6 Non-Alcoholic And Alcoholic Beverage 6.1 Non-Alcoholic Beverages 6.1.2 What Is Tea

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6
Non-Alcoholic and Alcoholic Beverage
6.1 Non-Alcoholic Beverages
6.1.2 What is tea?
Tea was discovered by accident over 5000 years ago when leaves from a tea bush accidentally
dropped into some boiling water and delicately flavoured the liquid. Tea was originally drunk
for its medicinal benefits and it was not until the 1700s that it began to be consumed as the
delicious beverage that we know today.
After studying this chapter, you should be able to:
1. Describe beverage knowledge
2. Define table drinks service
3. Describe the preparation requirements and tasks for the table service of
drinks
4. Describe the methods of decoration and presentation of drinks
5. Describe the methods of serving the various types of drinks
6. Describe the methods of service of specialty/liqueur coffees
7. State the legal requirements in relation to the selling and service of
alcoholic drinks

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Tea is prepared from the leave bud and top leaves of a tropical evergreen bush called Camelia
sinensis. It produces what is regarded as a healthy beverage containing approximately only half
the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central
nervous system. It is regarded as a profitable beverage with caterers serving more than 10 billion
cups a year.
Tea plant
6.1.2 Producing countries
Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil,
warm climate and where there is at least 130cm of rain a year. It is an annual crop and its
flavour, quality and character is affected by the location, altitude, type of soil and the climate.
The main tea producing countries are:
1 China (the oldest tea producing country)
2 East Africa (Kenya, Malawi, Tanzania and Zimbabwe)
3 India (the largest producer of tea representing 30% of the world’s tea)
4 Indonesia
5 Sri Lanka (formerly Ceylon)

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6.1.3 Purchasing Tea
Tea may be purchased in a variety of forms, a caterers exact requirements being determined by a
number of factors such as the type of establishment and clientele, the occasion, the method of
service, storage facilities available and cost. The different means of purchasing tea are:
1 Bulk (leaf): allowing for the traditional method of serving.
2 Tea bags: are heated sealed and contain either standard or
specialty teas. These tea bags come in one cup, two cup,
pot for one or bulk brew form.
Tea bag
3 String and tag: this comes as a one cup bag with string attached and a tag that remains
outside the cup or teapot for easy and quick identification of the tea by the customer.
4 Envelopes: this is again a string and tag but in an envelope for hygienic handling. It is
regarded as ideal for trays in a room service operation.
5 Instant: instant tea granules
The word blend indicates that a named tea on the market for sale to the public may be composed
of a variety of different teas to produce one marketable tea. For instance, what is sometimes
termed a standard tea may contain us many as 15 different teas, some of which would almost
certainly be Indian tea for strength, African tea for colour and China tea for flavour and delicacy.
Most teas used are fermented (oxidized) during the process of manufacturing which gives them
their black colour. One exception is China tea which is classed as green tea.
6.1.4 Storage
Tea should be kept:
1 In a dry clean and covered container
2 In a well ventilated area
3 Away from excess moisture
4 Must not be kept near any strong smelling food as tea very quickly absorb strong odours

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6.1.5 Making of tea
The type of tea used will depend on the customer’s choice and the cost, but most establishments
carry a varied stock.
The quantities of dry tea used per pot may vary slightly with the type of tea used. It is important
to ensure the amount of dry tea is measured to ensure standardization of the brew and control of
the commodity used. Other means of pre-proportioning tea may be used such as tea bags.
Because tea is an infusion and therefore the maximum flavour is required from the brew, a few
rules have to be observed. These are:
1 Heat the pot before putting the dry leaves in so that the maximum heat can be obtained
from the boiling water
2 Measure the dry tea exactly
3 Use freshly boiled water
4 Make sure the water is boiling on entering the pot
5 Allow to brew for 3 – 4 minutes to obtain maximum strength from the brew
6 Remove the tea leaves at the end of he period
7 Ensure all equipment used is clean
Indian or Ceylon blend may be made in either china or metal teapots. Usually both are offered
with milk. Sugar would be offered separately.
China tea is made from a special blend of tea which is more delicate in flavour and perfume
than other teas. It is made in the normal way and is best made in a china pot. China tea is
normally drunk on its own but may be served with a slice of lemon. Slices of lemon would be
offered on a side plate. China tea is rarely served with milk. Sugar may be offered
Iced tea is strong tea that is served chilled. It should be served in a tumbler with a slice of
lemon.

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6.1.6 Specialty teas
There are a variety of special tea blends. Examples are:
1 Assam (world’s largest tea-growing region) – a rich full and malty flavoured tea, suitable
for service at breakfast, usually with milk.
2 Darjeeling (West Bengal/India)– a delicate tea with a light grape flavour and known as
the ‘champagne of teas’. Usually served as an afternoon or evening black tea with either
lemon or a little milk.
3 Earl Grey – a blend of Darjeeling and China tea, flavoured with oil of Bergamot fruit.
Usually served with lemon or milk.
4 Jasmine (Fujian/China) – a green tea (unoxidised) which is dried with jasmine blossoms
which produces a tea with a fragrant and scented flavour.
5 Lapsang Souchong (Fujian/China) – a smoky, pungent and perfumed tea, delicate to the
palate. Usually served with lemon.
6 Sri Lanka – a pale golden tea with good flavour. Ceylon blend is still used as a trade
name. served with lemon and milk
6.1.7 Tisanes
These are fruit flavoured teas and herbal infusions which are often used for medicinal purposes
and are gaining in popularity with trends towards healthier eating and drinking. Often these do
not contain caffeine. Examples are:
Herbal teas Fruit teas
 Camomile  Cherry
 Peppermint  Lemon
 Rosehip  Blackcurrant
 Mint  Mandarin orange

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These teas are usually made in china pots or by individual cups or classes and sometimes served
with sugar.
6.3 Coffee
Coffee is a natural product grown in many countries of the tropical and sub-tropical belt in South
and Central America, Africa and Asia. It is grown at different altitudes in different basic
climates and in different soils and is looked upon as an international drink consumed throughout
the world. Brazil is the world’s largest coffee grower, Columbia is second, the Ivory Coast third
and Indonesia fourth.
The trees which produce coffee are the genus Coffea which belongs to the Rubiaceae family.
There are somewhere in the region of 50 different species although only two of these are
commercially significant. These are known as Coffea arabica and Coffea camephora which is
usually referred to as robusta. Arabica accounts for 75% of world production.
The coffee tree is an evergreen shrub. The fruit of the coffee tree is known as the cherry and
these are about 1,5cm long. The cherry usually contains two coffee seeds.
Coffee Cherry
Unroasted coffee beans Roasted coffee beans
An example of lighter roasted, versus darker roasted beans. The degree of roasting which is
ideal for coffee in general, and a given varietal or blend is highly subjective.

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6.3.1 Blending, roasting and grinding
Companies selling coffee have their own blending experts whose task it is to ensure that the
quality and taste of their particular coffee brand is consistent. Most brands of coffee sold in
shops are a blend of two or more batches of beans.
Because they have no smell or taste, green beans have to be roasted in order to release the coffee
aroma and flavour. The correct roasting should give a uniform colour. The output of different
roasting is used to form different blends.
The common degrees of roasting are:
 Light or pale roasting – suitable for mild beans to preserve their delicate aroma
 Medium roasting – gives a stronger flavour and are often flavoured for coffees with a
well defined character
 Full roasting – popular in many Latin countries and have a bitterish flavour
 High roasted coffee – accentuates the strong bitter aspect of coffee, although much of the
original flavour is lost
Commercial coffee roasters can either convert the beans into instant (soluble) coffee or prepare
them for sale as roasted or ground beans. The higher the roast, the less acidity and the more
bitterness there is in the coffee.
Roasted coffee must be ground before it can be used to make the brew. Coffee is ground to
different grades of fineness which suit the many different methods of brewing. The ideal would
be to grind the coffee just before brewing as a flavour can be lost easily after grinding the coffee.
6.3.2 Making coffee
The rules to be observed when making coffee are as follows:
1 Use freshly roasted and ground coffee

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2 Use the correct grind for the type of machine in use
3 Ensure all equipment is clean before use
4 Use a set measure of coffee to water
5 Add boiling water to the coffee and allow to infuse
6 The infusion time must be controlled according to the type of coffee being made and the
method of making
7 Control the temperature since to boil coffee is to spoil coffee, the coffee develops a bitter
taste
8 Strain and serve
9 Add milk and cream separately
10 The best serving temperatures are 82 C for coffee and 68 C for milk.
Characteristics of good coffee are:
1 Good flavour
2 Good aroma
3 Good colour
4 Good body
Coffee that is brewed incorrectly may be weak, flat or bitter.
Instant coffee involves the mixing of soluble coffee solids with boiling water.
Saucepan or jug method also known as American method involves coffee being made in a jug
by measuring ground coffee into the saucepan or jug and then adding the boiled water. It is then
strained and served.
Cafetiere is also known as coffee plunger. Ground coffee is measured
into the plunger, boiling water added, it is stirred and then placing the
plunger unit and lit in position.

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Percolator method is more often used at home. Water is placed in the lower section (marked A)
and the raw coffee grounds in the mid-section (marked B) with the spout reaching below the
water level. After the top section, initially empty, is affixed, the pot is placed on a heat source.
As the water reaches boiling point it turns to steam and eventually creates sufficient pressure to
force all the water from the lower section up the tube at once, through the grounds — which are
held in place by a metal filter either side — and through a second tube until it hits the lid of the
pot and is collected in the upper section (C), producing a strong, concentrated coffee.
Fig 10.6 Percolator
(Watch Video)
Filter coffee originated from France. The filter method produces excellent coffee. Fresh boiled
water is poured into a container with a very finely meshed bottom which stands on a cup or pot.
Filter paper may be used to prevent the grounds passing into the lower cup. To make good filter
coffee, ensure all equipment is hot, otherwise the resulting coffee cools very rapidly. Filter
coffee can be made by individual cups, small pots and by using large filter machines.
Espresso originated in Italy. The machines used in making this form of coffee can provide cups
of coffee individually in a matter of seconds. With this type of machine, the coffee must be
finely ground. This method involves passing steam through the finely ground coffee and
infusing under pressure. The advantage is that each cup is made freshly for the customer.
Served black the coffee is known as Espresso and served in a small glass cup (demitasse) and
should have a creamy golden-brown froth. Espresso can be transformed into different types of
coffees with the addition of milk (foamed milk).

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Cappuccino is espresso with the addition of milk and milk foamed milk.
Latte is espresso with steamed milk
Caffe macchiato is an espresso with a dollop of foamed milk
Caffe mocha is espresso with steamed milk, cocoa or chocolate syrup and foamed milk.
Americano is espresso and hot water, classically using equal parts each.
Decaffeinated coffee is coffee is made from beans after the caffeine has been extracted.
Iced coffee is coffee that is strained and chilled. It may be served with milk, cream, ice cream or
flavoured with syrups. It is served in a tall glass.
Turkish or Egyptian coffee is made from darkly roasted mocha beans which are ground to a
fine powder. The coffee is made in special copper pots. The sugar is added while brewing and it
is never stirred. It may also be flavoured with vanilla pods.
Irish and specialty coffees
A classic Irish coffee consists of hot coffee, Irish whiskey, and sugar, with double cream
whipped until it begins to stiffen, floated on top.
An 18.93 cl. (62
A fl oz) Paris goblet should be heated and sugar added as required by the guest.
(A certain amount of sugar is always required when serving this form of coffee as it is an aid
to floating the double cream on the surface of the hot coffee; the waiter must ensure the guest
realises this.) A teaspoon is then placed in the goblet to conduct the heat and avoid cracking
the goblet as the piping hot, strong black coffee is poured in. The coffee should be stirred well to

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dissolve the sugar and then one measure of Irish whiskey added. At this stage, it is important
to ensure that everything is thoroughly blended. The liquid should now be within 2% cm (1
in) of the top of the goblet. Double cream should then be poured slowly over the back of a
teaspoon onto the surface of the coffee until it is approximately 1.9 cm (3 in) thick. The
coffee must not be stirred: the best flavour is obtained by drinking the whiskey-flavoured
coffee through the cream.
This method of making coffee may be carried out at the table and has visual appeal. As the fat
content of cream is much higher than that of milk, less may be used and it should not be heated.
When the Irish coffee has been prepared, the goblet should be put on a doily on a sideplate and
placed in front of the guest. If brandy is used instead of whiskey, the coffee is known as Café
Royale.
Irish coffee is normally served by the waiter at the table. The following equipment is required:
 Silver salver
 Serviette
 18.93 cl (6%floz) Paris goblet on an under plate
 Teaspoon
 Jug of double cream
 25 ml measure
 Coffee pot
 Bottle of Irish Whisky
Order of ingredients in the glass
1. Sugar
2. Black Coffee
3. Spirit or Liqueur
4. Double Cream

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The following variations substitute Irish whisky for some other spirit:
Monk’s coffee Benedictine
Russian coffee Vodka
Jamaican coffee (Caribbean coffee) Rum
Calypso coffee Tia-Maria
Highlander coffee Scotch whiskey
Seville coffee Cointreau
Café Royal Brandy
Café Parisienne Brandy
Café Diable Brandy/Kirsch
Hot chocolate
Nowadays chocolate is almost always made from pre-prepared (instant) powder. The quality
of the chocolate used is the essential factor in the end product – the better the brand, the better
the result. If good chocolate is to be served you must use a good product. The chocolate
powder is mixed with hot (but not boiled) milk before service, usually in the cups in which it is
to be served
6.4 Water
6.4.1 Aerated water
These beverages are charged or aerated with carbonic gas. The flavourings found in different
aerated waters are imparted from various essences. Some examples of aerated waters are:
1 Soda water: colourless and tasteless
2 Tonic water: colourless and quinine flavoured
3 Dry ginger: golden straw coloured with a ginger flavour
4 Bitter lemon: pale cloudy coloured with a sharp lemon flavour

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Other flavoured waters which come under this heading are:
 ‘Fizzy’ lemonades
 Orange
 Ginger beer
 Coca-cola, etc.
Service of aerated water:
All aerated waters may be served on their own, chilled, and in either Slim Jim tumblers, Paris
goblets, Highball glasses or short-stemmed beer glasses, depending on the requirements of the
guest and the policy of the establishment. They may also accompany other drinks as mixers, for
example:
1 Whisky and dry ginger
2 Gin and tonic
3 Vodka and bitter lemon
4 Rum and Coca-cola
6.4.2 Natural spring waters/mineral waters
The EU has divided bottled water into two main types: mineral water and spring water.
Mineral water has a mineral content (which is strictly controlled), while spring water has fewer
regulations, apart from those concerning hygiene. Water can be still, naturally sparkling or
carbonated during bottling.
Bottle sizes for mineral and spring waters vary considerably from 1.5 litres to 200 milliliters.
Some brand names sell in both plastic and glass bottles, whilst other brands prefer either plastic
or glass bottles depending on the market and the size of container preferred by that market.
Natural spring waters are obtained from natural springs in the ground, the water themselves
being impregnated with the natural minerals found in the soil and sometimes naturally charged

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with an aerating gas. The value of these mineral waters, as they are sometimes termed, has long
been recognized by the medical profession. Many of the best known mineral waters are bottled at
the springs. The mineral waters are usually classified according to their chemical properties.
Different varieties of mineral water
APPOLLINARIS
CONTREX
PERRIER
ROYAL FARRIS
SAN PELLEGRINO
SPA
SPA MONOPOLE
VICHY CELESTINES
VITTEL
VOLVIC
Naturally sparkling
Still
Naturally sparkling or in fruit flavours
Naturally sparkling
Carbonated
Still, naturally sparkling or in fruit flavours
Still or sparkling
Naturally sparkling
Naturally sparkling
Still
Germany
France
France
Norway
Italy
Belgium
Belgium
France
France
France
Different varieties of spring water
ASHBOURE
BADOIT
BUXTON
EVIAN
HIGHLAND SPRING
MALVERN
Still or sparkling
Slightly sparkling
Still or carbonated
Still
Still or carbonated
Still or carbonated
England
France
England
France
Scotland
England
Service of natural spring waters/mineral waters:
Natural spring or mineral waters are normally drunk on their own for medicinal purposes.
However, as has been previously mentioned, some mineral waters may be mixed with alcoholic
beverages to form an appetizing drink. In all cases, it should be served well chilled, at
approximately 7—10°C. If served on its own they should be served in a Paris goblet or a Slim
Jim tumbler.

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6.5 Squashes
These are preparations of fruit juices or syrups with sugar, water and other ingredients, usually
described by the manufacturers as `cordials'. Some use mineral water instead of ordinary tap
water. Squashes may be served on their own, mixed with spirits or cocktails, or used as the base
for such drinks as fruit cups. They are indispensable in the bar and an adequate stock should
always be held. Examples are:
1 orange
2 lemon
3 grapefruit
4 lime juice
6.6 Juices
The main types of juices held in stock in the dispense bar are bottled or canned
 orange juice
 pineapple juice
 grapefruit juice
 tomato juice
These are normally purchased in small bottles termed ‘babies’. They may also be obtained
canned.
Fresh
 orange juice
 grapefruit juice
 lemon juice
It is often necessary to keep a small stock of these juices, made from fresh fruits. It would be
used for cocktails and for mixing with spirits.

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Service of juices:
All juices should be served chilled in a goblet.
Tomato juice should be served chilled in a goblet. Worcester sauce should be offered as an
accompaniment. The goblet may have a slice of lemon placed over the edge as additional
presentation.
6.7 Syrups
The main use of these concentrated, sweet, fruit flavourings is as a base for cocktails, fruit cups
or mixed with soda water as a long drink. The main ones used are:
 grenadine (pomegranate)
 cassis (blackcurrant)
 citronelle (lemon)
 gomme (white sugar syrup)
 framboise (raspberry)
 cerise (cherry)
 orgeat (almond)
Syrups are also available as ‘flavouring agents’ for cold milk drinks such as milk shakes. Syrups
are never served as drinks in their own right but generally as flavourings in such items as
cocktails, fruit cups, long drinks and milk shakes.
Non-alcoholic wines
These are prepared from a fruit juice base, and can be still or aerated, with no alcohol
content.
Non-alcoholic cocktails
Current trends towards responsible drink-driving habits have led to an increase in the
availability of non-alcoholic drinks, including many non-alcoholic mixed drinks or cocktails.
Often these are simply 'virgin' versions of an already popular cocktail, e.g. ones with the

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alcoholic ingredient left out or with some other ingredient substituted for it. A Virgin
Mary, for example, is a non-alcoholic variation of the Bloody Mary with the vodka
omitted. Responsible beverage servers are now very conscious of the need to offer a good
variety of non-alcoholic drinks.
6.8 ALCOHOL
Ethyl alcohol or Ethanol is an alcohol that is a potable, clear, colourless with an ethereal odour,
and a warm, burning, slightly sweet taste: It is a volatile, flammable substance that burns with a
blue flame and is also hygroscopic (water-absorbing) and is completely miscible with water in
any proportion. It has a boiling point of 78.3°C and a freezing point of -113°C.
If directly injected into the blood stream, pure ethanol can cause death. Ethanol is potable but
when consumed in very large doses over a very short span of time, can prove fatal. When used in
moderate doses, ethanol has a pleasing and soporific (sleep-inducing) effect. It is this ability that
allows us to 'loosen' our inhibitions and relax our emotional guards that alcohol is prized and
sought after.
Methyl alcohol is the other well known member of the alcohol family and is also known as
methanol. It is a clear, colourless volatile flammable liquid and has a, boiling temperature of
66°C and freezes at -98.7°C. It is a useful solvent and acts as antifreeze. Methanol is found in
very minute amounts in wine.
The most common method of measurement of alcohol in alcoholic beverages is Percentage of
Alcohol by Volume (% A.B.V)

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6.8.1 FERMENTATION
Fermentation is a chemical process. Ethanol is produced naturally by the breakdown of sugars
through the action of enzymes secreted by yeast. This process may be summed up in a simple
equation:
Sugar + Yeast = Alcohol + Carbon Dioxide + Heat
Let's examine the several elements in this equation:
Sugar
To produce alcohol for beverages such as spirits, liqueurs, beers and wines, a variety of
raw materials may be used to supply the base sugar. The sugars may be found in:
 fruits e.g. grapes, apples & cherries
 grains and cereals e.g. barley & corn
 plants e.g. sugar cane, beetroot & nectars (honey)
*Specific types of sugars will be further discussed in the subject, Foods.
As sugar is the source material for yeast to breakdown into alcohol, fermentation will
therefore cease when sugar is depleted.
Yeast
Yeasts are micro organisms that cannot be observed by the naked eye. However, yeast are
visible to us when in large numbers - for instance when we use the dry, yellowish grainy
powder to raise and proof bread before baking it. Without yeast, fermentation does not take
place.

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There are many different types or species of yeast. Whatever the species, names of yeast are
always prefixed with Saccharomyces. This Latin-based name itself explains the nature of
yeast as it means "sugar-loving".
Saccharomyces Carisbergensis and Saccharomyces Cerevisiae are the most
commonly encountered species of yeast used to ferment alcoholic beverages based on
grains while Saccharomyces Ellipsoideus (named for its elliptical shape) is used in the
production of wines.
Alcohol
When the concentration of alcohol in a fermenting solution reaches 15 % alcohol by volume,
chances are, fermentation will stop. This is because most types of yeast are unable to tolerate
alcohol concentrations higher than this and die off. Though the alcoholic concentration at which
fermentation is halted varies greatly with the species and strains of yeast, a high concentration of
alcohol (20 to 22 % alcohol by volume) will kill any known species or strain of yeast.
Carbon Dioxide (CO2)
Carbon dioxide is produced during fermentation and may be allowed to disperse into the
atmosphere, or stored to be introduced back into the alcoholic beverage later e.g. beer.
Temperature
Yeast are not active and become dormant below 5° C and die when exposed to temperatures
above 45° C. Yeast generally thrive and are most active at temperatures between 15° C to 35°
C.
An important factor to consider during fermentation is that heat is generated as part of the
process itself. If the heat of fermentation is not allowed to dissipate or be removed in any way,
yeast can end up pasteurizing themselves and fermentation may be halted. Hence, temperature
control is usually practiced in the production of alcoholic beverages

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6.8.2 DISTILLATION
Distillation works by using the differences in the boiling points of substances in a solution
to separate them. This allows us to separate and concentrate the different elements in any
solution containing alcohol. When a liquid is heated and boiled, the more volatile (heat
sensitive) elements vaporises first. These vapours can be collected and re-converted back
into a purified, concentrated liquid form by cooling the vapours (i.e. condensed). Along
with the evaporated water, some minute elements known as congeners also transferred to
the resulting alcohol. These congeners are natural chemicals (such as acids, esters and
minerals) that are part of the original ingredients. Congeners are important attributes of
alcoholic beverages as they contribute to taste and smell.
The equipment that uses the principles of distillation is called a still. There are 2 main
types of stills:
 Pot stills
 Patent Stills
All stills work in the almost the same manner. The wash (fermented alcoholic solution)
that is meant for as distillation is heated. The temperature of the wash is always being
monitored and adjusted so as to keep it below that of the boiling point of water but above
78.3° C. The volatile alcoholic vapours rise and concentrate near a funnel like structure
which leads to a cooling system that condenses the vapours back into a liquid. This pure
liquid alcohol may then be collected.

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Illustration of a Pot Still used for distilling brandy.
The Patent Still is known by several other names: the Coffey (after its inventor,
Aeneas Coffey who invented it in 1830), Column or Continuous Still.

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6.9 ALCOHOLIC BEVERAGES
"Alcoholic beverages may be defined as being any potable beverage that contains from 0.5
% to 75.5% of ethyl alcohol by volume."
All alcoholic beverages are made from a fermented product. Alcohol is produced through a
process called fermentation that results from the action of yeast on sugar contained in fruit juices,
cereals, molasses and in the case tequila, the stem of plants.
Alcoholic beverages would include:
 Beers
These are beverages that derive their alcohol content through the process of fermentation in
which yeast acts on sugar contained in cereals.
 Wines
These are also beverages that derive their alcohol content from the process of fermentation
wherein the yeast act on the sugar in fruit juices. The most commonly used fruit is the grape.
 Spirits
Spirits have a generally higher content of alcohol than beers or wines. The alcohol, produced
through the fermentation, is further concentrated through the controlled heating process called
distillation. Vodka, whisky, brandy, tequila and rum are examples of spirits.
 Compounded alcoholic beverages
These beverages are derived when a spirit or fermented beverage are compounded (blended or
infused) with flavouring substances. Gin is an example of a "compounded" spirit and is flavoured
and made fragrant by re-distilling a pure grain spirit with aromatic herbs and spices.
These alcoholic beverages will be dealt with in more detail in the following paragraphs.

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6.10 Wine
About 70% of wines in the world are produced in the European countries located around and north of
the Mediterranean Sea. The climatic conditions here are suitable for grape growing. Similar conditions
do exist elsewhere for the cultivation of vines and today the vine is an important crop grown in may
regions of the world. Wine-producing regions are found in the following regions:
 African continent
 Australasia
 American continent
 Europe
 Far East Asia
 Middle Eastern countries
The distribution of vineyards around the world (source: UK WSET)
A look at the distribution of grape-growing/winemaking regions of the world will reveal a distinct
pattern: that these regions generally fall into 2 temperate climatic zones. These regions usually lie
between the latitudes of 20 to 50 degrees in both North and South Hemispheres. Thus in Europe,
Germany is at the extreme north of the limit and countries further north like Poland, Denmark, Sweden,
Finland, Norway and Iceland do not produce any wines. The best wines of Europe come mainly from
France, Italy, Spain, Portugal, Germany, Hungary, Switzerland and Austria. These countries have

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historically devoted much time to research and discover the best grape varieties suited to their unique
climatic and soil conditions for viticulture.
Today the worldwide trend in wine growing is moving towards quality rather than quantity. Better
selections of grape varieties and advanced cultivating methods are the attributing factors towards this
quest for quality. With smaller production, yield qualities and standards are enhanced. This race for
quality is also apparent in 'new world' countries like the USA, New Zealand, Australia and South Africa.
Winemaking, or vinification, is the process of wine production, from the selection of grapes to
the bottling of finished wine. Wine production can be generally classified into two categories:
Still wine production and sparkling wine production.
After the harvest, the grapes are crushed and allowed to ferment. Red wine is made from the
must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while
white wine is usually made by fermenting juice pressed from white grapes, but can also be made
from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are
made from red grapes where the juice is allowed to stay in contact with the dark skins long
enough to pick up a pinkish color, but little of the tannins contained in the skins.
During this primary fermentation, which often takes between one and two weeks, yeast converts
most of the sugars in the grape juice into ethanol (alcohol). After the primary fermentation, the
liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are
slowly converted into alcohol and the wine becomes clear. Some wine is then allowed to age in
oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly.
The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to
over twenty years for top wines.
Factors that influence the quality of wine are:
1 Climate and microclimate
2 Nature of the soil and subsoil

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3 Vine family and grape species
4 Method of cultivation — viticulture
5 Chemical composition of the grape
6 Yeast and fermentation
7 Methods of wine making — vinification
8 Luck of the year
9 Ageing and maturing process
10 Method of shipping or transportation
11 Storage temperature
6.10.2 Wine Producing regions
1 France - There are seven primary wine-producing regions in France. Alsace, Bordeaux,
Burgundy, Loire, Provence and the Rhone Valley comprise the dominant French wine
regions. These regions are known for particular grape varietals as dictated by the district's
indigenous terroir.
2 Argentina - For years considered being the 'sleeping giant' of the Southern Hemisphere,
Argentina is now very much awake with exports to world markets increasing by over
50% in the last two years. Total annual wine output is the equivalent of Chile, South
Africa, Australia and New Zealand combined.
3 Austria - Primarily a white wine producer, Austria has moved well to distance it from
past scandals and now operates one of the strictest quality control regimes in the world.
The fresh, fruity varietal wines and notably, the late harvest wines are regular winners at
international wine fairs and provide excellent value for money.
4 Australia - In terms of quality and marketing prowess it has made a huge impact on
world markets and caused many 'Old World' producers to sit up and take note. Australia
produces consistently good varietal wines.

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5 Chile - Renowned world-wide for its excellent, upfront varietal wines from the 'classic'
grape varieties, Chile now exports 50% of its production to world markets. One of the
few countries not to be ravaged by phylloxeria, Chile has capitalised on its unique
location and micro-climates, with the cool air from the Andes tempering the hot sunshine
and creating the ideal growing conditions for grapes.
6 Germany - Still waiting to be discovered, Germany has so much more to offer than
'Liebfraumilch'. Here the Riesling grape gives of its best to produce wines of sublime
concentration, elegance and finish. Developments continue with dryer styles of wine
(trocken) and labelling is becoming distinctly more user-friendly.
7 Hungary - Hungary is just becoming a modern wine producing country with substantial
new investment in its wineries, winemaking techniques and vineyard management. Some
excellent varietal wines are emerging.
8 New Zealand - The cooler climate and maritime influences of New Zealand make it an
ideal location for fine white wines as can be witnessed in its Sauvignon Blanc and
Chardonnay varietals. Although still a small producer, New Zealand's wine exports
continue to grow and sales to Europe last year rose by over 50%.
9 Spain - The wines of Rioja and Jerez (Sherry) have always been famous, but Spain has
now emerged as a country with a diverse and interesting range of quality wines from its
many diverse and individual regions. Areas like Penedes, Navarra, Rueda and
Valdepenas are vying with the famous Rioja wines for supremacy. Value allied to
quality, style and character are the hallmarks of Spanish wines.
10 United States - The heart of U.S.A. wine production is in California, accounting for over
90% of total output. U.S.A. wine exports have more than doubled in the last two years
with a strong emphasis on quality and varietal characteristics, like Cabernet Sauvignon,
Merlot and Chardonnay working alongside the revamped and much improved Zinfandel.

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11 South Africa - Boasting a near perfect climate and ripening conditions, South Africa has
emerged as a major player on the world stage. The recent privatisation of the KWV co-
operative and the emergence of single estate wines have done much to boost the image
and quality of South African wines, no more so than with its specialty wine, Pinotage.
12 Portugal - A country which prides itself in its indigenous grape varieties, Portugal has
been slow to adopt the major European classics such as Cabernet Sauvignon, Chardonnay
etc. As a result we see wines with regional character and individuality and that certain
rustic charm. Portugal is also home to the world's most renowned sweet fortified wine -
Port... more details
13 Italy - The world's largest wine producing country, Italy creates a myriad of wine styles
from light sweet sparklers to big robust chewy reds with some stunning dessert and
fortified styles in between. It is home to Chianti, Barolo and Vapolicella to name but a
few.
6.10.3 Vinification
The process central to vinification is fermentation — the conversion of sugar to alcohol. This
process is necessary to the making of all alcoholic beverages — not only to still, sparkling and
fortified wines, but also to spirits, liqueurs and beers (although some variations and further
processes will be applied for individual beverages).
The grape
The grape itself may be broken into a number of elements:
1 skin — tannins and colour
2 stalk — tannins
3 pips — bitter oils
4 pulp — sugar, fruit acids, water, pectins

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The colour in wine comes from the skin of the grape, being extracted during the fermentation
process. Red wine can only be made from red grapes, but white wine can be made from white or
red grapes, provided that, in the latter case, the grape skins are removed before fermentation
begins. The yeast required for the fermentation process is found on the outside of the grape skin
in the form of a whitish bloom.
Vine species
The vine species grown that produces grapes suitable for wine production and that stocks the
vineyards of the world is named Vitis vinjfèra. All varieties now planted in
Europe has evolved from this species through cross-breeding, to suit local soils and climates.
The same vine variety, grown in different regions and processed in different ways, will produce
wines of differing characteristics. A few examples are:
Black/Red
Cabernet Sauvignon
Pinot Noir
Gamay
Sangiovese
Grenache
Syrah/Shiraz
Zinfandel
Merlot
Note: the same vine variety in different regions can be, and often is, given a different name, e.g.
Grenache of the Rhône as Garnacha producing fine Spanish wines.
White
Sémillon
Sauvignon blanc
Chardonnay
Riesling and Sylvaner
Palomino

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6.10.4 Classification of wine types
Still wine
This is the largest category. The alcoholic strength may be between 8-9% and 15%, by volume.
The wines may be:
1 Red: being fermented in contact with grape skins from which the wine gets
its colour. Normally dry wines.
2 White: usually produced from white grapes, but the grape juice (must) is
usually fermented away from the skins. Normally dry to very sweet.
3 Rosé: made in three ways — from black grapes fermented on the skins for up to 48
hours; by mixing red and white wines together; or by pressing grapes so that some colour
is extracted. It may be dry or semi-sweet. These are called blush wines in the USA when
made wholly from red grapes.
Sparkling wines
4 The most famous is Champagne. This is made by the méthode champenoise
(secondary fermentation in the bottle) in an area of north-eastern France.
5 Effervescent wines made outside this area are called vins mousseux or sparkling wines
and are made by either the methode champenoise (now called methode traditionelle), the
Charmat method (tank fermented and sometimes termed the method cuve close), the
transfer method, or the carbonation method.
6 Sparkling wines are available from France, Spain, Italy and many other countries.
7 They may vary from brut (very dry), sec (medium dry), demi-sec (medium sweet), to
doux (sweet).
8 Semi-sparkling wines are known by the term petulant.
Organic wines
These wines, also known as ‘green’ or ‘environmentally friendly’ wines, are made from grapes
grown without the aid of artificial insecticides, pesticides or fertilizers. The wine itself will not

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be adulterated in any way, save for minimal amounts of the traditional preservative, sulphur
dioxide, which is controlled at source.
Alcohol-free, de-alcoholized and low alcohol wines
Alcohol free: maximum 0.05% alcohol
De-alcoholized: maximum 0.50% alcohol
Low alcohol: maximum 1.25% alcohol
These wines are made in the normal way and the alcohol is removed either by hot treatment —
distillation — which unfortunately removes most of the flavour as well, or, more satisfactorily,
by a cold filtration process, also known as reverse osmosis. This removes the alcohol by
mechanically separating or filtering out the molecules of alcohol through membranes made of
cellulose or acetate. To this, at a later stage, water and a little must are added, thus attempting to
preserve much of the flavour of the original wine.
Vins doux naturals
These are sweet wines that have had their fermentation muted by the addition of alcohol in order
to retain their natural sweetness. Muting takes place when the alcohol level reaches between 5%
and 8% by volume. They have final alcohol strength of about 17% by volume.
Fortified wine
Fortified wines such as Sherry, Port and Madeira have been strengthened by the addition of
alcohol, usually a grape spirit. These are now known within the EU as liqueur wines or vins de
liqueur. Their alcoholic strength may be between 15% and 22%, by volume.
1 Sherry (from Spain) 15—18% — fino (dry), amontillado (medium), oloroso (sweet)
2 Port (from Portugal) 18—22% — ruby, tawny, vintage character, late bottled vintage,
vintage
3 Madeira 18% (made on the Portuguese island of Madeira) — Sercial (dry),
Verdelho (medium), Bual (sweet), Malmsey (very sweet)

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4 Marsala 18% — a dark sweet wine from Marsala in Sicily
Another example is muscat and muscatel, made from the Muscat grape. Most are sweet and
raisin-like with a strong bouquet. One of the best known is Muscat de Beaumes-de-Venise,
named after a village in the Côtes du Rhône where it is made. The wine is fortified with spirit
before fermentation is complete so that some of the natural sugar remains in the wine. It is drunk
young.
Aromatized wine
These are flavoured and fortified wines.
Vermouth - The four main types of vermouth are:
 Dry vermouth: often called French vermouth or simply French. It is made from
dry white wine that is flavoured and fortified.
 Sweet vermouth/bianco: made from dry white wine, flavoured, fortified and
sweetened with sugar or mistelle.
 Rosé vermouth: made in a similar way to Bianco but it is less sweet and is
coloured with caramel.
 Red vermouth: often called Italian vermouth, Italian or more often It (as in Gin
and It). It is made from white wine and is flavoured, sweetened and coloured with
a generous addition ofcaramel.
6.10.5 Reading a wine label
The label on a bottle of wine can give a lot of useful information about the wine. The language
used will normally be that of the country of origin. The information always includes:
Within the European Union, regulations mandate that this information be provided on the label:
1 the type of wine (e.g. vin de pays, table wine, or AOC)
2 the name and address of the wine producer, bottler, or salesman

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3 the country of origin
4 the wine's volume (e.g. 750 ml)
5 the percent alcohol by volume (if the ABV exceeds 1.2%), which can deviate at most
0.4% from the real grade
Additional information may be included at the discretion of the wine producer. This may
include:
1 more specific information on the sweetness of wine (e.g. brut or demi-sec)
2 the vintage year
3 the grape variety
4 the Lage or detailed name of the vineyard
5 the wine region e.g. Rheinhessen
6 names of people involved in the wine's distribution (e.g. "Selected by..."/"Sélectionné
par..." or "Imported by..."/"Importé par...")
7 medals or other prizes awarded to the wine
8 recommendations for use (e.g. "Serve chilled")
It is not necessary to indicate an expiration date on wine labels.
The European Community has strict regulations that govern what is printed on the bottle label.
These regulations also apply to wine entering the EU. Still wines of the standard size bottled
after 1988 when EU regulations on content came into force must contain 75 cl, though bottles
from previous years, containing 70 cl for example, will still be on sale for some years to come.
An example of the kind of information given on a label may be seen below.

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Example of a wine label
6.10.6 Tasting wine
The sommelier, as well as having an extensive knowledge of the wine list, should have good
knowledge of the characteristics of the different wines offered. To ensure this, he/she must know
the correct approach to tasting wine.
Tasting may be said to be an analysis of wine by the senses. It is the appreciation by our senses
of the qualities of a wine.
1 Sight: indicating the clarity and colour of the wine
2 Smell: determines the bouquet of a wine by means of a vigorous swirling in the glass.
3 Taste: allows detection of the aroma in the mouth.

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The taste-character of wine is detected in different parts of the mouth but especially by the
tongue: sweetness at the tip, acidity on the upper edges, saltiness at the sides, bitterness the back.
Dryness and sweetness are immediately obvious, as is acidity, which general provides liveliness
and crispness. Astringency or tannin content, associated with some red wines, will give a dry
coating effect especially on the teeth and gums.
The combination of smell and taste gives what is often termed ‘flavour’. This might be, for
example, the amount of tannin content in the wine, its degree of dryness or sweetness, whether it
is a light or heavy bodied wine, etc.
The tool of the taster is the glass. The wine taster’s glass must be the correct shape. A wine glass
with a stem and of sufficient capacity should be chosen. The glass should be fairly wide but
narrowing at the top. This allows the elements making up the bouquet to become concentrated
and thus better assessed. The wine glass should never be filled to more than one-third capacity.
This allows the taster to swirl the wine round the glass more easily. It goes without saying that
the tasting glass should be spotlessly clean.
6.10.7 Faults in wine
Faults occasionally develop in wine as it matures in bottles. Nowadays, through improved
techniques and attention to detail regarding bottling and storage, faulty wine is a rarity,
Here are the more common causes:
1 Corked wines - These are wines affected by a diseased cork caused through bacterial
action or excessive bottle age. The wine tastes and smells foul. This is not to be confused
with cork residue in wine which is harmless.
2 Maderization or oxidation - This is caused by bad storage — too much exposure to air,
often because the cork has dried out in these conditions. The colour of the wine browns
or darkens and the taste very slightly resembles Madeira, hence the name. The wine tastes
‘spoilt’.

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3 Acetification- This is caused when the wine is overexposed to air. The vinegar microbe
develops a film on the surface of the wine and acetic acid is produced making the wine
taste sour, resembling wine vinegar (vin vinaigre).
4 Tartare flake - This is the crystallization of potassium bitartrate. These crystal-like flakes,
sometimes seen in white wine, may cause anxiety to some customers as they spoil the
appearance of the wine which is otherwise perfect to drink. If the wine is stabilized
before bottling, this condition should not occur.
5 Excess Sulphur Dioxide (SO2) - Sulphur dioxide is added to wine to preserve it and keep
it healthy. Once the bottle is opened, the stink will disappear and, after a few minutes, the
wine is perfectly drinkable.
6 Secondary fermentation - This happens when traces of sugar and yeast are left in the wine
in bottle. It leaves the wine with an unpleasant, prickly taste that should not be confused
with the petillant, spritzig characteristics associated with other styles of healthy and
refreshing wines.
7 Foreign contamination - Examples include splintered or powdered glass caused by faulty
bottling machinery or re-used bottles which previously held some kind of disinfectant.
8 Hydrogen sulphide (H2S) - The wine smells and tastes of rotten eggs. Throw it away.
9 Sediment, lees, crust or dregs - This is organic matter discarded by the wine as it matures
in cask or bottle. It can be removed by racking, fining or, in the case of bottled wine, by
decanting.
10 Cloudiness - This is caused by suspended matter in the wine, disguising its true colour. It
may be due to extremes in storage temperatures.

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6.10.8 Matching food and drinks
A few general pointers are set out below that may be followed when advising the customer
which beverage to choose to accompany a meal. However, it must be stressed that customers
should at all times be given complete freedom in their selection of wines.
1 Apéritifs are alcoholic beverages that are drunk before the meal. If wine will be
consumed with the meal, then the aperitif selected should be a ‘grape’ (wine-based)
rather than a ‘grain’ (spirit-based) aperitif, since the latter can spoil or dull the palate. The
aperitif is usually a wine-based beverage. It is meant to stimulate the appetite and
therefore should not be sweet. Dry and medium dry sherries, dry vermouths and Sercial
or Verdeiho Madeira are all good examples of apéritifs.
2 The starter courses are best accompanied by a dry white or dry rosé wine.
3 National dishes should be complemented by the national wines of that country. Thus, for
instance, Italian red wine should be served with pasta.
4 Fish and shellfish dishes are most suited to well-chilled dry white wines.
5 Red meats such as beef and lamb blend and harmonize well with red wine.
6 White meats such as veal and pork are acceptable with medium white wines.
7 Game dishes require the heavier and more robust red wines to complement the full
flavour of these dishes.
8 Sweets and desserts are served at the end of the meal and here it is acceptable to offer
well-chilled sweet white wines. These wines harmonize best with dishes containing fruit.
9 The majority of cheeses blend well with port and other dry robust red wines. Port is the
traditional wine harmonizing best with Stilton cheese.
10 The grain- and fruit-based brandies and liqueurs all harmonize well with coffee.
A few general guidelines will ensure that the most appropriate wines are selected to accompany a
meal:
1 Champagne or sparkling complement most foods
2 Consume red wine with red meat and white wine with white meat

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3 If unsure, often a rosé will suffice
4 Consume white wine before red wine
5 Consume dry wine before sweet wine
6 Consume a ‘good’ wine before a ‘great ‘wine
7 Commence with a grape aperitif rather than a grain aperitif prior to the meal
6.10.9 Wine service at the table
When the bottle has been opened, pour a 1- to 2-ounce taste of the wine for the host. This allows
the guest to return the wine if it is tainted. Once the wine has been approved, pour an appropriate
amount for each of the guests, ladies first, finally pouring an equivalent portion for the host
(male or female). When pouring a white wine, fill the glass a little under 2/3 full. With red wine
the glass should be filled a little under half way, leaving enough room for the wine to breath.
Place still wines on a coaster or small plate on the table. White wine can be left on the table or
put into an ice bucket, whichever the guest prefers. Sparkling wine should always be kept in an
ice bucket.
In a formal setting, the guest should never have to touch the bottle—the waiters should do all the
refilling of glasses. In more casual restaurants, it is acceptable for the guests to pour for
themselves.
When a bottle is finished, the waiter should ask the host if another bottle of the same wine should
be brought to the table. The host may also prefer to see the wine list again to choose another
wine.

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RED WINE
STEPS QUESTIONS STANDARDS
1) Prepare the equipment What equipment/s
must we prepare?
Ensure following are present:
> red wine > red wine glass > wine basket
or cradle >waiter’s cloth >wine opener
>side plate
2) Present the wine How do we prepare? > Wine will be presented in a wine basket
with a waiter’s cloth
> The basket will be tilt at 45 degrees,
with the label facing the host during the
presentation
3) Read the name,
vintage, etc. of the wine
to the host
How do you ask for
permission?
Ensure that the wine is the correct one,
which the guest had ordered.
4) Request permission
from host to open wine
after presentation.
How do you ask for
permission?
Sir / Madam, may I proceed to open the
wine / bottle?
5) Leave the wine in the
basket when opening
Where do you place
bottle when opening
Ensure that the wine rests properly in the
basket.
6) Proceed to cut the foil
wrapped round the mouth
of the bottle
Where do you cut on
the foil?
> Place knife on the foil, at groove below
the mouth.
> Cut the foil around the mouth in one full
and continuous movement. (Do not turn
the bottle)
7) Wipe top of the cork
& mouth of the bottle
Why must you do so? > Ensure that there is no dirt and debris
8) Insert corkscrew with
one full turn & gently
turn into the cork.
How to insert the
corkscrew?
> turn till the last spiral enters the cork
and then stop
9) Rest the support grip
on the mouth
Where do you rest the
support grip?
Ensure that the support grip rests firmly
and securely on the mouth
10) Ease cork outwards
gently and slowly.
How do you remove
the cork?
Ensure that the cork does not break during
removal / opening
11) Present the cork to
the host
Who do you present
the cork to?
Present / place the cork on a side plate
12) Pour ¼ glass of wine
for the host tastes.
Who is supposed to
taste the wine?
Do not pour more than ¼ glass for tasting
13) After approval from
host, proceed to pour
wine for guests.
Who do you serve
first?
> Serve the ladies first and lastly, the host.
> Pour ½ a glass each for the guests
14) Place the basket /
bottle on the table
Where to place the
basket?
Ensure that the wine is within easy reach
for the host and label facing the guest
15) Wish guests before
leaving
How do you wish? “ Enjoy your wine “

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WHITE WINE
STEPS QUESTIONS STANDARDS
1) Prepare the equipment What equipment must
we prepare?
Ensure following are present:
>chilled white wine > white wine glass >
white wine bucket/stand with ice >
waiter’s cloth > wine opener > side plate
2) Present wine. Place
the wine bucket on the
right of the host
How do we prepare? > wine will be presented in a wine bucket
with waiter’s cloth
> bottle must be place in bucket at all time
to remain chilled
3) Read name, vintages,
etc of the wine to the host
How must you do so? Ensure that wine is the correct one, which
the host had ordered
4) Permission from host
to open after the
presentation.
How do you ask
permission?
Sir / madam, may I proceed to open the
wine / bottle?
5) Place the wine in the
bucket when opening
Where do you place
the bottle?
Ensure that bottle rests properly in wine
bucket with ample ice
6) Proceed to cut the foil
wrapped round the mouth
of the bottle
Where do you cut on
the foil?
> place the knife on the foil, at the groove
below the mouth
> cut foil around mouth in one full and
continuous movement
> do not turn the bottle
7) Wipe the top of the
cork and mouth of the
bottle
Why must you do so? Ensure that there is no dirt and debris. Do
the same after opening the bottle
8) Insert corkscrew with
one full turn & gently
turn into the cork
How to insert the
corkscrew?
Turn till the last spiral enters the cork and
then stop
9) Rest the support grip
on the mouth
Where do you rest the
support grip?
Ensure that support grip rests firmly &
securely on the mouth
10) Ease the cork
upwards gently and
slowly
How do you remove
the cork?
Ensure the cork do not break during the
removal
11) Present the cork to
the host
Who do you present
the cork to?
Present / place the cork on the side plate
12) Pour ¼ glass of the
wine for the host tasting
Who is supposed to
taste the wine?
Do not pour more than ¼ for the tasting
13) After approval from
the host, proceed to pour
wine for the guests
Who do you serve
first?
> serve the ladies first and lastly, the host
> pour ½ a glass each. Since white wine
should be served chilled, try not to pour
more than half of the glass
14) Place the bottle back
in the wine bucket
Where do you place
the wine bucket/stand?
> Ensure that the bucket is place on the
right of host.
> Check on the table from time to time to

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refill the white wine.
> Do not let the host to fill it themselves
15) Wish guest before
leaving
How do you wish? “ Enjoy your wine “
6.10.10 Wineglasses
The glasses must be on the table before the wine is opened. To get the glasses to the table, carry
them on a tray. There is a huge variety of wineglasses on the market. Whatever glasses you use,
they must be spotless. If the dishwashing machine leaves spots, the rinsing agent should be
checked, but the glasses should be steamed and polished anyway, rinsing agents and detergent
may leave a residue on the glass that can negatively affect the flavor of the wine.
6.11 Beer
"Beer is the fermented beverage that derives its alcoholic content from the conversion of malt
sugars into alcohol by the action of brewer's yeasts and' is flavoured with hops.”
Most cultures have a history of making beers or beer-like beverages. Historical relics and records
tells us that beers were made by the ancient Sumerians and Egyptians some 6,000 years ago
though its history probably goes back even further in time. Medieval history is replete with
references to brewing and its role in the development of civilisation, as we now know it.
INGREDIENTS FOR MAKING BEER
In order to produce beer, the following ingredients are needed:
1. Malted grains and cereals
2. Water
3. Sugar,
4. Yeast
5. Hops

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 Grains and Cereals
Plants store energy in the form of sugar in fruits or as starch in grains anc cereals. The
alcohol in wine is produced by the action of yeast on the sugars in grape juice. However, in
beers, the source of this 'sugar' is in the stored form of starch contained in the grains and
cereals. Some examples of grains and cereals are barley, wheat, rye, corn and rice.
However, barley is the preferred grain for making beer.
 Water
Although the quality of each ingredient is important, none is more so than the quality of
the water that the brewing industry calls ‘liquor’.
85 to 90 % of the finished product, beer, is water and since it is used in ever, stage of the
brewing process, the quality and taste of the water has a grecimpact on the character of a
beer. This is why, historically, breweries were located in and around areas with an
abundant supply of 'good' quality water.
 Sugar
Pure cane sugar may also be used to boost the sugar level as the soluble sugars in the
malt may not be sufficient to produce the required amount of alcohol.
 Yeast
All strains of yeast are able to convert sugar into alcohol but apparently the individual
yeast strains not only converts the sugars into alcohol but also carries out other
functions that influences the character of the beer. Brewers use specially cultivated
strains of yeast in fermenting the alcohol for beer. This allows predictability and
consistency in the final product. There are two basic types yeast used in beer production.
a) Top-fermenting
b) Bottom- fermenting

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Top fermenting yeast float to the top of the vat and exist as a foamy scum on top of the
wort (fermenting liquid) while bottom-fermenting yeast sink to the bottom of the vat during
the fermentation.
 Hops
Hops are long vine-like creepers that exist as male and female plants. Only the unfertilised
flower of the female hop vine is used in brewing. The hops contain resins and essential oils
that give beer its characteristic bitter-tangy flavours.
BEER PRODUCTION
The production of beer is carried out in the following stages:
1. Malting
2. Mashing
3. Hopping
4. Brewing
5. Fermentation
6. Maturation
7. Carbonation
8. Filtration
9. Packaging

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Malting
Since starch cannot be converted directly into alcohol, man has, through time and
experimentation learnt to convert starch into sugar. This process of converting starch into soluble
sugars is called malting.
Steeping
The grains (barley) are steeped or completely immersed in water for two to five days until it is
thoroughly soaked.

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Sprouting
The moistened grains are then spread out on the floor in a warm chamber with high moisture
levels. The grains germinate or sprout. Germination causes the secretion of enzymes (diastaste)
which, when the malt is dissolved in water, will convert the starch into sugars and the proteins
into amino acids. The stored starch is converted into soluble sugars that now can be fermented.
Kilning
The germinated grain is placed in a kiln and roasted. The roasted sprouted barley grains may
now be termed malt. The temperature and degree of roasting is important as it determines the
desired amount of flavour and the colour of the malt. Malt may be roasted until light, dark, or
black depending on what each brewery requires.
Milling
The kilned (roasted) malt then goes to the mill room, where it is ground into a meal or grist. The
extraction of these sugars is carried out in the brewery to provide the basis for fermenting alcohol
in beer.
Mashing
The grist goes into a large cylindrical vat called the mash tun or mash tub. The, malt and very
hot water are thoroughly mixed and left to stand or heated to obtain the maximum extraction
of soluble materials. This process is described as mashing and the mixture of water and
malted grist is termed the 'mash'.
The sugary extract provides the alcohol to the beer while the non-fermentable extracts
determine the character / flavour of the beer.
The flavoured, sugar-rich liquid known as wort, (pronounced 'wert), flows
through this natural filter and passes into the brewing kettle.

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Brewing
In the kettle, selected hops are added to the wort and this mixture is then boiled', (brewed) for
1.5 to 2.5 hours. After brewing, the hops-flavoured wort is now called 'hot wort': This is run
from the kettle through a filter to strain off the hops and the hot wort is then cooled in a heat
exchanger.
Fermentation
The hot wort is cooled down in a heat exchanger and pumped into the fermenting vat. This is
important: otherwise yeast would die when added. The temperature to which the wort is
cooled down to depends on the style of beer being made. To trigger the fermentation,
cultivated strains of yeast are added. During fermentation the carbon dioxide gas that is given
off is drawn off and stored, to be reintroduced back into the beer during packaging.
Maturation
The young beer is run off into glass-lined, insulated storage vats. Here, it is kept4 at a very
low temperatures close to the freezing point, so that the yeast and other solids that would give
it Ci161ougycteia.V5kitf6b may be precipitated before being filtered off.- This is described as
cold stabilisation. .This is done to prevent beer from becoming cloudy when is chilled by
consumers. During this maturation period, certain chemical changes take place and the beer
throws off its roughness and becomes mellower and more pleasing to the palate.
Carbonation
Finally, the beer is carbonated to make it effervescent and refreshing. This may be achieved
by re-introducing the carbon dioxide produced during fermentation.
Packaging
The matured beer is, under pressure, passed through sealed pipelines into containers. The
three forms of packaging beer are:
 Cans
 Bottles'
 Kegs or Barrels

138
Beer packaged in bottles or cans is likely to remain in the package longer and to be shipped
farther away from the brewery than that in kegs, so in order to protect the packaged beer, it is
pasteurised. This makes it sterile and kills any yeast that might still be active. If this is not
done, additional carbon dioxide gas could form and perhaps explode or burst the bottle or
cans.
COMMON BRANDS OF BEERS IN SINGAPORE
There are numerous brands of beers produced all over the world. This is partial list of the
more commonly available beer in Singapore:
Beer Brands Country of origin
ABC Extra Stout
Anchor Beer
Beck's Beer
Budweiser Pilsner
Carlsberg
Castlemaine
Foster's Beer
Grolsch
Guinness Stout
Haake Beer
Hahn's Ice Beer
Heineken
Kronenberg
Labatt's Ice Beer
L o we n b r a u
Pilsner Urquell
San Miguel Pale Pilsner
Stella Artois
Tiger Beer
Tsingtao
Tuborg

137
STORING & SERVING BEER
Bottled and canned beers have a slightly longer life span than draught beers. However,
they still have a relatively shelf life and are best drunk within six months of bottling or
being canned. Beers should be stored in:
 a relatively dark place as light tends to destroy beer (the only exception 4 being canned
beer)
 a cool place where it is kept at a cool temperature if not refrigerated.
Depending on its type, beer may be served chilled or closed to room temperature. However,
most common types of beers are served chilled (between 3- 5°c). In this case, a chilled
(known as frosted) glass should be used.
6.12 Cider and Perry
Cider is an alcoholic beverage obtained through the fermentation of apple juice, or a mixture
of apple juice and up to 25% pear juice. Perry is similarly obtained from pear juice and up to
25% apple juice. Cider and perry are produced primarily in England and Normandy, but may
also be made in Italy, Spain, Germany, Switzerland, Canada, the USA, Australia and New
Zealand. The English areas of production are the counties of Devon, Somerset, Gloucester,
Hereford, Kent and Norfolk where the best cider orchards are found.
Main types of cider
1 Draught - This is unfiltered. Its appearance, while not cloudy, is also not ‘bright’. It
may have sugar and yeast added to give it condition. Draught cider may be
completely dry — known as scrumpy — or sweetened with sugar. It is marketed in
oak casks or plastic containers.
2 Keg/bottle - This cider is pasteurized or sterile filtered to render it star-bright. At this
stage one or more of the following treatments may be carried out:
 The cider may be blended

138
 It may undergo a second fermentation, usually in a tank, to make sparkling
cider
 It may be sweetened
 Its strength may be adjusted
 It is usually carbonated by the injection of carbon dioxide gas.
Characteristics of keg and bottled ciders:
 Medium sweet (carbonated): 4% vol alcohol
 Medium dry (carbonated): 6% vol alcohol
 Special (some carbonated): 8.30/0 vol alcohol
Note:
1 some special ciders undergo a second fermentation to make them sparkling
2 fermented apple juice over 8.5% vol alcohol becomes designated as apple wine for tax
purposes.
Perry
Perry is more often made sparkling and comes into the special range. It may be carbonated or
the sparkle may come from a second fermentation in sealed tanks. In the production of perry
the processes of filtering, blending and sweetening are all carried out under pressure.
Perries are usually drunk on their own, chilled and in tulip/saucer-shaped sparkling wine
glasses.
6.13 Spirits
All spirits are produced by the distillation of alcoholic beverages. The history of distillation
goes back over 400 years when it is said that stills were used in China to make perfumes and
by the Arabs to make spirit based drinks.
The principle of distillation is that ethyl alcohol vaporizes (boils) at a lower temperature
(78°C) than water (100°C). Thus where a liquid containing alcohol is heated in an enclosed
environment the alcohol will form steam first and can be taken off, leaving water and other
ingredients behind. This process raises the alcoholic strength of the resulting liquid. There are
two main methods of producing spirits, either by the pot still method which is used for full,

139
heavy flavoured spirits such as brandy, or the patent still (Coffey) method with produces the
lighter spirits such as vodka.
The bases used in the most common spirits are listed in Figure10.1. In each case the base is a
fermented liquid.
Whisky, gin and vodka
Brandy
Calvados
Rum
Tequila
Barley, maize or rye (i.e. beer)
Wine
Cider
Molasses
Pulque
Bases for spirits
6.13.1 Types of spirit
Aquavit - Made in Scandinavia from potatoes or grain and flavoured with herbs, mainly
caraway seeds. To be appreciated fully, Aquavit must be served chilled.
Arrack - Made from the sap of palm trees. The main countries of production are Java, India,
Ceylon and Jamaica.
Brandy - Brandy may be defined as a spirit distilled from wine. The word brandy is more
usually linked with the names Cognac and Armagnac, but brandy is also made in almost all
wine producing areas.
Eau de vie - Eau de vie is the fermented and distilled juice of fruit. Much of the best comes
from the Alsace area of France, Germany, Switzerland and Yugoslavia. Examples are:
1 Himbergeist from wild raspberries (Germany)
2 Kirschwasser (Kirsch) from cherries (Germany)
3 Mirabelle from plums (France)
4 Quetsch from plums (Alsace and Germany)
5 Poire William from pears (Switzerland and Alsace)

140
6 Slivovitz from plums (Yugoslavia)
7 Fraise from strawberries (France, especially Alsace)
8 Framboise from raspberries (France, especially Alsace)
9 Eau de vie, especially the alcohol blanc variety, should be water-clear in appearance.
Gin - The term ‘gin’ is taken from the first part of the word Genièvre which is the French
term for juniper. Juniper is the principal botanica (flavouring agent) used in the production of
gin. The word Geneva is the Dutch translation of the botanical, juniper. Maize is the cereal
used in gin production in the United Kingdom. However, rye is the main cereal general1y
used in the production of Geneva gin and other Dutch gins.
Malted barley is an accepted alternative to the above cereals. The two key ingredients
(botanicals) recognized for flavouring purposes are juniper berries and coriander seeds.
Types of gin are:
1 Fruit gins - As the term implies, these are fruit flavoured gins that may be produced
from any fruit. The most popular are sloe (relative of plum), orange and lemon.
2 Geneva gin - This is made in Holland by the pot still method alone and is generally
known as ‘Hollands’ gin.
3 London Dry Gin - This is the most well-known and popular of all the gins. It is
unsweetened.
4 Old Tom - This is a sweet gin made in Scotland. The sweetening agent is sugar syrup.
As the name implies, it was traditionally used in a Tom Collins cocktail.
5 Plymouth Gin - This has a stronger flavour than London Dry and is manufactured by
Coates in Devon. It is most well known for its use in the cocktail Pink Gin, together
with the addition of Angostura Bitters.

141
Grappa - Italian style brandy produced from the pressings of grapes after the required must
(unfermented grape juice) has been removed for wine production. It is similar in style to the
French marc brandy.
Mirabelle - A colourless spirit made from plums. The main country of origin is France.
Rum - This is a spirit made from the fermented by-products of sugar cane. It is produced in
countries where sugar cane grows naturally and is available in dark and light varieties. Some
examples of these are Jamaica, Cuba, Trinidad, Barbados, Guyana and the Bahamas.
Schnapps - A spirit distilled from a fermented potato base and flavoured with caraway seed.
The main countries of production are Germany and Holland.
Tequila - A Mexican spirit distilled from the fermented juice of the agave plant. It is
traditionally drunk after a lick of salt and a squeeze of lime or lemon.
Vodka - A highly rectified (very pure) patent still spirit. It is purified by being passed
through activated charcoal which removes virtually all aroma and flavour. It is described as a
colourless and flavourless spirit.

142
Whiskey - Whiskey is a made from cereals: Scotch whiskey from malted barley, Irish
whiskey usually from barley, North American whiskey and Bourbon from maize and rye.
1 Scotch whisky is primarily made from barley, malted (hence the term malt whisky)
then heated over a peat fire (peat is a young coal, dug from the earth, dried and burnt
for warmth and energy). Grain whiskies are made from other grains and are usually
blended with malt whisky
2 Irish whiskey differs from Scotch in that hot air rather than peat fire is used during
malting, thus Irish does not gain the smoky quality of Scotch. It is also distilled three
times (rather than two as in the making of Scotch) and is matured longer.
3 Canadian whisky is usually a blend of flavoured and neutral whiskies made from
grains such as rye, wheat and barley.
4 American whiskey is made from various mixtures of barley, maize and rye. Bourbon
is made from maize.
5 Japanese whisky is made by the Scotch process and is blended.
6.15 Liqueurs
Liqueurs are defined as sweetened and flavoured spirits. They should not be confused with
liqueur spirits which may be whiskies or brandies of great age and quality. For instance, a
brandy liqueur is a liqueur with brandy as a basic ingredients, whilst a liqueur brandy may be
defined as a brandy of great age and excellence.
6.15.1 Production
Liqueurs are made by two basic methods:
1 Heat or infusion method: best when herbs, peels, roots, etc are being used as heat can
extract the oils, flavours and aromas
2 Cold or maceration method: best when soft fruits are used to provide the flavours and
aromas

143
The heat method uses a pot still for distillation purposes whilst the cold method allows the
soft fruit to soak in brandy in oak casks over a long period of time.
For all liqueurs a spirit base is necessary and this may be brandy, rum or neutral spirit.
Many flavouring ingredients are used and the following list gives some indication of these:
1 aniseed
2 rind of citrus fruit
3 blackcurrants
4 caraway seeds
5 wormwood
6 apricots
7 kernels of almonds
8 rose petals
9 coriander
10 cherries
11 cinnamon
12 nutmeg
6.15.2 Types of liqueur
Liqueur Colour Flavour/ Spirit Base Country
Abricotine Red Apricot/brandy France
Avocaat Yellow Egg, sugar/brandy Holland
Anisette Clear Aniseed/neutral spirit France, Spain,
Italy, Holland
Arrack Clear Herbs, sap of palm trees Java, India, Sri
Lanka, Jamaica
Baileys Irish
Cream
Coffee Honey, chocolate, cream
whiskey
Ireland
Benedictine Dom Yellow/green‘Deo
Optimo Maiximo’
Herbs/brandy France

144
Calvados Amber Apple/brandy France
Chartreuse Green (45% abv) Herbs, plants/brandy France
Chartreuse Yellow (55% abv) Herbs, plants/brandy France
Cherry Brandy Deep red Cherry/brandy Denmark
Cointreau Clear Orange/brandy France
Crème de cacao Dark brown Chocolate, vanilla/rum France
Drambuie Golden Heather, honey,
herbs/whisky
Scotland
Grand Marnier Amber Orange/brandy France
Glayva Golden Herbs, spice/whisky Scotland
Kirsch Clear Cherry/neutral spirit Alsace
Kahlua Pale chocolate Coffee/rum Mexico
Kummel Clear Carraway seed/neutral
spirit
East European
countries
Maraschino Clear Maraschino cherry Italy
Parfait amour Violet Violets, lemon peel,
spices
France/Holland
Sambuca Clear Liquorice/neutral spirit Italy
Slivovitz Clear Plum/brandy East Europe
Southern
Comfort
Golden Peaches/oranges/whiskey United States
Strega (The
witch)
Yellow Herbs/bark/fruit Italy
Tia Maria Brown Coffee/rum Jamaica
Van der hum Amber Tangerine/brandy South Africa
6.16 Bitters
A Bitter is an alcoholic beverage that is flavored with herbal essences and has a bitter or
bittersweet flavor. Bitters are used either as aperitifs or for flavouring mixed drinks and
cocktails. The most popular varieties are:
1 Amer Picon - A very black and bitter French aperitif. Grenadine or Cassis is often
added to make the flavour more acceptable.

145
2 Angostura bitters - Takes its name from a town in Bolivia. However, it is no longer
produced there but in Trinidad. Brownish red in colour, it is used in the preparation of
pink gin and the occasional cocktail and may be regarded as mainly a flavouring
agent.
3 Byrrh - This is a style of bitters made in France near the Spanish border. It has a base
of red wine and is flavoured with quinine and herbs and fortified with brandy.
4 Campari - A pink, bitter-sweet Italian aperitif that has a slight flavour of orange peel
and quinine.
5 Fernet Branca - The Italian version of Amer Picon. Best served diluted with water or
soda.
6 Underberg - A German bitter which looks like and almost tastes like iodine. It may
be taken as a pick-me-up with soda.
7 Other bitters - Orange and peach bitters are used principally as cocktail ingredients.
Other well known bitters are Amora Montenegro, Radis, Unicum, Abbots, Peychaud,
Boonekamp and Welling. Many are used to cure that ‘morning after the night before’
feeling. Cassis or Grenadine are sometimes added to make the drink more palatable.
6.17 Cocktails
The origin of the cocktail is claimed by England, Mexico, America and France. There are
many stories but no one knows the authenticity of any. However, it was in the United States
that cocktails first gained major popularity. The term cocktail is now recognized to mean all
mixed drinks.
6.17.1 Making cocktails
There are 3 main categories of mixed drinks:
 The Short Cocktail (up to 100 ml in content.)
 The Medium Drink (up to 200 ml in content.)

146
 The Long Drink (up to 300 ml in content.)
The Short Cocktail
The short cocktail can be sub-divided into: pre-dinner (aperitif) cocktail and after-dinner
(digestive) cocktail.
The pre-dinner cocktail is normally dry to medium. Dairy products are usually excluded from
the ingredients. The after-dinner cocktail is usually sweeter and often contains a dairy product
such as cream.
The Medium Drink
These are many mixed drinks that are favoured at any time of the day or night. Medium
drinks are often served in wine glasses, champagne flutes or in old-fashioned glasses or even
small tumblers
The Long Drink
These are the thirst quenching types of drink. They can be served in a variety of shapes of
glasses but the high-ball is the most commonly used.
These drinks often have low alcoholic content and may even be non-alcoholic (mocktails).
They usually contain a high proportion of fruit juices and/or carbonated minerals. Long
drinks are often decorated and garnished in a more exotic manner than any other categories of
mixed drinks and almost all are served with straws.
6.17.2 TYPES OF COCKTAILS / MIXED DRINKS
There is a special system of naming in world of cocktails and mixed drinks. The following
are the most common ones:
 Martinis
 Manhattans
 Sours
 Cream drinks
 Two-liquor drinks
 Liquor and mix
 Pousse café / shooters
 Wine punches & beer cocktails

147
Martinis
The martini is one of the most famous cocktail in the world. It is commonly referred to as the
'James Bond' drink, as seen in the movie. Martini is a strong cocktail with an alcoholic
content of about 40% A.B.V.
There are two ways to prepare a Martini - 'straight up', or 'on the rocks'. A Martini should
be stirred. However, it can also be shaken, just like the way James Bond prefers his martinis
prepared. Of course the strength will be different from a stirred Martini.
The Martini is served with an olive (pimento stuffed olive) that is preferred by Europeans. A
lemon twist is another garnish for the drink which is usually preferred by American and
younger drinkers. If garnished with a cocktail onion the drink is called 'Gibson'.
Manhattans
Manhattan was named after the city Manhattan, New York. The basic recipe for a Manhattan
is sweet vermouth and rye whisky. However, there are variations. If dry vermouth and
whisky are used it becomes a dry Manhattan and has no sweet taste. If both dry and sweet
vermouth are used, the drink becomes a Perfect Manhattan and has a semi-sweet taste. Some
people prefer Scotch in their Manhattan instead of rye whiskey. This drink is called Scotch
Manhattan, or more commonly known as 'Rob Roy'.
The traditional Gin It and Gin French are variations that contain the same ingredients as the
Manhattan sweet, dry and perfect, with slight difference in the quantity of liquors.
Sours
Sours are drinks containing lemon, lime or any citric juice. They are very refreshing and can
be served anytime of the day. However, they are usually taken as a 'Sun downer' or 'cooler'.
Sours can be sub-divided into two categories: short sours and long sours.
Short sours are drinks consisting a liquor and sweetened lemon or lime juices e.g. Daiquiri,
Whisky Sours, Brandy Sours, etc.
Long sours have the same ingredients as short sours but with soda water added to lessen the
sour taste. A long sour is served in a tall glass, e.g. Tom Collins, John Collins, and Gin Fizz.

148
Cream Drinks
Cream drinks are very sweet, smooth and pleasing to the palate. They are perfect after-dinner
drinks, and many people like to take them instead of dessert. For those who like mild-tasting
cocktails, cream drinks are ideal because they do not have a strong alcoholic taste.
For mixing creamy cocktail a blender or a shaker is required. If a shaker is used, the mixture
must be thoroughly shaken, as cream and hard liquor do not mix easily. Creamy drinks must
be served chilled. Examples are Grasshopper and Alexander.
Two-liquor Drinks
Two-liquor drinks gained their popularity in the 1970s. They are sweet. The recipe is simple:
mix a dry liquor with a sweet liquor (liqueur) e.g. Black Russian, B&B and Rusty Nail.
Liquor and Mixers
These are easy-to-make drinks containing liquor and a non-alcoholic mix e.g. Gin & tonic,
Screwdriver & Bourbon Coke.
Pousse Café /Shooters /Liqueur Drinks
Liqueurs drinks have always been served as after-dinner drinks. They are sweet and act as
digestives. A liqueur drink can contain a mixture of up to 7 different liqueurs resulting in the
drink having different layers of colours e.g. Rainbow and B-52.
Wine Punches & Beer Cocktails
This group of drinks uses wine or beer as a base mixed with a variety of other ingredients.
They are ideal party drinks. Examples are Kir, Kir Royale, Buck's Fizz, Mimosa, Red
Sangria, White Wine Spritzer, Red Eye, Shandi, Submarine & Lime Lager etc.
6.17.3 COMPONENTS OF A COCKTAIL
A basic cocktail recipe may consist of:
30 - 35 ml Base spirit
15 ml Modifier
30 ml - 120mI Mixers
Top with
Add a dash of ....
Add a drop of ....

149
In most parts of the Europe, a cocktail would be expressed in fractions, according to the
volume of the glass used, corresponding to the ingredients. This ideal for cocktails prepared
in their serving glass (build-in)
6.17.4 BAR EQUIPMENT: TOOLS OF THE TRADE
Behind every bar you will find basically similar equipment. These are the tools of the trade.
The basic equipment used to mix cocktails has remained the same since cocktails first
became popular in the 1920s. The key tools are described below.
Cocktail Shaker
There are two types of shakers. The Boston shaker is the one that
most professional bartenders use. It consists of a mixing glass and a
stainless steel core that overlaps the glass.
The Standard or Classic shaker is made up of three pieces,
usually with two or more stainless steel parts. Shakers come in
different shapes, sizes and designs.
Mixing Glass
Thick, sturdy mixing glasses with a 16-ounce capacity are used to
"build" certain cocktails.
Strainer
After shaking or stirring a cocktail with ice, the drink is poured through a strainer into a
cocktail glass so that it can be served straight up and ice cold.
Typically, this metal strainer has a coil spring attached to hold it
firmly in place over a mixing glass or shaker cup.
Bar Spoon
The bar spoon is a long-handled metal spoon used for stirring drinks in the mixing glass,
spooning in ingredients, floating liquors, and making lemon twists.
There are assorted sizes of bar spoons.

150
Jigger
A jigger is a device used to measure the amount of liquor
poured into a drink. One jigger usually holds 30 ml.
Liquor is measured into the jigger and then poured into
the cocktail glass or mixing glass.
Ice Scoop / Ice tongs
A metal or plastic scoop is used to place ice in a cocktail glass or blender. Using bare hands is
unsanitary and unprofessional. A word of caution - It is not
advisable to scoop up ice with the glass itself. If the glass breaks,
you will be faced with the time-consuming task of melting down all
the ice and refilling the ice bin.
Muddler
A muddler is a small wooden club about six inches long. Shaped like a
baseball bat, it is used to mash, or muddle, the fruit in the bottom of an Old
Fashioned glass.
Cutting Board and Knife
These tools are necessary for preparing fresh garnishes. Always use s
sharp knife.
Glassware
Different drinks call for different glasses. A typical drinking establishment will usually stock
a variety of glassware. Glassware can basically be divided into tumbler or stemware.
Others
Some other items in a bar include:
 cocktail picks  lemon & lime squeezers
 pitchers  swizzle sticks
 saltshakers  nutmeg shakers/graters.
 sugar bowls  Assorted glasses

151
 Measures  Small ice buckets and tongs
 Ice buckets and stands  Wine baskets
 Soda syphons  Optics/spirit measures
 Water jugs  Coasters
 Coloured sugars  Cooling trays
 Assorted bitters: peach, orange,
angostura
 Refrigerator
 Cutting board and knife  Small sink unit or bar glass washing
machine
 Bottle opener  Ice making machine
 Cork extractor  Lemon squeezing machine
 Ice crushing machine  Drinking straws
 Ice pick  Swizzle sticks
 Muslin and funnel  Cocktail sticks
 Strainer and funnel  Wine and cocktail lists
 Carafes  Wine knife and cigar cutter
 Service salvers  Plentiful supply of glass cloths,
serviettes and service cloths
 Olives  Tabasco sauce
 Maraschino cherries  Salt and pepper
 Worcester sauce  Cinnamon
 Nutmeg  Eggs
 Cloves  Cream
 Angostura bitters  Mint
 Cube sugar  Cucumber
 Caster sugar  Orange
 Lemon  Coconut cream

152
6.17.5 THE ART OF MIXING
There are four methods of mixing:
 Shake
 Stir
 Build
 Blend
Shake
Ingredients are put into the cocktail shaker. The bartender shakes it briskly for a few seconds
and then strain into an appropriate glass. This aerates the drink and mixes the ingredients
thoroughly.
Stir
Ingredients are poured into a mixing glass with ice. The ingredients are stirred till cold and
strain into an appropriate glass. Therefore the drink is served chilled without ice to dilute it
further. This method is usually reserved for short drinks only.
Blend
Ingredients are poured into an electric blender with ice and blended accordingly. This method
adds texture to the drink due to aeration and crushed ice.
Build
The required ingredients are poured directly into a suitable glass (with or without ice) without
any pre-mixing. This method is usually used for mixer drinks.
6.17.6 GARNISH
Some common ones are described below:
Zest :A small thin piece of citrus peel with its rind removed. The
essential oil of the peel is squeezed onto top of the drink.
Twist : A long zest twisted in the centre and normally dropped into
the drink.
Spiral : The complete peel of the fruit cut in a spiral fashion.

153
Fruits & other garnishes: ■ Maraschino cherries
 Olives without stones
 Pearl onions
 Pineapple chunks
 Cucumbers
 Celery sticks
 Mint leaves
 Cloves
 Nutmegs
6.17.7 BAR TERMINOLOGY
Some common terms used in the bar:
Dash : A dash is about 3 drops, e.g. a dash of Angostura bitter.
Neat : A drink without ice.
On the rocks : A drink poured over ice.
Straight up : A stirred cocktail strained into a glass without ice
Virgin : Without alcohol
Go easy : Pour less of…
6.21 CONCERN OVER SERVING ALCOHOL IN FOOD & BEVERAGE
ESTABLISHMENT
Food & Beverage establishment owners are concerned about held legally responsible for
injuries or deaths cause by customers who are too young to drink alcohol and customers who
leave the establishments intoxicated. Laws in most countries prohibit serving alcohol to
underage or intoxicated guests and hold the server, manager and owner of the restaurant, bar
etc personally liable for the guest’s conduct and the consequences of excessive drinking.
A server’s responsibility is to serve only patrons of legal drinking age. Judging a customer’s
age is very difficult and this job other falls directly to the server. A server should verify the
age of a young guest by asking for the proof of age such as a driver’s license with photo or an
identification card issued by the country liquor authority.

154
A server must also identify the point at which a guest of legal age should discontinue
drinking alcohol beverages. Ideally, a server should identify the onset of intoxication at an
early stage, before the problem becomes severe. When the dinner is served, the guest usually
discontinues or slows the rate of alcohol consumption, and a server will not have a problem.
Occasionally, however, a guest does not order dinner but consumes only, or arrives at the
restaurant inebriated. The server’s responsibility is to intervene, handle the situation tactfully,
and try to maintain the restaurant’s good reputation.
A server may be able to determine the degree of intoxication of a guest by monitoring his or
her behaviour. There is a guide to identify behaviour associated with various stages of
intoxication. You should try to identify the point between green and yellow stages. (See
attached table) At point you can stall for time by serving drinks at a slower rate, by quietly
suggesting coffee or non-alcoholic wines or drinks, or by tactfully informing the guest that
you cannot serve him/her another drink. If the customer still insists on other alcoholic drinks,
turn the problem over to the manager.
Some food establishment promote designated driver programs in which one member of a
party of guests who are consuming alcohol is encouraged to refrain from drinking and is
designated as the driver for the group. Other restaurants / bar offer free food and taxi rides for
drunken customer. A reputation for careful practices regarding alcohol service, in addition to
a conscientious wait staff, is an establishment best defense in a third-party liability case.

155
Recognizing the Stages Of Intoxication
GREEN LEVEL
(no noticeable behavior change)
Customer
a) Is talkative
b) Seems relaxed, comfortable, happy
YELLOW LEVEL
(relaxed inhibitions and impaired judgment)
Customer
a) Become louder or more talkative
b) Become more quiet
c) Behaves in an overly friendly way
d) Curses at the server’s slow service
e) Complains that drinks are getting weaker
f) Insists on singing with the band
RED LEVEL
(loss of motor coordination)
Customer
a) Spills a drink
b) Sway when walking
c) Has slurred speech
d) Asks for a double
e) Is unable to pick up change
f) Annoys or argues with other customers
g) Becomes tearful or drowsy
h) Has difficulty focusing
i) Falls or stumbles

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