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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > General
On May 4, 1964, Congress designated bourbon as a distinctive
product of the United States, and it remains the only spirit
produced in this country to enjoy such protection. Its history
stretches back almost to the founding of the nation and includes
many colorful characters, both well known and obscure, from the
hatchet-wielding prohibitionist Carry Nation to George Garvin
Brown, who in 1872 created Old Forester, the first bourbon to be
sold only by the bottle. Although obscured by myth, the history of
bourbon reflects the history of our nation. Historian Michael R.
Veach reveals the true story of bourbon in Kentucky Bourbon
Whiskey. Starting with the Whiskey Rebellion of the 1790s, he
traces the history of this unique beverage through the Industrial
Revolution, the Civil War, Prohibition, the Great Depression, and
up to the present. Veach explores aspects of bourbon that have been
ignored by others, including the technology behind its production,
the effects of the Pure Food and Drug Act, and how Prohibition
contributed to the Great Depression. The myths surrounding bourbon
are legion, but Veach separates fact from legend. While the true
origin of the spirit may never be known for certain, he proposes a
compelling new theory. With the explosion of super-premium bourbons
and craft distilleries and the establishment of the Kentucky
Bourbon Trail, interest in bourbon has never been higher. Veach
shines a light on its pivotal place in our national heritage,
presenting the most complete and wide-ranging history of bourbon
available.
Bourbon Backroads can be read in the traditional way; simply retire
to an armchair and read about how distillers made that bright amber
liquid in the cut-glass tumbler standing on your side table. Or,
one can use the book as a guide to visit and experience the places
where bourbon's heritage was made. Kentucky is strewn with the
landmarks of bourbon's long story: distilleries long-standing,
relict, razed, and brand new, the grand homes of renowned
distillers, villages and neighborhoods where laborers lived,
Whiskey Row storage warehouses, river landings and railroad yards,
and factories where copper distilling vessels and charred white oak
barrels are made. Throughout the nineteenth century, distilling
changed from an artisanal craft practiced by farmers and millers to
a large-scale mechanized industry that practiced increasingly
refined production techniques. Distillers often operated at
comparatively remote sites - the "backroads" - to take advantage of
water sources or transport access. As time went on, mechanization
and the steam engine shrank the industry's reliance on water power
and permitted relocation of distilleries to urban or rural
rail-side sites. This shift changed not only our ability to consume
bourbon but also how we engage with the industry and its history.
Blending several topics - tax revenue, railroads, the mechanics of
brewing, geography, landscapes, and architecture - this primer and
geographical guide presents an accessible and detailed history of
the development of Kentucky's distilling industry and explains how
the industry continues to thrive.
A Handy Book for Brewers is an in-depth scientific study of
brewing. It also addresses the art of brewing and explores the many
influences in the process that effect the final product. The author
suggests that the successful brewer must be an unerring judge of
raw material, have practical equipment, be a sound chemist and be
an enthusiastic biologist.
El arte de servir a los demas nos ayuda a conocer el mundo de otra
manera."40 anos de experiencia en servicio al cliente interno y
externo, tanto en mi pais Republica Dominicana como en la ciudad de
Nueva York y Nueva Jersey en Estados Unidos. Este libro servira de
gran aporte al conocimiento de aquellos que deseen convertirse en
servidores profesionales brindando asi un excelente servicio hasta
a los clientes mas exigentes. Un bartender debe de tener amplios
conocimientos practicos y teoricos de coctelerias, licores y en
general de todo cuanto concierne a su labor profesional. El
camarero profesional es una persona con caracteristicas
excepcionales, sus cualidades deben ser numerosas, ademas de
necesitar una buena salud fisica, mental y emocional. Ser un
camarero profesional requiere experiencia pero mas que eso requiere
un alto grado de relaciones humanas, disciplina, responsabilidad y
entusiasmo. El conocimiento incompleto de sus responsabilidades
puede resultar en un servicio deficiente.
Distillation is an art. And even an ancient one. It is strange to
find that the history of this oldest and still most important
method of producing chemically pure substances has ever been
written. The reader looking at the bibliography appended to this
book might object that many data existed. This may be true but the
proper history of the art from the origin up to the present time
was lacking.
This new edition of the best-selling Craft Cider Making is fully
revised and updated. Packed with essential advice and information,
it gives step-by-step instruction for small scale cider making. It
retains the best of traditional practice but also draws on modern
understanding of orcharding and fermentation science. Written by an
award-winning cider maker, it guides beginners into the rewarding
world of cider making and helps those with more experience expand
their skills to enjoy the craft more fully.
Once upon a time in America there was a gentleman named Charles
Christopher Mueller, who published, in 1934, seven little volumes
titled Pioneers of Mixing at Elite Bars. He wasn't alone, his three
compatriots--Al Hoppe, A V Guzman, and James Cunningham--compiled
the recipes they shook and stirred at 30 bars around the US before
Prohibition. They had met in 1906, at the height of the cocktail's
Golden Age. In this compilation there is a recipe for a
Cosmopolitan Daisy made with raspberry syrup and gin instead of
cranberry juice and vodka There's only one problem in reading
vintage cocktail books. Some of the ingredients are no longer
available and need to be replaced with a focus on maintaining the
original flavour profile as closely as can be practically managed.
This can take years when you are working through 1,374 recipes:
That is how many drinks this compilation contains. That is why
award-winning London mixologist Myles Davies scoured through the
contents and annotated everything including the spirits
descriptions to give you, the reader, an opportunity to play with
less pressure. So now it's time to stroll through pre-Prohibition
American cocktails with the four gentlemen known as the American
Traveling Mixologists and their British sidekick. Don't just stop
at the Cosmopolitan Daisy. There are plenty of jewels in this
treasure chest.
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