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Chapter 1 Brewed Alcoholic Beverages

Unit 1 Beer

Lesson 1 Barley and Malt

Lesson 2 Hops

Lesson 3 Yeast Management

Lesson 4 Wort Preparation

Lesson 5 Fermentation and Maturation

Lesson 6 Beer Flavor and Stability

Unit2 Wine

Lesson 1 The Varity of Grapes

Lesson 2 Viticulture

Lesson 3 Red Wine Vinification

Lesson 4 White Wine Vinification

Lesson 5 Wine Chemistry

Lesson 6 Wine Sensory

Lesson 7 Sparkling Wine

Unit 3 Rice Wine

Lesson 1 Sticky Rice??

Lesson 2 Jiuqu

Lesson 3 Shaoxing rice wine

Lesson 4 Jimolaojiu rice wine

Lesson 5 Sake

Chapter 2 Distilled Alcoholic Beverages

Unit 1 Chinese Baijiu

Lesson 1 Introduction

Lesson 2 Daqu

Lesson 3 Tasting

Lesson 4 Packaging

Lesson 5 Distilled and Maturation

Lesson 6 Blending Technique

Unit 2 Brandy

Lesson 1 Introduction

Lesson 2 Distilled Technique

Lesson 3 Barrel and Aging

Lesson 4 Blending Technique

Unit 3 Whisky

Lesson 1 Introduction Objectives

Lesson 2 Distilled Technique Objectives

Lesson 3 Barrel and Aging

Lesson 4 Blending Technique

Unit 4 Other Distilled Alcoholic Beverages

Lesson 1 Vodka Objectives

Lesson 2 Rum

Lesson 3 Tequila

Lesson 4 Gin

Chapter 3 Blended Alcoholic Beverages

Unit 1 Liqueur

Lesson 1 Fruit Liqueur

Lesson 2 Eggnog Liqueur

Lesson 3 Coffee Liqueur

Lesson 4 Anisette

Unit 2 Other Blended Alcoholic Beverages

Lesson 1 Vermouth Objectives

Lesson 2 Martini

Vocabulary

References