Beer and Society: How We Make Beer and Beer Makes Us takes readers on a lively journey through the social, cultural, and economic dimensions of the modern beer world. This book illustrates that beer is far more than a beverage. As a finely-crafted cultural product, beer can be a part of our identity, a source of pleasure and camaraderie, an object of connoisseurship, and a livelihood for those who are behind the beer itself. Drawing on leading sociological and psychological perspectives, the authors argue that our enduring relationship with beer reflects the very roots of our society, including its collective values and norms, power structures, and persistent inequities based on race, gender, sexuality, and social class. Beer and Society explores beer as an embodiment of who we are and a force to energize social change.

The book provides a holistic approach to wine destination management and marketing by bringing together wine tourism research with research in wine and destination management. Chapters are contributed by numerous international authors offering an international and multidisciplinary perspective. The book combines fresh research approaches with international industry examples and case studies in the following key topics: understanding demand of wine destinations; New approaches and practices of wine destination marketing; innovation and design of wine destination experiences and wine routes; planning and development of wine destinations. The book analyses wine destination management and marketing issues from the perspectives of the various stakeholders of wine destinations (e.g. tourists, cellar doors, wine tourism firms, destination managers, wine associations and networks). The book is equally valuable to researchers and industry professionals alike.

A Vineyard Odyssey is a fascinating saga of wine-the journey from vine to bottle-that takes the reader on a travelogue of the many hazards that lie along the way. John Kiger tracks the nefarious denizens of the vineyard world: the host of insects, fungi, bacteria, and viruses, along with the feathered and furry critters, that lurk in vineyards. All are capable of sabotaging a promising vintage right under the nose of an unsuspecting grower. Rather than responding with toxic chemicals, Kiger follows an organic approach to cultivation, explaining how natural and biological controls can conquer or at least contain these vineyard saboteurs. Highlighting the many hazards of nature that lie hidden in any vintage, the author tells the story of a winegrower and an organic philosophy that guides the annual struggle to coax great wine from a steep hillside and a few thousand vines. Combining history, science, technology, and personal experience, this book vividly brings to life the hard-fought battles behind the wines we savor.

When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out an assassination, they gathered in Surratt Tavern.
In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital--and controversial--down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story.
Now in paperback, Sismondo's heady cocktail of agile prose and telling anecdotes offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

You're about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft drinks, and more. Chances are you have never heard of umami, the taste impression created by certain amino acids in a food or beverage. This book reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of "full-spectrum" fermentation theory, then dives into the various preparation techniques and shows how umami-producing ingredients create beverages with sensational balance and roundness on the palate, tongue, nose, and even throat. More than 75 recipes, sharp insight, and handy tips help both amateur and professional fermentation chefs conquer the next frontier in beverage science.

Raise your spirits and toast Saint Nick! Hot gin toddies. Smoking rosemary old fashioneds. A "wet" Advent calendar. Now you can experience Christmas the way it was meant to be celebrated: with festive cocktails and a lively history of Saint Nicholas and other saints! Michael Foley, author of Drinking with the Saints, presents holiday drink recipes; beer, wine, and cider recommendations; and witty instruction on how to honor the saints in this exquisite gift book that will make your Christmas more spirited than ever before. "With lively stories and delicious drink recipes, this book takes us on a rollicking journey through the lives of the saints. What a fun and fabulous way to engage with your faith during the holidays." - Jennifer Fulwiler, author of One Beautiful Dream and host of the Jennifer Fulwiler Show on the Catholic Channel

Italy has grappa, Russia has vodka, Jamaica has rum. Around the world, certain drinks--especially those of the intoxicating kind--are synonymous with their peoples and cultures. For Mexico, this drink is tequila. For many, tequila can conjure up scenes of body shots on Cancun bars and coolly garnished margaritas on sandy beaches. Its power is equally strong within Mexico, though there the drink is more often sipped rather than shot, enjoyed casually among friends, and used to commemorate occasions from the everyday to the sacred. Despite these competing images, tequila is universally regarded as an enduring symbol of "lo mexicano."
"Tequila Distilling the Spirit of Mexico" traces how and why tequila became and remains Mexico's national drink and symbol. Starting in Mexico's colonial era and tracing the drink's rise through the present day, Marie Sarita Gaytan reveals the formative roles played by some unlikely characters. Although the notorious Pancho Villa was a teetotaler, his image is now plastered across the labels of all manner of tequila producers--he's even the namesake of a popular brand. Mexican films from the 1940s and 50s, especially Western comedies, buoyed tequila's popularity at home while World War II caused a spike in sales within the whisky-starved United States. Today, cultural attractions such as Jose Cuervo's "Mundo Cuervo" and the Tequila Express let visitors insert themselves into the Jaliscan countryside--now a UNESCO-protected World Heritage Site--and relish in the nostalgia of pre-industrial Mexico.
Our understanding of tequila as Mexico's spirit is not the result of some natural affinity but rather the cumulative effect of U.S.-Mexican relations, technology, regulation, the heritage and tourism industries, shifting gender roles, film, music, and literature. Like all stories about national symbols, the rise of tequila forms a complicated, unexpected, and poignant tale. By unraveling its inner workings, Gaytan encourages us to think critically about national symbols more generally, and the ways in which they both reveal and conceal to tell a story about a place, a culture, and a people. In many ways, the story of tequila is the story of Mexico.

Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region - which historians say has suffered more battles and wars than any other place on earth - is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.

Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger-than-life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.

Uncle Billy's Wine Guide for Novices is not intended for wine experts and others that consider themselves extremely knowledgeable about wine. This book is for the rest of us who want to learn more about the pleasures of enjoying wine and talking intelligent about it. About 8% of wine consumers consider themselves extremely knowledge about wine. Of these, about 3% consider themselves wine experts. This leaves the rest of us, about 92% who want to learn more about wine but don't want to become experts. Humor is scattered throughout the book to make your reading more enjoyable. The goal is to help you become more knowledgeable about wine and have fun doing so. And remember: "Always drink the wine you enjoy, and enjoy the wine you drink." William Allan Kritsonis, PhD, Author

Uncle Billy's Wine Guide for Novices is not intended for wine experts and others that consider themselves extremely knowledgeable about wine. This book is for the rest of us who want to learn more about the pleasures of enjoying wine and talking intelligent about it. About 8% of wine consumers consider themselves extremely knowledge about wine. Of these, about 3% consider themselves wine experts. This leaves the rest of us, about 92% who want to learn more about wine but don't want to become experts. Humor is scattered throughout the book to make your reading more enjoyable. The goal is to help you become more knowledgeable about wine and have fun doing so. And remember: "Always drink the wine you enjoy, and enjoy the wine you drink." William Allan Kritsonis, PhD, Author

Taste your way to whisky wisdom. The best way to find out about whisky is by drinking it. Perfect for the whisky curious, this truly hands-on handbook helps you to discover your own personal whisky style, opening up a world of new whiskies to enjoy. Tailored tasting sessions steer you through the full spectrum of whisky's aromas and flavours - from the smoky tang of Islay peat to the sandalwood scents of Japanese oak. Take a tasting tour and compare whiskies from the world's finest makers, including iconic Scottish distilleries and trailblazing craft producers. Get the very best from your whisky, with insider tips on smart buying, making perfect food matches and mixing killer cocktails. With 20 step-by-step tastings, and brimming with clear infographics and jargon-busting advice - as a gorgeous gift for any fan of the dram, this book hits the spot.

Pairing history's 100 greatest rock stars with recipes for their iconic drink of choice, How to Drink Like a Rock Star is the perfect guide to summoning the muse for music fans, rock and roll bartenders, and cocktail enthusiasts. Have you longed for a taste of the rock and roll lifestyle without the trashed hotel rooms, constrictive leather pants, and weeks lost on a cramped tour bus? Whether you want to know what fueled Ozzy Osbourne's bat-biting Prince of Darkness persona, quaff a Jack and Coke like Motoerhead's Lemmy, or learn Madonna's recipe for a perfect dirty martini, How to Drink Like a Rock Star will delight fans of all genres of rock and roll and anyone searching for the perfect cocktail. From AC/DC to ZZ Top, this lavish illustrated follow-up to How to Drink Like a Writer offers 100 spirited drink recipes, fascinating rock star profiles, a special sections dedicated to epic rock clubs to drink, dance, and perform in, and even unusual hangover cures and favorite food pairings, all accompanied by original illustrations of ingredients and finished cocktails, and a wealth of photographs. This remarkable book, the result of a deep dive into interviews, backstage tour riders, and much more, is sure to inspire, impress, and inebriate. Sure, becoming a rock legend takes dedication, connections, and talent, but it also takes vodka, gin, tequila, and whiskey.

Beer and Society: How We Make Beer and Beer Makes Us takes readers on a lively journey through the social, cultural, and economic dimensions of the modern beer world. The book illustrates that beer is far more than a beverage. It represents a marker of identity, a source of pleasure, an object of connoisseurship, and a livelihood for those who produce and distribute it. Drawing on leading sociological and psychological perspectives, the authors argue that our enduring relationship with beer and its many varieties reflects the very roots of our society, including its collective values and norms, power structures, and inequity in race, gender, sexuality, and social class. Beer and Society explores these aspects of beer as sites of growing struggles for social change.

THE ART OF WHISKY is a breathtaking and unusual gift book for whisky connoisseurs celebrating the spirit from an unexpectedly beautiful angle. By chance, award-winning photographer Ernie Button noticed the intricate patterns formed in the residue at the bottoms of (almost) empty whisky glasses - each as different as a snowflake - and began photographing them with inventive lighting techniques. The resulting images are exquisitely gorgeous, evoking earthly landscapes and extraterrestrial visions, with each more amazing than the next. This book collects nearly 100 of those images and adds delightful touches such as tasting notes, as well as a text on the science of what we're seeing, and writing about single malt Scotch by Scotland's leading whisky expert Charles MacLean, commissioned exclusively for this book.

ORIGINALLY PUBLISHED in 1896, Bariana: Recueil pratique de toutes boissons Americaines et Anglaises by Louis Fouquet is regarded as the second French cocktail book ever published. But there is no question that Bariana is the first heralded French cocktail book: Unveiled in the 1898 edition of the popular Almanach Hachette encyclopaedia, a handful of Fouquet's recipes were published along with the comment that "Thanks to Mr. Louis Fouquet, the skiilful barman from the Criterion (121 r. St-Lazare) American and English beverages can now be prepared by everyone as easily as combining anisette and water." Translated into English and annotated by award-winning mixologist Charles Vexenat, Mixellany's Annotated Bariana displays Fouquet's passionate dedication to the art of bartending to a new audience of cocktail aficionados. Besides providing readers with keen insights into the Golden Age of cocktails in Paris, this book demonstrates how vintage recipes such as Fouquet's Whiskey Snapper and Martinican Cocktail come alive when adapted for modern palates and for execution by the new generation of mixologists. This special edition contains both Vexenat's annotated and translated work as well as the original French text.

Financial Times Best of Books 2021 In Your Home Izakaya, chef Tim Anderson explores the 'anything goes' concept of izakaya by showcasing over 100 flavour-packed recipes. Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze. From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails. Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.

After 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and - of course - where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.

Wine isn't the only drink that can accompany a good meal. In this cookbook, whiskey takes center stage with signature pairings and top-notch recipes. From rye with smoked salmon to bourbon with apple pie, experiment with diverse flavour profiles that pair with and improve the taste of these spirits. With hundreds of different expressions to choose from, a good bottle of whiskey is an ingenious way to bring your meals to the next level. Inside you'll find: - Menus that pair well with bourbon, rye, scotch, and single malts - Detailed tasting notes for a variety of expressions - A guide to the full spectrum of whiskey flavors and aromas Balance out delectable dishes or give them a perfect punch, and bring depth and complexity to each meal with this spirited collection. This is a new way to think, drink, and appreciate the world of whiskey. Raise your glass, it's time to eat with The Whiskey Cookbook.

THE DEFINITIVE GUIDE TO ALCOHOL AND YOUR HEALTH

Alcohol - a simple molecule that can induce so much pleasure and pain at the same time... As the most harmful drug in the UK, it has a profound and wide-reaching impact on our health and on society at large. Drink? is the first book of its kind, written by a scientist and rooted in 40 years of medical research and hands-on experience treating patients. Professor David Nutt cuts through the noise to explain the long- and short-term effects of alcohol, makes complex science digestible and takes readers through its journey inside the body and brain from the very first sip.

Drink? holds the key to all the questions you want to know the answers to, covering mental health, sleep, hormones, fertility and addiction. It sheds light on what 'responsible drinking' truly means and equips us with the essential knowledge we all need to make rational, informed decisions about our consumption now and in the future.

The world's best-selling annual wine guide.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 47th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.

Providing clear succinct facts and commentary on the wines, growers and wine regions of the whole world, the book also reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2024 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.

This latest edition of Hugh Johnson's Pocket Wine includes a colour supplement on Chardonnay, the world's most obliging grape, discussing everything from history and taste to texture, fashion and the role oak plays - and of course who makes the best Chardonnays around the world.

World Cocktail Adventures is a virtual cocktail tour in book form by creative duo Loni Carr and Brett Gramse of The Whiskey Ginger. Each chapter focuses on a different spirit - tequila, whiskey, rum, vodka, gin and speciality - with a total of 40 unique cocktail recipes featured. What's the travel twist, you ask? Well, each recipe is inspired by a different destination around the world. You'll get a taste of the place's history and tourist attractions with a vintage-style travel poster to match, followed by a quick explanation of why Loni and Brett think the cocktail is best enjoyed in this location. Then you'll get the real goods with a fun cocktail recipe, tips on glassware and bartending, and an illustration of the final cocktail. This is a book for cocktail lovers and travel dreamers. You could be enjoying a Desert Road tequila cocktail and imagine yourself in Amarillo, Texas in the US, or sipping on a Fire and Ice whiskey cocktail inspired by Reykjavik, Iceland. There are also some bonus ideas for drinking games included. We're asking you to come on an adventure... a cocktail world adventure! World Cocktail Adventures mixes travelling and drinking, muddles fantasy with non-fiction, and retells tales never told. Just remember, this book is meant to be used. It's not your mum's white couch. Write in it. Spill a drink on it. Pass it around. Love was poured into the making of it, and you can honour the creators by truly enjoying it.

The author of Free the Tipple is back with another collection of delectable cocktails-this time a literary mix inspired by the world's most iconic women writers. The fifty recipes in this volume are as unconventional, imaginative, and refreshing as the authors that inspired them. Each double-page spread includes an illustration of one important woman writer along with fascinating background about her oeuvre, personality, and points of literary distinction. And, of course, each profile is paired with a delicious recipe for a fitting cocktail. Pulling from every category-literary and genre fiction, poetry, graphic novels, essays and nonfiction- this book offers some surprising twists as well as old favorites. While each subject could provide hours of cocktail chatter, the recipes themselves are also a unique conversation starter: the Virginia Woolf-a peach-and-mint creation with a modernist flair; the Octavia Butler-an uncompromising blend featuring bourbon and port; the Jia Tolentino-a purple sparkler that puts a cerebral twist on pop culture; and the Mary Shelley-an unexpected combination of the Manhattan and the Margarita. Perfect for literary-themed parties as well as intimate gatherings, this book itself is an intoxicating, lip-loosening brew made of equal parts sophistication and fun.

Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone, while long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity, and writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the roi des vins. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Roald Dahl, Auberon Waugh and McInerney himself, this is an essential volume for any disciple of Bacchus.

Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together. In The Curious Bartender, Tristan Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe 'air' or an Insta-age Rob Roy with the 'age' on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.