Drikke

The Zinfandel grape-currently producing big, rich, luscious styles of red wine-has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status-in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape. Sullivan reconstructs Zinfandel's journey through history-taking us from Austria to the East Coast of the U.S. in the 1820s, to Gold Rush California, and through the early days of the state's wine industry. He considers the ups and downs of the grape's popularity, including its most recent and, according to Sullivan, most brilliant "e;up."e; He also unravels the two great mysteries surrounding Zinfandel: the myth of Agoston Haraszthy's role in importing Zinfandel, and the heated controversy over the relationship between California Zinfandel and Italian Primitivo. Sullivan ends with his assessments of the 2001 and 2002 vintages, firmly setting the history of Zinfandel into the chronicles of grape history.

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day. The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.

The story of grog is the story of Australia. This is how it all began.Even before James Squire set sail as a convict aboard the First Fleet, liquor was playing its part in shaping the colony-to-be. Who was entitled to it and who wasn't; who could make and sell it and who couldn't; and how the young and thirsty colony could make itself self-sufficient in booze. As the colony grew, rum became both a currency and a source of political strength and instability, culminating in the Rum Rebellion in 1808, and what one observer said was a society of 'drunkenness, gaming and debaucheries'.Now, with Grog, writer Tom Gilling presents a compelling bottled history of the first three decades of European settlement: how the men and women of New South Wales transformed the colony from a squalid and starving convict settlement into a prosperous trading town with fashionable Georgian street names and a monumental two-storey hospital built by private contractors in exchange for a monopoly on rum.Grog is a colourful account of the unique beginnings of a new nation, and a unique insight into the history of Australia's long love affair with the hard stuff.

Starting a successful brewery takes more than heart. The Brewers Association's Guide to Starting Your Own Brewery delivers essential industry knowledge to brewers aspiring to chart their own course. While America's craft beer renaissance continues, emphasis must remain on producing the highest quality beeror the success of the entire industry is jeopardized. This comprehensive guide will help you plan and open a thriving, quality-oriented brewery. It reviews everything that matters, from site selection and branding to regulatory requirements, flooring choices and equipment considerations. Industry veteran Dick Cantwell of Elysian Brewing adeptly covers ingredients, financing, business plans, quality assurance, distribution, wastewater, sustainability practices and more, for prospective brewpub and packaging brewery owners alike. Cantwell walks the reader through the planning and execution required to turn craft brewing dreams into reality.

Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it, and drinking good coffee is our delivery system. How is it that coffee has such a hold? It's all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing. In How to Make Coffee, culinary journalist Lani Kingston lays out the scientific principles for the coffee-loving non-scientists - why water has to be at a certain temperature, what method works best with which grind, how roast affects taste, what happens when you add cream, which bean you start out with - stick to these and you will never drink an ordinary joe again.- A clear and fascinating guide to the chemistry of coffee- Comprehensively covers every coffee-making method - Invaluable handbook for home baristas and coffee lovers

A home brew revolution is underway. No longer the preserve of 70s throwbacks, a new wave of booze-makers are brewing, fermenting and infusing in their home kitchens, making an exciting array of alcoholic drinks.Brew it Yourself is a collection of more than 75 homegrown brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favourites and introducing whole new range of drinks to tantalise the taste buds. Combining two of their passions alcohol and gardening authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) take special care to explain the importance of the ingredients in each of their recipes whether grown in the garden, foraged in the wild or bought from their local supermarket. With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of brewing back to earth. They'll tell you how to turn surplus fruit harvests into amazing wines and liqueurs; introduce you to the ancient arts of mead and cider making; guide you through some easy beer recipes, from hop packed IPAs to a striking Viking ale; use surprising ingredients such as lavender and nettles for some fun sparkling drinks; and take you on a world booze cruise that includes a Mexican pineapple tepache, Scandinavian mulled glogg and Finnish lemon sima. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and, most importantly, can be a whole lot of fun.

With todays sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled.And what better mentor than John Gauntner, the Sake Guy and the worlds leading non-Japanese sake educator and evangelist? Here in over two dozen no-holds-barred essays, John reveals the truth about sake from a connected insiders perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos. Includes: Sake Secrets: junmai vs. non-junmai, namazake, aging, dry vs. sweet, ginjo, warm vs. chilled, nigori, water, yeast, rice, regionality How the Industry Really Works: pricing, contests, distribution, glassware, milling, food pairing The Brewers Art Revealed: koji-making, brewers guilds, grading John Gauntner John Gauntner is the only non-Japanese certified Master of Sake Tasting. A resident of Japan since 1988, he has worked in the sake industry promoting and educating since 1994. Each year he conducts Sake Professional Courses for sake professionals and aficionados, and several of his students have gone on to open thriving sake shops, breweries, and izakaya in the United States.

Filled with recipes that have stood the test of time as well as fascinating anecdotes and tales, Tea Fit for a Queen reveals how the tradition of afternoon tea started in royal Britain. Over 40 charming recipes include everything from delicate finger sandwiches to Victoria sponge cake, Chelsea Buns and a Champagne Cocktail.In these pages learn about the infamous royals and their connection to the history of tea; why jam pennies were Queen Elizabeth II's favourite tea time treat and how mead cake came to be served during Henry VIII's reign. Discover what cake William and Catherine selected for their wedding and hear why orange-scented scones became a royal tradition at Kensington Palace. Tea Fit for a Queen presents a taste of palace etiquette to take home.

Use the recipes in this book to turbo-charge your body and mind with freshly made smoothies and blends that are bursting with health-giving vitamins, minerals, phytonutrients and antioxidants. It will help you get the most out of using your power blender and enable you to incorporate healthy habits into your hectic life with ease.Each of the nearly 150 recipes includes delicious and beneficial fruit and vegetable super foods: Health Improvers: detoxers, brain boosters, antioxidants, mood lifters, and more;Weight Busters: get slim with protein packers, natural juices, dried fruits - and raw chocolate!;Exercise Enhancers: recipes to increase oxygenation, bone density, and muscle strength;Beauty Boosters: enjoy clear eyes and healthy skin, and slow the ageing process.Power Blending and Juicing provides simple, quick and easy ways to get much more than your daily requirement of healthy fruit and vegetables. Use the recipes to create goodness in a glass, with a range of blends and smoothies that are packed with nutrients - and utterly delicious.

Apart from water, tea is more widely consumed than any other food or drink. Tens of billions of cups are drunk every day. How and why has tea conquered the world? Tea was the first global product. It altered life-styles, religions, etiquette and aesthetics. It raised nations and shattered empires. Economies were changed out of all recognition. Diseases were thwarted by the magical drink and cities founded on it. The industrial revolution was fuelled by tea, sealing the fate of the modern world. Green Gold is a remarkable detective story of how an East Himalayan camellia bush became the world's favourite drink. Discover how the tea plant came to be transplanted onto every continent and relive the stories of the men and women whose lives were transformed out of all recognition through contact with the deceptively innocuous green leaf.

Written over a century ago when Japan was abandoning its rich traditions to embrace the hysteria of colonization, this classic written by Okakura Kakuzo helped preserve the masterpieces of Japanese art and culture by illuminating the spirit of the Japanese Tea Masters. The Book of Tea doesn't focus on the Tea Ceremony itself, but the Zen Buddhist thought behind it known as the Way of Tea or Chado. Kakuzo teaches us to listen to the language of flowers as well as the language of art. His considerable charm is as apparent today as it was one hundred years ago as he introduces us to the aesthetic and culture of Japan. This edition has a new foreword by Andrew Juniper who runs the Wabi-Sabi Art Gallery in West Sussex, England and an introduction by Liza Dalby, the first American woman to be fully trained as a geisha in the 70's.

More than 500 of the world's finest whiskies distilled into one user-friendly pocket guide.Great Whiskies is the ideal drinking companion for any whisky lover: it is generous, knowledgeable, and willing to go anywhere! Reflecting the diversity of the whisky world, this brings you over 500 varieties from over 22 nations - from classic whisky-making regions such as Scotland, to lesser-known distilleries in China and Japan. Expert tasting notes and full-colour photographs reveal the secrets that give each whisky its character and cherry-picks the best to try. Swot up on key facts and histories of need-to-know distilleries, plus get tips and advice on your own whisky trails of key whisky regions.This is a guide that covers every style: single malt, blended, grain, bourbon, rye, and more. And in a handy, pocket-sized format, this makes a perfect whisky-lover's gift.

Coca-Cola and its logo are everywhere. In our homes, our workplaces, even our schools. It is a company that sponsors the Olympics, backs US presidents and even re-brands Santa Claus. A truly universal product, it has even been served in space.From Istanbul to Mexico City, Mark travels the globe investigating the stories and people Coca-Cola's iconic advertising campaigns don't mention. Child labourers in the sugar cane fields of El Salvador. Indian workers exposed to toxic chemicals. Colombian union leaders falsely accused of terrorism and jailed alongside the paramilitaries who want to kill them. And many more...Provocative, funny and stirring, Belching Out the Devil investigates the truth behind one of the planet's biggest brands.

Wine drinkers are generally healthier and often live longer. They have less heart disease and diabetes, and are less likely to suffer from dementia in old age. Is this the wine, their diet or their lifestyle?THE WINE DIET is a complete nutritional lifestyle and contains the very latest groundbreaking research from an internationally renowned scientist and his team.* Proved at last: drinking red wine really is good for you.* Identified! The antioxidant that unlocks the real secret of the French Paradox.* As well as wine you can get the same benefits from a variety of delicious foodstuffs, including chocolate.* Lose weight - and keep it off - as a result of straightforward lifestyle adjustments.* Enjoy 40 delicious new recipes and benefit from the author's practical cooking tips and eating plans.

New and updated edition of the bestselling guide to Pennsylvania's 73 breweries and brewpubs.

Baseball followers have been perpetuating, debating, and debunking myths for nearly two centuries, producing a treasury of baseball stories and ';facts.' Yet never before have these elements of baseball history been carefully scrutinized and compiled into one comprehensive workuntil now. In Baseball Myths: Debating, Debunking, and Disproving Tales from the Diamond, award-winning researcher Bill Deane examines baseball legendsold and new.This book covers such legendary players as Shoeless Joe Jackson, Ty Cobb, Babe Ruth, Joe DiMaggio, Jackie Robinson, Pete Rose, and Derek Jeter, while also looking at lesser-known figures like Dummy Hoy, Grover Land, Wally Pipp, and Babe Hermannot to mention people who found fame in other fields, such as Civil War General Abner Doubleday, Cuban dictator Fidel Castro, and comedians Bud Abbott and Lou Costello. Deane's original research and logic will educate, amuse, and often surprise readers, revealing the truth behind such legends as the inventor of baseball, the first black player in the major leagues, and even the origin of the hot dog.With photographs, stats, and more than 80 myths examined, this book is sure to fascinate everyone, from the casual baseball fan to lifelong devotees of the sport.

This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.

Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.

"e;First you take a drink,"e; F. Scott Fitzgerald once noted, "e;then the drink takes a drink, then the drink takes you."e; Fitzgerald wrote alcohol into almost every one of his stories. On Booze gathers debutantes and dandies, rowdy jazz musicians, lost children and ragtime riff-raff into a newly compiled collection taken from The Crack-Up, and other works. On Booze portrays "e;The Jazz Age"e; as Fitzgerald experienced it: roaring, rambunctious, and lush - with quite a hangover.

Wine Tasting will help you to discover wines you enjoy, and to feel confident about your choices in every situation. It will give you a step-by-step guide to wine appreciation and explain the facts you need to find wines that suit your taste. It covers all the major grape varieties and wine-making styles, and offers plenty of practical information about how to buy, store and serve wine, whatever your personal preference.

More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing."e;Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it."e;-- Charlie PapazianGet the Most from Your Malt!Easy-to-follow techniques and trouble-shooting tipsAnswers to the most-often asked questionsA guide to world beer stylesUseful facts on fermenting, yeast culturing and stove-top boilingCharts, tables, support information and much, much moreOver 60 exotic recipes to try -- from "e;You'll See"e; Coriander Amber Ale to Waialeale Chablis MeadMake sure to check out the third edition of The Complete Joy of Homebrewing.

The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of vinicultural history and prehistory, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine and the vine by drawing upon recent archaeological discoveries, molecular and DNA sleuthing, and the texts and art of long-forgotten peoples. Patrick McGovern takes us on a personal odyssey back to the beginnings of this consequential beverage when early hominids probably enjoyed a wild grape wine. We follow the course of human ingenuity in domesticating the Eurasian vine and learning how to make and preserve wine some 7,000 years ago. Early winemakers must have marveled at the seemingly miraculous process of fermentation. From success to success, viniculture stretched out its tentacles and entwined itself with one culture after another (whether Egyptian, Iranian, Israelite, or Greek) and laid the foundation for civilization itself. As medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies, and society. As an evocative symbol of blood, it was used in temple ceremonies and occupies the heart of the Eucharist. Kings celebrated their victories with wine and made certain that they had plenty for the afterlife. (Among the colorful examples in the book is McGovern's famous chemical reconstruction of the funerary feast--and mixed beverage--of "e;King Midas."e;) Some peoples truly became "e;wine cultures.? When we sip a glass of wine today, we recapitulate this dynamic history in which a single grape species was harnessed to yield an almost infinite range of tastes and bouquets. Ancient Wine is a book that wine lovers and archaeological sleuths alike will raise their glasses to.

Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "e;born"e; out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker details their personal approach to the various steps required to convert grapes into wine. Natalie Berkowitz speaks to winemakers from different backgrounds who work in diverse wine-producing regions, including Chile, England, France, Germany, Greece, Israel, Italy, Portugal, Slovenia, Spain, and the United States. They talk about familiar and unfamiliar grape varietals, their struggles with local terroirs, and the vagaries of Mother Nature. Some represent small family wineries with limited production while others work for corporations producing hundreds of thousands of bottles. Each individual offers rare insight into how new technologies are revolutionizing historic winemaking practices. The interviews are supplemented with personal recipes and maps of winemaking regions. An aroma wheel captures the vast array of wine's complex flavors and aromas.

'Love love love this book. It doesn't just simplify wine, it simplifies life. Essential reading.' India KnightDo you frequently panic in the wine aisle and end up reaching for the same old thing. Every. Single. Time?Have you found yourself picking the bottle with the nicest-looking label?Do you automatically pick the second-cheapest wine on the list? Are you looking to extend your wine horizons beyond Pinot Grigio?You need The Knackered Mother's Wine Guide. Come and explore the wonderful world of wine with drinks expert Helen McGinn. With tips on how to make the right wine choices for every occasion, from children's parties (because adults need something fizzy too) to planning a wedding or matching wine with food, this book will help you to choose with confidence.Learn what to look for in the discount deals and discover the can't-go-wrong crowd-pleasers, perfect reds to go with your Sunday roast, the best wine to drink with chocolate, plus some unexpected suggestions for your next night in. Wine is about far more than just what's in the glass (although that's important too); it brings us together and helps us to find a moment to stop, connect and share stories. This crash-course guide will help you know what to look for in fridge-door whites, store cupboard reds so that you can make the most of time spent together to raise a glass for a special occasion, or wind-down when the kids have finally gone to bed.Because life's too short to drink bad wine.

It's an extraordinary 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 dringking habits of a nation. It's also the story of the rise of the pub from humble origins through an epic, thousand-year struggle to survive misunderstanding, bad government and misguided commerce. The history of beer in Britain is a social history of the nation itself, full of catastrophe, heroism and an awful lot of hangovers. 'a pleasant antidote to more po-faced histories of beer' Guardian 'Like a good drinking companion, Brown tells a remarkable story: a stream of fascinating facts, etymologies and pub-related urban phenomena' TLS 'Packed with bar-room bet-winning facts and entertaining digressions, this is a book into which every pub-goer will want to dip.' Express

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.