WILLIAM F.

HARRAH COLLEGE OF HOTEL ADMINISTRATION

DEPARTMENT OF FOOD AND BEVERAGE
____________________________________________________________________

FAB 362
The Alcoholic Beverages of the Hospitality Industry - Distilled Spirits & Cordials
Summer Session 1, 2014
Instructor: Adam B. Carmer, MS, CHE, HBS, Distiller, Master Taster, CSTEM Author,
Entrepreneur
Class Hours:
Office Hours:

M-F 2pm 4:50 PM [BEH 233]

By Appointment

Office:
Office Phone:
E-Mail:

BEH 4th Floor

702-217-6794 (always leave messages)
Use e-mail: professorcarmer@gmail.com

COURSE OBJECTIVES:
1. To understand the scope of the current world spirits market.
2. To learn how distilled spirits and cordials are produced.
3. To learn and apply CSTEM.
4. To understand the technology of malting, fermenting, distilling and aging.
5. To understand the quality criteria of distilled spirits and cordials.
6. To understand the principles of sensory perception and how to apply them.
7. Through the class tastings, to be able to differentiate among various qualities and
styles of spirits and cordials.
8. To gain experience in tasting beverages and in recording perceptions in real time.
9. To understand and explain the Carmer Step Method as it applies to whisky.
10. Through study and tastings, to be able to describe the various styles of spirits and
cordials to guests and/or employees.

A.B. Carmer

Page 1 of FAB 362 Syllabus Summer Session 1, 2014

COURSE REQUIREMENTS
1. Pre-Test
A pre-test will be given the day one of class; the results will be compared to those
from the final examination. The purpose is to determine learning as opposed to a
specific level of knowledge (the purpose of the final examination). This is not
optional and it must be taken prior to the third class. The results from the pre-test
are not used to calculate grades.
2. Tasting Notes
Your Personal Spirits Diary, compiled of complete tasting notes of all alcoholic
beverages evaluated in class during the semester. This project is due no later than
in class Thursday, June 5; projects submitted after that date will be given a
significant grade decrease. See Project Guidelines at the end of this syllabus.
Grading will be based on these guidelines. This will be worth 150 points. Since
there will be 10-12 tastings to be included in the notebook (the evaluations from the
last day, Cordials and Liqueurs, do not have to be included), any missed tastings
will result in a score deduction of 10-12 points from whatever score the notebook
earned.
3. Quizzes
There will be 10 quizzes each one will be worth 100 points each for a total of 1000
points. The quizzes will be available online only for one day. Students who do not
take the test, for whatever reason, will receive a zero.
4. Midterm Examination
There will be a comprehensive midterm examination. This examination will be worth
250 points. Scheduled day is Tuesday, May 27, 2014. This is scheduled to be an
online examination.
5. Final Examination:
There will be a comprehensive final examination. This examination will be worth 250
points. The scheduled time for this exam is Friday, June 6, 2014.
TEXTBOOK AND COURSE MATERIALS
The required materials will be made available in person or on Web Campus.
These materials may include:
Distilled Spirits overview
FAB 362 Spirit Evaluation Forms
FAB 362 Maps
FAB 362 Spirits Flavor & Aroma Factors of Influence
FAB 362 Spirits Process Flow Charts
FAB 362 PowerPoint and possible slides, handouts
FAB 362 Syllabus, Fall/2011
Pretest, Quizzes, Midterm and Final Examination

A.B. Carmer

Page 2 of FAB 362 Syllabus Summer Session 1, 2014

COURSE ORGANIZATION
1. We will taste beverages everyday, beginning with the second day (Tuesday, May,
20). You will be expected to maintain an evaluation worksheet on all products tasted
and this will form the Spirits Diary notebook project.
2. Nevada law requires a minimum age of 21 for consumption of alcoholic beverages.
You will be expected to furnish proof of age. This will be checked on the first day of
class.
3. Spit buckets will be provided for discarding unconsumed products.
4. The classroom will be left clean after the tastings. Empty your tasting glasses and
place them in the washing racks upside down if glass and discarded if plastic.
Please rinse the buckets and place them upside down (do not stack them) in the
dish drying area. Please do not leave any papers, napkins and so forth on the
tables. Discard all trash in the trash container. Your cooperation will be appreciated.

GRADING
Tasting Notes
Class Participation
Quizzes (10 @ 100)
Midterm
Final Examination
Total

250
250
1000
250
250
2000

GRADING SCALE
A
A
B+
B
B
C+
C
D

= 1860-2000
= 1800-1859
= 1740-1799
= 1640-1739
= 1580-1639
= 1500-1579
= 1400-1499
= 1200-1399

A.B. Carmer

Page 3 of FAB 362 Syllabus Summer Session 1, 2014

F = 1199 and belowExam/Quiz Make-Up Policy:

As explained above, any quizzes that are missed cannot be made up.
ACADEMIC HONESTY:
The penalty for academic dishonesty will be a failing grade in the course. The College
may also suspend or expel the student(s), depending on the circumstances. Instances
of academic dishonesty include, but are not limited to, the following types of activities.
Looking at another student's exam. It does not matter if you are actually copying any
answers; if you are observed looking at another student's exam paper, your exam
will be taken by the professor and you will receive an F for the course.
Answering for another student during attendance roll call.
Stealing an examination.
Submitting someone elses tasting notes as your own in Your Personal Spirits Diary.
Using someone elses tasting notes for extra credit.

UNIVERSITY POLICY STATEMENTS: See Web Campus 362 Homepage

A.B. Carmer

Page 4 of FAB 362 Syllabus Summer Session 1, 2014

COURSE SCHEDULE

___________________________________________
______
DATE TOPIC, ASSIGNMENT, TASTING
___________________________________________
____
5/19

LECTURE TOPICS
1. What are Alcoholic Beverages?
2. Classification of Alcoholic Beverages
3. Alcoholic Fermentation
4. Distillation
5. Distilled Spirits
Quality Criteria
Production Methods
Distilled Spirit Types

___________________________________________
______
DATE TOPIC, ASSIGNMENT, TASTING
___________________________________________
____
5/22

LECTURE TOPICS
1. Rum
2. Tequila
Quiz 2: Rum & Tequila

Assignment:
___________________________________________
____
5/20

Assignment: To be determined

LECTURE TOPICS

Tasting: Rum & Tequila

___________________________________________
______

Sensory Perception, CSTEM

5/23

Quiz 3: Irish & Canadian Whiskies

Assignment: To be determined
Sensory Perception GeneralTasting:
Whisky, Gin, Vodka, Tequila, Rum, Brandy?
___________________________________________
______
5/21

LECTURE TOPICS
1. Vodka
2. Gin
Quiz 1: Vodka & Gin
Assignment: To be determined

Tasting: Vodka & Gin

___________________________________________
______

LECTURE TOPICS
Whiskies 1: Canadian & Irish

Assignment: To be determined
Tasting: Irish and Canadian Whiskies
___________________________________________
______
5/26
Labor Day Recess
___________________________________________
______
5/27

LECTURE TOPICS
Whiskies 2: American
Quiz 4: American Whisky
Midterm Examination
Assignment: To be determined
Tasting: American Whiskies

A.B. Carmer

Page 5 of FAB 362 Syllabus Summer Session 1, 2014

___________________________________________
______
5/28

LECTURE TOPICS
Whiskies 3: Scotch Whisky
Quiz 5: Scotch Whisky
Assignment: To be determined

Tasting: Scotch Whiskies

___________________________________________
______

A.B. Carmer

Page 6 of FAB 362 Syllabus Summer Session 1, 2014

___________________________________________
____
DATE TOPIC, ASSIGNMENT, TASTING
___________________________________________
____
5/29

LECTURE TOPIC
Whiskies 4: Scotch Whisky

___________________________________________
____

Quiz 6: Scotch Whisky

DATE TOPIC, ASSIGNMENT, TASTING

___________________________________________
____

Assignment: To be determined

6/3

Tasting: Scotch Whiskies

LECTURE TOPIC
Brandy 2: Armagnac & Calvados
Quiz 8: Brandy, Cognac, Armagnac &
Calvados

___________________________________________
____

Assignment: To be determined
5/30

LECTURE TOPIC
Whiskies 5: World Wide Whisky

Tasting: Armagnac & Calvados

___________________________________________
____

Quiz 7: World Wide Whisky

6/4

LECTURE TOPIC

Assignment: To be determined
Brandy 3: Other Fruit Brandies & Pomice
Brandies

Tasting: World Wide Whiskies

___________________________________________
____
6/2

Quiz 9 Brandy, Cognac, Armagnac &

Calvados

LECTURE TOPIC
Brandy 1
1. Overview
2. Standards of Identity
3. Grape Brandies
4. Cognac

Assignment: To be determined
Tasting: Fruit Eaux-de-Vie & Grappa
___________________________________________
____

Assignment: To be determined
6/5
Tasting: Cognac
___________________________________________
____

LECTURE TOPIC
Tasting Notebooks Due
Cordials & Liqueurs
Quiz 10 Eaux-de-Vie & Pomace Brandies
Assignment: To be determined
Tasting: Cordials & Liqueurs

___________________________________________
____
6/6

A.B. Carmer

Page 7 of FAB 362 Syllabus Summer Session 1, 2014

Final Examination & Field Trip: Friday, June 6

___________________________________________
___

A.B. Carmer

Page 8 of FAB 362 Syllabus Summer Session 1, 2014

FAB 362
Spirits Diary:
Tasting Notebook Guidelines
Due:

No later than Wednesday, June 4, in class. If the tasting notebook is not submitted by this day, it will not be
accepted. The grade will be recorded as 0 of 150 points.

Contents:

All tastings from beginning of semester through Tuesday, June 3. The tasting notes from the last tasting,
(Cordials and Liqueurs), need not be included.
If you have missed any of the tastings, your notebook score will be reduced by 12 points for each one you
missed. The table of contents should identify the topic and date of each tasting. You could make up a tasting
by evaluating an equivalent number of spirits and inserting them into the notebook. In that case, the table of
contents would clearly indicate that substitute evaluations are being used to make up a missed tasting. It is
not necessary to taste the same brands we did in class but it will be necessary to taste the same type of
spirit. For example, if you missed the Blended Scotch tasting you would substitute evaluations for blended
Scotches.

Extra Credit:

Tasting notes of any alcoholic beverages tasted outside of class will be considered for extra credit; up to a
maximum of 25 points. The amount of credit will vary, depending on the quantity and quality. For example,
if you submit 5 good notes, you may receive 5-8 points. If you submit 5 mediocre notes you may receive 12 points. If you submit 25 good notes you may receive 15-20 points and so forth.
Place the extra credit tasting notes together, in one section, at the end of the notebook and label it Extra
Credit. If the extra credit tasting sheets are not in the table of contents and at the end of the notebook, they
will not be evaluated and you will receive no extra credit.

Organization:

A Table of Contents is required; the same is true of either Page Numbers or Section Tabs (one or the other
must be used). If you do not follow these instructions, it will not be evaluated and a grade of F will be
assigned (75 of 150 points). Your organization is satisfactory if I can open the notebook and immediately
find any particular tasting; otherwise it is not.

Neatness:

The tasting notes must be typed.

Quality:

Use of proper vocabulary, conveying clarity in your perceptions of the products evaluated and accurate
facts regarding the product (like the brand, vintage, etc.).

Notebook Format:

Must be bound! If you do not, it will not be evaluated and a grade of F will be assigned (75 of 150 points).

Miscellaneous:

Go to great lengths to make it aesthetically pleasing. Grades are reduced for messy and hard to read
materials. In addition, whatever terms you use must be spelled correctly (this includes the brands
themselves); grammatical usage is always a factor.