IOWA STATE UNIVERSITY

Department of Apparel, Events, and Hospitality Management

Introduction to Wine, Beer & Spirits, HRI 383
Spring Semester 2013
Course Syllabus
Instructor:
Stewart L. Burger, M.S.
The Knoll
111 Knoll Road
Iowa State University
Ames, IA 50011-1340
http://www.fpm.iastate.edu/maps/

Office Hours:
• The Knoll, Room 023 - As requested by appointment (M-F, 9:00AM-5:00PM)
• MacKay Hall, Room 117 -Thursdays, 3:10-3:40 PM

Contact Information:
• Knoll 515-294-1251
• Cell 515-291-7609
E-mail: sburger@iastate.edu

Teaching Assistants:
Tyler J. Kai Wade M. Gibson
Event Management Hospitality Management & Music
E-mail: tylerkai@iastate.edu E-mail: wgibson@iastate.edu

Andrew D. Doherty
Dietetics
E-mail: adoherty@iastate.edu

Course Location; Day & Time of Course:

• MacKay Hall, Room 117
http://www.fpm.iastate.edu/maps
• Thursdays, 3:40-5:30 PM

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HRI 383
Course Description:
HRI 383. Introduction to Wine, Beer and Spirits. (2-0) Cr. 2. F.S.SS. Prereq: Must be at
least 21 years old. Introduction to history, and methods of production for a variety of
wine, beer, spirits, and other beverages. Sensory analysis, product knowledge, service
techniques, sales, and alcohol service related to the hospitality industry.
Learning Outcomes:
At the end of the course, the student will:
• Be able to identify and explain how the history of wine, distilled, and brewed beverages
has impacted today’s hospitality industry
• Be able to discuss, compare and differentiate the methods used in the production of wine,
beer, spirits, and other beverages.
• Identify, utilize and implement beverage handling, storage, service techniques, sales and
alcohol service methods used in the hospitality industry.
• Be able to define and utilize the terms that are common to the beverage industry.
• Have acquired through sensory analysis a broad product knowledge including the
physical attributes of sight, smell, taste, and mouth feel in order to be able to identify,
compare and contrast product attributes and flaws.
• Identify, explain and discuss the important attributes that contribute to consumer
appreciation of fine wine, distilled spirits and brewed beverages served in the hospitality
and beverage industry
Required Materials:
• Windows On the World – Complete Wine Course ©
(Approximately $20 new/ TBD used)
Either 2012 or 2013 Edition by Kevin Zraly
Sterling Publishing Company Inc., New York, NY 10000

• Wine Aroma Wheel

(Approximately $4.00 new/ $3.00 used)
© Dr. A. C. Noble, University of California-Davis, Davis, CA

• TurningPoint R F “Clicker”
(Approximately $37 new/$28 used*)
Turning Technologies, Youngstown, OH 44503
*Plus two (2) new coin cell CR2032 (3.0V) Lithium Batteries
if your clicker is over 6-12 months old...

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HRI 383
Printed Text Bibliography:
• A to Z of Whisky, Gavin D. Smith
• About Wine, J. Patrick Henderson & Dellie Rex
• Alexis Lichine’s Encyclopedia of Wines & Spirits, Alexis Lichine
• American Journal of Enology & Viticulture, Modification of a Standardized System of
Wine Aroma Terminology, A. C. Noble
• Beginner’s Guide to Understanding Wine, Michael Schuster
• Bordeaux: The Guide to Bordeaux Wine, Concseil Interprofessionnel du Vin Bordeaux
• California Wine Country, Erika Lenkert and Matthew Poole
• Concepts in Wine Technology, Yair Margalit, Ph.D.
• Discovering Wine, Joanna Simon
• Distilled Spirits, unpublished guide by the Brown-Forman Corporation
• Encyclopedia of Wines & Spirits, Alexis Lichine
• Exploring Wines, Steven Kolpan, Brian H. Smith, and Michael A. Weiss
• Food and Wine Pairing: A Sensory Experience, Robert J. Harrington
• Grossman’s Guide to Wines, Spirits, and Beers, Harriet Lembeck
• Introductory Nutrition, Helen Andrews Guthrie
• Managing Bar and Beverage Operations, Lendal Kotschevar and Mary Tanke
• Massee’s Wine Handbook, William Massee
• Professional Beverage Management, Robert and Kathleen Lipinski
• Scotland and Its Whiskies, Michael Jackson
• Study Guide: Beverage Specialist Certificate, Society of Wine Educators
• The Bar & Beverage Book, Costas Katsigris & Chris Thomas
• The Beverage Managers Guide to Wines, Beers, and Spirits, Schmid & Lalganes
• The Beverage Service World, Wallace Rande & Valentino Lucianni
• The Classic Whiskey Handbook, Ian Wisniewski
• The Cocktail Bible, Linda Doeser
• The Complete Beverage Dictionary, Robert and Kathleen Lipinski
• The Food Lover’s Guide to Wine, Karen Page with Andrew Dornenburg
• The Hospitality Managers Guide to Wines, Beers & Sprits, Albert W. A. Schmid
• The New France, Complete Guide to Cotemporary French Wine, Andrew Jefford
• The New World Guide to Beer, Michael Jackson
• The New York Bartender’s Guide, Sally Ann Berk
• The Oxford Companion to Wine, Janis Robinson
• The Wine Bible, Karen MacNeil
• Wine and Beverage Standards, Donald Bell
• Wine Lover’s Companion, Ron and Sharon Tyler Herbst

*Plus digital & internet sources are listed &/or linked via Blackboard
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 HRI 383
Course Schedule & Outline
Lecture & Date Topics Assignments due
Lecture #1 • Introductions, class organization, Obtain text book, aroma
Thursday, syllabus review and use of wheel & clicker from Univ.
January 17, 2013 Blackboard. Book Store plus read pages
• Assignments and examinations 286-290 prior to class.
• Overview of textbook
Review Blackboard Week
• Course overview #1 & complete Beverage
• Introduction to wine tasting Assessment Wk#1 prior to
• Complete beverage assessment* class*
Lecture #2 • Fermentation & alcohol Text pages 2-23 & 250-264
Thursday, • Digestion & effects on the body
January 24, 2013 • Wine production
• Wine storage & service Review Blackboard Class &
Tasting Notes #2
Lecture #3 • White grapes of the world Text pages 24, 30-51 &
Thursday, • White wines of France #1 54-55
January 31, 2013
Review Blackboard Class &
Tasting Notes #3
Lecture #4 • White wines of California, New Text pages 58-87 & 92-93
Thursday, York & Pacific-Northwest #2
February 07, 2013 • Cooperage & wood aging
Review Blackboard Class &
Tasting Notes #4
Lecture #5 • White wines of Germany #3 & Italy Text pages 96-105 &
Thursday, 108-109
February 14, 2013
Review Blackboard Class &
Tasting Notes #5
Lecture #6 • First examination (lectures 1-5, Text pages 25, 112-127 &
Thursday, 120 points) 130-131
February 21, 2013 • World rosés
• Red grapes of the world
• Red wines of Burgundy & the Rhône Review Blackboard Class
Valley #4 Notes Week #6

Lecture #7 • Red wines of Bordeaux #5 Text pages 134-147 &

Thursday, • Sample all the red wines of France; 150-151
February 28, 2013
Review Blackboard Class &
Tasting Notes #7
Lecture #8 • Red wines of California, Pacific- Text pages 154-163
Thursday, Northwest & New York #6 & 166+167
March 07, 2013
Review Blackboard Class &
Tasting Notes-Week #8

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Lecture #9 • Red wines of Spain & Italy #7 Text pages 170-188 &
Thursday, 190-191
March 14, 2013
Review Blackboard Class &
Tasting Notes #9
Lecture #10 • Wines of World: Austria, Hungary, Text pages 212-247
Thursday, Greece, Australia, New Zealand,
March 28, 2013 South Africa, Canada, Chile &
Argentina Review Blackboard Class &
Tasting Notes #10
Lecture #11 • Champagne, sherry & port #8 Text pages 197-206 &
Thursday, • Aperitifs & fortified wine 208-209
April 04, 2013
Review Blackboard Class &
Tasting Notes-Week #11
Lecture #12 • Brewed Beverages: Beers & Ales
Thursday, • Beer dispensing & service
April 11, 2013 • Low & non alcohol beverages Review Blackboard Class &
Tasting Notes #12
Lecture #13 • Second examination (lectures 6-12, Text pages 265-272
Thursday, 140 points)
April 18, 2013 • Matching wine and food
• Restaurant wine lists & menu pricing Review Blackboard Class
Notes-Week #13
Lecture #14 • Distilled brown spirits
Thursday, • Cognac & brandy
April 25, 2013 Review Blackboard Class &
Tasting Notes #14
Lecture #15 • Distilled clear spirits
Thursday, • Liqueurs & cordials Complete course evaluation,
May 02, 2013 • Cocktails & bar equipment review Blackboard Class &
Tasting Notes #15

Other Important Dates

Week #5 ServSafe AlcoholTM – Fundamentals of 2088 LeBaron Hall

Monday, Responsible Alcohol Service,
February 11, 2013 5:30-9:30 PM (Seating limited to < 60)

Optional: 20 extra credit points;+$35

Thursdays: Cyclone Liquors monthly wine tasting Lincoln Center
• January 31, 2013 from 5:00-7:00 PM. 626 Lincoln Way
Ames, IA 50010
• February 21, 2013 Must attend one (1) tasting & complete
• March 14, 2013 the assignment posted on Blackboard (20
• April 11, 2013 pts. required) See Blackboard for
http://cycloneliquors.com/
additional details...

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Week #10 Program by Scott Bush, founder & Room 117, MacKay Hall
March 26, 2013 owner of Templeton Rye, on the history
of his distillery, rye whiskey & classic
rye cocktail sampling. (20 pts. required)
7:00-8:30 PM
Week # 16 - T. B. D. Final examination (200 pts. lctrs.1-15) Tentatively Room 117,
during the week of Instructors determine date & time for MacKay Hall with date &
May 06-10, 2013 those classes which meet on Thursday. time TBD.

1. Beverage samples: This course is an educational class designed to increase your product
knowledge of wine, beer and spirits. The point of the class is not to consume alcohol per se.
In order to receive the maximum educational benefit from the samples provided; students are
to print, bring and complete each week’s tasting sheet in class. The samples provided are for
tasting purposes only and will be limited to a total of no more than two standard servings of
beverage alcohol. Students are not required to swallow samples and may swirl, evaluate and
spit in the cups provided for this purpose. All unconsumed samples are to be disposed of as
directed and not shared with other students. The consumption of alcohol is not a requirement
of this course. Any student who would prefer not to taste or consume the samples provided
may request an alternate assignment, please see me in advance so appropriate alternates can
be arranged.
2. Attendance, field trips and classroom participation: Each student in the class is an
important and valuable member of this course. For this course to be considered a
success, we need your regular attendance and active participation. It is expected that
each student be on time with your cell phone off, refraining from side conversations and
ready to fully participate. You are expected to stay for the full one hour and 50 minute
class period; arriving late or leaving early is disruptive to the class. If this is not possible,
please see me in advance for special accommodations. Since one of this course’s
objectives is for you to be knowledgeable of the physical attributes of alcoholic
beverages, you will be graded on your ability to do so. There are two (2)
fieldtrips/programs scheduled this semester. They are required, listed in this syllabus and
detailed in Blackboard; each is worth 20 points. If you are not able to attend one/or both
of these events and will need an alternative assignment(s), please see me prior to the
event(s) for your alternative assignment.
3. Quizzes & tasting sheets: Unannounced clicker quizzes covering the reading or other
assignments will be given. Your tasting notes will also be periodically collected and
graded. In order to receive full credit you must fully complete your tasting notes on the
tasting sheet provided on Blackboard. If you are late, leave early or missed class for any
reason, these in class activities cannot be made up.
4. Examinations: Examinations are given in Room 117, MacKay Hall as scheduled. Please
notify me prior to the examination of an illness or uncontrollable extenuating circumstance
that will force you to be late or miss your examination. Examinations cannot be made up
without such a prior notification. The final for this course will be given during finals week.
It is the University’s policy that graduating students take final examinations.

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5. Clickers: TurningPoint 2008 R F Student Response System or Clickers will be utilized in this
class to facilitate classroom discussion on assigned readings, lectures and beverage samples.
Credit will not be given due to late class arrival, early class departure, click-n-runs, field trips,
missed class or a forgotten or non functioning clicker; missed quizzes cannot be made up.
Earned credit will be posted weekly in your Blackboard grade book, please check frequently
and report any errors within the week they are posted. Additional information on the use of
your Clicker can be found on the ISU web page under Clickers (student response systems). If
you experience any technical problems with your Clicker or how it is functioning, please
contact clickerhelp@iastate.edu or call 515-294-5357 for assistance.

6. Guests & classroom seating: Approximately 80 products will be sampled in this course. To
facilitate sampling, the classroom will be sub divided into twelve sampling groups. Seating in
this class is self-assigned by row and done after the first week of class. Weekly class lectures &
tastings are limited to only students registered in this course unless they have received prior
approval to attend. You are expected to sit in your self-assigned row each week. Non-enrolled
persons are not allowed to attend this class without prior approval. Class members with
unapproved guests will be asked to leave class along with their guest, will receive a failing
grade for that day’s activities, may receive a failing grade for this course and may be referred to
the Dean of Students for possible disciplinary action.

7. Special accommodations and support services: Please address any special needs or special
accommodations with me at the beginning of the semester or as soon as you become aware of
these needs. A request for accommodation should be presented at least 10 business days before
the date of the accommodation is needed. Those seeking accommodations based on disabilities
should obtain a Student Academic Accommodation Request (SAAR) from the Disability
Resources Office (DSO) http://www.dso.iastate.edu/dr/ (515-294-7220), which is located in
Room 1076 of the Student Services Building.

8. Personal electronic devices: Cell phones, iPods, iPads, laptop computers, etc. are all designed
to be personal electronic devices. If at any point during this semester your use of these devices
interferes with the ability of others to learn or my ability to teach, your use of these devices
during class will be restricted. These and other such devices may not be used during any quiz or
examination. Class members not adhering to this policy will be asked to leave class and will
receive a failing grade for that day’s activities.

9. Classroom environment: Iowa State University faculty are committed to providing a

professional learning environment that is fair and responsible; that supports, nurtures and
rewards education on relevant factors such as ability, performance and learning; and is free of
discriminatory, inappropriate and disrespectful conduct or communication. Disruptive
behaviors or actions that negatively impact on others ability to learn will not be tolerated. If you
believe that I, as your instructor, have in some way exhibited behaviors that are inconsistent
with this policy, please bring it to my attention. If you observe other students who are creating
an inappropriate learning environment, please bring this to my attention. If you do not believe
your concerns have been appropriately addressed, you should contact the chair of our
department.

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10. Work: All written assignments and assessments are to be submitted through the appropriated
Blackboard portal; late submissions will not be accepted or credit given after the submission due
date. For complete details of each assignment and assessment including submission deadlines
see Blackboard. All work (assignments, assessments, quizzes, examinations, etc.) is to be
original and done on an individual basis. If you have any questions or need additional
clarification of this policy please see me. Persons not following this policy may receive a failing
grade on their work, this course and be referred to the Dean of Students for possible disciplinary
action.
11. Grading: The following is the approximate number of points available within this course.
• Examination #1 (lectures 1-5) 120 points
• Examination #2 (lectures 6-12) 140 points
• Final Examination (lectures 1-15) 200 points
• Cyclone Liquors field trip & report 20 points
• Templeton Rye program & tasting 20 points
• Assignments, quizzes, tasting notes, etc... + 100 points

Estimated total required* + 600 points

• Maximum extra credit TBD as requested + 40 points

B+ 89-87% C+ 79-77% D+ 69-67% F 59&<
A 94% & > B 86-84% C 76-74% D 66-64%
A- 93-90% B- 83-80% C- 73-70% D- 63-60%
*Your course grade will be based on the percentage of total required points. The final grade for
this class is not curved nor rounded upward after the extra credit is added.
If you a have course related problem, please discuss it with me first. If not satisfied, you should
contact your advisor to address the situation. Your advisor will suggest possible courses of
action. For more information refer to http://catalog.iastate.edu/academiclife/#appealofacademicgrievances.

12. Course fee: There will be an $85 course fee that covers all the beverage samples, food and
supplies utilized in this course. This fee is assessed to all students registered in this course. It
will not be refunded nor prorated once it is assessed. A detailed sample schedule and the
budget for this course are posted on Blackboard.

SLB:slb
Updated 2/1/2013
HRIM383springsem2013.docx