For courses in Beverage Management The Beverage Manager's Guide to Wines, Beers, and Spirits, 4th Edition, takes readers on an intriguing journey through the vast world of alcoholic beverages. It is an authoritative guide that will inspire those individuals pursuing or enhancing a career in the food and beverage industry. Written in a lively, engaging, intellectually appealing style complimented by stimulating photography, this comprehensive yet concise book explores the essential management and service aspects of wines, beers, and spirits and provides the knowledge necessary for building and sustaining a profitable beverage program.
This edition includes a new opening chapter on beverage trends, expanded coverage of grape varietals, 22 new classic cocktail recipes, a new chapter on sake and cider, a new chapter on coffee and tea, greater emphasis on beverage and food pairing, and full-colour text that depicts the beverages as artistic, unique, and essential to the food service organisation.
Table of Contents:
- 1. The Origins and Beverage Trends
- 2. Introduction to Wine and Service
- 3. Viticulture: Outside in the Vineyard
- 4. Enology: Inside the Winery
- 5. The Wine Styling Approach: White Wines
- 6. The Wine Styling Approach: Red Wines
- 7. Other Wines: Sparkling, Fortified, and Dessert Wines
- 8. The Brewery: Beer Production and Service
- 9. Beer Styles: Ales and Lagers of the World
- 10. Sake, Cider, and Mead
- 11. The Distillery: Spirits and Liqueurs of the World
- 12. Mixology: The Art and Science of the Cocktails
- 13 Coffee and Tea
- 14. Constructing the Beverage Concept
- 15. Managing for Profit
- 16. Marketing the Beverage Establishment
- Appendix A: The Science of Fermentation
- Appendix B: Alcohol Safety and Liability
- Appendix C: Sensory Analysis
- Appendix D: Drink and Food Pairing
- Appendix E: Lexicon of Beverage Terms
About the Author :
John Peter Laloganes is an award-winning sommelier, author, and educator and has been a contributor to the Hospitality Industry since the mid-1980s, avidly collaborating and strategizing with restaurants and related beverage establishments. He has travelled and tasted extensively throughout the major wine and beer producing regions of Europe and the United States.
John is the Proprietor of The Wine and Beverage Academy of Chicago (a Chicago-based training and consulting firm); Director of Beverage Management and Assistant Professor at Kendall College in Chicago, IL and the founder of Kendall's Wine Professional (WP) Program, an accelerated 3-tiered sommelier educational track that is designed for industry professionals and serious beverage enthusiasts.
Albert W. A. Schmid is a chef, bartender, sommelier, and award winning author. He is the author of The Kentucky Bourbon Cookbook, winner of the 2010 Gourmand Award for Best Book for Cooking with Wines, Beers and Spirits in the USA and the Best Book for Cooking with Drinks in the World. He is also the author of The Beverage Manager's Guide to Wines, Beers and Spirits, and The Hospitality Manager's Guide to Wines, Beers and Spirits, The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, and The Manhattan Cocktail: A Modern Guide to the Whiskey Classic.
