cocktails, wine, and beer

Neat

Unmixed spirit served at room temp in a glass without ice

On the rocks

Spirit or cocktail is served over ice

Up

Hilled and placed in a martini glass or coupe without ice

Tall/short

Tall is poured in a Collin’s glass/ short in a double rocks glass

Single pour

1.5 ounces

Rocks pour

Two ounces

Double pour

Three ouncss

Varietal

A single variety of grapes

Body

The weight of wine

Acidity

How tart the wine is or isn’t. High ______ creates a mouthwatering sensation.

Tannin

Bigger, gripping sensation that is created from the stems and skins of grapes.

Oak aged

Wine aged in wooden barrels creating flavors of baking spices and creamy texture

Sweetness

The amount of residual sugar in the wine. Wine ranges from dry to _____.

IBUs

International Bitterness Units, the perceived bitterness of a beer.

ALE

Stouts, Bitters, Hefeweizens, Pale Ales, and IPAs are all Ales

Lager

Helles, Pilsners, Bocks, Marzens and Schwarzbier’s are all _______

HOPS

Flowering plants that provide bitterness and herbal or fruit flavors

Malts

Determine the body and color of the beer with caramel-like sweetness

Yeast

When yeast is added, sugar becomes alcohol and carbon dioxide

Fermentation

The process of yeast interacting with sugar to produce alcohol