Ebook The bar and beverage book (Fourth edition): Part 2
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Ebook The bar and beverage book (Fourth edition): Part 2
CHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2nd downs, Americans love their beer. It is the alcohol we choose to drink most often, and our fourth most popular beverage (behind water,milk, and soft drinks). The beer-making business has grown impressively, changing considerably in the last 50 years. In 1977 there were 50 brewers in America; toda Ebook The bar and beverage book (Fourth edition): Part 2y there are close to 1,400. Add the imports from dozens of other beer-producing nations and thirsty U.S. customers have thousands of brands and brewsEbook The bar and beverage book (Fourth edition): Part 2
to choose from.Despite the multimillion-dollar advertising blitzes of the big brewers, most U.S. breweries are small businesses with an average producCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2 been willing to adapt to formidable market trends. For example, beer is subject to the same global forces that are changing the wine and spirits industries. More expensive raw materials and transportation arc driving up the costs of manufacturing and delivery. Large brewers face an onslaught of for Ebook The bar and beverage book (Fourth edition): Part 2eign competition and in some cases, as you will see, U.S. breweries have joined forces with former competitors to create international brewing and impEbook The bar and beverage book (Fourth edition): Part 2
ort/export conglomerates. And let’s not forget consumers, whose tastes are becoming more sophisticated. They are frequenting brewpubs and even making CHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2y more for it.All of this can be exciting news for bar owners, but the question is, how do you capitalize on these trends in your own bar? Developing a plan for selling and serving beer is not as simple as it may seem initially. As with wine, to give the customers what they want, you have■CHAPHR 8 o Ebook The bar and beverage book (Fourth edition): Part 2Ito learn a great deal more about the broad topic of beer, including lagers, ales, porters, stouts, microbrews, and so on. You’ll have to know how beeEbook The bar and beverage book (Fourth edition): Part 2
r is made and stored and the right way to serve it. Many bars and restaurants have beer lists as well as wine lists, so how do you decide which ones tCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2S CHAPTER WILL H£LP YOU . . .1 ■ Understand the market trends affecting today's brewing industry.■ Learn how beer is made and the role of each of its ingredients.■ Recognize and describe the various types and styles of beer.■ ■ Learn how to take proper care of a draft-beer system and why each step i Ebook The bar and beverage book (Fourth edition): Part 2s important.E ■ Learn to properly store canned and bottled beer.H ■ Correctly choose and clean beer glasses.a" Sell beer profitably in a bar or restauEbook The bar and beverage book (Fourth edition): Part 2
rant setting.■ Train and motivate staff members to sell beer.A MOW OF BttK9VVÂ BRIif HISIORY Of BÍÍR__________________________________________Human beCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2ituted the principal Hems of the ordinary faintly A diet For centuries Noah took beer onto the ark The Egyptians were the first to record their brewing process; they made beer from corn and passed their techniques on to the Greeks. Beer played an important role m these ancient cultures. It was thoug Ebook The bar and beverage book (Fourth edition): Part 2ht to have medicinal properties, and many “prescriptions" included beer Its use was taken seriously enough that a young Egyptian man would not offer aEbook The bar and beverage book (Fourth edition): Part 2
young woman a sip of his beer unless he intended to marry her'By the iate 1300s beer was the national dnnk of England Both nobility and common folk eCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2ir body fuel from the carbohydrates and alcohol in beer. Columbus found Native Americans making a beer from coni and the sap of the black birch tree Hard-working English and Dutch colonists could not have survived without beer and made their own The first colony to mount a regular brewing operation Ebook The bar and beverage book (Fourth edition): Part 2was Sir Walter Raleigh^ Roanoke. Virginia. in 1587 But requests were made for imports from England, and m 1607 the first shipment was exported to theEbook The bar and beverage book (Fourth edition): Part 2
colonies Unfortunately for those who ordered It the crew drank most of the beer before It arrived, so It IS perhaps not surpnsing that in 1609 colonisCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2. Many of our famous forefathers had their own Special beer recipes George Washington had a private brewhouse. both Samuel Adams and William Penn operated commercial breweries. Thomas Jefferson was a beer aficionado, brewing at Monticello and collecting every book that he could find on the subject E Ebook The bar and beverage book (Fourth edition): Part 2ach soldier in Washington’s army received a quart of beer a day. It was often safer to drink beer than water, and it offered nutnents and carbohydrateEbook The bar and beverage book (Fourth edition): Part 2
s. In 1789 the Massachusetts legislature passed an act to encourage the manufacture of "strong beer. ale. and other malted liquors(Iheir) wholesomequaCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2nineteenth century that the L s. brewing industry began in earnest, when German immigrants brought European brewing techniques and bcer-dnnking customs to the I rilled Stales The an of brewing beer had made a major leap forward as a result of Louis Pasteurs experiments with Veasts Not only did he un Ebook The bar and beverage book (Fourth edition): Part 2ravel the mysteries of fermentation, he developed the technique of sterilizing through pasteurization. The process was used IO stabilize beer 22 yearsEbook The bar and beverage book (Fourth edition): Part 2
before It was applied to milk Before that time beer could not be stored safely for long periods of time before showing signs of spoilage.By the late CHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 210CHAPIER 8 BHRdrinker during this lime brought about Prohibition. Today* the United Slates IS undergoing a beer renaissance OÍ sons, which recaptures the period tn European history when IlK.il breweries were valued community businesses and the corner tavern was the favorite gathering place for news Ebook The bar and beverage book (Fourth edition): Part 2, dinner, entertainment, and spirited political debate Whethet beet IS shared With friends, good food, and/or good conversation, Americans today are nEbook The bar and beverage book (Fourth edition): Part 2
ot only drinking beer more responsibly, they are learning (and caring) more about what they are drinking. A growing population is experimenting with hCHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups an Ebook The bar and beverage book (Fourth edition): Part 2s beer that is sold and consumed on the same site, when you buy a beer al .1 bar or restaurant, this IS an on-prenusc sale. When you buy beer at a grocery or convenience store to dnnk someplace else, this IS an off-premise Mlle. Ebook The bar and beverage book (Fourth edition): Part 2CHAPTER 8SrThe brewing industry in the United States is a combination of successes and disappointments, innovations and setbacks. Despite these ups anGọi ngay
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