Table of Content

1. A Brief History of Alcoholic Beverages. 2. Alcohol Safety. 3. Wine Labels and Bottle Shapes. 4. Getting to Know Wine: Tasting and Pairing. 5. The Vineyard. 6. Fermentation. 7. Light-bodied White Wines. 8. Medium-bodied White Wines. 9. Full-bodied White Wines. 10. Light-bodied Red Wines. 11. Medium-bodied Red Wines. 12. Full-bodied Red Wines. 13. Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs. 14. Beer: Ale and Lager. 15. Distillation and Distilled Spirits. 16. Mixology. 17. Professional Alcohol Service. 18. Purchasing, Receiving, Storing, and Issuing. 19. Beverage Cost Control: Managing for Profit. 20. Marketing and Selling. Glossary. Index.

Salient Features

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.

• Wine taught by the grape rather than region or country.
  • Shows students the importance of the grape and the flavors that it imparts to the wine.
• Beers presented by type of yeast rather than color and flavor.
  • Provides students with a simplified understanding of how and under what conditions beers can be made. Yeast makes the difference between ale and lager.
• Spirits broken into two categories—Aged or non-aged; fruit or grain-based.
  • Provides students with a presentation that simplifies the process and makes it easier to understand.
• Management and marketing of beverage operations.
  • Provides students with a clear explanation with an emphasis on beverage operations.
• History of alcohol from its beginnings to current day.
  • Gives students a better understanding of the development of alcohol which is essential to understanding consumer preferences and the demands of marketing and managing modern-day beverage operations.
• Extensive helpful pedagogical aids—Chapter objectives, study questions, worked examples of profit formulas and cost percent formulas and boxed materials.
  • Provides students with tools for reviewing and understanding the material.