Basic Beverage Knowledge

PART A

1. Introduction

2. Aperitif

2.2 Port & Sherry

2.2.1 Port
2.2.2 Sherry

3.1 Beer
3.1.1 The Brewing of Beer
3.1.2 Types of Beer

PART B

4. Digestive

4.1 Liqueur

4.2 Cognac

4.3 Whiskey
 Part A

1. Introduction

M any different kind of Beverage are being sold to the guest in

the restaurants

As well there can be a big different in when a guest prefers a certain

type of Beverage.

Example:

During Breakfast: Coffee, tea, juices and milk

During Afternoon: Cocktail, Soft drinks

Before Dinner: An Aperitif like Campari, Dubonnet, Martini but as well

Beer etc.

During Starter: A glass of White Wine (for example together with an

Appetizer).

During Main Course: A glass of Red Wine (for example together with a
Tenderloin Steak).

After Dessert: A guest can have a Digestive, like a Whiskey, Brandy or

Liqueur.

For each moment of the day and for each meal, the guest can
take a different kind of Beverage.

Question:
Why should we learn about Beverages?

Answer:
 The more we know, the more we can enjoy our job and,
more important, we will be able to (UP) sell more Beverages
to the guest!

2. Aperitif
The Aperitif that we sell in the restaurants
• Campari
• Martini Rosso
• Martini Bianco
• Martini Extra Dry
• Pimm`s No. 1
• Pernod

Martini is a kind of VERMOUTH (A French anise – Flavoured Liqueur).

Aperitif – A French word meaning “Beverage appetizer”.

Wine – based, low alcoholic content beverage served before meals to
stimulate the appetite. Drinks with a bitter taste stimulate the appetite.

2.1 Vermouth
Vermouth is a wine flavoured with Herbs, Spices, Barks &
Flowers. Vermouth can found in different varieties (Red, White, Dry,
Sweet, etc) according to specific recipes from Italy & France. The most
common Herbs & Spices used to make Vermouth are: Angelica, Bitter
Orange, Cinnamon, Cloves, Coriander, Gentian, Hyssop, Marjoram,
Sage & Thyme.
There are the type of Vermouth:
Dry Vermouth is White, usually 18 percent alcohol (36 proof) &
contains at most 5 percent residual sugar. It’s drunk as an aperitif & is
a vital part of the Dry Martini.
Sweet Vermouth is White (Bianco) or Red (Rosso) & is usually 15 – 16
percent alcohol (30 – 32 Proof) with up to 15 percent sugar. It is also
used as an aperitif as well as in slightly sweet Cocktail such as the
MANHATTAN.

2.2 Port & Sherry

The Port & Sherries that we sell in the Restaurant:
• Tawny Port
• Harvey Bristol
• Pimm`s No 1
(a Wine that is Characterized by its “Nutty” Flavor)
2.2.1 Port
Port originate from Douro region in Northern Portugal. It takes its
name from Oporto, the Town where it was traditionally aged & bottled.
Whilst there are many types of Port Wine, there are basically four
category: Vintage, Tawny, Ruby, & White with Vintage port being
considered the best. Some Vintage ports can be aged for 50 years or
more.

Port use the white Grapes to make the white Port

Port more Sugar, Sherry more Alcohol.
Most Port are relatively sweet and are served after dinner although
some white Ports ( Which are produced the same way as Red Ports
except that they use White Grapes ) are sometimes left to ferment for
a longer period thus producing a drier Port suitable to be served as an
Aperitif.
In cooking, the robust Ruby Port retains its colour well and is
therefore an excellent choice with the added bonus that it is cheaper
than a Vintage or Tawny Port. Generally Port has quite a strong flavour.
Port can usually be substituted with Mhadeira or Sweet Sherry.

2.2.2 Sherry
Sherry was traditionally made from Grapes grown in the Jerez de
la Frontera region in Andalusia, Spain although today it is made in
other Countries too.
There are two categories of Sherry: Fino and Oloroso. Fino Sherry is
generally very Dry and often Expensive, Examples of Fino Sherries are
Pale Cream, Manzanilla and Amontillado. Although Pale Cream Sherry
is Sweetened somewhat. Oloroso Sherry is more heavily fortified and
usually much sweeter than Finos. Examples include Amoroso and
Cream Sherry.
Having said that, in Spain Olorosos are usually dry. For drinking, the
Fino amontillados and Manzanillas are best served well chilled as an
Aperitifs and the Sweeter Olorosos and Amorosos are best served at
Room Temperature after Dinner.
Port: They add the Alcohol during the Fermentasion
Sherry: They add Alcohol after the Fermentasion.

3.1 Beer
The Beer that we sell in our Restaurant:
Local
(Rp 21.000.-)
Bintang
Import
(Rp 24.000.-) (Rp 30.000.-)
Guinness Stout Budweiser, Corona
(Rp 21.000.-)
Tiger, Heineken, Carlsberg, Foster.
3.1.1 The Brewing of Beer
Almost all Beer contains only of four ingredients, such as: Barley,
Water, Hops and Yeast. While Grapes grow well in warm climates,
Barley grows better in cooler climes. This is how the northern countries
of Germany and England became famous for their Beers.

The process of making beer can be broadly classified into

THREE stages:

1. Firstly they steep barley grains in water till it germinates. It is

then kiln dried, to stop germination. The resultant Malt is
crushed.
2. Then the crushed Malt is mixed with water along with hops to
provide more flavour at a given temperature.
3. The resultant solution known as wort is then used to make beer.
Next brewer’s yeast is added to the mixture and fermentation
sets in which splits the sugar, obtained from starch in barley,
into alcohol and carbon dioxide. After fermentation beer is aged
in tanks for several weeks to months to improve its taste. It is
then filtered and packaged in barrels, bottles and cans.

3.1.2 Type of Beer

Lager Beer, famous for its bubbles and golden color, is got by
carrying out fermentation at the bottom of fermenting tanks and then
is stored in chilled cellars (also called lagers) at freezing point for six
months. This process matures the beer.

Pilsner is lager beer that has a stronger hops flavor rather than
regular lager beer. It is stored in the limestone caves of Pilsen in
Czechoslovakia.

Ale is a milder version of beer and has a characteristic hops

flavor and aroma.

Stout beer is also achieved by roasting malt but it has a stronger

flavoring of hops than Porter.
 Part B
4 Digestive
Digestive – A beverage that is taken after dinner. An aid of
Digestion food.

For example:
1. Liqueur
2. Cognac or Brandy
3. Whiskey

4.1 Liqueur

The Liqueurs that we sell in the restaurants

(Rp 39.000)
Advocate Kahlua Baileys
Galliano
Sambuca Tia maria Grand Marnier
Midori
Cointreau Drambuie DOM Benedictine S` Comfort
Etc.

Liqueur – Alcoholic beverage produced by combining a spirit (usually

Brandy) with fruits, flowers, herbs, seeds, roots, plants, or juices to
which sweetening has been added.
Practically all liqueurs are sweet and colorful with highly concentrated,
dessert like flavor. Liqueurs are said to aid in digestion¹.

4.2 Cognac

The Cognac that we sell in the Restaurants

V.S.O.P
(Rp 75.000)
Hennessy V.S.O.P Remy Marti V.S.O.P
Etc

X.O
(Rp 96.000)
Remy Martin X.O Hennessy X.O
Martell Cordon Blue Etc
Cognac
All Cognac are produced from wines made from grapes grown and
harvested² within the demarcated Cognac region, about 100 miles
north of Bordeaux on the cost of France.
All Cognac is Brandy, but not all Brandy is Cognac. True Cognacs are
only from the Cognac region of France and they are the finest of all
Brandies. Cognac is always distilled twice in small copper pot stills for a
minimum of 3 years in Oak vats. To be called Cognac a Brandy must
made from certain type of grape that grows only in area of Cognac,
western France. It is rated the best Brandy in the world, smooth with a
heady scent. Subtle differences in the blending and aging process also
account for the market taste differences between brands and products
of the same brands (i.e. VS and VSOP). Just a little extra information:
Cognac VS means Very Special; Cognac VSOP means Very Special
Old Pale
; Cognac XO means Extra Old.

4.3 Whisky

The Whiskies that we sell in the restaurant:

Premium Scotch
(Rp 51.000)
Johnnie Walker Black Label Chivas Regal Jack
Daniels

Other Whiskies
(Rp 42.000)
Jim Beam Ballantines Canadian Club
Etc.

Scotch – scotch Whisky –

A distilled made in Scotland from the elements of cereals, water and
yeast, all of which nature will in due course replace.
Blended – Scotch Whisky
A blend of a number of distillates each of which separately is entitled
to the description “Scotch Whisky”. The period for which any blended
Scotch Whisky is regarded as having been matured is that of the most
recently distilled of the spirits contained in the blend.

The process of making Scotch Whisky

Scotch whisky or just Scotch is a distinctive product of Scotland which
was the first whisky made early in the sixteen century. It is famous for
its smoky flavour. This whisky is made primarily from barley. The
barley is washed to separate the husk and is dried. It is than soaked in
water for 2 – 3 days till it sprouts, then germination is stopped. The
barley is heated over fires of smokeless coal and peat. The malt is then
ground and crushed with hot water and the conversion of starch into
maltose is completed. The sweet liquid also called wort is drawn off
which is cooled and then passed into vessels containing yeast, which
ferments the wort into rough alcohol. This rough alcohol is distilled
twice and heated. It is then cooled and condensed back into liquid. This
is distilled again and poured into oak wood casks where it is matured
into a pleasant mellow spirit for a period of at least three years. Finer
whiskeys are matured in sherry casks or wine treated casks.

Malt
(Rp 51.000) Glenfiddich

Single Malt Scotch Whiskey –

It is a product of a single distillery. Most distilleries produce scotch
whiskey primarily for the purpose of blending, but many retain some of
their production for sale as single whiskies. A single malt whisky is the
product of one malt whiskey distillery and a single grain whiskey is the
product of one grain whiskey ditellery.

Irish
(Rp 42.000) John Jameson

Irish Whiskey –
Irish whiskey is distilled from grain (only half the barley is malted or
sprouted) then sent through pot stills three times before it’s finally
stored wooden casks for at least 3 years and bottled at not less than
40%.

Canadian
(Rp 42.000) Canadian Club

Canadian Whiskey –
The most popular brands of Canadian Whiskey, Crown Royal,
Seagram’s V. O. and C. C. and are called for in Bars all over the world.
For beginning whiskey drinkers, these are the lightest and easiest
Canadian whiskeys to swallow.

Bourbon
(Rp 42.000) Jim Beam Jack Daniel’s

Bourbon whiskey –
There are strict laws governing just what a Bourbon must to be labeled
as such. For example, at least 51% of the grain used in making the
whiskey must be corn (most distillers use 65 to 75 percent corn).
Bourbon whiskey must be aged for a minimum of two years in new,
white oak barrels that have been charred. Nothing can be added at
bottling to enhance flavor, add sweetness or alter color.
American Whiskey –
Are all grain spirits that have been produced from a mash bill that
usually mixes together corn, rye, wheat, barley and other grains in
different promotions, and then generally aged for an extended period
of time in wooden barrels. The two major American blends are bourbon
and rye. The principal difference between the two is that rye is made
almost exclusively from rye grain while bourbon is made from three
grains but never combinations of wheat and rye. “Use one, or use the
other” that is the TRADITION.
Distilling is process whereby a liquid made of two or more parts is
separated into smaller parts of desired purity by the addition and
subtraction of heat from the mixture. The vapors/liquids distilled will be
richer in content than any of their ingredients that have lower boiling
points. The mixture that is distilled is known as a “Mash” and it is the
preparation and the grains used in this mash that set apart the various
types of Whiskeys.

SPIRITS
Tequila
(Rp 42.000) Jose Cuervo Camino Real

Tequila – Is made from a kind of Cactus Plant (Blue Agave Plant).

Made through distillation.

Gin
(Rp 42.000) Gordon Dry Tangueray

Gin – Can be described as flavored Vodka. A mash of fermented grain

is re- distilled with a numbers of botanicals. Made through distillation.

Vodka
(Rp 45.000) Red Smirnoff Blue Smirnoff
Absolut

Vodka – In Europe it is usually produced from grain or molasses. In

Eastern Europe it is also produced from potatoes or rice. Made through
distillation.

Rum
(Rp 45.000) Bacardi Light Bacardi Gold
Myer`s Rum
Rum – Rum is mainly produced in the region of the Caribbean Sea,
including the west Indies and the surrounding countries of South and
Central America. Rum comes from sugarcane. It is the alcoholic
distillate or a mixture of distillates from the fermented juice of
sugarcane, sugarcane molasses, or other sugarcane by- products
distilled at less than 190 proof (whether or not such proof is further
reduced before bottling to not less than 80 proof).
Proof – While the alcohol content in wine, whiskey and other drinks is
usually expressed as a percentage by volume in Europe, the alcohol
content of whiskey is expressed as “PROOF” in some countries,
including America. Fortunately, the conversion is quite simple: the
Proof number is simply double the percentage of alcohol by volume.
Thus, “100 Proof” whiskey contains 50% alcohol.

Liquor – A distilled alcoholic beverage rather then the fermented one.