Introduction to hospitality fifth edition john r. walker Chapter 9: Beverages

introduction to hospitality

fifth editionjohn r. walker

Chapter 9: Beverages

Introduction to HospitalityFifth EditionJohn Walker

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458

All rights reserved.

Chapter 9 Beverages• Types of Wines• History of Wine• How Wine is Made• Matching Wine with Food• Beer• The Brewing Process• Spirits• Nonalcoholic Beverages• Bars and Beverage Operations• Beverage Establishments• Liquor Liability and the Law• Trends




Types of Wines

• Wine is fermented juice of grapes– Light beverage wines (white, rose, and red)– Sparkling wines (best quality is champagne)– Fortified wines (Sherry, Port, and Madeira)

• Brandy or wine alcohol is added– Aromatic wines (Vermouths and aperitifs)

• Flavored with herbs, roots, flowers, and barks




Light Table Wines

• White, red, or rose table wines are “still” (no carbonation), light beverage wines

• In the United States, the premium wines are named after the grape variety, such as chardonnay and cabernet sauvignon




Sparkling Wines• Champagne, sparkling white wine,

and sparkling rose wine

• Champagne goes through a second fermentation in the bottle itself—this process is known as methode champenoise

• Champagne only comes from the Champagne region of France




History of Wine

• The very first records about wine making date back about 7,000 years

• The Greeks received the vine from the Egyptians, and later the Romans contributed to the popularization of wine in Europe

• The wines of yesteryear were drunk when they were young and likely to be acidic and crude– To help offset these deficiencies, people added

different spices and honey




How Wine is Made• Wine is made in 6 steps: Crushing,

fermenting, racking, maturing, filtering (fining and clarifying), and bottling

• Red wine gains its color during the fermentation process from the coloring pigments of the red grape skins




Matching Wine With Food• 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• 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




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 ones

• Match flavors and regional wines with regional foods

• Delicately flavored foods that are poached or steamed should be paired with delicate wines

• Soft cheese like Camembert and Brie pair well with a variety of red wine




Wine Producing Regions• Europe

– France • Bordeaux and Burgundy• Champagne and Cognac

– Italy • Chianti

– Germany • Riesling

– Spain • Sherry

– Portugal • Port

• America– California– North and Central Coast

• Napa and Sonoma– Great Central Valley – Southern California– New York– Oregon and Washington

• Canada• Australia• South America• South Africa




How to Read a Wine Label

• The wine label on the front of the bottle generally has five headings:

1. The name of the vineyard

2. The grape variety

3. The growing area

4. The vintage

5. The producer




Beer• Beer is brewed from water, malt, yeast,

and hops• Water accounts for 85-89% of the finished

beer• Lager:

– Clear, light bodied• Ale:

– Fuller bodied, more bitter• Stout:

– Dark ale, sweet, strong malt flavor• Pilsner:

– Style of beer brewing




The Brewing Process

• The brewing process begins with water• Next, grain is added in the form of malt (barley

that has been ground to a course grit)• The grain is germinated, producing an

enzyme that converts starch into fermentable sugar—the yeast is the fermenting agent

• The malt then goes through a hopper into a mash tub—which is a large stainless steel or copper container

• Here the water and grains are mixed and heated




The Brewing Process• The liquid is now called wort and is filtered

through a mash filter or lauter tub• This liquid then flows into a brewing kettle

where hops are added, and the mixture is boiled for several hours

• The hop wort is filtered through the hop separator, or hop jack, and is pumped through a wort cooler flowing into a fermenting vat where pure-culture yeast is added for fermentation

• The brew is aged for a few days prior to being barreled for draught beer or pasteurized for bottled or canned beer




Spirits

• Liquid that has been fermented and distilled

• Proof is the liquor’s alcohol content– In the U.S., proof is two times the

percent of alcohol




Whisky• Generic name for the spirit first

distilled in Scotland and Ireland centuries ago

• Made from a fermented mash of grain to which malt, in the form of barley, is added

• Scotch Whisky: Smokey Kilns• Irish Whiskey: Not dried, milder• Bourbon Whisky: Corn mixed with rye• Canadian Whisky: From corn




White Spirits• Gin:

– Made from juniper berries• Rum:

– Light is from sugarcane– Dark is from molasses

• Tequila:– Agave tequilana—a type of cactus

• Vodka:– Barley, corn, wheat, rye, or potatoes– Lacks color, odor, and flavor




Other Spirits• Brandy:

– Distilled from wine in a fashion similar to that of other spirits

• Cognac: – Regarded as the best brandy in the world– Only made in the Cognac region of France—

where the chalky soil and humid climate combine with special distillation techniques

• Cocktails: – Drinks made by mixing two or more

ingredients resulting in a blend that is pleasant to the palate—with no single ingredient overpowering the others




Nonalcoholic Beverages• Overall consumption of alcohol has

decreased in recent years, with spirits declining the most

• Nonalcoholic Beverages include:– Nonalcoholic beer and wine– Coffee– Tea– Carbonated soft drinks and energy drinks– Juices– Bottled water




Bars and Beverage Operations• Bar Setup:

– Physical setup of the bar is critical to its overall effectiveness– Each station should have everything it needs to respond to

most, if not all, requests• Inventory Control:

– The better the control system, the less likely it is that there will be a loss

– The beverage operation manager needs to establish what the expected results will be

• Beverage Management Technology:– Technology for beverage management has improved with

products from companies such as:• Scannabar and AZ Bar America POS

• Personnel Procedures: – Procedures for screening and hiring bar personnel– Employees must be experienced in bartending and cocktail

serving and also must be honest




Beverage Establishments

• Restaurant and hotel bars

• Night clubs

• Microbreweries

• Sports bars

• Coffee shops




Restaurant and Hotel Bars

• In restaurants, the bar is often used as a holding area to allow guests to enjoy a cocktail or aperitif before dinner– The profit margin from beverages is higher than the food

profit margin

• Bars carry a range of each spirit, from well (least expensive) to call (most expensive) packages

• Most bars operate on some form of par stock level, which means that for every spirit bottle in use, there is a minimum par stock level of one, two, or more bottles available as a backup




Nightclubs

• A popular place to go to get away from the stresses of everyday life for a long time

• A risky business• Requires a considerable time

commitment• Owners should study demographics,

market attitude, and social dynamics• A new concept is critical to success




Microbreweries

• Combination brewery and pub or restaurant that brews its own fresh beer on-site to meet the taste of local customers

• Produces a wide variety of ales, lagers, and other beers—the quality of which depends largely on the quality of the raw materials and the skill of the brewer




Sports Bars• Geared toward a more diverse base of

patrons• People’s tastes have changed, causing

sports bars to now offer a more diverse menu

• More family oriented:– Now offering games and family-friendly

menus• Satellite television coverage of the top

sporting events helps sports bars to draw crowds




Coffee Shops

• Originally were created based on the model of Italian bars

• Students as well as businesspeople find coffeehouses a place to relax, discuss, socialize, and study

• Cyber cafes offering Internet accessibility are a recent trend in the coffeehouse sector




Liquor Liability and the Law• The bar is liable if:

– They serve a minor.

– They serve a person who is intoxicated.

• Dram shop law:– Made owners and operators of drinking

establishments liable for injuries caused by intoxicated customers

• Some states have reverted back to the eighteenth-century common law which removes liability from vendors except in cases involving minors




Trends

• The comeback of cocktails• Designer bottled water• Microbreweries• More wine consumption• Increase in coffeehouses and coffee intake• Increased awareness and action to avoid

irresponsible alcoholic beverage consumption• An increase in beverages to attract more female

participation• An increase in the number and variety of “energy

drinks”




The End

Documents

Introduction to hospitality fifth edition john r. walker Chapter 9: Beverages