'Only a man in the devil of a hurry would wish to fly to his mountains, forgoing the lingering pleasure and mounting excitement of a slow, arduous approach under his own exertions.' H.W. 'Bill' Tilman's mountain travel philosophy, rooted in Africa and the Himalaya and further developed in his early sailing adventures in the southern hemisphere, was honed to perfection with his discovery of Greenland as the perfect sailing destination. His Arctic voyages in the pilot cutter Mischief proved no less challenging than his earlier southern voyages. The shorter elapsed time made it rather easier to find a crew but the absence of warm tropical passages meant that similar levels of hardship were simply compressed into a shorter timescale. First published fifty years before political correctness became an accepted rule, Mischief in Greenland is a treasure trove of Tilman's observational wit. In this account of his first two West Greenland voyages, he pulls no punches with regard to the occasional failings, leaving the reader to seek out and discover the numerous achievements of these voyages. The highlight of the second voyage was the identification, surveying and successful first ascent of Mount Raleigh, first observed on the eastern coast of Baffin Island by the Elizabethan explorer John Davis in 1585. For the many sailors and climbers who have since followed his lead and ventured north into those waters, Tilman provides much practical advice, whether from his own observations or those of Davis and the inimitable Captain Lecky. Tilman's typical gift of understatement belies his position as one of the greatest explorers and adventurers of the twentieth century.

Distilled Spirits is the "go-to" guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.