BREWSTERS TRAINING OUTLINE



TABLE OF CONTENTS = Potential Test Items

1. WELCOME TO BREWSTERS

2. SERVICE MENU

3. PRE-SHIFT PROCEDURES

4. POSITOUCH TRAINING

5. SHIFT CHANGEOVER PROCEDURES

6. POLISH THE OYSTER

7. SERVICE STANDARDS

8. TABLE MAITANENCE

9. UPSELLING

10. UNIFORM STANDARDS

11. WEEKLY FEATURES

12. LIQUOR

13. LIQUEURS

14. BOTTLE BEER/NON ALCOHOL

15. WINE INFORMATION

16. COCKTAILS/SIGNATURE COCKTAILS/MARTINIS

17. SPECIALTY COFFEE

18. HAND CRAFT BEERS

19. BREW SCHOOL

Brewsters Mission Statement

Brewsters Brewing Company and Restaurant will provide the best service, quality of product and ambiance. Brewsters recognition within the food and beverage industry will serve as a model to those seeking brewpub excellence.

History of Brewsters

Brewsters Brewing Company and Restaurant is a chain of food and beverage operations that strives to produce premium, handcrafted beer from our in house breweries. Brewsters is a full service restaurant and brewpub, which by general definition is a small capacity brewery operation that produces beer for sale in an attached licensed premise. As it has expanded, Brewsters has established a number of locations that do not house breweries, however, they still exclusively offer Brewsters beer for sale.

Canada's first brewery opened about two centuries ago in Ontario and since that time over 900 breweries have existed across the country. The last decade has seen a resurgence of brewpubs and microbreweries across the country, in part as a result of changing provincial legislation as well as the growing popularity of niche beers.

Many brewpubs are modeled after the British “Local”, offering relaxed, comfortable surroundings in which to enjoy distinctive beers. Some of the first brewpubs in Canada were established in Victoria, B.C. around 1985. The industry has rapidly expanded throughout North America with a large concentration located along the American West Coast. Brewsters is at the forefront of this movement offering one of the most varied selections of brewpub beer in North America.

Brewsters Motto

Great Brews, Great Food, Great Times.

Brewsters Competitive Advantage

Our Competitive advantage is our Hand-Craft Beer, the best service, quality of product, and ambiance.

| | |Key Points |

|STEP 1 |Welcome To Brewsters |The lighting is great, the music level is great, the place is |

| | |spotless, the tvs are on the most popular sporting events, the |

| | |staff look amazing, the staff are all smiling, the guests are |

| | |all smiling |

|STEP 2 |Start Strong |Always acknowledge the guests right away, always acknowledge |

| | |returning guests, try to identify first time guests, introduce |

| | |yourself by name to every table, try to identify your guests |

| | |needs, explain the daily food and drink specials to every |

| | |guest, provide a menu for every guest, make yourself available |

|STEP 3 |Creating the Order |Be proud, know our beer, know our food, of course, no problem, |

| | |recommend an appetizer to every table, up-selling |

|STEP 4 |Attending |Write it down, always use a tray, get the drinks first and |

| | |fast, drinks at 1/3 full, prepare the table or bar immediately,|

| | |quality check after 2 minutes or 2 bits, second quality check |

| | |at halfway, ask everyone, table maintenance |

|STEP 5 |Entertaining |Be energetic and friendly, know your guests, you are the host, |

| | |I’ll fix it right away |

|STEP 6 |Finishing Touches |Offer dessert, offer after dinner drinks |

| | | |

|STEP 7 |Finish Strong |Bill immediately after the final sale, billed guests are still |

| | |guests, never ask if change is required, say thank you to every|

| | |table, bring your guests back, are the guests going to leave |

| | |happy?, acknowledge every guest when they leave |

|GET TIMES |MINS |

|ALL GUESTS VERBALLY AKNOWLEGDED |2 Minutes |

|AT THE BAR DRINK ORDER TAKEN |1 Minute |

|AT THE BAR DRINKS SERVED |2 Minutes |

|AT THE TABLE DRINK ORDER TAKEN |3 Minutes |

|AT THE TABLE DRINKS SERVED |3 Minutes |

|ALL MEALS COOKED AT LUNCH |15 Minutes |

|ALL MEALS COOKED AT DINNER |20 Minutes |

|ITEM QUALITY CHECK |2 Minutes or 2 Bites |

|DESSERT AND COFFEE OFFERED (after meal) |5 Minutes |

|BILL PRESENTED (after last item delivered or following last refusal) |5 Minutes |

|PAYMENT TAKEN (after bill made available) |1 Minute |

|CASH / CHANGE RETURNED |1 Minute |

| | |

|HOW EARLY IN BUILDING BEFORE SHIFT |15 Minutes |

|HOW EARLY ON FLOOR |5 Minutes |

PRE-SHIFT PROCEDURES

Ensure that you are in the building 15 minutes prior to your scheduled shift and on the floor 5 minutes before your shift begins.

If you are serving or bartending, you must have the following items before beginning your shift.

a) Positouch card

a) Brewsters apron

b) Brewsters nametag

c) Pens

d) Float

e) Notepad

f) Corkscrew

g) Hot cloth

Your first Positouch card and nametag will be complimentary; however, you will be charged $5.00 to replace your card and $5.00 for a new nametag. You will sign for your apron ($15.00) and the cost will be deducted from your first paycheck. The staff member is responsible for providing their own float, pens, notepads and corkscrews.

Check that your uniform is clean, pressed and follows all of the Brewsters uniform standards.

Check the floor plan to find out your assigned section.

Servers should check to see if they have any reservations in their section and determine any specific instructions regarding the reservation. For example, is there a birthday being celebrated or has the group pre-ordered their meals?

Check the Feature Board to find out:

a) Seasonal Kettle Creation

b) Seasonal Beer

c) 86’d Items (Items that are currently unavailable) – you may check these items on the computer as well by looking at the ‘Out of Stock’ screen.

d) Food and drink features

e) Read all new posted memo’s

Check your section:

1) All garbage or debris picked up off the floor

2) Table base’s clean

3) Table’s wiped

4) Table is set correctly

5) Chairs & booth’s wiped

7) Salt and pepper shakers clean and full

8) Table binder is clean and in the correct order

Brewsters features a different drink and food feature on each day of the week. It is the responsibility of all staff to memorize these specials so that you will be able to promote them to customers and answer any questions that customers may ask you regarding the specials.

Punch In on the POSItouch Computer.

POSITOUCH TRAINING

TRAINING CHECKLIST

1. Time clock functions

a) Punch in

b) Punch out

c) Time card

2. Ring in an order

a) Open a table

b) Number of people (review seat numbers and why we use them)

c) Ring in beverages on proper seat numbers

d) View/Edit - Send order

e) Ring in appetizers on proper seat numbers

f) Review modifier screen

g) Main Courses (explain “All Items”) use proper seat numbers

h View/Edit - Send order

i) Second round of beverages

j) Dessert

k) View/Edit - Print Check

3. Ring in large party (8 or more food items)

a) No more than 8 items per bill to the kitchen

b) Side Order Screen – More To Come

c) Side Order Screen- End of Items

4. Re-opening a table

a) Explain check numbers (table # no longer works)

b) Ring in more items and send

c) View/Edit - Re-print check

5. Taking Payment

a) Show take payment screen

b) Explain check number system

c) Payment types

• Cash

• Credit Card Swipe

• Credit Card Manual

• Debit

• Portable debit/credit machines

• Gift Certificates

• Gift Card Swipe

d) Closing credit cards

e) Use of the interact machine

f) Gift Certificate policies (no cash back on promos, check stamp)

g) Multi-payment types (2 cards, card & cash, etc.)

h) Gift Cards maybe retained by the guest if card still retains a balance

6. Separating Checks

a) Separate seats

b) Splitting off (printing one bill)

b) Printing all bills

7. Manager Screen Functions

a) Display open tables

b) Transfer a check

• Change table number

• Change server

• Combine checks

• Multi-check transfer (do not use)

8. Adjustments (can be done by a MOD only)

a) Types of adjustments and how to get them

b) Only one adjustment per check

c) If more items are added then must re-adjust

d) Cannot combine with another check

e) When it is closed it will print a back up bill that

must be signed by a MOD and included in cash

out

9. Cash out procedure

a) Check for open/unpaid checks

b) Select “Closed Checks” and “Category Sales” “Of This Shift”

c) Category sales of this shift

• Match credit card totals

• Match adjustment totals

• Note tip out info

• Match debit total

• Clear totals (Yes)

SHIFT CHANGEOVER PROCEDURES

All night service staff must arrive 15 minutes prior to their scheduled shift to ensure that there is a smooth transition at changeover between day and night serving staff. The following is a checklist of what should be done during changeover.

- All pre-shift procedures discussed above.

- Speak with the day server/bartender who was previously in your section to let them know you are ready to take over the section.

- Transfer over any tables in the section; a good rule of thumb is that the day server should transfer any tables that will not be completely finished and out the door in 15 minutes (5.5% tip out to the server who transfers the table)

- The day server should inform the night server of any important information regarding the transferred table (i.e. Do they need to order food still? Have you done any quality checks yet? What are they drinking?)

- New server should do a section walkthrough to ensure all tables are set properly and ready for service (i.e. Check for cutlery, table has been sanitized, etc.)

- Night server should brush off all bench seats and wipe down chairs in your section; PICK UP ALL GARBAGE OFF THE FLOOR.

- Day server should re-stock all server stations before leaving and ask the night server if they require anything else.

- Day server should change garbages; clean bar sinks and organize menus.

- Night server should introduce themselves to any tables that were transferred and let them know that you will be taking over for the night.

“POLISH THE OYSTER”

The “Oyster” is the overall environment that we provide for the guest to enjoy their Brewsters experience. It includes all aspects related to the building including cleanliness, service and atmosphere. Staff must be fully aware of the entire environment they are working in at all times. You should do all that you can to improve the environment for our customers.

If you feel something can be improved, speak to a manager or take the initiative yourself. The following are some questions that you, as a member of Brewsters, must constantly be asking yourself while you work:

Lighting – Is the lighting adjusted and appropriate for the time of day?

Music – Is the style of music and volume appropriate for the time of day and demographic in the room? Music will be adjusted by the manager or supervisor on duty.

Televisions – Are all of the TV’s on proper programming? What sports are on today? If there are no sports for the day, there should be some interesting programming on the satellite dish. Programs will be determined by management.

Floors – Is there garbage on the floor that should be picked up? Is any area of the floor wet? Does a wet floor sign need to be put out?

Washrooms – Are they clean, functioning and fully stocked?

Front Entrance – Is the entrance clean and well swept or shoveled? Is the outdoor lighting and signage on?

Kitchen - Watch the food quality and bill times. Is there food to run?

Bar - Watch the drink quality and bill times.

Other Staff Members – Who is busy? What can I do to help others?

Can I run another server’s food? Can I help another server with their table maintenance? Does the bartender need help pouring drinks?

Monitor Table maintenance - Remove dirty plates and glasses, refill wine, wipe spills, and replace coasters.

Staff Levels - Is it time to cut any staff? What is the staff currently doing?

Customers – How is the service, food and drinks? Talk to them about Brewsters, the beer, other locations, specials, etc. Have they been to Brewsters before? What do they need to enjoy their experience? Do any customers look like they need help?

Lobby/Wait Area – Are there customers waiting to be sat? Be there to greet and open the door. Are there customers leaving? Be at the door to say thank you to as many departing guests as possible.

SERVICE STANDARDS

THE GUEST EXPERIENCE (A Proper Service Cycle)

As a member of the Brewsters team, you are expected to abide by the service expectations we outline here for each and every guest that visits our restaurants. It is imperative that every guest at Brewsters receives superb service and the best possible atmosphere to enjoy their experience.

FIRST IMPRESSIONS – It is very important that we present a favorable first impression to all guests. We wish to entice customers by showing that Brewsters is well kept and organized and that customers will have a pleasurable and entertaining evening while dining or having drinks.

- The parking lot and entrance must be clean and well lit.

- The interior lighting must be appropriate for the time of day.

- The music style and volume must be appropriate for the time of day and existing clientele.

- There must be proper content on the televisions.

- The washrooms should be checked every 1/2-hour during the peak hours.

- The lobby\vestibule must be clean and organized – the menu board must be up to date.

- There should be no garbage on the restaurant or pub floor. It must be picked up.

DOOR GREET

- New guests should be greeted within 30 seconds. If you know their names, greet them using their name. We need to know the regular’s names.

- Open the door for guests if possible.

- If you are unable to seat guests immediately, acknowledge them and tell them you will be with them shortly.

- Use a greeting such as Good Afternoon/Evening – How are you?

- How many guests will be with your party? Locate an appropriate table.

- If all our tables are occupied, advise the guest(s) that there will be a wait, and place the guest(s) name on the waiting list. Try to convince customers to have a drink at the bar while they wait.

- Would they like a table or booth? Dining room or pub? Patio?

- Take guests to an appropriate table with menus (food and drink menus plus any feature menus).

- Walk with the customers, not ahead of them.

- If children are present provide them a coloring sheet and crayons.

- Offer a booster seat or high chair for smaller children.

- Will other guests be joining later? – Take their names so that you will know where to seat them once they arrive.

- Point out any current features (i.e. wine, food, seasonal beer).

- Let them know who their server will be and assure the customers that they will be by shortly.

- Clear any extra table settings from the table.

*No matter how busy it is, when seating customers, you are to never place the menus down on a table and simply walk away. You must wait for the customers to sit, hand them their menus and inform them of any relevant information that may enhance their experience. Customers must be notified that a server will be by to see them shortly before you leave their table.

SERVICE STEP 1 (INTRODUCTION, DRINK ORDER, APPETIZER SALE)

- Once a table is seated in your section you must verbally acknowledge them within 2 minutes. You do this to greet the table and let them know that you will be right there to look after them.

- Your introduction is your opportunity to let the guest know about our dinner and drink features. At each and every table you must let our guests know about:

1) Brewsters Beer including the Seasonal Beer

2) What we are featuring for Happy Hour

3) Our dinner feature

- All guests questionable to the age of 25 must be asked for proper identification. It’s the LAW!

- Place coasters in front of guest with the logo facing them. This lets management know that the table has been approached.

- Find out and anticipate the guest’s wants and needs. Are they in for a long dinner? Just drinks and appetizers? Going to a movie? Use this information to guide the guest through their Brewsters experience.

- Once they have ordered a beverage, repeat the beverage back to the customer.

- Write all orders down to eliminate any error in memory.

- Now is the time to sell appetizers, especially if there is an appetizer special. Ask for the appetizer order as soon as you take the drink order.

*Each server and bartender must be able to effectively promote beer, wine, cocktails and food. They must feel comfortable describing the products, answering any questions and enthusiastically recommend any of their favorites.

SERVICE STEP 2 (BEVERAGE DELIVERY)

- Drinks should be delivered within 3 minutes of taking their drink order. We want to get the drinks to the guest as fast as possible, so if you can get them there sooner, even better.

- Trays are used for all drink service. They are also required when clearing glassware. Trays are not needed when delivering wine bottles.

- Hold mugs by their handle and wine glasses by the stem.

- Hold all glasses by their bottom, away from where the guests will place their mouth.

- Always name the drink as you place it in front of the guest, especially with Brewsters own beer – use the entire name.

- Wine – Pour the entire contents of the carafe at the table, remove the carafe.

- Face all labels and logos toward the guest.

- Drinks should be delivered on the right side of the customer.

*Servers and bartenders must be able to properly and confidently open and pour a bottle of wine. This will be taught to you later in the training schedule.

SERVICE STEP 3 (MAKE THE ORDER, DON’T JUST TAKE THE ORDER)

- Make recommendations and point out unique items on the menu, signature items and your personal favourites.

- Use opportunities to up-sell items that can be added to meals.

- Ensure that all food orders are recorded on the correct seat number and rung in immediately. This will make it much easier for other servers to run your food. We do not auction off food, we place the order in front of the guest and repeat there order back to them.

- Always write your orders down, do not rely on memorizing them.

- Repeat orders back to customers for clarification.

- Make sure to remove all menus from the table once their order has been placed.

SERVICE STEP 4 (TABLE PREP)

- If you have sold an appetizer at step one, ensure that you bring the appropriate number of side plates, napkins, cutlery and/or condiments before the appetizer arrives. Customers should not have to wait for their utensils after their food has arrived.

- Also make sure that the table is set up for entrée service with side plates, cutlery, condiments, napkins or wet naps

SERVICE STEP 5 (DELIVER APPETIZERS)

- Deliver food on the right side of the customer.

- Ask if the guests will require anything else before they begin their appetizer (i.e. extra dip, napkins, etc.)

- Check if the guests would like more beverages. If they are drinking a bottle of wine, fill their wine glasses for them.

- Do a quality check on the appetizers.

How is the (appetizer’s name)? Try to refer to each item.

Is there anything else that I can bring to you?

- Quality checks must be done 1) after their first couple of bites. 2) half way through their meal.

- Clear appetizer plates and anything else that the customer is not using.

- Replace cutlery if necessary.

SERVICE STEP 6 (DELIVER ENTREES)

- Servers carry no more than three plates at a time. Any tables’ greater than 3 guests requires additional servers to deliver all the meals and accompaniments. Know where the meals are going before you head out to the table; never “auction off meals”.

- Deliver food on the right side of the customer.

- Never reach across a guest to place food or drinks in front of another

- Offer fresh ground pepper and Parmesan cheese.

- Do a quality check after the first couple of bites.

- Do a quality check half way through the meal.

- All guests are offered new beverages when their drink is 1/3 full. Guests should never have to pour their own wine. If there is a bottle of wine on the table you must watch for the opportunities to top up the glasses.

SERVICE STEP 7 (CLEAR PLATES)

- Clear plates from the left side of the customer.

- Clear all plates, cutlery, napkins and garbage from the table. Table maintenance is most important at this point.

- Offer dessert to the guests - make your recommendations; remember that sharing is always an option.

- Offer coffee, tea, or specialty coffees.

- Use the opportunity to try to up-sell special coffees rather than regular coffee.

SERVICE STEP 8 (BILLING)

- Offer to refill the coffees.

- Only offer the bill once you have suggested all possibilities to sell. For example, don’t offer the bill before offering coffees and dessert.

- Present the bill in a billfold with mints and sign the bill with your name.

- Say thank you to the entire table when you present the bill.

- Take payment before the guest leaves the table.

- Do not ask the guest if they would like change – always assume that they do. I will be right back with this for you.

- If paying by credit card, say thank you using the guest’s name.

- Thank the guests and ask them to return.

- A guest is never to be questioned by a server in regards to a tip. Asking is grounds for dismissal.

- Bus and reset the table within two minutes of the guests leaving.

SERVICE STEP 9 (FINAL IMPRESSION)

- The hostess or manager will solicit comments from the guest on their departure. How was your evening? How was your meal? Did you have the chance to try any of our handcrafted beers?

- The hostess and manager will thank the guest for visiting and say goodbye.

- The hostess should open the door for the guests to leave whenever possible.

- Have a good day/night; we hope to see you again.

SUPPORT STAFF/HOSTESS DUTIES

- Monitor the tables constantly. Watch for and remove any soiled glassware and dishes. Monitor the maintenance of the tables. Always use a tray when conducting table maintenance. Keep each table clear of debris and remove any garbage that may collect at the tables.

- Be aware of the expo line and be ready to run any food to the tables. Constantly be walking through the kitchen and the entire restaurant to determine what needs to be done and who needs the most help.

- Offer refills to guest(s) that are already consuming coffee, tea or water. If a guest that has not been previously consuming these beverages asks you for one, provide the beverage to them and immediately advise the table's server of this so that the server is aware that a charge is necessary on the guest(s) bill.

- If a guest(s) asks for any other chargeable item during their stay, always advise the table's server of their needs. Outside of coffee, tea and water, if a table asks for any other menu item, always take their order and immediately advise the table's server of the request so that the server can bring it to the table.

- As guest(s) are leaving, offer them a send-off. "Thank you. Have a good night."

- Remove any soiled dishes or garbage from tables where the guest(s) have left. With a clean, damp cloth wipe the surface of the table and the salt and pepper shakers. Reset the table according to prescribed standards. Ensure that chairs are pushed in, and that the chairs have been brushed off.

- Return any high-chairs or booster seats to their designated storage area. Pick-up or vacuum any garbage on the floor. Always reset booths before stand alone tables as they are always in high demand.

- During your shift, monitor the state of the restaurant. As you have time pick-up any garbage that you may find on the floor.

- Change garbage cans that are full. Move any soiled plates at bus stations to the dishwasher or glasses to the bar. Wipe and move used menus from the server station to the front door.

- Empty beverage dump station at the bar. Clean soiled ashtrays. Make coffee. Refill ice containers and sundry items used at the server station.

- Always keep in contact with servers and ask if there is anything you may do for them.

- Carry and use a serving tray at all times. As a rule of thumb never leave a section empty handed. If you are not serving a guest(s) you should be assisting someone who is.

- WALK INTO A SECTION WITH SOMETHING AND WALK OUT OF THE SECTION WITH SOMETHING IN ORDER TO BE EFFICIENT.

- ALWAYS REMAIN BUSY AND NEVER LOOK BORED; ESPECIALLY WHEN GREETING GUESTS AT THE DOOR. NO LEANING OR SITTING DOWN AT THE HOSTESS STAND.

TABLE MAINTENANCE

The most important rule to table maintenance is to always remove any items that a customer is no longer using. Always ask yourself what items you can remove from the table to create a tidier, pleasurable environment for your guests.

When the guests have finished their meal and are ready to leave, the only items that you should have to clear from the table are:

- the glasses their drinks were in

- and the coasters that you placed their drinks on.

If you constantly strive to provide excellent table maintenance, your guests may decide to stay longer and have an extra drink because they are comfortable. Also, there will be less work involved in cleaning and re-setting the table for new guests. Table maintenance is incredibly important to the overall service you provide and will play a large role in the customer’s decision as to what sort of tip they believe you deserve.

UP-SELLING / GIFT CARD SALES

Servers and bartenders at Brewsters must be knowledgeable of all Brewsters products and services. It is important to know what menu items are complementary to each other and you must always practice effective selling techniques. The following are some areas where upselling techniques can be utilized.

a) Add-Ons for Food Items

b) Brewsters Size Cocktails and Hiballs

c) Daily Food and Drink Specials

d) Corporate Feature Menus

e) Feature Wines

f) Happy Hour Drinks

g) Appetizers and Desserts

h) Seasonal Brews

i) Special In-Store Events and Promotions

j) Customers who would like recommendations

k) Gift Cards are available all year and can be offered to every guest

The following are situations in which Brewsters feels that a server or bartender must ALWAYS attempt an up-sell.

a) French fries – Offer gravy.

b) A steak of any kind – Offer shrimp or garlic mushrooms.

c) Nachos – Offer chicken, spicy beef or extra cheese.

d) Any hiball or cocktail – Offer it Brewsters size (an extra ounce of alcohol).

e) Two or more customers order glasses of the same wine – Offer a bottle.

f) Two or more customers order the same Brewsters beer – Offer to bring them a pitcher of beer instead.

g) Side salad – Ask if they would like a Caesar salad.

h) Salads and Pastas – Add chicken, shrimp or salmon

i) Bottled Beer – Offer a pint of Brewsters handcrafted beer instead.

CUSTOMER COMPLAINTS

To prevent losing unhappy or dissatisfied customers, we must make every effort to identify and effectively deal with customer concerns. The Brewsters website has a feedback page for customers to comment on their experiences at Brewsters. The comments from this page are forwarded to the administration office; however, most complaints should be dealt with immediately at the store so that the customer does not have to go to the website to forward a complaint. By doing frequent quality checks, you can ensure that a customer leaves happy and that you have given the customer an opportunity to voice any complaints.

If there is a problem with a customer’s food or beverage, immediately find out what the problem is and then ask if they would like something remade or if they would like to look at a menu to choose something different. The unsatisfactory food or beverage will then be removed and shown to a manager. This guarantees that the manager is aware of all complaints so that they can go speak with the table to make sure we turn around the customer’s dissatisfaction. We never want a customer to leave having a bad experience without having a manger speak with them and solve the problem.

If there is a complaint about the service or that food and drinks are taking too long, you should never feel worried to tell the manager about the complaint. The manager and server/bartender must communicate so that both are aware of the problem and solution. The manager should inform the server/bartender if an item was removed from the bill or if we bought the customer a dessert or a drink, etc.

TRANSFERRING TABLES

If a table is transferred to another server, the new server must tip out the previous server 5.5% of the current bill total. To ensure fairness, this policy must be followed every time a table is transferred.

If you are done your shift and you have tables still dining, never ask them to clear their bill with you so that you can leave and do your cash-out. You should go speak with the table and tell them that you are finished your shift and that you will transfer their bill to their new server. You should also point out who their new server will be. Only when the customer suggests that they clear the bill will you be able to print the bill and have them pay. In this case, you still must tell them who their new server will be and ensure that the new server is aware that they will need to begin a new tab for the customer.

RESERVATION POLICY

All locations will have their own policies on taking reservations. All phone calls requesting reservations should be directed to the manager on duty or supervisor.

DRESS CODE

As a representative of Brewsters Brewing Company, it is your responsibility to ensure that you come to work always looking neat and presentable, with appropriate attire. The impression that we would like to give our clientele is that Brewsters staff are classy, modern and stylish in appearance.

You must take pride in your appearance and take the time to dress up for work. Our expectation is that you will put as much effort into dressing up for work as you would if you were going out for a nice dinner or a special event. Please note that you will be sent home to change if a manager deems your clothing unacceptable, so bring a change of clothes if you are unsure if an item is appropriate.

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IMPORTANT:

1. All clothing must be of a rich black color. Any clothing that is faded in appearance or unclean looking is unacceptable.

2. Clothing must always be pressed before your shift.

3. Clothing must be free of rips and frays.

4. Hooded shirts and jackets of any type are not acceptable as work attire.

5. Cardigan sweaters must be fully buttoned. In no circumstance will staff members be allowed to wear their sweaters ‘undone’ while at work.

6. Long tops must be worn to ensure that the mid-riff area is not exposed.

7. Bra straps must be black and unseen.

8. Gym wear is not permitted. (Lululemon, Nike, TNA, etc)

EXAMPLES OF ACCEPTABLE LADIES SHIRTS:

EXAMPLES OF ACCEPTABLE MENS SHIRTS

ACCEPTABLE PANTS, SKIRTS AND DRESSES:

DAILY FOOD SPECIALS

| |Food Special |Drink Special |

|Monday |Sterling Silver Steak Sandwich |Big Brewskis All day-$7.99 |

| |All day-$10.99 | |

|Tuesday |Wing Night 4pm-Close-$0.25 |Pints of River City Raspberry Ale |

| | |All day-$5.25 |

|Wednesday |Original Brewsters Burger |Brewsters Wine Night All day-$1.50 off |

| |All day-$10.99 |Pints of Rig Pig Pale Ale All day-$5.25 |

|Thursday |Fish and Chips All day-$8.99 |Bellinis All day-$5.25 |

| | |Pitchers All day-$14.95 |

|Friday |Shrimp & Sirloin Oscar - $21.99 |Pints of Farmers Tan White Ale All day-$5.25 |

| | | |

|Saturday |Breakfast Menu Until 2pm |Caesars All day-$5.25 |

| | |Pints of Hammerhead Red Ale All day-$5.25 |

|Sunday |Breakfast Menu Until 2pm |Caesars All day-$5.25 |

| |Bavarian Beef Dip |Pints of Brewsters Beer All day-$5.25 |

| |2pm-close-$10.99 | |

HAPPY HOUR DRINKS

The following are the drinks included in Brewsters happy hour:

a) Pints of any of Brewsters handcrafted beer - $5.25

b) Shakers of Brewsters Beer - $4.25

c) Glasses of premium wine - $1.50 OFF any brand

d) House brand hiballs - $5.25 (drinks with juice other than lime aren’t considered hiballs)

e) Bellini’s - $5.25

Happy Hour at Brewsters locations are:

Calgary 4pm to 7pm

Edmonton 4pm to 7pm

Foothills (Calgary) 3pm to 7pm

BEVERAGE

The following is a list of the liquor, bottled beer, coolers and non-alcoholic beverages that Brewsters carries.

HOUSE LIQUOR

RYE Seagram’s 5 Star

WHITE RUM Captain Morgan’s White Rum

DARK RUM Ron Carioca Dark Rum

VODKA Troika

BRANDY E & J

GIN Gordon’s

PREMIUM LIQUOR

RYE Crown Royal

Gibsons 12 Year

BOURBON Jack Daniels

Bulliet Bourbon

RUM Bacardi White

Bacardi Dark Appleton’s Estate

Captain Morgan’s Spiced

Parrot Bay Coconut Rum

VODKA Smirnoff Red

Grey Goose

Ketel One

Smirnoff Twist of White Grape

Smirnoff Twist of Blueberry

Smirnoff Twist of Raspberry

Smirnoff Twist of Vanilla

Smirnoff Twist of Apple

Smirnoff Twist of Orange

GIN Bombay Sapphire

Tanqueray

TEQUILA Jose Cuervo Gold

Don Julio

SCOTCH Glenfiddich

Johnny Walker Black Label

Oban 14 Year

IRISH WHISKEY Bushmill’s

SPIRIT CATEGORIES / TYPES OF LIQUORS

RUM

Developed originally by the Spaniards in the 16th century when they arrived in the Caribbean while discovering the New World.

Rum is produced from a base of sugar cane, cane syrup or molasses. Most rums are a blend of these three ingredients and are aged in new oak barrels. Rum is available White, Dark, Amber and flavored.

VODKA

Developed in Russia and Poland, vodka was originally produced by distilling whatever sugar and or starch that was available (i.e. Potatoes)

Vodka is a clear, colorless, tasteless and odorless spirit. Due to these traits, vodka is the most versatile and mixable spirit. It is not aged and is simply the purest, lightest form of liquor produced for human consumption.

GIN

Evolving in the late 1800’s and originally produced in London, England, gin is smooth, fresh, dry and crystal clear. Gin can be distilled from juniper berries, coriander seed or other botanicals. Recipes vary from brand to brand and this is a major factor in consumer brand preferences.

TEQUILA

Tequila evolved late in the 1800’s, in central Mexico by distilling and fermenting the juices of the Blue Agave plant. Tequila standards are protected by Mexican law and only Blue Agave can be used in making tequila.

White or Silver tequila is unaged and is clear and colorless. Gold or Extra tequila has an amber color and has been stored or aged in oak casks. Further aging (1-7 years) mellows the tequila even more and creates an even darker color. This is called anejo.

BRANDY AND COGNAC

Brandy is made by distilling wine and is one of the oldest forms of liquor, dating back to the early 1400’s in France. Brandy is often aged in oak casks and can be produced using ANY grape and can be from ANY country in the world.

There is no standard requirement for labeling brandy, but it is usually labeled like cognac.

All Cognac is brandy….but not all brandy is Cognac!!

Cognac, by law, must be made from certain grape varieties only. It must be aged a minimum of 2 years in oak barrels. The barrels can only be made from Limousin or Troncais Oak.

By international law, Cognac can only be produced in the Charente Region of Southwest France.

WHISKEY CATEGORIES

THERE ARE SEVERAL DIFFERENCES IN THE WORLD OF WHISKEY:

Irish whiskey, American Whiskey, Scotch Whiskey and Canadian Whiskey

SCOTCH WHISKEY

The distilling of Scotch originated between 1100 AD and the late 1400’s and is now the largest type of whiskey sold worldwide.

All scotch is made in Scotland and is produced from malted barley. Malting is the process when barley is wetted down and begins to germinate. The germination process is halted by drying the germinated or malted barley with fire and smoke from dried peat moss. This peaty, smoky flavor from the malted barley is a major flavoring component for scotch.

There are two types of Scotch Whiskey….Single Malt and Blended

SINGLE MALT: A product of a single distillery, using only one type of malt and local water. Due to these characteristics, single malts will vary from brand to brand in taste, color and odor. Single malts are always aged in oak barrels.

BLENDED: Totally different from single malts. They are blended to maintain a consistent taste, color and odor. In fact, every bottle has the same flavor and character. In essence, blended scotches are a mix of single malts. Some blended scotch may contain up to 40 different single malts. Blended scotch is also aged in oak barrels for a minimum of 3 years.

IRISH WHISKEY

The Irish are credited with being the first producers of whiskey around 400 AD.

Irish whiskey is produced by distilling rye, wheat, oats and barley.

Irish whiskey is malted somewhat like scotch whiskey, not using smoky peat moss, but rather with large ovens. Due to this, Irish whiskey does not have the smoky flavors of scotch. Irish whiskey must be aged in oak barrels for a minimum of 3 years; most are aged considerably longer. During this aging process, Irish whiskey develops a smooth, light golden color.

CANADIAN WHISKEY OR RYE

Canadian Whiskey or Rye is produced from a case of cereal grains such as corn, rye, wheat and barley. The proportions of each of these grains, per brand are a major factor in the taste differences per brand.

All rye must be made in Canada and must be aged in oak barrels for a minimum of 3 years. Many ryes are aged longer than 3 years in charred oak barrels that held bourbon or brandy previously. Once aging is complete, the barrels are emptied and the product is filtered and blended for consistent quality.

The age on a bottle of Canadian whiskey is the age of the youngest whiskey in the blend.

AMERICAN WHISKEY

American whiskey distilling began in the early 1700’s when Irish and Scottish settlers brought with them the knowledge of distilling alcohol. Due to the wide variety of crops available to distill in America, the resulting spirits in the early days of America were quite diverse.

Bourbon is the dominant type of American whiskey.

Bourbon is produced from cereal grains but must be at least 51% corn. By law it must be aged a minimum of 2 years in new oak barrels. These barrels are usually re-charred and re-used in Canadian and Scotch whiskey aging.

Sour Mash whiskey (Jack Daniels) is bourbon that has leftover fermented mash, from a previous batch, added to a new batch before it is re-fermented. This technique adds flavor and character to the end product.

LIQUEURS

Liqueurs were some of the first alcoholic spirits consumed by humans. Originally liqueurs were developed by monks and medicinal elders for the strict purpose of medicine. Spirits worked as disinfectants externally and as diuretics for digestion. In addition, liqueurs were used for the effects of relaxation.

Liqueurs tend to be very country specific due to the local ingredients used for blending and flavoring.

Brewsters Liqueurs

Bols Blue Curaco

Bols Cherry Brandy

Bols Crème de Bananes

Bols Crème de Cacao

Bols Melon Liquer

Phillip's Butteripple Schnapps

Phillip's Rootbeer Schnapps

Hiram Walker Peppermint Schnapps

Hiram Walker Peach Schnapps

Long Island Iced Tea

Chambord

Bailey's Irish Cream

Hypnotic

Bailey's Caramel

Bailey's Mint

Drambuie

Frangelico

Goldschlager

Grand Marnier

Jagermeister

Kahlua

Martini White

Sambuca Black

Sambuca White

Sourpuss Raspberry

Sourpuss Apple

Southern Comfort

Triple Sec

Yukon Jack

DOMESTIC BOTTLES Canadian

Coors Light Kokanee

IMPORT BOTTLES Corona

CIDER Strongbow Bottles

COOLERS Smirnoff Ice

Smirnoff Twist Raspberry

NON ALCOHOLIC BEVERAGES Coca Cola

Diet Coke

Sprite

Ginger Ale

Tonic

Rootbeer (at select locations)

Soda

Iced Tea

2 % Milk

Chocolate Milk

• Customer qualifies for free drink refills only with the purchase of a meal. No free refills on wing night. One refill permitted with Pop/Juice, none with juice.

JUICE Orange

Cranberry

Pineapple

Grapefruit

Apple

Tomato

Clamato

MINERAL WATER Naya 500 ML

San Pellegrino 500 ML

NON-ALCOHOLIC BEER O’Doul’s Regular

O’Doul’s Amber

ENERGY DRINKS Red Bull

TAZO TEAS Earl Grey Black Tea

China Green Tips Green Tea

Passion Herbal Infusion

Wine Information

Red 6 ounce/Bottle

SNAP DRAGON CABERNET SAUVIGNON, USA $6.95 / $25.95

NAVARRO CORREAS COLECCIÓN PRIVADA MALBEC, ARG, $8.95 / $33.95

McWILLIAMS HANWOOD ESTATES SHIRAZ, AUS $8.95/ $33.95

LAPOSTOLLE CASA MERLOT, CHL $8.95/$33.95

SIBLING RIVALRY RED, CAN $9.95/$37.95

White 6 ounce/Bottle

SNAP DRAGON CHARDONNAY, USA $6.95 / $25.95

E&J WHITE ZINFANDEL, USA $6.95 / $25.95

MIRASSOU PINOT GRIGIO, USA $7.95 / $29.95

STARBOROUGH SAVIGNON BLANC, NWZ $8.95/ $33.95

SIBLING RIVALRY WHITE, CAN $9.95/ $37.95

PINK SPARKLING WINE, AUS $8.95 – 200ml bottle

Red Wines

SNAP DRAGON CABERNET SAUVIGNON – California

Varietal - Cabernet Sauvignon

Aging - N/A

Tasting Notes - Cherry, spice, currants

Pairings - Original Brewsters Burger, Salt & Pepper Ribs, Oven Baked Nachos,

Roma Prosciutto and & Mushroom Pizza

NAVARRO CORREAS COLECCIÓN PRIVADA MALBEC – Argentina

Varietal - 100% Malbec

Aging - Oak 12 months, 3 months in bottle

Tasting Notes - Fresh dark red fruit, spice

Pairings - Pulled Pork Stromboli, Black & Blue Bison Burger, Lobster Mac & Cheese, Smoked Meat Panini

LASPOSTOLLE CASA MERLOT – Rapel Valley, Chile

Varietal - 85% Merlot, 5% Malbec, 5% Syrah

Aging - French Oak 7 months, stainless steel 7 months, blended

Tasting Notes - Ripe red fruit, touch of oak

Pairings - Lamb Burger, Irish Ale Ribs, Rig Pig Fish & Chips, BBQ Chicken Pizza

McWILLIAMS HANWOOD ESTATE SHIRAZ – South Eastern Australia

Varietal - Shiraz

Aging - French and American Oak 9 months

Tasting Notes - Rich, spicy black fruit

Pairings - Sterling Silver Steak Sandwich, Blackened Steak Quesadilla, Green Chili Bison Burger, Brewhouse Beef Curry

SIBLING RIVALRY RED – Ontario, Canada

Varietal - Merlot, Cabernet Franc, Cabernet Sauvignon Blend

Aging - Oak

Tasting Notes - Dark, lush berries

Pairings - Bavarian Beef Dip, Lobster Mac & Cheese, Tuscan Sirloin Burger, Spinach Artichoke & Tomato Pizza

White Wines

SNAP DRAGON CHARDONNAY – California

Varietal - Chardonnay

Aging - N/A

Tasting Notes - Pear, pineapple, apple, hint of crème brûlée

Pairings - Grilled Chicken Quesadilla, Lobster & Artichoke Dip, Portobello & Prosciutto Tordelli

E&J WHITE ZINFANDEL – California

Varietal - 76% Zinfandel, 14% French Colombard

Aging - N/A

Tasting Notes - Dried cranberry, watermelon, red berries, cherry

Pairings - Long Beach Salad, Grilled Chicken Quesadilla, Pesto Chicken Club

STARBOROUGH SAUVIGNON BLANC – Marlborough, New Zealand

Varietal - 100% Sauvignon Blanc

Aging - Stainless steel 30 days

Tasting Notes - Ripe tropical fruit, peach, citrus.

Pairings - Gurvinder’s Buttered Chicken, Spicy Canton Cashew Stirfry, Tuscan Hot Turkey Sandwich, Thai Chicken Wrap

MIRRASOU PINOT GRIGIO – California

Varietal - Pinot Grigio

Aging - Stainless steel 14-21 days, 2 months in bottle

Tasting Notes - Crisp peach, pear and citrus. Mildly acidic

Pairings - Italian Sausage Parpardelle, Pad Thai Stirfry, BBQ Chicken Pizza, Brewsters Special Pizza

SIBLING RIVALRY WHITE – Ontario, Canada

Varietal - Riesling, Chardonnay, Gewürztraminer Blend

Aging - N/A

Tasting Notes - Lime citrus and apple with a hint of lychee fruit

Pairings - BBQ Salmon Salad, Kung Fu Lettuce Wraps, Flying Frog Poached Salmon, Brewhouse Beef Curry

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WINE DEFINITIONS

Tannin – A complex natural substance in wine obtained from grape skins, pips and stalks and oak casks. Tannins impart an astringent mouth-puckering dryness.

Bouquet - A term used to describe the smell of the wine as it matures in the bottle.

Nose – Refers to the particular smell of the grape variety (i.e., "apple," "raisin", “fresh" or "tired”)

Palate – The feel and taste of wine in the mouth.

Body – The extract of fruit and alcoholic strength that give the impression of weight in the mouth; commonly expressed as full-bodied, medium-bodied or light-bodied.

Acidity – Natural tartness in grapes, an essential ingredient in wine that preserves it, shapes its flavor, and helps prolong its aftertaste.

Corked – Wine with an off-putting, musty flavor and aroma caused by a tainted cork.

Alcoholic – A term used to describe a wine’s hot, burning taste accompanied by a sharp, biting sensation in the mouth.

Oaky; Oakiness – A wine tasting term describing a toasty, vanilla flavour and fragrance in wines that have been aged in new oak barrels.

Vintage – Term that describes both the year of the actual grape harvest and the wine made from those grapes.

STEPS FOR OPENING A BOTTLE OF WINE

Step 1: Present the bottle to the customer by slanting the bottle so that the customer can read the label clearly. Repeat the name, vintage, and varietal back to the guest. This ensures that the proper wine has been brought to the table before it is opened.

Step 2: Hold the bottle around the neck, facing the label towards the customer. Use the knife of your corkscrew to cut the capsule on the top of the bottle, making a complete cut around the lip of the bottle. Pull the capsule away (it should look like a coin when cut properly).

Step 3: Place the tip of the corkscrew horizontally on the top of the cork and press down to center the corkscrew so that it will penetrate the center of the cork rather than going off to the side. Screw the corkscrew until the end of the screw is just visible. You do not want the corkscrew to break through the bottom of the cork, but you also do not want to break the cork in half by not putting the corkscrew in deep enough.

Step 4: Place the lift of the corkscrew over the edge of the bottle and hold the bottle by the neck. Slowly pull the cork up out of the neck of the bottle. Once the cork is 75% out of the bottle, pry the cork slowly from side to side until the cork slides out.

Step 5: Place the cork in front of the person who ordered the bottle of wine and pour a small taster for the person who ordered. This person should approve the wine before you proceed to pour wine for anyone else at the table. Pour approximately 5 ounces into the glasses of each other person at the table who would like wine and finish by filling the glass of the person who ordered the wine.

Step 6: Refill the wine glasses for each customer at the table as you notice that their wine is getting low.

WINE POUR STANDARD

Our policy is that the bartender will pour six (6) ounces of wine into a small carafe; approximately to the bottom of the curve of the neck of the carafe. This is done for both the presentation and inventory purposes. The server will then pour all of the wine into a wine glass in front of the customer while at the table. The carafe is then taken away from the table.

DRINK CRIB SHEETS

Classic Cocktails (All cocktails served in a Cocktail Glass)

Caesar 1 oz gun vodka

Clamato juice

Montreal Steak Spice

4 dashes Worcestershire sauce

1 dash Tabasco

Pepper

Garnish with fresh celery, and lime wedge

Screwdriver 1 oz gun vodka

Tropicana orange juice

Paralyzer 1 oz Black Russian Mix

(Vodka & Kahlua)

4 oz coke

2 oz Milk

Greyhound 1oz Smirnoff

Topped with grapefruit juice

Signature Cocktails

Served in 12 oz cocktail glass, doubles in 14 oz shaker

$6.50/ $9.50

Classic Margarita ¾ oz Jose Cuervo Especial

¼ oz Triple sec

2 oz Citrus mix

3 oz Bar lime

Shake over ice, pour into salted cocktail glass

Beach Bum ¾ oz Smirnoff Raspberry Twist

1/4oz melon liqueur

3 oz Cranberry Juice

3 oz Pineapple Juice

Bay Breeze 1oz Parrot Bay coconut rum

Topped with cranberry juice & pineapple juice

White Sangria 2 ½ Orange Wheels

½ oz Simple Syrup

¼ oz Grand Marnier

¼ oz Peach Schnapps

3 oz White Wine

2 oz Soda

Mai Tai ⅓ oz Appleton Estate

⅓ oz Bacardi Superior

⅓ oz Amaretto

½ oz Citrus Mix

4 oz Orange Juice

Grenadine

Long Island Iced Tea 1 oz Long Island Iced Tea

½ oz Citrus Mix

5 oz Coke

Lemon wedge garnish

Peach Bellini Peach Schnapps, Captain Morgan Dark Rum and Champagne Slush topped with Sangria

Martinis

Served shaken in a chilled martini glass

$8.50 (2 oz)

Woo Woo 1 oz Smirnoff Red

½ Peach Schnapps

3 oz white cranberry Juice

Shake over ice, strain

Top with 2 oz Bellini

Cayman 1 ½ oz Tanqueray Gin

½ oz Peach Schnapps

2 squeezes of fresh lemon

3 oz cranberry juice

Shake over ice, strain

Lemon wedge garnish

Blueberry Cosmo 1½ oz Smirnoff Twist of Blueberry

½ oz Triple Sec

2oz White cranberry juice

Splash of lime juice

Shake over ice, strain, garnish with two blueberries.

Classic gin 2oz Tanqueray gin

1 dash dry vermouth

Shake gently over ice so that gin is not bruised. Strain.

Lemon twist/3 olives

Classic vodka 2oz Smirnoff Vodka

1 dash of dry vermouth

Shake over ice. Strain. Garnish with large lemon twist/3 olives

Caramel Apple 1oz Smirnoff Apple Twist

½ oz Apple Liqueur

½ oz Butter Ripple Schnapps

Shake over ice, strain

Key Lime Pie 1 ½ oz Smirnoff Twist of Vanilla

½ oz Blue Curaco

2 oz Pineapple Juice

2 oz Bar lime

Shaken Over Ice

1 Lime Wedge

Top Shelf 2oz Bombay/Grey Goose/Kettle One

1 dash of dry vermouth

Shake over ice. Strain. Garnish with large Lemon twist/3 olives

Special Coffees

Brewsters Coffee - ½ oz Bailey’s

½ oz Frangelico

Coffee

Whipped Cream

Monte Cristo - ½ oz Grand Marnier

½ oz Kahlua

Coffee

Whipped Cream

Spanish - ½ oz E & J Brandy

½ oz Kahlua

Coffee

Whipped Cream

Blueberry Tea - ½ oz Amaretto

½ oz Grand Marnier

TAZO Earl Grey Tea

Garnish with orange slice/cinnamon stick

Café Caramelo - 1 oz Crème Caramel Baileys

Coffee

Whipped Cream

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10.4 BREWSTERS BEER DESCRIPTIONS

ALES

Wild West Wheat Beer (American Wheat Ale)

Brewed with 30% wheat malt. Has a smooth medium bodied wheat taste.

Straw (hay) coloured.

Lightly hopped with Cascade and Willamette hops.

This refreshing beer is highly carbonated.

5% alcohol.

Comparable to Big Rock Grasshopper.

Served in a cold, frosted mug with a lemon wedge (180z.).

River City Raspberry (Fruit Wheat Ale)

Medium bodied, predominant raspberry taste throughout.

Light pink shade.

A sweet aroma of raspberry.

Lightly hopped with Willamette and Perle hops.

5% alcohol.

Comparable to Alley Cat’s raspberry or Wild Rose Wraspberry.

Served in a cold, frosted “Cooler” glass with a fresh or frozen raspberry (18oz.)

Blackfoot Blueberry Wheat Ale (Fruit Wheat Ale)

Medium bodied, predominant blueberry taste throughout.

Straw colored.

A sweet aroma of blueberry.

Lightly hopped with Willamette and Perle hops.

5% alcohol.

Served in a cold, frosted “Cooler” glass with a fresh or frozen blueberry (18oz.)

Farmer’s Tan White Ale

Medium bodied. Unfiltered gold with orange hues.

Slight citrus, malty sweetness, clean finish.

5% Alcohol

Comparable to Rickard’s White, Keith’s White

Rig Pig Pale Ale – Formerly Palliser Pale Ale (American Pale Ale)

English style medium bodied ale. Golden color.

An assertive hoppy aroma from the Cascade hops used.

5% alcohol.

Comparable to Big Rock Pale Ale, Alexander Keith’s and Okanogan Springs Pale Ale. Served in a room temperature sleeve (18oz.)

Hammerhead Red Ale (American Brown Ale)

A flavorful full bodied mild ale.

Reddish- brown in colour.

Has a caramel malty sweetness and hints of chocolate.

Lightly hopped with Willamette, Cascade and Saaz hops.

5% alcohol.

Comparable to Big Rock Traditional and Rickard's Red.

Served in a cold, frosted mug (18oz).

Lanigan’s Irish Ale

A smooth mild fruity flavored ale.

Amber color.

Caramel malt flavors.

Clean hop finish from the Northern Brewer and Kent hops.

4.5% alcohol.

Comparable to Caffery’s Irish ale.

Served in a room temperature sleeve (18oz.)

Bow Valley Brown Ale (English Brown Ale)

A classic full body British style ale.

Dark brown in colour.

Five types of malt combine together to develop a sweet, chocolate, smoky

nut-like flavor.

Medium hopped with Chinook, Perle and Cascade hops.

5% alcohol.

Comparable to Double Diamond, Big Rock Traditional or New Castle Brown Ale.

Served in a room temperature sleeve (18oz.)

Shaughnessy Stout (Irish Style Stout)

Full-bodied English ale.

Opaque black in colour.

Roasted and caramel flavours.

Dry finish and medium hopped using Chinook, Northern Brewer and Willamette hops.

5% alcohol.

Comparable to Guinness.

Served in a room temperature “Crown Viking” glass (18oz.).

LAGERS

Original Lager (American Premium)

A Medium bodied North American style lager.

Straw colour.

Brewed with 100% pale malt gives this beer a distinctive maltiness flavour.

The mild hop character comes from the Perle and Cascade hops used.

5% alcohol.

Comparable to Canadian and Labatt’s.

Served in a cold, frosty mug (18oz.).

Flying Frog Lager (American Dark)

Medium bodied, highly carbonated lager; a good beer for the uninitiated.

A golden to copper colour.

Lightly hopped with Hallertuaer, Perle, Cascade and Saaz hops.

5% alcohol.

Comparable to Kokanee Gold and Big Rock Warthog.

Served in a cold, frosty mug (18oz.).

Czech Pilsner (Premium Lager)

A light golden lager with pronounced maltiness, assertive bitterness and intense saaz hop aroma.

5% alcohol

Served in a room temperature sleeve (18oz.)

Gunther’s Hefeweizen

This beer uses 60% wheat malt and is fermented with a special yeast originating in the Weihenstephan brewery of Munich. A Flavor and aroma of cloves and bananas, unfiltered, cloudy and retaining a healthy amount of yeast (hefe in German).

5% alcohol

Served in a room temperature sleeve (18oz.)

Blue Monk Barley Wine

Full body (mouth feel).

Amber coloured.

Malty sweetness, alcohol taste.

Light hopped with Northern Brewer, Chinook, Willamette, and Perle hops.

9.8% alcohol.

Comparable to Alley Cat’s Barley Wine.

Served from October to March.

Served in a room temperature “Cooler” glass (18oz.).

Served only by the pint or half pint due to its high alcohol content. No pitchers or schooners.

Signature Blends

Wildhead

A unique combination of Wild West wheat ale and Hammerhead Red Ale

Black and Tan

It’s by no means a traditional style of beer, but rather brewers capitalizing on the concept practiced where the beers are physically layered. A unique combination of Brewsters Rig Pig pale ale and Shaughnessy stout.

SEASONAL BEER INFORMATION

Various seasonal specialty beers will be made available throughout the year.

Bock Wit

Maibock Coconut Porter

Kolsch Oktoberfest

India Pale Ale

Bock: A bottom fermenting lager that generally takes extra months of cold storage to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue.

Maibock: The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol volume. Maibocks are customarily served in the spring and are oftentimes interrelated with spring festivals and celebrations more often in the month of May.

Kolsch: Originally from Cologne Germany, this top fermenting lager is light to medium in body with a very pale color; hop bitterness is medium to slightly assertive. It is less bitter than the standard German lager.

India Pale Ale: Originally from England and one of the first beers made exclusively with pale malt. It is light amber to copper in color, medium to medium-high alcohol by volume, hoppy, bitter, and sometimes malty

Wit: A Belgian Style ale that’s very pale and cloudy in appearance due to it being unfiltered and the high level of wheat that’s used in the mash. The crispness and slight twang comes from the wheat and the higher level of carbonation.

Coconut Porter: Originally from the United Kingdom, this top fermenting beer is generally brewed with dark malts to provide a rich dark-color style of beer. Coconut meat is added during the aging process which adds a light but unique taste.

Oktoberfest: Originally from Munich, this Marzen style beer was brewed to be enjoyed at Oktoberfest. Dark copper in color with a medium to high alcohol content, this beer is typically brewed with a mild hop profile

BREW SCHOOL

Welcome to Brewsters Brewing Company and Restaurant; Alberta's first full mash brewpub with twelve locations throughout Western Canada. Although the brewpub concept is recognized in Europe and many areas in the U.S., the concept is relatively new to Canada.

This "Brew School" package is offered as an informative program aimed at educating the staff on the process of our breweries. Included you will find information about the history of our company; information about our breweries and how they operate, and finally, information about each of the beers we offer.

The prime objective of Brewsters Brewing Company is to provide a genuine alternative for beer lovers who want to sample different styles of beer from around the world. Each Brewsters operation has a skilled resident brewer who is in control of all brewing operations and developments. Our breweries contain highly sophisticated brewing equipment, which include a mashtun, a brewing kettle, fermentation, maturation and dispense vessels; a plate and frame filter apparatus; as well as kegging and bottling equipment.

Tours are available to both staff and customers at anytime.

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10.1 THE BREWING PROCESS

The brewing process can be divided into several parts.

First, a sweet liquid is prepared from malted barley. This liquid is then boiled with hops for bitterness and aroma. Finally, yeast is added to cause fermentation: the process in which yeast consumes the sugars and produces carbon dioxide and alcohol as by-products - the result is beer. It is fairly simple - people have been doing it in one form or another for the last few thousand years.

Beer is the most ancient drink and it has had a varied history. The first mention of beer was made 5,000 years ago by the Sumerians, who lived between the Tigris and the Euphrates in the area now known as Iraq. The Sumerians invented writing, and among the records found on clay tablets were brewing recipes.

Ancient Brewing Recipe

• Grind up grain and or wheat

• Add water

• Make a round dough paddy

• Put in clay pot

• Let pot sit for many days – wild yeast must fly in pot to start fermentation (stinky)

• After many days add Dates or Honey to flavor

• Go to pond and pick a reed

• Put reed in pot and suck – reed keeps chunks from ending up in your mouth

This recipe is very basic but it works. Today’s brewing is much more complex and in-depth in the control of the finished product.

Through history, beer has been used by preachers as religious symbols, by doctors as a medicinal treatment and of course as a relaxation agent after a hard day’s work. Throughout the ages beer has been promoted as a health drink and reviled as the draught of the devil.

Some early Brewers’ belief was that the beer they brewed was a gift from the Gods. What do you think?

The following is a brief summary of the brewing process here at Brewsters.

Malting: The first step in the process is called malting. The malting process consists of sprouting raw barley, and then kilning it slightly to dry it out. This does two things:

1. it softens the hard starches inside the grain, making them soluble

2. It causes enzymes to be produced inside the kernels (this will be important in the next step).

Mashing: Mashing is the process of extracting sugars and nutrients from malted barley.

Our brew day begins by measuring out the malted barley (about 215 Kilograms per brew), and milling it to expose the starchy material inside the husk. The cracked grain is then mixed with hot water in the "Mash tun."

The resulting thick slurry of grain and water, called the "mash", is held at about 67 degrees Celsius of one hour. The starches in the grain dissolve and the enzymes in the malt begin breaking down the long starch molecules into a variety of smaller sugar molecules called dextrins. A portion of these dextrins is further broken down into even simpler sugar molecules, such as maltose. Within an hour, all the starch molecules have been broken down and the mash is sweet.

Yeast has a very limited diet--in this mixture, only the simple sugars can be fermented. The dextrins will be left behind, contributing to the body and flavor of the beer. The ratio of these unfermentable dextrins to fermentable sugars is thus important in determining the character of the finished beer. The temperature of the mash determines this ratio: Higher temperatures yield a greater portion of dextrins, leading to a fuller bodied and sweeter beer. Lower mash temperatures favor the production of simple sugars, leading to drier, more refreshing beers. Our Palliser Pale Ale and Bow Valley Brown Ale are mashed several degrees warmer than the TGIL, partially accounting for their fuller, sweeter palate.

Sparging/Lautering: The next step is rinsing the sweet liquid out of the grains with hot water "sparging", while draining the liquid out through the strainer plate on the bottom of the mash tun. The liquid, now called "wort" (pronounced wert), is pumped into the brew kettle.

After all the wort is collected into the kettle, the mashtun is drained of liquid.

A farmer is called to take away all the “spent grains” and uses it to feed his cattle and pigs.

Hops: Provide bitterness to counteract the sweetness of malt, thus making the beverage more palatable. Hops also contribute appealing flavor and aromas to beer. They provide some antibacterial properties, which aid in the preservation of beer.

Hops are the green leafy cone like flowers on a vine, that resemble pine cones, which grows on wire trellises reaching 18 feet into the air. They grow primarily in Washington, Oregon, and Idaho. They are harvested in August and September; dried, baled and sold to hop brokers.

Boiling: Once in the brew kettle, we use a heat transfer process, steam, to bring the wort to a vigorous boil for about 80 minutes. At several specified times during the boil hops are added. The boil does several things;

1. it reduces the volume of wort to the correct amount

2. it precipitates unwanted proteins and tannins

3. it sterilizes the wort,

4. it extracts the bitter acids from the hops.

5. it darkens the wort color

The time at which hops are added to the boil is important. Hops added early in the boil contribute to the bitter flavor, but the delicate aromas are driven off with the steam. Conversely, hops added late in the boil; contribute less to the bitterness, but the aromas are retained. At Brewsters we add a variety of hops at different times during the boil--some early, some late. Occasionally we add hops directly to the fermenter as well, resulting in a particularly subtle and delicate aroma.

Fermentation: After boiling the wort is cooled to about 24-26 degrees Celsius by pumping it through a wort chiller and into a temperature controlled fermentation tank. Yeast is then pitched into the tank and fermentation begins. At this stage it is know called green beer. The yeast will eat the simple sugars; which were produced, in the mashing of the malt, and excrete alcohol and carbon dioxide as a byproduct.

Oxygen being injected into the wort stream to speed up yeast metabolism.

Wort and yeast being sent into the fermenter for fermentation.

The entire fermentation process takes about 3-7 days. During this time the fermentation tank is kept at a temperature of 12-19 degrees Celsius and specific gravities are taken to measure the amount of sugar left in the brew; this will give us an idea of the alcohol content of the brew.

When the desired sugar concentration is reached the temperature in the tank is lowered to 4-6 degrees Celsius to stop the fermentation process. After fermentation is complete the beer is transferred to a maturation tank for condition, 2-4 weeks at a temperature of 0 Celsius.

Maturation: (Conditioning) once the beer has been transferred into a maturation tank the temperature is held constant at slightly over 0 degrees Celsius for 6-30days. During this time three things happen:

1. the beer is aloud to stabilize in flavor

2. the protein stabilize so a clear beer is produced

3. many of the fine particles of yeast settle out of the beer.

Beer being sent from fermentation vessel to maturation vessel.

Filtering: The final stage before carbonation is a filtering process. All our beers are filtered using a plate and frame filter. We pass the beer through polishing filter pads to remove any remaining particles producing a clear and satisfying beer while retaining full body and flavor in the beers.

Carbonation: During the filtering process the beer is transferred from the maturation tank to a dispensing tank. After the filter the beer is then pumped through a carbonation stone and carbon dioxide is injected into the beer. The beer is then allowed to settle for several hours to avoid unnecessary foaming. Finally it is ready to be served. From the tank the beer is pumped directly to the taps at the bar. The beers at Brewsters are always fresh and free of additives and preservatives.

BEER FAQ

Q: How is beer made?

A: All alcoholic beverages start with the addition of yeast to sugar laden liquid. The yeast consumes the sugar and produces Carbon Dioxide and Alcohol (ethanol) as by-products. This process is called fermentation. The source of sugar determines what the beverage will be. For example, if the sugar comes from fruit juice, the result is called wine. Grains can also be a source of sugar: buy steeping crushed malt barley in hot water, a natural conversion takes place which turns starches in the grain into fermentable sugars. If the resulting sweet liquid is separated from all grain, boiled with hops to provide the characteristic aroma and bitter flavor and fermented, the result is beer.

Q: How much beer is made in each batch?

A: Each batch is about 6 hectoliters or 600 litres (most importantly - 1500 mugs) We currently produce approximately 800 hectoliters per year or 80,000. liters per year. (200,000 mugs)

Q: What is the difference between an ale and a lager?

A: Beers fall into two broad categories depending on which if two species of yeast is used.

• Ales are made from "top-fermenting" yeast that prefer relatively warm fermentation temperatures.

• Lagers are made with "bottom-fermenting" yeast that prefer cooler, longer fermentation and are typically cold conditioned "lagered" for about a month before serving.

• All other things being equal, ales tend to be fruitier than lagers and are usually served warmer with lower carbonation levels.

Q: How long does it take to make a beer?

A: The length of the process varies form brewery to brewery and from beer to beer. At Brewsters the entire process takes about two to four weeks. It takes a full day to brew the beer, followed by two to three weeks of fermentation and conditioning. The beer is then filtered and transferred to a dispense tank and carbonated, at this time it is ready to be piped directly to the bar.

Q: What are the ingredients in beer?

A: Our beers contain only malted barley or wheat, hops, yeast and pure filtered water, no preservatives or additives are added. We also use some specialty grains ranging from lightly roasted to black malts. Our malts come from Canada Malting and Westcan Malting. Our hops come from the Pacific Northwest in America and from various regions of Europe.

Q: How strong are Brewsters Beers?

A: The alcoholic strength of our beers range from 4.7% for Lanigans Irish Ale to 9.9% for Blue Monk Barley Wine. Most other beers are 5%. In general, the strength depends on how much fermentable sugar there is initially and how much of the available sugar is actually fermented by the yeast. The initial amount of fermentable sugar depends on the amount of grain used and the portions of this sugar consumed in fermentation depends primarily on the temperature and duration of fermentation as well as the type of yeast used.

Q: What's the proper temperature for beers to be served at?

A: Typically Ales are served at 10-13 degrees Celsius and Lagers are served at 7-10 degrees Celsius. Here at Brewsters all beers are served the Canadian way-Cold- 4 Celsius .All Brewsters beer are served in cold pint glasses, except for

• Shaughnessy Stout

• Bow Valley Brown Ale

• Palliser Pale Ale – Rig Pig

• Big Horn Bitter

• Lanigan's

• Monk

which are all served in warm pint glasses.

Q: How long will Brewster's beers last?

A: Brewster's beers are unpasteurized (they are fresh and alive), and with proper care the beer should last up to 90 days. Proper care being that the beer is kept refrigerated, out of direct light, not shaken up, and keeping air out of the beer. Most beers, unlike wines do not age well. The Barley wine is the exception to this fact because of the high alcohol content this Beer will survive 2 –3 years.

Q: How many bottles or pints are in our kegs?

A:

OFFSALES

500ml Bottle

10 L Keg

20 L Keg

30 L Keg

50 L Keg

BREWSTERS KEG COMPARISONS

|Keg Size |Standard Bottles |12 Packs |24 Packs |20 Ounce Pints |

|10 L |29 |2.41 |1.2 |17.5 |

|20 L |57 |4.75 |2.38 |34 |

|30 L |88 |7.33 |3.66 |53 |

|50 L |147 |12.25 |6.13 |87 |

ABOUT BEER TASTING

Sweet, bitter and acidic are flavours that are commonly found in the taste of beer. The sweetness comes from the malt; the bitterness comes from the hops and the acidity from the fermentation process or the grains used.

The tongue is capable of differentiating four kinds of basic flavours: sweet, bitter, acidic and salty. The taste buds on the top of the tongue taste the sweetness, the front two sides of the tongue detect the salty flavour, the back of the two sides of the tongue detect the acidity and the back of the middle tongue is sensitive to bitterness.

While all human beings naturally like sweet flavours, bitterness is a taste that is admittedly acquired. People have a tendency to reject this flavour if they are not accustomed to it. In this sense, it is important to educate our senses in order to appreciate bitter beers, where the flavour comes mostly from the addition of hop

(For example, pale ales, bitters and brown ales).

Acidic beers are from a medieval origin. The taste of acidity is also acquired but is easier to appreciate than bitterness. Wine like beers are beers that Monks produced only for special occasions. They are usually very sweet and strong (Hence… Blue Monk Barley Wine).

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