This 250-year old story will fascinate lovers of Guinness beer and memorabilia as well as those interested in this remarkable family of brewers and the industrial history of Ireland's most famous export. Over 100 fascinating photographs bring to life the pivotal role that the Guinness brewery has played in Ireland for over two centuries: the early days of the brewery; the Guinness dynasty; the brewing process; the unique industrial complex at St James's Gate; day-to-day life behind the gates; the hugely successful export operation; and key moments in the history of the brewery. By the twentieth century St James's Gate was the largest brewery in the world, and Guinness had become forever synonymous with Ireland.

Everything you need to know about buying, ordering, and serving wine! Enlarged and updated with information about the myriad changes enacted by the European Union over the last few years and their effect on member nations, newly flourishing wine-growing regions, enhanced coverage of vinicultural practices, and additional wine making terms, The New Wine Lover's Companion informs, advises, and enlightens readers with approximately 4,000 entries that describe wines produced all around the world. A veritable bible for wine novices, bartenders, and seasoned sommeliers, the A-to-Z entries describe grape varieties; wine styles; wine growing regions; wine making techniques; wine-tasting terms; sizes and styles of glassware, wine bottles and wine openers; optimal temperatures for serving different wines; and much more. The original edition of this book was hailed by Jurgen Gothe of the Vancouver Sun as "the best new wine book in more than a decade. . . " and this new edition is better than ever. One of the many qualities that has made The New Wine Lover's Companion so popular is its accessibility. No wine snobbery here. The author serves up solid information about vintages, varieties, and which wines pairs best with which food in a relaxed, conversational style that doesn't intimidate readers. Additional advice and information includes: Tips on buying wine Ordering wine in a restaurant Understanding the information on wine bottle labels Opening and serving wine at home How to store leftover wine...and much more Here is everything worth knowing about buying, storing, serving, and enjoying the world's most civilized beverage-wine! Includes extensive appendices, charts, a glossary, and a bibliography.

The internationally renowned Fortnum & Mason store in Piccadilly, London, is synonymous with style, elegance, English charm and, above all, that most traditional of pastimes: tea-drinking. Celebrating the long-standing British institution, this beautiful pocket book covers everything on the art of taking tea - from the history of afternoon tea drinking to Fortnum's relationship with tea. The book also includes over 45 recipes for all types of teatime delight, from delicate sandwiches, rose biscuits and lemon curd meringues to sumptuous teabreads, brownies and cupcakes, as well as guiding the reader through the best types of tea to accompany them. Beautifully illustrated with full-colour photography throughout, this charming book is a must-have for tea drinkers everywhere.

From Scratch: Brew includes recipes and top tips on everything you need to know to make your own beer from scratch. Making good beer at home is easy, and oh so cheap. From Scratch: Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.

The craft beer revolution is upon us. All over the world we're enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don't need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customize it to your own tastes.

Extracting from and updating his book Brew, James Morton offers comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavors; every taste and skill level is catered for.

From Scratch: Brew isn't like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow. Text is extracted and updated from Brew: The Foolproof Guide to Making World-Class Beer at Home by James Morton.

ENTERTAIN WITH STYLE AND FRESHNESS! Libation-loving siblings Andre and Tenaya Darlington show you how to make cocktails from every era, reimagined for a contemporary palate. Dial back the sugar, and load up on quality ingredients. The New Cocktail Hour shows you how to mix incredible craft cocktails and gives you a complete history of classic recipes and spirits. You've never seen a cocktail book like this before! Unique features include: 214 vintage and modern recipes, complete with tasting notes Tips on pairing cocktails with everything from pizza to oysters Suggested brands for building a well-stocked bar Seasonal ideas for syrups, shrubs, and garden-to-glass drinks Advice for hosting craft cocktails parties at home

The first part of the book is dedicated to the drink's creation and extraction processes, both traditional and contemporary. The second is a complete history of the beverage, from its origins in medieval alchemy to today's popular renaissance. Further chapters explore the liqueur's botanical profiles and natural properties, followed by a thorough buying guide with descriptions of bottles from Italy, Europe and beyond. Finally, Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as The Golden Mai Tai and Bitter Goat Cheese Risotto. A lovingly crafted tribute to a celebrated drink, The Big Book of Amaro is an eye-catching triumph that will delight anyone with a passion for amaro, mixology, food science or all things Italian.

Coffee houses played an important role in the cultural and intellectual history of the seventeenth century. Functioning as venues where people could meet, catch up with news, transact business and discuss issues of mutual concern, they provided a valuable alternative to public houses: the absence of alcohol allowed for more serious conversation. First published in 1893, this illustrated study by Edward Forbes Robinson (fl.1890) explores the history of the English coffee house and its role in seventeenth-century social and political life. Beginning with a history of coffee itself, Robinson examines the religious traditions surrounding the beverage, moving on to discuss its medical uses and the clientele who frequented the establishments that served it. The role of the coffee house as a temperance institution is also considered. With an appendix containing a selection of contemporary texts and descriptions of coffee house tokens, this lively study remains significant to social historians.

Anyone looking for delicious food and wine, stunning landscapes and a warm welcome will find Germany wine country truly delightful. Germany''s different regions have the largest hectarage of vines of any country in Europe. A Traveller's Wine Guide to Germany provides a basic introduction to German wine, from the vineyards to the cellars, with guidelines on what to expect when sampling it. It also takes the wine tourist on a journey through remote areas that are infrequently visited in order to taste the best of German wines. - Itineraries and maps - Local gastronomic specialties - Hundreds of visitor-friendly wineries - Descriptions of local and regional wines - Museums and sightseeing points - Lists of wine festivals and exhibitions - Restaurants, hotels and wine stores - Reference section, websites and glossary

Shaken celebrates The Martini - the quintessential American cocktail, the crowning jewel of civilized decadence. Authors and expert mixologists Anistatia Miller and Jared Brown, revise their list of the top 100 Martini recipes, update their 100 Martini Renaissance concoctions - from chocolate to Cajun to espresso Martinis - to suit current taste, and expand their history of the rise of vodka and gin cocktails in America. In the past fifteen years the way people think about and drink cocktails, especially Martinis has radically changed. In this new edition, the reader will learn bar techniques from the 25 of the world's finest mixologists, what and where to buy the necessary supplies for a well-appointed and modern home bar, the favorite cocktail formulas of the world's leading bartenders, and much more!

A cocktail. The answer to so many after work, pre-weekend, Saturday night, holiday lunch, get-together and dinner party cravings. Always welcomed, but often recreated with little success.

With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavor profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectable art.

The Cocktail Cabinet is a reliable and accessible companion to cocktail-making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non-alcoholic cocktails - so no one misses out. With accompanying illustrations, the structure, method, flavor profile and finished results can be visualized with ease.

Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail-making at home is an effortless and enjoyable experience.

Richard Betts is one of fewer than two hundred master sommeliers in the world, but he's no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine--the fruits, the wood, the earth--enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.

Keg Bottle Can is a guide to more than 100 Australian craft beers, grouped (mostly) by occasion: from sharing at a dinner party to taking to a barbecue, to challenging your palate, to enjoying art (beer with well-considered labels). Beginning with a brief history of beer and how it's made, each entry in Keg Bottle Can then gives key tasting information on the beer, as well as a backstory about the brewer and the beer itself, and food pairing and glassware suggestions. The beer world is a broad church - and there really is something for everyone. And while it's fine to drink a beer out of a bottle at a barbecue, if you pair it with food, there are nice glasses for it too. Keg Bottle Can offers the confidence and knowledge to do both, rather than feeling bound by boring hard and fast rules.

In the recent years, Cava has taken the stage as Spain's star sparkling wine, not only thanks to its remarkable quality to price ratio, but also because more and more connoisseurs are recognizing its richness and complexity. This book offers a great overview of the Cava's origins, its elaboration, and its variety of tastes. You will learn all you need to know about the grapes, the traditional methods, as well as established and emerging premium Cava producers. Recipes of traditional Catalonian dishes that perfectly accompany a Cava dinner round off this concise, but very informative book.

A rich romp through untold American history featuring fabulous characters, "The Wild Vine" is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today.

Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened?
The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.
Brilliant and provocative, "The Wild Vine" shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.

"From the Hardcover edition."

In the twelfth century the abbots of Burton began to produce beer. The dissolution of the abbey in the sixteenth century saw inns and alehouses appear, with many selling beer brewed on-site. The first recognisable brewery was Benjamin Printon's, which was established on Horninglow Street around 1708. The Trent & Mersey Canal, built in 1774/75, allowed further expansion to the industry, but it was the coming of the railway in 1839 that led to massive growth - by 1888 there were thirty-one breweries employing over 8,000 men and producing over 3 million barrels a year. In this collection of images, local author and historian Terry Garner illustrates the history of this famous east Staffordshire town and provides a fascinating insight into the many lost breweries that made Burton-on-Trent the brewing capital of the world.

This illustrated introduction to Chinese wine explores the history of wine production in China, the legends and customs that surround it and its place in China today. Traditionally, Chinese wine and spirits were made from grain, and had three important uses: to perform rituals, to dispel one's worries and to heal. Today, wine is still believed to have a therapeutic benefit, but the Chinese beverage industry has expanded on a large scale and now includes famous brands of beer and, increasingly, vineyards producing red and white wine for global consumption. Chinese Wine is indispensable reading for both wine-lovers and all those with an interest in the transition from traditional to modern Chinese culture.

The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages and stave mills, and barrel warehouses that transform corn into liquid gold, while former Maker's Mark President Bill Samuels Jr. and whiskey historian Carolyn Brooks trace the impact of historical industries and production methods on the modern bourbon brand. From the ruins and rusted machinery of early distilleries to the flames of a modern barrel factory, 280 full-color photographs of Straight Bourbon offer a rare glimpse into the creation of America's native spirit.

Home winemaking is an appealing hobby for a new generation of wine lovers lured by the promise of a great payoff - small batches of handmade wine. It's the perfect opportunity to experiment with flavours, have fun playing with chemistry, and share a few tasty bottles with friends and family. But safely fermenting, bottling, and aging wine is a demanding process requiring special equipment, impeccable sanitation, an understanding of chemical reactions, and the patience to see the aging process through to the end. No matter how experienced the home winemaker, unforeseen questions develop with every batch of new wine. When a winemaker has problems with leaky corks or finds an oily film on top of his fermenting wine, what's the simplest, quickest way to get an answer? "The Wine Maker's Answer Book" is a 24 hour helpline with advice on hundreds of wine-making dilemmas. From the basic curiosity of the novice (What equipment will I need to get started?) to the finer points of fermentation (What is the impact of malolactic fermentation on acidity?), every step of the process is covered in detail. Author Alison Crowe uses a friendly question-and-answer format to explain the mysteries of turning grape juice into wine, whether the reader is beginning with fresh grapes or a home wine-making kit. To the straightforward requests for information, she offers detailed descriptions of procedures and equipment. For stickier real-life problems, she first carefully assesses the possible causes and then gives expert advice on fixing the trouble.

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practise is being able to spot the signs of trouble and know how to respond. CAMRA's Home-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.

Broaden your palate and enhance your appreciation for gourmet flavor combinations withTasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen