01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine

+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

BAR LIST
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

Как быстро освоить материалы?

«Бар» - эти материалы необходимо знать, если Вы претендуете на должность
в отельно-ресторанной сфере. В первую очередь они важны для барменов,
поскольку алкогольные напитки – это, то с чем приходится постоянно работать.
Однако и другие сотрудники ресторана должны иметь общее представление о
барном листе своего заведения. Барменам также нужно ориентироваться в
стоимости каждого напитка (в том числе в сантилитрах), уметь быстро
рассчитывать стоимость коктейля не из меню, а под индивидуальный заказ гостя,
также рекомендуем барменам знать как выглядит та или иная бутылка
алкогольного напитка.
Перед началом изучения данных материалов Вам нужно определить для себя
уровень, на который Вы хотите освоить эти материалы
1 уровень – бармен – Вы должны знать данный материалы полностью!
2 уровень – хостесс, старший официант, официант, помощник бармена
– Вы должны изучить материалы отмеченные * и **.
3 уровень – помощник официанта – Вы должны изучить материалы
отмеченные *.
Мы собрали для Вас список самых популярных алкогольных напитков, их
различия, основные особенности производства и многое другое.
Не забывайте, что в зависимости от позиции количество необходимого Вам
материала отличается. Но! Наш совет – прочитайте всё, а учите только то, что
Вам действительно пригодится при собеседовании!

Желаем успехов!

How to learn the materials quickly?

“Bar list” – this materials you should know if you want to obtain the position in
hospitality field. Firstly they are important for bartenders and barmaids. Because they
work with spirit drinks usually. But other workers of restaurant should have at least
adumbration about own bar list. Also bartenders and barmaids should be guided in
cost of each drink (in centiliters as well), should be able to quickly calculate the price
of cocktail not from menu, but for individual customer order. Also we recommend to
bartenders and barmaids to know how the each bottle of spirit drink looks like.
Before studying this materials you should define what level do you want to
obtain:
1 level – bartender / barmaid – you need to know this material completely!
2 level – barback, hostess, head waiter, waiter/waitress,– you should know
just materials specified with * and ** mark.
3 level – junior waiter/runner – you should know just materials specified with
* mark.
We have compiled a list of the most popular alcohol drinks, their differences, the
basic features of their production and much more.
Do not forget that, depending on position the number of necessary for you material
is different. But! Our advice is - read everything and learn only that materials which
will be really useful during the interview!

We wish you success!

 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

Vodka
Price ($) Price ($)
Brand Distilled from/ Brand Distilled from/
30 ml 30 ml
Country Country
Smirnoff** Grain /Russia 12 U’luvka Multigrain / 27
Poland
Grey Wheat / 13 Beluga Noble Barley / Russia 23
Goose** France
Absolut** Grain / 12 Chopin Potatoes / 25
Sweden Poland
Belvedere* Rye / Poland 22 Effen Holland wheat / 18
Holland
Beluga Barley / 58 Cariel Swedish Winter 25
Gold* Russia Wheat /
Sweden
Ketel one* Wheat / 22 Wyborowa Rye / Poland 20
Holland Exquisite
Cîroc* Grape / 22
France

Whisky
Malted whisky
Auchentoshan Three Wood Lowland, Scotland 43%, Single Malt
Caol Ila 12 year old Islay, Scotland 43%, Single Malt
Isle of Jura (10 year old, Prophecy) Isle of Jura, Scotland 40%, Single Malt
Dalmore (12, 40 years old, Cigar Malt, Highland, Scotland 40%, Single Malt
King Alexander III)
Glenfarclas 15 year old Speyside, Scotland 46%, Single Malt
Talisker 10 year old Isle of Skye, 45.80%, Single Malt
Scotland
Ichiro’s Malt (Double Distilleries, Japanese 46%, Vatted Malt
Mizunara Wood)
Chichibu The First Japanese 61.80%, Single Malt, Cask
Strength
Penderyn (Madeira, Peated) Welsh 46%, Single Malt
Teeling Ireland Single Grain Whiskey

Bourbon
Jim Beam** Kentucky , USA Straight bourbon whiskey
Baker's* Kentucky , USA Straight bourbon whiskey
Wild Turkey* Kentucky, USA Super-premium American
bourbon, Straight bourbon

Blended whisky
Johnnie Walker ** (Black Label, Blue Scotland Blended Scotch Whisky
Label, Double Black, Gold Label Reserve,
King George V, Platinum Label 18)
Chivas Regal** Scotland Blended scotch whisky
Jameson** Ireland Blended Irish whiskey
Crown Royal** Canada Blended Canadian whisky
Teacher’s* Scotland Blended Scotch Whisky
White Horse* Scotland Blended Scotch whisky
Jack Daniel** Tennessee, USA Sour mash whiskey
Black Velvet Canada Blended Whisky
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

Talisker 10 year old Isle of Skye, 45.80%, Single Malt

Scotland
Ichiro’s Malt & Grain Japanese 46%, Blended Whisky
Ballantine’s Scotland Blended Scotch Whisky
Bell’s Scotland Blend
Dewar’s Scotland Blended Scotch Whisky
J & B Reserve Scotland Blended Scotch Whisky
Whyte & Mackay 40 year old Scotland Blended Scotch Whisky

Gin Rum
Bombay Sapphire * Bacardie**
Hendricks * Malibu
Tanqueray No 10 Havana club
Beefeater De Kuyper

Cognac Liquor
Hennessy VSOP ** Bailey’s*
Skyy Fernet branca
Remy Martin Ricard
Tequila Jägermeister
Patrón *
Jose Cuervo

Champagne, sparkling wines, prosecco

Vintage Non-Vintage
Dom Pérignon** 967$ Moët & Chandon Brut ** 250$
Drappier (Grande Sendrée 2002, Charles 417$- Veuve Clicquot, Brut* 360$
de Gaulle, Millésimes Exceptional) 550$ Krug Grande Cuvée* 1590$
Louis Roederer Cristal 2004 2100$ Taittinger, Brut Réserve 250$

Prosecco
Waitrose San Leo* M&S Prosecco Zardetto NV
Prosecco Asolo Bele Casel* Prosecco Salatin Extra Dry
Aldi Valdobbiadene Valbobbiadene Prosecco Superiore

Red Wine Rosé Wine

Barefoot Merlot, USA*
Fuzion Shiraz Cabernet Sauvignon, Argentina
Shiraz, Argento, Argentina
Montepulciano, Moncaro, Italy
Chateau L’Eglise, France
Syrah, Stonehedge, USA
Chianti , Gabiano, Italy
Pinot Noir, Kooyong, Australia
Rubicon Meerlust, South Africa
Cuvée Sabourin, Blush 2012, France*
Côtes de Provence, Serpolet, France
White Wine
Pinot Grigio, Garganega, Aradilca, Italy*
Chardonnay, Montes, Chile*
Footprint Chenin Blanc Semillon, South Africa
Sauvignon Blanc, Mondavi, USA
Chardonnay, Penfolds, Australia
Blanc de Blancs, Chateau Ksara, Lebanon

Beer
Budweiser Efes Pilsen
Heineken Guinness
Corona Extra Stella Artois
Sam Adams Kingfisher Premium Lager
Miller Lite Samuel Adams Boston Lager
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

Processes of spirits creation

Art and science of making great cocktails begins with knowing most important ingredients:
spirits, fortified wines and aromatic bitters. Spirits are the essence of use plants used to create
them:
Cognac – Grape
Rum - Sugarcane
Tequila – Agave
Vodka – Any sugar-bearing material typically potato or grain
Whisky – Grain.
And also you should know how the spirits are made.
A distilled spirit is simply alcohol that has been separated from fermented matter through a
process of evaporation and re—condensation.
There are two ways of spirits making:
Fermentation
The first step is fermentation – yeast ingests soluble sugars and expels the by-product alcohol.
The sources of the sugar can be fruits grains or other plants. For materials that already contain
sugar, such as fruits, pressing and crushing methods are used to extract the sugary pulp which
is then fermented. For materials such as grain that don't contain sugar but rather starch, the
starch must first be transformed into sugar. The grain or grain mixture known as the mash bill,
is ground and mixed with water; enzymes convert the starch to sugar.
Distillation
The second step in the process is distillation. The “spirit” is separated from the “wort” through
heating and vaporizing the alcohol and then cooling it back to a liquid form.
There are two types of distillation:
Pot distillation is the original and simplest method of distillation. Fermented matter is
pumped into a still where heat from direct fire or steam is applied. The alcohol vaporizes and
rises up through the neck of the still where it is guided through a system of hyper-cooled coils.
As the vapors cool, they are re-condensed back into liquid form.
Both copper and steel pots are used for this purpose. Copper is a better conductor of for the
development of more complex flavors. Steel heats more slowly and there is very little reaction
in the spirit.
Continuous distillation was originally conceived of in 1826 by Robert Stein, who began
distilling spirit from a continuous flow of beer. This “continuous” distillation system was later
improved upon and patented in 1830 by an lrish Excise officer named Anneas Coffey who arrived
at the process that is known today as column distillation. Here the fermented mash is carefully
pumped through the top of the column where it will meet superheated steam being fed in through
the bottom. The steam then heats the wort, separating the alcohol from the water. This occurs
continuously at different precise levels in the still where perforated plates are positioned to
collect the desired vapors. The vapors are then channeled into the condenser “ed Key Characxer
Affecters for All SPWS heat and a catalyst or no flavor was later improved.

What are the differences between cognac and brandy?

Brandy is a double distillation technology but not a particular drink. Therefore, under the
brandy mark can be met any drink. The brandy may contain additives: colorants, flavors. Very
often the caramel can be added as well. Brandy is aged in barrels, they can be done not only
from wood, but also plastic. There are three types of brandy depending on the raw material:
grape brandy; marc brandy; fruit brandy.
Brandy made in the south France, in the Cognac region, and named in its honor became
particularly popular.
Cognac – is sort of brandy, which is produced only in the Cognac region of France. Cognac
spirit is soaked only in oak barrels. It is composed exclusively from natural ingredients. Cognac
is produced only from grapes of special varieties growing in certain areas, it has very strict
production technology. It is aged in oak barrels (from the forests of Limousin or Tronze). Cognac
doesn’t have any additives. Cognacs can be classified by age and by quality as well: VS –4-7
y.o.; VSOP – 6-12 y.o.; Napoleon – 10-20 y.o.; XO – 20-30 y.o. and Extra – cognacs older
than 25 years.
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

What are the differences between beer, ale and lager?

The role of yeast plays out much same everywhere it goes. The yeast put into the wort (the
liquid made from boiling malted grain) likes to feast on those grain sugars, the byproduct of that
primal gluttony is alcohol. Yeast turns cereal into beer.
But it’s not just any kind of yeast. There are certain special kinds involved in brewing. And while
you won’t have to memorize Latin nomenclature or identify your favorite beer by the yeast that
fermented it, it is actually useful to know about two kinds of yeast directly related to the two
major fermentation methods involved in beer production. It all comes down to ale vs. lager.
The difference is this: how was the beer fermented? Ale is top-fermented, meaning the yeast is
applied to the top of the wort, and at a higher temperature. Top-fermenting is the oldest method,
and the yeast used for it is called Saccharomyces cerevisiae. Top-fermenting tends to yield more
flavor, as esters (a byproduct of both kinds of fermenting) are more pronounced in warm
fermenting, as are phenols (which include things like tannin).
Lager, on the other hand, is bottom-fermented, meaning the yeast works at the bottom of the
wort, at a much lower temperature. And that’s because the yeast involved in bottom-fermenting
are a hybrid of Saccharomyces cerevisiae and a yeast called Saccharomyces eubayanus, a wild
yeast from Patagonia that probably hitched a ride to Europe on a trade ship a few centuries ago.
Unlike S. cerevisiae, S. eubayanus can thrive in much colder temperatures—and their baby
yeast, S. pastorianus, inherited that ability.
Because the reaction takes longer, bottom-fermented lagers ferment at a low temperature for a
longer time. The result is a “crisper” beer that has less of the pronounced flavors of an ale. A
classic example would be a German pilsner. (Lagers are by far more popular worldwide, though
ales are usually more complex.)
Wild fermentation is the third essential way a beer can be fermented, relying primarily on, you
guessed it, wild microbes, especially Brettanomyces, a yeast known (and often sought after) for
its ability to give beers a decidedly funky flavor profile. An increasing number of American craft
brewers are playing with wild fermentation, although generally in as controlled a setting as that
of traditionally fermented beers.
If you know your ales from your lagers, wild fermented beers will not be hard to pinpoint.

What are the differences between sparkling wines,

champagne and prosecco?
Sparkling wines wine saturated with carbon dioxide, which makes them effervescent.
Sparkling wine is kept for at least fifteen years.
French sparkling wines
Champagne
Champagne – is a sparkling wine made in the Champagne region in France. It can only be done
there. Any other foaming wines produced elsewhere are just sparkling. Champagne should be
stored in bottles for several years. Champagne should be aged for at least 18 months.
Cremant. The most famous are Cremant of Alsace, Burgundy and the Loire Valley. Usually
crémant is served as an aperitif wine
Spanish sparkling wines
Cava - the minimum aging period is nine months. These wines are cheaper on average 4 times
than their counterparts from Champagne. At the same time the rules of the Spanish sparkling
wines production are as stringent as in France. In particular, the vineyards, the fruit of which
can produce Cava, are defined by law
Italian sparkling wines
Prosecco – is a wine produced in a specific region of Italy, Veneto. Production of prosecco does
not require fermentation that took place partially in bottles. This means that the wine can be
produced quicker and quicker become ready for use. The average price of high-quality prosecco
is often in 5 times cheaper than champagne. This makes it ideal for small and major events.
Spumante (which means "foamy") or Frizzante (sparkling, too, but less foamy than
Spumante), and also Asti and Franciacorta.
Notation Spumante and Frizzante can have any wine of Italy region. At the same time notation Asti
(produced by the Charmat method) and Franciacorta (produced by traditional methods) - are strictly
assigned to certain regions (Asti - Piedmont, Franciacorta - Lombardy) and have the highest grade of Italian
wines quality DOCG.
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

German sparkling wines

Sekt – is a German sparkling wines of good quality, most often produced by the Charmat
method. Riesling grape variety dominants in the production of Sekt. Austrian, Czech and Slovak
sparkling wines may be referred as Sekt too.
In the best years, Champagne houses produce a vintage Champagne (with the year on the
label) and that wine only include grapes from that year, with no older wines blended into it. This
wine has the specific characteristics of that year's growing season, and since these wines aren't
made every year, they're in limited supply and pretty pricey.
In contrast, most Champagne is non-vintage. This means that the final product is a blend of
wines produced in different years—a little of the 2008, a little of the 2006, and onward. There's
more of this wine on the market, and it's less expensive.

Wine Service Procedures *

1) Once the order for a bottle of wine is procured, cradle the bottle from the wine stand
to the guest's table.
2) Once there, present the bottle to the guest and announce the wine (eg. ‘Your
Chateauneuf—Du—Pape Sir/Madam”).
3) After the guest has approved of the bottle proceed to open the bottle.
4) Cut the foil at the second ridge, and then wipe the bottle neck
5) With a lito on your left forearm, proceed to remove the cork. Never ‘pop’ the cork,
rather remove it with a quite ‘poof. Wipe the bottle neck of any sediment or debris present
6) Present the cork to the guest, and then with the label facing the guest, pour a little
wine in the guest's glass for him to taste the wine.
7) Once the wine has been approved, serve the wine to the guest's, serving the ladies
first. The host should be served last.
8) Pour a little less than half a glass. This will allow the guest to aerate the wine by lightly
swirling it in the glass.
9) Remember to refill the glasses as &. when require second bottle.
10) Discreetly attempt up selling. Do not over do it. A gradual up sell will do wonders as
opposed to sell the most expensive wine to a guest who has been consuming a moderately priced
wine.
11) Inform a guest who orders a glass of wine that should he buy a bottle of wine and not
be able to finish it, the bottle can be stored away for the next meal.
12) Remember, suggesting wines that complement the meal is an art, but do not be
intimidated as with a little practice & a desire to learn, you should be able to suggest wines with
ease thus increasing your own chance at earning that extra buck.
NEVER ASSUME. Just because a guest did not order wine on the first evening, does not
necessarily mean that he/she will not do so for the next visit. Unless specifically infomied by the
guest to not be approached for wines, make it a point. There could always be that special
occasion that might require champagne to celebrate.
 01001, office 622, 20 Esplanadna Street, Kyiv, Ukraine
+38-044-587-5879, +38-063-20-888-48,
+38-068-685-65-89, +38-050-328-65-00
www.oaework.com
office@oaework.com

Combination of wine with Food*

Sparkling wine Medium Red
Salty Foods Roasted Food
Examples: fries, potatoes, chips, caviar, Examples: Italian Cuisine, Spanish Cuisine,
anchovies, sushi, popcorn Pizza, Roasted Vegetables
Meats: fish and shellfish, chicken and other Meats: pork, duck, lamb, cured meats,
poultry sausages
Wines: Most sparkling wines Wines: Sangiovese, Tempranillo, Cabernet
Franc, Barbera, Merlot, Negroamaro,
Rose Zinfandel, Carmenere, Nebbiolo
Richly Flavored Food
Examples: Mediterranean Cuisine, Moroccan, Rich white
Indian Cuisine, Spiced Dishes
Creamy Dishes
Meats: rich shellfish, pork loin, chicken and Examples: Cream Soups, Cream-based
other poultry
Pasta, Quiche, Creamy Lasagna, French
Wines: Most dry Rose wine Cuisine
Meats: rich shellfish, chicken and other
Dry white poultry
Vegetable dishes Wines: Chardonnay, Semilion, Viognier,
Examples: salads, sautéed vegetables, Marsanne, Roussanne
roasted vegetables
Meats: flaky fish, chicken
Bold Red
Wines: Albarino, Gruner, Veltiner,
Rich Meats
Gargenega, Muscadet, Pinot Gris, Sauvignon
Examples: Roasted, Smoked and Barbecued
Blanc, Trebbiano, Vermentino
meats
Meats: beef, lamb, pork, venison, sausages,
Light red cured meats
Mushroom Driven Dishes Wines: Cabernet Sauvignon, Syrah, Malbec,
Examples: Risotto, Mushroom soup, Cream Petite Sirah, Petit Verdot, Mourvedre, Nero
based Pasta, Chicken Pie, White Pizza, French d’Avola
Cuisine
Meats: pork chop, chicken and other poultry Dessert
Wines: Pinot Noir, St. Laurent, Gamay, Sweets
Carignon, Counoise, Zweigelt Examples: Cakes, Cookies, Chocolate, Pie,
Ice Cream, Soft Cheese, Fruit
Sweet white Wines: Port, Tawny Port, Sherry, Sauternes,
Spicy Cuisine Madeira, Vin Santo, Muscat, Late Harvest
Examples: Indian, Thai, Chinese Cuisine Wines
Meats: oily fish and chicken
Wines: Chenin Blanc, Gewurztraminer,
Moscato, Riesling, Torrontes