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| Foreword | |
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| Preface | |
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| Acknowledgments | |
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| A Brief History of Alcoholic Beverages | |
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| Introduction | |
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| Religion and Alcohol | |
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| Wine | |
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| Beer | |
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| Spirits | |
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| Key Terms | |
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| Study Questions | |
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| Fermentation | |
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| Fermentation | |
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| The Science of Fermentation | |
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| Fermentation of Beer | |
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| Fermentation of Wine | |
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| Fermentation of Spirits | |
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| Key Terms | |
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| Study Questions | |
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| Alcohol Safety | |
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| Alcoholic Beverages and the Hospitality Industry | |
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| Alcohol Regulations | |
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| Training and Industry Certification | |
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| Key Terms | |
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| Study Questions | |
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| The Vineyard | |
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| The Grape | |
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| The Enemies of the Vine | |
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| The Soil, Weather, Environment, and Climate | |
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| Training, Wire Training, and Pruning | |
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| Testing the Grapes | |
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| Harvesting | |
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| Labor versus Machines | |
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| Yield | |
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| Juice Extraction | |
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| Fermentation and Storage | |
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| Racking, Filtering, and Fining | |
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| Blending | |
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| Bottling | |
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| Corks and Corking | |
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| Key Terms | |
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| Study Questions | |
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| Wine Labels and Bottle Shapes | |
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| Wine Bottles | |
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| Wine Labels | |
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| Key Terms | |
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| Study Questions | |
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| Getting to Know Alcohol: Tasting and Pairing | |
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| Tasting and Analyzing Wine, Beer, and Spirits | |
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| Pairing Alcohol and Food | |
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| Key Terms | |
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| Study Questions | |
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| Light-Bodied White Wines | |
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| Riesling | |
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| Gewurztraminer | |
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| Muller-Thurgau | |
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| Pinot Blanc | |
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| Key Terms | |
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| Study Questions | |
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| Medium-Bodied White Wines | |
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| Sauvignon Blanc | |
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| Semillon | |
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| Trebbiano | |
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| Pinot Gris | |
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| Chenin Blanc | |
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| Key Terms | |
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| Study Questions | |
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| Full-Bodied White Wines | |
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| Chardonnay | |
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| Viognier | |
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| Key Terms | |
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| Study Questions | |
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| Light-Bodied Red Wines | |
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| Pinot Noir | |
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| Gamay | |
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| Key Terms | |
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| Study Questions | |
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| Medium-Bodied Red Wines | |
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| Syrah (Shiraz) | |
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| Zinfandel | |
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| Sangiovese | |
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| Nebbiolo | |
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| Barbera | |
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| Tempranillo | |
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| Grenache | |
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| Key Terms | |
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| Study Questions | |
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| Full-Bodied Red Wines | |
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| Cabernet Sauvignon | |
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| The Other Red Grapes of Bordeaux | |
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| Key Terms | |
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| Study Questions | |
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| Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs | |
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| Sparkling Wines | |
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| Dessert Wines | |
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| Key Terms | |
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| Study Questions | |
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| Beer: Ales and Lagers | |
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| The Brewing Process | |
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| Brewing Ingredients | |
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| The Two Types of Beer | |
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| Large-Scale Breweries | |
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| Other Types of Brewed Beverages | |
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| Key Terms | |
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| Study Questions | |
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| Distillation and Distilled Spirits | |
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| Distillation | |
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| Non-Aged Spirits | |
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| Aged Spirits | |
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| Liqueurs | |
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| Key Terms | |
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| Study Questions | |
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| Mixology | |
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| Measuring the Alcohol | |
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| How to Set Up a Bar | |
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| Mixing Techniques | |
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| Stirring | |
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| The Right Glass for the Right Drink | |
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| Garnishing Drinks | |
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| Drink Formulas | |
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| Brandy Drinks | |
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| Cordials | |
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| Gin Drinks | |
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| Rum Drinks | |
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| Vodka Drinks | |
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| Whiskey Drinks | |
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| Mocktails | |
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| Key Terms | |
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| Study Questions | |
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| Professional Alcohol Service | |
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| Staffing a Bar | |
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| Bartenders and Sommeliers | |
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| Wine Service | |
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| Beer Service | |
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| Spirit Service | |
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| Glassware | |
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| Key Terms | |
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| Study Questions | |
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| Purchasing, Receiving, Storing, and Issuing | |
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| Purchasing | |
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| Receiving | |
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| Storing | |
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| Issuing | |
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| Key Terms | |
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| Study Questions | |
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| Beverage Cost Control: Managing for Profit | |
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| Calculating Beverage Cost As a Percent of Sales | |
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| Determining Prices to Ensure Profitability | |
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| Pricing and Inventory Control for Parties and Receptions | |
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| Controlling Costs at the Bar | |
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| Controlling Inventory | |
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| Key Terms | |
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| Study Questions | |
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| Marketing and Selling | |
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| Strategic Management Plan | |
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| Marketing | |
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| Key Terms | |
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| Study Questions | |
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| Glossary | |
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| Index | |