Preview Knowing your beverages 1

Stillorsparkling?KNOWING YOUR BEVERAGES 1

Juggling bottles.A head full of wine knowledge.

Knowing your beverages 1

COLOPHON1st edition, 2018 PRINTING „„ Hotel Okura, Amsterdam© SVH, Zoetermeer „„ Jan HennipmanISBN 9789052113302 MullerVisual Communication „„ Juliette van den Heuvel „„ Kasteel Kerckebosch, ZeistPUBLISHER ILLUSTRATION „„ Kim Poortman „„ Landgoed Salentein, NijkerkSVH Tijs Koelemeijer Illustration & Design „„ Landgoed Vollenhoven, De Bilt „„ Laura de GravePRODUCTION PHOTOGRAPHY „„ Lisette de Ruijter van Steveninck „„ Margreet KwaksSVH, Zoetermeer „„ BLOONIE Fotografie „„ Mama Kelly, The HagueBespeak, Amersfoort „„ Ivo de Kok Photography „„ Marijke van Putten „„ Martijn van Dam Fotografie „„ Marisa BroekhuizenCONTENT EXPERTS „„ Mathijs Hanenkamp „„ Mathieu Dierinck „„ Ronald van Wieren Fotografie „„ Miele Experience Center, Vianen„„ Arthur Kruijt, owner of De Tweekoppige Phoenix „„ Nils Hendrikse„„ Bas de Groot, milk specialist at Voord&Wij PHOTOS „„ Pont 13, Amsterdam„„ Dirk Breedveld, beer sommelier and bartender at „„ Restaurant Vroeg, Bunnik „„ APS Glass & Bar Supply, Amsterdam „„ Schulp Vruchtensappen, Breukelen Taveerne de 12 Balcken „„ De Kweker, Amsterdam „„ Thomas Vos „„ HANOS, Apeldoorn „„ Vitens, Zwolle„„ Floor van Aerde, Communication & PR adviser at „„ International Tea & Coffee Academy, „„ Weingut Carl Loewen, Leiwen, Germany „„ Werelds aan het Strand, Ouddorp the Netherlands Association for Soft Drinks, Waters, Zeewolde „„ Wynwood, Eindhoven Juices „„ Xiomara te Kloeze „„ Kokswereld.nl, Gorinchem„„ Hans Peter Korendijk, licensed victualler at „„ Picture Partners, Leiden COPYRIGHT „„ Rungis, Barendrecht De Poort van Kleef „„ Simon Lévelt, Haarlem SVH has taken the utmost care in putting together this learning resource. Nevertheless, possible inaccuracies„„ Jeroen Veldkamp, owner of Coffeelab WITH SPECIAL THANKS TO and typesetting or other errors in the book cannot be„„ Kiona Malinka, tea sommelier at Crusio Thee completely ruled out. SVH, as author and printer, is not„„ Leslie Dronkers, lemonade maker at DD Cordials „„ Callebaut Chocolate Academy, liable for any damage resulting from actions taken based„„ Lotte Wolf, Wine Director at Bridges (★ 2016) † on this publication.„„ Marc Mulder, wine expert at All About Wine Lebbeke-Wieze, Belgium No part of this publication may be reproduced and/or„„ Martien Evers, SVH Master of Professional made public by means of print, photocopy, microfilm digital „„ Beitske Verheij processing or any other means whatsoever, without the Bartending (SVH Meesterschenker), owner of Café Jos „„ Bij Jef (★ 2016), Den Hoorn prior written permission of the publisher. „„ Bocca, Amsterdam All rights reserved. No part of this book may be reproduced„„ Mikel de Jongh, SVH Master of Professional „„ Bram Inklaar in any form without written permission from the publisher. „„ Central Park by Ron Blaauw ®, Voorburg Bartending (SVH Meesterschenker), owner of De Beyerd „„ Chaud Devant, Amsterdam „„ Ciel Bleu Restaurant (★★ 2016), Amsterdam„„ Pasquinel Kolk, SVH Master of Hospitality „„ Coffeelab, Eindhoven „„ Commandeursmolen, Mechelen (SVH Meestergastheer), maître d’ at Ciel Bleu (★★ 2016) „„ De Beyerd, Breda „„ DENF Coffee, Eindhoven„„ Richard Schukkink, International Tea & Coffee „„ FG Food Labs (★ 2016), Rotterdam „„ François Geurds, SVH Master Chef Academy (SVH Meesterkok)„„ Tess Posthumus, bartender „„ Harrie Baas, SVH Master of HospitalityART DIRECTION & DESIGN (SVH Meestergastheer)Flowdesign.nlLAYOUTFlowdesign.nlDropOutsAmsterdam.nl

KNOWING YOUR BEVERAGES 1 Still orsparkling?



Knboevweirnaggyeso1ur FOREWORDWORKING IN THE HOSPITALITY INDUSTRY IS FUN! The aim of the theory workbooks is to help youWorking in the hospitality industry is fun! In the absorb the theory. The assignments containpast few years, the hospitality industry has seen a questions that focus on knowledge and insight.rise in interesting positions that add towards a The practical workbooks are activity books withpositive guest experience. From barista to pastry practical assignments for you to work on usingchef, from long-standing positions to new job professional techniques, etc.opportunities: the demand for professional staff isgrowing at businesses engaged in hospitality You can read the theory anywhere on youracross the board. Developments in the industry computer, tablet and smartphone and put it intoindicate that staff who have completed a practice. The online learning environment offershospitality study programme will be assured of an video lessons, magazines and tests for you toexcellent position. Such a programme includes actively work on and test your knowledge andteaching materials that have been fine-tuned to skills. There is also space in this environment forthe sector's requirements. SVH is able as no other you to post pictures of your work. In the onlineto translate the industry's requirements into learning environment, you can also monitor yourteaching materials and does so using the methods progress and your lecturer can assess your work.for today's hospitality talents: SVH chef and host/hostess.STRUCTURE OF THE METHODThe method consists of theory books, theory andpractical workbooks and an online learningenvironment.The theory books serve as works of reference andoffer a clear overview of the theory and/ortechniques. The theory is inspirational as it isbased on the experiences of young, successfulprofessionals and the knowledge and experienceof SVH Masters.



7TIME TO GET TO WORK titmoewtoorgket WITH SVH'S THEORY BOOKSAs a budding hospitality talent, you TIPS INSPIRATIONneed to know everything about the The useful tips provided will help you These are images to give you ideas, forbeverages you pour or use in the become even better in your profession. example, about the various ways tokitchen as well as about preparation serve a beverage.techniques and products You will find FACTSthis knowledge in SVH's theory books, You can find fun facts under the header SUMMARYwhich in addition to pure theory contain ‘Did you know that...’. These will also Each chapter ends with a summary ofinspiring interviews, and quotes and help you to better understand and the chapter's most important points.tips from professionals working in the remember the theory.industry. GLOSSARY HERE’S ANOTHER OPTION All educational books contain specialistADVANCED ORGANISER There is often more than one way to do terms. As a future hospitalityEach chapter begins with an advanced something. Read the information under professional, you will need to know theorganiser. This page provides an the header ‘Here’s another option’ to specialist terms used in the hospitalityoverview of what you can expect in find out. sector. The alphabetically arrangedthis chapter glossary means you can quickly look up RECIPES the meaning of specialist terms youINTERVIEWS AND QUOTES Recipes give you an idea of how to come across.In the interviews and quotes, SVH prepare a beverage or the variousMasters, hosts, sommeliers and options available. A recipe contains a INDEXentrepreneurs speak about beverages list of ingredients and preparation The index is an A-to-Z list of all topicsand their experiences with them. instructions. discussed in the book with pageThey give you tips, insights and advice references for convenient look-up.which you can use to become better COMPARISONSin your profession. Comparisons place ingredients or IN CONCLUSION... materials that share similarities next to Our theory books’ use of ‘he’ and ‘him’STREAMERS each other so that you can see exactly can also be interpreted as ‘she’ and ‘her’.Printed light-blue bold letters, streamers what the similarities and differencescontain information which you should are. This will help you choose the rightpay extra attention to. ingredients or materials.

8 CONTENTS 43 37 82 ConTENTS 2 Milk and dairy products INLEIDING 13 2.1 WhAT IS MiLK?  42 2.2 Types of milk and dairy products  45 1 WATER 2.3 processing milk  53 2.4 Storing and serving milk  56 1.1 what is water?  18 1.2 production of water  21 3 Coffee 1.3 Types of water  28 1.4 Types of water  31 3.1 WhAT IS coffee?  64 1.5 serving water  32 3.2 BARISTA MENU  68 3.3 The coffee bean  74 3.4 Coffee production  76 3.5 Types of coffee  81 3.6 Brewing coffee  84 3.7 Coffee grinder  90 3.8 frothing milk  93 3.9 Serving coffee  97 3.10 Hygiene, safety and health  99

135 9CONTENTS  140 1714 Tea 6 Fruit juice4.1 WhAT IS TEa?  109 6.1 WhAT IS fruit juice?  1624.2 The tea plant  111 6.2 Production of fruit juices  1664.3 Tea production process  114 6.3 Types of drinks with juice 1714.4 Types of teas and infusions  120 6.4 Serving fruit juice  1754.5 Brewing green teas and black teas  1244.6 Serving tea  129 7 Soft drinks5 CACOa 7.1 WhAT are soft drinks?  187 7.2 What goes into a soft drink  1885.1 WhAT IS CACOa?  140 7.3 Preparation of soft drinks  1955.2 The cocoa bean  142 7.4 Types of soft drink  1965.3 From cocoa bean to chocolate  145 7.5 Soft drinks in the hospitality industry  1985.4 Types of cocoa  1485.5 Serving chocolate drinks  150

10 CONTENTS 268 3188 Beer 10 Spirits8.1 Beer in the hospitality industry  208 10.1 What are spirits?  3188.2 WhAT IS BeER?  209 10.2 Raw materials of spirits  3218.3 Raw materials of beer  210 10.3 From raw material to distillate  3248.4 Preparation of beer  212 10.4 From distillate to spirits  3308.5 TYpes of beer  216 10.5 Domestic spirits  3338.6 Storing, tasting and serving beer  223 10.6 Foreign spirits  3458.7 Beer label  234 10.7 Serving spirits  3649 Wine 11 COCKTAILS9.1 WhAT IS WIne?  242 11.1 What are COCKTAILS?  3789.2 The grape  244 11.2 Types of COCKTAILS  3799.3 Grape varieties  246 11.3 INGREDIeNTs for COCKTAILS  3839.4 Viticulture 254 11.4 BAR TOOLS  3909.5 Winemaking process  259 11.5 Preparing COCKTAILS  3959.6 Wine types and wine styles  265 11.6 SERVing COCKTAILS  4059.7 Wine regions  2679.8 Serving wine  298 GLOSSARY 4109.9 Laws and regulations  306 INDEX 420





13INTRODUCTION KNOWING YOUR BEVERAGES 1Still orsparkling?INTRODUCTIONAs with food, there are myriad aspects to beverages.If you want to provide professional advice to a guest orexperiment successfully in the kitchen, there's a lot to thinkabout – whether the beverage in question is water, beer,fruit juice, wine or coffee. For example, while one type ofbeverage is poured directly into the correct type of servingglass, another drink will require preparation before serving.This is why Knowing your beverages 1 teaches you about theorigins of a beverage, the ingredients that go into it, how it isprepared and how best to serve it. You will be introduced tovarious materials, equipment, techniques and recipes usedfor beverages. You will learn how to use your sense of smell,taste and vision to distinguish different types of beverages.By doing so, you will discover how to make a better-tastingespresso or enhance the taste of a wine, for example.

chapter 1Water



16 WATER in this chapter A guest asks for glass of mineral water. As it’s a warm day, you decide to add some ice cubes. To your surprise, the guest reacts angrily. ‘Now there's tap water in my glass!’ Shouldn't you have done that? And if not, why not? about water producing drinking serving water water 18 32 21

17WATER Beer, tea, coffee, soft drinks. They all have one Water is essential to life, it is one of the keyingredient in common: water. Water is a key necessities of life for just about everything alive oningredient in many beverages and is used to prepare earth. It is even more essential than food. Hence youfood. You can drink water in its pure form or add can't avoid water, also in the hospitality industry. Butcarbon dioxide (CO2) or a flavour to it. Water is not as where does water actually come from and how was itsimple as it may first seem. The water that just seems made drinkable? What types and kinds of drinkingto come out of the tap and is sold in bottles has water are there? How can you use water in theundergone an entire process before it reaches you. hospitality industry and how do you serve it?And even after it comes out of the tap, there are anumber of ways to use it. WATER IS ONE OF THE KEY NECESSITIES OF LIFE AND IS MORE ESSENTIAL THAN FOOD.

18 WATER 1.1 What is water?APPROXIMATELY Water is something you come across everywhere, Pure water is not the water that you usually serve to70% OF every day. Whether you are taking a shower, drinking guests. Drinking water contains various otherTHE EARTH’S a beverage or ordering a bowl of soup. What is water substances, i.e. minerals such as calcium,SURFACE IS exactly where do you find it? Approximately 70% of manganese and iron. This is because drinking waterWATER. the earth’s surface is water. But water is not only is produced from water found in nature. Most water found on the surface: there is also groundwater, and on earth is salt water. A small percentage of the there is even water in the air in the form of water earth’s water is fresh water. The drinking water you vapour. This is water from the earth that has drink is primarily made from fresh water, unless you evaporated and which again falls to the earth as rain. spend a long time at sea, which is the case when you Sooner or later, all this water appears in our food and work on a cruise ship, for example. drink. SALT WATER DEFINITION An example of salt water is seawater. Seawater There are a number of ways of defining what water contains a large quantity of salts and is not suitable actually is. Chemistry usually refers to pure water. for drinking. While the occasional gulp of seawater is Pure water consists of two hydrogen atoms and a innocuous, drinking it to the exclusion of fresh water single oxygen atom. Pure water is indicated with the is dangerous. Drinking only salt water introduces into chemical formula H2O: H stands for hydrogen and O the body an excess of salt that the body is unable to for oxygen. The number 2 indicates the two expel. This will result in salt-poisoning or death. It is hydrogen atoms. therefore essential for people spending long periods at sea to convert salt water into fresh water. There are special appliances for removing the salt from the salty sea water. FRESH WATER Unlike salt water, fresh water contains only a minimum quantity of salts. Approximately two and a half per cent of all the earth’s water is fresh water. This water can be found in rivers and lakes and so on, but also in the ground. Furthermore, precipitation, such as rainwater, is also fresh water. Fresh water is also not considered pure water in the chemical sense of H2O. This is because, like seawater, it contains a variety of other naturally occurring substances, such as minerals, but also waste products unfortunately. The latter is mostly the case in surface water and shallow groundwater. Therefore to make this water drinkable, or potable, it first needs to be purified.

HOW THEY DID IT BACK IN THE DAY 19WATER If you feel like drinking a glass of water, you turn onthe tap or buy a bottle. In the time when people did IN DAYS GONE BY, PEOPLE WOULD DRINK WATER FROM THE CANALSnot live so close to one another, around 1400, peopledrank water straight from lakes and rivers. People AROUND THEwho did not live in the vicinity of a lake or river would YEAR 1400,dig wells and get their water out of the ground. PEOPLE DRANK WATER STRAIGHTIn large cities, drinking water was obtained from the FROM LAKEScanals which also served as open sewers. This AND RIVERS.produced a terrible stench and caused all kinds ofdiseases. Consequently, for a long time in large citiesit was considered unhealthy to drink the water thatwas readily available. Only those who could affordwould have water brought in from cleaner areas,which is why beer was the drink of choice for theordinary people. Since beer was boiled, it was moresterile than water. No one became sick from drinkingbeer, though they did not know the reason at thetime.The first water company in the Netherlands was onlyestablished in the 19th century. That time saw theopening of innumerable factories which dischargedwaste water into the rivers. To ensure a supply ofclean water to the city, a 20-kilometre-long pipe waslaid from the dunes to Haarlemmerpoort inAmsterdam. Amsterdam beer brewers wereresponsible for laying ever more pipes to bring inclean water, which they used to brew beer. Sewersand water pipes were also being separated from oneanother.Hence, drinking water straight from the tap has notexisted for all that long. At the start of the SecondWorld War, about three-quarters of Dutchhouseholds had access to clean drinking water viathe water pipe network. The Water Supply Act(Waterleidingwet), which came into force in 1957,made it the law that tap water had to be of goodquality and abundantly available. Around 1960 justabout everyone in the Netherlands was connected tothe water pipe network. The water companies, whichstarted out as private enterprises, were nationalisedin order to ensure that the quality of the waterflowing out of people's taps was reliable.

20 WATER WATER IN THE HOSPITALITY INDUSTRY Also in the hospitality industry, you will find water toCOFFEE CONSISTS LARGELY OF WATER be the most used liquid. Guests drink water in warm weather to quench their thirst or drink it as an accompaniment to another drink, such as coffee or wine. Also whenever you drink a cocktail, you are in fact ingesting some water. You can drink water that is pure, flat or carbonated or use it to make other drinks. In addition to drinking water, you use water to prepare meals and to clean. Did you know that... ...tea is the oldest and best-known beverage produced from water? Water is an ingredient in the production of all kinds of liquids. Without water, there would be no beer, coffee, tea, soft drinks or soup. All of these products rely on water being added and processed.

21WATER 1.2 Productionof waterUnfortunately, the days when you could drink water water, this is performed by the drinking water tipstraight out of a lake or river are gone since the companies.cleanliness and safety of this water can no longer be VISITsufficiently guaranteed. Water that is used for EXTRACTION OF DRINKING WATER WWW.WATERABROAD.COMdrinking water comes primarily from the ground, Groundwater that is extracted for use as tap water iswhere it is purer. Other sources are used for drinking largely purified by the earth itself. The groundwater TO FIND OUT IN WHICHwater as well, however this water is not always pure percolates through various layers of earth, a process COUNTRIES TAP WATER ISenough. Legislation demands that our drinking water that purifies it. Since the areas in the Netherlandsbe safe enough to drink. Our drinking water is where drinking water is extracted are well protected SAFE TO DRINK.therefore always first purified. In the case of tap against pollution, the water is already fairly pure

22 WATER when extracted from the ground. Following extraction, the drinking water companies purify it ‘THE CLEANER again to ensure it meets the statutory requirements. THE SOIL, THE CLEANER OLD WATER THE WATER.” The cleanest water lies deep in the ground. The water extracted from the ground of the Bram Inklaar Netherlands lies between 20 and 400 m deep. This water has often been in the ground for a Group Communications Consultant very long time. The oldest water that drinking at Vitens water company Vitens pumps up the surface is 20,000 years old. WATER EXTRACTION AREAS Drinking water that flows from the tap in the Netherlands comes mostly from groundwater. Dutch drinking water companies extract this water from the ground and check it. They also ensure that the water is safe to drink. The drinking water companies protect specific areas of land in the Netherlands where they extract water from the ground. These are the water extraction areas. They are surrounded by quarantine zones, which are in turn surrounded by the recharge area through which the water from rivers slowly flows to the water extraction areas. Here’s another option Drinking water companies in the west of the country often use dunes to filter water. Water from the Meuse river, for example, is pumped into the dunes after being filtered by the drinking water company. The dunes consist of sandy soil that is highly suitable for filtering water. After a couple of months, the water is pumped up again and further purified by the drinking water company.

23WATER PURIFICATIONSome countries, such as United States, add chlorineto groundwater to purify it. The advantage of this isthat chlorine immediately kills all bacteria. Thedrawback of adding chlorine, however, is its adverseeffect on the taste of the water. Moreover, if you arenot accustomed to chlorine in your water, you candevelop diarrhoea rather quickly. This is why peoplein countries like the US more frequently drink bottledwater. Did you know that... ...each year drinking water company Vitens extracts 350 million m3 of water from the ground? That’s the same as 350,000 swimming pools.No chlorine is added to the water in the Netherlands, WATER PUMPDutch drinking water companies use a different AERATING WATERpurification method. The quality of drinking water isprimarily determined by examining whether it is safeenough to drink. The water must be free of harmfulsubstances and bacteria. Drinking water companiesof the Netherlands do this through aeration andfiltering.After pumping the water out of the ground, thedrinking water company filters the water using largewater filtering installations. To filter certainsubstances, such as iron, more easily out of thewater, the water first needs to be aerated. This isdone by first adding additional oxygen to the water.Oxygen drives the gases carbon dioxide (CO2) andmethane out of the water. Subsequently, the waterpasses through a kind of sandbox. The sand filtersiron and manganese out of the water. Active carbonis also used when filtering the water. This removesmedicine residues and other contaminants from thewater.

24 WATERA MINIMUM CHECKING same quantity of water everyday. Sometimes, youQUANTITY OF The drinking water companies check the water to may find yourself using far more than usual. This isCALCIUM IN ensure that the substances in the water do not why the drinking water companies always maintain aWATER PREVENTS exceed the statutory quantities as set out in the stock of water. They store purified water in largeSTOMACH Drinking Water Act (Drinkwaterwet). However, they tanks and special storage cellars. In this way, theyCOMPLAINTS. also check that there is not too little of these never have a shortage of water. substances in the water either. For example, water must contain a minimum quantity of calcium to DRINKING WATER ACT ensure that you don’t get stomach complaints. On The Netherlands has the Drinking Water Act. the other hand, it is important that other substances, This law stipulates the quality requirements such as iron and manganese, are not present in for drinking water and arranges how drinking water in excessive quantities. The drinking water water is to be monitored. The Drinking Water company makes sure that the substances concerned Act also mandates that drinking water must are either removed or added. In addition to verifying be affordable and continuously available. The the safety of water, drinking water companies also Drinking Water Decree sets out the statutory check that the water has a good taste and a fine and quantities of substances that drinking water is clear appearance. During all stages of the production allowed to contain, but also the material from process, the drinking water company conducts a which the water pipes must be constructed, range of checks, i.e. from the source for example. to the tap. STOCK After filtering, the water is supplied to peoples’ homes via the water pipe network. You don’t use the

WATER PIPES 25WATER Underground water pipes supply the water from thedrinking water companies to all houses and buildings WATER TANKin the country. The water that flows out of your tap MONITORING WATER QUALITYpasses through these water pipes. The largest pipesare conveying pipelines, followed by main pipelinesand then by branch pipes. Did you know that... ...there are 120,000 kilometres of water pipes in the Netherlands? That is enough to circle the earth almost three times.WASTE WATERYou do not use the drinking water that comes out ofyour tap just to drink. Most of it is simply washedaway when you do the dishes, take a shower or flushthe toilet. All that water enters the sewer. This is ourwaste water. The sewers are monitored by sewagewater companies since a damaged sewer ishazardous to the environment. These companies arenormally managed by the municipalities and thewater boards.The waste water in the sewer is purified in waste-water purification installations. If this did not happen,cleaning agents and medicine residues would remainin the water and enter the environment. As soon asthe water is purified, it is discharged into the rivers.From the rivers, the water eventually flows again tothe water extraction areas. In other words, you coulddescribe the drinking water process as circular. WASTE WATER

26 WATER RIVER source DRINKING WATER COMPANY WATER EXTRACTION AREA waste water purification filtering and instalation monitoring SEWER WATER PIPES SYSTEM the tap and the drainTHE QUALITY OF QUALITY must be flushed out and taps opened regularly.DRINKING WATER In the Netherlands, the tap water is monitored year Furthermore, water pipes must not become tooIS DETERMINED round by ten regional drinking water companies. The warm as that can result in harmful bacteria, such asBY THE SAFETY, drinking water companies perform this monitoring in legionella.QUANTITY OF all phases of the drinking water process: from theMINERALS IN THE source of the water to the water that comes out of MINERALSWATER AND ITS the tap. For example, every day the drinking water Calcium is one of the many minerals that naturallyAPPEARANCE. companies take samples of the water which is then occur in water. The quality of the drinking water is examined in a laboratory. The quality of drinking determined by the quantity of minerals in the water. water is determined by three factors: safety, quantity There is no legal maximum quantity of calcium. This of minerals (such as calcium, iron and manganese) is why in the Netherlands we have areas with water and appearance. containing much calcium (hard water) and other areas with water containing little calcium (soft water). SAFETY The Netherlands has a strict Drinking Water Act In areas with hard water, i.e. areas where the water which stipulates the quantity of every kind of contains much calcium, people have more problems substance that may be present in the drinking water. with scale in their kitchens and bathrooms. If you Moreover, the water must be purified of all waste make a cup of tea in such an area, you will see a white products and harmful bacteria. The drinking water cloudy layer sitting on the tea. This is caused by companies continuously monitor the water to calcium. It can also impart a different taste to the ensure it is safe for drinking. To ensure that the tap water. water in homes and companies remains safe, pipes

27WATER  MINIMUM QUANTITY OF CALCIUM LIMESTONE Although calcium can cause annoying scaling, a minimum quantity of calcium in drinking IRON water is a legal obligation. This is because the acidity of the water would become unstable VELUWE WATER otherwise, according to the World Health Water from the Veluwe district is the ideal Organisation. An unstable degree of acidity water. It contains enough calcium to meet the can cause stomach complaints. That is why minimum requirement and to make it taste drinking water companies in the Netherlands good. At the same time, the hardness of add calcium to water if its degree of acidity is Veluwe water is low so that people have fewer unstable. This also affects the flavour, causing problems with scaling. It is clear as it comes it to taste less acidic. out of the ground and therefore does not require decolourisation. Consequently, it’sWater can also taste differently owing to the quantity not difficult for the local drinking waterof minerals in it other than calcium. For example, a company to turn Veluwe groundwater intolarge quantity of iron in water can give it a blood-like safe, tasty and clear drinking water.taste. Drinking water companies therefore mostlyensure that a portion of the minerals are removed.Hence, the drinking water company makes sure thatthe quality of the drinking water remains constant byadding some minerals and removing others. Theminimum and maximum quantities of minerals areset out in the Drinking Water Act.APPEARANCEThe quality of water is also determined by itsappearance. For example, humous acids can changethe appearance of water. This is a cluster of organicsubstances – substances produced by plants andsometimes animals – that naturally occur in thegroundwater of the province of Friesland, forexample. Humous acids are beneficial because theyensure that water and nutrients are retained in theground. The only problem with these humous acidsis that they turn the water yellow. Yellow water looks‘wrong’, putting people off from drinking it. Thedrinking water company in this region therefore firstdecolourises the water.

28 WATER 1.3 Types of waterPeople visiting an establishment have their own preferences when it comes to TAP WATERwater. While one guest will drink only tap water, another insists on spring wateror mineral water. This is hardly surprising since the various types of water are Tap water is also referred to as mainsnot the same thing. Waters can differ in terms of what's in them and therefore water. This water can originate fromalso in terms of taste. anywhere, but in the Netherlands it mostly comes from the ground in the country's water extraction areas or from the dunes. What is special about tap water is that the drinking water companies ensure the water meets the statutory requirements and they adapt it to the consumer's taste. The taste of tap water is very neutral, as it contains a fairly low number of minerals, certainly when compared to source and mineral water.TAP WATER HAS Did you know that...A VERY NEUTRALTASTE AND ...nowadays there are alsoCONTAINS FEW producers that sell bottled tapMINERALS. water? Drinking water companies try to keep the cost of producing tap water as low as possible so that it is always available for all residents of the Netherlands. This, too, is a legal requirement.

29WATER  on the condition that no air or UV light touches the water or the temperature of the water changes. This is to prevent the water from spoiling.SOURCE MINERAL- Despite the fact that this processWATER WATER precludes spoiling, mineral water can contain bacteria. These bacteria may beSource water is water from a natural Mineral water is pure natural water from beneficial to your digestion but they limitunderground source that contains few an underground source which contains the shelf life of the water. However, CO2minerals. As a result, it normally has a many minerals. Hence, this is how it prolongs the shelf life of mineral waterfairly neutral taste. The source where differs from source water. The quantity to an average of one year. Obviously,the source water is extracted is of minerals mineral water must contain mineral water may not contain harmfulmonitored and provided with a differs per country. As is the case with bacteria. The source is therefore testedcertificate – an accreditation from the source water, the composition of for the presence of harmful bacteria.Ministry of Health, Welfare and Sport. mineral water is checked every year.The mineral composition, or the Similarly, CO2 may be added or If mineral water is used to make otherquantities of the different minerals in removed. products, it may no longer be referredthe water, is checked annually. to as mineral water.Source water is not bottled immediately; FLAVOURINGSit is often first transported to a factory ARE THE CO2where it is usually aerated and CONTENTprocessed to remove iron and sulphur. AND THEThis is because these substances impart QUANTITY ANDan unpleasant taste to the water. PROPORTION OF MINERALS.Soft drinks, beer and other productsmay be produced using source water, Other than with source water, the namebut not mineral water. Furthermore, of the source must be clearly stated onCO2 may be added to or even removed the label of a bottle of mineral water.from source water. Source water is The name of the source is moresometimes already carbonated in its important than the producer’s brand.natural state. Producers of source water Mineral water must also be bottled atmay also use a single brand name for the source. At most, it may bewater that comes from various sources. transported to another location via pipe

30 WATER In such cases, the packaging will indicate that the product has been ‘prepared with mineral water’. However, as opposed to source water, a mineral water label may contain statements about the relationship between the water and health. Take for example statements such as ‘suitable for a low-salt diet’ or ‘naturally low in sodium’. Moreover, mineral water must have a certain nutritional value. This is not the case with source water. The proportion of minerals contained in the mineral water determines the taste. The taste of mineral water therefore differs depending on the source. There are a number of terms used for describing the taste of water: hard, mineral, acidic, salty and bitter. These flavours are caused by the dominant minerals in the water. In addition to the quantity and proportion of the minerals, CO2 is important flavouring. Taste Minerals Hard Calcium and magnesium Mineral Hydrogen carbonate Acidic Carbon dioxide (CO2) Salt Sodium, calcium and chloride Bitter Sulphates

31WATER 1.4 Types of waterThe composition of source and mineral water may Here’s another optionnot be substantially changed, though CO2 may beadded. The addition of CO2 results in a variety of Mains water to which CO2 has been added isdifferent types of water. Carbon dioxide causes also known as aerated water. If, in addition towater to effervesce or fizz and CO2, salt and hydrogen carbonate have also been added to the water, this water is knownit can be added to tap water using a special device. as soda water.Consequently, hospitality establishments need notbe reliant on bottled water. The advantage of such a Did you know that...device is that you can decide the quality and strengthof the carbonation in each glass. Moreover, there is ...there are also source and mineral watersno need to store the bottles of water, which that naturally contain CO2? This is alsoultimately reduces costs. sometimes referred to as 'sprudel'. The packaging of this water states that it isIt is possible to roughly distinguish six types of water ‘naturally carbonated’.according to the quantity of CO2 each contains.Type of water PropertyFlatStill This is water to which no CO2 has been added.Lightly effervescent Still water has a tiny amount of CO2. Approximately two grams of CO2 are added per litre.SparklingClassic Water that contains a discreet amount of CO2 and has a fizzy appearance is referred to as tip lightly effervescent.Highly effervescent IF YOUR GUEST ASKS FOR Sparkling water contains small CO2 bubbles, approximately six grams per litre. 'SPRUDEL', THEY MEAN SOURCE The classic version of carbonated water is highly effervescent. This is normally what you OR MINERAL WATER THAT IS find in the red bottle in the Netherlands. NATURALLY CARBONATED. This has the largest and most strongly popping CO2 bubbles.

32 WATER 1.5 Serving water tip Whether your guest drinks only water or they drink water as an accompaniment to wine, the way you IF YOUR GUEST PREFERS NOT serve it makes all the difference. You could, for TO HAVE CHILLED WATER IN example, pour the water into a random glass and setWARM WEATHER, SERVE THEM A it on the table, but you could also think about how MORE ACIDIC WATER SUCH AS water can best be presented. The temperature and the type of glass have a role to play. As someone SWISS OR ITALIAN WATER. working in the hospitality industry, you also need to THESE HAVE A FRESHER make decisions about what type of water to serve TASTE. and which equipment to use for processing the water. These choices influence (the costs of) transport, packaging and storage. GIVING ADVICE Drinking water is usually seen as a thirst-quencher, which can also use it to neutralise flavours. Neutralising the flavour of water can enhance the taste of dishes. In such cases, however, it is important that you serve pure water that has no lemon or mint added. Whether guests opt for flat water or one of the carbonated varieties depends of course on their own personal tastes. Nevertheless, you can advise guests on the type of water that best suits the dish they have ordered. Highly effervescent water, for example, is recommended with an aperitif or starter since strong bubbles act to whet the appetite. To neutralise the flavours of the aperitif and starter, you should recommend lightly effervescent water. The sweetness of a desert is enhanced by flat or sparkling water. SERVING TEMPERATURE You mostly serve water cold, but not too cold as that is detrimental to both the taste and digestion. Flat water is best served unchilled. Straight from the tap, for example. Flat bottled water should be kept

33WATER slightly chilled at between 12 and 18 °C. Carbonated Flat or still waterwater is best served at a temperature of 8 to 12 °C. TYPE OF GLASSAdding ice cubes to the water is usually not a good You can serve flat or still water in any glass. Itidea if you wish to serve it at its ideal temperature. is your decision as a hospitality entrepreneurBut if guests want to cool down, serving water that is to decide which glass to use for this water.extra chilled is fine, in which case ice cubes will do thejob nicely. Make the ice cubes from the same waterthat you are serving. This is because mixing differenttypes of water influences the flavour. You can givethe glass of water a twist with a slice of lemon orsome mint. This combination can be certainlywonderfully refreshing on a warm summer's day.Bear in mind that not everyone likes ice in theirwater, so always ask first.GLASSWAREYou always use a different glass for the various typesof water, from flat to highly effervescent. The reasonfor this is to avoid the CO2 from escaping too quicklyfrom the water.Lightly effervescent or Classic or highly effervescentsparkling water waterTYPE OF GLASS TYPE OF GLASSLightly effervescent or sparkling water should Classical or highly effervescent water shouldbe served in a copa de balon glass. This is a be served in a narrow glass that tapers slightlypear-shaped glass, narrowing at the top, that toward the top. Examples are champagnecauses the bubbles to move inwards instead flutes or tulip-shaped glasses. These glassesof upwards. retain the bubbles in the water longer.

34 WATER COSTS The price of water is determined by the purchasingTHERE ARE and storage costs of the water. HospitalityEVER MORE establishments do not need to store tap water, butINITIATIVES TO they pay water authority tax to ensure the waterPROMOTE THE coming out of their taps is pure. The equipment youUSE OF TAP use to process or enhance your tap water also costsWATER INSTEAD money. It’s therefore a good idea for hospitalityOF BOTTLED establishments to set aside a small expenseWATER. allowance for water. A litre of tap water is no less than one thousand times cheaper than a bottle of source or mineral water. Moreover, CO2 emissions produced by the manufacture of bottled water are four hundred times that of tap water. This is why we are seeing ever-more initiatives to promote the use of tap water instead of bottled water. For the hospitality proprietor, price and sustainability (with respect to CO2 emissions) are key factors when deciding to use tap or bottled water. THE PRICE OF TAP WATER ‘A standard charge of €1 applies to tap water’, says the sign on the table. Half of this charge is donated to charity and guests may ask for the euro back if they wish. How many guests ask for that euro back? Basically none. You could view the serving of tap water as a courtesy provided to the guest, rather like the use of your toilet facilities. This is because many people rather enjoy having a glass of water as an accompaniment to their beer or wine. In some countries, this is even mandatory as it slows down the effects of alcohol on guests. You can charge the supplier’s recommended retail price for bottled water.

35WATER STORAGE You can keep bottles in the storeroom as long asHospitality establishments not need store tap water. they are unopened. Ensure that the bottles to beThat is something the drinking water company used on a particular day are stored at the rightalready does for you. Hence, it’s simply a matter of serving temperature. If you pour from large bottles,opening the tap. On the other hand, source and the opened bottle must be placed in chilled storage.mineral water are packaged in bottles which youpurchase from a wholesaler. There are small 33cl Tipglass bottles, but you can also order larger bottlesmade of either glass or plastic. Bottles are mostly HAS A TAP NOT BEEN USEDtransported and supplied in crates. These crates are IN A LONG TIME? IF SO,deposited packaging and therefore need to bereturned to the supplier. Bottles are also often ALLOW THE WATER TO FIRSTrecycled. RUN FOR A WHILE BEFORE USING IT.Bottled water keeps for a fairly long time, so you canin theory purchase a large supply. Bear in mind thatthis will take up storage space that cannot then beused for anything else. If storage space is limited, itmay therefore be sensible to calculate your weeklywater consumption and to purchase accordingly.

36 WATER summary Water occurs in a variety of forms and it is more variety of flavours of different mineral waters. essential than food. In the hospitality industry, we These flavours can be described as hard, mineral, mostly serve drinking water produced from fresh acidic, salty or bitter. You can also distinguish types groundwater. of water according to the quantity of CO2: flat, still, sparkling, lightly effervescent, classic and highly Extraction of drinking water effervescent. Drinking water companies produce drinking water Serving water from water extracted from the ground in water extraction areas. The water must first be purified When serving water, pay attention to the type of before it is drinkable. Drinking water companies water, most suitable glass, serving temperature connect everyone to the water pipe network and and presentation. monitor the quality of tap water for safety, quantity of minerals and appearance. They also ensure that Non-carbonated water is usually served at the water extracted complies with the between 12 and 18 °C. Carbonated water is served requirements under the Drinking Water Act. colder: between 8 and 12 °C. Always ask in advance whether your guests wants ice cubes and ensure Sorts and types of water the ice cubes are made from the same water you are serving. There are three kinds of water: tap, source and mineral water. Source and mineral water come Costs from natural underground sources. Source water contains few minerals. The quantity and The price of water is determined by the purchasing composition of minerals in mineral water differs and storage costs. You can offer guests water for depending on the source, which explains the free as a courtesy, but you can also charge for it.

INTHISBOOKA glass of milk with lunch, a SVH Masters, sommeliers,drink after work, a glass of specialists and producers,champagne when you have you’ll discover how to brewsomething to celebrate — a good espresso, which beerdrinking, just like eating, you should have in stock inplays a big part in everyone’s the summer and why Jameslife. With the right knowledge, Bond wants his martini ‘shaken,techniques and tips from not stirred’.supports the Dutch hospitality industrysvh.nl