Beers, Liquors and Wines


Our bar chefs will take you into an in-depth discussion on beers- the Barley grains and their processing, filtration, mixing, cooling, fermentation. The 2 types of beer- Lager and Ale. The “hoppy” I.P.A ( Indian Pale Ale) beer. The different types of beers based on the “torified level”. The White beers their recipes, types of yeast or types of fermentation. The four darkness of beers – Blond, Amber, Brown and Black beers. and finally the IBU (International bitter unit).


Next in this package are the Liquors, our professionals will be detailing their origins, history, distillation process, ingredients, varieties, classifications, qualities, popularities, cost variations and staple recipes of the most important fine liquors.

Basically, how are these fine liquors and most sought alcoholic beverages made? Maceration, drawing off, period, filtration and finally bottling. We will also be reviewing alternate method used.

The 3 main categories of liquors- Extra fine, Fine and Mishmash.

The different types of Liquors and Brands- Mistelles, Pineau de Charentes, Fortified Wines, Porto (Tawny Porto and Fortified Porto) Sherry, Marsala wine and Jura wine.

Aperitives and Digestives:

We will begin with in depth explanations on Aperitives, the dry liquors or spirits that are served prior to meals to simulate your appetite.

Examples being Vermouth, Campari, Sparkling wine, White wines, Calvados, Lillet and Quinquina. Pairing with the cuisine coupling with the preferred case of the guest ie. bitter, herbal, brandy, fruity, sparkling and so on.


Will then proceed to take you to the after meal, to help with digestion. The why and how they are recommended ie neat (without adding ice).

Specifically, when are Digestives savored? And the most common digestives served- tequila, rum, absinthe, grappa, cognac, beer and jagermeister.


In this most important and elaborate section of this package, we will look at the history of wines, how were they discovered. From the early Egyptians, how they were macerated and fermented by them and how did wine progress to enter the Greek and Roman eras.

Wine is the most consumed alcoholic beverage in history.

From being the delicacy for nobles where only nobles could drink wine, to today’s most famous vineyards spanning from France to Argentina.

The many countries, different styles, appellations and traditions of vinification. The unique results due to the climate and soil.The 3 most common types of wines: White, Rosé, and Red. The 5 main steps in vinification: harvesting, crushing, fermentation, clarification, aging and finally bottling. The importance of maceration and how it dictates whether the wine is to be a rose or a red. What exactly is maceration? and how it plays a role in the desired color of wine and the desired tannins.

We are next going to turn to an in-depth discussion and explanation of the wines made from White Grapes: Pinot grigio, Sauvignon Blanc Chardonnay and Riesling.

Followed by the same on wines made from Red Grapes such as the Pinot noir, the Merlots, Cabernet Sauvignon, Syrah and popular examples premiere brands and most requested by different clientele of these red wines.

Wine Vocabulary and Terms:

We then turn the ever important etiquette of vocabulary, of terms that our professionals will stress that are important to memorize such as clarity, body, aroma, acidity, aggressiveness, tannin, balance and lastly finish.

Next we’re going to jump into the more fun- into the bubblies. The sparkling wines and the three main ways of producing the sparkling wine – tank, injection or fermentation (Champagne).

The four etiquette imperatives of a “Muselet” corked bottle: recommend, present, open and serve.

We then are going to briefly look into the corkscrew openers and the proper way of opening a bottle of wine and serving as well as serving both a flat or bubbly, taking consideration of proper professional etiquette for presentation as well.

We will also discuss the types of corkscrew openers such as the waiters friend, the bunny year the butterfly twist and pull and Ah-so.

To have the utmost culture and etiquette in the hospitality industry, we cannot stress enough the importance of professionalism when it comes to the knowledge of recommendation, presentation and the service of champagnes.

We will go to in-depth discussions on traditional methods regions, dryness, aromas and classes of champagne. Finally discussing the most sought and popular brands.

Finally in this package and chapters will touch on the Prosecco, the ever popular Italian bubbly. How is it made? And to cap it off, the Prosecco culture, tradition and most popular brands.

Beers, Liquors and Wine