Download Bartending Inside-Out: The Guide to Profession, Profit & Fun by Lori Marcus PDF

By Lori Marcus

This ebook is diversified. Its no longer choked with a a thousand drink recipes. This booklet fulfills the buyer carrier and day-by-day bar operations part to objects. I referenced it once or twice, yet haven't begun to learn all of it the way in which throuhg.

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Additional info for Bartending Inside-Out: The Guide to Profession, Profit & Fun (Bartending Inside-Out: The Guide to Profession, Profit, & Fun)

Sample text

It is fermented at a higher temperature than lager and generally has a higher alcohol content. The taste is rich, fruity, full-bodied, with a somewhat bitter flavor. Beer • 43 CREAM ALE: Usually have s slightly sweet taste and a pale, golden color. May be specially brewed or made by blending larger with ale. ). HEFEWEIZEN: Uses wheat in conjunction with barley and/or other grains. “Hefe” refers to the white-colored yeast sediment in the wheat beer. “Weizen” is the German word for wheat. Hefe Weisse beer indicates a beer that is sedimented (cloudy with sediment remaining).

Position the glass directly under the pouring spigot at a 45° angle. Open and close the spigot handle all the way, or the beer will not pour properly (a common mistake made by beginning bartenders). Run the beer down the inside of the glass, slowly bringing it to an upright position. Adjust your pour to accommodate variations in different beers and beer systems. Beer should be served with a head of ¾ to 1 inch. POURING HINTS FOR DRAFT BEER If your draft system has two faucets that allow double pouring, learn how to pour two beers at a time.

40 • Bartending Inside-Out LILLET: A French apéritif wine (red and white). METAXA: A Greek brandy with a rich, sweet taste. MIDORI: A honeydew-flavored liquor from Japan. 46° OUZO: An anise-flavored apéritif from Greece. 90° PEPPERMINT SCHNAPPS: A light, mint-tasting liqueur with less sugar and more alcohol than Crème de Menthe. Other types include peach, spearmint, and cinnamon. 50°-107° PERNOD: A licorice-flavored liquor. 80° PIMM’S: A gin base with fruit flavors. 67° SAMBUCA: A licorice-flavored Italian liqueur made from the Sambuca plant.

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