.
For example, Utah's state government collects around $140 million in profits and taxes annually from their state-run wine and spirits stores.
The following states prohibit the sale of liquor in private stores:
 Alabama
 Idaho
 New Hampshire
 North Carolina
Page: 40
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Pennsylvania
 Utah
 Virginia
Additionally, these states permit the sale of liquor in privately owned stores but still set minimum prices and determine product selection for
distributors and wholesalers:
 Iowa
 Maine
 Michigan
 Mississippi
 Montana
 Montgomery County, Maryland
 Ohio
 Oregon
 Vermont
 Wyoming
 West Virginia

Page: 41
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Filing Your Application for a Liquor License
Once you've gathered all of the necessary materials, you're ready to file your application for a liquor license. In most areas, you simply visit your
state government's website, print the application form(s), fill them out, and then mail them in. Typically, you'll also have to pay a non-refundable
$50-$100 processing fee. Depending upon the state you live in, you may even be subject to a background check and/or fingerprinting.
Will You Need to Defend Your Liquor License Application?
Once you've submitted your application for a liquor license, a notice will be posted at your business that
lists your name, the kind of license you're applying for, and what you'll be selling. During the time period
when this notice is posted, anyone from your local community may contest your application. If this occurs,
you may be required to defend your proposal at a public hearing before the decision on whether you'll
receive a liquor license is made. If no objections are presented, your local government will review your
application and (hopefully) grant you your liquor license.
How Do You Avoid Losing Your Liquor License?
Once you've obtained a liquor license for your business, you'll need to maintain it. Most states require you
to renew your license every 1-3 years (depending on local laws), which also involves paying a renewal fee.
If you're in good standing with your local ABC agency, you may be entitled to a reduced fee.
However, your liquor license can be revoked at any time if you violate the terms established by your state's
ABC agency. Common violations include:
 Selling alcohol to a minor
 Over-serving patrons
 Allowing employees to drink to excess on the premises after their shift

Page: 42
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
7. Alcoholic Beverage Control Agencies by State
The following list includes all 50 states, plus the District of Columbia, and the website for each state's ABC agency:
1. Alabama ABC Licensing Information
2. Alaska Alcohol & Marijuana Control Office
3. Arizona Department of Liquor
4. Arkansas Alcoholic Beverage Control
5. California Alcoholic Beverage Control
6. Colorado Liquor Licenses
7. Connecticut Liquor Control Division
8. Delaware Office of ABC
9. Florida Division of Alcohol & Tobacco
10. Georgia Alcohol Licensing
11. Honolulu Liquor Commission
12. Idaho State Liquor Division
13. Illinois Liquor Control Commission
14. Indiana Alcohol & Tobacco Commission
15. Iowa Alcoholic Beverages Division

Page: 43
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
16. Kansas ABC Licensing
17. Kentucky Alcoholic Beverage Control
18. Louisiana Alcohol & Tobacco Control
19. Maine Alcohol & Lottery Operations
20. Maryland Liquor License Renewals & Transfers
21. Massachusetts Alcoholic Beverages Control Commission
22. Michigan Department of Licensing & Regulatory Affairs
23. Minnesota Alcohol & Gambling Enforcement
24. Mississippi Alcoholic Beverage Control
25. Missouri Alcohol & Tobacco Control
26. Montana Liquor Control
27. Nebraska Liquor Control Commission
28. Nevada Alcoholic Beverage Control
29. New Hampshire Liquor Commission
30. New Jersey ABC Licensing Bureau
31. New Mexico Alcohol & Gaming
32. New York State Liquor Authority
33. North Carolina ABC Commission
34. North Dakota Alcoholic Beverage License

Page: 44
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
35. Ohio Department of Commerce
36. Oklahoma ABLE Commission
37. Oregon Liquor Licensing
38. Pennsylvania Liquor Control Board
39. South Carolina Alcoholic Beverage Licensing
40. South Dakota Alcohol Licenses
41. Tennessee Alcoholic Beverage Commission
42. Texas Liquor License
43. Utah Department of Alcoholic Beverage Control
44. Virginia Department of Alcoholic Beverage Control
45. Vermont Department of Liquor Control
46. Washington State Liquor & Cannabis Board
47. Washington, D.C. Alcoholic Beverage Regulation
48. West Virginia Alcohol Beverage Control Administration
49. Wisconsin Alcohol Beverage Laws for Retailers
50. Wyoming Liquor Division
While obtaining a liquor license may seem complicated, thorough preparation and knowledge will put you well on your way to selling alcohol at
your business. Offering beer, wine, and liquor will help you increase your establishment's profits with very little extra effort and can also help turn
your restaurant into a neighborhood hangout. Whether you own a restaurant, bottle shop, or grocery store, obtaining a liquor license is a smart
choice.

Page: 45
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How Much Does it Cost to Open a Bar?
The cost of starting a bar varies greatly depending on your location and the type of bar you’re opening, but averages show that bar startup costs
are between $125,000 on the low end and $850,000 on the high end. We’ll explain the reasons for this wide range and break down the individual
costs to help you begin planning. If opening a bar is your dream, examining the financial aspect is the first place you should start.

Page: 46
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Cost to Open a Bar
Your total startup costs will depend heavily on whether you choose to lease or buy your space. Purchasing an existing bar is the most affordable
option. These are the average startup costs for all three:
 Renting or leasing - $125,000 - $550,000
 Mortgage - $175,000 - $850,000
 Purchase an existing bar - $25,000
Bar Startup Costs
Leasing is the most common route taken with new bar ownership. Below we break down all
bar startup costs if you lease your commercial space for a small to average size bar:
1. Initial rent payment and building prep - $110,000
2. Liquor license - $4,500
3. Permits and insurance - $5,000
4. Inventory - $6,000
1. Renting Your Space
For an average sized bar, the cost of renting your space is is generally around $110,000. This includes the initial rent payments and any remodeling
required. A lease agreement requires much less capital than buying a location outright and provides more freedom to play with your concept than
buying an existing bar. In the unfortunate case that your business doesn't thrive, renting provides an easier exit strategy.
2. Liquor Licenses
In order to legally sell alcohol, you'll need to acquire a liquor license. The average cost of a liquor license is $4,500, but this will vary from state to
state and even from county to county. For the most up to date information on the cost of a liquor license in your area, visit the website for your
state's Alcoholic Beverage Control agency.

Page: 47
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Permits and Insurance
Just as with opening a restaurant, you'll be required to obtain the correct licenses and permits when you open a bar. The average cost for permits
is $5,000 but this will vary depending on what types of permits you need. Some permits are location specific and others are considered a standard
requirement. These are examples of typical permits you'll need to open your bar:
 Business License
 Certificate of Occupancy
 Building Health Permit
 Entertainment and Music License
4. Inventory
The startup inventory for your bar will cost an average of $6,000. In addition to purchasing beer, wine, and liquor, you'll also need other bar
essentials like mixers and blending equipment. This number could be much higher depending on the type of bar you choose to operate:
 Brewpub - If you choose to brew your own beer, make sure to include the cost of brewing equipment in your calculations.
 Sports Bar - An important component of a sports bar is the audio and visual equipment you'll need to broadcast sports games for your
guests.
 Nightclub/Lounge - You'll need to budget for promotions, DJ equipment, as well as a dance floor and and any special lighting.
 Bar and Grill - If you plan to serve bar food, you'll also need to account for food cost in your initial inventory expenses.

Page: 48
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Operating Costs and Overhead
An important component of opening a bar is considering the operating costs and overhead that will be
needed in addition to the startup costs. A major reason that bars fail is because they use up all their capital
on startup costs and don't account for the expenses that come later. You won't start making a profit right
away, so you have to make sure you have enough money tucked away to carry you through the time
period when you're in the red. During every month, the average bar will incur about $20,000 in operating
costs:
 Staff - $13,000
 Rent - $6,000
 Inventory replenishment - $1,000
 Total Average Monthly Costs - $20,000
How to Make a Profit
With all these expenses, how do bars make a profit? The average monthly earnings for a bar are $25,000. If you remove operating costs of $20,000
from your earnings, you're left with a monthly profit of $5,000. Take your total startup cost and divide it by your monthly earnings to see how many
months it will take to get out of the red and start making a profit:
Start Up Cost ($125,000) / Monthly Profit ($5,000) = 25 Months
Just remember that you will have bad months and good months. Some months you might not make enough to cover your monthly expenses, which
is why it's so important to account for your future operating costs. Exploring the financials of opening your bar is going to provide you with some
key information to include in your business plan. Not only will it help you to prepare for every possible expense, it will help you to reach out to
possible investors.

Page: 49
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Bar Open and Closing Checklist
Whether you already run a successful bar or you're opening a new business, a bar opening and closing checklist is one of the best ways to make
sure your bar, nightclub, or pub is clean, organized, and ready for the next day. These bar checklists include the bar opening procedures and
bartender closing duties that your staff needs to complete at the beginning of the day and before leaving each night, such as cleaning, restocking,
storing, organizing, and locking up.
We created a comprehensive bar opening checklist, along with a bar closing checklist that you can use to keep your bar organized and secure. Use
the following buttons to download our printable PDFs:

Page: 50
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Learn more about each bar checklist step by clicking the links below:
1. Do a Preliminary Building Check
2. Polish and Sanitize Surfaces
3. Take Inventory of Beverages
4. Set Up the Room
5. Prep and Refill the Condiment Bar
6. Refill the Ice Bin
7. Empty Out and Lock Up
8. Count the Money
9. Store Perishables
10. Organize and Date
11. Clean Everything
12. Refill Disposables
Bar Opening Checklist
Before you can open your doors each day, there are a few bar opening procedures your staff should follow before turning on the open sign. To
ensure that you're ready for customers, follow these six steps for opening a bar for the day:

Page: 51
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Do a Preliminary Building Check
When your staff first arrives, they should do a quick scan of the property inside and out to make sure
everything looks in order.
 Clear any debris the might have collected overnight outside your building, on the sidewalks, in the
doorways, or on the windows
 Once inside, check for odors, trash, spills, or items out of place
 Decide if the floors need to be vacuumed
 Empty and reset pest traps
2. Polish and Sanitize Surfaces
To make a good impression on your customers, you'll want to make sure your bar is sparkling clean, from the counters to the glasses.
 Wipe down countertops with a sanitizing solution
 Wipe down stool seats and tabletops to clear away any dust that may have collected overnight
 Polish the glassware that was air drying from the previous night
 Polish any silverware you plan to use during the day, including barware
 Dust any alcohol bottles on display
 Clean faucets and taps with sanitizer

Page: 52
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Take Inventory of Beverages
Once you make sure everything in your bar looks in order and presentable, it's time to ensure that your beverage stock is ready for day's service.
 Count your bottle inventory to ensure nothing was stolen overnight
 Check the levels of your wine, liquor, and mixer bottles; take note of what stock needs to be ordered
 Stock your back bar cooler
 Check your keg levels; take note of which ones may 'kick' next and prepare a backup to replace during the shift
 Test the taps and clear the drain lines by pouring out a little beer from each keg
4. Set Up the Room
After you've completed your inventory check, set up your space so it is ready to host customers.
 Set up the tables and chairs
 Set up your service bartending supplies you'll need for your shift
 Set out clean bar towels
 Prepare the cash drawer for service
 Roll the flatware into clean napkins

Page: 53
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Prep and Refill the Condiment Bar
With your station set up, it's time to prep your condiments and garnishes for the drinks on your menu.
 Wash and cut the fruit for the day
 Refill bar garnishes, including rimming salt and sugar, olives, and cherries
 Squeeze fresh citrus juice to pair with drinks
6. Refill the Ice Bin
Ice is considered food in the foodservice industry, so your ice must be as fresh as your other drink ingredients.
 Empty out the underbar ice bin
 Melt any ice build-up with hot water
 Wipe out the bin
 Stock the bin with fresh ice
Bar Closing Checklist
There are six bar closing procedures your bar employees need to complete to close your bar at the end of the day. These steps can be carried out in
different orders, depending on your flow, but we'd suggest leaving cleaning and mopping the floors for the end to prevent your employees from
making any potential additional messes while closing.

Page: 54
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Empty Out and Lock Up
For the first step of your bar closing checklist, check your restaurant for any remaining customers. Locking up should be the first step because you
want to make sure everyone is out before you start cleaning and counting the money. Ensuring every one of your customers is out of the bar at the
end of the night is critical not only from a courtesy standpoint but also in terms of safety.
 Ensure the dining area is clear of customers
 Check the restrooms for any lingering guests
 Check that the kitchen is empty
 Check accessible closets to ensure no one is hidden in them
 Lock up patio furniture
 Lock the entrances; set any alarms before leaving for the night
 Turn off televisions, radios, LED signs, and additional lights
2. Count the Money
Once you've locked up, you can begin counting the money and cleaning up for the night. Along with counting the money, you'll also need to
distribute the night's tips. You should have an established tipping system, such as working on an individual basis, daily pools, or other ideas that
distribute the money fairly.
 Distributing tip pool
 Balancing cash registers
 Securing money in safes

Page: 55
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Store Perishables
Storing and refrigerating perishables is an important way to save money at your bar. Every drink or ingredient that you save overnight is money
going toward profits.
 Store fruits and garnishes in plastic bags or containers to prolong their freshness
 Refrigerate any pre-made mixed drinks such as sangria or punch
 Refrigerate cocktail ingredients such as soda and juice
 Lock up expensive beers and liquor bottles
 Put bar snacks back in the pantry
4. Organize and Date
Organizing your bar and kitchen is an important task, and it ensures that opening will run smoothly on the
following day. Additionally, dating your food and alcohol lets you know when it was opened and if it's still
good to use. Practicing proper dating and organization is essential for passing health inspections.
 Date newly opened bottles of wine and liquor
 Clean menus and recycle old ones
 Label all of the fresh ingredient containers

Page: 56
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Clean Everything
Cleanliness is one of the prime indicators of a professional and well-managed bar space, and whether it's dust on the shelf, rings on the countertop,
or a napkin that didn't make it to the trash, unclean appearances can speak volumes about your business, particularly to health inspectors. Cleaning
is probably the most labor-intensive part of the closing checklist, but if your staff all works together, it can go quickly.
Here is a short list of important cleaning tasks that need to be completed every night:
 Wipe down countertops
 Wipe down the soda gun
 Clean out soda gun holsters
 Remove clogs from floor drains
 Wipe down your speed rails
 Clean the outside of liquor bottles if any product has spilled
 Load the dishwasher and clean glassware with bar glass cleaners
 Drain off dirty dishwater and scrub down your sink
 Wash other smallwares like muddlers, jiggers, and stirrers
 Wipe down beer taps and thoroughly clean them once a month
 Sweep the floors in the front- and back-of-house, then mop
 Clean out blenders
 Clean the bathrooms thoroughly
 Leave all of your glassware, smallwares, and equipment out to air dry, ensuring they're clean for the following day

Page: 57
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Refill Disposables
Refilling disposables behind the bar can help save time when opening the following day and keep your bartenders quick on the draw during service.
Any single-use product should be stocked for the next day, no matter how inconsequential it may seem. Here is a list of a few bar disposables that
need to be refilled every day:
 Toothpicks
 Drink Umbrellas
 Stirrers
 Straws
 Napkins
A bar opening and closing checklist is imperative to maintaining the sanitation, organization, and streamlined operation of your business. Having
written bar opening duties ensures your staff has constant access to the established protocol while a bar closing duties list can make closing up go
smoothly every time. Whether you're training new hires or providing a refresher for seasoned veterans, bar checklists are great tools for making
your bar more efficient.

Page: 58
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Set Drink Prices In Your Bar or Restaurant
Choosing bar drink prices can be a tricky aspect of running a bar. Too expensive, and you drive away customers. Too cheap, and you won't be in
business for much longer. One of the most important aspects of a restaurant, and especially a bar, is to create a profitable and manageable list of
cocktails. There are many variables that each business needs to take into consideration when figuring out how to price drinks, like rent and
overhead, but there are also a few industry standards that we'll highlight to help you properly price drinks for your bar or restaurant.
Establish Drink and Cocktail Prices
When taking into consideration how many different types and brands of liquors are used, it can seem quite overwhelming to begin setting a
standard for your pricing. Fortunately, it's just simple math that will be applied across your entire drinks menu.

Page: 59
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Price Bar Drinks
You can follow these steps to help you estimate the price of the drinks at your establishment.
1. Calculate the liquor cost. You can use the following formula to help get to this number: Bottle
Price / Ounces in Bottle = Liquor Cost per Ounce
2. Calculate the pour cost or beverage cost. You can use the following formula to help get to this
number: Cost to Make the Drink / Price You Sell It for = Pour Cost
o Most locations will set the pour cost at 20% to 25%, while others will use 22% for wine, 20% for
beer, and 14% for liquor. You can adjust the percentage to what works best for your establishment.
3. Calculate the drink price. You can use the following formula to help get to this number: Liquor Cost
/ Pour Cost in Decimals = Drink Price
4. Factor in the garnish prices. You can do this similarly to how you calculate the liquor cost and price
out each individual ingredient, or set a flat rate that is added on to the drink price.
5. Factor in the shrinkage variance. Most bars will add in an additional fee of approximately 20% to
cover the cost of lost product due to expiration or damage.
6. Round to the nearest quarter. The number you get after you complete your calculations may not
be a well-rounded number. To make the price more visually appealing, round to the nearest quarter to create a cleaner drink menu.
7. Evaluate and adjust. The prices you come to may not always be the most cost-effective price for your demographic. You can use a profit
and loss statement to make adjustments and track the impact it has on your clientele to find the best menu pricing for your establishment
to be profitable.

Page: 60
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Drink Cost Breakdown in Practice
We’ll walk through the pricing breakdown of a basic drink to provide a visual of the calculation above. To start, we’ll say that a 25-ounce bottle of
liquor costs $22.
 Liquor cost: $22 purchase cost / 25 oz. per bottle = $0.88 per ounce
 Pour Cost: We’ll use 20% as a standard.
 Drink Cost: $0.88 liquor cost / .2 pour cost = $4.40
 Garnish Cost: We’ll use a flat rate of $0.50. The drink total is currently $4.90 with the drink cost and garnish cost combined.
 Shrinkage Cost: Using the shrinkage rate of 20%, you’ll want to multiply the drink total by .2 and add that amount to the price.
o $4.90 drink total x .2 shrinkage = $0.98 shrinkage cost
o $4.90 drink total + $0.98 shrinkage cost = $5.88 new drink total
 Round to the Quarter: The final drink price is $6.00.
Understanding that most drinks do not consist of just one type of liquor or ingredient, you’ll want to price out your ingredients the same way you
calculated the liquor cost and add them all together. Multiply the liquor cost accordingly to how many ounces of that particular liquor you used in
the cocktail. You would then use that recipe total in place of the liquor cost during the drink cost step.
Four-Tier Liquor Pricing
Liquor pricing will usually fall into a four-tier organizational system that can help you adjust your pour cost according to the liquor quality.
 Well: These brands will usually sit in the well behind the bar. Well drinks are made with the cheapest liquors in your establishment and
usually mixed with multiple liquors and drink mixes. They will have the highest pour cost, set at approximately 30%.
 Call: These brands are the most popular brands in your establishment and are usually located directly behind the bartender. Customer can
usually call them by name when asking for a drink. They will have a pour cost set at approximately 25%.

Page: 61
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Premium: These brands will usually be located on the lowest shelf behind the bar and will be the highest quality certain brands have to
offer. They will have a pour cost set at approximately 20%.
 Super-Premium: These brands are considered to be top-shelf bottles and will be the highest quality liquors in your establishment. They are
generally liquors that have been aged and distilled. They will have the lowest pour cost, set at approximately 15%.
Organizing your bottle brands into these four categories can provide a quick reference system when setting drink prices.
Creating Standard Recipes
Establishing standard recipes for each drink is important to ensure consistency and quality. If each bartender makes cocktails a different way, your
customers aren't only receiving different types of margaritas, but your effort to price the beverage is essentially useless.
When standardizing recipes it's also important to stress the necessity of avoiding over-pouring to your bartenders. Over-pouring costs bars
thousands of dollars per year, but you can help prevent that by adding measured pourers behind the bar.
Factors That Impact Drink Prices
Drink prices can be impacted by a variety of factors apart from their ingredients, such as your location and competition.

Page: 62
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Demographic
Setting drink prices goes beyond calculations. It is important to consider your location’s demographic to set
prices that your customers will accept. Consider the age, gender, occupation, and income of the people in
your surrounding neighborhood.
If your bar is located in a bustling city with higher rent rates, customers may accept and expect higher
priced drinks. However, if you’re in a rural town or near a college community where the population is
pressed for money, higher priced drinks won’t sell very well. It’s important to evaluate how your customers
are responding to your drink prices by tracking your bar sales and adjusting your prices accordingly.
Checking Out the Competition
With any business, it is necessary to know what your competition is up to. If you're priced significantly
higher than the bar around the corner, chances are that you'll slowly lose business and see the effects
financially. And vice versa, bar drink prices that are too low won't cover costs of staff, rent, and electricity.
Many bars choose the “meet or beat” technique where they try to meet the prices of their competition or
beat them if possible.
However, not all bars are made the same. If your bar or restaurant features an upscale ambience, it would
not be expected for your drinks to be the same price as the casual dining bar around the corner. Your
atmosphere will also impact the discount of your happy hour drinks, if you choose to have a happy hour at
all. A sports bar serving a happy hour may see a 30 % pour cost, while an upper-class martini bar keeps its beverage cost at 18%.
Ultimately, your pricing depends on how much you paid for alcohol, the competition or the type of clientele you wish to attract, and the overall
profit you plan to bring in. Find that happy medium, price your food menu reasonably with your drink menu, and you'll have a continuous flow of
satisfied customers.

Page: 63
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Whiskey
Identifying the different types of whiskey isn’t just the realm of the bartender. Some customers will simply tell their server, “Bring me an Old
Fashioned.” To provide a high level of service, you must know enough about whiskey to respond with, “Do you prefer bourbon or rye in your Old
Fashioned cocktail?” This is especially important in fine dining etiquette, but it applies to any bar or restaurant that stocks whiskey.
With an understanding of the kinds of whiskey, you can make recommendations for your guests based on their preferences or even plan a whiskey
tasting event. In our whiskey guide, we’ll explain the key differences between types of whiskey so you can identify them correctly.

Page: 64
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
To learn more about the different whiskey types:
1. Whiskey 101
2. Bourbon Whiskey
3. Tennessee Whiskey
4. Irish Whiskey
5. Rye Whiskey
6. Canadian Whisky
7. Scotch Whisky
8. Japanese Whisky
9. White Whiskey
10. Printable Whiskey Chart
Whiskey Basics: A Beginner's Guide
There are some basic concepts regarding whiskey distillation and bottling that will help you gain a better understanding of this complex spirit.
Before diving into the whiskey varieties, familiarize yourself with these whiskey basics:
Whiskey vs Whisky
The two spelling variations for this spirit are whiskey and whisky. Whiskey spelled with an “e” is used for Irish whiskey and many American
whiskeys. Whisky spelled without an “e” is used for Scotch whisky and any whisky made in the Scottish tradition, like Canadian and Japanese
whiskies.

Page: 65
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
The reason for the spelling difference comes down to marketing. Irish whiskey distillers during the late 19th century chose to add an “e” to whiskey
to differentiate their product from Scottish distilleries. Irish whiskey was very popular in America around this time, so American distillers copied the
Irish spelling. This is why many bourbon, Tennessee, and rye whiskeys are spelled with the Irish “e”.
What Does Single Malt Mean?
Single malt is a term used to describe Scotch whisky made in a single Scottish distillery from 100% malted
barley. A common misconception is that single malt Scotch comes from one batch and is never blended.
Single malts can be blended from single malts of varying maturation, as long as they are produced in the
same distillery.
Single malt scotch has the reputation for being superior to blended whiskies, and this perception has
developed for a few different reasons. In the world of whisky, a single malt scotch represents the
distillery and location where it was made. Its flavor profile is specific to the natural elements of the
region, which includes the peat used for smoking the barley and the wood used to make the whisky
barrels. This adds to the mystique and artisan-like feel of single malts.
Single Malt vs Blended
Blended Scotch whisky is different from single malt because it’s a combination of single malt and grain whiskies. Grain whisky is simply whisky
made from other grains besides barley, like corn or wheat. The purpose of making blended scotch is to create a more consistent product with a
controlled flavor profile. Master blenders use a variety of single malts and/or grain malts to create the perfect ratio.
Because blended whiskies are often made with cheaper grains that don’t require the same maturation time as malted barley, they can be produced
more quickly for less money. This adds to the perception that blended whisky is inferior to single malts, but it’s not true in all cases. Today, there
are blended whiskies that have been carefully produced with very high standards.

Page: 66
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Malt vs Grain Whiskey
Malt whisky is made from malted barley, and grain whisky is made from other grains like corn, wheat, or rye. Malted barley is the traditional grain
used in single malt Scotch whisky and provides a toasted cereal flavor to the spirit. Many American whiskeys are considered grain whiskeys because
they are produced with at least 51% of corn, wheat, or rye. These other grains impart their own flavor profiles to the whiskey.
Whiskey Types
Whiskey is an alcoholic spirit made from grains and aged in wood barrels. It sounds simple, but there are several styles of whiskey, all with their
own labeling requirements, distillation methods, and flavor profiles. We'll help you understand the types of whiskey and identify what makes each
style unique. Check out our whiskey glasses guide to learn more about the best glass for each type.
1. Bourbon Whiskey
Bourbon whiskey is an American whiskey made with at least 51% corn mash. To be classified as
bourbon, the spirit must also be produced in the United States and aged in new white oak barrels.
Barrels cannot be reused between batches; they must be brand new, freshly charred, and
unused. Famously, bourbon comes from Kentucky, but it can technically be made anywhere in the
country.
Corn mash gives bourbon its signature flavor, which is sweeter than whiskeys made with other
grains. The corn produces caramelized notes of maple syrup and warm honey. After barrel aging
in charred oak barrels, the flavor becomes more layered with notes of spice and vanilla. Bourbon
can be enjoyed neat or with a drop of water, but one of the most famous bourbon cocktails is
the Kentucky Mint Julep.
What Is Straight Bourbon?
To be marketed as straight bourbon, the spirit must be aged for a minimum of two years in the
required new oak barrels. Straight bourbon contains no colorings, flavorings, or additives besides
water.

Page: 67
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Is Corn Mash?
Corn mash is the signature ingredient of bourbon. It’s made from crushed corn kernels, malted barley, water, and yeast. After these ingredients are
combined, the mash is heated to start the fermentation process. Mash can be made from a variety of grains or even fruits, but bourbon is strictly
made with 51% corn mash.
 What Does Bourbon Taste Like? Sweet and woodsy with notes of oak, caramel, and vanilla
 Bourbon Whiskey Brands: Woodford Reserve, Knob Creek, Maker's Mark
 Bourbon Whiskey Cocktails: Old Fashioned, Mint Julep, Manhattan
2. Tennessee Whiskey
Tennessee whiskey can be classified as a type of bourbon whiskey, but it has some additional
requirements that make it unique. First of all, it has to be produced in the state of Tennessee.
Secondly, Tennessee whiskey must be filtered through charred maple wood chips before aging. This
step is called the Lincoln County process, charcoal leaching, or charcoal mellowing.
Just like bourbon, Tennessee whiskey is made from a mash that contains at least 51% corn. It has the
same caramel-like sweetness of bourbon, but the additional filtering process mellows out the taste by
removing some of the more assertive alcohols and esters. The strong corn flavor of the whiskey is also
softened, allowing other flavor notes to shine through.
 What Does Tennessee Whiskey Taste Like? Sweet and mellow with notes of oak, maple, and
vanilla
 Tennessee Whiskey Brands: George Dickel, Jack Daniel's, Uncle Nearest
 Tennessee Whiskey Cocktails: Jack and Coke, Lynchburg Lemonade, Tennessee Highball

Page: 68
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Irish Whiskey
Irish whiskey can be difficult to define because of the experimentation at play with modern distilleries. One of
the simplest requirements is that Irish whiskey must be produced in Ireland. It must be made with a mash that
contains malted barley and aged in wooden casks for at least 3 years. To be labeled Irish whiskey, the spirit
must contain no additives other than water and caramel coloring. Many Irish whiskeys are blended, but there
are also Irish single malts, grain whiskeys, and pot still whiskeys.
Irish whiskeys are likely to be triple distilled, lending a soft, smooth mouthfeel to the spirit that makes it easy
to sip. It’s also common for Irish whiskeys to be made from barley dried in a closed kiln, which doesn’t add the
smoky flavor associated with scotch. The types of barrels used in maturation also add more complex flavors to
whiskey as it ages. Irish whiskey is known for being less sweet than bourbon and more mellow than scotch.
What Is Single Pot Still Whiskey?
Single pot still whiskey is a type of Irish whiskey made with at least 30% malted barley and 30% unmalted barley. The unmalted barley, also called
green barley, adds a strong cereal flavor to the whiskey. To be labeled single pot still, the whiskey must also come from a single distillery.
 What Does Irish Whiskey Taste Like? Smooth and slightly sweet with notes of oak, honey, and toasted grains
 Irish Whiskey Brands: Jameson, Tullamore Dew, Bushmills
 Irish Whiskey Cocktails: Irish Car Bomb, Irish Coffee, Pickleback

Page: 69
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Rye Whiskey
American rye whiskey is made with 51% rye grain mash. Just like bourbon, it must be distilled in the US
and aged in new oak barrels. To be labeled as straight American rye, the whiskey has to be aged for at
least 2 years and contain no additives. The rye mash used to make rye whiskey produces a sharp,
peppery bite that is starkly different from whiskey made with other grains. Instead of the sweet
caramel flavor produced by corn mash, rye whiskey ends up with a dry, earthy flavor.
Rye vs Bourbon Old Fashioned
The Old Fashioned is a famous whiskey cocktail that can be made with bourbon or rye. It all comes
down to the customer’s preference in whiskey. Rye will produce an Old Fashioned that is spicy and dry,
which is balanced by the sweetener used in the drink, usually a sugar cube. On the other hand,
bourbon has a sweet flavor already, so less sugar can be used and sometimes the bitters are increased.
The Manhattan cocktail is another mixed drink that can be made with either bourbon or rye to create a
different flavor profile.
Canadian Rye vs American Rye
America isn’t the only country with a love for rye whiskey. Rye is also produced in Canada, but it differs from American rye whiskey. Instead of
using a mash made primarily from rye, Canadian rye whiskey is made from other grains with just a small amount of rye added for flavor.
 What Does Rye Whiskey Taste Like? Assertive, dry, earthy, spicy
 Rye Whiskey Brands: Whistlepig, Pikesville Rye, Wild Turkey
 Rye Whiskey Cocktails: Rye Old Fashioned, Sazerac, Manhattan

Page: 70
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Canadian Whiskey
To be labeled as Canadian whisky, the spirit must be made in Canada and aged for at least 3 years in
wooden barrels. The barrels can be new or used, and the mash can be made with any cereal grain.
Caramel color and up to 9.09% additional flavorings can also be added. These relaxed requirements make
room for distilleries to experiment with different grains and blends.
Traditional Canadian whisky is known for its blending, whether it’s blending batches made from different
grains or blending whisky styles from other countries. Canadian whisky blends may even contain
percentages of American bourbon or single malt scotch. To help achieve the perfect blend, Canadian
distillers use a special technique. They produce a base whisky with a high alcohol content and a flavoring
whisky with a low alcohol content. These separate batches are blended together to strike the right
balance between proof and flavor.
 What Does Canadian Whisky Taste Like? Smooth and light with spicy notes of vanilla
 Canadian Whisky Brands: Crown Royal, Canadian Club, Seagrams
 Canadian Whisky Cocktails: CC and Ginger, Canadian Whisky Sour, Seven and Seven
6. Scotch Whisky
In order to be labeled scotch, the whisky must be made in Scotland from primarily malted barley and
aged at least 3 years in oak casks. Single malt scotch must be made from 100% malted barley and
produced in a single distillery. The flavor profile of scotch is determined by the region where it was
produced, the barrels used for aging, and whether the whisky is single malt or blended.
Peat Scotch
Peat plays a huge role in Scottish whisky production and contributes to the strong, earthy flavors of
single malt scotch. But what is peat, and what does it have to do with whisky? Peat is a type of plant
matter that forms from decomposing moss and other vegetal growth in the bogs (or peatlands) of
Scotland. The Scottish tradition is to dry barley over smoked peat before making the mash, which adds
assertive notes of tar, ash, and smoke. Peat is formed from plant matter local to the area, which is why
regional distilleries in Scotland each have their own signature flavor.

Page: 71
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Unpeated Scotch
Not all Scotch whisky is peated. There are single malts produced without smoked peat, which allows other flavors from the malted barley or wood
barrels to shine through. Unpeated scotch may exhibit sweet, fruity, or chocolate notes.
 What Does Scotch Whisky Taste Like? Blended Scotch may be smooth, balanced, and sweet; Single malt Scotch may be smoky, peaty, and
assertive; Unpeated single malt may be malty, fruity, and biscuity
 Scotch Whisky Brands: Dewar's, Glenlivet, Johnnie Walker
 Scotch Whisky Cocktails: Penicillin, Rob Roy, Scotch Toddy
7. Japanese Whisky
Japan has been producing whisky since the 1920s, but until recently the labeling requirements were not
clearly defined. As of April 2021, Japanese whiskies must be produced in Japan and must include malted
grain in the mash. Any water used in production must be extracted in Japan, and the spirit must be aged
in wooden casks for at least 3 years. No additives besides caramel coloring can be used in the whisky.
Japanese whisky is known more for its innovation than for a particular style. The Japanese method for
distillation was borrowed from the Scottish tradition, but there are aspects of the process that Japanese
distillers have chosen to refine. For one, Scottish distilleries depend on one or two still sizes and shapes,
but Japanese distillers experiment with different still sizes and shapes. During barrel aging, the use of a
Japanese oak called mizunara wood imparts a range of distinct flavors like citrus, coconut, or sweet
spices.
 What Does Japanese Whisky Taste Like? Smooth, balanced, delicate notes of smoke, floral, or
citrus
 Japanese Whisky Brands: Yamazaki, Suntori, Nikka
 Japanese Whisky Cocktails: Japanese Highball, Mountainside, Mizuwari

Page: 72
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8. White Whiskey
White whiskey is an unaged whiskey that remains clear and never ripens to a caramel color from years in a
wooden cask. Formerly, white whiskey had to spend some time in a wooden barrel in order to be labeled as
“whiskey”. Distillers got around this rule and kept their whiskey clear by using uncharred barrels. Now, the
labeling requirements are being loosened and the term “white whiskey” can be used to label unaged or slightly
aged whiskeys.
Since the aging process is what creates the layered complexity of whiskey, why would anyone want to order
unaged white whiskey? Also called fresh whiskey, white whiskey retains the bright flavors of the grains used in
fermentation. White whiskey made with corn tastes like corn, pure and simple. This makes white whiskey an
interesting ingredient to use in craft cocktails.
Whiskey vs Moonshine
White whiskey and moonshine are both clear and unaged, but they aren't the same thing. One small detail sets the two spirits apart. Real bonafide
moonshine is produced illegally to avoid taxation, and it's usually made in outdoor stills that are hidden from sight. White whiskey is made in legal,
licensed distilleries.
That doesn't mean that some moonshiners haven't crossed over into the world of law-abiding whiskey distillers. Now you can find white whiskey
made by former moonshiners from traditional moonshine recipes. Try serving your white whiskey cocktails in a mason jar glass as a nod to the
infamous spirit.
 What Does White Whiskey Taste Like? Strong and bright with flavors of fresh-cut grains like corn, malt, or barley
 White Whiskey Brands: Buffalo Trace, Death's Door, Koval
 White Whiskey Cocktails: White Whiskey Punch, White Whiskey Margarita, White Dog Sour
Whiskey can be a complicated subject to navigate, especially when you factor in the different styles and their devoted fan bases. Now you should
be armed with enough information to stock your bar with the finest whiskeys and make educated recommendations to your guests.

Page: 73
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 74
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Taste Whiskey
In recent years, many craft whiskey distilleries have popped up all over the United States, and there is increased interest in tasting whiskey
among the population. As a result, many bars and distilleries are now offering whiskey tastings, which allow customers to sample a variety of
whiskeys and compare the flavors. Due to the interest, it is a good idea for bar owners and bartenders to learn more about whiskey, the various
flavors, and how to hold a whiskey tasting. To learn more about whiskey and share with you, we spoke with Lititz-based whiskey distillery, Stoll
& Wolfe.

Page: 75
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Is a Whiskey Tasting?
A whiskey tasting is where you sample several different types of whiskey and compare and contrast their appearance, aroma, and taste. By
tasting several different types of whiskey at once, you get a better understanding of each whiskey's unique characteristics.
There are two different ways that you can organize a whiskey tasting: horizontally and vertically. Horizontal whiskey tastings feature several
different whiskeys that were created by the same distillery. Vertical whiskey tastings have whiskeys from different distillers that all share a
common grouping or theme, such as several types of rye whiskey.
Sources of Flavor for Whiskey
To understand how to taste whiskey, you first need to understand where the flavors come from. There are four constants in the production of
whiskey that affect the taste:
1. Ingredients: The most important ingredient in whiskey that will affect the flavor of the beverage is the grain. Different types of whiskey,
such as bourbon, scotch, and rye, are all made with different grains, which has an effect on the taste. Additionally, the growing
conditions and location of the grain can also affect the flavor of the whiskey.
2. Method of Production: Factors like how long the brew was fermented, the temperature it was fermented at, and the length of time can
all impact the overall flavor of the whiskey.
3. Aging: The age of the whiskey can also affect the flavor, as the whiskey will continue to interact with the wood in the barrel as it ages.
Additionally, the type of cask you use and even the location of the barrel in the warehouse can affect the flavor.
4. Filtration: Different methods of filtration and the number of times the whiskey is filtered can affect the flavor. Additionally, some
distillers will blend different brews together or add unique amounts of water, which will affect the end result.

Page: 76
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Serve Whiskey
Once you've decided which types of whiskey you're going to serve at your tasting, you need to serve
them the correct way. Here is what you need to know to serve the perfect tasting of whiskey:
 Pour Size: The pour size will depend on the amount of whiskeys you're tasting, but between
1/2 and 1 ounce is a typically a good amount.
 Temperature: When you taste whiskey, it should be at room temperature. This means that
you shouldn't taste whiskey on the rocks.
 Glassware: There are many different types of whiskey glasses to choose from, but Glencairn
glasses are one of the best options for whiskey tasting because they have a chimney that helps
funnel the aromas to your nose.
Should You Add Water to Your Whiskey?
Whether or not you should add water to your whiskey has been debated by whiskey aficionados for a very long time, and both sides make valid
points. But, according to Erik Wolfe at Stoll & Wolfe, adding a one or two drops of water to your glass can unlock some of the hidden flavors in
the drink. But, he also says that you should try to taste the whiskey without the water first.

Page: 77
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Taste Whiskey
There are many ways that you can taste whiskey, depending on how you prefer it. But, Stoll & Wolfe
has shared with us their secret to tasting whiskey and getting the most out of the experience. Here is
how to properly taste whiskey:
1. Pour Your Glasses and Observe the Color
The first interaction with the whiskey is visual, which includes observing the color and clarity of the
whiskey. When observing the color, you can make a note of how dark or pale the whiskey is.
Additionally, you can look at the viscosity of the drink by swirling it around in your glass a few times.
Some whiskeys are thicker, and they will cling on to the sides of the glass, while thinner whiskeys will
run off.
2. Sniff the Aromas Coming from the Whiskey
Your nose can pick up many more flavors and aromas than your tongue can, so smelling the whiskey
before you taste it can give you a better understanding of the flavor. When you smell, swirl the glass a
few times to oxidize the alcohol and release some of the aroma. Additionally, you'll want to smell the
glass at different distances from your nose, because the delicate aromas are lighter and you can detect
them from farther away, while other notes are dense and stay closer to the rim of the glass.
The alcohol vapors in the whiskey can temporarily numb your nose over time, which makes it harder
to smell. To counteract this, you can take a few deep breaths. Additionally, smelling the back of your
hand or your arm can reset your nose and sense of smell.

Page: 78
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Sip the Whiskey
Now we're finally ready to taste the actual whiskey. The flavor of the whiskey will evolve as you drink
it, so Stoll & Wolfe suggests you split each tasting into three sips.
The first sip will have the burn from the alcohol, but you should begin to taste some of the flavors of
the whiskey. On your second sip, try and think of the four primary flavors: sweetness, acidity,
dryness, or saltiness, as well as any other flavors you may pick up. For your final sip, look for a
structure to the whiskey and whether or not there is a distinct beginning, middle, and end to the
flavor. If there is, think about if the three parts are balanced and if they complement each other.
4. Reset Your Palate
Whiskey is robust and full of flavor, so you should make sure and reset after tasting each type of
whiskey with a sip or two of water. Additionally, if you need to reset your nose, you can try smelling
yourself or taking a few deep breaths.
Because whiskey is becoming more popular with the general population, it's good for bar owners to learn more about whiskey, especially how
to serve it properly. Additionally, holding whiskey tastings is an experience that many customers are looking for, which can be an excellent
business opportunity. If you're looking for whiskeys to taste, check out whiskey from our friends at Stoll & Wolfe. You can also check out the
video from our visit to Stoll & Wolfe below:

Page: 79
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
https://cdn.webstaurantstore.com/videos/stollandwolfe_whiskeytaste_fixed_web_1340-754-800.mp4

Page: 80
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Pour the Perfect Pint
When it comes to the world of beer, knowing how to pour specific brews is essential to serving your guests the perfect pint. Whether you are
pouring pilsners, stouts, IPAs, or Belgians, proper technique will maximize flavor, aroma, and mouthfeel while also producing the appropriate
amount of head and releasing carbonation. Teaching your bartenders to properly pour a beer is crucial to the success of any bar, restaurant,
brewery, or taphouse, especially as craft beer becomes more and more popular around the country. This guide will show you how to pour beer
from a regular tap, nitro tap, or bottle.
Additionally, check out our video below to see step-by-step how to pour a beer the right way.

Page: 81
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Step-by-Step Instructions on How to Pour the Perfect Pint
When pouring a beer, you want to ensure a good ratio of beer and foam, also known as the "head" of the beer, in the glass. Plus, it's important to
avoid overpouring to prevent waste and save money for your business. Keep reading to learn how to pour draft beer, how to pour nitro beer, and
how to pour bottled beer.
How to Pour a Beer from a Tap
Draft beers are typically kegged with high levels of added carbon dioxide. During the tapping process, the keg is filled with carbon dioxide to push
beer through the tap and maintain carbonation when served. As a result, draft beers feature large bubbles and a thin head. Carbon dioxide
amounts in draft beers must be carefully monitored in order to keep the brew from becoming flat or overly foamy. While there are many different
types of beer that can be served on tap, some of the most common include lagers, IPAs, and wheat beers. Here's how to properly pour them:
1. Begin by rinsing your beer glass to remove any remaining detergents 2. Hold your glass at a 45 degree angle and begin pouring. Pour until
or residues. Doing so also helps with head retention. the glass is around half full.

Page: 82
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Turn so that you are holding the glass at a 90 degree angle (upright) 4. Stop pouring right before the beer level reaches the top of the glass
and finish your pour. to leave room for about a half an inch of head.

Page: 83
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Allow the beer to settle. The carbonation will build the head a bit
more as the beer settles in the glass.
How to Pour a Nitro Beer
Nitro beers incorporate mostly nitrogen rather than carbon dioxide when they are kegged. Unlike their traditional draft counterparts, nitros
contain around 70% nitrogen and 30% carbon dioxide. Because nitrogen is insoluble in liquid, the head and mouthfeel of nitro beers is rich, thick,
and creamy. The addition of nitrogen also creates smaller bubbles, which make the carbonic bite and “hoppy” taste characteristic of draft beers
relatively nonexistent. Stouts and porters are generally served on nitro. Here's the proper way to pour a nitro beer:

Page: 84
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Rinse your glass to remove any residue or detergent left behind from 2. Place your glass directly below the tap. Do not hold the glass in your
washing. Rinsing your glass will also help with head retention. hand as you would with a regular draft beer.

Page: 85
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Fill your glass to about two thirds of the way. Then, stop for a few 4. The beer will begin to cascade, which refers to the small bubbles
seconds and allow the beer to settle. that move from the top of the glass to the bottom. Once a few seconds
have passed, fill your glass the rest of the way.

Page: 86
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Stop pouring right before the beer level reaches the top of the glass
to leave room for the head.
How to Pour a Bottled Beer
Bottled beer is often pasteurized before bottling, giving it a shelf life of around 3 months, which is longer than a draft beer. Interestingly, beer
bottled in a brown bottle (rather than a green or clear one) keeps longer due to its protection from oxidizing sunlight. One advantage of bottled
beer is that you can avoid the bacteria that often build up in tap lines and distort your beer's flavor. However, if your bar's tap lines are sanitized
properly and often, bottled beer's greatest advantage over draft beer is that it's more convenient to transport. Learn how to serve bottled beer
below:
1. First, rinse your glass to get rid of any residues or detergents. 2. Open your bottle of beer. Hold your glass at a 45 degree angle and
Additionally, this will help with head retention after pouring. begin pouring your beer very slowly. Pouring too quickly will produce
too much head and cause your beer to lose a lot of carbonation.

Page: 87
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. When your glass is around half full, slowly shift the glass from a 45
degree angle to a 90 degree angle and finish pouring. 4. Allow the beer to settle and the head to foam up.
Knowing the proper serving techniques for beer and which beer glass to use can help to improve your bar's service. Not only will it help you avoid
some messes, but proper pouring can also enhance the flavor and mouthfeel of your beers. Refer to this guide to make sure you're pouring the
perfect pint of draft, nitro, and bottled beer.

Page: 88
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Different Types of Beer
With over 3,000 craft breweries in the United States, it’s safe to say that craft beer is bigger than ever. Knowing about the different types of beer
can help your employees and bartenders make recommendations and suggestions about the best food and beer pairings. Additionally, knowing
about the different types of beer can help you choose the right glass for each beer and potentially upsell customers to boost profits.

Page: 89
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Different Styles of Beer
To learn more about your favorite style of beer:
Pale Lager and Pilsner Dark Lager German Bock
Brown Ale Pale Ale India Pale Ale
Porter Stout Belgian-Style Ale
Wheat Beer Wild & Sour Ale Specialty Beer
How is Beer Categorized?
All beers are either lagers or ales, and that's determined by the type of yeast used during the fermentation process. Lagers are made with yeast
that ferments at the bottom of the beer mixture, and ales are made with yeast that ferments at the top. There are also spontaneously fermenting
yeasts, which make wild or sour ales.
Once you’ve figured out if your beer is a lager or an ale, there is further differentiation determined by the flavor, color, and aroma of the beer.
These determine what style family a given beer falls into. Within that style family, there are varieties, which have even more distinct
characteristics.
For example, an American Lager and a German Helles are both lagers that belong to the "pale lagers and pilsners" style family. They are two
different varieties of beer, however, and while they are similar, they are also distinctly different. Think of the different varieties like brothers; they
have definite similarities, but ultimately, they are each their own person.
Read on to learn more about the three different ways beer ferments:
What is Top Fermentation?
The yeast that is used in ale production ferments throughout the beer and settles at the top of the liquid. It has a higher tolerance to alcohol and
ferments at warmer temperatures when compared to the yeast that’s used to make lager.

Page: 90
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Top Fermenting Styles of Beer
Here are some examples of top fermenting beers:
 Brown Ale
 Pale Ale
 India Pale Ale (IPA)
 Porter
 Stout
 Belgian Style Beer
 Wheat Beer
What is Bottom Fermentation?
The yeast used in lager production is more fragile than what’s used to make ale, and it settles at the bottom of the liquid vessel after fermentation.
It needs to ferment more slowly and at cooler temperatures than the yeast that’s used in ale production, and it has a lower tolerance to alcohol.
Bottom Fermenting Styles of Beer
Here are a few examples of bottom fermenting beers:
 Pale Lagers and Pilsners
 Dark Lagers
 German-Style Bocks

Page: 91
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is Spontaneous Fermentation?
Lambics and sour beers are made with a process called spontaneous fermentation. This type of fermentation occurs when beer is exposed to wild
bacteria and yeast. These beers originated in Belgium, but brewers all over the world have found ways to manipulate this process to create sour,
funky-tasting beers of their own.
Spontaneous Fermenting Styles of Beer
Here are a few examples of spontaneous fermenting beers:
 American Sour
 Belgian Fruit Lambic
 Flanders Red Ale
 Belgian Gueuze
Different Styles and Varieties of Beer
Check out the tables below to learn about the different styles and varieties of beer.
Types of Pale Lagers and Pilsners
Pale lager and pilsners are golden-colored beers that are lighter in flavor and lower in alcohol content. This style of beer became popular in what is
now modern Czech Republic and Germany.

Page: 92
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
American Lager
American lager is light in flavor, color, and alcohol content, and is often produced in large quantities.
ABV: 3.2-4.0% IBU: 5-15
Examples: Budweiser, Coors, Pabst Blue Ribbon
Pairs With: American cuisine, spicy food
Serving Temperature: 30-40 F
German Helles
German helles is maltier than a traditional pilsner and features a bright gold color.
ABV: 4.8-5.6% IBU:18-25
Examples: Victory Helles Lager, Stoudt's Gold Lager
Pairs With: German cuisine, pork, brie

Page: 93
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
German Pilsner
German pilsner is pale gold in color with a medium hop flavor and a slight note of maltiness.
ABV: 4.6-5.3% IBU: 25-40
Examples: Tröegs Sunshine Pils, Sierra Nevada's Nooner Pilsner
Pairs With: German cuisine, poultry, fish, spicy cheese
Czech or Bohemian Pilsner
Czech or bohemian pilsner is a straw-colored beer with a noticeably bitter hop flavor. These beers can
sometimes have a floral aroma.
ABV: 4.1-5.1% IBU: 30-45
Examples: Lagunitas PILS, Dogfish Head Piercing Pils
Pairs With: Spicy food, Asian cuisine, sharp cheddar cheese

Page: 94
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Dark Lagers
Dark lager is malty and smooth, with toasted caramel flavors. These beers tend to have mid-range alcohol content and lower bitterness profiles.
Amber American Lager
Amber lager features prevalent malt flavors with varying levels of hoppiness. This beer is also characterized
by a darker color, caramel aroma, and smooth taste.
ABV: 4.8-5.4% IBU: 18-30
Examples: Yuengling Lager, Samuel Adams Boston Lager
Pairs With: American cuisine, poultry and beef, cheddar
Oktoberfest
Named for the celebration in Munich, Oktoberfest is a full-bodied beer with a rich, toasted flavor and a dark
copper color.
ABV: 5.1-6.0% IBU: 18-25
Examples: Paulaner Oktoberfest-Märzen, Victory Brewing Company Festbier
Pairs With: German cuisine, meat and vegetables, spicy cheese

Page: 95
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
German Schwarzbier
Schwarzbier is a dark beer that is surprisingly light in flavor. Schwarzbiers are less malty than would be
expected, but still boast a slight sweetness.
ABV: 3.8-4.9% IBU: 22-30
Examples: Shiner Bohemian Black Lager, Guinness Black Lager
Pairs With: German cuisine, spicy food, muenster cheese
Vienna Lager
Vienna lager is reddish in color with a sweet malty flavor. These beers boast a subtle hop flavor and crisp
drinkability.
ABV: 4.5-5.5% IBU: 22-28
Examples: Dos Equis Amber Lager, Great Lakes Eliot Ness, Blue Point Toasted Lager
Pairs With: German cuisine, Mexican cuisine, pork, spicy cheese

Page: 96
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of German Bocks
Bocks are heavy on malty flavor, making them sweet and nutty. Bocks have lower alcohol levels, while doppelbocks, weizenbocks, and maibocks
move up the alcohol scale.
Traditional Bock
The bock is a malty, sweet beer with a toasty flavor and a dark copper color.
ABV: 6.3-7.5% IBU: 20-30
Examples: Samuel Adams Winter Lager, Great Lakes Rockefeller Bock
Pairs With: German cuisine, meat and vegetables, chocolate, Camembert cheese
Doppelbock
Doppelbocks are stronger than the traditional style and boast a higher alcohol content and a fuller body.
ABV: 6.6-7.9% IBU: 17-27
Examples: Tröegs Troegenator Double Bock, Samuel Adams Double Bock
Pairs With: Heavy foods like red meat, pork, or ham, and sharp cheeses

Page: 97
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Weizenbock
Weizenbocks are wheat bocks and can take on fruity, malty flavors.
ABV: 7.0-9.5% IBU: 15-35
Examples: Victory Brewing Company's Moonglow, Southern Tier Brewing Company's Goat Boy
Pairs With: German cuisine, meat and poultry, chocolate
Maibock
Maibocks are more pale and hoppy than traditional bocks, although the malt flavor is still present.
ABV: 6.0-8.0% IBV: 20-38
Examples: Capital Maibock, Hofbräu Maibock, Smuttynose Maibock
Pairs With: Italian and German cuisines, fish and shellfish, asiago and swiss cheese

Page: 98
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Brown Ales
Brown ales feature malty overtones and tend to have toasty, caramel flavors. They typically feature mid-range alcohol content and hop bitterness.
American Brown Ale
American brown ale is a dark beer without the bitterness of porters and stouts. This style boasts a dark
caramel color and a medium to full-bodied profile.
ABV: 4.2-6.3% IBU: 25-45
Examples: Brooklyn Brown Ale, Sierra Nevada Tumbler Autumn Brown
Pairs With: American cuisine, heavy foods like beef stew, red meat
English Brown Ale
English brown ale features a nutty malt flavor with a caramel aroma.
ABV: 4.0-5.5% IBU: 15-25
Examples: Newcastle Brown Ale, City Star Brewing's Bandit Brown
Pairs With: American cuisine, heavy foods, red meat, poultry, gouda cheese

Page: 99
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Pale Ales
Pale ales are generally hoppy but lower in alcohol content than IPAs. They are typically light, drinkable beers.
American Amber Ale
American amber ale is a malty, medium-bodied beer with a caramel flavor and amber color.
ABV: 4.4-6.1% IBU: 25-45
Examples: Lagunitas Imperial Red Ale, Stone Brewing Company's Levitation Ale
Pairs With: American cuisine, meat, fish, bleu cheese
American Pale Ale
American pale ale is a medium-bodied beer with a noticable hop flavor and a light copper color.
ABV: 4.4-5.4% IBU: 30-50
Examples: Sierra Nevada Brewing Company's Pale Ale, Smuttynose Shoals Pale Ale
Pairs With: Fish and seafood, poultry, cheddar cheese

Page: 100
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Blonde Ale
Blonde ales balance the flavors of malt and hops nicely, and they often have a fruity aroma.
ABV: 4.1-5.1% IBU: 15-25
Examples: Victory Brewing Company's Summer Love, Flying Fish Brewing Company's Farmhouse Summer Ale
Pairs With: Italian cuisine, spicy food, fish, pepper jack cheese
English Bitter
English bitters are named for the bitter flavor that the hops present. They have fruity flavors and lower
alcohol content.
ABV: 3.0-4.2% IBU: 20-35
Examples: Sharp's Brewery's Doom Bar Bitter, Surly Brewing Company's Bitter Brewer
Pairs With: Fried food, fish, feta cheese

Page: 101
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
English Pale Ale
Also known as "extra special bitters," English pale ales have a strong hop flavor that is balanced by sweet malt.
ABV: 4.5-5.5% IBU: 20-40
Examples: Black Sheep Ale, Flying Fish Extra Pale Ale
Pairs With: American and English cuisines, meat, and English cheeses
Types of India Pale Ales (IPAs)
IPAs (short for India pale ales) boast strong hop bitterness with piney and floral flavors. These beers also have high alcohol content.
American IPA
American IPAs have more hops, big herbal or citrus flavors, and high bitterness compared to pale ale.
ABV: 6.3-7.5% IBU: 50-70
Examples: Dogfish Head 60 Minute IPA, Sierra Nevada Torpedo Extra IPA
Pairs With: American and Indian cuisines, meat, poultry, fish, and gorgonzola cheese

Page: 102
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Imperial or Double IPA
Imperial or Double IPAs are American IPAs, but with a stronger flavor, hop bitterness, and a higher alcohol
content.
ABV: 7.0-14.0% IBU: 65-100
Examples: Russian River Brewing Company's Pliny the Elder, Lagunitas Maximus
Pairs With: American cuisine, meat, fish, and sharp cheddar
English IPA
English IPAs are similar to the American style, but with a weaker hop flavor and lower alcohol content.
ABV: 5.0-7.0% IBU: 35-63
Examples: Goose Island India Pale Ale, Shipyard IPA, Samuel Smith’s India Ale
Pairs With: American and Indian cuisines, fish, and parmesan cheese

Page: 103
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Porters
Porters are all dark in color, and they feature flavors reminiscent of chocolate, coffee, and caramel. They tend to be more chocolatey than brown
ales, and less coffee-like than stouts.
American Imperial Porter
American imperial porters are dark in color, but lacking in burnt malt taste. They also boast a malty sweetness.
ABV: 7.0-12.0% IBU: 35-50
Examples: Sierra Nevada Brewing Company's Porter, Stone Smoked Porter
Pairs With: American cuisine, barbecue, meat, and asiago cheese
English Brown Porter
English brown porter is similar to the American style, but usually with a lower alcohol content and less malt
sweetness.
ABV: 4.5-6.0% IBU: 20-30
Examples: Shipyard Longfellow Winter Ale, Arcadia London Porter
Pairs With: American and English cuisines, meat, chocolate, and fontina cheese

Page: 104
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Robust Porter
Robust porters are stronger and more bitter than a brown porter with a subtle caramel flavor.
ABV: 5.1-6.6% IBU: 25-40
Examples: Smuttynose Robust Porter, Thomas Hooker Imperial Porter
Pairs With: American and English cuisines, heavy foods like stew, and colby cheese
Types of Stouts
Stouts are dark beers that are similar to porters, but with stronger roasted flavors. This style also features mid to high alcohol levels.
American Stout
American stouts feature malt flavors working to create strong chocolate and coffee notes, but without
overpowering hop bitterness.
ABV: 5.7-8.9% IBU: 35-60
Examples: Highland Black Mocha Stout, Bell's Kalamazoo Stout
Pairs With: Heavy foods, meat, oysters, chocolate, and brie cheese

Page: 105
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
American Imperial Stout
American imperial stouts are strong dark beers with a malty flavor and a deep black color.
ABV: 7.0-12.0% IBU: 50-80
Examples: Dogfish Head Brewery's Worldwide Stout, Stoudt's Fat Dog Imperial Stout, Bell's Java Stout
Pairs With: Heavy foods, poultry, aged cheddar
Oatmeal Stout
As their name suggests, oatmeal stouts feature oatmeal in their malt blend. This adds smoothness and
sweetness to the beer.
ABV: 3.8-6.0% IBU: 20-40
Examples: Young's Oatmeal Stout, Tröegs Java Head Stout
Pairs With: Meat, shellfish, chocolate, camembert cheese

Page: 106
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Milk Stout
Lactose sugar adds a sweet caramel or chocolate flavor to milk stouts.
ABV: 4.0-7.0% IBU: 15-25
Examples: Young's Double Chocolate Stout, Lancaster Brewing Company's Milk Stout, Samuel Adams Cream
Stout
Pairs With: Mexican cuisine, beef, chocolate, ice cream, and cheddar or goat cheese
Irish Dry Stout
Irish dry stouts are dark beers; black in color with a bitterness that comes from roasted barley.
ABV: 3.8-5.0% IBU: 30-40
Examples: Guinness Draught, Murphy's Irish Stout, Beamish Irish Stout
Pairs With: Heavy food like beef and stew, barbecue, burgers

Page: 107
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Belgian Styles
Belgian beers are known for their spiced, sweet, and fruity flavors and high alcohol content. Despite their high alcohol content, belgians are usually
low in bitterness.
Belgian Pale Ale
Belgian pale ale contains a toasted malt flavor that is subtle enough to not overpower the taste of the hops.
ABV: 4.0-6.0% IBU: 20-30
Examples: Weyerbacher Brewing Company's Verboten, Samuel Adams Belgian Session
Pairs With: American cuisine, fried food, fish, salad, and tangy cheeses
Belgian Dubbel
Belgian dubbels feature rich and malty flavor with a spicy, fruity note.
ABV: 6.3-7.6% IBU: 20-35
Examples: Chimay Premiere, Blue Moon Winter Abbey Ale, Flying Fish Abbey Dubbel
Pairs With: American cuisine, barbecue, meat, and Limburger cheese

Page: 108
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Belgian Tripel
Belgian trippels are lighter-bodied beers with a slight hoppy bitterness and a high alcohol content.
ABV: 7.1-10.1% IBU: 20-45
Examples: Victory Golden Monkey, Weyerbacher Merry Monks
Pairs With: Pasta dishes, meat, poultry, gouda cheese
Belgian Quadrupel
Belgian quadrupels are dark brown, full-bodied beers that exhibit flavors like brown sugar and fruit. They also
have a very high alcohol content.
ABV: 7.2-11.2% IBU: 25-50
Examples: Weyerbacher QUAD, Brewery Ommegang Three Philosophers
Pairs With: Smoked meat, goose, brie cheese

Page: 109
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Belgian Strong Dark Ale
Belgian strong dark ale features a very high alcohol content with complex fruity flavors.
ABV: 7.0-15.0% IBU: 20-50
Examples: Bell's Brewery's Hell Hath No Fury Ale, Dogfish Head Brewery's Raison D'Être
Pairs With: American cuisine, barbecue, bleu cheese
Belgian Saison
Saisons (also known as farmhouse ales) have earthy notes and a medium hop flavor.
ABV: 4.4-6.8% IBU: 20-38
Examples: Samuel Adams Rustic Saison, Dogfish Head Brewery's Noble Rot, Victory Brewing Company's Helios
Pairs With: Indian and Asian cuisine, poultry, seafood, and parmesan cheese

Page: 110
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Wheat Beers
As you might have guessed, wheat beers use wheat as their malt. They are generally lighter in color and alcohol content. Their tangy flavors go
great with fruit, and brewers often add seasonal fruits to wheat beer.
American Pale Wheat
American pale wheat beer is pale in color, lower in alcohol content, and with a light bready flavor.
ABV: 3.5-5.6% IBU: 10-35
Examples: Blue Moon Summer Honey Wheat, Shipyard Summer Ale
Pairs With: Mexican cuisine, spicy food, poultry, and mozzarella cheese
Belgian Witbier
Witbier gets its name from its white color, and has a light, fruity flavor to match.
ABV: 4.8-5.6% IBU: 10-17
Examples: Hoegaarden White Ale, Dogfish Head Brewery's Namaste, Blue Moon Belgian White, Victory
Brewing Company's Whirlwind Witbier
Pairs With: Seafood, poultry, pork, salad, and soft cheeses

Page: 111
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Berliner Weisse
Berliner Weisse is tart, sour beer with a pale color. Sometimes raspberry syrup is added to dull the sour taste.
ABV: 2.8-3.4% IBU: 3-6
Examples: Dogfish Head's Festina Peche, Freetail Brewing Company's Yo Soy Un Berliner
Pairs With: German Cuisine, ham, salad, and soft cheeses
Dunkelweizen
Dunkelweizen is a darker version of a Hefeweizen. These beers have a malty flavor with hints of banana.
ABV: 4.8-5.4% IBU: 10-15
Examples: Samuel Adams Dunkelweizen, Franziskaner Hefe-Weisse Dunkel
Pairs With: German and Indian cuisines, fish, and goat cheese

Page: 112
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Hefeweizen
Hefeweizen is a light colored wheat beer with a crisp taste that can sometimes have hints of cloves or apples.
ABV: 4.9-5.6% IBU: 10-15
Examples: Sierra Nevada Kellerweis Hefeweizen, Magic Hat Circus Boy
Pairs With: German cuisine, seafood, fish, and brick cheeses
Types of Wild & Sour Ales
Wild or sour ales are typically very low in alcohol, and feature tart, sour flavors that come from (safe) bacteria in the brew mash.
American Sour
American sour beer packs a wild punch from certain bacteria that are introduced during the fermentation
process.
ABV: Varies IBU: Varies
Examples: Samuel Adams American Kriek, Weyerbacher Riserva
Pairs With: Fruit and strong cheese

Page: 113
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Belgian Fruit Lambic
Belgian fruit lambics are brewed with fruit to make an intense sweet and sour flavor.
ABV: 5.0-8.9% IBU: 15-21
Examples: Upland Brewing Company's Raspberry Lambic, Dogfish Head Festina Lente
Pairs With: Fruit, salad, chocolate, and soft cheese
Flanders Red Ale
Flanders red ale evokes a malty, fruity flavor underneath a strong sour taste brought on by Lactobacillus bacteria
during fermentation.
ABV: 4.8-6.6% IBU: 5-18
Examples: New Belgium Lips of Faith La Folie, The Lost Abbey's Red Poppy Ale
Pairs With: Meat, blue cheese, and cheddar cheese

Page: 114
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Belgian Gueuze
Gueuzes are aged beers that give off a very strong sour flavor.
ABV: 6.2-8.1% IBU: 9-23
Examples: Brouwerij Boon's Boon Gueuze, The Bruery's Rueuze
Pairs With: Strong cheeses
Types of Specialty Beers
Specialty beers can be any type or style. The differentiating factor is usually the addition of a specific ingredient, like honey or pumpkin, that can be
added to most styles of beer.
American Black Ale
American black ales are dark in color and feature a malty, roasted flavor with medium to high hop bitterness. This style is sometimes called a black
IPA.
ABV: 6.0-7.5% IBU: 50-75
Examples: Lagunitas NightTime, Founders Dark Penance, Victory Yakima Glory
Pairs With: Aged cheeses, seafood, and chocolate

Page: 115
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Barrel-Aged Beer
A barrel-aged beer is any type of beer that has been aged in a wooden barrel. Sometimes these barrels have been used to hold bourbon, wine, or
other spirits, adding to the flavor of the beer.
Examples: Allagash Curieux (Bourbon Barrel-Aged Tripel), Great Lakes Barrel-Aged Blackout Stout, Narwhal Imperial Stout (Barrel Aged)
Pairs With: Varies
Chocolate Beer
Chocolate or cocoa can be added to any style (lager or ale) to form a delicious chocolate beer.
ABV: 2.5-12.0% IBU: 15-40
Examples: Samuel Adams Chocolate Bock, Shenandoah Chocolate Donut Beer, Boneyard Beer Company Backbone Chocolate Espresso Stout
Pairs With: Varies
Coffee Beer
Coffee beer is typically a porter or stout with added coffee flavor. This flavor can be achieved by steeping coffee beans in water or in the beer
mixture.
ABV: 2.5-12.0% IBU: 15-45
Examples: Samuel Adams Black & Brew Coffee Stout, Sierra Nevada Coffee Stout, Stone Brewing Company’s Coffee Milk Stout

Page: 116
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Pairs With: Meaty stew, hard cheeses
Fruit and Vegetable Beer
Any type of beer can be infused with fruit and vegetable flavors, so flavors will vary greatly.
ABV: 2.5-12.0% IBU: 5-50
Examples: Samuel Adams Rebel Grapefruit IPA, Modern Times Beer’s Fruitlands Sour Cherry Gose, Weyerbacher’s Imperial Pumpkin Ale
Pairs With: Salad, brie cheese
Gluten Free Beer
Gluten free beer is brewed with fermentable sugars and grains that do not contain gluten. These beers vary in color, flavor, and alcohol content.
Examples: Wicked Weed Brewing’s Gluten FREEk, Widmer Brothers Brewing Company’s Omission IPA, Lakefront Brewery’s New Grist Gluten-Free
Pilsner
Pairs With: Varies
Serving Temperature: Varies

Page: 117
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Herb and Spice Beer
Herb and spice beer is any lager or ale that has added flavors from roots, herbs, or other spices. Pumpkin spice and holiday spice beers are
examples of this style.
ABV: 2.5-12.0% IBU: 5-40
Examples: Dogfish Head’s Midas Touch, Rogue Ales’ Juniper Pale Ale, Small Town Brewery’s Not Your Father’s Root Beer
Pairs With: Varies
Honey Beer
Honey beers are ales or lagers that are brewed with honey to add sweetness and unique flavor.
ABV: 2.5-12.0% IBU: Varies
Examples: Boulder Beer’s A Honey of a Saison, Samuel Adams Honey Queen, Burial Beer Company’s The Keeper’s Veil Honey Saison
Pairs With: Salad, light creamy cheeses
Pumpkin Beer
Pumpkin beer is brewed with fresh pumpkin and common fall spices. These beers are increasingly popular, and can be made with lagers, ales, and
sour beers.
ABV: 2.3-5.0% IBU: 5-70

Page: 118
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Examples: Elysian Brewing Company’s Night Owl Pumpkin Ale, Weyerbacher Brewing Company’s Imperial Pumpkin Ale, Samuel Adams Harvest
Pumpkin Ale, Smuttynose Pumpkin Ale
Pairs With: Poultry, soft creamy cheeses
Rye Beer
Rye beer often features malty, roasted flavors, with lower hop bitterness. Rye beers can be made as ales or as lagers, and will either take on a
sweet or spicy flavor.
Examples: Founders Red’s Rye IPA, Great Lakes’ Rye of the Tiger IPA, The Bruery’s Sour in the Rye
Pairs With: Spicy meat, creamy cheese
Session Beer
Any style of beer can be brewed as a session beer, as sessions are simply less strong, more drinkable beers that are perfect for summertime
consumption.
ABV: 3.5-5.0% IBU: 10-35
Examples: New Belgium Brewing’s Slow Ride Session IPA, Samuel Adams Rebel Rider Session IPA, Victory Brewing Company’s Swing Session Saison

Page: 119
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Pairs With: Varies
Serving Temperature: Varies
Smoke Beer
Smoke beer is any beer that is brewed with malt that has been kilned over an open fire. The smoke adds a noticeable, but not overpowering flavor,
which is inspired by traditional German rauchbier.
Examples: Ithaca Beer Company's Gorges Smoked Porter, Goose Island Beer Company’s Prairie Smoke, Denver Beer Company’s Smoked Lager
Pairs With: Roasted vegetables, hard cheese
Now that you know more about the different types of beer that are out there, hopefully you are inspired to add something unique to your beer list.
Use this guide to help you and your servers feel more confident about recommending beers to customers, or maybe even create a menu that is
centered on perfect beer pairings.
You can also share some of the health benefits of beer with your customers. In moderation, beer can actually help prevent kidney stones, improve
brain function, and even boost bone health. Contributing to these benefits is a range of healthy compounds found in beer's hops and malt,
including antioxidants, silicon, and potassium. For more information about the ways beer can make you healthier, check out our infographic below:

Page: 120
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 121
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer Glasses Every Bar Needs
Beer enthusiasts know that the shape of a beer glass has an effect on the quality of the beer being served. After the beer is poured, there are
factors that affect mouthfeel and flavor, like the presence of carbonation or aroma-enhancing compounds called volatiles. Using the appropriate
beer glassware enhances these traits and improves the craft beer experience for your guests. Keep reading to learn all about the beer glass types
available and which beers they complement the most.

Page: 122
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Beer Glasses
1. Shaker Pint Glass
Probably the most recognizable beer glass available in the US, the standard American pint glass is heavy-
bottomed with straight, tapered sides. This type of glass neither adds to or detracts from the quality of the
beer, making it a popular multipurpose glass.
The pint glass can be used to serve any style of beer and is stocked in a lot of bars and restaurants because of
its versatility and affordability. Nicknamed the "shaker," its the perfect size and shape to pair with a cocktail
shaker for mixing drinks. Pint glasses are commonly customized with bar logos and can be sold as souvenirs
to boost your sales. In a pinch, a shaker glass also doubles as a water or soda glass.
2. Imperial Pint Glass
The Imperial pint, also known as an English pub glass or nonic pint, is the standard pint glass used in the UK.
Similar to an American pint glass, the nonic glass features a bulge near the lip of the glass.
The unique shape of the glass adds to its structural durability and makes it less likely to be nicked or chipped
than a straight-sided glass. It also fits comfortably in the hand and stacks well. Like its American cousin, the
nonic glass is generally used as a multipurpose glass, but some say that the curvature of the glass is best
suited to ales and stouts.

Page: 123
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. IPA Glass
Relatively new in the world of beer glasses, the IPA beer glass was created through a collaboration
between Spiegelau, Sierra Nevada, and Dogfish Head. This glass was tested and chosen from over 100
different glass shapes as the one that most accentuated the fruity nose and flavor of an IPA.
Deliberately designed, the IPA glass may look unusual, but the unique shape is very effective. The bell
shape at the top of the glass pushes the aroma towards your nose as you sip, while the thin glass
construction retains temperature. The IPA glass also preserves carbonation and keeps a frothy head
longer than a standard pint glass. Use this glass to serve hop-forward beers like American IPAs.
4. Stout Glass
The stout glass is yet another specialized glass created by Spiegelau, with help from Left Hand Brewing
Co. and Rogue Ales. Designed to complement the dark, roasted flavor and creamy mouthfeel of stout
beers, this glass design was chosen from among several other glass prototypes. At first glance it may look
similar to the IPA glass, but there are some key differences.
The bowl of the stout glass is slightly wider at the base with a sharper curvature to deliver the rich,
toasted aromatics to your nose as you sip. A shelf-like shape encourages a cascade of sinking bubbles
and the hollow base helps retain carbonation and a frothy head.

Page: 124
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Snifter
Ideal for beers with high alcohol content, the bowl-like shape of the snifter glass allows you to swirl the beer
and release its full aroma. The tapered lip brings the bouquet forward as you drink, enhancing the experience.
Featuring a short footed stem, the snifter glass is easy to hold and the warmth of your hand is thought to help
release the aroma even more.
This glass is a favorite among beer enthusiasts and is used to serve strong beers like barleywines, imperial
IPAs, and imperial stouts.
6. Tulip Glass
Similar to a snifter glass, the tulip beer glass has a round shape that's perfect for swirling. The feature that
makes the tulip glass unique is a flared lip that retains froth and carbonation, making it ideal for beers with
big, foamy heads.
The tulip glass helps to bring out some of the more subtle characteristics of heavy beers, but many
aficionados think it complements any style of beer. It's most commonly used to serve strong beers like
Scottish ales, Belgian ales, and barleywines.

Page: 125
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
7. Beer Goblet
Goblets are large bowl-shaped glasses with thick stems designed for sipping and savoring beers with high
alcohol content. In Belgium, breweries often design goblets for specific brands of beer and add decorative
touches like gold rims.
The goblet glass is meant to look elegant, but it also has features that enhance certain types of beer. Etching
on the inside bottom of the glass, also called nucleation, forces carbonation upward and helps to maintain
the effervescence of the beer. The goblet works well with Belgian ales, sour ales, saisons, farmhouse ales, and
barleywines.
8. Dimple Beer Mugs
This dimpled glass is also referred to by two German names. You might see it called a krug
(pronounced kruuk), which translates to jug, or seidel (pronounced zai-dl), which translates to mug. It
features an all-over dimpled pattern that adds to the durability of the glass and makes it comfortable to
hold. A sturdy handle also makes the mug easy to grasp and clink together with your fellow drinkers.
The dimpled mug is the strongest of all the beer glasses and stands up well to abuse. You can use it to
serve beers with strong malty flavors like lagers, stouts, and porters.

Page: 126
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
9. Stein Mug
This iconic German mug is also sometimes referred to as a seidel, but is most commonly known as a beer
stein in the US. Featuring intricate designs with references to Germany and Bavaria, the beer stein is largely a
decorative piece. These collectible stein mugs are made from materials like porcelain, pewter, stoneware,
and silver.
A defining characteristic of the beer stein is the hinged pewter lid that covers the top of the mug and includes
a thumb lever so that it can be opened with one hand. You can serve beer in these mugs, but they make a
better souvenir than a drinking glass.
10. Pilsner Glass
There are many variations on the shape of the pilsner glass, but traditionally it should be a tall, skinny,
straight-sided glass that gets slightly wider towards the mouth. A true pilsner glass has no curvature.
The long shape of the glass shows off the hue and effervescence of light, golden-colored beers, while the
mouth maintains the head and forces aromatics towards your nose. Use this glass with beers that are light in
color and have bubbly carbonation like pale lagers and pilsners.

Page: 127
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
11. Weizen Glass
Sometimes confused with the pilsner glass, the weizen glass is also tall and narrow but flares out into a
subtle bulb shape near the top of the glass. The curvature traps and maintains a thick, fluffy head, holding
the aromatics and directing them towards the nose as you sip. The tapered bottom is thought to prevent
sediment or yeast from reaching the mouth of the glass.
Weizen (pronounced vait-sen), is the German word for wheat. As the name suggests, this glass is best suited
for wheat beers like hefeweizen, dunkelweizen, American wheat ales, and even gose beers.
12. Stange Glass
The stange glass is a small, straight glass intended to be served on a round carrying tray called a kranz tray.
Originating in Cologne, Germany, the standard stange glass has a small capacity of 6.5 ounces because it is
meant to hold light, delicate beers that should be consumed quickly.
Traditionally, as each stange glass on the tray is emptied, a server replenishes them one by one. Today you'll
find larger versions of the stange glass that are designed to hold 12 ounces, or a full bottle of beer. The
stange glass is perfect for light, crisp beers with low carbonation like kolsch beers and altbiers.

Page: 128
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Whether you own a taphouse or brewery, using the right glassware to serve your beers will highlight the characteristics that make each style
unique. Color, carbonation, and aromatics can all be enhanced by the shape and thickness of the glass. On the other hand, for busy bars or
restaurants that have a smaller beer menu, using a multipurpose glass that is easy to clean and store might be the more appropriate choice.

Page: 129
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
The Best Winter Beers for 2021
As colder temperatures set in, winter seasonal beers start hitting the shelves. Rich, full-bodied beers like doppelbocks and Russian imperial stouts
are ready to move in and take the place of last season's pumpkin beers. We've compiled a list of the best winter beers you can stock this season.
Consider filling beer growlers so your guests can enjoy their favorite winter beers at home.

Page: 130
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Scotch Ale (Wee Heavys)
Scotch ales are top-fermenting brews that were originally served in small quantities (thus, the "wee heavy" nickname) for a few schillings in
nineteenth-century Scotland. This style is boiled extensively in kettles, which creates toasty caramelization and sweet, full-bodied flavors.
Many Scotch ales also offer higher alcohol by volume, making them perfect for cold winter days. Beer experts, also called Cicerones, recommend
serving these tasty brews with gamey meats, spicy foods, and creamy desserts.
Give These a Try:
 Orkney Brewery: Skull Splitter (Orkney, Scotland) 8.5% ABV
 Revolution Brewing: Gravedigger Billy (Chicago, IL) 13.2% ABV
 Traquair House Brewery: Traquair Jacobite (Peeblesshire, Scotland) 8% ABV
 Bell's Brewery: Old Fashioned Holiday Ale (Kalamazoo, MI) 10.8% ABV
Barleywine
A barleywine is a style of strong ale that's typically characterized by high alcohol content, a bittersweet
taste, and a rich mouthfeel. Despite the name, barleywines contain no actual wine. They earned the moniker
due to their complexity of flavors.
While American-style barleywines are intensely hopped for a more bitter and hop-forward taste, English
varieties tend to offer a more balanced combination of malt and hops. Serve this winter beer style with
a charcuterie board of cured meats and creamy cheeses.

Page: 131
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Give These a Try:
 Steel Toe Brewing: Before The Dawn (St. Louis Park, MN) 13.8% ABV
 Sierra Nevada Brewing Company: Bigfoot Barleywine (Chico, CA) 9.6% ABV
 Goose Island Beer Company: Bourbon County Brand Barleywine Ale (Chicago, IL) 14.4% ABV
 Weyerbacher Brewing Company: Old Fashioned Insanity (Easton, PA) 13.3% ABV
Russian Imperial Stout
Often referred to as the king of stouts, Russian imperial stouts were originally created in the nineteenth
century by brewers looking to curry favor with Queen Catherine II. These beers are top-fermenting ales with
high alcohol content, low levels of carbonation, and burnt, malty flavors.
Most Russian imperial stouts also feature notes of dark fruit and little to no hop character. Try serving these
hearty brews alongside oysters, chocolate, and soft cheeses.
Give These a Try:
 Founders Brewing Company: Imperial Stout (Grand Rapids, MI) 10.5% ABV
 Brooklyn Brewery: Black Chocolate Stout (Brooklyn, NY) 10% ABV
 Sierra Nevada Brewing Company: Narwhal Imperial Stout (Chico, CA) 10.2% ABV
 Port Brewing: Santa's Little Helper (San Marcos, CA) 9.9% ABV

Page: 132
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Baltic Porter
During the eighteenth and nineteenth centuries, many Western European brewers began creating strong, robust porters to be shipped across the
North Sea to the Baltic regions. These beers were often supplemented by the addition of stale ales, which added an acidic flavor that beer drinkers
loved.
Baltic porters are top-fermenting ales that offer a smoky, roasted, malty character with a full-bodied mouthfeel. Consider serving them with
barbecued meats, stews, and semi-hard cheeses.
Give These a Try:
 Jack's Abby Brewing: Barrel-Aged Framinghammer - S'mores (Framingham, MA) 12% ABV
 Great Raft Brewing: Old Mad Joy (Shreveport, LA) 8% ABV
 Oy Sinebrychoff Ab: Sinebrychoff Porter (Kerava, Finland) 7.2% ABV
 Smuttynose Brewing Company: Baltic Porter (Hampton, NH) 9.24% ABV
Doppelbock
Bock beer is a German-style lager with a strong malt flavor. Dopplebock, which essentially means double bock, has even more malt and a fuller
body than a standard bock. This beer was originally brewed by a group of monks called the Paulaners, who developed the style with extra malt for
nourishment during times of fasting.
You'll notice that many dopplebock beers have the suffix "-ator" in their name, like Troeg's Troegenator. The original dopplebock was named
Salvator, and due to its popularity it became common for other producers to imitate the name by adding the suffix. Enjoy your malty dopplebocks
with red meat, pork, and sharp cheeses.
Give These a Try:
 Brauerei Aying: Celebrator (Aying, Germany) 6.7% ABV
 Troegs Brewing Company: Troegenator (Hershey, PA) 8.2% ABV
 Brauerei Schloss Eggenberg: Samichlaus Classic Bier (Vorchdorf, Austria) 14.% ABV

Page: 133
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Klosterbrauerei Andechs: Andechser Doppelbock Dunkel (Andrechs, Germany) 7.1% ABV
Barrel Aged Beer
Barrel aged beers are aged in wooden barrels to impart unique flavors to the finished product. Any style of beer can be barrel aged, but the
approach is best suited to beers with strong flavors that are complemented by notes of hickory, oak, or apple wood. The use of whiskey barrels or
brandy barrels adds a boozy flavor and hints of caramel, vanilla, and bourbon.
Food pairings will vary by the style of beer that is barrel aged, but smoked foods, oysters, or steak are a good choice for many. Choose a rich,
chocolate cake to serve with barrel aged stouts or a hunk of sharp cheese to complement a barrel aged barleywine.
Give These a Try:
 Fremont Brewing Company: Bourbon Barrel Aged Dark Star (Seattle, WA) 13.6% ABV
 Guinness Open Gate Brewery & Barrel House: Barrel-Aged Stock Ale (Halethorpe, MD) 10% ABV
 Great Divide Brewing Company: Hibernation Ale - Barrel-Aged (Denver, CO) 12.4% ABV
 (512) Brewing Company: Whiskey Barrel Aged Double Pecan Porter (Austin, TX) 8.2% ABV
Winter Warmer
Winter warmers are top-fermenting ales that offer plenty of malty, sweet flavors alongside a balanced hop
character. Many winter warmers are blended with spices, which give the style its trademark warmth.
Traditionally, English strong ales and spiced Wassail beers fall under the umbrella of winter warmers, so be
sure to keep plenty of these brews on hand during the winter months. Consider serving them with poultry,
baked goods, and fruit.
Give These a Try:
 Anchor Brewing Company: Our Special Ale 2020 (San Francisco, CA) 7% ABV
 Samuel Smith Old Brewery: Winter Welcome Ale (Tadcaster, England) 6% ABV

Page: 134
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Southern Tier Brewing Company: Old Man Winter (Lakewood, NY) 7.5% ABV
 21st Amendment Brewery: Fireside Chat (San Francisco, CA) 7.9% ABV
It's time to trade in your fall beers and update your tap list with any of these highly rated winter beers. Offer your guests a growler full of their
favorite seasonal beer so they can enjoy it safely at home.

Page: 135
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer and Food Pairing Guide
With so many different types of beer and even seasonal styles to take into account, it can be difficult to come up with good pairings for every beer
on your restaurant or bar's beer list. Creating an excellent beer and food pairing menu can result in a siginifcant boost to your profits. Keep reading
to learn how to describe the taste of beer, some guidelines for beer and food pairings, and what beers go with what foods.

Page: 136
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Use the links below to jump to the specific type of beer or section you're interested in:
1. Beer Pairing Guidelines
2. Food and Beer Pairing Examples
3. Light Lagers
4. Wheat Beers
5. IPAs
6. Amber Ales
7. Dark Lagers
8. Brown Ales
9. Porters
10. Stouts
Definition of Tastes in Beer
When describing the taste of beer, there are a few buzzwords that you'll come across again and again. Here are
some general definitions to help you understand how the flavors in beer are typically described:
 Hops: Many times people use "hoppiness" to describe how bitter a beer tastes, but not all hoppy beers
are bitter. The taste of a hoppy beer depends on when the hops are added in the brewing process. The
earlier the hops are added, the more bitter the beer. Hops themselves have a versatile flavor and aroma
that can enhance flowery and fruity flavors in the beer.
 Bitter: Bitterness is a distinct flavor profile found in many types of beer, although the amount of
bitterness varies between the styles of beer. Many breweries rate how bitter a beer is with an IBU
number. IBU stands for International Bitterness Units, and the higher the IBU, the stronger the
bitterness.

Page: 137
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Malt: Malt comes from the barley grain, and it is usually roasted before it is added to the brew. Roasting barley gives the beer a nutty flavor
and a toasty aroma. Plus, during the roasting process, the sugars in the barley caramelize, bringing out a slightly sweet, caramel taste.
 Dark: While it may seem more like a description of the color, dark can also be used to describe how a beer tastes. Dark beers are made with
malt grain that is roasted until it reaches a dark color. Dark beers are typically roasted longer than malty beers, giving them a richer and
heavier taste. The malt's nutty, caramel flavor turns to darker notes of chocolate and coffee with a longer roast time.
 Light: Light beer is usually known for having a clean and crisp taste that is refreshing. Typically, light beers don't have a strong flavor and
aren't very bitter or hoppy. Additionally, most light beers also have a low alcohol content.
4 Guidelines for Food and Beer Pairing
There aren't many hard rules when it comes to making beer and food pairings as there aren't many flavors
that clash with beer. That being said, if you want to get the most out of your beer pairing and enhance the
flavor of the food on your bar's menu, try to keep these guidelines in mind:
1. Contrast: To make an ideal pairing by contrast, you want to pick a beer or dish that has one strong,
dominant flavor, such as sweet, rich, or oily. You want a dish that has a distinct taste that can shine
through without being overpowered. An example of a good contrast pairing is oysters and stout.
Oysters have a strong, briny flavor that can stand up to the rich texture and chocolatey notes of the
stout.
2. Complement: Complementing flavors is one of the simplest ways to make a delicious food and beer
pairing. Match rich foods with beers that have a heavy and rich flavor, like stouts or porters. Pair
light-tasting salads and fish with light beers or wheat beers with desserts like fruit tarts.
3. Cleanse: You can also use your beer as a palate cleanser. This type of beer pairing is ideal for dishes that have strong or overpowering
flavors, like spicy Indian food or fatty fried food. For example, you can use the cool and refreshing flavor of light beer to wash down the heat
of Korean fried chicken. This pairing also works in the opposite way, and you can use fatty foods, such as french fries or nuts, to cut through
the bitterness of an IPA.

Page: 138
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Avoid Overpowering Flavors: Keep in mind the levels of flavor in your food and beer. Many medium and dark beers have a rich and
powerful flavor that can overpower certain types of food. For example, you wouldn't want to pair salmon with a pint of Guinness because
the flavor of the beer will completely cover the taste of the fish.
How to Pair Beer Based on Style
The different types of beer vary greatly in their color, alcohol content, taste, and mouthfeel, so if you want to make a good pairing, you must first
understand the different styles of beer. Below, we've included a table that you can reference to make a quick pairing. You can also read on for a
more in-depth guide on how to pair beer and food based on style.
 Light lagers: Spicy food, burgers, salads
 Wheat beers: Spicy food and fruity desserts
 India pale ales (IPAs): Steak, barbecue, and Mexican food
 Amber ales: Pizza, fried food, smoked pork
 Dark lagers: Pizza, burgers, hearty stews
 Brown ales: Sausage, sushi, fish
 Porters: Seafood, coffee-flavored desserts, game meats
 Stouts: Chocolate desserts, shellfish, Mexican food
These are only general pairing ideas, so if you want to create new and unique beer and food pairings, you'll need to fully understand the flavor
profiles of each type of beer.

Page: 139
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Light Lagers
Light lagers are among the palest type of beer, and they are well known for their crisp and refreshing taste.
Most light lagers do not have a strong flavor, and they are rarely hoppy or bitter. This style of beer is one of the
most popular in the United States, and many well-known brands fall under this category.
Light Lager Food Pairings:
Because light lagers have such a refreshing flavor, they're ideal for pairing with spicy dishes, but you can pair
these beers with just about any type of food. Here are some ideal beer and food pairing options for light lagers
you can try:
 Buffalo wings
 French fries
 Hot dogs
 Noodles
 Fried fish
Wheat Beers
Wheat beers are brewed with a mixture of wheat and barley grains, which gives the beer smoother texture and
lighter carbonation than other styles. The wheat itself doesn't add much flavor, so many brewers add citrus and
other fruity flavorings to the beer.
Wheat Beer Food Pairings:
Wheat beers are very versatile, and you can pair them with a number of foods. Here are some ideal food
pairings for wheat beers:
 Buffalo wings
 Spicy noodles

Page: 140
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Salads
 Fruit tarts
 Pastries
India Pale Ales
India pale ales, better known as IPAs, are one of the most popular styles of beer in the craft brewing scene
today. Typically, IPAs have a medium amber color and feature a very bitter flavor. To make the bitterness more
palatable, many brewers add citrus or herbal tones to the beer. In addition to standard IPAs, there are also
double IPAs, which are made with even more hops and have a strong bitter flavor.
IPA Food Pairings:
Because of the sheer variety of IPAs on the market, there are no hard and fast rules when it comes to food
pairings. But, here are a few general food and beer pairings that work for all types of IPAs:
 Barbecue ribs
 French fries
 Mozzarella sticks
 Steak
 Burritos
 Fajitas

Page: 141
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Amber Ales
Amber ales are characterized by medium mouthfeel and colors that range from amber to a deep reddish-
gold. These beers have strong flavors of malt, and there are notes of sweet caramel that complement the
roasted malt taste. But, these beers do not have an overpoweringly sweet flavor, and many amber ales have
a dry and crisp finish. Although the flavor from the hops isn't strong, they give these beers a light and flowery
aroma.
Amber Ale Food Pairings:

Due to the dry and crisp finish, amber ales are excellent beers for cleansing your palate. So, here are a few
ideal food pairings for amber ales:
 Barbecue pulled pork
 Jerk chicken
 Pizza
 Brisket
Dark Lagers
There are several types of lager, and dark lagers have a distinct taste. This style of beer is made with
roasted malts, and many times they have caramel syrup added to sweeten the beer. The roasted malts give
the beer a nutty flavor, and the caramel provides a slight hint of sweetness, although it's not overpowering.
Dark Lager Food Pairings:
Dark lagers are popular in Europe, and they're an excellent complement to hearty traditional European
dishes. Here are some examples of ideal pairings to go with dark lagers:
 Sausage
 Goulash
 Bangers and mash
 Burgers
 Pizza

Page: 142
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Brown Ales
Brown ales aren't as hoppy or bitter as other medium-colored beers, and instead they have hints of chocolate
and coffee similar to stouts and porters. Additionally, English varieties of brown ales usually have a dry and
nutty flavor. Beer afficionados and craft brewers tend to turn their noses up at brown ales because they lack
the extreme flavors and hoppiness that is fashionable nowadays, but these are tasty beers that pair well with
many different foods.
Brown Ale Food Pairings:
Brown ales are a versatile option when it comes to food and beer pairings, and they are famous for pairing
well with just about anything. That being said, here are a few dishes that complement the rich chocolate and
nutty flavors in brown ales:
 Sausage
 Roast pork
 Barbecue
 Fish
 Sushi
Porters
Porters originated in London, and the original variety were dark and strong, making them popular with the
working class. Today, porters are milder and come in a variety of styles and flavors, but they kept their
signature dark color, toasty aroma, and roasted flavor. Porters are made with roasted brown malts that give
the beer strong notes of chocolate, caramel, and coffee. Although both porters and stouts are thick and silky,
porters have a crisper finish than stouts.
Porter Food Pairings:
Porters have a rich and deep flavor, so it is best to pair them with foods that have similar taste and texture.
Here are a few examples of dishes that pair well with porters:
 Lobster  Barbecue
 Crab  Rabbit, venison, and game meats
 Mexican mole

Page: 143
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Stouts
Stouts are best known for their black color and dark, roasted flavor that is similar to porters. Despite their
appearance, stouts are not necessarily high in alcohol content, bitterness, or flavor, and there are many mild,
well-rounded types of stout. This style of beer is usually characterized by strong hints of chocolate and coffee
as well as a silky smooth consistency.
Stouts Food Pairings:
Because stouts have a chocolatey flavor and relatively low alcohol content, they are the perfect pairing for
many kinds of desserts. Here are some examples of the best foods to pair with stouts:
 Chocolate truffles
 Chocolate mousse
 Lobster
 Barbecue
 Shellfish
Adding food and beer pairings to your menu can help enhance the flavor of your dishes and bring in more profits. To make the best beer pairings
possible, it is important to understand which flavors work well together. Once you understand the flavor profiles in beer, you can make delicious
and interesting beer pairings that will accentuate the flavors of both your food and beer. You can also bring out the best flavors in your beer
by choosing the right beer glass for each type.

Page: 144
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Maintaining a Commercial Beer Tap System
The beer tap system is one of the most important tools in a bar, nightclub, or restaurant, so it's important that you're properly maintaining your
system. But, with multiple moving parts involved, understanding and maintaining your beer tap system can easily become overwhelming. Here,
we’ll break down how to maintain and clean your beer tap system and show you the solutions to several common problems you may run into.
Additionally, if you're looking to troubleshoot a problem with your beer tap systems, you can use the links below to find your solution directly.
 Foamy Beer
 Flat Beer
 Cloudy Beer
 Unusual Taste
 Beer Isn't Flowing

Page: 145
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Maintaining Your Beer Tap System
Are you unsure of how best to take care of your beer tap systems? Here is everything you need to know to
make sure that you can keep the delicious and cold beers coming.
How to Clean Your Beer Taps
One of the best options for cleaning your beer tap lines is to use a cleaning kit. A beer tap cleaning kit comes
with all the equipment and chemicals you need to clean your system, and they come with easy-to-follow
instructions. Instead of cleaning the taps themselves, many bar owners choose to use a cleaning
service. Services are quick and convenient, and they ensure that your system is cleaned efficiently and
regularly.
How Often Should Beer Lines Be Cleaned?
How regularly you should clean your beer tap system will depend on the volume of your business. High-volume nightclubs, sports bars, and
banquet halls should clean their beer tap lines every week or two. Lower volume establishments only need to clean their draft lines every 2 or 3
weeks.
How to Tap a Keg
Tapping kegs is an essential skill for bartenders. Here is how you can tap a keg in three easy steps:
1. Attach the coupler to your gas cylinder. Make sure that you have the correct coupler for the beer you're serving, as using the wrong coupler
can affect the gas pressure and how your beer pours.
2. Open the gas valve and adjust the gas pressure. Most light beers, ales, and lagers should be dispensed at 10 - 12 PSI. Darker beers like
porters and stouts should be dispensed at higher pressure levels, closer to 25 - 30 PSI.
3. Take the dust cover off your keg. Attach your beer tap to the keg, ensuring that it is securely locked in place.

Page: 146
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Common Problems and Solutions for Beer Tap Systems
Is there an issue with your beer tap system? Most issues with beer tap systems are a result of improper temperature, improper pressure, or
cleaning issues. So before you call a technician next time you have an issue with your beer lines, check out this list of common problems and
solutions.
Foamy Beer
Beer that is too foamy is one of the most common problems bartenders and bar owners will encounter. The
good news is that this is a very easily fixed problem. Here are some of the main causes of foamy beer and how
to fix them:
 The draft cooler is too warm. The cooler should be kept between 36 - 38 degrees Fahrenheit.
 Your glasses are frozen. When beer comes into contact with a glass that is too cold, it can cause the
beer to foam up. You should also never freeze your glasses because it can freeze water in the beer and
numb customers' taste buds to the delightful flavors of your brews.
 Beer lines are too warm or too cold. Make sure that your beer line systems are refrigerated or
insulated according to the type of beer you're offering. Lines should be kept at the proper serving
temperature for each beer.
 The beer is being improperly dispensed. The correct way to pour a beer is to start by holding the glass at a 45 degree angle, quickly open
the faucet, and slowly transition into a 90 degree hold on the glass, dispensing until you have about 1" of head at the top. Additionally, you
should never let the faucet touch the beer.
 There is too much pressure in your system. Generally, U.S. ales and lagers are dispensed at 10 - 12 PSI, while stouts and other styles are
dispensed at 25 - 30 PSI (adding 1 PSI for each 2000 ft. increment above sea level).
 The taps are dirty or malfunctioning. Foamy beer may be a result of dirty beer lines, so be sure to clean your beer tap system thoroughly. If
cleaning doesn't resolve the situation, you may need to have your system serviced by a professional, or some parts may need to be
replaced.

Page: 147
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Flat Beer
Nothing is worse than getting a beer that is flat and tasteless. Ensure that you're serving your guests delicious and carbonated beverages with these
simple fixes:
 Your beer is too cold. Barrels should be stored between 36 - 38 degrees Fahrenheit, while the lines should be refrigerated or insulated to
properly maintain the serving temperature of the beer you're serving. Additionally, different types of beer are stored at different
temperatures.
 The glasses haven't been properly cleaned. Glasses should be cleaned with specific bar glass chemicals, since standard detergents are more
likely to leave a film behind. Grease deposits and lint from towels can cause your beer to lose its head and to have a flat appearance. So be
sure to use the correct cleaner and let your glasses air dry.
 There is not enough pressure in your system. Make sure that your gas cylinder is set to the correct PSI and ensure that the coupler is
securely attached.
 You're using an air compressor for pressure. Some establishments will try to use air compressors to dispense their beer to cut costs. Air will
not carbonate your beer, resulting in a flat product. When dispensing beer, you must use either carbon dioxide or a mixture of carbon
dioxide and nitrogen.
Cloudy Beer
The ideal beer for most styles has a 1 inch head, is nicely carbonated, and is perfectly clear. But if your beer comes out cloudy, here are some ways
you can fix it. It's important to note, though, that some beers, like wheat beers, are supposed to be cloudy.
 The beer is over-chilled in the keg or beer lines. If the beer is too cold, ice can start forming, which causes the beer to become cloudy.
Make sure that your beer is stored at the correct temperature.
 Beer lines or taps have not been adequately cleaned. Over time, yeast and sediment can build up in your draft lines or taps. This sediment
can get into your beer and cause it to turn cloudy. You can prevent this by cleaning your beer tap system regularly and thoroughly.
 Your pressure source is contaminated. Carbon dioxide cylinders should be regularly inspected and maintained if they're being refilled
instead of replaced. Otherwise, rust and other contaminants may build up inside and get into your beer. Some cylinders can be fitted with
in-line purifiers that use carbon beads to remove contaminants.

Page: 148
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Unusual Taste
Being served a beer that tastes "off" is one of the worst things that can happen at a bar. Here's how to prevent it from happening at yours:
 Beer lines or taps are dirty. Build-up in the beer lines or tap can affect the taste of your beer, so you should clean them regularly.
 Your gas cylinders are contaminated. Check your gas tank for rust or contamination. You may need to swap it out for a different tank and
have the contaminated tank cleaned.
 Beer glasses haven't been cleaned properly. If you use the wrong chemicals to clean your beer glasses, they can leave a small film that can
cause your beer to taste off. Make sure that you're using specifically beer glass chemicals and sanitizer.
 You're serving old beer. Many breweries print a freshness date on kegs to help prevent you from holding onto a product for too long. As a
general rule of thumb, a keg of non-pasteurized beer being dispensed with carbon dioxide will stay fresh for approximately 45-60 days,
while pasteurized beer will hold for between 90-120 days.
Beer Isn't Flowing
Beer not flowing is a huge problem for bars. Here are some easy troubleshooting tips to ensure you get
your beer flowing again quickly:
 Your keg is empty. Replace the empty one with a fresh keg. You can also use a keg check to see the
current levels in your keg.
 Your gas cylinder is empty. Replace or refill your tank. A double gauge regulator can be a handy
investment for your tank because it has a regulated pressure gauge and it also shows how much is
left in your tank.
 The gas is turned off. Your CO2 should be left on, unless there are leaks or you need to change out
the cylinder.
 Your keg is tapped incorrectly. Make sure your keg has been tapped correctly.
 The beer lines are frozen. Thaw out the frozen lines. Make sure that the beer is being stored at an appropriate temperature--generally
between 36 - 38 degrees Fahrenheit--to avoid freezing, which can cause ice to backup into your beer line. If ambient temperature is the
problem, consider insulating the beer lines.

Page: 149
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
The beer tap system is one of the most important pieces of equipment in a bar, so it’s important that you know how to clean, maintain, and
troubleshoot your system. And with this information you’ll be able to handle any problem that might come your way.

Page: 150
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer Dispenser Installation and Maintenance
Designed to quench the thirst of dozens of customers, beer dispensers are excellent additions to restaurants, bars, catered events, and more. Their
simple design makes them easy to use, and they have the capacity to serve dozens before needing a refill. Just like any other type of
equipment, these systems require routine maintenance. In this guide, learn how to select the right dispenser for you, how to set it up, and find
recommendations for upkeep and cleaning.

Page: 151
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Beer Dispensers
Beer dispensers in general can be broken into three categories: kegerators, jockey boxes, and outdoor kegerators. Each type has unique benefits
and is suitable for particular environments. Before you choose your beer dispenser, consider the following factors:
 Where will you be serving beer?
 How many people will you be serving?
 How much space will you have?
Knowing the answers to these questions will help you to choose the right dispenser for your needs. Read more about each type and its
characteristics below.
Beer Dispensers Features Breakdown
Each form of beer dispenser has its own set of features. From the method in which they are cooled, to the style of tap that they require, be sure
your dispenser matches your needs prior to purchase.
Kegerators Outdoor Kegerators Jockey Boxes
Electrically Cooled
Ice Cooled
Outdoor Use
Vertical Tap
Horizontal Tap

Page: 152
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is a Kegerator?
Kegerators are refrigerated beer dispensers that are designed to hold a keg or multiple kegs of beer.
The term "kegerator" comes from the combination of the words "keg" and "refrigerator."
How to Set Up a Kegerator
Setting up a new kegerator will require assembling the following key components: the casters, beer
dispenser, tap tower(s), faucet, regulator, CO2 cylinder, coupler, and tubing lines.
For safety, follow your kegerator's manufacturer's instructions for assembly. It's important to familiarize
yourself with tap towers, faucets, and other tap system components before beginning. Generally, the
process will be similar to the following steps:
1. Install casters on the bottom of your unit if applicable.
2. Secure the tap tower(s) onto your beer dispenser.
3. Mount the faucet to each tap tower.
4. Connect the gas line tubing to your CO2 regulator while the shut off valve is closed for safety.
5. Attach the regulator to your closed CO2 cylinder, securing with a tool if necessary.
6. Locate your unit's tank mount and secure your cylinder inside it.
7. Tap each keg by connecting its coupler, gas line tubing, and beer line according to manufacturer's instructions.
8. Place the keg(s) inside your unit and you are ready to serve.
How Long Does a Keg Last in a Kegerator?
A keg typically lasts 6-8 weeks in a kegerator, but this time depends on several factors including how long the beer was in the keg before tapping, if
the beer has been pasteurized, and the beer style. Remember that proper storage temperatures and pasteurization can often extend the life of
your beer. There are many variables that can negatively impact the quality of beer you are dispensing from your kegerator. Be sure you are well
informed on how to maintain a commercial beer tap system so you can offer up only the highest quality beer to your customers.

Page: 153
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is a Jockey Box?
A jockey box, also called a coil box, is a portable solution for serving beer. These boxes look like coolers and
generally contain 1-4 taps to connect to your kegs for serving.
How Does a Jockey Box Work?
A jockey box works by pushing beer through a series of coils inside the box and out through a faucet on the
outside of the box. A beer line connects the keg to a shank at the back of the box. The beer is then forced
through the coils, which are surrounded in an ice bath in order to chill the beer. These coils are attached to
another shank and a faucet on the front of the box from which beer is served.
How to Set Up a Jockey Box
Setting up a new jockey box will require assembling the following key components: the box itself, beer line,
coils, two shanks for each tap (one for each side of the box), a faucet for each set of shanks, and a CO2
cylinder and its regulator.
For safety, follow your jockey box's manufacturer's instructions for assembly. Generally, the process will be similar to the following steps:
1. Close your faucet(s) to prevent spillage while setting up.
2. If you have a jockey box kit, your box's coils and shanks may already be installed onto the box. If they are not pre-assembled, place the coils
inside your box and attach the shanks according to the manufacturer's instructions.
3. Attach the beer line to the shank in the back of the box and then to your keg coupler.
4. Attach your keg coupler to your keg, pull and twist to tap it, and then attach the coupler to your CO2 tank. Be sure to adjust your tank's
pressure to the proper setting for a jockey box (typically around 25 psi).
5. Fill the jockey box about 2/3 of the way with ice, and then top with water until the ice bath reaches the top of the coils.
6. Open your faucet(s) and you are ready to serve.

Page: 154
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is an Outdoor Kegerator?
Outdoor kegerators are perfect for serving beer at outdoor events or patio bars. They resemble traditional kegerators, but they typically have a
heavy-duty exterior that is built to withstand outdoor conditions better than indoor kegerators.
Outdoor Kegerator Setup
Outdoor kegerators are usually set up similarly to indoor kegerators. Refer to the steps above and your kegerator's manufacturer's instructions for
the proper setup.
Beer Dispenser Accessories
A wide variety of accessories are available to help you get the most out of your beer dispenser. Here are some
popular options for you to add to your setup:
 Tap towers, faucets, and faucet handles: Select replacement or additional towers, faucets, and
compatible handles to serve your beer.
 Beer tap cleaning supplies: Find beer tap brushes, plugs, and other cleaners to keep your system
functional and sanitary.
 Dollies and hand trucks: Use dollies and hand trucks to easily transport kegs and dispensers.
 A keg check: Keg checks allow you to inspect the levels of your kegs quickly and easily.

Page: 155
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Choosing the Best Kegerator
Although they look like mini refrigerators, kegerators are much more specialized. Kegerators are used by a variety of businesses to chill and
dispense draft beer. There are many different kinds of kegerators available in various sizes and styles, including both indoor and outdoor
kegerators. This guide will inform you of the various types that are out there so you can make an informed choice when deciding on which one is
right for you. For more information on setting up and maintaining kegerators, check out our Beer Dispenser Installation and Maintenance guide.

Page: 156
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is a Kegerator?
A kegerator makes it easy to keep ice cold beer on tap, providing an efficient way to serve your guests. Kegerators come in different designs with
various features to meet any specific business's needs. Kegerators are also designed to hold various amounts of kegs, as well as various keg sizes,
ensuring your restaurant or bar's volume needs are met.
How Does a Kegerator Work?
On a basic level, kegerators have a hollow inner cavity where the keg is stored, a standard latching or sealing door, and a dispensing tower, which is
located on the top of the unit. However, there's a lot more that goes into them. Taking the time to learn how to use a kegerator is an important
part of taking proper care of your unit.
 Faucet Handle: Faucet handles are available as direct replacements or unique upgrades that
boost the visual appeal of your tower. Some even include writable surfaces which are great for
ever-changing beer menus.
 Faucet: Faucets are attached to the tap towers and they dispense the beer. The number of tap
towers is not always the same as the number of faucets, as multiple faucets can be attached to
each tower.
 Drip Tray: The drip tray sits on top of the unit at the base of the tap tower. It conveniently
collects beer overflow or accidental spills when dispensing.
 Tap Tower: Beer travels from the keg to the tap tower where it is almost ready to be dispensed. Tap towers come in many different styles
with varying numbers of faucets.
 Guard Rail: Guard rails rest on top of the kegerator. If you choose to store glasses on top of the unit, this rail will keep them from falling off.
 CO2 Tank: Carbon dioxide enters the keg through the coupler, which allows the gas to push beer up through the beer line and into the tap
tower.
 Beer Line: The beer line attaches to your coupler, carrying the beer from your keg up through the tower and eventually out the faucet.
 Coupler: The coupler is a valve that taps the keg.
 Regulator: The regulator is connected to the CO2 tank, and it allows you to change the pressure or maintain a constant one.

Page: 157
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 CO2 Line: This line connects from the regulator to the coupler, working in conjunction with the CO2 tank to push beer through the beer line.
 Casters: Casters allow for easy maneuverability on freestanding units.
 Keg: The keg is where beer is both stored and chilled in the kegerator.
Note: Unless stated otherwise, most kegerators do not include these parts. You will need to buy the essentials, like the CO2 tank, tap tower,
coupler, and regulator separately.
How Long Does a Keg Last in a Kegerator?
If you're dispensing with CO2 while maintaining the correct temperature and pressure, non-pasteurized beer can stay fresh up to 60 days;
pasteurized beer up to 120 days. Many breweries print a freshness date on the cap or side of the keg.
To ensure your beer is being stored at the proper temperature, most craft breweries follow these temperature recommendations:
 Macro-brand beers (pale lagers, light beer): 34 to 38 degrees Fahrenheit
 Craft beers such as pale lagers, light ales: 41 degrees Fahrenheit
 Craft beers such as standard ales, amber lager, dark lager, ciders: 46 degrees Fahrenheit
 Craft beers such as high-alcohol or malty styles including imperial stout, old ale, barleywine: 50 to 55 degrees Fahrenheit
Kegerator Types & Dimensions
Indoor Kegerators
Indoor kegerators are great for bars, pubs, and caterers who are doing indoor events. They fall under the indoor kegerator category because they
should not be used in environments below 50 degrees or above 85 degrees. Take this into consideration when deciding on the kegerator that is
right for you. Some units are freestanding and others have the option of being built into a countertop. Before you start your search, it's important
to note that all indoor kegerators fit into three main categories: single keg units, multiple keg units, and multi-purpose units. Next, we'll outline the
various features of each type.
Page: 158
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Single Keg Units
These are the smallest kegerators available and, as a result, they hold the least amount of beer. Still, you
might be surprised at just how many people one of these can serve. A single 1/2 barrel keg holds about 15
1/2 gal. of beer, or approximately (165) 12 oz. servings. The average customer will have 1.5 drinks per night,
meaning that a single keg will serve draft beer to approximately 110 people. The convenient size of single
keg units makes them great for caterers looking for something that is both easily maneuverable and durably
built. Due to the lower capacity of these single keg units, many are freestanding and cannot be built into a
countertop. Depending on the model, you may also need to store the CO2 tank outside the unit because of
space restrictions.
Multiple Keg Units
Multiple keg units offer more keg configurations for added flexibility and more beer! Most likely, if
you're looking for something with a larger capacity, you want to install it directly into your bar rather
than use it as a freestanding unit. Casters can be purchased, though, if you want the option to move
the machine around more easily. Multiple keg models include extra tap towers for increased serving
efficiency. The extra towers, often attached to their own kegs, allow you to serve more than one kind
of draft beer. Multiple keg units can typically hold (2-5) 1/2 barrel kegs depending on the model you
choose.
 2 kegs hold (330) 12 oz. servings; serves about 220 people

Page: 159
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Multiple keg units can also accommodate sizes of kegs other than the traditional 1/2 barrel, such as a 1/4 barrel or the less common 1/6 barrel for
more keg configurations. These smaller kegs are ideal for sampling, but they're not great for serving a big crowd.
Multi-purpose Units
Multi-purpose units give you maximum versatility. These machines include club top units that boast
room to store bottles and cans in addition to your keg(s) through a top door. The club top units provide
convenient access to speed up the serving process for your bartenders or waitstaff. Club tops generally
store six packs or smaller amounts of beer, soda, or other canned beverages of your choice. They can
also be used to frost glasses so your customers can indulge in an ice cold beverage.
Outdoor Kegerators
Outdoor kegerators are specifically designed to work in temperatures both significantly lower and higher
than typical indoor temperatures. For most models, this range is from 45-100 degrees. They're great for
garages, unfinished basements, outdoor patios, and caterers who are working outdoor events. If you
need something a little more portable, keg container beer dispensers are a great option! They're easy to
use and maintain. Just drop the 1/2 barrel keg into the container and fill with ice to chill the beer. The
rest of the unit works just like a kegerator by using CO2 to dispense draft beer through a tap tower.
These are great for tailgating and outdoor parties. When you're finished, they're easy to clean.
How to Set Up a Kegerator
Setting up a kegerator is a fairly simple process, but requires a few steps:
1. To begin, if your kegerator included casters, install the casters to the bottom of the unit. Flip the unit over so that it rests on the casters.
2. Attach the tap tower to the kegerator by removing the plug covering the hole with a screwdriver. Feed the tubes in the tap tower through the
hole, and pull them into the inside of the kegerator. Use screws to secure the tap tower onto the kegerator, lining up the holes in the tower with
the holes on the kegerator.
3. Attach the railing to the kegerator. It should snap into place when aligned with the holes on the top of the cabinet.
4. Install the faucet by screwing it on to the faucet adapter at the front of the tap tower. Screw the black handle onto the faucet.

Page: 160
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Attach the beer line to the kegerator coupler. Place a rubber washer into the beer line hex nut, and connect the line to the top of the coupler,
using a hex nut wrench to secure the line.
6. Make sure the CO2 regulator shut off valve is closed, and then connect the CO2 gas line tube to the regulator. Push the tube firmly into the
regulator, using a screw clamp or pliers to ensure it is pushed into place. Connect the opposite end of the gas line tube to the house barb, on the
side of the coupler. Again, push the tube firmly to ensure it is pushed into place.
7. Attach the CO2 regulator to the cylinder, making sure the cylinder is closed. Screw the inlet nut into the cylinder valve, and tighten it with a
wrench.
8. Attach the coupler to the keg, ensuring the coupler is in the closed position, then screwing the coupler into the locking neck on the keg.
9. Carefully place the CO2 holder into the cabinet mounting it to the holder on the inside or outside of the kegerator. Make sure the regulator is
still visible. Open the air tank by turning the wheel on the tank, and moving the shut off valve on the regulator to the "on" position.
10. Calibrate the regulator, and set it to the PSI level. Adjusting the PSI can be done by turning the pressure adjustment with a screwdriver. Adjust
the pressure slowly, setting it to your desired PSI; this should be between 10-15 PSI. Then, set the temperature to be between 36-40 degrees
Fahrenheit.
11. Carefully place the keg in the bottom of the cabinet, and close the kegerator door. At this point, you will be ready to dispense beer!

Page: 161
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Light Duty Kegerators
This Galaxy single keg unit is great for caterers and first time kegerator buyers looking to serve draft
beer at parties and other small scale events. Guests will love being served draft beer, and you'll actually
save money in the long run by cutting costs on bottles. One of the biggest advantages to this model, in
particular, is that it comes with almost everything you need to get started right out of the box, including
an empty CO2 tank, a dual regulator, a tap, and 3" casters that allow for easy maneuverability. Just have
the CO2 tank filled, plug the machine into the wall, and you're ready to start drinking and serving draft
beer! It has a temperature range of 32-50 degrees Fahrenheit and comes in either a black or stainless
steel finish with a plastic liner interior. This kegerator is UL Listed.
Kegerator Taps
A kegerator tap, also known as the coupler, is what you use to dispense beer from the keg. Tap towers
are designed to accompany the faucet, and hold the tubing that pushes beer through the line. Its
important to choose the correct coupler and tap tower for your kegerator, as they are available in a
variety of sizes and styles. Couplers are also often the dirtiest part of a kegerator, and should be
thoroughly cleaned on a regular basis.
Most kegs use the American Sankey "D" system keg coupler. It is important to remember that most of
the units we carry do not include a coupler. For more information about couplers and other specific
kegerator parts, check out our Draft Beer Tap Towers, Faucets, and Components Guide.

Page: 162
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Clean a Kegerator
Knowing how to clean kegerator lines is crucial in ensuring your beer looks and tastes as fresh as
possible. This should be done at least once every 2-3 weeks, and even more often for high-volume
establishments. Make sure you use the proper chemicals to ensure the kegerator is clean, and purchase
a cleaning kit to make the process as easy as possible.
1. To begin, remove the faucet, coupler, and any washers from the tap tower. Let these items soak
in a bowl of warm water mixed with cleaner, and then use a brush to clean the parts.
2. Wipe down the outside of the kegerator, cleaning up any residue or puddles of beer.
3. Prepare the beer line cleaner according to the package instructions. Pour this cleaner into the
bottle included with the cleaning kit.
4. Put the beer hose in a bucket, and connect the cleaning bottle attachment to the faucet head
(where the faucet was previously removed). Then, pump the cleaning solution through the lines.
You should flush the lines at least two times.
5. After this, fill the bottle with hot water, and pump this through the lines at least two more times.
6. Reassemble your kegerator by putting the washers, coupler, and faucet back on the tap tower. Make sure everything is secure and in place,
then tap the keg. Your kegerator will be clean and ready to dispense fresh beer!

Page: 163
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Beer Glasses
You wouldn't serve soup on a plate, you don't serve sandwiches in a teacup, and you wouldn't dream of serving a Russian Imperial Stout in a pilsner
glass. All right, maybe that last one didn't make quite as much sense as the first two. That's okay; this beer glassware guide and the video below will
boost your beer I.Q. and help you figure out the different types of beer glasses you need to serve different types of beer!

Page: 164
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer glass guide to navigate and learn about different beer glass styles:
1. Anatomy of a Beer Glass
2. Pilsner Glasses
3. Pint, Mixing, and Pub Glasses
4. Belgian, Tulip, and Goblet Beer Glasses
5. Beer Mugs and Beer Steins
6. Beer Sampler Glasses and Beer Paddles
7. Novelty Beer Glasses
8. Stemware and Footed Beer Glasses
9. Beer Growlers
10. Why The Head?
11. Helpful Reminders

Page: 165
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 166
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Anatomy of a Beer Glass
Whether you're pouring a pilsner, stout, IPA, or Belgian, serving beer in

the right glass will accentuate its complex flavor profile, aroma, and
mouthfeel while also producing the appropriate amount of head and
releasing carbonation. Teaching your bartenders to serve beers in the
proper glasses is crucial to the success of any bar, restaurant, brewery, or
taphouse.
Different beer glass styles feature different silhouettes. Some of the most
common characteristics of beer glasses:
 Size - The size of a beer glass often correlates to a beer's alcoholic

content. Lighter brews are often served in bigger glasses, while
strong beers should be served in smaller glasses.
 Rim - The primary element responsible for transferring beer from
glass to palate. A smooth, chip-free rim is essential.
 Bowl - Collects aromas and can be held to warm the beer for an
enhanced sensorial experience. A concave bowl with a tapered
top in particular is great for trapping and concentrating aromas.
 Bulb - Concentrates delicate aromas. Ideal for styles with lots of
foam.
 Flare - A flared rim allows a beer to be placed at the front of the
tongue. Convex glasses help concentrate foam.
 Base - The base is what gives the glass its stability. Beer glasses
with stems give customers something to hold onto without raising
the temperature of the beer. It also prevents fingerprints from
getting on the bowl of the glass.

Page: 167
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Pilsner Glasses
Beers in this category include low to medium alcohol-level

pilsners, ales, and lagers that are light, low on hop flavor, and
refreshing. Heads on these beers are deep, but also airy and
foamy. Carbonation and sparkling colors should be shown off
in a long, slender pilsner glass that highlights the bubbles rising
from the bottom to the top. Pilsner glasses typically taper
gradually as they reaches the top, lending itself to smooth,
easy drinkability.
 American Adjunct Lager

 American Amber/Red Lager
 American Double/Imperial Pilsner
 American Pale Lager
 Bock
 California Common/Steam Beer
 Czech Pilsner
 Doppelbock
 Dortmunder/Export Lager
 Euro Dark Lager
 Euro Pale Lager
 Euro Strong Lager
 German Pilsner
 Happoshu Japanese Rice Lager
 Light Lager
 Low Alcohol Beer
 Vienna Lager
 Witbier

Page: 168
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Pint, Mixing, and Pub Glasses
Pint glasses are the most common on the market, serving as an old standby when a versatile glass is needed. The
heads on these beers should be small to medium, so the glass shape need not promote carbonation. Although
plenty of beers in this category have strong, hoppy attributes, they still have more straightforward, bold tastes
rather than complex, multi-faceted smells and flavors. These beers should be served in glasses that are durable,
have a large capacity, and have large openings for sizable gulps; they can be served in large quantities. Pint glasses
may also be called mixing glasses, and can be used to mix drinks too.
Pour the ideal glass of beer every time with our handy resource on How to Pour the Perfect Pint!
 English Brown Ale  Pumpkin Ale American Adjunct Lager

 English Dark Mild Ale  American Amber/Red Ale
 American/English India Pale Ale (IPA)  American Black Ale
 English Pale Ale  American Blonde Ale
 English Pale Mild Ale  American Brown Ale
 English Strong Ale  American Dark Wheat Ale
 Euro Dark Lager  American Pale Ale (APA)
 Irish Red Ale  American Pale Wheat Ale
 Low Alcohol Beer  American Strong Ale
 Lighter-end Stout  Black & Tan
 Lighter-end Porter  California Common/Steam Beer
 Old Ale  Cream Ale

Page: 169
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Belgian, Tulip, and Goblet Beer Glasses
These types of beers boast complex tastes and aromas are often darker and heavier than other varieties. They also
tend to have a thick, heavy head, and are often consumed at a slightly slower rate than lighter beers. To protect
the rich flavors and aromas, a bulbous, sometimes tulip-shaped glass is ideal. A higher sip to gulp ratio in Belgian
beers often requires smaller glass shapes, which lend themselves to more intricate designs like a Belgian glass or a
beer goblet.
 Belgian IPA
 Belgian Strong Dark Ale
 Berliner Weissbier Dubbel
 Quadrupel (Quad)
 Tripel
 Russian Imperial Stout
 Barley Wine
 Abbey Dubbel
 Abbey Trippel
 Strong Golden Ale
 Hyper-Beers

Page: 170
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer Mugs and Beer Steins
Beer mugs and steins stand out from other types of beer glasses because of the mood they give the beer drinker;
their historical use as beer glasses makes them popular souvenirs. The beers that fill these glasses include
traditional, medium alcohol-level ales and lagers that are not as filling as heavy stouts or Belgian beers. Although
plenty of beers in this category have strong, hoppy attributes, they still have more straightforward, bold tastes.
Since there doesn't have to be a focus on retaining understated smells and flavors, glass-shapes can be more
simple, open, and cylindrical. These beers are typically served in glasses that are durable, have a large capacity,
have handles, and have large openings for sizable gulps.
 Oktoberfest  Oatmeal Stout

 American/English Brown Ale  American Amber Ale/Lager
 English India Pale Ale (IPA)  American Barleywine
 English Pale Ale  American Black Ale
 American/English Porter  American Blonde Ale
 American/English Stout  American Dark Wheat Ale
 Euro Dark Lager  American Double / Imperial Stout
 Extra Special / Strong Bitter (ESB)  American Pale Wheat Ale
 Herbed/Spiced Beer  Black & Tan
 Irish Dry Stout  California Common / Steam Beer
 Irish Red Ale  Pumpkin Ale
 Milk/Sweet Stout  Cream Ale
 Berliner Weissbier

Page: 171
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer Sampler Glasses and Beer Paddles
Your customers may wish to sample several of the delicious beers you have on tap. One of the most popular beer sampling methods is the use
of beer sampler glasses and beer paddles, which exhibits multiple beers simultaneously on a wooden paddle for customers to taste. Customers
can then sample each from the beer flight and determine which they like best. Any beer can be put in a sampler glass and placed on a paddle,
though fine craft beers are the most popular samples. The types of glasses used for sampling beers are usually, though not always, between the
size of a shot glass and a regular beer glass.
Want to offer your customers an unforgettable sampling experience by pairing your brews with foods that complement them the best? Check out
our comprehensive Beer & Food Pairing Guide!
 American Adjunct Lager  English Strong Ale

 American Double/Imperial Pilsner  Euro Dark Lager
 American/English India Pale Ale (IPA)  Irish Red Ale
 English Brown Ale  Pumpkin Ale
 English Dark Mild Ale  Staison/Farmhouse Ale
 English Pale Ale  Summer Love Ale
 English Pale Mild Ale

Page: 172
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Novelty Beer Glasses
The sky is pretty much the limit with specialty and novelty beer glasses. Yard glasses, boots, and other giant
glassware are, as you might expect, typically used for serving large quantities of beer (often at special events and
parties). Generally, you want to stick with beers that are suitable for consumption in large volumes and that won't
have excessively thick heads or overly malty/hoppy flavors. Many of the beers you might serve in mugs, steins, and
pint glasses (such as ales, lagers, and pilsners) are your best bets here.
Stemware and Footed Beer Glasses
Beers that are best served in footed beer glasses are in the mid to high levels when it comes to color
and alcohol content. Flavors of these beers have some depth and fragrance to them, but not intense
hoppiness. These beers should have a medium-sized head that still needs a relatively large opening on
the top of the glass to accommodate it. Glass shapes that are more slender and tall than standard goblet
or snifters work best.
 Brown Ale
 American Amber Lager
 American Lager
 Fruit Beer
 Porter
 Saison
 Lambic

Page: 173
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Beer Growlers
Beer growlers, ceramic, metal, or glass jugs used to transport beer, have
become a very popular method of beer sampling. When a beer is on tap, a
growler permits the customer to take home a substantial quantity of the
brew. Typically made of glass with either a screw-on cap or hinged
porcelain gasket cap, beer growlers can keep beers perfectly fresh for
more than a week! Growlers effectively transport any type of beer, and
are a great investment if customers are looking to take home your brew.
Though any type of beer can be put in a growler, they are most often used
to transport craft or specialty beers, including ales and lagers.
 American Adjunct Lager

 American Double/Imperial Pilsner
 American/English India Pale Ale (IPA)
 English Brown Ale
 English Dark Mild Ale
 English Pale Ale
 English Pale Mild Ale
 English Strong Ale
 Euro Dark Lager
 Irish Red Ale
 Pumpkin Ale
 Staison/Farmhouse Ale
 Summer Love Ale

Page: 174
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Why The Head?
The formation of a head of a beer is caused by carbon dioxide bubbles surfacing on the top of the liquid portion of a beer. This CO2 is present
either naturally from the fermentation process in the beer's production, or from manual addition to the beer. The head's greatest function is to
create a striking visual presentation of a newly poured beer, which establishes a sense of freshness and signifies the kind of beer being served. In
addition, the head also traps aromas and flavors that are essential to getting the most out of your beer. Ingredients like malt, barley, hops, wheat,
and other grains largely determine the form of the beer head.
Beer glass shapes also impact the formation of a beer's head and overall flavor profile, mouthfeel, and aroma. Because of their distinct
characteristics, different brews require different beer glass styles.
Helpful Reminders
 Remember to keep drinkability in mind, i.e. a beer glass that is designed for sipping strong, malty beers versus a glass designed for healthy
gulps of light, refreshing beer.
 Residual oils, grease, or detergents can subdue the carbonation of a beer, even in small amounts. Check out our cleaning guide to find some
tips on how to avoid this by using the proper cleaning tools and chemicals.
 Brewers are usually proud of the products they produce; don't be afraid to find out information about ingredients, production methods, and
serving recommendations for the beers you serve. A little digging will probably leave you with a much better idea about what glassware is
optimal for your beers.
 There are countless varieties of beer and plenty of conflict and overlap with how beers are categorized. Get a sense of what beer glass
styles go with what beers, then just have fun creating the visual presentation you think looks best!

Page: 175
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Wine Glasses
Whether sweet or dry, white or red, robust or light, wine requires very specific serving procedures in order to reach its full flavor potential. In
addition to proper serving temperatures, each type of wine requires a specific style of glass for service. To get the most out of your wine collection,
browse through the links below to choose the ideal wine glass for your needs.

Page: 176
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Glass Styles
Red Wine Glasses White Wine Glasses
 Burgundy
 Sauvignon
Blanc
 Pinot
Noir  Montrachet
 Chardonnay
 Bordeaux
 Riesling
 Cabernet Sweet
Sauvignon

Page: 177
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Standard
Red
Dessert Wine Glasses Sparkling Wine Glasses Rose Glasses All-Purpose Glasses
 Vintage
and Coupe
 Port  Young Rose

 With Stem
 Tulip
 Sherry  Stemless
 Mature Rose
 Flute

Page: 178
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Anatomy of a Wine Glass
A wine glass is composed of four parts – the base, the stem, the bowl, and the rim. The
base is what gives the glass its stability. From there, the stem elongates the glass while
giving the customer something to hold on to without raising the temperature of the wine
within. It also prevents fingerprints from getting on the bowl of the glass.
The bowl sits atop the stem. The bowl is arguably the most important feature of the
glass. It should be large enough to comfortably swirl the wine without spilling or
splashing it, and it should be tapered to retain and concentrate the aroma of the wine.
Full-bodied red wines need room to breathe and to release their aroma. Therefore, a
larger bowl is needed when serving these wines. Conversely, white wines are typically
served in smaller glasses, ones that are shaped like a "U" and narrower than a red wine
glass. This gives the wine enough room for the aromas to be released but also helps in
maintaining the cooler temperature of the white wines. Finally, flutes are often used to
serve sparkling wines, as they help the bubbles last longer.
The uppermost part of the bowl is where the rim lies. A thinner rim is less distracting to
drinkers as they sip their wine, and a smooth rim will not impede the wine as it flows
from glass to mouth. Thicker, rounder rims are the sign of a cheaply made glass, and
while the glasses serve their purpose, they may be more distracting to the drinker.
Wine Glass Types Chart
Below is a chart showing you which type of wine glass to serve with various types of wine.

Page: 179
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 180
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Is a Standard Pour of Wine?
There is no legal measure for a standard pour of wine. However, in the restaurant industry, it falls somewhere around the 5 oz. mark. This allows
a sommelier or host to get about 5 glasses out of any 750 mL bottle of wine. Some restaurants will pour as much as 6 oz. and some may offer less,
depending on the price of the wine. Some glasses have pour lines printed on them, for a precise pour every time.
For tastings, a standard pour falls around 2 oz., enough to properly smell and taste the wine without initiating a buzz too quickly. Similarly, dessert
wines are usually served in 2 oz. pours since they are much sweeter and higher in alcohol than other types of wines.
The size of the glass also plays into how much wine is poured at a time. A smaller glass will make it seem like there's more wine, whereas a big
balloon glass will make even a generous pour look light. Sparkling wine is often served in 5-6 oz. servings, like white or red wine, but it might look
like a smaller pour because of the shape of the flute. It's important not to overfill a wine glass, as the extra space in the glass is there intentionally,
to hold aromas.
Learn how to open a bottle of wine using the proper corkscrew for the job.
Crystal vs. Glass Wine Glasses
Below we go through the differences between crystal and glass, so you can choose the best material for your needs.
What Is the Difference Between Glass and Crystal?
All crystal is glass, but not all glass is crystal. In general, the lead content of glass determines whether it is classified as glass or crystal. The presence
of lead softens the glass in crystal, making it more easily cut and engraved. Unlike traditional glass, crystal is heavier and diffracts light. In
traditional lead glassware, the lead has a tendency to leach out of the crystal. To combat this, today's crystal glassware is typically unleaded.
When deciding between crystal and glass, consider the environment in which the wine glass will be used and your washing situation. You may
choose to purchase some of each, so you can use either glass in the correct situation depending on your needs.

Page: 181
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Crystal Wine Glasses
Crystal wine glasses enhance the aromas in wine and offer an elegant design, making them perfect for high-end
dining rooms and formal events.
Pros and Cons of Crystal Wine Glasses:
 Can be spun very thin to create a very  More expensive than glass
thin rim
 Very fragile; can easily break
 Yields a smoother drink flow against the
tongue because it eliminates the thicker  Porous and must be washed by hand
lip edge
Glass Wine Glasses
Glass wine glasses are more durable than their crystal counterparts, making them a better fit for bustling casual
restaurants and bars.
Pros and Cons of Glass Wine Glasses:
 More durable and less likely to break  Not as delicate as crystal
 Non-porous and usually dishwasher safe  Usually not as well designed as crystal
glasses to enhance wine's flavors
 Less expensive
Choosing the ideal type of wine glass ensures optimal taste. Be sure to also master the art of serving and pouring wine correctly to further create a
seamless wine experience for your guests.
Page: 182
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Red Wine Glasses
Below are the typical characteristics of a red wine glass:
 Large glass with a full, round bowl and large opening
 Opening enables you to dip your nose inside to detect the aroma
 Full bowl provides air contact for the complex aromas and flavors
 Increases the oxidation rate, which smooths out the complex flavors
Burgundy Wine Glass
 Type of wine: lighter, more delicate red wines, like Pinot Noir, Beaujolais, red Burgundy, and Dolcetto
 Large bowl (broader than Bordeaux glass) with narrower top directs wine to the tip of the tongue, allowing the
drinker to detect flavor nuances
 Broad bowl allows aromas of delicate wines to accumulate
 Thin rim makes it easy to drink from
Pinot Noir Glass
 Type of wine: Pinot Noir and other light red wines
 Similar to Burgundy glass; easily interchangeable
 Wide bowl that enables the wine to come into contact with plenty of air, improving flavor and aroma

Page: 183
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Bordeaux Glass
 Type of wine: full-bodied, heavier red wines with high tannins, like Bordeaux blends, Petite Sirah, Cabernet
Sauvignon, Cabernet Franc, and Malbec
 Tallest red wine glass; has a broad bowl, but not as broad as other red wine glasses
 Height of the glass creates distance between wine and mouth, which enables ethanol to dissipate on the
nose, allowing more oxygen to soften tannins (tannins contribute to wine’s bitterness)
 Directs wine to the back of the mouth, minimizing bitterness and maximizing the flavor spectrum
Cabernet Sauvignon Glass
 Type of wine: Cabernet Sauvignon and other bold wines
 Tall glass, though not as tall as a Bordeaux glass
 Broad bowl; some variations have a very narrow rim
 Enhances the smell of the wine. Broad bowl enables wine to breathe, and the aroma is subsequently
accumulated by the narrow mouth

Page: 184
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Standard Red Wine Glasses
 Type of wine: medium- to full-bodied red wines with or without spicy components, like Zinfandel, Shiraz,
Carignan, Merlot, Chianti, and Malbec
 Due to the small opening, flavors meet the tongue in a continuous flow as opposed to all at once, which
softens the spiciness and rich flavors
White Wine Glasses
Below are the typical characteristics of a white wine glass:
 Bowl is more u-shaped and upright than a red wine glass
 Slightly smaller bowl than red wine glass
 The shape enhances and preserves aromas while also maintaining the wine's cool temperature
Sauvignon Blanc Glass
 Type of wine: Sauvignon Blanc and other light- to medium-bodied, fruity or floral wines, like white Bordeaux,
Fume Blanc, Loire, Vinho Verde, Chenin Blanc, Muscadet, Muscat Blanc, and Pinot Grigio
 Tall glass with slender bowl, which captures the nuanced, delicate floral and fruit aromas and guides aroma
straight to the nose

Page: 185
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Sides of the mouth detect acidity the most; this glass causes the tongue to form a U-shape, directing the wine down the front towards
the center of the palate, causing a smoother sip
Montrachet Glass
 Type of wine: white wines with complex notes, such as Montrachet, White Burgundy, Corton-Charlemagne,
Meursault
 Large bowl allows the heavy complexities to interact with sufficient air and open up
 Large opening enables drinker to smell complex aromas and enables wine to flow from edges of tongue and
either side of the palate to taste sour and acidic flavor spectrum
Chardonnay Wine Glass
 Type of wine: Chardonnay and other full-bodied wines, like Semillon and Viognier
 Larger opening guides wine to the tip and sides of tongue, enabling the palate to detect the sweetness of the
wine
 It’s a balancing act: bowl provides just enough aeration to concentrate the aroma while the larger opening
balances out the sweetness and acidity on the palate
Riesling Sweet and Standard Sweet Wine Glass
 Type of wine: Riesling sweet and other sweet varieties, such as Zinfandel, Sauvignon Blanc, and Gruner
Veltliner
 Smaller overall, including a smaller rim, which guides wine towards the center and the back of the mouth to
avoid overwhelm from the sweetness

Page: 186
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Dessert Wine Glasses
Below are typical characteristics of a dessert wine glass:
 Usually smaller due to the high alcohol content of dessert wines
 Dessert glasses usually also direct wine to the back to the tip and back of the mouth to allow for adequate sweetness detection
Port Wine Glass
 Type of wine: Port or other dessert wines
 Narrow mouth reduces evaporation and concentrates the aromas
 Tall enough to allow sufficient swirling to release the aromas
 Designed to lead wine slowly down the center of mouth towards the back to enable just enough
sweetness detection
Sherry Wine Glass
 Type of wine: sherry, cordial, and other dessert wines
 Small size is ideal for dessert wines, which have a higher alcohol content
 Directs wine to the back of the mouth so the sweetness doesn’t overwhelm

Page: 187
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Sparkling Wine and Champagne Glasses
Below are typical characteristics of sparkling wine glasses:
 Upright, narrow bowl to preserve carbonation and flavor
Flute Wine Glass
 Type of wine: young sparkling wine or champagne, including Cava, Franciacorta, Prosecco, and Asti
 Short- to medium-length stem with long, narrow, upright bowl
 Bowl successfully retains the carbonation and captures the flavor
 Bead at the base prompts bubbles to gather and quickly rise
Tulip Wine Glass
 Type of wine: young or mature champagne, such as Cava, Franciacorta, Prosecco, and Asti
 Slim base that slightly opens up to a wider bowl then narrows towards opening

Page: 188
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Bead at base makes bubbles rise, while the wideness allows room for flavor complexities to open up
 Narrower top prevents excess carbonation from escaping while directing aromas towards the tongue instead of up the nose
Vintage and Coupe Glass
 Type of wine: sweet champagne, Cava, Franciacorta, or Prosecco; is also used to serve cocktails
 Stemmed glass with short, yet broad and shallow bowl
 Reminiscent of the speakeasy era; originally used during the roaring '20s to serve bubbly dessert
champagne that was made with a heavy dosage of syrup
 Bowl enables wine to come in with plenty of air; less popular as a champagne or wine choice today
because air exposure quickly dissipates bubbles and aromas
 Holds a small amount of liquid; ideal for themed events or cocktails
Rose Wine Glasses
The best rose wine glass depends on whether you are drinking a young or mature rose. Below we go through the characteristics of a flared lip glass
or a glass with a slight taper.
Flared Lip Rose Glass
 Type of wine: young, crisp rose or young white wine
 Long stem ensures that heat from the hand will not warm the wine

Page: 189
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Flared lip directs the wine first to tip of tongue where taste buds are most sensitive to sweetness. Enhances the sweetness of crisp wine;
balances flavor and minimizes any bite
Slight Taper Rose Glass
 Type of wine: mature, full-bodied rose
 Short bowl that is rounded at the bottom with a slight taper instead of a flared lip
All-Purpose Wine Glasses
If a single glass type is all that your circumstances permit, an all-purpose wine glass is the way to go. Although the experience may not be the same
as when you use the proper glass type for the application, these glasses offer a similar function at a lower cost and increased efficiency.
With Stem

Page: 190
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Bowl shape is in between that of red and white wine glasses, making it acceptable for use with both types of wine
Stemless
 Same shapes and styles of bowls as traditional stemmed wine glassware
 Wines may be warmed faster
 Boasts a contemporary appearance

Page: 191
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Become a Sommelier
Although the word sommelier may inspire images of a medieval steward scurrying through dark, damp
corridors in a wine cellar with only torchlight to find the perfect bottle of wine for his master, in reality,
the established profession of the sommelier, and the organizations that certify those professionals, only
recently came into existence in the past several decades.
Though the history of the Sommelier is long and rich, it wasn't until the mid-1900s, when wineries began
to estate bottle and label their vintages, that restaurants gained the ability to stock more varied
selections, making the need for knowledgeable wine experts all the more crucial. Along with the ever-
expanding American palate and growing food culture, comes the need for more of these highly trained
wine service experts.

Page: 192
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Responsibilities
So what is a sommelier, and what do they do? In short, a

sommelier (or somm as they're often called) is a highly
knowledgeable wine professional who is an expert in every
aspect of wine service and food and wine pairing. Today, the
responsibilities of a sommelier are as varied as they are
demanding. Not only must a good somm show a mastery of a
broad spectrum of wines, but they must be able to connect
with a guest in a way that makes them feel comfortable and
part of the experience. Other responsibilities include:
 Storing wines in optimal conditions / temperature
 Rotating stock in proper order / ensure accurate pricing
 Presenting the wine list to guests highlighting featured

wines / new additions
 Suggesting starter wines and emphasizing wines that

pair well with meals
 Knowledge of liquors, high end spirits, beers, and cigar

pairings
 Ordering wines appropriate to restaurant offerings

(sometimes directly from the vineyard)
 Educating front-of-house staff and chefs about wine,

wine pairing, and proper service
 Knowledge of the appropriate types of wine glasses in which to serve product

Page: 193
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Becoming a Sommelier
"To become a sommelier you need a passion for beverage service,

the hunger for knowledge, and the desire to share what you have
learned," says Calvin Hines Jr., general manager of Art and Soul
Restaurant in Washington, D.C. Mr. Hines, with 16 years' experience
in the restaurant industry, and having just completed his
introductory course and examination in the Court of Master
Sommeliers, provides valuable insight into what it takes to be a
good, more importantly, employable sommelier.
"It's more than opening bottles, swirling fermented grape juice in a

glass, and blind tasting," says Hines. "Developing and maintaining
menus, organizing the cellar, doing inventory and other not-so-
glamorous things are done way before you talk to the guests."
So how then does one do it? How do you become a great

sommelier? In truth, anyone can call themselves a sommelier. After
all, it's just a job title. Just like bartending, no certification is actually
required to apply for or even become a great somm. However,
according to Hines, "being certified is more attractive to restaurants
and hotels that are hiring. It also gives you a good structure to work
from and shows that you are not only knowledgeable, but know how
to apply what you have learned."
In the past, the only way of verifying someone's knowledge of wine

was through observing their work, and in some instances, that works just fine. Today, however, there are numerous international organizations
that offer sommelier training and sommelier certifications to both educate and license experts in the field. Here is a list of some of the more
reputable establishments:

Page: 194
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Court of Master Sommeliers
 Courses and Certification Levels Offered: Introductory Sommelier Course, Deductive Tasting Method workshop,
Certified Sommelier exam, Advanced Sommelier course and exam, Master Sommelier diploma exam
 Location(s) of Availability: US and Europe (exams are offered internationally)
 Time to Complete: 5 years of mandatory industry service required to take the master sommelier exam, 3 years
recommended for introductory course
Society of Wine Educators
 Courses and Certification Levels Offered: Hospitality/Beverage Specialist certificate, CSW, CWE, CSS, CSE
 Location(s) of Availability: US
 Time to Complete: Varies based on certification
The Sommelier Society of America
 Courses and Certification Levels Offered: Sommelier Society of America certificate course, advanced tasting
workshops, SSA deductive tasting guide
 Location(s) of Availability: New York City, US
 Time to Complete: 21 weeks for certificate course

Page: 195
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
International Sommelier Guild
 Courses and Certification Levels Offered: Teacher Education Program, Fundamentals of Wine , Intermediate
Wine Certificate, Advanced Wine Certificate, ISGM
 Location(s) of Availability: US, China, and Canada
 Time to Complete: Varies. 300 clock hours in total for ISGM course.
Wine & Spirit Education Trust
 Courses and Certification Levels Offered: 10+ awards and diplomas in wine, spirits, and sake
 Location(s) of Availability: 700 third-party teaching and examination centers in over 70 countries
 Time to Complete: Varies by course and provider
American Sommelier Association
 Courses and Certification Levels Offered: Foundation, Viticulture and Vinification, Blind Tasting, Viti3 (region-
focused classes), and Sales, Service, and Buying
 Location(s) of Availability: New York City, US
 Time to Complete: Varies by course

Page: 196
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Cost vs. Benefits
Most wine sommeliers typically earn between $30,000 and $75,000 a year in salary. Compare
that with the salary of a typical bartender who earns between $16,000 and $32,000 a year
and you can see why gaining this expertise has its advantages. As with any profession, the
upper end of financial gain depends on the demand in any particular market.
A master sommelier with extensive knowledge and experience can command upwards of
$150,000 a year in highly competitive markets. As for those looking to break into the
profession who need experience as opposed to competition, "it depends on where you are,"
says Hines. "If you are in NYC or San Francisco, competition is tough, but in places with a
growing food culture, it is a little easier." Luckily, for many aspiring sommeliers, growing
markets are plentiful; all you need is the education, patience, and passion to succeed.

Page: 197
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Hiring a Bartender
Bartending is a complex job that requires employees to juggle multiple tickets at once, upsell customers, facilitate sales, remember complicated
drink recipes, and much more. But, having a staff of competent bartenders is essential for ensuring the success of your bar. We'll walk you through
all the steps of how to hire a bartender from writing a job description to interview tips, to ensure you find the right candidate for your bar or
restaurant.

Page: 198
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Types of Bartenders
There are many different types of bartenders, each with varying levels of education and experience, and not every bartender is the right fit for each
bar or establishment. For example, you wouldn't need a highly skilled sommelier or cicerone to serve drinks at your wedding reception or catered
event. So, before you start writing up your bartender job description, it's best to know the five main types of bartenders, so you can adjust your
expectations and decide which type is best for your business.
1. Bartenders
The most common type of employee in the bar industry is a standard bartender. The bartender is
responsible for mixing cocktails and taking orders, but they're also responsible for creating a welcoming
atmosphere for the customers that helps facilitate sales. The main difference between a mixologist and
a bartender is that the mixologist focuses on the cocktails whereas the bartender focuses on the
customer and providing an excellent experience.
2. Mixologists
Some people think of mixologists as glorified bartenders, but a true mixologist utilizes many skills that
set them apart from the rest of the staff. Most mixologists have a background at a bartending school,
and they know how to craft new cocktail recipes, create ingredients such as bitters and syrups, and
design seasonal cocktail menus.
3. Bar Back
Bar back is an entry-level position in a bar, making it ideal for aspiring bartenders with no experience. The bar back works as an assistant to the
bartenders by performing tasks such as stocking your bar with alcohol and disposables, prepping mixers and garnishes, and changing kegs. Hiring a
bar back is essential for busy bars and restaurants, as they allow your bartending staff to focus on the customer and making drinks.
4. Sommeliers
A sommelier is a highly trained employee that specializes in wine. Sommeliers work to create wine lists, suggest wines to individual customers,
and train other staff on proper wine service. Due to their years of training and education, hiring a sommelier is very expensive, so you should only

Page: 199
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
consider it if your establishment has an extensive wine list. Additionally, most sommeliers won't handle typical bartending responsibilities, such as
mixing cocktails or serving beers.
5. Cicerones
Cicerones are bartenders that have completed their Cicerone certification and are experts in the flavors, styles, and service of beer. Cicerones
should also have a good grasp on the best type of glass to serve your beer in and good beer and food pairings to suggest to your customers.
Additionally, Cicerones may complete other bartending tasks, such as pouring beers, washing glasses, taking orders, and mixing cocktails. Due to
their expansive knowledge of beer, hiring a Cicerone is ideal for breweries and bars with a large beer selection.
Bartender Skills
Bartending is a specialized profession that requires specific characteristics, so when hiring a bartender, there are specific skills that you should look
for. Here are some of the main bartending skills your candidate should have:
 Multi-Tasking: Bartenders need to be able to create drinks while also taking orders and maintaining a rapport with customers.
 Excellent Time Management: It is important that your bartender can create drinks efficiently without overpouring so customers don't get
impatient.
 Outgoing: Working in a bar requires a certain type of personality, and having an outgoing and compassionate attitude can help create more
sales. The ideal bartender should be able to connect with your patrons and make them feel welcome and comfortable.
 Sales Ability: One of the most important skills for a bartender is sales skill and the ability to upsell customers. Upselling involves suggesting
guests choose top shelf liquors or make additional purchases, such as food to accompany drinks.
 Responsible: In addition to valuable bottles of alcohol, bartenders have access to more money than anyone else in the bar or restaurant. Be
sure to check potential applicants' backgrounds to ensure they're someone you can trust.

Page: 200
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Bartending Safety Certifications
When hiring a bartender, you must be sure that your potential employees have all of the necessary safety
certifications. If your employees do not have the proper certifications, your business can face fines,
increased insurance costs, the loss of your liquor license, or even imprisonment. There are two major
safety certifications that you should check for: TIPS and ServSafe Alcohol.
 ServSafe Alcohol is a branch of ServSafe that was developed by the National Restaurant
Association (NRA), and it's designed to prepare bar employees to serve alcohol responsibly. To
become ServSafe Alcohol certified, your employees need to read documents, attend a class, and
pass an exam.
 Training for Intervention ProcedureS (TIPS) is a global leader in education and training for the
responsible sale, service, and consumption of alcohol. Their goal is to help foodservice industry
employees prevent drunk driving, underage drinking, and intoxication in order to keep staff and
patrons safe. Similar to ServSafe Alcohol, employees must read documents and pass an exam to
become TIPS certified.
Additionally, some states have liquor control boards that offer initiatives that teach service industry staff to identify signs of intoxication, detect a
fake ID, and handle other alcohol safety-related issues.
Writing a Bartending Job Description
Once you've outlined what type of bartender you need in your bar or restaurant and what certifications are necessary, you can begin writing a job
description. Your job description should have four main sections: the job title, job summary, responsibilities and duties, and qualifications and skills.
1. Job Title: Your job title should include a general term, such as bartender or bar back, so it's easy to find. You can also add additional
information such as any qualifications to help weed out under-qualified candidates.
2. Job Summary: Your job summary should give applicants an idea about what type of business you are and what you're looking for to help
determine if they'd be a good fit.
3. Responsibilities and Duties: This section is the most important, and it's where you'll outline the duties that you expect the new employee to
perform. This should include things like customer service, keeping the bar area clean, making drinks, and handling money.

Page: 201
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Qualifications and Skills: This section should include education, experience, and certification requirements, such as a high school diploma or
bartending school experience. You can also include personality traits and skill requirements, such as excellent interpersonal skills or sales
ability. Additionally, you may also want to specify if there will be heavy lifting or dealing with food and alcohol shipments involved.
Once you've created your bartender job description, you can post your listing on major job searching sites like Indeed, Craigslist, or Monster. If
you're looking for a specialized employee though, such as a sommelier or Cicerone, you can also consider posting your job description on
specialized sites.
Interview Questions for Bartenders
Once you have a few bartending candidates lined up, your next step will be to
hold phone or in-person interviews. While you may have some questions in
mind, here are some additional questions you should ask potential employees:
 Have you run a full bar before, or do you only have experience working in
a service bar?
 How can you tell if a customer has had too much to drink?
 How would you handle a patron that has had too much to drink?
 Which safety certifications do you have?
 How do you handle unhappy customers?
 If a customer is dissatisfied with the flavor or strength of their drink, how

would you handle the situation?
 What was the environment like in your previous bartending position?
 How do you handle working in a busy and high-stress environment?

Page: 202
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
During the interview, you want to ensure that your potential bartender can handle unruly customers, busy shifts, and unexpected situations. If your
candidate passes the interview section, also consider asking them to prepare a few sample cocktails at your bar so you can observe their skills
firsthand.
The right bartender should blend craftsmanship, technical knowledge, personality, and sales, so it's important that you choose wisely. Additionally,
choosing the best candidate can ensure the success of your business and lead to increased sales and more return customers.

Page: 203
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Build a Restaurant Wine List
Not every restaurant has a sommelier on-hand to help curate a wine list. In fact, very few do. That means it’s up to the restaurant owner or
manager to find the best wines to complement your dishes and please customers. Follow the tips below to design a wine list that’s both profitable
for you and enticing to guests.

Page: 204
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Tips for Designing a Wine List
Whether you’re dedicating a page on your menu or creating a separate wine list for every table, there
are a few ways in which you can make your menu easy to read for the customer while maximizing
profitability for you:
 Do not organize wine by price
 Keep the list simple and provide important information like vintage, country of origin, body, and
price per glass or bottle
 Offer a variety to appeal to various price points and tastes
 Arrange it in an order that makes logical sense such as dry to sweet, by geographical origin, or
body of the wine
 Highlight specially selected mid- to high-priced wines on the menu to upsell or showcase
 Suggest food and wine pairings on menu items
 Keep your wines rotating seasonally to keep it from becoming too stale or boring
Tailor your wine selection to match your establishment’s menu. For example, if you have a steakhouse, you’ll want a lot of bolder, full-bodied reds
and less floral whites. If you run an Asian restaurant, you’ll want more delicate, spice- and fruit-filled wines and bubbly roses to counteract the
heat. Or, you may choose to fill your menu only with wines from the same country as the food you serve.

Page: 205
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Flavor Profiles
The flavor and mouthfeel of wine can vary based on a number of important factors to consider when creating a well-varied menu. For example,
higher sugar content results in wine with a sweeter flavor, whereas high tannin levels make a wine feel more dry or bitter in the mouth. Other
common terms used to describe the flavor of wine include spicy, fruity, floral, peppery, earthy, and smoky.
As you curate a selection of wines to best match your food menu, consider the following factors and profiles commonly used to describe the flavor
of wine:
Sweetness
When pairing on a menu, wine should always be at least as sweet as the food.
 Descriptive Terms: Dry, Semi-Dry, Semi-Sweet, Sweet
Acidity
The more acidic the wine, the better it will cleanse your palate. This makes it ideal for pairing with especially rich, creamy dishes.
 Descriptive Terms: Low to High
Complexity
Wines with complex flavors should be paired with simpler foods, while simple wines work best with more powerful, flavorful dishes.
 Descriptive Terms: Simple to Complex
Alcohol Content
Wines with a lower alcohol content typically pair best with especially salty or spicy foods.
 Descriptive Terms: Low, Medium, High

Page: 206
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Oak Influence
The more oaky the wine, the better it will pair with robust, smoky flavors.
 Descriptive Terms: None to Oaky
What Are Tannins in Wine?
Tannins in wine are naturally occurring polyphenol compounds that are found in parts of plants including the skin
of grapes. They are found in many foods including tea leaves, walnuts and almonds, and dark chocolate. When
wine is made, some tannins are extracted from the fruit or from the wooden barrels in which the wine is aged.
This is what causes the drying sensation in your mouth as you sip an especially full-bodied red wine.
Most wines with higher tannin levels are red wines, though white wines may have tannins if they are aged in
wooden barrels.
What Is a Red Wine Headache?
A red wine headache is caused by either histamines that are released in your body when drinking aged wines or the tannins found on the skin of
grapes. For some, drinking just a glass or two of red wine can result in headaches or migraines, while others feel no effect at all.
Histamines are the same chemical released when your body is having an allergic reaction, and the release of this chemical can cause symptoms
including headaches.
Alternatively, red wine contains more tannins than white. And because some people may have a sensitivity to tannins, their body reacts poorly to a
glass of cabernet sauvignon or merlot.

Page: 207
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Temperature of the Wine
The temperature at which you serve your wine will depend on the variety:
 Red wine should be served at room temperature between 62 and 68 degrees Fahrenheit
 White wine should be served cool at a temperature below 55 degrees Fahrenheit or chilled
 Sparkling wine should be chilled at least 3 hours in the refrigerator before service
When building your wine menu, consider altering the wine based on the temperature at which it should be served. For example, patrons may be
more likely to order a warm, full-bodied red wine in winter and a chilled glass of sparkling rose in the summer.
Common Types of Wine
There are countless varietals and blends of wine in the world, all with unique features, but choosing a few popular types of red and white
wines from our guide below will get your restaurant's wine list off to a great start.

Page: 208
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 209
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 210
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Page: 211
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Without an in-house sommelier, curating a wine list can be a daunting task. But following a few essential tips listed above and gaining a better
understanding of food and wine pairings can help make your decisions much more manageable. Remember to offer a diverse menu to appeal to a
wider audience while ensuring your list is complementary to your restaurant’s dishes.

Page: 212
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Bar Marketing Ideas
You put a lot of work into running your bar, but you’ll end up limiting your customer base without the proper bar promotion ideas. Check out the
following bar marketing ideas to get your creative juices flowing and help solve any visibility or awareness issues that you might encounter.

Page: 213
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
You can learn to the different bar promotional ideas:
1. Bars Social Media Promotions and Online Advertising
2. Bar Menu Promotions and Diversification
3. Bar Entertainment
4. Seasonal Bar Promotions and Calendar Events
5. Bar Publicity and Partnerships
1. Bars Social Media Promotions and Online Advertising
Smartphones are depended upon by most of the population for communication, browsing, working, and social interactions. What better way to
reach your target audience than through mobile devices and online platforms? Social media platforms like Facebook, Twitter, and Instagram are
excellent bar marketing outlets that can provide a cost-effective and personal way to reach a large audience in a forum they are already visiting.
Here are a few tactics you can use to reach new customers online and on social media:
 Set up Facebook page for your bar - You can create a page on Facebook where customers can interact
with photos, polls, reviews, and share their feedback on bar event ideas. Experiment with posting at
different times of day to see which posts your customers interact with the most. You can then find the
best time range to advertise bar promotions.
 Use your Facebook to create events - Create free online invitations that customers can RSVP to and
share with their friends for bar events you’ll be hosting. Mention upcoming beer pong, pool, or poker
tournaments on social media with these event pages. This interaction allows you to provide links to
online registrations, gauge interest, and provide customers with reminders when the event is coming
up.
 Create a unique hashtag for advertising - Display your bar’s hashtag in your dining space to
encourage patrons to reference your bar on social media. Offer special promotions like bar discounts

Page: 214
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
for those who use your hashtag and check-in at your bar on social media. Turn it into a photo contest
by offering a gift card for the best photo of the month that features your bar's name and hashtag.
 Select brand advocates and influencers - Invite local influencers such as bloggers, politicians, and public figures to your location in exchange
for a free drink and a bar review. Consider asking loyal customers or employees to act as brand advocates as well and talk about your bar on
social media to help boost your bar advertising.
 Create a bar website - Consider creating a website for your bar and signing up for local directories such Google My Business, Yelp, and Trip
Advisor. A website or listing can help a wider audience locate your establishment. You can use keywords on your website that include the
name of your town or city, such as “bars in Manhattan,” to attract customers who are searching for new local places.
 Start a blog and newsletter - Update your customers on new menu items or give them a behind the scenes look of your business by
creating a bar blog or email newsletter. Include unique marketing ideas in your blog by adding videos, photos, and interviews to keep your
customers engaged and feeling connected to your bar. Post regularly and add a call-to-action in your posts to bring customers into your bar.
 Get your bar on the map - Help locals and tourists find your bar by making sure your establishment shows up on the map. By adding your
bar to Google My Business, it will also add your location to Google Maps. You can input your business information directly in the Waze app
to have it listed on their map. To add you bar to Apple Maps, just visit their website.
 Host a live stream - You can keep your customers connected with your business by using live video services like Facebook Live, Instagram
Live, or Skype sessions. These services allow your customers to chat back and ask questions. During bar closures, like ones caused by the
coronavirus, bartenders can stream live cocktail making tutorials and other mixology tips.
2. Bar Menu Promotions and Diversification
One of the main factors that will attract customers to your bar is your cocktail and food menus. For that reason, it’s important to make your bar
menu diverse and easily accessible online.
Promoting Your Bar Menu Online
Placing your menu online is a great way to reach more customers in your area. Getting your menu indexed by Google will help your bar’s website
appear in the first few search results when local customers are looking for a bar near them. You can also sign up for a SinglePlatform account
which allows for your menu to be published on a wide range of search engines, review sites, and social media platforms, increasing your bar’s
online visibility.

Page: 215
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Diversify Your Bar Menu
Encourage patrons to stay at your venue by offering an all-inclusive environment with beverages
and food. Consider pairing your bar food and drink specials together for additional deals. If
customers hear about combined specials, they're more likely to buy both, increasing your overall
sales. Keep in mind that venues not previously serving food may need to acquire a license or
permit.
Here are some appetizer ideas for bar-side snacking your customers may enjoy:
 Onion-Rings
 Chicken Wings
 Potato Wedges
 Chips and Dip
 French Fries
Bar Specials Ideas
Since these staple foods are available at most bars, you'll need to add some menu variety to gain a competitive advantage against similar
businesses. Try these bar specials to stay relevant and fresh!
 Daily Specials - Encourage patrons to try new drinks each time they visit.
 Happy Hour - Offering discounted drinks within a certain time window is a great way to fill your bar during slower shifts.
 Seasonal Specials - Offer event-inspired or seasonal beers and/or mixed drinks.
 Mystery Drink - You could occasionally offer a mystery beer or mixed drink. It'll pique your patrons' curiosity and have them guessing the
unknown beverage.

Page: 216
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Private Sampling Party - Invite your loyal customers to an invite-only sampling for new drafts or signature drinks. Prior to the event, guests
will be frequenting your bar in hopes of gaining an exclusive invite. Plus, it rewards loyal customers for their continued business.
 Punch Card Challenge - If your bar offers appetizers consider offering a punch card challenge or a loyalty program. For example, after
buying nine appetizers, the 10th one is free! This contest encourages patrons to order food while having a drink.
 “Home of the…” - Offer a signature dish that can’t be found in other bars in your area. You can try being the home of 6-foot-long subs or
extra spicy chicken wings. This will give your bar a memorable edge.
Bar Alcohol Delivery and Take-Out Options
With the availability of third-party delivery services, alcohol delivery has become one of 2020's fastest growing bar trends. By offering cocktail
carry out or delivery options, customers can enjoy your bar's menu from the comfort of their homes. You can even create and sell cocktail kits,
featuring all of the ingredients needed for a signature cocktail, so customers can recreate them at their leisure. These options are becoming
particularly appealing for bars forced to closed by the coronavirus outbreak.
3. Bar Entertainment
Successful bars create an inviting environment that keeps patrons coming back for more. Beyond
just serving food and drinks, your bar can be the location of social outings with the implementation
of bar entertainment ideas such as games, activities, performances, and other bar events.
Bar Games
Adding bar games to your establishment is a great way to increase your customer base and boost
sales. Encourage friendly competition by providing darts, pool tables, lawn games, Foosball tables,
games of chance, vintage arcade games, pinball machines, or board games. You can even hold
tournaments and offer gift card prizes for the winners.
Music and Talent
Consider bringing in special entertainment like bar music and local talent to attract the
community's support to your bar. It could be the first time some guests enter your venue, so you'll

Page: 217
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
want to make a good impression. Additionally, many local performers are likely to have a fan base that will come to watch them and
simultaneously discover your bar in the process.
Here are some bar ideas for acts and entertainment to add to your line up:
 Local DJs
 Bands
 Karaoke Nights
 Poetry Slams
 Open Mic Performances
 Comedians
 Plays and Theater Performance
 Improv Nights
 Dance Troupes
 Art Gallery
Be sure to obtain the appropriate music licenses before hosting live performances in your establishment.
Bar Activities
Make your bar the go-to stop for group hangouts by hosting a variety of different activities. These are a few popular ideas for bars that can help
attract customers to your location:
 Trivia Nights
 Poker Tournaments
 Bar Olympics
o Beer Pong
o Cornhole
o Flip Cup
 Classes
o Bartending
o Arts and Crafts
o Dance

Page: 218
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
o Magic Tricks
 Target Audience Specific Events
o Singles Nights
o Family-Friendly Days
o Nurse Appreciation Discounts
o Teachers’ Specials
o Seniors Promotions
o Homecoming or Graduation Celebrations
 Themed Events
o Decades Parties
o Sports Celebrations
o Olympics Viewing Parties
o Super Bowl Tailgates
o First Fridays
4. Seasonal Bar Promotions and Calendar Events
Along with themed events, you can use the calendar and minor holidays to come up with some
clever bar promotions and marketing plan ideas. Large, traditional holidays can be hectic and your
patrons most likely already have plans. Instead, pick holidays that relate specifically to your
customers and business.
Consider these unique occasions for your bar.
 Ditch New Year’s Resolution Day (Jan. 17) - Most people make a resolution on New Year’s
Day, and those resolutions typically are broken by the third week of January. So why not
make a comical holiday out of it by offering food and drink discounts?
 Beer Can Appreciation Day (Jan. 24) - Continue celebrating the new year by offering
discounts on canned beers. Try serving uncommon and locally-brewed beers for beer can-
collecting enthusiasts.

Page: 219
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 National Irish Coffee Day (Jan. 25) - Bring Irish-themed celebrations to your bar by offering special Bailey's drinks in festive Irish coffee
mugs.
 National Drink Wine Day (Feb. 18) - This day provides the perfect excuse to showcase your wine list for customers who may not be into
beers or cocktails.
 Pi Day (Mar. 14) - Break out pie-flavored beers, ciders, and cocktails to celebrate Pi Day. You can even add sweet or savory pies as a special
on your menu for the day.
 World Cocktail Day (May 13) - Try out new drink special ideas on World Cocktail Day to test run recipes you’re considering adding to your
menu.
 St. Patrick's Day (Mar. 17) - Deck out your bar with leprechaun green decorations for St. Patrick's Day parties. You can run Guinness specials
and add green coloring to specialty drinks.
 Cinco de Mayo (May 5) - Take advantage of drinking-related holidays. For Cinco de Mayo, try offering tequila and margarita drink specials,
along with deals on guacamole, tacos, and burritos.
 National Chocolate Day (Oct. 28) - Offer delicious and unique mixed drinks like chocolate-rimmed cocktails, chocolate martinis, beers, and
wines to celebrate this flavorful day.
 Oktoberfest (Early Oct.) - This may be a two week festival occurring in Germany, but that doesn't mean you can't recognize the merriment
of beer, food, music, and dancing by hosting an Oktoberfest celebration at your bar.
 First Day of the Season - Ring in each new season with a specialty drink and food menu. You can serve refreshing and floral cocktails for
spring, add hotdogs and hamburgers to your summer menu, break out pumpkin and apple flavors for the fall, and switch up your bar list
to winter beers when the colder months roll around.
 Your Bar’s Anniversary - Provide an opportunity for your customers to connect with your business by celebrating the anniversary of your
opening and other milestones along the way with discounts and giveaways.

Page: 220
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Bar Publicity and Partnerships
Hosting a fundraiser or forming a partnership with a local company is an excellent way to give back to your community and increase your visibility.
You may choose to:
 Host a charity night and offer to give a portion of that night’s proceeds to the charity you have chosen. You can have members of the
charity even act as waitstaff and bartenders for the evening.
 Invite an animal shelter to publicize pets available for adoption outside of your location. Having the shelter set up a stand and play pen with
available animals right outside of your bar doors or in your parking lot can attract a crowd to your business while providing homes for pets
in need.
 Throw a business mixer featuring the businesses in your local area to provide networking opportunities for professionals in your
neighborhood.
 Partner with a local brewery, winery, or distillery to help promote their brand. More often than not, this comes with discounts for your
supply of their product.
For these bar events, consider contacting the local media via press releases or radio advertisements. It may be helpful to even designate one staff
member to serve as your public relations coordinator to ensure effective organization and promotion.
Try out a few of these bar promotion ideas that best suit your customer base and see how they end up impacting your bottom line. With a bit of
advertising and creativity, your bar is sure to get noticed by new patrons.

Page: 221
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
A Guide to Corkscrew Wine Openers
Corkscrews and wine openers are a necessary part of any foodservice establishment looking to serve wine. These tools seem like a simple subject
since they only have one purpose. Yet, there are many options and the choices for the consumer vary greatly. Read on to learn more about the
various types of corkscrews!
8 Types of Corkscrews & Wine Bottle Openers
Each type of corkscrew has different advantages and while they all open wine bottles, how they are used to remove a cork varies from type to type.
Generally to use a corkscrew, you will screw the worm into the center of the cork. Then, slowly pull upward until the cork is removed.
Below are the various types of corkscrews and their usage instructions to help determine which corkscrew is best for you. This section is ordered
with the most commonly used corkscrew styles listed first.

Page: 222
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Waiter's Corkscrews
Waiter's corkscrews - also know as wine keys - are the standard tool of choice
for most establishments. They offer the perfect blend of affordability,
compact size, and functionality and are considered to be the oldest form of
opening a bottle of wine. They’re perfect for front-of-house use for servers
who often open and pour wine directly at tables. Many waiter's corkscrews
include bottle cap openers and foil cutter blades as well.
How to use a waiter's corkscrew:
1. Start by cutting the foil under the lip of the bottle
2. Remove the foil from the bottle neck
3. Place the worm on the center of the cork and twist the corkscrew to
insert the worm into the cork
4. Place the first, small boot lever notch on the lip of the bottle and hold
it in place
5. Lever the handle up to pull the cork about halfway out of the bottle
6. Move the second boot lever notch to the tip of the bottle and pull the
cork the rest of the way out of the bottle
7. To remove the cork from the worm, reverse the corkscrew motion
while holding onto the cork

Page: 223
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
2. Pocket Corkscrews
Pocket corkscrews have a compact size that's perfect for carrying in apron or pants
pockets. Many pocket corkscrews include a sheath to keep the corkscrew worm from
poking through fabric or pockets. This sheath is also often used to create a "T" shaped
crossbar that provides leverage to twist the worm into the cork and remove the cork. These
small, portable corkscrews are great for servers and bartenders to keep on hand at all
times. Pocket corkscrews require more strength than electric or counter mount corkscrews.
How to use a pocket corkscrew:
2. Remove the sheath and slide it into the opening at the base of the corkscrew
3. Insert the corkscrew into the cork and turn until the worm is inserted into the cork
4. Once the worm is fully inserted, pull outwards on the handle to remove the cork
5. To remove the cork from the worm, reverse the corkscrew motion while holding
onto the cork

Page: 224
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Wing Corkscrews
Wing, or winged, corkscrews are a popular choice for synthetic cork removal
due to their ease of use. Additionally, they can be used on corks of all sizes for
further versatility. Wing corkscrews are not the best choice for opening
vintage wines or wines with natural, brittle corks as they can leave cork
crumbs behind. With a small size and easy-to-use design, these corkscrews are
great for front-of-house use by waiters.
How to use a wing corkscrew:
2. Cut the foil around the neck of the bottle
3. Remove the foil and insert the worm into the center of the cork
4. Twist the corkscrew lever to insert the worm into the cork. Continue
twisting until the wings rise all the way up
5. Once the wings have risen, push down on them simultaneously to pull
the cork out of the bottle
6. To remove the cork from the corkscrew simply turn the handle
counterclockwise

Page: 225
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Electric Corkscrews
Electric corkscrews are the easiest way to open wine bottles. Their
simple push button operation makes it possible for anyone to open a
bottle of wine. These corkscrews are great for back-of-house use, and
for quickly opening bottles of wine behind the bar. Electric
corkscrews are ideal for anyone with arthritis or little hand strength.
How to use an electric corkscrew:
2. Place the electric corkscrew on top of the wine bottle neck.

Be sure to keep the corkscrew vertical
3. Turn the corkscrew on and it will automatically insert the

worm and remove the cork
4. Remove the corkscrew from the top of the bottle once

corkscrew has removed the cork
5. Reverse the corkscrew motion to remove the cork from the

worm

Page: 226
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. Counter Mount Corkscrews
Counter mount corkscrews can be attached to a table or counter for sturdiness and support.
Counter mount corkscrews provide additional torque and can open bottles faster and with
less effort than many other types of corkscrews. Therefore, this style of corkscrew is ideal for
high-volume establishments. These corkscrews are great for back-of-house use, and attach
easily to bars for a convenient way to open bottles of wine.
How to use a counter mount corkscrew:
2. Insert the wine bottle in the corkscrew
3. Pull down on the handle to insert the corkscrew worm
4. Release the handle to uncork the wine bottle
5. Return the handle to the up position and the cork will fall off the worm

Page: 227
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Lever Corkscrews
Lever corkscrews are quickly gaining popularity thanks to their ease of use.
Most lever corkscrews only require two motions, one forward motion in
which the worm is inserted into the cork and another that gently pulls the
cork from the bottle. The real benefit of using a lever corkscrew is the
amount of control they provide as the handle firmly holds the neck of the
bottle while the corkscrew is in use. These corkscrews are great for front-of-
house use, and feature a compact size to keep hidden behind the bar.
How to use a lever corkscrew:
2. Remove the foil from the bottle neck
3. With the lever in the up position, place the corkscrew on top of the
wine bottle
4. Push the lever down to insert the worm into the cork
5. Once the lever is all the way down, pull the handle back up to
remove the cork from the wine bottle
6. To remove the cork from the worm, lift the corkscrew off the bottle
and flip the handle up and down a few times

Page: 228
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
7. Wine Cork Extractors
Wine cork extractors feature prongs that slide down between the wine
bottle and cork to remove the cork from the bottle. They're ideally used
with vintage corks made from natural cork. Best of all, extractors won't
damage vintage wine corks or cause them to break apart dropping crumbs
into the wine. Due to their small size, these extractors are great for keeping
behind the bar or in aprons for convenient access.
How to use a wine cork extractor:
2. Firmly holding the neck of the bottle, slide the extractor prongs
between the cork and the inside of the bottle neck
3. Shimmy the prongs down using a left to right motion while

applying light force to the handle
4. Once fully inserted, twist the extractor and pull upward to remove
the cork
5. To remove the cork from the extractor simply slide it out from
between the prongs

Page: 229
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8. Wall Mount Corkscrews
Wall mount corkscrews mount to a beam or wall for optimal stability and security
when removing wine corks. Wall mount corkscrews can be set for different
penetration depths. This is useful for partial wine cork extraction at banquet room
functions where the wine will be placed on the tables before the event begins. These
corkscrews are great for back-of-house use, and ensure wine corks will not be lost or
misplaced.
How to use a wall mount corkscrew:
2. Insert the neck of the wine bottle into the cradle
3. Pull down on the handle to insert the corkscrew
4. Return the handle to the starting position to pull the cork out
5. Once the bottle is removed from the cradle the cork will fall to the floor

Page: 230
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
9. Continuous Pull Corkscrews
Continuous pull corkscrews work using a twist motion to drive the worm into the cork.
Additionally, the sides of the continuous pull corkscrew sit on the sit on the neck of the
bottle, and many styles have hinges on the handles so you can squeeze them around the
bottles neck to get a better grip. Due to their small size and easy-to-use design, these
corkscrews are great for front-of-house use by servers and bartenders.
How to use a continuous pull corkscrew:
2. Place the base of the corkscrew over the top of your wine bottle
3. Turn the handle clockwise to insert the worm into the cork
4. As the worm screws into the cork, slide the sides over the neck of the bottle for a
better grip
5. Continue turning the handle clockwise until the cork is fully extracted
6. To remove the cork from the corkscrew simply turn the handle counterclockwise

Page: 231
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Anatomy of a Corkscrew
There are many different types and styles of corkscrews. Despite

their differences in styles, corkscrews generally at least have a
corkscrew worm, handle, and bootlever to remove corks.
Additional features, such as foil cutters and bottle cap removers are
also common components found on some styles of corkscrews.
 Corkscrew worm: a single metal helix that drives into a

wine cork to remove it from the bottle. The helix grabs the
cork as it is twisted in so that the cork can be fully removed
from the wine bottle.
 Corkscrew handle: provides the leverage and grip necessary

to remove corks from the wine bottle. Handle styles,
lengths, and materials vary greatly across the different
types of corkscrews.
 Corkscrew bootlever: provides additional leverage to pull

wine corks out of wine bottles. Bootlevers are primarily
found on waiter's corkscrews.
 Foil cutter: generally small, serrated blades or wheels that

are used to slice open the protective foil covering at the top
of the wine bottle.
 Bottle cap remover: transforms a corkscrew from simply being able to open wine to popping the tops off beer or soda bottles. Bottle cap
removers are available on many styles of corkscrews.

Page: 232
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What to Consider When Purchasing a Corkscrew
Ease of Use:
The first thing to take into consideration when purchasing a wine opener or corkscrew is its ease of use. A
corkscrew that is hard to use may result in cork crumbs in the wine, broken corks, or you may end up unable to
remove the cork. Because of this, many large operations have moved towards counter mount, wall mount, or
electric corkscrews as these styles make cork removal incredibly easy for everyone.
Cost:
Smaller operations or establishments with sommeliers or staff trained in wine cork removal may opt for a pocket or waiter's corkscrew. These
corkscrews are generally less expensive than other styles and are inexpensive to replace. Large, high-volume operations should consider the more
expensive wall mount, counter mount, and electric corkscrews as these styles make opening many bottles at a time quick and easy, which helps
recoup their cost in saved labor.
Size:
Smaller corkscrews, such as waiter's and pocket corkscrews, are a great choice for staff on the move. These
corkscrews easily fit inside an apron or pants pocket and are lightweight. Larger corkscrews, such as electric,
counter mount, and wall mount corkscrews, are better suited for a single location where staff carry wine bottles to
the corkscrew to open them. These larger corkscrews are often faster and easier to use than smaller corkscrews.

Page: 233
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Cork Type:
Different types of corkscrews excel at removing different types of cork. To start, there are two types of wine corks: synthetic and natural cork.
Synthetic corks are more dense than natural corks, which requires more force to twist the worm into the cork. The advantage of synthetic corks is
that they are less likely to break apart during extraction. Natural corks are more brittle and sensitive to removal than synthetic corks. The
advantage of natural corks is that they properly age wines stored over long periods of time.
What type of corkscrew is best for removing synthetic corks?
A wing corkscrew is an excellent choice for removing synthetic corks. They provide more leverage than other types of corkscrews to make tight
fitting synthetic corks easier to remove.
What type of corkscrew is best for removing natural corks?
Natural corks can become sensitive or brittle with age. Therefore, if you're opening a lot of vintage wines look to an extractor or lever style
corkscrew. These types of corkscrews are less likely to break a cork apart leaving cork crumbs in your wine.

Page: 234
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Type of Restaurant:
Upscale restaurants that emphasize presentation of wines may want to go for a decorative or vintage style
corkscrew because of the enhanced presentation value these corkscrews provide. Large banquet halls, wedding
venues, or wine tasting rooms that may be opening a lot of wine bottles in a short amount of time will want to
consider a wall mount or counter mount corkscrew for their speed and ease of use. Lastly, restaurants that only
serve wine occasionally may want to consider a wing or waiter's corkscrew simply from a cost standpoint.
How can I remove broken corks that fall inside the wine bottle?
Consider using a cork retriever. Simply hold the prongs together, insert the device into your bottle, and push down on the top to open the
prongs. Once the prongs are situated around the cork, pull up on the device. The prongs will close automatically around the cork, pulling it to
safety outside the bottle and saving your beverage!

Page: 235
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Tasting Room Basics
Offering a wine tasting at your winery gives customers an opportunity to try a product before committing to a bottle of something they may not
like. In addition, wine tastings are often part of a fun day out for couples, friends, or coworkers. Below are a few ways in which a wine tasting room
can benefit your business and give customers a memorable experience as they select a few new favorite wines to take home.
What Is a Tasting Room?
A tasting room is a designated area in which customers can try samples of your winery or brewery’s products. These rooms are typically located on-
site and can be used as a way to sell product directly to the customer.
Depending on the size, tasting rooms can also be used to house wedding receptions, corporate events, and other social gatherings. Additionally, a
tasting room is an effective space to market your wine club to interested customers.

Page: 236
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Benefits of a Wine Tasting Room
There are a few key benefits to keep in mind when hosting a tasting room
at your winery or brewery:
 Creates brand loyalty: When customers have a great experience at

your wine tasting room, they may keep it in mind for their next party
or as a recommendation to friends.
 Offers a personal connection: Tastings allow for staff engagement

with customers as they inform and converse with guests in a small,
intimate setting.
 Educates customers: Tastings are an ideal tool for educating

consumers on your brand, regional grape varieties, and the winery’s
history. This can encourage guests to make a more informed
decision when purchasing bottles at your establishment.
 Encourages direct sales: Rather than picking your selections out

from the competitively crowded shelves of a liquor store, bringing
guests to your winery encourages direct sales and even consumption
on the premises.
In general, tasting rooms offer both a social gathering spot for customers to enjoy and an effective tool for developing brand loyalty and selling
your selection straight to the consumer.

Page: 237
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Tasting Basics
While incorporating unique qualities into your tasting room can help set your business apart, there are a handful of important aspects every tasting
room must consider as well.
Wine Tasting Cost
When pricing out your menu, keep the following in mind:
 How many wines guests may sample
 Complimentary cheese and snacks
 If guests can keep their glass as a souvenir
 Average price of a bottle of wine
There is no typical set price for tastings, as they can range from free of charge to $20 and above. It is common practice, however, to either waive
the fee of the tasting or offer a discounted rate if a customer decides to purchase one or more bottles afterward.

Page: 238
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Tasting Sample Size
A wine sample is typically 2 to 3 ounces, which is half the size of a regular

serving. One bottle of wine can produce approximately 10 sample sizes.
While the portions are smaller, it is acceptable to use a regular-sized wine

glass to serve tastings. This allows customers to effectively swirl their wine to
fully release and enjoy each wine’s unique aromatics. Alternatively, you can feel
free to use disposable plastic cups if you’re operating in a more casual tasting
room atmosphere.
Will Customers Spit Out Wine?
At your tasting, some customers may choose to taste and spit out the wine
rather than swallow. This is because there are many patrons who are looking to
experience the aromas and taste of the wine without the adverse effects of
drinking too much.
You should always provide spittoons for your guests to either spit into or dump
out the remainder of their sample. It is also recommended you provide guests
with water and crackers to cleanse their palate between varieties.

Page: 239
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Tasting Order
Your wine tasting order should progress from light-bodied to full, robust flavors:
 Light, dry white wine: sparkling wine, Riesling, Pinot Grigio
 Heavier white wine: Sauvignon Blanc, Chardonnay
 Rose: Pink Moscato, White Zinfandel
 Light-bodied red wine: Pinot Noir, Grenache, Zinfandel
 Full-bodied, bold red wine: Merlot, Cabernet Sauvignon, Shiraz, Syrah
 Sweet or dessert wines: fruit wines, Concord
Going in this order prevents bolder flavors from overpowering the delicate notes of lighter wines.
How to Train Your Tasting Room Staff
Focus on hiring staff for your tasting room with backgrounds in hospitality. Their ability to interact well with customers while creating a warm and
inviting atmosphere is more important than an extensive knowledge of wines and grape varieties.
Once you’ve hired the right people, then you can focus on training them. While they don’t need to be trained sommeliers, your staff should be
able to effectively communicate with customers who may have years of experience in trying different wines.
Qualities to Look for in Wine
When discussing wine with customers, employees should be aware of what qualities make a great wine:
 Sight: Employees should instruct guests to observe the color of the wine and how it can be affected by the climate and aging process.
 Viscosity: Encourage guests to swirl their glasses to showcase the wine’s viscosity. Typically, the higher the sugar content of the wine, the
higher its viscosity will be. High viscosity wine will cling to the side of the glass for longer.
 Smell: Swirling the wine also releases its aroma, so guests should immediately put their nose into the glass after swirling.
Page: 240
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Touch: Tell guests to take notice of the texture the wine has while in their mouth. The texture directly correlates to the wine’s viscosity.
 Taste: Talk with guests about what flavors or notes they’re picking up in the wine. Tell them to consider its acidity. If possible, use a flavor
wheel to help find the right words to describe how the wine tastes.
Wine Aroma Wheel
A great way to help your employees find the right words to describe different wines is to provide them with a wine flavor wheel. This graphic offers
descriptors from broad terms, such as fruit or oak, to more nuanced flavors, like green apple or smoked almond. Flavor wheels are also great tools
for customers who may be trying to find the perfect words to describe their observations as well.

Page: 241
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Create an Inviting and Educational Atmosphere
Visiting a winery is often a celebratory event or fun, social outing amongst friends. This means your staff should focus on creating a warm and
relaxing experience for guests.
Try to follow your customer’s cues in terms of what type of experience they wish to have. Some may not have much interest beyond simply tasting
a few new wines. Others may want to discuss wine types with you. And some may be more engrossed in their own conversations, in which case it’s
your job to simply ensure their glasses stay filled. Always to try to read what type of experience each guest wants and respond accordingly.
Along those lines, it’s important to encourage guests to ask questions, but try to avoid showing off or providing more information about wine than
customers may need or wish to know. Customers come to a tasting room expecting to share a more personal experience with employees than they
would at a restaurant. That’s why it’s so important to hire those who are naturally pleasant and enjoying working with people.
What Is a Wine Club?
Wine clubs are monthly or quarterly tastings provided to an elite group of customers. These customers are often offered access to exclusive
collections or experimental blends. Being a member of a wine club can also include other perks such as invitations to special events at the winery
and discounts on purchases.
A wine club can have different membership tiers, which allows customers to choose how much they want to spend. How a wine club is structured
can be left up to you. The basic idea, however, is that a wine club allows you to gain more customer loyalty by offering membership perks in
addition to your basic tasting room offerings. Just as your staff is responsible for encouraging wine purchases, they can also inform customers
about your wine club in an effort to establish a rapport.
There’s a lot that goes into running a successful wine tasting room. But as long as you focus on creating a relaxed and fun experience for your
customers, you’re taking steps in the right direction. So, whether you’re figuring out who to hire or showing the ropes to your staff, keeping these
ideas in mind can help your business thrive.

Page: 242
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Decant Wine
Decanting wine is a process to aerate wine and remove sediment to improve the taste and drinking experience. This guide will cover how to decant
wine and why decanting wine works. We will also take you through various types of wine decanters according to different types of wine.

Page: 243
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What is a Decanter?
A decanter is a serving vessel designed to separate sediment and aerate wines. Decanters typically feature a flared
base, a narrow neck for pouring, and a flat or slanted top. Wine is usually poured into a decanter from the original
bottle and served after varying amounts of time, depending on the type of wine and individual preferences.
Why Decant Wine
Wine is decanted for two reasons: to separate the wine from sediment and to aerate the wine to enhance flavor and aroma. Wine decanters also
create an appealing wine presentation at wine shops, upscale bars, or high-end restaurants.
When to Decant Wine
If you don't know whether or not to decant a wine, smell or taste it right from the bottle. It may taste overly bitter or have a lack of aromas and
minimal fruity components, or it could have an odor like rotten eggs or a struck match, which is a sign of hydrogen sulfide. In either of these cases,
it's a good idea to decant the wine in order for it to "open," or aerate, and to separate out any potential sediment.
Wine Decanter Purpose

Page: 244
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Below we take you through the main purpose of a wine decanter for various types of wine.
 Young Red Wine: Because young wine has not been gradually exposed to oxygen over time, its
tannins may still be quite harsh. Exposure to oxygen in a wine decanter allows the tannins to soften
and opens up underlying aromas. This creates a smoother, more flavorful sip.
 Old Red Wine: Older wine is more likely to have accumulated sediment over time. To avoid a bitter
or acidic taste or an unsightly appearance, a wine decanter helps separate sediment out from the
rest of the wine.
 White and Rose: Richer whites and roses can benefit from brief decanting to soften their acidity and
open up their aromatics.
 Natural Wine: Since natural wines are more likely to suffer from volatile acidity upon immediate
opening, decanting can help round out the acidity for a smoother taste.
 Sparkling and Champagne: Decanting these wine types can help reduce the amount of bubbles, so your guests have a better flavor
experience. That said, some customers enjoy bubbles in their wines, so you'll want to make sure that you won't be disappointing anyone.

Page: 245
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Decant Wine
Follow these steps to decant wine properly:
1. Remove the wine bottle's cork and wipe the bottle neck clean.
2. Hold the neck of the bottle over a light source, such as a candle or flashlight. A candle
enables you to see the sediment and stop pouring before the rest of it goes into the
decanter.
3. Pour the wine slowly from the bottle into your decanter at a slight angle so it doesn't
splash in the bottom of the decanter.
4. When the sediment reaches the neck of the bottle, stop pouring.
5. The clear wine in the decanter is now ready to serve or to sit for a bit while decanting.
Discard the remaining sediment and liquid from the bottle, and pour the wine from the
decanter into your guests' wine glasses.
How Long to Decant Wine
Feel free to experiment with decanting to see what works for you and for different types of wine.
Begin by opening your bottle of wine and having a sip immediately, then pouring the wine into a
decanter and sampling again after 20 minutes. Continue sipping the wine at regular intervals until
you have achieved your desired taste. Keep in mind, however, that older wines can quickly become
stale, so be careful not to decant your vintage wines for too long.
Types of Decanters
Whether you're looking for the ideal decanter for your specific wine or a decanter to enhance
presentation, browse through standard and specialty decanters below to find the right one for your
needs.

Page: 246
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Standard Decanters
Below we go through several types of standards decanters to choose from depending on the type of wine you are serving.
Small Bowl Decanter
Best for: white wine, rose, light-bodied red wines
Medium Bowl Decanter
Best for: medium-bodied red wines

Page: 247
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Large Bowl Decanter
Best for: full-bodied red wines
Specialty Decanters
Browse our selection of specialty wine decanters to create an appealing presentation of your wine.
Oval Decanter
Best for: presentation or medium- to full-bodied wines

Page: 248
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Silver Base Decanter with Crystal Stopper
Best for: presentation or medium- to full-bodied wines
C-Shape Decanter
Best for: presentation or white wine, rose, or light-bodied red wines

Page: 249
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Run a Proper Wine Service
You don't have to own a wine bar to serve great wines. Wine has the unique ability to elevate the guest experience, enhance your menu, and boost
your alcohol sales. The catch is that wine comes with its own rules of service and etiquette, which can be a little intimidating to the less
experienced. We'll walk you through the steps of a proper wine service to help you choose, present, and pour wines for a seamless guest
experience.

Page: 250
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
To learn more about the steps of a proper wine service:
1. Wine List
2. Wine Glasses
3. Wine Temperature
4. Wine Bottle Opening
5. Wine Pouring
6. Wine Service FAQs
What Is Wine Service?
Wine service is the ritual of serving a whole bottle of wine to a table of guests. If a guest orders a single glass of wine, the full steps of service are
not required. Most wines available by the glass are kept behind the bar, and the bartender pours the single glass for the server to deliver. Proper
wine service by the bottle is performed at the table by the server.
How to Serve Wine
We've created a simple guide to help you with your wine service. Follow the 5 wine service steps
below to serve your guests their favorite bottle.
1. Present the Wine List
Not every restaurant needs to serve dozens of wines or hire an in-house sommelier to be
successful at selling wine. As long as you create a balanced wine list with a range of price points,
you can make it work for you. For instance, if you own a casual eatery with a busy lunchtime crowd,
a smaller wine list is appropriate. If you offer full dinner service, your guests may expect a more
diverse wine list. Check out our wine list guide to learn more about creating the perfect list of
wines.
When all guests are seated, follow these steps to present the wine list:
 Hand each guest a wine list - Present the wine list to each guest from their right side. Never
place a wine list on the table. Instead, hand a list to each guest personally when they are
comfortably seated.

Page: 251
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Help guests with questions - Be prepared to answer any questions related to food pairings, wine quality, and wine vintages.
 Take the order - After the table has chosen a wine, repeat the order back for confirmation.
 Wines by the glass - Orders for individual glasses of wine are sent to the bar. After the bartender pours the wine, deliver the single glass to
the table along with any other beverages. Single glasses don't require the full wine service.
 Wine bottles - Depending on the method of wine storage your restaurant uses, a manager may need to unlock a wine cabinet to retrieve
full bottles.
2. Prepare the Wine Glasses
After the table has ordered a wine bottle, you'll need to choose the right glassware. Wine glasses are designed to enhance the style of wine you're
serving. To learn more about the different types of wine glasses available, check out our wine glass buying guide. Retrieve the glasses and prepare
them for service while the guests look at their dinner menus.
 Select the wine glassware - Choose wine glasses that coordinate with the style of wine, whether it's red, white, or sparkling.
 Inspect the glassware - Make sure each wine glass is free of chips, stains, or blemishes.
 Polish the glassware - Always give the wine glasses a final polish with a clean cloth. Make sure not to leave any fingerprints on the bowl of
the glass. Wearing gloves can help with this.
 Place the glassware on a tray - Once the glassware is clean and polished, handle it by the stem and place it on a tray.
 Deliver the wine glasses - Place a wine glass to the right of each guest, being careful to only touch the stem. The position of the wine glass
should be identical for each guest. If a guest refuses the glass, discreetly take it away.

Page: 252
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
3. Wine Serving Temperature
Each style of wine should be served at the appropriate temperature. Wine refrigerators make it easy to control the temperature of your wines
down to the degree. If you aren't using temperature control, you may need to make some adjustments to bring your wines down to the right
serving temp after guests order a bottle. You may also find that guests have their own preferences when it comes to wine temperature. Be
prepared to make adjustments to your wine temps, but follow this general temperature guideline:
 Red Wine Temperature - Serve red wine just below room temperature at 62 to 68 degrees Fahrenheit. If your red wines are stored without
temperature control, consider chilling them slightly before serving to bring the temp down a few degrees.
 White Wine Temperature - White wines and roses should be served chilled to between 50 and 60 degrees Fahrenheit.
 Sparkling Wine Temperature - Keep sparkling wine stored at 50 to 55 degrees Fahrenheit, but serve it chilled to 40 to 50 degrees
Fahrenheit. If guests order a bottle of sparkling wine, chill it immediately to bring the temp down.
4. Opening Wine Bottle
Opening a wine bottle at the table can be intimidating if you aren't familiar with using a wine key. All eyes are on
you and if you struggle with the foil or the cork, it takes away from the guest experience. One of the best ways to
improve your wine service is to make sure all servers can handle a wine key with confidence.
What Is a Wine Key?
A wine key is a type of corkscrew that is easy to use and fits in a server's apron pocket. Wine keys are also made
with a built-in foil cutter. To use a wine key successfully, place the lever against the lip of the bottle to create
leverage.
How to Open a Wine Bottle
To open a wine bottle correctly, always handle the bottle in the air and never place it down on a table. Follow
these steps to uncork a wine bottle with a wine key:
1. Before using the wine key, present the bottle to the guest who ordered the wine. Hold the bottle so the
label is clearly visible and announce the vineyard, grape, location, and vintage. Once the guest has
confirmed the bottle is correct, you can begin uncorking the wine.

Page: 253
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
2. Cut the foil around half an inch from the lip of the bottle using a foil cutter or the small knife in a waiter's style wine key. This ensures the
wine doesn't touch the foil and can help prevent dripping.
3. Open the wine key so the corkscrew and lever are both pointed towards the cork.
4. Insert the corkscrew, or worm, into the center of the cork and twist.
5. Continue twisting the corkscrew down until the first notch on the lever meets the lip of the bottle.
6. With the lever pressed against the lip of the bottle, pull the corkscrew up. The leverage created will pull the cork about halfway out of the
bottle.
7. Now the second notch on the lever will be in line with the lip of the bottle.
8. Using the leverage created by the second notch, pull the cork all the way out. If the notch is in place, the cork will pull easily away from the
bottle.
9. Wipe off the top of the bottle and the cork. This helps remove cork debris and dust from storage.
10. Present the cork to the guest in case they want to confirm the branding on the cork matches the bottle.
11. Pour a small sample of the wine for the guest and wait for approval before you begin pouring for the table.

Page: 254
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
5. How to Pour Wine
When the wine bottle is open and the host has approved, it's time to start pouring for
the table. Follow these steps to provide a seamless wine pour:
1. Before making the first pour, take note of how many guests will be drinking. An
average 750 ml bottle of wine will provide approximately five pours. Adjust the
pour amount based on the number of guests and never fill a glass more than
halfway.
2. Wrap the bottle in a clean white napkin or use white waiter's gloves while
handling the bottle. This helps with temperature control for chilled wines.
3. Traditionally, the oldest woman at the table is served first. The server
continues around the table in a clockwise pattern until all women are served,
then makes another lap to pour for the men. Today, some find this to be an
outdated practice. A more contemporary alternative is to start pouring with
the person to the left of the host, regardless of gender, and move clockwise.
Either way, the guest who ordered the wine is always served last.
4. Always pour from the guest's right side. Finish each pour with a twisting
motion and wipe the lip of the bottle to avoid dripping.
5. Place the bottle to the right of the host with the label facing outwards and ask permission to remove the cork from the table.
6. For chilled wines, ask the guests if they would like a bucket of ice for the table or if they prefer the bottle to be stored in a wine chiller.
7. Return to the table periodically to refill wine glasses. When the bottle is empty, ask the table if they would like to order another wine bottle.

Page: 255
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Wine Service FAQs
Below we answer some common questions about wine service etiquette:
Should You Smell the Cork?
Guests do not have to smell the cork unless they want to. Smelling the cork can sometimes reveal if the wine has gone bad, but it's not always
detectable. The sample pour provides a better gauge of the wine quality. Presenting the cork is a time-honored tradition, but the reason behind it
has more to do with confirming the wine brand. If the label on a bottle deteriorates over time, the cork is an additional way to confirm the vintage.
What Do You Do if the Wine is Bad?
If the wine has spoiled, it's customary to provide another bottle. This is why it's important for servers to provide a wine sample and wait for the
host's approval. Remove the spoiled bottle and return with a new bottle. Out of sight of your guests, consult with your manager so they can
contact the wine distributor about any issues.
Can Customers Take Home an Unfinished Bottle?
Yes, most states allow customers to take home an unfinished bottle of wine as long as it's resealed. Check your state for specific protocols.
How Do You Reseal a Wine Bottle?
Before sending your guests home with their unfinished wine, you have to reseal the bottle properly. Replace the original cork or screw cap and
apply a tamper-evident seal to the bottle. Place the bottle inside a clear bag and staple a copy of the purchase receipt to the bag. Now the bottle is
safe for travel.
Ensuring your servers know how to pour wine at your bar or restaurant is crucial to creating a warm and welcoming atmosphere for all of your
customers, regardless of whether they are enjoying a fine wine. Many guests rely on their waiter or waitress to suggest, present, and serve the
perfect wine for their tastes, making it crucial for waiters to know the pertinent facts on each wine and how to serve it accordingly. Wine
presentation etiquette is crucial to serving vino, and an outstanding experience can generate return business and improve tips.

Page: 256
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224

Barmanagementpartone 220328155613

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Barmanagementpartone 220328155613

Uploaded by

Copyright:

Available Formats

Perum Kebonsari Indah Blok Q No.

How to Open a Bar Mainta

How to Start a Brewery 21 – 31 Choosing the Best Kegerator 156 - 163

How to Obtain a Liquor License 32 – 45 Types of Beer Glasses 164 - 175

Types of Whiskey 64 – 74 How to Build a Restaurant Wine List 205 – 212

How to Taste Whiskey 75 – 80 Bar Marketing Ideas 213 - 221

Perum Kebonsari Indah Blok Q No. 14

Perum Kebonsari Indah Blok Q No. 14

The step to read the section that most interests you:

1. Choose a Bar Concept and Brand

2. Choose a Name for Your Bar

3. Choose a Business Entity for Your Bar

4. Write a Bar Business Plan

5. Secure Funding for Your Bar

6. Find the Perfect Location

7. Obtain Permits and Licenses

8. Find a Liquor Supplier

9. Design a Bar Layout

10. Buy Your Equipment and Supplies

11. Hire the Right Staff

12. Advertise Your Bar

13. Host Your Soft Opening

Perum Kebonsari Indah Blok Q No. 14

2. Choose a Name for Your Bar

3. Choose a Business Entity for Your Bar

Perum Kebonsari Indah Blok Q No. 14

2. Company Overview and Description

6. Marketing and Public Relations Strategies

5. Secure Funding for Your Bar

Perum Kebonsari Indah Blok Q No. 14

7. Obtain Permits and Licenses

Perum Kebonsari Indah Blok Q No. 14

 Pool Table Permit

 Dumpster Placement Permit

Perum Kebonsari Indah Blok Q No. 14

 Minimum purchase requirements

 Payment terms and discounts

 Availability of brand ambassadors or promotional materials

9. Design a Bar Layout

Perum Kebonsari Indah Blok Q No. 14

10. Buy Your Equipment and Supplies

Perum Kebonsari Indah Blok Q No. 14

11. Hire the Right Staff

Perum Kebonsari Indah Blok Q No. 14

12. Advertise Your Bar

Perum Kebonsari Indah Blok Q No. 14

13. Host Your Soft Opening

Perum Kebonsari Indah Blok Q No. 14

Perum Kebonsari Indah Blok Q No. 14

1. Keep Your Bar Stocked

Essential Items Every Bar Needs

 Straws and stirrers

 Cocktail shakers and strainers

Perum Kebonsari Indah Blok Q No. 14

Perum Kebonsari Indah Blok Q No. 14

4. Host Happy Hour and Events

5. Hire the Right Bartenders

Perum Kebonsari Indah Blok Q No. 14

7. Invest in a POS System

Perum Kebonsari Indah Blok Q No. 14

Perum Kebonsari Indah Blok Q No. 14

Perum Kebonsari Indah Blok Q No. 14