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Beverage and Wine Service Chapters 7 and 8

Beverage and Wine Service Chapters 7 and 8 We drink for pleasure of our company or for taste and sensation of large variety of beverages Beverages Water, Milk, Juice Infusions ( Tea and Coffee ) Fermented Beverages (Wine and Beer) Distilled alcohol (whiskey, brandy, other spirits)

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Beverage and Wine Service Chapters 7 and 8

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  1. Beverage and Wine ServiceChapters 7 and 8 We drink for pleasure of our company or for taste and sensation of large variety of beverages

  2. Beverages • Water, Milk, Juice • Infusions (Tea and Coffee) • Fermented Beverages (Wine and Beer) • Distilled alcohol (whiskey, brandy, other spirits) • Cocktails (mixture of distilled alcohol and juice, water,etc.)

  3. Aperitifs • “Standard” is that aperitif should be offered 30 seconds after guest is seated • Aperitif should be: • low in alcohol so you do not ruin your tastebuds • dry not sweet so you stimulate your appetite • chilled to be more refreshing • Examples include: • White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet

  4. Common Aperitifs • Fortified Wine • Wine mixed with distilled alcohol usually brandy • 16 -23 percent alcohol • Port, Sherry, Madeira, Marsala • Served between 55 to 60 degrees Fahrenheit • Aromatized Wine • Wine which has alcohol and some type of flavoring added • herbs, roots, bark or spices • 18 - 20 percent alcohol • Popular Aperitif • Kir Royale is white wine with crème de cassis

  5. Distilled Spirits • Distilled Spirit • made by heating a liquid containing alcohol which converts the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered. • 100 percent alcohol is chemically pure and 200 “Proof” • Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless

  6. Brandy • Distilled Wine - “brandywijn” or burnt wine • Distilled from fruit, usually grapes • 80 to 84 proof • Types of Brandy • Cognac - double distilled from specific area of France called Cognac • Armagnac - single distilled from area of France called Armagnac • Calvados - apple brandy from Normandy, France • Grappa - Italian brandy distilled from pomace of grapes

  7. Whiskey/Whisky • Distilled from Grain • 5 Types of Whiskey • American - distilled from “sour mash” which is combination of grains • e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon County, KY • Canadian - distilled from several grains and blended with rye • Irish - distilled barley and corn and blended with rye in Ireland • Rye - rye • Scotch - malted barley dried over peat fires in Scotland, no “e” • Cocktails from Whiskey - Manhattan or Whiskey Sour

  8. Gin • Unaged, neutral spirit that is flavored with juniper berries or aromatics • Types of Gin • Holland Gin - generally not mixed as cocktail • English Gin - 180 proof then diluted to 80 to 97 proof • American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottling • Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime

  9. Vodka • Slavic word for “water” • Historically, potatoes are the base of sugar • Most vodka today is made from grain • Like gin, vodka is not aged • Many vodkas are now offered with flavors • Pepper • Lemon • Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)

  10. Rum • Distilled from fermented juices of sugarcane • Distilled to >190 proof then diluted to 80 proof • Can be served as high as 151 proof • Styles • Light - very dry, e.g. Puerto Rican • Medium • Full Bodied, e.g, Jamaican • Typical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and lime

  11. Tequila or Mescal • Distilled from agave plant • From Tequila, Jalisco, Mexico otherwise called “Mescal” • Double distilled to >110 proof then diluted to 80 proof • Typical Tequila Cocktails - Straight “Up” or Margarita - Frozen or “On the Rocks”

  12. Cordials or Liqueurs • Alcoholic Beverages flavored with aromatics and sweetened • Anise - Ouzo, Pernod, Sambuca • Chocolate - Crème de cacao • Coffee - Kahlua or Tia Maria • Fruit - Crème de Cassis, Triple Sec, Grand Marnier • Flowers - Roses or Violets • Herbals - Drambuie, Chartreuse • Nuts - Frangelico or Amaretto

  13. Mixed Drinks • Server Must Know: • Primary Liquor - Brand is important • Possible Variations on request, e.g. Gin or Vodka • Garnish • Glass and Style - ice, no ice, “neat” , “up”, “on the rocks” • Popular cocktails - Bloody Mary, Gibson, Martini, Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic

  14. Mixed Drinks Service Issues • “Club Service” - drink mixed in front of guest • Jigger - 2 ounces • Price and Quality Classifications • Well - lower priced, house brand, below bar • Call - called by name, e.g. Dewars; higher quality • Premium - “top shelf” , highest quality and price • Use of cocktail napkin -cloth/no cloth, logo • “Show” plate • Kiddie cocktails

  15. Ways to serve aperitifs and distilled spirits and cocktails • “Up” - Chilled over ice then strained as poured into glass • “On the Rocks” - over ice • With a mixer and “twist” - served over ice with soda, water, juice and a twist of lemon or lime • “Neat” - Chilled without ice • “Perfect” - in a Manhattan when 1/2 of dry vermouth is substituted for sweet

  16. Beer • Fermented Grain, Water, Yeast and Hops • Grain can be malted barley, wheat, oats, rice, corn, rye • “Malted” - steeped in water 2 weeks then dried out – this converts complex carbohydrates to more simple sugar • Malted grain is the sugar source for the yeast • Roasted grain for color and flavor • Hops - for flavor (bitterness), head retention, shelf life • Yeast “eats” grain sugar converting it to alcohol and CO2

  17. Beer • Styles • Type of Yeast determine fermentation style • Top fermented - ales, 55 ºF -60 ºF • Bottom fermented - lagers, light crisp, effervescent, 48 ºF • Fruit Lambic Ales - made with fruit and wild yeast in Belgium

  18. Beer Service • Rotate inventory to insure freshness • Clean glass very important for head and flavor • How to pour • center of glass for head • down side to prevent all head foam

  19. Sake Service • Brewed rice beverage with 15 to 20 % alcohol • Similar to beer without carbonation • Older is generally not better with sake • Sake Service • Never pour for yourself • Hold in hand not on table for pouring • Fill it to the top • Cup can be left full • Can be served warm but better ones are served chilled

  20. Server Take Care • TIPS • NRA - Bar Code and Right Mix

  21. Beverages • Waters • Gas - No Gas, Tapped, Bottled • Still and Sparkling • How to pour properly • Iced Tea • hot tea made strong • cloudy if chilled too soon

  22. Wine • Fermenting Grape Juice • Grape juice plus yeast equals alcohol and CO2 • Types of Wines • Table or Still Wines • Sparkling Wines - second fermentation • Fortified or Aromatized Wines - brandy added

  23. Wine • Vintage • Year the grapes were picked • Some years are better • Great vintages don’t mean all great wines • Champagne and Port - vintages in exceptional years only • Vintage is replaced once previous vintage is sold out • Each vintage is different

  24. Wine • Wine Labels • Vintage -Year the grapes were picked • Type of wine or name of wine • Region - appellation • Producer • U.S. requires alcohol content, sparkling or still, warning label

  25. Wine • Wine Tasting • Color/Clarity • Body - “legs” • Aroma • Taste - Sweet, Sour, Bitter or Salty

  26. Wine • Wine Storage • Dark, well ventilated, and insulated • Temperature controlled - constant 55- 60ºF • No movement • Store horizontally, label up, bin number

  27. Wine • Wine Serving Aids • Waiter’s tool, captain’s knife, bar key (church key) • “Ah – So” • Wine baskets - red wine • Wine buckets - lower or maintain temperature • 3/4 full - 1 part water to 2 part ice • Is this bottle chilled to your liking? • Glassware - • Saucer shaped sparkling - Marie Antoinette vs. Flute • White wine - 1/2 full • Red wine 1/3 full

  28. Wine • Wine Information Available for Staff • Bin # • Phonetic Spelling • Year • Bottle Size • Price • Type • Origin • Serving Temperature • Characteristics of wine • Food pairing

  29. Wine • Serving Size Guidelines • 1/2 Bottle - 2 people • Split - 1. 5 glasses • Bottle - 2 to 6 people • Magnum (2 bottles) 7 to 12 people • Corkage • Serving (from the right) • White before Red • Decanting Red • Different Glasses for each wine - Bring new b/4 taking old glass

  30. Wine • White Wines and Roses • Chilled to 44 to 54 degrees • 15 min in a wine bucket • Red Wines • Not Chilled • Sediment and Decanting • tannin and color pigments • bitter and unpleasant tasting • Punt • Arch in the bottom of bottle - do not use

  31. Summary • Alcohol can be large part of check! • Profit in alcohol is good • Knowledgeable staff is critical! • Open wine see page 152-154 • Decanting wine see page 156 • Opening sparkling see page 157

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