After reading this chapter, you should be able to: Understand the primary types of beers.

1. CHAPTER 5 • The Guest Service of Beverages After reading this chapter, you should be able to: • Understand the primary types of beers. • Understand and identify different liquors and their use in cocktail service. • Identify and describe different wines and their service. • Understand the idea and flavor profiles of basic liqueurs. • Identify and describe different types of coffees and waters. • Understand and explain how to serve a bottle of wine or champagne. • Describe the staff positions involved in beverage service.

2. Beverage Service • Beverage service is unique. • Beverage appreciation has become an interesting hobby, with many new demographics entering the mix. • You are part: • Listener • Advisor • Entertainer • Guests don’t come to a bar purely for the drinks.

3. Beverage Positions • Bar Back • Cocktail Server • Sommelier • Specialty Managers • Beverage Manager Photo courtesy of Darden Concepts, Inc.

4. Beverage Wares • Glassware • Essential to beverage service. • Many types of glasses available. • Each has its specific purpose and holds specific drinks for a specific reason. Photo courtesy of Cardinal International.

5. Knowing Wines • Wine • Typically made from fermented grapes. • Fundamentals of winemaking have not changed over the past several hundred years. • Classified by color: • Red, white, and rosé (blush) Photo courtesy of Darden Concepts, Inc.

6. Knowing Wines (cont’d) Common white wine grape varieties: Common grape varieties that make red wines: Cabernet Sauvignon Gama (makes Beaujolais) Merlot Pinot noir Syrah/shiraz Zinfandel • Chardonnay • Chenin blanc • Pinot blanc • Riesling • Sauvignon blanc

7. Knowing Wines (cont’d) • Aging • Sweetness: • White wines can range from dry to sweet. • Red wines are typically drier. • Fortified wines are almost all very sweet. • Temperature: • White wines: 45 to 50°F • Red wines: 50 to 65°F • Sparkling wines: 42 to 52°F • Fortified wines: 55 to 68°F • Regions : • North versus South • Old World Wines versus New World Wines • Vintages • Other Wines: • Champagne • Fortified wine

8. Serving Wines • Glassware is either preset or brought just before service. It is also ordered/served by the glass. • Lint-free. • Stems ensure that you don’t touch the bowl of the glass. • Red and white wine service is very similar. • White is chilled and red is served at room temperature. • Present the bottle to ensure it is the bottle the customer ordered. • Uncork it. • Place cork on table beside them for inspection. • Pour the host a small portion—about 2 to 3 oz. • Hold the glass up to the light or against a white tablecloth. • Swirl to release aroma and aerate. • Smell with nose over top of glass. • Host pour, taste, approval, pour remaining.

9. Sparkling Wine Service • Present bottle. • Remove cage • Be careful where you point the bottle after removal. • Cover with napkin. • Thumb on top, slowly twist the bottle, not the cork. • Pop cork on the edge, slowly permitting the pressure to release, to keep from flying across the room. • Wipe bottle opening. • Pour, wrap napkin around it, and place in the bucket.

10. Knowing Liquors • Vodka • Most popular • Main ingredient: Grain • Process: Distillation, not aged • Appearance: Clear • Taste: No distinct flavor itself, but may be flavored with other ingredients • Popular brands: Absolut, Stolichnaya, Smirnoff , Grey Goose, Chopin, Skyy, Ciroc • Gin • Main ingredient: Grain • Process: Distillation, not aged • Appearance: Clear • Taste: No distinct flavor itself, flavored with juniper berries • Popular brands: Beefeater, Bombay, Gilbey’s, Gordon’s, Seagram’s, Tanqueray

11. Knowing Liquors (cont’d) • Rum • Main ingredient: Sugarcane, also beets or molasses • Process: Distillation • Appearance: Light to dark in color • Taste: Rounded, the darker the sweeter • Popular brands: Bacardi, Captain Morgan, Mount Gay • Other: Produced everywhere, but originated in the Caribbean • Tequila • Main ingredient: Agave plant • Process: Distillation • Appearance: Clear • Taste: Typically biting • Popular brands: Jose Cuervo, Sauza, Patron, Herradura

12. Knowing Liquors (cont’d) • Whiskey • Main ingredient: Grain mash • Process: Fermented and distilled, aged in oak barrels, blended or unblended • (single-malt) • Appearance: Medium golden-brown • Taste: Aromatic, oaky, bold • Bourbon—American whiskey from Bourbon County, Kentucky (Wild Turkey, Jim Bean, Maker’s Mark, Knob Creek) • Canadian Whiskey (Black Velvet, Canadian Club, Seagram’s 7, VO, Crown Royal) • Irish Whiskey (Bushmill’s, Jameson’s, Tullamore) • Scotch Whiskey—Single malts (Dewar’s, Johnnie Walker, Chivas Regal, CuttySark, J&B)

13. Knowing Brandies • Brandy • Main ingredient: Distilled grapes or other fruit • Saying: all Cognac is brandy but all brandy is not cognac. • Cognac is brandy from the Cognac Region of France. • Armagnac is brandy from the Armagnac Region of France. • Calvados is apple brandy from Normandy. • Grappa is Italian brandy.

14. Knowing Cordials • Cordials • Almond: Amaretto • Anise: Sambuca • Cherry: Kirsch • Citrus: Cointreau • Coffee: Kahlua • Hazelnut: Frangelico • Herbal: Galliano • Honey: Irish Mist • Melon: Midori

15. Knowing Beer • There are two main groups of beers: • Lagers • Offer a crisp, clean taste • Budweiser, Miller, Coors, Pilsners, and Bocks are varieties of lagers. • Ales • Offer a more complex taste • India Pale Ale, Stout, Porter are varieties of ales; they are served at a slightly higher temperature (55°F). • Beer Service • Serving: Serve immediately after pouring. • Foam head • Lagers one inch; ales, slightly less.

16. Knowing Coffees • Coffee Service • Often made to order. • If brewed by the pot, it should be made fresh and not held for more than 30 minutes. • Pods (individual portioned coffee) and capsules should be kept sealed and refrigerated or as directed. • Is to be served black, but should be accompanied by milk or cream and sweeteners. • Have napkin in one hand to wipe the lip of the serving pot. • Pour from the right with your right. • Cup handle in the 3:00 position. Pour from one to two inches above the cup to avoid splashing. Allow room for creamer and sweetener to be mixed in. Place teaspoon to the right of the cup; also okay on the saucer. Place cup on saucer first. • Usually refilled free of charge.

17. Knowing Specialty Coffees • Specialty Coffees • Quite popular in the US • Three main drinks that you should be familiar with: • Espresso • Dark, deep-roasted, finely ground type of coffee. A slight foam forms on top, served black but offer with sugar and lemon twist. • Cappuccino • One part coffee, one part steamed whole milk, and one part foamed whole milk • Other nonfat milk or nondairy milks may be substituted. • May be served with cinnamon, cocoa, or chocolate. • Latté • Espresso with steamed milk.

18. Tea Service • Tea Service • White—flavored one minute 175°F • White—blooming five minutes 180°F • Green one minute 175°F • Oolong three minutes 195°F • Black two minutes 195°F • Herbal four minutes 208°F • Creamer and a variety of sweeteners and lemon are served with teas and left to the guest’s preference.

19. Water Service • Water Service • Types: • Still: Nonsparkling noncarbonated, tap or bottled. • Sparkling: Carbonated, naturally or by adding carbon dioxide. • Ask first for preferences. • Pour for customers. • Delivered on a beverage tray. • Don’t touch inside of glasses with hand or with pitcher. • Chilled to ice-water temperature. • Water glasses or goblets placed above guest’s knife.

20. Discussion Questions • What is the difference between a cognac and an armagnac? • What is sparkling wine from Italy called? • List the steps in presenting and pouring a bottle of wine. • What flavor liqueur is Kahlua? • What are the general differences between Old World and New World wines? • List three common white wine varieties and three common red wine varieties. • What is the difference between espresso and latté? • What do cognac, armagnac, calvados, and grappa all have in common? • What is the ideal maximum length of time that coffee should be held? • Describe the position of a sommelier.