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Books > Food & Drink > Beverages > Alcoholic beverages
A Handy Book for Brewers is an in-depth scientific study of
brewing. It also addresses the art of brewing and explores the many
influences in the process that effect the final product. The author
suggests that the successful brewer must be an unerring judge of
raw material, have practical equipment, be a sound chemist and be
an enthusiastic biologist.
The brewing history of Toronto is as rich and complex as the many
beers produced in the city's breweries. Many of these breweries
still exist, but dozens have been lost to time or development. Take
a look back at these historically and culturally significant
breweries and discover the influence they had on the city's past.
Beer expert and author Jordan St. John details the stories of
sixteen beer makers, from the locations of the facilities to the
range of their offerings, and includes fascinating biographical
information on the prominent brewers who were also notable members
of Toronto society -- John Doel, Eugene O'Keefe, and Enoch Turner,
to name a few. This important new contribution to the city's
history is sure to be a fascinating exploration for beer
enthusiasts and history buffs alike.
"Just as the Pilgrim fathers brewed their first batches of beer in
Massachusetts, so too were Massachusetts brewing pioneers in the
forefront of the craft brewing revolution. With this guidebook in
hand, you can embark on a rich treasure trail reflecting the true
state of American craft brewing in the early twenty-first century."
--Tony Forder, Publisher, "Ale Street News"
- The definitive guide to Massachusetts's 46 breweries and
brewpubs
- Types of beer brewed at each site and the authoris pick of the
best beer to try
- Information on tours, takeout, and food for each brewery
El arte de servir a los demas nos ayuda a conocer el mundo de otra
manera."40 anos de experiencia en servicio al cliente interno y
externo, tanto en mi pais Republica Dominicana como en la ciudad de
Nueva York y Nueva Jersey en Estados Unidos. Este libro servira de
gran aporte al conocimiento de aquellos que deseen convertirse en
servidores profesionales brindando asi un excelente servicio hasta
a los clientes mas exigentes. Un bartender debe de tener amplios
conocimientos practicos y teoricos de coctelerias, licores y en
general de todo cuanto concierne a su labor profesional. El
camarero profesional es una persona con caracteristicas
excepcionales, sus cualidades deben ser numerosas, ademas de
necesitar una buena salud fisica, mental y emocional. Ser un
camarero profesional requiere experiencia pero mas que eso requiere
un alto grado de relaciones humanas, disciplina, responsabilidad y
entusiasmo. El conocimiento incompleto de sus responsabilidades
puede resultar en un servicio deficiente.
Distillation is an art. And even an ancient one. It is strange to
find that the history of this oldest and still most important
method of producing chemically pure substances has ever been
written. The reader looking at the bibliography appended to this
book might object that many data existed. This may be true but the
proper history of the art from the origin up to the present time
was lacking.
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.
Once upon a time in America there was a gentleman named Charles
Christopher Mueller, who published, in 1934, seven little volumes
titled Pioneers of Mixing at Elite Bars. He wasn't alone, his three
compatriots--Al Hoppe, A V Guzman, and James Cunningham--compiled
the recipes they shook and stirred at 30 bars around the US before
Prohibition. They had met in 1906, at the height of the cocktail's
Golden Age. In this compilation there is a recipe for a
Cosmopolitan Daisy made with raspberry syrup and gin instead of
cranberry juice and vodka There's only one problem in reading
vintage cocktail books. Some of the ingredients are no longer
available and need to be replaced with a focus on maintaining the
original flavour profile as closely as can be practically managed.
This can take years when you are working through 1,374 recipes:
That is how many drinks this compilation contains. That is why
award-winning London mixologist Myles Davies scoured through the
contents and annotated everything including the spirits
descriptions to give you, the reader, an opportunity to play with
less pressure. So now it's time to stroll through pre-Prohibition
American cocktails with the four gentlemen known as the American
Traveling Mixologists and their British sidekick. Don't just stop
at the Cosmopolitan Daisy. There are plenty of jewels in this
treasure chest.
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