Module 11 & 12

In Canada, the malted grain most commonly used in the fermentation process to produce beer is barley.

In beer production, fermentation is a natural process from the addition of brewer’s yeast to the wort. During fermentation the sugars are converted into starch.

Beer is normally divided into two broad categories: lagers, which use bottom fermenting yeast and ales which use top fermenting yeast.

During the fermentation of wine, the yeast is killed when the level of alcohol reaches 14%.

The colour of wine is determined by the variety of grapes used and the manner in which it is processed. Wines are normally classified by colour as red, white, and blush.

California Burgundy is an example of a generic wine.

Distillation is the process by which alcohol is removed from the fermented liquid.

In Canada the Gay-Lussac method is used to express alcohol as a percentage by volume of the liquid.

Canadian Club is an example of a call brand of rye.

Before establishing quality standards for alcoholic beverages, one must first weigh several considerations, including product cost, customer preference and product popularity, among others.

If the restaurant has a high level of draught beer sales, it is NOT necessary to clean the draft lines.

In Canada, the government liquor authority controls the sale of alcohol beverages in each province and territory.

The periodic order method requires that order dates be fixed so that there are equal operating periods between order dates.

In addition to beer and wine, the third classification of beverages is

The primary goal of receiving control is to ensure that you receive exactly what you ordered.