CE5243 Prelims Major Exam PDF

CE5243 Introduction to History of Beverage Industry (Bar and Beverage Service) Beverage Industry • It is an industry comprising of establishments or businesses that offer primarily beverages, foods and sometimes entertainment and other services to its customers. Bars • Business establishment that is...

CE5243 Introduction to History of Beverage Industry (Bar and Beverage Service) Beverage Industry • It is an industry comprising of establishments or businesses that offer primarily beverages, foods and sometimes entertainment and other services to its customers. Bars • Business establishment that is also called a pub, tavern, or taproom • They serve drinks, especially alcoholic beverages such as beers, liquor, and mixed drinks for consumption on the premises • Its term is derived from the specialized counter on which drinks are served and is applied to the whole drinking establishment • They provide stools or chairs for the patrons along tables or raised counters • Some bars have entertainment on a stage, such as live band, comedians, dancers and a floor show Back Bar or Gantry • Set of shelves of glasses and bottles behind that counter • In some bars, the gantry is elaborately decorated with woodwork, etched glasses, mirrors, and lights • When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar Long Bars or Hotel Lounges • Bars that are part of the hotel Brief History of Beverage Service Ancient Sumeria/Sumeria 4000 BC • Sumerians – considered during their time the “most progressive group of people”. They were skilled, traders, farmers & craftsmen • Sumerian Legacy – Invention of the Wheel Writing System First Astronomers Invented Arithmetic Military Formations, Intensive Agriculture and Irrigation • 6000-year-old Sumerian Tablet – oldest evidence of beer that depicts people drinking a beverage through reed straws from a communal bowl • Ale – it was created by the Sumerians as an alternative drinking liquid derived from fermented cereal grains to address the unavailability of potable water. It is also known as today’s beer o Some Sumerians produced more ale not only for themselves, but also for others who could not produce their own and this led to the establishment of the forerunner of today’s bar, the tavern • Tavern – derived from Latin term taberna and Greek taverna whose original meaning was shed or workshop o Taverns were places serving beverage particularly “ale” and places for social gatherings o It existed in England as early as the 13th century and were often kept by women known as Ale-wives o By the 19th century the word tavern had evolved to current term being public house or pub The Empire Era 3200-AD 476 • Ancient Egypt – a papyrus from Ancient Egypt warns “do not get drunk in taverns…” for fear that people repeat words which may have gone out of your mouth without you being aware that you uttered them • It is a proof that tavern continue to exist. It was also an indication that early people already know the effects of alcohol to the body and mind • Ancient Egyptians valued beer and used it not only to get drunk but as medicine and payment. It was greatly important to their society and its existence gave women an opportunity to earn extra money • Both adults and children enjoyed beer, and the drink brought many benefits to Egyptian society • There is also evidence beer played a decisive role during the construction of the pyramids • Legends say that god Osiris himself taught humanity the art of brewing. So, naturally, beer was considered the drink of the gods. Ancient Greece 1100 BC • Establishment serving Food & Beverage o Lesches – serving fine food and drinks o Taverns – places for the poor § They continue to exist and develop due to increase of number of people who travel • Greeks travel for religion, sports or game, and conquest Ancient Rome 500 BC – 476 AD • Romans conquered almost all parts of Europe. Pompei, Rome – 118 bars or taverns were discovered • Romans travel for trade, religion, pleasure or relaxation, business, and medical Decline and Revival AD 476 – AD 1300 • After the fall of the Roman Empire, life in most of Europe became much more primitive o Travel & tourism whether for business or pleasure virtually ceased. o Travel was primarily for religious purposes. o The church through its monasteries took over the job of feeding & housing the travelers o The place housing the travelers were known as “xenodocheions” which also means “inn” Renaissance AD 1350 – AD 1600 • Trade and travel increase • The rise of the middle class in the economic life of Europe • Ale houses or taverns reappeared along trade routes Early Modern AD 1600 – AD 1800 • The development of roads was one of the critical element in the development of the industry • Tired horses were changed for fresh horses to continue a fast travel. It is the equivalent of today’s gasoline stations o Post Houses – were built along stagecoaches routes & they serve as places for food and drinks accommodation for the traveler The Industrial Era from 1800 • The development of rail travel • In entire Europe, taverns became a permanent establishment • In England, taverns were known as public houses or pub houses or pubs, a place for pleasure and worship • The industrial revolution started in England around 1800, it was the time when machines were invented. o Invented machines were ran by steam and were used for productions and transportation. • Man viewed as part of machines. At these times, we have themes such as 4th Industrial revolution which means - the ongoing automation of traditional manufacturing and industrial practices, using modern smart technology. • The Fourth Industrial Revolution is a way of describing the blurring of boundaries between the physical, digital, and biological worlds. It's a fusion of advances in artificial intelligence (AI), robotics, the Internet of Things (IoT), 3D printing, genetic engineering, quantum computing, and other technologies. The Importance of Taverns in American History • It served as a place for rendezvous for revolutionaries • Early American Taverns Hancock Green Dragon Raleigh Tavern Queens Head or Fraunces Tavern • In 1850, taverns turn into large scale inns for travelers and businessperson and later they became hotels o The concept of today’s hotel originated in America as Public Palaces; designed like palace but open for public use • 1919 Prohibition Law or 18th Amendment Law was passed o Manufacturing, selling and importation of alcoholic beverage in America are prohibited that lasted from 1920 to 1933 o Protestants, Progressives, and women all spearheaded the drive to institute Prohibition. Prohibition led directly to the rise of organized crime o It was said to be a failure since the people or the Americans did not stop from drinking. Other Versions of Taverns in Europe Who fought against Prohibition? • During the Progressive Era (1890–1920), hostility toward saloons and their political influence became widespread. • With the Anti-Saloon League superseding the Prohibition Party and the Woman's Christian Temperance Union as the most influential advocate of prohibition, after these latter two groups expanded their efforts Inns • Pubs • Cabaret • • Establishments where travelers can procure food, drink, and lodging Establishments which serve alcoholic drinks especially beer that can be consumed on the premises, usually in a homely setting Restaurant or nightclub with a stage for performances and the audience sitting around the tables watching the performance Commonly known as show, often seen in entertainment centers or areas like Vegas American Taverns • Taverns were brought by the British to America o The distinction between the British and the American taverns was the inclusion of accommodation and entertainment. o The entertainments in American taverns were in the forms of gambling and prostitution. • The Philippine bars are patterned to American bars or taverns.1643 – the beginning of American Beverage Service Industry • Coles Ordinary – the 1st American tavern. • Taverns served as a place or rendezvous for revolutionaries before the war. • The reason why taverns were built near the church is because during this time there were still no heaters in buildings that could minimize the cold temperature during winter. So after the worship service, people went to taverns to warm their body by drinking alcoholic beverage at the same time the leaders of community discussed matters of the community o 1656 Massachusetts – a town without a tavern was penalized; often taverns were built near the church The Great American Depression (1929-1939) • Large numbers of establishments such as bars/taverns, hotels, wineries & distilleries stopped to operate • Vineyard stopped producing grapes • The Prohibition Law caused large numbers of establishments stopped to operate, people lost their jobs and the government lost a large amount of revenue from the taxes generated from those establishments, and made known as a major cause of The Great American Depression Speakeasies Moonshines • • Bootleggers • • Rumrunners • • Places that sold illegal liquors Term used for illegal liquors (alcoholic beverages were produced during nighttime when the moon was shining) Illegal suppliers of illegal liquors. They were known as bootleggers because they started to smuggle illegal alcoholic beverages in flask by concealing it in their boots Another way of hiding the alcohol by Bootleggers is when cargo was dragged beneath boats, old underground tunnels from boathouses to houses on shore were reopened, even sunken boats were used to hide underwater cable delivery systems which electronically hauled metal cylinders filled with up to 50 gallons of booze Alcohol smugglers Could be a person or ship engaged in bringing prohibited liquor ashore or across a border Bathtub Gin • • • • Gin made in the bathtub because the preferred style of bottle didn’t fit in the kitchen sink Refers to any style of homemade spirit made in amateur conditions. The term first appeared in 1920, in the prohibition-era United States, in reference to the poorquality alcohol that was being made Also, the name for a gin brand produced by Ableforth's in the United Kingdom An award-winning compound gin made using a high-quality copper pot still. The gin is infused with juniper, orange peel, coriander, cassia, cloves • • • • 1933 • 21st Amendment was passed repealing the Prohibition Law • Dramshop Law or Third-Party Liability Law • Dram – small drink, Shop – the place that serve the drinks • An aspect of social host liability. These laws discourage serving alcohol to someone who is already under the influence or what we called intoxicated • Are based on the principle that anyone who profits from the sale of alcoholic beverages should be held liable for any resulting damages • Republic Act or the “Anti-Drunk and Drugged Driving Act of 2013” • Signed by President Aquino which would penalize drivers found to be driving under the influence of liquor or prohibited drugs with up to 3 months in prison and a fine of 80,000 • It also imposes harsher penalties in cases of drunk or drugged drivers getting involved in accidents, especially if there are casualties. There will be a maximum fine of P200,000 for physical injuries incurred in accidents, and P500,000 if such collision resulted in somebody’s death Development of Beverage Industry in the Philippines • San Miguel Corporation – one of the pioneers in beverage industry in the Philippines • Founded by Don Enrique Maria Barreto de Ycaza in San Miguel district in Manila, the La Fabrica de Cerveza de San Miguel, the first brewery in South East Asia in 1890 • In 1913, it became a corporation and began exporting beer in Guam, Hong Kong and Shanghai • 1918: Andrés Soriano y Roxas joins San Miguel, beginning the long-term, multigenerational involvement of the Soriano family • Company expands to nonalcoholic beverages with the opening of Royal Soft Drinks Plant in 1922 • In 1925, production of ice cream begins at Magnolia Ice Cream Plant o First Magnolia Ice Cream Plant - The plant facility located along Aurora Boulevard, Quezon City was inaugurated in 1970 by SMC as the Magnolia Dairy Products Plant, producing ice cream, milk, butter, margarine and processed cheese. The property where the plant stood was owned by • • • SMC. When the plant closed, the property was sold to Robinson's Malls. o Old Magnolia Ice Cream House to Magnolia Flavor House In 1927, SMC becomes the first non US national CocaCola bottler and distributor In 1863, it shortens its name to San Miguel Corporation Soriano family proxy fight leads to the purchase of a 19.5 percent stake in San Miguel by Eduardo Cojuangco, Jr in 1983. By 1984, he assumes the chairmanship of San Miguel In 1987, San Miguel purchases majority control of La Tondeña Distillers, Inc., the leading producer of hard liquor in the Philippines o Ginebra San Miguel 1997: San Miguel exchanges its 70 percent stake in CocaCola Bottlers Philippines, Inc. for a 25 percent interest in the Australian firm Coca-Cola Amatil Limited (CCA). 1998: Cojuangco returns to the chairmanship following the election of Joseph Estrada to the Philippine presidency. 2001: Pure Foods Corporation, producer of processed meats and flour, is acquired; San Miguel joins forces with the Coca-Cola Company to reacquire Coca-Cola Bottlers Philippines, relinquishing its stake in CCA as part of the deal 2002: The company acquires Cosmos Bottling Corporation; Kirin Brewery Company, Limited acquires a 15 percent stake in San Miguel. 2003: Litigation continues over the 47 percent of the company shares still sequestered by the government CE524: Today’s Beverage Industry The Bar Parts and the Set-Up Types of Bar Elements in determining the placement, size, and shape of a bar • The element of décor • The element of function Beverage-Only Bar Bar/Entertainment • • Serves beverage alone with no food serves beyond snacks It offers drinks and a range of entertainment Food & Beverage Combination – serving food usually with some kind of food service Bar & Restaurant • Service Bars • Part of the Bar Front Bar • Back Bar • Food and drink can be served at the same time or guest can have drink before dining or dinner first before drinking A counter on which bartenders place liquor and other beverages for waiters to take to their customers The customer’s area where customers order their drinks and where orders are served • Parts of Front Bar Rail Chair Bar Die Glass Rack Pick Up Station Arm Rest Foot Rest Hotel Beverage Operation – 3 or more bars in one roof with different purpose and ambience Lobby Bar Cocktail Lounge Disco Bar/Night Club Dispense Bar • Used for the prep of the drinks for staff who then delivers them to customers elsewhere, ex table in a restaurant • Less lavishly equipped than a public or cocktail bar • There is no need for hotels to have this as they can easily serve it to the eating areas from ordinary (fullyequipped bar) Poolside Bar Coffee Shop Restaurant Bar Videoke Bar Wine Bar • Offer wide range of wines, some of which are available by the glass • Usually, a limited range of beers and spirits are also available • It is combined with smart casual restaurant • Staff must be well informed about wine Parts of the Back Bar Storage Pouring Station Ice Bin Speed Rail Sports Bar Two Types of Banquet Bar Open Bar SetUp • Limited Bar Set-Up • The guest can order any drinks available in the main bar of the hotel. Usually, the guest will be the one to pay the bill not the host of the event or function Only the drinks allowed by the host will be served to the guest of the function of the event Minibars • Found in hotel bedrooms where a range of miniature bottles of spirits, half bottles of wine, a few beers, mixers, nuts etc. are available for the guests’ convenience. Items taken for the minibar must be added to the guests’ accounts to be paid for when they check out Airport Bar Internet Café Tea Houses Cruise and Passenger Ship Bar Brew Pubs Equipment for Mixing Equipment for Washing Alcoholic and Non-Alcoholic Beverage – every other drinkable liquid or any drink prepared for human consumption except water. It is divided into two types • Alcoholic o Fermented, distilled, macerated • Non-Alcoholic CE524: Beverage Equipment and Service Knowledge Beverages are important as the food on the dining experience, and they should be given a careful attention as the food when they are being prepared and served. Glassware • Size, shape, ease of handling and washing, durability and price • Red wine, white wine, champagne flute, champagne saucer, tumbler, beer, glass, pilsner, martini/cocktail, highball, old fashioned, balloon/brandy, liqueur, port, sherry, colada/poco grande Service Equipment • Waiter’s friend (corkscrew, wine coolers, and ice buckets) • These are tools that are being used to serve drinks Wine Coolers and Ice Buckets • Ice Buckets – should be half-filled with a mixture of 2/3 crushed ice and 1/3 cold water o Used to keep white and sparkling wines cool on more formal and usually more expensive restaurants o The water allows the bottle to sink into the ice instead of balancing on top of it • Simple Insulated Coolers – used in less formal establishments Beverage List • Contains the entire range of beverages available o Cocktail List o Drink List (aperitifs, beers, spirits, and non-alcoholic drinks) o Wine List o After-dinner drinks (liqueurs, ports, brandies) o Liqueur Coffee List Cleaning and Polishing Glassware • Glasses should be hygienically washed and sterilizes at high temperatures not less than 77 °c. • It is also necessary to polish all glassware by hand before it is placed on the table or used to serve drinks. • A lint-free polishing cloth should be used. Service Station Mise-en-Place Additional glassware Wine lists Straws Matches/lighter Service cloths Wine coolers Drink trays Table-napkins Toothpicks Ashtrays Docket book Ice buckets Handling and Placement Equipment • Glasses should always be carried on a beverage tray when being moved in the presence of guests • Before the guest’s arrival, when the tables are being laid, several glasses may be held upside down one hand with their stems between one’s fingers o For both hygienic reasons and presentation, it is essential that all glassware should be handled by the stem or base of the glass Placing of Glasses • Is a single glass is being laid, it should be placed 2.5 cm above the main knife • If more than one glass is placed on the table, the glasses are positioned in a line at an angle of 45 degrees in the order in which they will be required Key Points in Food & Beverage Co-ordination • An Aperitif is offered before the menu is presented – a predinner dink that stimulate the appetite • Wine list is usually presented after the food order has been taken because it is selected to complement the food chosen • • • • The wine selected to accompany each course is served just prior to the food in that course It is usual to serve white wines before red, dry wines before sweet, young wines before old o To what wines are chosen and in what order is, of course, up to the guest; the ‘right’ wine is what the guest wants Remind guests that dessert wines are available when the dessert is being ordered o These wines are sweet and complement sweet dishes Orders for after-dinner drinks, such as port, cognac or liqueurs, to be served at the same time Essential Wine Making Supplies You Should Know • Great winemaker relies on 2 important things o High-quality Ingredients o Excellent Brewing Equipment Bottles Glass/Wine Hydrometer Acidity Tester Cleaning • Sanitizing • CE5244: Bar Tools & Glassware Tumbler • Footed Ware Corker Airlock Bottle Filler Process of involving physical removal of organic and inorganic soils Process of involving inactivation of microbes o Disinfection o Sanitation o Sterilization • • • Stemware • Mug • Flat-bottomed glass that is basically a bowl with out a stem. Kinds o Shot Glass o Old Fashioned Rocks Glass o High Ball – base is the same diameter as the rim creating a straight, wide glass o Collins – named after the drink “Tom Collins”, tall and skinny A style of glass which the bowl sits directly with the base Kinds o Footed Pilsner Glass o Footed Rock Glass o Parfait Glass o Pousse Café Glass o Frappe Glass o Squail/Hurricane Glass o Irish Coffee Glass/Mug Glasses with three main features Winery Cleaning and Sanitation • Cleaning and sanitizing is a preventive process and not a corrective one • Established written protocols ensure product quality and worker safety Fermentation is a sensitive process, so you need to keep your equipment free from contaminants. Mold or bacteria can grow in your tools if not cleaned properly and leaving them uncleaned will affect your next brews negatively. To ensure that none of your batches are wasted, cleaning agents and tools should be on top of your wine making shopping list Benefits • Improve product quality • Reduced operating cost • Longer equipment shelf life • Safe working environment Wine Making Made Easy Cost/Consequence • Unsaleable product • Damaged reputation • Damaged equipment • Hazardous Condition Glassware for Beer Thick glass with ear or handle used mostly for serving beers or some hot beverages. Footed Glass Hurricane Glass • Hurricane lamp-like shape used for exotic/tropical drinks Cordial Glass • Small and stemmed glasses used for serving small portions of after meal liqueurs Sherry Glass • Short stemmed, wide rimmed glass for aperitifs, ports and sherry Whiskey Sour Glass • Stemmed, wide opening glass, alike to a small version of a champagne flute Pousse Café • A narrow glass used for pousse cafés and other layered dessert drinks. • Popularly used for almost any For hot beverages Stemware Margarita/ Coupette Glass • With broad-rim for holding salt, ideal for margaritas; also used in daiquiris and other fruit drinks Brandy Snifter Brandy Balloon Martini/ Cocktail Glass • Popularly used for cocktails without ice like martini, Manhattan, gimlets, cosmopolitan Irish Glass Poco Grande • Used for exotic/tropical drinks Coffee Wine Glasses • Stemmed glassware are used for temperature-sensitive drinks Red Wine Glass • Has bigger bowl Bar Tools White Wine Glass • Has narrower tapered rim Glasses for Sparking Wine • Designed to show off waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse Service Aids • Champagne Coupe Saucer or Wine Vocabulary • • • • • • • • • • • • • • • • • • • • • • A Acidic- Used to describe wines having high acidity. They taste zesty or sour and have a sharp edge on the palate. Think of acidity like a squirt of lemon. Aeration- It is the addition of oxygen or letting the wine breathe in the open air. Aeration softens young tannic wines, it can also fatigue older ones. Aftertaste- The taste that lingers in the mouth or which is left on the palate after a wine is tasted or spit. Its synonym is Finish Aggressive- Wines those are harsh in taste or texture, over drying on the palate with too much tannin or high acidity level. This characteristic indicates a wine is young. Aging- Keeping wines in barrels, tanks, and bottles so as to improve the taste and flavor of wine over time. It also adds additional texture and territory aromas. Astringent- It refers to dry, puckering or rough feeling in the mouth. Astringency is usually due to high acidity or high tannin levels found in some red wines (and a few white wines). Austere- An austere wine is the one with very less fruity flavor which lacks depth and richness. Usually attributed to young wines that need time to soften. B Barrel- The oak container used for aging wine and fermentation. Balance- A wine that consolidates all its main componentsacid, alcohol, sugars and tannins- in a manner that no single element dominates. Body- The impression of weight and fullness of wine on the palate. Commonly a wine is expressed as full bodied, medium bodied and light bodied Blend- A wine made of more than one varietal. Backbone- Wines that are full-bodied, well structured and balanced by a correct level of acidity. Blunt- Strong in flavor and often alcoholic, lacks aroma and development of the palate. Bright- Used for lively, young, fresh wines. They make your mouth water with focused flavor. Big- A wine with intense flavor, that takes up all sections of your mouth and tongue. A big wine is not necessarily a fruitfocused wine, it can also mean that it has big tannins. Bouquet- Complex aromas that are perceived in wine after it has been bottled and aged. Burnt- Used to describe wines that have an overdone, toasty edge. Also used for overripe grapes. Buttery- A wine with buttery characteristics is generally rich and with less acidity. It has a creamy texture and hits the middle of your tongue with flavors similar to butter. C Closed- Underdeveloped wines that do not display aroma or flavor. Chewy- A full-bodied wine, both in texture and flavor with high-tannin structure and thick texture that you almost feel like chewing the wine before swallowing. Corked- A wine that has suffered cork taint. Wines that are corked have an off-putting and musty flavor and odor with a dry aftertaste. Cuvee- It refers to the batch of a special selection of wine that is made from vineyards highest quality grapes and processes. • • • • • • • • • • • • • • • • • • • • • • • • • • Coarse- Used to describe with robust texture in particular rough tannin. Concentrated- With intense flavors. Cigar box- Flavours that hints toward sweetness and cedar wood aroma. D Dense- Attributed for bold red wines with concentrated aromas on the nose and palate. It is often used to describe the aroma of a young wine that shows the potential of various descriptors but is too closed to note each separately. Depth- A wine with several layers of flavor. Describes the complexity and concentration of flavors in a wine Dry- A wine which has no sensation of sugar. Decanting- The process of slowly and carefully pouring the wine from its bottle into another container. Dirty- Off-putting smell and flavor that occurs in wine that is a result of poor winemaking usually by bad barrels or corks. E Elegant- Wines that possess beauty grace and subtle flavors that are in balance. Earthy- Used to describe both positive and negative attribute of wine. Use this word to describe an unpleasant and drying finish of the wine. On the positive side this means a wine with aroma and flavor resembling earth. Enology- (Oenology) The study of wine and winemaking. F Fermentation- The process of converting grape sugars into alcohol by yeast. Finish- The sense of texture and flavor that linger in mouth after the wine is tasted. The key to judge wine's quality is its finish. Fruity- Having a strong taste and smell of fresh fruit. Fat- A full-bodied, high in alcohol, low in acidity wine that gives a fat impression on the palate. Since it is flabby, it is the least desirable of them all. Flabby- Lacking a sense of acidity. Flat- A wine that lacks balance in its structure, particularly in its acidity on the finish. Full-bodied- A wine with high alcohol and flavor, also described as "big" G Green- Used to describe the taste of wines made from unripe grapes. Usually negative, this can apply to white wine with vegetal notes. Grip- A firmness of texture which is usually from tannins. Wine with grip is hard to drink and better to sip. It helps wines avoid seeming flabby. H Herbaceous- A tasting term that denotes herbal and vegetal aromas. Hot- High in alcohol, tends to burn with the heat on the finish. Hard- Overly tannic wine. L Legs- The sticky droplets that are formed and ease down on the sides of the glass when the wine is swirled. Length- The amount of time the flavors stay in the mouth after swallowing, the longer the better. Lees- This term describes the dead bits of yeast particles, pulp, seed and other grape matter that sink to the bottom of • • • • • • • • • • • • • • • • • • • • • • • • • • • wine. Lees are stirred up once in a day to make wine have a thick texture. Lean- This word can be used as a positive or negative tasting term. When used positively it means a wine is slim and yet enjoyable, the negative term describes a wine that lacks a perception of fruit. lean wines tend to be sharper. Lingering- If the persistence of flavor in a wine stays on the palate for several seconds, it is said to be lingering. M Mature- Ready to drink wine. Musty- A wine with an old-attic smell that arises from processing moldy grapes. Mouth-Feel- The texture of wine on the palate; it can be smooth, rough or velvety. N Nose- This term describes the aroma and bouquet of a wine. Nutty- Most often used to describe oxidized wines. But it can also be a plus for wines if they are close to their oaky flavor. Noble rot- Grapes that have been attacked by Botrytis (a type of fungus), which is needed for the production of many sweet wines like Sauternes from Bordeaux, Tokaji Azsu from Hungary, German Riesling etc. Nouveau- A light, youthful and fruity red wine which is bottled and sold as soon as possible. O Oxidized- A wine that has experienced too much exposure to air. They become bricky in color and exhibit Sherry like taste. Oaky- A wine that imparts a noticeable perception of oak barrels when it is aged. This term denotes the smell of vanilla, baking spices, dill with a creamy body and a toasted flavor. Open- This tasting term signifies a wine that is ready to drink. Opulent- This word describes the style of wine with a sensuous texture that is rich, bold and smooth. These wines are highly desirable. P Pruny- Wines with a flavor of overripe, dried out grapes. Plonk- An inexpensive wine. Perfumed- Wine that has matured to develop complex aromas similar to that of perfume. Applicable to white wines and some rose wines. Perfumed wines possess a sweet and floral aroma. R Raw- Undeveloped and young wines. They are often tannic and high in acidity or alcohol. Rich- Rich wines display ample texture, body, and flavor along with a long finish. Raisiny- Wine with a slight taste of raisins which occurs from overripe grapes. Rough- A young tannic wine with a coarse texture. Round- Describes a wine with a smooth texture, not coarse or tannic. Robust- Full-bodied and intense wine. Ripe- A wine produced from grapes that have reached optimum level o maturity. Reticent- A wine that holds back or does not exhibit aroma or bouquet characteristic due to its youth. S Smooth- A wine with soft tannins and pleasing texture. Silky- Creamy and velvety wines. Spicy- A wine with flavor and aroma of different spices such as cloves, thyme, black pepper, bay leaf, paprika etc. • • • • • • • • • • • • • • • • • Steely- Used to describe wines that are prominent in acidity. Such wines can be served as an aperitif or to balance with food that contains high-fat content like creamy cheeses. Structured- The relationship or blend of alcohol, tannins, residual sugars, acidity, and fruit in a wine. Supple- Not overly tannic wine. Sweet- A wine having a noticeable sense of sugar contents on the nose and in the mouth. Sec- French word for dry wine. T Tannins- A compound in wine that leaves a dry, bitter and puckery feeling in the mouth. The drying sensation is felt on the inner cheeks, tongue, and gums. It is derived from grape skin and seeds. It also acts as a natural preservative that helps the wine age and develop. Toasty- Most commonly used to describe the flavor of wine derived from oak barrels in which wine is aged. It is burnt on the finish. Tight- A tight wine holds its personality and has hard-toidentify fruit characteristic. Typicity- This term describes how well a wine expresses the characteristics of the grape varietal or the winemaking techniques of that region. Texture- How a wine feels on the palate. Tart- A wine with a high level of acidity. Synonym for acidic. V Vintage- It refers to the year the grapes were harvest and the wine was bottled. Vintage wines are famous for being made from an outstanding yield of grapes, the older is the vintage year the better is the wine. Vegetal- used to describe characteristics of cooked vegetables detected on the nose and in the flavor. It is an undesirable quality noted produced from unripe grapes. Velvety- Synonyms for silky, smooth wine. Used to describe opulent wines. Vinification- the process of winemaking Vin- Wine in French. Y Young- an immature wine that is usually bottled and sold within a year of its production. Young wines are noted for their crisp flavors. CE5244: Tea and Coffee Tea • Non-alcoholic beverage made by: o Steeping processed leaves o Buds o Twigs of the tea bush o Known as Camellia Sinensis History of Tea China • Camellia sinensis var assamica is native to the area eastern and southeastern China. • Tea is used as a medicinal herb useful for staying awake. Japan • Tea became a drink of the religious classes in Japan when Japanese priests and envoys that were sent to China to learn about its culture. • It became a drink of the royal classes • Sado – traditional and artistic culture of enjoying tea in Japan. o Osahou – set of rules and etiquette in Sado which refers to the way you sit and how you stand, to how to serve tea. The server follows the rules one by one in order through the ceremony o Composite Art – in Japanese Sado the tea set, the tea room and the process tea serving altogether Tea Ceremonies Chanoyu • Japan’s complex formal and serene tea ceremony Gong Fu • Korea’s tea ceremony where they use small Ying Xi (Clay Pots) Four Basic Types of Tea Black • Most common form of tea in Southern Asia. For Tea the Chinese, they call it red tea because the actual liquid is red. • Preparation o It should be added at the boiling point (100˚C or 212˚F) o Steep for not more than 2 - 3 minutes Oolong • Semi-oxidized form of tea. Fermentation is Tea stopped somewhere between the standards of green and black tea • Preparation o It should be brewed around 90-100˚C or 194212˚F o Steep for not more than 2 - 3 minutes Green • Process is stopped after a minimal amount of Tea oxidation by application of heat, either with steam, or by dry cooking in hot pans • Preparation o It should be brewed around 80-85˚C or 176185˚F o The higher the quality of the leaves, the lower the temperature should be White • It is manufactured by a process that uses relatively Tea low heat and no rolling • Preparation o It should be brewed around 80˚C o The higher the quality of the leaves, the lower the temperature should be Four Processes of Tea (The Orthodox Method – commonly used) • Withering • Rolling • Oxidation • Drying Coffee • It is a widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called the beans of the coffee plant. History of Coffee • 9th Century – Kaldi, a goat herder, from Ethiopia was credited for discovering coffee beans. • From Ethiopia, it spread to Egypt and Yemen and by the 15th Century, it had reached Persia, Turkey, and Northern Africa. • The first roasted beans were first brewed around A.D. 1000 in Arabia. • They began boiling the beans, creating a drink they called “qahwa”, literally, that which prevents sleeps. • The world’s first coffee shop was built in 1453 named Kiva Han. • During 1600 - 1607, Captain John Smith introduced coffee to North America. • From the Muslim World, coffee spread to Italy. • In 1668, Coffee replaced beer as New York City’s favorite breakfast drink. • In 1727, Coffee Blooms in Brazil by smuggling seeds from a coffee country. Lt. Col. Francisco del Melo Palheta was known to be a smuggler. • Starbucks opened its first store in Seattle, USA in 1971. • In the Philippines, it opened its’ doors to the Filipino palate in 1997 in Makati 1611 as the first SB Store Coffee Countries • Growing coffee in several regions normally offer: o Moderate sunshine and rain o Steady temperatures around 70˚F (20˚C) o Rich, porous soil Brazil Colombia Indonesia Vietnam Mexico Ethiopia India Guatemala Uganda Notable Beans Bahia, Bourbon Santos Medellin, Supremo, Bogotá Java, Sumatra, Sulawesi Coffee Robusta Liquidambar, Mexican Chiapas Harrar, Sidamo, Yirgacheffe Mysore, Monsooned, Malabar Atitlan, Huehuetenango Bugisu Coffee Varietals • Coffee Arabica – has better taste • Coffee Robusta – bitter and has lesser taste, but it is less susceptible to disease • Coffee Liberica – used for Kapeng Barako • Coffee Excelsa – has unique taste profile, somewhat mysterious; it has a flavor of both light roast and dark roast coffee—feels like tart, fruity, and somehow dark. Equipment Right Temperature of Brewing Water Coffee must be served fresh Notes: • Packed and sealed coffee beans has an expiry date of 6 months o Within 6 months, depending on when the coffee beans were packed, it must be consumed to experience the ideal coffee freshness and taste of coffee. And once the pack is opened, the coffee must be consumed within 7 days. Four Enemies of Coffee Heat • While storing coffee beans, you have to make sure that it is stored in a cool place. Applying heat to coffee beans before grinding it can cause it to lose its flavor. Though it might seem like a very normal factor, heat is, undoubtedly, a major one among the 4 enemies of coffee. Light • Direct light, and the worst of them all, sunlight can cause your roasted coffee to go bad in no time. Moisture • Another major enemy of coffee. Exposure to moisture can cause the coffee beans or ground coffee to go bad in a couple of hours. While storing coffee, one should keep in mind to store it in a dry place where moisture cannot seep-in. There is nothing worse than stale coffee Oxygen • One of the biggest among the 4 enemies of coffee. It oxidizes the coffee beans or ground coffee, and cause it to get stale. Coffee that is exposed to oxygen can go bad in a couple of days. It is therefore recommended for the coffee to be kept in an airtight container. Parts of Expresso Shot The Different Coffee Bean Roast Dark • 14 minutes, also known as “heavy roast” Roast • Beans roasted nearly to jet black giving a smokey well roasted taste Medium • 12 to 13 minutes Dark • Beans are roasted for a long time at a high Roast temperature enough to bring the natural oil of the coffee to the surface. Medium • 9 to 11 minutes Roast • Balance body with flavor Light • 7 minutes Roast • Gives a very subtle light bodied flavor Important Factors in Brewing Coffee Coffee Benas Rind Grind of Coffee Roast Right amount of coffee Espresso Concoctions • Espresso • Espresso + dollop of foam = Macchiato • Espresso + hot water = Americano • Espresso + foamed milk + steamed milk = Cappuccino • Espresso + steamed milk = Café Latte • Espresso + chocolate syrup + steamed milk = Café Mocha • Espresso + whipped cream = Espresso con Pana • Espresso + Steamed half and half + steamed milk = Café Breve Latte Art • The art of designing espresso with milk foam and syrups to create a well-presented cup of coffee Tasting Terms Aromas Animal-like Ashy Burnt/Smokey Chemical/Medicinal Chocolate-like Caramel Cereal/Toast-like Earthy Floral Fruity/Citrus Grassy/Herbal Nutty Rotten Spicy Tobacco Taste Acidity Bitterness Sweetness Saltiness Sourness Mouth • Body – bold and light Feel • Astringency – dryness that last for a long time, it can also be experienced in unsweetened black tea, young red wine or white wines with extended barrel time 4000 BC • • 200 BC • • religious rites, etc., and usually having an alcoholic content of 14 percent or less. Discovered at a burial site, archeologists found a wine press for stomping grapes, withered grape vines and fermentation vessels The world’s oldest known winery found in a cave in Armenia Roman armies planted vines in conquered cities throughout Europe Romans bring wine production to Europe Wine Tools Types of Wine Openers Benefits of Coffee • It prevents serious diseases such as Liver Cirrhosis, Parkinson’s, Alzheimer’s, different heart diseases, multiple sclerosis, colorectal cancer, & type 2 diabetes • Consuming it after workout can aid in reduction of post work-out pain, and it also is a good source of fiber, compared to other drinks • It also protects teeth from cavities when drinking it regularly • It makes the bonding of friends stronger and better CE5244: Introduction to Wines History • Biblical records show that shortly after the long voyage of Noah, he planted a vineyard • The ancient wine production evidence dates from between 8000 B.C. and 4100 B.C., and includes an ancient winery site in Armenia, grape residue found in clay jars in Georgia, and signs of grape domestication in eastern Turkey. The people who made the first wines were of the Shulaveri-Shomu culture. 8000 BC • 70006600 BC • • • Historians discover evidence of grape domestication in Egypt Archeologists discover pottery from this time period that likely contained fermented beverages consisting of honey, rice, and fruit, possibly grapes Fermented Beverages in China Fermented Juice of Grapes - made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in 5 Basic Characteristics of Wine Acidity • Assists in bringing fruit flavours out of wine, especially in white wines. However, if there’s not enough, it can mean a wine’s fruit flavours don’t get the chance to show their best Body • It is all about fruit weight. While Shiraz is a fullbodied red, Pinot is light bodied. Chardonnay is a full-bodied white, while Semilon is light bodied Sweetness • Sugar, which occurs naturally in grapes, helps to elevate the array of flavours in a wine. It can add weight and power and help to give the wine a smoother and richer texture Tannin • It can come from either oak or from grape skin. While it is most often associated with red wines. Alcohol • It can also be apparent in some white wines, usually those which have spent time in oak Natural by-producr of the fermentation process, which adds a sensation of sweetness to balance the acids and tannins in wine Difference between Red and White Wine Tannins Naturally occurring substance in grapes and other fruits and plants (like tea, for example). • Tannins end up in your wine when the vintner allows the skins to sit in the grape juice as it ferments. This is also how wines get their color. • Wines that have little or no skin contact end up pink or white, with far fewer tannins. Wines that ferment with the skins for a longer period end up red, with high tannin content. As you’d imagine, red grape skins have more tannins than white grape skins. • Tannins are present in Stems, Seeds and Grape Skin. Also considered as antioxidant that preserves wine. • It is bitter and cause dry feeling in the mouth Red White • Contain more tannins • Lesser tannins • Backbone of red wine • Backboned by acidity; flabby or o Leathery flat if not acidic o Firm Crisp Tart o Bitter Flabby Flat • Texture • Popular white wine varietals Smooth Soft Chardonnay Riesling Rough Chewy Sauvignon Blanc Sémillon • Popular red wine Moscato Pinot varietals (Muscat) Grigio Cabernet Zinfandel Gewürztraminer Sauvignon • You can get a white wine from Merlot Pinot Noir a red grape by removing the Cabernet Malbec skins from the juice Franc immediately. All the color Barbera Sangiovese comes from the skins—even red grapes are white inside. • The darker the wine, the higher the tannin, and • The smell of fish comes from the bolder the taste low molecular weight amines, which are alkaline molecules • Tannin in red wine that enter the air in enough bonds with and softens concentration to smell the proteins in steak to make biting fat more • When acidic white wine is pleasurable added to fish, the amine becomes an ammonium salt. • The high content of iron This is not as volatile and in red wine adds a metallic taste to fish and • intensifies aftertaste the fishy reduces the smell, making the fish taste better and fresher Note: • Red grape skins have more tannins than white grape skins • Wines that have little or no skin contact end up pink or white, with a far fewer tannin • Wines that ferment with the skins for a longer period end up red, with high tannin content Other foods with tannin Tea leaves Walnuts, almonds, & other whole nuts with skins Dark chocolate Cinnamon, clove, & other whole spices Pomegranates, Grapes, & Acai Berries Rosé • Also known as blush wine, pink in color. It is that way because it stays in contact with the red grape skins for a relatively short time compared to red wine. On the spectrum between red and white, rosé is much closer to the light side, with relatively low tannin. Wine Bottle and Styles While types of wine are changing and evolving, wine bottles themselves remain constant in style, elegance, and practicality. When choosing a container for your wine there are many things to consider, including the varietal, price point, when it will be consumed, and where/how it will be stored. Bottle Color Antique • Darker and brownish green commonly used in red Green wines • Its coloring purpose is mainly to protect the wine from oxidation. Red wines are usually stored in cool dark places (such as wine cellars) to protect them further from the elements Clear • Typically used in white wines to show color and clarity • White wines tend to succumb to oxidation less often, as they are stored in colder environments and are meant to be consumed sooner. Bottle Styles Burgundy (thin neck, and wide base) Claret (straight sided) Tapered Claret (wider shoulder to a narrower base) Hock (tall shoulder) & slender, no Wine and Bottle Combinations • Pinot Grigio, Viognier, Pinto Gris, Rose’ wines – Clear bottle, Claret style • Chardonnay, Rose’ – Clear Burgundy style • Pinot Noir, Syrah, Petite Syrah, (some) Chardonnay – Antique Green Burgundy style • Cabernet Sauvignon, Merlot, Temparanillo, Malbec, Red Blends, Zinfandel – Antique Green Claret style • Riesling – Antique Green or Clear Hock style • Rose’ – Clear Hock style • Cabernet Sauvignon, Red Blends, Petite Syrah, Temparanillo – Antique Green Tapered Claret style Note: • Heavier glass = premium wine, lighter and thinner = less expensive or fast-drinking wine • Cork Finished Neck – usually viewed as traditional • Screw Cap – viewed as practical, especially if it is going to be consumed in one sitting o Both have good barrier protection Punt • Indentation on the bottom of the bottle, also known as push up • The deeper or wider the punt, the more premium the wine is considered to be. Reading Wine Label 4 V’S Vintage Vintner Vineyard Variety • • • • Year the grapes were harvested Winer merchant Location Grapes used (there are over 10,000 varieties of wine grapes in the world. Many of these varieties have been developed by using grafting and other methods to produce new hybrids.) Wine Tasting Steps • See color and textures o Color, density, clarity o View with white background o Indication of relative “strength” of the flavor o Indication of development/maturity/age o View in the bottle neck for aging o Aging Transition § Black-Purple-Ruby-Red-Brick o Brick – red color which means ready to drink o Gold or Brown – color in white wine which means oxidation • • • • Swirl to aerate Sniff to smell Sip to taste o After swirling, take a very small sip with air o Slosh or “chew” the wine to add air o Move it around the tongue and hold in mouth o Swallow slowly and think about tastes and sensation o Continue to taste “the finish” after swallowing Savor (including after taste) The Cork • It “should” breathe slowly. It is offered by waiters for you to know if the branding matches the label and how much a winemaker invests in their closure o Inspect the cork to look for “leakage line” – leakage and oxidation that occur together in a recently bottled wine. It is not "cause and effect", but a result of a common cause - the presence of air. • Long Corks – wine created to age for a long time • Mold on a cork can be very normal for very old wines The Bottle • It can identify the wine’s region • Lighter bottle are whites, darker are reds • Darker bottle slows aging and oxidation • Thicker bottles are for champagne to prevent explosion How Can You Predict if a Wine will be Good? Price Reputation of the maker Quality of bottle Length of cork Small bubble Deep punt Simple label