Hospitality Manager's Guide to Wines, Beers and Spirits

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2004-01-01
  • Publisher: Prentice Hall
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For Courses in Wines, Beers and Spirits, Dining Room Services and Beverage Cost Control. This concise, yet comprehensive introduction to the history, science and varieties of alcoholic beverages includes an anecdotal history of alcoholic beverages and their cultural influences. The user-friendly approach offers a unique presentation of wines, beers and spirits: wines are taught by the grapes from which the wines are made; the study of beers is differentiated by the type of yeast used in fermentation; and the approach to studying spirits is broken into aged and non-aged and fruit or grain-based.

Table of Contents

Foreword v
Preface vii
Acknowledgment ix
A Brief History of Alcoholic Beverages
Alcohol Safety
Wine Labels and Bottle Shapes
Getting to Know Wine: Tasting and Pairing
The Vineyard
Light-Bodied White Wines
Medium-Bodied White Wines
Full-Bodied White Wines
Light-Bodied Red Wines
Medium-Bodied Red Wines
Full-Bodied Red Wines
Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs
Beer: Ale and Lager
Distillation and Distilled Spirits
Professional Alcohol Service
Purchasing, Receiving, Storing, and Issuing
Beverage Cost Control: Managing for Profit
Marketing and Selling
Glossary 279(11)
Index 290


What a treat, being able to write a book on a subject like wines, beers, and spirits. The subject is intriguing and has all the trappings of a wonderful dime-store novel: drama, tragedy, joy, celebration, and even sex! The history of how man first discovered alcohol is very interesting: it was by accident. However, this accident sparked a question in the mind of early man that we take for granted today: where can I get more? During this time, man wanted to secure more alcohol, either beer or wine. This alcoholic beverage became sacred. So sacred that it was used in religious ceremony, and laws were written to maintain its purity. The purity of alcohol has been one of the most important issues throughout time. People had many different tests to prove its purity to make sure that what they were getting was genuine. Never has there been a better time to buy alcohol. Today, the question is not where to get alcohol or how pure the alcohol is, but what kind to get. Great imported wines from Australia cost, in many cases, less than California wine. Wine from Chile costs even less! And, the wine is good! Winemaking and the winemakers are just getting better and better. Beer is also getting better, and there is more beer available than ever before. This beer is from all over the world. Frank Zappa once said, "You can't be a real country unless you have a beer and an airline-it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." There are very few countries that don't make beer. A store with a large selection will have a beer for everyone's tastes. Spirits have gone through a renaissance. They used to be viewed as what your parents drank. Now we have designer spirits to go along with designer clothing. This is the age of super premium (or top-shelf) spirits. Most people are not drinking more, they are drinking better. We have traded quantity for quality. Now more than ever it is important for the hospitality manager to know wines, beers, and spirits. Hospitality managers can help their business sell alcohol safely with great rewards. Hospitality managers need to understand this subject because their customers are more knowledgeable and savvy than ever before. Over two years ago I started my journey of writing this book. As you begin your journey of studying this book and the subject of wines, beers, and spirits, I hope that for you, this is also just a beginning; or as Sir Winston Churchill said in a speech given at the Lord Mayor's luncheon, Mansion House, London, November 10, 1942: "This is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning." I hope that this subject will become a lifelong interest. Enjoy this book, and good luck in your future as a hospitality manager. Albert W. A. Schmid CCP, CHE, CCE, CEC

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