Transcript Beverages - Faculty Websites @ Southwest Tennessee

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Beverages
9
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Types of Wines
• Wines…
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Wine is fermented juice of grapes
Light beverage wines (White, Rose, and Red)
Sparkling wines (Champagne)
Fortified wines (Sherry, Port, and Madeira)
• Have brandy or wine alcohol added
– Aromatic wines (Vermouth and Aperitif)
• Flavored with herbs, roots, flowers, and barks
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Wines
• Vocabulary…
– Varietal
• Type of grape from which wines are made, and for
which they are named
– Vintage
• Year in which a wine’s grapes were harvested
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Light Table Wines
• Red Wines…
– Made from red grapes
– Coloring from grape skins
– Cabernet Sauvignon and Pinot Noir
• Rose…
– Actually a category of red
– Remove skin early in fermentation
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Types of Wines
• White Wines…
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Made from white grapes
Age and mature faster than red wines
Riesling
Chenin Blanc
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
How Wine is Made
• Crushing…
– A mixture of grape pulp, skins, seeds, and
stems
• Fermenting…
– A chemical process by which yeast acts
on sugar to produce alcohol and carbon
dioxide
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
How Wine is Made
• Racking…
• Maturing…
– Aging a wine
• Filtering…
– Fining
– Clarifying
• Bottling…
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Relationship to Food
• Relationship…
– White Wines
• Poultry, fish, and egg entrees
– Red Wines
• Any game or red meat
– Sparkling Wines
• Any course, from dry to sweet
– The heavier the food, the heavier the wine
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Describing a Wine
• Use of textures…
– Softness and smoothness
– Richness and thickness
– Correspond to touch and temperature
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Describing a Wine
• Use of flavors…
– Fruity, minty, and herbal
– Nutty, cheesy, and smoky
– Correspond to use of nose and tongue
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Wine Producing Regions
• Europe…
– France
• Bordeaux and Burgundy
• Champagne and Cognac
– Italy
• Chianti
– Germany
• Riesling
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Wine Producing Regions
• Europe (cont.)…
– Spain
• Sherry
– Portugal
• Port
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Wine Producing Regions
• America…
– “Wines Across America”
• http://www.wines-across-america.com
– California
• North and Central Coast
– Napa and Sonoma
• Great Central Valley
• Southern California
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Wine Producing Regions
• America (cont.)…
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New York
Oregon and Washington
Canada
Australia
South America
South Africa
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Types of Beers
• Beer…
– Lager
• Clear light bodied
– Ale
• Fuller bodied, more bitter
– Stout
• Dark ale, sweet, strong, malt flavor
– Pilsner
• Style of beer brewing
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Malt Beverages
• Brewing Process…
– Water
– Malt
• Ground barley
– Yeast
• Fermenting agent
– Hops
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Microbreweries
• Microbreweries…
– Smaller breweries
– Locally made and distributed
• Rock Bottom
• Karl Strauss
• Sierra Nevada
• Samuel Adams
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Spirits
• Spirits or Liquor
– Liquid that has been fermented and distilled
• Proof
– Liquor’s alcohol content
– In U.S. proof is twice the % of alcohol
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Whisky
• Whisky…
– Made from a fermented mash of grain to which
malt, in the form of barley, is added
– Scotch Whisky
• Smokey Kilns
– Irish Whisky
• Not dried, milder
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Whisky
• Whisky (cont.)…
– Bourbon Whisky
• Corn mixed with rye
– Canadian Whisky
• From corn
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
White Spirits
• White Spirits…
– Gin
• From juniper berries
– Rum
• Light is from sugarcane
• Dark is from molasses
• Tequila
– Vodka
• Lacks color, odor, and flavor
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Other Spirits and Cocktails
• Brandy…
– Distilled from wine
– Cognacs from France
• Cocktails…
– Drinks made by mixing 2 or more ingredients
– Stirred, shaken, or blended
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Trends in Nonalcoholic
Beverages
• Trends…
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Nonalcoholic beer and wine
Coffee
Tea
Carbonated soft drinks
Juices
Bottled water
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Bars and Beverage Management
• Management…
– Physical bar setup
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Critical for effectiveness
“Stations” properly placed
Location of “well” versus “call” brands
Relationship of beer
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Inventory Control
• Inventory Control…
– Four major objectives
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Safeguards the company’s assets
Provides reliable accounting records
Promotes operating efficiency
Encourages adherence to policies
– Physical count is the key to success
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Personnel Procedures
• Procedures…
– Properly screen and hire bar personnel
– Methods for controlling employee theft
• “Spotters”
• “Bank switch”
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Different Types of
Beverage Establishments
• Types of Beverage Establishments …
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Restaurant bars
Hotel bars
Night clubs
Microbreweries
Sports bars
Coffee shops
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Liquor Liability and the Law
• Liability and Law…
– The bar is liable if
• They serve a minor
• They serve a person who is intoxicated
– Dram shop law
• Bar is liable for injuries caused by intoxicated
customers
– TIPS training
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker
Trends in Alcoholic Beverages
• Trends…
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Comeback of cocktails
Designer bottled water
Microbreweries
More wine consumption
Increase in coffee houses and coffee intake
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Introduction to Hospitality Management, First Edition
John Walker