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 beautiful, fuss-free collection of infographic recipes for the world's best-loved cocktails.

Choose a recipe to suit your level of cocktail confidence – from Americano to Zombie via Cuba Libre and Negroni. While you're mixing, read about the origins of each drink and learn a fun fact. You'll impress your friends, quench your thirst and up your cocktail game in no time.

For cocktail novices and serious home bartenders, this is the ultimate, beautifully illustrated companion.

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.

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 -

Award-winning whiskey writer and best-selling author Fred Minnick presents an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences. "The world has been waiting for this book." -Jeffrey Morganthaler, author of The Bar Book and Drinking Distilled In this updated edition of Bourbon Curious: A Tasting Guide for the Savvy Drinker-using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition-Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey. Bourbon Curious groups bourbon into four main flavor profiles-grain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than 50 bourbon brands' predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon's myths; unraveling its mysteries; and exploring distiller secrets, disclosing the recipes you won't find on a bottle's label. This updated edition contains all the best new bourbons and revised tasting notes on any bourbons that have undergone a substantial change since the original edition. And like good-tasting bourbon, Bourbon Curious is approachable to all!

Sparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.

Originally published in 1963, this was the first modern book on home brewing and was an instant success. Since then, the book has gone through many revised and improved editions and to date has sold 750,000 copies. This latest edition contains full instructions on how to brew fine beers and stouts of authentic flavour and strength. From palest lager to blackest extra stout, these are brews of which you can be proud. There is much more to the home brewing hobby than simply making up a kit; home brewers need to know the theory behind the techniques they use and how to devise their own formulations for any type of beer. This book is the ideal introduction to the subject.

This illustrated deck of playing cards is perfect for dram after dram of whisky, or Whisky Poker - or any other card game. Featuring illustrations of 39 malt whiskies from around the world, plus 13 whisky-based cocktails, the deck is accompanied by a booklet giving detailed background to the world's favourite distilleries and recipes for all the cocktails. Perfect for a hand of cards or a handy refresher on how to mix an Old Fashioned.

"Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine." -Tasting Panel Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post-bowl game blowouts, send-offs, and wedding toasts. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower champagne-wines made by the farmers who grow the grapes. Today, Champagne is in the midst of a renaissance. And thanks to a few key wine importers and the farm-to-table movement, consumers everywhere are finally paying attention. In But First, Champagne, David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products. This book is essential reading for wine enthusiasts, adventurous drinkers, and foodies. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine

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.

Sangria isn't just for summer! Add flavor to your gatherings and spice up your parties all year long. No matter the season, no matter the occasion, and no matter your mood there is a sangria for you. From traditional red wine to sparking and frozen sangrias, Seasonal Sangria is perfect for anyone interested in sangrias. This cocktail book will help you know everything there is to know about making and enjoying this worldwide favorite. Co-creator of the Hudson-Chatham Sangria Festival, author Dominique DeVito expertly pairs wine and seasonal fruit, creating bold new flavors while putting fresh twists on classic favorites. Take your sangria to the next level with: - 101 Sangria recipes to enjoy for every season of the year - A history and overview with all of the things you never realized you didn't know about sangria - Sangri-dients outlines all of the necessary ingredients to make the perfect sangria, including tips for choosing wine and glassware - Red wine sangrias, white wine sangrias, sparking wine sangrias, rose and frozen sangrias, and cheater-grias all have dedicated chapters and recipes that compliment their taste - Sangria for a Crowd provides sangria recipes for large gathering

The purpose of this book is twofold: to supply the reader with a basic knowledge about wine, and to develop the expertise necessary to successfully match wine with food. It is a book of concepts, not a long list of wine-food pairings. The concepts are simple, logical, and easy to understand. After reading this book, the pleasure you derive in pairing wine with food will be greatly enhanced by your newly acquired knowledge of the culinary arts. " This book is extremely readable. I especially like the organization, which makes it a great educational tool for wine novices as well as connoisseurs." -David Rosengarten, author of Red Wine with Fish

Fully revised and updated by Oz, with new entries on key wineries, vineyards and producers from around the country. 'It's brilliant. Exactly what's wanted. -' Hugh Johnson One of the great pleasures of wine is to drink it where it is grown and made. The opportunity to meet growers, winemakers and winery owners is what draws people to visit wineries and to 'have an experience in the vineyard'. This is your essential guide to find out about England and its world beating sparklers and still wines that have captivated the wine world. The modern view of English wine is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. this book helps you find the best English and Welsh wines, from fizz, whites, some impressive reds and even dessert and orange wines. The book includes: -Exciting Times How it used to be; The Nyetimber effect; Climate: is it almost perfect now?; Location is key; Planting like made; A question of style: sparkling or still; and Grape varieties: a race to the top. -British Bubbles What is needed to make good fizz; Champagne, the original fizz; Bubbles and how they're created. -A Tour Of the Regions - covers personal experiences and reflections from Oz's many years of visiting talented and passionate producers up and down the country. From Yorkshire to the far west of Cornwall and across to Wales, a small but dynamic part of the UK's wine movement, Oz recommends wines he has enjoyed and found interesting and encourages you to try for yourself.

The beer-lovers' bible is fully revised and updated each year to feature recommended pubs across the United Kingdom that serve the best real ale. The GBG is completely independent, with listings based entirely on evaluation by CAMRA members. The unique breweries section lists every brewery - micro, regional and national - that produces real ale in the UK, and their beers. Tasting notes for the beers, compiled by CAMRA-trained tasting teams, are also included. This is the complete book for beer lovers and for anyone wanting to experience the UK's finest pubs.

WINNER 'BEST BRANDY & COGNAC BOOK UK' IN GOURMAND WORLD COOKBOOK AWARDS. This superb little book contains a selection of 50 brandy recipes, from best-loved blends such as Memphis Belle, Strawberry Daiquiri and Sidecar to trendy new mixes such as Sundowner, Stinger and Dizzy Dame. The book's introduction outlines the history of brandy and its increasing popularity amongst cocktail connoisseurs, and describes the different types of brandy, from the finest Cognac and Armagnac from France, to the Spanish Brandy de Jerez, the Greek Metaxa and the Latin American Pisco. There are guidelines on how to serve brandy, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, and making fruit twists, as well as professional bartending tips. The recipes explain the cocktail's history, include anecdotes, and give expert tips on how to prepare and serve the finished drink. From the classic Brandy Alexander and Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last Goodbye; whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif; this book will help you enjoy brandy in a myriad of ways.

This superb little book contains a selection of 50 gin recipes, from best-loved blends such as Gin Swizzle, Dry Martini and My Fair Lady to trendy new mixes such as Park Avenue, Arctic Summer and Lady Killer. The book's introduction outlines the history of gin and its new-found popularity amongst cocktail connoisseurs; then, there are guidelines on how to serve gin, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, making fruit twists, and steeping gin, as well as professional bartending tips. Each recipe explains the cocktail's history and suggests suitable garnishes. Whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif, this book will help you enjoy gin in a myriad of ways.

Shortlisted for the 2017 Andre Simon Food and Drink Book Awards Beer is the most popular alcoholic drink on the planet, but few who enjoy it know much about how its four ingredients - malted barley, hops, yeast and water - miraculously combine. We've been brewing and drinking beer for thousands of years, without understanding how or why the brewing process works. In the Middle Ages, yeast was called `godisgoode' because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it's only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer. From the birth of brewing (and civilization) in the Middle East, through an exploration of water's unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer - Miracle Brew is an extraordinary journey through the nature and science of brewing. Along the way, we'll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we'll learn the naked truth about the world's greatest beverage.

Belgians take their beer seriously. With over 400 (!) breweries in Belgium, there are many beer-related stories and histories to tell. In this book, beer connoisseur and storyteller Erik Verdonck focuses on the best 50 breweries in Belgium, large and small. He relates the most interesting, amusing and surprising anecdotes that have been gathered together in this one volume.

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2018 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour.

When Maximilian Potter went to Burgundy to report for Vanity Fair on a crime that could have destroyed the Domaine de la Romanee Conti-the tiny, storied vineyard that produces the most expensive, exquisite wines in the world-he soon found a story that was much larger, and more thrilling, than he had originally imagined. In January 2010, Aubert de Villaine, the famed proprietor of the DRC, received an anonymous note threatening the destruction of his priceless vines by poison-a crime that in the world of high-end wine is akin to murder-unless he paid a one million euro ransom. Villaine believed it to be a sick joke, but that proved a fatal miscalculation; the crime was committed and shocked this fabled region of France. The sinister story that Potter uncovered would lead to a sting operation by top Paris detectives, the primary suspect's suicide, and a dramatic trial. This botanical crime threatened to destroy the fiercely traditional culture surrounding the world's greatest wine. Like Midnight in the Garden of Good and Evil, SHADOW IN THE VINEYARD takes us deep into a captivating world full of fascinating characters, small town French politics, an unforgettable narrative, and a local culture defined by the twinned veins of excess and vitality and the deep reverent attention to the land that run through it.