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

This is a comprehensive introduction to the history, science and varieties of alcoholic beverages. The book's conversational presentation includes an anecdotal history of alcoholic beverages and their cultural influences, as well as 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 separated by the yeast used in fermentation and the approach to studying spirits is broken into aged and non-aged and fruit or grain-based. The volume addresses all areas of alcoholic beverages including alcohol safety, wine labels and bottle shapes, tasting and pairing, fermentation, light-bodied medium-bodied and full-bodied red and white wines, sparkling wines, dessert wines, fortified wines and aperitifs, beer, distillation and distilled spirits, mixology, purchasing and storage, and marketing and sales. For Food Service Managers, General Managers, Executive Chefs, Bartenders and Sommelier.