The Hospitality Handbook Series Volume 3 Know Your

A Guide to Alcoholic Drinks, Drinking Culture and the Hospitality Industry in

INTRODUCTION ...... 1 KNOW YOUR BEERS ...... 2 WHAT IS ? ...... 2 WHAT ARE THE IMPORTANT THINGS TO KNOW ABOUT BEER? ...... 4 KNOW WHAT YOU’RE TALKING ABOUT...... 5 TYPES OF BEER ...... 7 FAMOUS AUSTRALIAN BRANDS AND REGIONS ...... 10 FOOD MATCHING TIPS ...... 12 BEER CULTURE ...... 14 CONCLUSION ...... 18

Hospitality Handbook: Know Your Beers

INTRODUCTION

It’s a warm summer evening and Rebecca is out with a few friends, intent on trying a new bar that recently opened up down the street. The place seems cool with funky decor and when she opens the drinks menu, the usual classics appear, along with some cocktails she’s never seen before. A relaxed guy approaches from behind the bar, smiles and, discovering she’s partial to fruity cocktails, suggests his favourite; the Upside Down Pineapple Cake - if she’s after something new. She is. It arrives at their outdoor table a few moments later, along with a couple of beers and a white wine for her friends. The first sip is refreshing and sweet and glancing up at the server she smiles to indicate a good suggestion. He nods back, knowingly, and slips back inside leaving the friends to enjoy a setting sun and relaxed conversation over a few drinks.

Serving is performed in many different environments, from a packed, rushed and noisy Happy Hour in a city bar to the muted clinking of glasses in an upmarket restaurant overlooking a city view. Whichever culture you prefer, this eBook series will provide you with the basics to get started as a part of the world famous hospitality culture Australia provides with its wonderful weather, relaxed beach environment and love of all things fun. Perhaps you want a holiday job while travelling, a few part time shifts while studying or you’re inspired by the magic performed by great mixologists and bartenders and want to give the more challenging end of the profession a go. Either way, you can be sure you will be inspired and encouraged by the guidance in this book and, at the very least, gain new knowledge you can use to impress your friends on your next evening out!

Typically people working in the hospitality industry enjoy the social aspect the most; there’s plenty of interaction with your customers and the people you work with, without spending any money or dealing with a hangover the next day! To truly enjoy the service of alcohol you’ll need to be the type of person who enjoys talking to new people and assisting them to have a good time with the knowledge and expertise you’ve worked hard to gain. You’ll likely meet some really fun and interesting people in the venues you work at and you could potentially take home extra cash from a big tipper.

There are many roles in the alcohol service industry; server, barback, mixologist, sommelier. It can take a number of years to become a professional of the sort who can competes in competitions or discuss the finer aspects of liquor in an expensive cocktail lounge. To get started on the road to a lucrative, interesting and varied career, begin with learning the basics. A bit of reading and practice will see you you’ll be drawing beers and mixing vodka with lemonade in a few weeks as if you’ve been doing it all your life.

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KNOW YOUR BEERS

WHAT IS BEER?

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. -Dave Barry

Simply put, beer is four main ingredients; barley, yeast, hops and water, fermented, mixed and aged. As one of the oldest beverages known to mankind, its followers come from a wide range of cultures from a relaxed group of friends around a Summer pool to “Beer Sommeliers” intent on finding the perfect balance between hops and malt taste. Harking back to the Middle Ages, some followers are especially fond of creating their own homebrews but it was the industrial revolution which really geared up production and made mass consumption of the liquid a reality. Beer arrived in Australia at the very first moment of colonisation and we were ranked fourth globally for consumption of beer per capita in 2006.

The bottom line is; Australians love their beer! And while the average Australian may not be a connoisseur to match a Belgian or German, a wide variety of beers, local and imported, are enjoyed every day in nearly every establishment with a Liquor License.

How is Beer Made?

1. Malting The main ingredient in Beer is barley, which is tall grass with seeds on top. The starch contained within the Barley needs to be broken down so it is soluble and ready for fermenting. This is done by soaking the barley and allowing it to germinate for 3-5 days. At the end of this process, the barley is soft and called ‘green mash’. This substance is dried out at varying temperatures, dependent on the desired finish, into the finished product known as Malt.

2. Milling: Milling is the process of cracking the grains to expose the natural sugars which are really the key ingredients in malt. The grains are passed through large machines which apply enough pressure to open the grain without grinding it into flour. Too much flour will create a murky beer.

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3. Mashing

The third M in the process of making beer is mashing; combining the malt with water to create a liquid solution consisting primarily of sugars, which is then strained. This process results in ‘wort’ (pronounced wert). The amount of sugar converted from the original mash determines the beers’ sweetness and is known as its ‘maltiness’.

4. Brewing

The wort is heated to boiling point and it is at this stage that important decisions about the beer will be made. Hops, the other side of the beer flavour equation, are added at various stages in varying quantities to reach the desired flavour and texture. Hops contribute aroma and act as a preservative. A large amount of hops or long exposure periods to hops creates greater bitterness in a beer, known as its ‘hoppiness’.

5. Fermentation

The wort is cooled through an exchanger and transferred to the fermentation tank for yeast adding. This is an important step in the making of beer because without yeast, no fermentation takes place. Additionally, the type of yeast added determines the type of beer the finishing product will be.

Top-Fermenting Yeasts: create what is known as . The yeasts rise to the top of the fermentation tank at higher temperatures of 15 − 24 degrees, creating rich, fruity flavours. The fermentation process usually does not last any longer than a few weeks, resulting in a more complex taste.

Bottom-Fermenting Yeasts: create what is known as . The yeasts drop to the bottom of the vat at cooler temperatures of 7-12 degrees and then at a longer secondary fermentation of even colder temperatures (around 1-4 degrees). This process lasts a few months and results in a cleaner, lighter tasting beer without as much flavour.

Lambic Yeasts: combine some elements of both of the above types and are typically used in traditional , notably those of Belgium.

6. Serving.

Beer is either bottled (for private, individual consumers) or drafted into kegs (the most common form of serving beer in public venues such as bars). The fresher the beer, the better, so quick distribution is desirable. Beer bottles are dark coloured to reduce the effect of sunlight on the beer inside.

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WHAT ARE THE IMPORTANT THINGS TO KNOW ABOUT BEER?

Beer is a slightly simpler world than wine; all beers fall into one of two styles - Lager or Ale. As previously explained, Ale is top-fermented beer with a richer and more complex taste. are bottom-fermented beers with a lighter, cleaner taste. Over 95% of beer served in Australia is Lager, perhaps due to our warm climate.

Beer typically has an ABV of between 4-6%, making it much lighter than wines and on par with Ready to Drinks (or Alcopops). When considering the quality of a beer, you want to know about two main characteristics: its “Hoppiness” and “Maltiness”. A good balance of malt and hops makes a good tasting beer.

Hops or “Hoppiness”: Hops are botanical substances dried prior to the brewing process. They add an element of bitterness to the beer. Beers that are ‘hoppy’ are usually lighter coloured and have an element of tang to them.

Malt or “Maltiness”: Malts are botanical substances used as the base for creating beer. They have a sweet taste. The same grains are used in the production of Ovaltine and Milo. They can be roasted, caramelised or go through other flavour-changing procedures prior to brewing which will affect the taste of the beer. Beers that are ‘malty’ are usually darker in colour and have a higher element of sweetness to them.

When considering a new type of Beer, you will want to know about the below 4 characteristics:

 The Colour  The Type  The Flavour  What it is Best Matched With

TIP: Unlike wine, beer is best served fresh and the further away it gets from the source, the worse it tastes. How a beer is transported and served greatly affects the taste, which is why beer is more likely than wine to be produced locally.

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KNOW WHAT YOU’RE TALKING ABOUT...

As with wines, it’s important to understand the basic terminology used when discussing beers. There are a few words to choose from to describe the flavour of beer and understanding the meaning of each will assist in navigating the various options and descriptions available. As always, whether a beer is good or not is primarily personal opinion. Enjoy tasting and noticing differences to find your personal preferences.

Three Most Used Descriptions About Beer

BITTER VS SWEET This clearly relates to the use of either primarily hops or malt in the production of the beer. Hops increases the bitterness and indicates lighter beers while malts increase the sweet or smooth flavours and indicate richer beers.

HEAVY, MIDSTRENGTH AND LIGHT Beers come in varying degrees of alcohol percentages. This is an important point to remember when discussing the drink options available for a customer; usually an individual will have a strong opinion about the ‘weight’ of the beer they wish to drink.

 Heavy: 4.5 −6% alcohol  Midstrength: 3.5 − 4% alcohol  Light: 2.5 − 3% alcohol

OLD VS NEW Don’t let this confuse you as it’s a typically Australian label. Old and new does not refer to the age of the beer. It refers to what was considered ‘old’ and ‘new’ techniques for brewing beer when top- fermentation was first introduced a few decades after bottom- fermentation. The term ‘new’ indicates a Lager whereas ‘old’ would indicate an Ale.

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Here are some other important terms to know:

BEER HEAD / HEAD STABILITY: The ‘head’ of a beer refers to the layer of foam created on top of the liquid of beer when it is poured into a glass. A good ‘beer head’ is important; too much and it detracts from the actual liquid itself, too little and it’s not even considered a beer! The foam is affected by the form of malt used and the schedule with which it was fermented.

CARBONATION The amount of ‘bubble’ in a beer, dictated by

DRAUGHT Beer served from a barrel. In pubs, this beer is poured from the taps behind the bar and is said to be served ‘on tap’. It is the freshest and most ecologically friendly way of serving beer. Some companies label their beers ‘draught’ which is an attempt at replicating the taste of beer from a barrel, in a bottle.

TINNIES Australian slang for beer served in cans. Considered an inferior product, if you’re buying a slab for a friend, make sure it’s bottles!

ESTERS Flavours in beer with fruity overtones, produced in high fermentation temperatures and usually connected with .

EXPORT Denoting a beer sourced from overseas. Widely considered a marketing tool to suggest a higher quality.

LOW CARB Brewed for a longer period of time to reduce the amount of carbs in the beer, Low Carb beers hopefully reduce the likelihood of getting a ‘beer gut’. Pure Blonde was the first low carb beer.

MOUTHFEEL This refers to, you guessed it, how the beer feels in your mouth. Dry, malty feel very different to light, fizzy lagers. Mouthfeel is an important characteristic, often dictating the level of enjoyment for a consumer.

PREMIUM Should denote a higher quality beer, suggesting that better malts or longer, more sophisticated brewing processes have been used in the production. There is some debate as to whether it is a useful term or simply good marketing.

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TYPES OF BEER

There are two main types of beer; Ale and Lager. Within these two categories there are a number of different tastes, classified according to the alcohol content and balance of hops and malt.

ALE

Not many ales are sold in Australia. The majority of beers drunk in Australia are lagers, however you are sure to encounter adherents of the small, dedicated group of drinkers who know their Ale and will expect you to as well!

BARLEY WINE has the highest alcohol content at around 8-12% (nearly matching wine!). It has the most malt and hops out of any beer served.

Colour: Ranging from a deep amber to a dark black

Flavour: Strong and complex, in both hops and malt.

Best served with: Rich foods, however it is really designed to be enjoyed alone, like a liquor.

PALE ALE There are nearly as many types of Pale Ales as there are beers, with each country creating a signature style. In Australia, the Pale Ales contain a higher content of hops, giving it a more

7 Hospitality Handbook: Know Your Beers aggressive taste. It is consider an easy beer to pair with food as the high maltiness goes with almost anything!

Colour: The high use of malts results in a lighter colour (hence the term, )

Flavour: Dependent on the balance of malts and hops, Pale Ales can be sweet or .

Best served with: Almost anything!

BROWN ALE There are two reasons is called Brown Ale. Firstly, because of its dark amber colour due to a minimal amount of hops used in the production; secondly, it could relate to the use of 100% brown malts in the early production periods. Today brown ale is enjoyed as a light alcohol beer with sweet, chocolate or caramel flavours.

Colour: Darkish amber/brown

Flavour: Light and sweet due to fewer hops, with a slightly nutty or caramel flavour

Best served with: Autumn foods like nutty cheeses, lamb chops and roasted vegetables

LAGERS

BITTER The naming of this beer may confuse many people from overseas. In Australia, a bitter is actually a bottom-fermented beer, not like the top-fermented varieties common in the UK. An Australian Bitter is served chilled and has a higher fizz on the head. It’s also lighter in colour and taste. This difference in names has confused many a new tourist to hit Australian shores!

Colour: Light

Flavour: Slight hop bitterness but primarily light malt flavours.

Best served with: More lagers. The Australian Bitter is designed for one thing; quenching thirst on a hot dusty summer afternoon.

PALE LAGER This beer is referred to as a because it was originally designed by applying Pale Ale brewing methodologies to Lager. It has gradually spread to become the most popular type of beer being consumed today.

Colour: Light

Flavour: Slight bitterness from hops

Best served with: Spicy foods, fried foods, light summer dishes

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PILSENER This terms references the famous beers from a town in the Czech Republic, Pilsen. Beers labelled Pilsener have been brewed to match the flavour of this famous local beer. It uses a partially malted barley, resulting in a clean, light drink.

Colour: Light coloured, pale to golden yellow

Flavour: Distinct ‘hoppiness’

Best served with: Fish, Fried or Spicy food and Aperitifs

STOUT Originally used as a term to denote a ’s strongest brew, Stouts are rich beers, using roasted malts and can be laced with flavours such as chocolate, coffee or oatmeal.

Colour: Dark

Flavour: Strong, sweeter due to the use of malts more than hops

Best served with: Heavy foods such as red meat steaks and stews

LAMBIC

Brewed primarily in regions of Brussels, Belgium, lambic beer is produced slightly differently to both Ale and Lager. Yeasts in Lambic beer are wild, said to spontaneously occur only in the specific region of Belgium where the beer is produced. As with Ale and Lager, there are a number of different types of Lambic beer, although the classic still remains the most popular.

Colour: Cloudy with little or no carbonation.

Flavour: Lambic has a unique flavour, sometimes described as dry and a bit like cider. It has a distinctly bitter aftertaste.

Best served with: Light, crisp foods such as chicken, salads and citrusy desserts.

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FAMOUS AUSTRALIAN BRANDS AND REGIONS

Note: Popularity/ market share information below reflects the time of writing, November 2012.

While the region of a beer does not influence it as much as it does a wine, certain breweries in specific states have reputations for excellent beers.

TASMANIA  Bluetongue Premium: A lager with a mix of two varieties of hops, one from and the other from Germany, it has a crisp, refreshing taste.  Cascade Premium: Using superior malt, hops and barley, Cascade Premium Lager has a rich, smooth taste for a fuller flavoured beer.  James Boag’s Premium Lager: A particular favourite and winner of multiple awards, this lager has smooth, malty flavours slightly contrasted with a little bitterness for freshness.

SOUTH AUSTRALIA  Coopers Pale Ale: Known for its cloudy sediment feature, the Pale Ale produced by Coopers is twice fermented and said to have floral and fruity flavours and is easy to pair with any dish. It’s cousin, the Sparkling Ale, is just as good and best enjoyed with a bit of time up your sleeve.

VICTORIA  Crown Lager: Made by Carlton & United Breweries, Crown Lager is an Aussie favourite due to its diversity. Initially a bit fruity with a full malty flavour, the aftertaste is crisp and fresh.  Fosters: As Australia’s most internationally recognised beer, you would think it would be plentiful in most pubs. The truth is, most places don’t sell Fosters and the general Australian attitude towards it is that it is an inferior product.  VB: Until recently, VB was the number one beer in Australia and it still enjoys a wide and avid following. This is the typical Aussie favourite from ‘tinnies’ to draught.  Pure Blonde: Marketed by Carlton & United Breweries, Pure Blonde was the first ‘Low Carb’ beer to hit the market and enjoyed a strong market uptake. Other brands have since followed suit.  Carlton Draft: a Pale Lager made by Carlton and United Breweries, Carlton Draft is currently the third most drunk beer in Australia. It is most famous for a series of funny advertisements in the early 2000’s including the ‘Big Ad’ campaign which went viral.

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NEW SOUTH WALES  Hahn Premium: Brewed as part of the Australian beer empire, Lion Nathan, Hahn Premium has been compared with a Pilsener due its bitter hoppy taste. Perfect for that seafood ‘Shrimp on a Barbie” barbeque outdoors with the family!  : Famous amongst Ales, James Squire produces a number of smooth options with the traditional ‘Golden Ale’ being described as fresh and fruity with a dry finish. More something sweeter, try the Amber Ale.  Tooheys New and Extra Dry: Toohey’s New is a Pale Lager and can be found on tap in most bars in New South Wales, although it is gaining popularity in the other states. Toohey’s Extra Dry is a light lager with a brother product “Toohey’s Extra Dry Platinum” at 6.5% ABV. Toohey’s Extra Dry has a wide younger crowd following and sponsors many surfing and music events.

QUEENSLAND  XXXX: Proudly “Queenslander”, XXXX is practically an institution in this state. Currently the number one brand in Australia, XXXX produce a range of beers. The most popular is XXXX Gold, a midstrength beer and currently the leading choice for pub goers Australia wide by .1 of a percentage point!

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FOOD MATCHING TIPS

As with wine, it is easier to remember the various qualities of beers and use that knowledge to make your own decision of how to match with foods, than to memorise a list of foods paired with beers. Below, the basics are outlined so you can provide recommendations of food matching when necessary.

The Basics

WEIGHT AND INTENSITY Consider the general weight and intensity of the beer. Hoppy flavours and light colours will go well with lighter food. Intense flavours, including rich malt sweetness will pair better with strongly flavoured foods.

LOOK FOR COMMONALITIES A good match is when beer flavours compliment an element in the food. The nutty texture of a Brown Ale will go well with brie and almond cheeses. Consider pairing an Imperial , noted for its chocolaty overtone, with a Mud Chocolate Cake.

CONSIDER SEASONALITY Summer months with lighter foods are also the best months for lagers. Conversely, winter months with heavier richer foods are when stouts are at their best.

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As with wine, you can choose to either marry tastes or contrast tastes. Marrying tastes means to match the qualities of the food above with a beer with similar qualities. For instance, a heavy steak and fries would go best with a heavy, smooth, malty beer.

Alternatively, you may wish to Contrast your flavours; don’t forget to take care when doing this, there is a big difference between a pleasing contrast and a surprising and unwelcome clash. The sweetness of malt reduces the spiciness of food, so is a perfect complement to Asian or African dishes. Hop bitterness can cut through rich flavours, breaking up a heavy meal.

Remembering your observations about the food being served, you can now choose to match or mix similar elements in the beer you suggest. Pairing beer with food is not as developed a culture as it is for wine, so you have plenty of room to experiment and decide for yourself.

Four Rules to Make it Even Easier

 Heavy food with heavy beer (ales and malty flavours)  Light food with (lagers and pilseners)  Sweet desserts with malty beers (stouts)  Never cook with a beer you wouldn’t drink

TIP: What’s the weirdest combination you can think of? You may be surprised to think of Oysters pairing well with beer. But a favourite match of food and beer is Oysters with Stout; a strong, dark beer contrasting fully with the light bite-sized pieces of seafood. Sometimes you just have to try it out, to find out!

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BEER CULTURE

“Ever notice how not one man in a beer commercial has a beer belly?”

Beer is a far more relaxed drinking culture than wine (some would suggest too relaxed in Australia!) and if you ask the average Aussie, they will tell you the best way to drink a beer is cold, with friends. If you’d like to dip your toes into the ‘beer tasting’ scene however, you’ll need to do more than just pop the top off and chug it down.

TEMPERATURE The temperature of a beer is important. Most beers need to be served cold and will lose their bite and carbonisation after a period of sitting around. Before tasting any beer, check the temperature to ensure it’s cold enough. You may also see rivulets of condensation running down the outside of the beer mug.

SMELL Smelling a beverage means you will properly detect the full flavour prior to tasting it and beer is no different. Always taste beer from beer mugs or glasses, never from a bottle. The aromas necessary to fully appreciate the beer are absent when drinking from a bottle or can.

TASTE Take a sip first, move it over your tongue and mouth and breathe in to allow the flavours to pass down the back of your throat. Enjoy a few bigger swallows after the initial sip to fully appreciate the strength of the beer.

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Serving Beer

You’re behind a bar; a customer approaches and asks, “What do you have on tap?” The best way to answer this question is to ask what taste the customer is in the mood for. Rather than rattling off the list of beers you can offer, you’re now armed with a bit more information to recommend the appropriate beer the patron is looking for.

POURING A GOOD HEAD ON A BEER

In many circles, pouring beer is considered an art form. A good head is considered to release the aromatic flavours of the beer and makes for good presentation. Getting it right is a skill you may need to work at, especially if you work in a busy bar you will need to pour a good head in a short amount of time. Below are steps to follow which will help give you the perfect inch or two of foam on each glass you pour.

USE A CLEAN GLASS Dirt or oil in a glass will affect how the foam forms and could dampen the height.

ANGLE AND POSITION The beer should hit the middle of the slope of the glass when you hold it at approximately a 45 degree angle. If you have these two factors right, you don’t need to be worried about pouring hard or a little bit of air getting between the glass and the tap head.

FINISH AT 90 DEGREES Once the beer reaches your bottle or tap head (which should be halfway up the glass), tilt the glass back to a 90 degree angle to the flow of beer and continue to flow into the middle of the glass.

TIP: Keep the tools used for serving beer clean; dirty tap lines can make a beer sour or oxidised.

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Glasses Used in Serving Beer:

Glasses are important in serving beer because they denote the serving size as well as the type of glass used. Beer glasses are typically of similar style, a curved glass ballooning out at the top, however the names for each size differs depending on which state you are in. Asking for a Schooner in will get you a confused look and if you’re expecting a decent size Pot of beer from Queensland you’ll get a surprise when a smaller size is given to you.

Below are the general sizes of beer in Australia including notes on where they differ state to state:

JUG Is a bit over a litre of beer (1140ml or 40 oz)

PINT 570ml (20 oz) of beer in every state except . Ask for an “Imperial ” to make sure you don’t get its smaller 15 oz cousin.

SCHOONER 450ml (15 oz) glasses popular particularly in New South Wales but virtually non- existent in Victoria or Western Australia.

POT (VIC, QLD & TAS), MIDDY (NSW, WA) OR TEN (QLD & TAS) 285ml (10 oz) is the most popular of sizes and has the most names. In some beer gardens and pubs this option comes with a handle to keep the beer cooler.

PONY 140ml (5 oz) glasses are the smallest on offer but losing popularity with the younger generation.

Bottled Beers

Bottled beers come in three sizes; ‘Long Neck’ 750ml bottles, ‘Stubbies’ 375ml bottle and ‘Tinnies’, a can of beer typically 375ml. Smaller bottles of 330ml have also recently hit the market, especially in premium beers.

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How Warm or Cold Should Beer Be?

Contrary to popular opinion, not all beer should be served cold. Below is a guide to the best temperatures to serve each type of beer.

VERY COLD (6-9 DEGREES CELSIUS) The lighter beers, such as lagers

COLD (12 − 13 DEGREES CELSIUS) Typical ales will lose their flavours if they over chilled. Slightly warmer temperatures are recommended, so let them sit for a while before opening.

ROOM TEMPERATURE Very strong ales can be served at room temperature.

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CONCLUSION

You are now a whole lot closer to your dream of becoming a bartender!

To get employed in the industry, network, be prepared to work your way up from the bottom and stay persistent. Once you have a foot in the door, you’re able to prove yourself by following professional conduct, displaying knowledge and a willingness to learn as well as being quick and clean during service.

The six types of drinks discussed in this eBook series cover the majority of alcoholic drinks you will come into contact with during your time as a bartender or server; wine, beer, liquor, liqueurs, ready to drinks and cocktails. Each of these categories has a wealth of culture and information waiting for you to discover and experiment with. Now it’s your turn to use this new found knowledge to get a role in the hospitality industry. If you haven’t done so already, you’ll need a Responsible Service of Alcohol Certificate (check out www.rsacourseonline.com.au (QLD, WA, SA, NT) or www.rsaonlinensw.com.au (NSW)) and then you are ready to get started.

And don’t forget… the next best thing to head knowledge is taste knowledge. What better excuse to get out and get tasting!

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