HMPE3

2
Part
Midterm Topics
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CHAPTER 4 : BEVERAGE
Definition
Beverage is any potable liquid with or without alcohol that may satisfy thirst or
hunger, or may even provide pleasure to the drinker.
Any liquid produced for human consumptions.
Categories of Beverages
A. Non Alcoholic
Types:
1. Juices
• Fresh
• Powder
• Concentrate
2. Coffee
• Plain/black : brewed or instant; caffeinated or decaffeinated
• Flavored: brewed or instant; caffeinated or instant
3. Tea
• Plain tea: brewed
• Flavored tea: brewed or instant; herbal and fruit flavors
4. Dairy product: milk fresh, sterilized
5. Sparkling waters
• Tonic water - with quinine flavoring
• Soda water – plain carbonated water
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6. Drinking water
• Plain: mineral and distilled water
• Flavored and carbonated drinking water
7. Sodas
8. Energy drinks
9. Non alcoholic beers and wines
10. Mock tails or virgin cocktails
B. Alcoholic beverage – a beverage can be considered alcoholic if it

contains at least .5% alcohol volume or 1 proof.
Categories and types:

1. Fermented alcohol beverages
• Wines
• Beers
2. Distilled alcoholic beverages

• Spirits
• Liqueurs
3. Mixed alcoholic drinks or cocktails
Wine
Beer: Ale beer
Spirits: Vodka Liqueurs: Grand Marnier Cocktail
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III. Early ingredients used in making alcoholic beverages
Early people before fermented any ingredients that contain sugar.
1. Honey 7. Palm
2. Grapes 8. Peppers
3. Grains 9. Berries
4. Sugarcane 10. Sesame seeds
5. Dates 11. Pomegranate
6. Milk
Honey Grapes: white Grains: malted
Sugarcane Dates Milk
Peppers Berries: Raspberry Pomegranate
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IV. Early and Present Day Uses of Alcoholic Beverages
1. Religious right – Wines were used as an offering to gods and goddesses.

Today wine is used by the Catholics in their Holy Eucharist.
2. Victories – Tribes or kingdom celebrate by drinking after winning a battle with
other tribe or kingdom. Today, showering and flushing of Champagne is
common sense in the celebration of victory in sports.
3. Medicine – Distilled spirits were known before as aqua vitae as aqua vitae in
Latin and eaux de vie in French which means water of life. They were used
before as medicine. Today in some local practices “a shot of gin and
calamansi will take away your fever and colds”. This might be true if you do it
right and not true if you do it wrong. Ethanol in Gin provides a relaxing effect
that will somehow make you feel sleepy or relaxed after taking it. So the
tendency is you will go to sleep early and rest. Sleeping early and Vitamin C in
calamansi will somehow help your immune system to recover and to fight back
the virus in your body.
4. Weddings – Before a cup of ale was drunk by the bride and groom as part of
the wedding ceremony, hence the word bridal was derived. Bride and ale.
Today the Jews still use wine as part of wedding ceremony. For the Catholics
and other fait, drinking wine is just part of the wedding reception ceremony.
5. Food and Drink – Early Europeans made wine and beer as part of their
everyday meal. Today, a meal for a French or Italian could not be complete
without a glass of wine, the same with Germans and Austrians wherein a day
without a beer is an incomplete day. For the Germans and those people
working in brewery plants here in the Philippines, beer is considered as
liquefied food because of its nutritional content.
Greek god: Bacchus Holy Eucharist Alchemist preparing Aqua Vitae
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Food and Drink
V. Early Users of Alcoholic Beverages
The common denominator by the early users of alcoholic beverage was for
intellectual discussions aside from those mentioned earlier.
1. Persians: for discussing important political matters.
2. Greeks: after dinner symposium
3. Romans: in discussing political matters “in vino veritas”
4. English: a cup of ale was passed around to start council or meeting.
VI. Distilled Spirits that Originated from Europe
1. Whisky/Whiskey: Scotland and Ireland

2. Brandy: France
3. Gin: Netherlands
4. Vodka: Russia and Poland
Scotch whisky: Irish Whiskey: Brandy: Camus (Cognac)

Johnny Walker Famous Grouse
Vodka: Smirnoff Gin: Hollandse Graanjenever
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VII. How Drinks are Ordered and Prepared
Familiarizing the terms and how drinks are ordered by guest/s and how it should
be prepared is a necessity on the part of the bartender and those who are in-charge
of taking orders of the guest/s in dining or the table guest/s. This avoids making
mistakes in getting and preparing the orders of the guest/s. Failure to follow guest/s
specifications on how to prepare the drink might lead guest’s rejection of the drink.
Drink/s rejected by the guest will be charged to the bartender or to the one who took
the order of the guest/s. Familiarizing with the terms used to describe drinks and
drinks preparation helps you to serve the drinks fast and right.
1. Liquor Always First
When you mention a mixed drink, always name the liquor first.
Example: Rum and coke, Cape Cod, Whiskey and Coke, Gin and Tonic,
Screwdriver, etc.
2. Name the Brand First

If you mention a mixed drink with a particular brand, name the brand first.
Example: Tanqueray and Tonic instead of Gin and Tonic
3. Well Drink
A well drink is a drink made with the cheapest liquor available at the bar.
Example: If customer orders a Rum and Coke, you give the cheapest rum
and Coke. You do not give Bacardi and Coke.
4. Call Drink
A call drink is made with specified liquor. If the customer calls for a specific
brand of liquor, give what a customer mentioned.
Example: Bacardi and Coke, Jack and Coke, Stolichnaya and Cranberry,
Tanqueray and Tonic, Jose Cuervo Gold
Careful: If the customer calls for the most expensive liquor, the drink will
become a premium drink and not a call drink.
Note: If the customer is not sure about the drink he/she wants whether it is a
call drink or premium drink, tell the customer its call or premium drink.
5. Premium Drink
A premium drink is made with expensive liquor.
Example: Grey Goose and Tonic, a Cuervo shot, Johnny Walker Blue double.
Note: This is also called a top shelf drink.
6. Draught Beer (Draft Beer or Tap Beer)

Draft beer or tap beer, is drawn from metal barrel or keg.
Note: The most common name is taft beer or tap beer.
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7. House Wine
House wine is referred to the less expensive wine served at the bar or
restaurant.
8. Chilled
Chilled means cold. It used when ordering shots of liquor. It’s different from
drinks on the rocks.
Example: A chilled shot of tequila or a chilled shot of whiskey.
How to chill a shot of liquor?
Pour the liquor into a shaker with ice. Shake and strain into a shot glass.
Note: Chilling a liquor adds a little bit of water to it.
9. Dirty
Dirty means serve with olive juice and it’s used in gin martinis and vodka
martinis. The juice of the olive makes the martini looks cloudy or dirty.
Example: Dirty dry martini
10. Dry
Dry means with dry vermouth and it’s used in gin martinis and vodka martinis.
Dry in general may also mean lack of sugar or sweetness.
Example: Dry martini
11. Frozen
Frozen means blended.
Example: Frozen margarita
Careful: If customers orders a Margarita at the bar, ask if it will be blended,
with ice, on the rocks, stir or shaken margarita. Bartenders must always ask
the guest’s preferred method of preparing the drink.
12. Neat
Neat means without the ice and served in an old-fashioned glass. It is used
when ordering liquor by itself.
Example: If somebody order a Scotch neat, that person wants Scotch by old-
fashioned glass.
Another name: Some people say, “Straight Up” when they want liquor by
itself. This could be in an old-fashioned glass or in a shot glass.
Note: If somebody asks for “neat” do not pour the liquor into a shot glass. It
has to be poured into an old-fashioned glass so it could be drunk by little sips.
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13. On the Rocks
On the rocks means drink served with ice cubes.
Example: Whiskey on the rocks, Margarita on the rocks.
Note: If you pour liquor on the rocks, use an old-fashioned glass. An old-
fashioned glass is also known as a “rocks glass” because it is used to serve
single liquors on the rocks. When serving in the rocks drinks, ice first in the
glass and pour the drink directly to the ice to immediately chill the drink.
14. Sweet
Sweet means with sweet vermouth and it’s used in gin martinis and vodka
martinis. Or it also means drinks with high sugar content.
Example: Sweet Martini
15. Tall
Tall means drink served in bigger or tall glass. If you order a tall drink, you get
the same amount of liquor, but with more juice or soda.
Example: Tall Screwdriver, Tall Cape Cod, Tall Jack and Coke, Tall Gin and
Tonic, etc.
Careful: Not all the drinks can be made into tall drinks.
Which drinks can be made tall drinks? Drinks that come in Highball glasses
can be made tall by using Collins or Zombie glasses.
Note: If guest doesn’t like strong drinks, you may tell the guest you can make
her/his drink tall.
16. Top Shelf

Top shelf means premium bands or drinks. It means to use the best liquors
available at the bar.
Example: Top Shelf Long Island Iced Tea, the use of premium brands of
base liquor.
17. Up
Up means chilled by shaking or stirring and strained into a martini glass.
Example: Stolichnaya Up, Absolut Up, Bombay Sapphire Up
Note: Ask the guest if she/he wants martini without vermouth, she must order
a gin up or vodka up.
18. With a Twist

This means to add a twist, usually a lemon twist, to the drink adding aroma
and flavor to the drink.
19. With Salt

This means to coat the rim of a glass with kosher or iodized salt if kosher salt
is not available.
Note: If iodized will be used, make sure you don’t place too much of it on the
rim for it may get the drink taste salty.
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VIII. Physiology of Alcohol
Ethanol – an alcohol present in an alcoholic beverage and it is a form of drug known

as tranquilizer.
• What is considered as one drink or the equivalent of one drink?
One drink is equal to a 12 oz beer, 5 oz wine or 1 ½ oz 80-proof liquor
(distilled spirit). In Metric measurement: One drink is a 360 ml or one bottle of beer,
150 ml wine or 45 ml 80-proof liquor (distilled spirit).
Type of Drink Avg. Alcohol content Calculation Amount of Pure Alcohol
12 oz Beer 5% 12 oz x .05 0.6 oz
5 oz Wine 12% 5 oz x .12 0.6 oz
1 ½ oz 80 proof Liquor 40% 1.5 oz x.40 0.6 oz
360 ml Beer 5% 360ml x .05 18 ml
150 ml Wine 12% 150ml x. 12 18 ml
45 ml proof Liquor 40% 45ml x .40 18 ml
They all contain 0.6 oz or 18 ml of pure alcohol
Note: If you drink a mixed drink that contains 3 oz of liquor, that is not considered
one drink; it is considered two drink because it contained twice the amount of
alcohol.
1. What do we mean by “Proof”
Alcohol proof is the amount of alcohol in the liquor or liqueur. It usually twice
the percentage of alcohol by volume. Example: 80-proof means 40% alcohol
by volume, 100-proof is 50%, 151-proof is 75.5% or 1 proof is equals to .5%
alcohol by volume.
2. Does mixing of different kinds of drinks make a person get drunk more?
No, it doesn’t. The alcohol in the drinks makes a person drunk, not the
different kinds.
3. Will some drinks or mix can get you drunk faster than others?
Mixed drinks that contain carbonated beverages will get a person drunk faster
than mixed drinks that don’t have any carbon dioxide. Example: A “Gin and
Sprite” will get you drunk faster than a “screw driver”.
4. Does drinking a lot of coffee or taking a very cold shower help you
sober up quickly?
No, they won’t. The only thing that can help you sober up is “TIME”. Coffee
and a cold shower might help you stay awake, but they won’t help you sober
up quickly.
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5. Does eating a lot of food before drinking help keep a person from
getting drunk?
No, it will not. Eating before drinking slows down the absorption of alcohol into
your bloodstream. You will get drunk, but it will take a little bit longer.
6. How long will alcohol stay in your system?

It all depends on how much alcohol you take and how fast; it also depends on
some other factors like weight and sex and the physical condition.
7. Alcohol can be deadly.

Alcohol is considered as poison if taken in too much dosage. If you drink too
much and too fast, it can kill you. Drink in moderation!
8. Things to keep in mind if you are going to have drinking session.

• Eat something before you start drinking. If you drink beer at least half full of
your stomach and if spirits at least more than half full for you to somehow
enjoy the drinking.
• One drink is a 12 oz beer, 5 oz wine or 1 ½ oz 80-proof liquor (distilled spirit)
• Don’t drink too much and too fast.
• Carbonated mixed drinks get you drunk faster than non-carbonated.
• Mixing different kinds of drinks doesn’t get you more drunk. The amount of
alcohol does.
• Coffee and a cold shower don’t help you to sober up
• The only thing that can help you sober up is “TIME”
• DO NOT DRINK AND DRIVE
9. Parts of the body where alcohol goes after drinking:

• Brain
• Heart
• Lungs
• Liver
• Kidney
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10. Food that delays the transfer of alcohol it taken in moderate dosage
• Meat
• Cheese
• Egg
11. Beneficial effects of alcohol if taken in moderate dosage

• Relaxing
• Stimulates the senses appetite
• Heightening pleasure
• It provides a sense of euphoria
12. Negative effects of alcohol if taken in too much dosage – if taken in too
much dosage, the alcohol becomes toxic that it impairs the following brain and
body functions.
• It impairs motor ability
• It impairs muscular coordination
• It impairs eyesight
• It impairs night vision
• It delays reaction time
• It relaxes inhibitions
IX. Health and Alcohol

Sickness due to alcohol:
1. Cirrhosis – inflammation of the liver or liver cancer. It impairs the ability of the
liver to filter waste materials in the body.
2. Gall stone – the presence of uric acid crystals in the gall bladder. It impairs the
release of the bile that help digestion.
3. Kidney stone – the presence of uric acid crystals in the kidney. It impairs the ability of the
kidney to release waste materials in the body.
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X. Blood Alcohol Content
The level of alcohol in the blood based on the body weight, gender, number of drinks
and the number of hours and how it affects brain functions. Here are some charts
that might help you determine your alcohol blood content so that you will have a
guide of how many drinks you must only drink for your own safety.
Blood Alcohol Effects

BAC Physical and Emotional Effects
0.02% You may feel relaxed and might experience slow reaction time.
0.04% Your vision is affected
0.08% Your coordination decreases and your driving skills are

impaired. This is legal drinking limit. You are legally intoxicated
and it’s illegal to drive in the U.S
0.10% Your speech may become slurred. Lost of coordination and

judgement
0.15% You may stumble when walking and may have trouble standing
up
0.30% You might vomit and probably pass out.
0.40% You may pass out (unconscious) and may go into a coma
Over Alcohol poisoning and death can occur. Your breathing might
0.40% stop. This is the lethal blood alcohol level
Drink Responsibly
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Men Bac Chart
# of
drinks 100lbs 120lbs 140lbs 160lbs 180lbs 200lbs 220lbs 240lbs 260lbs 280lbs
1 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.01 0.01
2 0.08 0.06 0.05 0.05 0.04 0.04 0.03 0.03 0.03 0.03
3 0.11 0.09 0.08 0.07 0.06 0.06 0.05 0.05 0.04 0.04
4 0.15 0.13 0.11 0.09 0.08 0.08 0.07 0.06 0.06 0.05
5 0.19 0.16 0.13 0.12 0.10 0.09 0.09 0.08 0.07 0.07
6 0.23 0.19 0.16 0.14 0.13 0.11 0.10 0.09 0.09 0.08
7 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09
8 0.30 0.25 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11
9 0.34 0.28 0.24 0.21 0.19 0.17 0.15 0.14 0.13 0.12
10 0.38 0.31 0.27 0.24 0.21 0.19 0.17 0.16 0.15 0.13
Women BAC Chart

# of
drinks 80lbs 100lbs 120lbs 140lbs 160lbs 180lbs 200lbs 220lbs 240lbs 260lbs
1 0.06 0.04 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02
2 0.11 0.09 0.07 0.06 0.06 0.05 0.04 0.04 0.04 0.03
3 0.17 0.13 0.11 0.09 0.08 0.07 0.07 0.06 0.06 0.05
4 0.22 0.18 0.15 0.13 0.11 0.10 0.09 0.08 0.07 0.07
5 0.28 0.22 0.18 0.16 0.14 0.12 0.11 0.10 0.09 0.08
6 0.33 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10
7 0.39 0.31 0.26 0.22 0.19 0.17 0.15 0.14 0.13 0.12
8 0.44 0.35 0.29 0.25 0.22 0.20 0.18 0.17 0.15 0.14
9 0.50 0.40 0.33 0.28 0.25 0.22 0.20 0.18 0.17 0.15
10 0.55 0.44 0.37 0.31 0.28 0.24 0.22 0.20 0.18 0.17
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CHAPTER 4 EXERCISE
Name:
Section and time:
1. Discuss the following guidelines in ordering and preparing mixed drinks.
a. Liquor Always First

______________________________________________________________
______________________________________________________________
b. Name the Brand First
______________________________________________________________
______________________________________________________________
c. Well Drink
___________________________________________________________________
___________________________________________________________________
d. Premium Drink
___________________________________________________________________
__________________________________________________________________
e. Dirty
___________________________________________________________________
__________________________________________________________________
f. Neat
______________________________________________________________
______________________________________________________________
g. On the Rocks
______________________________________________________________
______________________________________________________________
h. Tall
______________________________________________________________
______________________________________________________________
i. Up
______________________________________________________________
______________________________________________________________
j. Frozen
______________________________________________________________
______________________________________________________________
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Chapter 5 : BASICS OF COFFEE
I. Chapter Objectives
After discussing this chapter, you should be able to:

• Define what coffee is
• Identify different varieties of coffee;
• Discuss different methods of coffee production
• Prepare coffee recipes.
I. Definition
• Coffee is a widely consumed non-alcoholic beverage prepared from the

roasted seeds commonly called the beans of the coffee plant.
II. History
1. The history of coffee can be traced at least as early as 9 th century, when it

appeared in the highlands of Ethiopia.
• (Circa A.D. 800) Goats will eat anything.

Discovery of coffee was credited to Kaldi, the legendary Ethiopian goatherd.
Kaldi noticed his herd dancing from one coffee shrub to another, grazing on
the cherry-red berries containing the beans. He copped a few for himself and
was soon frolicking with his flock.
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• Witnessing Kaldi’s goatly gambol, a monk plucked berries for his brothers.
That night they were uncannily alert to divine inspiration.
• History tells us other Africans of the same era fueled up on protein-rich

coffee-and-animal-fat balls—primitive Power Bars—and unwounded with wine
made from coffee-berry pulp.
• From Ethiopia, it spread to Egypt and Yemen, and by the fifteenth century
had reached Persia, Turkey, and northern Africa.
2. ESCAPE FROM ARABIA

(Circa 1000 to 1600) Coffee, as we know it kicked off in Arabia, where
roasted beans were first brewed around A.D 1000.
• By the 13th century Muslims were drinking coffee religiously. The “bean
broth” drove dervishes into orbit, kept worshippers awake, and splashed over
into secular life. And wherever Islam went, coffee went too: North Africa, the
eastern Mediterranean, and India.
• 1453: Coffee is introduced to Constantinople by Ottoman Turks. The world’s
first coffee shop, Kiva Han, opened there in 1475.
• 1511: Khair Beg, the corrupt governor of Mecca, tried to ban coffee for fear
that its influence might foster opposition to his rule.
• Arabia made export beans infertile by parching or boiling, and it is said that
no coffee seed sprouted outside Africa or Arabia until the 1600s – until
Baba budan. As tradition has it, this Indian pilgrim-cum-smuggler left Mecca
with fertile seeds strapped to his belly. Baba’s beans bore fruit and initiated an
agricultural expansion that soon reached Europe’s colonies.
• 1600-1607: Captain John Smith helped to found the colony of Virginia at

Jamestown. It’s believed that he introduced coffee to North America.
• From the Muslim world, coffee spread to Italy, according to historical

sources.
3. EUROPE CATCHES BUZZ (1615 to 1700)
• The thriving trade between Venice and the Muslims of North Africa, Egypt,
and the Middle East brought many African goods, including coffee, to this
port. Merchants introduced coffee to the wealthy in Venice, charging them
heavily for it, and introducing it to Europe.
• Coffee became more widely accepted after it was deemed an acceptable

Christian beverage by Pope Clement VIII in 1600 despite appeals to ban the
Muslim drink.
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• 1642: The first European coffee house opened in Italy.
• 1652: First coffee house opened in England.
• It was introduced in France 1657, and in Austria and Poland following the
Battle of Vienna, when coffee was captured from supplies of the defeated
Turks.
• 1668: Coffee replaced beer as New York City’s favorite breakfast drink.
• 1690: The Dutch were the first to import large-scale into Europe, and
eventually smuggled seedlings into Europe in 1960, defying the Arab
prohibition on exporting the plants or unroasted seeds.
• The Dutch later grew the crop in Java and Ceylon. Through the efforts of the
British East India Company, it became popular in England as well.
4. COFFEE BLOOMS IN BRAZIL (Circa 1727 to 1800)
• 1727: Brazil’s government wanted a cut of the coffee market; but first, they
needed an agent to smuggle seeds from coffee country. Enter Lt. Col.
Francisco de Melo Palheta, the James Bond of Beans. Colonel Palheta was
dispatched to French Guiana, ostensibly to mediate border dispute.
Eschewing the fortresslike coffee farms, suave Palheta chose a path of less
resistance – the governor’s wife. The plan paid off. At a state farewell dinner
she presented him a sly token of affection: a bouquet spiked with
seedlings. From these scant shoots sprouted the world’s greatest coffee
empire. By 1800 Brazil’s monster harvest would turn coffee from an elite
indulgence to an everyday elixir, a drink for the people.
• 1732: Johann Sevastian Bach composed his Kaffee-Kantate. Partly an ode
to coffee and partly a sab at the movement in Germany to prevent women
from drinking coffee (it was thought to make them sterile), the cantata
included the aria, “Ah! How sweet coffee tastes! Lovelier than a thousand
kisses, sweeter far than muscatel wine! I must have my coffee.”
• 1733: The Boston Tea Party made drinking coffee a patriotic duty in
America.
• 1775: Prussia’s Frederick the Great tries to block imports of green coffee, as
Prussia’s wealth was drained Public outcry changed his mind.
• 1812: After the War of 1812, in which Britain had temporarily cut off access
to tea imports, the Americans taste for coffee grew during the early 19 th
century, and high demand during the American Civil War together with the
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advancements of brewing technology secured the position of coffee as an
everybody commodity in the United States.
• 1886: Former wholesale grocer Joel Cheek names his popular coffee blend
“Maxwell House,” after the hotel in Nashville, TN where it was served.
• Early 1900’s: In Germany, afternoon coffee became a standard occasion. The

derogatory term “KaffeeKlatsch” was coined to describe women’s gossip at these
affairs. Since broadened to mean relaxed conversation in general.
• 1900: Hills Bros. began packing roast coffee in vacuum thins, spelling the chemist
Satori Kato of Chicago.
• 1907: In less than century, Brazil accounted for 97% of the world’s harvest.
• 1920: Prohibition went into effect in United States. Coffee sales boomed.
• 1938: Having been asked by Brazil to help find a solution to their coffee surpluses,
Nestle Company invented freeze-dried coffee. Nestle developed Nescafe and
introduces it in Switzerland.
• 1940: The US imported 70 percent of the world coffee crop.
• 1942: During W.W.II, American soldiers were issued with instant Maxwell House
coffee in their ration kits. Back home, widespread hoarding led to coffee rationing.
• 1946: In Italy, Achilles Gaggia perfected his espresso machine. Cappuccino was
named for the resemblance of its color the robes of the monks of the Capuchin
order.
• 1969: One week before Woodstock, the Manson Family murdered coffee heiress
Abigail Folger as she visited with friend Sharon Tate in the home of filmmaker
Roman Polanski.
• 1971: Starbucks opened its first store in Seattle’s Pike Place public market,
creating a frenzy over fresh-roasted whole bean coffee.
• 1979: Mr. Cappuccino opened for business
• Today, coffee is one of the most popular beverages worldwide, its volume
amounting to about a third of that of tap water in North America and Europe.
IV. Coffee Countries
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• BEAN BELT: From humble origins in Africa, coffee cultivation wandered east and
west, eventually forming a belt roughly bounded by the Tropics of Cancer and
Capricorn.
• Growing regions typically offer moderate sunshine and rain, steady temperatures
around 70⁰F (20⁰C), and rich, porous soil. In return, the delicate tree yields beans
that were an economic mainstay for dozens of countries and about 25 million
people—and, among natural commodities, have a monetary value surpassed only by
oil. Of the two main coffee trees, arabicas begot the better beans—and about 70% of
the harvest. The harsher beans of the hardier robusta tree account for about 30
percent.
Top 10 Coffee-Producing Countries

(Based on the number of 132-pound [60kg] bags produced during the 1997-98 crop
year, according to the U.S National Coffee Association.)
1. Brazil. Today Brazil is responsible for about a third of all coffee production,
making it by far the heavyweight champion of the coffee-producing world.
Notable Beans: Bahia, Bourbon Santos.
2. Columbia. Columbia’s coffee grows in the moist, temperature foothills of the

Andes, where the combination of high altitude and moist climate makes for an
especially mild cup. Notable Beans: Medellin, Supremo, Bogota.
3. Indonesia. Top-grade arabicas are still produced on Java as well as on

Sumatra, Sulawesi, and Flores, but the Indonesian archipelago is most
notable as the world’s largest producer of Robusta beans: Notable Beans:
Java, Sumatra, Sulawesi (Celebes)
4. Vietnam. Notable Beans Vietnam specializes in Robusta production.
5. Mexico. Mexico is the largest source of U.S coffee imports. Notable Beans:
Altura, Liquidambar MS, Pluma Coixtepec.
6. Ethiopia. The natural home of the Arabica tree and the setting for most of
coffees origin legends, Ethiopia is Africa’s top Arabica exporter and leads the
continent in domestic consumption. About 12 million Ethiopians make their
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living from coffee, whose name is said to be a derivation of “Kaffa,” the name
of an Ethiopian province. Notable Beans: Harrar, Sidamo, Yirgacheffe.
7. India. According to legend, India is the birthplace of coffee cultivation east of

Arabia. Notable Beans: Mysore, Monsooned Malabar
8. Guatemala. Today country’s high-grown beans, particularly those grown on

the souther volcanic slopes, are among the world’s best. Notable Beans:
Atitlan, Huehuetenango.
9. Cộte d’Ivoire. Notable Bean: Cộte d’Ivoire specializes in robusta production.
10. Uganda. Notable Bean: Bugiso
V. Coffee Varietals
A. Coffee Arabica. Arabica coffee is considered to have a better flavour than
robusta. For this reason, about three fourths of coffee cultivated worldwide is of the
Arabica variety.
1. Most Arabica coffee beans originate from either Latin America, East Africa/
Arabia, or Asia/Pacific.
B. Coffea Robusta – compared to Arabica, robusta tends to be bitter and with less
flavour.
1. However, robusta coffee is less susceptible to disease than Arabica, and can be
cultivated in environments where Arabica will not thrive.
2. Robusta also contains about 40-50% more caffeine than Arabica. For this reason
it is used as an inexpensive substitute for Arabica in many commercial coffee blends.
3. Good quality robustas are used in some espresso blends to provide a better foam
head, and to lower the engredient cost.
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C. Coffea liberica – in the Philippines it is the variety used for kapeng barako.
D. Coffea esliaca
1. Believed to be indigenous to Libera and southern Sudan.
E. Arabica varietals
1. Colombian. Today Maragogype, Caturra, Typica and Bourbon cultivars are
grown. When Colombian coffee is freshly roasted, it has a bright acidity, is heavy in
body and is intensely aromatic. Colimbia accounts for about 12% of the coffee
market (by value) in the world, second only to Brazil.
2. Colombian Milds – Includes coffee from Colombia, Kenya, and Tanzania, all of
which are washed arabicas.
3. Costa Rican Tarrazu – from the San Marcos de Tarrazu valley in the highlands
outside of San Jose.
4. Ethiopian Harar – from the region of Harar, Ethiopia. Known for its well. All three
are trademarked names with rights owned by Ethiopia.
5. Ethiopian Sidamo from the Sidamo (now Oromia) region of Ethiopia as well. All
three are trademarked names with rights owned by Ethiopia.
6. Ethiopian Yirgacheffe – from the area of the town of Yirga Cheffe in the Sidamo
(now Oromia) region of Ethiopia. All three are trademarked names with rights owned
by Ethiopia.
7. Guatemala Huehuetenango – Grown at over 5,000 feet in the northern region,
one of the most remote growing regions in Guatemala.
8. Hawaiian Kona – grown on the slopes of Hualalai in the Kona District on the Bigh
Island of Hawaii. Coffee was first introduced to the islands by Chief Boki, the
Governor of Oahu, in 1825.
9. Sumatra Mandheling and Sumatra Lintong – Mandheling is named after the
similarity spelt Mandailing Batak ethnic group located in North Sumatra, Indonesia.
The name is the result of a misunderstanding by the first foreign purchaser of the
variety, and no coffee is actually produced in the “Mandailing region”. Lintong on the
other hand, is named after the Lintong district, also located in North Sumatra.
10. Sulawesi Toraja, Kalossi – Grown at high altitudes on the island of Sulawesi
(formerly Celebes) in the middle of the Malay archipelago in Indonesia. Celebes
exhibits a rich, full body, well-balanced acidity (slightly more than Sumatra) and is
multi-dimensional in character. It has dark chocolate and ripe fruit undertones. It is
an excellent coffee for darker roasting. Because of its semi-dry processing, it may
roast a bit unevenly.
11. Tanzania Peaberry – grown on Mount Kilimanjaro in Tanzania. “Peaberry”
means that the beans come from a cherry (coffee fruit) instead of the usual two.
Peaberries are naturally occurring and account for approximately 10% of any crop.
12. Uganda – Although it mostly produces robusta coffee, there is a quality Arabica
blend grown there known as Bugishu.
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F. Robusta varietals
1. Whilst not separate varieties of bean, unusual and very expensive robustas are the
Indonesian Kopi Luwak and the Philippines Kape Alamid. The beans are collected from
the droppings of the Common Palm Civet, whose digestive processes give it a distinctive
flavour.
VII. The Different Coffee Bean Roast

A. Dark Roast (14mins)
1. The darkest roast such as Italian Roast are also known as “Heavy Roast”, with
beans roasted nearly to jet black giving a smoky well roasted taste whjch masks the
natural flavours of the coffee bean.
B. Medium Dark Roasts (12 to 13mins)
1. Medium dark raost is when the beans are roasted for a long time at a high
temperature enough to bring the natural oil of the coffee to the surface.
2. Some examples of medium dark roasts are:

• Breakfast Roast – also known as “Dark Roast” French roast beans are often used
to make espresso.
• Continental Roast – slightly lighter than French Roast but with spicy body.
• Viennese Roast – roasted a little longer than regular American roast and has rich
chocolaty body with/flavour.
• Full City Roast – it is darker than the standard American roast.
D. Light Roast (7mins)

1. A light roast gives a very subtle light bodied flavour.
2. Some examples of light roasts are:
• New England Roast
• Half City Roast
• Cinnamon Roast – where the surface of the bean is dry with no oils present and
flavour is light-bodied.
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VII. Important Factors in Brewing Coffee
Here are some of the factors to be considered in order to produce the right brew of
coffee.
1. The coffee beans – to produce good quality brewed coffee, we need good quality
freshly roasted beans.
2. The roast – using the right roast of coffee for a particular type of drink and
preference.
3. Right grind of coffee – using the right grind or coarseness of coffee base on
particular coffee maker to be used will produce the right quality coffee brew.
4. Right amount of coffee – 2 level tablespoon of ground coffee per 6 ounce cup.
5. Equipment – use clean and properly maintained and well functioning equipment.
6. Water – use fresh water or treated water, don’t use distilled water, it will produce
coffee tastes flat.
7. The right temperature of brewing the coffee – coffee should be brewed 195 to
205 degrees Fahrenheit or below the boiling point. Water should not be in boiling
point for it may affect the quality or taste of coffee and coffee cannot be drunk
immediately thereby losing some of its flavour while waiting to cool it down.
8. Coffee must be served fresh – brewed coffee starts to evaporate immediately
and start to lose some of its flavour after brewing and noticeable loss of flavour after
20 min. in hot plate.
Coffee Makers
Turkish Ibrik Moka/stovetop French Press
Espresso Machine
Auto Drip Coffee Percolator Coffee Siphon Neapolitan Dip
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IX. Proper Use of Espresso Machine
The following must be considered to prepare the right quality of espresso:
1. Freshly roasted whole-bean coffee must be used.
2. Quality of water must be checked from time to time.
3. Temperature and pressure of machine must be constantly checked; 8-9 bars
4. To have the right quantity and quality of espresso, extraction time should be;
20-25 seconds, 18-21 counts.
5. Check steaming wand and air out before steaming the milk.
6. Check water temperature
7. Check quality of coffee grind from the grinder.
8. Always make sure you have a clean filter basket
9. Tamp the coffee with enough pressure to have the correct extraction and
quality of espresso.
After 20-25 seconds you must be able to have:

1. 1 ½ espresso
2. If less than 1 ½ oz is produced, repeat the extraction and do the following:
• Use a light tamp
• Use a coarse ground
3. If more than 1 ½ oz is produced, also repeat the extraction and do the
following:
After 20-25 seconds you must be able to have:

1. Smooth Crema
2. If little or no crema or crema/ large bubbles, repeat the extraction and do the
following:
• Use more coffee
• Use firmer tamp
• Use finer ground
3. If thin or thin and dark brown crema, repeat the extraction also and do the
following:
• Use more coffee
• Use a lighter tamp
• Use a coarser ground
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X. Milk steaming/foaming guide
• Steps
1. Use a chilled pitcher in steaming the milk.
2. Hold the stainless steel pitcher, approximately up to 1/3 full with cold milk.
3. Air out the steam to remove the water from the steam wand/nozzle.
4. Submerge steam wand/nozzle and then open the steam. Nozzle should be ¼ inch
below the level of the milk.
5. Open the steam valve to its full capacity.
6. Raise the pitcher to submerge the nozzle ½ below the level of the milk to have the
right quantity and consistency of foam.
XI. Espresso Concoctions

Espresso
Espresso + dollop of foam= Macchiato
Espresso + hot water= Americano
Espresso + foamed milk + steamed milk= Cappuccino
Espresso + steamed milk= Café Latte
Espresso + chocolate syrup + steamed milk= Café Mocha
Espresso + whipped cream = Espresso con Pana
Espresso + steamed milk = Flat white
Espresso + Steamed half and half + steamed milk = Café Breve
XII. Tools Preparing Espresso and Concoctions
Espresso Machine Filter Tamper
Pitcher Thermometer
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XIII. Latte Art
The art of designing espresso with milk foam and syrups to create a well presented
cup of coffee.
Pouring of the Foam Latte Designs
XIV. Vocabulary Of Tasting Terms

A. Aromas
1. Animal-like – This odor descriptor is somewhat reminiscent of the smell of
animals. It is not a fragrant aroma like musk but has the characteristic odor of wet
fur, sweat, leather, hides or urine. It is not necessarily considered as a negative
attribute but is generally used to describe strong notes.
2. Ashy – This odor descriptor is similar to that of an ashtray, the odor of smokers’
fingers or the smell one gets when cleaning out a fireplace. It is not used as a
negative attribute. Generally speaking this descriptor is used by the tasters to
indicate the degree of roast.
3. Burnt/Smokey – This odor and flavour descriptor is similar to that found in burnt
food. The odor is associated with smoke produced when burning wood. This
descriptor is frequently used to indicate the degree of roast commonly found by
tasters in dark-roasted or oven-roasted coffee.
4. Chemical/Medicinal – This odor descriptor is reminiscent of chemicals,
medicines and the smell of hospitals. This term is used to describe coffee having
aromas such as chemical residues or highly aromatic coffee which produce large
amounts of volatiles.
5. Chocolate-like – This aroma descriptor is reminiscent of the aroma and flavour of
cocoa powder and chocolate (including dark chocolate and milk chocolate). It is an
aroma that is sometimes referred to as sweet.
6. Caramel – This aroma descriptor is reminiscent of the odor and flavour produced
when caramelizing sugar without burning it. Tasters should be cautioned not to use
this attribute to describe a burning note.
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7. Cereal/Malty/Toast-like – This descriptor includes aromas characterestics of
cereal, malt and toast. It includes scent such as the aroma and flavour of uncooked
or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma
and flavour of freshly baked bread and freshly made toast. This descriptor has a
common denominator, a grain-type aroma. The aromas in this descriptor are
grouped together since tasters used these terms interchangeably when evaluating
standards of each one.
8. Earthy – The characteristic odor of fresh earth, wet soil or humus. Sometimes
associated with moulds and reminiscent of raw potato flavour, considered as an
undesirable flavour when perceived in coffee.
9. Floral – This aroma descriptor is similar to the fragrance of flowers. It associated
with slight scent of different types of flowers including honeysuckle, jasmine,
dandelion and nettles. It is mainly found when an intense fruity or green aroma is
perceived but rarely found having a high intensity by itself.
10. Fruity/Citrus – This aroma is reminiscent of the odor and taste of fruit. The
natural aroma of berries is highly associated with this attribute. The perception of
high acidity in some coffee is correlated with the citrus characteristic. Tasters should
be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.
11. Grassy/Green/Herbal – This aroma descriptor includes three terms which are
associated with odors reminiscent of freshly mowed lawn, fresh green grass or
herbs, green foliage, green beans or unripe fruit.
12. Nutty – This aroma is reminiscent of the odor and flavour of fresh nuts (distinct
from rancid nuts) and not of bitter almonds.
13. Rancid/Rotten – This aroma descriptor includes two terms which are associated
with odors reminiscent of deterioration and oxidation of several rancid nuts. Rotten is
used as an indicator of deteriorated vegetables or non-oily products. Tasters should
be cautioned not to apply these descriptors to coffee that have strong notes but no
signs of deterioration.
14. Rubber-like – This odor descriptor is characteristic of the smell of hot tires,
rubber bands and rubber stoppers. It is not considered a negative attribute but has a
strong note characteristic recognizable in some coffee.
15. Spicy – This aroma descriptor is typical of the odor of sweet spices such as
cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe
the aroma of savory spices such as pepper, oregano and Indian spices.
16. Tobacco –This aroma descriptor is reminiscent of the odor and taste of tobacco
but should not be used for burnt tobacco.
17. Woody – This aroma descriptor is reminiscent of the smell of dry wood, an oak
barrel, dead wood or cardbound paper.
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B. Tastes
1. Acidity – A basic taste characterized by the solution of an organic acid. A
desirable, sharp, and pleasing taste particularly strong with certain origins as
opposed to an over-fermented sour taste.
2. Bitterness – A primary taste characterized by the solution of caffeine, quinine and
certain alkaloids. This taste is considered desirable up to a certain level and is
affected by the degree of roast brewing procedures.
3. Sweetness – This is a basic taste descriptor characterized by solution of sucrose
or fructose which are commonly associated with sweet aroma descriptors such as
fruity, chocolate and caramel. It is generally used for describing coffee which are free
from off-flavors.
4. Saltiness – A primary taste characterized by a solution of sodium chloride or
other salt.
5. Sourness – This basic taste descriptor refers to an excessively sharp, biting and
unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with
the aroma of fermented coffee. Tasters should be cautious not to confuse this term
with acidity which is generally considered as a pleasant and desirable taste in coffee.
C. Mouth Feel
1. Body – The attribute descriptor is used to describe the physical properties of the
beverage. A strong but pleasant full mouth characteristic as opposed of being thin.
2. Astringency – This attribute is characteristic of an after-taste sensation consistent
with a dry feeling in the mouth, undesirable in coffee.
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CHAPTER 5 EXERCISE
Name: _____________________________________________________
Section and time:_____________________________________________________
1. Provide the particular events that happen on the particular date provided below.
• (Circa A.D. 800) _______________________________________________________
• (Circa 1000 to 1600) ______________________________________________________
• 1453 _______________________________________________________
• 1475 _______________________________________________________
• 1511 _______________________________________________________
• 1600s _______________________________________________________
• 1600:1607 _______________________________________________________
• (1615 to 1700) _______________________________________________________
• 1642 _______________________________________________________
• 1652 _______________________________________________________
• 1657 _______________________________________________________
• 1668 _______________________________________________________
• 1690 _______________________________________________________
• Circa 1727 to 1800 _______________________________________________________
• 1727 _______________________________________________________
• 1732 _______________________________________________________
• 1773 _______________________________________________________
• 1775 _______________________________________________________
• 1812 _______________________________________________________
• 1886 _______________________________________________________
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Chapter 6 : Tea

• Define what tea is;
• Differentiate types of tea according to process;
• Do tea preparation and serving;
• Identify different packaging of tea; and
• Know how to store/keep tea properly.
II. Definition
Tea is a type of non-alcoholic beverage made by steeping processed leaves, buds,
or twigs of the tea bush, known as Camellia sinensis, in hot water for a few minutes
to extract flavor.
III. Origin and History

1. Botanists have long asserted a dual botanical origin for tea. The Cameliia
sinensis var. assamica is native to the area from Yunnan province in China to
the northern region of Myanmar and the state of Assam in India.
2. However Camellia sinensis var. sinensis is native to eastern and southeastern
China.
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History of Tea in China
1. The Chinese have enjoyed tea for centuries, if not millennia. Historically the
use of tea as a medicine herb useful for staying awake is unclear.
2. China is considered to have the earliest records of tea drinking, with recorded
tea use in its history dating back to the first millennium BC.
3. Han Dynasty used tea as medicine.
History of Tea in India

1. Tea cultivation flourished in India under the British rule and today, India is the
largest producer of tea in the world.
2. Darjeeling tea is a popular tea in India, grown in the foothills of the Himalayas,
and is a prized Indian black tea.
3. The East India Company also had interests along the rotes to India. Its
products were the basis of the Boston Tea Party in colonial America.
History of Tea in Sri Lanka/Ceylon

1. The name Ceylon always brings to mind or synonymous to tea.
2. Ceylon or Sri Lanka is renowned for its high quality tea. It is the 3rd biggest tea
producing country globally. It has a production share of 9% in the international
sphere, and one of the world’s leading exporters with a share of around 9% of the
global demand.
3. The total land area under tea cultivation has been assessed at approximately
187,309 hectares.
4. Ceylon tea is divided into 3 groups: the Upcountry, Midcountry and Low country
tea based on the geography of the land on which it is grown.
5. The plantations in Sri Lanka or Ceylon that was started by the British were initially
taken over by the government in the 1960s. But today it’s being privatized and is now
run by plantation companies which own a few ‘estates’ or tea plantations each.
6. Sri Lankan tea carry the “Lion Logo” on it’s packages which indicate that the tea
originated from Sri Lanka.
7. Today the use of Lion Logo is closely monitored by Sri Lanka Tea Board which is
the governing body of tea industry in Sri Lanka.
8. Most of the Sri Lankan tea exporters now focuses on adding more value to the
exports rather than exporting raw tea.
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9. Today, the name “Ceylon Tea” or “Sri Lankan tea” is still regarded as a sign of
quality throughout the world.
History of Tea in Japan
1. The earliest known references to green tea in Japan are in a text written by a
Buddhist monk in the 9th century.
2. Tea became a drink of the religious classes in Japan when Japanese priest and
envoys were sent to China to learn about its culture brought tea to Japan.
3. Ancient records indicated that the first batch of tea seeds were brought by a priest
named Saichộ (767-822) 805 and then by another named Kữkai (774-835)
4. It became a drink of the royal classes in Japan when Emperor Saga, encouraged
the growth of tea plants wherein seeds were imported from China, and thus
cultivation in Japan began.
History of Tea in Korea
1. The first historical record documenting the offering of tea to an ancestral god
describes a rite in the year 661 in which a tea offering was made to the spirit of King
Suro, the founder of the Geumgwan Gaya Kingdom (42-562).
2. Records from the Goryeo Dynasty (918-1392) show that tea offerings were made
in Buddhist temples to the spirits of revered monks.
Tea spreads to the World
1. The earliest record of tea in showed in occidental writing is said to be found in the
statement of an Arabian traveller, that after year 879 the main sources of revenue in
Canton were the duties from salt and tea.
2. Great explorer Marco Polo recorded the deposition of a Chinese minister of

finance in 1285 for his arbitrary argumentation of the tea taxes.
3. The travellers named Giovanni Batista Ramusio (1559), L. Almeida (1576), Maffei
(1588), Taxiera (1610), also mentioned tea in their records.
4. In 1557, Portugal established a trading port in Macao and the word of Chinese
drink”ch’a” spread quickly, but there was no mention of them bringing any samples
home.
5. In the early 17th century, a ship of the Dutch East India Company brought the first
green tea leaves to Amsterdam from China.
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6. Tea was introduced in France by 1636. It enjoyed a brief period of popularity in
Paris around 1648.
7. In Russia, history of tea can also be traced back to the seventeenth century. Tea
was first offered by China as a gift to Czar Michael I in 1618. The Russian
ambassador tried the drink; he did not care for it and rejected the offer, delaying
introduction of tea to Russia by 50 years. In 1689, tea was regularly imported from
China to Russia via a caravan of hundreds of camels travelling the year long journey,
making it a precious commodity at the time.
8. Tea started to appear in German apothecaries by 1657 but never gained much
esteem except in coastal areas such as Ostfriesland.
9. In England, tea first publicly appeared during the 1650s, and was introduced
through coffee houses. The British introduced to its Colonies in America and
elsewhere.
IV. Tea Culture

In many different cultures, tea is often drunk at the following occasions such as:
1. Social events, such as afternoon tea and the tea party or tea ceremony.
2. It may be drank early in the day to heighten alertness; because it contains

theophylline and bound caffeine (sometimes called “theine). although there are
also decaffeinated teas.
3. In many cultures such as Arab culture tea is a focal point for social gatherings.
There are tea ceremonies which have arisen in different cultures particularly in Asia:
1. Chanoyu: it is Japan’s complex, formal and serene tea ceremony. Being one of
the most well known today.
2. Gung Fu Cha tea ceremony: is a Korean tea ceremony which typically uses
small Yi Xing clay pots and oolong tea.
Chanoyu Gung Fu Cha Ceremonial tea pots and cups
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V. Classification/Description of Tea
1. Orange Pekoe (O.P.) – describes the largest size wiry, thin black tea leaves.
2. Pekoe – describes the basic grade, grade, slightly smaller than O.P.
3. Broken Orange Pekoe (B.O.P) – is used to describe, obviously, a smaller size of

thin black leaf tea than Pekoe.
4. Pekoe Fannings (P.E) – a slightly smaller leaf than B.O.P the smallest leaf that
is used in our teabag range
5. Fannings – is the smallest leaf grade, you’ll be lucky to find this in cheaper
teabag ranges.
6. Dust – the siftings that are used in most cheap teabags.
7. Congou – is generally used to describe large narrow black leaf teas from China.
8. Souchong – is the description given to the broad black leaf tea from China,
The description are enhanced by such expressions as:
1. Finest (F.) – a further refined description for the finest available.
2. Flowery (F.) – referring to the presence of fine flowers buds from an early picking.
3. Golden Flowery (G.F) – refers to the inclusion of flowers buds from an early
picking.
4. Tippy (T.) – referring to the presence of fine golden tips from the budding tea leaf.
VI. The Four Basic Types of True Tea According to Process and their Methods
of Preparation
1. Black tea – The tea leaves are allowed to completely ferment or oxidize.
• Black tea is the most common form of tea in southern Asia (Sri Lanka, India,
Pakistan Bangladesh, etc.) and in the last century many African countries including
Kenya, Burundi, Rwanda, Malawi and Zimbabwe.
• The literal translation of the Chinese word is red tea, which is used by some tea
lovers.
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• The Chinese call it red tea because the actual tea liquid is red. Westerners call it
black tea because the the tea leaves used to brew it are usually black.
• However, red tea may also refer to rooibos, an increasingly popular South African
tisane. The oxidation process takes between two weeks and one month.
• Black tea is further classified as either orthodox or as CTC (Crush, Tear, Curl, a
production method developed about 1932).
• Unblended black tea are also identified by the estate they come from, their year
and the flush (first, second or autum).
• Orthodox processed black tea are further graded according to the post production
leaf quality by the Orange Pekoe system, while CTC tea use a different grading
system.
General Preparation:
The water for black tea should be added at the boiling point (100⁰C or 212⁰F),
except for more delicate tea, where lower temperatures are recommended. This will
have as large an effect on the final flavour as the type of tea used.
One of the most common faults when making black tea is to use water at too low a
temperature. Since boiling point drops with increasing altitude, this makes it difficult
to brew black tea properly in mountainous areas. It is also recommended that the
teapot be warned before preparing tea, easily done by adding a small amount of
boiling water to the pot, swirling briefly, before discarding. Black tea should not be
allowed to steep for less than 30 seconds or more than about 5mins (a process
known as brewing or mashing). After that, tannin is released, which counteracts the
stimulating effect of the theophylline and caffeine and makes the tea bitter.
Therefore, for a “wake up” tea, one should not let the tea steep for more than 2-
3mins. When the tea has brewed long enough to suit the tastes of the drinker, it
should be strained while serving.
Specific method of preparation of a particular variety of black tea can be found in the
package of a particular brand of tea.
Varieties of Black tea and their origin with corresponding description of

finished product.
• Assam (Grade: Orange Pekoe)
Country of Origin: India
Altitude: 400 feet above sea level
Manufacturer Type: Orthodox
Infusion color: bright amd bending coppery
Description: Strong, full bodied with excellent maltiness and rich color. A good strong
black tea in the early morning for a pick-me-up. Can also be enjoyed the milk and
sugar.
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• Assam Behora Estate (Grade: Tippy Golden Flowery Orange Pekoe/TGFOP)
Infusion: Bright and tending coppery
Description: A classic Assam black tea with a traditional leaf style. Produced during
June this tea embodies all the flavour and strength you expect from a top Assam
estate.
• Blue Flower Earl Grey

Country of Origin: Sri Lanka
Grade: BOP (Broken Orange Pekoe)
Altitude: 4800-7600 feet
Infusion color: Bright and Coppery.
Ingredients: Premium black tea, Bergamot oil, Blue flowers (Cornflower petals).
Citrus peels
Description: A correct balance of flavouring that results in a piquant and refreshing
true Earl Grey taste that goes well with pastries and cakes. Most consumed
afternoon tea.
• Ceylon Kenilworth Estate

Country of Origin: Sri Lanka
Grade: OP (Orange Pekoe)
Altitude: 3000 feet
Manufacturer type: Orthodox
Infusion Color: Noire tending coppery
Description: Malty flavour that is full of life and very smooth. A fine tea after dinner or
in the afternoon. World renowned for its strong full-bodied cup.
• Chinese Yunnan Black Tea

Country of Origin: China
Region: Yunnan Province
Grade: GFOP (Golden Flowery Orange Pekoe)
Altitude: 4000 feet
Manufacture Type: Orthodox
Infusion Color: Bright, with an origin specific character.
Description: Excellent fullness with subtle China sweetness. Only produced during
March and April, when the mountain air is moist and cool.
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• Darjeeling Margaret’s Hope Estate
Grade: TGFOP (Tippy Golden Flowery Orange Pekoe)
Infusion Color: Bright tending light
Description: A delicate tending astringent cup with the distinctive ‘Muscatel’
character. Hints of currant create an almost wine-like taste.
• English Breakfast
Country of Origin:China
Infusion Color: Bright and Coppery
Information: A full bodied breakfast tea that is perfect both as a morning and an
afternoon tea. Good body but not overpowering with satisfying full tea flavour notes.
Excellent with milk and sugar.
• Golden Monkey (Chinese Congou Black Tea)

Manufacturer type: Hand sorted Orthodox
Region: Fujian Province
Altitude: 4800ft
Grade: STOP (Special Tippy Orange Pekoe)
Description: A flavourful full bodied tea with a signature character which tea tasters
describeas ‘mouth-feel’
Infusion Color: Very bright and golden coppery color
• Irish Breakfast
Country of Origin: India, Sri Lanka (Ceylon)
Infusion Color: Bright and golden coppery color
Description: A very full bodied cup of tea. The strength and malty flavour of Assam is
combined with the rich flavourful Ceylon. This tea is best enjoyed with milk since the
casein in milk renders the tannins in tea insoluble and reduces the characteristic
bitterness of strong teas.
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• Kreemun Congou (Man Feng Grade)
Grade: Keemun Mao Feng
Altitude: up to 5000 ft
Infusion Color: A reasonably thick reddish liquor
Cup Characterestic: Winey and juicy with a very clean cup that has depth and
character. The tea almost has natural orchid character.
• Kenya Millima Estate (Grade: GFBOP)

Country of Origin: Kenya
Altitude: 6000 ft
Grade: GFBOP (Golden Flowery Broken Orange Pekoe)
Manufacturer Type: Orthodox – exceptionally well graded
Infusion Color: Bright and coppery orange.
Description: A rich full bodied tea with floral-like flavour notes. The cup has thickness
with a malty but lively character. A perfect all day tea.
•Lapsang Souchong
Country of Origin: China Grade: BOP
Altitude: 3500-5000 ft
Infusion Color: Tending bright with reddish hues
Description: A smooth crisp character with the remarkable and heady aroma of a
pine and Oakwood fire.
• Yunnan Gold Tips (Top Grade Limited Annual Production)

Grade: Special Golden Tippy Flowery Orange Pekoe
Infusion: Tending bright
Description: This rare tea consist of mostly golden tips with fine aroma. It brews an
exceptionally smooth liquor with a rich peppery finish. This tea is one of the top
qualities available from Yunnan Province.
2. Oolong Tea – Oxidation or fermentation is stopped somewhere between the

standards for green tea and black tea.
• The oxidation process takes two to three days
• In Chinese, semi-oxidized teas are collectively grouped as blue tea (literally:blue-
green tea),
• While the term “oolong” is used specifically as a name for certain semi-oxidized
teas.
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Oolong tea should be brewed around 90⁰C to 100⁰C (194⁰F to 212⁰F), and the
brewing vessel should also be warned before pouring in the water. Yixing purple
clay teapots are the ideal brewing vessel for oolong tea. For best results spring
water can be used, as the minerals in spring water tend to bring out more flavours in
the tea.
Specific method of preparation of a particular variety of Oolong tea can be found also
or indicated in the package of a particular brand of tea.
Varieties of Oolong tea and their origins with corresponding description of

finished products.
• Formosa Fancy Oolong
Country of Origin: Taiwan
Grade: Fancy Grade
Infusion Color: Bright Amber
Description: A variety of tea with thin liquor and a wonderful delicate peachy notes
and sweet after taste. It is alled the “Champagne” of teas.
• Formosa Jade Oolong

Grade: Jade Oolong
Altitude: 1000-2000 ft.
Manufacture type: Handmade Oolong
Description: A variety of tea with very smooth with light floral notes and haunting
finish.
• Pouchong Oolong
Grade: Pouchong Oolong
Manufacture Type: Handmade Oolong
Description: This variety of tea has a very floral and melon like fragrance. Subtle and
smooth with delicate green tea notes
• Se Chung Oolong
Grade: Se Chung Oolong
Altitude: 400-1200 feet
Manufacture Type: Oolong
Infusion Color: Light, tending green. Leaves unfold beautifully.
Description: This variety has green herbaceous notes with fruity sweet
characterestics.
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• Ti Kuan Yin (Iron Goffess) Oolong
Grade: Ti Kuan Yin
Altitude: 2500 feet
Manufacture type: Oolong
Description: A light bakey Oolong with lightly noted orchid-like hints and sweet
aftertaste.
Infusion Color: This variety has a pale yellow liquor, tending slightly amber.
• Wu Yi Oolong
Grade: Premium Hand made Oolong
Manufacture type: Orthodox
Infusion Color: Bright Amber
Description: This variety of Oolong tea has full flavor and refreshing floral finish.
3. Green tea – In this type of tea, oxidation process is stopped after a minimal
amount of oxidation by application of heat, either with steam, or by dry cooking in hot
pans, the traditional Chinese way of oxidizing tea.
Tea leaves may be left to dry as separate leaves or they may be rolled into small
pellets to make gun-powder tea. This process is time consuming and is typically
done with pekoes of higher quality. The tea is processed within one to two days of
harvesting.
General Preparation
Water for green tea, should be around 80⁰C to 85⁰C (176⁰F to 185⁰F);
the higher the quality of the leaves, the lower the temperature should be.
Using hotter water will burn green-tea leaves that will produce a bitter taste. The
container in which the tea is steeped, the mug, or teapot should also be warmed
beforehand so that the tea does not immediately cool down.
Specific preparations are usually indicated in the product package of a particular
brand of tea.
Varieties of Green tea their origin with corresponding description of finished

products.
Japanese Green Tea
• Green tea – (ryokucha) in Japan it is more commonly known or simply as “tea”
(ocha) and even as “Japanese tea” (nihoncha). The best Japanese green tea is
said to be from the Yame region of Fukuoka Prefecture and the Uji region of Kyoto.
• Gyokuro (Jade Dew) – The highest grade Japanese green tea cultivated in special
way. Gyokuro’s name refers to the pale green color of the infusion. The leaves are
grown in the shade before harvest, which alters their flavour.
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• Matcha (rubbed tea) A fine ground Ten-cha has very similar cultivation process as
Gyokuro, used primarily in the tea ceremony. Matcha is also a popular flavor of ice
cream and other sweets in Japan.
• Bi Luo Chun – aka. Green Snail Spring

Manufacture type: Steamed green tea
Grade: Hand rolled
Infusion Color: Pale green
Description: A variety of green tea full delicate flavor and with a very smooth finish.
• Dragonwell - Lung Ching

Region: Zhejiang Province
Manufacturer type: Steamed green tea
Altitude: 2500 ft.
Shipping Port: Shanghai
Infusion Color: very bright
Description: It is a full bodied green tea flavor tending sweet with floral character.
• Fine Sencha (Spider Legs)

Country of Origin: Japan
Region: Shizuoka Prefecture
Grade: Spider Leg Sencha
Infusion Color: Very bright
Manufacturer Type: Steamed green tea
• Genmaicha (Japanese Roasted Rice Tea)

Region: Shizuoka Perefecture
Grade: Sencha Genmaicha
Manufacture Type: Steamed Green tea
Description: This variety of green tea has light brownish yellow liquor with toasty
flavor, tending sweet.
• Green Earl Grey

Manufacture Type: Steamed green tea
Description: This variety of is for a green tea person who also likes strong citrus
flavor, then Green Earl Grey is your cup of tea. The all-natural bergamot oil with
excellent Sencha style green tea gives a lively and crisp Earl Grey.
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•Green Matcha (Green Tea Powder)
Information: Matcha, is perhaps the most popular tea on the market today. The first
thing you will notice upon opening the packet is that Matcha is finely powedered and
looks like an emerald colored flour. This characteristic truly sets it apart from other
teas. When brewed, the powdered leaf is not strained or left in the pot, but is
whisked into a frothy concoct.
Methods of preparation Green Matcha:

Brewing Ceremonial Matcha:
1. Prepare tea bowls by warming them with boiled water.
2. Prepare your Matcha whisk by soaking the tip in the boiled water in one of the
bowls for about 10 seconds.
3. Pour the water bowl with a paper towel.
4. Using your tea spoon, add 2 scoops of Matcha to each bowl.
5. Pour 1/3 of a cup of your hot water into each bowl.
6. In a slow “m” motion, submerge any loose bits of Matcha that may be floating on
the surface of the tea.
7. Whisk the tea more briskly in a back and forth motion until the surface of the
Matcha becomes frothy.
8. Consume immediately
Brewing Cold Matcha: 1g Matcha, 8 oz cold water, lemon, and sugar to taste.
1. Add 1g of Matcha to a little water and mix until you have a nice paste.
2. Add your paste to the rest of your glass of water and stir well.
3. Squeeze a lemon into the mixture and add sugar to taste.
4. Add ice
Ice Match latte: 4g Matcha, 2 tbsp sugar, 3 tbsp hot water, 10 oz milk, ice
1. Blend dry Matcha and sugar in a glass.
2. Pour in the hot water and whisk into a paste.
3. Pour cold milk over the Matcha mixture.
4. Add ice
• Gyokuro Premium Japanese Green Tea

Grade: Gyokuro
Infusion Color: very bright
Manufacturer Type: Shade grown and steamed green tea
Description: This is one of Japan’s best green tea (made from single buds that are
picked only in April/May).
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• Jasmine 1st Grade
Grade: Jasmine First Grade
Altitude: 1500 ft.
Infusion Color: It is a pale green liquor
Ingredients: Green tea, Jasmine petals
• Jasmine Pearl a.k.a Dragon Pearl

Manufacturer type: Steamed, hand rolled
Grade: Hand-made tea pearls
Infusion Color: Pale green liquor
• Kukicha
Grade: Kukicha
Infusion Color: Bright green color
Description: Kukicha is uniquely flavourful. It has a light green liquor with a nutty,
slightly creamy flavour. It is also one of the preferred teas of the macrobiotic diet.
• Minty Green Tea (Sencha with Peppermint)

Country of Origin: Japan, United States
Infusion Color: Pale yellow green tending brown
Description: The intense flavour of the Peppermint infuses sweet minty notes that
blend beautifully with the Sencha’s sweet and crisp profile.
• Organic Jasmine Green Tea

Grade: Organic special jasmine tea
Altitude: up to 2500 ft.
Infusion: Tending bright emerald green
Manufacturer Type: A steamed green tea and infused with scent from midnight
picked jasmine.
• Organic Peacock #1 Green Tea

Grade: Special Handmade Peacock Style
Altitude: up to 2500 ft
Infusion color: Tending bright emerald green
Manufacturing type: Hand rolled and formed.
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Description: With some pungency. Has delicious refreshing, clean and fruity green
tea character.
• Pinhead Gunpowder Green Tea

Grade: Pinhead Gunpowder
Infusion color: Medium green with golden notes
Description: It is a green tea with surprising body and captivating almost nutty green
tea taste.
• Sencha
Grade: Sencha
Infusion color: Pale yellow green
Description: It is crisp and and smooth with reasonable depth and body,
• Young Hyson Green Tea

Grade: Young Hyson
Infusion Color: Pale yellow green
Description: There is good body in the cup and smooth fresh greenish tasting liquor.
4. White tea – It is manufactured bu a process that uses relatively how heat and no
rolling. The formative stage is an extended period of withering, during which
enzymatic reactions progress under the right temperature, humidity and airflow.
Green or white tea, are best brewed at lower temperatures around 80⁰C. Specific
methods of preparation are also indicated in the package of a particular brand of tea.
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Varieties of White tea with their origin and with corresponding description of
finished products.
• Blueberry White Tea
Grade: Pai Mu Tan (a.k.a White peony)
Altitude: 2000 – 4000 ft
Manufacturer type: White tea – naturally withered
Description: This variety of white tea has sweet luscious notes of New England
blueberry floating over the jammy character of the base tea – absolutely delicious.
Like most fruit flavoured tea, this healthy and delicious blueberry white tea is
excellent hot or iced.
• Jasmine White Needle

Grade: Hand-made White Tea
Infusion Color: Pale yellow
Description: This variety is a low caffeine white tea that is made from the younges 1st
flush (new season growth) leaves and the buds. It is smoothly subtle with delicate
jasmine aroma.
• Peach White Tea

Grade: Pai Mu Tan (a.k.a White Peony)
Manufacturer type: White tea – naturally withered
Description: This variety brews a cup of crisp and smooth white tea with hints of
peach and natural sweetness. The amount of peach flavouring is subtle and never
overpowers. It is excellent both hot or iced.
•Pear White Tea

Grade: Pai Mu Tan (a.k.a White Peony)
Manufacturer type: White Tea – naturally withered
Description: It is a Peony white tea base with the natural pears pieces and pear
extract oil. It is a light and delicate white tea with subtle pear sweetness. Excellent as
iced tea also.
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• Silver Needle
Grade: Silver needle superior
Manufacturer Type: White Tea
Infusion color: A shimmering clear infusion
Description: A delicate lingering fragrance and a fresh mellow sweet taste devoid of
astringency or graccy flavor
• Snowbud White Tea

Region: Wuyi Mountains Region
Shipping port: Fuzchou
Grade: Handmade special snow buds
Manufacture Type: Steamed and handmade snow buds
Infusion Color: The leaves virtually return to life and are emerald
Description: It has a very light liquoring with exquisite fresh finish.
Other white teas

• Ceylon White: A highly prized tea grown in Sri Lanka. Ceylon White tea can fetch
much higher prices than black tea from the area. The tea has a very light liquoring
with notes of pine and honey and golden coppery infusion.
• Darjeeling White: It has a delicate aroma and brews to a pale golden cup with a
mellow taste and hint of sweetness. This tea is particularly fluffy and light. A tea from
Darjeeling, India.
• Aasam White: White tea production in the Aasam region is rare. Much lighter in
body than the traditional black teas, a white Aasam yields a refined infusion that is
naturally sweet with a distinct malty character.
• White Puerh Tea: Harvested in the spring from plantations found high on remote
mountain peaks of Yunnan Province, China. Incredibly labor intensive with each step
processed by hand, these luxury whites are wonderfully rich in fragrance, and
possess an alluring, sweet nectar-like quality.
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VII. Tea Production/Processing (Orthodox)
1. Withering
• In withering, harvested tea flush is evenly spread on the withering troughs which
are normally 4 to 5 feet wide and 50 to 70 ft long. In this process, hot and cold air
blown through to remove the moisture of fresh leaf to 30-40 within 16 to 18 hours.
• The main purpose of withering is to make the turgid leaf flaccid and prepare the leaf
for next stage to facilitate rolling.
2. Rolling
• Withered leaf is charged in the rollers with different sizes. The sizes of rollers are
normally 36” and 48” rollers that can roll 70 to 120 kg of withered leaf. The pressure
is exerted on the leaf in open and pressure sequence.
3. Fermentation/Oxidation
• At this stage rolled leaves are place on the fermentation racks specially made
either of tiles, cement or aluminium.
• Fermentation rooms must be kept clean and cold.
• Darjeeling fermentation is carried out at low temperature.
• During hot season the air is kept humid with the help of humidifiers with less than
200c hygrometric difference.
• Optimum fermentation is subject to assessment of the tea maker.
• Fermentation period varies from 2 to 3 hrs depending on the type of leaf, degree of
wither, temperature, availability of oxygen and fermenting ability of the tea flush.
• The time of fermentation period is likely to deteriorate the flavour of the tea.
• During this stage the leaf changes color and becomes dark coppery. A typical
aroma of tea develops at this stage.
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Types of Fermentation:
a. Non-fermented and Very Light Fermentation

• The tea retains quite a bit of their original flavour.
• Green tea fall in this catergory. Most green teas like Dragon Well stop the
fermentation process through pan frying while while a few will stop the fermentation
process through steaming.
• White tea undergo very light fermentation process during the withering process.
• Green tea, Dragonwell Green Tea, Pi Lo Chun, Steaming Green (Sencha),
Jasmine scented Green Tea. Yellow tea, White tea, are examples of this type of
fermentation.
b. Semi-fermented
• At this type of fermentation the tea is allowed to undergo 10% to 80% fermentation.
• Tea brewed from semi-fermented tea leaves have a slight yellow to brown hue and
possess a subtle fragrant aroma.
• Semi-fermented teas were further classified into three categories based on the
levels of fermentation:
a. Light (10% - 20%) – Jasmine tea (Pouchong scented with Jasmine petals),
Pouchong tea.
b. Medium (20% - 50%) – Oolong, Tung-Ting Oolong, Ti-Kuan Yin,
c. Heavy (50% - 80%) – Champagne Oolong
C. Fully Fermented
• Black tea were usually fully fermented.
• Tea brewed from Black tea leaves have a dark red hue with sweet aroma of
malt sugar.
d. Post-fermented
• Are tea which are allowed to ferment and then have the processed stopped and
later fermented again are known as post-fermented tea. Example: Pu-Erh Tea.
Puerh tea
• Pu-erh is a type of tea that is usually compressed into various shapes including
bricks, discs, bowls, or even mushrooms. The compression ages matures the
tea, enhancing the flavour of the tea further.
• Pu-erh can be aged for many years to further develop its flavour, raw puerh
can be aged between 30 to 50 years and for cooked pu-erh can be aged 10 to 15
years
• Puer tea needs boiling water for infusion. It can be rinsed quickly for several
seconds with boiling water to remove tea dust which accumulates from the aging
process. Puer must be infused at the boiling point (100⁰C OR 212⁰F), and allow
to sleep for 30 seconds or up to 5mins.
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4. Firing/Drying
• At this stage the fermented leaves are loaded onto dryer, which comprises
perforated moving trays. The dryer inlet temperature must be maintained at 200
to 2400 F.
• The thickness of spread, speed of trays and volume of air blown through are
regulated meticulously so as to achieve the correct dying.
• Low exhaust temperature often produces stewed teas while high temperature in
the initial stages is apt to case-hardening of teas.
• The whole process of drying is completed within 20 to 30mins. Moisture content

of the final product in Darjeeling tea is kept at 2 to 3 percent. Darjeeling tea are
normally fired at high temperature which is considered essential for squeezing
the correct balance of volatile flavour compounds in high quality teas.
• During the dying process, enzymes responsible for fermentation are inactivated
and even after the tea dried the maturation process continues and tea attains the
mellowness, a desirable character of Darjeeling teas.
5. Sorting & Grading

• Bulk tea is now sorted on mechanically oscillated sieves.
• The sieves size decreases gradually from top to bottom. Thus, the bigger size
tea are retained on the top while the broken leaves fall towards the floor.
Withering Rolling Firing
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VIII. Serving Tea
1. In order to preserve the pre-tannin tea without requiring it all to be poured into
cups, a second teapot is employed.
2. The best sleeping pot is unglazed earthenware: Yixing pots are the best known of
these, famed for the high quality clay from which they are made.
3. Serving pot generally should be porcelain, which has a better heat retention
ability.
4. Some experienced tea-drinkers often insist that the tea should not be stirred
around while it is sleeping (sometime called winding). This, they say, will do little
strengthen the tea, but is likely to bring the tannins out in the same way that brewing
too long will do.
5. For same reason one should not squeeze the last drops out of a teabag; for a
desire of stronger tea, add more tea leaves.
Yixing unglazed clay pots
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Adding milk to tea
1. The addition of milk to tea was first mentioned by the epistolist Madame de
Sevigne around 1680.
2. Many tea were traditionally drunk with milk. These are Indian chai, and British tea
blends. These tea tend to be very hearty varieties which can be tasted through the
milk, such as Assams, or the East Friesian blend.
3. Milk is thought to neutralize remaining tannins and reduce the acidity of the tea.
4. In Britain and some Commonwealth countries before, the order in which the milk
and the tea enter the cup is often considered an indicator of social class.
5. Those of working class background are supposedly more likely to add the milk first
and pour the tea in afterwards, wherein those of the middle and upper class
backgrounds are more likely to pour the tea in first and then add milk after.
6. This said to be a continuing practice from a time when porcelain (the only ceramic
which could withstand boiling water) was only accessible to the rich. The less
wealthy can only have the poor quality earthenware, which would crack unless milk
will e added first in order to lower the temperature of the tea as it was poured in.
7. Other popular additives to tea aside from milk include sugar or honey, lemon, fruit
jams, mint.
8. In colder areas like Mongolia, Tibet and Nepal, butter is added to provide
necessary calories. Tibetan butter tea contains rock salt and dre (yak) butter, which
is the churned vigorously in a cylindrical vessel closely resembling a butter churn.
Iced Tea
• Iced tea is very popular drink in Austria.
• It is commonly known there as ice tea instead of iced tea.
Belgium
• ‘Ice Tea” is the brand name of a carbonated variety of iced tea marketed by Lipton
since 1978. They also market a number of other non-carbonated iced teas under the
“Ice Tea” brand
• American iced tea is not popular in Belgium
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Germany
• In this country Nestea and Lipton are the most popular brands and lemon-and
peach-flavored iced tea are the most popular variants.
• Lipton offers a number of non-carbonated iced teas under the “Ice Tea” brand and
the carbonated variety under the brand “Ice Tea Sparkling”.
• Iced tea is also available in many restaurants. Most tea there are sweetened.
Unsweetened iced tea is very rare. Instant tea are available that can be used to
prepare iced tea with cold water.
Italy
• In Italy, iced tea is a popular drink and is widely available, but generally only in
lemon – and peach-flavored incarnations.
• Esta The, and Lipton, are well-known brands.
• Apple is another favourite nation flavour of tea.
Philippines
• In the Philippines similar to the US, iced tea is served in many bars and
restaurants, grocery stores and fast food outlets as an alternative drink to soft drinks.
• Iced tea comes in different forms and flavours with different brands available in the
market today.
Thailand
• Thai iced tea has a strong Asian tea flavour as well as a creamy sweetness.
• Recipes are quite varied, from the type of tea used (jasmine, genmai, etc.)
• The type of sweetener used (cane sugar, red bean), and the type of dairy used
(cream, sweetened condensed milk).
• It now becomes popular in other countries such as Laos, and in Thai restaurants
and in some western countries.
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United Kingdom
• Iced tea is now becoming a more popular beverage in the United Kingdom, but not
yet replacing hot tea, with milk and sometime sugar.
• Lipton sold their carbonated iced tea, but the drink disappeared from shelves in the
mid-1990s
• Today Lipton has returned but selling non-carbonated tea instead, then Nestea
quickly followed.
United States
• In the US, iced tea is very popular as an alternative to soft drinks, especially in
some hotter southern states: it is very common in restaurants, convenience stores,
vending machines, and grocery stores.
• It could be freshly made on premises or available in bottles and cans, and at self-
serve soda fountains.
• Sweet tea is sometime known as “Southern Table Wine” because tea is brewed
very strong with a large amont of sugar added while tea is still hot.
Bottled Iced Tea
• The main manufacturers of bottled or canned iced tea today are giant companies
like Nestle, Lipton, Snapple and AriZona Beverage.
• Such brand of tea can commonly be found on shelves of most Western groceries
and convenience stores, in a variety of flavours, and leaf types (usually black or
green, occasionally white).
• With iced tea mass-produced today at a higher scale, unsweetened varieties are
somewhat becoming rare in some places.
• Most bottled iced tea are sweetened with corn syrup, and their sweetness places
them in the same market as soft drinks.
Sun Tea
• Tea can also be brewed by placing tea bags in a large glass container with water
and leaving the container in the sun for a number of hours to brew the tea.
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• This often results in a mellower flavour, and has the added advantage of being only
slightly warmer than room temperature after brewing and therefire acan be enjoyed
immediately.
• Sun tea is also served with simple syrup and lemon.
• However, the termperature the tea is heated is often not high enough to kill any
bacteria, leaving the water dangerous to drink.
• Proper cleaning measures and refrigeration must be undertaken to make the tea
safe. If the tea appears thick, syrupy or has ropy strands in it, it must be thrown
away.
Half and half or also known as Arnold Palmer
• Half and half is now a growing popularity in the United States. Often called an
Arnold Palmer, half and half is a mix of both iced tea and lemonade, giving the drink
a much sweeter taste as well as a bite.
• Another popular use for the term half and half is that of a mixture of sweetened
and unsweetened tea at a restaurant or fast food establishment that offers both
choices.
• It provides a middle ground for those customers who want sweetness but not as
much as the sweet tea being served.
IX. Packaging
Tea bags
For some tea connoisseurs or aficionados, tea bags produce lesser quality cup of
tea.
Reasons are:
• Dried tea loses its flavour quickly upon exposure to air.
• Most bag tea (although not all) contain leaves broken into small pieces; the great
surface area to volume ratio of the leaves in tea bags exposes them to morea air,
and therefore causes them to go stale faster.
Pyramid Tea Bags

• Again according to some tea connoisseurs and aficionados, pyramid tea bag is
much better than paper teabags because its three-dimensional, pyramidal shape
allows more room for tea leaves to expand while steeping, and because the bags are
made of nylon mesh, they do not leave flavours (such as paper) in the tea.
• These characteristics let the delicate flavours of gourmet selections of tea (such as
white teas) shine through
• However, the bags have been criticized as being environmentally unfriendly, since
the synthetic material does not break down in landfills as loose tea leaves and paper
tea bags do.
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Loose tea
• With this kind of packaging tea leaves are packaged loosely in a canister or other
container.
• For rolled gunpowder tea leaves, which resist crumbling, are commonly vaccum
packed for freshness in aluminized packaging for storage and retail.
• The portions of loose tea must be individually measured by the consumer for use in
a cup, mug, or teapot. This will allow greater flexibility on the part of the consumer to
either brew a weaker or stronger, but convenience is somewhat sacrificed.
• A more traditional, yet perhaps more effective way around this problem is to use a
three-piece lidded teacup, called a gaiwan. The lid of the gaiwan can be tilted to
decant the leaves while pouring the tea into a different cup for consumption.
Compressed tea
• For transport, storage, and aging convenience. Some tea (particularly Puerh tea)
are still compressed
• To prepare compressed tea first steeped the tea to loosen the leaves.
• Compressed tea can usually be stored for longer periods of time without spoilage
compared with loose leaf tea.
Instant tea
• Today, “instant tea” are becoming popular, similar to freeze dried instant coffee.
• 1930s was the start of the development of instant tea but not uet commercialized
until the late 1950s, and recently becoming popular.
• Instant tea often come with added flavours, such as vanilla, honey or fruit, and may
also contain powdered milk.
Canned tea
• The latest method of marketing tea was which is canning was first launched in 1981
in Japan.
Tea Bags Pyramid Tea Bags Loose Tea
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Compressed tea/Puerh tea Instant tea Canned Tea
X. Storage
1. Tea has a shelf-life that varies with storage conditions and type of tea. Black tea
has a longer shelf –life than green tea. Some tea such as flower tea may go bad in a
mouth or so.
2. With an exception to the rule, Puerh tea improves with age.
3. Tea stays freshmen if stored in a dry, cool, dark place in an air-tight container.
4. Black tea stored in a bag inside a sealed opaque canister may stay for two years.
5. For green tea, it loses its freshness more quickly, usually in less than a year.
6. Gunpowder tea, its leaves being tightly rolled, can be keep longer also.
7. Using desiccant packets or oxygen absorbing packets, and by vacuum sealing
can extend the shelf of tea.
8. Discreet use of refrigeration or freezing is recommended when storing green tea.
Drinkers need to take precautions against temperature variation.
9. Improper storing of tea may lose flavor, acquire disagreeable flavors or odors from
other foods, or become moldy.
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CHAPTER 6 EXERCISE
Name: _____________________________________________________
Section and time:_____________________________________________________
1. Differentiate the four main types of tea according to process.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. Discuss the general preparation of the following types of tea:

Black tea
Green tea
Oolong tea
Premium/delicate tea
Puerh tea
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
3. Indicate the main idea of serving iced tea by country:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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CHAPTER 7 : Smoothies and Moctails

• Define and differentiate smoothies and cocktails;
• Learn the development of smoothies;
• Learn the ingredients used in preparing mocktails and smoothies; and
• Learn the methods of preparing and serving mocktails and smoothies.
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II. Definition
Smoothies are blended non-alcoholic mixed drink made up of liquid (usually
milk) fresh fruits or vegetables, fruit or vegetables juices, syrups and other
ingredients. Today, it is usually used as dietary supplements because of its
nutritional content.
Mocktails are well mixed drink made up of non-alcoholic beverages primarily
juices as base, syrups and some fresh fruit. It is also known as virgin cocktails.
III. History
1904 The first time the word smoothie/smoothies were given a definition in a
publication. It means: (Miriam Dictionary)
a. A person with polished manners.
b. One who behaves or performs with deftness, assurance and easy
competence; especially: a man with an ingratiating manner toward women.
c. Someone with an assured and ingratiating manner. Syn: smoothy, sweet
talker, charmer.
1930s Health food stores of the West coast of the United States began selling
pureed fruit drinks.
1932 The word smoothie was used first by Adler Company of Connecticut as a trade
name for the company’s line of foundation garments, namely, girdles and brassieres.
1935 First time the word was associated with beverage. Bowey’s Incorporated of
Indianapolis, Indiana, marketed chocolate syrup for food purposes, and a powder for
making chocolate syrup. The tropical regions of South America are traditionally the
fruit capitals of the world. Brazil is the largest supplier of these fruits in the world; it is
the fruit juice capital, too. Natives have known about the benefits of juice for
centuries and have included it as a staple in their diet.
1940s Waring “Blendor” cookbooks published recipes for a “banana smoothie” and a
“pineapple smoothee. “The name “smoothee” or “smoothie” was used by books,
magazines and newspaper for product made in blenders.
1950 Late 1950s, the word smoothie was used as a trade name for a brand of
automotive paints.
1960 Mid 1960s the word smoothie became popular in the United States due to the
resurgence of microbial vegetarianism.
1970 The first reference to a fruit slush came with the name California Smoothie,
which was claimed by California Smoothie Company of Paramus, New Jersey. The
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smoothies of old differed by today’s standards because most did not have ice milk,
or frozen yogurt in them. They were basically fruit, fruit juice, and ice. By the early
1970s ice milk had been commandeered to make what then was known as the fruit
shake. These shakes were served at local health-food restaurants and within health-
food stores. Stephen Kuhnau, Smoothie King cofounder, called his “smoothies”
energy drinks in order to describe his product to customers.
1980 Mr. Smoothie, of Houston,Texas, used the name in, “Famous Mr. Smoothie’s
Frozen Yogurt” since the early 1980s. The sports and fitness trends were beginning
to catch on in the early 1980’s. With these trends, came the increased awareness of
natural foods.This ushered in the beginning to the first specialized juice and
smoothie bars, which are increasing in popularity today.
1990 With the growing interest in good health and convenience, juice and smoothie
bars were experiencing rapid growth as more and more people were introduced to
the concept of healthy meal alternatives. The 1990s emerged as a decade of
maturation for the fitness movement, marked by consumer interest in diet and
exercise.
2000 The number of juice and smoothie bars has skyrocketed and retail stores can
now be found throughout the world. Stores are beginning to sprout-up on school
campuses, in airports and generally anywhere people congregate.
IV. Ingredients for Smoothies: Pure/Perfect/Healthy Smoothies

1. Liquid: protein and calcium rich liquid
• Soya milk
• Non-fat milk
• Yoghurt
• Other protein rich liquid
2. Powder: protein powder mix
3. Fruits and vegetables: for fiber source
4. Ice
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V. Ingredients for Mocktails
1. Fruit juices
• Fresh
• Powder/concentrate
2. Syrups:
• Plain
• Flavored
3. Fruit slice
4. Ice
VI. Methods of Mixing
Smoothies:
Blend:
• Ingredients should be fully circulating for at least 30-40 seconds to fully liquefy.
• Don’t overload the blender cup to allow full circulation
Mocktails:
Shake:
• Ice
• Juice
• Syrups
• Shake 5-10 seconds depending on the thickness of the ingredients.
• Shaker
Build and Stir:

• Ice
• Juices
• Syrups
• Stir 5-10 seconds depending on the thickness of the ingredients.
• Mixing glass
• Bar strainer
Blend:
• Ice
• Fruit juice
• Fruit slice
• Syrup
• Blend for 5-20 seconds depending on the power of the blender.
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CHAPTER 7 EXERCISE
Name: _____________________________________________________
Section and time:_____________________________________________________
1. Differentiate smoothies from mocktails.

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2. Indicate the major developments of smoothies on the following year.

1904 ___________________________________________________________________
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1930s ___________________________________________________________________
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1932 ___________________________________________________________________
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1935 ___________________________________________________________________
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1940s ___________________________________________________________________
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1950 ___________________________________________________________________
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1960 ___________________________________________________________________
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1969 ___________________________________________________________________
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1970 ___________________________________________________________________
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1980 ___________________________________________________________________
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1990 ___________________________________________________________________
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2000 ___________________________________________________________________
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3. Enumerate the ingredients in smoothies in smoothies and mocktails and discuss

its uses.
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4. Enumerate and discuss the methods of mixing smoothies and mocktails.
_________________________________________________________________________
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CHAPTER 8 : WINES
After discussing this chapter, you should be able to;

• Define what wine is;
• Enumerate and discuss locally produced wines;
• Discuss briefly the history of wines;
• Categorize and classify wines;
• Enumerate wine major producing countries;
• Read the label of wines;
• Discuss factors affecting the quality of wine; and
• Discuss the process of making still wines.
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II. Introduction
Of all the types of alcoholic beverages, I consider wine as the most complex
and sophisticated alcoholic beverage. Complex in the sense that no wine produced
from the same variety of grapes and from different location and vintage are alike in
character. Unlike with spirits and beers, these alcoholic beverages are constant in
terms of character all throughout its production. Wine is sophisticated in the sense
that you need knowledge and understanding of wine in order to appreciate. It is the
only alcoholic beverage that requires service procedure if it is served in a formal
occasion or dinner. As to the common people, they believe that as wine stays or
aged longer, it becomes better in taste or quality. This is a misconception, not all
wines with higher tannins are those that can stay longer and those wines with good
quality are those wines that are meant for aging to further improve it taste. Most
white wine are less in tannins so it means they are not for aging and they don’t stay
longer. In the Philippines, since we don’t produce grape wine, knowledge about wine
is limited to the general public. But for those in the higher class of the society that
can afford to buy expensive bottles of wine and are exposed to it knows and
understand it. They are able to appreciate the wine in terms of its character and
taste. The mass market in the Philippines could not really appreciate those
expensive quality wines. They are not able to appreciate the balsamic smell; the
tannins of the wine that makes it taste a bit astringent and bitter. What they can
appreciate is if the appreciate is if the wine is sweet fruity, less in tannin and less
balsamic. That is why those brands of wine that produces and sells cheaper sweet
and fruit flavored wines is able to capture the taste of Filipino mass market. As you
can see, today in Philippine wine market, more wine producers from the new world
are now producing and selling sweet and cheaper wines to the Philippines.
In the Philippines, there are no wine grapes productions bit we do have wine
produced from our local ingredients. These are the local wines we have:
1. Duhat wine or the Philippine Black Plum wine – the wine is made from the
fermented juice of duhat or Philippine black plum. Compared with wine from
grapes the duhat wine is comparable to it. Duhat contains the same
component needed to produce good quality wine that is present in the grapes.
These are the tannins, acids, and pigments. Tannins are needed to make the
wine stay longer and age, acids control the oxidation of the and the pigment
that provide the red color of the wine. The difference between duhat and
grape is that in every fruit of grape more juice can be extracted while small
amount of juice from duhat and its difficult to extract the juice from the duhat
fruit because of the bigger seed.
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2. Tuba or Palm Wine – tuba or palm wine is a sweet wine made from fermented
juice of a palm tree. There are several types of palm tree where tuba can be
produced: coconut, nipa or sasa and kaong or sugar palm. When tuba is
oxidated it becomes vinegar. There is an available bottled tuba or palm wine in the
local market it is called “Bahalina” a slightly oxidated tuba or palm wine. How is tuba
produced? In the provinces where tuba is a common afternoon alcoholic beverage
before, the magtutubaor managgete in Visayan term will cut the sprout of the buko or
the palm tree so that it will produce a sap which is usually the juice of the buko or of
the palm fruit. Then the container will be placed in the cut sprout of the palm fruit to
collect the sprout. The sap or the tuba is collected every 12hrs to minimize oxidation.
The palm wine is usually sweet with minimum alcohol content. It the wild yeast that is
present in palm trees or in the air that facilitate the fermentation of tuba. If tuba or
palm wine is turned into Lambanog, a locally produced distilled spirits which is also
considered as the local version of vodka. Cultured yeast is added to facilitate the
fermentation to produce more alcohol in tuba or palm wine.
3. Basi or Sugarcane Wine – It is a wine made from fermented sugarcane juice.
Basi is generally produced in Ilocos. Compared with the wines from grapes it doesn’t
have the characteristics of a grape wine, Ofcourse, sugarcane lacks the components
needed to produce a quality wine. When Basi is oxidated it becomes vinegar the
“Sukang Iloco” the brown vinegar.
4. Tapuy or Rice Wine – it is equivalent to the popular Japanese rice wine or sake.
It originated in the Mountain Province and even today it is still part of the culture and
traditions of natives of the said province. They use it in their wedding ceremony,
religious rituals, before and after harvesting rituals and of course for celebration. If in
the lowlands, there is the local tuba and lambanog in the Mt. Province they have
their tapuy.
5. Other tropical fruit wines:
• Strawberry wine
• Mango wine – both green and yellow mango wine
• Guava wine
• Bignay wine
III. Definition and Terms

1. Grapes have been grown since time immemorial, in 1870 in Cezanne, France.
The fossilized remains of a grape precursor of a grape vine thought to be 50 million
years old were found in.
2. Evidence found in Middle East, indicates that the discovery of wine appears to be
a happy accident. Before grapes were harvested using jugs. Apparently some
grapes left in jugs exude some grape juice, which then began to ferment under the
heat of the sun.
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3. Later the Greeks developed the way of cultivating the vine and introduced the
grape vines to Italy. The Romans in turn exported the concept to the countries under
their rule, to France about 500BCE, along the Mediterranean trade route westward to
Spain and Portugal, then north to Germany, Switzerland, and along the Danube.
Through countless empires and invasions, grapevines were planted and prospered
around the world.
4. With the spread of Christianity, religious orders were instrumental in the
development of tools and techniques for growing grapes and making wines. As a
proof Champagne or sparkling was discovered in a monastery in Champagne,
France by the person named Dom Perignon.
V. Categories of Wines
• Still wine/table wine – a wine without carbon dioxide.
Types:
1. Unfortified still wine – wine without added alcohol, with 4-14% alcohol volume.
• Red wine
• Rose wine
• White wine
• flavoured wine
Red wine Rose wine Ice wine White wine
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2. Fortified still wine – wine with added alcohol, with 15-30% alcohol volume.
• Dry fortified
• Sweet fortified
• Aromatic wine, vermouth
Port wine Sherry wine Vermouth
• Sparkling wine – wine that contains carbon dioxide.

• Sparkling wine terms:
• France—vin (wine) mosseaux (sparkling) : Champagne
• Italy – vino (wine) spumanti (sparking)
• Spain and Portugal – vino espumante/ Cava
• Germany – schaumwein: sparkling wine.
Dom Perignon Veuve Cliqout Asti Martini
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Champagne – a world famous sparkling wine produced in the Champagne region in
France. It is sparkling wine produced with second fermentation done in a bottle. “All
Champagnes are sparkling wines but not all sparkling wines are Champagne. What
does it mean? Champagnes are exclusively produced in the region of Champagne,
outside Champagne the wine is just termed sparkling wine. If it is produced within
France but outside Champagne region, the wine is termed vin mosseux or French
sparkling wine. There are two types of Champagne.
• Non-vintage Champagne – a type of champagne aged at least 2 to years and no
vintage date indicated in the label.
• Vintage Champagne – a type of champagne aged at least 5 years of more and a
vintage date is indicated in the label.
Methods of Producing Sparkling
1. Champagne Method (Methode Championois) – also known as the traditional

method. In this method champagne or sparkling wine is produced using the second
fermentation in the bottle. If a sparkling produced outside Champagne region uses
this method, in the label of the wine it can indicate the method used the Champagne
method or Methode Champinois.
2. Charmat or the Bulk Process Method – in this method sparkling wine is
produced using second fermentation in a large stainless steel known as charmat.
VI. Factors Affecting the Quality of Wine:

1. The types of grapes used – the best type of grapes that produces excellent
quality wines os the vitis vinifera.
2. Charmat or the Bulk Process Method – in this method sparkling wine is
produced using second fermentation in a large stainless steel known as charmat.
VI. Factors Affecting the Quality of Wine:

1. The types of grapes used – the best type of grapes that produces excellent
quality wines the vitis vinifera.
2.
2. The types of soul/location – in the old world grapes are usually planted in
chalky, sandy and lime soil and in slopes. The soil forced th roots of the grapes to go
deeper for water where i at the bottom mineral deposits are present and in turn
absorbed by the roots of the grapes. Those minerals are stored in fruits of the grapes
that in turn create a unique characteristic of wine if the grapes will be turned into
wine. Also grapes are planted in slopes so that all the fruits if possible should be
stuck by the rays of the sun for uniform ripening and sugar content in the fruits.
These are some of the components of what they call “terrior” the combination of
soil, location and climate. The old world of wine making value the significance of the
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terrior in producing quality wines. In the new world particularly in the US, some
vineyards are in the plains and the soils are not necessarily chalky, sandy or lime
soil. It is for the reason that wine makers in the new world don’t totally rely on the
terrior but on the fruits and the ability of the wine maker to create a particular type of
wine.
3. The climate – visits vinifera are best grown in places with temperate climate,
warm sunny days and cool nights. In the old world or in European wines they have
what the call good or bad vintage. Vintage means the harvest year. Good or
excellent vintage means the grapes harvested is of good or excellent quality that in
turn can be produced into good or excellent wines, bad vintage/poor vintage if the
grapes the harvested are of bad or poor quality. The major factor that affects the
vintage is the climate, if the temperature becomes too hot it produces more sugar in
the grapes that affects the fermentation process. If temperature is too low this makes
less sugar in the grapes that it needs to add sugar to the juice of the grapes to
facilitate fermentation. Grapes in bad vintage are those produced and placed in the
lower classification of wines. In the new world particularly in the state of California, it
has a consistent temperate climate that in return produces consistent good or
excellent vintages. If the wine from California contain in its label a vintage it is an
indication that the wine is of high quality or excellent vintage. In the Philippines,
climate is the reason why vitis vinifera could survive because Philippines is a tropical
country.
4. The skill/knowledge of the wine maker – the winemaker’s knowledge and skills
are very important factor in creating a particular type of wine. His knowledge and
skills in the time and harvesting of grapes, the yield of juices/ must needed to be
subjected to fermentation. His/her knowledge and skills in facilitating the
fermentation and the proper blending of the varieties of grapes to produce a
particular type of wine. And other skills and knowledge required from him/her in
producing wine.
Types of grapes used in making wines:

Single species grapes
1. Vitis vinifera – English translation: wine bearing grapes.
2. Vitis labrusca (wine and table)
3. Vitis riparia (wine grape rootstock and hybridization source)
4. Vitis rotundifolia (table and wine)
5. Vitis rupestris
6. Vitis aestivalis (wine)
7. Vitis mustangensis (wine)
The Vitis vinifera Varieties: wine grapes

Red grapes
Classic or International varieties (all are of French origin)
Cabernet Sauvignon (noble grapes)
Merlot (noble grapes)
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Pinot noir (noble grapes)
Syrah
Other variesties:
Muscat (no specific origin)
Mourvedre (Spain)
Tempranillo (Spain)
Sangiovese (Italy)
Nebbiolo (Italy)
White grapes
Classic or international varieties
Chardonnay (French, noble grapes)
Chenin blane (French)
Riesling (German, noble grapes)
Sauvignon blane (French, noble grapes)
Semillon (origin unknown)
Other white varieties

Gewurztraminer (Italy)
Pinot blanc, (French)
Pinot gris (French)
Pinotage (South-Africa)
Viognier (origin unknown)
Noble grapes – it is a description given to those varieties of grapes that are known
to produce excellent quality wines. But today the title is not used anymore since
there are also other varieties that could produce excellent wines aside from those
with the title of noble grapes. Instead the descriptions given for those grapes that
produce excellent wines and are grown in different places all over the world is
International varieties or Classic varieties.
Types of soil/location
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VII. Wines of the World: the Old World and the New World
1. Wine producing countries: Old World
Europian wine regions with a long history of viticulture are typically classified as “Old
World”. These include:
• Armenia • Croatia • England • Germany
• Austria • Czech Republic • France • Greece
• Bulgaria • Cyprus • Georgia • Hungary
• Italy • Romania • Spain • Moldova
• Slovakia • Switzerland • Portugal • Slovenia • Turkey
France
Together with Italy, France produces one half of the total wine productions in the
world. Famous for producing best quality wines and brandies in the world.
Wine regions of France

• Alsace • Languedoc-Roussillon
• Beaujolais • Loire
• Bordeaux • Provence
• Burgundy • Rhone
• Champagne • Savoy
• Corsica • South West France • Jura
Italy
One of the oldest wine producers in the world dates back to the ancient Rome. Most
of the wines produced in Italy are red. Famous varieties used in making quality wines
are Nebbiolo, Barabaresco and Sangiovese.
Regions
• Abruzzi • Lombardy
• Alto Adige • Marches
• Apulia • Piedmont
• Basilicata • Sardinia
• Calabria • Trentino
• Compania • Tuscany
• Friuli • Umbria
• Giulia • Valle de Aosta
• Latium • Venetia
• Liguria • Venezia
Germany
In Germany most of the wines produced are white wines. The most popular variety
used is Riesling.
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There are 13 defined regions (“Anbaugebiete) in Germany
1. Ahr 6. Mosel
2. Baden 7. Nahe
3. Franconia or Franken 8. Palatinate of Pfalz
4. Hessische Bergstrabe 9. Rheingau
5. Mittelrhein 10. Rheinhessen or Rhenish Hesse
11. Saale-Unstrut 12. Saxony or Sachsen 13. Wurttemberg
Spain
• Famous wine regions:
• Rioja
• Jerez – this region produces the famous sherry wines
• Malaga
Sherry – is a fortified wine produced in southern Spain around the towns of Jerez,
Sanlucar de Barrameda, and El Puerto de Santa Maria.
Sherry categories:
Fino sherry is a very light and delicate Sherry; it often contains 15 to 18% of
alcohol.
Manzanilla Sherry comes from the Sanlucar district along the sea coast. The sea air
leads the Sherry to develop a salty taste. This wine is produced using exactly the
same process as Fino, but as weather conditions are very different in Sanlucar
district. It develops into a slightly different kind of wine. It often contains 15 to 19% of
alcohol.
Amontillado Sherry is similar to Fino. It is deeper in color and drier than Fino and is
left in the barrel longer. It often contains 16 to 22% of alcohol.
Oloroso Sherry is deeper/darker in color and has more residual sugar. It is more
fortified, and often contains 17 to 22% of alcohol.
Cream Sherry is very rich good dessert-style wine. It usually contains 15.5 to 22%
of alcohol.
Pedro Ximenez Sherry is very rich and is a popular dessert-style wine. It’s made
from raisins of Pedro Ximenez grapes dried in the sun. It often contains around 18%
of alcohol.
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Palo Cortado Sherry is very rare, as it is an Olonso wine that ages in a different,
natural way not achievable by human intervention. It often contains 17 to 22% of
alcohol.
Portugal
Portuguese wine regions are grouped into three levels of classification. This is also
the wine classification of Portuguese wines. The famous wine produced in Portugal
both as appetizer and dessert wine is Port.
1. Denominacao de Origem Controlada (or DOCs) which are Quality Wines
produced in specified regions (QWpsr) under the European Union wine regulations
and thus correspond roughly to the French Apellation d’origine controlee (AOC) and
Spanish Denominacion de Origen (DO) classifications.
2. The second group consists of Indicacao de Proveniencia Regulamentada (IPRs),
and are also QWpsr. IPRs are used for DOC candidates “in training” and this level
roughly corresponds to the French Vin Delimite de Qualite Superieure (VDQS)
system.
3. The final group are the Vinho Regional (VRs), which are table wines with a
geographical indication under EU regulations. VRs each cover a larger area and are
similar to the French Vin de pays at regional/departmental level.
Port wine
The wine is produced in the Douro Valley in Alto Douro region, a region that is
classified as World Heritage by UNESCO. The wine is exported from the city of
Porto, thus acquiring the name Porto (or “Port” in English-speaking countries).
There are several varieties of Port wine. It it based on its color and the vintage.
• Tawny
• White
• Ruby
• Late Bottled Vintage (L.B.V.)
Hungary
Hungarian wine has a history dating back to at least Roman times. Hungary’s best-
known wine are the white dessert wine. Tokaji and the red wine Bull’s Blood of Eger
(Egri Bikaver)
Tokaji
Tokaji aszu was famously christened by Louis XIV of France (1638-1715)
“Vinum Regum, Rex Vinorum” – Wine of Kings, King of Wines.
Some Types of Tokaji wine and how it’s made:
1. Szamorodni: This type of wine was known as fobor (prime wine). What sets
Szamorodni apart from ordinary wine is that is made from bunches of grapes which
contain a high proportion of botrytised grapes (noble rot). Szamorodni is usually
higher in alcohol than ordinary wine. It often contains up to 100-120 g of residual
sugar and is termed edes (sweet). Alcohol content is usually 14%.
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2. Aszu: this world-famous sweet, topaz-colored wine that was formerly known
throughout the English-speaking world as Tokay. The term aszu came to be
associated with the type of wine made with botrytised (“nobly” rotten) grapes.
Process of making Aszu wine:

• Aszu grapes are individually picked, then collected in huge vats and trampled into
the consistency of paste (known as aszu dough).
• Must or wine poured on the aszu dough and left for 24-48 hours and stirred
occasionally.
• The wine is then racked off into wooden casks or vats where fermentation is
completed and the aszu wine to mature. The casks are stored in a cool environment
or cellar, and are not tightly closed, a slow fermentation process continues in the
cask for several years.
• Concentration of aszu wine was traditionally defined by the number of puttony
(bucket) of dough added to Gonc cask (136 liter barrel) of must. Today the puttony
number is based on the content of sugar and sugar-free extract in the mature wine.
Aszu ranges from 3 puttonyos to 6 pottonyos, with a further category called Aszu-
Eszencia representing wine above 6 puttonyos. The alcohol content of aszu typically
runs higher than 14%. The annual production of aszu is less than one percent on the
region total output.
3. Eszencia – Also called nectar wine. This wine is often described as one of the
most exclusive wines in the world, although technically it cannot even be called a
wine because its enormous concentration of sugar means that its alcohol level never
rises above 5-6%. Eszencia is the juice of the aszu berries which runs off naturally
from the vats in hich they are collected during harvesting. The sugar concentration of
eszencia is typically between 500 g and 700 g per litre, although the year 2000
vintage produced exzencia exceeding 900 g per litre. Eszencia is traditionally added
to aszu wines, but may be allowed to ferment (a process that takes at least 4 years
complete) and then bottled pure. The resulting wine has a concentration and
intensity of flavour that is unequalled, but is so sweet that it can only be drunk in
small quantities. Unlike virtually all other wines, Eszencia maintains its quality and
drinkability when stored 200 years or more.
4. Other sweet wines: In the past years reductive sweet wine have begun to appear
in Tokaj. These are ready for release a year to 18 months after harvest. They
typically contain 50-180 g/1 of residual sugar and a ratio of botrytised berries
comparable to aszu wines. They are usually labelled as kesoi szuretekesu (late
harvest wines) Innovative producers have also marketed tokaji wine that does not fit
the appellation laws of the above categories but is often of high quality and price,
and in many ways comparable to aszu. These wine are often labelled as tokaji
cuvee.
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Wines of the New World
The new world comprises of those countries outside Europe. The new world
compare with the old world is that it is more revolutionary in terms of wine making. In
the field of viticulture; in the new world grapes are planted far from each other to
accommodate the use of machines for cultivation and harvest. In terms of
fermentation the old world uses the wild yeast present in the skins of the grapes
while in the new world uses the cultured yeast for better control and intervention.
Wine-making Countries
• Argentina • Japan • Australia • China • Mexico • Brazil
• New Zealand • Canada • South Africa • Chile • United
States
1. The U.S
2. California – 80% of the wine produced in the US came from this state. It is the
wine capital of the U.S
• Napa • Sta. Cruz
• Sonoma • Sacramento Valley
• Livermore • San Joaquin Valley
• Sta. Clara
3. Other States
• Arizona
• New York
• Oregon
• Washington
VIII. Wine Classifications

Particularly in the old world and some new world wine producers, wine classification
is indicated in the label of wine that will help buyers determine the quality of the wine.
French wine classifications:

1. Appellation d’Origine Controlee (AOC) – it’s the highest French wine
classification. It is categorized into three:
• Regional wines – in the label of the wine this what is being written: Appellation
Bordeaux Controlee
• District wines – in this category, the name of the district in a particular region
where the wine was produced is indicated. It is one step higher in quality than
regional wines. Example: Appellation Cotes de Castillon Controlee.
2. Appellation d/Origine Controlee de Qualite’ Superieure (AOCVDQS) – wines
of superior quality produced from a controlled region.
3. Vins de pay
4. Vin de table
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French wine classification reforms
The French wine classification system has undergone some reforms since 2006,
with a new system to be fully implemented by 2012. The new system now consists of
three categories instead of four. The new categories are:
Vin de France – a table wine category basically replacing Vin de Table, this time
grape variety and vintage are allowed to be indicated on the label.
Indication Geographique Protegee (IGP) is an intermediate category replacing
AOC wines.
Italian wine classifications

1. Denominazione di Origine Controllata e Garantita (DOCG) – this classification
denotes the highest quality recognition for Italian wines. It compromised of a
relatively limited number of first-class wines. This wine carries the guarantee of the
Italian government that the wine really of excellent quality. Asti Martini sparkling is an
example of DICG wines.
2. Denominazione di Origine Controllata (DOC) – it is the equivalent of the French
wine classification, Appeliation d’Origine Controlee (AOC) or Appellation d’Origine
Protegee (AOP). Wines that fall under this category must be made in specified,
government define zones, in accordance to particular regulations that are intended to
preserve the wine’s character that is uniquely derived from Italy’s individual regions.
Table wine categories
1. Indicazione di Geografica Tipica (IGT) – These table wine are common wine
that are grown in a specific geographical growing regions. However, there are
exceptions – some Italy’s best wine do fall under this category just to avoid more
stricter regulations associated with DOC or DOCG.
2. Vino de tavola (VdT) – This is the designation of wine on the “low end” or at the
bottom of the classification. The only criterion for this table wine is that it must be
produced somewhere in Italy.
German wine classification

1. Deutscher Tafelwein or German table wine
This is the equivalent to vin de table. This must be produced exclusively only from
allowed German-grown grape varieties in one of the five Tafelwein regions. The
region or subregion must be indicated on the label of the wine. A Tafelwein (without
“Deutscher”) is a so-called Euroblend, a table wine made from grapes grown in
several European countries.
2. Deutscher Landwein, or German country wine
This is the equivalent to vin de pays, and was introduced in the 1982 harvest.
Regulations are similar to those for Deutscher Tafelwein, but must come from one of
the 19 Landwein regions. “Landwein” can also refer to German fruit wines.
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3. Qualitatswein bestimmter Anbaugebiete (QbA, or quality wine form a
specific region.
These category of wine must be produced exclusively from allowed varieties in on of
the 13 wine-growing regions (Anbaugebiete), and the region must be shown on the
label. Only Qualitatswein plus the name of the region, rather than the full term
Qualitatwein bestimmter Anbaugebiete should be on the label.
4. Pradikatswein, in August 1,2007 renamed from Qualitatswein mit Pradikat (QmP)

(superior quality wine) This is the top level in the classification. Pradikatswein must
be produced from allowed varieties in one of the 39 subregions (Bereich) of one of
the 13 wine-growing regions, the region rather than the subregion is mandatory
information on the label. The required must weight is defined by the Pradikat, and
the alcohol content of the wine must be at least 7% by volume for Kabinett to
Auslese, and 5.5% by volume for Beerenauslese, Eiswein and
Trockenbeerenauslese.
Pradikat designations
• Kabinett – fully ripened light wine from the main harvest, typically semi-sweet with
crisp acidity, but can be dry lf intended to.
• Spatlese – means “late harvest” – typically semi-sweet, often (but not always)
sweeter and fruitier than Kabinett. Spatlese can be a relatively full-bodied dry wine if
intended to while Spatlese wine is not as sweet as a dessert wine.
• Auslese – means “select harvest” – the wine is made from selected very ripe
bunches or grapes, typically semi-sweet or sweet, sometimes with some noble rot
character. Auslese is the Pradikat that covers the widest range of wine styles, and
can be a dessert wine.
• Beeremauslese – means “select berry harvest” – made from individually selected

overripe grapes often affected by noble rot, making rich sweet dessert wine.
• Eiswein (ice wine) – made from grapes that have been naturally frozen on the
vine, making it a very concentrated wine. The most classic Euswein style is to use
only grapes that are not affected by noble rot. Until the 1980s, the Eiswein
designation was used in conjunction with another Pradikat (which indicated the
ripeness level of the grapes before they were frozen), but is now considered a
Pradikat of its own.
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• Trockenbeerenauslese (TBA) – means “select dry berry harvest” or “dry berry
selection” – made from selected overripe shrivelled grapes often affected by noble
rot making extremely rich sweets wines.
Spanish wine classification:

The Spanish wine has five-tier classifications, starting from:
1. Vino de Mesa (VdM) – These are wine that are the equivalent of most country’s
table wine and are made from unclassified vineyards or grapes that have been
declassified through “illegal” blending.
2. Vinos de la Tierra (VdIT) – This level is similar to France’s vin de pays system,
normally corresponding to the larger comunidad autonoma geographical regions and
will appear on the label with these broader geographical designations like Andalucia,
Castilla La Mancha and Levante.
3. Vino de Calidad Producido en Region Determinada (VCPRD) – This level is

similar to France’s Vin Delimite de Qualite Superieure (VDQS) system and is
considered a stepping stone towards DO status.
4. Denominacion de Origen (Denominacio d’Origen in Catalan – DO) – This level

is for the mainstream quality-wine regions which are regulated by the Consejo
Regulador who is also responsible for marketing the wines of that DO, in 2005,
nearly two thirds of the total vineyard area in Spain was within the boundaries a DO
region.
5. Denominacion de Origen Calificada (DOCa/DOQ) – Denominacio d’Origen

Qualificada in Catalan) – This designation, which is similar to Italy’s Denominazion
di Origine Controllata e Garantita (DOCG) designation, is for regions with a track
record of consistent quality and is meant to be a step above DO level, Rioja was the
first region afforded this designation in 1991 and was followed by Priorat in 2003,
and Ribera del Duero in 2008.
82
IX. Manufacturing Still Wines
A. Steps:
1. Harvesting – grapes are picked from the vines either manually or by machine.
2. Crushing – grapes are pressed to produce a must.
3. Fermenting – the yeast breakdown sugar into alcohol and carbon dioxide.
• Red and rose wine – skins are soaked in the must to produce color to the wine.
• Cuvaison/vatting – the skin of the grapes is pressed to extract tannins, acids and
pigments. Long vatting are done for those wines to be aged for long period to
develop its quality.
4. Racking/settling – fermented musts are placed in casks or barrels to let the lees
settled down at the bottom of the cask.
5. Maturing/aging – fermented must/wine is placed in a barrel or tank to develop

and mellow its taste.
• Maturing – wine are placed in stainless steel tank, white and rose wine.
• Aging – wine are placed in barrels, red wines. Better red wine are aged 2-3 years
in barrels.
6. Filtering/fining/clarifying – removing sediments in wine before bottling

• Albumen is added to the wine
• Gelatin or bentonite
• Micro Filtration
7. Bottling – wine are placed in a bottle and stoppered with cork. Wine stoppered
with cork must be store at their side.
83
Mechanical Harvesting Machine grape crushing Manual Grape crushing
Fermenting red wine fermenting white wine Racking/settling
Blending of wine Aging in Barrels maturing in steel tanks
Fining/clarifying Bentonite/fine clay Filtering machine
84
Bottling of wine Bottling machine Bottle Aging
X. Wine Names
1. Varietal names – the name of the variety of the grapes that predominates is the
one used in the name of the wine. In order to use the variety of the grape used in
making the wine, the variety used in the said wine.
2. Generic names – name of the place where wine came from or produced, in the
region, district or a village in wine producing country in Europe.
3. Brand names – also called proprietary name, is one that belongs exclusively to a
vineyard or shipper who produces and or bottles the wine and takes total
responsibility for its quality.
Varietal name Generic Name Brand name
XI. Wine Label: EU Regulations

1. Within the European Union, regulations mandate that this information be
provided on the label:
• the type of wine (e.g vin de pays, table wine or AOC)
• the name and address of the wine procedure, bottler, or salesman
• the country of origin
• the wine’s volume (e.g. 750 ml)
• the percent alcohol by volume (if the ABV exceeds 1.2%), which can deviate at
most 0.4 from the real grade.
2. Additional information may be included at the discretion of the wine
producer. This may include:
• more specific information on the sweetness of wine (e.g. brut or demi-sec)
• the vintage year
• the grape variety
• the Lage or detailed name of the vineyard
• the wine region e.g Rheinhessen
85
• names of people involved in the wine’s distribution (e.g “Selected
by...”/”Selectionne par...” or “Imported by...”/”Importe par...”)
• medals or other prizes awarded to the wine
• recommendations for use (e.g “Serve chilled”)
• names of people involved in the wine’s distribution (e.g “Selected
by...”/”Selectionne par...” or “Imported by...”/”Importe par...”)
• medals or other prizes awarded to the wine
• recommendations for use (e.g “Serve chilled”)
XII. Factors to Consider in Selecting Quality Wines

1. The wine classification – knowing and understanding the different classification
or appellation of the wine will help you determine the quality of the wine you are
going to purchase.
2. The vintage of the wine – for European wine or wine from the old world the
knowing the vintage of the wine will help you give an idea of the quality of the wine.
In order determine the either the vintage is excellent or bad you must able to check it
from a vintage calendar or guide. There are vintage guides in hard copy available in
the market or from the internet. The vintage guide will not only help you determine
the quality of the wine but also it presents condition in terms of drinkability and its
aging time requirement For the wines from the new world particularly American
wines the most consideration for quality is the name or the brand of the wine. In
American wine, if vintage is indicated in the label, it means the wine is really of
excellent quality.
3. The price of the wine – price is a primary indicator of the quality of wine unless
you take it from an unreliable supplier or wine stores. The higher the price of course
it means the higher quality of the wine. The cheaper the price the lower quality.
4. The container of the wine – wine in plastic containers are usually low quality
wine and are not for aging.
5. The cork or stopper – wines stoppered with longer corks are wines with good
quality and are meant for aging. Wines stoppered with short cork and synthetic cork
or plastic stopper are not for aging but it doesn’t necessarily mean they are not of
good quality.
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XIII. Sample of Vintage Calendar/Guide for Champagne
Year Champagne WOW rating %
2004 Large harvest, even quality superbly ripe Chardonnay. Drink or Hold 89
Should peak 2010-2015
2003 Small vintage. Some declared. Best friends might be Hold 86
small proprietor Pinot Noir Champagnes from villages
like Ay, Bouzy and Verzenay
2002 Superb vintage for all varieties, prestige blends of best Hold 95
houses will last 20 years. Other vintage Champagnes
should peak 2009-2015.
2001 Avoid Avoid 75
2000 Good ripe harvest. Consistent quality from both major Drink or Hold 90
houses and small producers. All varieties ripened well.
Should peak 2007-2010
1999 Pleasant Champagne, best names should peak 2005- Drink or Hold 88
2008.
1998 Average vintage, will improve with 7 or more year’s Hold 89
aging, peaking 2005-2008
1997 Good vintage, should peak 2004-2007 Hold 86
1996 Classic vintage, should peak 2003-2010 Hold 91
1995 Good vintage, should peak 2002-2005 Hold 87
1994 Generally ignored by best houses Avoid 73
1991 Moderate vintage, some good wines Drink 82
1990 Outstanding year for virtually everyone Drink or Hold 95
1989 Really big wines, good now or age 3-5 years Drink or Hold 94
1988 Classic vintage, now at its peak Drink 90
1987 Moderate vintage, past its best Avoid 82
1986 Good vintage, a little past its best Drink 87
1985 Great champagne, top names have aged magnificently Drink 85
1982 Wonderful long-lasting vintage Drink 94
1979 Classic, beautifully balanced, but drink it up Drink 92
87
CHAPTER 8 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
1. Define the following:

a. Wine
_________________________________________________________________________
_________________________________________________________________________
b. Still wine
_________________________________________________________________________
_________________________________________________________________________
c. Sparkling wine
_________________________________________________________________________
_________________________________________________________________________
d. Unfortified still wine
_________________________________________________________________________
_________________________________________________________________________
e. Fortified still wine
_________________________________________________________________________
_________________________________________________________________________
f. Harvesting
_________________________________________________________________________
_________________________________________________________________________
g. Crushing
_________________________________________________________________________
_________________________________________________________________________
h. Fermenting
_________________________________________________________________________
_________________________________________________________________________
i. Racking
__________________________________________________________________________________
__________________________________________________________________________________
j. Aging
_________________________________________________________________________
_________________________________________________________________________
88
k. Maturing
_________________________________________________________________________
_________________________________________________________________________
l. Clarifying/filtering
_________________________________________________________________________
_________________________________________________________________________
m. Bottling
_________________________________________________________________________
_________________________________________________________________________
n. Varietal name
_________________________________________________________________________
_________________________________________________________________________
o. Generic name
_________________________________________________________________________
_________________________________________________________________________
p. Brand name
_________________________________________________________________________
_________________________________________________________________________
2. Enumerate and describe/discuss the following:

a. The primary wine label information by the European Union.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
b. The types of German Pradikat wines.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
89
CHAPTER 9 : Wine Tasting and Evaluation

• Identify the senses used in tasting and evaluating the wines;
• Identify parts of the tongue that identifies the different tastes;
• Identify and differentiate the different colors of the wines; and
• Taste and evaluate wines.
90
II. Wine Tasting Process:
5 basic steps:
1. Sight/Color – to determine the intensity of color of the wine, hold the glass at the
base or foot. It your fingers are not visible it means the it is intense. Move your
fingers at the stem and if it is now visible it means the wine is medium to pale in
color.
2. Swirl – swirling the wine in the glass will facilitate the release of bouquet of the old
wine or the aroma of the young wine.
3. Smell – to determine the intensity of the smell of the wine, after swirling the wine
put the wine below your chin. If you cannot smell the wine it means it is either
medium or light but if you can smell it, it means it is intense. Move the glass at your
lower lip if you can now smell the wine it means the wine is medium. But if you still
cannot smell the wine move the glass to your nose to detect what particular smell the
wine has.
4. Sip/Taste – take a mouthful of wine to really detect or determine the actual taste
and texture of the wine.
5. Savor – savouring the wine is necessary in order to appreciate the wine.
Sight/Color Swirl Smell Sip/Taste and Savor
III. Wine Components/Elements:

• Acids
• Tannins
• Alcohol
• Sugar
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IV. Wine Used for Tasting and Evaluating Wines:
• Sight
• Smell
• Taste
Sight
Take a closer look at the color of the wine.
1. Greenish, pale yellow, straw-colored or golden for white.
2. Clear red, purple, ruby or dark red for red wines.
3. Grey, pinkish purple or light red for rose wine.
Smell
Use your sense of smell to appreciate the bouquet or aroma of wines, powerful,
delicate, subtle, and fresh. Rich, spicy wine are full bodied, sometimes redolent of
certain flowers or fruits. To fully appreciate the bouquet, fill the glass 1/3 full and
swish the wine around the sides so that the smell is released and last longer.
Taste
The tongue distinguishes four tastes: sweet, salty, acid and bitter. In addition to
letting you perceive the taste of the wine, the tasting process will tell you where the
wine comes from, what types of grapes were used to make it, how old it is and so on.
V. Parts of the Tongue that Identifies Tastes:

• Tip – sweet taste
• Side – acid taste
• Middle – salty taste
• Back – bitter taste
VI. Terms Used to Describe How Wine Looks:
• Cloudy – the wine is hazy in appearance.
• Gras (literally “fat” in English) – the wine is full bodied, smooth and mellow.
• Limpid – the wine looks perfectly clear and pure.
• Sirupeux – the wine has syrupy consistency.
• Watery – the wine looks more like water, lacking in depth of color which
characterize good wine.
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VII. Terms Used to Describe How the Wine Smells:
• Balsamic – the wine smell like raisin or balsam. Vanilla, incense and conifer fall into
this category.
• Barnyard smell – some old red wines smell like meat or venison. Amber, musk and
leather smells also fall into this category.
• Odeurs ehterized – wine smells like ether or alcohol or nail polish, yeast and
fermentation.
• Flinty – burnt, smoky or cooked. Caramel toast, gunflint rubber, cocoa and coffee.
• Floral – the wine smells like flowers and many possibilities.
• Fruity – the wine smells like fruits – many possibilities.
• Mineral smell – wine smells like flint, chalk, limestone, earth or dust.
• Spicy – wine smells like spices or herbs.
• Vegetable smell – wine smells like grass, leaves, fresh or moldy greenery.
• Woody – the smell acquired during the tannin development or when is aged in
wooden cask.
VIII. Terms Used to Describe How the Wine Tastes:
• Acid – the wine has acidity level giving it a green biting taste.
• Bitter – the wine leaves a bitter after-taste that may mask other senses.
• Dry (sec) – the wine has no perceptible trace of sugar.
• Extra-dry (brut) – the wine is extremely dry, with no trace of sugar. This term is
generally used to describe Champagne.
• Fresh (frais) – wine well balanced in terms of acidity, giving an impression of
freshness.
• Lively (vif) – wine taste fresh, dominant but not excessive acidity.
• Soft (mou) – the wine does not have acidity or vivacity.
• Sweet (doux) – the wine taste naturally, generally the sugar level is somewhere
between semi-sweet and syrupy.
• Syrupy (liquoreux) – the wine is very high in sugar and usually very smooth in
texture.
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IX. Common Sensory Descriptors:
1. Red grape variety
a. Cabernet Franc tobacco, green bell pepper, raspberry, new-mown grass

b. Cabernet Sauvignon – blackcurrants, eucalyptus, chocolate, tobacco
c. Gamay – pomegranate, strawberry, red fruits
d. Grenache – smoky, pepper, raspberry
e. Malbec – violet, fruit, beer
f. Merlot – black cherry, plums, tomato
g. Mourvedre – thyme, clove, cinnamon, black pepper, violet, blackberry
h. Nebbiolo – leather, tar, stewed prunes, chocolate,
i. Norton – red fruit, elderberries
j. Petit Sirah – (Durif) earthy, black pepper, dark fruits
k. Petit Verdot – violets (later), pencil shavings
l. Pinot Noir – raspberry, cherry, violets, “farmyard” (with age), truffles
m. Pinotage – bramble fruits liquorice, roses
n. Sangiovese – herbs, black cherry, leathery, earthy
o. Syrah – (Shiraz) tobacco, black/white pepper, blackberry, smoke
p. Tempranillo – vanilla, strawberry, tobacco, spices, chocolate, red fruits
q. Zinfandel – black cherry, pepper, mixed spices, mint
2. White grape variety:
a. Albariño – lemon, minerals

b. Breidecker – apple, pear
c. Chardonnay – butter, melon, apple, pineapple, vanilla (if oaked, e.g vinified or
aged in new oak aging barrels)
d. Chenin Blanc – wet wool, beeswax, honey, apple, almond
e. Gewurztraminer – rose petals, lychee, spice
f. Gruner Veltliner – green apple, citrus Marsanne almond, honeysuckle, marzipan
Melon de Bourgogne lime, salt, green apple
g. Muscat – honey, grapes lime
h. Palomino – honeydew, citrus, raw nuts
i. Pinot Gris (Pinot Grigio) – white peach, pear, apricot
j. Prosecco – apple, honey, musk, citrus Riesling citrus fruits, peach, honey
k. Riesling – citrus-fruits, peach, honey
l. Sauvignon Blanc – gooseberry, lime, asparagus, cut grass, bell pepper (capsicum),
grapefruit, passionfruit
m. Semillon – honey, orange, lime
o. Verdicchio – apple, minerals, citrus
p. Vermentino – pear cream, green fruits
q. Viognier – peach, pear, nutmeg, apricot
94
CHAPTER 9 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
1. Enumerate and discuss the process of wine tasting.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. Describe the taste of the following grape variety.
a. Cabernet Sauvignon
_________________________________________________________________________
_________________________________________________________________________
b. Merlot
_________________________________________________________________________
_________________________________________________________________________
c. Pinot Noir
---------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------
d. Syrah
_________________________________________________________________________
_________________________________________________________________________
e. Zinfandel
_________________________________________________________________________
_________________________________________________________________________
f. Chardonnay
_________________________________________________________________________
_________________________________________________________________________
g. Pinot Gris (Pinot Grigio)
_________________________________________________________________________
_________________________________________________________________________
h. Riesling
_________________________________________________________________________
_________________________________________________________________________
95
i. Sauvignon Blanc
_________________________________________________________________________
_________________________________________________________________________
j. Semillon
_________________________________________________________________________
_________________________________________________________________________
3. Define the following terms.

a. Cloudy
_________________________________________________________________________
b. Gras
_________________________________________________________________________
c. Limpid
_________________________________________________________________________
d. Sirupeux
_________________________________________________________________________
e. Watery
_________________________________________________________________________
f. Balsamic
_________________________________________________________________________
g. Barnyard smell
_________________________________________________________________________
h. Odeurs etherized
_________________________________________________________________________
i. Flinty
_________________________________________________________________________
j. Acid
_________________________________________________________________________
k. Dry (sec)
_________________________________________________________________________
l. Extra-dry (brut)
_________________________________________________________________________
m. Fresh (frais)
_________________________________________________________________________
n. Lively (vif)
_________________________________________________________________________
o. Soft (mou)
_________________________________________________________________________
96
Wine Tasting and Evaluation
Product Identification
Product name: __________________________ Producer: _________________
Vintage: __________________________ Date: _________________
Region: __________________________
Country: __________________________
Appellation: __________________________
Visual Observations score:

Clarity  Clear  Cloudy
Depth of Color  Pale  Medium  Deep
Color – white wine  Green tinge  Gold  Amber
Color – red wine  Red/purple  Deep red  Tawny
Comments:
_________________________________________________________________________
Olfactory Observation score:
Intensity of Smell  Low  Medium  Intense  Very Intense

Type of Smell  Barnyard  Balsamic  Woody  Chemical
 Flinty  Spicy  Ethereal  Floral
 Fruity  Mineral  Vegetable
Comments:
_________________________________________________________________________
Tasting Observation score:

Intense of Taste  Low  Medium  Intense
Acidity  Refreshing  Marked  Tart
Sweetness  Dry  Medium-dry  Sweet
Body  Light  Medium  Full-bodied
Texture  Rough  Smooth  Full-bodied
Tannin  Soft  Medium  Astringment
Aftertaste  Short  Medium  Long
Comments:
_________________________________________________________________________
97
CHAPTER 10 : Wine Service
I. Chapter Objective

• Identify the tools needed for preparing and serving wines and other beverages;
• Properly store wines and proper preparation before serving wines;
• Execute proper wine list preparation and order taking; and
• Execute proper wine presentation, opening, pouring and serving
98
II. The wine Service Steps
The following are the steps in serving wines:
1. Wine preparation before service
2. Wine list presentation and order taking
3. Setting up the table
4. Wine presentation, opening, pouring and serving
5. Clearing up of glasses
Wine preparation before service
Before the restaurant open or an event starts the wine server should make
sure that there is enough supply of wine needed on that particular operation or
event. Wine that are served chilled must be chilled properly and in enough numbers
to avoid running out of wines. Glasses must be in ample supply and the best
condition for serving the wines, free from dirt and smudges and must be clean and
sparkling. Tools and serving trays for setting up glasses must be ready and properly
cleaned also. Wine list must always be in a good condition as it is the primary tool in
selling the wine to the guest.
Tools and glassware needed for preparing and serving wine
1. Corkscrew
2. Decanter glass and decanter tool
3. Note pad and pen
4. Side towel
5. Tray
6. Under liner plate
7. Wine basket
8. Wine bucket
9. Wine glasses
10. Wine list
Wine glasses Wine bucket w/ stand Wine list Notepad and Pen
99
Corkscrew Tray Decanter Glass Decanter Tool
Side towel
A. Wine storage
• Red wines 55 F or 13 C
• White/Rose/Sparkling 49 F or 5 C
Wine with cork should be stored at their sides.
B. Wine preparation
Wine preparation is putting the wine in its proper temperature before serving.
Wine temperature before serving
Red – room temperature, guest may also ask that their wine will be chilled. If the
guest asked for it, try to explain that red is best served at room temperature. But if
the guest/s insists then follow the guest’s request. The guest’s may not be right but
still they are the guest, we need to make sure that the guests are happy or satisfied
by satisfying their requests if possible.
White – 40 F to 50 F or 4-13 C (chilled)
Rose – cool temperature (chilled)
Sparkling – 40-45 F or 4-7 C
100
Handling mature red wines
Decanting – the process of pouring the wine gently over the light to the other
container/decanter or glass to remove the sediments. Some matured wine are
decanted to remove the sediments some are not since the less or sediments provide
more flavours to the wine.
Wine list presentation and order taking
Wine list presentation and order taking can be done at once or staggered, it depends
on preference of the guest. As the wine server, before approaching the table you
must already have the idea on what food are being ordered by the guests and who is
the host of the party or group. It’s important to know the host since wine list will only
be presented to the host. The food ordered must be determined by the wine server
so that he will have an idea what wine to suggest if they ask fir suggestion of wine. A
note and pen must be ready to take down the order of the guest.
Steps:
1. Greet the guest and introduce yourself and your purpose. “Good evening ladies
and gentlemen, I’m Lorenzo, your wine steward/server, I’m here to present to
you our wine list for you to choose the wine to accompany your food.”
2. Verify or confirm who is the host of the group. “May I know who the host of the
party is?”
3. Present the wine list at the right side of the host. “Sir/ma’am here’s the wine
list.” Present the list open.
4. Take the order, do suggestive selling and up selling.

“Sir, since you’ve ordered shrimp cocktail as your appetizer I would like to
recommend Listel Chardonnay, a Chilean white wine with notes of vanilla and
lemon which really matches the taste of your appetizer. Would you like to have
that wine, sir?
101
5. Write down order
6. Repeat the order.

“Sir, I will repeat your order, for your appetizer wine you take Listel
Chardonnay, anything else sir?”.
“Sir, for your dessert wine you take Sandeman Port wine. Anything else, sir?”
7. Excuse yourself before leaving for preparation. “Ladies and gentlemen for a
while, I’m just going to prepare your wine and your glasses.”
Table set up
Setting up the table must be immediately done after the order taking and preparation
of the wine. If the wine is being ordered before every food is served then setting up
of glasses will be the same every after order taking. But if the wines to accompany
the foods are already being ordered by the host, then it is wise to set up all the
glasses needed. The number of glasses that can be set up on the table at the same
time may also depend on the size of the table. At least a maximum of three glasses
per guest is allowed again depending on the size of the table and the number of
guests in the table.
Steps:
1. Start with the guest near from where you came from. There is no sequence yet of
whom will be the first guest to be set up with glasses.
2. Place glasses at the tip of the knife ir beside the water goblet.
3. If appetizer, main course and dessert wine are already ordered, place all three
glasses for each guest at the table if there is no water goblet at the table. Start
placing the dessert wine glass first, main course wine and appetizer wine the last.
Glasses can be arranged in diagonal or triangular form. But if there is a water goblet
set up at the table; avoid overcrowding the table and making the guest
uncomfortable. Set up only the first two glasses that will be used and those are the
appetizer and main course wine glasses. The main course wine glass first then the
appetizer wine glass. Dessert wine glass will be set up before the dessert wine is
served.
4. Set up all the glasses at once for every guest. Do it in clockwise movement. Make
sure to always keep the tray away from the guest to prevent hitting the guest in case
accidental bumping of tray happened or if tray may accidentally slip from your hand.
5. Always say “excuse me” every time you approached a guest to set up.
Note: If the guests order the wine one at a time or before the food will be served, then
setting up of glasses for the wine being ordered will be done immediately after the
order taking.
102
Wine presentation
Steps:
1. Hold the wine properly, label facing the host.
2. Present the wine by telling what wine you are presenting. Do this by mentioning
the name of the wine, what country produces it, its use and the vintage. This is for
the purpose of letting the guest and the server to verify if the wine that will be served
is correct.
“Sir here’s your red wine for your main course, Calvet Cabernet Sauvignon, a
French red wine vintage 2000.”
3. After presenting the wine, ask the host if the wine can now be opened. “Sir, can I
open it now?”
Clearing the glasses

In clearing the glasses make sure that the guest is already done with his/her wine.
As much as possible clear all the used glasses before setting up a new one. Ask the
guest first before picking up the glass. “Sir/ma’am are you done with your wine?”
VII. Sequence of Serving Wines with Food.

Here are some of the guidelines in the sequence of serving food with wine.
Sequence for serving food and wines where wine were ordered at once from
appetizer to dessert.
1. Serve appetizer wine first
2. Serve appetizer dish.
3. Clear appetizer cup or plate.
4. Clear appetizer wine glass.
5. Serve main course wine.
6. Serve main course.
7. Clear main course plate.
8. Clear main course wine glass.
9. Serve dessert wine. Set up dessert wine glass if it had not been set up yet
and serve dessert wine
10. Serve dessert
11. Clear dessert plate.
12. Clear dessert wine glass
103
VIII. Wines and Food Pairing
The general rules in pairing food with wines are:
1. For the color – red wines goes with red or darker meats; white wines goes with
white meats.
2. For taste or flavour – strong flavoured foods goes with strong, robust full bodied
wines light flavoured foods goes with light bodied and fruity wines.
These are basic examples of wines and food pairing.
1. Sweet
The sweetness in food cancels the “fruit” and/or any residual sugar in wines, making
wines taste drier. Sweet dishes or desserts call for wines of at least the same level of
sweetness.
Strawberry Pie Sauternes dessert wine
2. Salty
Foods that are salty or briny also cancel the “fruit” in wines. Salty foods call for wine
that is aromatic with high acidity, some sweetness, low tannins, and/or intense
fruitiness.
Example: Fresh Oysters in Champagne and Sauvignon Blanc or Sparkling
wine.
Oyster Champagne: Dom perignon
104
3. Tart
Tart foods cancel some of a wine’s fruity flavour. Serve them with lightly sweet, very
fruity, and/or full bodied white wines. In some instances, wine that are tart or crisp
will also work well.
Example: Lemon fish fillet and a crisp Chardonnay
4. Spicy
Foods that are spicy/hot will also somehow cancel the fruitness of the wine. Serve
these kinds of foods with lightly sweet, very fruity low tannin, and/or crisp wines.
Avoid wine with higher alcohol, tannic red, and/or oaky wines.
Example: Sea Scallops with Jerk Marinade and Sauvignon Blanc or

Gewürztraminer.
105
5. Rich
Delicately flavoured, lighter bodied wine is usually overpowered by rich dishes.
Serve these dishes with full flavoured, full bodied, higher acid wines.
Example: Braised Lamb Ribs and Cabernet Sauvignon
6. Fish & Game

Fish and game cam overpower mildly flavoured, medium bodied, dry wines. Serve
fish and games with every fruity, full bodied, high acid, and/or medium sweet wines.
Example: Stewed wild duck with pernod & Baby Spinach with Pinot Noir or
Merlot
7. Cheese
Cheese and wine make an excellent classic pairing. Match the “weight” of the
cheese to the wine, or reverse. You may try contrasting a rich, salty cheese with a
dessert wine.
Example: Gruyer and Dessert Wine or Sherry
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IX. Wine Bottle Sizes
Standard Wine Bottle Sizes

These are traditional standard bottle sizes for Champagne.
1. Split ¼ bottle 18.7 cl.

2. Half ½ bottle 37.5 cl.
3. Bottle 1 bottle 750 ml
4. Magnum 2 bottles 1.5 l
5. Jeroboam 4 bottles 3l
6. Methuselah 8 bottles 6l
7. Salmanazar 12 bottles 9l
8. Balthazar 16 bottles 12 l
9. Nabuchadnezzar 20 bottles 15 l
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CHAPTER 10 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
1. Indicate the serving temperature of the following wine.

a. Red ______________________________________________________________
b. White ______________________________________________________________
c. Rose ______________________________________________________________
d. Sparkling ______________________________________________________________
2. Enumerate the steps in wine list presentation and order taking.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
3. Enumerate the steps in serving and pouring the wine.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
4. Enumerate the steps in opening a bottle of sparkling wine.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
5. Provide the equivalent of the following bottle.
Split
Half
Bottle
Magnum
Jeroboam
Methuselah
Salmanazar
Balthazar
Nabuchadnezzar
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CHAPTER 11 : Beers

• Define what beer is ;
• Discuss the process of making beers;
• Enumerate the ingredients used in making beer;
• Differentiate the different styles and types of bees; and
• Serve beer properly.
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II. Definition
Beer is a type of alcoholic beverage made by brewing and fermenting malted cereal
grains.
III. History
1. As record shows, Beer is one of the oldest human-produced beverages,
possibly dating back to the 7th millennium BC, as recorded in the written
history of Ancient Egypt and Mesopotamia. The earliest known chemical
evidence of beer dates back to circa 3500-3100 BC. As almost any substance
containing carbohydrates, namely sugar or starch, can naturally undergo
fermentation, it is likely that beer-like beverages were independently invented
among various cultures throughout the world. Before, beer was known as ale.
2. Beer produced before the Industrial Revolution was mainlymade and sold on
a domestic scale, although by the 7th century AD, beer was also produced and
sold by European monasteries.
3. During the Industrial Revolution, the production of beer moved from home
based or small scale production to industrial production with an increase in
the volume of production, and domestic manufacture ceased by the end of the
19th century.
4. The development of hydrometers and thermometers made a great impact in
brewing because they allowed the brewer more control of the brewing process
and greater knowledge of the results.
5. At present, as statistics shows, the brewing industry is a huge global
business, consisting of several multinational companies and many thousands
of smaller producers ranging from brewpubs to regional breweries (example
San Miguel Corporation). More than 133 billion liters (35 billion gallons) is sold
per year – producing total global revenues of $294.5 billion (£147.7 billion) in
2006.
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IV. Beer Making Process
1. Malting
• Steeping – the process of soaking the grains in water prior to germinating
• Germinating – the soaked grains is allowed to sprout.
• Kilning – the process of drying and roasting the grains before milling.
2. Milling – the process of grinding the malted barley or grains.
3. Mashing – is the manipulation of the temperature of a mixture of water and a

starch source (mash) in order to convert starches to fermentable sugar.
4. Sparging or Lautering – the extraction of the fermentable liquid, known as wort,

from the mash. During sparging, the mash is in a vessel known as a lauter-tun,
which has a porous barrier through which only wort but not grain can pass.
5. Boiling and Brewing – boiling is sterilizing the wort and increasing the
concentration of sugar in the wort. In brewing, hops are added during boiling of wort
in order to extract bitterness, flavour and aroma.
6. Fermentation – the yeast breaks down sugar into alcohol and carbon dioxide.
• In this stage, the wort becomes beer.
• Fermentation may take a week to months depending on the type of yeast used and
strength of the beer to produce.
• Fermentation is sometimes carried out in two stages, primary and secondary. Once
most of the alcohol has been produced during primary fermentation, the beer is
transferred to a new vessel and allowed a period of secondary fermentation.
Types of Fermentation Process

• Top fermentation – the yeast residues float at the top of fermented beer after
fermentation. Usually done in higher or warmer temperature. It is used to produce
ale beers.
• Bottom fermentation/Cold fermentation – after the fermentation the yeast settles
down at the bottom of the fermentation tank. Usually this is done in controlled cold
temperature. It is used in producing large beers.
7. Maturation – the fermented beer is allowed to rest to mellow its taste.
8. Filtration/Clarifying – the process of removing the sediments that has developed

during fermentation.
9. Packaging/bottling/canning – beer is now placed in its final container for

delivery and consumption.
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10. Pasteurization – the process of heating the beer in order to prolong the shelf life
of the beer.
BEER MAKING PROCESS
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V. Beer Ingredients
The basic ingredients of beer are:
1. Water – Beer is composed mostly of water (90%). The mineral components of

water are important to beer because minerals in the water influence the character of
beer produced from it.
2. Cereal grains: malted barley – Malted barley is the most common grain used to
make beer. Wheat, rye and oatmeal are also used to make unique types of beers.
Wheat beers are the common alternative, and can be produced as ales or lagers.
Oatmeal is commonly used in making stout.
3. Hops – The flowers of the hop vine used as a flavouring and preservative agent in
most types of beer produced today.
Hops provides in beer:

• Bitterness that balances the sweetness of the malt;
• Aromas and flavours; floral, citrus, and herbal
• Hops have an antibiotic effect that favors the activity of brewer’s yeast over less
desirable microorganisms;
• Hops helps in “head retention”
4. Yeast—Yeast is the microorganism that is responsible for fermenting the beer.

Yeast turns sugars extracted from grains, into alcohol and carbon dioxide, and
thereby turns wort into beer.
• Yeast influences or provides a unique character and flavour of beer. It makes the
beer unique or different from the other beer.
The types of yeast used today in making beers:

• Ale yeast (Saccharomyces cerevisiae)
• Lager yeast (Saccharomyces uvarum)
• Berttanomyces use to ferment lambics
• Torulaspora delbrueckii is used to ferment Bavarian weissbier
5. Secondary starch source: adjuncts .

• Corn – Corn is commonly used in the production of American-style light lagers,
particularly Malt Liquor. Corn is generally turned into corn syrup prior to brewing, and
as such is highly fermentable. Like rice, corn is cheaper than barley, so it is used to
lower the cost of producing the beer.
• Wheat – it is usually used in German and American wheat beers. Wheat lightens
the body and provides a tart flavour. Wheat beers are often served with fruit syrups
and/or slices of lemon in Germany. Wheat beer has finer and longer head or foam.
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• Rice – is sometimes used in the production of pale lagers. Rice does not usually
affect the flavour of beer to any significant extent, but can be used to lighten the
body and the mouthfeel, or to increase alcohol content, or to add a little sweetness in
beer.
• Oats – are usually used in producing Oatmeal Stouts; oats provide a silky
mouthfeel and a mild flavour.
• Rye – is used in producing roggenbiers from Germany and in rye beers from
America. Rye is somewhat difficult to brew with, so most rye beers only include a
small amount of rye. Rye provides a spicy flavora to beer and dramatically increases
head or foam formation.
6. Flavourings:
• Sugar/honey – Sweeteners such as maple syrup, honey, and molasses are

common. In honey beer, the honey supplies only a portion of the sugars converted
during fermentation and is used primarily for flavour.
• Herbs and spices – A number of traditional beer styles are brewed with spices.
For example, Belgian witbier is brewed with coriander, Finnish sahti is brewed with
juniper berries, and traditional beers in Brittany are brewed with honey and spices.
7. Clarifying agent
Some brewers add one or more clarifying agents to beer.
Common examples of these include:

• Isinglass finings, obtained from swimbladders of fish
• Kappa carrageenan, of these include:
• Isinglass finings, obtained from swimbladders of fish
• Irish moss, a type of red alga
• Gelatin
VI. Beer types
Ale
Ale is type of beer that is usually brewed using only the top-fermenting yeasts, and is
typically fermented at higher temperatures (15-23⁰C, 60-75⁰F). Ale yeasts at these
temperatures produce significant amounts of esters and other secondary flavour and
aroma products, and the result is a flavourful beer with a slightly “flowery” or “fruity”
aroma resembling flavours like apple, pear, pineapple grass hay banana plum or
prune.
1. Typical ales have a sweeter, fuller body than lagers.
2. Differences between some ales and lagers can be difficult to categorize.
3. However, lager production results in a cleaner tasting, dryer and lighter beer than
ale.
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Styles of Ales
1. Barley wine – a style of strong ale originating in England in the nineteenth

century. A barley wine typically reaches an alcohol strength of 8 to 12% by volume. It
is called a barley wine because it can be as strong as wine; but since it is made from
grain rather than fruit, it is in fact a beer.
2. Belgian ale
• Abbey – ales brewed commercial breweries (sometimes under license of an actual
monastery)
• Amber – Modifications of British-style ales (top-fermenting) that were developed in
the first half of the twentieth century to accommodate the discerning Belgian taste.
• Blonde – also called golden ales range in color from that of straw to golden blond
(e). They are clear, crisp, and dry, with low-to-medium bitterness and aroma from
hops, and some sweetness from malt
• Tripel – a high-alcohol, lightly-gold colored beer. This is traditionally, the strongest
(in alcohol) of a range of Trappist beer. The term “tripel” has since been adopted by
non-Trappist breweries to signify a strong ale.
• Dubbel – Today, the name dubbel is used in Belgium to refer to an ale, usually
brownish in color, with a strength greater than a pilsner, for example, yet milder than
a tripel. Typically, a dubbel is between 6 and 8% abv.
• Trappist – are specialty beers that are based on monastic brewing recipes which
are brewed under direct control of the monks themselves.
• Flemish red/Flanders red ale, alternatively called Flanders brown or Sour
brown, is a style of sour ale usually brewed in Belgium.
3. Brown ale – is a beer made with dark or brown malt. The term brown beer was
first used by London brewers in the late 1600s to describe their products, such as
mild ale.
4. Pale ale –is a term used to describe a variety of beers which use ale yeast and
predominantly pale malts.
5. Dark ale – are brewed using dark-roasted barley malts.

• Porter – dark ale with lighter flavour.
• Stout – stout is a style of dark beer made using roasted malts or roast barley.
There are number of variations including sweet stout, dry stout, and Imperial stout.
Types of Stout
• Chocolate stout – The name “Chocolate stout” is usually given because the beers
have a noticeable dark chocolate flavour through the use of darker, more aromatic
malt; particularly chocolate malt – a malt that has been roasted or kilned until it
acquires a chocolate color.
• Coffee stout – Dark roasted malts, such as black patent malt (the darkest roast)
can lend a bitter coffee flavour to dark beer. Some brewers like to emphasize the
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coffee flavour and add ground coffee. Brewers will then give the beer a name such
as “Guatemalan Coffee Stout”, “Espresso Stout”,”Breakfast Coffee Stout”.
• Dry or Irish stout – Irish stout or dry stout is very dark in color and in often has a
“toast” or coffee-like taste. The most famous example, Guinness, is from Ireland. Its
alcoholic content and “dry” flavour are both characterized as light, although it varies
from country to country.
• Imperial stout – Imperial stout, also known as “Russian Imperial Stout” or “Imperial
Russian Stout”, is a strong dark beer or stout that was originally brewed by Barclays
brewery in London, England for export to the court of the Tsar of Russia. It has a
high alcohol content (nine or ten percent is not uncommon) intended to preserve it
during long trips and to provide a more bracing drink against cold climates. The color
is very dark, almost always opaque black.
Imperial stout exhibits enormously powerful malt flavours, hints of dark fruits, and is
often quite rich, resembling a chocolate dessert.
• Milk stout – Milk stout (also called sweet stout or cream stout) is a stout containing
lactose, a sugar derived from milk. Because lactose is unfermentable, it adds
sweetness, body, and calories to the finished beer. The classic example of sweet
stout is Mackeson’s XXX.
• Oatmeal stout – Oatmeal stout is a stout with a proportion of oats, normally a

maximum of 5% added during the brewing process.
• Oyster stout – Oyster stout because during 1700 oysters is common food served
in pubs and taverns and it is usually served with stout. So goes the name Oyster
stout.
6. Kolsch – local beer speciality, brewed in Cologne, Germany. It is a clear beer with
a bright straw yellow hue, and it has prominent, but not extreme, happiness.
7. Mild ale – os a low-gravity, malty beer that originated in the United Kingdom in the
1600s or earlier. Modern Mild Ales are mainly dark coloured with an alcohol of 3% to
3.6%, though there are examples of up to 6% alcohol.
8. Pale ale – ale with lighter color and flavour using light or unroasted malt.
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Types of Pale Ale:
• Altbier – is the name given to a form of pale ale that originated in Düsseldorf,
Mönchengladbach and the Rhineland region in Germany. The name Altbier, which
literally means old beer, refers to the pre-larger brewing method of using warm top-
fermenting yeast like British pale ales.
• American – is a style of American beer based at least originally on beers of the

British pale ale tradition. They are pale to amber in color and generally their flavour
and aroma is centered around the cirtrusy and pine character of American hops with
caramel-like malt flavours and fruity esters from the ale yeast playing a supporting
role.
• English bitter – a type of beer or pale ale. Pale ale was a term used for beer made
from malt dried with coke. Coke had been first used for roasting malt in 1642, but it
wasn’t until around 1703 that the term pale ale was first used.
• I.P.A. – India Pale Ale, otherwise known as an IPA, is a distinct style of beer and is
characterized as a sparkling pale ale with a slightly higher level of alcohol and hops
than a typical Pale Ale; the hops lend it a distinct bitterness.
• Saison – is the name given to pale ales brewed in Wallonia, the French-speaking
region of Belgium. Modern-day saisons are generally bottled conditioned ales, with
an average alcohol by volume range of 5 to 8%.
• Scotch ale – is the name given to strong ale believed to have originated in
Edinburgh in the 19th century.
9. Wheat beer – is a beer that brewed with a significant proportion of wheat.
Types of Wheat beer:
• Berliner weiss is a type of wheat beer brewed exclusively in the area of Berlin,
Germany. Berliner Weiße contains only around 2.8% alcohol, making it one of the
weakest German beers. It is top-fermented, slightly barm-clouded and relatively
sour, so the taste of Berliner Weiße differs significantly from other German wheat
beer. The optimal drinking temperature is 8 to 10⁰C.
• Dunkel wheat beer – darl wheat beer, which are fruity and sweet with slightly more
malt than their lighter counterpart, the hefeweizen.
• Hefeweizen is a German style of wheat beer in which the yeast is not filtered out.
Hefeweizen style is particularly noted for its low hop bitterness and relatively high
carbonation (approcaching four volumes), considered important to balance the
beer’s relatively malty sweetness.
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• Kristallweizen – German filtered wheat beer, also known as Kristall Weißber or
Kristallweizen. This beer is often served with a slice of lemon on the rim of the glass,
or in the glass. The name comes from the clear appearance of the filtered beer
Kristall being German for crystal.
• Weizenbock – is a wheat beer made in bock style originating in Germany.
• White beer – or simply Witte is a barley/wheat, top-fermented beer brewed mainly

in Belgium. It gets its name due to suspended yeast and wheat proteins which cause
the beer to look hazy, or white, when cold.
10. Old ale – also called stock ale or, keeping ale, is a style of English beer with a
high specific gravity, aged for atleast a year and usually ranging from 4% to 12%
alcohol by volume.
Beer type: Lager
A. Lager beer-bottom fermented type of beer.
1. Lagers are the most commonly consumed type of beer in the world. Lagers
originated from central Europe, from the German term Lagern (“to store”). Lager
yeast is a bottom-fermenting yeast that typically begins fermentation at 7-12⁰C (45-
55⁰F) the first stage, and then stored at 0-4⁰C (30-40⁰F) (the “lagering phrase”).
During the secondary stage, the lager clears and mellows. The cooler conditions
also prevent the the natural production of esters and other byproducts, resulting in a
“crisper” tasting beer.
2. Modern methods of producing lager were pioneered by Gabriel Sedlmayr the
Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and
Anton Dreher, who began brewing a lager probably of amber-red color, in Vienna in
1840-1841. With improved modern yeast strains, most lager breweries use only
short periods of cold storage, typically 1-3 weeks.
Types of Lager beer: Philippine Beers

• Pilsner – thirst quenching type of beer originated from Pilzen Urquell
Czechoslovakia.
• Light – less in calories and flavour
• Premium – high in alcohol
• Dry – less in flavour particularly hops
• Bock/dark – with caramel coloring and flavouring
3. Bock is a strong lager that originated in the Hanseatic town Einbeck. Alcohol
content ranges from 6.3% to 7.4% by volume. It has a complex malty flavour
dominated by the richness of Munich and Vienna malts, which contribute tasty
flavours.
Types:
• Maibock, or Helles bock – is a pale version of a traditional bock. Alcohol content
ranges from 6.3% to 7.2% by volume. The flavour is typically less malty than a
traditional bock, and may be drier hoppier, and more bitter, but still with a relatively
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low hop flavour, with a mild spicy or peppery quality from the hops or alcohol
content.
• Doppelbock or double bock – is a Bavarian specialty beer that was first brewed
by the monks of St. Francis of Paula. Alcohol content ranges from 6% to over 10%
by volume.
• Eisbock – is a traditional Kulmbach specialty beer that is made by freeze distilling
a doppelbock and removing the ice to concentrate the flavour and alcohol content.
Alcohol content ranges from 9% to over 14% by volume. It is deep copper to dark
brown in color, often with ruby highlights. Head retention is frequently impaired by
the higher alcohol content. It has a rich, sweet malty flavour, balanced by a
significant alcohol presence.
• Weizenbock – is a wheat beer made in the bock style originating in Germany.
4. Dunkel (or Dunkles) – is a dark German beer. Dunked is the German word
meaning dark, and dunked beers typically range in color from amber to dark reddish
brown. Dunkels are characterized by their smooth malty flavour.
5. Märzen or Maerzen – is a traditional pale lager. Brewed at the end of the brewing
season in March (German: März) hence the name marzen, it is a stronger beer
intended to last through the summer months.
6. Pale lager – is a very pale to golden-colored beer with a well attenuated body and
noble hop bitterness.
Types:
• Dortmunder is a pale lager that originated in the then industrial city of Dortmund in
Germany. Like all other pale lagers the beer is a pale gold color, with a moderate
bitterness from the noble hops, a lean, well attenuated body, and a crisp
carbonation.
• Dry lager – less flavour and sweetness
• Helles
• Pilsner is a pale lager, developed in the 19th Century in the city of Pilsen, Bohemia
(Plzeñ in the Czech Republic).
• Spezial
7. Schwarzbier – or “black beer,” is a German dark lager beer with an opaque, black
color and a full, chocolaty or coffee flavour. The alcohol content usually ranges from
4.8%-5%.
8. Vienna lager – is a style of lager beer a reddish brown or copper colored beer
with medium body and slight malt sweetness. It was developed by brewer Anton
Dreher in Vienna in 1841.
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9. Kellerbier – Zwickelbier (sometimes Zoigl(bier)) is an unfiltered beer, often a
lager which is not clarified or pasteurized, probably originating from Germany.
Beer types: Lambic
1. Lambic is a very distinctive style of beer brewed only in the Pajottenland region of
Belgium (southwest of Brussels).
• Unlike conventional ales and lagers, which are fermented by carefully cultivated
strains of brewer’s yeasts. Lambic beer is instead produced by spontaneous
fermentation: it is exposed to the wild yeasts and bacteria that are said to be Senne
valley, in which Brussels lies.
• This unusual process gives the beer its distinctive flavour: dry, vinous and cidery,
with a slightly sour aftertaste.
VII. Serving Beers
Serving lagers
In general, beer from the lager branch of the family is ready for drinking when they
are sold. However, they are kept for at least six months, and some are fine for a year
or more if properly stored.
Serving and pouring tips
1. Rinse the glass with cold water before pouring the beer to make the head last
longer.
2. Tip or tilt the glass 45 degrees angle and pour the beer onto the side until the
glass is two-thirds full.
3. Then hold the glass straight up and gradually move the bottle away to form a head
of foam about two fingers deep.
4. Use a knife or spatula to burst the biggest bubbles so the head of foam lasts
longer.
Serving ales
Some ale (strong or extra-strong) that undergo secondary fermentation after bottling
can be kept for several years, ideally at 6 ⁰C. to 10 ⁰C if properly stored.
Serving and pouring tips

1. Pour immediately into a clean dry glass. You don’t always have to rinse the glass
– it depends on the type of beer and the consistency of the foam.
2. Tilt the glass while pouring, then hold it straight up until the head of foam is just
the way you like it.
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3. Leave a little beer in the bottle so you don’t pour out the sediments created during
second fermentation inside the bottle.
4. White beer and more acid beers should be served very cold, while strong or extra-
strong beers that undergo secondary fermentation after bottling may be served at a
higher temperature.
Draught and keg
1. Draught or draft beer from a pressurized keg is the most common method of
dispensing in bars around the world. A metal keg is pressurized with carbon dioxide
(CO2) gas which drives the beer to the dispensing tap or faucet.
2. Some beers, notably stouts, such as Guiness and “smooth” bitters, such as
Boddingtons, may be served with a nitrogen/carbon dioxide mixture. Nitrogen
produces fine bubbles, resulting in a dense head and a creamy mouthfeel.
3. In the 1980s Guiness introduced the beer widget, a nitrogen pressurized ball
inside a can which creates a foamy head.
4. The words “draught” are often used as marketing terms to describe canned or
bottled beers containing a beer widget.
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Bottles
1. Most beer are cleared of yeast by filtering when bottled.
2. However, bottle conditioning beer retains some yeast – either by being unfiltered,
or by being filtered and then reseeded with fresh yeast. It is usually recommended
that the beer is poured slowly, leaving any yeast sediment at the bottom of the bottle.
3. However, some drinkers prefer to pour in the yeast; this practice is, in fact,
customary with wheat beers.
Cans
1. Kannenbeer, a 1900 advertisement for selling beer in sealed stone jugs
2. Many beers are sold in berverage cans, though there is considerable variation in
the proportion between different countries.
3. In 2001, in Sweden 63.9% of beer was sold in cans, in the Netherlands none at
all. People either drink from the can or pour the beer into a glass.
4. Cans protect the beer from light and have a seal less prone to leaking over time
than bottle.
VIII. Serving Temperature
1. The temperature of a beer has an influence on a drinker’s experience.

2. Colder temperatures allow fully attenuated beer such as pale lagers to be enjoyed
for their crispness; while warmer temperatures allow the more rounded flavours of
ale or a stout to be appreciated.
3. Beer writer Michael Jackson proposes a five-level scale for serving temperatures:
• Well chilled (7 ⁰C/45 ⁰F) for “light” beers (pale lagers),
• Chilled (8 ⁰C/47 ⁰F) for Berliner Weusse and other wheat beers
• Lightly chilled (9 ⁰C/48 ⁰F) for all dark lagers, altbier and German wheat beers,
• Cellar temperature (13 ⁰C/55 ⁰F) for regular British ale, stout and most Belgian
specialties
• Room temperature (15.5 ⁰C/60 ⁰F) for strong dark ales (especially trappist beer)
and barley wine.
IX. Beer Vessels
Beer is drunk from a variety of vessels, such as:

• Glass • Mug • Can • Beer stein • Pewter tankard • Beer bottle
X. Beer Head/Foam
• The foam on top of beer is called a head. It is caused by bubbles of carbon dioxide
rising to the surface. The carbon dioxide may be produced naturally by the activity of
the brewers yeast, or artificially by dissolving carbon dioxide under pressure into the
liquid. The density and longevity of the head will be determined by the type of starch
from which the beer was fermented. Wheat starch tends to produce larger and
longer lasting heads than barley starch.
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XI. International Consumption
1. Beer is considered to be a social lubricant in many societies.

2. Beer is consumed in countries all over the world.
3. There are breweries in Middle Eastern countries such as Iraq and Syria as well as
African countries and remote countries such as Mongolia.
4. Sales of beer are four times as much as wine.
XII. Alcohol Strength
1. The alcohol in beer ranges from less than 3% alcohol by volume (abv) to almost
30% abv. The alcohol content of beer varies by local practice or beer style.
2. The pale lagers that most consumers are familiar with fall in the range of 4-6%,
with a typical abv of 5%.
3. The customary strength of British ales is quite low, with many session beers being
around 4% abv.
4. Some beers, such as tafelbier (table beer) are of such low alcohol content (1%-
4%) that they are served instead of soft drinks in some schools.
XIII. Beer Problems
Undesirable smell of beer

1. Rubber (from yeast)
2. Cabbage, cooked vegetable (from yeast)
3. Medicinal aromas (undesirable fermentation by-product)
4. Cider (undesirable fermentation by-product)
5. Vinegar (by-product of bacterial action)
6. Sour milk (by-product of bacterial action)
7. Burned butter (Technical name is diacetyl, a fermentation by-product. A little
is nice with ales but is frowned upon in lagers.)
Undesirable appearance of beer

1. Too much foam/wild beer- lack of coldness; too much carbon dioxide;
dirty/oily glass.
2. Less foam/flat beer-too cold is the beer, lack carbon dioxide, greasy glass
3. Cloudy beer-dirty or oily glass
4. Stale beer-past/expired beer
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XIV. Beer Flavor
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CHAPTER 11 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
1. Differentiate ale beer from lager beer.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. Discuss the importance or uses of hops in beer.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
3. Enumerate the Beer Problems.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
4. Enumerate the tips in serving and pouring beer.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
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Beer Tasting and Evaluation
Product Identification
Product name: ________________________ Classification: ____________
Origin: ________________________ Type: ____________
Analysis – Appearance
Clarity  Clear  Opaque  Cloudy Hazy

Color  Pale yellow  Amber  Golden  Red
 Copper  Brown  Black  Other
Analysis – Smell
Welcome  Inviting  not inviting
Intensity  Low  High  Medium
Type of smell  Hoppy  Barnyard  Flinty  Fruity  Spicy

 Perfumed  Woody  Floral  Vegetable  Malty
Analysis – Taste
Intensity  Low  Medium  High
Body  Light  Medium  Coarse
Aftertaste  Short  Medium  Long
Texture  Thin  Round  Mellow  Creamy
Type of taste Overall Quality
 Acid  Sweet sour  Malty  Complex  Well balanced

 Sweet  Roasted  Salty  Refreshing  Rich
 Bitter  Hoppy  Straightforward  Unbalanced
Comments: ______________________________________________________________
______________________________________________________________
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CHAPTER 12 : Cocktails and Mixology

• Define what is cocktail and other terms;
• Discuss the development of cocktail;
• Enumerate and discuss the ingredients of mixing cocktails; and
• Enumerate and discuss the different methods and techniques in mixing cocktails.
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II. Definition
1. Cocktail – a well iced mix drink made up of base liquor, juices, coloring,
flavoring and other ingredients.
2. Shooters – Shooters are short, strong drinks that are mixed with a
combination of spirits, liqueurs and non-alcoholic mixers.
3. Shots – it only contains alcoholic ingredient. Example: a shot of tequila.
III. Types of Cocktails

1. Pre-dinner drink – is a type of cocktail drink usually dry and used as an
aperitif or accompaniment to appetizer food. Usually served in small quantity.
Example: martinis.
2. Long/tall drink – is a type of cocktail that uses a tall glass like highball,
Collins, zombie, poco Grande and squall glass. It also uses more juices or
mixers. It is usually used as a beverage during the meal.
3. After-dinner drink – is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also served in small quantity. Example:
Brandy Alexander.
IV. History
1. 1803 – April 28, 1803. The earliest known printed publication, “The Farmers
Cabinet” was the first to use the word cocktail.
2. 1806 – May 13, 1806. The second earliest and officially recognized known use of
the word cocktail the edition of the Balance and Columbian Repository which
provided an early definition of cocktail.
“Cocktail is stimulating liquor composed of spirits of any kind, sugar, water, and
bitters – it is vulgarly called a bittered sling and is supposed to be an excellent
electioneering potion, in as much as it renders the heart stout and bold, at the same
time that it fuddles the head. It is said, also to be of great use to a Democratic
candidate: because a person, having swallowed a glass of it, is ready to swallow
anything else.”
3. 1862 – Was the first publication of a bartenders guide which included cocktail
recipes. How to Mix Drinks: or, The Bon Vivant’s Companion, by Professor Jerry
Thomas. It included recipes of: Punches, Sours, Slings, Cobblers, Shrubs, Toddies,
Flips 10 recipes of mixed drinks referred to as Cocktails. A key ingredient which
differentiated “cocktails” from other drinks in this book was the use of bitters as
ingredients, although it is not to be seen in many modern cocktail recipes.
128
4. 1920s – During Prohibition the art of mixing drinks became more and more
important to mask the taste of illegal alcohol. The bartenders at a speakeasy would
mix it with other ingredients, both alcoholic and non-alcoholic to cover the quality of
alcoholic drinks.
5. 1930s – The cocktail became popular after Prohibition in the United States. This
period of time was considered as the golden era of cocktails.
6. 1970s – Until 1970s, cocktails were made predominantly with gin, whiskey or rum
as base and less vodka. From the 1970s, the popularity of vodka increased
dramatically.
7. 1980s – By the 1980s vodka was the predominant base for mixed drinks. Many
may now be served by using vodka as base.
V. Basic Cocktail Ingredients
1. Ice; uses of ice – to chill, to dilute, to fill up the glass, serves as beater. For tall
glasses, fill up with ice pouring the drink to properly chill and dilute the drink.
Quantity of ice:
Shaker: half full of ice
Tall glasses: fill up the glass
Cocktail glass: chill the glass properly
2. Base liquors – provide the strength or kick in the drink.

• Base liquors:
a. wines
b. beers
c. spirits/distilled beverages
• gin • tequila
• rum • whisky/whiskey
• vodka • lambanog
• brandy • liqueurs
3. Juices
• Uses: it provides flavour, color, smell, texture to the drink
• types: fresh, powder or concentrate, for better taste and quality of the drink use
fresh juice.
4. Dairy products: milk, cream, chocolate, egg

• uses: provide flavour, texture
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5. Carbonated drink and water: soft drinks, tonic and soda water, flavoured
sparkling water.
• Uses provides flavour, smell, color and texture
6. Syrups: flavoured and plain: simple syrup and honey

• uses: provides color, flavour and aroma.
7. Fruits and garnishes: it is use to add appeal to the drink.
Types of garnishing
a. Simple – slice of fresh fruit or preserve, peel, vegetable or herb place either on
the rim or in the drink.
b. Specialized/elaborate – a combination of fruit, slice fresh or preserve, vegetable,
herb and decoration place either on the rim or in the drink.
c. Floated – whipped cream floated at the top of the drink.
d. Frosted/rimmed – salt or sugar on the rim of the glass to add appeal to the drink
and provide flavour and texture.
Rules in Garnishing and Decorating the Drink
a. Garnish must be related to the drink – it means when you use pineapple juice as
one of your ingredients, you can use pineapple slice as your garnish. Also the
garnish may not only be related to the drink by the ingredient but also by the concept
of the bar or the drink. Example: the theme of the bar is Mexican, so you can use
chilli as a garnish since Mexicans love chilli.
b. Don’t over garnish or over decorate your drink. The drink should still be the main
attraction of the drink not the garnishing.
c. Proportion the size of garnish with the size of the glass
d. Garnish as much as possible must be edible.
e. Handle garnish properly avoid handling garnish with your bare hands. If you need
to hold it with your bare fingers, hold garnish on the parts which are not edible.
Simple Simple Specialized Specialized
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Floated Floated Frosted/Rimmed
Fruit Garnishing: Cuts and Slices

• Wedge
• Wheels
• Half moon
• Quarter
• Twist
• Peel
Wedge Wheels Cart wheels Half moon
Twist Peel
8. Decorations: inedible part of the drink that adds appeal to the drink.
• Animals, plastic (attached to the rim of the glass)
• Arrow
• Bead necklaces (especially common during Mardi Gras and Carnival)
• Candles
• Cocktail pick
• Cocktail sword
• Cocktail umbrellas
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• Drinking straws (colourful or unusually shaped
• Fire
• Flags
• Sparklers
• Swizzle sticks
Cocktail monkey Cocktail arrow Cocktail beads Cocktail pick
Cocktail sword Cocktail umbrella Cocktail palm Cocktail straw
Fire Cocktail Flag Sparklers Swizzle Stick
9. Frosting – salt or sugar on the rim of the glass to add appeal to the drink and
provide flavour and texture.
10. Other ingredients – herbs and spices – mint, cinnamon and nutmeg
Seasonings – salt, pepper, hot sauce, Worcestershire and bullion or stock
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VI. Methods and Techniques in Mixing Cocktails
1. Shake – is used of ingredients are cloudy or opaque ingredients.
• Fill shaker with ice.

• Shake the shaker briskly with forward and backward motion.
• Stop shaking when the coldness of the shaker hurts your palm or shake for 5-10
seconds.
• After shaking strain and the drink or pour together with ice.
2. Stir – is used if ingredients are clear or easy to mix.
• Fill up mixing glass with and add the ingredients

• Stir using a bar spoon or a stirrer.
• Strain the drink using a bar strainer or pour together with ice.
3. Build – ice, liquor, juices, and other ingredients.
• Fill the glass with ice.

• Add ingredients liquor first, juices, and other ingredients.
• Let the ingredients mix by themselves or let the customer mix it by stirring using a
stirrer or a straw.
4. Blend – this method will be used if ingredients are solid, such as fruit slices or if
the drink will be served frozen like frozen Margarita.
• If you don’t have a commercial blender, you may use crushed ice. Crushed ice is
easier to blend. Place your drink ingredients into the blender cup first. If you are
using fruit for your drink, blend that first and then add the crushed ice. Start blending
at a low speed and gradually increase to medium. Blend until smooth.
• To keep the texture of your drink for a longer period of time, use a chilled glass.
• Drink Too Thin: If you see a big hole in your drink when you are blending, it means
that your drink is too thin and you need to add a little bit of ice.
• Drink Too Thick: If the drink is not moving during blending, that means that the
drink is too thick, and you need to add more juice.
• Perfect Blend: If the drink is moving and you see a little hole in the drink while
blending, that means that your drink is ready.
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5. Floating and layering – use in preparing rainbow or multi layered cocktail.
• Floating is adding a layer of liquor or liqueur on top of a drink.

• Layering is adding several liquors or liqueurs one on top of the other without mixing
them
• Considerations: alcohol content, sugar content and the way of pouring the drink in
the glass.
• To make layered drinks, to pour the heaviest (highest density of sugar) liquors or
liqueurs first, then slowly pour the lighter ones (less in sugar or high in alcohol) on
top.
• Use the back of a bar spoon when layering and pour slowly.
• If there is no bar spoon, use a cherry to make layers.
6. Muddling – the method of crushing to extract the flavour and aroma in fruit slices
and some herbs.
• To muddle ingredients, you need a cocktail muddler (wooden rod).

• Place the ingredients into a glass and muddle them (push down and twist) to
release or extract their juices.
• If you don’t have a muddler, use the handle of a big plastic spoon.
7. Frosting and Chilling Glasses
• To frost glass, just put it in the freezer for about an hour.

• If there is no chiller or freezer place ice cube in the glass fill it up with water and let
it stay for 5 to 10 seconds.
• Always handle the glass by its stem or bottom
8. Flaming
• To flame alcohol successfully, heat it in a saucepan or in a measuring cup or spoon

over medium heat. Warm it until you see bubbles beginning to form on the edge of
the saucepan or measuring spoon or cup.
• Ignite the liquor and then pour it into a drink.
• Flaming Brandy: First, heat the brandy sinfter. Then, pour warmed brandy into the
snifter and ignite.
• You may also preheat liquor in the microwave for about 12 seconds.
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• Caution: When flaming, make sure you a standby baking soda and a wet towel in
case of an accident.
9. Coating/Frosting the Rim of a Glass
• Coating with Salt: Place kosher/iodized salt on a plate. Moist the outside of the
rim of a glass with a lime wedge. Dip the outside edge of the glass into the salt.
Shake the glass to remove extra salt on the rim.
• Coating with Sugar: Use the same technique as with the salt but use an orange
wedge or a lemon wedge if you are making a lemon drop.
• Be very careful not to put salt or sugar inside of the glass. It might fall into your
drink and make it salty or sugary.
VII. Mixology
Mixology is the art and science of creating, developing and concocting drinks.
Mixologist – a person or a bartender who is an expert in creating and developing

and concocting drinks.
Bartenders must be mixologist at the same time. As a bartender your boss might ask
to create a new recipe drink for the theme or concept that the bar will offer on a
particular night. Or your guest/s might ask you also to create and prepare a new
drink recipe for them. Being a mixologist the request is not a problem on the part of
the bartender. Being a mixologist will further add up to your reputation as a
professional bartender. To further enhance your career in bartending you can join
some professional bartending completions where in these competition bartenders
should develop and create their own concoctions. As a mixologist, this is an
advantage over your competitors.
Recently there is the trend in mixology and that is the Molecular Mixology.
Molecular mixology was also patterned to Molecular Gastronomy. Molecular
Mixology is now a practice in some countries like Singapore and the United States.
Here in the Philippines only a few bartenders and Mixology enthusiasts and
Mixologist know this molecular mixology, I, as a mixologist and the author of this
book is on the process of mastering the methods and techniques of molecular
mixology.
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What is Molecular Mixology?
Molecular Mixology is a mixology technique where there is the use of some natural
additives to alter the condition of the drink from liquid to solid without altering its
flavour and aroma or by introducing some methods that were not used before in
preparing drinks. To become a Mixologist here are the rules and guidelines that must
be applied in creating and developing a drink or concoction:
Basic Rules for Mixology:
1. Familiarization, mastery and understanding of ingredients
2. Sharp senses and memory – to be a mixologist you must have sharp

senses in order to familiarize and master the characteristics of the ingredients.
3. Creativity – you need to be creative to make your drink visually appealing.
This is particularly on how you use the glasses and the garnishes.
4. Knowledge and skills.
Ingredients Familiarization, Mastery and Understanding
One of the basic rules that a mixologist or someone trying to become a mixologist
must be able to do is to familiarize and master the ingredients. Familiarizing
mastering and understanding the characteristics of the ingredients will enable you to
properly blend the flavour, taste, aroma and color of the ingredients thus creating an
excellent taste and visually appealing concoction. Here are the basic ingredients and
some of the guidelines in familiarizing, mastering and understanding them:
Base liquors – it is the essence of a cocktail. It may make or unmake a cocktail

depending on how you use it properly. The strength of the cocktail you are going to
create as a mixologist must not be too strong too weak. Weak means the lack of
alcohol. But in the case of guest request then you can determine if he/she wants it
either strong, normal or weak by asking their preference on the alcohol strength of
their cocktail.
Here are the base liquors and guidelines and ideas on their characteristics:
1. Base liquors: Beer
• Flavor and smell – Light colored and golden colored beer – strong flavour and
smell: use 3 to 4 oz of beer in glasses ranging from 10 to 16 oz in size.
Dark colored beer – very strong flavour and smell: use 1 ½ oz to 3 oz of beer in
glass ranging 10 to 16 oz in size.
• Alcohol content
5% to 20% per 12 oz of beer
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The problem with beer as a base liquor is its lack of alcohol. To improve its alcohol
strength you can add a a white spirit particularly vodka since vodka is a neutral spirit
without or less in flavour. Beer as base liquor is best for long or tall drinks. The
method we can use for mixing beer is build and stir. Don’t shake beer since it is
carbonated. Mixing it by shaking will agitate the carbon dioxide and splash out you
drink in the shaker. In building, it should be beer first and it’s added spirit if there is
one and pour on top of it the other ingredients. This will facilitate the immediate
mixing of beer with the added ingredients.
2. Base liquors: Wines
• Flavor and smell

White wine – strong flavour and smell: use 1 ½ oz to 4 oz of white wine in a glass
ranging from 10 to 16 oz in size.
Red wine very strong and smell: use 1 to 3 oz of red wine in glasses ranging from 10
to 16 oz in size.
• Alcohol content
6% to 14% alcohol per bottle
Also the problem in wine its lack of alcohol, so you can add a white spirit or vodka
also. You can either build and stir it or shake it in mixing.
3. Base liquors: Spirits and Liqueurs
• White spirits
Gin
Vodka
Lambanog
Light rum
• Flavor and aroma – Less in flavour and aroma

• Alcohol content – 35% to 50% alcohol
• Flavor and aroma – Strong to very strong flavour and aroma
• Alcohol content – 15% to 40% alcohol
4. Juices
Here are the list of juices and their category in terms of flavour and aroma.
• Juices with strong flavour and aroma
Grapes Lemon Pineapple Guava Guyabano Mango
Calamansi Lychee Cranberry Grapefruit Melon Pomelo

Sugarcane
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• Juices light or less in flavour and aroma
Strawberry Watermelon Apple Buko Orange Kiwi
5. Carbonated drinks:
Soft drinks
Light to strong flavour
Sparkling waters
Soda – plain carbonated water
Tonic – salty flavour
Carbonated energy drinks
Light to strong flavour
6. Syrups
• Plain syrup
Simple syrup
Honey
• Flavored syrup
Grenadine syrup
Blue curacao syrup
Other fruit flavoured syrup
7. Knowledge and Skills
To become a mixologist these are the knowledge and skills that you must have or
learned:
Classification and types of mixed drinks
Recipe writing and development
Measurement and conversion knowledge
Uses of ingredients
Uses of tools and equipment
Methods and techniques in mixing drinks
8. Classification and types of mixed drinks

Mocktails
Cocktails
Types:
Pre-dinner drink
Long/tall drink
After-dinner drink
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9. Recipe writing and development
Parts of the recipe:

Recipe name: It should be related to the drink
Measurements of ingredients
It could be in:
Millilitre (ml)
Ounce (oz)
Centilitre (cl)
Ingredients description and preparations
Procedure
Recipe Name: Fruit Beer

Qty./ unit Ingredients
12 cl Beer
6 cl Orange juice
4.5 cl Pineapple juice
1.5 cl Grenadine syrup
¼ of a Orange, peeled
slice
¼ of a Pineapple, peeled
slice
1 pc Cherry
Procedure:
Muddle the fruits in a beer mug.
Fill up the mug with muddled fruits with ice cubes.
Pour the beer in the mug
Pour the remaining ingredients in the shaker filled with ice.
Shake brisky and train in a beer mug and serve with or without straw.
Recipe writing and development

In developing a recipe you may start with writing first the recipe and then you
prepare it. After preparing the recipe you taste and evaluate the finish product using
the following guidelines:
• Flavour – flavours must be well blended/balanced that create a unique and
distinctive flavour of a cocktail
• Color – the proper blending of colors that make the drink very attractive.
• Aroma – the aroma of the drink must be inviting or very inviting.
• Appearance – the proper use of glass and the right garnish that makes the drink
more attractive.
• After taste – there must be a nice and long lasting after taste of the drink that
makes the drinker crave for more or well satisfied.
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• Alcohol strength for cocktails – there must be enough kick of the base liquor not
too strong or too weak. This may also be subject to your guest preference.
If the drink meets all of these criteria, voila you have now you new drink recipe ready
to enjoy. But if there is something missing in the criteria, then revise the recipe,
continue revising the recipe until you get the right concoction. It’s a trial and error by
the way for beginners but for a seasoned mixologist he/she can make an excellent
concoction in just one preparation. And this requires great knowledge,
understanding, mastery and creativity.
Guidelines in developing a recipe: Mocktails

• Flavor
For proper blending of flavour do the following:
Large quantity/measure for light/less flavoured ingredients smaller quantity/measure
for strong flavoured ingredients. If you use 3 or more juices at 2 or 3 juices can be
identified. Mocktails are usually long drinks.
Guidelines for developing a recipe: Cocktails

• Alcohol content
Pre-dinner drink: 1 ½ oz to 3oz of white and brown spirits Long/tall drink
10-14 oz highball- 1 ½ oz to 2 oz of white and brown spirits
14-16 oz glass- 2 oz to 3 oz of white or brown spirits.
After dinner drink: 1 ½ oz to 3oz of white and brown spirits
For the strength of the drink it also depending on the preference of the guest, so ask
the guest of his/her preference of the alcohol content.
• Flavor
For proper blending of flavour do the following:
Large quantity/measure for light/less flavoured ingredients
Smaller quantity measure for strong flavoured ingredients
If you use 3 or more juices at least 2 or 3 juices can be identified.
• Color and appearance

Use bright colored ingredients or juices
Avoid using or having dull colored ingredients or drinks if possible. If you are going to
use dark colored juices and liquors mixed it bright or light colored ingredients.
Use specially designed glasses to compliment the drink.
Use/add appropriate decoration and garnish.
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CHAPTER 11 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
I. Define the following:

Cocktail
___________________________________________________________________
___________________________________________________________________
Shooters
___________________________________________________________________
___________________________________________________________________
Shot
___________________________________________________________________
___________________________________________________________________
Pre-dinner cocktail
___________________________________________________________________
___________________________________________________________________
Tall/long drink/cocktail
___________________________________________________________________
___________________________________________________________________
Mixology
___________________________________________________________________
__________________________________________________________________
Mixologist
___________________________________________________________________
___________________________________________________________________
Molecular Mixology
___________________________________________________________________
___________________________________________________________________
141
II. Enumerate the rules in garnishing.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
III. Enumerate and discuss briefly the criteria in evaluating in evaluating a newly
developed drink.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
IV. Discuss briefly the following methods and techniques in mixing cocktails
Shake
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
Stir
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
Build
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
Blend
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
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Floating and layering
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
Muddling
_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________
Frosting and Chilling Glasses
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
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CHAPTER 13 : Distilled Spirits

• Learn the classification and types of distilled spirits.
• Identify ingredients used in making spirits; and
• Learn, appreciate and patronize the locally produced distilled spirits.
144
II. Definition
Distilled Spirits – type of alcoholic beverages made by distilling fermented

beverages made from fruits, grains and plants.
1. Spirits – generally refers to distilled beverages that are low in sugar and
containing at least 35% alcohol by volume. Gin, vodka. rum, whisky, brandy,
absinthe, tequila, and traditional German schnapps are examples of spirits.
2. Liqueurs – are distilled beverages with added flavourings and colourings that are
high in sugar such as Grand Mariner, Frangelico and Kahlua.
3. Liquor – the term means spirits and liqueurs; or all alcoholic beverages, including
wine, sake, beer.
Distillation – the process of heating the liquid to a point where liquid turns into gas
and evaporates and then turns again into liquid as it cools down.
III. Types of Distillation

1. Pot still distillation – still is heated directly by fire, thus having higher
temperature. It is used in producing low proof distilled spirits.
2. Column still/patent still distillation – still is heated by steam, thus having lower
temperature. It is used in producing high proof distilled spirits.
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IV. Classification of Distilled Spirits
1. According to color and alcohol content
2. According to ingredients
According to alcohol content and color

a. Low proof spirits/brown spirits
• Whiskey/whisky
• Rum
• Tequila
• Brandy
• Liqueurs
b. High proof spirits/white spirits

• Gin
• Vodka
• Lambanog
According to ingredient used

1. Fruit based
2. Grain based
3. Plant based
V. Fruit Based
Brandy (short for brandywine, from a Dutch term brandewijn which means
burnt wine) is a general term for distilled wine, it usually 40-60% ethyl alcohol by
volume.
Aside from wine, this kind of spirit can also be made from grape pomace or
fermented skins of the grapes or from other fermented fruit juices. Brandy is
normally consumed as an after-dinner drink.
Types of Brandy
A. Grape brandy
• Cognac – is a type of French brandy that is produce from the Cognac region in
France.
• Armagnac – is a type of French brandy that is produced from Armagnac region in
Southwest of France. Popular brands are Darroze, Baron de Sigognac, Larressingle,
Delord, Laubade, Gelas and Janneau.
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Cognac Grades
1. VS (Very Special) or *** (three stars), where the youngest brandy is stored at
least four years in cask.
2. VSOP (Very Superior Old Pale), Reserve, where the youngest brandy is stored
at least frour years in cask.
3. XO (Extra Old), Napoleon, Hors d’Age, where the youngest brandy is stored at
least six years in cask.
Characteristics of Cognac
1. Grande Champagne (13766 hectares total land area) Grande Champagne eaux
de vie taste and flavour stays longer in the mouth and powerful, dominated floral
notes. The most prestigious of the crus. “Champagne” means chalky soil, a
characteristic shared with the area around Reims where Champagne (sparkling
wine) is also produced.
2. Petite Champagne (1617 hectares total land area) Petite Champagne eaux de
vie have similar characteristics to those from Grande Champagne, but are in general
shorter on the palate or the taste and flavour doesn’t stay longer in the mouth.
Top Cognac Houses that Produces Premium to Super Premium-Level Brands

of Cognacs
1. Extra by Camus is their premium cognac beyond XO containing their oldest

cognacs from the Borderies, Grande Champagne and Petite Champagne regions in
a distinctive decanter style bottle.
2. Louis XIII by Remy Martin is composed of more than 1200 of the finest eaux-de-
vie aged between 40 years and a century in very old Limousin oak barrels.
3. Richard Hennessy – produced by Hennessy, “Richard” is a blend of over 100

eaux-de-vie aged up to 200 years. It is sold in a Baccarat crystal blackman and is
named after the founder of the company.
4. L’Esprit de Courvoisier – Corvoisier’s leading cognac, presented in a hand-cut

Lalique decanter, blended from eaux-de-vie up to 200 years old, and individually
numbered.
5. Moyet Antiques – Moyet’s Tres Vieille Fine Champagne and Tres Veille Grand
Champagne cognacs blended from some barrels over 150 years old, individually
numbered and signed by the cellar master.
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Extra by Camus Louie XIII Black Pearl Richard Henessy L’Esprit de
Courvoisier
Other grape brandies:

1. Spanish brandies – some of the Spanish brandies are made using the solera
system of aging the brandy.
2. Portugal – here brandy is called aguardente (burning) liquid.
3. Mexico
4. Germany
5. South Africa – South African grape brandies as mandated by law, made almost
exactly as in Cognac.
• The European Union legally enforces Cognac as the exclusive name for brandy
produced and distilled in the Cognac area of France, using traditional techniques.
B. Pomace Brandies – Pomace brandy is produced from fermented grape pulp,

seeds, and stems that remain after the grapes are pressed or crushed. Italian grappa
and the French marc are example of this type of brandy.
C, Fruit Brandies – are distilled from fruits other than grapes. Apple, phum, peach,
cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit
brandy is clear with 80 to 90 proof, and usually drunk chilled or on the rocks.
Types of Fruit Brandies

1. Calvados – is an apple brandy from the French region of Lower Normandy
2. Cherry Brandy – is a fruit brandy made from cherries. Example: Kirschwasser is
a fruit brandy made from cherries.
3. Palinka – is a fruit brandy traditional to Hungary.
4. Slivovitz – is a fruit brandy made from plums, in Slovakia
5. Slivovice is a strong 70% vol. fruit brandy made from plums, in Slovakia
6. Tuica (tzuika) is the clear Romanian brandy, made mainly from plums, apple,
pears, apricots, mulberries peaches, quinces or mixes of them.
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• Aging
➢ No aging: Many pomace and fruit brandies are not aged after distillation.
The resulting product is typically a clear liquid.
1. Single barrel aging: Brandies that have a golden or brown color have been aged
in oak casks.
2. Solera process: Some brandies are aged using the solera system. Brandies from
Spain are typical of this variation.
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• Brandy Labels
Brandy has rating system to describe its quality and condition, these indicators can
usually be found near the brand name on the label.
1. A.C.: aged in cask 2 years wood
2. V.S: “Very Special”| or 3-star, aged at least 3 years in wood.
3. V.S.O.P,:”Very Superior Old Pale” or 5-star, aged at least 5 years in wood.
4. X.O.:”Extra Old”, Napoleon or Veille Reserve, aged at least 6 year, Napoleon at
least 4 years.
5. Vintage: Stored in the cask until the time it is bottled with the label showing the
vintage date.
6. Hors D’age: These kind of brandies are too old to determine the age, although 10
years plus is typical and the are usually of great quality.
VI. Lambanog
“Lambanog” is a locally produced distilled spirit made by distilling palm wine locally
known as “tuba”.
1. Sources of tuba/lambanog:
• Coconut
• Nipa/sasa – a family of palm tree commonly found along river banks or swamps.
• Sugar palm or locally known as “kaong”
2. Types:
• Plain
• Flavored
Coconut Nipa/sasa Sugar palm/Kaong
VII. Grain Based: Vodka

1. Vodka – is typically a colorless, odourless tasteless distilled spirits made from
fermented beverage that are made from grains, vegetables and other
ingredients. The word shares a root with the word for “water” in various Slavic
languages (vodka,woda).
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• Vodka usually has an alcohol content ranging from 35% to 50% by volume. The
traditional Russian and Polish vodka is 40% equivalent to 80 USA proof. This can be
attribute to the Russian standards for vodka production introduced in 1894 by
Alexander III from research undertaken by the Russian chemist Dimitri Mendeleev.
According to the Vodka Museum in Moscow, Medeleev found the perfect
percentage to be 38. At strengths less than this, vodka drunk neat can taste
“watery”: above this strength, vodka can have a “burn” taste. Some governments set
a minimum of alcohol content for a spirit to be called “vodka”. For example, the
European Union sets a minimum of 37.5% alcohol by volume.
• Types
1. Plain/traditional vodka
2. Flavored vodka
• Strawberry • Mandarin • Black currant • Vanilla • Apple
• Citron • Lemon • Orange • Banana
Production
1. Vodka may be distilled from any starch or sugar-rich plant. Most vodka today is
produced from:
2. Grains such as:
• Sorghum
• corn
• rye
• wheat
3. among such grains, vodka made from rye and wheat is generally considered
superior.
4. Some vodka is made from:
• potatoes
• molasses
• soybeans
• grapes
• sugar beets
• sometimes even byproducts or oild refining or wood pulp processing
• In some Central European countries like Poland some vodka is produced by just
fermenting a solution of crystal sugar and yeast.
5. The European Union talks about the standardization of vodka. The Vodka Belt
countries insist that only spirits produced from grains and potato must be allowed to
be branded as “vodka”, following the traditional methods of production.
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Popular brands of Vodka
Value Brands Premium Brands Super Premium Brands

Olifant – 80 proof, Holland Absolut – 80 proof, Belvedre – 80 proof,
Sweden Poland
Smirnoff – 80 proof, United ClearHeart – 80 proof, Bong Vodka – 80 proof,
States United States Holland
Lukosawa – 80 proof, Finlandia – 80 proof, Charbay – 80 proof, United
Poland (potato) Findland States
Slyyy – 80 proof, United Cristall – 80 proof, Russia Chopin – 80 proof, Polan
States (potato)
Stolichnaya – 80 proof, Grey Goose – 80 proof,
Russia France
Tanqueray Sterling – 80 Han Asian Vodka – 80
proof, England proof, Asia (rice & barley)
Mor – 80 proof, Estonia
(potato)
Trump – 80 proof, Holland
VIII. Grain Based: Gin

Gin is a spirit with flavourings primarily juniper berries and aromatics.
History
Gin originated in the Netherlands in the 17th century.
1. Its invention is often credited to the physician named Franciscus Sylvius.
2. Dutch gin, also known as jenever or genever, is a distinctly different drink from
English-style gin; it is distilled with barley and sometimes aged in wood, making it
more similar to whisky.
3.Schiedam, in South Holland, is famous for its jenever (Dutch gin). Jenever is
produced in a pot still and is typically lower in alcohol and more strongly flavoured
than London gin.
4. Beer maintained a healthy reputation as it was often safer to drink than unclean
plain water.
5. Gin on the other hand was blamed for various social and medical problems, and it
may have been a factor in the high death rate that caused London’s previously
increasing population to remain stable.
6. The reputation of the two drinks was illustrated by William Hogarth in his
engravings Beer Street and Gin Lane (1751).
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7. This negative reputation of gin survives today in the English language, in terms
like “gin-mills” to describe disreputable bars or “gin soaked” to refer to drunkards,
and in the phrase “Mother’s Ruin,” a common British term for Gin.
8. In London, The Gin Act of 1736 imposed high taxes on retailers but led to riots in
the streets. The prohibitive duty was gradually reduced and finally abolished in 1742.
9. The Gin Act of 1751, was more successful, however. It forced distillers to sell only
to licensed retailers and brought gin-shops under the jurisdiction of local magistrates.
10. Gin in the 18th century was produced in pot stills, and was somewhat sweeter
than the London gin known today.
11. In London in the early eighteenth century, gin sold on the black market was
prepared in illicit stills and was often adulterated with turpentine and sulphuric
acid.
12. In 1832 column still was invented and the “London dry” style was developed
later in the 19th century.
13. In tropical English colonies, gin was used to mask the bitter flavour of quinine, a
protection against malaria, which was dissolve in carbonated water to form tonic
water. This was the origin of today’s popular gin and tonic cocktail (a shot of gin over
ice and top up with tonic water and a slice of lemon or lime).
Type of Gin
1. London dry gin. London dry because this type of gin originated in London and it
has dry taste or less or no sweetness. It is made by taking a neutral grain spirit
(usually produced using a column still) and redistilling after the botanicals are added.
Aside from juniperberries, it is usually made with a small amount of citrus botanicals
like lemon and bitter orange peel. Other botanicals that may be used include anise,
angelica root, orris root, licorice root, cinnamon, coriander, and cassia bark.
2. Sloe gin – is a common ready-sweetened form of gin that is traditionally made by

infusing sloes (the fruit of the blackthorn) in gin.
3. Plymouth Gin – is a clear, slightly fruity, full-bodied gin that is very aromatic. This
style of gin originated in the port of Plymouth on the English Channel, but only one
distillery, Plymouth, Coates & Co., has the right to produce Plymouth Gin now.
4. Dutch gin/Jenever – Jenever (also known as juniver, genievre, genever,

jeniever, peket or in England as Holland gin), is a juniper flavoured and a strong in
alcohol traditional liquor of the Netherlands and Belgium, where gin evolved and
developed.
There are two types of jenever:

1. “Oude” (Old) – Oude jenever must contain at least 15% malt liquor but not more
than 20 grams of sugar per liter. In modern times jenever distilled from grain and
malt only is labelled Graanjenever.
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2. “Jonge” (Young) – the new style, which contains more grain instead of malt and
can even contain plain sugar-based alcohol. It contains no more than 15% malt wine
and 10 grams of sugar per liter.
• Dutch-based Lucas Bols produces and sells oude genever, known as ginebra in
Spanish.
• American gin – similar to Dutch gin but it is twice distilled and flavour with juniper
berries.
Popular Brands of Gin

Value Brand: Premium Brands: Super-Premium Brands:
Aristocrat-United States, Broker’ London Dry- Bafferts – England, 80
80 proof England, 94 proof proof
Barton London Extra Dry- Boodles London Dry- Junipero – United States,
United States 80 proof England, 90.4 proof 97 proof
Taaka Dry – United States, Beefeater – England, 80 Bulldog – England, 80
80 proof proof proof
Booth’s London Dry – Bombay Dry – England, 80 Tanqueray No. Ten –
England 90 proof proof England, 80 proof
Glenmore London Dry – Tanqueray London Dry- Martin Miller’s London Dry-
United states, 80 proof England, 94.6 proof England, 80 proof
McCormick Dry-United Tanqueray Rangpur – Cascade Mountain –
States 80 proof England, 8.6 proof United States, 95 proof
Fleischmann Extra Dry— Beefeater Wet – England. Mercury London Dry –
United States 70 proof England, 94 proof
Gordon’s London Dry – Tower of London – Van Gogh – Holand, 89
United States, 80 proof England 80 proof proof
Seagram’s Extra Dry – Dry Bombay Sapphire – Zuidam – Holland, 89 proof
United States, 80 proof England, 94 proof
Burnett’s London Dry – Hendrick’s – Scotland, 88 Kensington London Dry –
United States, 80 proof proof Scotland, 94.4 proof
Cascade Mountain –
United states, 95 proof
Old Raj – England, 110
proof
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IX. Grain Based: Whisky/Whiskey
Whisky or whiskey, It refers to a broad category of alcoholic beverages that are

distilled from fermented grain mash and aged in oak barrels or casks. Different
grains are used for different varieties or types of whisky/whiskey, including barley,
malted barley, rye, malted rye, wheat, and maize (or corn).
• Whisky originated from Scotland and whiskey and Ireland. It came from Scottish
and Irish term Uisgebaugh and Uisgebetha which was cut into Uisge and later on
into Whisky. Today, aside from Scotch whisky and Irish whiskey other countries also
produces similar products. America produces whiskey and whisky from Canada.
Scotch whiskies – are generally distilled twice and matured for at least three years
in oak casks.
• Types of Scotch whisky:
1. Malt Whisky is a whisky made entirely from malted barley and distilled in an onion-
shaped pot still.
2. Single Malt whisky is from a single distillery, but will usually contain whisky from
many casks.
3. Grain Whisky is made from unmalted barley (and even other grains), usually in a
continuous “patent” or column still.
4. Blended Whiskies are the cheaper whiskies made from a mixture of Malt and
Grain whiskies.
Irish whiskeys – are generally distilled three times and must be aged in wooden
casks for a period of not less than three years.
• Types
1. Single malt whiskey made from 100% malted barley distilled in a pot still.
2. Grain whiskey made from grains distilled in a column still. Grain whiskey is much
lighter and more neutral in flavour than single malt and is almost never bottled as a
single grain. It is instead used to blend with single malt to produce a lighter blended
whiskey.
3. Pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot
still). The “green” unmalted barley gives the pure pot still is sold as such or blended
with grain whiskey.
Canadian whiskies – Canadian whiskies have the regulatory requirement of being
aged for at least three years in a cask or barrel.
American whiskey – includes both straights and blends types.
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Types of American whiskey
Bourbon, which must be at least 51% corn (maize);
Rye, which must be at least 51% rye, and
Corn, which must be at least 80% corn.
Popular Brands of Whiskey

Irish Whiskey:
Powers – 80 proof
Bushmills – 80 proof
Kilbeggan – 80 proof
Jameson – 80 proof
Tullamore Dew – 80 proof
Clontarf Single Malt – 80 proof
Tullamore Dew 12 year – 80 proof
Black Bush – 80 proof
Jameson 18 year – 80 proof
Bushmills 1608 – 92 proof
Midleton Very Rare – 80 proof
Single-Malt Scotch:
Bowmore Legend – 80 proof Ardberg 10 year – 92 proof
Deanston 12 year – 86 proof Glendronach 12 year – 80 proof
Alberlour 10 year – 86 Bruichladdich 15 year – 92 proof
Highland Park 12 year – 86 proof Glenfarclas 25 year – 86 oriif
Glenlivet 12 year – 80 proof Maccalan 25 year – 86 proof
Macallan 12 year – 86 proof
Blended Scotch:
Cutty Sark – 80 proof Famous Grouse – 80 proof
Grant’s 8 year – 80 proof Chivas 18 year – 80 proof
Dewars White Label – 80 proof J&B Ultima – 86 proof
J&B – 80 proof Johnnie Walker Blue Label – 80 proof
Chivas 12 year – 80 proof Ballantine’s 30 year – 80 proof
Johnnie Walker Black Label – 80 proof
Bourbon:
Benchmark – 80 proof Woodford Reserve – 90.4 proof
Ancient Age – 80 proof Blanton’s Single Barrel – 93 proof
Jim Beam – 80 proof Old Rip VanWinkle 15 year – 107
proof
Wild Turkey – 101 proof Booker’s Small Batch – 125.3 proof
Jim Beam Black Label – 86 proof AH Hirsch 16 year – 91.6 proof
Knob Creek Small Batch – 100 proof Pappy Van Winkle’s Family Reserve
Maker’s Mark – 90 proof 20 year – 90.4 proof
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Tenessee Whiskey:
Gentleman Jack – 80 proof George Dickel Special Barrel – 86 proof
George Dickel #12 – 90 proof Jack Daniels Single Barrel – 94 proof
Jack Daniels Old no. 7 Black Label – 80 proof
Rye Whiskey:
Old Overholt – 80 proof Anchor Old Potrero 18th Century Style
Jim Beam Rye – 80 proof 125.1 proof
Wild Turkey Rye – 101 proof AH Hirsch 21 year – 93 proof
Canadian Whiskey:
Canadian Mist – 80 proof Forty Creek Three Grain – 80 proof
Black Velvet – 80 proof Crown Royal – 80 proof
Canadian Club Classic 12 year- Tangle Ridge Double Cask – 80 proof
80 proof Wisers Deluxe 18 year – 80 proof
Seagram’s VO – 80 proof Crown Royal Special Reserve – 80 proof
X. Plant Based: Rum
Rum is a distilled alcoholic beverage made from sugarcane molasses (a by-product

of the sugar refining process) by a process of fermentation and distillation. The
distillate, a clear spirit, is then usually aged in oak and other casks or barrels.
History
1. The development of fermented drinks produced from sugarcane juice is believed

to have first happened either in ancient India or China. An example of such an early
drink is brum. Produced by the Malay people, brum dates back thousands of years.
2. Marco Polo also recorded a 14th-century account of a “very good wine of sugar”
that was offered to him in Persia, the modern-day Iran.
3. The first distillation of rum took place on the sugarcane plantations of the
Carribean in the 17th century. Plantation slaves first discovered that molasses can be
fermented into alcohol. Later, distillation of these alcohol by-products concentrated
the alcohol and removed impurities, producing the first true rums. According to
tradition rum first originated on the island of Barbados.
4. Regardless of where it came from, early Caribbean rums were not of good quality.
A 1651 document from Barbados stated “The chief fuddling they make in the island
is Rumbullion, alias Kill-Divil, and this is made of distilled sugarcanes, hot, hellish,
and terrible liquor.”
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Types of Rums
1. Light Rum – also referred to as light, silver, and white rum. Light rums has very
little flavour aside from a general sweetness, and usually used as base for cocktails.
2. Gold Rum – also called amber rum; it is medium-bodied rum which is generally
aged.
3. Spiced Rum: The rum obtain its flavour through addition of spices and,
sometimes, caramel.
4. Dark Rum – also known as black rum, it is darker than gold rum. It is generally
aged longer, in heavily charred or burned barrels. It has a much stronger flavour than
either light or gold rum, with the hints of spices can be detected, along with a strong
molasses or caramel overtone.
5. Flavored Rum – Some rum producers have begun selling rums which they have
infused with flavours of fruits such as mango, orange, citrus, coconut, and lime which
is a lime rum found in Sweden.
6. Over proof Rum – is rum with alcohol content higher than the standard 40%
alcohol. Most of these rums bear greater than 75% alcohol by volume; in fact
preparations of 151 to 160 proof occur commonly.
7. Premium Rum: similar to other sipping spirits, such as Cognac and Scotch,
premium rum is type of rum considered with the best quality or also known as
expensive brand,
8. Dry Rum – is rum made strictly from sugarcane juice fermentation, It originated in
Panama, where it is commonly referred to as “seco”, which means dry.
Popular Brands of Rum:
Light Rum Value Brands: Light Rum Premium Brands

Ron Castillo White-Puerto Rico Bacardi Silver-Puerto Rico
Fernandes Vat 19 White – Bacardi Limon-Puerto Rico
Trinidad
Rhum Barbancourt White-Haiti Mount Gar Premium Whute-
Barbados
Angostura Old Oak White-Haiti Wray & Nephew White
Overproof-Jamaica
El Dorado White – Gulana
Gold Rum Value Brands: Gold Rum Premium Brands: Gold Rum Super-Premium
Brands:
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Appleton Special Gold- Mount Gay Eclipse-Jamaica Rhum Barbancourt 15 year-
Jamaica Haiti
Palo Viejo Gold-Puerto Rico Bacardi Gold-Puerto Rico Appleton Estate 21 year-
Jamaica
Fernandes Vat 19 Gold- Occumare-Venezuela Sea Wynde-Jamaica
Trinidad
Brugal Gold – Dominican Appleton Estate VX – Jamaica Bacardi Reserve Baccarat
Republic Bottling-Puerto Rico
Barbancourt 3-Star 4 Year Haiti
Dark Rum Value Brands: Dark Rum Premium Brands:Dark Rum Super Premium
Brands:
Coruba Dark-Jamaica Bacardi 8 year –Puerto Rico Angostura 1824-Trinidad
Cruzan Estate Dark 2 year – Barbancourt Rum 5-Star 8 Pyrat XO Reserve Planters
St. Croix year-Haiti Gold-Anguilla
Fernandes Dark-Trinidad Mount Gay Extra Old-Barbados Pampero Rum Aniversario-
Venezuela
Ron Matusalem Classic Black British Navy Pusser’s Rum-
Cuban Tradition-Florida British Virgin Islands
Myer’s Dark Jamaica
Gosling’s Black Seal-Bermuda
XI. Plant Based: Tequila

Tequila – is a spirit made from the blue agave tequilana weber plant (also called
Maguey by the local people), part of the lily and amaryllis families, which is native to
Mexico. It is primarily in the are surrounding Tequila, a town in the western Mexican
state of Jalisco, 65 km northwest of Guadalajara. Most tequilas are 35% to 55%
alcohol (70 to 110 proof).
Types of Tequila
1. Oro (gold) – unaged tequila which is known as “joven y abogado” (young and
adulterated).
2. Blanco (white) or plata (silver) – not aged, usually white in color.
3. Reposado (rested) – aged for a minimum of 2 months but less than a year in oak
barrels.
4. Añejo (aged or vintage) – aged minimum 1 year but less than 3 years in oak
barrels.
5. Maduro (mature, ultra aged, or vintage) – aged at least 3 years or more in a
barrel.
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Tequila Shot (Straight)
Ingredients
• 1 ½ or tequila
• lemon or lime wedge
• 1 pinch of salt
Preparation
1. Moisten the back of your hand below the index finger (usually by licking) and pour
on the salt.
2. Lick the salt off your hand. The salt lessens the burn of the tequila.
3. Drink the tequila.
4. Quickly bite the lemon or lime wedge.
The sour fruit balances and enhances the flavour of the tequila.
Popular Brands of Tequila

1. Tequilar Blanco:
Juarez Silver 80 proof El Tesoro Silver – 80 proof,
100% agave
Sauza Silver-80 proof Oro Azul Blanco – 80
proof,100% agave
Margaritaville White, 80 proof Don Eduardo Silver – 80 proof,
100% agave
1800 Silver – 80 proof, 100% agave Tezon Blanco – 80 proof,
100% agave
1800 Select Silver – 100 proof, 100 agave Chinaco Blanco – 80 proof,
100% agave
Dos Lunas Silver – 80 proof, 100% agave Patrol Silver – 80 proof, 100%
agave
Cabo Wabo Blanco 80 prof, 100% agave
2. Tequila Gold:
Two Fingers Gold – 80 proof Herradura Gold Resposado – 80
proof
Sauza Extra Gold – 80 proof Zafarrancho Gold – 80 proof
Montezuma Gold – 80 proof Chinaco Resposado Artisan Gold –
80 proof
Jose Cuervo Especial Gold -80 proof Los Azulejos Gold – 80 proof
Margaritaville Gold – 80 proof
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3. Tequila Reposado:
1800 Añejo-80 proof, 100% agave Trago Añejo – 80 proof, 100% agave
Sauza Tres Generaciones Añejo Mi Tierra Añejo – 80 proof, 100% agave
-80 proof, 100% agave Cabo Wabo Añejo – 80 proof, 100% agave
Dos Lunas Añejo – 80 proof Casa Noble Extra Aged Añejo – 80
proof,
100% agave 100% agave
Don Eduardo Añejo – 80 proof Cervo La Reserva – 80 proof, 100% agave
100% agave Rey Sol – 80 proof, 100%
Patron Añejo – 80 proof, 100% agave
Chinaco Añejo – 80 proof, 100% agave
Tezon Añejo – 80 proof, 100%
Top 10 Tequilas for Tequila Shots

1. Jose Cuervo Tequila 6. Olmeca Tequila Gold
2. Herencia de Plata Tequila Blanco 7. Don Diego Gold Tequila
3. Don Eduardo Silver Tequila 8. Real de Magueyes Silver Mezcal
4. Lapis Platinum Tequila 9. El Tesoro de Don Felipe
5. Olmeca Tequila Blanco Platinum Tequila
10. Monte Alban Mezcal
XII. Liqueurs
Liqueurs are sweet alcoholic beverage, often flavoured with fruits, herbs spices,
flowers, seeds, roots, plants, barks, and sometimes cream.
• The word liqueur comes from the Latin word liquifacere which means “to dissolve.”
This refers to the dissolving or infusion of the flavourings used to make the liqueur.
Liqueurs are not usually aged for long periods, but may have resting periods during
their production to allow flavours to marry or completely infused.
Categories of Liqueurs
A. Anise Liqueurs is a category of liqueurs that are flavoured with either anise, star
anise, or licorice.
Substitutes: aniseed (finely ground) or herbal liqueur or anise extract
(Substitute a teaspoon of anise extract for every 1 or 2 tablespoons liqueur.)
Types:
1. Anisette: ann-uh-SET or ANN-uh-set. This French liqueur if flavoured with anies
seeds. It’s sweeter and lower in alcohol than other anise-flavored liqueurs. Marie
Brizard is a well-respected brand.
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• Substitutes: anis or anise extracts (Substitute one teaspoon anise extract for each
tablespoon of anisette.) or Pernod or ouzo or pastis, or sambuca.
2. Arak, raki, arack, arraki. The name comes from the Arabic word for juice, and it’s
applied to a wide variety of somewhat harsh-tasting alcohol beverages that are
flavoured with various herbs and spices, particularly anise. It’s fairly potent, and
usually served as an aperitif.
• Substitutes: ouzo or grappa or aquavit.
3. Galliano/Liquore Galliano: gal-YAH-noh. This excellent Italian liqueur is

flavoured with anise and comes in a bottle that’s one inch taller than your liquor
cabinet. It’s used to make Harvey Wallbangers and other cocktails.
• Substitutes: Neopolitan liqueur ( a cheaper American substitute for Galliano) or
sambuca
4. Herbsaint. Made in New Orleans, this anise-flavored liqueur was developed as a

substitute for absinthe, which contains a narcotic and is a outlawed in the United
States. It’s used in mixed drinks and Oysters.
• Substitutes: Pernod or Ricard or anise-flavored liqueur
5. Ouzo: OO-zoh. This potent, anise-flavored Greek liqueur is usually mixed into
water, turning it cloudy.
• Substitute: Pernod or Ricard or pastis or anisette or raki or Sanbuca.
6. Pastis. This is a licoreice-flavored liqueur that the French like to serve with water.
It’s higher in alcohol than anis or anisette. Popular brands include Pernod and
Ricard.
• Substitutes: ouzo or other anise-flavored liqueurs
7. Pernod: per-NOH. This is a popular brand or pastis, or licorice-flavored liqueur. It

tastes like a mouthful of Good ‘N Plenty candies.
• Substitutes: Ricard or Herbsaint or anisette.
8. Ricard. This is a popular brand of pastis, or licoreice-flavored liqueur.

• Substitutes: Pernod or anisette
9. Sambuca: sam-BOO-kah. This is a semi-dry Italian liqueur that’s flavoured with

anise, berries, herbs, and spices. It’s traditional to float three coffee beans in each
drink. Molinari and Romana are well-known brands.
• Substitutes: anisette or ouzo or Galliano
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B. Bitter Liqueurs – These are liqueurs and fortified wines that have a bittersweet
flavour. They’re often mixed with soda and served as aperitifs. These liqueurs are
sometimes called bitters, but they’re not as intensely flavoured as the bitters that
come in little bottles, which are normally measure out in drops.
1. Amer Picon. This is a bitter French aperitif that’s usually served with water and a
sweetener, or sometimes mixed with beer.
• Substitutes: Lillet or Dubbonet or Byrrh or Punt é Mes or Suze
2. Campari bitters. This popular Italian bitters is often mixed with soda, ice, ice, and
a twist of lemon and served as an aperitif.
• Substitutes: Fernet Branca or Punt é Mes
3. Cynar: CHEE-nar. This is a syrupy Italian liqueur that’s made with artichokes,
giving it a bittersweet flavour. It’s good mixed with club soda.
• Substitutes: Byrrh or Punt é Mes
4. Dubonnet: due-bun-NAY. This is a French aperitif made with white or red wine
and flavoured with quinine and other herbs and spices. The white version is drier
than the red.
• Substitutes: Byrrh (more biter) or Punt é Mes (more bitter) or Lillet (more bitter)
5. Fernet Branca bitters: fer-NET BRAHN-kah. This is a famous Italian brand of

bitters that’s supposed to ease hangovers. It’s flavoured with over 40 herbs and
spices.
6. Branca Menta is a mint-flavored version.

• Substitues: Punt é Mes or Campari or Suze or Amer Picon or Angostura bitters or
Worcestershire sauce (in savory dishes)
7. Gammel Dansk. This Danish liqueur is flavoured with 29 herbs and spices. It’s
usually served at room temperature.
8. Lillet: lee-LAY. This is an expensive and light French aperitif made with wine and
brandy. There are two versions: (Lillet Blonde (white) and Lillet Rogue (red).
• Substitutes: vermouth or Amer Picon or port (as a substitute for Lillet Rouge)
9. Punt é Mes = Punt e Mes: POONT eh MESS. This is a bitter form of red
vermouth. It’s often mixed with soda.
• Substitutes: Byrrh or Cynar or vermouth or Fernet Branca or Campari or Suze.
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C. Chocolate Liqueurs
1. Créme de cacao = crème de cacao: KREM de cah-COW. This is a crème liqueur

that has a chocolate flavour. Buy either white (actually clear) or dark crème de cacao
– they both taste the same.
• Substitutes: chocolate liqueur (not as sweet) or Cheri Suisse or Vandermint or
coffee liqueur (not as sweet) orchocolate syrup.
2. Godiva liqueur. This is a brand of chocolate liqueur.

• Substitutes: chocolate liqueur or chocolate syrup
3. Tiramisu. Like the dessert, this liqueur has both chocolate and coffee flavours.
• Substitutes: Kahlua
4. Vendermint. This liqueur is flavoured with chocolate and mint.

• Substitutes: chocolate liqueur or chocolate syrup.
D. Coffee liqueurs – liqueurs that is flavoured or infused with coffee.

Brands of coffee liqueur
• Copa De Oro
• Kahlùa
• Kamora
• Tia Maria
• After
• Sheridan’s
• Starbucks Coffee Liqueur
• Ponche Caribe
E. Fruit liqueurs/Berry liqueurs/Créme liqueurs
Créme liqueurs – are liqueurs with higher sugar content.
1. Chambord – is a premium, all-natural black raspberry liqueur produced in the

LoireValley, south of Paris, France.
2. Cherry liqueur – A tart fruit accent made of cherries and pits. A great on the
rocks sipper as well.
3. Cointreau – An orange-flavored cousin of triple sec, curacao and Grand Mariner.
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4. Créme d’abricots: KREM dab-ree-KOE. This is a crème liqueur that has an
apricot flavour.
• Substitutes: apricot liqueur (not as sweet)
5. Créme de Bananes, Banana Liqueur – Cream of banana liqueur that is usually

quite sweet and is true to the fruit’s flavour. Wonderful addition for a banana daiquiri.
6. Créme de cassis: KREM de cah-CEASE. This is a crème liqueur made with black
currants and rum. It’s very sweet, and often mixed with white wine to make kir.
• Substitutes: black currant syrup (similar flavour, non-alcoholic) or raspberry
liqueur (not as sweet)
7. Créme de Cerise – French name for cherry liqueur.

8. Créme de fraise, crème a la fraise des bois, Pronunciation: KREM de FREZ
Notes: This is a crème liqueur that has a strawberry flavour.
• Substitutes: crème de fraise or crème de cassis.
9. Créme de framboise: KREM de frahm-BWAHZ. This is a crème liqueur that has

mandarin orange flavour.
• Substitutes: crème de fraise or crème de cassis.
10. Créme de griotte: KREM de gree-YUT. This is a crème liqueur that’s flavour
with sour Morello cherries.
• Substitutes: crème de cassis
11. Créme de mandarine: KREM de mahn-dah-REEN. This is a crème liqueur that

has a mandarin orange flavour.
• Substitutes: orange liqueur
12. Créme de mûre: KREM de MYUR. This is a crème liqueur that’s flavoured with
blackberries.
13. Créme de myrtille: KREM de meer-TEEL. This is a crème liqueur that’s

flavoured with sloe berries.
14. Créme de pêche: KREM de PESH. This is a crème liqueur that’s flavoured with
peaches.
15. Créme de prunelle: KREM de prew-NELL. This is a crème liqueur that’s

flavoured with sloe berries.
• Substitutes: sloe gin or plum brandy (not as sweet).
165
16. Créme de Noyaux – A pink liqueur has a distinct almond flavour and is made
with the stones of plums, cherries, peaches and apricots.
17. Curaçao – Made of the dried peels of small green oranges, spices and
sometime port wine and rum.
18. Ecstacy Liqueur – Released in late 2006, Ecstacy is a unique, high-proof

liqueur with flavour of pomegranate and citrus along with natural stimulants such as
taurine and guarana.
19. Grand Marnier GRAHN mahr-NYAY – A distinguished orange liqueur from

France with a Cognac base.
20. Guavaberry liqueur, Guavaberry Island Folk Liqueur. A specialty of the

Caribbean island of St. Martin, guavaberry liqueur is based on rum and flavoured
with the island’s indigenous guavaberries.
• Substitutes: raspberry liqueur
21. Hpnotiq – This ocean blue tropical liqueur is a nice blend of vodka, cognac and
just the right fruits (a family secret) that is a great substitute for blue curaçao to
create a myriad of blue cocktails.
22. Hpnotiq – This is a liqueur flavoured with kumquats.

• Substitutes: orange liqueur or mandarine liqueur.
23. Lemoncello is a thick, sweet dessert cordial with an intense lemon-flavor.
24. Lychee Liqueur – the pas years, if you wanted to make a lychee flavoured
cocktail you needed to use a puree of the small Asian fruit or the fresh lychees
themselves. A few alcohol producers have changed that and are now producing
some wonderful lychee liqueurs that make mixing this exotic fruit easier.
25. Maraschino – Used mostly as a mixer, this white liqueur is made with black
marasca cherries and pits.
26. Midori – A light green-colored liqueur that has a sweet melon flavour. It’s a
versatile liqueur for cocktails including the Grinch and Vanilla Vixen.
27. PAMA Pomegrante Liqueur – is the first true pomegranate-flavored liqueur is a

great way to add the sweet, tart flavour of the pomegranate fruit to a variety of
cocktails.
28. Parfait Amour: par-FAY tah-MOOR. The name means “perfect love” in French.
166
29. Peach Liqueur – Made from an infusion of whole, fresh and/or dried peaches in
brandy or a neutral spirit base.
30. Pineapple liqueur, Licor de Piña – A pleasant tart fruit liqueur from the
Caribbean or Hawaii.
31. X-Rated Fusion Liqueur – A luscious pink liqueur from France that infuses
mango, Provence blood oranges and passion fruit in premium vodka.
32. Berry liqueurs

• Cherry Heering (cherry) • Maraschino (cherry)
• Chambord (raspberry) • Prunelle (plum)
• Guavaberry (guavaberry) • Razzmatazz (raspberry)
• Hideous (berry-citrus) • Sloe gin (bitter strawberry)
• Lillehammer (lingonberry) • Whidbeys (loganberry)
F. Herbal liqueurs
1. Benedictine Liqueur – Made of herbs, roots and sugar with a Cognac base.
2. Chartreuse – is an herbal liqueur made the Carthusian monks since 1605. There
are two vaieties of Chartreuse: green and yellow.
3. Drambuie: dram-BOO-ee. This is a Scottish liqueur made with Scotch, honey and
various herbs.
4. Dubonnet Blanc, Dubonnet Blond, White Dubonnet – One of the two styles of
Dubonnet, a French wine based aperitif. Blanc is made by adding herbs and
botanicals to fortified dry white wine.
5. Dubonnet Rogue/Red Dubonnet – The sweeter, richer of the two styles of

Dubonnet, Rogue has a red wine base that is flavourd with.
6. Glayva: glah-VAH. This Scottish liqueur is whisly-based and flavoured with herbs,
fruit, and honey.
• Substitutes: Drambuieur Lochan-Ora.
7. Irish Mist. The liqueur is based on Irish whiskey, and is flavoured with herbs and
honey.
• Substitutes: Drambuie or Glayva
8. Izarra: ih-ZAHR-uh. This is a Basque version of Chartreuse. Like its prototype, it

comes in a green and a milder yellow version.
• Substitutes: Chartreuse or Strega or Bénédictine (cheaper)
167
9. Jagermeister: YAY-gher-my-ster. This is a potent, bittersweet herbal liqueur. You
can sometimes se Jägermeister bumper stickers on cars, often the kind that also
sport surf shop decals.
10. Lochan-Ora. This liqueur is made with Scotch and flavoured with honey and
herbs.
• Substitutes: Drambuie or Glayva
11. Pimm’s Cup. This is the liqueur that the upper crust of Biritish society drinks at
polo matches. It’s bittersweet and very potent. There used to be several of Pimm’s,
based on gin, whiskey, rum, brandy, and vodka, but only the one based on gin,
called Pimm’s No. 1, is still being produced. Serve it with club soda and a bit of
lemon juice and garnish with cucumber and celery.
• Substitutes: gin flavoured with Angostura bitters
12. Strega/Liqueur Strega: STRAY-gah. This is a sweet Italian herbal liqueur.

• Substitute: sambuca or Chartreuse.
G. Nut liqueurs
1. Amaretto. This is a brandy-based liqueur that’s flavoured with almonds and
apricot pits. It complements chocolate, coffee, and fruit especially well.
• Substitutes: almond liqueur OR almond extract (use 1/8-1/4 as much) OR
hazelnut
2. Créme d’ amande = crème d’ amande. KREM dah-MAND. This is a crème

liqueur that has an almond flavour.
• Substitutes: Amaretto (not as sweet) or almond liqueur (not as sweet)
3. Créme de noix = crème de noix: KREM de NWAH. This is a crème liqueur that
has a walnut flavour.
• Substitutes: walnut liqueur (not as sweet) or hazelnut liqueur (not as sweet) or
Amaretto (almond flavour) or brandy.
4. Créme de noyaux, crème de noyau: KREM den why-YOH. This is a crème

liqueur that has an almond flavour.
• Substitutes: almond liqueur (not as sweet)
5. Frangelico. This is a popular brand of hazelnut liqueur.

• Substitutes: hazelnut liqueur or walnut liqueur or amaretto or brandy
168
6. Hazelnut liqueur/noisette Notes: This is great in coffee, on ice cream, or in
cakes that use a liqueur as an ingredient. Frangelico is a well-regarded brand.
• Substitutes: walnut liqueur or amaretto or brand.
A. Cream Liqueurs- liqueur added/flavored with cream.
1. Copa De Oro
2. Baileys Irish Cream
3. Kamora
4. Tia Maria
5. Starbucks Cream Liqueur
McCormick’s Irish Cream
6. Merlyn Cream Liqueur
7. Mozart Gold Chocolate Cream
8. Mozart White Chocolate Cream
9. ‘Leary’s Irish Cream
10. Ponche Crema
11. Ponche Diva
12. Ponche Kuba
13. Saint Brendan’s Irish Cream Liqueur
14. Vermeer Dutch Chocolate Cream Liquerur
15. Voyant Chai Cream
B. Other liqueurs
1. Advocant (egg yolks and vanilla)

2. Aftershock (several varieties, most popular of which is cinnamon)
3. Baczewski
4. Bärenjäger (honey)
169
CHAPTER 13 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
1. Discuss and differentiate the types of distillation.

___________________________________________________________________
___________________________________________________________________
2. Discuss the brandy labels:
A.C
______________________________________________________________
V.S
______________________________________________________________
V.S.O.P
______________________________________________________________
X.O
______________________________________________________________
Vintage
______________________________________________________________
Hors D’age
______________________________________________________________
3. Define the following other brandy.

Calvados
______________________________________________________________
Kirschwasser
______________________________________________________________
Pàlinka
______________________________________________________________
Silvovitz
______________________________________________________________
Slivovice
______________________________________________________________
Tuica (tzuika)
______________________________________________________________
170
4. Discuss the types of gin.
LondonDryGin
________________________________________________________
________________________________________________________
PlymouthGin/sloegin
________________________________________________________
________________________________________________________
Ductch Gin
________________________________________________________
________________________________________________________
American Gin
________________________________________________________
________________________________________________________
Ginebra
________________________________________________________
________________________________________________________
5. Discuss and differentiate the types of whisky/whiskey.

Scotch whiskies
Irish whiskeys
Canadian whiskies
American Whiskey
___________________________________________________________________
___________________________________________________________________
6. Discuss the types of rum.

Light Rums
________________________________________________________
Gold Rums
________________________________________________________
Spiced Rums
________________________________________________________
Dark Rum
________________________________________________________
171
Flavored Rum
________________________________________________________
Over proof Rum
________________________________________________________
Premium Rum
________________________________________________________
8. Discuss the types of Tequila.

Oro posado
________________________________________________________
Blanco
________________________________________________________
Reposado
________________________________________________________
Añejo
________________________________________________________
Maduro
________________________________________________________
9. Indicate the recipe of a Tequila shot with procedure and enumerate the top
10 brands of Tequila for a shot.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
172
Part
Final Topics
3
CHAPTER 14 : Beverage Costing and Pricing

• Define and differentiate costing and pricing; and
• Do costing and pricing of beverage.
II. Introduction
Beverage costing and pricing is one of the knowledge that a bartender should
have. This is for the reason that some guest might ask the bartender to prepare
drinks not in the list of drinks offered in the bar. In this case, the bartender prepares
some standard cocktails/drinks he/ she knows unless he/she has an idea of how
much is the price of the drink. But if the guest will ask the bartender to prepare
beverage costing and pricing will count. If the bartender knows how to do costing
and pricing he/she will have an idea of how much the cost and price of the drink he
extemporaneously prepared for the guest. If he/she doesn’t have an idea about
costing and pricing the tendency of the bartender is to deny the request of the guest
which will in turn may disappoint the guest. This might also lead to an impression of
the guest of the lack of professionalism on the part of the bartender.
After learning this particular topic you might able to appreciate how profitable the
beverages are. Where in you will able to see the maximum profit it can generate. As
a proof beverage service establishments or bars here in Metro Manila and other
parts of the country continue to increase its number.
173
III. Definition
1. Costing – a process of determining the actual cost used in producing a certain
product.
2. Pricing – the process of determining the value of a product to be sols.
3. Beverage costing is the process of determining the actual cost used in producing
a beverage either of a shot of a drink or a recipe.
4. Beverage pricing is the process of determining the amount or actual value of the
product to be sold.
5. Cost – refers to the amount or value used in producing a product.
6. Price – refers to the actual amount or of the product to be sold.
7. Actual Beverage Cost – it refers to the actual cost of a beverage either it is a

shot or a recipe.
8. Beverage Cost Percentage – a cost percentage use to come up with a selling

price.
IV. Basic Conversion

1 oz = 30 ml = 3 cl = 1 jig
Drink size: 1 ½ oz = 45 ml = 4.5 cl = 1.5 jig = 1shot
V. Costing a Shot of a Drink.

Formula:
Cost per shot/drink = Price per bottle
No. drinks/shots per bottle
No. drinks/shots per bottle = Bottle size

Size of drink/shot (1 ½ oz = 45 ml = 4.5 cl)
Example:
Johnny Walker Blue ₱ 6,500.00/bottle of 1 liter
No. of drink/shots per bottle = 1 liter or 1000 ml = 22.22 or 22 shots
45 ml 45 ml
174
Cost per shot = ₱ 6,500.00
22 shots
= 295.45/shot
VI. Recipe Costing

Steps:
In the computation sample below, the quantity, the unit, the ingredients and
purchase are usually given or determined. The unit conversion, unit cost, extension
cost and the total recipe cost or the actual beverage cost is what we are going to
determine.
1. Compute the unit conversion
As you can see in the sample below, the unit used in the quantity of the
ingredients is different from the units in the as purchase price of the
ingredients. Example: we are going to find out how many jiggers in a 750ml
bottle of tequila, that is 750ml/30ml (30ml=1jig) this is equals to 25 jiggers of
tequila in a 750ml bottle. For those ingredients that are in bottle or in can.
What we are going to do is to make a can or bottled test. We will open the
container and physically count or weigh the content. For those ingredients
measured in slices, what we are going to do is do actual cutting and slicing to
determine the actual number of slices.
2. Compute the unit cost.

To determine the unit cost, the formula is As Purchase price will be divided by
the unit conversion. Example: ₱250.00 of tequila divided by 25 jiggers is
equals to ₱10.00 per jigger. The same procedure in computing for the rest of
the ingredients.
3. Compute the extension cost.

To determine the extension cost, the formula is Unit cost multiplied by the
quantity used. Example: the unit cost of tequila is ₱10.00/jig multiplied by 1 ½
jig or 1.5 jig (convert fraction into decimal to do the multiplication) is equals
₱15.00. As you can see in the sample recipe there is no quantity used
indicated for the orange juice. The reason is that there are some recipes that
call for the method known as top up which means all you have to do is do fill
the glass of the juice or soda instead of measuring it using the jigger. If this is
the case in order to determine the quality of the juice or soda you have to
make some side computation. See sample below.
175
4. Compute the gross recipe cost.
The gross recipe cost is the sum of the extension costs.
5. Compute the buffer margin

The buffer is the percentage of gross recipe cost. This is then added to the
gross recipe cost to come up with the total recipe cost or actual beverage
cost. The purpose of the buffer is to provide some allowance for some spillage
that may happen during the preparation of the drink. The industry standard for
buffer percentage is 10%. However, some establishments may not add some
buffer in the costing of their products.
6. Compute the total recipe cost or actual beverage cost (ABC)

Total recipe cost plus the buffer margin is equals to Total Recipe Cost.
Recipe: Tequila Sunrise Glass: 12 oz highball

No. of servings: 1
Qty. Unit Ingredients Purchase Unit Unit Cost Extension
Price Conversion (PP/U Cost (UC x
Cnv.) Qty)
1½ Jig Tequila ₱ 250/750 ml 750ml/30ml = 250/25 = 10x1.5 =
25 jig 10.00/jig 15.00
Jig Orange Juice 15.00/liter 1000ml = 33jig 15/33 = 45
½ Jig Grenadine 250/750 ml 750ml = 25 jig 250/25 = 10 6.25x1 =
6.25
1 Pc Cherry 250/bottle 1 bottle = 40250/40 = 6.25x1 =
pcs 6.25 6.25
1 Pc Umbrella 30/pack 1 pack = 25 30/25 = 1.20 x 1 =
pcs 1.20 1.20
¼ Pc Orange 15/pc 1 pc = 6 slices
115/6 = 2.50x .25 =
2.50 .63
1 Pc Straw 20/pack 1 pack = 100 20/100 = .20 x 1 = .20
pcs .20
Gross 30.98
Recipe
Cost
Buffer 10% 30.98 x .10 =
3.09
Total 30.98+3.09
Recipe = 31.07
Cost
176
Side computation: Orange juice
Glass size: 12 oz highball
Ingredients before the orange juice:
Ice = 4 cubes (1 pz per cube)

Tequila = 1 oz
Grenadines = ½ oz
Clearance from the rim of the glass = ½ oz
6 oz
12 oz – 6 oz or 6 jig. orange juice needed x .45 = 2.70
V. Pricing
Methods of Pricing
1. Divisional/Cost percentage method

This the most commonly used pricing method because it’s easy to calculate the
selling price.
Formula:
Selling Price = Actual Beverage Cost
Beverage Cost %
Example: We will price Johnnie Walker Blue using 25% and 30% Beverage cost
%
a. Selling Price = ₱ 295.45 / 25% or 295.45 / .25
= ₱1,181.80
b. Selling Price = ₱295.45 / 30% or 295.45 / .25
= ₱ 984.83
As shown in the example, the lower the cost percentage used, the higher the selling
price and the higher the cost percentage the lower the price.
177
2. Factor Pricing
Formula: Selling Price = Actual Beverage Cost x Multiplier Factor
Multiplier Factor = 100 / Beverage Cost %
Example: Using the actual beverage cost of the recipe shown above, first we will
compute the multiplier factor and then the selling price. In computing for the
multiplier factor instead of converting the beverage cost percentage into decimal like
in the divisional method we keep it in a whole number.
Multiplier Factor = 100 / 25% or 100 / 25=4
Selling Price = 31.07 x 4 = ₱124.28
178
CHAPTER 14 EXERCISE
Name: ___________________________________________________
Section and time: ___________________________________________________
Prepare a recipe costing and pricing.
Recipe: John Collins Servings: 1

Glass: Collins Glass
Qty. Unit Ingredients Purchase Price Unit Unit Extension

Conversion Cost Cost
1.5 Jig Gin ₱ 260.00/750ml
1 Jig Lemon Juice 250.00/ 1 liter
½ Jig Simple 30.00/1 liter
Syrup
2 Jig Sprite 36.00/ 1.5 liter
1 Slice Lemon 15.00/ pc (6 slice)
1 Pc. Straw 20.00/ pck. (100
pcs)
GRC
Buffer
TRC
Look for the following:

Unit Conversion
Unit Cost
Extension Cost
Gross recipe cost
Buffer margin
Total Recipe cost
Selling price using: (show you computation below)
Divisional method with 25% beverage cost percentage
Factor pricing method with 15% beverage cost percentage.
179
180
For inquiries or feedback, please write or call:
Mindanao Polytechnic College-Maritime Department
Makar Junction, Labangal, General Santos City
Telefax No. ________________________________
Email Address: ______________________________

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2

4. Dairy product: milk fresh, sterilized

B. Alcoholic beverage – a beverage can be considered alcoholic if it

Categories and types:

2. Distilled alcoholic beverages

3. Mixed alcoholic drinks or cocktails

Spirits: Vodka Liqueurs: Grand Marnier Cocktail

Early people before fermented any ingredients that contain sugar.

Honey Grapes: white Grains: malted

Sugarcane Dates Milk

Peppers Berries: Raspberry Pomegranate

1. Religious right – Wines were used as an offering to gods and goddesses.

Greek god: Bacchus Holy Eucharist Alchemist preparing Aqua Vitae

V. Early Users of Alcoholic Beverages

VI. Distilled Spirits that Originated from Europe

1. Whisky/Whiskey: Scotland and Ireland

Scotch whisky: Irish Whiskey: Brandy: Camus (Cognac)

Vodka: Smirnoff Gin: Hollandse Graanjenever

2. Name the Brand First

6. Draught Beer (Draft Beer or Tap Beer)

16. Top Shelf

18. With a Twist

19. With Salt

Ethanol – an alcohol present in an alcoholic beverage and it is a form of drug known

6. How long will alcohol stay in your system?

7. Alcohol can be deadly.

8. Things to keep in mind if you are going to have drinking session.

9. Parts of the body where alcohol goes after drinking:

11. Beneficial effects of alcohol if taken in moderate dosage

IX. Health and Alcohol

Blood Alcohol Effects

0.04% Your vision is affected

0.08% Your coordination decreases and your driving skills are

0.10% Your speech may become slurred. Lost of coordination and

0.30% You might vomit and probably pass out.

Women BAC Chart

1. Discuss the following guidelines in ordering and preparing mixed drinks.

a. Liquor Always First

After discussing this chapter, you should be able to:

• Coffee is a widely consumed non-alcoholic beverage prepared from the

1. The history of coffee can be traced at least as early as 9 th century, when it

• (Circa A.D. 800) Goats will eat anything.

• History tells us other Africans of the same era fueled up on protein-rich

2. ESCAPE FROM ARABIA

• 1600-1607: Captain John Smith helped to found the colony of Virginia at

• From the Muslim world, coffee spread to Italy, according to historical

3. EUROPE CATCHES BUZZ (1615 to 1700)

• Coffee became more widely accepted after it was deemed an acceptable

4. COFFEE BLOOMS IN BRAZIL (Circa 1727 to 1800)

• Early 1900’s: In Germany, afternoon coffee became a standard occasion. The

• 1940: The US imported 70 percent of the world coffee crop.

• 1979: Mr. Cappuccino opened for business

IV. Coffee Countries

Top 10 Coffee-Producing Countries

2. Columbia. Columbia’s coffee grows in the moist, temperature foothills of the

3. Indonesia. Top-grade arabicas are still produced on Java as well as on

4. Vietnam. Notable Beans Vietnam specializes in Robusta production.

7. India. According to legend, India is the birthplace of coffee cultivation east of

8. Guatemala. Today country’s high-grown beans, particularly those grown on

9. Cộte d’Ivoire. Notable Bean: Cộte d’Ivoire specializes in robusta production.

10. Uganda. Notable Bean: Bugiso

VII. The Different Coffee Bean Roast

B. Medium Dark Roasts (12 to 13mins)

2. Some examples of medium dark roasts are: