BA(Hons) in HOM / CAM

MCC5425 Bar & Beverage Management

Lecture 2
The Creation of Wine, Beer and Spirits

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Overview

• Review on the Lecture One

• The Creation of Wine, Beer and Spirits

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Learning Outcomes
After completion of this lesson, you will be able to
learn to:
• State the importance of wine knowledge to bar
and beverage managers.
• Identify and briefly describe the basic wine
classifications.
• Explain why some geographic locations and
certain local growing and climatic conditions
are more conducive to producing great wines.
• Describe the basics of wine fermentation.
• Explain the importance of aging wine and the
difference between aging and maturing.
• Describe the basics of wine storage. 3
Wine Knowledge Important to Bar
& Beverage Managers
• Know market trends (e.g. white wine,
spritzers, coolers) and brand names

• Know wine fundamentals to enhance

meals, meet guest demand, keep
abreast of changing market place

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 Beverage Classification
BEVERAGES

ALCOHOLIC NON-ALCOHOLIC

BEERS WINES SPIRITS

Low alcohol drinks Medium alcohol drinks High alcohol drinks
e.g. San Miguel e.g. Chablis e.g. Brandy
Calrsberg Matues Rose Gin, Vodka

FORTIFIED WINES LIQUEURS COCKTAILS

Medium to high alcohol Flavoured spirits e.g. Boody Mary
e.g. Taylors Port e.g. Cointreau Martini Cocktail
Tio Diego Sherry Tia Maria

Photo Source: https://www.amazon.co.uk/Mateus-Original-Rose-Wine-750ml/dp/B001TP8O4E 5

https://zh.wikipedia.org/zh-hk/%E6%B7%BB%E4%B8%87%E5%88%A9
Definition: WINE
• “Wine is the alcoholic beverage
obtained from the fermentation of
the juice of freshly gathered grapes,
the fermentation taking place in the
district of origin according to local
tradition and practice”

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 Wine Classification Around the
World
• Table wines
• Natural and Fortified wines
• Aperitif and Dessert wines
• Sparkling wines

Photo Source: By DocteurCosmos - Own work, CC BY-SA 3.0, 7

https://commons.wikimedia.org/w/index.php?curid=3951600
Categories of Wine
Wine
Sparkling Light (Red/White/Rose) Fortified

Table wine as the base

White/ Pink/ Red White/ Pink/Red w/ more alcohol
Contain CO2
Alcohol:10%-13% Alcohol: 8%-15% White/ red
Dry/ medium/ sweet Dry/ medium/ sweet Alcohol: 17%-22%
Dry/ medium/ sweet

Quality: Table, Country, Fine

Origin:
− Country: France
− Region: Bordeaux
− Varietal/Grape: Chardonnay 8
Table Wines

Made from fermented grape juice:

• Red is made from black/red/blue grapes e.g.
Cabernet Sauvignon, Syrah (Shiraz), and served at
room temperature (a few chilled);
• White from white or black (no skin) grapes e.g.
Chardonnay, Rhine Riesling, served chilled; and
• Rose is made from black grapes with the skin
removed in early fermentation, served chilled.

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Malt Beverages: Beer
• Comes in bottles, cans and kegs for a tap
− Highest profitability from a tap

• Germans state that beer is only made by

water, hops, and malted barley

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Photo Source: https://en.wikipedia.org/wiki/Keg
Beer
• Made from fermented grain > brewing
• Traditional ingredients:
– Malt (barley soaked to germinate
and dried)
– Yeast, hops and water
Ales > top-fermented
Lagers > bottom fermented
Stout > dark heavy beer e.g. Guinness
Draught > drawn from a keg
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 Types Of Brews
• Kvass • Bavarian
• Ale • Dortmunder
• Porter • Altbier
• Stout • Weissbier
• Bock • Weizenbier
• Doppelbock • Malt liquor
• Pilsner • Steam beer
Beer DIY: https://www.diybeer.com/au/brewing-extracts.html
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Major Ingredients In Most Brews
• Barley
• Hops
• Water
• Yeast
• Adjuncts

Photo Source: https://www.thespruceeats.com/beer-adjuncts-

guide-353147
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Basic Steps In Malt Beverage
Production
• Malting
• Mashing
• Brewing
• Fermentation
• Pasteurization
• Carbonation
• Packaging
https://www.youtube.com/watch?v=Ycnw
c5vPaAo
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Beer Making Process

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Photo Source: https://images.app.goo.gl/9g11ecskRBL1TDNL7
Spirits
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 Major Types Of Spirits
• Grain spirits
− Whisky, Vodka and Gin
• Plant liquors
− Rum, Tequila
• Fruit liquors
− Brandy
• Liqueurs
• Cordials
• Aperitifs and bitters
Photo Source: https://www.bienmanger.com/ 17
 Spirits
• Distilled alcoholic beverages: liquid--
vapor(by heating)--liquid
• A fruit or vegetable is used e.g. Spirit Base
− Whisky......Grain (barley, wheat, maize)
− Gin.........Neutral grain spirit flavored with
juniper berries
− Rum.......Sugarcane
− Vodka....... barley, wheat, rye, potatoes, or corn
− Brandy/Cognac.......Grapes

Photo Source: http://www.loi.com.hk/index.php?route=product/product&product_id=96 18

Spirits (Cont.)
• A distil made from various fruits,
plants, grains, water and aromas

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Whisky
Making of Scotch Whisky
• Scotch is only made in Scotland
• Produced from fermented grains:
wheat corn, barley
• Rye whisky must be made with at
least 51% rye to be labeled rye

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Whisky (Cont.): Major Types
• Scotch Whisky
• Irish Whisky. Irish Whisky has a smoother flavor
than other types of Whisky. ...
• American Bourbon
• Tennessee Whisky such as Jack Daniel’s
• Canadian Whisky
• Japanese Whisky
• Rye Whisky
• Blended Whisky (vs Single Malt/Single Grain) such
as Johnnie Walker、Chivas Regal、Ballentine‘s and
日本的「響」 Hibiki
Photo Source:
https://www.skiprockdistillers.com/store/p2/Skip_Rock_Rye_Whisky.html 21
https://www.menclub.hk/watchesandwine/16874
Whisky (Cont.)
• Canadian
− Made from a blend of wheat, barley, malt, rye, and corn
− Light and mellow in flavor
• Scotch
− Slightly smoky in taste from drying of malted barley over peat fires
− Only made in Scotland
• Single-Malt
− Made from a single distillery
− Many cases only use local water and peat
− Strong taste
• Irish
− Only in Ireland
− Distilled three times and not treated with any peat
− Full, smooth, heavy taste 22
Vodka
Vodka Making Process
• Usually made from grains or potatoes
• Colorless and Tasteless
• Bars carry a huge selection of vodkas

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Gin
• Same making process as Vodka but carries a
juniper berry flavor and aroma

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Rum
• Made from fermented sugarcane juice and
molasses
• Aged for at least a year
• Light: colorless
• Dark: Caramel is added to give it more
flavor

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Photo Source: https://zh.wikipedia.org/wiki/%E7%B3%96%E8%9C%9C
Tequila
• Distilled from fermented mash of agave

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Photo Source: https://thetakeout.com/where-to-start-
with-brandy-the-drink-of-aristocrats-an-1798255678

Brandy and Cognac

• Distilled from fermented grapes

• Cognac must be made only from the

Cognac Region of France while brandy can
be made anywhere in the world

• Cognac Aging
− Very Superior (V.S.): aged at least 1.5 years
− Very Superior Old Pale (V.S.O.P.): aged at least
4.5 years
− Extremely Old (X.O.): aged at least 5.5 years 27
Major Brandies of the World
• Cognac • Quetsch
• Armagnac • Zwetschgenwasser
• Calvados • Ouzo
• Grappa • Metaxa
• Kirsch • Barack Palinka
• Poire Williams • Carlos I
• Framboise • Fundador
• Slivovitz • Pisco
• Mirabelle • Applejack

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 Liqueurs and Cordials
• Spirit based (sometimes wine-based)
• Century old recipes or newly devised
– e.g. Generic names: Advocaat, Creme de
Menthe, Curacao, Benedictine,
Cointreau, Drambuie, Grand Marnier
• Some served with coffee in liqueur glass
• Cordial can be used to describe a
nonalcoholic
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Photo Source: https://www.drinksandco.com/fruit-liquor/advocaat-bols
Fortified Wines
Wine strengthened with a ‘spirit’
• Can be kept 28 days in a cool dark place with a
cork and have very long shelf lives because of the
addition of brandy. e.g. Sherry, Port and Marsala
• can be tasted sweet or dry

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Sherry and Port
• Ports and sherries are often dessert wines
• Port has a higher alcohol content of 19.5-22%
• Sherry has an alcohol content of 11-12%
• Port wine has a richer, sweeter, and heavier
texture and it is commonly served with cheese
• Port is made from grapes grown in the Douro
region in Northern Portugal, while sherry is
made from white grapes in a town in Spain

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Aperitifs
• a pre-dinner drink
• e.g. dry champagne, cocktails - acidic or dry,
dry sherry, dry vermouth such as Campari
and Dubonnet

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Types of Beverages Served in Bars
Well Items/Drinks
• A well drink is any cocktail made using low-
cost well liquor and other common ingredients
kept behind the bar
• Using well liquor allows bars to keep their costs
low and sell as many drinks as possible to
maximize profit
• It is lower-cost liquor that a bar uses more
frequently in mixed drinks
• Some of the most popular well drinks include
gin and tonic, rum and Coke

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Call Items/Drinks
• Specific brands
• More expensive than well
items/drinks
• “Johnnie Walker Black” (12 year)

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Premium Brands
• Top shelf items
• “Johnny Walker Gold” (18 year)

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Super Premium Brands
• They are placed at a very nice place
and on the higher level
• “Johnnie Walker Blue” (25 year)

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Pricing Alcoholic Beverages
• Important to know that customers know
what the value of the drink is
− Bottle of Wine costs HKD$80 in Supermarket and on
menu costs $500 HKD…Problem?

• Customary to mark up 1.5-2.5x the price

• If customers see a problem with you
pricing, it may deter them and they will
look at other items on the menu
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Wine Production
The Growing and Harvesting of
Wine Grapes

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Vines & Grapes
• Vines were climbing trees or sprawling shrubs
for millions of years before they were cultivated
expressly for wine production by human beings
• The Vitis vinifera
− stands out as the European wine grape most
used in making wine, but mostly grafted on
American
• Vitis labrusca
− roots
• Phylloxera
− insect pest of commercial grapevines worldwide

• Photo Source: https://winefolly.com/deep-dive/no-cure-for-grape-phylloxera/

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Climbers

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Northern and Southern hemisphere wine producing
regions lie between 30 - 50 degrees for sufficient
summer sunshine and moderate winter

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Growing Wine Grapes
• Soil: most important element, texture,
porosity, drainage, and depth
• Vine: pruned each winter, 90-95% of
new growth cut back
• Grape: the essence of the wine; many
different varieties (200>)
• Climate: 120-150 frost free days are
needed from blossom to ripened grape
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Harvesting
• Traditionally done by hand but
machine picking is catching on

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Picking the Late Harvest

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Wine Production

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Wine Making Method For Table
Wines

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Pressing
• Crushing of the grapes juice is a process
that a pump pulls the mixture of grapes
juice skins & seeds (called 'must')

• New wine – ‘federweisser

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 Fermentation

• A chemical process by which sugar is converted

into alcohol
Natural sugar from Carbon dioxide gas
the grape pulp given off

SUGAR + YEAST = ALCOHOL + CO2

Yeast occurs on the

skin of the grape

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Fermentation (Cont.)
• Yeast – natural / added
• Temperature
• Environment
• Handling

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Basics of Wine Fermentation
• Sulfur dioxide prevents uncontrolled
fermentation
• Add sugar (chaptalization) for higher
alcohol
• Fermentation stops when sugar is used up
or alcohol content rises to 14%
• Red wine - fermented with skins
• White wine - skins removed
• Rose – fermented when the skins of red
grapes touch wine for only a short time
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Aging before Bottling Wines
• Purpose: to allow further chemical
reactions (in a wine cask/barrel/tank)
• Most wines are aged after fermentation
in casks and stored in a cold area
• Flocculent (suspended) materials settle
to the bottom of cask or vat as a
sediment or lees
• Aging in Oak casks changes taste & texture
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Aging before Bottling Wines (Cont.)

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Wine Production
• Racking: carefully running wine of lees
into another container. Removes acidity,
brightens color, reduces astringency.
• Cask aging: affects taste and texture
• Quality may deteriorate after a certain
point
• Maturing: aging in bottle
• Move inventories according to which
wines age well
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 Racking of Wines

“racking wine off the lees"

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Final Aging Oak Barrels

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Judging after Aging
• After wine is aged it is possible for wine
experts to make a final judgement as to
what the quality of the wine will be.
• The year, vintage for this region could
be:
− Ordinary
− Medium
− Good
− Great
− Exceptional

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Fining
• Removes certain microscopic solids still
remaining in the wine after racking.
• Fining gives wine more clarity and brilliance
• Filtering will result in pure liquid only and may
remove colloidal suspensions that give a wine
special character and taste
• Some fining agents use electrical charges or
gels.
• Centrifuging can also be used for
clarification and stabilization of wine

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Blending
• Blending refers to the use of different grape
varieties in making one wine, but more
often describes the practice of blending
different wines, from different years or with
different taste characteristics, to create one
brand of wine

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Blends
• True Champagne, from France, is always
a blend of different wines, different
growers/wine makers, different years
• Many clarets (dry, Bordeaux red wines)
are the result of wines purchased from
different wineries by négociants and
blended for taste
• Traditionally American wines are
blends of different grape varieties (75%
- 25% other)
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Champagne
• Most Champagne is blended wine, made
from a mix of 3 different grapes:
– Chardonnay
– Pinot Noir
– Pinot Meunier

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Bottling & Corking
• By spring following the fall harvest
most wines are ready for bottling
• More wineries are bottling their own
wine
• Glass is the preferred container and is
often colored to protect wine from light
• Many wines are left to rest to recover
from what is called bottle sickness
• Corks are used to seal the bottle
• Screw tops are now very common too
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Cork and Screw Tops

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Maturing
“Wine age in the cask, but mature in the
bottle”
• Usually associated with complex, full-bodied
reds such as Bordeaux, Burgundy, Cabernet
Sauvignon, Pinot Noir
• However, young whites improve with some
degree
– Champagne and vintage Port are matured
almost entirely in the bottle, but Tawny
Port and Sherry are fully matured in casks
– Time of maturing varies from little to over
50 years
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Storage
• Not too dry; corks dry out
• Nor too moist; labels deteriorate
• Reds: 13°C (55°F)
• Whites: 10°C (50°F)
• Temperatures above 18°C (65°F) harmful to
wine
• Room only lit when one needs to see
• Bottles should be stored on their side to
keep cork moist, label up, for reading

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Wine Aroma Wheel

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References:
• Austin, G, A. (1985) Alcohol in Western Society from Antiquity to
1800: A Chronological History, Santa Barbara, CA.:ABC Clio.
• Brandwood, G.K, Davison, A. and Slaughter M. (2004). Licensed to
sell: the history and heritage of the public house. English Heritage:
UK.
• Babor, T. (1986) Alcohol: Customs and Rituals, Chelsea House: New
York.
• Brown, J. and Miller, A. (2009) Spirituous Journey: A History of
Drink, Book Two. Mixellany Limited: USA.
• Cavan, S. (1966) Liquor License: An Ethnography of Bar Behaviour,
Chicago: Aldine Publishing Co.
• Cole, S. (2007) West from Paddington. Etica Press Ltd: UK.

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References: (Cont.)
• Cousins, J. and Lillicrap, D. (2010) Essential Food and Beverage
Service, London: Hodder Education.
• Cherrington, E. H. (1925) Standard Encyclopaedia of the Alcohol
Problem, American Issue Publishing Co: Westerville, OH.
• Doxat, J. (1972) The World of Drinks and Drinking, Drake Publishers:
NY.
• Granet, M. (1957) Chinese Civilization. Barnes and Noble: London.
• Haigh, T. (2007) Vintage Spirits and Forgotten Cocktails, Quarry
Books, Quayside Publishing Group: USA.
• Katsigris, K., Thomas, C. (2012) The Bar and Beverage Book. 5th ed.
Wiley
• Murphy, J. (2009) Bar Design – converging form and function,
Licensing World, April, Dublin: Jemma Publications Ltd.

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References:(Cont.)
• Murphy, J. (2013) Principles and Practices of Bar and Beverage
Management, Goodfellow Publishing Ltd, Oxford: England.
• Murphy, J. (2013) Principles and Practices of Bar and Beverage
Management – The Drinks Handbook, Goodfellow Publishing Ltd,
Oxford: England.
• Molloy, C. (2002) The Story of the Irish Pub, Vintners Federation of
Ireland, Liffey Press: Dublin.
• Norrington-Davies, T. (2005) Is the gastropub making a meal of it?.
24th November, The Daily Telegraph (London). Retrieved [July
2008]
• Patrick, C, H. (1952) Alcohol, Culture, and Society, Duke University
Press: Durham, NC.
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References:(Cont.)
• Porter, R. (1990) Introduction. In: Sournia, Jean-Charles. A
History of Alcoholism. Trans by Hindley and Stanton, Basil
Blackwell: Oxford.
• Raymond, I, W. (1927) The Teaching of the Early Church on
the Use of Wine and Strong Drink, Columbia University Press:
New York.
• Roberts, R. (2008) Drinks Focus bar Design, September,
Hospitality Ireland, Dublin: Madison Publishing Ltd.
• Times (1928) The New York Times, January 7th Issue: USA.
• Trevor, P. (2013) Tied House Laws Revisited – Middle Ground
May be the way to go Vaneast Beer Blog,

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References:(Cont.)
• Wondrich, D (2007) Imbibe: From Absinthe Cocktail to
Whisky Smash, a Salute in Stories and Drinks to
‘Professor’ Jerry Thomas Pioneer of the American Bar,
Perigee Trade: USA.
• Wilson, T, M. (2005) Drinking Cultures: Alcohol and
Identity, Oxford: Berg.

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