- Liqueur
A sweet spirit often flavoured usually taken after as an after-meal drink.
- Wine
Fermented grape must(juice).
- Lager
A type of beer made with bottom-fermenting yeast, containing more hops than an ale.
- Ale
A type of beer made with top-fermenting yeast, containing fewer hops than a lager.
- Sake
A Japanese brewed beverage made with rice.
- Ethanol
Ethyl alcohol, pure alcohol, measured in % or ABV.
- Fortified Wine
A wine muted with brandy-based spirit,(before), during or after the fermentation.
- Smoothies
Fruits that are blended in a Hamilton Beach blender and serve like a juice but not strained.
- Aperitif wine
Wines that are fortified, flavoured with herbs and botanicals, and often served as a pre-meal drink.
- Beverage selection
The process of determining which beverages to purchase and offer for sale in an establishment.
- Dessert wines
Wines naturally sweet or fortified served with the dessert or as a dessert.
- Natural wines
Wines then result from the fermentation of grapes without the addition of sugar and/or alcohol.
- Near beer
A beer with a very low percentage of alcohol(less than 2.5 % ABV).
- NAB
Non-alcoholic beer, a beer with less than 0.5 % ABV.
- BAC
Blood alcohol concentration – Express the weight of alcohol per unit of blood.
- Rate of absorption
The speed that the alcohol goes from the stomach and the small intestine into the bloodstream.
- Units
A measurement to calculate the amount of a regular drink(one portion of alcohol). 8-10 g of pure alcohol.
- Impaired judgement
Change in behaviour that a customer may have after having a few alcoholic drinks.
- Alcohol potency
Alcohol strength.
- Drugs
A drug, broadly speaking, is any chemical substance that, when absorbed into the body of a living organism, alters normal bodily function.
- Medicine
A substance that can affect the body reaction after the consumption of alcohol.
- Physical characteristics
Characteristics of the person consuming alcohol according to the: age, size, fat and gender.
- Slowed reaction Time
Change in behaviour that a customer may have after having quite a few alcoholic drinks (Step after the impaired judgement).
- Decreased coordination
Change in behaviour that a customer may have after having a few alcoholic drinks ( Step after the Slowed reaction time).
- Fake ID
An identification card that was manipulated for some reasons.
- High-fat food
Food than may slow the rate of absorption into the bloodstream.
- High carbohydrates food
Food then may speed the rate of absorption into the bloodstream.
- Traffic light system
A system used in bars, restaurants and hotels to indicate to the staff members if a guest is sober, slightly intoxicated or heavily intoxicated.
- Julian code
A type of freshness date found on a certain brand of beer; a six-digit code indicating until when the beer is drinkable.
- Adjuncts
The second source of sugar; other types of cereals or fruits added in a beer.
- Barley
A cereal used for certain beer making.
- Born on date
When the beer was brewed.
- Draught(draft) beer
Beer served from the beer tap.
- Fermentation
A chemical process in which yeast is added to Sugar source; the yeast breaks down the sugar into alcohol, carbon Dioxide and the heat.
- Bloom
Wild yeast, naturally present on the skin of fruits.
- Hops
“Spice of beer” is the main flavouring ingredient in most beers, creating aroma and bitterness.
- Keg
A selling unit of beer; a large metal cylinder containing beer that attaches to a hose in a draft system to be dispensed to the tap.
- Krausening
The addition of partially fermented wort during the maturing stage of beer production to encourage a strong secondary fermentation.
- Mash
Grounded malt with hot water.
- Milling
Grounded(milled) malted barley or other cereals.
- Wort
The sugary liquid resulting from the mashing process after racking or filtration.
- Yeast
A living micro-organism that converts the sugar contained in the malt into alcohol, carbon dioxide and heat.
- Light beer
A beer, with a low percentage of calories.
- Aperitifs
Drinks served as a pre-meal drink to open the appetite.
- Blend method
A method of preparing drinks that uses an electric blender to mix drinks which call for solid fruit or ice.
- Bitters
A type of spirit usually made from roots, spices, bark, berries, fruit or other herbs steeps in or distilled with a neutral spirit and used primarily as mixed drink ingredients.
- Bourbon
An American type of whisky produced from a grain mixture containing at least 51% of corn.
- Brandy
Distilled wine.
- Condenser
In the distillation system, container for Cooling the alcohol vapour to a liquid state.
- Congeners
The substance is other than the alcohol and water which are found in new spirit distillates to provide flavour and aromas.
- Continuous still
A still that acts as a vaporizer and condenser. Also called Patent, column or Coffey still.
- Pot still
A pot-shaped still used to distil the best spirits.
- Distillation
A process which takes place in a still that uses heat to extract the alcohol from a liquid that contained both alcohol and water.
- Gin
A compound spirit, flavoured with juniper berries and other congeners.
- Gin ahead
In distillation, a device through which vapours are passed to pick up flavour.
- Proof
A method in America to express the alcoholic strength. It is the double amount of % ABV.
- Rectification
A term that implies a further treatment beyond distillation such as blending, colouring, flavouring, even distilled and adding water.
- Germination
After the barley is steeped for some days, drained and spread on a mating floor. The seeds begin to germinate, sending out tiny rootlets, this generates heat, so the grain must be turn regularly, day and night.
- Eau de vie
The French term for Spirit “Water of life”.
- Fine
A spirit distilled from wine in France to replace the word, Brandy.
- Botanicals
Flavourings used in gin production.
- Demi-John(Dame-Jeanne)
A large glass bottle, sometimes enclosed inside a protective reed or wood wrapper, used to stop the aging process for spirits.
- Alambic
The French term for still.
- Cask strength
Spirits not rectified with water after the second distillation.
- Cooperage
The art of making oak barrels and oak casks.
- Grist
Milled malted barley.
- Heart
The middle cut after the second distinction (The purest part).
- Kilning
Drying the malt in a type of oven called a ” Kiln” for the whisky and beer-making process.
- Low-wines(Brouillis)
The water-white liquid such an alcoholic content of around 25 % abv which result from the first distillation of spirits.
- Peat
Type of earth(to replace wood) used in the kiln to dry and to give some smoky taste to the Scotch.
- Tails
The end-cut after the second distillation of spirits. (Resend for distillation).
- Head
The first-cut after the second distillation of spirits. (Resend for distillation).
- Agave
The blue agave is a succulent, a relative of the lily and the yucca(not a cactus). It is the main ingredient for Tequila.
- Camellia sinensis
The botanical name of the tea plant.
- Early Grey
Flavoured black tea with bergamot oil.
- Infusion(Tisane)
Other plants than a tea-infused and served like a tea. (can not be call tea).
- Flavoured tea
Black tea flavoured with fruits, oil herbs or other ingredients.
- Black tea
Camellia sinensis are fully fermented.
- Green tea
Camellia sinensis unfermented.
- Assam
The world largest producer of Camellia sinensis.(India).
- Oolong
Camellia sinensis semi-fermented(Taiwan).
- Dust
The fourth category of grading tea leaves, the cheapest, even smaller than fanning.
- Broken leave tea
The second category of grading tea leaves. (Broken leaves of Camellia sinensis).
- Leaf grades
Type of tea leaves according to their size, from the smaller to the biggest.
- Fannings
The third category of grading tea leaves. (Between broken and dust).
- Nicotiana tabaccum
The botanical name of Tobacco plant. Given by Jean Nicot, France.
- Humidor
A cedar box uses to store and to age cigars at the right temperature and the right humidity.
- Ring
The paper brand place near to the head of the cigar.
- Bunch or Doll
Filler and binder of a cigar.
- Foot
The part if a cigar that you light.
- Head
The part of the cigar that you place in your mouth.
- Hecho a mano
Spanish term that means “Made by hand” used for cigar making.
- Vuelta Abajo
The best terroir in Cuba for tobacco cultivation.
- Torcedor
Cigar maker in Cuba.
- Cutter
A cigar tool used to cut the head of a cigar.
- Guillotine
A cigar tool used to cut the head of a cigar.
- Body
The middle part of the cigar.
- Wrapper
The outside perfect leaf use to wrap the cigar.
- Veguero
The person in charge of the tobacco cultivation.
- Curl or lower
A wooden or plastic stirring stick.
- Bar strainer
Sieve used strained cocktails made with mixing glass.
BONUS TERMS:
Jigger: A bar measure used for spirits or liqueurs. (3 cl and 6 cl in most countries).
Dash bottle: A bottle of spirit or bitter with a special poorer.
Angostura : A bitter call”The spice of cocktail”.
Gomme syrup : Sugar syrup made out of 50% sugar and 50% water, boiled and cooled.
Siphon water : Tap water with carbon dioxide.
Copita : The glass used for fortified wine.
Pre-dinner drink : A drink(cocktail) to open the appetite before dinner.
After dinner drink : A drink(cocktail) to drink after the drink.
Hangover cocktail : (An after-party) drink(cocktail) drink to take off the hangover.
Muddling : The cocktail technique used to muddle fruits.
Mixing glass : A glass recipient used to prepare some cocktails.
Layering : The cocktail technique is used when you want to layer different colour of liqueurs.
Boston shaker : Shaker two parts(one in stainless steel, one in glass).
