Saturday, September 12, 2015

Beverage Glossary Alphabet (G-H)

Galliano (GAL-ee-AH-noh). The brand name of an Italian liqueur that is yellow in color
and made with herbs.
Gamay Beaujolais (GAM-ay BO-zha-lay). A light, fresh, and fruity red wine made from
gamay grapes. The first wines of each vintage are released as Nouveau Beaujolais in an annual
French celebration that has been adopted in other countries.
Gay-Lussac system. The percentage of alcohol in a spirit by volume; the label designation
(instead of proof) commonly used in Europe.
Generic wine. A U.S. wine of a general style or type whose name is borrowed from a famous
European wine, such as burgundy and chablis. U.S. law refers to these wines as semi-generic.



Geneva, genever (jeh-NEE-vur). A Dutch gin.
Gewurztraminer (guh-VURTS-tra-meener). A pinkish-colored grape from Germany and the
Alsace region of France; used to make spicy, fruity white wines of the same name, as well
as late-harvest whites. Also called Gewurz (guh-VURTS).
Giardia lamblia. A common waterborne parasite that causes flu-like symptoms when ingested.
Gin. A neutral spirit flavored with juniper berries.
Glass brush. A sturdy type of brush used specifically for cleaning glassware. There are glass
brushes for use by hand, as well as motorized models.
Glass froster. A small, top-opening freezer in which to put glasses or beer mugs for chilling
before use.
Glasswasher. A small, mechanical dishwasher made for cleaning and drying glassware that
fits in an underbar or backbar area.
Glycerin. An odorless, colorless liquid found in wine as a by-product of fermentation; it is
visible on the inside of a wineglass after swirling, clinging to the sides of the glass. These
streams of glycerin are called legs.
Grain neutral spirits. Spirits distilled from a grain mash of 190 proof or higher.

Grand Cru (gron KRU). A French term on a wine lable indicating the highest classification
of burgundy wines; the literal translation is great growth in French. Beneath Grand Cru is
Premier Cru (PREM-ee-yay KRU).
Grand Marnier (GRAN marn-YAY). A French brand-name mixture of cognac and curacao.
Grande Champagne. A term on a cognac label indicating that the cognac was made from
grapes grown in the Grande Champagne section of the Cognac district.
Grappa (GROPP-ah). A highly alcoholic liqueur made by distilling the leftover skins, stems,
and seeds from winemaking. Although the name is used in many countries only Italy has
the legal right to use it.
Grenache (gren-OSH). A red grape that makes a fairly sweet, light, red wine, such as France’s
Tavel rose′; also used in blending.
Grenadine. A sweet, red syrup flavored with pomegranates.
Gross operating profit. Sales less product costs and controllable operating expenses.
Gross profit. Sales less product cost. Also called the contribution margin.
Gross profit method. A formula for determining the percentage of profitability of a particular
drink. The same method can be reversed to help correctly price that drink.
Guest experience. A guest’s total impression of an establishment, from their mood when
they walk in, to how they are treated and whether they enjoy what they have ordered.
Handgun. The dispensing head for an automatic soda or liquor system.
Hangover. The chemical imbalance experienced after overindulging in alcohol; common
symptoms include headache, queasiness, stomach cramps, dizziness, and dehydration.
Happy hour. A limited period of the day, often early evening, during which drink prices
are reduced.
Hard cider. A low-alcohol liquor fermented from apples or apple juice.
Hard lemonade. A low-alcohol product made by blending beer with lemonade.
Head. 1. The collar of foam at the top of a glass of beer. 2. In distilling, the top section of
a pot still, where alcohol vapors are collected.
Highball. A drink made by mixing a spirit and carbonated water (or another mixer) and
serving it with ice in a highball glass. Gin and Tonic or Scotch and Soda are examples of
highballs.
Himbeergeist. A German-made raspberry brandy.
Hollands. A Dutch gin.
Hops. Blossoms of the female hop vine, which an essential flavor ingredient of beer.
Hourglass. The common term for a tall, slim, all-purpose beer serving glass of 10 to 16
ounces.
House brand. Liquors commonly poured when customers do not specify a specific brand.
Also called well or pouring brands.
House wine. A specific wine that a restaurant sells by the glass or carafe.
Hydrochlorofluorocarbons. Chemical refrigerants used in icemakers and other refrigeration
systems. These newer-style chemicals do not do as much damage to the atmosphere as
chlorofluorocarbons, their predecessors. Abbreviated HCFCs.
Hydrofluorocarbons. Chemical refrigerants used in icemakers and other refrigeration systems.
Abbreviated HFCs. See hydrochlorofluorocarbons.

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

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