HISTORY OF BAR

A. BAR HISTORY OF KNOWLEDGE

History bar knowledge originally came from North America, where the bar at first known by the
public in a few centuries ago, came to be known and favored considering the properties and other
atmosphere than others.
In general people are very happy to meet at the bar, get together, and talk about something in
particular drinking alcohol. In accordance with the development of today's Bar, Bar not only as a
meeting place or just for a drink, but also an entertainment place relaxing place after a day of
work, disconnect and remove the tension while listening to music both indirectly (through the
tape, compact disc, LPs) as well as directly from the singers, even we can dance on the bar.

2. DEFINITION OF BAR

Defining the bar is "a place or a counter, where one can get food and beverage service, both
alcoholic and non-alcoholic."
 Initially known as the Bar or Tavern designation. Bar comes from the word "barrier" which
means something is blocking, the wood separates the worker Bar (Bartender) with guests. Wood
separation or barrier is called the "Counter", the counter has other functions that are equipped
with high chairs called "Bar Stools". Bars Stools made in accordance with the wishes and tastes
of a bar (Owner). In the bar guests can sit back order food and drinks they want. As a separator
between the guest bartender, counter also aims to avoid the drunken guests into the bar and get
drinks at the Bar.

3. LAY OUT (physic form BAR / BAR DESIGN)

A. Bar Counter
Which is a barrier that functions as the front room with a divider between bar workers and are
usually equipped with Bar Stools (high chair) in front for the guests who sat down. Counter
Height Bar is ideal around 110 cm.

2. Space
Space bar has a lot of (distance) is too small. The ideal is between Bar Counter with Cupboard
Back / Back Wall is 100cm to 125cm range Bartender makes it easy to pick up something for the
purposes of operation as efficiently as possible.

3. Flooring
The best material for floor is easy to clean and dry and not slippery, to avoid accidents during
operation.

4. Back Wall / Bar Display

That part which is behind the counter that serves as a place to put and display drinks (bottle

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 display) as well as glasses with interesting and attractive setting.

5. Glass Display / Hanger

Usually located above the counter, which function to display (displaying) a glass. Usually only
for a legged glass (glass stem), which is footed glasses hung on hangers.

6. Cocktail Station / Speed Rack

That is a place to store the type of beverages to be sold. In general is kind of pouring brands, as
well as equipped with placed juice, ice cubes, garnish and sink for washing glasses, bar
equipment and for hand washing.

7. Sink / Plumbing
That is a place for washing glassware and bar equipment is dirty. Placement is usually in the
corner bar to avoid being seen by guests who sat at the counter.

8. Drawer / Cabinet.
That is a place to store stock beverages, groceries and goods for other purposes after the bar
closed.

9. Chiller / Refrigeration
That is a place to store drinks that need to be cooled such as: Beer, Wine, Champagne, milk and
fruits.

10. Cashier Desk

That is the room where the cashier to check or bill, accept payment, and do other tasks. Usually in
the Cashier Desk or Bar Counter in Hall area.

4. TYPES OF BAR

According to its shape

There are various forms according to the Bar:
A. Elongated shape of the letter I
2. Semicircular
3. Combined semi-circle
4. Full circle
5. Combined semi-circular and elongated
6. L-shaped
7. U-shaped
8. Shaped island (Island)

According to its function

Bar can be divided into 2 types:
A. Stand-alone bars.
It includes employers who join the Nite Club, Discotheque, Café, and so forth that are outside the
hotel.
2. Which is a hotel bar facilities.
This bar is located inside the hotel and all the motion, activity, or action is under the auspices of

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 the hotel bar, but has the same function.

Various kinds of bar by function is as follows:

A. Public Bar
Bar that serves drinks to the public sales, where the bartender can be directly related to the guest
while making drinks.

2. Service Bar
Located behind the bar which is located adjacent to the kitchen / kitchen, and room service a
hotel, bartender does not deal directly with the guests and the bar of this type are not equipped
with bar stools.

3. Snack Bar
Bar only sell great food and drinks

4. Mini Bar
Bar inside the hotel room where drinks of alcohol in the form of small bottles, which is arranged
on a table equipped with a small freezer to store other beverages such as beer, soft drinks so
guests can pick their own. This bar is under the responsibility of Housekeeping Department.

5. Pool Bar
Bar in the hotel sector in the pool area (swimming pool). Sales of the drink is incomplete, limited
to beer, soft drink, juice, cocktails, also provided some kind of snack. For his service bartender
assisted by one or two waiter / waitress. Glass usually uses a plastic cup.

6. Portable Bar
Bar can be moved or assembled according to need. Usually the bar is a counter that given the
wheel or a combination of a few tables are combined and arranged to form a counter. Portable
bars are typically used for such party: cocktail party, garden party and others. And also usually
serves only as soft drink, juice, beer or any type of high ball.
7. Sanken bar / Garden bar
Bar that is located outside the room or open (open water) such as: the Garden (the garden).

8. Expresso Bar
Bar at sea ports and air. Originating from Italy and sell some drinks here it is put on sale café or
ice cream.

9. Private Bar
Bar which is /. Found in the homes of "The Have" or the people are. Drink at the bar is not as
complete. Usually limited to the collection that had a bar. The service is handled directly by the
host or the guests themselves.

10. Lounge Bar

Bar, usually located in the hotel where broad and elongated. The room is closed and is served by
the bartender and a waiter. It is suitable for guests looking to relax, listen to music while enjoying
a drink.

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 11. Bar and Restaurant
Usually in the form of cities and looks like a restaurant. The bar is located corner of the restaurant
is equipped with entertainment such as bands to accompany the guests who were eating and
drinking. Sales of drinks here complete with

5. BAR FACILITIES
Facilities for guests who are usually there at the bar:
- Toilet
- Public telephone
- Ashray, paper napkin, snack
- Parking area and Vallet parking
- Car call
- Air conditioner
- Music and other entertainment.

BEVERAGE KNOWLEDGE

Categories Of Beverage
A. Non Alcoholic Beverage
2. Alcoholic Beverage

I. Non Alcoholic Beverage

Is a drink that contains no alcohol consists of:

I.1. Natural Mineral Water

Is water that contains minerals and is derived from the soil or water sources, which have treated
the process as cleaned and sterilized before trading. There are several kinds of them plus CO2 in
inside which point to preserve and refreshing.
Some brands of mineral water include:
- Perrier and Evian (France)
- Aqua, Ades, Oasis, Vit, Sosro (Indonesia)

I.2 Artificial Mineral Water

Is a beverage made like mimics the properties of mineral water and is usually given a certain
scents materials, as well as preserved by CO2. These types of drinks known as soft drinks.
Several types of artificial mineral water, among others:
a. Soda water
This drink is a kind of others.
The material is water and CO2.
b. Cola (Pepsi, Coca Cola and RC Cola)
The material is sugar water, chocolate caramel preserved by CO2
c. Ginger Ale
d. Tonic / quinine water
e. Bitter lemon
f. Lemonade
g. Strawberry
Types of artificial mineral water was drunk than usual serves as a beverage or mixing drinks.

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 I.3 Aromatic / Stimulating Water
Is a beverage that has a stimulating scent that can affect our organs in your body. Several types of
aromatic / stimulating water:
a. Coffee contains caffeine such as coffee or regular coffee black, Expresso, Ice coffee, etc..
b. Tea for example Hot tea, hot lemon tea, Chinese tea, ice lemon tea, etc..
c. Chocolate for example: Hot chocolate, chocolate Ice.
d. Milk, for example, Hot Milk, Ice milk.

I.4. Juices
Is a fruit juice or a liquid obtained by squeezing the fruit, juice bar that normally provided in
include:
- Orange juice
- Pineapple juice
- Lemon / Lime juice
- Grape fruit juice
- Guava juice
- Sour sop juice
- Mango juice
- Tomato juice
- Apple juice, etc..
Juice is usually divided into two groups, namely: non-juice and fresh juice fresh.

  I.5. Squash and Cruzz

Type of drink is a mixture of soda water, juice and sometimes coupled with the sugar made in the
factory and bottled called Cruzz, while made in the bar is usually called squash. Usually some
squash at the bar:
- Orange squash
- Lemon squash
- Lime squash

I.6. Healthy Drink / Drink Suplement

Is a health drink that can increase endurance. Some brands are usually sold at the bar:
- Kratingdeng
- Livovsan
- M 150
- Bachus On

I.7. Syrup
Is a viscous liquid / solid sugar yield is very high. Provided at the bar to make drinks mixed
material (mixing drinks). Syrup is usually provided at the bar include:
- Simple syrup
- Vanilla syrup
- Grenadine syrup
- Melon syrup
- Strawberry syrup

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 II. Alcoholic Beverage
Are all drinks that contain alcohol which can be taken with alcohol content limit of 75% is called
with ethyl alcohol. While that can not drink alcohol called ethanol. Alcohol is a colorless, clear
liquid that smelled of ether which is obtained through fermentation processes have shaped some
are looking for and disbursed.
Drinks can be obtained by the two processes are:
a. Fermentation
Fermentation is the process of breaking down sugar in liquid form into alcohol and CO2 with the
help of yeast.

b. Distillation
refining the process of heating and cooling back in order to obtain a higher alcohol content.

Alcoholic beverage is essentially divided into three types of classification, based on the type of
alcohol contained in beverages are divided among other things:
a. Beer
Alcohol is obtained from the fermentation of malt, cereals and hops. The basic ingredients beer:

- Malt: seperas grant (wheat) that have been added and dried.
- Cereal: used are rice or corn.
- Hops: beer is necessary for colored flowers
light green of a creeping plant. This flower is the length of 21/22 cm and consists of the leaves
surrounding the flower of a spindle. There are stones on the spindle which gives the beer a bitter
taste of hops and hops aroma characteristics.
- Yeast (yeast) is a single micro-organism that can change some sugar
into alcohol and acid stuff.
 - Water (Water): 89-90% of the beer is water that has been cleansed of
minerals and salts. Good water comes from pilsan, bohamma.
                                   
Composition in the beer:
- Water: 89-90%
- Alcohol: 4-7%
- Sugar: 3-4%
- Protein: 0.4 - 0.5%
- Minera: 2%
- CO2: 0.4 - 0.5%

Types of beer
Brands - the famous beer brands:
• Indonesia: Anker, Star, Gold Star.
• Singapore: Tiger, Anchot
• Australia: Foster, Swan VB, Classic.
• Denmark: Carlsberg, tuborg.
• Philipine: Sanniquel Bahham
• America: Budwerser, Miller, Bahanumes, Michelob
• Mexico: Corona, Carta Blaaca, Terat Karveza.
• Ireland: Guinneess.

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 • Checoslovakia: Pilsner, Urguell.
• Netherlands: Heeineken, Amstel.
• Francis: Kronenberg.
• China: Suntau
• Japan: Kurn, Asaht, Suntory.

Beer was served in a cold state, as well as the glass used to be cool. Temperature ranges between
4-6 Celcius  beer is the best / good to drink is 8 degrees Celsius. There are three ways of
packing / storage packaging beer: Barrel, Bottle, Can.

b. Spirit
Alcoholic beverages are destilation results. Spirit is divided into two classes:

     Liquor: Gin, Vodka, Rum Whisky, Brandy, Tequila, Aperitif, and others.

 Liqueur: Under Propritaries and General brand

 GIN
Beverage alcohol is obtained from the fermentation and re distilation of grain, herb, juniffer
berry. In contrast to other drinks that are created because of local traditions and religious. Gin is
unknown who the creator is a doctor named Dr. Franciscus de la boe or better known as Dr.
Sylvius in 1650. At first he did not intend to make an alcoholic drink, but want to make the drug
which had not yet found a drug to treat kidney disease. Based on his knowledge of the oil can be
used to treat juniferberry treatment, then he tried mixing pure alcohol with junnifer berry
powerful enough to treat the disease. The results of this creation called Genievre. Furthermore the
Dutch called Genever and gradually became popular in England in 1700 AD and the people
called Gin.
The main ingredient Gin:
a. Grain: Barley, Ray, Corn.
b. Herbs (herbs): Orange / lemon mop, Cardamen, Conander,
Bitter Almond, angelic orns roots, carawy, seed, fennel, licorise, cassia bark, Calamus root.
c. Junniferberries: trees / plants taken
oil.
Description:
Peel (rind), Root (roots), Seeds (Seeds-biijian), Bark (bark), Berries (oil)

There are types of Gin:

a. Dutch gin / gin Holland
               Characteristics:
               - It was more sweet
               - Has a strong aroma
               - Usually served straight up and chille.
               - The Netherlands is often called by the name of the beer.
  
Based on its age there are two types of Genever:
- Jonge (young) Genever
- Oude (Old) Genever

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 Genever brands:
- Bokma
- Hoppe
- Hultskamp
- Meder
- Bols
- Claryn
- Coeberg
- Henkes

b.English gin / gin American

  Characteristics:
- Feeling more dry
- Having a soft aroma / Laght bodred.
- Can be drunk straight up on the rocks or with a mixture, also for mixed drinks.

Brand-brand:
            - Beefeater
            - Gordan dry gin
            - Tangueray
            - Gilbeys
            - Extra Dry Gin Seeagrams
            - London Satin gin
            - Bombay sapphire

 Vodka
At first the State which produces Russian vodka is made with basic ingredients and potatoes.
Now many other countries especially the U.S. to build basic grain ingredients, mixed with
potatoes. Potatoes produce a better vodka, but can produce more grain than potato vodka,
although the number is used as much.
Some brands of Vodka:
- Stohchnaya
- Meskovkaya
- Kropkaya
- Zyma
- Pertsovka
- Belshoi
- Berzoi
- Smirnof (red, blue, silver, ginger)
- Wolfschmiddt
- Samavar
- Absolut Vodka
Because at the time of manufacture of filtered vodka with the "charcoal" (charcoal) and without
any flavor mixed with the vodka has the properties:
- Colorless (colorless)
- Tasteless (no taste)

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 - Ordorless (no smell)
Vodka can be drunk straight up, on the rocks, or with a mixer (soft drinks and juice) are also
suitable for making mixed drinks (cocktails).

 RUM
Rum is made from sugar cane (sugar cane). Sugar cane is processed into sugar before the rest of
the sugar-making is (approximately 5% still contain sugar). Molasses is exactly what made the
road fermantasi and distillation.
There are 4 kinds of rum combined:
- Light rum: very dry, light bodied rum.
- Gold rum: medium bodied rum.
- Dark rum: rich, full bodied rum
- Aromatic rum: pungently aromatic
Rum-producing countries which are mostly located in the famous Caribia to Latin America. Rum
is flexible to made mixed drink or a flavoring of food, especially pastries (cookies)
Rum brands:
- Bacardh
- Captain morgan
- Negrita
- Don-Q
- Lemon hart
- Carioca
- Myers
- Ron rico
- Gold Coaster

 Whisky
American spelling: Whiskey
British spelling: Whisky

Rich is the language of the origin of Irish whiskey Gache, of Scot language Gache (Visge), both
meaning "water of life". Basically the whiskey-making process through several stages such as:
- Malting: Barkey germinated and then dried
- Mashing: Malt destroyed / created flour
- Fenneating: Flour barley (malt) yeast (process
                                    fermentation)
  - Distiling: Results of fermentation in the distillation yield
                                  alcoholic liquid is clear.
- Maturing blending: The provision of color and other spices.
- Aging: oak wood cut storage for long
                                                   certain time.
  - Boltling: 
                                                           
  State - State of the famous producer Whsiky
     a. SCOTCHLANDIA (Scotch Whisky)

    - Johnie Walker (red, black, blue label gold)

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     - Chivas Regal 12 years
    - Chivas royal statue 21 years
    - Glenfiddich
    - Glenlives
    - Ballantines
    - J & B (Justerin & Brook)
    - Cutty Sark
    - Black & white
    - Dewars White label
    - Vat 69
    - Passport
    - Long John
    - King George
    - White Horse
    - Bell's
    - Grant's
    - Teacher's Campbell
    - High land
    - Dimple
                                                                       
Scotch whiskey there is regular and there is a premium, the premium
its quality is better. Examples of premium whiskey:
a. Dample
b. Chivas Regal
c. Jhonny Walker Black Label
d. Jhonny Walker Swing

When viewed from the material scotch whiskey is divided into two kinds:
a. Matl whiskey
created by "The old fashioned pot" of malted barley (barley) it seems less so delicious, full of
flavor and expensive.
b. Grain whiskey
prepared by the method patent Caffey materials: Maiza, Ots, rye, and malted barley. Has little
flavor and the process is more to quik quicker to meet consumer needs. Grain whiskey is
generally mixed with malt whiskey is called Blended scotch on the market that we often find
scotch whiskey called "Blended scotch whickky), actually, scotch whiskey smell it in the can
from a mixture of malt whiskey, pure malt whiskey is Glanfieddich.
                               
b. AMERICAN (American whiskey / bourbon whiskey)
Also called bourbon whiskey because it was first made in the district, in Bourbon, Kentucky
America from corn flour (cornstarch).
Brand-brand:
         - Beam Jeam
         - Antique
         - I. W Harper
         - Old Grand Dad
         - Jack Daniels

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          - Wild turkey
         - Old crow
         - Old Forester
         - Henry Mc Kenna
         - Font Rosca
        
 c. CANADA (Canadian whiskey)
Often called rye whiskey because the materials used to make the rye (grain). Its brands:
                                                                      
 - Canadian Club
 - Black velvet
 - Old Schenley
 - Seagram VO
 - Seagram Crown Royal

 d. IRELAND (Irish Whiskey)

                                                                       
 - John Jameson
 - Old Bushmills
 - John Power
- Tullamordew
e. JAPAN (Japanese whiskey) & Autralia (Australian whiskey)

Japanese brand-brand:
- Suntory
- Nikka
                                                                       
Australia brand-brand:
- Four seasons
- Glencor
- Corlo

 brandy, cognac & ARMANAC

Brandy is an alcoholic beverage made through the process of fruit wine (grape)
Cognac is a monopolized the trade name for brandy produced in the cognac region near the river
Charentes, France.
Brandy is produced Armanac armanacm area in France.

So, brandy, cognac and Armanac basically the same they both brandy Only in this case than the
second area (Cognac and Armanac) so all of cognac and brandy Armanaca isbut not necessarily
Cognac Brandy and Armanac.
The word brandy comes from the word "BRANDEWIJN" of the Dutch language, which means
burned WINE (wine is burned). Alcohol levels ranging from 40-50%. What makes the best of all
Cognac Brandy because of soil, weather conditions, while the aroma Armanac harder material
and soil (Earther flavor). Brandy serve the best way is to heat the glass first. Glass used is Brandy
snifter.
On the label Brandy / Cognac is usually written signs or words which states the age of Brandy in

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 the bottle:
* One star (3 years)
Two star ** (4 years)
Three star *** (5 years)
VS very superior (7-12 years)
VSO very superior (12-17 years)
VSOP very superior pale (25-40 years)
XO extra old (40-60 years)

Brandy brands:
- Beehive
- Terry Brandy
- Osborn
- Napoleon Seguin
- Lejon
- Operto (Portugal)
- Pico (Peru)
- Stock (Italy)
- St. Thomas (Aussie)
- Uralt Asbach (German)

Cognac brands:
- Baron Otard
- Martell (VS, 3 *, VSOP Madathon, Cordon Blue, XO Superior)
- Hennessy (XO, VS, VSOP)
- Remy Martin (VSOP)
- Camus (XO, VSOP Grand)
- Courvoisier
- Bisquit Bouche du
- Hine

Armanac brands:
- Tipane
- St. Vivant Armanac
- Fine Jeanmean Armanac Napoleon.

Fruit Brandy
Brandy is produced from fruit other than grapes. There are three classes of fruit brandy:
A. Made from the fleshy fruit (Apple & Pear)
2. Made from the fruit with the seed (Cherry, plums & Apricot)
3. Made from small pieces of clustered (Berries) eg
Raspberries, Strawberries, Blackberries, Elderberries.

Brand-brand:
- From the fruit of Apple: Apple brandy, Apple Jack, Calvadas.
- From the fruit of apricot: Apricot brandy.
- From the cherry fruit: Kusch, Kurschwasser.

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 - From the fruit of Pear: Pear brandy, Potte Williams.
- From the fruit of strawberry: The phrase, etc..

 Tequila
Before the Spaniards came to America in the early 16th century, the Aztecs had to make
beverages such as wine called Pulque is made from agave (a type of cactus) species maquey. This
plant is quite large if the leaves stay cut stump (the base of the trunk), which absorbs a large
Nasan. Rod is squeezed and  agave sap. The sap that is fermented to produce a drink called
pulque. Pulque is then distilled brandy or maquey a called Vino miscal. Vino miscal the best
comes from the town of Tequila in Mexico State. Furthermore right now drink known as Tequila.
Usually drink Tequila with salt and lime to remove the bitter taste of the sap of the agave.
According to the color of Tequila is divided into 2 (two):
A. Tequila Gold
2. Tequila Light

Brand-brand:
- Marachi
- Jose Queryo
- Conguistador
- Anejo
- Olmecca
- Loz Ruiz
- Ole
- Pancho
- Camino

 liqueur
Is a sweet alcoholic drink made by merging the spirit and flavouring sugar.
Spirit used: to brandy, Gin, whiskey, Rum and others.
Sugar is used: drink 21/2% of the total weight of the
used, among others; beer, maple, sugar cane, honey and others.
Flavouring: fruits (fruit) flowers (flowers), barks (bark
wood), Roots (roots), seeds (grains), peels (fruit leather) and others.
Liqueur is a term for a production is produced in Europe while America is usually called the
Cordial. Liqueur is usually taken after meals to accompany dessert or coffee (after dinner drinks).
Liqueur can be served straight up, on the rocks, or mixed with drinks or juice as well as a
cocktail. Liqueur is often also used for food flavouring, usually dessert, cake.
Famous factories such as:
- Marie Brizard
- Bols
- DC Kuyper
- Dolfi
- Cusinier
- Regneir, and others.
Since the number of plants and many types / kinds of liqueur, it is often found a similar liqueur or
flavournya that stuff but have different names.
Liqueur brands:

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 - Coffee liqueur
Kahloa (Mexico), white Tia Maria coffee flavor (Jamaica) white coffee Flav.
- Curacao
Orange liqueur with a flavor that grows on the Curocao island, Antilles islands, West Indies,
namely orange Curacao, blue Curacao, green Curacao.
- Grand marble
Orange flavor of a good basic for quality champagne cognac made in France.
- Contrean
   Orange flavor made by contreau Sart Angers, France.
- Triple Sec
   Flavour of the mock orange contrean
- Crème de Cacao
   Made with cognac flavor with vanilla, brown and white.
- Crème de menthe
A variety of mint flavor (pepper mint, freezomint, (green and white)
- Bailyes
   Irish whiskey irish cream +.
- Dom Benedictine
Flavour herbs, made by the monks of the order of the church by a priest benedite M. Alexander le
brand in Fecamp, Normandy Francis.DOM: Den Optimo Maximo means To God, Most Good,
Most Great.
- Drambuie
   Scotch whiskey flavors plus honey made in Scotland.
- Peter Heering
Cherry Heering liqueur flavoring made from Compenhagen Denmark. Is the best cherry liqueur.
- Cherry Brandy
   Made of cherry brandy added flavor.
- Galliano
Liqueur from Italy with herb flavor, vanilla, roots, and flower, Galliano's name is taken from the
name of the hero in Italy.
- Sambuca
   Liqueur with the flavor liqorice, anise.
- Irish mist
   Irish whiskey + herbs and honey flavor.
- Anisette
   Flavour star anisse
- Advocates
   Brandy + egg + sugar + flavor
- Amareto
   Almond flavoring

- Southern Comfort
   Bourborn whiskey + peach flavor
- Peach brandy
   Brandy + peach flavor
- Apricot brandy
   Flour apricot

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 - Crème de eassis
   Black currant flavor
- Crème de banana
   Flavour banana
- Maraschino
   Flavour black cherries maraca
- Kirsch Liqueur
   Flavour kirsch (cherry)
- Crème de fraise
   Strawberry Flavour
- Midori
   Melon flavor

- Sloes gin
   + Flavor gin sloeberries
- Frangelico
   Flavours of cashew nut

 Wines
Alcoholic beverages are fermented juice of the grape (grape) is cooked and prepared in
accordance with traditions and local ways in which Vienna is generated.
Classification of wine:
A. Natural Wine / Table Wine
Wine is the result of direct fermentation of grape juice (grape juice). Alcohol content of 10-12%.
There are three natural wine / table wine by its color:
a. White wine
Made of black or white grape grape, as long as it is fermented grape juice not following its skin.
Served in the cold (7-10 degrees Celsius) as are the glass used.
b. Red wine
Brownish red made from red grape and fermented together at once so dark skin of the grape skin
is absorbed by it. Served at room temperature is around 18 degrees C.
c. Rose wine
Colored pink (pink) color is obtained by means of skin includes red grape fermentation takes
place at the time but only a few hours. Then after getting a red color as the skin of red grape
used  and grape fermentation takes place without it. Served in the cold (7-10 degrees C) as did the
glass used.

2. Aromatized Wine
Wine is mixed with or given the aroma / flavor of roots, herbs, leaves, or herbs (herb) others. This
species is often called the Vermouth. Brands: Martini (dry, rosso, bianco), moilly Prat, einzano,
and others.

3. Fortified Wine
Kadaar alcohol wine that is played or coupled with a chemical process that is coupled with the
brandy. The alcohol content is 16-21%
               The types of fortified wines:
               - Sherry Spain

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                - Port Portugal
               - Madeira Portugal
               - Malaga Spain
               - Marsala Italy

4. Sparkling wine / champagne

Wine is fermented hadil double (2x) re fermentation , of white wine. It was said, because nearly
all sparkling wine is made from white wine, but remember some are not of white wine. The
alcohol content is 14% contained Co2. In France there is an area called "champagne" of this
region produces a very nice grape for making sparkling wines it produces are labeled (name of
brand ) champagne and sparkling wines from other regions should not be called champagne,
though there are many other countries and regions who wrote the label for the production of
champagne.
Sparkling wine was discovered by accident / coincidence by a monk (priest) named Dom
Prignon. By accident he leaven for the second time the finished wine. The next process is
investigated and perfected. Until now the finest sparkling wine is champagne and the finest
champagne brand Dom Perignon is.
At the champagne kind of flavors are as follows (listed on the bottle label):
- Brut or nature: very, very dry (sugar ½ - 11.2%)
- See Extra: extra dry (sugar ½ - 3%)
- Sex or dry: dry medium (sugar content 3-5%)
- For see: quite sweet (sugar content 5-7%)
- Doux: very sweet (sugar content 7% more)

Some famous brands of champagne:

- Dom Perignon
- Charles Heidsick
- Pol Roger
- Laurent Perrier
Sparkling wine was served in a cold state at a temperature of 4-7 degrees C.

DRINK MIX

Is a mixed drink consisting of one or more alcoholic drinks with juice, sugar, milk, salt and so on.
According to its form, there are two classes of mixed drink are:
A. COCTAIL
Mixed drinks are served in a cocktail glass, sometimes also served in the Old Fashioned glass,
champagne glass, glass Sour and others.

Bar and Beverages Development

Jeric S. Urbayo