Beverages

1. Beverages Chapter 20

2. Objectives • Describe the production of coffee beans, and list available varieties • List the types of roasts and grinds used for coffee beans • Explain the production of tea, and list available varieties

3. Objectives (cont’d.) • Identify the different fruit and vegetable juices • Discuss bottled water • Explain the concepts of Alcohol Beverage Control and control states • Define wine and its proper storage

4. Objectives (cont’d.) • Summarize the international wine production laws and regulations • Define fortified wines and aperitifs • Identify the most common types of port and Madeira available • Define craft beers

5. Objectives (cont’d.) • Explain vital statistics as they relate to beer production • Summarize the types of beers • Describe the distillation process for spirits • List the different products from which spirits are distilled

6. Coffee • Dates back to the sixth century • Originated in Africa • Then, spread throughout Europe and other continents • Today, coffee is drunk around the world • Each nation has its own ways of preparing and serving it

7. Coffee Production • Only grown in the tropics • Picking is mostly done by hand • Berry-like fruits are called cherries • Beans inside need to separated and dried • Dry and wet methods of curing (drying) • Roasting is done in the importing country

8. Global Sourcing • Common types of coffee • Brazilian Santos, Columbian, Costa Rican, Guatemalan, Indonesian, Jamaican Blue Mountain, Kenyan, Kona Kai, Mexican Maragogipe, Mocha, Mysore, Nicaraguan, and Tanzanian Kilimanjaro

9. Buying and Storing • Coffee sold on the world market is green (unroasted) • Green beans can be stored for several years without loss of flavor • Coffee beans start to lose flavor after roasting • Store coffee in container away from light and air

10. Buying and Storing (cont’d.) • Soil, altitude and climate affect coffee taste • Types of coffee • Arabica (higher quality) • Canepbora, or Robusta (lesser quality) • Types of roasts • Light, medium, dark, and continental

11. Buying and Storing (cont’d.) • Coarseness or fineness of the grind determines surface area of the coffee that will come into contact with water • Common grinds • Coarse, medium, fine, espresso, and pulverized (Turkish)

12. 20.7 Continental-roasted coffee beans 20.4 Light roasted coffee beans 20.6 Dark roasted coffee beans 20.8 Coarsely ground coffee beans 20.10 Finely ground coffee beans 20.12 Pulverized coffee beans © Randy Van Dam 2008

13. Tea • Made from the dried leaves of the tea plant • Used since ancient times • Chinese emperor initiated the practice • World’s second leading beverage today (next to water)

14. Tea Production • All true teas come from leaves of the tea tree (Camellia sinensis) • Native to Asia • Different processes are used to produce different types of tea • Black tea and oolong tea are fermented • Green tea and white tea are not fermented

15. Global Sourcing • Tea plants grow best at high altitudes and in cool climates • Terroir refers to the growing area and climate • Five tea regions • India, China, Sri Lanka, Taiwan, Japan

16. Buying and Storing • When buying herbal teas, ensure mixture contains only nontoxic plants • FDA has published a list of plants that should not be used in food and drink • Store in airtight, metallic container • Most teas keep for 18 months • Chinese keep teas up to three years

17. 20.13a White pear tea 20.13b Japanese Sencha green tea 20.13d Darjeeling tea 20.13f Assam Choice Estate 20.14b Florence (black tea, chocolate, hazelnut) 20.16b Red tea (organic red tea, honey bush, lemongrass, kaffir leaves © Randy Van Dam 2008

18. Nonalcoholic Beverages • Vast majority of the beverage market • Chosen for refreshment purposes • To quench people’s thirst • Increased market focus on health and wellness • Nonalcoholic beverages will continue to be the segment leader in beverages

19. Juice • Liquid extracted from fruits and vegetables • May be supplied in concentrate form • Need to add water to reconstitute • Vegetable juices usually made from carrots, beets, pumpkins, and tomatoes

20. 20.17a Apple juice with fruit 20.17c Carrot juice with fruit 20.17e Cranberry juice with fruit 20.17g Orange juice with fruit 20.17i Pomegranate juice with fruit 20.17j Tomato juice with fruit © Randy Van Dam 2008

21. Carbonated Soft Drinks • Soft drink • Any cold drink that does not contain alcohol • Wide variety: e.g., clear, cola, fruit flavors, and other flavors such as root beer and cream soda • Soft drink market is highly competitive

22. Bottled Water • Must meet all applicable federal and state standards • Must also be sealed in a sanitary container • Some waters contain additives • May cause it to be classified as a soft drink

23. 20.19a Assorted bottled still water (plain) 20.19b Assorted bottled still water (flavored) 20.20a Plain sparkling water 20.20b Flavored sparkling water © Randy Van Dam 2008

24. Alcoholic Beverages • Within the top 500 restaurant chains • 48 percent offer alcoholic beverages • Includes casual dining restaurants and limited service players • Alcohol sales comprise 17 percent of total sales of these operators

25. The Control States • States with a monopoly on the wholesaling and/or retailing of some or all categories of alcoholic beverages • Most have an alcoholic beverage control board (ABC) • Operate their own stores • Food service establishments prohibited from purchasing from these stores

26. Wine • Alcoholic beverage made by fermenting the juice of fruits, usually grapes • Most of the wines produced are meant to be drunk young • Wines destined for the cellar are red • White wines do not need time to mature

27. Wine (cont’d.) • Temperature is the most important factor in storing wine • Optimum temperature: 50 to 55°F • Acceptable temperature: 40 to 65°F • Light will prematurely age wine • Table wine should be stored horizontally • Keeps cork moist, preventing air in wine

28. Wine (cont’d.) • Still wines • Contain no carbon dioxide, which would make them sparkling • Different countries have different laws regulating wine production and labeling • French wine has four quality ranks

29. Wine (cont’d.) • Sparkling wines • Contains carbon dioxide to make it fizzy • Can occur naturally in the bottle or as part of a production process • Fortified wines • Manipulated after fermentation • Port, Madeira, Marsala and sherry are fortified wines

30. Beer • Made by yeast fermentation of malted cereal grains • Hops and water are added • Craft breweries are small, independent, and traditional

31. Beer (cont’d.) • Vital statistics of beer • Bitterness, color, original and final specific gravity, and alcohol content by volume • Broad categories of beer • Ales, ciders, lagers, meads, low alcohol, sake, specialty, stouts and porters, and wheat

32. Distilled Spirits • Low in sugars • Contain at least 35 percent alcohol • Types of spirits • Gin, vodka, rum, whisky, brandy, and tequila • Alcohol is concentrated by distillation

33. 20.62a Single malt scotch whiskeys 20.62b Blended scotch whiskeys 20.64 Brandy 20.66 Gin 20.68b Jamaican rum 20.70 Tequila © Randy Van Dam 2008

34. Summary • Coffee beans • Dried in the production country; roasted in the importing country • Teas • Originate from the tea tree • Nonalcoholic beverages • Soft drinks, juices, and waters (may be flavored, carbonated, or fortified)

35. Summary (cont’d.) • Wine • Must be stored in a controlled environment • Beer • Made by yeast fermentation of malted cereal grains, adding hops • Spirits • Made by concentrating alcohol through a distillation process