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Beer Descriptions
- crisp/light
  - bready
  - bicuity
  - fresh cut grass
  - floral
  - herbal
  - pear
  - lemon
  - earthy
- hops
  - earthy
  - grassy
  - woody
  - lemon
  - orange
  - grapefruit
  - guava
  - pineapple
  - peach
  - spicy
  - pine needles
- malt
  - caramel
  - toffee
  - almond
  - walnut
  - pecan
  - toast
- roast
  - cocoa
  - milk chocolate
  - coffee
  - espresso
- smoke
  - woody
  - peaty
  - spicy
  - hickory
- fruit and spice
  - apple
  - pear
  - orange
  - fig
  - rasberry
- tart and funky
  - tart lemon
  - tart cherry
  - vinegar
  - grape skin
- whiskey flavor descriptors
  - sweet
    - vanilla coconut
    - cherry
    - maple
    - caramel toffe
    - honey
    - butterscotch
  - woody
    - pine
    - cedar
    - oak
  - spice
    - cloves, cinnamon, annise
  - floral
    - lavender
    - rose
    - cut flowers
  - fruity
    - apple
    - pear
    - peach
    - apricot
  - green
    - hay
    - grass
  - smoke
    - campfire
    - wood
    - bbq
  - nutty
    - walnut
    - hazelnut
    - pecan
    - almond

SHAKEN OR STIRRED

When to

Shake

When to Stir

• Cocktails should be shaken when they include fresh juices, egg or dairy

• Shaking these ingredients mixes them better and clouds up the liquids

• Cocktails should be stirred with the spirit is the highlight of the drink

Craft Beer

Craft beer is handmade in small, independent breweries allowing for experimentation and attention to

detail. Brewers create unique and distinct styles that would be impossible to produce on a large scale.

The hallmark of craft beer is innovation. The Brewers Association defines a craft brewery as "small,

independent and traditional" producing less than six million barrels per year of an all malt flagship, or

a majority of production being an all malt beer in which adjuncts are used to enhance rather than

lighten flavor. At least 75% of a craft brewery must be owned or controlled by the brewer.

To begin to understand craft beer we must first understand a brief history of craft beer. After prohibition

was repealed on December 5, 1933 (Repeal Day) it was very hard for breweries to restart their

operations. During the 1950's and 1960's beer started seeing some growth, however it was a highly

competitive market. This caused breweries to lower their prices on beer which in turn lowered their

quality. Many breweries went out of business because they could not keep up, which led to the rise of

the adjunct lagers. Breweries continued to use additives to lower their costs. As malt content lowered

in the beer, it was difficult to produce a product that even resembled beer. Brewers began rushing

fermentation to increase their supply and get their product out quicker. This was a very sad time for

the beer industry and led us to the "light" beer era. With home brewing still illegal it was pretty much

impossible for anyone to start a brewery.

In 1965, Fritz Maytag purchased the Anchor Brewery in San Francisco, CA. Many believe that this

was the birth of craft beer in America. The first beer brewed at Anchor was Steam and it is still brewed

today. On October 14th, 1978, President Jimmy Carter signed a bill that lifted the ban on home

brewing in the United States. This caused a boom in the number of breweries that opened up between

1979 and 1990, sadly many did not last. Most small breweries that started up during this time tried to

do too much, too soon, and failed. By the early to mid-90s some people started getting it right. In

1980, there were 8 craft breweries in the US, by 1994 there were 537. Sierra Nevada and Lagunitas

are a couple of these breweries included in that 537. Craft breweries still account for less than 10% of

beer sales in the United States but make up about 90% of breweries. The United States is home to

7,346 craft breweries according to 2018 figures. The number of craft breweries continues to rise on a

yearly basis and our goal at Eureka! is to make sure this trend continues.

Beer Terms & Styles

It is our goal to give you as much knowledge as possible when it comes to craft beer. The

following styles and terms are the basics. It is your responsibility and our expectation that you

continue to educate yourself daily on new terms and styles associated with craft beer.

•Ale - Beer that uses top fermenting yeast and ferments at a higher temperature (68-72 °F)

• Lager -Beer that uses bottom fermenting yeast and ferments at a lower temperature (45-55 °F)

• ABV - Alcohol by Volume.

• SRM - Standard Reference Method. Unit of measurement for beer color

• IBU - International bitterness unit. Unit of measurement of expressing hop bitterness in beer.

Pilsner

Originated in the Czech town of Plzen. This style has many different interpretations. Pilsners typically have sweet malt, are

crisp and have a clean finish of hops. Categorized as a lighter beer. (ABV 4%-5%)

American Wheat Ale

American wheat ales first gained their popularity in the Pacific Northwest. They typically contain between 3050%

wheat. Wheats are clean, crisp and sometimes citrusy. Aromas often consist of big citrus notes and sweet wheat

malt (ABV 4%-5.5%)

Hefeweizen

Traditional German style wheat beer. Under traditional German Brewing Laws, it is the only beer allowed to use wheat

the brewing process. Hefeweizens are brewed with 50-60% malted wheat. Common flavors include banana, clove and

bubble gum. (ABV 4.3%-5.6%)

Pale Ale

Ale brewed with top fermenting yeast (ale yeast). Built on a base of pure malt, usually with the caramel, raisin flavors of

crystal, counterbalanced by the fresh, pungent flavors of American hops with their piney, citrusy notes. (ABV 4.5% -

5.5%)

India Pale Ale

Created during Britain's colonization of India. More hops were added to English Old Ales in order to preserve them on long

voyages at sea. IPA is a paler, stronger, hoppier style of pale ale. This style is typically bitter and showcases American hop

varieties. Flavors include fresh ops, bready malts, and hints of caramel with a clean crisp bitter finish. (ABV 5.5% - 6.3%)

Hazy IPA

An American IPA with Intense fruit flavors and aromas, a soft body, smooth mouthfeel and visually hazy. These

IPAs typically have less perceived bitterness but are still hop forward. Hazy's can get their haze from the type

of yeast that is used, flaked oats in the brewing process and absence of filtration techniques. Typical flavor

profiles are stone fruit, tropical fruit and citrus. Hazy IPAs lack grassy, pine or other flavors more associated

with West Coast IPAs (ABV 6% 9%)

Double/Imperial IPA

Big and strong! Hops are definitely in the foreground but play off a background of complex maltiness. The aroma is also

full of hops. (ABV 7.9%-10.5%)

Amber/Red Ale

One of the first styles in American craft brewing. Ambers are sessional beers with a little more strength. They have a strong

malt base with plenty of caramel notes and a delicate hop finish. (ABV 4.5% - 6%)

Stout and Porters

Stouts and porters are intertwined. Stouts were originally known as Double Porters, then Stout. Porters and eventually just

Stouts. Stouts have deep dark roasty characteristics just like Porters. Stouts can range from bitter to sweet but typically have

chocolate, coffee and dark fruit notes associated with them.

American Wild Ales/Sours

This is a relatively new category to the craft beer scene. Sour beers originated in Belgium from legendary breweries like

Brasserie-Brouwerij Cantillon who are known for lambic beers. Beer becomes sour by introducing wild yeasts during

fermentation. Common strains of yeast for this are Brettanomyces, and bacteria like Lactobacillus and

Pediococcus. Fruit is often used to make sour beers like lambics and framboise to cause secondary fermentation.

Quick Tips for Beer Pairing: Beer is one of the most diverse beverages on earth. Therefore, it is natural

that it would pair great with food and enhance the meal. Unfortunately, with beer there are no such

rules as in the wine world like "red wine with red meat." Beer pairing is really about common sense and

taking certain elements into consideration. To find are combinations you will have to pay close attention

to how each element of the beer affects each element of t dish. There's a beer to suit every meal, as

long as you remember the rules: matching strength to strength, fi harmonies and create contrasts. Most

importantly it is about balance!

Matching Strength with Strength: Delicate dishes work best with delicate beers, and strongly flavored foods

demand assertive beers. Many factors can be attributed to strength, some would include alcohol

strength, malt character, hop bitterness, sweetness, richness, roastiness and more. An example would

be matching a lighter wheat beer with a light appetizer salad

Find Harmonies: It is important in beer pairing to find elements that complement each other. The method of

preparation (roasted caramelized, grilled, steamed) is also very important when pairing. An example

would be how the nuttiness of an English Brown Ale complements cheddar cheese or how the intense

flavor of an Imperial Stout complements rich chocolate brownie

Contrast: The many flavors in beer can also pair well with food by contrast. Sweetness, bitterness,

carbonation, spice and richness can all contrast elements in food. The purpose of contrast is really for

the pairing to balance the beer and food. An example of this would pair a very spicy dish with a malty

scotch ale to help balance out the heat of the dish

Wine Education

• Chardonnay: Gold to dark gold in color. Chardonnay tends to be medium to light-body with noticeable

acidity and flavors of green plum, apple, and pear. Chardonnays can vary from a crisp, citrus-forward

flavor to a warm, buttery mouthfeel.

• Sauvignon Blanc: Light straw to medium gold in color. The flavor of Sauvignon Blanc can range from

aggressively grassy to sweetly tropical. Sauvignon Blancs typically do not benefit from aging.

• Riesling: Clear to light straw in color. Riesling is an aromatic grape variety displaying flowery, almost

perfumed, aromas as well as high acidity. It is often used to make dry, semi-sweet, sweet, and

sparkling white wines.

• Pinot Gris/Pinot Grigio: Clear to light straw in color. The flavors of Pinot Grigio can range from ripe

tropical fruit notes of melon and mango to some botrytis-influenced flavors. Botrytis, or "Noble Rot," is

a gray fungus that affects wine grapes and can produce particularly fine and concentrated sweet wine.

• Cabernet Sauvignon: Dark purple to opaque in color. The classic profile of Cabernet Sauvignon

tends to be full-bodied with high tannins and noticeable acidity that allows the wine to age gracefully

Cabernet Sauvignon can range from a blackcurrant or green pepper flavor to a "jammy" flavor of black

cherry.

• Merlot: Light purple to inky in color. Merlots can produce inky, purple colored wines that are full in

body with high alcohol and lush, velvety tannins with intense, plum, and blackberry fruit. However,

harvesting Merlot earlier can produce a more medium-bodied wine that has fresh, red fruit flavors and

potentially leafy, vegetal notes.

Pinot Noir: Light purple to brick to medium purple in color. This is the lightest, least tannic red wine.

When young, Pinot Noir tends to have red fruit aromas of cherries, raspberries and strawberries. As it

ages, Pinot Noir has the potential to develop vegetal aromas that can contribute to its complexity.

• Syrah/Shiraz/Sirah: Dark purple to inky in color. Depending on the climate, Syrah can produce a

medium-body wine with flavors of blackberry, mint and black pepper notes. Syrahs can also create

more full-bodied wines in warmer climates with flavors of licorice, anise, and earthy leather.

Wine Service 101

The 3et of the 7 Steps to Feeling Good, Feeing Alivel is curating the quest experience, one way we

can do this is through efcient and consistient service of wine. The subdieties of wine service cam

elevate any dining experience. Every restaurant server can lear to serve wine iie a pro, and use

those skila to dazzle every guest, and tum them into regulars.

Step 1: Wine Ordering, Pick up, and Glass Delivery

• When a guest orders a bottle of wine, ring it in as normal with the proper number of glasses, and

pick it up from the bar service area. Bartender will set the open and uncorked bottle of wine ment to

the proper number of POLISHED wine glasses.

• When delivering wine glasses to the table, grab the glass by the bottom half of the glass. Place the

glass to the right of the water glass (if applicablle)., or in the top right area of the guests table

setting. (As a reminder, any team member may perform proper wine service using the seat number

the bottle was ordered under.)

NOTE: If a guest orders a bottle of wine and requests 3 or more glasses, always ask if they'd

like to order two bottles to start instead of one.

Step 2: Service

• When wine is brought to the table after being opened at the bar, you may also bring the cork, begin

by pouring for all guests in a clockwise order.. but remember to always serve ladies first.

• When pouring, ensure you hold the bottle by the bottom half and be sure to pour the host last - we

do this because they are hosting their guests with their selection. Remember to still perform Open

Service when pouring wine! HINT: To ensure wine does not drip, twist the bottle slightly and lift

while finishing the pour.

• Pour an equal amount of wine for all guests to sip on, to ensure you do not drain the bottle. Again,

always recommend 2 bottles if there are 3 more guests sharing the bottle.

• Place the bottle in front of the host near the center of the table and ask if they would like you to

remove the cork (if it is a white wine, make sure to place the bottle in a marble chiller). Some would

like to keep the cork in case they do not finish the bottle.

• If you see there is only 1/3 of the wine left in the bottle, ask the guest if they would like another bottle

SMALL BATCH WHISKEY

Eurekal supports the craft movement and the art of distilling is a huge part of our culture and brand. All things

considered, whiskey and beer are brothers separated at birth and it's important that you embrace whiskey

just as you would craft beer. Moreover, the production, distribution and sale of whiskey have played an

integral role in the history of our country; we celebrate this quintessential American product by offering only

domestic whiskeys from our country's best artisans.

There are many factors that determine the color, flavor and aroma of whiskey. One factor is the terroir. The

world's oldest distillers simply used the natural product they are surrounded with and this determines what

type of whiskey they make. Whether it is peat from Scotland or Corn from Kentucky, distillers have always

utilized local natural resources and it is this that sets each distillery apart. Another distinguishing factor may

be the ambient temperature of the fermentation room or the physical conditions in the rick house - both

affecting how the whiskey ages.

While environment is important, the biggest factor of whiskey production is the human element. The distiller's

personal preference weighs heavily on their art by the way they smell and taste each whiskey batch. These

personal preferences determine how the natural resources affect each barrel - where the barrel is stored in

the warehouse and for how long.

For example, a whiskey may have more apple tasting notes if it is stored near the rick house window

overlooking an apple tree outside. Whiskey tastes the way it does because of the people who craft it. The

distillers who produce the whiskey offered at Eureka! are artists we serve their masterpieces.

WHISKEY DISTILLATION

Distilling Whiskey can be done many ways, with lots of decisions made throughout each process to

determine how the final product will turn out. We say that Beer and Bourbon are brothers separated at

birth because the processes of making the two are the same up till the fermentation process.

Fermentation periods are much shorter for whiskey and then it is distilled.

Once the distiller's yeast has been added to the wort this creates "distillers beer" or "wash." This product

is then heated in a copper still until the alcohol is turned into vapor. The vapor is then collected in a

second container where it is turned back into a liquid by passing it through a condensing system

containing cold water. This product is now called "new make" or "the white dog." Tennessee whiskey

filters the white dog through vats of hard sugar maple charcoal, which removes harsh elements.

After distillation, the white dog will enter into the maturation stage. During maturation the white dog is

transferred into oak barrels. During this time, the whiskey will develop into the final product by pulling

elements from the barrel. The temperature of the rick house and the type of floors in the warehouse has

a huge effect on the whiskey during the time of maturation.

Grain • Small, hard, dry seeds harvested for human food or animal feed

Germination

• Small, hard, dry seeds harvested for human food or animal feed

• The process by which plants, fungus, and bacteria emerge from seeds and

spores then begin to grow. In whiskey grain is soaked in water to start

germination. They are then halted from germinating further by drying with hot

air.

Malt

ying with hot

air.

Malt

• Germinated grains that have been dried in a process known • Germinated grains that have been dried in a process known as malting.

Bottled in Bond

(Bonded)

ation season and one

distiller at one distillery. Must be aged in a fede• Must be made in the USA; a product of one distillation season and one

distiller at one distillery. Must be aged in a federally bonded warehouse under

U.S. government supervision for at least four years and bottled at 100 proof, or

50% alcohol by volume.

Sour Mash

Blended Whiskey

Bourbon

Rye Whiskey

• The acidic spent liquid at the end of distillation that is then added to the

fermenter. Sour Mash prevents bacterial infection during fermentation. The

amount of sour you use affects the sugars in the mash. Every bourbon is

sour mashed.

• Made from a blend of malted grains

• Originated in Kentucky but must be made in the USA; aged in new unused

oak barrels; made from at least 51% corn; usually made with about 70%

corn. Bourbon must be no more than 160 proof (80% alcohol by volume)

Bourbon is typically sweeter and more full bodied then other styles.

• Made from at least 51% Rye. It is distilled to no more than 160 proof and

aged in charred new oak barrels. Old Overholt Straight Rye Whiskey is one

of the few Rye Whiskeys to survive prohibition. Rye adds a spicy or fruity

flavor to whiskey.

Single Malt

Whiskey

• 100% of one single type of Malt (typically barley).

Straight Whiskey • Whiskey that has spent at least two years stored in charred new oak

barrels, except for corn whiskey, must use uncharred or used oak barrels.

All bonded whiskeys are required to be straight whiskeys.

Whiskey Education

Wheat Whiskey • Made from at least 51% wheat and aged in charred new oak barrels.

Bernheim is one of the biggest true whiskeys in the United States.

White Whiskey Bernheim is one of the biggest true whiskeys in the United States.

• Whiskey that is not aged in a wooden barrel. Also known as "new make" or

"the white dog"

Single Barrel/Cask

Strength

• Cask strength whiskey is bottled at its original proof and not diluted or

blended. Single barrel whiskey is not blended with whiskey from another

barrel, but may be diluted with distilled water to control proof.

TASTING WHISKEY

One of the biggest tips to tasting whiskey is: Keep it Simple! Don't try to over complicate things with fancy terminology. Describe it

as you taste it. Words like "light" "fruity" "vanilla" "smokey" are great terms along with many others when tasting whiskey. Whiskey

should tell you a story by having a beginning, middle and end. The following tasting profiles were developed by David Broom, the

Fragrant & Floral author of The World Atlas of Whiskey. Mr. Broom describes these groups as "Flavor Camps"

• The aromas found in these whiskies bring to mind fresh-cut flowers, fruit blossom, cut grass, light

green fruit (apple, pear, melon). On the palate they are light, slightly sweet, and often have a

fresh acidity. They are ideal as aperitifs, or treat them like white wine: pop the bottle in the fridge

and serve it chilled in wine glasses.

Malty & Dry• These whiskies are drier on the nose. Crisp, cookie-like, sometimes dusty, with aromas that

remind you of flour, breakfast cereal, and nuts. The palate is also dry but is normally balanced

by sweet oak. Again, these are good aperitifs or breakfast whiskies.

Fruity &

Spicy

• The fruit we're talking about here is ripe orchard fruit such as peach, apricot, maybe even

something more exotic like mango. These whiskies also show the vanilla, coconut, custard-like

aromas of American oak. The spiciness is found on the finish and tends to be sweet, like

cinnamon or nutmeg. With a little more weight, these are versatile drams that can be enjoyed

at any time.

Peaty

Rich &

Round

• There is fruit here too, but now it is dried: raisins, figs, dates, white raisins. This shows the use of

European-oak ex-sherry casks. You might detect a slightly drier feel: that's the tannin from the

oak. These are deep whiskies, sometimes sweet, sometimes meaty. Best after dinner.

Smoke &

These are deep whiskies, sometimes sweet, sometimes meaty. Best after dinner.

Smoke• The smoke comes from burning peat when the malt is being dried. This imparts a whole range of

different aromas: soot, lapsang souchong tea, tar, kippers, smoked bacon, burning heather,

wood smoke. Often slightly oily in texture, all peaty Whiskies must have a balancing "sweet

spot." Young peaty whiskies are a great wake up as aperitifs; try them mixed with soda.

Soft Corn

Sweet

Wheat

soda.

Soft Corn

Sweet

Wheat

• The main cereal used in these whiskies, corn creates a sweet • The main cereal used in these whiskies, corn creates a sweet rose and a fat, buttery, and juicy

quality on the palate.

• Wheat is occasionally used by bourbon distillers in place of rye. This affects flavor by adding a

gentle, mellow sweetness to the bourbon.

Rich & Oaky omas, along with coconut, pine, cherry, • All bourbon must be aged in new-oak barrels, which is where the whiskey picks up all those rich,

vanilla-accented aromas, along with coconut, pine, cherry, and sweet spice. This richness of

extract is increasingly powerful the longer the bourbon remains in cask, leading to flavors like

tobacco and leather.

Spicy Rye late

in the palate, • Rye can often be picked up on the nose in the shape of intense, slightly perfumed, and

sometimes slightly dusty aromas- or as an aroma akin to freshly baked rye bread. It appears late

in the palate, however, after the fat corn has had its say. It adds an acidic, spice zestiness and

wakes the palate up.

￫ Eureka:

Bourbon:

(51-80% Corn

Mash)

Tasting Notes: Heavy with brown sugar, vanilla, coffee, caramel, etc.

• Buffalo Trace Bourbon; All around quintessential bourbon (brown sugar and

vanilla)

Rye: (min. 51%

Rye)

• Four Roses- "Single barrel"- each barrel will vary in taste

Tasting Notes: Lighter, easier to drink; "Straight" means aged for a minimum of 2

years and over 80 proof; "Bottle in Bond" means it is the product of one distillation

season, by one distiller at one distillery and must be aged for a minimum of 4 years

in a federally bonded warehouse and bottled at 100 proof.

• Sazerac- Smooth with notes of floral and nutmeg; light but with heat at

the end

• High West- From Park City, Utah, it is a blend of a 6 year and a 16 year

old, very oaky

Single Malt:

(min. 51%

Barley)

of a 6 year aTasting Notes: The "Scotch" of Whiskey; 100% of one single type of Malt

(Typically Barley)

• Corsair Triple Smoke- distiller with imported Scottish Peat Moss, Cherry wood

from Germany, and Beechwood from U.S.; closest whiskey we have to

scotch, obviously very smoky

• Prichard's Tennessee Malt- lighter oak char flavor; similar to the highland

scotch (great on the rocks-opens up with a plum and raisin flavor

Corn: (80-100%

Corn); in

unmarked

charred barrels

the highland

scotch (great on the rocks-opens up with a plum and Tasting Notes: HOT, ethanol; caramel flavors

• Balcones Baby Blue- Caramel

• Balcones Brimstone- "Texas campfire"

Wheat: (min.

51% Wheat)

Wheat)

Tasting Notes: HOT, ethanol, sTasting Notes: HOT, ethanol, sweet smell

• Pappy Van Winkle (10, 12, 15, 20, 23 year) Made by Buffalo Trace: The 20

year is the #1 rated Bourbon in the U.S.

• Eagle Rare: Made by Buffalo Trace: 10 year bourbon; very HOT

Beginner's Guide to

Whiskey

WHISKEY SUGGESTIONS

Let's compare, below, on the left, you'll find frequently requested whiskeys or bourbons, on

the right you'll find our products that are most similar. Learn these and you'll make a lot of people

very happy, and make yourself more money!

Crown Royal Jameson, Uncle Nearest 1856, Templeton Rye

Jim Beam Old Forester, Elijah Craig Small Batch, Buffalo Trace

Maker's Mark Penelope Wheated Bourbon, Bernheim Wheat, Willet Pot Still Bourbon

Woodford Reserve Penelope Wheated Bourbon, Bernheim Wheat, Willet Pot Still Bourbon

Woodford Double Oaked, Four Roses Single Barrel, Colonel EH Taylor Small Batch

Knob Creek Russell's Reserve 10 Year, Eagle Rare 10 Year, Henry McKenna Single Barrel

Bullet Ryei e Barrel

Bullet Ryei Woodford Double Oaked, Four Roses Single Barrel, ColonWoodford Double Oaked, Four Roses Single Barrel, Colonel EH Taylor Small Batch

Bulleit Rye Rittenhouse Rye, High West Double Rye, Sazerac Rye

Johnnie Walker Glenlivet 12 Year, Hibiki Japanese Harmony, Westland Single Malt

Islay Scotch

(Smoky/Peaty) Corsair Triple Smoke, Del Bac Dorado, Westland Single Malt

Speyside Scotch

(Fruity/Elegant) Glenlivet 12 Year, Stranahan's Single Malt, Balcones Single Malt

BEER TERMS & STYLES

It is our goal to give you as much knowledge as possible when it comes to craft beer. The following styles and terms

are the basics. It is your responsibility and our expectation that you continue to educate yourself daily on new terms

and styles associated with craft beer.

Ale-Beer that uses top fermenting yeast and ferments at a higher temperature (68-72 °F)

Lager- Beer that uses bottom fermenting yeast and ferments at a lower temperature (45-55 °F)

ABV - Alcohol by Volume.

SRM- Standard Reference Method. Unit of measurement for beer color

IBU-International bitterness unit. Unit of measurement of expressing hop bitterness in beer.

American Adjunct Lager/American Light Lager

Fizzy yellow beer that Eureka! does not carry (AB InBev, Miller, Coors)

Pilsner

Originated in the Czech town of Pizen. This style has many different interpretations. Pisners

typically have sweet malt, are crisp and have a clean finish of hops. Categorized as a lighter beer.

ABV 4%-5%

Food Pairing: Any Salad, Fish Tacos, Napa Chicken Sandwich.

American Wheat Ale

American Wheat Ales first gained their popularity in the Pacific Northwest. They typically contain

between 30-50% wheat. Wheat's are clean, crisp and sometimes citrusy. Aromas often consist of

big citrus notes and sweet wheat malt. ABV 3%-5.5%

Food Pairing: Pan Seared Salmon, Salads.

Hefeweizen

Traditional German style wheat beer. Under traditional German Brewing Laws (Reinheitsgebot) it

is the only beer allowed to use wheat in the brewing process. Hefeweizens are brewed with 50-60%

malted wheat. Common flavors include banana, clove and bubblegum.

Food Pairing: Lobster Tacos, Salmon, Lollipop Corn Dogs

Pale Ale

Ale brewed with top fermenting yeast (ale yeast). Built on a base of pure malt, usually with the

caramel, raisin flavors of crystal, counterbalanced by the fresh, pungent flavors of American hops

with their piney, citrusy notes. ABV 4.5% - 5.5%

Food Pairing: Eureka! Burger, Eureka! Wings, Osso Buco Riblets

India Pale Ale

Created during Britain's colonization of India. More hops were added to English Old Ales in order to

preserve them on long voyages at sea. IPA is a paler, stronger, hoppier style of pale ale. This style is

typically bitter and showcases American hop varieties. Flavors include fresh ops, bready malts, and

hints of caramel with a clean crisp bitter finish. ABV 5.5% - 6.3%

Food Pairing: Fig Marmalade Burger, Bison Burger, Mac n Cheese

Double/Imperial IPA

Big and strong! Hops are definitely in the foreground but play off a background of complex

maltiness. Aroma is also full of hops. ABV 7.9%-10.5%

Food Pairing: Pearl Street Blues Burger, Truffle Cheese Fries

Amber/Red Ale

One of the first styles in American craft brewing. Ambers are sessionable beers with a little more

strength. They have a strong malt base with plenty of caramel notes and a delicate hop finish. ABV

4.5% - 6%

Food Pairing: Jalapeño Egg Burger, Nacho Average Nachos

Brown Ale

The brown ale is a classic English style. The American Brown ale is typically hoppier and bigger

than its English counterpart. Typically has a toasty flavor with some sweetness. Browns like

Reds/Ambers have a strong caramel malt base with a delicate hop finish. ABV 4% - 6%

Food Pairing: Jalapeño Egg Burger, Chicken Taco

Porter

Toasty and roasty! Roasted malt gives most porters a very distinguishable characteristic. Porters

often have chocolate and coffee notes but not as strong as a stout. Porters are thought to have got

their names from their early popularity with river porters (gatekeepers).

Food Pairing: Fresno Fig Burger, Corn Dogs

Stout

Stouts and porters are intertwined. Stouts were originally known as Double Porters, then Stout

Porters and eventually just Stouts. Stouts have deep dark roasty characteristics just like Porters.

Stouts can range from bitter to sweet but typically have chocolate, coffee and dark fruit notes

associated with them.

Food Pairing: OC Ribs, Chocolate Torte

American Wild Ales/Sours

This is a relatively new category to the craft beer scene. Sour beers originated in Belgium from

legendary breweries like Brasserie-Brouwerij Cantillon who are known for lambic beers. Beer

becomes sour by introducing wild yeasts during fermentation. Common strains of yeast for this are

Brettanomyces, and bacteria like Lactobacillus and Pediooccus. Fruit is often used to make sour

beers like lambics and framboise to cause secondary fermentation.

Food Pairing: Osso Buco Riblets, Bruschetta, Pearl Street Blues Burger, Fig Marmalade Burger

Eureka!

7 Steps to... Excellent Table Service

Eureka! Standards

1. Unreasonable Hospitality

• You are not just a server; you are the host of this experience. From the moment a guest is seated, they

should feel the energy you bring to the room. Own it. Think of how you treat guests you invite to your

house for a party.

• Greet every guest within 2 minutes of being sat, eye contact, a genuine smile, app plates, and the kind of

ENERGY that tells them they are in the right place tonight. "We are grateful you made it!"

• Introduce yourself by name and make an immediate personal connection: "Hi, I'm [Name) and I'll be

taking great care of you!" This is your first impression, make it count.

• Ask about frequency: Have they been in before? A returning guest deserves recognition; a first-timer

deserves a proper welcome and curation. Know who you are talking to.

• Ask about pace: Do they have somewhere to be? A show, a reservation, or need to get back to work?

Knowing their timeline up front allows you to deliver a seamless experience without surprises for either of

you.

• Ask about occasion: Are they celebrating anything? A birthday, anniversary, promotion, first date?

Uncovering the occasion early allows the entire team to elevate the experience and create a moment they

will never forget.

• Energy is contagious. If you bring it, the table feels it. If you don't, they feel that too. There is no neutral.

We are the life of the party!

2. Feature the Table

• The menu doesn't sell itself, luckily, you're salespeople! Guests are handed a list of options and, left on

their own, decision paralysis sets in. That's your opening. A confident, specific recommendation isn't

pushy, it's helpful — it tells the guest "I know this menu, and I know what's great tonight."

• Feature what's timely and special: our current TOs, Farmers Market Cocktails, and Chef's Choice exist

to make every visit feel different from the last. If a guest was here two weeks ago, tonight's feature should

give them a reason to say, "I didn't know they had that."

• Never use D.A.D. words — Drinks. Apps. Dessert. Asking "can I start you off with some drinks?" or "did

we save room for dessert?" is a generic, forgettable question that guests have heard a thousand times, and it

does nothing to sell the food. Replace the category with the item. Instead of "What apps are we thinking

about?" say "Are we ready to try our Orange Chile Glazed Brussels Sprouts?" Instead of "Did we save

room for dessert? " say "Make sure we save some room for the bourbon barrel cake. " Name it, and you'll

sell it, our food sells itself, D.A.D. words don't!

• Featuring the table isn't reciting the specials — it's giving every guest your personal, genuine

recommendation like you would to a friend visiting the restaurant for the first time. Curate each experience

individually!

3. Upgrade the Order

• An upgrade isn't an upsell for the sake of the check — it's using your product knowledge to make sure the

guest's order is exactly right for them. Every guest who orders something generic is really asking, whether

they realize it or not, "what's the best version of this for me?" That's your moment to guide them there.

When the guest orders Suggested Hospitality Prompt

A permanent beer

"Would you like to try one of our rotating beers in the same style?"» "If you enjoy

this one, I think you'd really like our seasonal option."• "Can I recommend our

featured draft today?"

A glass of wine "Would you like to make that a 9 oz pour?"• "Would you like to enjoy a larger

pour today?" "Can I recommend a wine that pairs especially well with your

meal?"

An Old Fashioned "Do you have a preference for bourbon or rye?". "Would you like me to make it

with one of our premium bourbons?". "Are you looking for something smooth or a

little bolder?"

A Martini "Do you have a gin or vodka preference?". "Would you like Tito's, Grey Goose,

or another premium spirit?". "Would you like it dirty, with a twist, or with olives?"

A Margarita "Would you like to upgrade to a premium tequila?". "Would you like it spicy?".

"Would you like to add a Grand Marnier float?"

A whiskey (neat or

on the rocks)

"Would you like to explore one of our premium whiskey selections?"• "Can recommend one of our barrel picks?"

A burger "Would you like to add bacon, avocado, or a fried egg?". "Would you like to add

cheese?". "Would you like to make it a double?"

Any burger or

sandwich

"That comes with French fries, or I can upgrade your side to truffle fries, sweet

potato fries, or a side salad."• "Would you like to upgrade your side today?"

A salad "Would you like to add grilled chicken, steak, shrimp, or salmon?"• "Can recommend avocado as well?"

Any entrée "Would you like to start with one of our appetizers while the kitchen prepares

your entrée?"• "Can I recommend a side to complement your dish?"

A steak "Would you like to add shrimp, lobster, or one of our signature sauces?"- "May I

recommend a glass of red wine to pair with your steak?"

Pizza or pasta "Would you like to start with a Caesar or house salad?". "Would you like to add

extra protein?"

A soda "Would you be interested in trying one of our Dirty Sodas?". "Would you like a

refill to go?" (where applicable)

An iced tea or "Would you like to try our lavender iced tea, sweet peach iced tea, strawberry

lemonade limeade, or passionfruit lemonade?"

Coffee after a meal

"Would you like to pair that with one of our desserts?"» "Can 1 bring you an

Dessert

espresso or cappuccino instead?"

"Would anyone like coffee, an espresso, or an after-dinner cocktail with dessert?"

meal At the end of the

"Would anyone like coffee, an espresso, or an after-dinner cocktail with dessert?"

"Can I bring anything else to make your experience even better?"- "Is there

anything you'd like to enjoy before I prepare the check?". "Thank you for dining

with us—-we hope to see you again soon."

4. On the 2's

• 2 minutes. 2 bites. 2nd round! It's simple, our guests should never be waiting on us!

• Once food and beverages hit the table, a prompt check-back in less than 2 minutes, or two bites to confirm

the experience is on track — special requests, additional sauces, last-minute additions that make the meal an

incredible one must always be the priority!

• The check-back is the best time to engage the guest about their second round. Offering it when a glass is at

a ½ to ⅓ pour — not waiting for it to go empty — is the perfect window. Second rounds can include non-

boozy beverages, dirty sodas, rotating beers, Whiskey Club old fashioneds, or even still/sparkling water.

• Not every beverage needs an ask. Free-refill drinks — fountain soda, iced tea, coffee — get refilled

automatically the moment the glass hits ½ to ½ full, no request required. Save the questions for drinks that

actually need one.

• A guest who never has to ask will truly feel like our guest.

5. Clear the Way

• Clearing isn't cleanup — it's preparation. Every plate or glass removed at the right moment tells the guest,

without a word, that their experience is the most important experience in the restaurant

• Pre-bus with purpose: clear finished plates and glassware as soon as a course is done, so the table is ready

for the next round of beverages or for the dessert you already sold in Step 2.

• Manicure the table: reset silverware, straighten napkins, and wipe down the wood so the table looks as

sharp for each round as it did at the greet.

• Full hands in, full hands out: every trip to or from the kitchen and bar is a chance to bring something or

take something away — hot food out quick, cold beverages out quicker, nobody is empty-handed.

• This is a team effort. While every server is responsible for circulating the whole dining room, the home-

base server leads the charge for their own table's flow, treat every table as part of your station

• A cleared table is both a visual and physical confirmation to the guest: you come first, your experience

matters, and we prioritize cleanliness!

6. Double Down

• A regular isn't made in one visit, they're made in the moment you give someone a reason to come back.

Every guest is a potential member of the family. That's the goal: a hospitality experience so warm, our

guests are already planning to come back later this week!

Ask if they are in the Friends with Benefits program and have a discount to apply to the check - this is an easy segue into the loyalty conversation. Loyalty guests visit more often and spend more per visit -— that's what's in it for you.
Mention the Whiskey Club some point in the visit — unique to Eureka!, and offered like an insider tip, not read like a script: "Are you already part of our Whiskey Club? If not, I'd love to get you set up

- not

only will you get a great whiskey and swag every month, you will also get 15% off and can skip the wait!"

• Doubling down means looking for the moment to make a guest a regular, not just a guest for the night.

7. Finish Strong

The goodbye deserves the same intention as the greet — this is the last impression, not an afterthought. It's a proven fact: guests remember the peak of their experience and the end more than anything in between, so make this moment count.
Recommend dessert by name — your genuine favorite, not a generic offer — and don't forget to mention post-dinner cocktails and coffee.
If the guest declines dessert, present the check immediately — have it ready the moment they decline, so there's no awkward lag where the guest is left waiting to close out. A fast, smooth close is just as memorable as a fast, warm greet. We don't take hostages.
You are responsible for every guest in your station until they physically leave the restaurant — even after the check is closed. If they're still seated, make sure someone is checking on them until they walk out the door. If you're leaving before they do, hand them off to the next server it's never too late for another round.
Thank the guest specifically and invite them back: "I feel honored you chose to celebrate with us today

it's been a pleasure serving you. "Then invite them to one of our weekly events - Martini Monday, Smash Burger Wednesday, and so on.

We opened as the host of the party. We close the same way — genuine, specific, and always leaving them with an invite!