C H A P T E R

Beverages

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Bali Hospitality Professional Services – agustinus.aguspurwanto@ehotelier.com www.hotelskonsultan.webs.com

Drs. Agustinus Agus Purwanto, MM

Types of Wines
Wines…
   

Wine is fermented juice of grapes Light beverage wines (White, Rose, and Red) Sparkling wines (Champagne) Fortified wines (Sherry, Port, and Madeira)
Have brandy or wine alcohol added

Aromatic wines (Vermouth and Aperitif)
Flavored with herbs, roots, flowers, and barks

Drs. Agustinus Agus Purwanto, MM

Wines
Vocabulary…

Varietal
Type of grape from which wines are made, and for which they are named

Vintage
Year in which a wine’s grapes were harvested

Drs. Agustinus Agus Purwanto, MM

Light Table Wines
Red Wines…
  

Made from red grapes Coloring from grape skins Cabernet Sauvignon and Pinot Noir Actually a category of red Remove skin early in fermentation

Rose…
 

Drs. Agustinus Agus Purwanto, MM

Types of Wines
White Wines…
   

Made from white grapes Age and mature faster than red wines Riesling Chenin Blanc

Drs. Agustinus Agus Purwanto, MM

How Wine is Made
Crushing…

A mixture of grape pulp, skins, seeds, and stems A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide
Drs. Agustinus Agus Purwanto, MM

Fermenting…

How Wine is Made
Racking… Maturing…

Aging a wine Fining Clarifying

Filtering…
 

Bottling…

Drs. Agustinus Agus Purwanto, MM

Relationship to Food
Relationship…

White Wines
Poultry, fish, and egg entrees

Red Wines
Any game or red meat

Sparkling Wines
Any course, from dry to sweet

The heavier the food, the heavier the wine

Drs. Agustinus Agus Purwanto, MM

Describing a Wine
Use of textures…
  

Softness and smoothness Richness and thickness Correspond to touch and temperature

Drs. Agustinus Agus Purwanto, MM

Describing a Wine
Use of flavors…
  

Fruity, minty, and herbal Nutty, cheesy, and smoky Correspond to use of nose and tongue

Drs. Agustinus Agus Purwanto, MM

Wine Producing Regions
Europe…

France
Bordeaux and Burgundy Champagne and Cognac

Italy
Chianti

Germany
Riesling

Drs. Agustinus Agus Purwanto, MM

Wine Producing Regions
Europe (cont.)…

Spain
Sherry

Portugal
Port

Drs. Agustinus Agus Purwanto, MM

Wine Producing Regions
America…

“Wines Across America”
http://www.wines-across-america.com

California
North and Central Coast

Napa and Sonoma

Great Central Valley Southern California

Drs. Agustinus Agus Purwanto, MM

Wine Producing Regions
America (cont.)…
     

New York Oregon and Washington Canada Australia South America South Africa

Drs. Agustinus Agus Purwanto, MM

Types of Beers
Beer…

Lager
Clear light bodied

Ale
Fuller bodied, more bitter

Stout
Dark ale, sweet, strong, malt flavor

Pilsner
Style of beer brewing

Drs. Agustinus Agus Purwanto, MM

Malt Beverages
Brewing Process…
 

Water Malt
Ground barley

Yeast
Fermenting agent

Hops
Drs. Agustinus Agus Purwanto, MM

Microbreweries
Microbreweries…  Smaller breweries  Locally made and distributed
Rock Bottom Karl Strauss Sierra Nevada Samuel Adams

Drs. Agustinus Agus Purwanto, MM

Spirits
Spirits or Liquor

Liquid that has been fermented and distilled Liquor’s alcohol content In U.S. proof is twice the % of alcohol

Proof
 

Drs. Agustinus Agus Purwanto, MM

Whisky
Whisky…

Made from a fermented mash of grain to which malt, in the form of barley, is added Scotch Whisky
Smokey Kilns

Irish Whisky
Not dried, milder

Drs. Agustinus Agus Purwanto, MM

Whisky
Whisky (cont.)…

Bourbon Whisky
Corn mixed with rye

Canadian Whisky
From corn

Drs. Agustinus Agus Purwanto, MM

White Spirits
White Spirits…

Gin
From juniper berries

Rum
Light is from sugarcane Dark is from molasses Tequila

Vodka
Lacks color, odor, and flavor

Drs. Agustinus Agus Purwanto, MM

Other Spirits and Cocktails
Brandy…
 

Distilled from wine Cognacs from France Drinks made by mixing 2 or more ingredients Stirred, shaken, or blended

Cocktails…
 

Drs. Agustinus Agus Purwanto, MM

Trends in Nonalcoholic Beverages
Trends…
     

Nonalcoholic beer and wine Coffee Tea Carbonated soft drinks Juices Bottled water

Drs. Agustinus Agus Purwanto, MM

Bars and Beverage Management
Management…

Physical bar setup
Critical for effectiveness “Stations” properly placed Location of “well” versus “call” brands Relationship of beer

Drs. Agustinus Agus Purwanto, MM

Inventory Control
Inventory Control…

Four major objectives
Safeguards the company’s assets Provides reliable accounting records Promotes operating efficiency Encourages adherence to policies

Physical count is the key to success

Drs. Agustinus Agus Purwanto, MM

Personnel Procedures
Procedures…
 

Properly screen and hire bar personnel Methods for controlling employee theft
“Spotters” “Bank switch”

Drs. Agustinus Agus Purwanto, MM

Different Types of Beverage Establishments
Types of Beverage Establishments …
     

Restaurant bars Hotel bars Night clubs Microbreweries Sports bars Coffee shops

Drs. Agustinus Agus Purwanto, MM

Liquor Liability and the Law
Liability and Law…

The bar is liable if
They serve a minor They serve a person who is intoxicated

Dram shop law
Bar is liable for injuries caused by intoxicated customers

TIPS training

Drs. Agustinus Agus Purwanto, MM

Trends in Alcoholic Beverages
Trends…
    

Comeback of cocktails Designer bottled water Microbreweries More wine consumption Increase in coffee houses and coffee intake

Drs. Agustinus Agus Purwanto, MM

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