Through chapter 5 we learn a lot about beverages. It breaks them down into alcoholic and non alcoholic beverages. It discusses the history and making of different types of wine, including sparkling wine, and fortified wine. It teaches how to read wine labels and talks about healthy drinking habits. The chapter also explains the brewing process of beer and identifies various types of beers. Then it moves on to liquor, listing some of the most popular whiskies such as Canadian, and Irish. In the section of the nonalcoholic beverages it talks about coffee, tea, carbonated drinks, energy drinks, and bottled water. It discusses inventory control, bar set up, and liquor liability with the law. The chapter also suggested the pairing of wine and food.
Key Words and Concepts
- Alcoholic Beverage. My example: Maria can’t serve alcoholic beverages in her new restaurant until she receives the license to do so.
- Beer. My example: John blames his weight gain to beer consumption.
- Brandy. My example: They drank more brandy than us at the party.
- Champagne. My example: David poured champagne and made a toast.
- Cognac. My example: A French brandy distilled from wine in the area of Cognac, France.
- Dram Shop Legislation. My example: Laws and procedures that govern the legal operation of establishments that sell measured alcoholic beverages.
- Fermentation. My example: The process of fermentation turns the grapes into wine.
- Fining. My example: A fining agent was added to the wine to reduce its bitter flavor.
- Fortified Wines. My example: The original reason for fortifying wines was to preserve them.
- Hops. My example: Hops are one of the basic ingredients in beer brewing.
- Inventory Control. My example: Management needs to use effective inventory control to ensure profit results.
- Liquor. My example: I drink wine, but not hard liquor like whiskey or vodka.
- Malt. My example: Usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
- Mashing My example: The mashing process will directly determine the concentration of unfermented sugars in the beer.
- Must. My example: A mixture of grape pulp, skins, seeds, and stems.
- Nonalcoholic Beverage. My example: We have a vodka punch for the adults as well as a nonalcoholic punch for the kids.
- Prohibition. My example: The prevention by law of the manufacture and sale of alcohol, especially in the US between 1920 and 1933.
- Proof. My example: Is equal to twice the percentage of alcohol in the beverage.
- Sparkling Wine. My example: Champagne is my favorite sparkling wine.
- Spirit. My example: A spirit is an alcoholic beverage that is distinguished by the distillation process.
- Vintage. My example: This year’s vintage is expected to be of higher than average quality, due to the excellent weather.
- White Spirits. My example: Some of the white spirits served at the annual gala were gin, rum, vodka, and tequila.
- Wine. My example: We bought a case of wine for the party at the winery.
- Wine and Food Pairing. My example: The sommelier was present at the restaurant making food pairing recommendations for the guests.
- Wine Tasting. My example: They like to attend a wine tasting event every year.
- Wort. My example: Is the liquid extracted from the mashing process during the brewing of beer or whisky.
- Yeast. My example: The yeast is responsible for the converting of sugar to alcohol and carbon dioxide in the fermentation stage, and is also the final component that determines the flavor of the beer.