IOWA STATE UNIVERSITY

Department of Apparel, Events, and Hospitality Management

HRI 383 - Introduction to Wine, Beer & Spirits
Spring Semester/Thursdays 2014
Course Syllabus
Instructor:
Stewart L. Burger, M.S.
Room 04, MacKay Hall
Iowa State University
Ames, IA 50011-1120
Office Hours:
 Room 04, MacKay Hall - As requested by appointment
 Room 1210, LeBaron Hall - Tuesday & Thursday, 3:10-3:40 PM
Contact Information:
 Office: 515-294-0361
 Cell: 515-291-7609
E-mail: sburger@iastate.edu
Teaching Assistants:
Andrew D. Doherty Wade M. Gibson
Dietetics Hospitality Management & Music
E-mail: adoherty@iastate.edu E-mail: wgibson@iastate.edu

Miles K. Summa Taylor H. Williams

Accounting & Finance Mechanical Engineering

E-mail: mksumma@iastate.edu E-mail: taylorw@iastate.edu

Course Location; Day & Time:

 Room 1210, LeBaron Hall
 Thursdays, 01/13-5/09/2014
 3:40 to 5:30 PM

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Course Description:

HRI 383. Introduction to Wine, Beer and Spirits. (2-0) Cr. 2. F.S. 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. Beverage tasting and sensory analysis; product knowledge; service
techniques; sales; and alcohol service related to the hospitality industry.

Learning Outcomes:

All graduates from the AESHM Department should be able to demonstrate the General Department
Learning Outcomes of communication; self-assessment/self-reflection; critical thinking; and ethics,
diversity and social responsibility. Details about the CHS learning outcomes can be found at:
http://www.hs.iastate.edu/academics/core-learning-outcomes/

Based upon these learning outcomes along with regular class attendance; full class participation;
successful completion of course readings, materials, activities and assignments; you will by the
completion of this course:

 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,
and spirits.
 Identify, utilize and implement ethical and safe beverage handling, storage, sales, service
techniques, and alcohol control methods used in the hospitality and beverage 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 ©

($27.50 new to $15.00 used-rental)
2014 Edition by Kevin Zraly
October 1, 2013 – 344 pages
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

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 TurningTechnologies ResponseCards or “Clickers”
(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...

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
 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 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 Oxford Companion to Wine, Janis Robinson
 The Wine Bible, Karen MacNeil
 Wine and Beverage Standards, Donald Bell
 Why You Like The Wines You Like , Hanni, Tim
 Wine Lover’s Companion, Ron and Sharon Tyler Herbst

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 HRI 383
Course Schedule & Outline
Lecture & Date: Topics: Assignments due:
Lecture #1  Introductions, class organization, Obtain text book, aroma wheel
Thursday, syllabus review & use of & clicker from Univ. Book
January 16, 2014 Blackboard. Store plus read the book’s
Introduction pages IX-XI &
 Assignments & examinations
291-295 prior to class.
 Overview of textbook
 Course overview
 Introduction to wine tasting Review Blackboard Week #1
 Complete your personal beverage
assessment on Blackboard*
Complete Week#1 Beverage
Assessment prior to class*
Lecture #2  Fermentation & alcohol Text pages 2-23 & 258-272
Thursday,  Digestion & effects on the body
January 23, 2014  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 54-55
January 30, 2014
Review Blackboard Class &
Tasting Notes #3
Lecture #4  White wines of California, New Text pages 58-97 & 100-101
Thursday, York, Pacific-Northwest & USA
February 06, 2014  Cooperage & wood aging
Review Blackboard Class &
Tasting Notes #4
Lecture #5  White wines of Germany, Austria & Text pages 104-113, 220-
Thursday, Italy 222 & 116-117
February 13, 2014
Review Blackboard Class &
Tasting Notes #5
Lectures 1-5 Examination I Access via Blackboard’s
Exam e-site: opens  On-line via Blackboard Assessment & Exam Section
Thursday, Feb. 13 at 6:00 PM
and closes
 50 questions/100 points*
Sample portion of the exam
Monday, Feb. 17 at 11:59 PM  Time and access limited
given prior to Lecture #6*
2014*  See exam e-site for additional details

Lecture #6  World rosés Text pages 25, 120-135 &

Thursday,  Red grapes of the world 138-139
February 20, 2014  Red wines of Burgundy & the Rhône
Review Blackboard Class
 French wines samples: I Notes Week #6
Lecture #7  Red wines of the Loire Valley & Text pages 142-155 &
Thursday, Bordeaux 158-159
February 27, 2014  French wines samples: II
Review Blackboard Class &
Tasting Notes #7

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Lecture #8  Red wines and grapes of California Text pages 162-171
Thursday, & 174-175
March 06, 2014
Review Blackboard Class &
Tasting Notes-Week #8
Lecture #9  Red wines of Spain & Italy Text pages 178-196 &
Thursday, 198-199
March 13, 2014
Review Blackboard Class &
Tasting Notes #9
Lecture #10  Wines of World: Hungary, Greece, Text pages 223-255
Thursday, Australia, New Zealand, South
March 27, 2014 Africa, Canada, Chile & Argentina Review Blackboard Class &
Tasting Notes #10
Lecture #11  Champagne, sherry & port Text pages 202-214 &
Thursday,  Aperitifs & fortified wine 216-217
April 03, 2014
Review Blackboard Class &
Tasting Notes-Week #11
Lecture #12  Brewed Beverages: Beers & Ales
Thursday,  Beer dispensing & service
April 10, 2014  Low & non-alcohol beverages
Review Blackboard Class &
Tasting Notes #12
Lectures 6-12 Examination II Access via Blackboard’s
Exam e-site: opens  On-line via Blackboard Assessment & Exam Section
Thursday, April 10 at 6:00 PM
and closes
 60 questions/120 points*
Sample portion of the exam
Monday, April 14 at 11:59 PM  Time and access limited
given prior to Lecture #13*
2014*  See exam e-site for additional details

Lecture #13  Distillation

Thursday,  Distilled brown spirits
April 17, 2014 Review Blackboard Class &
Tasting Notes #13
Lecture #14  Distilled clear spirits
Thursday, Review Blackboard Class &
April 24, 2014 Tasting Notes #14
Lecture #15  Matching wine and food Text pages 273-280
Thursday,  Cognac & brandy
Complete course evaluation,
May 01, 2014  Liqueurs & cordials
review Blackboard Class &
Tasting Notes #15
Lectures 1-15 Final Examination Access via Blackboard’s
Exam e-site: opens  On-line via Blackboard Assessment & Exam Section
Sunday, May 04 at 12:01 AM
 75 questions/150 points*
and closes • See exam e-site for details
Tuesday, May 06 at 11:59 PM  Time and access limited
2014*

Week # 16 Final Week: Tentatively Room 1210

TBD during the week of • Final meeting of the class… LeBaron Hall with date &
May 05-09, 2014 time TBD.

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 Required Assignments:
Complete by 11:59 PM Visit one winery, brewery, distillery or
Sunday, March 30, 2014
show. Complete the posted assignment
on Blackboard.
30 points required.
See Blackboard e-site for details.
Extra Credit Assignment Options:
Complete by 11:59 PM The ServSafe Alcohol Primary Exam
Sunday, April 13, 2014 On-line ServSafe AlcoholTM
25 extra credit points +$30 fee.
See Blackboard e-site for details.
Week # TBD Optional program on TBD - 7:00-8:30
PM Room 1210, LeBaron Hall
25 extra credit points.
See Blackboard e-site for details.

1. Beverage samples: This course is an educational class designed to increase your product
knowledge of wine, beer and spirits. One of this course’s objectives is for you to become
knowledgeable of the physical attributes of alcoholic beverages; you will be graded on your ability
to do so. The point of the class is not to consume alcohol per se. The consumption of alcohol is not
a requirement of this course. If you would prefer not to taste or consume the samples provided you
may request alternate assignments. Please see me so appropriate alternates can be arranged. In
order to receive the maximum educational benefit from the samples provided; print, bring and
complete each weekly tasting sheet in class. The samples provided are for tasting purposes only
and will be limited to a total of 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 others or removed
from the classroom. Failure to follow course, university or state alcohol polices can be considered
justification for receiving a failing grade and removal from this course. See the ISU policies at
http://policy.iastate.edu/policy/alcohol/
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 you be on time with 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 each section of
this course is full, students may not attend other class sections in which they are not registered.
There is one (1) required self-selected fieldtrip. It is listed in this syllabus, detailed in Blackboard
and must be completed by Sunday, March 30, 2014.

3. Quizzes & tasting sheets: 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.
Optional extra credit assignments should be utilized to make-up for missed classroom activities.
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4. Examinations: Examinations I, II and the course final will be given on-line via Blackboard’s
examination e-site. The dates, times and rules associated with each examination will be posted
with each exam. Please notify me prior to the examination of an illness or uncontrollable
extenuating circumstance that will force you to miss taking your exam. Students who
encounter technical or Blackboard problems what prevent them from completing the exam as
scheduled need to contact me for directions. Missed examinations cannot be made up without
written prior notification. It is the University’s policy that graduating students take final
examinations.
5. Clickers: TurningTechnologies Student ResponseCards 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 nonfunctioning clicker. Missed clicker quizzes cannot be made up;
optional extra credit assignments should be utilized to make-up for your missed quizzes.
Earned credit will be posted weekly in your Blackboard grade book. Errors or omissions need
to be reported within one (1) week of their posting in order to receive reconsideration of the
posting. 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: Over 90 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. You may not attend other class
sections in which they are not register. Weekly class lectures & tastings are limited to only
students registered in this course. You are expected to sit in your self-assigned row each week.
Non-enrolled persons are not allowed to attend this class. 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, help and support: Please address your special accommodations,
help or needs with me at the beginning of the semester or as soon as you become aware of
them. 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/, located in Room 1076 of the Student Services Building. Their
telephone number is 515-294-7220 or email disabilityresources@iastate.edu. These requesst for
accommodation should be presented at least 10 business days before the accommodation is
needed. Retroactive requests for accommodations cannot be honored.

8. Religious accommodation: If an academic requirement of the course conflicts with your

religious doctrine, practices and/or observances, you may request reasonable accommodations.
Your request should be in writing, and presented in advance. As your instructor, I may seek
assistance from the Dean of Students Office and/or the Office of Equal Opportunity and
Compliance.

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9. 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.

10. Classroom environment: 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.

11. Harassment and discrimination: Iowa State University strives to maintain our campus as a
place of work and study for faculty, staff, and students that is free of all forms of prohibited
discrimination and harassment based upon race, ethnicity, sex (including sexual assault),
pregnancy, color, religion, national origin, physical or mental disability, age, marital status,
sexual orientation, gender identity, genetic information, or status as a U.S. veteran. If you
have concerns about such behavior contact me as your instructor, Student Assistance at 515-
294-1020 or email dso-sas@iastate.edu, or the Office of Equal Opportunity and Compliance
at 515-294-7612
12. Academic 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 without distracting errors in usage or convention 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 and
this course. This class will follow Iowa State University’s policy on academic dishonesty.
Anyone suspected of academic dishonesty will be reported to the Dean of Students Office.
http://www .dso.iastate.edu/ja/academic/misconduct.html

13. 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 or prorated once assessed. A detailed sample schedule and the budget
for this course are posted on Blackboard.

14. Dead week: This class follows the Iowa State University Dead Week policy as noted in
section 10.6.4 of the Faculty Handbook http://www.provost.iastate.edu/resources/faculty-
handbook

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15. Grading: The following is the estimated and approximate number of points available within
this course.

 Examination #1 (lectures 1-5) 100 points

 Examination #2 (lectures 6-12) 120 points
 Final Examination (lectures 1-15) 150 points
 Required winery, brewery or distillery field trip & report 30 points
 Other assignments, clicker quizzes, tasting notes, etc... + 125 points
Estimated total required* + 525points
+ 60 points
+Maximum extra credit TBD
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 the total required points. The final
grade for this class is not curved nor rounded upward after the extra credit is added.
16. Course related problems: If during the semester you have any course related problems, please
discuss them with me as soon as they develop. If not satisfied, contact your advisor to address the
situation. Your advisor will suggest possible courses of action.
 For more information: http://catalog.iastate.edu/academiclife/#appealofacademicgrievances.

 You may also have any course related problems addressed directed by emailing
academicissues@iastate.edu.

SLB
Updated 1/8/2014
HRIM383springthurs(1)2014