HTM 2030 Lecture Notes - Lecture 13: Stout, Ginger Ale, Purchase Order

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Be(cid:448)e(cid:396)age pu(cid:396)(cid:272)hase is i(cid:373)po(cid:396)ta(cid:374)t to (cid:272)o(cid:374)t(cid:396)ol (cid:271)e(cid:272)ause it(cid:859)s expe(cid:374)si(cid:448)e. Those that contain alcohol ethyl alcohol. Produced by fermentation of malted grain, flavoured with hops i. e. barley, rice, wheat or corn. Malted grain grain that has been mashed and steeped in water. Hops dried blossoms of hope vine used to impart bitter flavour to beer and contribute natural substances that prevent spoilage. Dry beers made with less residual sugar. Non-alcoholic beers produced in same way as regular beer but most a. k. a. Pilsner, bock beer, ice beer, japanese beer, malt liquors. Light beer has 4% alcohol content alcohol is removed (< 0. 5% alcohol) Made from ale yeast (top-fermenting yeast) a. k. a. porter, stout. Produced by fermentation of grapes, and/or other fruits, one grain (rice) Sake wine rice wine that has higher alcohol content than traditional wine. 2 steps: rice sugar, sugar alcohol. Brewing temp must be exact to achieve desired result.