Drink Menu Signature Drinks Specialty Drinks

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Drink Menu Signature Drinks Specialty Drinks

SIGNATURE DRINKS MEXICAN MULE Espolón Tequila, Fitz’s Ginger Beer, lime juice IRISH RED HEAD Jameson and Fitz’s Ginger Beer DRINK MENU DRINK ROOTY MORGAN Captain Morgan’s Spiced Rum and Fitz’s Draft Root Beer THE KEYS Malibu, Fitz’s Key Lime, cranberry juice HAPPY BIRD Absolut Mandrin Vodka, Fitz’s Cardinal Cream, splash of sour mix WILD RUSSIAN Pinnacle Chocolate Whipped Vodka, Kahlúa, Kaldi’s Coffee Cola, cream PURPLE RAIN Tito’s Handmade vodka, Fitz’s Berry Pomegranate, lemon twist SUN SHAKER Stoli Vanil vodka, Fitz’s Draft Orange Pop, fresh orange wedge CREAM HORNET Three Olives Cake Vodka, Fitz’s Draft Cream Soda SPECIALTY DRINKS BLUE NOTE Stoli Rasberry Vodka, blue curacao, lemonade HAWAIIAN SUNSET Malibu, Amaretto, pineapple juice, cranberry juice REDBIRD PUNCH Pinnacle Tropical Vodka, peach schnapps, cranberry, splash of sprite DRAUGHT BEER Fitz’s Hard Root Beer Boulevard Tank 7 BEER LIST BEER Stella Artois 4 Hands Seasonal UCBC Bushelhead Cider O’fallon 5-Day IPA Boulevard Wheat Schlafly Pale Ale Shock Top Schlafly Seasonal Budweiser UCBC Forest Park Pilsner Bud Light UCBC Zwickel Civil Life American Brown Ale O’Fallon Seasonal BOTTLED BEER Fitz’s Hard Root Beer Fat Tire Amber Ale Fitz’s Hard Key Lime Guinness (16 oz. can) Budweiser Heineken Bud Light Miller Lite Michelob Ultra Newcastle Brown Ale Bud Select Schlafly Kolsch Angry Orchard Hard Cider Schlafly Wheat Blue Moon Sierra Nevada Pale Ale Corona UCBC STLIPA (16oz.) LOCAL CRAFT CAN SERIES 4 Hands Ripple White Ale Logboat Bobber Lager 4 Hands City Wide Logboat Lookout APA UCBC Schnicklefritz 4 Hands Incarnation IPA UCBC Stamtisch 4 Hands Oatmeal Brown We proudly offer a selection of Missouri produced craft beers along with rotating choices from other quality craft beer brewers..

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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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Ethyl Acetate
Ethyl Acetate Compound class: ester Flavor Description: nail polish remover Cause: produced by both ale and lager yeasts in the brewery during fermentation Threshold: 5 – 33 mg/L (8 – 70 mg/L common) Avoidance: cooler ferm temps, controlling FAN levels and increased aeration of wort Detection: Gas Chromatography Isoamyl Acetate Compound class: ester Flavor Description: estery-fruity…bananas, circus Peanuts, banana-flavored Runts, pear candy Cause: produced by yeast during fermentation, especially characteristic of Belgian and Wit yeast strains. Higher fermentation temps and faster ferm rates will produce more of this ester. Threshold: 1.1 - 1.4 mg/L (0.8 – 6.6 mg/L common) Avoidance: cooler ferm temps and slower rates Detection: Gas Chromatography Ethyl Hexanoate Compound class: ester Flavor Description: estery-fruity…green apples, fresh fennel, aniseseed Cause: produced by yeast during fermentation, especially ale yeast. “Green” beers tend to have ethyl hexanoate that leans more to the fennel side; properly fermented beers will have more of a green apple character Threshold: 0.2 mg/L (0.07 – 0.5 mg/L common) Avoidance: cooler ferm temps, lower gravity, increase wort aeration Detection: Gas Chromatography Diacetyl Compound class: Vicinal diketone Flavor Description: buttery, butterscotch flavor and aroma, caramel candy, popcorn, milky, slick/mouthcoating feeling Cause: produced from a precursor (alpha-acetolactate) formed by yeast during fermentation. It can also be formed by contaminant bacteria such as Lactobacillus and Pediococcus
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BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’S (USA)
BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’s (USA) ..........................................................................3.40 Lemonade, Iced Tea, Raspberry Iced Tea, Milk, Coke, Diet Coke, St. Pauli NA ................................................................................3.40 Squirt, 7-Up, Mellow Yellow, Orange, Ginger Ale, Tonic, Soda (Free Refills) – (To Go 1.25) ...............................................2.00 Sprecher Root Beer (12 oz.) ........................................................2.50 “I have never needed a beer so bad Sprecher Cream Soda (16 oz.) ....................................................2.50 in my entire life.” Hank Hill Hot Chocolate .............................................................................2.00 Juices: Orange, Grapefruit, Cranberry, Pineapple, Tomato, Apple ...........................................................2.00 Wines By The Glass Coffee, Hot Tea ...........................................................................2.00 Ginger Beer .................................................................................2.50 WINES FROM MICHIGAN Grand Traverse Select Sweet Harvest Riesling ........................7.00 “Work is the curse of the drinking classes.” Grand Traverse Semi Dry Riesling ............................................7.00 Oscar Wilde Grand Traverse Sweet Red .........................................................7.00 HOUSE WINES Beer List White Zinfandel, Cabernet, Chardonnay, Merlot, Shiraz Cabernet Blend ...............................................................7.00
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Alcohol Units a Brief Guide
Alcohol Units A brief guide 1 2 Alcohol Units – A brief guide Units of alcohol explained As typical glass sizes have grown and For example, most whisky has an ABV of 40%. popular drinks have increased in A 1 litre (1,000ml) bottle of this whisky therefore strength over the years, the old rule contains 400ml of pure alcohol. This is 40 units (as 10ml of pure alcohol = one unit). So, in of thumb that a glass of wine was 100ml of the whisky, there would be 4 units. about 1 unit has become out of date. And hence, a 25ml single measure of whisky Nowadays, a large glass of wine might would contain 1 unit. well contain 3 units or more – about the The maths is straightforward. To calculate units, same amount as a treble vodka. take the quantity in millilitres, multiply it by the ABV (expressed as a percentage) and divide So how do you know how much is in by 1,000. your drink? In the example of a glass of whisky (above) the A UK unit is 10 millilitres (8 grams) of pure calculation would be: alcohol. It’s actually the amount of alcohol that 25ml x 40% = 1 unit. an average healthy adult body can break down 1,000 in about an hour. So, if you drink 10ml of pure alcohol, 60 minutes later there should be virtually Or, for a 250ml glass of wine with ABV 12%, none left in your bloodstream. You could still be the number of units is: suffering some of the effects the alcohol has had 250ml x 12% = 3 units.
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Beer List Refromatted 6.9.16.Pub
DRAFT BEER 32oz 64oz BOTTLES ABV 3.5oz 12oz 16oz Pitcher Growler Growler AMERICAN PALE LAGER Coors Light 12oz $3.50 BellBell’’’’ssss Lager of the Lakes MIMIMI 5.00% $1.50 $4.50 $5.95 $20.25 $14.20 $26.00 PBR 12oz $2.75 Champion Shower Beer VAVAVA 4.50% $1.75 $5.25 $6.95 $23.50 $15.75 $29.70 Seven Arrows Brewing Co. Skyline Lager VAVAVA 4.50% $1.40 $4.25 $5.50 $19.25 $13.50 $25.00 Old Bust Head Graffiti House 12oz $6.25 Blue Mtn. Barrel House Kölsch VAVAVA 5.00% $1.40 $4.25 $5.75 $18.95 $13.50 $25.00 Lickinghole Creek Magic Beaver Firestone Walker Pivo Pils CACACA 3.50% $1.60 $4.95 $6.50 $22.25 $15.20 $28.25 Belgian Pale Ale 12oz can $5.25 AMERICAN PALE ALE Coney Island Root Beer 12oz $5.75 Oskar Blues Dale's Pale Ale COCOCO 6.50% $1.30 $3.95 $5.25 $17.75 $13.00 $23.50 Bud Lite 12oz $3.50 SAISON Budweiser 12oz $3.50 Boulevard Tank 7 MOMOMO 8.50% $2.50 $7.50 $20.75 $40.25 Ommegang Hennepin NYNYNY 7.70% $1.80 $5.50 $16.20 $31.00 Michelob Ultra 12oz $3.95 SOUR BEER Stella Artois 11.2oz $5.25 Anderson Valley Melon Gose CACACA 4.20% $2.00 $5.95 $7.95 $26.75 $17.20 $33.00 New Belgium Citradellic 12oz $5.25 Goose Island Lolita ILILIL 9.00% $5.30 $15.95 $39.20 $80.50 Widmer Omission Lager (Gluten Free) 12oz $4.95 WHEAT BEER Magner Irish Cider 12oz $4.95 Allagash White MEMEME 5.10% $1.50 $4.75 $6.25 $21.25 $14.75 $27.25 Lost Coast Tangerine Wheat CACACA 5.00% $1.50 $4.75 $6.25 $21.25 $14.75 $27.25 Potter's Grapefruit Hibiscus 500ml $11.95 Bells Oberon MIMIMI 5.80% $1.60 $4.95 $6.50 $22.25 $15.20 $28.25 Orval 11.2oz $14.50 Virginia Beer Company Saving
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Masonry QA Tap List 3:12
CRAFT BEER BEER CIDER DE RANKE/DUNHAM COMPLEXITÉ BELGIAN PALE 6 oz GREENWOOD SIDRA SIDRA .25L 6.5% a hoppy Belgian beer; zesty 8 6.9% an effervescent cider; sweet up front, tart on the back 8 FLENSBURGER PILS GERMAN PILSNER .5L WHITEWOOD KINGSTON BLACK, DABINETT, BROWNS .25L 4.8% sweet biscuity malt bill meets classic german noble hops 8 8.3% a bone dry cider of great complexity 8 GULDEN DRAAK SMOKE BELGIAN QUAD 6 oz 10.5% a rich, ruby hued Belgian beer; notes of sweet, smoked malt 8 HOLY MOUNTAIN BLACK BEER DARK ALE .5L 4.5% dry, roasty, & sessionable dark ale 7 WINE JESTER KING 2017 DAS WUNDERKIND SAISON 6oz BOTTLE POUR 4.5% a mixed culture, hoppy/funky farmhouse ale 6 BY THE GLASS OXBOW MONTAGE FRUITED FARMHOUSE ALE 6oz COUGAR CREST DEDICATION RED BLEND 6oz 6.5% sour & zesty ale blended w/ raspberries, oranges, & grapes 8 13.2% a rich, balanced blend of cab, merlot and syrah 14 OXBOW PLUM SYNTH FRUITED FARMHOUSE ALE 6oz PETRONI CORSE ROSÉ 6oz 7.5% a nicely tart, mixed fermentation beer with plums 10 12.5% vibrant w/ chalky minerality; strawberries & crushed flowers 12 SCRATCH BLACKBERRY CEDAR FARMHOUSE ALE 6oz PARDAS RUPESTRIS 6oz 5.5% notes of blackberries, juniper, and cedar bark 8 12% refreshing & bright, w/ lemony acidity & mineral finish 12 SCRATCH FILÉ FARMHOUSE FARMHOUSE ALE 6oz LESSE-FITCH CABERNET SAUVIGNON 6oz 4.5% a true Illinois beer, sweet sassafras and citrus notes 7 13.5% dark cherry & supple tannins profile w/ leathery nuance 13 SCRATCH MARIGOLD OAK LEAVES FARMHOUSE ALE 6oz MOOBUZZ PINOT NOIR 6oz 5% fresh, floral; like wild carnation and white oak leaves 8 13.8% red currant, dark cherry, rich mocha, w/ long, velvety finish 12 SKOOKUM TEMPLE RHYTHMS IPA .5L 6.7% juicy, hazy just the way you made me w/ a grapefruit bite 8 STILLWATER ON FLEEK IMPERIAL STOUT .25L 13% a big, rich dark beer with notes of chocolate and coffee 8 STILLWATER CELLAR DOOR SAISON 12oz NOT BOOZE 6.6% a spicy, earthy saison with white sage 8 FINCA COFFEE WAYFINDER CRUSHER DESTROYER SMOKED BOCK 16oz CAN cold brew 5 7.2% beech smoke, dried fruit, and oak.
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82 3460 Beer, Ale, Lager, Stout and Other Malt Liquor, Con Taining Not More Than 7% Alcohol by Weight Wholesale Distributors
82 OPINIONS 3460 BEER, ALE, LAGER, STOUT AND OTHER MALT LIQUOR, CON TAINING NOT MORE THAN 7% ALCOHOL BY WEIGHT WHOLESALE DISTRIBUTORS-B-1, B-2 PERMITS-EFFECT, AMENDMENT, JUNE 4, 1935, TO SECTION 6064-15 G.C.-PRO PORTIONAL REFUNDER PERMIT FEES-ADDITIONAL FEES - SECTION 6064-66 G.C., EFFECTIVE SEPTEMBER 5, 1935, SINCE REPEALED. SYLLABUS: Wholesale distributors of beer, ale, lager, stout and other malt liquors containing not more than seven per centum of alcohol by weight, who held B-2 permits under Section 6064-15, General Code, of the original Liquor Control Act (115 v. Pt. 2,118), were, upon the amendment of such sec tion in the act of June 4, 1935, which authorized the sale of malt. liquor of the above kinds by B-1 permit holders and the surrender and cancella tion of B-2 permits issued under the old law, with a proportional refunder of the permit fees paid therefor, required to pay the additional fees of "five cents per barrel for all beer and other malt liquor distributed and sold in Ohio in excess of five thousand barrels during the year covered by the permit," even though Section 6064-66, General Code ( since re pealed), authorizing surrender of the old B-2 permits, with consequent refunders, did not become effective until September 5, 1935. Columbus, Ohio, February 24, 1941. Honorable Jacob B. Taylor, Director, Department of Liquor Control, Columbus, Ohio. Dear Sir: I have your letter with enclosures with reference to the refund of certain liquor permit fees sought to be obtained by the Wholesale Beer ATTORNEY GENERAL 83 Association of Ohio, Inc.
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Beer Style Sheets ABV = Alcohol by Volume
Beer Style Sheets ABV = Alcohol by Volume Whynot Wheat (Wheat): American Style Wheat Non-Filtered Avg. ABV: 4.5-5.2% Our best selling beer. Characterized by a yellow color and cloudiness from the yeast remaining in suspension after fermentation. It has low hop bitterness, and a fruity aroma and flavor. Raider Red (Amber, Red): American Style Amber Ale Filtered Avg. ABV: 4.6-5.5% Our house amber. This amber ale is characterized by a copper to amber color and is very clear. Raider Red has a malt sweetness balanced by a hop bitterness. The aroma you will notice is hoppy. Black Cat Stout (Stout): Oatmeal Stout Non-Filtered Avg. ABV: 4.4-5.2% Our house dark beer. Like you would expect a stout to be; Black Cat Stout is black in color with a creamy head. Roasted barley and coffee notes are offset by slight hop bitterness. Medium bodied with a smooth finish. Big Bad Leroy Brown: American Brown Ale Filtered Avg. ABV: 5.2-5.8% Leroy Brown is brown in color with a nice maltiness offset by hop bitterness and hop flavor. American Pale Ale (APA): American Pale Ale Either Avg. ABV: 5.2-5.8% Our APA is golden in color and quite bitter with a high hop aroma. Very crisp and refreshing. Porter: Porter Non-Filtered Avg. ABV: 4.4-5.2% Our porter is black in color and medium in body. It has a roasted malt flavor and a dry finish with a taste of coffee. Give ‘Em Helles: Munich Style Helles Filtered Avg.
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“Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
“Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used.
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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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Craft Beer Pub Buns Craft Beer Pub Buns
Craft Beer Pub Buns Craft Beer Pub Buns Block & Barrel Classic adds variety to your sandwiches, hot dogs and sausages by offering buns infused with craft beer. These innovative buns allow you to serve on-trend and unique menu items that provide consumers with authentic craft beer flavor in every bite. Craft beer has been gaining in popularity, with craft breweries’ growing 10.9% in the last decade. Block & Barrel Classic Craft Beer Pub Buns are a unique way to infuse the savory taste of craft beer into your dishes and add variety to your menu throughout the year. Features and Benets • New on-trend items, exclusively for Sysco customers • A taste that will appeal to consumers nationally • Premium beer-avor can command a premium price point • Thaw-and-serve breads save on labor and preparation • Defrost what you need and save the rest; thawed breads have 5-7 day shelf life • Beer-avored buns can be served as LTOs and during seasonal occasions • Unique avor lends to a variety of innovative dishes and globally-inspired cuisines sought out by consumers today Serving Suggestions Create new and exciting menu specials with these great buns. Pair with sausages and brats or try a new twist by serving them with fish, chicken, beef, 39% barbecue and more. These craft beer buns can also serve as a platform for the of consumers said creative start to a winning sandwich or burger build. Toast the buns to they were interested enhance the rich aroma and malt flavor. in trying beer-infused foods1 SUPC Brand Pack/Size Description 3761727 BBRLCLS 8/12CT Bun Hamburger Pub Beer 4" Sli 61% of operators said 3761881 BBRLCLS 12/6CT Roll Hoagie Pub Beer 6" Hngd brewery restaurants are a long term trend1 1.
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