Draught Beer Bottles & Cans

T . 2 0 U N I O S 0 1 5 N E 7 UNION SQ PUB AND SOMERVILLE RESTAURANT MA 01 DRAUGHT BEER NAME STYLE REGION - ABV - OZ PRICE NARRAGANSETT LAGER Lager RI - 5.0% -16 oz 4 NIGHT SHIFT NITE LITE Lager MA -4.3% -16 oz 6 NOTCH SESSION PILS Pilsner MA - 4.3% -16 oz 6 SCHLENKERLA HELLES Helles DE - 4.3% -16 oz 9 OXBOW SPACE COWBOY Saison ME - 4.4% -12 oz 10 ALLAGASH WHITE Witbier ME - 5.2% -16 oz 7 WEIHENSTEPHANER WEISSBIER Hefeweizen DE - 5.4% -.5L 8.5 MAGIC HAT SINGLE CHAIR Golden Ale VT - 5.0% - 16 oz 6.5 SIXPOINT SWEET ACTION Blonde Ale NY - 5.0% -16 oz 7.5 SMALL CHANGE THE FUTURE IS UNWRITTEN Drk English Mild MA- 3.1% -16 oz 8 ALLAGASH TRIPEL Tripel ME - 9.0% -12 oz 8 ST. BERNARDUS ABT 12 Quad BEL - 10.0% -10 oz 12 LAGUNITAS DOGTOWN PALE Pale Ale CA - 5.0% -16 oz 6.5 OLD SPECKLED HEN (NITRO) Pale Ale ENG - 5.2% -16 oz 7 BBC STEEL RAIL Pale Ale MA - 5.2% -16 oz 6.5 BAXTER HOPOTHECARY Dbl IPA ME - 7.7% -16 oz 7.5 LAWSON'S SUPER SESSION #2 IPA VT - 4.8% -12 oz 8 TWO ROADS LIL' HEAVEN IPA MA - 4.8% -16 oz 7 BEAR REPUBLIC RACER 5 IPA CA - 6.2% -16 oz 7.5 BEAR REPUBLIC THRU THE HAZE IPA CA - 6.4% - 12 oz 7 BELL'S TWO HEARTED ALE IPA MI - 7.0% - 16 oz 7 SIXPOINT BENGALI IPA NY - 6.6% -16 oz 7.5 SMUTTYNOSE OLD BROWN DOG Brown Ale NH - 6.5% -16 oz 6.5 ANCHOR BREWING OUR SPECIAL ALE Winter Warmer CA - 6.8% -16 oz 8 MAYFLOWER PORTER Porter MA - 5.5% -16 oz 6.5 GUINNESS Stout IE - 4.2% - 20 oz 7 BAXTER INNUENDO Russian Stout ME - 9.0% -10 oz 8.5 SIXPOINT 4BEANS (BBL AGED) Imp. Porter NY - 10.0% -10 oz 10 DOWN THE ROAD FEYBORN BERLINER Sour Ale MA - 4.5% - 12 oz 8.5 TRVE CURSED Sour Ale CO - 4.5% -10 oz 9.5 SMUTTYNOSE PLUM CINNAMON Sour Ale NH - 4.8% -12 oz 8.5 BANTAM ROJO Cider MA - 5.2% -16 oz 7.5 BOTTLES & CANS RISING TIDE DAYMARK 12 oz can 7 RISING TIDE SOU'WESTER 16 oz can 9 ZERO GRAVITY CONEHEAD 12 oz can 7 NOTCH LEFT OF THE DIAL 12 oz can 6 NOTCH ZWICKEL BEER 16 oz can 6.5 STILLWATER CLASSIQUE 12 oz can 7 CASTLE ISLAND HI-DEF 16 oz can 10 EVIL TWIN CITRA SUNSHINE SLACKER 16 oz can 10 AERONAUT HOP, HOP & AWAY 16 oz can 10 JACK'S ABBY HOUSE LAGER 16 oz can 6.5 NARRAGANSETT FRESH CATCH 16 oz can 5.5 NARRAGANSETT DEL'S SHANDY 16 oz can 5.5 DUCHESSE DE BOURGOGNE 11.2 oz btl 13 BANTAM WUNDERKIND CIDER 12 oz can 9 DOWNEAST ORIGINAL CIDER 12 oz can 7.5 MAGNERS 20 oz btl 10 CITIZEN CIDER UNIFIED PRESS 16 oz can 8 GLUTENBERG GLUTEN FREE PALE ALE 16 oz can 8 SHINER BOCK 16 oz can 6 MILLER HIGH LIFE 4 LONE STAR | SOL | BUD | BUD LIGHT 5.

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Brewers Draught Dispense
DRAUGHT TECHNICAL GUIDANCE ON DISPENSING - 2007 PREPARED BY: PRODUCT QUALITY COMMITTEE INTRODUCTION A licensee is often known and rated by the quality of the draught beer that it serves. Is it brilliantly clear with a crown of thick foam or, is it flat like apple juice? A customer’s draught experience will often influence where their decision to come back another time for a pint or recommend the establishment to a friend. A licensee’s draught system is judged on its slowest moving keg. For this reason, the system needs to be able to deliver the last glass from the keg as well as the first glass. Three things that guided the thought process in developing this document: 1) Presentation of the product; 2) Constant clear flow at the appropriate flow rate; 3) Having the last glass drawn from the keg pour as well as the first. Draught beer systems are relatively simple and if set up and maintained properly, can provide many years of top quality draught beer. Key system design features and procedures which affect temperature, foam and sanitation are all covered. With the expanding interest and understanding of beer styles and the adventure that they bring to the consumer, there has been a growth in the demand for increased draught beer selection. Rarely do you find only two or three draught lines at a licensee. Now, it is not uncommon to have 10, 20 or 50+ draught lines in one location. And remember, your system will always be judged on the slowest moving keg. For this reason, the system must be capable of delivering the last glass of beer from the slowest moving keg as well as the first glass.
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Draught Beer Basics Brochure
Draught Beer Basi cs Table of Anatomy of Aroma Determined by malt, Contents grain and fermentation by-products. Anatomy of Beer .................................. 3 Styles of Beer ...................................... 4 Keg Sizes and Information ................... 6 Keg Layouts ......................................... 7 Head Produced by Coupler Information ............................ 8 bubbles of carbon dioxide rising to the Keg Coupler Chart ................................ 9 surface. Beer Installing Dispensing Equipment .......... 10 Co2 Connection Information ................. 12 Color Determined by Tapping a Keg ...................................... 13 the kilning of the malts. Perlick Beer Dispensers ........................ 14 Can also depend on mashing, boiling and Alcohol Content Pouring the Perfect Beer ...................... 16 fermentation. Beer ranges from less than 3% to just under 30% alcohol by volume. About this book eer is one of the oldest, and most The following information is Flavor Determined by popular, beverages known to man. The from Perlick’s publication, Tap the malt, hops and water Bconsumption of beer has been traced used in the brewing back 7,000 years to Asia, and is now enjoyed My Beer Brain Draught Beer process. Reference Manual. around the world. There are upwards of 5,000 breweries in the US and Europe alone, giving Perlick (as a supplier of you, the consumer, more choices than ever. draught beer dispensing This manual will teach you the basics of beer, equipment, parts and industry Carbonation Carbon as well as everything you need to know about Dioxide is a by-product of your Perlick Beer Dispenser. Perlick’s Signature expertise) expresses its deep fermentation. appreciation of the Brewers Series line of Beer Dispensers brings brewery Association for allowing us to fresh flavor right into your home, satisfying use its Brewers Association the palate of even the most discriminating Draught Beer Quality Manual beer connoisseur.
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Knowledge Areas Outline
Cicerone® Certification Program International Certified Beer Server Syllabus Updated November 20th, 2017 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam outside of the United States, Canada, the UK, Australia, or New Zealand. While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® Syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Serving alcohol B. Beer storage C. Draught systems D. Beer glassware E. Serving bottled beer F. Serving draught beer II. Beer Styles A. Understanding beer styles B. Style parameters C. History, characteristics, and flavour attributes of styles by region III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food © Copyright 2017, Cicerone® Certification Program For more information, visit www.cicerone.org or email [email protected] Cicerone® Certification Program Version 3.2 – November 20th, 2017 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Keeping and Serving Beer A. Serving alcohol 1. Alcohol’s effects a. Absorption and elimination b. Physical and behavioral indicators 2. Responsible serving practices a. Provide accurate ABV information to consumers b. Adjust serving size based on ABV B.
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Mocktails & Soft Drinks Draught Beer Canned Beer & Cider White Wine Red Wine Cocktails Hot Cocktails
DRAUGHT BEER Allagash White $6 Austin Street Patina Pale IPA $9 Bissell Brothers Substance $8 HOT COCKTAILS Rising Tide MITA $8 Irish Coee $8 Modelo Especial $5 Bailey’s Irish Cream, Jameson Irish Whiskey and Joe Hot Toddy $9 Jameson Irish Whiskey, lemon, hot water & a touch of honey CANNED BEER & CIDER Spiked Hot Cider $8 Battery Steele Flume DIPA $11 Your choice of rum or whiskey with hot cider Battery Steele Ascent 12oz IPA $6 Down East Cider Traditional $6 COCKTAILS Guinness Stout $8 Mast Landing Tell Tale Pale Ale $9 House Margarita $9 El Jimador Tequila, Cointraeu and our house citrus sour Miller Lite $4 Agave Margarita $10 Orono Brewing Co. Tubular $9 El Jimador Tequila, Cointreau, agave and lime juice Rising Tide Taste of Maine (Lager/Maibock brewed w/ Strawberry Margarita $10 all Maine ingredients) $8 House Margarita with a splash of strawberry purée Spicy Margarita $11 El Jimador Tequila, house citrus sour w/muddled jalapeño WHITE WINE & cayenne. Add strawberry for $1 House Paloma $12 Natura Chardonnay $8 El Jimador Tequila, Cointraeu, lime, fresh grapefruit juice An un-oaked, organic offering—sustainably farmed in Chile and a splash of Aperol. Topped with soda Natura Rose $10 Intense, fruity fruity aromas, such as cherry and black currant. Bee Sting $10 Hornitos Repisado, Maine honey syrup, cayenne pepper. Silky and elegant on the palate. Fresh, fruity, and balanced Topped with soda Pine Ridge Chenin Blanc Viogner $9 Gin Fresca $12 California: Crisp & bright white blend featuring citrus notes Stroudwater Gin and our strawberry
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Draught Beer IPA | SEASONAL Get Bent Mountain IPA 7.2% ABV | $5.50 American India Pale Ale • Parkway Brewing Co • Salem • VA
Draught Beer IPA | SEASONAL Get Bent Mountain IPA 7.2% ABV | $5.50 American India Pale Ale • Parkway Brewing Co • Salem • VA Jade IPA 7.4% ABV | $6.50 Tropical India Pale Ale • Foothills Brewing • Winston-Salem • NC Balladeer IPA 6.4% ABV | $5.50 American India Pale Ale • Ballad Brewing • Danville • VA Village Green Double IPA 8% ABV | $6.50 Imperial IIPA • Pale Fire Brewing • Harrisonburg • VA Ballad Brewing Rotating Line Please Ask Your Server for Details! LAgEr | Ale | AmbEr Brooklyn Lager 5.2% ABV | $6.25 Vienna Style Lager • Brooklyn Brewing • Brooklyn • NY Michelob Ultra 4.2% ABV | $4.95 American Premium Lager •Anheuser-Busch • St. Louis • MO Blonde Hunny Ale 6.8% ABV | $6.95 Belgian Blonde Ale • Wild Wolf Brewing Co • Nelson • VA Satan’s Pony 5.3% ABV | $5.25 Amber Ale • South Street Brewery • Charlottesville • VA Kentucky Vanilla Barrel 5.5%ABV | $6.95 Cream Ale • Alltech Lexington Brewing & Distilling Co • Lexington • VA Wheat | Pilsner | CIdEr | SOur Great White 4.8% ABV | $5.95 Belgian Witbier • Lost Coast Brewery • Eureka • CA Tangerine Wheat 5.5% ABV | $5.95 Wheat Beer W/ Tangerine • Lost Coast Brewery • Eureka • CA Ol’ Factory Pilsner 5.0% ABV | $6.25 American Pils • Two Roads Brewing Co. • Stratford • CT Hard Apple Cider 4.7% ABV | $6.75 Pressed Apple • Bold Rock • Nellysford • VA Sour Wench Blackberry Ale 7.0% ABV | $6.75 Berliner Weisse • Ballast Point Brewing Company • Roanoke • VA Rotating Sour Line Please Ask Your Server for Details! brown Ale | POrtEr | StOut Black Butte Porter 5.2% ABV | $6.50 Porter • Deschutes Brewery • Bend • OR Brooklyn Brown Ale 5.6% ABV | $6.25 American Brown • Brooklyn Brewing • Brooklyn • NY Guinness 4.2% ABV | $5.50 Irish Dry Stout • Guinness Brewing • Dublin • Ireland Founders Breakfast Stout 8.3% ABV | $6.75 Imperial Stout • Founders Brewing Co.
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Queen Elizabeth and Victoria Golden Lion
Welcome to The Golden Lion As a British institution, the ‘public house’ has always played a pivotal role on board Cunard vessels as a place to relax and unwind. From emigrants crossing the oceans in search of a new life, to the glamorous and famous travelling in style, all have found a warm welcome in the pub. The striking design of this menu has been inspired by the 25th anniversary of The Golden Lion pub on our ships. The frontispiece dates from the 1938 launch programme of Queen Elizabeth, whose roaring lion serves as our muse for The Golden Lion pub of today. 1 Contents Index to Illustrations & Photography Cunard Craft Collaboration 4 (1) The Golden Lion Frontispiece Depiction of the Cunard Lion taken Draught Beer 5 from the 1938 launch programme for Queen Elizabeth. Bottled and Canned Beer 6-9 (2) David Niven and his wife Hjordis Page 5 Cider 10 The Nivens enjoy the convivial atmosphere of the Cunard pub. Cock tails 11-18 (3) Cocktail Hour Page 11 Spirits 19-29 Cunard guests enjoy time-honoured Wine 30-33 classics on board RMS Caronia. Fortified Wine 34 (4) Whisky Regions of Scotland Page 24 Map depicting the principle whisky Soft Drinks 36-37 producing regions of Scotland Tea 38 (5) Burt Lancaster and Nick Cravat Page 35 Hollywood legend Burt Lancaster Coffee and Hot Chocolate 39 relaxes in the pub on Queen Elizabeth with fellow actor and long-time Liqueur Coffees 40 collaborator, Nick Cravat Prices are quoted in US Dollars. Please note that all bar purchases are subject to a 15% service charge.
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Draught Beer!
DRAUGHT BEER Prodigal Pils – German Pilsner, 4.8% – 6 *BEST SELLER* Here’s to the prodigal in all of us: a lavish, extravagant German Pils hopped with Tettnanger, Hallertauer, Spalt, & Saphir for a beer that’s crisp, dry, immensely refreshing. One of our best beers yet! Life Together – American Pale Ale, 4.8% – 6.5 Born of a love story, in and for East Austin. Tastes like lemon curd and passionfruit, with just a hint of pine resin. Life is better when we all come together! Jolted Phoenix – Coffee Infused Golden Ale, 5% – 6.5 We infuse 18lbs of house roasted Ethiopian Limu Kossa coffee into an elegant golden hopped with Phoenix. The results are as epic as the legendary bird: chocolate, creamy vanilla, toasted almonds, and rich coffee flavors! Roll Call – Paloma Gose, 4.2% - 6.5 Back to school blues? Try this tart and refreshing Paloma inspired Gose – bursting with flavors of fresh grapefruit and lime, elevated with a hint of salt, and balanced with a pleasant graininess. Amandus – Belgian Strong Golden Ale, 8.5% – 7 *GABF GOLD MEDAL* St. Amandus was a Belgian monk famous for hospitality: he became the patron saint of brewers, bartenders, and innkeepers. Hints of banana, pear, and cloves! ML 750 BOTTLES (TOGO) Solomon’s Fancy [2018] – Biére de Garde with Pomegranates, 8.0% - 20 Super limited quantities – when they’re gone, they’re gone! All our beers contain less than 20ppm gluten! LAZARUS BREWING COMPANY · COFFEE · BEER · TACOS · JOY! (MORE) DRAUGHT BEER 40 Days & 40 Nights – American IPA, 7% – 6.5 *BEST SELLER* This is our “desert island” beer: if we were lost in the wilderness, with only one beer to drink for the rest of our life, this would be it.
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Bitter Harvest, Bitter Beer
Bitter harvest, bitter beer The impact of beer production and consumption on people and the environment by Alexis Vaughan Food Facts No 7 sustain the alliance for better food and farming 94 WHITE LION STREET LONDON N1 9PF tel: 020-7837-1228 • fax: 020-7837-1141 e-mail:[email protected] www:http://users.charity.vfree.com/s/sustain/ Bitter harvest, bitter beer The impact of beer production and consumption on people and the environment by Alexis Vaughan sustain the alliance for better food and farming 94 WHITE LION STREET LONDON N1 9PF tel: 020-7837-1228 • fax: 020-7837-1141 e-mail:[email protected] www:http://users.charity.vfree.com/s/sustain/ ii Published by SUSTAIN: the alliance for better food and farming - 1999 ii Beer – what is it? Ever since grain was first cultivated, probably before 5,000 BC, people have been brewing beer. As early as 3,000 BC, a sweet beer was being drunk by the Sumerians and Egyptians. Hops were first used to remove excessive sweetness in 700 AD in Bohemia and the Hallertau region of Germany, and have been used in Britain since the 15th century (see The history of hops in the UK). A typical Kent oast house used for drying hops. Most have been converted into fashionable places to live. The ingredients There are four basic ingredients to beer: malted barley, natural springs, such as Burton-on-Trent, where the hops, yeast and water. In most countries, except water produced good quality beer. Today, breweries are Germany (see The Reinheitsgebot), other ingredients set up in all locations, so to ensure that the water still are usually added, including sugar from sugar beet or produces a quality pint of beer, the water is treated with sugar cane (to increase the amount of fermentation), additives.
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Beer Quality Report 2016
Beer Quality Report 2016 The profit opportunity in the draught beer category “With 50% of the beer we produce being drunk in pubs the partnership between the brewery and the pub is critical to ensure quality beer all the way to the bar. At a time of great excitement and interest in British beer we, along with our partners running pubs, must do all we can to share the knowledge on what makes great beer and make sure we deliver this time after time.” Alex Buchanan Export and Marketing Manager, Thornbridge Brewery 1 Welcome to the Beer Quality Report 4 Introduction 2 MARKET OVERVIEW 6 State Of The Market from CGA 3 Beer quality under threat 8 State of the Market from Vianet and Cask Marque 4 THE HOT ISSUE 13 Temperature 5 Quality over Quantity 15 Ranging 6 Go with the flows 17 Throughputs 7 Crossing the line 20 Beer Line Cleaning 8 DON’t LOSE YOUR SPARKLE 22 Glassware 9 YIELD: THE SILENT ENEMY 24 Yield 10 NOT EQUIPPED FOR QUALITY 26 Equipment Maintenance 11 Yielding success 30 Case Studies 12 about us 32 Company Insights 13 How Can WE HELP YOU? 34 WELCOME TO THE BEER QUALITY REPORT Welcome to the first Beer Quality Report – the definitive assessment of draught beer quality in the on-trade. QUALITY IS KEY Customers today are more demanding than ever when it comes to Consumers across the spectrum are demanding higher quality spending their leisure pound, with value for money topping the list of products, and nowhere is this more evident than in the beer sector requirements.
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Encouraging Uniformity and Consistency in Draught Beer Systems, System Maintenance and Beer Dispense by Developing Draught Beer Quality Technical Standards Fy 2008
ENCOURAGING UNIFORMITY AND CONSISTENCY IN DRAUGHT BEER SYSTEMS, SYSTEM MAINTENANCE AND BEER DISPENSE BY DEVELOPING DRAUGHT BEER QUALITY TECHNICAL STANDARDS FY 2008 Draught beer accounts for 10% of total U.S. beer sales with a retail value in 2007 of $10 billion. For U.S. craft breweries draught beer is an even larger share of their business, accounting for 27% of sales in 2007. Draught sales are increasing as consumers gain appreciation for the superior taste and the environmental benefits of beer packaged in kegs as opposed to disposable bottles and cans. Unfortunately, there are no uniform standards for brewers, wholesalers, retailers and draught beer service companies pertaining to draught line installation, equipment, line cleaning procedures and materials, gas dispense, system temperatures, system balance, pouring and glassware cleaning procedures. When draught systems are improperly constructed and maintained, the result can be damaged or ruined beer and dissatisfied customers. In this project, the Brewers Association researched the optimal construct and maintenance of draught beer systems, compiled that research into a technical standards manual, and educated the beer trade about the standards. Final Report Draught Beer Quality Manual Contacts: Timothy J. Larsen Senior International Marketing Spec. Colorado Department of Agriculture, Markets Division 303-239-4118 [email protected] Bob Pease Vice President, Brewers Association 303.447.0816 x101 [email protected] brewers association draught beer quality manual Prepared by the Technical Committee of the Brewers Association August 2009 preface he Draught Quality Guidelines group formed in March 2007 under the direction of the Brewers t Association technical committee. Our overrid- our mission ing mission was to improve the quality of draught beer dispensed to our customers.
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Craft Beer Retailer Temperature Cheat Sheet
Craft Beer Retailer Temperature Cheat Sheet Beer Storage Temperature Do Don’t Refrigerate when storing Don’t forget to all bottled and kegged cool beer not only beers to maintain beer when serving, but freshness, flavors and when storing! aromatics. From Industry Experts We do not pasteurize any of our products. Storing our beer cold will help ensure that the beer lover enjoys our beers as we intended. Justin Clark | Vice President | Cigar City Brewing Company | Tampa, Florida ____________________ The other major effect of high temperature on any beer is oxidation. In the chemical sense, it is naturally occurring compounds reacting with trace amounts of oxygen in the beer to form other 'oxidized' compounds that we can taste. If you've ever smelled or tasted cardboard/wet paper, sherry, almond, honey or a metallic flavor in your beer, there’s a good chance this is from oxidation. Fred Kraus | Owner | Oak Creek Brewing Company | Sedona, Arizona ____________________ Storing beer warm for extended periods of time will shorten the beers shelf-life. This is especially true of non-pasteurized and full-flavored beers, which most craft beers are. Joe Katchever | Founder and Brewmaster | Pearl Street Brewery | La Crosse, Wisconsin ____________________ Refrigerated storage is best for all beers at all times. Required for draft beer and many craft beers. Non-refrigerated storage accelerates aging and development of off flavors. Cicerone Certification Program ____________________ In a study conducted by one of the large breweries on flavor loss in bottled and canned products resulted in the 3-30-300 Rule. The same flavor loss results from beer being stored in your car's trunk for three days at 90°F as beer being stored at room temp (72°F) for 30 days and beer being stored at 38°F for 300 days.
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BEVERAGE SERVICE STANDARDS “Army Catering & Club Operations”
BEVERAGE SERVICE STANDARDS “Army Catering & Club Operations” © 2006, Educational Institute SETTING UP THE BAR Beverage Product. • Spirits – gin, vodka, rum, whisky, blends – House, call, and premium • Wines – Region, Grape, Color, Type • Beers – Style – pilsner, porter, stout, ale, lager – Characteristics – light, lite, dark, amber – Production – Mass, microbrew, brewpub. © 2006, Educational Institute Con’t SETTING UP THE BAR Bar Station should be designed to maximize the bartenders’ speed and efficiency in serving guests. Each station should be set up in the same manner that bartenders are not searching for product as they move around the bars. Guidelines for the bar include: Replenishing the supplies and liquor stock with specified quantities of each brand. Cubed ice in the bin with the ice scoop placed handle up in the ice. All necessary garnishes in their proper containers. Straws, napkins in the napkin holder –organized and in easy reach. Well liquors, arranged in a specified order, located in a speed rail attached to the ice bin. Lime mix and Grenadine in the speed rail. Most freqqyuently used call liquors located at every station in the speed rails. Glassware stored in its designated area at each station. Tray receptacle nearby. 1. ALCOHOLIC BEVERAGES . Each bar should have a standard brand‐by‐brand list of liquors, beers and wines that should be in stock at the bar to begin the working day, with specified quantities of each brand. Beverage must be arranged for efficient use. Bottle beer, wine and champagne must be chilled (38° ‐ 40°F), rotating the stock in the coolers to bring forward the cold bottles from the day before.
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