Complete Beverage Guide Part 1

8/9/2019 Complete Beverage Guide Part 1

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Introduction and the Certification Program

The Products — Everything that’s Need-to-Know (and Neat-to-Know) about Beers,Spirits, and Wines

Beer A Very Short History 1

Brew-niversity — How beer is made, types of beers, and the styles 3Beer Style Charts: A quick reference guide 9

Coolers, Malternatives, Hard Ciders, and Microbrews 13

Mapping the World of Beer — Beer world maps — The classic beers

and where they come from

Europe and Australia 15

USA, Mexico, Canada, Japan 16

Beer Certification Sample Questions 17

Spirits Introduction and History 1

Distillation and Production — How spirits are made 3

Vodka and Gin 7

Rum and Tequila 9

Whisk(e)ys — Bourbon, Tennessee, Canadian, Irish, Scotch 13

Grape Spirits (Brandy, Cognac, Armagnac, Grappa) and

Other Fruit Spirits (Calvados and Eau-de-Vie) 19

Cordials 25

Other Stuff Behind the Bar — Bitters, flavoring syrups (grenadine,

sweet & sour mix, orgeat) 26

Spirits style charts: A quick reference guide 28

Mapping the World of Spirits — Spirits world maps — The classic spirits

and where they come from

Europe 32

North America and the Caribbean 33

Spirits Certification Sample Questions 34

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Table of Contents

MARRIOTT COMPLETEGUIDE TO BEVERAGE

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Wine What is Wine? — Fermentation, the basics you need to know,glossary of wine terms 1

Learning to Taste Wine 8

From Alsace to Zinfandel — The major wine styles, grapes, and regions 13

Sake — The ingredients, styles, making sake 21

Wine Mini-Course — Lessons and tasting sheets 24

Wine List Decoder — How to know, at a glance, what’s what

on the wine list: A quick reference guide 28

Understanding the Fruit Flavors in Wine — Flavor map 38

Mapping the World of Wine

Flavor Map of the world’s wine-growing regions 39

France (detailed map of wine regions) 40

Europe 41

North America 42

California and the Pacific Northwest (detailed map of wine regions) 43

Southern Hemisphere (including Australia, New Zealand,

South Africa, Chile and Argentina) 44

Wine Certification Sample Questions 45

SERVICE

Beer-tending 101 1

Mixology 101 — Techniques, tools and equipment 3

Cocktail Garnishes — Freshness first, and the cutting techniques 15

Glassware — The basics, types and shapes 20

Beer-tending and Mixology Certification Sample Questions 22

No-Sweat Wine Service 1

Decanting Wines 7

Cocktail Calling Order 10

Lounge/Bar Beverage Service Standards and SOPs 11

Pour Sizes 15

Beverage Menus: Wine List How-tos (Set-up and Pricing Basics) 16

Beverage Menus: Cocktail List How-tos (Set-up and Pricing Basics) 17

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Beer-tending and Mixology

Restaurant &Lounge BeverageService


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Beverage Menus: Seasonal Beverages (Set-up and Pricing How-tos) 18

Upselling — Food pairing and specialty service tips

Beer — Recommending and pairing tips 19

Spirits — Club service, fresh juices and simple syrup,

recommending and pairing tips 19

Wine — Recommending and pairing how-tos 20

Restaurant and Lounge Service Certification Sample Questions 22

Room Service Service Standards and SOPs — General standards — Beer, wine,Beverage spirits, ice, soda, bottled water, juice, and iced tea service 1

Upselling — Recommending and pairing tips 10

Room Service Certification Sample Questions 13

Service Standards and SOPs — Bar types and standards,

key beverage controls, cash wine sales 1

Banquet Bar Set-up Checklist 7

Wedding Beverage Service Standards and SOPs —Options/upsell opportunities, Kosher alcoholic beverages, corkage 9

Suggested Wine List Set-up and Pricing Strategy 14

Specialty Banquet Bars and Upselling Ideas 15

Banquet Beverage Certification Sample Questions 18

RESOURCES

COCKTAIL RECIPES

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BanquetBeverageService


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MARRIOTT GOLD STANDARD CURRENT PORTFOLIO

A complete guide to the Marriott Gold Standard portfolio, including tier charts, worldmaps, and comprehensive product information.

Beer Marriott Gold Standard Beer Portfolio MapsNorth America and Japan

Europe and Australia

Spirits Marriott Gold Standard Spirits Portfolio MapsNorth America and the Caribbean

Europe

Wine Marriott Gold Standard Wine Portfolio MapsNorth America

Europe

Southern Hemisphere

Current Portfolio Certification Sample Questions

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Table of Contents



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Introduction & the Certification Program


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Beverage Certification Program

Objective — The objective of the beverage certification program is to measure the degree towhich Food and Beverage associates who serve alcoholic beverages have learned from thevarious components of the Complete Guide to Beverage. It is a self-paced program with no timelimits imposed on completing the various certification sections.

Who and What — Based on their primary job responsibilities, F&B associates should certify onthe sections of the guide that are the most relevant to them. Specifically:

Casual Restaurant Servers Product sections — Beer, Spirits, WineRestaurant and Lounge Beverage ServiceMarriott Gold Standard Portfolio

Specialty Restaurant Servers Product sections — Beer, Spirits, WineRestaurant and Lounge Beverage ServiceMarriott Gold Standard Portfolio

Room Service Staff Product sections — Beer, Spirits, WineRoom Service sectionMarriott Gold Standard Portfolio

Cocktail Servers Product sections — Beer, Spirits, WineRestaurant and Lounge Beverage ServiceMarriott Gold Standard PortfolioCocktail Recipes

Bartenders Product sections — Beer, Spirits, WineBeer-tending and Mixology

Restaurant and Lounge Beverage ServiceMarriott Gold Standard PortfolioCocktail Recipes

Banquet Servers Product sections — Beer, Spirits, WineBanquet Beverage

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INTRODUCTION & CERTIFICATION

MARRIOTT – A COMPLETEGUIDE TO BEVERAGE


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Banquet Bartenders Product sections — Beer, Spirits, WineBeer-tending and MixologyBanquet BeverageCocktail Recipes

Managers should certify in the same sections of content required of the associates who report tothem, as follows:

Restaurant/Lounge Managers Product sections — Beer, Spirits, WineBeer-tending and MixologyRestaurant and Lounge Beverage ServiceMarriott Gold Standard PortfolioCocktail Recipes

Room Service Managers Product sections — Beer, Spirits, WineRoom Service sectionMarriott Gold Standard Portfolio

Banquet Managers Product sections — Beer, Spirits, WineBeer-tending and MixologyBanquet BeverageCocktail Recipes

How — Each certification section will test your knowledge and understanding of the informationpresented in that section of the Complete Guide to Beverage. Each section’s certification testconsists of multiple choice and fill-in-the-blank questions. To be certified in that section, you willneed to answer 85% of questions correctly.

In order to prepare you for the certification, sample test questions are provided at the end of

each section. After reading through the section, you should quiz yourself using the samplequestions. Once you are confident of your knowledge, you’re ready to log onto the web-basedcertification. Specific instructions on how to access the certification test will be forthcoming.

Enjoy, and good luck!

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INTRODUCTION & CERTIFICATION

MARRIOTT – A COMPLETEGUIDE TO BEVERAGE


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The Products – Everything that’sNeed-to-Know (and Neat-to-Know)

about Beers, Spirits and Wines


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Beer


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A Very Short History

of the World’s Oldest Alcoholic Beverage

BEER

Beer is almost as old as human civilization itself. Pliny wrotethat the ancient Egyptians used corn to make a beer-like

beverage, and the Egyptian Book of the Dead, writtenmore than 5,000 years ago, refers to beer made of barley.The earliest known beer recipe can be found on claytablets from Mesopotamia (the region between theEuphrates and Tigris rivers, in modern Iraq and Syria)dating from around 5000 B.C. From that region,brewing quickly spread to Africa, Asia and Europe.Our own Pilgrims apparently settled at PlymouthRock rather than their intended destination in thearea of Virginia because, as an early journal entry

indicates, “We could not now take time for further search or considerations, our victuals being spent,especially our beer. ”

For most of civilization, beer has served as an

economical form of food, and as a way to

preserve part of the grain harvest for the long

haul (since the alcohol content acts as a preservative).Originally, beer was made out of whatever grains (andsometimes fruit) might be at hand. Beer was especially

prominent in regions where the possibility of wineproduction was limited by climate, as in the cooler parts of Europe (e.g., the United Kingdom, and northern Germany).


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The Categories of BeerBEER

Ale was the original type of beer, made with Ale Yeasts that ferment rapidly at warmertemperatures, resting on the top of the fermenting brew. Before the advent of

refrigeration, ale was the only brewing option. However, by the late 1700sand early 1800s, experiments with bottom-fermenting yeast in Germany

and other cool climates yielded Lager Yeasts, which ferment moreslowly, and at lower temperatures. In 1842, a brewery in Pilsen,

Czech Republic, released the first commercial Lager, nowknown as Urquell. German brewers also began favoring

the lager yeasts for their brews, which were allowed to

rest in cool caves to complete their fermentation —a process called lagering, which yielded a clearer,cleaner brew style. Following these commercial

successes, pilsner-style lagers rose quickly inpopularity, to become the dominant style inthe world of beer. Today, all of the majorAmerican and Canadian brews are lagers

modeled on this German/east European

style.

Steam brewing, using lager yeast at aletemperatures, is the only truly American

form of brewing. The first public breweryin the United States was established in 1632by the West India Co. on what is now

Whitehall Street in New York City. SamuelAdams and George Washington were

brewers, and at the beginning of the 20thcentury, before Prohibition, the U.S. was the

brewing capital of the world, with more than

2,000 breweries. At the start of the 21st century,the U.S. counts less than 250 breweries — and

countless beer lovers!


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In America, beer is by far the favorite alcoholic beverage. By definition, beer is anfermented beverage that is brewed from a cereal grain. The grain classically used for beer barley, but at one point or another throughout history, most every grain has been brewed into beer

Sake, because it is brewed from fermented rice, is technicallycloser to a beer than a wine. But since most of us think of sakeas a rice wine, we’ve covered sake in the wine section.

Classically, beer is made from just four ingredients.Here’s the “recipe”:

[

How Beer is MadeBREW-NIVERSITY

]

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1 . M A L T I N GThe grain is moistened and heated slightly to launchgermination (“sprouting”).

2 . K I L N I N GAfter malting, the grain is kiln-(oven) dried to give it color and to caramelizethe flavor and starches. The darker the “roast” of the malt, the darker thebeer. (This is similar to coffee-roasting — an American roast is lighter andyields a lighter coffee, while darker espresso roast makes coffee withdarker color and more intense flavor.)

3 . M A S H I N GThe malted, toasted barley is heated with water to extract its sugar, color and flavor. The resulting sugary liquid is called wort.

4 . B R E W I N GThe sugary wort is boiled with hops to extract their flavor and aroma, thenfermented with yeast, which converts the sugar into alcohol.

5 . C O N D I T I O N I N G

After fermentation and filtration, the brew is typically allowedto age in tanks to marry the flavors. Some hand-craftedbeers are bottle-aged without filtration, so the yeastcells remain in the bottle as a sediment. Classicunfiltered German wheat beers, called hefe-weizen(hefe is German for yeast), are one such example.

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5

3

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BREW-NIVERSITYBeer Brewing Process - The Steps


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The Types of BeerBREW-NIVERSITY

[ ]

[ ]

5 | BEER

There are just two!

All beers fall into either the LAGER or ALE categories, named for the two yeast species used tomake beer, each of which behaves differently during fermentation:

LAGER yeastssettle to the bottom of the fermenting vessel during fermentation, and areusually fermented at cool temperatures.

ALE yeasts

rise to the top of the vessel during fermentation, and are usually fermentedat warmer temperatures.


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The Styles of BeerBREW-NIVERSITY

Both the lager and ale categories include beer styles that range from very pale and light-bodied to very dark and full-bodied in style. In other words, “ale” and “lager” don’trefer to a particular style of beer, but rather to the species of yeast used. The style of the beer depends more on the other ingredients — the quantity, and how they areprocessed:

• Hops — A little or a lot? If the “recipe” changes, the style of beer changes.Generally, the more hops, the more pungent and bitter the beer.

• Grain — For classical beers based on malted barley, the style depends on twothings:

1. The quantity of malt used — The more malt (which is rich andsugary) the brewer uses, the stronger and richer the beer.

2. The degree to which the malt is “toasted” — During kiln-drying, the grain becomes toasted and caramelized, as follows:

Toasting affects the final color and flavor-intensity of the beer, just as it does whenbrewing lighter- versus darker-roasted coffee beans.

The type of grain used also affects the style of the beer. Although barley is the grainin most classical beer styles, wheat beer is its own specialty category (called weizen or weiss beer). Wheat is also used in lambic beers. Rye beer is a rare specialtycategory, and other grains such as rice are used a great deal by big-brand brewers.

Light toasting=light golden color grain

Moderate toasting=nut brown color grain

Heavy toasting=charred black color grain


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Understanding the Classic Beer StylesBREW-NIVERSITY

Most beers made worldwide are modeled on one of the following traditional Europeanbeer styles:

United Kingdom = Medium-to-dark ale styles

Germany and eastern Europe = Lighter pilsner styles

Memorize the main styles

The most popular beer styles in restaurants are, from lightest to fullest:Name-brand Lager, Pilsner, Wheat Beer, Amber Lager, Pale Ale, Amber/Brown Ale, Stout.If you learn a little about each of these styles (using the chart that follows), you can helpyour guests find something they’ll enjoy within our broad range of beer selections.

Other helpful brew clues

1. Look at the label. Many beers include the style somewhere in the name, e.g., BassPale Ale, Guinness Stout, etc., so it’s easy to know what to expect from a bottle or glass (if you memorize the styles!).

2. Look at the beer. In general, the darker the beer, the fuller and more intense it will be(not necessarily more flavorful than lighter-colored beers, just heavier).


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Some More Definitions

Barley wine Very high alcohol, and lots of unfermented sugars, give it a sweet and syrupycharacter; meant to be bottle-conditioned (aged) for at least six months, butholds for up to 10 years if stored in a cool, dark place.

English-style ale with pronounced bitter hop character.

A Brussels-style lambic beer brewed with rock candy flavoring.

Raspberry-flavored Lambic beer; framboise is French, and frambozen is Dutch,

for raspberry.

A blend of old and young lambic beers.

Originally developed for the English soldiers in India. The longshipping voyage required a longer shelf-life beer. Increased hopbitterness and higher alcohol provided that, and yielded the IPA style.

Cherry-flavored Lambic beer. Kriek is Dutch for cherry.

The beer style of Munich, Germany — dark lager, very malty, almost sweet.

A coppery-colored, hoppy German lager style beer, traditionally brewed inMarch (Märzen is German for “from the month of March”) , tobe bottle-conditioned and ready to drink in time for Oktoberfest. Oktoberfest actually takes place inMunich in September each year.

Strong, bottle-conditioned gueuze (seeabove) from one of Belgium’s Trappistmonasteries.

The Belgian style of wheat beer. InFrench-speaking parts of Belgium, it iscalled biere blanche (white beer). Thesebeers are often lightly flavored with citruspeel, coriander and other aromatics.

Bitter

Faro

Framboise/Frambozen

Gueuze (GUH-zuh)

India Pale Ale

Kriek

MunchenerOktoberfest/Märzen

Trappist

Wit

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BREW-NIVERSITY


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M a d e F r o m

L a g e r Y e a s t

Name-Brand Lager & IceBeer

Non-Alcoholic(modeled on name-brand lagers)

European Pilsner

Amber Lager(Steam beers, RedLager and HoneyBrown Lager areversions of this style)

STYLE • Name-brand lager is modeled after classic pilsner (see below)

• Pale golden color, light bodied;

designed for refreshment and broad

appeal

• Ice Beer — similar style and flavor to

name-brand lager; uses a cold-

temperature brewing process, and can

be slightly higher in alcohol

• Similar flavor and refreshment factor,

without the alcohol

• Classic eastern European beer style

• Pale to yellow-gold color

• Light body

• Distinctive crisp, hoppy flavor

• Name derives from Pilsner Urquell,

made in the Czech town of Pilsen,

which is the benchmark for this style

• Style associated with turn-of-the-

century American brews

• Coppery-amber color

• Medium-bodied and generally hoppy

• Red Lager is more a marketing

concept than a distinct style, often a

darker version of a mainstream beer

Bud Ice

Bud Light

Budweiser

Coors

Coors Light

Corona Extra

Corona Light

Foster’s

Michelob

Michelob LightMiller Genuine Draft

Miller Lite

Molson

Molson Ice

Rolling Rock

Kaliber

O ’Dou l ’ s

Sharp’s

St. Pauli GirlThomasbrau

Amstel Light

Beck’s

Grolsch

Heineken

Holsten

Pilsner Urquell

St. Pauli Girl

Warsteiner

BODY & FLAVOR BRAND EXAMPLES

LagerBEER STYLE CHARTS

Anchor Steam

JW Dundee’s Honey

Brown Lager

Killian’s Irish Red

Pete’s Wicked

Lager

Samuel Adams

Boston Lager


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STYLEBock

Wheat Beer, Weiss Beer,

Weizen Beer

Lambic Beer

• A classic German beer style

• Traditionally a heavy, dark-colored

beer brewed in winter for spring

consumption

• The heaviest bock styles sometimes

have a degree of sweetness

• Traditionally a summer beer, based on

malted and un-malted wheat• The classic-style wheat beer is white to

pale gold in color and cloudy due to

unfiltered yeast cells. Unfiltered

examples may be labeled hefe-weizen

(hefe is German for yeast)

• Most weiss beers have a tangy flavor

and light, crisp body

• Berlin’s ultra-tangy weiss beers are

traditionally served with a splash of

fruit syrup to balance the tartness. As

a nod to this tradition, many American

breweries add a fruit flavor to their

wheat beers

• Lambic beers are a special class of

wheat (and barley)-based beer brewed

in Belgium with wild yeasts that settle

naturally on the top of the fermenting

brew (as opposed to laboratory yeasts

which are added to launch the

fermentation of most beers). These

wild yeasts cause a long, slow

fermentation that yields an intense,

tangy, malty-style beer

• Some are flavored with fruit in which

case the beer is named for the specific

fruit (example: kriek=cherry)

American

micro-brewed bocks

(seasonals)

Ayinger Celebrator

Samuel Adams Triple

Bock

Würzburger Maibock

Ayinger Braü Weisse

Paulaner Hefe-WeizenPete’s Wicked

Summer Brew

Samuel Adams

seasonal (e.g.

Samuel Adams

Cherry Wheat)

Schneider Weiss

Boon

De Troch

Lindeman’s

Framboise


M a d e F r o m A l e Y e a s t

Lager/AleBEER STYLE CHARTS

M a d e F r o m

L a g e r Y e a s t


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STYLEPale Ale/India Pale Ale (IPA)

Belgian/Abbey Style Ales

Amber Ale, Nut Brown Ale,English Bitter (ExtraSpecial Bitter or ESB)

• The classic English ale style

• Deep gold to copper in color

• Full-flavored and medium-bodied

• Malty, with hoppy bitterness especially

in the aftertaste

• India Pale Ale is an extra hoppy

version. The style developed when

English brewers, producing beer for

troops stationed in India, added extrahops to preserve the beer during

shipment

• Brewed in one of the remaining beer

abbeys in Belgium; usually amber or

brown and strong (4.7% to 12%

alcohol by volume)

• Very yeasty and full-flavored

• Often fruity and bittersweet

• Darker, due to heavier toasting of the

malt

• Often less hoppy than pale ales, giving

a smoother, nutty flavor

• English bitter is an extra hoppy version

Bass is the benchmark

pale ale

Fullers IPA

Geary’s Pale Ale

Red Hook IPA

Samuel Adams India

Pale Ale

Sierra Nevada Pale Ale

Affligem

Chimay

Corsendonk

Duvel

Orval

Amber:

Pete’s Wicked Ale

Brown:

Newcastle Brown Ale

Samuel Smith’s Nut

Brown Ale

Bitter:Fullers ESB

Oregon ESB

Red Hook Extra Special

Bitter (ESB)


M a d

e F r o m A l e Y e a s t ( c o n t i n

u e d )

AleBEER STYLE CHARTS


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COOLERS, MALTERNATIVES,HARD CIDER AND MICROBREWS

The main flavoring agent for beer, which is hops, creates its distinctive style. Many branded coolerand “malternatives” are similar to beer, in that they use malt as the base for fermentation,

but are quite different from beer in their flavor profile. Here are the main types and styles:

Coolers Bartles and Jaymes, and other such coolers, originally were wine-

based. Although most of the key cooler brands are now malt-based,they have retained the wine/fruit flavor profile.

Malternatives This category of malt beverages includes brands named for popular spirits, e.g., Smirnoff and SKYY. Although the productsdo not contain any of the branded spirits for which they arenamed, they gain the attention of guests familiar with thosebrands. They are malt-based, and often flavored to taste likea popular cocktail. Although not named for a spirit, hardlemonades and iced teas would also be considered

malternatives.

Hard cider is fermented from apples, or sometimes a blend of apples and

up to 25% pears. Classically, hard ciders hail from cooler climates such asEngland and the north of France, where they remain very popular. Hard cider alsoplayed a major role in the early American diet, as it made use of cider apple varieties(which are generally too tart for eating raw). The hard cider tradition also remains verystrong in northern Spain’s Basque region. Hard cider may be bottled with carbonationor without, or may be shipped in kegs and served on tap, like beer. The French style of hard cider, sometimes called French farmhouse-style cider, is often bottled in wine bottles,and sealed with a cork. Perry is the name used for hard cider based on pears (and it may containup to 25% apples).

Hard Cider

Coolers and Malternatives


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MicrobrewsAlthough there is no legal definition for the term

microbrewery, it is commonly accepted by thebrewing industry to mean a brewery that

produces less than 15,000 barrels (465,000gallons) annually. That may sound like a lot,

but in fact, a big brand brewery such asBudweiser or Miller can produce close to ahalf billion gallons per year, or more.

In practice, the term microbrew is

generally applied to a local or regional

beer only available in a small area, at

most a few states. In general,

microbreweries have a reputation for high quality products covering manydifferent beer styles, and are wonderfuladditions to any Gold Standard beer program. Offering a selection of local,

specialty, and microbrews providesguests with the opportunity to sample

regional and specialty products they mightnot normally get to try.

Note that as some of the leading microbrewsbegin to exceed the production limits of thecommonly accepted “microbrewery” definition, they

have started to introduce other terms such as “craftbrewery” to emphasize the distinctive, handmade nature of

the products.

COOLERS, MALTERNATIVES,

HARD CIDER AND MICROBREWS


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Europe and AustraliaBEER - MAPS

Classic Beer-Producing Regions of Europe and Australia

GERMANY

European Pilsner

Bock

Wheat Beer

Weiss Beer

Weizen Beer

CZECH REPUBLIC

European Pilsner

AUSTRALIA

Name-brand Lager

NETHERLANDS

European Pilsner

IRELAND

Stout

Oatmeal Stout

Imperial Stout

BELGIUM

Belgian/Abbey-Style Ales

Lambic Beer

Witbier (Biere Blanche)

ENGLAND

Pale Ale

India Pale Ale (IPA)

Brown Ale

Porter

Extra Special Bitter (ESB)

ATLANTIC OCEAN

MEDITERRANEAN SEA

NORTH SEA

Classic European Style Pilsner

Classic English & Irish Ales

Classic German Dark Lager

Abbey-Style Beers

(strong, dark, malty ales)

SCOTLAND

PORTUGAL SPAIN

FRANCE

ITALY

RUSSIA


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USA, Mexico, Canada, JapanBEER - MAPS

Major Beer-Producing Regions of North America and Japan

PACIFIC OCEAN

SOUTH PACIFIC OCEAN

ATLANTIC OCEAN

MEXICO

Name-brand Lager(including Light Beer)

JAPAN

Name-brand Lager(including Light Beer)

Sake

UNITED STATES

Name-brand Lager & Ice Beer(including Light Beer & Non-Alcoholic versions)

Microbrew(Microbrews may be made in most any classic style)

Amber Lager(Steam Beers, Red Lager & Honey Brown Lager

are also versions of this style)

CANADA

Name-brand Lager & Ice Beer(including Light Beer)

Beer Styles Similar to

Classic European Pilsners


Classic English & Irish Ales


Classic German Dark Lagers


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a. Irelandb. Englandc. Holland

d. Germany

a. United Statesb. Englandc. Australiad. Belgium

a. Rise to the top of thefermentation vessel

b. Sink to the bottom ofthe fermentation vess

a. Grapesb. Maltc. Yeastd. Hops

a. Apples and Pearsb. Grainsc. Hopsd. Lemons

a. TRUEb. FALSE

a. Slightly lower in alcohb. Slightly higher in alco

a. Winter beer b. Summer beer

c. Non-alcoholic beer

d. Red beer

a. Germanyb. Australia

c. United Statesd. Belgium

a. Give bitter aroma to beer b. Act as a preservative in beer

c. Usually give beer a slight bitternessor bite, often in the aftertaste

d. All of the above

Stout is a beer style traditional to what famous

brewing country?

Lambic beer comes primarily from what country?

During the beer brewing process, ale yeasts do which of thefollowing…

The main flavoring agent for beer is…

Hard cider can be fermented from…

Hard cider may be carbonated or noncarbonated..

Ice beer can be…

Wheat beer is traditionally a…

Wit is a style of wheat beer that comes from whatcountry?

Hops…

BEER CERTIFICATIONCertificatio1

2

3

4

5

6

7

8

9

10

A n s w e r s : 1 ) a , 2 ) d , 3 ) a , 4 ) d , 5 ) a , 6 ) a , 7 ) b , 8 ) b , 9 ) d , 1 0 ) d

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Sample Questions


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29/2411 | SPIRITS

Spirits are made by the distillation of alcoholic beverages (such as wine or beer)

fermented from a wide variety of raw materials — most commonly grains,

fruits, and other plants. The fermentation of those ingredients producesalcohol, and distilling then concentrates and increases that alcoholcontent.

The method of distilling was invented thousands of years ago,when man discovered that heating a low alcohol fermented

liquid (such as beer or wine) causes its alcohol to vaporizeand separate from the rest of the liquid (which is mostlywater). Collecting and cooling those alcohol vaporsreturns them to their liquid form, but with a higher alcohol percentage. The philosopher Aristotle gavethe name “spirit” to the resulting distillate.

HistoryThe ancient Egyptians were the first knowndistillers, but they used the technique to producealcohol for cosmetics rather than for drinking. TheChinese were performing a type of distillation over 3,000 years ago. Around 800 B.C. the process of distillation was recorded in India and Japan. Recordsof distillation in Western Europe are vague. One of the

most famous early references dates back to King HenryII’s invasion of Ireland in the 12th century A.D., uponwhich he discovered the locals drinking a distilled beveragethey called uisge beatha (OOS-kuh bah), which means “water of life,”* and from which the word whisk(e)y is thought to derive.

SPIRITSAn Introduction


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Commercial production of spirits was launched by Dutch merchants, who in the 16th centurybegan making brandewijn (“ bu rnt wine” — the precursor to brandy) by heating,

as a way to reduce the shipping costs and spoilage rate of wine. The distillationreduced the water content, and thus the weight and cost, of the wine

shipment, and the higher alcohol helped to preserve the productduring shipping.

Alcoholic beverages of all types — whether beer, wine,

or spirits — have nearly always been made with local

ingredients. Usually the most plentiful, and hence

cheapest, grain or starch available is converted intothe spirit of choice. In cool climates, grains like barley

for whisk(e)y, and potatoes or beets for vodka, arepopular choices for local spirits. Wine is acommon base in moderate climates, such as inFrench Cognac, Armagnac, and Spanishbrandy. In warm climates such as theCaribbean, sugar cane is the base for rum.And the local agave plant in Mexico is used for tequila.

* Brainiac Fact:

It’s the “Water of Life,” no matter howyou say it or spell it. Many modern-day spirit

names are derived from terms that translateas “water of life” from their native dialect.

Some examples:

Water of Life =• Uisge beatha is Ireland’s historical name which

evolved to become “whisk(e)y,” a term usedworldwide for grain-based, oak-aged spirits.

• Eau-de-vie, the French term, covers a wide range of colorless, unaged, pure fruit distillates from both France and

Switzerland.

• Zhinzennia Voda of Poland yielded the term Vodka.

SPIRITSAn Introduction

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DISTILLATION

Spirits are made from four main ingredients:

1. Base Ingredient — A sugary or starchy base ingredient, whose sugars can be fermented, as inthe process of making beer or wine.

2. Yeast — A single-celled organism that converts the sugar from starchy or sweet baseingredients into alcohol.

3. Water — As with brewing, local water is frequently a key factor in the quality and style of thespirit, especially for grain-based spirits such as whisk(e)y and vodka.

4. Flavorings — Some spirits owe their character to the addition of distinctive flavoringingredients. These can include herbs, spices, honey, fruits, and vegetables. The sky’s thelimit!

Some common examples of base ingredients and the spirits they produce:Base Ingredient Spirit(all base ingredients must be fermented prior to distillation)

Wine fermented from grapes Cognac, Armagnac, Brandy

Beer fermented from grain Whisk(e)y

Fermented potatoes, barley, Vodkarye and other starches

Fermented molasses, free run sugar cane Rum

juice or cane syrup

Fermented agave plant juice Tequila

Fermented fruit juice Calvados, Eau-de-vie

How Spirits are Made – The Ingredients


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Juicing (via crushing or pressing) for fruits

or other sugary bases to extract their liquid

Malting Milling Mashing

For grainsor

then

Fermenting

Fermenting

Fermenting

Fermenting

Distilling

Aging(optional)

Malting — The grain or starchis moistened and heatedslightly to launch germination(“sprouting”), which causesthe grain’s starches to convertto fermentable sugars.

Milling — After malting, thegrain is milled into smaller pieces to expose the sugars.

Mashing — The milled grainor starch is heated with water to extract its sugar.

SPIRITSSpirits Production – The Steps

Fermenting The sugary liquid — either mash, or pressed juice (from fruit, sugar cane, agave, etc.) — is fermentedwith yeast, which converts the sugar into alcohol, and creates flavoring components calledcongeners.

Distilling After fermentation, the alcoholic liquid is processed (usually multiple times) in a still, toconcentrate the alcohol and, for neutral spirits such as vodka, to remove the flavoringcongeners. During each successive distillation, the removed congeners may be redistilled toever-finer purity levels. Whisk(e)ys and some brandies preserve a proportion of congeners in thedistillate, for flavor.

Types of StillsDo you want full flavor, or smooth refinement?The answer to that question determines the type of still used:

Pot Still; or

Continuous Still


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Types of Stills (cont.)

Spirits Production – The StepsSPIRITS

At its simplest, a still is just a closed, heated container to vaporize the alcohol, a condenser tocollect the vapors, and a receptacle to catch the dripping vapors as they are cooled and returnedto liquid form.

Pot stills, the original stills, developed from that principle. They produce just one batch at atime, according to the size of the still (anywhere from a few hundred gallons to tens of thousandsof gallons). The design of the pot still preserves most of the congeners (flavoring agents) in thespirit. As such, pot stills are used for most hand-crafted “brown goods” and sipping spirits.

Continuous stills cycle the spirit continuously through successive containers, usually column-shaped, that repeatedly heat, cool and refine the spirit, as each pass through the distillation cycleremoves the flavoring congeners. These stills are commonly used for white goods such as vodka,where clarity and purity are crucial to the style and quality of the spirit.

Aging Many spirits are aged in casks (usually of oak), to mellow, harmonize and flavor the spirit.

Which spirits are aged?Some spirits, like whisk(e)y and Cognac, are always aged, while others, like rum and tequila, mayor may not be aged. Vodka is seldom, if ever, aged. Because the cask aging also imparts a

coppery or golden-brown color, spirits aged in this way are commonly called “brown goods.”

Why barrels?Traditionally barrels were used for convenience and durability during shipping. But it soonbecame clear that, as with wine, barrel aging could mellow and improve the taste of thespirits shipped therein. Gradually barrel aging became an important factor in the style of manyspirits. Modern distillers are very particular about the barrels they use. Here’s what the distiller has to decide when it comes to barrel aging:

Old barrels or new?

Some spirits are aged in new white oak barrels, while for others, used barrels are employed.

A new oak barrel will impart more flavor to the spirit, a used barrel less flavor. Spiritsproduced in continuous stills, which are usually lighter, are often aged in new oak barrels.Spirits produced in pot stills, which are generally more flavorful, are usually aged in used oakbarrels, whose flavor is less strong. Barrels whether new or used may be charred to add asmoky, toasty flavor and aroma.

How much time in the barrel?

Spirits may be barrel aged for anywhere from just a few months, to several decades.


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SPIRITSA Few More Definitions

“Brown goods”

Casks

“Heads”

“Heart” or MiddleDistillate

Proof

“Tails”

“White goods”

Not an official term, but a commonly used nickname for the category of spirits withan amber-brown color due to aging in oak barrels; namely, whisk(e)y (all kinds) andaged rums and tequilas.

Wooden barrels, usually of oak, used for aging spirits. Cask aging contributes anamber-brown color, rich flavor and scent (described as smoky, toasty, caramel,spicy and vanilla, among other things), fuller body, smoothness, and complexity to

the spirit.

The first liquid to emerge from the still during distillation. This liquid is oftenpungent and full of impurities, and thus is usually either redistilled or discarded.

The middle or center run of liquid to emerge from the still during distillation(between the “heads” and the “tails”). This is considered to be the purest, bestpart of the distillation. This is the portion that is most often used to create the finalspirit to be bottled.

An expression of the alcohol content of a spirit. In the UnitedStates, proof on a spirit label is twice its alcohol content,by volume. Example: a vodka that is 80 proof is 40%alcohol by volume.

The last or final liquid to emerge from the stillduring distillation. This liquid is very low inalcohol and full of impurities. This run of liquid is usually either redistilled or discarded.

The opposite of “brown goods” above– the nickname for non-oak aged, clear spirits such as vodka and gin.

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VODKA & GIN

Vodka originated in the Nordic countries and Russia in the 14thcentury. The name vodka is derived from the Polish phrase Zhinzennia Voda ,

meaning the “water of life.”

Traditionally vodka was made from the cheapest and most plentiful starchavailable locally — originally potatoes in Russia and Poland. Most commercial

vodkas today are based on grains such as barley, rye or wheat (potato vodka remains as a specialty style).

Most vodkas are distilled repeatedly in a continuous still to achieve the clean,

neutral taste that makes them such popular mixers. To further enhance theflavor purity, many vodkas are refined by charcoal filtration, leaving only the subtlest hint of scent andflavor. Flavoring essences such as fruits and spices may be added at this point (see flavored vodkabelow).

Although there are no official quality classifications, many vodkas tout thequality of the grain or water source used, and their purity owed to multiple

distillations and painstaking filtration.

Vodka is almost always bottled without aging.

The ultimate mixer, vodka plays a starring role in many classic cocktailsincluding the Martini, the Screwdriver, the Cosmopolitan and the Bloody Mary.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

To properly mix a Bloody Mary, “ roll it ” before you garnish: build the ingredients with ice in your mixing or serving glass, then pour the entire mixture into the metal half of your mixing tin, thenback into the glass. This distributes the vodka and seasonings, for a better-tasting drink. (But,don’t shake — shaking tomato juice creates an unappetizing froth.)

Some popular vodka flavors: Apple * Berries (currant, raspberry) * Citrus (lemon, lime,orange) * Peach * Pepper * Vanilla

Vodka


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VODKA & GIN

History credits Franciscus Sylvius, a 17th-century Dutch medicalprofessor, with the invention of gin. In search of an inexpensive

medicine with the diuretic properties of juniper berry oil, he distilled the juniper berries withneutral grain spirits to create a digestive tonic. Lucas Bols, an Amsterdam businessman, sawbroader opportunity in Dr. Sylvius’ discovery: Bols added a little sugar to the doctor’sconcoction and put gin, which he called genever (Dutch for juniper), on the market. AlthoughBols Leyden Gin, a pale gold, slightly sweet style, remains on the market, the style calledLondon Dry Gin is the dominant seller. This style developed during the 1700s, when themanufacture and sale of spirits called gin was so widespread that large-scale gin distilleries in

England developed a distillation process to differentiate themselves. They called it “double-distillation,” a process that produces a gin that is colorless to very pale yellow, crisp andwithout sweetness.

Gin is made from barley and other grains.

The grain mash is first distilled into a neutral spirit. It is then re-distilledwith juniper berries and other aromatic essences (such as citrus,

coriander and pepper), called “botanicals,” to yield the distinctive gin flavor.

Although there is no official classification, each brand’s proprietaryrecipe of botanicals contributes to its quality and distinction.

Gin is almost always bottled without aging.

To many cocktail purists, gin makes the ultimate classic Martini. TheGimlet, Negroni and the Bronx Cocktail are also classic gin drinks. Gin

mixes beautifully with tonic, and with grapefruit juice.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

Use a squeeze of fresh lime for a gin and tonic; use sweetened and bottled lime juice (such asRose’s or Daily’s) for a Gimlet. Does shaking a gin Martini “bruise” the gin? No, butstirring is classically the preferred method for chilling gin for a Martini served “straight up,”because shaking incorporates too much water and air into the drink, thus diluting the flavorsand scents of the botanicals. (That said, if your guest prefers their gin shaken, that’s great,too. Shake it with enthusiasm!)

Some common gin botanicals: Angelica * Aniseed * Caraway * Citrus peel (lemon, orange)* Coriander * Cumin * Juniper berry * Licorice * Nutmeg * Rosemary * Savory

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Gin


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RUM & TEQUILA

Type of Rum Aging

White/Light/Silver Unaged

Amber/Gold Unaged or minimal aging

Black/Dark Aged in oak casks

The Latin culture wave lit the white rum category afire by popularizing

the Mojito cocktail. White rum is also a classic mixer, especially with cola(as in the Cuba Libre cocktail), tonic, and orange juice. Gold and dark rums are favored for Caribbean and tropical cocktails such as the Piña Colada, the Mai Tai, and Planter’s Punch.

Aging:

Purpose:

Rums are ideally-suited to “layering” — mixing multiple rum styles in the same cocktail for greater flavor complexity. The classic recipes for Planter’s Punch and the Mai Tai areexamples of this principle. Rum also has great flavor affinity with Angostura bitters (read more

about this in the “Other Stuff Behind the Bar” section of this Guide), so try a dash with theclassic rum drinks, and any new creations you invent.

Rum (continued)

* Brainiac Fact:

Rhum agricole is the name of a style of rum produced from free-run cane juice. It is a

specialty of French Caribbean territories such as Martinique.


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WHISK(E)Y

The earliest American whiskeys were most likely made from rye, in theEuropean tradition of the newly arrived immigrant farmers who

produced them. But following the Whiskey Rebellion, in order to escape the high taxation of their whiskeys, many of these farmers moved to the frontiers of Kentucky and Tennessee, and

began to make whiskey from the locally plentiful corn. Elijah Craig, a Baptist preacher, iscredited with producing the first Bourbon whiskey in 1789, in Kentucky’s Bourbon County,from which this whiskey takes its name. Although most Bourbon comes from Kentucky,legally it may be produced anywhere in the United States.

By law, straight Bourbon whiskey must be between 51% and 79%corn, with the balance being neutral grain spirits (whiskey containing

more than 79% corn must be labeled “corn whiskey”).

Category Profile:

Main Ingredient:

Whisk(e)y, which is essentially distilled beer (grain that’s been mashed and fermented), is

one of the oldest recorded spirits. Although credible evidence exists that Irish monks broughtthe skill of distilling to Scotland, it is Scotch whisky whose early history dominated and definedthe category. Although all whisk(e)ys differ stylistically, they share one thing in common: all arecask-aged and, as such, they’re the quintessential “brown goods.” Whisk(e)ys also further illustrate the tie between spirits and their origins, as each style has developed based on thegrains and other resources (oak for barrels, local water, local fuel such as peat for firing the stills,etc.) that were plentiful close to home.

* Brainiac Fact:

How do you spell it?

Canadian = Whisky Irish = Whiskey Bourbon = Whiskey

Scotch = Whisky Tennessee = Whiskey

Whiskey – Bourbon

Whisk(e)y


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WHISK(E)Y

While a few Bourbons are made in pot stills, most Bourbon whiskeys areproduced in continuous stills. Two facets of production particularly

contribute to the distinctive style of Bourbon. The first is the use of “sour mash” — adding aportion of the previous batch’s distillation residue to each subsequent batch to launch thefermentation, while adding flavor and enhancing batch-to-batch consistency. The second isthe aging (see below).

There are three main types of Bourbon:

1. Brand-name signature blends — This includes the bulk of Bourbon production. Thecategory relies on the skill of the distillery’s master blender to use its Bourbon stocks tomaintain the consistent “house style” of the Bourbon. Examples are Jim Beam andMaker’s Mark.

2. Small batch — These are small quantities of distinctive Bourbons, often with extendedaging. The many thousands of barrels in an aging warehouse develop differently accordingto their location in the warehouse. In tasting the whiskeys in each barrel to assess their development, master blenders may identify those barrels with particularly distinctivequality and flavor for use in a special, small batch blend.

3. Single barrel — On occasion, the character and quality of a single barrel is so high as towarrant bottling and labeling separately.

By law, Bourbon must be aged in new charred American oak barrels, for a minimum of two years. Most Bourbon is aged for at least four years and

many luxury Bourbons are aged for much longer. Any Bourbon aged for less than 4 years mustbe designated as such on the label.

Rich, smooth whiskey flavor that’s excellent neat (no ice or mixer), onthe rocks, mixed with cola, and in classic cocktails such as the

Manhattan, the Old Fashioned, and the Mint Julep. The luxury Bourbons are best sipped andsavored as you would a fine Cognac.

Production:

Aging:

Purpose:

Bourbon makes a fantastic sour.

Classification:

Whiskey – Bourbon (continued)


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WHISK(E)Y

Although similar to Bourbon in ingredients and production process,Tennessee whiskey is its own category, with a distinctly mellower flavor

owing to a special filtration process (see below).

Like Bourbon whiskey, Tennessee whiskey contains between 51% and79% corn, with the balance being neutral grain spirits.

Tennessee whiskey’s production process is the same as Bourbon’sthrough distillation, but then the whiskey is charcoal filtered as follows:

the whiskey is placed in leaching vats and allowed to seep slowly through many layers of Tennessee hardwood maple charcoal. This slow leaching process mellows, softens, andpurifies the whiskey.

There is no official classification system.

Tennessee whiskey is aged in American oak barrels.

A smooth, mellow, whiskey that’s excellent mixed with cola or in thesignature Lynchburg Lemonade. Super-premium versions have a

distinct smoothness that makes them great for sipping.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

The Canadian whisky-distilling industry was started in the mid-1800s

by two pioneers: Hiram Walker and Joseph E. Seagram, whose brandnames continue to flourish. Canadian whiskys are blends of highly-flavored whiskys andneutral grain whiskys, crafted to yield a light-bodied, approachable style.

Canadian whiskys are based on a combination of grains — corn, rye,wheat and barley malt, with corn or rye as the dominant component in

most Canadian blends.

Canadian whiskys are produced in continuous stills.

Category Profile:

Main Ingredient:

Production:

Purpose:

Tennessee whiskey’s smoothness yields a terrific Manhattan.

Whiskey – Tennessee

Whisky – Canadian


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WHISK(E)Y

There is no official classification system.

Canadian whiskys are aged in oak barrels (new, or used and re-charred)for a minimum of three years.

An ideal mellow, mixing whisky for highballs and sours.

Classification:

Purpose:

Canadian whiskys harmonize well with other flavors, making them great for complex cocktails likethe Old Fashioned. The super-premiums make a luxurious Manhattan, and are great for sipping.

Irish whiskey may have been the original malt whiskey. Some historical

accounts suggest that distillations from fermented mashes of maltedbarley in Ireland pre-date their emergence in Scotland. Paradoxically though, Irish whiskey hasfollowed a reverse path to that of Scotch: while the Scots very successfully turned their attention to name-brand blends as the spirits business globalized over the last century, theIrish until 1953 stuck to unblended malts, whose small production and higher price couldn’tcompete. In the last few decades, the trend has reversed, with the Irish focusing almostexclusively on blends, and the Scots putting increasing effort into single malts.

Irish whiskeys are distilled from malted and unmalted barley, as well as

other grains.

Irish whiskeys are triple-distilled in pot stills.

There is no official classification system. Some Irish whiskeys may carryan age designation on the label.

Irish whiskey must be cask-aged for a minimum of three years.

This classic whiskey is great for sipping, and of course in Irish Coffee.

Category Profile:

Main Ingredient:

Production:

Classification:

Purpose:

Aging:

Aging:

Whisky – Canadian (continued)

Whiskey – Irish


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WHISK(E)Y

Scotch whisky dates from at least the 15th century, originating with themonks who developed and refined the skill of distilling and whisky

production, as they had brewing and winemaking in other parts of Europe. As the skill passedthrough families and generations, the distinctions of local water and peat, oak barrel aging,and careful blending, coalesced to define the distinctive Scotch whisky style. In today’swhisky market, Scotch’s global popularity, and the increasing excitement and selection in themalt category, makes it one of the most intriguing of spirits categories. There are two basictypes of Scotch:

1. Blended Scotch — Is produced by blending grain whiskys and single malt whiskys toproduce a “house style.” Examples are Johnnie Walker, J&B, Dewar’s, and Chivas Regal.

2. Single Malt Scotch — Is a whisky of 100% malted barley produced at a single distillery,bottled unblended to showcase the distillery’s distinctive character.

By law, Scotch must be produced from cereal grains grown in

Scotland. Barley, both malted and unmalted, is the dominant grain.Local water in the major Scotch whisky zones is also considered of great importance to theultimate quality of the whisky.

The distinctive, smoky character of Scotch, especially the single malts,typically comes from “peating” the malt. After the barley isgerminated (“malted”), the grain is dried over fires of smoldering peat — the distinctiveScottish soil of decomposed highland grasses. The smoke from the fires permeates thebarley, leaving that distinctive character and flavor that Scotch is known for. The chemistry of the peat, and the amount used in drying, varies among distilleries (some of which use no peatat all), and thus contributes to each malt’s unique character. After fermentation of the grain,Scotch whisky is double-distilled. Pot stills are used for malt whiskys, and column stills may beused for the grain whiskys employed (with malts) in blended Scotch whisky.

Although there is no official classification system, in practice single

malt whiskys are classified according to their region of origin:Lowlands, Highlands (including the Speyside sub-district), Campbeltown, and the Islands

(which include Islay, and the Isle of Skye). Among Scotch whisky connoisseurs, there is muchdispute as to exactly how many whisky producing regions there are in Scotland. Some sourcessay 3 and others as many as 8. On the following page we list the 4 regions that are the mostuniversally accepted as classic whisky producing regions.

Category Profile:

Main Ingredient:

Production:

Classification:

(classification continues on next page)

Whisky – Scotch


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WHISK(E)Y

1. Lowlands —This region is in the southernmost area of Scotland. Whiskys from this regionare said to be lighter in body and color. Often, they tend to be softer and mellower

than their Highland counterparts. Lowland whiskys tend to emphasize the malt more

than the peat flavor.

2. Highlands — This is geographically the largest of the whisky producing regions. Highlandsproduces the widest range of flavors and styles, but Highland malts are generallythought to be bigger and more “brawny” than those of the Lowlands. This regionincludes the Speyside sub-district.

• Speyside, a region which runs the length of the River Spey on theeastern side of the Highlands, has the greatest concentration of Scotch whiskydistilleries. The whiskys of this region are noted for their elegance andcomplexity.

3. Campbeltown — This is the smallest region and is known for a “salty sweetness” in itswhisky. Once this area had more than thirty distilleries, but now there are just a few, of which Springbank and Glen Scotia are the best-known. Some say that this whisky style ishalf way between the whiskys of the Highlands and Islay.

4. Islands —These include Islay, the Isle of Skye, Jura, and Orkney districts. Islay (EYE-luh), asmall island off the west coast of Scotland, yields one of the most distinctive of all single

malt whisky styles, and many consider Islay whiskys to be a category of their own. Theinfluence of the sea is extremely evident here and the whiskys tend to be very rich,iodine-scented, peaty, and smoky.

By law, Scotch must be aged a minimum of three years in oak casks.Most often, they are casks that previously held Spanish Sherry, but

barrels previously used for other wines or for Bourbon whiskey are also employed. (In manycases, the character of what used to be in the barrel delicately scents the whisky; for example,there is the sherry-cask scent of The Macallan, or the Bourbon note in Glenmorangie.) Mostblended and single malt whiskys are age-dated on the label, e.g., 8 year-old, 12 year-old, etc. In

the case of blended whiskys, the age designates the youngest whisky in the blend.Blended whiskys are most often enjoyed on the rocks, with a splash of soda or water, or mixed in classic cocktails such as the Rob Roy. Single

malt whiskys are the ultimate sipping whiskys, best enjoyed neat (no mixer or ice), in a wineglass or snifter to showcase the distinctive scents.

Aging:

Purpose:

The Scots recommend adding a drop of mineral water tosingle malt whisky to “open up” the aromas.

Whisky – Scotch (continued)


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GRAPE SPIRITS

All Cognac is brandy, but not all brandy is Cognac. Cognac by lawmust be distilled from grapes grown and fermented in the designated

Cognac region in southwestern France, near Bordeaux. The region is divided into sub-districts according to the proportion of chalkiness in the soil — the greater the chalkiness, thefiner the base wine for Cognac. The sub-districts are:

• Grande Champagne* • Borderies • Bons Bois

• Petite Champagne* • Fins Bois • Bois Ordinaires

*The “Champagnes” are the districts with the chalkiest soil, and thus are considered the finest.

Cognac is distilled from wines produced from the local white grapesUgni Blanc (St. Emilion), Folle Blanche and Colombard.

Cognac is, by law, double-distilled in copper “alembic” or pot stills.

Classified by age (see below). In addition, the term Fine (pronouncedFEEN) Champagne on a Cognac label means the brandy is exclusively

blended from brandies whose base wines come from the Grande and Petite Champagnedistricts. A minimum of 50% of the blend must come from Grande Champagne.

All Cognac is aged in French oak barrels from the Troncais or Limousinforests. These barrels are fine-grained, allowing the brandy to be aged

for long periods of time, to achieve its subtle oakiness, smoothness, complexity of scent, anddeep amber color. After aging, the Cognac is judged to an age and taste standard, called theMarque, and identified on the label as:

Type of Cognac Aging

VS (Very Special) or VO (Very Old), formerly 3 Star Aged a minimum of 2 1/2 years

VSOP (Very Special Old Pale Aged a minimum of 4 yearsor Very Superior Old Pale) or Reserve

Napoleon or XO (Extra Old) Aged a minimum of 5 1/2 yearssometimes called Hors d’Age

In practice, all the quality Cognac brands substantially exceed these aging minimums.

Cognac is the classic after-dinner sipping spirit.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

VS Cognacs are excellent mixed in classic straight-upcocktails such as the Sidecar or the Stinger.

Cognac


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Armagnac by law must be distilled from grapes grown and fermented in theArmagnac region of France, just southeast of Bordeaux in Gascony. The

Armagnac region is divided into 3 sub-districts:

• Bas-Armagnac (to the west, widely considered to produce the highest qualityArmagnac)

• La Ténarèze (the center)

• Haut-Armagnac (to the east)

Armagnac is distilled from wine made predominantly from the local whitegrapes Ugni Blanc (St. Emilion), Picpoul, Colombard and Blanquette.

Armagnac is single-distilled (unlike Cognac which is double-distilled) in acontinuous still (although a pot still may be used). Distillation often occurs

at a lower temperature than that for Cognac imparting what some call a more rustic, earthy quality.It is aged in both new and old oak — traditionally the local “black” Monlezun oak casks, or Limousin oak casks as are used in Cognac.

Classified by age (see below).

Type of Armagnac Aging

VS or 3 Star Aged a minimum of 2 years

VO, VSOP, or Reserve Aged a minimum of 5 years

XO, Extra, Napoleon, or Vieille Reserve Aged a minimum of 6 years

Hors d’Age Aged a minimum of 10 years

Vintage Dated From a single year, usually aged aminimum of 10 years before bottling

Armagnac is, like Cognac, a classic after-dinner sipping spirit.

Category Profile:

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Classification:

Aging:

Purpose:

GRAPE SPIRITSArmagnac


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Traditionally, grappa is made from pomace, the remains from the winemaking process (including the skins, seeds and stalks). Grappa is also

known as pomace brandy. Marc (MAHR), the French version of pomace brandy, usually agesfor a short time in oak barrels. Like all unaged fruit brandies, grappa can also be categorizedas an eau-de-vie.

Recently, there has been a trend toward making grappa with high-quality grapes and/or wines in addition to, or instead of, pomace. This type of spirit is called acquavita di uva or U’E (OOH-eh) and is often more subtle and less “fiery” than pure pomace grappa.

Grape pomace, a mixture of pomace and grape wine, or just grapewine.

These spirits are the clear and colorless, pure distillation of grapepomace and/or grape wine.

There is no official classification system. The name of the grape fromwhich the pomace or wine was derived may be listed on the label.

Grappa is generally bottled unaged.

Grappa is the quintessential Italian after-dinner digestif. Caffé corretto —espresso with grappa — is a classic way of enjoying grappa in Italy.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

GRAPE SPIRITSGrappa


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OTHER FRUIT SPIRITS

One of the world's great brandies, Calvados comes from Normandyin northwestern France.

Calvados by law must be distilled from the fermented juice of thelocally grown apples (dozens of different varieties may be used); up

to 25% pear juice may be blended in.

Calvados is double-distilled in a pot still (although a continuous stillmay be used), then is usually aged for at least 2 years in oak barrels,

most often from the Limousin forest in France.

Unofficially classified by age (see below).

Type of Calvados Aging

3 Star Aged a minimum of 2 years

Vieux , Old, or Reserve Aged a minimum of 3 years

VO, or

Vieille ReserveAged a minimum of 4 years

VSOP Aged a minimum of 5 years

Extra, La Napoléon, Hors d’Age Aged more than 5 years

Calvados is enjoyed as an after-dinner sipping spirit, or in coffee.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

Calvados


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The term eau-de-vie is French for “water of life” and covers almost anyclear, colorless, unaged distillate of fruit wine. Eaux-de-vie (this is the

plural of eau-de-vie) are traditionally served chilled in small tulip shaped glasses.

Eaux-de-vie are made from almost any fermented fruit juice (fruit wine).

These spirits are the clear and colorless, pure distillation of fruit wines,with only water added to adjust the alcohol content.

There is no official classification. You will normally find the name of the fruit from which the eau-de-vie was distilled on the label. The

most common are:

• Framboise = Raspberry • Kirsch = Cherry

• Mirabelle = Yellow Plums • Peche = Peach

• Poire = Pear • Pomme = Apple

Eaux-de-vie are bottled without aging.

Eaux-de-vie are served chilled in a cordial (“pony”) glass for sipping

either before or after dinner.

* Brainiac Fact:

Port and Sherry are technically wines rather than spirits, so we cover them in the wine section.But there are similarities to brandy. Here are the main differences:

Brandy Port and Sherry

Production Grapes are fermented, then Grapes are fermented, thendistilled to raise the alcohol content fortified with spirits to raise theto 40% abv. (alcohol by volume) alcohol content to between 18

and 22% abv.

Aging Oak-aged for complexity Oak-aged for complexity

Serving Served in a snifter Served in a cordial or dessertwine glass

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

OTHER FRUIT SPIRITSEau-de-vie


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CORDIALS

Cordials (also called liqueurs — the terms are interchangeable) are madefrom a spirits base that has been sweetened and flavored.

Most cordials are based on a neutral spirit which is the vehicle for theflavoring agent, although some fine cordials use a classic spirit, such as

Cognac or whisk(e)y, as their base.

Cordials are flavored by two main methods — infusion, and maceration:

1. Infusion — steeping of the flavoring ingredient in the spirit base for an extended period, toextract the scent and flavor. After infusion, the mixture is strained, then sweetened and bottled.

2. Maceration — flavoring agents and the spirit base are steeped briefly, then distilled together to increase the permeation of the flavoring.

Cordials are broadly categorized by the type of ingredient used toflavor them, as follows:

Flavoring categories of cordials Examples

Fruits (and fruit pits or stones) Cointreau, Grand Marnier

Nuts, beans and seeds Frangelico, Kahlua

Herbs Drambuie, Galliano

Dairy Baileys Irish Cream

Most cordials are unaged, but a few such as Grand Marnier and Chartreusegain some of their character from aging.

Cordials are enjoyed as sipping spirits, as after-dinner drinks, and mixedinto cocktails.

Category Profile:

Main Ingredient:

Production:

Classification:

Aging:

Purpose:

Serve brandy or whisk(e)y-based cordials (e.g., Grand Marnier, Southern Comfort, Drambuie) in asnifter. Serve other types of cordials in a cordial (or “pony”) glass.


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OTHER STUFF BEHIND THEBAR

There are two main types of bitters – flavoring bitters, and digestive bitters . Bothare made from the distillation of “botanicals” (plants) including aromatic herbs, flowers,barks, seeds, and roots. Although some bitters are sweetened like a cordial, in generalbitters emphasize the flavors of the botanicals, rather than sweetness. Bitters, as thename suggests, taste bitter or even bitter-sweet, and have a fairly high alcohol content.

As such, they should never be used to flavor non-alcoholic cocktails.

Flavoring BittersAngostura Bitters — Angostura is the brand name for a very popularflavoring bitter found behind most bars. Other flavoring bitters includePeychaud (brand name) and orange (a type of bitters with an orange base), butare not widely available. The most common cocktails using Angostura bittersare the Champagne Cocktail, the Manhattan, and the Old Fashioned.

Digestive BittersThis doesn’t mean that they have medical properties, but refers to when theyare usually served — either before the meal to pique the appetite, or as a meal-ender. They are also commonly used as a flavoring for cocktails. Examplesinclude Fernet-Branca and Jägermeister.

Bitters


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OTHER STUFF BEHIND THEBAR

GrenadineSyrupThis is a sweet, ruby-red syrup made from pomegranates. It is used to color and flavor manytypes of drinks including: the Singapore Sling, the Shirley Temple (non-alcoholic), TequilaSunrise, Bacardi Cocktail and the Hurricane. Originally, grenadine was made exclusively frompomegranates grown on the island of Grenada in the Caribbean.

! Caution: some brands of grenadine may contain alcohol so be sure to check the labelbefore using in non-alcoholic drinks such as the Shirley Temple.

Orgeat (or-JHAY)A syrup made with almonds, sugar and rose water or orange-flower water. Orgeat syrup hasan almond taste and is most often used to create tropical cocktails such as the Mai Tai and theScorpion. Many bars use, instead of true orgeat, confectionary syrups that are almond-flavored, (e.g., Monin or Torani).

Bottled Lime JuiceDaily’s and Rose’s are two very popular brands of sweetened and bottled lime juice. Theyare used in many cocktails including the Kamikaze and the Gimlet.

Sweet & Sour MixA commercially-prepared mixture of sugar syrup (simple syrup) and lemon juice or flavoring,

sometimes called sour mix. Sweet and sour mix can be made fresh with fresh juice (see drinkrecipes), or purchased pre-mixed in bottles, cartons, jugs or as syrup dispensed from a sodagun system.

Flavoring Syrups


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SPIRITS STYLE CHARTS

COMES FROM CLASSIFICATION& AGING COMMONCOCKTAILS EXAMPLESType/ Category MADE FROM

By law, between 51%-79% corn, plus other sugars or grains

Traditionally Kentucky,but Bourbon may comefrom anywhere in theU.S.

By law, a minimum of 2years’ aging in charrednew American oak casks(most aged at least 4years)

Many brands specify anage designation on thelabel

Bourbon ManhattanMint JulepOld Fashioned

Baker’sBasil Hayden’sBooker’sJim BeamKnob CreekMaker’s MarkWoodford Reserve

Like Bourbon, between

51-79% corn, plus other sugars or grains

United States, Tennessee No official classification.

But, filtered throughsugar maple charcoal for smoothness

Jack and Coke

Lynchburg Lemonade

George Dickel

Jack Daniel’s

Grain — predominantlycorn & rye; some wheat& barley malt

Canada By law, a minimum of 3years’ aging in oakcasks

ManhattanWhisky & 7UpWhisky & Club SodaWhisky & Water

Canadian ClubCrown RoyalSeagram’s VO

Cereal grains,predominantly barley

Ireland By law, a minimum of 3years’ aging in oakcasks

Some may carry an agedesignation on the label

Irish Coffee Black BushBushmillsJameson

Cereal grains,predominantly barley

Scotland Labels may show an agedesignation, referring tothe minimum age of whiskys in the blend

The blended Scotchcategory refers to a blendof whiskys from multipleScotch distilleries

By law, a minimum of 3years’ aging in oak casks

Rob RoyRusty NailScotch & SodaScotch & Water Scotch Sour

Chivas RegalCutty SarkDewar’sGrant’sJ & BJohnnie Walker

W h i s k e y

T e n n e s s e e

W h i s k y

C a n a d

i a n

W h i s k e y

I r i s h

W h i s k y

S c o t c h ( B l e n d e d )

Quick Reference Guide (continued)

W h i s k e y

B o u r b o n


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100% Malted barley Scotland The Single Malt Scotchcategory refers to whiskyfrom a single Scotchdistillery. Labels specifydistillery name, regionand often an agedesignation

By law, minimum 3years’ aging in oakcasks

Scotch & SodaScotch & Water Usually served neat

BalvenieBowmoreCardhuGlenfiddichGlenlivetGlenmorangieLaphroaigMacallanSpringbank

Wine made from grapes

(unless a different fruitname is specified, e.g.,cherry brandy)

Made in most spirit -

producing countrieseither from locally-growngrapes or imported wine

Age classifications vary,

but are often looselybased on the officialCognac agedesignations from youngto old as follows:• VS• VSOP• XO

Brandy Alexander

Side Car Stinger

Cardenal Mendoza

(Spain)Clear Creek (Oregon,

USA)Conde de Osborne

(Spain)E & J Gallo (USA)Germain-Robin (Calif.,

USA)Korbel (Calif., USA)Metaxa (Greece)Pisco (Peru)

Wine made from grapesgrown within the Cognacregion of France

Exclusively from theCognac region of France

By Law, minimum agedesignations as follows:• VS or VO minimum

2 1/2 years• VSOP or Reserve

minimum 4 years• XO or Napoleonminimum 5 1/2 years

In Limousin oak casks.Most exceed the legalminimum agingrequirement

Brandy Alexander Side Car Stinger

A. De FussignyCourvoisier DelamainHennessyHine

MartellRemy Martin

Wine made from grapesgrown within theArmagnac region of France

Exclusively from theArmagnac region of France

Classed by age (in oakcasks) from young to old:• 3 Star/VS minimum 2

years• VSOP/Reserve

minimum 5 years• XO minimum 6 years• Hors d’ Age minimum

10 years• Vintage-dated

Not usually mixed Chateau Du TariquetDe MontalLarressingle

Apples and up to 25%pears

Exclusively from theCalvados region of Normandy in France

Classed by age (in oakcasks) from young to old:• 3 Star minimum 2

years• Vieux/Reserve

minimum 3 years• VO minimum 4 years• VSOP minimum 5

years• Extra/Napoleon/Hors

d’Age 5 years-plusaging

Not usually mixed BoulardBusnelDaron

W h i s k y — S c o t c h

( S i n g l e M a l t )

B r a n d y

B r a n d y – C o g n a c

B r a n d y

A r m a g n a c

B r a n d y ( f r u i t )

C a l v a d o s



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Traditionally, grapepomace (grape skins andseeds left over from thewinemaking process). Arelated category calledacquavita di uva or U’Eis distilled from wine inaddition to or instead of pomace, for a moredelicate flavor

Traditionally, Italy.Also made in the US

French pomace brandy iscalled “Marc” (MAHR)

Little or no age. May belabeled with the grapefrom which the pomacewas derived

French Marc is oftenaged for a short time inoak barrels

Not usually mixed AntinoriCerettoChiarloJacopo PoliLungarottiNonino

Fermented fruit such as

cherries, pears, plums,etc.

France

USASwitzerland

Little or no age, usually

labeled with the fruitfrom which the wine wasmade.Framboise = RaspberryKirsch = CherryMirabelle = Yellow PlumsPeche = PeachPoire = Pear Pomme = Apple

Not usually mixed Jean Danflou

MassenezTrimbach

A spirit base which hasbeen lightly sweetened& flavored by strong“botanicals” such asroots, herbs, etc.

Many countriesincluding:ItalyGermanyUSA

No official classification.Two main types:FlavoringDigestive

As the name suggests,often bitter or bitter-sweet

Campari & SodaChampagne CocktailManhattanNegroniOld Fashioned

Pink Gin

Flavoring:AngosturaPeychaud

Digestive & Flavoring:

CampariFernet-BrancaPunt E MesJägermeister

A spirit base which hasbeen sweetened &flavored

Made in almost everyspirit-producing countryin the world

No official classification.Broadly categorized byflavoring/mainingredients such as:• Nuts, Beans & Seeds• Herbs• Fruit and Stones (pits

of fruit)• Dairy

Some brands show anage designation on thelabel

Many are consumed onthe rocks with ice, in asnifter, or in coffee

Amaretto Sour Apricot Sour (Apricot

Brandy)Black Russian (Kahlua)Godfather (Amaretto)Kahlua and Cream

Kir Royal (Cassis)Melon Ball (Midori)Mudslide (Kahlua &

Baileys)Rusty Nail (Drambuie)So Co Manhattan

(Southern Comfort)White Russian (Kahlua)

Nuts, Beans & Seeds:FrangelicoKahluaTia Maria

Herbs:BenedictineChartreuseDrambuieGalliano

Fruit & Stones:AlizeAmarettoApricot BrandyChambordCherry BrandyCointreauCuracaoGrand Marnier Sloe GinSouthern Comfort

Dairy:AdvocaatBaileys Irish Cream

G r a p p a

E a u - d e - V i e

B i t t e

r s

C o r d i a l s ( a k a L i q

u e u r s )



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SPIRITS - MAPS

Classic Spirits-Producing Regions of Europe

POLAND

Vodka

SWEDEN

Vodka

RUSSIA

Vodka

ITALY

Grappa

SCOTLAND

Whisky

SPAIN

Brandy

Brandy de Jerez

IRELAND

Whiskey

FRANCE

Armagnac

Calvados

Cognac

Eau-de-vie

Marc

ENGLAND

Gin

ATLANTIC OCEAN

MEDITERRANEAN SEA

NORTH SEA

E N

G L A N D

NORTHERN

IRELAND

CAMPBELTOWN

ISLAY

ISLE

OF SKYE SPEY S I D

E

L O W L

A N D

S

(See Scotland detail below)

SPIRITS BASE INGREDIENTS

Grapes

Grain

Fruit

R i v

e r S p e y

H I G H L A N D S

CZECHREPUBLIC

NETHER-LANDS

BELGIUM GERMANY

SCOTLAND

Vodka and Cordials areproduced in mostspirit-producing countriesworldwide.

Europe


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Classic Spirits-Producing Regions of North America and the Caribbean

ATLANTIC OCEAN

ATLANTIC OCEAN

PACIFIC OCEAN

CARIBBEAN SEA

MEXICO

Tequila

Mezcal

CUBA

Rum

JAMAICA

Rum

PUERTO RICO

Rum

WEST INDIES

Rum

VIRGIN ISLANDS

Rum

UNITED STATES

Whiskey

CANADA

Canadian Whisky

TENNESSEE

OAXACA

TEQUILAGUADALAJARA

CALIFORNIA

KENTUCKY

Tennessee Whiskey Bourbon WhiskeyBrandy

Caribbean (detail)

(See Caribbean detail below)

SPIRITS BASE INGREDIENTS

Grapes

Grain

Corn

Sugar Cane

Agave

Spirit-Producing Regions

Jalisco Statewhere the Tequila region is located.

Mezcal can be produced

anywhere in Mexico.

Vodka and Cordials are produced in mostspirit-producing countries worldwide.

SPIRITS - MAPSNorth America and the Caribbean


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a. Is made from 100% malted barleyb. Is produced at a single distillery

c. Is bottled unblended to showcaa distillery's distinctive charact

d. All of the above

a. TRUE

b. FALSE

a. Wine made from grapesb. Grainsc. Cornd. Botanicals

a. Juice of the agave plab. Juice of a cactusc. Mezcald. Any type of grain

a. TRUE

b. FALSE

a. Germanyb. France

c. Italyd. None of the above

a. Always oak agedb. Aged for a minimum o

years before bottlingc. Usually, bottled withoutd. None of the above

a. Ginb. Vodka

c. Cognac

d. Bourbon

a. Molassesb. Cane juice

c. Cane syrupd. All of the above

a. Anywhere in the United Statesb. Only in Kentucky

c. Only in Tennesseed. Anywhere in the world

Single malt Scotch whisky…

Brandy can only come from France.

The "base" ingredient of Cognac is…

The "base" ingredient of tequila is…

The best tequilas have a worm in the bottle.

Calvados comes from…

Vodka is…

Juniper berries are a key flavoring agent in…

Rum may be distilled from fermented…

Bourbon can legally be made…

SPIRITS CERTIFICATION

2

3

4

5

6

7

8

9

10

A n s w e r s : 1 ) d , 2 ) b , 3 ) a , 4 ) a , 5 ) b , 6 ) b , 7 ) c , 8 ) a , 9 ) d , 1 0 ) a

34 | SPIRITS

1

Sample Questions


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Fermentation turns grape juice into wine, as follows:

Sugar + Yeast = Alcohol + Carbon Dioxide + Flavors and Scents

Sugar — comes from the ripe grapes.

Yeast — can be added by the winemaker, or can comefrom the skin (it’s that hazy “bloom” you see on

grape skins, plum skins and other fruits).

Alcohol — is produced when the yeast consumes

the sugar, converting it to alcohol.

Carbon dioxide — is another byproduct of fermentation; it either dissipates into theatmosphere, or can remain in the wine asbubbles if the fermentation takes place ina closed container.

Flavors and scents — are the neatestbyproduct of all. Fermen

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Complete Beverage Guide Part 1

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