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- give the consumer a burst of energy
- combination of caffeine, B vitamins, and herbal ingredients.

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- the dominant brands in the soft drink market.
- early 1970s, diet colas were introduced, took command of 10% of the market.

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caffeine removed by either water or solvents.

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- the best brandy in the world.
- made only in the Cognac region in France.

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- distilled from wine.

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- barley, corn, wheat, rye, or potatoes.
- lacks color, odor, and flavor
- mixed with juices or other mixes.

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- distilled from the agave tequilana (a cactus)
- made in the area around the town of Tequila, in Jalisco.
- white, silver, or gold in color.

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- light or dark in color
- fermented juice of sugarcane (light rum) or molasses (dark rum).
- Caribbean Islands of Barbados, Puerto Rico, and Jamaica.

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- from juniper berries.
- produced in the United States during Prohibition
- base of many cocktails.

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- mainly from corn and is mostly blended.
- at least 4 years old

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- mainly from corn.
- Charred barrels
- only be made in the United States.

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- malted barley, unmalted barley, corn, rye, and other grains.
- milder than Scotch

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- “Scotch.”
- popular in the U.S. during Prohibition (1919 to 1933)
- smuggled into the country via Canada.
- produced like other whiskies,
- malt is dried in special kilns that give it a smoky (peaty) flavor.

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- generic name for the spirit that was originally brewed in Scotland and Ireland.
- made from a fermented mash of grain to which malt (barley) is added.
- white or pale in color.
- color comes from the charred oak barrel
- aged only 3 to 5 years, with some as long as 12 to 15 years.
- are blended according to the “secret recipe” of the distillery.

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- Fermentation takes place by the action of yeast on sugar-containing substances, such as grain or fruit.
- Distilled drinks are made from a fermented liquid that has been put through a distillation process.

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- made from liquid that has been fermented and distilled and has a high level of alcohol.
- consumed before or after the meal
- served straight or neat, or mixed with water, soda water, juice, or cocktail mixes.

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energy efficient lighting and equipment, adding waste-water treatment facilities, using recycled paper products, using wind and solar power, and using renewable energy wherever possible.

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Organic and Craft Beers, Microbreweries, and Brewpubs

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Organic and Craft Beers, Microbreweries, and Brewpubs

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- The USDA established the National Organic Program in 1997, opening the door for organic beer.
- building efficient brewhouses, providing water treatment, reducing water usage, recycling all paper products, and many other sustainable practices.

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- brewed from water, malt, yeast, and hops.
- Water accounts for up to 85% to 89%
-  grain is added in the form of malt, which is barley that has been ground to a coarse grit.
- grain is germinated, producing an enzyme that converts starch into fermentable sugar.
- Breweries typically have their own cultured yeasts
- “Mashing” is the term for grinding the malt and screening out any bits of dirt.
- malt then goes through a hopper into a mash tub (steel or copper container. )
- water and grains are mixed and heated.
- now called wort and is filtered through a mash filter or lauter tub.
- then flows into a brewing kettle, where hops are added and the mixture is boiled for several hours.
- After filtering, yeast is added, and the liquid undergoes fermentation.

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- In the United States  labeled by their varietal grape and include the name of their region.
- In Europe, labeled regionally rather than by varietal.

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- Germany, Italy, Spain, Portugal, and France
- France is the most notable of the European countries
- In the United States, California is the major, Napa and Sonoma Valleys are the two major centers
- New York, Oregon, and Washington
- some Canadian provinces.
- Australia, New Zealand, Chile, Argentina, and South Africa

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* factors to consider are the richness and lightness of the meal and the wine.

- White wine is served with “white meat,”
- red wines are best with “red meats.”
- the heavier the meal, the more robust the wine should be.
- Champagne can be served throughout the meal.
- Regional wines are best with food of the region.
- Sweet wines should be served with foods that are not too sweet.
- Port and red wines go well with cheese.
- Food and wine are described by texture and flavor.

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- The ancient Egyptians and the Babylonians
- The quality depends upon the quality of the grape variety, the type of soil, the climate, the skill of the wine-maker, the vineyard, and the method of wine making.

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- Vermouths and aperitifs
- flavored with herbs, roots, flowers, and/or barks.
- sweet or dry
- digestive stimulants when sipped before a meal.

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- Sherries, ports, madeiras, and marsalas
- had brandy or wine alcohol added.
- increases the alcohol content to about 20%.
- sweeter than regular wines.

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- referred to as “still” table wines (no CO2).
- In the United States, premium wines are named after the grape variety.
- In Europe, named after the grape variety and their region of origin. some

use the name of the grape varietal.

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- Champagne, sparkling rose wine, and sparkling white wine
-  it contains CO2.
- drink of fashion in France and England in the 17th century.
- unique sparkling quality to a second fermentation, methode champenoise
- it's called the champagne when it was produced in Champagne of France,  from other countries have methode champenoise written on their labels to designate

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light beverage wines, sparkling wines, fortified wines, and aromatic wines

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- originally based on the Italian bars, Italian espresso tradition.
- recreated in the United States.
- modified to include a wider variety of beverages and styles of coffee
- Cyber or wireless cafes, a new coffeehouse trend, offer the use of computers, with Internet capabilities, for about $6 an hour.

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- been popular, become more so in recent years.
- attracting a much more diverse clientele.

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- Microbreweries brew their own beer on-site to meet the tastes of local customers.
- produce up to 15,000 barrels of beer a year.
- variety of styles and flavors of beer
- a wide variety of ales, lagers, and other beers.

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- Several offer one type of music, others offer several different types one.
- entrance fee and a higher fee for drinks than restaurants.
- tends to fluctuate with trends.
-

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- used as a holding area to manage the flow of guests into the dining room
-  prevents the kitchen from getting backed up with too many orders at one time
- generate substantial profits.
- account for 25% to 30% of total sales of the restaurant.
- carry a range of each spirit.
- The well package is the least expensive pouring brand
- package is the group of spirits bar offers to guests who ask for a particular brand name and these spirits are more expensive.
- pour cost of 16% to 20%

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- popular in Europe when water was not safe to drink.
- gained popularity in the United States and other developing countries.

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- Juice bars specializing in quick, healthful drinks.
- Some offer “smart drinks” boost energy and concentration.
- drinks that professional athletes use and advertise available in stores.
- specially formulated isotonic help the body regain the vital fluids and minerals lost during heavy physical exertion.

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Carbonated Soft Drinks and Energy Drinks

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Carbonated Soft Drinks and Energy Drinks

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- consumed hot or cold
- second to coffee in terms of commercial importance.
- Tea leaves have more than twice the caffeine of coffee beans.
- Oolong, Darjeeling, Dooars, Orange Pekoe, Sumatra, and Java.

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- came from Ethiopia
- social beverage of Europe’s middle and upper classes.
- Brazil produces more than 30%
- Most people prefer medium roasts
- Specialty stores prefer full, high, or Vienna roast.

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- Lifestyles have become more healthful, and organizations like MADD (Mothers Against Drunk Driving) have raised awareness.
- Guinness, Anheuser-Busch, and Miller, along with many other brewer developed beer products same appearance as regular beer
- lower calorie content and 95% to 99% alcohol removed.

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- mixing two or more ingredients (wines, liquors, and/or fruit juices).
- first developed in England in the Victorian Era
- popular during the 1920s and 1930s.
- stimulate the appetite or provide the perfect ending to a meal.

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- brewed and fermented beverage
-  malted barley and other starchy cereals that is flavored with hops.
- alcohol content mostly between 3.8% and 8%.
- lager, ale, stout, and pilsner.
- Pilsner named after Pilsen, Czech Republic.

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- the fermented juice of freshly gathered ripe grapes or sugar-containing fruit
- classified by color (red, white, or rose) or by type

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Wines, Beer, Spirits, Whiskies, Cocktails, Nonalcoholic Beverages