The original India Pale Ale was pure gold in a glass; a semi-mythical beer specially invented, in the 19th century, to travel halfway around the world, through storms and tropical sunshine, and arrive in perfect condition for a long, cold drink on an Indian verandah. But although you can still buy beers with 'IPA' on the label they are, to be frank, a pale imitation of the original. For the first time in 140 years, a keg of Burton IPA has been brewed with the original recipe for a voyage to India by canal and tall ship, around the Cape of Good Hope; and the man carrying it is the award-winning Pete Brown, Britain's best beer write. Brazilian pirates and Iranian customs officials lie ahead, but will he even make it that far, have fallen in the canal just a few miles out of Burton? And if Pete does make it to the other side of the world with 'Barry' the barrel, one question remains: what will the real IPA taste like? Weaving first-class travel writing with assured comedy, Hops and Glory is both a rollicking, raucous history of the Raj and a wonderfully entertaining, groundbreaking experiment to recreate the finest beer ever produced.

The pleasure of going to the local pub or craft brewery for a pint and a delicious meal can now be recreated at home with John Holl's collection of 155 recipes that all taste amazingly great with beer. From pub grub and barbecue to appetizers, main dishes, side dishes, breakfast fare, and desserts, many of these dishes use beer as an ingredient, and all of them can be paired with your favorite brews. The recipes were contributed by brew pubs, craft brewers, and other beer lovers across the United States.You'll love the new twists on traditional favorites, such as Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as unexpected recipes like Crawfish Bordelaise, Chopped Reuben Salad, Beermosas, Beer Ice Cream Floats, and Chocolate Jefferson Stout Cupcakes."

In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese had been fortunate enough to secure an invitation to undergo practical training in pot still whisky manufacture at the Hazelburn Distillery, then the largest of the Campbeltown distilleries. Under the guidance of chief technician Peter Margach Innes, Taketsuru was able to delve into all aspects of whisky manufacture. Four months later, he had completed this report. Taketsuru would go on to establish his own company - Nikka Whisky. Today Nikka's whiskies are known the world over, and frequently win awards.

Whiskey lovers will devour this freshand comprehensive guide to everything there is to know about the world's whiskeys, including Scotch and bourbon as well as Tennessee, Irish, Japanese, and Canadian whiskeys. You'll learn about the types of whiskey and the distilling traditions of the regions where they are made, how to serve and taste whiskeys to best appreciate and savor them, how to collect and age whiskey for great results, and much more. There are even recipes for cocktails and suggestions for food pairings. This is the guide no whiskey drinker will want to be without

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The Cocktail Garden offers cocktail recipes focused around the flavours and produce found throughout the seasons, all stunningly illustrated by internationally renowned artist Adriana Picker. From summery raspberries and rich figs to citrus and white peaches, apples and pineapples, and infusions using a riot of herbs - basil and thyme, to sage and lavender and other flavours found in the garden. There are drinks for long hot summer afternoons spent among flowers in the garden; wine spritzers for breezy evenings on the back porch; champagne cocktails for celebrations under the apple tree; nightcaps for wintry nights by the fireside; and fruity party punches for that garden party gathering with style.

Already responsible for giving jelly a 21st-century makeover, Sam and Harry focus their attention on the perennially popular cocktail, the most sophisticated form of drink. But of course with an extra special twist. Bompas & Parr take us on a rollercoaster journey through the wonderful world of sours, martinis, old-fashioneds, punches and highballs. Classics, new interpretations of old favourites and crazy concoctions are all to be expected, but they also provide advice on the all-important presentation, the ingredients and getting the ice just right.

Veterans of successful alcoholic adventures such as Alcoholic Architecture (a walk in cloud of breathable G&T) and the Architectural Punchbowl (a Robert Adam building flooded with 4 tonnes of Courvoisier Punch enough for 25,000 people!), Bompas & Parr are perfectly placed to ensure you create a range of extraordinary cocktail drinks to remember.

Bompas & Parr s paramount aim is to demystify cocktails and produce an easy to use functional cocktail book for the home all you need to do is master a few techniques, assemble a few ingredients and away you go; but as to be expected from them, the recipes walk a fine line balancing their signature, attention-grabbing but considered approach, while offering some predictably unpredictable options. More than 50 recipes are split into chapters on Gin, Whisky, Rum, Vodka, Tequila, Brandy, Champagne cocktails and Punches, with additional chapters covering Cocktail basics; Cocktail techniques; and Glassware.

This richly illustrated book introduces readers to "the golden one," as Rebula has been lovingly described. Rebula grapes, an ancient varietal once prized by princes and popes, are indigenous to the region that now straddles the border between Italy and Slovenia. On the Italian side the area is called Collio, in Slovenia Goriska Brda. It has been rated by experts as among the top five wine terroirs on the planet, shoulder to shoulder with Bordeaux and Tuscany. Wine experts agree, calling Rebula "a dream wine of a new age." Rebula was rated the World's Best Wine in 2010 by sommelier Luca Gardini, and a Rebula has received an astounding 100 points on Wine Spectator's 100-point scale. Beautifully designed with full-color photographs, the book recounts the fascinating story of Rebula and the history of wine in what was once Yugoslavia and is now Slovenia. The protagonist is a remarkable vintner, Zvonimir Simcic, one of the founders of what was Yugoslavia's most important winery before the country fragmented. Almost single-handedly responsible for the preservation of Rebula, he resurrected the forgotten varietal and transformed his home region, spectacular Goriska Brda, from a poverty-stricken area into one of the globe's great wine destinations. Pulitzer finalist Noah Charney provides a personal, humorous, deeply engaged travelogue through the little-known world of Slovenian wine that will delight adventurous travelers and wine lovers everywhere.

New introduction by Ian Rankin _________________________________________ 'One of the most playful and entertaining writers of our generation' Val McDermid, Guardian In an absorbing voyage as interesting to non-drinkers as to true whisky connoisseurs, sci-fi and literary author Iain Banks explores the rich heritage of Scottish whisky, from the most famous distilleries to the most obscure operations. Whisky is more than a drink: it's a culture that binds together people, places and products far across Scotland's rugged terrain. Switching from cars to ferries to bicycles, Banks criss-crosses his homeland, weaving an engrossing narrative full of fascinating traditions, peculiar people, and the downright bizarre places he encounters on his journey down Scotland's great golden road. 'The book I return to most often . . . It's is like slipping into a warm bath.' James Graham, THE TIMES (playwright and creator of ITV's Quiz) 'Filled withinsightful and witty observations . . . this is a rip-roaringand informative delve into the unique history and enduring appeal of this iconic spirit.' VISIT SCOTLAND, 9 'must read' books

Beer has been consumed across the globe for centuries and was the drink of choice in many ancient societies. Today it is the most important alcoholic drink worldwide, in terms of volume and value. The largest brewing companies have developed into global multinationals, and the beer market has enjoyed strong growth in emerging economies, but there has been a substantial decline of beer consumption in traditional markets and a shift to new products. There is close interaction between governments and markets in the beer industry. For centuries, taxes on beer or its raw materials have been a major source of tax revenue and governments have regulated the beer industry for reasons related to quality, health, and competition. This book is the first economic analysis of the beer market and brewing industry. The introduction provides an economic history of beer, from monasteries in the early Middle Ages to the recent 'microbrewery movement', whilst other chapters consider whether people drink more beer during recessions, the effect of television on local breweries, and what makes a country a 'beer drinking' nation. It comprises a comprehensive and unique set of economic research and analysis on the economics of beer and brewing and covers economic history and development, supply and demand, trade and investment, geography and scale economies, technology and innovation, health and nutrition, quantity and quality, industrial organization and competition, taxation and regulation, and regional beer market developments.

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? And can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

Originally published in 1998. From its contested origins in nineteenth-century California; through its popularity among the smart set of the 1930s, world leaders of the 1940s, and the men in the gray flannel suits of the 1950s; to its resurgence among today's retro-hipsters: Lowell Edmunds traces the history and cultural significance of the cocktail H. L. Mencken called "the only American invention as perfect as a sonnet."

Boost your health and feel great with a smoothie for every day of the year. Popular food writer and blogger Kathy Patalsky loves sharing her passion for healthy, vegan cuisine. With 365 Vegan Smoothies, she makes it possible for everyone to enjoy this daily diet enhancement that is free of animal products (including honey) and the saturated fats, chemicals, and hormones that often accompany them. From her frosty sweet 'Peach Pick-Me-Up' to green smoothies such as her revitalizing 'Green with Energy' Patalsky's innovative smoothie recipes are built around themes such as brain boosters, weight loss, healthy digestion, and detoxification. She also includes mood boosters, such as the 'Cheerful Chocolate Chia,' with B-complex vitamins and omega fatty acids to boost serotonin levels. Featuring vibrant colour photographs and simple steps to stock a healthier pantry, 365 Vegan Smoothies serves up the perfect blend for everyone.

Pete Brown takes us on a well-lubricated pub-crawl through the story of beer, from the first sacred sip of ancient Egyptian "bouza" to the last pint of lager on a Friday night. It is a tale of yeast-obsessed monks and teetotal prime ministers of how pale ale fuelled an empire and weak bitter won a world war of exploding breweries, a bear in a yellow nylon jacket and a Canadian bloke who changed the drinking habits of a nation. It is also the story of the rise of the pub from humble origins through an epic, 1000-year struggle to survive misunderstanding, bad government and misguided commerce.

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.

Young, fresh, and a little bit whimsical, rose is more than just a wine -- it's shorthand for an entire lifestyle. And nothing embodies the lighthearted joy of "drinking pink" more than Yes Way Rose, the brand whose tagline "everything's coming up rose," encapsulates the effervescent joy of this popular wine. Equal parts informative and celebratory, Yes Way Roseis both a wine primer and a source of lifestyle inspiration. Readers will learn the ins and outs of rose production, as well as the major wine-making regions, before diving into food pairings, rose cocktails, and even rose-inspired astrology. From Rose 101, tasting notes, and recipes, to tips on maintaining "rose vibes" and throwing an incredible soiree, Erica Blumenthal and Nikki Huganir translate their vibrant, humorous, and well-informed passion for rose into an irresistible gift book. Overflowing with full-color photographs and cheeky illustrations, Yes Way Rose is the perfect read for anyone who has ever fallen under the alluring spell of pink wine.

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.

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.