The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, nonceliac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today's characterful beers. But many other types of grain can be used to brew beer of all styles; such alternative grains greatly expand the options available to beer lovers and brewers who cannot or choose not to ingest gluten, or those who just want to experiment with new and interesting flavors. Gluten-Free Brewing includes a discussion of available gluten-free ingredients, how to source them, and how to malt them. Explore the world of ancient grains and adjuncts and learn how today's malted and roasted varieties can be used to brew to-style beers. Learn about different mashing techniques, when to use them, what additional ingredients and enzymes can help throughout the brewing process, and how they can deliver specific flavors in your beer. Take a deep dive into recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations when using these not-so-alternative grains to create mainstream flavors. More than 30 tested recipes are included to help brewers explore British, German, Belgian, New World, and ancient-style beers. Gluten-Free Brewing will teach you how to brew full-flavored, world-class gluten-free beers.

If you love Holly Martin, Sarah Morgan and Jill Shalvis, you'll love Jaci Burton! What readers are saying about The Engagement Arrangement! 'What a lovely summer read! The vineyard setting was so idyllic and romantic' Don't miss The Best Man Plan - out now! A 'sweet and hot friends-to-lovers story' set in a gorgeous vineyard! 'Always sexy, romantic and charming' Jill Shalvis 'The characters leap off the page and the romance sparkles' Romantic Times What do you do when you develop feelings for your fake fiance? Jaci Burton's next Boots and Bouquets novel is an accidentally-in-love romance sure to warm your heart. Brenna Bellini is never going to get married again. She's thrilled to be her friend's bridesmaid though - that is, until she realizes who else is in the wedding party. Brenna's going to have to spend four days in the company of not only her ex-husband, but also her high school nemesis. There's no way she'll let the fact she's single be rubbed in her face all weekend. She's going to find herself a fake fiance. Finn Nolan has had it bad for Brenna ever since he came from Ireland to work at the Bellini family vineyard. After falling for Brenna from afar, this Irish cowboy is determined to take the chance to show the woman of his dreams that he is her Mr Right. So what does a confirmed never-getting-married-again woman do when the man of her dreams unexpectedly lands right in front of her? Because for the first time, she might not be able to walk away. This time it might be forever. Want more fun romance? Look out for more cowboys and weddings in the Boots and Bouquets series and check out Jaci's gorgeously romantic Hope series beginning with Hope Flames. Or, to turn up the heat, look out for Jaci's sizzling Brotherhood by Fire and Play-By-Play series which began with The Perfect Play.

Coffee is a global beverage: it is grown commercially on four continents, and consumed enthusiastically in all seven. There is even an Italian espresso machine on the International Space Station. Coffee's journey has taken it from the forests of Ethiopia to the fincas of Latin America, from Ottoman coffee houses to `Third Wave' cafes, and from the simple coffee pot to the capsule machine. In Coffee: A Global History, Jonathan Morris explains how the world acquired a taste for coffee, yet why coffee tastes so different throughout the world. Morris discusses who drank coffee, as well as why and where, how it was prepared and what it tasted like. He identifies the regions and ways in which coffee was grown, who worked the farms and who owned them, and how the beans were processed, traded and transported. He also analyses the businesses behind coffee - the brokers, roasters and machine manufacturers - and dissects the geopolitics linking producers to consumers. Written in an engaging style, and featuring wonderful recipes, stories and facts, this book will fascinate foodies, food historians and the many people who regard the humble coffee bean as a staple of modern life.

This important book looks at the entire history of distilling in the Middle East and Europe from the earliest experiments by the Pythagorean alchemists of Ptolomaic Egypt in the fourth century BC to the commerical production of spirits to drink in the British Isles to the year 2000. It is important because Ms Wilson has explored byways of early history that have been little noticed by previous scholars. She links the art of distilling to alchemical practice; to the Dionysian cults of ancient Greece and Rome; to the development of the art by the Gnostic mystic Christian sects (who greatly influenced the Coptic church in lower Egypt and Ethiopia); to the researches of the Persians and Arabs; to the preservation of the art by various heretic cults in western Europe such as the Bogomils and Cathars and, of course, the Templars; then into more mainstream development by the medieval and Renaissance alchemists; before comparative relaxation into the domestic history of distilling in England for the manufacture of strong liquor and the making of medicinal and perfumed waters by members of the landed gentry. This is Dan Brown and the "Da Vinci Code" but written by a scholar and dealing with real-life matters not soft brain-candy. There are twelve chapters divided into three sections. The first is 'The Ancient and Early Medieval World'; 'The Eastern Mediterranean Region'; 'The Later Middle Ages'; 'Western Europe'; and 'From Early Modern Times to AD2000: The British Isles'. While treating extensively of the mystical, cultish and religious origins of distilling, as well as its links to early science, Ms Wilson looks closely at all forms of distilling in the British Isles. This work includes the manufacture of spiritous liquors such as whisky, gin, and others and the central part played in country house domestic life by cordial waters and other distillations manufactured with great skill by generations of housewives as home medicine and perfumery. The book does not treat, at any length, the history of spiritous liquors, including brandy, on mainland Europe.

Jonny Garrett, cofounder of the YouTube sensation Craft Beer Channel, travels in search of the deeper cultural impact of brewing—how it has become one of the world’s most important inventions and shaped our lives for millennia.

What’s the oldest and most consumed alcoholic beverage on earth? Beer, of course. And it might just be one of our more important inventions.

Since its creation thirteen thousand years ago, our love of beer has shaped everything from religious ceremonies to advertising, and architecture to bioengineering. The people who built the pyramids were paid in ale; the first fridge was built for beer, not food; bacteria was discovered while investigating sour beer; Germany’s beer halls hosted Hitler’s rise to power; and brewer’s yeast may yet be the answer to climate change.

In The Meaning of Beer, award-winning beer writer Jonny Garrett tells the stories of these incredible human moments and inventions, taking readers to some of the best-known beer destinations in the world—Munich and Oktoberfest, Carlsberg Brewery’s historic laboratory, St. Louis and the home of Budweiser—as well as those lesser known, from a five-thousand-year-old brewery in the Egyptian desert to Arctic Svalbard, home to the world’s most northerly pub.

Ultimately, this is not a book about how we made beer, but how beer made us.

Learn to master the proportions of a classic Martini or effortlessly put the finishing touches on a Moscow Mule with this essential guide to making classic cocktails. With the guidance of master mixologist Nick Mautone, anyone can learn to create these classic cocktails at home. With recipes taken from Raising the Bar (Artisan, 2004), this jam-packed cocktail handbook will teach readers liquor fundamentals, basic mixing techniques, how to prep certain drinks ahead of time, and what drinkware to use for each cocktail. Within the pages are brunch staples like the Mimosa and Bloody Mary, but also cult favourites, including the Cosmopolitan and Margarita, and spirit-forward cocktails that never go out of style, like the Old Fashioned and Sazerac. With all these favourite recipes at their fingertips, home bartenders can rely on Classic Cocktails for foolproof, easy-to-make cocktails anytime.

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

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

Features:

• Exciting New Drinks
• Frozen Blender Drinks
• Beer and Wine
• Punch
• Low-Calorie Drinks
• After-Dinner Drinks
• Non-Alcoholic Drinks
• Hot Drinks
• Aperitifs
• Holiday and Seasonal Drinks

Plus...

• Stocking the Bar
• Selecting Barware
• A Guide to Ingredients
• Making Toasts
• Responsible Bartending
• Responsible Drinking
• Party Planning
• Creating Theme Parties

Pairing history's 100 greatest rock stars with recipes for their iconic drink of choice, How to Drink Like a Rock Star is the perfect guide to summoning the muse for music fans, rock and roll bartenders, and cocktail enthusiasts. Have you longed for a taste of the rock and roll lifestyle without the trashed hotel rooms, constrictive leather pants, and weeks lost on a cramped tour bus? Whether you want to know what fueled Ozzy Osbourne's bat-biting Prince of Darkness persona, quaff a Jack and Coke like Motoerhead's Lemmy, or learn Madonna's recipe for a perfect dirty martini, How to Drink Like a Rock Star will delight fans of all genres of rock and roll and anyone searching for the perfect cocktail. From AC/DC to ZZ Top, this lavish illustrated follow-up to How to Drink Like a Writer offers 100 spirited drink recipes, fascinating rock star profiles, a special sections dedicated to epic rock clubs to drink, dance, and perform in, and even unusual hangover cures and favorite food pairings, all accompanied by original illustrations of ingredients and finished cocktails, and a wealth of photographs. This remarkable book, the result of a deep dive into interviews, backstage tour riders, and much more, is sure to inspire, impress, and inebriate. Sure, becoming a rock legend takes dedication, connections, and talent, but it also takes vodka, gin, tequila, and whiskey.

What's the difference between brut and extra dry? Is Vintage Champagne worth the extra money? How good are Champagne-style sparkling wines from California? If you find shopping for Champagne a challenge, try the fun, friendly, pretense-free guide Champagne For Dummies and find out just how easy it is to select the perfect bottle of bubbly.

Discover how to

• Appreciate various Champagne styles
• Store and serve Champagnes
• Pair Champagne with food
• Evaluate sparkling wines from the United States and other countries

Celebrate the new millennium with the crisp, classic, delicate elegance of Champagne For Dummies!

500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer. Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer. With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it. Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

A nostalgic cocktail gift book with recipes for recreating adult versions of your favorite '90s childhood drinks from Yoo-hoo to Hi-C to Ssips Iced Tea. '90s nostalgia in a glass! Grown-Up Drinks is a tongue in cheek cocktail book for the former '90s kid and those just discovering how cool old-school Nickelodeon and Delia*s once were. With recipes for alcoholic versions of childhood favorites like Ecto-Cooler and Mondo as well as creative pop-culture inspired originals like the Rum and Stimpy and Semi-Warmed Kind of Cider, this is a clever concept that's fully on trend. A perfectly giftable mix of humor, nostalgia, and tasty recipes.

"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.

Julie Reiner, the co-owner of The Clover Club in Brooklyn and The Flatiron Lounge in Manhattan, has written a book that provides inspiration for the rest of us, not only the cocktail geeks. She wants to balance the needs of the everyday drinker with those of the passionate mixologist. Recipes are organized around seasonality and occasion, with different events and themes appropriate to the specific time of the year. Each section will include a mixture of holiday-inspired drinks, classic cocktails, and innovative new drinks, all along with fun cocktail lore. Tricks, tips, and techniques--such as batching and infusions, tools of the trade, notes on spirit types, and easy substitutions to utilize what you already have on hand--will round out the amazing amount of information in Reiner's book.

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.

Award-winning cocktail recipes from the world's very best mixologists! If you are looking to mix some of the most inspired creations ever developed, the drinks that have swept up the global awards for the last 20 years, the creations of some of the most skilled and inspirational mixologists ever to grace the bars of the world, then this book is for you. 101 Award-Winning Cocktails is a truly unique offering for the cocktail book genre. Each recipe is an award-winning creation from one of the world's top cocktail mixologists, accompanied by the mixologist's profile, the story behind the creation of their recipes, the competition won and a 'from-the-horse's-mouth' guide to recreating their fabulous mixes. Along with stunning full colour photographs of each drink, this book opens the door to the hitherto unseen world of the greatest mixologists, sharing for the first time ever, the very finest, award-winning cocktail creations, from the world's most talented bartending superstars. Written and compiled by Paul Martin, himself a multiple champion and cocktail mixing world-record holder. Paul has drawn on the pool of incredible cocktail mixing talent that has made up his global social circle over the last 30 years. It is his own relationship with these giants of the cocktail world that has led to them sharing their amazing, revered recipes with the general public for the first time ever.

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.