Interactive beverage management

Question 1

What are some upcoming beverage trends?

Answer 1

Artisan soft drinks 
gourmet lemonade 
cider
Perry cider (made from Perry pears)
Kombucha

Question 2

What is mineral water
What is mineralized water
what is natural spring water
and what is purified water

Answer 2

Mineral = gets it distinction through natural processes and not by human intervention
Mineralized = water where the minerals are added artificially
natural spring water = water from an underground water formation that flows naturally to the surface
purified water = bottle tap water (AH water)

Question 3

Where and when was coffee found?

Answer 3

11th century by a Ethiopian goat farmer

Question 4

What is the difference between arabica and robusta?

Answer 4

Arabia = lower in caffeine, larger beans, contains twice the concentration of sugar
Robusta = higher in caffeine, smaller bean, higher in fat and has a burnt taste

Question 5

Name some special coffees

Answer 5

Kopi Luwak (indonsesia), Blue mountain (jaimaca), Kona (hawaii)

Question 6

how long does it take for regular coffee to roast (average

Answer 6

3.75 min

Question 7

What are the 3 different brewing methods?

Answer 7

Drip - extraction of oil
Steep - releasing oil into water
espresso - emulsion of oils and water

Question 8

From what plant do all true teas come from?

Answer 8

Camelia Sinensis

Question 9

What are the 5 steps of tea production?

Answer 9

1. The topmost leaves and buds are picked by hand
2. The leaves are left to wither for up to 24 hours
3. The withered leaves are squeezed between metal rollers to blend the naturally occurring chemical inside
4. The rolled leaves are allowed to oxidize in the open air for several hours
5. The oxidized leaves are heated to stop further oxidation and remove any remaining moisture

Question 10

What are the 5 different types of tea?

Answer 10

White tea - made by hand and not fermented
green tea - made by steaming the leaves before they are rolled
Oolong and Pouchong (blue tea) - short fermented tea
black tea - made by fully oxidizing the leaves
Sencha tea - picked, steamed and rolled

Question 11

Name some other teas (infusion)

Answer 11

fruit flavored, herbal infusion, chamomile, peppermint, mint, rooibos

Question 12

What is kombucha

Answer 12

fermented tea drink (Bubble tea with tapioca pearls from china and Taiwan)

Question 13

Name some different beer types

Answer 13

draft, IPA, dry beer, light beer, non alcoholic beer, bock, malt liquor, pilsner, porter, stout, ice beer

Question 14

What is some bar terminology ?

Answer 14

neat - at room temperature without any added ingredients
up - shaken or stirred with ice, strained and served in usually a martini glass
on the rocks - over ice cubes
blended or frozen - blended with ice
with a simple mixer - such as some, tonic, juice or soft drinks
with water
with water poured over sugar

Question 15

What is the simple production of alcohol ?

Answer 15

yeast + sugar + water = alcohol (ethanol fermentation

Question 16

Name some sugars used in alcoholic production

Answer 16

fruits (apples, cherry’s, plums grapes etc), sugarcane, sugar beet (molasses)

Question 17

Name some starches used in alcoholic production?

Answer 17

barley, rye, corn, wheat, rice

Question 18

What are the 3 types of Jenever and what are the differences?

Answer 18

jonge jenever = can contain no more that 15% malt wine and 10g of sugar per liter
oude jenever = is made from at least 15% malt wine but no more that 20g of sugar per liter
Korenwijn = very old style and contains between 51 and 70% malt wine

Question 19

What is the main ingredient in gin?

Answer 19

juniper berries

Question 20

What is vodka made from?

Answer 20

mostly water and ethanol which is purified by distillation (often multiple distillations) from fermented substances such as grain (usually rye of wheat), potatoes or sugar beet molasses

Question 21

which 3 countries are the main producers of whiskey?

Answer 21

Scotland, America, Ireland

Question 22

What are the 5 steps of whiskey production?

Answer 22

1. Malting - process of converting starch to malt
2. Mashing - produces wort from malt (sugar solution)
3. Fermentation - Produces wash (a weak crude spirit)
4. Distillation - strengthens and purifies the spirit contained in the ash and also separates the solids contained in the spirituous liquor
5. Maturation - turning the raw spirit into whiskey and aging it (minimum 3 years)

Question 23

What by-product is used in the production of rum?

Answer 23

sugarcane (molasses) by process of fermentation and distillation

Question 24

What are some different rum grades?

Answer 24

light, gold, spiced, dark, flavored, over proof and premium

Question 25

Where does most rum come from?

Answer 25

around the Caribbean but also some South American countries

Question 26

What is VS, VSOP and XO (Cognac)

Answer 26

Very special - aged 2 years
very superior old pale - aged 4 years
extra old - aged 6 years or more

Question 27

Cognac is made what champagne region?

Answer 27

at least 50% grand champagne

can also be produced in petit champagne

Grand and petit Champage refer to the region in France

Question 28

What is Armagnac?

Answer 28

it is a distinctive kind of brandy or eau de vie produced in the Armagnac region in southwest 🇫🇷 France,

Question 29

What can you primarily find on a wine label?

Answer 29

identity, origin, grape variety, ABV%, “contains sulfites””, warning label

Question 30

What is Terroir? (wine production)

Answer 30

How a region’s climate, soils and aspects (terrain) affect the taste of the wine

Question 31

What is a.o.c
d.o.c
QbA

Answer 31

a. o.c. Appellation d’origine Contrôlée
d. o.c. Denominazione d’origine Controllate

QbA. Qualitätswein

Question 32

What is important for the guest to know (wine)

Answer 32

Where does the wine come from?
What is the grape varieties?
The taste
Who made it?

Question 33

What are the 3 different taste profiles ?

Answer 33

Mouth feel (tight - filming)
Taste intensity (the amount of taste)
Taste type (ripe or fresh)

Question 34

Serving temperatures of

Sparkling wines
Pronounced arrogates white wines
Fruity supple red wines
full bodied spicy red wines

Answer 34

Sparkling wines 7-9 degrees
Pronounced arrogates white wines 10- 12 degrees
Fruity supple red wines 13-15 degrees
full bodied spicy red wines 16-18 degrees