COLUMBIA LATEST
BARTENDING
AGENCY
How to pour the perfect pint
hold the glass at a 45 degree angle, pour the beer so it runs down the side
of the glass first, once the glass is halfway full beging to straighten the
glass, when finished pouring there should about about 1 inch of head
Characteristics of beer (4)
- aroma: comes from pre- and post-fermenting ingredients, crispness
comes from starches and grains whereas fruitiness and darker notes
come from post-fermenting flavouring
- appearance: colour, clarity (filtered vs. unfiltered), the size of the head
- flavour: type of grain used affects crispness, hops impart bitterness,
malty flavours include chocolate and wood that result from the grains
used, fruity flavours include pine and vanilla that reuslt from hops used
- mouth-feel: thickness of the liquid, carbonation, oatmeal stouts have a
smoother feel
Shandy
draft beer topped with 1 oz of 7up
Depth Charge
1.5 oz shot of rye whiskey
dropped into draft beer
Boiler Maker
END OF
PAGE
1
, COLUMBIA LATEST
BARTENDING
AGENCY
shot of whisk(e)y
served with draft beer
Black and Tan
half glass of ale
half glass of Guinness stout
Desperado
1.5 oz tequila
0.5 oz triple sec
0.5 oz lime juice
2 oz draft beer
pour over half a glass of draft beer
Chelada
lime juice
beer
Lunch Box
shot of half orange juice and half amaretto
dropped into half a glass of lager
Coroné Limoné
- open corona and have customer drink down to the bottom of the bottle
- shot of bacardi limón into the bottle
END OF
PAGE
2
, COLUMBIA LATEST
BARTENDING
AGENCY
- plug bottle with thumb or palm and invert to mix
- turn rightside-up and serve
Description of vinification
- red wine is made from the must of red or black grapes and is fermented
with skins that contain tannins
- rosé wine is made with the skins included in primary fermentation but
then without the skins in secondary fermentation
- white wine is made without the skins
Common red wine grapes (6)
cabernet sauvignon
merlot
pinot noir
sangiovese
shiraz/syrah
zinfandel
Common white wine grapes (5)
pinot blanc
pinot gris/pino grigio
sauvignon blanc
vouvray
white zinfandel (simply zinfandel with the skins removed)
END OF
PAGE
3
, COLUMBIA LATEST
BARTENDING
AGENCY
Characteristics of wine (3)
- appearance: hold the glass at a slant near a light, edge of red wines will
be fuchsia when young or ruby when old, rosés range from strawberry to
apricot, whites range from gold to near-transparent
- smell: herbal, vegetal, floral, fruity, woody, smoky, toasted, mineral,
animal, chemical (which is, obviously, a bad thing)
- taste: acidity, tannins (bitterness), smoothness, balance, body,
aftertastes
Light-bodied wines (3/3)
- whites: viognier, pinot grigio, riesling
- reds: grenache, pinot noir, sangiovesse
Medium-bodied wine (2/3)
- whites: gewurtraminer, sauvignon blanc
- reds: merlot, malbec, syrah
Full-bodied wine (2/3)
- whites: chardonnay, dessert wines
- reds: zinfandel, cabernet sauvignon, dessert wines
Temperatures at which wine should be served
END OF
PAGE
4
BARTENDING
AGENCY
How to pour the perfect pint
hold the glass at a 45 degree angle, pour the beer so it runs down the side
of the glass first, once the glass is halfway full beging to straighten the
glass, when finished pouring there should about about 1 inch of head
Characteristics of beer (4)
- aroma: comes from pre- and post-fermenting ingredients, crispness
comes from starches and grains whereas fruitiness and darker notes
come from post-fermenting flavouring
- appearance: colour, clarity (filtered vs. unfiltered), the size of the head
- flavour: type of grain used affects crispness, hops impart bitterness,
malty flavours include chocolate and wood that result from the grains
used, fruity flavours include pine and vanilla that reuslt from hops used
- mouth-feel: thickness of the liquid, carbonation, oatmeal stouts have a
smoother feel
Shandy
draft beer topped with 1 oz of 7up
Depth Charge
1.5 oz shot of rye whiskey
dropped into draft beer
Boiler Maker
END OF
PAGE
1
, COLUMBIA LATEST
BARTENDING
AGENCY
shot of whisk(e)y
served with draft beer
Black and Tan
half glass of ale
half glass of Guinness stout
Desperado
1.5 oz tequila
0.5 oz triple sec
0.5 oz lime juice
2 oz draft beer
pour over half a glass of draft beer
Chelada
lime juice
beer
Lunch Box
shot of half orange juice and half amaretto
dropped into half a glass of lager
Coroné Limoné
- open corona and have customer drink down to the bottom of the bottle
- shot of bacardi limón into the bottle
END OF
PAGE
2
, COLUMBIA LATEST
BARTENDING
AGENCY
- plug bottle with thumb or palm and invert to mix
- turn rightside-up and serve
Description of vinification
- red wine is made from the must of red or black grapes and is fermented
with skins that contain tannins
- rosé wine is made with the skins included in primary fermentation but
then without the skins in secondary fermentation
- white wine is made without the skins
Common red wine grapes (6)
cabernet sauvignon
merlot
pinot noir
sangiovese
shiraz/syrah
zinfandel
Common white wine grapes (5)
pinot blanc
pinot gris/pino grigio
sauvignon blanc
vouvray
white zinfandel (simply zinfandel with the skins removed)
END OF
PAGE
3
, COLUMBIA LATEST
BARTENDING
AGENCY
Characteristics of wine (3)
- appearance: hold the glass at a slant near a light, edge of red wines will
be fuchsia when young or ruby when old, rosés range from strawberry to
apricot, whites range from gold to near-transparent
- smell: herbal, vegetal, floral, fruity, woody, smoky, toasted, mineral,
animal, chemical (which is, obviously, a bad thing)
- taste: acidity, tannins (bitterness), smoothness, balance, body,
aftertastes
Light-bodied wines (3/3)
- whites: viognier, pinot grigio, riesling
- reds: grenache, pinot noir, sangiovesse
Medium-bodied wine (2/3)
- whites: gewurtraminer, sauvignon blanc
- reds: merlot, malbec, syrah
Full-bodied wine (2/3)
- whites: chardonnay, dessert wines
- reds: zinfandel, cabernet sauvignon, dessert wines
Temperatures at which wine should be served
END OF
PAGE
4
