Saturday, September 12, 2015

Beverage Glossary Alphabet (B)

Bacchus. The god of wine in Roman mythology; still used as a popular symbol of wines
and drinking.

Backbar. The rear structure of the bar behind the bartender, including storage, equipment,
glassware, and liquor displays.

Balance. A term in wine tasting that describes how the components in a wine relate to each
other to form a "good" or harmonious overall taste.


Bank. The amount of starting cash 1. in the register, for making change; or 2. in some
payment systems, the cash carried by each server.

Bank-count slip. A paper (similar to a deposit slip) on which a list of all of the bills and
coins is made for the start and/or end of a business day or work shift.

Barback. A bartender’s helper, usually an apprentice bartender.

Barbera (bar-BAHR-uh). An Italian red grape (also grown extensively in California) used
primarily for blending with other reds.

Bar-code scanner. A handheld device that reads the Universal Product Code bar codes
commonly affixed to most items sold today. See Universal Product Code.

Bar cost. See beverage-cost percentage.

Bar die. The vertical structure that supports the front portion of the bar and shields the
underbar from public view.

Bar knife. A small to medium-size stainless-steel knife, such as a paring or utility knife.

Barley. The primary grain used to make beer and scotch. Two-row and six-row barley are
used for this purpose, so named because of the numbers of rows of individual grains on the
heads of each stalk.

Bar manager. The person in charge of all of the aspects of operation in a bar, or all of the
aspects of beverage operation in a restaurant.

Bar mixer. A blender used strictly for making mixed and frozen drinks.

Barrel. 1. In beer-making, a 31-gallon glass- or stainless-steel-lined tank. Breweries’ output
is measured in barrels. 2. In making distilled spirits or wines, the wooden casks in which
the liquid is stored to age and mature it.

Barrel house. The storage area for barrels at a bourbon-making distillery.

Barspoon. A shallow, long-handled spoon for mixing drinks, equal to 1 teaspoon.

Bar strainer. A round wire coil on a handle, used with a mixing glass or a shaker to strain
a freshly mixed drink into a glass.

Bar sugar. A superfine sugar.

Bartender. A person who mixes and serves drinks to bar customers and fills drink orders
for servers.

Base. The primary liquor in a mixed drink; usually at least a jigger.

Bureau of Alcohol, Tobacco, and Firearms. The U.S. Justice Department agency responsible
for the enforcement of some laws related to these items. It works with the TTB to
enforce alcoholic-beverage laws. Abbreviated BATF.

Beer. 1. A fermented beverage made from malted grain (usually barley), water, hops, and
yeast. 2. A fermented grain mixture, or wort, from which whiskey or grain neutral spirits are
distilled; distiller’s beer.

Beer box. A refrigerator specially designed for a draft-beer system. Also called a tap box.

Beer-clean glass. A glass that is free of grease, soap, and lint.

Beerenauslese (BAHR-un-OUSCH-lay-zuh). A German wine made from individually picked,
perfectly ripened grapes.

Beer gas. A mixture of carbon dioxide and nitrogen in a container used in a draft-beer
system to keep the beer carbonated and to propel it through the lines from keg to tap.

Beer system. A draft-beer supply system, consisting of a keg of beer, a beer box, a tap,
lines, and a carbon-dioxide cylinder.

Beginning inventory. The dollar value of the physical inventory at the beginning of an
accounting period (which should be equal to the ending inventory of a previous accounting
period).

Belgian ale. A beer made in Belgium, either by the Trappist-abbey-owned breweries licensed
to make them or in the style of the traditional Trappist products. Also called abbey ales or
abbey beers.

Benedictine. A prestigious French liqueur made by Benedictine monks from a secret recipe
of herbs.

Beverage cost. The cost of spirits, wine, and beer for a given time period, determined by
subtracting the beginning inventory from the ending inventory for that period.

Beverage-cost method. A formula for pricing mixed drinks based on the costs of their
individual ingredients.

Beverage-cost percentage. A beverage cost expressed as a percentage of sales. Often called
simply bar cost.

Beverage director, beverage manager. The person in charge of all phases of beverage operation
in a large organization. Also may be called beverage steward.

Bin card. A storeroom card for each beverage item showing the bin number and the amount
of stock on hand.

Bin number. A number assigned to each wine on a wine list, which makes it easier to
organize and inventory, and easy for customers to refer to it by number if they cannot
pronounce the name.

Binge drinking. Consuming four or more alcoholic beverages (for women; five or more
alcoholic beverages for men) in rapid succession, usually in a party setting.

Bitter. A British-style ale, high in flavor and low in alcohol.

Bitters. Spirits flavored with such items as herbs, bark, and fruits, without the addition of
sugar. Flavoring bitters are used in minute quantities as condiments; beverage bitters are potable
beverages.

Blanc de blancs (blawn da BLAWN). A white wine made entirely from white grapes; usually
a Champagne made from the Chardonnay grape.

Blanc de noirs (blawn deh n’WAHR). A white wine made from red grapes; usually Champagne
made from the Pinot Noir grape.

Blend. 1. To mix, or marry, wines or spirits of different ages, character, or origin before
bottling. 2. To mix a drink in a blender.

Blended American whiskey. A whiskey containing at least 20-percent straight whiskey plus
neutral spirits, with no aging requirement.

Blended gas. A combination of carbon dioxide and nitrogen used in a draft-beer system.
See beer gas.

Blonde beer. An ale or lager with a very light color and a medium-bodied flavor.

Blood alcohol content. The percentage of alcohol in an individual’s blood; used as a measure
of the degree of intoxication. Abbreviated BAC.

Blue agave. The type of desert plant used to make Tequila; grown in five specific
government-authorized regions of Mexico. Also called maguey in some parts of Mexico.

Blush wine. A wine made from red grapes in which the grapes’ skin is separated from the
juice soon after crushing, giving the wine a pale (pink or peach) color instead of dark red.

BMSW. Abbreviation for Blended Malt Scotch Whisky. A blend of single-malt Scotch whiskies
from more than one distillery. Also called vatted malts or pure malts.

Bock beer. A rich, heavy, dark, malty beer, high in alcohol, made seasonally in Germany;
also made in various styles in the United States.

Body. 1. Of a wine, the feel of a wine in the mouth, the result of its alcohol, sugar, and
glycerin content. 2. Of a spirit, the amount of flavor and aroma.

Bonded warehouse. A warehouse in which liquor is stored under government supervision.

Born-on date. A type of freshness dating, using the date on which a beer was canned or
bottled. Abbreviated BOD.

Botanicals. Herbs and spices used as flavorings in spirits, especially liqueurs, and fortified
wines.

Botrytis cinerea (bo-TRY-das sin-AIR-ee-a). A mould that dries ripened grapes, concentrating
their sugar and flavor (French pourriture noble; German Edelfaule). The literal translation
is noble rot. These grapes are used to make supersweet dessert wines of high quality.

Bottled in Bond. A phrase on a bottle’s label indicating that the spirit inside is straight,
distilled at 160 proof or less at one plant by one distiller, aged at least four years, and bottled
at 100 proof in a bonded warehouse.

Bottom fermentation. A method of making lager beers in which yeasts act from the bottom
of a fermenting tank at low temperatures.

Bouncer. A security person for a bar whose job is to be on the lookout for unruly behavior
and underage patrons and to be able to deal with these issues firmly and politely.

Bouquet. A complex and interesting odor of a mature wine.

Bourbon. A whiskey made with 51 percent or more corn, plus other grains, and aged at
least two years in charred new-oak containers.

Brandy. A distilled spirit made from wine or other fermented fruit juice.

Break-even point. The point in operating a business at which no profit is made and no loss
is incurred. Handy to know because it enables you to track the minimum number of dollars
that should be made each day to show a profit.

Breathe. A term for wine being exposed to air when it is first opened. Also called aeration.

Brewer’s yeast. Special types of yeast used in beer-making. Also called ale yeast or lager
yeast.

Brewpub. A bar / restaurant combination in which at least some of the beer served is brewed
on-site.

Broken case. A case of 12 bottles made up of different items. Also called a mixed case.

Brown goods. A nickname for whiskies and brandies—spirits dark in color and with hearty
flavors.

Bruised beer. A beer that has been warmed and cooled again, which may suffer in quality
as a result.

Brut (BROOT or brutt). A French term on a Champagne label, indicating that the Champagne
is dry (meaning the grapes used to make it contained little or no sugar); the driest
style of Champagne.

Budget. A financial plan for a given period that coordinates anticipated income and expenditures
to ensure solvency and to yield a profit.

Build. To mix a drink in its glass.

Bundling. Offering more than one item (for example, a bottle of wine with two dinner
entrees) as a combination, often for a single or special price.


source:(http://www.hotelmule.com/)

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