Port and sharries, whites, reds, roses and melomels -- make your own wine without owning a vineyard!

If you can follow a simple recipe, you can create delectabletable wines in your own home. It's fun, it's easy-and the resultswill delightfully complement your favorite meals and provide unparalleledpleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent yourChinese cooking. Raspberry or apricot wine lend themselves to deliciousdesserts. And if you are interested in more exotic concoctions,rhubarb champagne is the ultimate treat.

The Joy of Home Winemaking is your comprehensive guide to:

• the most up-to-date techniques and equipment
• readily available and affordable ingredients and materials
• aging, bottling, racking, blending, and experimenting
• dozens of original recipes for great-tasting fruit wines,
• spice wines, herb wines, sparkling wines, sherries, liqueurs
• even homemade soda pop!
• a sparkling brief history of winemaking
• helpful illustrations and glossary
• an extensive mail-order resource section

Suid-Afrika se Mnr. Pinotage, Beyers Truter, se passie vir die lewe en wyn is oral bekend. In hierdie boek kyk hy terug op sy eerste treë as wynmaker van Kanonkop, asook die deftige funksie in Londen toe hy in 1991 as Wynmaker van die Wêreld aangewys is.

Hy vertel ook van die vlammetjie wat altyd in hom gebrand het om op sy eie plaas wyn te maak en die groot oomblik van Beyerskloof se eerste oes. Sy lewensreis as eienaar en wynmaker van Beyerskloof is een van vriendskap, nederigheid en lojaliteit. Die bekende ou skrywer van cowboy-boeke Louis L'Amour se betekenis van traildust was nog altyd vir hom 'n rigsnoer in sy lewe as wynmaker, ouer en vriend.

Beyers sien altyd die humor in situasies raak en dis een van die redes hoekom hy die wyntoere so baie geniet het saam met Jannie Engelbrecht, Jan-Boland Coetzee, Kevin Arnold en Johan Malan. Hy het ook 'n lang paadjie geloop met die bekende Etzebeth-rugbybroers, asook Koos Kombuis. Hy deel ook sy liefde vir sy honde, duik, seekos en Namibië.

From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all.

"Microbrewed Adventures" is your shotgun seat to unique, eccentric and pioneering craft-brews and the fascinating people who create them. Travel with Charlie as he crisscrosses America and circles the globe in search of the most flavor-packed beers. Along with discovering the master brews of Bavaria, secret recipes for mead and the traditional beers of Zimbabwe, you will find lessons on proper beer tasting and read interviews with American master brewers including those of Dogfish Head, Magic Hat, Rogue Ales, Stone Brewing and Brooklyn Brewery. Charlie also includes special homebrew recipes inspired by the innovative brewers who are making some the best beer in the world.

When Leslie asks her audiences what types of information they want in a new book, the overwhelming response is a portable compilation of top picks. Leslie Sbrocco's Simple and Savy Wine Guide is packed with all kinds of glance-and-go lists for everything from what wine to drink with Thai take-out, to wines perfect for drinking in a bubble bath. Leslie also offers up an entire section based on her popular concept of wine makeovers, in which she takes an expensive wine and offers a similar tasting, less expensive version.

'It's hard not to love John Wright ... This book is full of wit and wisdom - a delight for the fireside armchair' BBC Countryfile What could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar. But don't forget, it's all about experimentation and finding out what works for you. Booze is divided up by alcohol type, from beer, cider and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods and other useful information, before giving recipes for delicious tipples like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider and there's even a hangover cure thrown in for good measure. With an introduction from Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, Booze is a home-brewer's book with a kick and features a directory at the back of the book where you can find instructions on purchasing the best home-brewing kits.

In this fascinating little book, John DeMers tells the story of the Vieux Carre cocktail against the evolving backdrop of the ever-rich cocktail culture of New Orleans. Mixologist Walter Bergeron created this distinctive drink in the 1930s at the Hotel Monteleone; it was later dubbed "the Cocktail that Spins" in honor of the slowly turning Carousel Bar at the hotel. It's an iconic cocktail that, in recent years, was rarely ordered or prepared, though that is changing as a new generation of cocktail enthusiasts rediscover the old ways. The Vieux Carre draws on the local proto-cocktail, the Sazerac, as well as several booze-forward classics including the Manhattan, the Old Fashioned, and, from Italy, the Negroni. DeMers tells all that is known of Walter Bergeron's early life and also examines the ingredients in this cocktail and how each of them made its way to the Crescent City.

Winner of the 2022 James Beard Book Award A Guardian Best History and Politics Book of 2022 Selected as one of the 25 Best Cookbooks of 2022 in Delicious Magazine Nominated for the 2022 Spirited Awards This is the forgotten history of women making, serving and drinking alcohol. Drink has always been at the centre of social rituals and cultures worldwide-and women have been at the heart of its production and consumption. So when did drinking become gendered? How have patriarchies tried to erase and exclude women from industries they've always led, and how have women fought back? And why are things from bars to whiskey considered 'masculine', when, without women, they might not exist? With whip-smart insight and boundless curiosity, Girly Drinks unveils distillers, brewers, drinkers and bartenders with a vital role in the creation and consumption of alcohol, from Cleopatra, Catherine the Great and the real Veuve Clicquot to Chinese poets, medieval nuns and Prohibition bootleggers. Mallory O'Meara's fun and fascinating history dismantles the long-standing myth that drink is a male tradition. Now, readers everywhere can discover each woman celebrated in this book-and proudly have what she's having.

Proclaimed a masterwork when it was originally published in 1995, The Book of Bourbon and Other Fine American Whiskeys by Gary Regan and Mardee Haidin Regan runs the gamut of American whiskey. This widely acclaimed work contains details on every aspect of American whiskey up to the mid-1990s. This landmark book contains a concise look at how whiskey in America evolved from the time of the Pilgrims, right through to the end of the twentieth century. Every distillery that was around at that time is comprehensively covered. The vast majority of American whiskeys on the market are described. There are cocktail recipes, recipes for appetizers, entrees, and desserts, all containing whiskey. There's even a chapter that offers guidance to aficionados visiting Kentucky and Tennessee.

Sustainable wine businesses are being crafted around the world, leaving the land in better shape for the next generation. In this book, four case studies reveal that sustainability in the wine industry it is tied tightly to long-term profitability.

Partial Table of Contents I. The Thermal Separation of Liquids II. Thermodynamics of Mixtures 1. Definitions and Relationships A. Separability of a Liquid Mixture B. Partial Pressures in Vapor Mixtures C. Evaporation of Liquid Mixtures 2. Types of Mixtures A. Ideal Binary Mixtures B. Nonideal Binary Mixtures C. Ideal Multicomponent Mixtures D. Nonideal Multicomponent Mixtures III. Continuous Rectifiers 1. Mode of Operations 2. Operating Lines A. Enrichment Line B. The Stripping Line 3. Stepwise Separation in Rectifiers A. Theoretical Plates for Separation of Binaries B. The Reflux Ratio in the Separation of Binaries C. Multicomponent Mixtures 4. Column Diameter and Column Throughput 5. Heat Requirements IV. The Batch Still 1. Operation 2. Operating Line and Separation Steps 3. Column Diameter, Column Throughput, and Heat Requirements 4. Time for Separation and Related Variables at Constant Product Concentration A. Molar Vapor Load Constant in Time B. Heat Requirement Constant in Time 5. Separation Time for Variable Heating Area V. The Semicontinuous Still 1. Operation 2. Finding the Operating Lines, the Separation Steps, the Column Load, the Column: Size, and the Heat Demand VI. Engineering Data, Optimization of Costs, and Selection of Column Internals 1. General A. Packing Types B. Plates and Trays 2. Designs and Functions A. Packed Towers B. Plate Columns 3. Evaluation of Rectifying Columns and Best Mode of Operation A. Evaluating and Calculations, Separating Effect, Pressure Loss, Load, Specific Column Volume, and Specific Column Cost B. Numerical Evaluation for Packed Towers C. Quantitative Evaluation for Plate-Type Columns D. Packed Columns versus Tray Columns-Operational Features and Cost E. Special Designs for Vacuum Operation 4. Tests of Full-Size Tower Internals VII. Optimum Separation 1. Optimization of Simple Columns A. The Theory and Its Application B. Quantitative Evaluation 2. Optimization of Multiple Columns A. Duplex Columns: Number of Theoretical Steps, Reflux Ratios, and Vapor Loads B. Vapor Loads of Multiple Columns Subdivided Because of Limited Height C. Optimizing Duplex Rectifiers for Minimum Pressure Loss 3. Optimum Operation of Combined Columns of Different Types Under Special Consideration A. Parallel Arrangement B. Series Arrangement 4. Specialized Operations A. Specialized Hookups and their Calculation B. Rectification in Straight Stripping Columns C. Rectification in Straight Enriching Columns D. Direct Heating of Columns E. Saving Heat in Rectification VIII. Detail Planning of Separating Columns 1. General Viewpoints in the Selection of Column Types 2. Packed Columns F. Maximum Loads for Metallic; Pall-Ring and Raschig Ring Columns 3. Special Packings 4. Plate-Type Columns 5. Pressure Losses in Rectification Columns IX. Partial Distillation 1. Separation of Liquids by Continuous Partial Distillation 2. Separation of Liquids by Discontinuous Partial Distillation X. Partial Condensation 1. Partial Condensation in Dephlegmators 2. Partial Countercurrent Direct Condensation in Columns XI. Laboratory Columns and Pilot Plants 1. Distillation Columns with Miniature Size Packing 2. Transferring Data Gained From Semi-industrial Units to Full-Scale XII. Distillation in Fine and High Vacuum 1. Molecular Distillation 2. Thin-Film Distillation 3. Mechanism of Separation XIII. Components of a Separation Plant J. Internal Components 2. Heat Exchangers 3. Pumps 4. Measuring and Controls XIV. Use of Computers XV. Distillation and Environmental Protection XVI. Outlook Bibliography Symbols and Units Glossary Index

The Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown 'If Malcolm Gladwell were to write a book about wine, the results wouldn't linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker' - The Times Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 'cork dork.' With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, mass-market wine factories and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you'll never reach blindly for the second cheapest bottle on the menu again.

"Shepard's Guide to Mastering French Wines" makes you an authority on the finest French wines. Explore the vineyards region by region. Then throw away those misleading point scorecards as you develop your own wine taste.

What They Are Saying About Shepard's Robbie Cutler Diplomatic Mystery Series "Bill Shepard has adroitly used his encyclopedic knowledge of Bordeaux and the region to weave a fascinating story. If you like Bordeaux wine read "Vintage Murder,"" - Evan Galbraith, United States Ambassador to France 1981-1985. ""Murder On The Danube" is very well written, very informative and very entertaining. Reminds me of Eric Ambler's "A Coffin for Demetrios,"" - John Goodspeed, Star/Democrat.

A flavour-focused drinks recipe book with a feminist slant, Spirited opens up the 'boys' club' world of serious cocktails and features fifty drinks, both alcoholic and booze-free.

Spirited brings together fifty well-crafted cocktail recipes, all fuelled by a cook's palate and a love of creative ingredients. Signe Johansen's recipes play with a wide range of flavours such as fresh, floral, herbal and spicy notes and encourage you to think like a cook not a bartender. With chapters on drambling (the joy of winter walks and whisky), creative and delicious drinks to serve at gatherings, warming nightcaps and non-alcoholic 'soothies' to calm an ailing spirit, there is a tipple here for every occasion. There is also a collection of recipes called Cupboard Cocktails – made from staple ingredients you may already have in your kitchen – and more ambitious weekend projects for gifts or special occasions.

Spirited is a refreshing departure from earnest mixologists writing about the 'art of the cocktail' – books often written by men, for men. Instead, Signe opens the field for everyone and celebrates the convivial and social experience of healthy hedonism and raising a glass together. This is a warm and inclusive companion to the subject, packed with trade secrets, delicious recipes and fascinating insight into the world of drinks.

A fully-illustrated, global celebration of classic and cutting-edge cocktails

This definitive cocktail recipe book for the home bartender includes 610 cocktail recipes from 6 continents and 60 countries, spanning 500 years. With most cocktails only including three or four ingredients, there is something for novice drink-makers and expert bartenders alike.

Drinks range from renowned iconic classics to lesser-known regional specialties to influential bespoke drinks ― each reflecting the era, location, or bar that inspired it. In this book you will also learn how to set up your home bar, with advice on bar tools, glassware, syrups, garnishes, and more.

Spirited is organized by cocktail style, with notes on country or origin, era of invention, and infographic icons showcase ingredients and low alcohol-by-volume (ABV). Each recipe also includes a short text providing fascinating historial and cultrual information about the drink. Essays are interspersed throughout, with topics ranging from the history of the cocktail, the culture surrounding aperitivo beverages, among others. A comprehensive index by spirit and ingredient is located at the end of the volume.

Chapters include: "Refreshing" beverages, followed by "Sours," "Spirit Forward" drinks, "Tiki and Tropical" combinations, "Coffee and Dessert" beverages, and concluding with delightful "Punches."

From the author that brought you the drink-maker travel guide Where Bartenders Drink. Celebrate at home with Spirited!

There has never been a better time to drink quality beer. The number and variety of excellent beers in general circulation has never been greater, both in the pub (where guest ales and beer festivals are regular features) and in the supermarket. More people than ever are searching for an understanding of what makes a great beer, and this book meets that demand by presenting a crash course in beer appreciation, with short cuts to an understanding of the beer styles of the world, beer flavours, how beer is made, the ingredients, breweries and museums to visit, and more. So you want...is the ideal book, for anyone, from beginners to the more experienced, who wants to further their knowledge and enjoyment of beer. The novelty of this book - and its key point of difference with other beer titles - is that it doesn't just relate the facts but helps readers reach conclusions for themselves. A key element is formed by the interactive tastings that show readers, through their own taste-buds, what beer is all about.The book covers all the basics of beer knowledge (and more) but then points readers in the right direction for a greater understanding - towards places to visit, people to talk to and in-depth books to read.

A. Fundamentals - B. Theory - I. Units - II. Interrelation between vapor concentration and partial pressure of vapor in multicomponent mixtures - III. Equilibrium of boiling multicomponent mixtures - IV. Partial condensation of mixtures - V. Heat of evaporation of mixtures - C. Separation of liquids by simple distillation; the simple pot still - I. Data for computation - II. Design of kettle stills - III. Separation by distillation and partial condensation - D. The rectifying column - I. Effect of rectifying plates - II. Hookup of reflux condensers - III. Layout of a batch-type distillation unit - IV. Computation of the number of plates for a batch type distillation unit - V. Minimum reflux ratio and actual reflux ratio for batch-type rectifiers - VI. The rectification mechanism on interchanger plates - VII. Heat consumption and reboil heat for a pot still and rectifying column - E. Continuous distilling equipment having rectifying and stripping sections - I. Determination of the number of plates - II. Minimum reflux ratio of a continuous rectifying unit for separating binary mixtures - III. The actual reflux ratio of a continuous rectifying unit - IV. Mass-concentration interrelations - V. Heat requirements - VI. Reduction of heat requirements - VII. Layout of continuous rectifying equipment for handling binary mixtures - VII I. Special cases - IX. Location of the feed point - X. Heat losses - XI. Variation of the molar heat of evaporation in the interchanger column - F. Treatment of rectification using enthalpy-concentration diagrams - I. The rectifying column - II. The continuous rectifying unit - G. Separating mixtures containing more than two components - I. Eliminating small amounts of certain components in a mixture - II. Separation of ideal ternary mixtures - III. Number of rectifying columns required to separate multicomponent mixtures and their hookup - IV. Rectifying ideal mixtures of more than three components - H. Determining the dimensions of rectifying columns with interchanger plates; plate efficiency - I. Cap-type and tunnel-type plates - II. Sieve plates - III. Comparison of cap-type and sieve-type plates - IV. Influence of the direction of flow of the phases on the rectification effect of a plate; liquid mixing, vapor mixing, counterflow arid parallel flow - V. Rectifying plate design - J. Rectification in packed columns - I. General remarks - II. Determining the column height by means of the corresponding theoretical plate number; different types of packings - III. Determination of column height from the heat transmission coefficient between phases; liquid distribution within the column - IV. Pressure loss in packed columns - K. Details - I. Heat exchangers - II. Control equipment - L. Molecular distillation - M. Appendix - I. Equilibrium data for binary mixtures - II. Heats of evaporation of various materials at * 760 mm Hg - III. Specific heats and specific weights of liquids - IV. Molecular weights - V. Conversion tables - N. Review by the translator of progress made since the original publication - Index -

This new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Written by an award-winning cider maker, it guides beginners into the rewarding world of cider making and helps those with more experience expand their skills to enjoy the craft more fully.

Put a little nature in your glass! Explore the world of botanical cocktails - delicious boozy concoctions that use the very best floral, herbaceous and fruity ingredients. With more than sixty recipes for infused cocktails and punches to please a crowd, as well as recipes for creating your own botanical-driven spirits and wine at home, you'll find a cocktail for every occasion.