From grain to glass-a complete illustrated history of brewing and breweries in the state more famous for beer than any other Few places on Earth are as identified with beer as Wisconsin, with good reason. Since its first commercial brewery was established in 1835, the state has seen more than 800 open and more than 650 close-sometimes after mere months, sometimes after thriving for as long as a century and a half. The Drink That Made Wisconsin Famous explores this rich history, from the first territorial pioneers to the most recent craft brewers, and from barley to barstool. From the global breweries that developed in Milwaukee in the 1870s to the "wildcat" breweries of Prohibition and the upstart craft brewers of today, Doug Hoverson tells the stories of Wisconsin's rich brewing history. The lavishly illustrated book goes beyond the giants like Miller, Schlitz, Pabst, and Heileman that loom large in the state's brewing renown. Of equal interest are the hundreds of small breweries across the state started by immigrants and entrepreneurs to serve local or regional markets. Many proved remarkably resistant to the consolidation and contraction that changed the industry-giving the impression that nearly every town in the Badger State had its own brewery. Even before beer tourism became popular, hunters, anglers, and travelers found their favorite brews in small Wisconsin cities like Rice Lake, Stevens Point, and Chippewa Falls. Hoverson describes these breweries in all their diversity, from the earliest enterprises to the few surviving stalwarts to the modern breweries reviving Wisconsin's reputation as the place to find not just the most beer but the best. Within the larger history, every brewery has its story, and Hoverson gives each its due, investigating the circumstances that meant success or failure and describing in engaging detail the people, the technology, the marketing, and the government relations that delivered Wisconsin's beer from grain to glass.

If you think that tequila can only be consumed as a slammer with salt and lime (with a chaser of the world's-worst-hangover), think again: Dan Jones is about to set the record straight. In Tequila: Shake, Muddle, Stir, Dan introduces readers to some rather grown-up and classy ways to consume this agave-based tipple. Starting with the basic kit for your home bar, and following with the best tequila- and mezcal-makers on the planet, you'll be shopping for your tequila kit like a pro. With more margarita recipes than you can shake a cocktail shaker at, as well as a glut of amazing tequila and mezcal cocktails you have never even heard of, this is a recipe book that will change your drink repertoire for good. Like a fine whisky, tequila should be sipped, savoured and enjoyed. With this in mind, Dan has curated over 40 tequila and mezcal recipes for the home mixologist. Featuring classics (and twists on classics) like an Old Fashioned, Tequila Sunrise and Juan Collins, to glorious new concoctions such as the Teqroni, Tequila Mockingbird and Bloody Maria, tequila will undoubtedly become your spirit of choice. Including recipes for DIY syrups, sours, infusions and more, Tequila: Shake, Muddle, Stir will show you just how versatile this underrated liquor is, and proves there is a tequila-based tipple out there for everyone.

Waters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys reveal the links between faith and alcohol, between spirits and the spiritual. From Christianity's Holy Communion to the temple libations of Japan, through the rum concoctions of Haitian Voodoo to the monastic producers of every liquid from beer to "tonic" wine. And of course Tom's beloved whisky, brewed in many corners of the world. Holy Waters is Tom's journey to the spiritual heart of whisky, sake, rum, Champagne, beer, mead and a variety of wines. With great insight, humour and for the most part sobriety, he traces the links between brewing, winemaking, distilling and worship, from ancient pagan rites to the most modern Trappist technology. He revels in the lore and mysteries of craft production, the elemental, magical love stories, the passionate relationships between human and landscape, grain and pure water, grape and fire. And he does so on a motorcycle which, to his astonishment, runs very well on cask-strength Islay single malt. This book is a celebration of cultures and artisan craft, a book for food and drink, travel and history lovers.

Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?

"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.

Enjoy clever, pop culture-inspired drinks with this collection of recipes from the beloved Cocktail Chemistry YouTube channel. Have you ever seen a delicious-looking drink on your favorite movie or TV show and wondered how to make it? Well, now you can, with this collection of recipes from the creator of the popular Cocktail Chemistry YouTube channel Nick Fisher. Featuring recipes to recreate the classic White Russian from The Big Lebowski, the iconic martini from the James Bond movies, to drinks featured in Mad Men, The Simpsons, It's Always Sunny in Philadelphia, Game of Thrones, The Office, Harry Potter, and more, Cocktail Chemistry will have you impressing your friends with your bartending skills in no time. In addition to recipes, Cocktail Chemistry includes everything you need to know to become a mixology expert, from how to make perfectly clear ice, delicious foams, and infusions, or how to flame a citrus peel. A must-have for all aspiring home mixologists and pop-culture buffs, Cocktail Chemistry will ensure you never have a boring drink again.

From the creators behind the popular Instagram and lifestyle brand of the same name, the Yes Way Rose Mini Kit brings consumers everything they need to get in the "pink wine state of mind." This kit includes: - Set of 3 enamel wine charms - Branded cocktail stir sticks -Full-colour recipe cards, bound in a postcard-style book

Booze Cruise is your essential guide to the global cocktail landscape. Each city stop includes a bit of history and is loaded with intel on the current scene, travel tips, ingredients, techniques, and, most of all, the greatest drinks using local flavors, often complete with recipes for food-pairing. List of destinations: Europe * Amsterdam * Athens * Berlin * Budapest * Copenhagen * Dublin * Kyiv * London * Madrid * Paris * Prague * Rome * St. Petersburg * Stockholm Africa & the Middle East * Beirut * Cape Town * Dubai * Tangier * Tel Aviv Asia * Bangkok * Delhi * Ho Chi Minh City * Hong Kong * Manilla * Seoul * Shanghai * Singapore * Taipei * Tokyo The Americas * Bogota * Buenos Aires * Havana * Lima * Mexico City * New Orleans * New York City * San Jose * San Juan * Santiago * Sao Paulo * Toronto Oceania * Sydney

This essential reference for oenophiles -- long used as the go-to text for the prestigious Master Sommelier examination -- is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography, and taste of vintages around the globe. Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby's Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll also find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and roses. The most up-to-date and comprehensive wine refence in the world, this stunning book is an oenophile's dream -- and a must-have for anyone looking to become an expert in wine.

Go beyond the Gin & Tonic with over 55 classic and contemporary gin cocktail recipes. Whether you love sweet drinks or sour ones, quick and casual cocktails or something more impressive, The Little Book of Gin can help you transform your favourite gin into something special. - Learn your way around making gin-based martinis, from the perfect Classic Martini to cap off a great evening to drinks that are perfect for kicking off a boozy brunch, like the Espresso Gin-tini and the Breakfast Martini (complete with toast to garnish!) - Master well-known staples like the Gin Rickey, the Negroni and the Tom Collins and then take a walk on the wild side with contemporary twists on gin's biggest hits like the Mango Rickey, the Lychee Negroni, and the Camomile Collins. - Discover your new favourite gin-based drink along with tips and tricks for making it, right down to the type of glass it is traditionally served in (though we won't judge you if you get creative). Enjoy gin your way and delight the gin-lover in your life with this pocket-sized guide to gin recipes for every occasion.

Once people made country wines solely from the fruits of their gardens and local hedgerows, but today there is a wide range of fascinating ingredients available - grape juice, concentrates, grains, dried fruit, exotic fruit juices - to allow winemakers to pursue their crafts all year round, independent of fruiting seasons. Now in its third edition, this book has already reprinted forty-one times and has sold over 500,000 copies. It contains (in alphabetical order from Almond Wine to Yarrow Wine) 130 tried and reliable recipes for country wines and real ales, many of which are unique to this publication and which supplement those found in the author's primer First Steps in Winemaking. The book is illustrated by the well-known winemaking cartoonist Rex Royle.

The purchase and consumption of wine, whether in hospitality environments or domestic settings, has huge anthropological significance underpinned by a discourse of wine appreciation. It can be seen as a multi-sensory and symbolically status-rich activity framed by historical, social, cultural and ethical discourses. This innovative book offers a critical study of wine from social and cultural perspectives. The field of wine studies spans the spectrum of cultural and technical issues concerning the place of wine in society from viticulture, vinification, labelling, regulation, marketing, purchasing, storage and its final consumption. It combines social history and contemporary questions including the notion of terroir, the nature of protected wine designations, the pricing of wine and the different motivations for buying and consuming wine. It considers wine as a beverage, as an aesthetic exercise and as a marker of status, as well as health implications and legal controls. The title offers a timely contribution into the significance of wine and the role of knowledge, both of which have conceptual and managerial implications in terms of marketing, promotion, consumption and distribution. By offering a holistic and innovative understanding of wine and its consumption, it is a must-read for students and scholars in the fields of wine and social science.

The Gin Drinker's Year is a celebration of all things gin and is packed with cocktails, food and gin-fusion recipes. With everything from 150 gin cocktails and gin-infusions, plus 30 delectable gin-spiked food recipes such as Penne alla Gin or Minty G&T Lollies, to heartfelt tributes to Snoop Dogg's 'Gin and Juice', the sozzled wit and wisdom of renowned gin soak Dorothy Parker and the rules of Gin Pong and Ten-Gin Bowling, there's an entry for every day of the year. You'll also discover fascinating snippets of gin-eral knowledge such as the history of vermouth, the Christmas gift that the beefeaters of the Tower of London are given every year, and why you most definitely should be celebrating National Gingerbread Day. So let the festivities be-gin. This is every gin lover's handbook to the best year ever. Highlights include: January - New Year's resolutions, Burns Night, Al Capone and a celeriac gin-fusion. February - Spin the Bottle, National Toast Day, Pancake Day and the Leap Day Cocktail. March - Gin Snap, White Day, St Patrick's Day, Earl Grey and some rather questionable poetry. April - Shakespeare's birthday, National Raisin Day and a Great Gatsby inspired Gin Rickey. May - Dick Bradsell's birthday, a Delft Donkey, a little opera and International Tea Day. June - Strawberry Fields, World Gin Day, Father's Day, a load of cobblers and floral foraging. July - Independence Day, genever, National Pi a Colada Day and garden games. August - Lychees, Dorothy Parker, Ogden Nash, World Oyster Day and Dubonnet. September - Hedgerows, Florida, International Talk Like a Pirate Day and directions to Park Lane October -International Gin & Tonic Day, the Beer Flood, spooky concoctions and Sake. November -Albert Camus, National Espresso Day and the anniversary of Casablanca. December - Humphrey Bogart's birthday, Roald Amundsen, Gin Pong and fizzy bubbles.

Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other's way. The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin's legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit--brandy, vodka, whisky, rum, gin, tequila, and champagne--and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader's thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.

Our brand new and up to date whisky map shows over 150 distilleries on our exceptionally clear road mapping, allowing you to navigate to your chosen destination. Enlarged inset map of Speyside & clearly defined production regions allows you to plan your distilleries tour according to your taste buds! Distilleries are indexed with addresses and full contact details and clearly defined as those with and without visitor facilities. The best thing to go with your dram apart from a splash of water. Foreword by Blair Bowman, whisky consultant Over 150 whisky distilleries shown with & without visitor facilities Clearly defined whisky producing regions Exceptionally clear road mapping with mileage markers Index to distilleries with full address & contact details Fun facts & information on the reverse Index to place names

For fans of Italian wine, few names command the level of respect accorded to Brunello di Montalcino. Expert wine writer Kerin O'Keefe has a deep personal knowledge of Tuscany and its extraordinary wine, and her account is both thoroughly researched and readable. Organized as a guided tour through Montalcino's geography, this essential reference also makes sense of Brunello's complicated history, from its rapid rise to the negative and positive effects of the 2008 grape-blending scandal dubbed "Brunellogate". O'Keefe also provides in-depth profiles of nearly sixty leading producers of Brunello.

A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes.
What's the difference between and martini and a gibson? Does absinthe really cause insanity? Which type of glass should a moscow mule be served in? "The Bar Bible" answers all of these questions and more, with fascinating information about everything boozy that's good to drink. From author and "Wine Spectator"contributing editor Jennifer Fiedler, this book presents essential bartending information, from the tools of the trade to the history and mythology behind classic cocktails in an easy-to-navigate alphabetical guide.

THE PERFECT GIFT FOR ANYONE WHO ENJOYS A TIPPLE . . . OR TWO . . . OR TEN! Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. Tracing humankind's love affair with booze from our primate ancestors through to Prohibition, it answers every possible question: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never like the movies. This is a history of the world at its inebriated best. 'This book is a laugh riot. I mean the way the author has presented it is hilarious and to the point' Goodreads Reviewer 'Highly entertaining. Cheers! Bottoms up! Good health!' Goodreads Reviewer 'It can make a good gift for someone with a sense of humour and appreciation for the magical powers of alcohol' Goodreads Reviewer

This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology is a lost art--but the Grog Log rescues it. A twenty-page introduction traces the history of Polynesian Pop, then teaches you everything you need to know about how to make the Grog Log's eighty tropical drink recipies. Many of these recipies have never before been published anywhere--including vintage "lost" recipies by Don the Beachcomber, Trader Vic, and long-gone Polynesian restaurants from the island of Manhattan to the islands of Hawaii. Profusely illustrated with vintage tiki menu graphics from the '50 and '60s, with cover art by famed Exotica artist Bosko. Review SIPS - Trader Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the earth for the first time, his fellow Americans were deep into the long-lived craze known as tiki. This gaudy life-style package -- a blend of Polynesian kitsch, fake island food and lethal rum drinks -- began in the late 1930's and early 40's with Los Angeles restaurants like Don the Beachcomber and Trader Vic's, and gradually spread to the suburban patio before fizzling out in the early 1970's. It's back, of course. Jeff Berry and Annene Kaye, serious students of tiki, have compiled a serious tiki cocktail book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned with tiki illustrations, the authors have ranged far and wide to gather classic Polynesian fakes, like the Fog Cutter from Trader Vic's, the Missionary's Downfall from Don the Beachcomber and the Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif. They have even managed to unearth Manhattan tiki cocktails, like the Hawaiian Room, served at the old Hotel Lexington in the 1940's, and the Headhunter, served at the Hawaii Kai in the 1960's. The authors have also come up with their own tiki-inspired originals, like Hell in the Pacific (151-proof Demerara rum, lime juice, maraschino liqueur and grenadine), and the Waikikian (light Puerto Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat syrup). It's no longer possible to eat Tonga Tabu Native Drum Steak, which was a featured menu item at the now-defunct Islander in Beverly Hills ("from the ovens of the ancient goddess of Bora Bora, Pele, Mistress of Flame"), but you can shake up a Shark's Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they are giving the country the perfect drink book for the age of malaise. "If we're going to feel like zombies," they write in their preface, "we may as well be drinking them." END -- Publisher Comments About the Author Jeff Berry is a learned fan of tropical drinks and is perhaps the foremost authority on the subject. He is also a screenwriter and filmaker.

Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. More than 2,500 producers have been selected. Each entry brings together useful information about the winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels. The guide is an essential tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one's way in the complex panorama of Italy's wine world.

Create delicious, elegant liqueurs for entertaining or gift giving. It's easier than you think!

This complete guide serves up more than 100 easy recipes for delicious cordials to suit every occasion, including fruit-, nut-, herb-, and cream-based liqueurs, "candy cordials," coffee liqueurs, and flavored brandies, vodkas, and rums.

Recipes include:

-- Cinnamon Coffee Liqueur, Creme de Cacao, and Ouzo

-- Mint Julep, Rosemary-Tangerine, and Ginger Liqueurs

-- Black Walnut, Hazelnut, and Vanilla Butternut Liqueurs

-- Black Currant, Strawberry, Peach, Apple, and Melon Liqueurs

-- Spiced Blackberry Brandy, Peach Brandy, Lemon Vodka, and Pineapple Rum

-- Peaches and Cream, Dreamsicle Liqueur, and Chocolate Covered Cherry Cream

Cordials from Your Kitchen offers home-crafted versions of popular and traditional favorites, along with an astonishing array of original recipes. This thorough guide also presents simple recipes for using cordials to make deliciousdishes, desserts, and spirited fruits, and suggests creative gift-giving ideas.