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Bar Knowledge Terms
Stacked pickle bar knowledge
| Term | Definition |
|---|---|
| Alcohol | A colorless liquid made from any product, grain, vegetable or fruit. It is an intoxicating ingredient in distilled and fermented beverages |
| Distillation | The process of reducing water content of of alcoholic liquids to get a greater proportion of alcohol. The liquid is heated until the alcohol boils and vaporizes. The vapor is caught and cooled until it condenses to liquid again |
| Fermentation | Process where yeasts act on sugar, converting it into alcohol and carbon dioxide. Unless it is protected from the air, it turns to vinegar. This is the basic process in the making of all alcoholic beverages |
| Infusion | One method to make cordials. Aromatic ingredients are steeped in neutral spirits or brandy to impart the particular flavor of the product. |
| Mash | Used in making whiskey, grains are steeped in hot water to change starch to sugar. Sweet mash is produced by adding all/nearly all fresh yeast to the mash. Sour mash is produced by adding yeast from previous fermentation to the fresh mash and fresh yeast. |
| Neutral Spirit | A practically colorless and tasteless alcohol distilled from grain, but at 190 proof or above. It is used in blended whiskey, gin, vodka and many other types of liquor. |
| Whiskey | A general name for liquors with no less than 80 proof and have been distilled from a mash of grain. |
| Blended Whiskey | A blend of multiple types of mash: Seagram's 7, Seagram's VO and Canadian Club |
| Bourbon | Made only in the USA: Jim Beam, Jack Daniels, and Wild Turkey, Bourbon must be made from at least 51% corn. Most bourbon comes from Kentucky. |
| Single barrel bourbon | Made in a single barrel cask process: Bookers and Bakers |
| Irish whiskey | Produced only in Ireland: Jameson, Bushmills, and Tellamore Dew |
| Scotch | Produced only in Scotland, all Scotch blends contain malt and grain whiskeys |
| Blended scotch | Blended from native barley grain and traditional pot stills. Dewar's and Johnny Walker |
| Single malt scotch | Distilled from single malt. Macallan, Gelnlivet and Glennfiddich |
| Vodka | The most versatile of all alcoholic beverages. Highly refined and filtered, it is distilled at least 190 proof and bottled no less than 80 proof. Vodka is not aged. It is colorless and virtually tasteless and odorless. Absolute, Stoli, Grey Goose |
| Flavored vodka | Flavored vodkas are very popular and give cocktail drinks great flavor. Three Olives, Stoli Blueberry, and Absolute citron |
| Gin | Most often colorless, distilled from neutral spirits. Flavor and aroma come from juniper berries, coriander, and other ingredients. Sold at 80-94 proof: Tanqueray, Bombay Sapphire, and Beefeater |
| Rum | Produced from the fermented juice of sugarcane, cane syrup, and molasses. Bottles at no less than 80 proof. Rum ranges from light to dark in color. Bacardi Silver (light) and Myers (dark) |
| Dark rums | Usually made from cartelized sugar or molasses.They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses/caramel overtone |
| Flavored rums | Infused with flavors of fruits. These are generally less than 80 proof |
| Gold rums | AKA amber rums, medium bodied rums that are generally aged. These gain their dark color from aging in wooden barrels. They have more flavor and are stronger tasting than light rum, and can be considered midway between light rum and darker varieties |
| Light rums | AKA silver or white rums. In general have very little flavor aside from a general sweetness |
| Spiced rums | Obtain their flavors through the addition of spices. Most are darker in color and based on gold rums |
| Brandy | distilled from a fermented mash of grapes and other fruits. Aged in oak casts and bottled at 80 proof. Christian brothers |
| Flavored brandy | Cherry and apricot brandy |
| Tequila | Distilled spirit from Mexico, made from the fermented juice of the agave plant. Only tequila made from Tequila Mexico: Cuervo Gold, Sauza |
| Vermouth | Type of fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices) The two main types are sweet and dry. Sweet used in Manhattans and similar drinks. Dry used in martinis |
| Bitters | A bitters is an alcoholic preparation flavored with botanical material that produces a bitter, sour, or bittersweet flavor. Bitters are typically used in drops or dashes for flavoring cocktails such as Manhattans |
| Beer | Alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. These are often derived from malted cereal grains, most commonly malted barley and malted wheat/oats. Most beer is flavored with hops (add bitterness) |
| Beer is brewed by one of two methods and results in... | an ale or a lager |
| Ale | Made with yeast fermenting at the top of the fermentation vessel, at a higher temperature than lager. The complex fruity accent comes from relatively quick, warm fermentation. This procedure, top-fermentation, defines an ale. Takes about 7 days to brew. |
| Lager | From the German word lagern that means to store, is an excellent description of a beer kept in a cold dark place for 30 days or more. Lager yeasts work best at a temperature around 34F, ferments at the bottom of the fermenting vessel and works slowly. |
| Lager yeasts produce... | fewer aromatics than ale yeasts and allow the aroma of the hop to be prominent, complementing the sweet flavor of the malt |
| Varieties of ale | old ale, india pale ale, mild ale, bitter ale, pale ale, brown ale, barley wine, scotch ale and belgian ale |
| American ales | These ales are generally firm and crisp with a floral hop character |
| Barley wine | English term for a very strong ale. Heavy and malty with a fruitiness imparted by the ale yeast. Traditionally conditioned in the cask, these are best served at room temperature as an after dinner drink/dessert drink |
| Beer styles | lagers, ales, stouts (fermented drink made primarily from malted grain and seasoned with hops) |
| Belgian ale | similar to an english pale ale, but with more malt and yeast character. This style includes flemish brown ale, belgian red, saison, belgian golden, trappist |
| Bitter ale | Most popular british style dry ale, often served on draft. A sociable drink, ideally enjoyed in a pub from a plain pint glass. Usually low in gravity and alcohol |
| Bock | strong lager served as a warming beer in autumn |
| Cream ale | a very mild, sweetish, pale-golden to golden beer with a hint of fruitiness, fermented at warm temperatures with either "true" ale yeast or hybrid/lager yeast |
| India pale ale | IPA. fruity, hoppy, super-premium pale ale. Started in England back in 1800's because England had troops in India. IPA's are hoppier and more bitter |
| Irish ale | malty with an apparent fruitiness. Sometimes with a buttery note, these beers are soft and rounded, reddish in color |
| Light beer | American low calorie beer. Somewhat lighter version of the Pilsner style |
| Malt liquor | American term for strong lager |
| Oatmeal stout | this beer has a firm body that is smooth and silky. It has a chocolate-coffee flavor with a hint of nuttiness. Most are slightly sweeter than dry, but all fall in-between |
| Pale ale | fruity, copper-colored style of Ale originating in England. This beer emphasizes the malt as opposed to the bitter ale which emphasizes the hop |
| Smoked beer | inspired by Scotland's whiskey producers, several breweries now include peat-smoked malt in the grist of special ales and lagers |
| Pilsner | classically, a super-premium pale lager with a fragrant, flowery bouquet, a soft palate and an elegantly dry, hoppy finish. Modeled on the original from Pilsen |
| Porter | a roasty, dark, almost black, fruity-dry, top-fermenting style, originally from London. The lighter counterpart to stout |
| Scotch ale | Scotland's ales are generally malty with a full body |
| Steam beer | Trademarked in the US by the anchor brewery of San Francisco for its unique hybrid fermentation of ale and lager |
| Stout | almost black, roasty brew made by top fermentation |
| Wit | general term for wheat beers. Often spiced with coriander, these are excellent refreshing beers that have a natural "white" haze |
| Wood-aged | these are beers aged for long periods in untreated wooden vessels. They are generally very complex as a result of "woodiness" the beer receives from contact with the wood and from exposure to micro-organisms in the wood |
| What beer keeps customers in their seats? | Domestic |
| Harvest shandy smells like | pumpkin pie |
| Blue moon description and what it smells like | Belgian wheat/white with a low IBU (low bitterness). Smells like orange coriander |
| How are beers typically deciphered | from bitter to not bitter |
| Examples of beer with high IBU but low bitterness | russian imperial stout or a double IPA |
| Sam Adams | good entry level beer: has caramel and toffee hints |
| Sun King Wee Mac | Scotch Ale: malty, very flavorful caramel toffee roasted flavor |
| Leine vanilla porter | Dark malty beer aged on vanilla. Strong, sweet coffee/chocolate aroma |
| Bells 2 hearted | IPA from Michigan. best selling IPA |
| New Belgium Accumulation | White IPA. Really hoppy. Softer than 2 hearted b/c it has wheat and oats in it. More mellow in bitterness. |
| Hops | a preservative |
| Dogfish head | From Delaware, East Coast IPA. 90 minute is a double IPA |
| Sun King Java Mac | Scottish Ale infused with coffee so it has a roasty coffee smell and taste |
| Scarlett Lane Vivian | Red IPA. It is red based off of the type of malt that they use |
| 4 basic ingredients in beer | water (90-95% of beer), hops and malts (balance each other out) and yeast (provides fermentation). Malts provide sugar, color and flavor |
| What percent of people come in the door and don't know what they want to order | 76% |
| Dark vs. Heavy | dark doesn't necessarily mean heavy. Dark could mean color or richness. Wee mac and java mac are both dark in color but java mac is much more rich |
Created by:
arehberg
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