This concise, yet comprehensive introduction to the history, science and varieties of alcoholic beverages includes an anecdotal history of alcoholic beverages and their cultural influences. The user-friendly approach offers a unique presentation of wines, beers and spirits: wines are taught by the grapes from which the wines are made; the study of beers is differentiated by the type of yeast used in fermentation; and the approach to studying spirits is broken into aged and non-aged and fruit or grain-based. ÍNDICE: 1. A Brief History of Alcoholic Beverages. 2. Alcohol Safety. 3. Wine Labels and Bottle Shapes. 4.Getting to Know Wine: Tasting and Pairing. 5. The Vineyard. 6. Fermentation. 7. Light-bodied White Wines. 8. Medium-bodied White Wines. 9. Full-bodied White Wines. 10. Light- bodied Red Wines. 11. Medium-bodied Red Wines. 12. Full-bodied Red Wines. 13. Sparkling Wines, Dessert Wines, Fortified Wines and Aperitifs. 14. Beer: Ale and Lager. 15. Distillation and Distilled Spirits. 16. Mixology. 17. Professional Alcohol Service. 18. Purchasing, Receiving, Storing, and Issuing. 19. Beverage Cost Control: Managing for Profit. 20. Marketing and Selling.