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BEER AND WINES

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BEER A brewed and

fermented drink

made from grains(malted barley) andflavored with hops.

Hops is a kind of vine that gives beer its principal source of aroma and dryness.

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Types of Beer

Ale : high alcoholcontent, heavy, bitter

Stout: dark, heavy Porter: a mixture

of/blend of beers

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Types of Beer Pilsner: light beer

Lager: aged longer Bock: high alcohol content,

full bodied Draft: young beer

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Local Beer San Miguel

Pale Pilsen Super Dry Red Horse Non-alcoholic Blue Ice Premium- all malt

Carlsberg

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Beer Service Beer is served cold ( 9

degrees) using cold

glasses. Rinse in clean water before serving

Serve from right pour until 1/3 full Place bottle facingguest.

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Wine

T he alcoholicfermentation of grape

juice Grape sugar + yeast =

ethyl alcohol + CO2

By law should contain8-15% alcohol

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Categories of Wines Natural Still Wines

Wines made without theaddition of any substanceor coloring matter.

i.e Red Wines , WhiteWines 10-14% alcohol content.

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Red Wine Grapes are harvested Black grapes are

immediately presses andstored in a vat. Primary fermentation

takes place, color, and

tannin is obtained from theskin.T he wine is then pressedseparating the solid matter

from the wine.

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Red WineT he wine is again sorted into a separatevat to undergo a second fermentationprocess.

Wine is then filtered (fined) and aged inoak barrels and racked (transferred

from barrel to barrel) every 3 months. Wine is bottled and corked.

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Red Wine Varieties Cabernet Sauvignon

T he king of reds

Its classic flavors recurrant, plum, black cherryand spice.

It can also be marked byherb, olive, mint, tobacco,cedar and anise and ripe

jammy notes.

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Red Wine Varieties Pinot Noir

T he great grape of

Burgundy, is a touchyvariety.T he best example offer the classic black cherry,spice, raspberry and

currant flavors. An aroma that canresemble wilted roses,along with earth, tar,herb and cola notes.

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Red Wine Varieties Shiraz

Pepper, spice,black cherry, tar,leather androasted nutflavors,

A smooth suppletexture andsmooth tannins.

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White Wine Grapes are harvested White grapes are crushed,

stemmed and pressed andplace into a vat for primaryfermentation.

Wine undergoes a secondaryfermentation when thesediment is removed.T he wine is aged in oakbarrels.

Wine is bottled and corked.

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White Wine Varieties Chardonnay

T he king of whites

Offers bold, ripe, rich andintense fruit flavors of apple,fig, melon, pear, peach,pineapple, lemon andgrapefruit.

Along with spice, honey,butter, butterscotch andhazelnut flavors.

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Sauvignon Blanc Grassy or musky aroma the highly aromatic Sauvignon

Blanc also forms part of the whiteblends of Bordeaux. T he wines arenoted for their piercing acidity andaromas of gooseberries and cutgrass. T he grape also used in thesweet wines of Bordeaux, oftensoftened with the use of Semillon.

Sauvignon Blanc - Found in Loire,Bordeaux , South West France

White Wine Varieties

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Rose WineMade from red grapevarieties. And,nowadays, manywinemakers mix acertain amount of white grapes with thered.

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Sparkling Wines

Wines that have beenmade naturallyeffervescent bysecond fermentation

in closed containers.

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Methode Champenoise Grapes are harvested (pinot noir,

chardonnay, pinot meuniere)

Grapes are harvested immediately andplaced into airtight vats.

Wine may be blended and cane sugar added and bottled and corked for secondary fermentation, trapped carbondioxide creates bubbles.

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Bottles are stored tilted downwards at 45degree angle. T his allows sediment to gather

at the neck of the bottle.T he bottles are turned turn each day(remuage).T he neck is dipped in a frozen solution and

neck removed (degorgement)T he wine is rebottled and adjustment made(dosage).

Methode Champenoise

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Aromatized Wine Wines that are flavored by the addition

of herbs, barks and peels to producethe desired aroma.- Vermouth- Campari- Dubonnet

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Fortified Wines ( 16-23%) Wines that have been strengthened with

the addition of brandy during or after fermentation to increase its alcoholcontent. Port Sherry Madeira

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