Beverages

Chapter 10
Beverages
Walker: Introduction to Hospitality

Management, 2nd edition
2007 Pearson Education, Upper Saddle River,

NJ 07458. All Rights Reserved.
After Reading and Studying This

Chapter, You Should Be Able to:
List and describe the main grape varieties

Suggest appropriate pairings of wine with food
Identify the various types of beer
List the types of spirits and their main
ingredients
Explain the restaurants liability in terms of
serving alcoholic beverages


Figure 10-1
Alcoholic Beverages


Types of Wines
Wine is fermented juice of grapes

Light beverage wines (white, ros, 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


Wines
Varietal:
Type
of grape from which wines are made and

for which they are named
Vintage:
Year
in which a wines grapes were harvested


Light Table Wines
Red wines:
Made from red grapes
Coloring from grape skins
Cabernet sauvignon and pinot noir
Ros:
Actually a category of red
Remove skin early in fermentation


Types of Wines
White wines:
Made
from white grapes

Age and mature faster than red wines
Chardonnay
Sauvignon blanc
Pinot blanc
Riesling
Chenin blanc


Red Wine
Cabernet sauvignon
Merlot
Pinot noir
Zinfandel


How Wine Is Made

Crushing:
A mixture of grape pulp, skins, seeds,

and stems
Fermenting:
A chemical process by which yeast

acts on sugar to produce alcohol and
carbon dioxide


How Wine Is Made (cont.)

Racking
Maturing:
Filtering:
Aging a wine
Fining
Clarifying
Bottling


Relationship to Food
White wines:
Poultry,
Red wines:
Any
game or red meat
Sparkling wines:
Any
fish, and egg entrees
course, from dry to sweet
The heavier the food, the heavier the wine


Relationship to Food (cont.)
Champagne can be served throughout a meal

When a dish is cooked with wine, it is best
served with that wine
Sweet wines should be served with foods that
are not too sweet
Always follow guest preference, and the GUEST
is ALWAYS right!


Describing a Wine
Use of textures:
Softness
and smoothness
Richness and thickness
Correspond to touch and temperature
Use of flavors:
Fruity,
minty, and herbal

Nutty, cheesy, and smoky
Correspond to use of nose and tongue


New Traditions
Serve lighter wines before full-bodied
ones
Pair light-bodied wines with lighter food
and fuller-bodied wines with heavier,
richer, or flavorful food
Match flavors


New Traditions (cont.)

Delicately flavored foods that are poached
or steamed should be paired with delicate
wines
Match regional wines with regional foods
Soft cheese like camembert and brie pair
well with a variety of red wines


Wine-Producing Regions
Europe:
France:
Bordeaux and
Burgundy
Champagne and
Cognac
Italy:
Germany:
Riesling
Spain:
Sherry
Portugal:
Port
Chianti


Wine-Producing Regions (cont.)
America:
Wines Across America:
www.wines-across-america.com
California:
North and Central Coast:
Napa and Sonoma
Great Central Valley

Southern California


Wine-Producing Regions (cont.)

New York
Oregon and Washington
Canada
Australia
South America
South Africa


Types of Beers
Lager:
Clear,
Ale:
Fuller
bodied, more bitter
Stout:
Dark
light bodied
ale, sweet, strong malt flavor
Pilsner:
Style
of beer brewing


Malt Beverages
Brewing process:
Water
Malt:
Yeast:
Ground barley
Fermenting agent
Hops


Microbreweries/Brewpubs
Microbreweries:
Smaller breweries
Locally made and distributed:
Rock
Bottom
Karl Strauss
Sierra Nevada
Samuel Adams


Spirits
Spirits or liquor:
Liquid that has been fermented and distilled
Proof:
Liquors alcohol content

In U.S., proof is twice the % of alcohol


Whiskey
Made from a fermented mash of grain to which

malt, in the form of barley, is added
Scotch whiskey:
Irish whiskey:
Not dried, milder
Bourbon whiskey:
Smokey kilns
Corn mixed with rye
Canadian whiskey:
From corn


White Spirits
Gin:
Rum:
From juniper berries

Light is from sugarcane
Dark is from molasses
Tequila
Vodka:
Lacks color, odor. and flavor


Other Spirits and Cocktails
Brandy:
Distilled
from wine
Cognacs from France
Cocktails:
Drinks
made by mixing 2 or more

ingredients
Stirred, shaken, or blended

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


Beverage Management
Technology:
Inventory control and costing
Physical bar setup:
Critical for effectiveness

Stations properly placed
Location of well versus call brands


Inventory Control
Four major objectives:
Safeguards the companys assets

Provides reliable accounting records
Promotes operating efficiency
Encourages adherence to policies
Physical count is the key to success


Personnel Procedures
Properly screen and hire bar personnel
Methods for controlling employee theft:
Spotters
Bank switch


Different Types of
Beverage Establishments
Restaurant bars
Hotel bars
Nightclubs
Microbreweries
Sports bars
Coffee shops


Nightclubs
Risky business
Considerable time commitment
Study demographics, market attitude, and
social dynamics
New concept is critical to success
Budgeting
Legal issues
www.nightclubbiz.com


Sports Bars
Evolved into a large industry

Sales in bars and taverns increased $3 million between 1990
and 2000
Diverse clientele
More family oriented
Games and family-friendly menus
Latest version of a traditional arcade
Menu has evolved
Satellites and digital receivers


Liquor Liability and the Law
The bar is liable if:

It
serves a minor
It serves a person who is intoxicated
Dram shop law:

Bar
is liable for injuries caused by intoxicated

customers
ServSafe for alcohol

Highway deaths and alcohol
Underage drinking


Trends
Comeback of cocktails
Designer bottled water
Microbreweries
More wine consumption
Increase in coffee houses and coffee intake
Increased awareness and action to avoid
irresponsible alcoholic beverage consumption



Beverages

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Chapter 10

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

After Reading and Studying This

List and describe the main grape varieties

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Wine is fermented juice of grapes

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

of grape from which wines are made and

in which a wines grapes were harvested

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Light Table Wines

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

from white grapes

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

How Wine Is Made

A mixture of grape pulp, skins, seeds,

A chemical process by which yeast

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

How Wine Is Made (cont.)

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

game or red meat

fish, and egg entrees

course, from dry to sweet

The heavier the food, the heavier the wine

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Relationship to Food (cont.)

Champagne can be served throughout a meal

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

minty, and herbal

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

New Traditions (cont.)

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Wine-Producing Regions (cont.)

Wines Across America:

North and Central Coast:

Napa and Sonoma

Great Central Valley

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Wine-Producing Regions (cont.)

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

bodied, more bitter

ale, sweet, strong malt flavor