Archive for Beverages
Restaurant Management Tips – Stay Safe With Alcohol Service Training
Posted by: | CommentsThe level of liability restaurant managers and owners face in alcohol related incidents can be shockingly high. Protecting yourself, your staff, and your customers from dangerous alcohol related situations should be a top priority for your business. And the best way to protect yourself is to make sure your staff is properly trained for alcohol service. Some tips on how to train your staff:
Be aware of local and state laws . More than likely you learned the local and state laws that apply to alcohol when you applied for your liquor license. However, your staff may not be aware of these laws and there may have been changes or amendments since you applied for a license. Make sure you take the time to educate yourself and your staff on all liquor laws that apply to your establishment.
Create a standardized alcohol service policy. Set a standard policy and train your staff to follow this policy strictly. While you will probably need to include some unique clauses for your particular situation, here are some good ideas on what to include:
Train staff to observe patron behavior and identify those who are becoming intoxicated. Many establishments use a color coded system: green for little or no intoxication, yellow for becoming intoxicated, and red for time to cut off.
Mandate communication between staff, customers, and management. Staff should know how to communicate your establishment’s alcohol policy to customers. They should also be encouraged to notify managers of potential problems before they become situations.
Beer In Different Countries
Posted by: | CommentsBeer is brewed in almost every country in the world. Each country produces its own special types of beer. The type of beer produced by a country is based on the type of ingredients it produces. All beers use similar recipes, using hops, barley, water, yeast and sugar. Malt is a process that is done to barley grain. Malted barley is often used to make beer because of its high enzyme content.
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Different countries have developed different ways to make beer, which they have carried down through the years.
England
In England the most popular beer is ale. Ale is a dark, hoppy beer traditionally served in pint glasses. English pubs also sell stout and porter. These are dark beers that are traditionally have a strong flavor. Many of the pubs are tied to specific breweries.
United States
In the USA, lager beer is the most common type of beer. Lager beer is a clear, light, golden, amber-colored brew with a light taste. There are many breweries. In recent years, many microbreweries have sprung up, with many types of beer now available. The USA also imports beer from every country, making it available at bars and liquor stores.
Germany and Austria
In Germany beer is an important part of culture. There are more than 2,000 different beers available. Traditionally, German beer is made using only hops, barley-malt, water and yeast. A law, called the Reinheitsgebot, says that these are the only ingredients that can be used in making beer. German beer is typically a dark, rich beer.
Czech Republic and Slovakia
Beers brewed in the Czech Republic and Slovakia are similar to German beers They are rich beers. Like German beer, no sugar is used in the brewing process. Instead, malted grains are used, which develop enzymes that modify the grains starches into sugars. Czech beer has been brewed for centuries and is a national staple. The Czech Republic has the highest beer consumption, per capita, in the world.
Belgium
Belgian beers allow that sugar can be added before fermentation. This permits them to produce a different type of beer About 75% of the beers produced in Belgium are pilsners. Belgian beers are quite varied. Belgium is known for their unique ales, called table beers. Other types of unique beers are white, abbey, trapist and lambic, all with their own unique brewing method and flavor.
by Graham Williams
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Beer Through the Years
Posted by: | CommentsNo one really knows exactly how the first beer came into being …
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Suffice it to say that, around 10,000 years ago, somebody let a primordial barley and hop concoction stand long enough for it to ferment. The result not only made anonymous history, it was the genesis of beer’s own special influence throughout the ages.
Here are a few examples of note:
It was the accepted practice in Babylonia, as early as 4000 years ago, that for a month after a wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer, and because their calendar was lunar-based, this period was called the “honey month” or what we know today as the “honeymoon.” I have also heard that the custom included one of the most resourceful bits of propaganda ever created for husbands. As the story went, if the groom drank mead for an entire moon, it would enhance the chances of his wife bearing a male heir. The bride, however, had to abstain from drinking alcohol at all. I’ll leave the punch lines to you.
After consuming a bucket or two of vibrant brew they called ‘aul,’ or ‘ale,’ a certain self-appointed breed of Vikings would head fearlessly into battle without armor, or even without shirts. In fact, the term “berserk” means “bare shirt” in Norse, and eventually took on the meaning of their wild behavior in battle. They believed that Odin’s favor was all they needed for protection, and if they were to die in combat, it was only because The Allfather decided it was their time to enter the hallowed halls of Valhalla. This was Odin’s great ‘Castle of the Chosen Slain,’ where ‘inductees’ would spend eternity in Viking nirvana, ie- fighting all day, having their wounds miraculously heal at sundown, and then partying all night, with generous quantities of ale at their beck and call.
Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn’t grow. Too hot, and the yeast would die. This practice is where we get the phrase, “rule of thumb.”
The first known consumer protection act arose with the German Beer Purity Law of 1516, known as Rheinheitsgebot. This decreed that, in order to be called ‘beer,’ a beverage could only consist of four ingredients: malt, hops, yeast and water. This is such a revered regulation that when the European Union facilitated the introduction of other beers into the German market, it took a court order for many stores to sell them. Most of those beers contained preservatives, and to a respectable German, that meant — and still does — that such beverages were not beer.
In English pubs, ale is ordered by pints and quarts. So, in olde England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It’s where we get the phrase, “mind your P’s and Q’s.”
Also in England’s olden days, pub frequenters often had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get some service. “Wet your whistle” is the phrase inspired by this practice.
In 1740, Admiral Vernon of the British fleet decided to water down the navy’s rum. Needless to say, the sailors weren’t too pleased and called Admiral Vernon “Old Grog,” after the stiff wool grogram coats he wore. The term “grog” soon began to mean the watered down drink itself. When you were drunk on this grog, you were “groggy,” a word that has been expanded to include the effects of too much beer and is still in use today.
There are numerous quotations which pay homage to beer. Allow me to list three of the wittiest:
“Sometimes when I reflect back on all the beer I drink, I feel ashamed. Then, I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, ‘It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver.’”
—Saturday Night Live’s faux-philosopher, Jack Handy
“Put it back in the horse!”
—W C Fields, disapproving of a sub-standard brew
“Beer is proof that God loves us and wants us to be happy.”
—Benjamin Franklin
Given a good pint, composed of God’s natural ingredients and nurtured by man’s learned craft, beer has made us very happy, indeed. Just keep the joy below 0.08% of your blood content.
J Square Humboldt is the featured columnist at the Longer Life website, which is dedicated to providing information, strategies, analysis and commentary designed to improve the quality of living. His page can be found at http://longerlifegroup.com/cyberiter.html and his observations are published three times per week.
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Cognac: The King of Brandy
Posted by: | CommentsBefore I got into wine, I didn’t know much about it: I thought Bordeaux was used to make bread, I assumed wine in a box was as good as any, and I figured that Cognac was the name of the guy who wrote On the Road. It turns out, I was wrong on all points.
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Even as I learn about wine, write about wine, and drink all kinds of wine, I still must admit that I don’t know everything. Truth be told, wine is such an extensive subject that it’s nearly impossible to possess every single seed of knowledge. Take for instance, Cognac. While maybe not an accomplished author, it is still a drink rich with complexity and sophistication.
Essentially the king of brandy, Cognac is produced in the Charente and Charente-Maritime regions of France; it gets its name from a local town. The anal-retentive drink of the alcohol industry, Cognac must be made under extremely precise regulations. Deviating from these regulations even slightly turns Cognac into regular ol’ brandy.
Seven areas in France are designated for Cognac production. Grande Champagne, Petite Champagne, and Borderies produce the majority, but Fins Bois, Bons Bois, Bois Ordinaires, and Bois Communs tend to squeeze out a drop or two. Each area creates a unique drink, but all are of high quality: they each have a knack for Cognac.
The grapes used for Cognac are very exclusive: no matter how many beg to be picked, only certain ones are. First of all, Cognac must be at least 90 percent Ugni Blanc, Folle Blanche, or Colombard grapes. Ugni Blanc carry the most weight (some Cognac is made solely of this grape), with Folle Blanche and Colombard grapes minimally represented. The remaining ten percent may, by law, include other varieties of grape. These varieties are typically specific and, like a grape involved in drama club, highly eccentric.
Dissimilar to other brandies, Cognac must be distilled twice in copper pot stills. After the second distillation, the heart of the Cognac, or the eau-de-vie, is placed into barrels made from the oak trees of the Troncais or Limousin forests. Here, the eau-de-vie must be aged for a minimum of two years, though most is aged for much longer. Still, Cognac isn’t allowed to get too old: it’s usually not kept barreled up for more than five or six decades; it does, after all, have things to do.
The age Cognac can be somewhat confusing (cutting open the brandy and count its rings doesn’t work). A system does, nonetheless, exist to help you understand the youngest eau-de-vie in the blend. A VS (very superior) or three star label is for the youngest, meaning that all the eau-de-vies in the blend are at least two and a half years old. A VSOP (very superior old pale), a VO (very old), and Reserve label is for the middle child, meaning that all the eau-de-vies in the blend are at least four and a half years old. A XO (extra old), Napoleon, Extra, Vieux, and Vielle Reserve is for the eldest, meaning all of the eau-de-vies in the blend are at least six and a half years old.
It’s important to keep in mind, however, that this system of labeling is used only to determine the youngest eau-de-vie in the blend and not the average age of the Cognac. For instance, a Cognac could be blended with a two year old eau-de-vie and a sixty year old one, possessing an average age of twenty nine years.
Whether young, old, or somewhere in between, Cognac produces a smooth, rich, and well balanced taste with flavors of smoke, soil, fruit, vanilla, and honey. It’s a drink people tend to nurse: chugging it, shooting it, or sipping it through a straw just doesn’t seem to do it justice.
One of the more expensive drinks, Cognac isn’t something you will ever find on the clearance racks of your local liquor store. For this reason, it’s not something you’re likely to find yourself drinking frequently: it may just be reserved for special occasions, like pay day.
Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.
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Bar Stools – A Buyers Guide
Posted by: | CommentsPub stools—Take note of the height of your bar counter
Although the above statement may seem like common sense I have, on many occasions, been in bars and pubs where the bar stool was the wrong size for the bar or table at which I sat.
Many proprietors spend a lot of time and energy on the look and feel of the bar’s environment but fail to look seriously at how comfortable the customers will be when seated.
For instance if you have a bar counter that is 46″ then the most appropriate stool would be 34″. A quick rule-of-thumb is to have a 9-13″ gap between the seat and the counter. This will give a very comfortable experience to the customer and have the average person in an ideal position at the bar.
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For a traditional pub or tavern with a 46″ bar counter I would recommend a high-back wood style 34″ stool with a foot rest. This would provide maximum comfort with that added authentic look and feel.
Cafe stools
For a cafe it is always best to have metal stools or chairs as opposed to plastic. Plastic has a cheap look and feel to it whereas metal lends to both modern and traditional eating environments.
They come in many different styles and designs and can produce a real European flavour to any dining area.
In addition metal stools or chairs can be used both inside and in an outside seated area. I have been in expensive coffee houses where the exterior eating area has mirrored the inside and this allows you to enjoy the feel of the inside environment while enjoying the sun.
Cocktail stools
For those of you interested in the more up-market approach, a stainless steel or aluminum stool, with a circular ringed footrest, is a must for all cocktail bar lovers. These bar stools blend into almost any surroundings With a young clientele, as the main customer base, this environment can be fast paced and the seating arrangements can change over the space of a night.
In such situations, when bartenders often need to alter the pub arrangements in order to facilitate customer requirements, it is essential to have both a light-weight and durable stool.
The aluminum bar stool is ideal for such a task, as is lightweight stainless steel. These stools are not only remarkably light and therefore easy to maneuver, in compact environments, but they are also exceptionally durable, easy to clean and can be found at very reasonable prices.
Lounge
Lounges are traditionally used for recreational socializing with friends and establishments tend to create a relaxed atmosphere which allows easy conversation. With this in mind the seating arrangements should reflect this and it is therefore crucial to think of the comfort of the customer.
Upholstered stools and chairs are essential for creating the correct ambiance and level of comfort to meet the customer requirements. Even if the environment reflects a more traditional feel, as do some Irish bars, wooden stools with padded seats in no way detract from the feel of the surroundings.
Small stools
As well as the standard 36″ bar stool, which is the average height for an average bar counter, all bars from local taverns to up-market cocktail lounges have additional seating areas. Obviously, the standard size of bar stool would be inappropriate for such a bar table or lounge area.
Therefore proprietors should always have a stock of smaller stools for the lounge and seated area in the public bar. Usually, in most cases, only a 20″ stool would be required to meet the comfortable table height. A good rule-rule-thumb for a table stool would be to give approximately 6″ between the seat and table surface.
Kitchen stools
Whether its a modern breakfast bar you have or a traditional pine table, kitchen stools can be ideal for your seating requirements. Traditional chairs or bar stools like those pictured below can give that warm feeling that you had whenever you where in your mama’s kitchen. Alternatively a metal, chrome or aluminum look can add sleek and sophistication to any modern kitchen.
As with the pub stools the height of the counter should be considered prior to purchasing any stools or chairs. The standard breakfast bar is usually 36″ which would suggest that you use a 30″ stool.
When considering a breakfast bar the rule-of-thumb is to have a 6-10″ gap between the counter and the seat to derive maximum comfort However, if you have traditional seating arrangements around a table leave a 6″ gap.
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Check out more of the same content as well as the best bar equipment click on the links below
Barstool – We have information on the best bar stool for each and every bar style
by Mario Oreilly
Marios Barstore – Bar supplies & bar equipment online. Your entire bar supplies, for any bar, night club, theme bar, home or party.
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