Basic Beverage Knowledge
PART A 1. Introduction 2. Aperitif 2.2 Port & Sherry
2.2.1 Port 2.2.2 Sherry
3.1.1 The Brewing of Beer 3.1.2 Types of Beer
4.1 Liqueur 4.2 Cognac 4.3 Whiskey
any different kind of Beverage are being sold to the guest in
the restaurants As well there can be a big different in when a guest prefers a certain type of Beverage.
During Breakfast: Coffee, tea, juices and milk During Afternoon: Cocktail, Soft drinks Before Dinner: An Aperitif like Campari, Dubonnet, Martini but as well Beer etc. During Starter: A glass of White Wine (for example together with an Appetizer). During Main Course: A glass of Red Wine (for example together with a Tenderloin Steak). After Dessert: A guest can have a Digestive, like a Whiskey, Brandy or Liqueur.
For each moment of the day and for each meal, the guest can
take a different kind of Beverage.
Question: Why should we learn about Beverages? Answer:
The more we know, the more we can enjoy our job and, more important, we will be able to (UP) sell more Beverages to the guest! 2. Aperitif The Aperitif that we sell in the restaurants
• • • • • • Campari Martini Rosso Martini Bianco Martini Extra Dry Pimm`s No. 1 Pernod
Martini is a kind of VERMOUTH (A French anise – Flavoured Liqueur). Aperitif – A French word meaning “Beverage appetizer”. Wine – based, low alcoholic content beverage served before meals to stimulate the appetite. Drinks with a bitter taste stimulate the appetite.
2.1 Vermouth Vermouth is a wine flavoured with Herbs, Spices, Barks &
Flowers. Vermouth can found in different varieties (Red, White, Dry, Sweet, etc) according to specific recipes from Italy & France. The most common Herbs & Spices used to make Vermouth are: Angelica, Bitter Orange, Cinnamon, Cloves, Coriander, Gentian, Hyssop, Marjoram, Sage & Thyme. There are the type of Vermouth: Dry Vermouth is White, usually 18 percent alcohol (36 proof) & contains at most 5 percent residual sugar. It’s drunk as an aperitif & is a vital part of the Dry Martini. Sweet Vermouth is White (Bianco) or Red (Rosso) & is usually 15 – 16 percent alcohol (30 – 32 Proof) with up to 15 percent sugar. It is also used as an aperitif as well as in slightly sweet Cocktail such as the MANHATTAN.
2.2 Port & Sherry The Port & Sherries that we sell in the Restaurant:
• Tawny Port • Harvey Bristol • Pimm`s No 1 (a Wine that is Characterized by its “Nutty” Flavor)
2.2.1 Port Port originate from Douro region in Northern Portugal. It takes its
name from Oporto, the Town where it was traditionally aged & bottled. Whilst there are many types of Port Wine, there are basically four category: Vintage, Tawny, Ruby, & White with Vintage port being considered the best. Some Vintage ports can be aged for 50 years or more.
Port use the white Grapes to make the white Port
Port more Sugar, Sherry more Alcohol. Most Port are relatively sweet and are served after dinner although some white Ports ( Which are produced the same way as Red Ports except that they use White Grapes ) are sometimes left to ferment for a longer period thus producing a drier Port suitable to be served as an Aperitif. In cooking, the robust Ruby Port retains its colour well and is therefore an excellent choice with the added bonus that it is cheaper than a Vintage or Tawny Port. Generally Port has quite a strong flavour. Port can usually be substituted with Mhadeira or Sweet Sherry.
Sherry was traditionally made from Grapes grown in the Jerez de la Frontera region in Andalusia, Spain although today it is made in other Countries too. There are two categories of Sherry: Fino and Oloroso. Fino Sherry is generally very Dry and often Expensive, Examples of Fino Sherries are Pale Cream, Manzanilla and Amontillado. Although Pale Cream Sherry is Sweetened somewhat. Oloroso Sherry is more heavily fortified and usually much sweeter than Finos. Examples include Amoroso and Cream Sherry. Having said that, in Spain Olorosos are usually dry. For drinking, the Fino amontillados and Manzanillas are best served well chilled as an Aperitifs and the Sweeter Olorosos and Amorosos are best served at Room Temperature after Dinner. Port: They add the Alcohol during the Fermentasion Sherry: They add Alcohol after the Fermentasion.
The Beer that we sell in our Restaurant: Local (Rp 21.000.-) Bintang Import (Rp 24.000.-)
Guinness Stout Budweiser, Corona (Rp 21.000.-) Tiger, Heineken, Carlsberg, Foster.
3.1.1 The Brewing of Beer
Almost all Beer contains only of four ingredients, such as: Barley, Water, Hops and Yeast. While Grapes grow well in warm climates, Barley grows better in cooler climes. This is how the northern countries of Germany and England became famous for their Beers. The process of making beer can be broadly classified into THREE stages: 1. Firstly they steep barley grains in water till it germinates. It is then kiln dried, to stop germination. The resultant Malt is crushed. 2. Then the crushed Malt is mixed with water along with hops to provide more flavour at a given temperature. 3. The resultant solution known as wort is then used to make beer. Next brewer’s yeast is added to the mixture and fermentation sets in which splits the sugar, obtained from starch in barley, into alcohol and carbon dioxide. After fermentation beer is aged in tanks for several weeks to months to improve its taste. It is then filtered and packaged in barrels, bottles and cans.
3.1.2 Type of Beer Lager Beer, famous for its bubbles and golden color, is got by
carrying out fermentation at the bottom of fermenting tanks and then is stored in chilled cellars (also called lagers) at freezing point for six months. This process matures the beer.
regular lager beer. It is stored in the limestone caves of Pilsen in Czechoslovakia.
Pilsner is lager beer that has a stronger hops flavor rather than
Ale is a milder version of beer and has a characteristic hops flavor and aroma. Stout beer is also achieved by roasting malt but it has a stronger flavoring of hops than Porter.
4 Digestive Digestive – A beverage that is taken after dinner. An aid of
For example: 1. Liqueur 2. Cognac or Brandy 3. Whiskey
The Liqueurs that we sell in the restaurants (Rp 39.000) Advocate Kahlua Baileys Galliano Sambuca Tia maria Grand Marnier Midori Cointreau Drambuie DOM Benedictine S` Comfort Etc. Liqueur – Alcoholic beverage produced by combining a spirit (usually Brandy) with fruits, flowers, herbs, seeds, roots, plants, or juices to which sweetening has been added. Practically all liqueurs are sweet and colorful with highly concentrated, dessert like flavor. Liqueurs are said to aid in digestion¹.
The Cognac that we sell in the Restaurants V.S.O.P (Rp 75.000) Hennessy V.S.O.P Remy Marti V.S.O.P Etc X.O (Rp 96.000) Remy Martin X.O Martell Cordon Blue
Hennessy X.O Etc
Cognac All Cognac are produced from wines made from grapes grown and harvested² within the demarcated Cognac region, about 100 miles north of Bordeaux on the cost of France. All Cognac is Brandy, but not all Brandy is Cognac. True Cognacs are only from the Cognac region of France and they are the finest of all Brandies. Cognac is always distilled twice in small copper pot stills for a minimum of 3 years in Oak vats. To be called Cognac a Brandy must made from certain type of grape that grows only in area of Cognac, western France. It is rated the best Brandy in the world, smooth with a heady scent. Subtle differences in the blending and aging process also account for the market taste differences between brands and products of the same brands (i.e. VS and VSOP). Just a little extra information: Cognac VS means Very Special; Cognac VSOP means Very Special Old Pale ; Cognac XO means Extra Old.
The Whiskies that we sell in the restaurant: Premium Scotch (Rp 51.000) Johnnie Walker Black Label Chivas Regal Daniels Other Whiskies (Rp 42.000) Jim Beam Etc.
Scotch – scotch Whisky – A distilled made in Scotland from the elements of cereals, water and yeast, all of which nature will in due course replace. Blended – Scotch Whisky A blend of a number of distillates each of which separately is entitled to the description “Scotch Whisky”. The period for which any blended Scotch Whisky is regarded as having been matured is that of the most recently distilled of the spirits contained in the blend. The process of making Scotch Whisky Scotch whisky or just Scotch is a distinctive product of Scotland which was the first whisky made early in the sixteen century. It is famous for
its smoky flavour. This whisky is made primarily from barley. The barley is washed to separate the husk and is dried. It is than soaked in water for 2 – 3 days till it sprouts, then germination is stopped. The barley is heated over fires of smokeless coal and peat. The malt is then ground and crushed with hot water and the conversion of starch into maltose is completed. The sweet liquid also called wort is drawn off which is cooled and then passed into vessels containing yeast, which ferments the wort into rough alcohol. This rough alcohol is distilled twice and heated. It is then cooled and condensed back into liquid. This is distilled again and poured into oak wood casks where it is matured into a pleasant mellow spirit for a period of at least three years. Finer whiskeys are matured in sherry casks or wine treated casks. Malt (Rp 51.000) Glenfiddich
Single Malt Scotch Whiskey – It is a product of a single distillery. Most distilleries produce scotch whiskey primarily for the purpose of blending, but many retain some of their production for sale as single whiskies. A single malt whisky is the product of one malt whiskey distillery and a single grain whiskey is the product of one grain whiskey ditellery. Irish (Rp 42.000) John Jameson
Irish Whiskey – Irish whiskey is distilled from grain (only half the barley is malted or sprouted) then sent through pot stills three times before it’s finally stored wooden casks for at least 3 years and bottled at not less than 40%. Canadian (Rp 42.000) Canadian Club
Canadian Whiskey – The most popular brands of Canadian Whiskey, Crown Royal, Seagram’s V. O. and C. C. and are called for in Bars all over the world. For beginning whiskey drinkers, these are the lightest and easiest Canadian whiskeys to swallow. Bourbon (Rp 42.000) Jim Beam Jack Daniel’s
Bourbon whiskey – There are strict laws governing just what a Bourbon must to be labeled
as such. For example, at least 51% of the grain used in making the whiskey must be corn (most distillers use 65 to 75 percent corn). Bourbon whiskey must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color. American Whiskey – Are all grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different promotions, and then generally aged for an extended period of time in wooden barrels. The two major American blends are bourbon and rye. The principal difference between the two is that rye is made almost exclusively from rye grain while bourbon is made from three grains but never combinations of wheat and rye. “Use one, or use the other” that is the TRADITION. Distilling is process whereby a liquid made of two or more parts is separated into smaller parts of desired purity by the addition and subtraction of heat from the mixture. The vapors/liquids distilled will be richer in content than any of their ingredients that have lower boiling points. The mixture that is distilled is known as a “Mash” and it is the preparation and the grains used in this mash that set apart the various types of Whiskeys. SPIRITS Tequila (Rp 42.000)
Tequila – Is made from a kind of Cactus Plant (Blue Agave Plant). Made through distillation. Gin (Rp 42.000) Gordon Dry Tangueray
Gin – Can be described as flavored Vodka. A mash of fermented grain is re- distilled with a numbers of botanicals. Made through distillation. Vodka (Rp 45.000) Absolut Red Smirnoff Blue Smirnoff
Vodka – In Europe it is usually produced from grain or molasses. In Eastern Europe it is also produced from potatoes or rice. Made through distillation. Rum (Rp 45.000) Bacardi Light Myer`s Rum Bacardi Gold
Rum – Rum is mainly produced in the region of the Caribbean Sea, including the west Indies and the surrounding countries of South and Central America. Rum comes from sugarcane. It is the alcoholic distillate or a mixture of distillates from the fermented juice of sugarcane, sugarcane molasses, or other sugarcane by- products distilled at less than 190 proof (whether or not such proof is further reduced before bottling to not less than 80 proof). Proof – While the alcohol content in wine, whiskey and other drinks is usually expressed as a percentage by volume in Europe, the alcohol content of whiskey is expressed as “PROOF” in some countries, including America. Fortunately, the conversion is quite simple: the Proof number is simply double the percentage of alcohol by volume. Thus, “100 Proof” whiskey contains 50% alcohol. Liquor – A distilled alcoholic beverage rather then the fermented one.