Hospitality Manager's Guide to Wines, Beers, and Spirits
This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition...
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This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.
Foreword xiiiPreface xvAcknowledgments xviiA Brief History of Alcoholic Beverages 1Introduction 2Religion and Alcohol 2Wine 4Beer 11Spirits 15Key Terms 23Study Questions 24Fermentation 25Fermentation 26The Science of Fermentation 27Fermentation of Beer 30Fermentation of Wine 31Fermentation of Spirits 33Key Terms 33Study Questions 33Alcohol Safety 34Alcoholic Beverages and the Hospitality Industry 35Alcohol Regulations 36Training and Industry Certification 44Key Terms 45Study Questions 45The Vineyard 46The Grape 47The Enemies of the Vine 47The Soil, Weather, Environment, and Climate 49Training, Wire Training, and Pruning 52Testing the Grapes 53Harvesting 53Labor versus Machines 54Yield 55Juice Extraction 55Fermentation and Storage 57Racking, Filtering, and Fining 60Blending 60Bottling 61Corks and Corking 62Key Terms 63Study Questions 63Wine Labels and Bottle Shapes 64Wine Bottles 65Wine Labels 67Key Terms 74Study Questions 74Getting to Know Alcohol: Tasting and Pairing 75Tasting and Analyzing Wine, Beer, and Spirits 76Pairing Alcohol and Food 85Key Terms 88Study Questions 88Light-Bodied White Wines 89Riesling 90Gewurztraminer 93Muller-Thurgau 95Pinot Blanc 96Key Terms 97Study Questions 97Medium-Bodied White Wines 98Sauvignon Blanc 99Semillon 103Trebbiano 105Pinot Gris 106Chenin Blanc 108Key Terms 109Study Questions 109Full-Bodied White Wines 110Chardonnay 111Viognier 118Key Terms 119Study Questions 119Light-Bodied Red Wines 120Pinot Noir 121Gamay 127Key Terms 129Study Questions 129Medium-Bodied Red Wines 130Syrah (Shiraz) 131Zinfandel 134Sangiovese 135Nebbiolo 137Barbera 140Tempranillo 140Grenache 141Key Terms 142Study Questions 142Full-Bodied Red Wines 143Cabernet Sauvignon 144The Other Red Grapes of Bordeaux 150Key Terms 157Study Questions 157Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs 158Sparkling Wines 160Dessert Wines 170Key Terms 182Study Questions 182Beer: Ales and Lagers 184The Brewing Process 185Brewing Ingredients 187The Two Types of Beer 191Large-Scale Breweries 199Other Types of Brewed Beverages 201Key Terms 202Study Questions 202Distillation and Distilled Spirits 203Distillation 204Non-Aged Spirits 207Aged Spirits 213Liqueurs 220Key Terms 223Study Questions 224Mixology 225Measuring the Alcohol 226How to Set Up a Bar 227Mixing Techniques 229Stirring 229The Right Glass for the Right Drink 230Garnishing Drinks 231Drink Formulas 233Brandy Drinks 234Cordials 234Gin Drinks 234Rum Drinks 235Vodka Drinks 235Whiskey Drinks 236Mocktails 236Key Terms 236Study Questions 237Professional Alcohol Service 238Staffing a Bar 239Bartenders and Sommeliers 241Wine Service 244Beer Service 250Spirit Service 250Glassware 250Key Terms 253Study Questions 253Purchasing, Receiving, Storing, and Issuing 254Purchasing 255Receiving 258Storing 258Issuing 259Key Terms 260Study Questions 260Beverage Cost Control: Managing for Profit 261Calculating Beverage Cost As a Percent of Sales 262Determining Prices to Ensure Profitability 263Pricing and Inventory Control for Parties and Receptions 265Controlling Costs at the Bar 267Controlling Inventory 268Key Terms 268Study Questions 269Marketing and Selling 270Strategic Management Plan 271Marketing 274Key Terms 279Study Questions 279Glossary 280Index 292
