This book is a complete overview of all thirty Belgian abbey beers. Where is the rich patrimony of Belgian abbey beers rooted? What are the remarkable stories about this authentic, labour-intensive product. In which way are Trappist beers different from the others? In Belgian Trappist and Abbey Beers, Jef Van den Steen unravels the different stages in the production process of the beers and talks very passionately about the origin and development of the various breweries within the walls or under the license of the abbey. Each brewery is presented with practical information, different types of beer, and the author always includes tips for tourists.

Wine connoisseurs, gardeners, and home winemakers will find the latest techniques and varieties discussed in the updated edition. With thorough, illustrated instructions, readers learn how to choose and prepare a vineyard site; construct sturdy and effective trellising systems; plant, prune, and harvest the right grapes for a particular climate; press, ferment, age, and bottle wine; and judge wine for clarity, colour, aroma, body, and taste. With this update, Jeff Cox also explains how to select and grow grapes so that home winemakers can create their own sparkling wine, ice wine, port-style wine, and dessert wine.

With an elegant platinum-foil hardcover, Mezcal and Tequila Cocktails is an evocative collection of more than 60 mezcal and tequila cocktail recipes! What do you know about Mezcal? Maybe you have some vague idea about its relationship to agave, or that there might be a worm at the bottom of the bottle. You may know that tequila is a type of mezcal, or that mezcal is more intensively handcrafted than almost any other spirit, making it a true farm-to-table drink. Or perhaps you've heard tell of its hallucinogenic property--which is apocryphal, just so you know. At the end of the day, you probably don't know that much about it, but if you've ever tried it then you know one thing for certain: its smoky, complex flavor is irresistible. And this fact alone is responsible for its recent stateside spike in popularity; but don't worry, the train hasn't left the station yet! Mezcal Cocktails will make you an expert on the beverage before there's a Mezcal bar on every city corner. If the 2010s belonged to artisan absinthe cocktails, the 2020s are sure to be the age of agave! With an irresistible silver foil hardcover and 40+ gorgeous photographs, Mezcal Cocktails features over 60 recipes for craft cocktails made with the previously hard-to-find spirit, such as: - the Mezcal Negroni - the Cactus Flower - Mezcalita - Oaxaca Old Fashioned - Killer Bee - Marrakesh Express Plus, easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes! Though it isn't as ubiquitous as vodka or whiskey, mezcal is actually very easy to work with, as its flavor pairs beautifully with so many ingredients! Bartender Emanuele Mensah shares the rich and fascinating history of mezcal and tequila, all while making mezcal the go-to staple of your home bar.

Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries.

In Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice.

During wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reyniere and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Emile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe.

By charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past."

"Who better to supply us with our first comprehensive historical survey than the wine writer with the magic pen, Hugh Johnson?" - Jancis Robinson MW Hugh Johnson has led the literature of wine in many new directions over a 60-year career. His classic The Story of Wine is his most enthralling and enduring work, winner of every wine award in the UK and USA. It tells with wit, scholarship and humour how wine became the global phenomenon it is today, varying from mass-produced plonk to rare bottles fetching many thousands. It ranges from Noah to Napa, Pompeii to Prohibition to Pomerol, gripping, anecdotal, personal, controversial and fun. This new edition includes Hugh's view on the changes wine has seen in the past 30 years. In his Foreword the celebrated historian Andrew Roberts writes: "The genius of The Story of Wine derives from the fact that it is emphatically not a dry-as-dust academic history - there are dozens of those - but an adventure story, full of mysteries, art and culture.'

How the Prohibition law of 1920 made alcohol, savored in secret, all the more delectable when the cocktail shaker was forced to go "underground" "Roaring Twenties" America boasted famous firsts: women's right to vote, jazz music, talking motion pictures, flapper fashions, and wondrous new devices like the safety razor and the electric vacuum cleaner. The privations of the Great War were over, and Wall Street boomed. The decade opened, nonetheless, with a shock when Prohibition became the law of the land on Friday, January 16, 1920, when the Eighteenth Amendment banned "intoxicating liquors." Decades-long campaigns to demonize alcoholic beverages finally became law, and America officially went "dry." American ingenuity promptly rose to its newest challenge. The law, riddled with loopholes, let the 1920s write a new chapter in the nation's saga of spirits. Men and women spoke knowingly of the speakeasy, the bootlegger, rum-running, black ships, blind pigs, gin mills, and gallon stills. Passwords ("Oscar sent me") gave entree to night spots and supper clubs where cocktails abounded, and bartenders became alchemists of timely new drinks like the Making Whoopee, the Petting Party, the Dance the Charleston. A new social event-the cocktail party staged in a private home-smashed the gender barrier that had long forbidden "ladies" from entering into the gentlemen-only barrooms and cafes. From the author of Gilded Age Cocktails, this book takes a delightful new romp through the cocktail creations of the early twentieth century, transporting readers into the glitz and (illicit) glamour of the 1920s. Spirited and richly illustrated, Jazz Age Cocktails dazzles with tales of temptation and temperance, and features charming cocktail recipes from the time to be recreated and enjoyed.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them. Brew Chem 101 features nontechnical language and a highly readable style, explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems, and a primer on beer tasting and judging.

Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs You ll be delighted by how easy it is to make your own versions of popular brands such as Bailey s, Triple Sec, and Kahlua, as well as dozens of original flavor combinations. Andrew Schloss shows you the basic techniques for making a liqueur typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers

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**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks** The Japanese Sake Bible is the ultimate book about Japan's national drink--from its history, culture and production methods to how to choose the best sake and recommended food pairings. Author Brian Ashcraft--the author of the popular guide Japanese Whisky--has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings. A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile. Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.

This title takes us on a definitive tour through the world of wine, with over 500 photographs, maps and wine labels. This is a globetrotting journey through the world's wine regions, from Bordeaux to Rioja, from the Lebanon to California, and from South Africa's Cape to Australia's Barossa Valley, including notes on the top vintages to look for. It focuses on 12 major grape varieties from Chardonnay and Cabernet Sauvignon to Gewurztraminer and Gamay, discussing their aromas, flavours and typical characteristics. It explores the principles of tasting wine - identifying dryness, sweetness, acidity, tannin, oak and fruit - plus how to create your own collection in a cellar, a guide to corkscrews and glasses, how to let wine breathe, and which foods go best with which wines. This is a fully revised and updated edition of a classic reference, with over 460 wine and grape photographs, wine labels and hand-painted maps. Written for those who simply enjoy drinking wine and for connoisseurs looking for a deeper knowledge of a fascinating subject, this book is a comprehensive, authoritative and accessible guide that will provide readers with the confidence and enthusiasm to explore in depth for themselves. Country by country, and region by region, the book journeys around the world to drop in on familiar and lesser-known producers, and studies the world's 12 major grape varieties, describing their aromas and flavours. It is a fully updated major reference on the fascinating world of wines and winemaking.

60 tantalising tequila and mezcal cocktails Tequila and mezcal are tipped to be the hot spirits of the year, and Tequila Made Me Do It offers everything you need to create 60 tantalising cocktails right at home. Following the best-selling Prosecco Made Me Do It and Gin Made Me Do It, this enchantingly illustrated book will introduce you to the incredible world of agave-based cocktails, and showcase the true potential of spicy tequila and smoky mezcal. From the classic margarita and its hibiscus, Cadillac, and tamarind brethren, to a wide range of smoky, citrusy, and delectable cocktails, such as the Oaxacan Dead and Levitation, the recipes in this book are fun to create - and even more fun to drink! These 60 delicious cocktail recipes are illustrated with bright and beautiful original artwork by Ruby Taylor, in a book that makes a lovely gift for your friends - or yourself!

Nicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his Coulee de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as 'premium organic' - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a particular grape-growing locality, or appelation. Today even expensive wines, made under strictly regulated controls and standards, are tainted by the use of pesticides and fertilizers, and manipulated in the cellar through the use of osmosis and the additions of aromatic yeasts and enzymes. To counter such trends, a new 'Charter of Quality', run by organic and biodynamic viticulturists, guarantees that the appelation comes to full, authentic expression. To aid this process, biodynamic winegrowers like Joly use special planting methods and preparations that enhance and invigorate the soil, bringing it into harmony with the forces of sun, moon and cosmos to embed the vine in a rich, living context.

I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine. He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and sensory output help us construct our recognition and interpretation of flavor. He examines whether wine tasting as a skill is objective or subjective and the implications of this distinction for wine experts. Delving deep into the science of wine but bringing in the influences of psychology, language, and philosophy, this book is a must-read for all lovers of wine.

Behind the Bar shines a light on 50 signature cocktails from the most iconic hotel bars across the world, appealing to tried-and-true cocktail lovers and design aficionados alike. Recipes from some of these storied properties will inspire enthusiasts to re-create timeless cocktails at home. Plus, anecdotes supplied by barkeeps and hotel and design personalities will enliven the recipes and reveal why so many hotel bars have endured through the years or have made an impact on the modern world. The clandestine speakeasy has been glorified countless times for its mix of sex appeal and transporting decor but the hotel bar should also be recognised for its sophistication, grandeur, or showmanship. Behind the Bar does exactly that but also transcends the cocktail crowd niche. It is just as much a book for the traveller with a strong appreciation for design as well as the fantasy-filled armchair traveller charmed by illustrations and nuggets of history.

Originally published by Constable in 1930, the Savoy Cocktail Book features 750 of the Savoy's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time - and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication. Updated with a new introduction and recipes from The Savoy.

Get out your cocktail shaker and re-live the speakeasy experience with this collection of authentic cocktails. Gatsby Cocktails features more than 20 classic cocktails inspired by the 1920s. Try re-creating the classic Sidecar, comprising brandy, lemon juice and Cointreau. Or discover the secret to Jay Gatsby's tipple of choice; the cooling Mint Julep. Perfect the classic martini or try a tempting Raspberry Rickey from the sparkling selection of recipes. With more than 20 classic recipes, this collection captures the iconic elegance of the Prohibition era.

For millennia, beer has been a staple beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the centre centre of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item. The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as 'spent grain' and 'wort', but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries -written by 150 of the world's most prominent beer experts -as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an 'ale conner' determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.) The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer. brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item. The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

Celebrate your campaigns and conquests with these 75 fun, RPG-inspired cocktail recipes your whole gaming group will love! Make your next gaming adventure even more fun with this collection of 75 RPG-inspired cocktails! Featuring fantasy-themed libations from the boozy Dragon the Beach and a Potion of Strength to a sneaky Stealth Check shot and a Never Split the Party Punch, you'll keep spirits high and your friends happy during your next dungeon-crawling tabletop adventure. Complete with easy-to-follow, accessible instructions, Dungeonmeister also includes funny jokes and hilarious asides that will take your campaign (or your next gathering) to the next level!

A celebration of beer-its science, its history, and its impact on human culture "Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew. . . . A marvellous paean to the pint, and to the researchers probing its depths."-Barbara Kiser, Nature "Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same time-both will go down easily, and leave you in an improved condition."-Bill McKibben What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer. Drawing from such diverse subject areas as animal behavior, ecology, history, archaeology, chemistry, sociology, law, genetics, physiology, neurobiology, and more, DeSalle and Tattersall entertain and inform with their engaging stories of beer throughout human history and the science behind it all. Readers are invited to grab a beer and explore the fascinating history of its creation.