HMPE204 Unit 2

West Visayas State University 2020
Unit 2: Fermented Beverages
Introduction
Fermentation is the natural process where yeast enzymes decompose. All
alcoholic beverages begin with the fermentation of a liquid food product containing sugar.
Fermentation is the action of yeast upon sugar in solution, which breaks down the sugar
into carbon dioxide and alcohol. The carbon dioxide escapes into the air. Fermentation
produces beverages with an alcoholic content of no more than 15% alcohol by volume
(%abv). Carbohydrates in grains used to make beer and at the early stage of production
of spirits and liquor or sugars in fruits use to make wines to produce carbon dioxide and
ethanol, the alcohol in fermented beverages which imparts roundness, fullness and
liveliness of taste especially wines. There are two major fermented beverages: beer and
wine. The alcohol, a liquid, remains behind in the original liquid, which then becomes a
fermented beverage. Beers and wines are fermented beverages. Beer and ale are made
from fermented grains. Wines are made from fermented grapes and other fruits. Our
ancestors fermented honey, dates, rice, milk, sugarcane, molasses, palms, peppers,
berries, seeds, and pomegranates, all to create alcoholic beverages. Any liquid with
sugar in it could be fermented if yeast were available to start the action.
Beer is the generic term embracing all malt beverages. It refers to all beverages
that are made from malted grains and other carbohydrate-rich produce like rice in Asia,
barley and wheat in Europe, corn in South America, cassava root in Africa, potato in
Brazil, agave in Mexico, hops, water and yeast. Brewing refers to the process of making
beer. Other brews refer to brewed beverage that different countries produce will briefly
presented in this unit.
Wine is a fermented alcoholic beverage made from fruits mostly grapes. There
are two categories of wine, the still or table wine and sparkling wine. Still wine is a wine
without carbon dioxide and divided into two types, the fortified and unfortified still wine.
On the other hand, sparkling wine are wine that contains carbon dioxide. Wine is often
the most complicated drink o serve and one of the easiest to prepare. Serving wine is
more complicated than that, though, since wine is delicate, one should master the
competency in wine service.
The purpose of this Unit is to present history and the brewing and fermentation
process of making beer, other brew and wine. Introduce the ingredients and the
different kinds of beer, other brew and wine and their country of origin. Appreciate and
evaluate beer, other brew and wine. Lastly, introduce the opening the wine bottle,
pouring and serving of wine to the guest.
Learning Outcomes
At the end of this Unit and after actively participating in the live and online
class the student should be able to:
1. discussed the history and the process of making beer, other brew and wine;
2. enumerated the ingredients used in making beer, other brew and wine;
3. distinguished the different kinds of beer, other brew and wine and their
country of origin;
4. evaluated and discussed the characteristics of beer, other brew and wine
(beer and wine appreciation/sensory evaluation); and
5. demonstrated the wine service.
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Activity
Name:________________________________ Course, Yr & Sec:__________

Teacher: ______________________________ Class Schedule: ___________
I. CLASSIFICATION
Instruction: Draw if it is a beer and if it is a wine on the

space provided before the number.
_______ 1. Cabernet Sauvignon _______ 11. Merlot
_______ 2. Stout _______ 12. Pinot Noir
_______ 3. Ale _______ 13. Syrah
_______ 4. Zinfande _______ 14. Kolsh
_______ 5. Dubble _______ 15. Chardonnay
_______ 6. Lager _______ 16. Pinot Gris
_______ 7. Reisling _______ 17. Weizenbock
_______ 8. Pilsner _______ 18. Sauvignon Blanc
_______ 9. Scwarzbier _______ 19. Semillion
_______ 10. Porter _______ 20. Barley Wine
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II. VIDEO CLIP VIEWING
Instruction: Watch the following video uploaded/posted on Google

Classroom/Group Page, or watch online if stable internet connection is
available.
ACTIVITY WEBSITE
Beer Making https://www.youtube.com/watch?v=VqNxYtM_Cf8
Pouring a Beer https://www.youtube.com/watch?v=xdgd2m4hAxc
&pbjreload=101
Pouring and Serving
https://www.youtube.com/watch?v=eUix6jHL0Lk
Draught Beer
Wine Making https://www.youtube.com/watch?v=3PInCVXBsS8
Opening a wine https://www.youtube.com/watch?v=x44Fi6ux6Sk
Pouring a wine https://www.youtube.com/watch?v=-oneCnNL3yA
Serving a Decanted https://www.youtube.com/watch?v=ssmXfmAY4U
Wine M
Serving Red Wine https://www.youtube.com/watch?v=iv56O-NGBGg
Serving White Wine https://www.youtube.com/watch?v=kJEFlni8Omw
Serving Sparkling https://www.youtube.com/watch?v=qrXv5bA9AP8
Wine
Note to Students: Detached this page and submit to your

Professor on the given due date.
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Analysis

Instruction: List down at least 10 brands of beer and wine on the table
below. (20 points)
BEER WINE
Instruction: Choose a brand of beer or wine above that you have tasted. In
not less than 150 words describe its color, smell, taste and texture. (30 points)
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Abstraction
Beer
The term beer refers generically to ales, lagers, pilsners, and stouts, all of
which are made from water, malted grain (usually barley), hops, and yeast. In fact,
the U.S. Standard of Identity uses the term malt beverage rather than beer, defining
it as “a beverage made by the alcoholic fermentation . . . in potable brewing water,
of malted barley with hops,” with or without various commonly used ingredients,
such as malted or unmalted cereals, and carbon dioxide (CO2). Federal regulations
also define beer’s minimum alcohol content as ½ of 1 percent by volume. The
maximum content is not defined; this is a matter for state law, which varies from
state to state. It may seem ironic that while federal regulations require alcohol
content to be shown on a wine label, they prohibit this information from appearing
on beer labels, except where state laws require it. This is why some brewers make
the same beer in different “strengths,” to meet different state requirements. Almost
any substance containing carbohydrates, namely sugar or starch, can naturally
undergo fermentation, it is likely beer-like beverages were independently invented
among various cultures throughout the world.
Brief History of Beer
Human beings might have been
making grain into beer even before they
were baking it into bread. But whichever
came first, beer and bread together
constituted the principal items of the
ordinary family diet for centuries. Noah
took beer onto the ark.
The Egyptians were the first to
record their brewing process, dating back
to the 7th millennium BC, they made beer from corn and passed their techniques on
to the Greeks. The earliest known chemical evidence of beer dates back to circa
3500-3100 BC. Beer played an important role in these ancient cultures. It was
thought to have medicinal properties, and many “prescriptions” included beer. Its
use was taken seriously enough that a young Egyptian man would not offer a young
woman a sip of his beer unless he intended to marry her! By the late 1300s, beer
was the national drink of England. Both nobility and common folk enjoyed its
refreshing qualities, and Queen Elizabeth I reportedly had a potent ale for breakfast
instead of juice. Before beer was known as ale.
Beer produces before the Industrial
Revolution was mainly made and sold on a
domestic scale, although by 7th century AD
beer was also being produced and sold by
European monasteries. The art of brewing beer
had made a major leap forward as a result of
Louis Pasteur’s experiments with yeasts. Not
only did he unravel the mysteries of
fermentation, he developed the technique of
sterilizing through pasteurization. The process
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was used to stabilize beer 22 years before it was applied to milk. Before that time
beer, could not be stored safely for long periods of time without showing signs of
spoilage. The development of hydrometers and thermometers made a great impact
in brewing because they allowed the brewer more control on the brewing process.
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 (San Miguel Corporation for
instance). More than 133 billion liters (35 billion gallons) is sold per year – producing
total global revenues of $294.5 billion.
Brewing
The process of brewing beer is like a foreign language to many, but if craft
beers fans want to truly appreciate the delicious drink in front of them, a basic
understanding of the fundamental steps of brewing can be beneficial when imbibing
delectable craft brews.
Brewing begins with raw barley, wheat, oats or rye that has germinated in a
malt house. The grain is then dried in a kiln and sometimes roasted, a process that
usually takes place in a separate location from the brewery. At the brewery, the malt
is sent through a grist mill, cracking open the husks of the kernels, which helps
expose the starches during the mashing process. The process of steep milling, or
soaking the grain before milling, is also an option for large-scale brewers.
The combination of different types of grain used by a brewer to make a beer
is often called the grist bill.
Beer Making Process. Combining the raw ingredients to make beer is a
four-step process: mashing, brewing, fermenting, and lagering, or storing, which
involves maturing, aging, and conditioning. The first three steps are very similar to
the first stages of making whiskey. The barley malt is ground into grist, which is fed
into a container called a mash tun along with hot water. Adjuncts, usually corn or
rice are precooked and added to the mash tun.
Everything is mixed and cooked together at low temperatures (up to 169°F or
76°C) for one to six hours. During the process, the malt enzymes are activated and
turn starches to sugars. Then the grain residue is strained out, and the remaining
liquid, now called wort, is conveyed to the brew kettle. Brewing, the second step, is
the process of boiling the wort with hops. This step extracts the distinctive hops
bitterness that makes beer taste like beer. In huge copper or stainless-steel brew
kettles, the wort-plus-hops is kept at a rolling boil for 1 to 2½ hours. The boiling also
sterilizes the wort and draws out the natural antiseptic elements in the hops that
protect beer from spoilage.
1. Malting
Brewing begins with raw barley,
wheat, oats or rye that has germinated
in a malt house. The grain is then dried
in a kiln and sometimes roasted, a
process that usually takes place in a
separate location from the brewery. At
the brewery, the malt is sent through a
grist mill, cracking open the husks of the kernels, which helps expose the
starches during the mashing process. The process of steep milling, or soaking
the grain before milling, is also an option for large-scale brewers.The
combination of different types of grain used by a brewer to make a beer is
often called the grist bill.
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• Steeping – the process of soaking the grain in water prior to

germinating
• Germinating – the soak grains will be allowed to sprout
• Kilning – the process of drying and roasting the grains before milling
2. Milling
Grinding the malted barley or grains.
The dried barley grains are then crushed
between rollers to produced coarse powder
called grist. Once milled, the size of the grist
particles has a huge impact on the finished
beer. Simply cracking the grain to allow the
brewing liquor access to convert the starchy
material into fermentable sugars. Ideally,
each malt kernel should be cracked into three to six individual pieces, leaving
the husk intact.
3. Mashing
The first step in the beer-making
process is mashing, in which the grist, or
milled malt, is transferred to the mash tun.
Mashing is the process of combining the
grist and water, also known as liquor, and
heating it to temperatures usually between
100 degrees Fahrenheit up to 170 degrees
Fahrenheit. Mashing causes the natural enzymes in the malt to break down
starches, converting them to sugars, which will eventually become alcohol.
This process takes place in one to two hours. Mash temperatures can be
gradually increased or allowed to rest at certain temperatures, choices which
are very much part of the brewer’s art. Different temperature levels activate
different enzymes and affect the release of proteins and fermentable sugars.
Proteins play a smaller role but are important to the creation of foam in a
finished beer. For heating, most brewers use steam.
4. Sparging or Lautering
Sparging is the rinsing of the
mash grain bed to extract as much of
the sugars from the grain as possible
without extracting puckering tannins
from the process. Typically, 1.5 times as
much water is used for sparging as for
mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4
gallon mash, so 6 gallons of sparge
water). The temperature of the sparge water is important. The water should
be no more than 170°F, as husk tannins become more soluble above this
temperature, depending on wort pH. This could lead to astringency in the
beer.
Lautering is the process of separating the wort from spent grain as
efficiently as possible. Generally, it is done in a separate lauter tun, although
the process of mash filtering can now be done by large-scale or small-scale
brewers. A lauter tun has a perforated or slotted bottom with runoff ports.
The solids from the mash settle on the bottom and form a filter for the wort.
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Lautering consists of three steps: mashout, recirculation and sparging.

The mashout consists of raising the mash temperature to 170 degrees
Fahrenheit, which stops enzymatic reactions and preserves the fermentable
sugar profile of the wort, and also makes the wort less viscous and easier to
work with.Next, the wort is drawn out from the bottom of the lauter ton and
recirculated, causing loose grain particulates to be filtered out naturally by
the grain bed, allowing for more wort clarity.Once the wort is transferred, the
remaining spent grain, which consists of grain husks and particles left over
from the mashing, requires sparging. Sparging is the process of rinsing the
spent grain with heated water to get as much of the sugars as possible from
the remaining grain for the wort. After sparging, the spent grain is commonly
recycled as feed for cattle and hogs, or can be used to make bread.
5. Boiling and Brewing
Once a brewer has wort, it is sterilized through a boiling process,
which halts enzyme activity and condenses the liquid. During the boil, which
typically lasts from 60 to 120 minutes, then hops are added.
6. Fermentation
Wort is transferred to a fermentation tank
and the yeast is pitched, or added. Ale yeast
rises to the top of the wort and lager yeast
generally collects in the bottom. This stage is
the primary fermentation -- the conversion of
sugars to alcohol and carbon dioxide that lead to
an ale or a lager, depending on the type of yeast
used. Hybrid beers also use one of these two
types of yeast.
Once yeast has been pitched at proper
temperature, the beer is generally maintained from 60 to 68 degrees
Fahrenheit for ales, and 50 degrees Fahrenheit for lagers. The process of the
yeast converting sugars to alcohol generates heat and is monitored closely by
brewers. The higher temperatures employed for ale yeast result in more
esters, or fragrant organic compounds.
7. Maturation
After an initial or primary fermentation, beer is conditioned, matured
or aged, in one of several ways, which can take from 2 to 4 weeks, several
months, or several years, depending on the brewer's intention for the beer.
The beer is usually transferred into a second container, so that it is no longer
exposed to the dead yeast and other debris or tub that have settled to the
bottom of the primary fermenter. This prevents the formation of unwanted
flavors and harmful compounds such as acetaldehyde.
8. Filtration/Clarifying
Filtering the beer stabilizes the flavor, and gives beer its polished
shine and brilliance. Not all beer is filtered. When tax determination is
required by local laws, it is typically done at this
stage in a calibrated tank. There are several
forms of filters, they may be in the form of
sheets or "candles", or they may be a fine
powder such as diatomaceous earth, also called
kieselguhr. The powder is added to the beer and
recirculated past screens to form a filtration bed.
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Filters range from rough filters that remove much of the yeast and
any solids like hops or grain particles left in the beer, to filters tight enough to
strain color and body from the beer. Filtration ratings are divided into rough,
fine, and sterile. Rough filtration leaves some cloudiness in the beer, but it is
noticeably clearer than unfiltered beer. Fine filtration removes almost all
cloudiness. Sterile filtration removes almost all microorganisms.
9. Pasteurization
Named after the great French
scientist Louis Pasteur, who was
able to prolong the drinking quality
of beer by holding the beer at 55°C–
60°C (131°F–140°F) for a short time,
pasteurization is used in the
production of most of the draught
and bottled/canned beers
throughout the world. Pasteurization
is the process of heat-treating beer
to inhibit the growth of potential beer spoilage microorganisms and prolong
the shelf life of the beer. It is often confused with sterilization. In the former,
the beer is subject to sufficient heat processing to render the beer free from
microbial spoilage during the course of its shelf-life. However, low levels of
some microorganisms might still survive the heating, albeit without causing
spoilage of beer. In sterilization, the heat treatment applied is of such
intensity that it kills all microorganisms present.
Although pasteurization is effective in preventing microbial spoilage in
beer, it can adversely impact flavor by accelerating the “staling” or “aging” of
beer. Staling is a natural phenomenon, the result of relatively slow chemical
changes to the beer components with time, particularly if any quantity of
oxygen is present in the beer at the time of filling the beer container. The
application of heat during pasteurization increases the rate of the chemical
changes. Brewers endeavor to minimize oxygen pickup during packaging and
reduce PU application to a minimum to maintain the freshness of the beer for
as long as possible. In recent years, instead of pasteurizing the beer, some
brewers attempt to exclude beer spoilage microorganisms by a process of
microfiltration known as “sterile filtration.” See sterile filtration. This method
can be highly effective, but it also tends to strip away flavor, aroma, body,
and even color.
10.Packaging/bottling/canning
Beer will now be placed in its
final container for delivery and
consumption. After storage the beer is
filtered and then kegged, bottled, or
canned. Kegs or half barrels (15½
gallons), provide bar supplies of draft
beer (the British, and many purists and
craft brewers, spell it draught).
Draught or draft beer comes
straight from the keg and is dispensed through a line and tap into a glass.
The latest innovation in keg design is a 1/6-barrel keg that holds 4.75 liters,
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or about 20 servings. It was introduced by Heineken as a space saver and

includes its own CO2 cartridge.
Beer has been canned since 1935 when Gottfried Krueger, a New
Jersey brewer, tried it and was rewarded with sales of more than five times
the previous year! Can openers were required until 1962, when the first pull-
tabs were introduced. The aluminum cans protect their contents from
sunlight and oxygen, and the insides and lids are coated with a water-based
epoxy to prevent any “tinny” taste.
BEER MAKING PROCESS
In Asian markets, where aluminum bottles were fi rst introduced, they

are called bottlecans. Bottles now come in a variety of sizes. The 12-ounce
glass bottle accounts for the bulk of packaged beer sales, but there are also
16-, 20-, and 40-ounce sizes, some with wider mouths.
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Beer Ingredients
Depending on the type or style of beer being made, the brewer will use
different strains of yeast, as well as somewhat different methods of fermentation. In
spite of these differences, the basics of production are the same for both beers and
ales. First consider each of the raw ingredients in beer: water, malt, hops, yeast and
another cereal in addition to the malt, called a malt adjunct or grain adjunct.
Variations in the character of each ingredient are important to the final product.
1. Water.
Beer is nine-tenths water, so water quality is a critical factor in beer
production. The various beer styles were originally derived from the rock on
which their breweries sat. Molson-Coors emphasizes its use of “Rocky
Mountain spring water,” for instance, and this is not just advertising hype: It
is essential to the taste of Coorsbrand beer. Some waters are suitable for ale
but not for beer, and vice versa. Standard American tap water, for instance,
is treated with chlorine or fluoride and hence is not suitable for brewing
without being boiled or filtered first. Hard water is not good for making
certain styles of beer, so brewers must know the characteristics of their water
supply in advance. The term pH is used to describe the amount of acidity in
water, expressed on a scale of 1 to 14. A low number indicates high acidity, 7
is “neutral,” and numbers higher than 7 indicate low acidity. The best
brewing conditions for beer include water at a pH level between 5.0 and 5.8.
Lower pH levels are good for beer of lighter colors. The minerals in water, of
course, also contribute to the taste of the beer. Many brewers modify their
water—by adding mineral salts, for instance—to create a successful,
standardized product.
2. Cereal grains: malted barley.
Malt is the word for barley
that has been placed in water,
allowed to begin to sprout, then
dried to stop germination. Barley is
the third major feed-grain crop
grown in the United States, and
there are three types: two-row,
four-row, and six-row, referring to
the numbers of kernel rows on the head of the stalk. Six-row barley is the
type used by most mass-market brewers. It is less expensive and generally
not as flavorful as two-row barley. Two-row barley is lower in protein and
higher in enzymes, and produces a higher percentage of plump grains than
six- Except for a few beer malts made from wheat and so-called wheat malts,
which are made from half barley and half wheat, all are barley malts. The
sprouted grain creates enzymes that break down the grain’s starch molecules
into simpler sugar molecules; these, in turn, break down into alcohol and CO2
when attacked by the yeast. The drying process is called kilning because it
takes place in a kiln. After drying, the malt is roasted, which gives the final
brew much of its character. This can be compared to another grain product:
bread. If you toast bread at a low temperature for a short time, it looks and
tastes different than it does when you burn it. Malt is made in every possible
gradient, from barely toasted to burnt. The lightest malts give beer a golden
color and slightly sweet flavor; higher roasting temperatures enable malt to
take on rich, dark colors, and such flavors as caramel, coffee, chocolate, and,
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yes, even toast. Most brewers buy their malt in the form of dried or roasted
malt or malt extract; many cheaper beers use malt extract. Anheuser-Busch
InBev, MillerCoors, and some small regional breweries malt their own barley.
The malt and the adjuncts provide the sugars to be fermented. In addition to
flavor and color, they contribute to the body of the beer and the type of head,
or foam, on top when it is poured. The body of the beer contains its nutrients:
carbohydrates, proteins, and traces of the vitamins riboflavin, niacin, and
thiamine.
3. Hops
Hops look like tiny pinecones
waiting to open and grow on tall, thin
vines. The hops that give beer its
characteristic suggestion of bitterness are
the blossoms of the female hop vine. The
best are Bohemian hops, imported from
Czechoslovakia, but high-quality hops are
also grown in the Pacifi c Northwest; their names, including Willamette and
Cascade, reflect their heritage. California’s Sonoma Valley was a prime hop-
growing region until winemaking became popular in the 1950s. The blossoms
are picked, dried, and refrigerated until used. In brewing, they might also add
aroma, depending on how and when they are added.
4. Yeast
Yeast causes fermentation, a process that converts sugar into alcohol.
There are two categories of brewer’s yeast—ale yeast and lager yeast—and
many individual variations within each category. The yeast may impart flavor
to the beer. In a bottle conditioned beer (which you will learn more about
later), yeast is added just before the beer is sealed in bottles, allowing it to
continue to “grow.” The freshness and ripe flavors make this a favorite type
of beer, but it does look oddly cloudy when first poured into a glass. The
brewer’s yeast is the special laboratory product of each brewer, and its
behavior—it is constantly active—is closely watched. Erratic behavior or stray
yeast from the air getting into the brew could cause a disaster, requiring the
shutdown of a brewery, cleaning and sterilizing the equipment, and starting
all over again.
5. Adjuncts and Additives.
The most commonly used adjuncts are rice and corn, and they are
very prevalent in American brewing. They give beer a light color and mild
flavor, and cost less to use than barley malt. Rice imparts the lightest color to
the beer. In general, the higher the proportion of barley to adjunct, the more
flavor and body in the beer and the better the head. Super-premium beers
typically use a higher proportion of barley malt: Michelob, for example, is a
blend of 95 percent barley malt and 5 percent rice; Budweiser contains 65
percent barley malt and 35 percent rice. In some European countries,
including Germany, Switzerland, and Norway, adjuncts are prohibited by law.
Beers are made entirely with barley malt in these countries. Another type of
ingredient has become more common in recent years. Additives are used to
stabilize beer foam, prevent cloudiness, facilitate conversion of starch to
sugar, prolong shelf life, and/or adjust color. All additives must be substances
approved by the U.S. Food and Drug Administration (FDA). Many brewers,
however, continue to produce beers without additives, relying on quality
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ingredients, efficient production methods, and their own

experience to prevent the problems that additives are
intended to solve.
6. Flavorings
a. Sugar/Honey – Sweeteners such as maple syrup,
honey and molasses are common. In honeybeer the
honey suppliers only a portion of the sugars
converted during fermentation and is used primarily
for flavor.
b. Herbs and Spices – A number of traditional beers 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 Agents
Some brewers add one or more clarifying agents to beer. Common
examples of these include
a. Isinglass finings, obtained from swim bladers
of fish
b. Kappa carrageenan, derived from seaweed
c. Irish moss, a type of red alga
d. Gelatin
Categories of Beers
There are at least 5,000 breweries in the world producing some 15,000
brands of beer, which are categorized into two basic types: ales (top-fermented) and
lagers (bottom-fermented). Within these two broad categories are many different
styles.
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Ale
A type of beer that is usually brewed using the top-fermenting yeast, and
is typically fermented at higher temperature (15-23°C, 60-75°F). Ale yeasts at
these temperatures produce significant amounts of esters and other secondary
flavor and aroma products, and the result is a flavorful beer with a slightly
“flowery” or “fruity” aroma resembling flavors like apple, pear, pineapple, grass,
hay, banana, plum or prune.
 Typical ales have a sweeter, fuller body than lagers.
 Differences between some ales and lagers can be difficult to
categorize
 However, lager production result in a cleaner tasting, dryer and lighter
beer than ale.
• Barley wine – a style of strong ale originating in England in the nineteenth
century. A barley wine typically reaches an alchohol strength of 8 to 12% by
volume. It is called barley wine because it can be a strong as wine; but since
it is made from the grain rather than fruit, it is in fact a beer.
• Belgian ale
 Abbey – also known as monastic ales produced in the
styles made famous by Belgian Trappist monks, but not
actually brewed within the walls of a monastery or brewed
by commercial breweries (sometimes under license of an
actual monastery).
 Amber – showcases a medium-high to high malt character
with medium to low caramel character derived from the
use of roasted crystal malts. Modifications of British ales
(top-fermenting) that were developed in the first half of
the twentieth century to accommodate the discerning
Belgian taste.
 Blonde – a golden or blonde ale is an easy-drinking beer
that is visually appealing and has no particularly
dominating malt or hop characteristics. They are clear, crisp, and dry,
with low-to-medium bitterness and aroma from hops, and some
sweetness from malt.
 Tripel - is a Belgian style of beer with high alcohol, lightly-gold colored
beer. This is traditionally, the strongest (in alcohol) of a range of Trappist
beers. The term “tripel” has since been adopted by non-Trappist
breweries to signify a strong ale.
 Dubbel – a Belgian Trappist beer used to refer to ale, usually brownish in
color, with a strength greater than a pilsner
 Trappist – are beer that are based on the monastic
brewing recipes which are brewed under direct control
of the monks themselves.
 Flemish/Flanders red ale – alternatively called Flanders
brown or Sour brown, is a style of ale brewed in
Belgium.
• Brown ale – is a beer made with a 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.
• Dark Ale – are brewed using dark-roasted malts.
 Porter – dark ale with lighter flavor
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 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. The following are the type so stout:
o Chocolate Stout – the name chocolate stout is usually given because
the beers
o Coffee stout – dark roasted malts, such as black patent malt (darkest
roast), can lead a bitter coffee flavor to dark beer. Some brewers like
to emphasize the coffee flavor and add ground coffee. Brewers will
then give the beer a name such as “Guatemalan Coffee Stout”,
“Espresso Stout”, Breakfast Coffee Stout”.
o Dry Irish Stout – Irish stout or dry stout is
very dark in color and it often has a
“toast” or coffee-like taste. The most
famous example, Guinness, is from
Ireland. Its alcoholic content and “dry”
flavor are both characterized as light,
although it varies from country to
country.
o Imperial Stout – imperial stout, also
known s “Russian Imperial Stout” or
“Imperial Russian Stout,” is a strong dark beer or stout that was
originally brewed by Barcays brewer in London, England for export to
the court of the Tsar or Russia. It has a high alcohol content (9-10%
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 flavors, hints of dark fruits, and is often quite rich,
resembling a chocolate dessert.
o 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
Mackenson’s XXX.
o Oatmeal Stout – Oatmeal stout is
a stout with a proportion of oats,
normally a maximum of 5%,
added during the brewing process.
o Oyster Stout – are dark, semi-
sweet beers brewed using actual
oyster shells, during 1700 oysters
is common food served in pubs
and taverns and it is usually
served with stout.
• Kolsch – local beer specially, brewed in Cologne, Germany. It
is clear beer with a bright straw yellow hue, and it has a
prominent finished in cold temperatures like a lager
• Mild ale – is of low-gravity, malty beer that originated in the
United Kingdom in the 1600s or earlier. Modern Mild Ales are
15 | H M P E 2 0 4
mainly dark colored with an alcohol of 3% to 3.6%, though there are

examples of up to 6% alcohol.
• Pale ale – is a top-fermented beer made with predominantly pale malt using
light or unroasted malt. The higher proportion of pale malts results in a
lighter color. The term first appeared around 1703 for beers made from malts
dried with high-carbon coke, which resulted in a lighter color than other beers
popular at that time. Below are the types of pale ale:
 Altbier – is the name given to a form of pale ale that originated in
Dusseldorf, Monchengladbach and the Rhienland region in Germany. The
name Altbier, which literally means old beer, refers to the pre-lager
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 British pale ale. They are pale amber in color and generally their flavor
and aroma is centered around the citrusy and pine character of American
hops with caramel-like malt flavors and fruity esters from the ale yeast
playing a supporting role.
 English bitter – is a very sessionable, lower-alcohol, malt-driven style.
Broad style description commonly associated with cask-conditioned beers.
The light- to medium-bodied ordinary bitter is gold to copper in color,
with a low residual malt sweetness.
 I.P.A. - India pale ale is one of the most romantic in the history of beer. 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 strong ales brewed in Wallonia, the French-
speaking region of Belgium. Modern-day saisons are generally bottle
conditioned ales, with an average alcohol by volume range of 5-8%
 Scotch ale – is the name given to strong ale believed to have originated in
Edinburgh in the 19th century.
• Wheat Beer – is a
category of beer originating
in Bavaria brewed with a
significant proportion of
wheat is a. It is typically a
top-fermented ale, uses at
least 50 percent wheat in
the brewing process, and
comes in a variety of styles.
Wheat beers come in
following types:
 Berliner Weiss – is a type of wheat beer brewed exclusively in the area of
Berlin, Germany. Berliner weiße contains low alcohol around 2.8%
volume, making it one of the weakest German beers. It is refreshingly tart,
and often served with a flavored syrup like Woodruff or raspberry. The
optimal drinking temperature is 8 to 10°C.
 Dunkel wheat beer - is the German word meaning dark, dunkel beers
typically range in color from amber to dark reddish brown. They are
characterized by their smooth malty, fruity and sweet flavor with than
their lighter counterpart, the hefeweizen.
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 Hefeweizen – refers to “white beer.” Hefeweizen itself translates to “yeast

wheat” in Duetsch, usually top-fermented, which is brewed with a large
proportion of wheat relative to the amount of malted barley.
 Kristallweizen – German filtteres wheat beer, also known as Kristall
Weißbier 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 the 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.
• Old Ale – also called stock ale or keeping ale, is a style of English beer with a
high specific gravity, aged for at least a year and usually ranging from 4% to
12% alcohol by volume.
Lager
Lager 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-
12°C (45-55°F) the first stage, and
then stored at 0-4°C (30-40°F) (the “lagering phase”). During the secondary
stage, the lager clears and mellows. The cooler conditions also prevent the
natural production of esters and other byproducts, resulting in a “crisper” tasting
beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr
the Younger, who perfectly dark lagers at the Sparten Brewery in Bavaria, and
Anton Dreher, who began brewing 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.
• Bock – is a strong lager which has originate in the Hanseatic town Einbeck.
The style from Einbeck was later adopted by Munich brewers in the 17th
century and adapted to the new lager style of brewing. Bock is a bottom
fermenting lager that generally takes extra months of lagering (cold storage)
to smooth out such a strong brew. In general, it is stronger than your typical
lager, more of a robust malt character with a dark amber
to brown hue.
 Maibock or Helles bock – is a helles lager brewed to
bock strength; therefore, still as strong as traditional
bock, but lighter in color and with more hop presence
with a mild spicy or peppery quality from the hops or
alcohol content. The Maibock is lighter in color, less
malty, and presents a drier finish with its larger hop
profile.
 Doppelbock or double bock – a Bavarian specialty beer
that was first brewed by the monks of St. Francis of
Paula. Alcohol content ranges 6% to over 10% by volume.
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 Eisbock – is a traditional Kulmback and removing the ice to concentrate

the flavor and alcohol content. Alcohol content ranges from 9% to over
14% by volume. It is a 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 flavor, balanced a significant
alcohol presence.
 Weizenbock – is a wheat version of a German-style bock, or a bigger and
beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the star
ingredients with flavors of bready malt and dark fruits like plum, raisin,
and grape, this style is low on bitterness and high on carbonation. The
color can be pale gold to brown. They are of higher alcoholic strength, as
high as 7 percent ABV, showing a warming personality, though they
should still have a significant rocky head when poured.
• Dunkel – or Dunkels is a dark German beer. Dunkel is the German word
meaning dark, and Dunkel beers typically range in color from amber to dark
reddish brown. Dunkels are characterized by the smooth malty flavor and
have an aroma comprised of chocolate roasted malt and bread or biscuit-like
features that stem from the use of Munich malt.
• Mӓrzen or Maerzen – is a traditional pale lager, brewed at the end of the
brewing season in March (German Mӓrz) hence the
name marzen it is a stronger beer intended to last
through the summer months.
• Pale Lager – is a very pale to golden-colored beer
with a well-attenuated body and noble hop bitterness.
The brewing process for this beer developed in the
mid-1800s when Gabriel Sedlmayr took pale ale
brewing techniques back to the Spaten Brewery in
Germany and applied it to existing lagering brewing
methods. The resulting pale colored, lean and stable
beers were very successful and gradually spread
around the globe to become the most common form of
beer consumed in the world today.
• Schwarzbier – or “black beer” is a German dark lager beer with an opaque,
black color and a full, chocolatey o coffee flavor. The alcohol content usually
ranges from 4.8% - 5%.
• 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.
• Kellerbier-Zwickelbier – sometimes Zoigl(bier) is an unfiltered beer, often
a lager which not clarified or pasteurized, probably originating from Germany.
Other Beer/bBews
Unlike conventional ales and lagers, there are other
numerous types of beer. Other brews or specialty beers can be
any type or style. The differentiating factor is usually the addition
of a specific ingredient, like honey or pumpkin, that can be added
to most styles of beer. Below are the examples of specialty beers:
• Al-Maza – Lebanon’s national beer.
• Bantu-beer, Kaffir beer, Millet beer or Opaque beer –
Africa’s beer made from malted millet.
• Bappir – Sumerian (now Iraqi) sweet brew made from a
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twice-baked berley bread, dates, honey and water.

• Barley wine – a rich, strong, full-bodied, sweet dark beer sold
in stubby bottles or nips; similar to old al, originally from
England
• Blk or Milk beer – made in Hokkaido, Japan by Abashiri
Brewery.
• Bitter beer – a pale amber draught beer available as light,
ordinary or best/premium
• Bokkol – a dark, sweet, very strong Norwegian beer sold at 6-
7% alcohol by volume.
• Bottle-conditioned beer – also called sediment beer;
partially/completely fermented beer in the bottle; yeast and
wort/sugar are added before sealing the bottle.
• Burton – a strong, dark draught beer; during winter it is muled
and spiced
• Cachiri – a fermented liquor made in Cayenne, French Guiana from the
grated root of manioc; resembles perry
• Cauim -the traditional Brazilian beer made from manioc or
maize and sometimes flavored with fruit juices. Plaintain was
used by the Kuna Indians of Panama to make her versions of
this brew. Note: Manoic is a large starchy root crop, the
equivalent of cassava or yucca.
• Chang – a beer made from barley, millet or rice in the eastern
Himalayas (Bhutan, Nepal, Sikkim, Tibet) and the Darjeeling
Himalayan hill region of West Bengal, India.
• Cider, fermented apple juice, some with 25% pear juice. It is
chiefly made in Australia, Canada, France (particularly
Normandy), Germany, Italy, New Zealand, South Africa, Spain,
Switzerland and the USA. There are three major styles of cider:
 Bottke cider- pasteurized and filtered cider, sold as special
or vintage, 1.2 to 8.5% alcohol
 Draught Cider – usually unfiltered and varies from dry to still to slightly
sweet and sparkling
 Keg Cider – a pasteurized filtered cider, usually sweetened and
carbonated
• Craft beer – a New Zealand an US all-malt beer brewed without adjuncts. It is
usually unfiltered, bottle-conditioned or ask-
conditioned.
• Draught beer – a pub-style, smooth, creamy
headed beer drawn from the cask filled with beer
sealed with dissolved gas.
• Filtered beer – carbonated beer using high
pressure gas injection
• Fruit beer – beer brewed with a fruit adjunct or
flavoring.
• Ginger beer – a weak, pale, milky, alcoholic fizzy
drink made in England with the fermented mixture of ginger, syrup, cream of
tartar, yeast and water.
Gruit – an ale-like brew made from gruit, a combination of herbs (e.g . heather,
marsh labradortea, mugwrth, sweet gale, yarrow)
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• Happoshu or low malt brew – a Japanese term for malted beverage with less
than 67% malt content for tax/pricing purpose.
• Hybrid beer or Pale barley-based beer – a beer which
uses both lager and ale brewing techniques.
• Kodoulu – a juniper beer made in Estonia, rye or oat
malts are filtered through straw and juniper twigs
• Lambic beer – is a very distinctive style of beer brewed
only in the Pajotenland region of Belgium (southwest of
Brussels). Lambic beer is instead produced by
spontaneous fermentation; it is exposed to the wild
yeast and bacteria that are said to be native to the
Senne Valley, in which Brussels lies.
• Light beer – a regular beer which is reduced in
alcoholic content or in calories. In Scotland, a light beer
has less than 3.5% alcohol by volume. Regular beers have 5% alcohol by
volume while light beer has less than 3.5% alcohol by volume. In Canada, an
extra light beer contains less than 2.5% alcohol by volume. Reducing the
calorie content of the beer is done by a larger reduction of its carbohydrate
content, but the reduction of its alcohol content is smaller, hence is not
significantly less intoxicating than regular beer.
Mbege – the traditional brew of the Chagga ethnic group of
Tanzania made from bananas and finger millet and
usually drunk during special occasions or festivities.
Mead – also called honey wine; brewed from honey, spices,
fruits, or grains with yeast, hops and water.
Mild beer – a light or dark sweet draught beer.
• Perry – fermented pear juice, some with not more than
25% apple juice.
• Porter – a dark beer made from roasted barley/malt,
originally from London, England.
• Red beer – a red sour Belgian beer which uses Vienna
malt.
• Reduced alcohol beer – beer with a lower alcoholic content by removing the
alcohol after fermentation. There are two major types of reduced alcohol
beer:
 Low Alcohol Beer (LAB), near beer, small ale, or
small beer – beer which contains a maximum of
1.2% alcohol, mostly lagers.
 Non-Alcoholic Beer (NAB) – beer in the UK and USA
which contains a maximum of 0.5% abv; European
NAB must be lower than 1% alcohol by volume.
The USA has a beer called 3.2 (three-two) beer
sold in supermarkets and convenient stores at
3.2% alcohol by volume.
• Rye beer – refers to any beer in which rye (generally
malted) is substitute for some portion of the barley
malt.
• Sahti – the traditional cloudy, top-fermented beer from
Finland made a variety of grains such as barley, oat,
rye or wheat and traditionally flavored with juniper berries.
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• Sake – a slightly sweet Japanese rice beer which is double fermented

• Small beer – originally refers to an ale which contains very little alcohol.
Nowadays, it can also refer to a beer made f the “second runnings” from a
very strong mash.
• Sour beer – beer with a sour taste due to the addition of Lactobacillus.
• Taybeh beer – a Palestinian beer
• Third beer or Third-Category beer or Other Miscellaneous Alcohol – refers to
the third category of Japanese brews which are considered non-malt
beverage made from soybeans and other ingredients.
• Tiswin – a North American Indian brew made from corn.
• Vegetable beer- beer brewed with a vegetable adjunct or flavoring
• Wheat beer-(usually) top-fermented beer made from wheat and malted barly.
Serving Beer. Serving a perfect glass of beer depends on four elements: the
condition of the glass, the way the beer is poured, and the temperature of the beer
and the type of glassware used.
A beer-clean glass is completely grease-free, film-free,
and lint-free. Beer is incredibly susceptible to any type of grease,
oil, fat, or foreign substance, visible or invisible, on the glass
including the detergents used for most other types of dishes. Any
of these will spoil the foamy head on the beer, cause the CO2 in
the beer to dissipate immediately, and perhaps add an off-taste
and unpleasant odor as well. A beer-clean glass will support the
original head and, as the glass is emptied, will leave the foam in rings on the sides of
the glass. The taste will stay fresh and zesty all the way down to the bottom.
A frosty beer glass or mug sounds especially appealing on a hot day, but
even chilling beer glasses can be problematic. Moving a newly washed glass directly
into a glass chiller before it is allowed to completely dry does not allow the sanitizing
chemicals (used in the final rinse) to fully evaporate. This can leave an odd-tasting
residue on the glass.
Pouring Beer
The second key to a perfect glass of beer is the way you pour it. A good,
foamy head on a beer is a thing of beauty to a thirsty customer. The head is a collar
of fi rm, dense foam reaching slightly above the top of the glass. It is the beer’s
natural way of releasing excess CO2. The head is a total of ¼ to 1 inch thick and
should be tight, made of tiny bubbles instead of large ones. If the head is scant, the
beer looks fl at and lifeless, even when it is not. If the head is too thick, the
customer might feel cheated, and rightly so. The more foam, the less beer in the
glass. The size of the head depends on two factors: the angle at which you hold the
glass while pouring and how long you hold the angle. Rinse a beer-clean glass with
fresh cold water and Start by holding the glass
upright (not angled), directly under (and about 1
inch below) the tap. Let the beer pour down into
the middle of the glass, keeping the tap wide
open. When the glass is about half-full, tilt it at a
45° angle and let the rest of the beer hit the
side of the glass as it pours out of the tap.
The foam that built in the first part of the
“pour” is controlled during this second part. A
tilted glass and steady stream of beer down the
side stop the beer from foaming excessively.
21 | H M P E 2 0 4
When the head has risen a little higher than the rim of the glass, close the tap.
Notice that the draw is a single motion from beginning to end, not little spurts of
opening and closing the tap. Some bartenders prefer to fill the glass three-quarters
full, then let it settle for a moment and put the head on last. This method requires
that you open and close the tap two times.
But customer taste is the real criterion, and customers don’t come back for
little glasses that were mostly foam. When serving beer from a can or bottle to
produce a good head with the same tilting procedure, except that placing the glass
upright and tilt the can or bottle instead. Opening the can or bottle in the customer’s
presence, to show that serving what the customer ordered, and proceed as follows:
1. Pour the beer straight into the center of the glass with the can or bottle
at a steep angle so that the beer
gurgles out.
2. When it creates a fi ne-textured
head of some substance, lower the
angle and fill the glass slowly the
glass slowly until the foam rises to
just above the lip.
3. Wipe the container and set it beside
the glass on a coaster or napkin.
Temperature is the third key to a
perfect glass of beer. A lager style beer that tastes “right” to the typical American
customer is served at 40ºF (4ºC). Ales may be served at 45ºF (7ºC). Stouts, porters,
and bock beers are usually chilled only lightly, and other imports may have different
serving temperatures. The glass the beer is served in has a big impact on its
temperature.
Beer Glassware. The beer glass is part of the beer consumer’s experience
and, just like fi ne wines, certain beer styles call for certain types of glassware.. Tall,
thin pint glasses for stouts, ales, and porters have been in use for many years for a
reason: They help capture the full character of the beer. The traditional British 20-
ounce pint glass is called a nonik or a tulip pint, which has slightly smoother sides
than the nonik. All of these glasses are designed to allow the less carbonated
European ales and lagers to produce a decent-sized head. The nonfooted pilsner
glass is called a pils, a vase, or a weizen glass. Belgian ales and Scottish ales may be
served in short-stemmed, wide-bottomed glasses that look like brandy snifters; they
are also known as thistles. Beer mugs or steins can hold up to 16 ounces. It is smart
to stock two different glass sizes and price them accordingly. Not everyone wants a
full pint. Consider the thickness of the glass, too. If beer is served in a thin glass at
room temperature, its temperature will rise 2° every couple of minutes. If served in a
heavy glass, such as a thick mug, it may rise as much as 5° degrees. Thus, a 40ºF
beer served in a mug at room temperature may be 45º F by the time it hits the
customer’s mouth. This is one reason that frosted glasses or mugs for beer are in
fashion, especially in warm climates. To some extent, the freezer-frosted glasses are
a merchandising gimmick: They spark interest and underscore beer’s cooling, thirst-
quenching character, and they do keep the beer cold longer. If the glasses make the
beer too cold, the taste buds will perceive less flavor. Refrigerated glasses may be an
alternative. Making the correct choices will impress knowledgeable beer customers
and intrigue those who want to learn more.
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Beer Cocktails. For many consumers mixing beers, the thought of a big,
dark, somewhat bitter brew is just not appetizing, especially when they are not
accustomed to drinking or appreciating them. Bartenders have found interesting
ways to present what is called the mixed pint a blend of one beer with another beer
or even with some other type of drink to create a unique flavor. Mixing beers is a
skill and a balancing act, much like successfully mixing a cocktail. The different
brews and other liquids each have different densities, or specific gravity and will
layer one on top of another, creating a fun and dramatic appearance. The layers
remain intact when the glass is sitting still; when it is tilted, the heavier liquid slices
along the angle of the glass in such a way that the liquids can be consumed together.
Some possibilities include:
• Black and Tan: A blend of Guinness Stout and Bass Ale
• Midnight Oil: Half stout and half port (not porter). Also called a Dark and
Smooth.
BUD LIGHT BERRY BLAST
Glass: Chilled pilsner glass
Ingredient: Ice
12 ounces Bud Light (divided use)
1½ ounces Strawberry Daiquiri mix
½ ounce simple syrup
Garnish: Strawberry and lemon slices
Direction: In a shaker with ice, pour 6 ounces of the beer, the daiquiri mix, and the
simple syrup. Shake. Strain into the chilled pilsner glass. Add
the remaining beer. Garnish with strawberry and lemon slices.
MICHELADA
Glass: Highball glass
Ingredient: Ice
Juice of 1 lemon
2 dashes Worcestershire sauce
1 dash soy sauce
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1 dash Tabasco sauce

1 pinch black pepper
12 ounces beer
Garnish: Rimmed with coarse salt rimmed on the highball glass.
Direction: Mix all ingredients except the beer in a tall (highball) glass with lots of ice.
Add the beer, mix, and serve.
THE BALTIMORE ZOO

Glass: Highball glass
Ingredient: Ice
1 shot vodka
1 shot light rum
1 shot gin 1 shot Triple Sec
1 shot Southern Comfort peach liqueur
1 shot Amaretto almond liqueur
1 shot grenadine syrup
1 dash sweet-and-sour mix
1 splash beer
Direction: Add the liquors and grenadine to a highball glass with ice. Top with the
sweet-and-sour mix. Add the beer and stir.
THE BROOKLYN ZOO

Glass: Red wineglass
Ingredient: Ice
1 ounce rum
1 ounce vodka
1 ounce gin
1 splash pineapple juice
1 splash DeKuyper Razzmatazz liqueur
1 splash sweet-and-sour mix
1 to 2 ounces beer
Direction: Fill the glass with ice. Mix the rum, vodka, and gin. Add the pineapple
juice, Razzmatazz, and sweet-and-sour mix. Serve with a separate side shot of beer,
poured into the glass by the server or drinker.
Wines
Winemaking is the process of
fermenting the juices of ripe grapes. The
chemical reactions in this process are as
follows: Yeast converts the sugar found
naturally in the fruit into alcohol and carbon
dioxide. The carbon dioxide (CO2) escapes
into the air (or in certain instances, is
trapped in bottles to produce sparkling
wines and Champagne), leaving the juice
24 | H M P E 2 0 4
and alcohol behind to be stored, bottled, and eventually consumed. The quality of
the fruit has a great deal to do with whether or not the wine is worth drinking.
From the grape’s skin comes the color of the wine. Different types of grapes
exhibit different characteristics and, therefore, become different-tasting wines. There
are red grapes and white grapes. Whether the red grape is actually red or blackish or
purple, it is still considered a red grape. Red wines are made when red grapes are
crushed and fermented (soaked) along with their skins and stems. The color leeches
out of the skin into the juice. (Rosé wines are made by allowing the skin limited
contact with the juice, imparting only some color.) During the fermentation process,
the red wine gets its tannin. (Tannin is the same type of substance that is used to
tan animal hides into leather. It is found naturally in coffee and tea, too.) In wine
tannin comes from the skins and stems of the grapes, and it acts as a preservative
that enables red wine to age without going stale.
Oenology refers to the science and study of wines and winemaking.
Viticulture involves the manner of cultivating grapevines. Vinification deals with wine
production, from grape selection until bottling. A vinter is a winemaker in a winery or
wine company; he may also be called oenologist.
Brief History of Wine. Making wine
is as ancient as history itself; it is referred to
in the Bible, in hieroglyphics, and in Greek
and Roman literature. The archives prove
that Chinese were making wine from a mixed
fermented beverage from grains, beeswax
honey, wild grapes or berries. In the Bible,
both in Old and New Testaments, wine
consumptions were mentioned when Noah
settled down after the flood, he planted a
vineyard. When he drank some of its wine,
he became drunk and lay uncovered inside his tent.
With the alcohol’s benefits and threats, it was consistently mentioned in early
civilization. Grapes are cultivated as early as 6,000 BC in the Middle East and Asia.
People all over the world tried to ferment anything like honey, grains, dates,
sugarcanes, milk, palms, peppers and starchy seeds and most of the world’s wine
are made from grapes or berries. Vitus Venifera, a Eurasian grape specie is
commonly used to make wine all around the world at the same time, Egyptians,
Phoenicians and Chinese were all tending their vines. Ancient Greeks were believed
that they got their viticulture knowledge from Egyptians and began to make wines in
2,000 BC, although archeologist also found an evidence that Cyprus was the first
country in Europe to make wine.
In early civilization, people drank from cattle horns, and Cypriots were also
the first to make a horn-shape wine container molded out of clay. The world’s
ancient brand Commandaria is a dried-grape sweet dessert wine named after the
territories which Cyprus was subdivided during the Crusades.
Today, historians continue to prove and debate the origin of the term wine.
Wine Making Process. All wines begin in the same way, with the grapes,
the soil, the weather, and the winemaker combining to turn the same basic product
into an infinite variety of forms. It is a process in which nature plays a large part.
The climate in which grapes grow is a very important influence on how they taste.
Warm climates yield ripe grapes and rich wines: The riper and sweeter the grapes at
harvest, the more alcoholic the wine. Australia, parts of California, and southern
25 | H M P E 2 0 4
France, for example, have this potential. Cool climates, including those of Germany,
northern Italy, and the Champagne region in France, typically produce “greener”
(less ripe) grapes and lighter wines. Year after year in any given district, the ripeness
and quality of the grapes at harvest will vary according to the weather, which means
that the wines will vary in quality, too.
Four factors—the grapes, the climate and soil or terroir in a given location,
the weather in a given year, and the winemaker (meaning, in this case, the decisions
that go into how the wine is made)—combine to determine the character of an
individual wine. Each wine will be different from any other. Below are the steps in
wine making:
1. Harvesting
Grape swill be picked from their vines either manually of by
machine. Within 12 hours, or as soon as possible after being picked from
their vines, the whole, ripened grapes begin their journey. If a white wine
is being made, the grapes, no matter what their color, go through a
crusher/stemmer that removes the stalks and breaks the skins.
2. Crushing
Then the grapes are pressed to extract their juices. The skins are
discarded, and the juice, now called must, is channeled into a
fermentation tank. For a red wine or a rosé, dark-skinned grapes are
crushed, then both must and skins go into a fermentation tank. It is the
red or black or purple skins that yield the color, as well as much of the
character, of a red wine. For a rosé, the skins are left in the fermenting
must briefly.
26 | H M P E 2 0 4
3. Fermenting
A wine fermentation has two distinct stages: primary and
secondary-also sometimes described as aerobic and anaerobic
fermentations. In winemaking, the temperature and speed of
fermentation are important considerations as well as the levels of oxygen
present in the must at the start of the fermentation. The risk of stuck
fermentation and the development of several wine faults can also occur
during this stage, which can last anywhere from 5 to 14 days for primary
fermentation and potentially another 5 to 10 days for a secondary
fermentation. Fermentation may be done in stainless steel tanks, which is
common with many white wines like Riesling, in an open wooden vat,
inside a wine barrel and inside the wine bottle itself as in the production
of many sparkling wines.
4. Racking/Settling
Racking is the process of
moving wine from one vessel to
another using gravity with the purpose
of removing the sediment and lees.
This step is completed to help clarify
the wine, prevent negative flavors developing from the lees and sediment,
and create a desired flavor profile. Racking is an essential par t to
making any sound wine. It is a process that, on average, should be
performed 2 to 4 times throughout the winemaking process.
In the winemaking process for white wines, once the grapes have
been pressed but before the must begins to ferment, we need to separate
the clear, transparent must from the solid particles suspended in it. This
process is called settling (often known by the French term débourbage).
5. Maturing/Aging
Winemaking is an expensive
business, and many wineries cannot
afford to have their products sit in
inventory, whether in vats, barrels, or
bottles. As a result many of today’s
pleasant, easy-to-drink wines are not
made for longevity but to be enjoyed
within a year or two of being bottled.
However, others must undergo further aging in the bottle. When people
talk about aging a wine, they refer to the flavors and complexity of the
wine that can develop in the bottle if the wine sits for a few years before
being consumed. For aging, the bottles are usually stored on their sides in
a cool dark place. These are the types of bottles with traditional cork
closures, and laying them on their sides keeps the cork moist so that it
does not shrink and become loose, which can ruin the wine by allowing
air into the bottle. Fine wines are often sold before they are ready to
drink, to merchants or collectors who are willing to store the wine for an
additional period of time. A vintage date identifying the year the grapes
were harvested is essential to wines that mature slowly. Most wines are
blends of different grape varieties, grapes from different vineyards, or
wines of different vintages or degrees of maturity. Blended wines are
27 | H M P E 2 0 4
sometimes known as meritage (MAIR-ih-tij) wines. The blending may be

done at different points of the winemaking process.
6. Filtering/Fining/Claryfying
Filtration works by passing
the wine through a material that
contains a series of very small holes
(or “pores”) similar to a coffee filter.
Liquid and particles small enough to
fit through these holes are allowed to
pass through; particles that are too
large get held back and are
effectively removed from the liquid.
Fining is about removing unwanted material from wine while still
in the cellar. It is part of the clarification and stabilization process and
involves adding a substance to the wine that will flush out certain
elements that may cause a wine to look hazy or affect its aroma, color or
bitterness.Clarification is a step in the winemaking process that proceeds
bottling. Winemakers use clarification to remove suspended material in
wines that are created via chemical reactions during the winemaking
process. They are insoluble and float around in the wine, creating a
cloudy, dull appearance.
7. Bottling
Bottling is the final
step in the wine making
process that requires any
effort on your part. After
this time takes care of the
rest. The major
considerations when bottling
are what kind of bottle to
use, type of closure, and to add gas or not. A bottle’s shape does not
impact the taste or life of your wine in any way.
Typically, red wines are bottled in dark green bottles to prevent
UV exposure which can accelerate the aging process. White wines are
typically contained in clear bottles as they are not aged nearly as long as
red wines are for the most part. More on this in the bottle aging step.
28 | H M P E 2 0 4
There are different wine bottle sizes.

1. Split – a wine bottles that holds 6 ounces (187ml) of ¼ the
equivalent of the standard bottle; holds a double serving of
wine.
2. Half – a wine bottle that holds 12 ounce (375ml), the
equivalent of ½ of a typical 750mn bottle; holds a double
serving
3. Standard -also known as Fifth, the regular wine bottle, holding
750 ml
4. Magnum – a bottle holding 1 ½ liters the equivalent of two
regular wines
5. Marie Jeanne – a bottle holding 2.25 liters, equivalent to three
regular or standard wines
6. Double Magnum – a large bottle holding 3 liters, equivalent of
four regular bottles
7. Jeroboam – holds 4 standard bottles or 20 glasses of
Champagne and Burgundy, but in Bordeaux, a jeroboam is
holds 5 liters.
8. Methuselah or Imperial – a large bottle holding 6 liters, the
equivalent of 8 regular wine bottles.
9. Salmanazar – a large bottle holding 9 liters, the equivalent of
12 regular wine bottles.
10. Balthazar – a large bottle holding 12 liters, the equivalent of 6
regular wine bottles.
11. Nebuchadnezzar – a large bottle holding 15 liters, the
equivalent of 20 regular wine bottles.
12. Melchor – a large bottle holding 18 liters, the equivalent of 24
regular wine bottles.
The Grapes in Wine and Kinds of Wines. For wine, it all starts with the
grapes. The grape contains the natural sugar, the fruit, the liquid, and the acidity
that gives the wine its taste and balance; as well as the tannins (in red wines) that
provide taste and longevity. From the grape’s skin comes the color of the wine.
Different types of grapes exhibit different characteristics and, therefore, become
different-tasting wines. There are red grapes and white grapes. Whether the red
grape is actually red or blackish or purple, it is still considered a red grape. Red
wines are made when red grapes are crushed and fermented (soaked) along with
their skins and stems. The color leeches out of the skin into the juice. (Rosé wines
are made by allowing the skin limited contact with the juice, imparting only some
color.)
During the fermentation process, the red wine gets its tannin. Tannin is the
same type of substance that is
used to tan animal hides into
leather. It is found naturally in
coffee and tea, too. In wine
tannin comes from the skins
and stems of the grapes, and it
acts as a preservative that
enables red wine to age without
going stale. If you’ve ever
bitten into a grape stem, you
29 | H M P E 2 0 4
know how bitter it can taste. Tannins impart some of this bitterness to the wine and
can taste unpleasant when the wine is young. But they mellow with age and are
considered an important component of good, long-lasting red wine. White grapes are
fermented without their skins. They are lighter in color and flavor then and lack the
tannins of red wines.
White wines can be made from red grapes, since the juice is separated from
the skin: The color does not leech into the juice. Because the tannins are missing,
however, white wines generally do not last as long (age as well) as red wines.
Below are some of the most popular wine grapes and usually seen on the
most wine labels today.
Red Grape Varieties. Cabernet Sauvignon (cab-er-NAY so-vin-YON) is
possibly the most important and widely planted grape varietal in the world. It
produces the greatest red wines of Bordeaux and the best reds in both California and
Australia. This grape is often called simply Cabernet. The sharp tannins in young
Cabernet give it the ability to last a long time in the bottle, slowly mellowing with age.
Cabernet Franc (cab-er-NAY FRONK) is a close relative but is better suited, and most
often used, as a blending grape.
Pinot Noir (pee-no NWAHR). This grape is also used to make some of the
world’s fi nest Champagnes, when the juice is separated from its red skin. Interesting
red wines, lighter in body than Cabernets, are made from Pinot Noir in Oregon and
California. Winemakers seem to love the challenge of growing Pinot Noir; it requires
a cool climate, and needs to be babied and pruned more than other types of grape
vines. The great Burgundy wines of France are made from this.
Merlot (mair-LOW or mur-LOW) is an
important red grape in Bordeaux, Italy, and
California. At one time it was used mostly to blend
with Cabernets, since it is smoother and less tannic.
Merlot and Cabernet are a favorite red wine of
American consumers because they are mellow and
easy to drink, and can be enjoyed younger than
Cabernets because of their softer tannins.
Zinfandel (ZIN-fun-dell) is a red grape
grown almost exclusively in California. It was once
used to make inexpensive bulk wines, but it has developed its own following and
there are now some exceptional California “Zins” being bottled. Zinfandel is a very
adaptable grape; it can be used to make everything from sweet, pink, fruity White
Zinfandels, to thick, dark, full-flavored reds best served with steaks or hearty pastas.
The next hearty red wine grape is known by two names: Syrah (sir-AH) in
France and California, and Shiraz (shur-OZ) in Australia. South Australia is the home
of some of the world’s oldest Shiraz vines. In California Syrah plantings rank fourth
behind Cabernet Sauvignon, Merlot, and Zinfandel. In France this intensely tannic,
full-bodied wine is often blended with other grapes in such well-known wines as
Hermitage (her-mih-TAZH) and Cote Rotie (COAT ro-TEE).
The Grenache Noir (gren-OSH n’wahr) grape is not
one of the best known, but it might be the most widely
planted red grape in the world. Usually known simply as
Grenache, it produces an elegant, lightly colored wine. You
read earlier about the Tavel rosés of France; Grenache is
also a major component of the Rioja (ree-OH-hah) wines
of Spain, of California rosés, and of some brands of port.
30 | H M P E 2 0 4
Do not confuse it with the white Grenache Blanc, which is most often used to blend
Chateuneuf-du-Pape (shah-tow-NOOF doo POP) and Roussanne (roo-SANN) wines.
Gamay Beaujolais (gam-
AY BO-zha-lay) is the name of
the light, fresh, and fruity red
wine made from the Gamay
grape. This wine was fi rst
produced in the Beaujolais region
of France, but now California
wineries make similar wines and
call them either Gamay
Beaujolais or Napa Gamay.
Scientists discovered that Gamay
is a clone of the Pinot Noir grape.
These wines are not meant to be aged but to be consumed young.
Mourvedre (moo-VED-rah) was probably originally native to Spain, where it is
also known as Monastrell. California wineries may call it Mataro. No matter what the
moniker, this red grape produces sturdy wines that are most often used in blending.
In France, Mourvedre is the primary grape used in Bandol (BAN-dahl) wines, both
red and rosé.
Tempranillo (TEMP-rah-NEE-yo) is the main red wine grape of Spain, blended
with Grenache to make award-winning Rioja wines. With its softer tannins,
Tempranillo has developed a kind of cult following among wine lovers. Some Spanish
wineries are now bottling 100 percent Tempranillo instead of blending it. California
winemakers have tried to grow this varietal, but without as much success.
In the Tuscany area of Italy, the Sangiovese (SAN-gee-oh-VAY-zee) grape
makes the well-known Chianti (kee-ON-tee), a red wine with a slightly lighter color
and earthy, sometimes strong, tannins. When blended with Cabernet, Merlot, and
Syrah, it is the base for a trendy group of wines that were fi rst dubbed the “super
Tuscans” in the 1990s. Sangiovese is also being grown with great success in
California.
The other famous Tuscan red wine is Brunello (broo-NELL-oh) which is made
from a Sangiovese clone (called Sangiovese Grosso). Like the famous Barolo and
Barbarescos of Piedmont, Brunello is one of Italy’s greatest and age-worthy wines.
There’s a bit of controversy about a well-known Tuscan wine, Vino Nobile de
Montepulciano, made from a Sangiovese grape or clone around the village of
Montepulciano. In other regions of Italy (Abruzzo and the Marche on the Adriatic
coast) there is a grape called Montepulciano (mon-ta-PULL-chee-AH-no), similar to
Sangiovese, but with no connection to the Sangiovese grown in Tuscany. The wine,
Montepulciano d’Abruzzo, has become a very popular rival to the Chiantis on today’s
wine lists and in by-the-glass programs.
In Italy’s Piedmont region the
Nebbiolo (neb-ee-OH-loh) grape is
blended with others to make Barolo
(bah- RO-loe) and Barbaresco (BAR-
bah-RESS-koe) wines. Barbera (bar-
BAHR-ah) is another Italian red grape
that has transplanted well in California,
where it is used for blending and for
making a variety of wine styles.
31 | H M P E 2 0 4
Finally, there is Lambrusco (lam-BROOS-koe), a grape grown in Northern

Italy that produces a very fruity, rather sweet red wine with a fizzy characteristic (in
Italian, frizzante). Some people think it tastes more like a soft drink than a wine, but
it is popular nonetheless. Two very popular reds from South America now getting a
lot of attention are Carmenere (CAR-men-YAIR) from Chile, sometimes called “the
lost Bordeaux” grape, brought in from France; and Malbec (MAHL-beck) from
Argentina. Both varietals are grown in Bordeaux and California, where they are used
as blending grapes in some of the world’s great wines. In Chile and Argentina,
however, they make very respectable single-varietal wines as well as blends—and at
bargain prices, too
White Grape Varieties. Chardonnay (SHAR-dah-NAY) is the white wine
grape most Americans are familiar with. In, fact it is the world’s most popular wine
grape because it can be grown almost anywhere and develops characteristics based
on the soil and climate in which the vines are planted. It also adapts well to a variety
of winemaking styles. The grape produces mostly dry wines of strong body and
distinctive flavor. Chardonnay is the best-
selling wine in California and is the base for
all French Chablis (shah-BLEE) wines, as
well as the famous white Burgundies of
France. Chardonnay grapes are grown all
over Europe, in Australia, and in New
Zealand.
In California, the grape second only
to Chardonnay is Sauvignon Blanc (SO-
vinyon BLONK). In France it is the
predominant white grape of Bordeaux. It is
used to make the dry, fruity wines of the
Graves (GRAHVZ) district; the rich, golden
Sauternes (saw-TURN); and the fresh, crisp Loire Valley whites called Sancerre (san-
SAIR) and Pouilly Fumé (POO-ee foo-MAY). New Zealand is developing an excellent
reputation for its intense, acidic Sauvignon Blanc wines. In California a few wineries
label their products Fumé Blanc (FOO-may BLONK).
Semillon (SEM-ee-YON) used to be a grape used primarily for blending with
Chardonnay, Graves, and Sauternes wines, but it has developed a loyal following and
is now bottled separately by many wineries. Semillon makes a dry wine known for its
rich fruit flavor. It is high in acidity when young, but it can mellow in the bottle with
age. Like Semillon, Viognier (VEE-ohn-YAY) is another white grape that has garnered
recent attention on its own merits. It produces a lightly sweet, intensely fruity wine
that was once used primarily in blending other wines—until adventurous winemakers
saw its potential as an alternative to Sauvignon Blancs and Rieslings and began
bottling it separately. Viognier can be expensive because not much of it is planted
anywhere in the world; it is considered a temperamental grape to grow.
Riesling (REES-ling) is the fruity white grape used to make many German
wines, including sweet, late-harvest or dessert wines. In the past, it got a reputation
for being sweet, but some of the best Rieslings are sophisticated wines, fully
fermented and intensely fruity but also very dry. Although this varietal is also widely
grown in California, it requires a cooler climate to do well.
Chenin Blanc (SHEN-in BLONK) grapes make tasty white wines, such as
Vouvray (voov-RAY), in the Loire Valley region of France. Some of them are sparkling
wines. Chenin Blanc is also a widely planted white grape in California, where it is
32 | H M P E 2 0 4
made in a variety of styles ranging from dry to sweet. In South African winemaking,
Chenin Blanc is called Steen.
Gewurztraminer (ga-VURTZ-tra-mee-ner) is the spicy white (actually pink)
grape of the French Alsace region and parts of Germany. (Gewurz means spice in
German.) This grape typically makes a fl avorful dry white wine but like the Riesling,
it can produce late-harvest sweet wines. In California this grape produces both dry
and sweet wines. It is also grown in Australia and New Zealand.
Albarino (al-bah-REEN-yoh)
is an increasingly popular Spanish
white grape. It makes a wine similar
to Viognier, but with the strong body
of a Riesling. Enologists have traced
it to the Riesling grape family. In
Portugal it is known as Alvarinho
and is often used to make an easy-
to-drink “summer wine” with a bit of
spritz and sweetness, called Vinho
Verde (VEE-no VAIR-day). The name
means “green wine,” meant to be drunk in its fi rst year after bottling. There are
white and red Vinho Verdes, but mostly whites are found in the United States.
Pinot Blanc (PEE-no BLONK) is a white grape grown in Alsace, northern Italy,
and along the West Coast of the United States, in Washington, Oregon, and
California. It is an especially good grape for making sparkling wine, and is
occasionally bottled as a still, varietal wine in California. Pinot Blanc is often confused
with Pinot Grigio (PEE-no GREE-zhee-oh), a completely different white grape grown
primarily in Italy, France, and Oregon that is quickly increasing in popularity. Pinot
Grigio grapes can be made into two different styles of wines: The Italians are known
for being light and crisp; the French are deeper and richer in flavor. Pinot Grigio is
sometimes known simply as Pinot Gris (PEE-no GREE).
Marsanne (mar-SOHN) is a hardy white grape from Southern France that is a
component of many Rhone wines, some just as good as higher-priced Chardonnays.
It is also widely grown in Australia.
A Muscat (MUS-kat) grape can be either red or white, and the wines made
from it, all over the world, are usually sweet. Italy’s popular, sweet sparkler, Asti
Spumante, is made from a white Muscat (called Moscato in Italy). Among Italy’s
white grapes is the Trebbiano (treb-ee-AH-no), which makes such varied wines as
the light, dry Soave (SWAH-vay) from Verona in northeast Italy and sparkling wines
in the Po Valley. Vernaccia (vair-NOTCH-ee-ah) is used in unique Tuscan white wines
called Vernaccia di San Gimignano,
along with the Cortese (kor-TAY-see)
grapes that make the great Cortese di
Gavi and Gavi di Gavi wines.
Verdicchio (vair-DEE-kee-oh) is
another white Italian varietal that
produces a complex wine worthy of
aging.
Müller-Thurgau (MYOOL-ur
TUR-gau) is the most widely grown
grape in Germany. It makes many
soft, aromatic white wines of varying
33 | H M P E 2 0 4
degrees of sweetness, but experts generally feel it cannot compare with the Riesling
for quality. Grüner Veltliner (GROO-nur VELT-lin-er), Riesling’s distant cousin in
Austria has become the latest new white wine darling, finding its way to most fi ne
restaurants and many by-the-glass programs. It is softer than the better-known
German Rieslings. This white grape makes up about one-third of all Austrian
vineyards and is also widely grown in the Czech Republic.
Torrontes (tor-RON-tess), a white varietal popular in Argentina, is also grown
in northern Spain and Portugal and is like a softer version of Sauvignon Blanc with a
flowery bouquet.
Categories of Wine
1. Still/Table Wines – a wine without carbon dioxide
a. Unfortified still wine – wine without added alcohol, with 4-14% alcohol
volume. Usually, drunk along with one’s meal.
• Red wine – this type of wine is made from black or red grapes.
• Rose wine – this type f wine is made from black and red
grapes The grapes are pressed and the must is left for some
time to obtain the desired pinkish shade. Some vinters produce
rose wines by simple mixing red and white wines. Rose wines
are chilled, preferably in a tulip-shaped wine glass. Blush wine
is the North American term for pale pink, sweet wine.
• White wine – this type of table wine comes from black-, green-,
or yellow-skinned grape. If black are used, the pressing of the
grapes is done quickly so as not to obtain the reddish shade or
color.
• Flavored wine
b. Fortified still wine – wine with added alcohol, with 15-30% alcohol
volume, a wine that is strengthen by the addition of liquor, usually
brandy.
• Dry fortified
• Sweet fortified
• Aromatic wine/vermouth
34 | H M P E 2 0 4
2. Sparkling Wine – wine the contains carbon dioxide, a bubbly wine

which underwent secondary fermentation. Its bottle is thicker than other
wines in order to withstand the pressure created by the extra carbon
dioxide within the wine. A wooden or plastic cork is caged in the wire
cover to further control such pressure.
Sparkling Wines Terms:
• France – vin mosseaus: Champagne
• Italy – vino spumante
• Spain and Portugal – vino espumante/Cava
• Germany - schaumwein
How Wines are Name. The bewildering variety of table wines on the
market is enough to confuse anyone, whether the person is a restaurateur
introducing wines for the first time or a customer struggling to make a selection in a
supermarket wine aisle. The picture may become simpler when we examine why
wines are named the way they are. Every label must carry a name to identify the
product inside the bottle. In the United States, wines are named three ways: by the
predominant variety of grape used (varietal), by broad general type (generic), or by
brand name. Imported wines may also be named by these methods, but a fourth
method is more common: by place of origin.
Varietal Names
A varietal wine is one in which a single grape variety predominates.
The name of the grape is the name of the wine, and that grape gives the
wine its predominant flavor and aroma. Well-known examples are Cabernet
Sauvignon, Chardonnay, Chenin Blanc, and Zinfandel. The names, once
learned, are quickly recognized, and the better-known varietals almost sell
themselves. Varietals range in price from moderate to high, depending to
some extent on the wine quality. You should taste them before buying
because they can vary greatly from one producer to another and one vintage
to another. The name and fame of the grape alone do not guarantee the
quality of a wine.
Generic Names
A generic wine is a U.S. wine of a broad general style or type, such as
Burgundy or Chablis. Their names are borrowed from European wines that
come from well-known wine districts, but their resemblance to these
European wines is slight to nonexistent. Federal law requires all U.S. generics
(the law refers to them as semi generics) to include a place of origin on the
label (such as California, Washington State, Napa Valley, or even America).
The idea is to distinguish them clearly from the grapes of European wines
whose names they have borrowed. The best of the generics are pleasant,
uncomplicated, affordable wines that restaurants can serve as house wines. If
you are exploring generics to serve at your bar or restaurant, the only way to
35 | H M P E 2 0 4
determine reliable character and quality is to taste them: The name will not
necessarily provide any clues. Those that come in large size bottles, 1½ to 3
liters or even 4 liters, are sometimes called jug wines, although the industry
prefers the term extreme-value wines for any of the lower-cost product.
Some come in bag-in-a-box form, a sturdy cardboard box lined with a heavy
plastic bag that holds 10 to 15 gallons of wine. The wine is dispensed through
a spigot in the side of the box, and the bag shrinks as wine is removed so
that the wine remaining in the bag is unspoiled by contact with air. Many
wineries have begun to use the names Red Table Wine and White Table Wine
instead of the old generic names. These are inexpensive blends like the
generics and can be used as house wines if they pass your own taste test.
Brand Names
A brand-name wine may be anything from an inexpensive blend, to a
very fi ne wine with a prestigious pedigree. A brand name, also called a
proprietary name (in France, a monopole) is one that belongs exclusively to a
vineyard or a shipper who produces and/or bottles the wine and takes
responsibility for its quality. A brand name distinguishes a wine from others of
the same class or type. It is a means of building an identity in the mind of a
customer who is used to choosing liquors and beers by brand, is confused by
the profusion of wines from which to choose, and would rather pick one and
stay with it, as he or she would select a favorite beer. Winemakers, who for
the most part are feisty nonconformists, have released a host of high-quality
blends with clever brand names to add personality and marketing panache to
their products. The wines of California’s Bonny Doon Vineyard are perfect
examples. Eccentric winemaker Randall Grahm (who believes, according to
his website, that “wine should be as much fun as government regulations
allow”) has a fi ercely loyal following among connoisseurs for both his humor
and his winemaking skills. Grahm gives his wines such names as Le Cigare
Volant (“The Flying Cigar,” both red and white blends), Cardinal Zin (a
Zinfandel, of course); and Big House (yes, there’s a prison on the label) Red,
White, and Pink. Remember, a brand name alone does not tell you anything
defi nitive about the wine. The reputation of the producer and the taste of
the wine are better clues.
Place-Of-Origin Names
Many imported wines use
their place of origin as the name
on their label. The place of origin
is usually a rigidly controlled area
that produces superior wines of a
certain character because of its
special soil, climate, grapes, and
production methods. Wines from
such an area must meet stringent
government regulations and
standards of that nation in order
to use the name. Generally, the smaller the subdivision, the more rigorous
the standards and the more famous th e wine. Along with the area name on
the label is a phrase meaning “controlled name of origin.” It may be, for
example, Appellation Controlee in France or Denominazione di Origine
Controllata (DOC) in Italy. Other countries have similar requirements for
36 | H M P E 2 0 4
using the name of a particular place of origin. A wine from a controlled area
has a certain claim to quality, and the best wine-growing areas have the
strongest claim. The name is not a guarantee, however, and all wines from
the same area are not the same. Picking the right wines from the right places
is a job for an expert. Ultimately, a good producer is the only assurance of
quality. In recent decades in the United States, a system called Approved
Viticultural Appellations (AVA) has been in force. Through this system, the
names of unique vineyard areas (for instance, Napa Valley, Russian River
Valley, and Sonoma County) are officially defined and their use is controlled.
New AVAs are continually being approved. These geographic names are
generally coupled with a varietal name, and there is no indication on the wine
label as to whether a geographic name is an approved AVA or not.
Selecting and Storing of Wine. Purchase wines according to purpose: foe
everyday use, for special occasions, or for laying down. There are many wines that
are reasonably priced so it is best to try what is locally available.
Consider the following when storing wines: temperature (10-21°C/50-60°F
and away from any heat source), light (choose dark place; too much light make wine
flat/musty; do not expose to direct natural or artificial light; avoid fluctuation of the
light source; it should be place in a stable place , the vibration damage the flavor of
wines; maintain 55-77% humidity to prevent the natural cork from drying out and
security (due to its high costs).
Champagne loves the darkness and coolness of underground cellars, and this
is hoe producers store them. Always use clean champagne flutes and wipe then dry
to remove any trace of dishwashing detergent.
Store large wine purchase and aging red wined preferably in a wine cellar, a
designated room or closet. Wine bottles should be stored horizontally to keep the
cork moist, at least in a winerack or cabinet which meets the aforementioned criteria.
Chill (in the refrigerated for several hours; never freeze) white an sparkling
wines before service using a wine bucket with ice and water (where salt can be
added to maintain the low temperature) for at least 30 minutes.
Wine Appreciation. Wine can be an
extremely complex beverage. It fascinates some
people and bewilders others. Drinking wine and
tasting wine are two distinctly different pursuits,
and tasting comes first. Tasting wine involves
much more than sipping it. A drinker should look
at the wine, swirl it inside the glass, and smell it.
The tasting process, and the characteristics can
be appraised in swirling, sniffing and sipping the
wine.
Sensory analysis is the science of
determining the attributes of products using the human senses. Sensory evaluation
involves three major senses, sight, smell and taste. There are three reasons to
conduct sensory evaluation: to savor the food/beverage, to assess quality ang relate
it to price and to check and record the food’s/beverages condition and potential.
To date, scientist have categorized over 17,000 different smells, about 10,000
can be distinguished by humans although no one knows just how this ability works.
Scientist have proven that the nose can detect and distinguish between thousands of
different smells, depending upon individual aptitude and training. Furthermore,
37 | H M P E 2 0 4
individuals lacking the ability to smell specific odors can often be induced to learn
them by repeated exposure.
Of all the five senses, smell is the most acute. It is approximately 1,000 times
more sensitive than the sense of taste. One molecule in a million maybe detected by
the nose but it takes a minimum of one part per one thousand to stimulate the
tongue. Reaction to certain smells may be instinctive; identification of these smells
requires a certain amount of experience and training.
Henning’s Smell prism is a tool which has six categories of smells,
combination of which account for all detectable odors and aromas. Henning arranged
these categories into a three-dimensional prismatic map where all smells can be
plotted to some point on one of the surfaces. With raining, concentration and
practice, nearly anyone can learn to dissect and describe these elements of
complexity.
Smell is the most fragile of human sense so if you have too many beverages
to smell, “smell fatigue” may occur, i.e., the self-adjustment to a constant level of
stimulus in an environment. It is similar to the sight fatigue n a darkened room or
constant noise in the city.
Flavor is 75 % smell
(olfaction) and 25% taste
(gustation) in healthy individuals.
Taste are sensed by nerve
receptors called “buds”. There are
nine thousand of them on the
average tongue. The entire top
surface of the tongue can sense all
of the various tastes (bitter, sweet,
salty and sour).
Each papilla (the round
volcano-like structure) of the
tongue contains 250-270 taste buds,
or a total of over 10,000 taste buds in the average human. Since these mounds of
overlapping taste cells look like the petals of the flower, they are called taste buds.
All 10,000 taste buds are shed and generate every 10 days. This regeneration slows
down after age of 45.
Human detects taste at different concentrations: bitterness (one part in 2
million), saltiness (one part in 400), sourness (one part in 130,000) and sweetness
(on part in 200).
Our individual ability to taste and smell reveals very different acuities
between all of us. Through repeated use, a 10-fold increase in sensitivity has
confirmed.
The taste of a drink is detected in
different parts of the mouth, the oral cavity
especially in tongue, palate and esophagus.
There is great variation between individuals in
the elements to which they are sensitive. A
person’s absolute threshold is the smallest
amount of stimulus requirement to produce a
sensation. The threshold level refers to a
person’s level of perception regarding smell and
taste and this varies from one person to another.
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That is why two people smelling and tasting the same several beverages may have
two completely different analyses.
Different alcoholic beverages can be evaluated:
1. Red, white and sparkling wines – asses based on color, aroma and
taste. Use the swirl, sniff and slurp method to enhance tasting ability
through the following three factors in evaluating wines:
a. Color, Depth and Clarity – The color of wines is affected by the skins
of the grapes used, its age and the barrels/casks used for aging. The
procedure for assessing a wine’s color follows: hold the glass by the
stem or foot, tilted at 45° angle away from the face to best observe
the depth of color, against the light or white background, in the
middle of the glass and at the rim. Look at the wine starting at the
center of the bowl of the glass and the gradual change in color until
the meniscus (the edges) in order to observe the brilliance, limpidity
and intensity of the color. The age of the wine tends to show at the
rim; the browner a wine, the older it is. Reds become paler while
whites become deeper in color.
Clarity is very important since it shows the care taken by the
winemaker during fermentation, aging/casking, and bottling. Expect
red wines to throw sediments in the bottle. Pick-up class by the stem
and hold it up to a light. Glass can be tilted over an opaque white
surface and observe the liquid’s edge. Excellent wines have a
luminous quality. Regardless of the type of wine, the upper surface of
the wine should be bright; not dull or iridescent. A permanent
cloudiness is indicative of metallic contamination. White wines should
be star-bright. For red and fortified wines, look for intensity of color
since it shows quality and strength. Some words to best describe
clarity are: bright, starbright, cloudy, dull, hazy, light or heavy
sediments.
It is difficult enough to evaluation beverages but it is more
difficult to put one’s evaluation and comments in writing. Thus, the
table below provide some common terms to help start the taster
describe the color, clarity, bouquet and taste of the beverage which
can help describe color and clarity especially among wines to be
tasted.
Color Term Description
Brilliant The wine has a showy striking appearance.
Clear The wine is well defined; there is no obstruction.
Cloudy The wine looks gloomy perhaps due to improper storage or handling.
Sound The wine is clear and bright; it has no faults
Sumptuous The wine looks rich and opulent.
b. Bouquet – The aroma or “nose” of the wine is released when it is
swirled in the glass prior to smelling in order to combine the wine with
air and release its alcohol, aldehydes, esters, ethers, and ketones. An
aroma pinwheel categorizes/groups hundreds of smells and odors that
may be present specifically wines. There are nine major categories;
caramelized, chemical, earthy, floral, fruity, nutty, spicy, vegetative
and woody. Taste is estimated to be at least 80% smell when you
schedule a sensory evaluation or appreciation of beverage, especially
39 | H M P E 2 0 4
wines, be sure that enough vapor is

present to get a strong sense of the
wine’s smell. Use a glass with a
shape that can concentrate the
volatile molecules and fill it only one-
third full or less to allow space for
the vapors to be contained. The
proper way to evaluate the aroma of
a wine; hold the glass by the stem,
swirl or rotate the wine to toss some of the molecules into the air and
to increase the size of the liquid surface are from which the molecules
can escape. Tilt the glass towards the face, slightly bend forward and
tip the glass at a 45° angle to meet it, place your nose slightly below
the rim of the glass, and take a gentle but a good or big, deep sniff of
the wine for about 3 to 4 second in order to reach the deep-seated
nasal receptors and cross the threshold of sensitivity. This first
impression of a wine remains really important. Close your eyes and
concentrate to form an initial judgement before fatigue and
adaptation set in.
The intensity of the bouquet, if the “nose” is clean or
attractive, and what the smell reminds below are the terms best
describe the aroma of wines.
Aroma Term Description
Bright The young wine has a fresh and fruity aroma
Deep The wine has a rich, full bouquet
Flowery The wine’s aroma is a fragrant as a certain flower
(please specify the flower in your appreciation form)
Fruity The wine smells of a particular fruit
(please specify the flower in your appreciation form)
c. Taste – The aroma or “nose” of the wine has promised a certain taste
and the palate should confirm this. When tasting more than five wines
it is usual to spit the wine out rather than to swallow it. Tannin refers
to the significant flavor component of tea, chocolate, soy, pecans,
walnuts and the skin and seed of any fruits other than grapes, such as
blueberries, dates figs, kiwis, peaches, persimmons, pomegranates
and raspberries. Except it to leave an astringent and pucker feeling on
the cheeks, gums and tongue and may even taste bitter.
A wine served cold gives a taste impression that is less sweet
and more acid and astringent than the same wine tasted at a warmer
temperature. Thus, serve, astringent/dry wines near below room
temperature and fruity wines chilled. Astringency and bitterness
require up to 90 seconds recovery in order not to influence the flavor
of the nest wine. A good swallow of water or a bite of bread can help.
Sugar also takes a while to fade from the tongue. Chocolate, which
combines astringency, bitterness, and sweetness, has an extremely
long aftertaste so it can fool the palate for wine evaluators. It is
recommended within three hours prior to serious tasking. Cheese also
clouds the ability to judge wine.
40 | H M P E 2 0 4
A wine palate is part ability and part experience. The

individual’s preference and sensitivity to smell and taste elements,
along with the memory of their taste history, combine to form your
palate.
Sip or take a small amount of the wine, about one-half to a full
ounce, in the mouth, slosh it around or roll it around your mouth so
that it reaches the different parts of your tongue and coat the entire
surface of the mouth including the insides the checks, while breathing
through the nose. Feel the viscosity and tannins. Allow the wine to
settle in the lower jaw, letting it warm slightly while pursing the lips to
breath in a small amount of air. Lean forward so that the wine is
nearest the teeth and while slowly going back to an upright position
and holding the wine at the bottom of the mouth, suck air in through
the teeth with lips slightly open, close your mouth, making the wine
bubble. Continue sucking in air, making a slurping sound as the wine
and air mix. This practice helps to highlight an intensify the flavors
since the taste of the wine is transmitted through the nasal passages
and the tongue as well. It also volatizes the wine and sends I to the
back of the nasal cavity, intensify the smell and flavor experience.
After swallowing, notice which flavor and feelings are left and how
well they linger. The table below are the terms to describe the taste of
the wine:
Taste Term Description
Character The wine possesses the expected qualities related to its
variety/style
Depth It is difficult to describe the taste of the wine yet it is well
blended.
Fruity The win has a good fruity taste (combination of aroma, flavor
and body). If it is a white wine, it is slightly sweet.
Heady The wine has a high alcoholic taste.
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2. Spirits – Due to their alcoholic content, these beverages are

professionally judge by sight and smell. A little spirit is put into a glass,
swirled and sniffed. It could also be rubbed into the palm of the hand and
nose.
Spirits are either clear (not aged) or golden (aged in charred oak
barrels/cask). Their (caramel, herbal, and oaky) aroma is savored like
wine so you have to swirl the stemmed glass to make the spirit come in
contact with air to release all the qualities of its aroma. Sip a very small
amount of the spirit and let it stay all around your tongue. Evaluate its
tase based on the perceive quality or food/product it resembles. Do such
tasting twice. Just in case the spirit is too strong, simply breath in through
the mouth in order to expose the sampled spirit with air for the cooling
effect.
3. Beers – these are evaluated similar to wines but are not swirled because
of its carbonated/head. The color of the beer reveals whether it is light
(lighter colored beer) or heavy (darker-colored beer). A cloudy beer could
indicate that the beer was frozen, drawn from a dirty keg, or has bacterial
contamination. No head (which result in a flat beer) and too much head
(due to an acidic beer), and the inability to retain the head all show
quantities of poor beer.
Some beers smell like caramel, toffee, roasted nuts, fruits, or even
bread. Expect a certain degree of desirable bitterness due to the malt and
hops. Most beer tasters swallow the beer evaluated. Evaluated the
aftertaste after swallowing: if the carbon is low, the beer will taste flat; if
carbonation is too high, the beer will taste acidic.
4. Liqueurs and fortified wines – These may be treated similar to spirits
or may be sipped, savored, then spat out into a receptacle.
Wine Service. Proper table setting for

wine service is important, even in a bar, both for
etiquette and for efficiency of service. To begin,
your glassware should be kept sparkling clean, and
staff should hold it by the stem and set it down
before the customer in a manner that dignifies
wine as the graceful drink it is. The wineglass
belongs to the right of the water glass, If setting
tables with wineglasses in advance does not fi t the
image the bar and the guest, servers should place
the glasses in the correct position when the wine is
brought to the table. If more than one wine is to
be served, for instance, at a formal, multiple-
course banquet, the wineglasses are arranged in
order of service, with the first wine at the right,
and each glass is removed at the end of the course
that the wine accompanied. A wineglass should
generally be handled by its stem, as just mentioned, although a more informal way
of carrying it is to hold it upside down by the base, with the stem between the
fingers. Carrying as many as four wineglasses in one hand in either case, the server
should never touch the bowl. In formal service the glasses are brought to the table
on a tray held at waist level.
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Presenting the Wine. The ceremony of wine service is one-part efficiency

and one part showmanship. Seasoned wine drinkers expect a ritual, each of whose
steps has a practical reason. With the glasses in place on the table, the server stands
near the host (to the right of the host whenever possible) with the bottle of wine. If
the bottle is in a chiller, the server removes it from the chiller and wipes it off with a
clean napkin. Your server should have a clean, white service napkin or serviette
(French for “napkin” or towel) on hand whenever he or she serves wine. The napkin
serves several purposes as you’ll soon see. The other item that every server should
bring to the table is an additional wineglass. You’ll learn why in a moment. Holding
the body of the bottle from underneath, with the label toward the host, the server
shows the bottle to the host for his or her approval. (Of course before the server
even got to the table, he or she looked carefully at the label to be sure that the wine
is indeed what the customer ordered.) Now it’s time to open the bottle. With a
screwcap closure, of course, the following instructions do not apply; they are only for
wines with natural corks or synthetic cork-shaped closures. The most practical
opener is the fl at jackknife type, known as a waiter’s friend or waiter’s corkscrew,
which fits easily into the pocket. Using the blade of the small knife on one side of the
opener, the server cuts through the capsule, the piece of foil that covers the neck of
the bottle.
The server does not remove the entire capsule, just the top part, using the
ridge near the lip of the bottle as a guide. Some wineries now skip the capsule and
use a little circle of plastic or wax instead to seal the very top of the bottle. If that’s
43 | H M P E 2 0 4
the case, there is no need to remove it; the server should leave it in place and let the
corkscrew go right through it.) If there is mold around the top of the bottle, the
server should simply wipe the cork and the lip of the bottle with his or her napkin;
the mold won’t hurt the wine. The server then closes the blade, extends the lever at
the other end of the corkscrew, and pulls down the corkscrew to form a “T.” He or
she then inserts the corkscrew with the point slightly off center so that the screw,
also called an augur or worm, is directly over the middle of the cork. Keeping the
augur completely vertical, the server turns it clockwise until all of it has disappeared
into the cork up to the shaft. Next, the server moves the prongs of the lever into
position on the rim of the bottle and holds the lever firmly in place with his or her
thumb. The lever is designed to catch the lip of the bottle, but the server really does
need to hold it or it might slip. The server holds the bottle and lever together with a
fi rm, steady pressure and slowly raises the opposite end of the opener.
This brings the cork out of the bottle. The steady pressure on the
lever is most important. Without it, a stubborn cork could cause the lip of the
bottle to break. Now that you know how the wine-serving process is
supposed to go, it is time to address potential problems that may occur
during the procedure:
 What if the cork (or closure) just won’t budge? To dislodge the
cork, the server might need to twist the whole corkscrew back
and forth, which should help to loosen a cork with a tight seal.
 What if the cork breaks? The server removes the top half of
the cork, then gently places the screw back inside the bottle
and removes the rest of the cork just like he or she did the top
half. Working gently prevents pushing the other half of the
cork down into the bottle. Some waiters prefer to handle a
broken cork away from the table. They apologize, take the
44 | H M P E 2 0 4
bottle away, extract the cork, and bring the bottle back.
Servers should handle this as discreetly as possible, remedying
the problem and returning quickly with the wine.
 What if the server pushes the cork into the bottle? This
certainly won’t hurt the wine, but it’s not good form and the
wine should not be served that way unless the customers
insist that it is acceptable. Most bars and restaurants should
have a cork retriever on hand. Its long wires are designed to
be inserted into the bottle to grab the cork and tighten around
it. The idea is to turn the floating cork upright and use the
wires to pull it out of the bottle. This process takes some
practice, but it works very well. Again, servers should not do
this in front of guests! They should apologize and take the
bottle away, promising to have it back promptly.
Most of the time, the cork or other

closure will come out without any trouble.
After removing it the server should wipe the lip of the bottle inside and out
with a clean corner of the napkin, remove the augur from the cork, and set
the cork down on the table near the host. Wine lore suggests sniffing the
cork to see if the wine has gone bad, but today’s experts agree that doing so
will not tell you much of anything—well, except how cork smells. Wine has to
be looked at and tasted to determine its quality and condition. The tradition
of presenting the cork can be traced to the first half of the twentieth century,
when enterprising con artists tried to make money off great European
wineries. The empty bottles with their prestigious labels were reused: They
were refilled with inferior products and recorked. One method of ensuring the
wine was not counterfeit was to check for an original cork, which was always
stamped with the winery name or logo. The next step in the wine-
presentation process is to pour about an ounce of wine into the host’s glass
for tasting and approval. If a bit of cork falls into this glass, the server should
use the spare glass that he or she brought to the table to pour another taste
for the host, removing the wine with the cork in it when he or she leaves the
table. To prevent drips, the server should twist his or her wrist slightly as the
pour is ended and raise the neck of the bottle. When the host has approved
the wine, the server pours wine for the other guests first, serving the host
last. It is permissible to move counterclockwise around the table, serving
from the right if possible. Etiquette suggests pouring women’s glasses first,
then men’s, then the host’s—whether the host is male or female. Each glass
should not be poured more than half full. The best way to hold the bottle is
by the middle of the body, not by the neck. When everyone is served, the
wine should be placed on the table near the host or returned to the chiller if
it is being served cold. Then the server should take the capsule, the spare
45 | H M P E 2 0 4
glass, and the napkin when leaving the table. As the meal progresses the
server should keep an eye on the wineglasses, replenishing them as they are
emptied. When white wine is gone, it is customary to put the bottle upside
down in the chiller to signal the host that it is empty. Suggestive selling
would include a polite question to the host: “May I bring you another bottle?”
Serving Champagne. Because Champagne and other sparkling
wines are under great pressure (about 90 pounds per square inch) and the
bottles are sealed with special mushroom-shaped corks, they have to be
opened and served in a special manner. Champagne is always served well
chilled, partly to dull the pressure a bit. The warmer the wine, the more it will
fizz and the faster it will lose its effervescence. It is important to handle these
bottles gently so as not to agitate the wine. Shaking the bottles only makes
them messier to open, which looks fun in the movies but wastes half the
contents and flattens the rest of the wine. First, present the bottle for the
host’s approval. When you
remove the foil capsule that
covers the top of the bottle, you
will find a wire hood called a cage.
You can remove the foil with the
blade on your corkscrew or with
your hands. Keep one thumb on
the top of the cork while you
untwist the wire fastener that
holds the cage on. You can
remove the cage, or just loosen it.
You don’t need a corkscrew to open a Champagne bottle. Keep one hand on
the cork. (Some people cover this hand loosely with a clean towel or napkin
to prevent the cork from hitting anything if it pops out with force.) With the
other hand, hold the bottle at about a 45-degree angle, pointing it away from
the guests—and anything breakable. The reason you tilt the bottle is to give
the wine inside as much airspace as possible. This eases pressure and
prevents the wine from “exploding” out of the bottle. Hold the cork steady,
and slowly twist the bottle in one direction only, about a quarter turn at a
time. Don’t pull on the cork; just hold it fi rmly and rotate the bottle. The
pressure inside the bottle, plus the twisting motion, will ease the cork out
gently. It should make a nice “thunk,” not an enormous pop-and-spray!
When the cork comes out, hold it close to the bottle and keep the bottle at an
angle for at least five seconds before pouring. This equalizes the pressure,
letting gas escape without taking the Champagne along with it. But just in
case, have a towel and an empty Champagne flute with you. If you happen
to have a wild bottle, immediately pour some Champagne and the bottle will
stop gushing.
You serve Champagne the way you do other wines: by setting the
cork near the host and pouring a taste for the host first. Bubbly is poured in
two motions. The first motion brings mostly frothy effervescence. Let the
bubbles settle. The second pour should slowly fill the glass about two-thirds
full. When everyone is served, the bottle is put back into the chiller to
conserve the bubbles. Remember, sparkling wine should be served to a
discerning clientele in a tall, thin, tulip-shaped flute, to better conserve the
46 | H M P E 2 0 4
effervescence and aroma. Do not chill these glasses in advance. The

condensation on a chilled glass dilutes the Champagne and dissipates the
bubbles more quickly.
Decanting Wines. To decant a

wine means to pour it out of the bottle
and into another container. This is done so
that sediment that may have formed
inside the bottle stays in the bottle, and so
that the wine poured for guests is clear
and not clouded by the sediment. You
might be surprised at how many wines
benefit from decanting. Generally, these
include reds that are 10 years or older;
rare, older white wines; and vintage dated
ports. The latter almost always contain
sediment; the older the port, the more
sediment it has thrown. “Big” young reds
and whites may also be decanted, not
because of sediment but to aerate them
before serving. In case you have not seen
47 | H M P E 2 0 4
the decanting process, you will discover that it involves a bit of romance and
tradition. Here’s how to do it: First handle the bottle to be decanted very
gently. You want to keep the sediment all in one place in the bottle and keep
it from mixing with the wine. You can do this in two ways: by standing the
bottle up for a day or two before opening it so the sediment all falls to the
bottom, or by keeping the bottle on its side, just as it was stored, so the
sediment settles on one side of the bottle. (If you remember to store the
wine with the label face up, the sediment will fall to the back of the bottle.
This is the best position because the customer can see the label when it is
time to decant and serve the wine.) Sometimes the bottle is carried to the
table in a special decanting cradle or wine basket. These carriers keep the
wine in an almost horizontal position. The wine is not removed from the
cradle or basket; you present, open, and decant the while it is still on its side.
You will need a decanter, a clear glass container in which to put the wine,
and a lighted candle. Place the candle just behind the shoulder of the bottle.
This bit of extra light is used to see the wine clearly as it passes through the
neck. Open the bottle, then pour the wine slowly and steadily in a single
motion without stopping, until the candlelight shows sediment approaching
the neck of the bottle. The remainder of the wine—only a small amount—is
not served, and the clear wine is served from the decanter. Leave both the
decanter and the bottle with the guests so that they can still look at the label.
Since only a small proportion of wines served will require decanting, only the
sommelier, or wine steward, or one or two experienced servers need this
special training. However, your entire serving staff should at least be familiar
with the process and the reason for it, as well as the other routines of wine
service.
Serving Wine. The
temperature in which a wine is
served has a tremendous impact
on its taste. If you serve it at a
temperature that is too hot or
too cold it could have a negative
impact on the taste and quality.
The temperature you need to
serve wine at varies based on
the type of wine you’re serving.
The general rule is that red wine should be served at room temperature and
white wine should be served chilled. However, this may vary since room
temperature varies depending on one’s location, altitude, and the seasonal
weather. Also, some refrigerators may be set differently and therefore vary
slightly in temperature.
For the best results, the following types of wine should be served
accordingly:
 Sparkling wine should be served at 48 degrees Fahrenheit.
 White wine should be served at 53 degrees Fahrenheit.
 Red wine should be served at 62 degrees Fahrenheit.
 Rose wine should be served at 51 degrees Fahrenheit.
In order to preserve wine, it should be stored properly. Wine should
be stored in a cool place away from sunlight. Wine should be stored on its
side in order to keep the cork air tight and moist. It should be stored in either
48 | H M P E 2 0 4
a wine cellar or a refrigerator. You can store an opened bottle of wine for up
to 5 days in the refrigerator. However, once you take it out of the refrigerator,
you need to leave the wine out long enough to allow the wine to reach its
optimal temperature. As a general rule, wine warms up 4 degrees every 10
minutes. If you know the temperature of your refrigerator, it will be easier for
you to calculate how long you need to leave it out before serving it.
Wine Service Procedures
1. Present the bottle with the label facing the host. Show the label and wait for him
to confirm his selection. Upon presentation mention the name of the wine, size of
the bottle, vineyard and vintage.Example: a tenth of Pinot Noir by
Robert Mondavi, 1977
2. Hold wine in one hand and remove the foil or wax from the top of the bottle.
3. Carefully cut the metal or capsule below the lip of the bottle by rotating the bottle.
4. Wipe the top of the bottle and the cork with a cloth napkin.
5. Insert the tip of the corkscrew slightly off the center and turn it in a clockwise
direction until it penetrates 2/3 of the cork
6. Place leverage on the rim of the bottle with the arm of the corkscrew. Hold the
metal grip in place with your index finger.
Holding the bottle firmly in one hand, hook the lever of the corkscrew in one firm
motion until the cork is fully extracted.
8. Present the cork to the host for evaluation.
9. Wipe the mouth or lip of the bottle to remove any cork or mold.
Note that if the bottle has a screw cap, the cap should not be placed on the table.
10. Pour about one ounce of wine into the glass of the host for him to taste and
evaluate. Wait for her/his approval.
11. Proceed to serve the wine starting from the ladies, then the gentlemen, and
lastly the host. The glass should be filled at approximately mid-level.
Do not pour the wine far above the glass.
Bring the neck of the bottle near the glass and be careful not to rest the neck of the
bottle to the glass.
12. To finish pouring, the bottle must be moved upward with a twisting motion so
that the wine will not drip.
13. Place the bottle with its remaining contents on the right side of the host with the
label facing him.
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Wine Selling Tips

Every waiter must be familiar with the restaurant’s wine list so he will be able
to make the right recommendation to the customer.
1. Present wine list to the customer with the dinner menu. Don’t wait for the host to
ask for one.
2. In making wine suggestion, offer two recommendations with different price ranges.
3. Suggest wines that will best match the food order, insuring a well balance blend of
food and wine, make sure that the suggested wine does not overpower the food to
be served.
4. Suggest a toast of champagne if the guest are dining for a special celebration like
wedding anniversary, birthday, etc.
50 | H M P E 2 0 4
Application

WINE APPRECIATION
Instruction: Using the form evaluate a wine. Remember that this activity is
just to taste the beverages, not to imbibe them to a point of intoxication. (20
points)
WINE TASTING & EVALUATION FORM
PRODUCT IDENTIFICATION
Product Name: ______________________ Producer: ______________________
Vintage: ___________________________ Date: _________________________
Country: ___________________________
Visual Observation 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
Types of Smell ( )Barnyard ( )Balsamic ( )Woody ( )Chemical
( )Flinty ( )Spicy ( )Ethereal ( )Floral
( )Fruity ( )Mineral ( )Vegetable
Comments: ________________________________________________________
Tasting Observation Score:

Intensity 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 ( )Astringent
Aftertaste ( )Short ( )Medium ( )Long
Comments: ________________________________________________________
51 | H M P E 2 0 4
ORIGINAL COCKTAIL RECIPE
Instruction: Create and name an original concoction/mix using a

beer as a base. Write the recipe using the table below. (30 points)
_____________________________
Name of a Drink
Ingredients:
Qty. Unit Ingredient
Procedure:
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
Glass: _______________________________________________________
Garnish: _____________________________________________________
Note: Attach a picture of your output.
Note to Students: Detached this page and submit to your Professor

on the given due date.
52 | H M P E 2 0 4
Assessment

I. ESSAY. Read and answer the following question concisely.

Describe in 200 words or more how does the beer and wine
making process differ? (20 points)
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
53 | H M P E 2 0 4
Discuss the steps in opening the wine bottle? (10 points)

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
Explain how to pour and serve a draught beer? (10 points)

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
List down the steps in serving a red wine? (10 points)

____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
54 | H M P E 2 0 4
II. MULTIPLE CHIOCE. Read each item carefully and write the CAPITAL
LETTER of the best answer on the space provided before the number.
_____ 1. The science and study of wines and winemaking.

A. Vinter C. Viticulture
B. Vinification D. Oenology
_____ 2. They were the first to document their brewing process.
A. Belgians C. Greeks
B. Egyptians D. Germans
_____ 3. The action of yeast on sugar in a solution, which breaks down the
sugar into carbon dioxide and alcohol.
A. Brewing C. Pasteurization
B. Lautering D. Fermentation
_____ 4. Known as monastic ale made famous by Belgian Trappist monks
brewed outside walls of a monastery or by commercial breweries under
their license.
A. Abbey C. Amber
B. Blonde D. Dubbel
_____ 5. A barley or any cereal grain that has been placed in water, allowed to
begin to sprout, then dried to stop germination
A. Malt C. Wort
B. Hop D. Mashout
_____ 6. The content of the fifth or a regular wine bottle.
A. 375 ml C. 1000 ml
B. 187 ml D. 750 ml
_____ 7. Refers to all beverages that are made from malted grains and other
carbohydrate-rich produce.
A. Alcoholic Beverage C. Wine
B. Beer D. Non-alcoholic Beverage
_____ 8. A type of beer that is brewed using the top-fermenting yeast and
typically fermented at higher temperature.
A. Stout C. Ale
B. Lager D. Porter
_____ 9. A wine that contains carbon dioxide.
A. White wine C. Red wine
B. Still wine D. Sparkling wine
_____ 10. A still wine made from pressed red or black grapes where the must is
left for sometime to obtain a desired pinkish shade.
A. Rose wine C. Sparkling wine
B. Red wine D. White wine

55 | H M P E 2 0 4
References
BOOKS
Christensen, Emma, True Brews How to Craft Fermented Cider, Beer, Wine, Sake,
Soda, Mead, Kefir, and Kombucha at Home, First Edition, 2013, Crown
Publishing, Randpn Hpuse, New York
Katsigris, C. & Thomas, C., The Bar and Beverage Book, 5th Edition, 2012, John
Wiley & Sons Inc., Haboken, New Jersey
Rojo, Lorenzo G., Bar and Beverage Service, 2008, Mindshapers Co., Inc. Intramuros,
Manila
Silvester-Ama, S., Jamorabo-Ruiz, A., Rivera M.N., Serraon-Claudio V., The Bar
Companion, 2011, National Book Store, Mandaluyong City
Charming, Cheryl, The Everything Bartender’s Book, 4th Edition, Adams Media, Avon,
Massachusetts
WEBSITES
www.pinterest.ph/pin/465207836486765459/
https://beerconnoisseur.com/articles/beer-101-fundamental-steps-brewing
www.beerandbrewer.com/
www.altitudebrew.com/blogs/news/what-is-sparging
www.craftbeer.com
www.allagash.com
VIDEO
https://www.youtube.com/watch?v=uFi4crX9Ve4
56 | H M P E 2 0 4

HMPE204 Unit 2

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West Visayas State University 2020

Unit 2: Fermented Beverages

Name:________________________________ Course, Yr & Sec:__________

Instruction: Draw if it is a beer and if it is a wine on the

_______ 1. Cabernet Sauvignon _______ 11. Merlot

_______ 2. Stout _______ 12. Pinot Noir

_______ 3. Ale _______ 13. Syrah

_______ 4. Zinfande _______ 14. Kolsh

_______ 5. Dubble _______ 15. Chardonnay

_______ 6. Lager _______ 16. Pinot Gris

_______ 7. Reisling _______ 17. Weizenbock

_______ 8. Pilsner _______ 18. Sauvignon Blanc

_______ 9. Scwarzbier _______ 19. Semillion

_______ 10. Porter _______ 20. Barley Wine

II. VIDEO CLIP VIEWING

Instruction: Watch the following video uploaded/posted on Google

Note to Students: Detached this page and submit to your

Name:________________________________ Course, Yr & Sec:__________

Note to Students: Detached this page and submit to your

• Steeping – the process of soaking the grain in water prior to

Lautering consists of three steps: mashout, recirculation and sparging.

or about 20 servings. It was introduced by Heineken as a space saver and

BEER MAKING PROCESS

In Asian markets, where aluminum bottles were ﬁ rst introduced, they

ingredients, efﬁcient production methods, and their own

mainly dark colored with an alcohol of 3% to 3.6%, though there are

 Hefeweizen – refers to “white beer.” Hefeweizen itself translates to “yeast

 Eisbock – is a traditional Kulmback and removing the ice to concentrate

twice-baked berley bread, dates, honey and water.

• Sake – a slightly sweet Japanese rice beer which is double fermented

Glass: Chilled pilsner glass

Garnish: Strawberry and lemon slices

1 dash Tabasco sauce

THE BALTIMORE ZOO

THE BROOKLYN ZOO

sometimes known as meritage (MAIR-ih-tij) wines. The blending may be

There are different wine bottle sizes.

Finally, there is Lambrusco (lam-BROOS-koe), a grape grown in Northern

2. Sparkling Wine – wine the contains carbon dioxide, a bubbly wine

wines, be sure that enough vapor is

A wine palate is part ability and part experience. The

2. Spirits – Due to their alcoholic content, these beverages are

Wine Service. Proper table setting for

Presenting the Wine. The ceremony of wine service is one-part efﬁciency

Most of the time, the cork or other

effervescence and aroma. Do not chill these glasses in advance. The

Decanting Wines. To decant a

Wine Service Procedures

Wine Selling Tips

Name:________________________________ Course, Yr & Sec:__________

WINE TASTING & EVALUATION FORM

Visual Observation Score:

Olfactory Observation Score:

Tasting Observation Score:

ORIGINAL COCKTAIL RECIPE

Instruction: Create and name an original concoction/mix using a

Note: Attach a picture of your output.

Note to Students: Detached this page and submit to your Professor

Name:________________________________ Course, Yr & Sec:__________

I. ESSAY. Read and answer the following question concisely.

Discuss the steps in opening the wine bottle? (10 points)

Explain how to pour and serve a draught beer? (10 points)

List down the steps in serving a red wine? (10 points)

Name:______________________ Course, Yr & Sec:

_ 1. Cabernet Sauvignon _ 11. Merlot

_ 2. Stout _ 12. Pinot Noir

_ 3. Ale _ 13. Syrah

_ 4. Zinfande _ 14. Kolsh

_ 5. Dubble _ 15. Chardonnay

_ 6. Lager _ 16. Pinot Gris

_ 7. Reisling _ 17. Weizenbock

_ 8. Pilsner _ 18. Sauvignon Blanc

_ 9. Scwarzbier _ 19. Semillion

_ 10. Porter _ 20. Barley Wine

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec: