Beverage Manager's Guide to Wines, Beers and Spirits, The

UNIT 1.0 - An Exploration of Alcohol Beverages

1. The Evolution of Alcoholic Beverages

2. Alcohol Safety and Professional Beverage Service



UNIT 2.0 - An Exploration of Wines

3. Viticulture: Outside in the Vineyard

4. Enology: Inside the Winery

5. Wine Regulations and Labeling Methods

6. The Wine Styling Approach

7. Other Wines: Sparkling, Fortified and Dessert Wines



UNIT 3.0 - An Exploration of Beers

8. The Brewery: Beer Production and Other Fermented Beverages

9. Ales and Lagers of the World



UNIT 4.0 - An Exploration of Spirits

10. The Distillery: Spirits and Liqueurs of the World

11. Mixology: The Art and Science of the Cocktail



UNIT 5.0 - An Exploration of Bar and Beverage Management

12. Constructing the Beverage Concept

13. Managing for Profit

14. Marketing the Beverage Establishment



APPENDIX

A. The Science of Fermentation

B. The Tasting Process

C. Food and Drink Pairing

D. Lexicon of Beverage Terms