1. 5
Beverages

2. Chapter Objectives
After reading and studying this chapter, the student should be able to do the following:
List and describe the main grape varieties.
Suggest appropriate pairings of wine with food.
Identify the various types of beer.
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3. Chapter Objectives
After reading and studying this chapter, the student should be able to do the following:
List the types of spirits and their main ingredients.
Explain a restaurant’s liability in terms of serving alcoholic beverages.

4. Wines
Wine is the fermented juice of freshly gathered ripe grapes or sugar-containing fruit such as blackberries, cherries, etc.
Wine may be classified by color (red, white, or rose) or by type (light beverage wines, sparkling wines, fortified wines, and aromatic wines).

5. Light Beverage Wines
These wines are also referred to as “still” table wines (no CO2).
In the United States, premium wines are named after the grape variety (Chardonnay and Cabernet Sauvignon).
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6. Light Beverage Wines
In Europe, they are primarily named after the grape variety and their region of origin (Pouilly Fuisse, Chablis); however, some producers are beginning to use the name of the grape varietal.

7. Sparkling Wines
Champagne, sparkling rose wine, and sparkling white wine are called sparkling wines.
The wine gets its unique sparkling quality because it contains CO2.
Champagne became the drink of fashion in France and England in the 17th century.
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8. Sparkling Wines
Originating in the Champagne region of France, the wine owed its unique sparkling quality to a second fermentation; originally unintentional, this process became known as methode champenoise.
Champagne may, by law, only come from the Champagne region of France.
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9. Sparkling Wines
Sparkling wines from other countries have methode champenoise written on their labels to designate that a similar method was used to make that particular sparkling wine.

10. Fortified Wines
Sherries, ports, madeiras, and marsalas are fortified wines.
This means that they have had brandy or wine alcohol added.
This increases the alcohol content to about 20%.
They are usually sweeter than regular wines.

11. Aromatic Wines Vermouths and aperitifs are aromatic wines.
They have been flavored with herbs, roots, flowers, and/or barks.
The wines may be sweet or dry and are reputed to serve as digestive stimulants when sipped before a meal.

12. The History of Wine
The first records of wine making date back about 7,000 years.
Because the wines were often young and very acidic, they were often flavored with spices and honey.
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13. The History of Wine
The ancient Egyptians and the Babylonians were the first ones to record the fermentation process.
The quality of the wine depends upon the quality of the grape variety, the type of soil, the climate, the skill of the wine-maker, the vineyard, and the method of wine making.

14. Matching Wine with Food
In general, the following traditions apply:
White wine is served with “white meat,” whereas red wines are best with “red meats.”
The heavier the meal, the more robust the wine should be.
Champagne can be served throughout the meal.
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15. Matching Wine with Food
In general, the following traditions apply:
Regional wines are best with food of the region.
Sweet wines should be served with foods that are not too sweet.
Port and red wines go well with cheese.
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16. Matching Wine with Food
In general, the following traditions apply:
Food and wine are described by texture and flavor.
However, the most important factors to consider are the richness and lightness of the meal and the wine.

17. Major Wine-Growing Regions
Germany, Italy, Spain, Portugal, and France are the main European wine-producing countries.
France is the most notable of the European countries—not only for wine, but also for Cognac and Champagne.
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18. Major Wine-Growing Regions
Wines are named for the village in which the wine is produced and are an important part of the French culture and heritage.
In the United States, California is the major wine-producing region.
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19. Major Wine-Growing Regions
There are three principal regions in which they produce wine in California: north and central coastal region, great central valley region, and southern California region.
The Napa and Sonoma Valleys are the two major centers.
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20. Major Wine-Growing Regions
New York, Oregon, and Washington are other major wine-producing states, as well as some Canadian provinces.
Australia, New Zealand, Chile, Argentina, and South Africa are other parts of the world that produce wines.

21. How to Read a Wine Label
Labeling requirements vary from country to country.
In the United States wines are typically labeled by their varietal grape and include the name of their region.
In Europe, wines tend to be labeled regionally rather than by varietal.
Wine labels are helpful in telling a lot about what is in the bottle.

22. Wine and Health A glass of wine may be beneficial to health.
This perspective was featured in the CBS news magazine program 60 Minutes, which focused on a phenomenon called the French paradox.

23. Sustainable Wine Production
“Organic” is a term given to environmentally friendly methods that use no chemicals or pesticides.
“Sustainability” is defined as a holistic approach to growing and food production that respects the environment, the ecosystem, and even society.
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24. Sustainable Wine Production
The California Association of Wine Grape Growers has prepared a “Code of Sustainable Winegrowing Practices,” covering everything from pest management to wine quality to water conservation to environmental stewardship.

25. Beer
Beer is a brewed and fermented beverage made from malted barley and other starchy cereals that is flavored with hops.
Beer is a generic term for a variety of mash-based, yeast-fermented brewed malt beverages that have an alcohol content mostly between 3.8% and 8%.
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26. Beer
The term “beer” includes the following: lager, ale, stout, and pilsner.
Pilsner is not really a beer but named after Pilsen, Czech Republic.

27. The Brewing Process Beer is brewed from water, malt, yeast, and hops.
The first ingredient is water. Water accounts for up to 85% to 89% of the finished beer.
Next, grain is added in the form of malt, which is barley that has been ground to a coarse grit.
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28. The Brewing Process
The grain is germinated, producing an enzyme that converts starch into fermentable sugar.
Breweries typically have their own cultured yeasts, which to a large extent determine the type and taste of the beer.
“Mashing” is the term for grinding the malt and screening out any bits of dirt.
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29. The Brewing Process
The malt then goes through a hopper into a mash tub, which is a large stainless steel or copper container.
Here the water and grains are mixed and heated.
The liquid is now called wort and is filtered through a mash filter or lauter tub.
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30. The Brewing Process
This liquid then flows into a brewing kettle, where hops are added and the mixture is boiled for several hours.
After filtering, yeast is added, and the liquid undergoes fermentation.
After lagering, it is bottled.

31. Organic and Craft Beers, Microbreweries, and Brewpubs
The USDA established the National Organic Program in 1997, opening the door for organic beer.
Brewers’ methods for reducing their ecological footprint are: building efficient brewhouses, providing water treatment, reducing water usage, recycling all paper products, and many other sustainable practices.

32. Sustainable Brewing
Brewers are reducing their carbon footprints in a variety of ways, including energy efficient lighting and equipment, adding waste-water treatment facilities, using recycled paper products, using wind and solar power, and using renewable energy wherever possible.

33. Spirits
A spirit or liquor is made from liquid that has been fermented and distilled and has a high level of alcohol.
The level of alcohol is gauged by the proof.
The proof is equal to twice the percentage of alcohol in the beverage.
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34. Spirits
Spirits are usually consumed before or after the meal rather than with the meal.
They are served straight or neat, or mixed with water, soda water, juice, or cocktail mixes.
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35. Spirits
Fermentation of spirits takes place by the action of yeast on sugar-containing substances, such as grain or fruit.
Distilled drinks are made from a fermented liquid that has been put through a distillation process.

36. Whiskies
Whisky is a generic name for the spirit that was originally brewed in Scotland and Ireland.
It is made from a fermented mash of grain to which malt (barley) is added.
Whiskies are naturally white or pale in color.
Whisky’s color comes from the charred oak barrel in which it is stored.
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37. Whiskies
Many whiskies are aged only 3 to 5 years, with some as long as 12 to 15 years.
To achieve a quality and distinctive taste, whiskies are blended according to the “secret recipe” of the distillery.

38. Scotch Whisky Scotch Whisky is also referred to as “Scotch.”
It became popular in the U.S. during Prohibition (1919 to 1933), when it was smuggled into the country via Canada.
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39. Scotch Whisky
It is produced like other whiskies, except that the malt is dried in special kilns that give it a smoky (peaty) flavor.

40. Irish Whiskey
Irish Whiskey is produced from malted barley, unmalted barley, corn, rye, and other grains.
This whiskey is milder than Scotch.

41. Bourbon Whiskey Bourbon whiskey is produced mainly from corn.
Charred barrels provide bourbon with its distinctive taste.
Bourbon can only be made in the United States.

42. Canadian Whisky
Canadian Whisky is made mainly from corn and is mostly blended.
It must be at least 4 years old before it can be bottled and marketed.
It is characterized by a delicate flavor that pleases the palate.

43. White Spirits
Gin, vodka, rum, and tequila are the most common types of white spirits.
Gin’s primary flavor is from juniper berries.
It was widely produced in the United States during Prohibition and forms the base of many cocktails.
Rum can be light or dark in color.
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44. White Spirits
It is distilled from the fermented juice of sugarcane (light rum) or molasses (dark rum).
It comes primarily from the Caribbean Islands of Barbados, Puerto Rico, and Jamaica.
Tequila is distilled from the agave tequilana (a cactus).
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45. White Spirits
Mexican regulations require that tequila be made in the area around the town of Tequila, in Jalisco.
Tequila may be white, silver, or gold in color.
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46. White Spirits
Vodka can be made from many sources including barley, corn, wheat, rye, or potatoes.
It lacks color, odor, and flavor and is usually mixed with juices or other mixes.

47. Other Spirits Brandy is distilled from wine.
Cognac is considered to be the best brandy in the world.
It is made only in the Cognac region in France.

48. Cocktails
Cocktails were first developed in England in the Victorian Era and became popular during the 1920s and 1930s.
Cocktails are intended to stimulate the appetite or provide the perfect ending to a meal.
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49. Cocktails
Cocktails are usually drinks made by mixing two or more ingredients (wines, liquors, and/or fruit juices).

50. Nonalcoholic Beverages
Nonalcoholic beverages have increased in popularity.
Lifestyles have become more healthful, and organizations like MADD (Mothers Against Drunk Driving) have raised awareness.
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51. Nonalcoholic Beverages
Guinness, Anheuser-Busch, and Miller, along with many other brewers, have developed beer products that have the same appearance as regular beer, but have lower calorie content and 95% to 99% alcohol removed.

52. Coffee
Sales of specialty coffees exceed $4 billion with more than 17,400 coffee houses nationwide.
Coffee originally came from Ethiopia and what is now the Yemen Republic.
Eventually coffee became the social beverage of Europe’s middle and upper classes.
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53. Coffee Brazil produces more than 30% of the world’s coffee.
Most people prefer medium roasts, which are generally considered to be all purpose.
Specialty stores prefer full, high, or Vienna roast.
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54. Coffee
Dark roasts have a rich flavor. Espresso is the darkest of all roasts.
Decaffeinated coffee has had the caffeine removed by either water or solvents.

55. Tea Steeping the leaves of the tea plant in boiling water makes tea.
It is consumed hot or cold and is second to coffee in terms of commercial importance.
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56. Tea Tea leaves have more than twice the caffeine of coffee beans.
Popular types of tea are Oolong, Darjeeling, Dooars, Orange Pekoe, Sumatra, and Java.

57. Carbonated Soft Drinks and Energy Drinks
Coca-Cola and Pepsi are the dominant brands in the soft drink market.
In the early 1970s, diet colas were introduced and soon took command of 10% of the market.
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58. Carbonated Soft Drinks and Energy Drinks
Energy drinks are beverages that are designed to give the consumer a burst of energy by using a combination of caffeine, B vitamins, and herbal ingredients.

59. Juices
Juice bars are a relatively new development, specializing in quick, healthful drinks.
Some offer “smart drinks” that are supposed to boost energy and concentration.
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60. Juices
Sports enthusiasts also find drinks that professional athletes use and advertise available in stores.
These specially formulated isotonic beverages are intended to help the body regain the vital fluids and minerals that are lost during heavy physical exertion.

61. Bottled Water
Bottled water was popular in Europe when water was not safe to drink.
It has gained popularity in the United States and other developing countries.

62. Bar Setup
The physical setup of a bar is critical to its overall success.
The area must be designed to be pleasing to the customer as well as efficient and smooth in operation.

63. Inventory Control
A program of inventory control accomplishes the following: safeguarding the company’s assets, providing reliable accounting records, promoting operational efficiency, and adhering to company policies.
Training is an important element in implementing inventory control.
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64. Inventory Control Theft may occur in many ways:
Giving away drinks
Over-pouring
Mischarging for drinks, and
Stealing of drinks by employees.
A good control process will have systems to detect these problems.
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65. Inventory Control
All inventory control systems require an actual physical count of the existing inventory, which may be done on a weekly or monthly basis, depending on the needs of management.
This physical count is based on units.
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66. Inventory Control
For liquor and wine, the unit is a bottle, either or 1.0 liter; for bottled beer, the unit is a case of twenty-four bottles; for draft beer, the unit is one keg.
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67. Inventory Control
The results of the most current physical count are then compared to the prior period’s physical count to determine the actual amount of beverage inventory consumed during the period.

68. Beverage Management Technology
Technology for beverage management has improved with products from companies such as Scannabar ( which offer beverage operators a system that accounts for every ounce, with daily, weekly, or monthly results.
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69. Beverage Management Technology
The ongoing real-time inventory allows viewing results at any time and place, with tamper-proof reliability, interfaced with major point-of-sale (POS) systems.

70. Personnel Procedures
A key component of internal control is having procedures in place for screening and hiring bar personnel.
Bar managers must implement several other procedures to control inventory and reduce the likelihood of employee theft.
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71. Personnel Procedures “Spotters” is one method often used by managers.
“Spotters” are hired to act like normal bar customers, but are actually observing the bartender. Another method is a “bank switch” in the middle of a shift.

72. Restaurant and Hotel Bars
The bar in restaurants is often used as a holding area to manage the flow of guests into the dining room.
This prevents the kitchen from getting backed up with too many orders at one time and can generate substantial profits.
Beverages generally account for 25% to 30% of total sales of the restaurant.
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73. Restaurant and Hotel Bars
Bars carry a range of each spirit.
The well package is the least expensive pouring brand used at the bar.
The call package is the group of spirits that the bar offers to guests who ask for a particular brand name and these spirits are more expensive.
The total sales mix should provide a pour cost of 16% to 20%.

74. Nightclubs
Several types of night clubs offer one type of music, while others offer several different types of music.
Night clubs charge an entrance fee and a higher fee for drinks than restaurants.
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75. Nightclubs The nightclub business tends to fluctuate with trends.
What is in this year may be out next year.

76. Brewpubs and Microbreweries
Microbreweries brew their own beer on-site to meet the tastes of local customers.
These craft breweries produce up to 15,000 barrels of beer a year.
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77. Brewpubs and Microbreweries
One reason for their success is the wide variety of styles and flavors of beer they produce.
Microbreweries can produce a wide variety of ales, lagers, and other beers, the quality of which depends largely on the quality of the raw materials and the skill of the brewer.

78. Sports Bars
Sports bars have always been popular and have become more so in recent years.
Satellite television coverage of top sports events has helped to draw large numbers of guests.
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79. Sports Bars
Today’s sports bars are attracting a much more diverse clientele.
Now, more women and families are frequenting these venues, which provide a new prospect for revenue for bar owners.

80. Coffee Shops
Coffeehouses were originally based on the Italian bars, which were deeply rooted in the Italian espresso tradition.
This concept was recreated in the United States.
The original concept, however, was modified to include a wider variety of beverages and styles of coffee to meet customers’ tastes.
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81. Coffee Shops
Cyber or wireless cafes, a new coffeehouse trend, offer the use of computers, with Internet capabilities, for about $6 an hour.

82. Liquor Liability and the Law
Owners, managers, bartenders, and servers may be liable under the law if they serve alcohol to minors and/or to people who are intoxicated.
Dram Shop Laws govern the sale of alcoholic beverages.
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83. Liquor Liability and the Law
These laws were enacted in the 1850s and specify that owners and operators of drinking establishments are liable for injuries caused by intoxicated customers.
Other prevention programs include “designated drivers” who drink non-alcoholic beverages to make sure that their friends get home safely.

84. Trends in the Beverage Industry
Some trends include the comeback of cocktails, designer bottled water, microbreweries, more wine consumption, an increase in coffeehouses and coffee intake, and increased awareness and action to avoid irresponsible alcoholic beverage consumption, an increase in beverages to attract more female participation, and an increase in the number and variety of “energy drinks.”