"How to brew, ferment and enjoy world-class beers at home."

Making beer at home is as easy as making soup George Hummel smoothly guides the reader through the process of creating a base to which the homebrewer can apply a myriad of intriguing flavorings, such as fruits, spices and even smoke. There are also outstanding and easy recipes for delicious meads, tasty ciders and great sodas -- all of which can be made in a home kitchen and with minimal equipment.

Using Hummel's easy-to-follow instructions and thorough analysis of the flavor components of beer, a novice homebrewer can design recipes and make beers to suit any taste or craving. Knowing exactly what's in a beer has additional benefits -- homebrewers can easily avoid the chemical additives traditionally found in mass-produced commercial beers. As an added bonus, the recipes are categorized according to their degree of difficulty, so new brewers can find the recipes that match their comfort level and then easily progress onto new skills.

These 200 tantalizing beer recipes draw their inspiration from the Americas and around the world. They include: Irish amber American/Texas brown California blonde Bavarian hefeweizen Multi-grain stout Imperial pilsner Pre-Prohibition lager Golden ale Scottish 60 shilling Belgium dubble German bock Raspberry weizen Vanilla cream stout Flemish red & brown Standard dry sparkling mead

There is also a comprehensive glossary that virtually guarantees readers will find answers to every question about ingredients and equipment. Packed with practical advice and effectively designed, "The Complete Homebrew Beer Book" is like having a personal brewmaster overseeing and guiding each creation.

Aimed at the home bartender, this book is a comprehensive guide to drinks and how to mix them. It begins with an overview of spirits such as gin, vodka and rum; liqueurs such as amaretto, Tia Maria and Chartreuse; wine, champagne and fortified wines; beer and cider; and syrups, coffee and chocolate. It then offers a fantastic range of drinks and cocktails, including all-time classics such as the Gin Sling, Screwdriver and Buck's Fizz, more unusual drinks such as the Barbarella, Blue Hawaiian and Loch Ness, and luxurious smoothies such as the Humzinger, Iced Mango Lassi and Citrus Tingler. Every drink you've always wanted to try is in this exciting volume.

When George Washington bade farewell to his officers, he did so in New York's Fraunces Tavern. When Andrew Jackson planned his defense of New Orleans against the British in 1815, he met Jean Lafitte in a grog shop. And when John Wilkes Booth plotted with his accomplices to carry out a certain assassination, they gathered in Surratt Tavern. In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution often reviled, yet always central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere." With fast-paced narration and lively characters, she carries the story through the twentieth century and beyond, from repeated struggles over licensing and Sunday liquor sales, from the Whiskey Rebellion to the temperance movement, from attempts to ban "treating" to Prohibition and repeal. As the cockpit of organized crime, politics, and everyday social life, the bar has remained vital-and controversial-down to the present. In 2006, when the Hurricane Katrina Emergency Tax Relief Act was passed, a rider excluded bars from applying for aid or tax breaks on the grounds that they contributed nothing to the community. Sismondo proves otherwise: the bar has contributed everything to the American story. In this heady cocktail of agile prose and telling anecdotes, Sismondo offers a resounding toast to taprooms, taverns, saloons, speakeasies, and the local hangout where everybody knows your name.

"A Cafecito Story" is a story of love, coffee, birds and hope. It is a beautifully written eco-fable by best-selling author Julia Alvarez. Based on her and her husband's experiences trying to reclaim a small coffee farm in her native Dominican Republic, "A Cafecito Story" shows how the return to the traditional methods of shade-grown coffee can rehabilitate and rejuvenate the landscape and human culture, while at the same time preserving vital winter habitat for threatened songbirds.Not a political or environmental polemic, "A Cafecito Story" is instead a poetic, modern fable about human beings at their best. The challenge of producing coffee is a remarkable test of our ability to live more sustainably, caring for the land, growers, and consumers in an enlightened and just way. Written with Julia Alvarez's deft touch, this is a story that stimulates while it comforts, waking the mind and warming the soul like the first cup of morning coffee. Indeed, this story is best read with a strong cup of organic, shade-grown, fresh-brewed coffee.

During the past eight decades French vineyards, wineries, and wine marketing efforts have undergone such profound changes--from technological, scientific, economic, and commercial standpoints--that the transformation is revolutionary for an industry dating back thousands of years. Here Leo Loubre examines how the modernization of Western society has brought about new conditions in well-established markets, making the introduction of novel techniques and processes a matter of survival for winegrowers.

Not only does Loubre explain how altered environmental conditions have enabled pioneering enologists to create styles of wine more suited to contemporary tastes and living arrangements, but he also discusses the social impact of the wine revolution on the employees in the industry. The third generation of this new viticultural regime has encountered working and living conditions drastically different from those of its predecessors, while witnessing the near disappearance of the working class and the decline of small and medium growers of ordinary wines.

Originally published in 1990.

The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These paperback editions preserve the original texts of these important books while presenting them in durable paperback editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

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.

Wine Folly introduced a whole new audience to the world of wine, making it easy for complete beginners to understand the fundamentals thanks to their straightforward advice, simple explanatory graphics and practical wine-tasting tips.

Now they are back with plenty more eye-catching visuals and easy-to-grasp advice that the brand has become known for. Wine Folly Deluxe comes complete with a fresh look, twice as much information on regions, and a profusion of new and alternative wine styles.

With its simple and practical answers to all your wine questions and curiosities - red or white? Light or bold? Spanish or Portuguese? - it's the perfect guide for anyone looking to expand their expertise and an ideal gift for the oenophile in your life.

In recent years there has been a rapid growth in the popularity of wines of all sorts. And although commercially produced wine has become less expensive, it is always a challenge to turn your own hand to reproducing the flavour and quality of commercial wines in your own home, using easily-obtained ingredients. Sauternes, Hocks, Moselles, Chianti, Madeiras, Champagnes and Liqueurs can all be made at home cheaply from easily available ingredients - are all possible with the help of this book. You can become a wine connoisseur on a shoestring budget! The line illustrations are all based on photographs from the Radio Times Hulton Picture Library.

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.

An innovative, captivating tour of the finest gins and distilleries the world has to offer, brought to you by bestselling author and gin connoisseur Tristan Stephenson. The Curious Bartender's Gin Palace is the follow-up to master mixologist Tristan Stephenson's hugely successful books, 'The Curious Bartender' and 'The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies'. Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine 'genever' to gin's commercialization and the dark days of the Gin Craze in mid 18th Century London, through to its partnership with tonic water - creating the most palatable and enjoyable anti-malarial medication - to the golden age that it is now experiencing. In the last few years, hundreds of distilleries and micro-distilleries are cropping up all over the world, producing superb craft products infused with remarkable new blends of botanicals. In this book, you'll be at the cutting-edge of the most exciting developments, uncovering the alchemy of the gin production process and the science of flavour before taking a tour through the most exciting distilleries and gins the world has to offer. Finally, put Tristan's mixology skills into practice with a dozen spectacular cocktails including a Purl, a Rickey and a Fruit Cup.

"Can I just be Marissa, please? I want to be hilarious and sexy and smart and insanely knowledgeable about wine." -Mindy Kaling A fresh, fun, and unpretentious guide to wine from Marissa A. Ross, official wine columnist for Bon Appetit. Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, instead of your palate? Fear not! Bon Appetit wine columnist and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly accessible yet comprehensive guide to wine, Ross will walk you through the ins and outs of wine culture. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach you to sip confidently, and make you laugh as you're doing it. In Wine. All The Time., you'll learn how to: * Describe what you're drinking, and recognize your preferences * Find the best bottle for you budget and occasion * Read and understand what's written on a wine label * Make the perfect pairings between what you're drinking and what you're eating * Throw the best damn dinner party your guests will ever attend * And much more

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.
Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.
Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

A captivating introduction to the world of fine whiskies, brought to you by bestselling author, restaurateur, bar-owner and world-class drinks connoisseur Tristan Stephenson. Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal 'aqua vitae' (water of life), through to the emergence of what we know as whisky. Explore the magic of malting, the development of flavour and the astonishing barrel-ageing process as you learn about how whisky is made. After that, you might choose to make the most of Tristan's bar skills with some inspirational house-blends and whisky-based cocktails. This fascinating, entertaining and comprehensive book is sure to appeal to aficionados and novices alike.

Tales of the Tea Trade looks at the world of tea from a completely new perspective.

Taking the reader on a fascinating journey directly into the lives of those who plant, pluck and process tea; going beyond the standard story of leaf to cup; this book offers readers a unique first-hand insight into the culture, ceremony, opportunities and threats surrounding an ancient art.

Closer to home, Michelle and Rob Comins offer their perspectives on how Eastern tea rituals can find a place in our increasingly busy Western lives. Beyond this, the book explores the key ingredients that separate a `good' from a `great' tea, covers ethical sourcing and shows how readers can translate and recreate tea ceremonies at home.

Chapters include The Story of Tea, The Tea Plant, The Main Types of Tea, The International Tea Industry, Tea and Health and Time for Tea.

This book stands alone in addressing tea from multiple expert perspectives, from tea farmers to ceramacists. Through sharing the stories and insights others have shared with them Michelle and Rob Comins hope to connect the reader with the world of tea and excite them to think of and buy tea in much the same way they do coffee and fine wine, making loose leaf tea a simple, everyday pleasure.

The craft of making moonshine-an unaged white whiskey, often made and consumed outside legal parameters-nearly went extinct in the late twentieth century as law enforcement cracked down on illicit producers, and cheaper, lawful alcohol became readily available. Yet the twenty-first century has witnessed a resurgence of artisanal distilling, as both connoisseurs and those reconnecting with their heritage have created a vibrant new culture of moonshine. While not limited to Appalachia, moonshine is often entwined with the region in popular understandings. The first interdisciplinary examination of the legal moonshine industry, Modern Moonshine probes the causes and impact of the so-called moonshine revival. What does the moonshine revival tell us about our national culture? How does it shape the image of Appalachia and rural America? Focusing mostly on southern Appalachia, the book's eleven essays chronicle such popular figures as Popcorn Sutton and explore how and why distillers promote their product as "traditional" and "authentic." This edited collection draws from scholars across the disciplines of anthropology, history, geography, and sociology to make sense of the legal, social, and historical shifts behind contemporary production and consumption of moonshine, and offers a fresh perspective on an enduring topic of Appalachian myth and reality.

The epitome of effervescence and centrepiece of celebration, Champagne has become a universal emblem of good fortune, and few can resist its sparkleIn Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. Anchored by the year he spent inside the prestigious and secretive Krug winery in Reims, the story follows the creation of the superlative Krug Grande Cuvee.Tardi also investigates the evocative history, quirky origins, and cultural significance of Champagne. He reveals how it became the essential celebratory toast ( merci Napoleon Bonaparte!), and introduces a cast of colourful characters, including Eugene Mercier, who in 1889 transported his Cathedral of Champagne," the largest wine cask in the world, to Paris by a team of white horses and oxen, and Joseph Krug, the reserved son of a German butcher who wound up in France, fell head over heels for Champagne, and risked everything to start up his own eponymous house.In the vineyards of Champagne, Tardi discovers how finicky grapes in an unstable climate can lead to a nerve-racking season for growers and winemakers alike. And he ventures deep into the caves , where the delicate and painstaking alchemy of blending takes place,all of which culminates in the glass we raise to toast life's finer moments.