Chapter 5 Summary – Beverages

In chapter five of the text, attention is turned to the indispensable dining element of beverages. The author begins by distinguishing beverages into the categories of alcoholic and nonalcoholic. They further delineate alcoholic as either wine, beer or spirits. The text then describes wine as the fermented juice of ripe grapes, and that it is classified according to color, additives, and developmental processes. The production of wine consist of six steps: crushing, fermenting, racking, maturing, filtering and boiling. Wine is primarily and historically produced in the European countries of France, Spain, Italy, Germany and Portugal. Other important wine-growing regions exist such as California, southern South America, and Australia. Afterwards, the text the shifts focus to beer. Beer is a commonly consumed beverage made from malt. It is typically fermented and brewed. Beer comes in a few varieties, these include pilsner, ale, stout and lager. The text continues by elaborating on spirits. Spirits are generally beverages with a higher alcohol content, and are typically not served with meals. They are produced through the fermentation and distillation of various sorts. Popular spirits include gin, vodka, whiskey and rum. The text goes on to mention that in recent years people have become much more healh conscious about consuming alcohol. As a result, the consumption of nonalcoholic beverages like coffee and bottled water have increased markedly. The chapter concludes by sharing the immense importance of beverages to restaurant revenue along with the increasing prominence of programs and laws devoted to the safe and responsible consumption of alcoholic beverages.