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Menus! > Cooper Smith Liquor, Wine & Beer > Flashcards

Cooper Smith Liquor, Wine & Beer Flashcards

1
Q

Vodka $4.00

A

Gilby’s Happy Hour: $3.00

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2
Q

Vodka $4.25

A 
Stoli
Stoli Blueberry
Absolute
Absolute Citron, Mandrin, Vanilla, Pepper, Raspberry
Vodka Infusion
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3
Q

Vodka $4.75

A

Kettle One

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4
Q

Vodka $6.00

A

Grey Goose

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5
Q

Rum $4.00

A

Castillo Happy Hour: $3.00

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6
Q

Rum $4.25

A

Bacardi Lt
Bacardi 151
Malibu
Captain Morgan’s

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7
Q

Gin $4.00

A

Gilby’s Happy Hour: $3.00

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8
Q

Gin $4.25

A

Tanqueray

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9
Q

Gin $4.50

A

Bombay Sapphire

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10
Q

Cordials $4.25

A

Jagermeister

Goldschlager

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11
Q

Cordials $4.75

A

Bailey’s

Kahlua

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12
Q

Cordials $5.25

A 
Grand Marinier
Drambuie
Courvoisier
Chambord
B/B
Frangelico
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13
Q

Bourbon/Whiskey $4.00

A

Even Williams Happy Hour: $3.00

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14
Q

Bourbon/Whiskey $4.25

A 
Seagrams 7
Jim Beam
Jack Daniels
Jameson
Southern Comfort
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15
Q

Bourbon/Whiskey $4.75

A

Crown Royal

Makers Mark

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16
Q

Tequilas

A 
Suaza Giro $4.00       HH $3.00
Jose Cuervo $4.75
Patron Silver $6.00
Julio Blanco $7.00
Julio Anejo $8.50
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17
Q

How much alcohol is in a basic drink/shot at Coop?

A

1 & 1/4 oz

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18
Q

How many ounces constitute a scotch pour?

A

1 & 1/2 oz

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19
Q

How many ounces constitute a scotch sample?

A

3/4 oz

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20
Q

Define the term single?

A

Coming from one distillery.

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21
Q

Define the term Malt?

A

Using only malted barley.

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22
Q

Define the term scotch?

A

Aged at least three years in Scotland.

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23
Q

Define the term Whiskey?

A

Distilled grain beverage aged in oak.

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24
Q

Why does Coops carry so many single malts?

A

Scotch is distilled beer. Like single malts, Coops mostly uses only malted barley.

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25
Q

What do L, H, S, I, V and B designate?

A

L=Lowland-southern Scottish Whiskeys, tend to be lighter.
H=Highland-northern Scottish Whiskeys, vary widely from fruity and rich to dry and spicy.
S=Speyside-area in the highlands with the largest density of distilleries.
I=Island-most notably Islay, tend toward smoky peat, medicinal, sea flavors.
V=Vatted-a blend of single malts (a.k.a. pure malts)
B= Blended-a blend of single malts with other grain whiskeys

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26
Q

How much does a flight A scotch cost, Flight B and Flight C?

A

Flight A= $10
Flight B= $9
Flight C= $8

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27
Q

Describe our beer sample packs and prices:

A

5oz pours of four, five or six different beers, guest can choose which beers for the pack (with some exceptions)
4 pack= $7.00
5 pack= $8.00
6 pack= $9.00

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28
Q

What red wines do we carry?

A 
Leaping Horse Cabernet $5.50
Leaping Horse Merlot $5.50
Jacobs Creek Shiraz $7.50
Sutter Home White Zinfandel $4.00
Trinity Oaks Cabernet $7.50
Lai Lai Pinot Noir $8.50
Ruta Malbec 22 $8.50
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29
Q

What white wines do we carry?

A

Leaping Horse Chardonnay $5.50
Lai Lai Chardonnay $8.00
Voga Pinot Grigio $8.50
Wente Riverbank Riesling $7.00

30
Q

Which, if any, of the root beer, cream soda, or ginger ale have caffeine?

A

None

31
Q

What are pubside happy hour times?

A

4-6 mon-fri

32
Q

What are poolside happy hour times?

A

3-6 mon-fri

33
Q

What gets discounted during happy hour?

A

Pints, mugs, pitchers, well drinks.

34
Q

What two nonalcoholic beers do we serve?

A

O’Doulls and O’Doulls Amber

35
Q

Explain water as an ingredient in beer.

A

Water is an important base. We use Fort Collins municipal water. The water in Fort Collins is soft, meaning it does not have a high mineral content.

36
Q

Explain Barley Malt as an ingredient in beer.

A

We use two-row barley malt from the US, Canada and UK. Malt is the source of color, body, sweetness, toasted flavors and sugar for alcohol content.

37
Q

Explain Hops as an ingredient in beer.

A

The hop is the source of bitterness in beer.

38
Q

Explain Yeast as an ingredient in beer.

A

Microscopic fungi: Brewers yeast comes as Ale and Lager. Yeast converts sugar to alcohol during fermentation and adds taste characteristics to beer.

39
Q

House ale yeast makes:

A 
Poudre Pale Ale
Not Brown Ale
Horsetooth Stout
Albert Damm Bitter
Sidga's Green Chili
Sitman's Steam
Sir Edmund's ESB
40
Q

Strong ale yeast makes:

A

Punjabi/Cask
Scrumpy Cider
Barley Wine

41
Q

Lager yeast makes:

A

Columbine Kolsch

42
Q

Wheat yeast makes:

A

Mountain Avenue Wheat

43
Q

What is the difference between Punjabi and Cask Punjabi?

A

Cask Punjabi takes regular Punjabi during active fermentation and puts it into a cask where it continues to ferment, age and is served from the same vessel. Additional hops are added in the cask, this method captures the most possible flavor. Cask is also hand-drawn from a beer engine.

44
Q

Explain the differences between ales and lagers, especially the flavor differences.

A

Ale: top fermented at warmer temperatures using ale yeast. Most of what we make at coops is top fermented with the exception of Kolsch, which uses lager yeast and is fermented at ale temps. The ale yeast and warmer fermentation temperatures brings out more fruity flavors.

Lager: Bottom fermented at cooler temperatures, generally for a longer time period. Lagers tend to be smoother tasting with a crisper finish.

45
Q

What are the prices for a pint?

A

$4.50…………HH $3.50

46
Q

What is the price for a cask?

A

$4.85………….. HH $3.60

47
Q

What is the price for a Mug?

A

$3.50……………. HH 2.50

48
Q

What is the price for a pitcher?

A

$11.00…………… HH 10.00

49
Q

What is the price for a 1/2 gallon?

A

$8.00……. $4.00 for the container

50
Q

What is the price for a 1/4 gallon?

A

$5.00……… $5.00 for the container

51
Q

Price for a smart keg?

A

$25……….. deposit is $50 Tap deposit is $30

52
Q

Price for a 1/4 barrel?

A

$50

53
Q

Price for a 1/2 barrel?

A

$90

54
Q

What are employee prices for beer?

A

Cider-$2.00
Barley Wine-$2.50
Cask Punjabi-$2.50

55
Q

How many days in advance do you need to order a keg if it is not in stock?

A

2 days (48 hours)

56
Q

Where do you pick up a smart keg?

A

On poolside but if they are not open, pubside.

57
Q

When is it not legal to sell beer to go?

A

Any night after midnight.

58
Q

What beers do we not sell for takeout and why?

A

Mead and Cider because we do not have the proper licensing to sell them to go.

59
Q

Which beverages get free refills?

A

Coke products, iced tea, lemonade, arnie and coffee.

60
Q

Columbine Kolsch:

A

A light ale. Fruit with subdued malt and hop.

61
Q

Poudre Pale ale:

A

rust/brown amber starts with caramel flavor with a smooth hop finish and raisin sweet taste.

62
Q

Punjabi Pale Ale

A

Dark gold, light brown. IPA with flowery nose and big hop finish. Most popular beer.

63
Q

Albert Damm Bitter

A

Gold to light brown ale, light body and bitter mouthful.

64
Q

Not Brown Ale

A

A nut brown ale, lightly hopped with caramel and coffee flavors but not too sweet.

65
Q

Horsetooth Stout

A

Stout with roasted malt flavor, creamy. Nitroginated.

66
Q

Sidga’s Green Chili

A

light ale with good green chili tast at the end. Use anaheim and serrano green chilies.

67
Q

Scrumpy Cider

A

Apples used vary. Ranges from sweeet to dry to tart.

68
Q

Mountain Avenue Wheat

A

light banana and clove flavors, is a traditional hefeweizen.

69
Q

Grist Hopper:

A

Grist is grain or barley that has been cracked so that the seed can be germinated. The grist comes up the blue elevator shaft and into the hopper, then sent into the mast tun, while being mixed with water to begin the brew.

70
Q

Mash Tun:

A

The barley is mixed in the mash tun with hot water to make the “mash”, starch in the grain is broken down into simple sugars and then rinsed with hot water extracting the sugars and creating “wort”. Wort is unfermented beer. This process is called sparging. The wort is then sent from the mash tun to the brew kettle.

71
Q

Brew Kettle:

A

The wort is boiled for an hour and a half to sterilize the wort and add hops. Hops are staged with early additions adding bitterness and later additions adding flavor and aroma.

72
Q

Fermenter:

A

The fermenter is where the yeast is added: the yeast consumes the sugar producing alcohol and carbon dioxide. When fermentation is complete (all the sugar is consumed) the tank is chilled and the yeast drops to the bottom.

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