Liquor Knowledge

Liquor and beverages in the beverage industry

What you'll learn

The different types of alcholic beverages

Fortified wines

Eau de vie

Mistelle

Cognac

Armagnac

Macvin

Sherry

Port

Whiskey

Other distillates

How to interpret labels

How to select quality

How liquors are produced

Requirements

A basic understanding of how a restaurant operates

A basic understanding of how a hotel operates

No other prior knowledge is needed, we will start from the beginning

Description

This course, 'Liquor knowledge is based towards students who are new to the hospitality and restaurant industry or the food- and beverage industry in general.If you have little to no experience in the world of liquor and beverages or want to refresh your current knowledge on the subject this course might be for you.Together we will discuss the more common liquors you'll come across in the industry. Since there are hundreds of different beverages, variaties, brands with all different labels we have to focus on the most useful or practical spirits. Since there are so many variaties it's easy to become overwhelmed by this, so I've tried to clearify everything in a structural manner so you'll have a good basic foundation to build from.We will discuss distillates like gin, vodka, tequilla and the variaties. And we will go over what fortified wines are and how they are made. What is the difference between red port and white port, and what about a vintage port? How is sherry different from port? We'll dive into the four famous whiskey producing countries, USA, Canada, Ireland en Scotland. And we will discuss the more different types of spirits like mistelles and eau de vie. Ever thought about what a brandy is? And what is cognac and how is it different from armagnac or a macvin. In this course you'll find out.When you've finished this course you should have a good basic understanding of the different liquors and spirits. What the differences are, how are they made and how you should interpret a label on a bottle.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Why this course

Section 2: Wine coolers

Lecture 3 Wine coolers

Section 3: Ciders

Lecture 4 Ciders

Section 4: Distillates

Lecture 5 Distillates

Section 5: Dessert wines

Lecture 6 Dessert wines

Section 6: Fortified wines

Lecture 7 Fortified wines

Lecture 8 Vins doux naturelles

Lecture 9 Mistelle

Lecture 10 Eau de vie

Section 7: Port

Lecture 11 Port

Lecture 12 White port

Lecture 13 Red port

Lecture 14 Tawny port

Section 8: Sherry

Lecture 15 Sherry

Lecture 16 Fino sherry

Lecture 17 Oloroso sherry

Lecture 18 Special sherry

Section 9: Aromatised wines

Lecture 19 Aromatised wines

Section 10: Alcoholic aperitifs

Lecture 20 Alcoholic aperitifs

Lecture 21 Anis beverages

Lecture 22 Gentian beverages

Lecture 23 Amaro beverages

Section 11: Rum

Lecture 24 Rum

Lecture 25 Classification of rum

Lecture 26 Rum types

Section 12: Whiskey

Lecture 27 Whiskey

Lecture 28 Scottish whisky

Lecture 29 Irish whiskey

Lecture 30 American whiskey

Lecture 31 Canadian whisky

Section 13: Vodka

Lecture 32 Vodka

Section 14: Gin

Lecture 33 Gin

Section 15: Tequila

Lecture 34 Tequila

Section 16: Calvados

Lecture 35 Calvados

Section 17: Cognac

Lecture 36 Cognac

Section 18: Armagnac

Lecture 37 Armagnac

Section 19: Liqueur

Lecture 38 Liqueur

Restaurant managers,Hotel managers,Bed and breakfast owners,Catering managers,People interested in alcoholic beverages