Former numerous gates have been saved, glazed openings that have a beneficial effect on the atmosphere of the restaurant. Wine tastings are held in a specially equipped room on the first floor of the restaurant. Moreover, the manager of the restaurant approved my practical part and allowed me to have it in "Talli".
Beer history
My previous knowledge was superficial in this area, and therefore I started my thesis with theoretical material. It should explain this alcoholic drink in detail and make it simple and understandable not only for specialists. This topic opened up new opportunities for restaurant Talli to make money and attract new customers.
Components
- Grain
- Water
- Hop
- Yeast
The pH of the water affects many processes in brewing, especially at certain pH values the fermentation runs in a normal state, but when it changes it flows easily. Hops give the beer a slightly bitter taste and contribute to its preservation: through the combination of these properties, it has become an integral part of the brewing process in the world. Belgian lambics are also made based on the unique natural strain found only in the Senne Valley.
Brewing process
This characteristic is called - the initial density of the wort and indicates the amount of sugar in the wort. Due to the lumps of coagulated protein and hops, the wort becomes cloudy again at the end of the boil and must be filtered. After primary fermentation, the beer is not yet ready for use, regardless of the type of fermentation.
Color
Fermented beer usually matures during the week, but some varieties take at least a year; varieties that ferment for at least four weeks at zero temperature (Verhuf 2005, 13.). The beer is filtered and a new part of the yeast was added for the subsequent bottle fermentation, as well as the sugar that serves as a substrate. In accordance with the European Brewery Convention (EBC), the measurement of the color quality takes place at the same wavelength of light, but with a cuvette with a smaller thickness (1 cm).
Bitterness
In 1950, the American Society of Brewing Chemists Industry (ASBC) first applied the reference table method (SRM) for determining the color of beer. At the same time, Europeans have developed the European Brewing Convention (EBC) for this purpose. In most cases, SRM-scale color is close to the Lovibond-scale color value.
Styles
- Ale
- Wheat beer
- Pils
- Lager
- Speciality
The Trappist order takes its name from the Abbey of La Trappe in France, which was founded in 1663 as part of the Cistercian order, but was officially separated from the latter only in 1892. Due to the popularity of Trappist ales, many com - commercial brewers continue to produce beer in similar styles, it is usually sold under the brands Belgian Dubbel and Tripel (beersfun 2010). This category usually refers to beer produced from a mash containing 30 to 70% malted or unmalted wheat, which, in contrast to the many varieties of malted barley, gives the drink a pure grain aroma, which makes an important contribution to the formation of the unique characteristics of the beer's taste (beersfun 2010).
In addition, the protein content of wheat is higher than that of barley, and this contributes to a more stable and lush foam in the beer when it is poured into a glass - a distinguishing feature of most styles of wheat beer . Most wheat beer cultivars are produced using specific types of yeast, such as Hefeweizen Ale yeast. During fermentation, there are esters and fruit compounds that give flavor and aroma (phenols) in the unfiltered left over suspension, play an important role in shaping the style and character of the beer (beersfun 2010).
In Germany, Pils is brewed everywhere - this grade is about two-thirds of the beer consumed here. Type of beer, used in the production of bottom fermentation and by fermentation at low temperature. Currently, the most common type is beer, whose share in world consumption is up to 80% (beersfun 2010).
The yeast is then separated and the beer is directed to the secondary fermentation vessel in pressurized carbon dioxide.
Types of the degustation
Aging and maturation of beer at low temperature lasts between 20 and 120 days, and sometimes longer. Strong lagers are usually dense and intense malt flavor, as well as very low hop flavor and aroma (beersfun 2010). This category is designed for any type of beer that includes the following techniques or ingredients: unusual technology, unusual fermentables (maple syrup, honey, molasses), unusual supplements (oats, rye, buckwheat, potatoes), combinations of other typical (high quality) categories , different variations of existing types (low alcohol versions of other types), historical, traditional or local beers, the American interpretation of European styles or other traditional varieties, clones of specific types of commercial beers not covered by the existing beer types and any experimental beer that a brewer produces, including any beer that is just difficult to assess from the existing model definitions (beersfun 2010).
In the most common format, there are 10 to 15 beers of different types or more narrowly chosen examples from a style or region or to illustrate a specific point. There might be a program to suggest a particular tasting order or to suggest things to look for in beers. Casual competitions are not widely held, but they can be a fun way to engage brewers as well as participants, and the results can be significant.
In a way it's more of a real way to evaluate a beer as it's more of a social situation where people are enjoying and talking about the beers. This type of tasting can be done with bottled beer, but is best for a smaller number of guests because the beers must be poured out of sight of the attendees, which means a lot of pouring and slurping. The aim will be to present beers that illustrate styles, history, taste or another specific aspect of beer.
As an example, there are suggestions for the type of tasting: by style, by country or brewing tradition, the same beer with different vintages, by ingredient, by season, with food, and so on (Mosher.
Organizing process
Most importantly, the scoring is done by the person participating in the event and not by highly trained judges under controlled conditions. As an example, there are suggestions for taste type: by style, by country or brewing tradition, same beer with different years, by ingredient, by season, with food, and so on (Mosher 2009, 88.). The tasting had a theoretical part, which included beer history, description of color and bitterness systems and descriptions of the beer samples.
Combining beer and food
Ale can be combined with: lamb, mushrooms, fried chicken, steak, olives, walnuts, pizza, fried pork, sausages and duck.
Beer
The brewery is the largest company in France and one of the largest in Europe. History Witbier is also a family history of the Schneider Brewers and their famous «Schneider Weisse». In 1872, King Ludwig II stopped producing wheat beer due to the steady decline in sales.
In the same year, he sold the rights to the exclusive production of wheat beer to George I. Schneider. HOLS, as the owner of the brewery, bet on high-quality and simple commercial brewing. The brewery was founded almost twenty years ago, due to the desire of entrepreneurs to create a local company with high quality production.
Due to the growing success of beer, the brewery became the main activity of the family. Due to the growing demand for beer, one factory could not cope with the production turnover, so in 1991 the Lindemans family decided to build a new brewery to meet the growing needs of the market without losing quality. In 1985, Michael Jackson said that "Lindemans Kriek" was one of the 5 best beers in the world.
A smooth, well-balanced beer taste, as well as a fragrance full of sweet fruit.
Food
Only from 1856 did the monks occasionally sell some beer at the door.
Results of the degustation
The lowest scores had two samples: dark specialty from Belgium and wheat beer from Germany. This sample also had good comments and offers to taste it without food. Also, this sample should be the first at the tasting because it would be easy to taste light fruit beers first.
It showed a wide variety of brands, but in the end, all members of the event recommended this sample as an aperitif drink for the restaurant "Talli". In addition, they all asked about the time when this kind of degustation appeared in "Talli".
Additional comments
After a short discussion at the degustation and with supervisor I decided to add my variant of the presentation. This Power Point included: contents of beer tasting, brief history of beer, description of main beer types, color system, bitterness and tasting samples.
Calculations
Success is guaranteed only with a well-crafted concept of integrated and consistent introduction of the idea and the final product into business development. Advertising of the company's products and activities - is the most important part of complex marketing activities, a kind of basic information for the consumer (Gerchikova I.N. Preparation is the main one, since the other two stages depend on it, as well as the success of the entire campaign.
When planning the advertising campaign it is very important to know that the success of the market depends not only on successful advertising, but also on the factors that characterize the product: product functionality, price and unique in the market (MacRury. Based on In the above points , I made an advertising campaign, the main purpose of which was to inform restaurant visitors and attract new customers, according to this strategy, I conditionally divided the advertisement into four parts: visitors to the restaurant "Talli", residents of Mikkeli. , tourists in Mikkeli, internet.
It can be distributed to all visitors of the restaurant "Talli" together with the cashier's receipt in the bar. Finally, this can be an additional advertisement on the official website of Mikkeli. I used them in the process of creating a tasting and as basic material for an introduction to the world of beer.
After this event, every customer will understand the basics of the brewing and beer styles. The marketing promotion for beer tasting was developed in different ways according to the restaurant specification and location of the city of Mikkeli as a whole. These trends and problems can be addressed and developed in the first place, the students of the University of Applied Sciences in Mikkeli and restaurant «Talli», as an interested part.
