Beer, Wine and Distilled Spirits: great information

The Bar and Beverage Book 5th edition by John Wiley &Sons Publisher.

THIS IS THE BEST BOOK ON MARKET IN 2011 for Bar operators and students of bar operations.

TOP (Ale) ...Bottom (Lager)

The key difference between an ale and a lager is in fermentation; a lager is fermented at a much lower temperature, and with a different yeast, than an ale.
If continuous fermentation is not employed, the primary fermentation period for a lager will take at least twice as long as for an ale; this time is furthermore compounded by weeks or months of lagering. As the low-temperature fermentation, which can take place at temperatures as cool as 0-5 degrees Celsius, allows diacetyl to remain free in the fermenting beer, the fermentation temperature may briefly be raised -- a "diacetyl rest" -- near the end of the primary fermentation to allow the consumption of this chemical. This reliance on lower temperatures and better temperature control separated Europe into "lager" and "ale" spheres before the introduction of refrigeration, with warmer countries generally producing ales and colder ones producing lagers. Difficulties in temperature control also create a disincentive for microbrewers to produce lagers.
NOTE:
One exception to the rule of low-temperature lager brewing is found in a beer style known as steam beer or California common. The strain of yeast used in steam beer was selected by brewers in the German tradition from the central and eastern United States moving west to California during the 1840s and 1850s. The higher ambient temperatures in that region caused brewers to favor shallower fermenters in order to control fermentation better; over several generations, evolutionary pressure led to the emergence of a lager strain which produced the best beer at temperatures of 18-20 degrees Celsius.

The choice of a lager beer's grains and hops is in principle the same as for an ale, despite the nomenclature "lager malt" sometimes encountered in the United Kingdom. The composition of a lager can be quite simple or quite complex. Most lagers are brewed in the Continental style, that is, of a style originating in continental Europe, and consequently follow central European recipe formulations: the grain bill is composed mostly of Pilsener malt, Vienna malt or Munich malt with caramel malts added to improve sweetness and head retention and other malts added only for color. The selection of hops is usually from noble hops such as Saaz, Hallertau. Tettnanger, Strisselspalt or Lubelski.

Lagers often also feature large proportions of adjuncts, usually rice or corn. Adjuncts entered American brewing as a means of thinning out the body of American beers, balancing the large quantities of protein introduced by six-row barley. However, adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV, at a lower price than a formulation using an all-malt grain bill.

Yes, "Beer Clean" is an actual term in the bar and restaurant industry vocabulary. Nothing ruins the presentation of a beer -- from the head it throws off to the "Belgian lace" that clings to the side of the glass as the beer is consumed -- more than glassware that is not scrupulously clean.

The best way to get an idea of the effects of residue is to drink a glass of milk from a glass you don't intend to use to serve beer. Wash it out a few minutes with hot water (no soap). Now pour a beer. Is that the head you are used to seeing? Does foam continue to cling to the sides of the glass? Probably not like you are used to.

Now wash the glass with soap (well, drink the beer first). Pour another beer. Same problem? Soap film can be just as nasty a villain as other residue. Now wash the glass with baking soda. Pour another beer. (You're starting to like this exercise, right? You don't have to pour a full beer each time.) This one probably looks better.

Not only will residue you're not seeing affect how you beer looks in the glass, but it may also change the taste of that beer. If you find the word "soapy" popping up often in your tasting notes consider giving all your glassware a good scrubbing.

Bars have equipment that costs from hundreds to thousands of dollars just to wash beer glasses. That's a lot of money we all could be spending on beer, so first we suggest having glasses dedicated only to beer -- using a glass for anything else may leave residues that are extremely hard to get rid of. Wash them carefully after each use with very hot water, use detergent rather than soap if more than water is needed, and then consider cleaning them with baking soda.

Let the glasses air dry in a dish rack. If water droplets cling to the glass or if spots show while drying, then the glass is not clean. Wash them again.

A keg is a cylindrical container, usually constructed of aluminum, steel or wood. It is commonly used to store, transport, and serve beer. Other alcoholic or non-alcoholic drinks, carbonated or non-carbonated, may be housed in a keg as well.

At some point in your college career, a time will come when a hero is needed. You'll be sitting standing around waiting for a beer when some desperate fool will cry to the heavens "Does anyone here know how to tap a keg?" Like Arthur pulling the sword from the stone, this could be your finest moment. Follow these steps to learn how to save the party by tapping a keg.

StepsIdentify the correct tap. Domestic beers require a different tap than imported beers and you won't be able to tell the difference by eyeballing it, so double check with keg dealer.
Break the seal. Place the tap over the seal on top of the keg and push down on the tap.
While continuing to push downward on the tap twist it clockwise to lock it into place. Keep twisting until you can not twist anymore.
Pump the beverage out. The beers will begin to flow by pushing down on the nozzle. The beer will pour foamy at first, you will want to pour a few cups of foam out first. It's not necessary to start pumping until the flow of the beer turns from a stream to a drip.

Tips If you have beer in your keg, the beer will pour foamy at first, you will want to pour a few cups of foam out till you get to the better quality beer.
To avoid heady beer tilt your cup at a 45° angle and allow the beer to roll around the cup as it pours. This will allow for better beer and faster consumption.

Irish Whiskey:
Considered to be the father of all whiskey, Irish Whiskey is a triple-distilled blend of pot-stilled malt whiskey, pot-stilled unmalted barley whiskey and column-stilled corn-based grain whiskey. This complex blend and the fact that Irish Whiskey malt is dried in a closed kiln, away from fire and smoke, distinguish it from its closest whiskey cousin, Scotch. Great care is taken during distillation to keep the temperature low so as not to break the delicate sweet, toasty honey flavor.
Scotch Whisky:
By tradition and standard, Scotch Whisky is the only one that uses the spelling for whisky without the "e". The distinct smoky flavor of this double-distilled classic is due to the malt drying process, part of which is done overtop a peat-fueled fire allowing the smoke to come in direct contact with the malt. Two types of Scotch are bottled: single-malt and blended.
Single-Malt Scotch Whisky:
Single-malt Scotch is produced by a single distillery in one season from a single batch of whisky. There are over 100 distilleries in Scotland that produce a single-malt whisky and each has their own distinct characteristics and notes. After distillation, a 70% alcohol spirit called "plain British spirit" is pumped into casks and not until it has sat for 3 years is it considered whisky.
Blended Scotch Whisky:
The majority of Scotch sold is blended and are preferred in cocktails that call for Scotch. The harsher tones of single-malts are dampened by blending them with mixed grain whiskies in a cask for several months after each has been aged separately. Scotch blends are an art and each Scotch house has it's own secret recipe. While exact blends are unknown it is typical for 20-25 single-malt whiskies to be used with around 20-50% of those a malt whisky, the rest are grain whisky.
Bourbon:
When one thinks of Bourbon, Kentucky and a Mint Julep immediately come to mind. Bourbon received its name from Bourbon County, Kentucky and, according to a 1964 act of Congress, it must be made from a mash containing at least 51% corn. This straight whiskey must be distilled at 160 proof (80% alcohol) or less and must be aged a minimum of two years in new, charred oak barrels, although it is often aged for four years or more. No blending or additives (except water to reduce to 80 proof) is allowed in Bourbon.
Tennessee Whiskey:
Tennessee Whiskey is very similar to Bourbon. It need only be comprised of 51% of any grain, with corn being the most often used. The distinct difference in Tennessee Whiskey is due to a filtration process where the whiskey is allowed to slowly drip through 10 feet of sugar-maple charcoal, a process that can take up to 2 weeks for one batch. The whiskey is then transferred to a charred barrel for aging.
Rye Whiskey:
Wheat and barley are commonly used to make Rye Whiskey, however US law mandates that at least 51% of grain used is rye. Rye Whiskey is most similar in taste to Bourbon although there is a spiciness and slight bitter flavor to it that is due to the natural bitterness of rye. At one time Rye Whiskey was very popular, especially in the northeast, however Prohibition damaged the industry and only a few distilleries continued production after it was repealed.
American Blended Whiskey:
Like blended Scotch, American Blended Whiskey is a careful selection of straight whiskies and grain spirits combined to create one distinct spirit. A blended whiskey must contain at least 20% straight whiskey and premium brands may have as many as 75 different straight whiskies and grain neutral spirits. This art of blending produces a balanced, rich, light-bodied whiskey, each with its own character.
Canadian Whiskey:
When a cocktail calls for "whiskey" you may want to choose a good Canadian Whiskey because it is light-bodied, versatile and very mixable. Made primarily of corn or wheat and supplemented with rye, barley, or barley malt, Canadian Whiskey is aged in used oak barrels for a minimum of 3 years although most are aged for 4-6 years. Almost all Canadian Whiskey is a blend of various grain whiskies of different ages.

There are discernable differences between whiskies made in one region and those made in another. Traditionally there were four distilling regions: Lowland, Highland, Islay and Campbeltown. Sometimes the latter two were lumped together, and some early writers refer simply to 'Eastern' and 'Western' malts!
Speyside
The important region of 'Speyside' is a modern sub-division of Highland. Prior to World War II many of the distilleries in this area adopted the appellation 'Glenlivet' (which is a small glen on Speyside) - by tagging it onto the distillery name. The whiskies of Glenlivet had established a reputation by the 18th century - even though they were made outside the law!

Today over half of Scotland's malt whisky distilleries are on Speyside, and as a result the region itself has been carved up by commentators, either according to the rivers running through it or by its principle districts. The latter course has been adapted and the whiskies made in or around Elgin, the Upper Spey, Dufftown and Glenrothes, will be considered as well as Glenlivet itself.

Highland
In recent times, 'Highland' has been further broken down by broad geographical district: North, East, West and Central.

It is impossible to be categoric about the flavour characteristics associated with each region - especially when the wood the whisky has been matured in makes such a huge contribution. Nevertheless, there are certain salient features which will be identified in this journey around the whisky regions of Scotland.

Taverns were also intimately, and sometimes perilously, involved with popular entertainment. "Games, shows and entertainments" were widespread in early English popular culture and ranged from performances of Shakespeare and other dramatic presentations to puppet shows, sleight-of-hand, magic and ventriloquism, tight rope walking, juggling, trick riding, animal exhibitions, and acrobatics. New England's Puritan founders were deeply hostile to such popular entertainments and sought to eradicate them. The laws of seventeenth-century Massachusetts and Connecticut lumped traveling performers of all kinds with beggars, rogues, and wandering preachers, calling them all "vagabonds" and providing that they should be whipped, fined, and either removed to a place of settled residence or expelled from the colony. The official view of ministers and magistrates was that such sportive, "wanton" entertainments took men, women, and children away from their work, worship, and community responsibilities and tempted them to even greater licentiousness. In the small and generally tightly controlled communities of the seventeenth century, traveling showmen and players seem to have indeed been rare. However, as New England's population increased and its links to the transatlantic world multiplied in the eighteenth century, entertainers began to appear in greater numbers, along with increasingly explicit legislation that signified their growing presence.

In Massachusetts, Maine, and Rhode Island, the statutes passed by the first state legislatures after the Revolution kept all the old colonial prohibitions intact. But in 1805 in Massachusetts and Maine (then still part of the old commonwealth), and 1813 in Rhode Island, local authorities were given broad authority to license exhibitions and shows. In these relatively accommodating states, showmen could stay within the law if they could simply persuade the local authorities-although this was sometimes a difficult task.

The other New England states were far more restrictive. In New Hampshire, local licensing was possible, but the fee demanded by the law was $30-$50 for each day of performance-a large and seemingly prohibitive sum. Connecticut and Vermont were even less welcoming. As late as 1839 Connecticut statutes still forbade "any company of players, or persons whatever," from exhibiting "tragedies, comedies, farces or other dramatic pieces or compositions, or any pantomimes, or other theatrical shows whatever." They also prohibited the public presentation of "any games, tricks, plays, shows, tumbling, rope dancing, puppet shows, or feats of uncommon agility or dexterity of body," and outlawed "any circus of any description" and "the exhibition of any extraordinary feats of any horse, pony...or any other animal." Vermont's prohibitions were slightly less detailed but identical in substance. These prohibitions and the weight of official scrutiny bore heavily on taverns, since they were almost invariably the places where entertainers stopped and sought to perform or use as their headquarters. Thus everywhere in New England, performers and their tavernkeeper hosts had to step carefully not to run afoul of the law. It is not surprising, then, that so many of the showmen traveling through the region sought to present themselves not as entertainers at all, but as educators. Instead of Punch and Judy shows, performers offered painted scrolling dioramas that illustrated historic battles, Scripture stories, and the wonders of foreign lands; other entertainers exhibited menageries of exotic animals-not as vulgar spectacles but as instructive examples of natural history. In Connecticut, it appears that for this reason menageries and dioramas were usually considered outside the scope of the statute prohibiting shows and were often allowed to perform. It seems likely, however, that less "respectable" activities such as trick riding and puppet shows at times took place surreptitiously alongside animal exhibitions.

Although many local officials were suspicious and restrictive, others were more willing to wink an eye at what seemed to them minor violations of the law. Despite New Hampshire's rather restrictive laws, for example, Susan Baker Blunt had a vivid memory of a traveling diorama that came to the tavern her parents kept in Merrimack, New Hampshire:

"One day a man came along with a show and stoped at the Tavern. He had a great Box looking waggon, with a door in the rear and steps to enter. I went in with Mother. On each side of the little room were little pieces of glass which we looked through and could see pictures. And on a shelf accrost the front end, little wooden Puppets would come out and dance. It was a very hot day, and the Man used the door for a Fan."

It seems inconceivable that the modest show wagon proprietor recalled by Susan Blunt would have paid the enormous sum of $30-five weeks' wages for a skilled blacksmith or the price of a new cookstove-for a one-day New Hampshire license in order to stop at her father's tavern. Such small-scale individual performers seem often to have been judged harmless enough to be ignored by the local authorities.

Contrariwise, Nathaniel Hawthorne described an episode when the circus (that is, the menagerie) came to town and licensing did become an issue. Staying at a western Massachusetts tavern, Hawthorne observed the proprietor of a caravan of animals arriving "in a wagon with a handsome span of gray horses." The showman had left the rest of his troupe behind in Worcester while he looked for places to perform. A show of this size (perhaps 10-12 members of the troupe, several wagons, and dozens of animals) could not be ignored by the selectmen. In order to perform in town the showman needed a license, which he sought to obtain. However, the selectmen were at first unwilling to grant it, convinced that the show would only induce people to leave work early and waste their money. Both tavernkeepers in the village, Hawthorne noted, took the side of the entertainers; after all, the two would "divide the custom of the caravan-people" for food and lodging, as well as gather customers from the audience. One of the innkeepers rode off to persuade the selectmen to reconsider; Hawthorne did not think that he would succeed.

From time to time, other entertainers who confined most of their performances to the cities-magicians, ventriloquists, jugglers, and "rope dancers"-stopped at rural taverns as well. There were a few French and Italian, as well as British performers, along with Richard Potter of Massachusetts, America's first native-born magician and a remarkable showman. One New Englander noted of him that "Potter, the ventriloquist, visited the place to give his entertainments, which consisted of juggling, song-singing, legerdemain, and ventriloquism....How I sought in vain to penetrate the secrets of the dancing egg, the ring in the pistol, and the pancakes that he fried in his hat without fat or fire." In the countryside such performers were often subject to great suspicion as "conjurors," because people did not always distinguish between wholly natural sleight of hand and the disreputable remnants of supernatural magic. Magicians were sometimes welcomed and sometimes ranked with vagabonds of the lowest type. In every New England state it was always possible that a narrow-minded justice of the peace might apply the traditional laws against vagabondage to an itinerant ventriloquist, prestidigitator, or juggler, assuming that no matter how hard they worked for their livings, they were up to no good.

An abundance of evidence tells us that dancing was common, even customary, in New England taverns, but in Massachusetts, "dancing or revelling" in taverns was forbidden by statute from the time of the earliest colonial laws (1646) until 1832. In other New England jurisdictions, only "revelling," or disorderly conduct, was banned, not dancing itself. During the seventeenth century this prohibition appears to have been enforced from time to time, yet it is clear that by the early eighteenth century dancing was no less widespread in Massachusetts taverns than it was in Rhode Island, Connecticut, and New Hampshire. This prohibition had evidently remained unenforced, however, until 1832, when the section prohibiting dancing was quietly dropped from a revised statute regulating the licensing of taverns. Thus tavern dancing was taken off the law books just when drinking and gambling in taverns were actually coming under tighter legal control.

The games of New England, as Charles A. Goodrich described them in The Universal Traveller of 1836, were "billiards, cards, ninepins, shovelboard, domino, backgammon, bagatelle, checkers and drafts." Some of them were a continuing preoccupation for many tavern-going men, but sternly frowned on as gambling or "gaming" by the legal authorities in New England. Statutes on the books in all New England jurisdictions forbade taverns to keep "dice, cards, bowls, billiards, quoits, or any other implements used in gaming." Yet these laws, too, seem to have been inconsistently enforced.

"Gaming, especially the playing at cards," recalled country lawyer George Davis of Sturbridge, was widespread in the New England countryside after the Revolution, and most rural taverns "had their recesses for gamblers." Davis thought that the rage for tavern card-playing "continued to prevail, more and more extensively" until about 1820. After that, "a blessed change had succeeded," almost certainly linked to the beginnings of temperance reform, leading to stricter enforcement of the laws and community pressure that banished dice and card games for money from the taverns, or drove such activities underground.

This did not mean that all games were forbidden to respectable men at a country tavern, however. Drafts, checkers, and dominoes were never banned and could be played even in Temperance Hotels. (Of course, these act

Whisky (Scottish English) or whiskey (Hiberno-English) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.

Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood. Indian whisky is an exception, where grain fermentation is not a requirement and the most common basis is fermented molasses. The requirement for aging in wood is also not entirely universal.

EtymologyWhiskey or whisky is an anglicization of a Goidelic name (Irish: uisce beatha and Scottish Gaelic: uisge beatha) literally meaning "water of life". Earlier anglicizations include usquebaugh, usquebea (1706) and iskie bae (1583). It meant the same thing as the Latin aqua v%u012Btae, which had been applied to distilled drinks since the early 14th century. In the Irish Annals of Clonmacnoise in 1405, the first written record of whiskey appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent ,To Friar John Cor, by order of the king, to make aquavitae.

Three-Mile Island Iced Tea

1/2 oz. Gin

1/2 oz. Light rum

1/2 oz. Tequila

1/2 oz. Triple sec

1/2 oz. Vodka

Coke

Sweet and sour mix

1-2 dash Bitters

One lemon wedge

Fill 14oz glass with ice and pour in liquor. Fill to two thirds of glass with the the cola and remainder with sweet & sour. Top with dash of bitters and lemon wedge.

Article Source: http://EzineArticles.com/309640

Nobody can name the date on which Scotch Whisky was first distilled and the origins of distilling remain somewhat a mystery. However, it is believed that distilling may first have been attempted in Asia around 800BC and found its was to Europe via Asia.

The original way to make whisky is to turn barley into malt, infuse it in water, ferment it into a form of beer (or "wine"), then distil it by the batch in a copper vessel shaped like a kettle or cooking pot. Malt whisky is still produced only in this way. In the mid-1800s, the blends of malt whiskies began to be leavened with a lighter style - made less expensively, from a variety of grains (not all malted) in a continuous process, using a column-shaped "patent" still. These unspecified grains may include unmalted barley, wheat or maize.

Bourbon's unique character comes from the 51 to 79 percent corn in its recipe. The addition of water to crushed or rolled grain begins the fermentation process, and the fermented mash is distilled to produce a spirit that is no more than 80 percent alcohol by volume. Bourbon may be double-distilled and aged at least two years in charred oak barrels. The result is a mellow, woody blend of flavors that may be bottled straight out of a single barrel or blended from a number of barrels in a small batch. Sour mash whiskey uses the bourbon recipe but starts the mash with leftovers from a previous batch, much like the starter in sourdough bread. The sour mash process gives a sweeter, deeper flavor to the final product. The alcohol by volume content of bourbon and sour mash is adjusted to between 40 and 50 percent (80 to 100 proof) at bottling time

Brandy dates back to the seventh century when Arab alchemists explored boiling and burning fruits, such as grapes, in order to create medical concoctions. Later, in the 16th century, Dutch traders borrowed these methods to make a wine concentrate and carry the wine in smaller quantities. After these traders introduced brandy to northern Europe, brandy production began to take place.

Grape Brandy
Grape brandy, one of the best-known types, comes in forms including cognac, Armagnac and American. As its name suggests, this liquor is produced from grape juice and is double distilled and aged in wooden casks to produce brands such as Martell and Hennessey. Producers of the grape version are found throughout the world including France, South Africa and Mexico. Enjoy this brandy at room temperature in a snifter glass.

Pomace Brandy
Grapes are also used in the production of pomace brandy; however, this brandy also uses the grape pulp, skin and stems. This type is aged less than other brandies, without the aid of wooden barrels, so that it offers a pungent, crisp flavor true to the fruit from which it is derived. Said to be an acquired taste, pomace brandy comes in forms such as the French marc and Italian grappa and is often produced in California, Italy and Canada.

The fruit brandy is derived from fruits other than grapes, such as apricots and cherries, and produces a clear liquid. The most common fruit type is produced in the Normady region of France where they use apples to create "calvados," which is an apple brandy that is fermented with yeast and double distilled. Fruit brandies are also concocted in the United States and Germany and generally consumed chilled or on ice.

Ratings
Brandy is rated on a system that allows consumers to know the age and quality of the liquor and is often found near the brand name on the bottle. For example, "A.C." means the brandy has been aged in wood for two years while "V.S." stands for "very special" and means this type has been housed for at least three years. A "V.S.O.P." rating stands for "Very Special Old Pale" and indicates that it has been matured for five years, and "X.O." (Extra Old) has been aged for a minimum of six years. Finally, the oldest brandies bear the labels of "vintage," which means it is aged until bottling, and "Hors D'age" is so old that an age determination cannot be made.

There are many Sangria recipes (this recipe being a good base) that vary greatly in the extra flavors that are added. The Sangria is basically a red wine punch flavored with fruit and brandy that was created in Spain. After it's introduction at the 1964 World's Fair this punch became popular in the US and is often found at parties.
Ingredients:
oz Ginger ale
4 oz sugar syrup
32 oz club so
3 oz curaçao
2 oz brandy (optional)
2- 750 ml bottles red wine
juice of 1 orange
juice of 1 lemon or lime
6 thinly sliced orange and lemon sections for garnish
1 thinly sliced fresh or brandied peach for garnish

Some time back in the summer I was touting the beauty of the Gin & Tonic, one of my favorite drinks that I can always fall back on no matter what mood I'm in. Well, the "Collins" drinks fall into that same category with all the features of the simple G&T, but just a little more complex. What we're doing when going from the G&T to a Tom Collins is adding a little sweet and sour and changing up from tonic water to club soda. Easy enough right?
Here's where things get a little tricky. Some bartenders will make a Tom Collins with bar mix (or sour mix) because the simple syrup and lemon are right there in one bottle. Other bartenders will pick apart the sour mix and use simple syrup with fresh squeezed lemon juice separately. Which is better? My humble opinion always pines for the fresh route, but either makes a decent drink.
Then we get into the other "Collins" drinks. There are many fancy concoctions that build off the collins base and you can include all kinds of fruits, berries, liqueurs or anything else you want to customize it (ie. Jazz Collins, Blueberry Collins, etc.). The most popular ones, however, are the Tom Collins (gin), the John Collins (bourbon) and the Vodka Collins (obviously vodka). When I was first learning the difference between the first two I had to create a trigger to remember which had which base liquor: for the Tom Collins think of Old Tom Gin and for the John Collins I think of the old country song that's on a 45 in my jukebox, Big Bad John (by Jimmy Dean), because that makes me think of backwoods bourbon stills. That's my association trick to keeping the two drinks straight, but I'm sure everyone has their own.

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If you ever needed to know the difference between a white wine and a red wine glass, I've put together a handy reference chart for all sorts of bar glassware.

Consult this chart for a visual description of popular bar glassware and the drinks that belong inside.

SHOT
Kamikaze
Jagermeister
Jack Daniels COCKTAIL
Martini
YARD
Beer
Daiquiri COLLINS
Tom Collins
HIGHBALL
Sex on the Beach
7 & 7
Gin & Tonic OLD FASHIONED
Whiskey
STEIN
Beer PILSNER
Beer
SAKE
Japanese
Rice Wine WINE
White Wine
Red Wine
Blush
CHAMPAGNE
Champagne
Sparkling Wine COUPE
Daiquiri
Margarita

Some Other Popular Glassware includes:

The Goblet (or Chalice)

Ranging from delicate and long stemmed (Goblet) to heavy and thick walled (Chalice). Scoring the inside bottom of the glass, creates a CO2 nucleation point, and a stream of eternal bubbles and perfect head retention as a result. Wide-mouthed for deep sips.

Use with these Beer Styles:

%u2022Belgian IPA
%u2022Belgian Strong Dark Ale
%u2022Dubbel
%u2022Quadrupel (Quad)
%u2022Tripel

Pint Glass ( also known as Becker, Nonic, Tumbler)

Almost cylindrical, with a slight taper and wide-mouth. Comes in two standard sizes, the 16-ounce (US Tumbler - most common) or the 20-ounce Imperial (Nonic), which has a slight ridge towards the top, a grip of sorts and helps in stacking them. The 20-ounce version is preferred to accommodate more beer or beers with large crowning heads. A Becker is the German equivalent, tapering at the top.

Cheap to make. Easy to store. Easy to drink out of.

Snifter

These wide-bowled and stemmed glasses have room to swirl and tapered mouths, making them perfect for capturing the aromas of brandy, cognac and strong ales.

Stange

A traditional German glass, stange means "stick" and these tall, slender cylinders are used to serve more delicate beers, amplifying malt and hop nuances.

Use with these Beer Styles:

%u2022Altbier
%u2022Bock
%u2022Czech Pilsener
%u2022Faro
%u2022Gose
%u2022Gueuze
%u2022Kölsch
%u2022Lambic - Fruit
%u2022Lambic - Unblended
%u2022Rauchbier
%u2022Rye Beer

Tulip

A tulip-shaped stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body. Scotch Ales are often served in a "thistle glass," which is a modified tulip glass that resembles Scotland's national flower.

Use with these Beer Styles:

%u2022American Double / Imperial IPA
%u2022American Wild Ale
%u2022Belgian Dark Ale
%u2022Belgian IPA
%u2022Belgian Pale Ale
%u2022Belgian Strong Dark Ale
%u2022Belgian Strong Pale Ale
%u2022Bière de Garde
%u2022Flanders Oud Bruin
%u2022Flanders Red Ale
%u2022Gueuze
%u2022Lambic - Fruit
%u2022Quadrupel (Quad)
%u2022Saison / Farmhouse Ale
%u2022Scotch Ale / Wee Heavy

Weizen
Nothing beats serving your wheat beer in an authentic Bavarian Weizen Glass. These classy glasses have thin walls and length to showcase the beer's color and provide more headspace. Most are 0.5L in size, with slight variations in sizes.

Use with these Beer Styles:

%u2022American Dark Wheat Ale
%u2022American Pale Wheat Ale
%u2022Dunkelweizen
%u2022Gose
%u2022Hefeweizen
%u2022Kristalweizen
%u2022Weizenbock

If it's been said once, it's been said millions of times, "Presentation is everything!" Whether you're hosting a summer BBQ, throwing a party, or slinging cocktails at your own personal watering hole, what you serve drinks in is just as important as the drink inside.

After all, no one in their right mind would dream of serving a martini in a Dixie cup, right? Well, some might, but not you. You've got more class than that.

Cheers!

The Top Five Mandatory Skills
Bartending is one of the most flexible careers in the world. People are often drawn to bartending because of the income potential, varied hours, and the demand for bartenders from cities to small towns and everywhere in between. No matter where you live, chances are great there are bartenders employed within minutes of your home.

It's no wonder then why so many people want to bartend. But what exactly are the qualifications of a successful bartender? This is where things get a little hazy. This is not as simple as an accountant needing an accouting degree or a truck driver needing a particular level of drivers lisence. Conversely, the qualifications of an ideal bartender require a bit of soul searching on the part of the individual.

The Successful Bartender

Trust me when I tell you there's a whole lot more to being a great bartender than memorizing drink recipes. There is a unique level and complexity of personal traits involved. Let's take a look at the top five qualifications, and traits, of the most successful bartenders.

Trait #1: Successfully Adapting To Your Environment

Before you enter the world of bartending, ask yourself what type of job environment makes you tick. Bars are cyclical, not only through the course of a year, but within one day or even one shift. It's not unusual for two or three hours to be extremely slow, followed by a few hours of absolute bedlam. Can you adapt to an environment like this, and will you find it enjoyable? Simply put, some people enjoy, and thrive in, a more consistent and methodical daily pace.

Trait #2: Relationship Skills

Let's face it, bartending is a social job. Are you outgoing? Are you a good listener? Sometimes it's very difficult for people to balance those two skills, but you'll need a lot of both to be a bartender. Further, you'll not only be dealing with customers (who are sometimes difficult), but you'll also have close working relationships with other bartenders, servers, managers, and support personnel. To complicate matters, each of these people may have their own agendas and priorities. Good internal relationships are what keeps a bar moving smoothly. Make sure you've got the interpersonal skills to navigate through these potentially difficult waters.

Trait #3: It's Not All Glamor

When the movie "Cocktail" hit the theaters, thousands upon thousands of people suddenly wanted to become bartenders, enticed by the glamor and money depicted in the film. In reality though, those glamor moments are few and far between. You'll have bad shifts with even worse tips. There will be customers and staff you'd just as soon not deal with. And it's hard work! Remember, it's not just being behind the bar ... there's pre work before the bar opens, and clean up after the bar closes. These aspects of the job are far from glamorous, so enter the profession knowing all the ups and downs.

Trait #4: Fluctuating Finances

Bartending is a job where you'll make the bulk of your money from gratuities. These will fluctuate, especially earlier in your career where you may not have a steady crowd of regulars. Economic conditions and the geographic area where you work will also factor in. Make sure you've got the ability to weather the storm of fluctuating income. It's not uncommon for an ill prepared bartender to have a good night and, flush with cash, spend it all in a day or two. It takes a strong dose of discipline and a willingness to take a long term view and big picture focus.

Trait #5: Your Energy Level

Most new bartenders are surprised, even shocked, at how badly their feet hurt and how tired they are after a long shift. Bartending may look glamorous but it's not easy work. You'll need to be in condition to stock, move boxes, and be on your feet for hours at a time. Many times, you'll close a shift in the wee hours of the morning and expected to be back on shift for opening just a few hours later. Sleep patterns and personal plans quite often take a back seat. Be aware, and prepared for this physical and mental upheaval before you enter the profession.

If these traits somehow discourage you from pursuing bartending as a job or a career, that's certainly not the intent. Rather, it is intended as a frank assessment of what the bartending job entails from someone who has been in the trenches. And while bartending can be mentally and physically challenging, the right bartending job can be incredibly rewarding. Just be sure to ask yourself some tough questions before you dive in, and most importantly, expect honest answers as well.

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