Food and drink: alcoholic beverages Books

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Book SynopsisJoin award-winning beer writer Mark Dredge on his search for the world’s best beer adventures and experiences. This collection of over 150 unmissable beer experiences features the world’s greatest beers, bars, breweries and events: it’s the ultimate bucket list for every beer lover. Combining travel, city guides, food and history, The Beer Bucket List takes you around the globe, via traditional old British pubs, quirky Belgian bars, brilliant Bavarian brauhauses, spots to enjoy delicious food and beer, the hop gardens of New Zealand, Southeast Asia’s buzzing streets, amazing beer festivals, unique beer styles, pioneering breweries and the best new craft brewers. This is any beer lover’s must-read book about the most essential beer experiences on the planet.Trade Review“A thorough list of hops-focused information, including a list of the best drinking spots around the globe.” – Cosmopolitan.comWith more than 150 beer recommendations, it will give any beer-lover some great travel ideas. – Womansday.com

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Book SynopsisWave goodbye to your hangover with these 35 tasty recipes – each one the perfect antidote to alcohol excess. Overdid it on the G&Ts? Went a bit too big at your friend’s birthday? Did “one swift beer after work” descend into a full-scale session? Sound familiar? Then it’s likely that you’re not feeling your best right this second. Never fear, because help is at hand with this gourmet collection of indulgent dishes that are guaranteed to help against even the gnarliest of hangovers. Inside you’ll find, bacon, bacon, and more bacon; the finest egg porn with the runniest yokes; and the best carb-heavy comfort food to soothe the stomach and heal a throbbing head. “What about us?” the vegans and veggies cry. Don’t panic, we wouldn’t do you like that. Check out the selection of meat-free delights that’ll put you on the road to recovery. Aren’t we good to you?

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Book SynopsisGet the party started with this awesome collection of Prosecco-themed games to play with friends. What could be better than getting the girls together, grabbing a glass and cracking open a bottle of bubbles? Why, throwing a few Prosecco-based drinking games into the mix, of course! There are over 25 games that use everyone’s favourite sparkly tipple, ranging from hilarious Beyoncé Bingo to the organised chaos that is the Prosecco Olympics. So what are you waiting for? Choose your game, pop a cork and prepare to laugh. A lot!

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisWhile the term “session beer” as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Kölsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of “session” culture for beer drinkers for centuries. In more recent years, many craft brewers in America have begun producing additional low-alcohol drinks, providing sessionable examples of customarily strong beers. Nowadays, the craft beer market has many notable examples of “session IPAs” and moderate-strength pale ales and stouts, and even rare styles like Gose are now part of mainstream craft offerings. These cover a wide range in terms of malt balance and hoppiness, and their moderate strength requires high brewing standards to achieve balance and drinkability. In Session Beers: Brewing for Flavor and Balance, author Jennifer Talley takes an overview of the history behind some of the world's greatest session beers, past and present. Talley weaves societal, political, and brewing trends into her narrative, and stresses the importance of beer in society as well as offering guidance on how brewers can encourage responsible drinking in their patrons. She addresses brewing processes and ingredients to help brewers master recipe development when crafting high-quality but easy-drinking beers. The final section contains 25 recipes curated by the author. These recipes are for popular craft session beers taken straight from the mouths of some of the best brewmasters in America, complete with a brief history of the breweries and brewers involved. Open up this book and disover why beer drinkers say “I'll have another” to session beers, and be inspired to brew some of your own.Trade ReviewFor me, the great collection of beer recipes in the second half, generously peppered with the personal stories of the brewers who make them, stands as the shining heart of this book. The raw brewing talent that is represented in this compendium is stunning and a testament to Jen's ability to connect with other brewers. -- John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to BrewhouseA veteran of low-ABV ‘session' brewing, Jen Talley brings an enormous amount of practical and technical information to this subject. It's obvious her time at Squatters Pub Brewery in Utah fostered respect for the art and soul of brewing beers under 4.0% ABV. As someone who has been at this business of brewing for over 20 years, I can honestly say this book provided some keen insights into the thought processes and execution behind these fickle beer styles. I for one cannot wait to share this information with my brewers. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyI was so thrilled to hear Jen Talley was writing this book. Jen always struck me as someone who could create anything despite whatever barriers were in her way. Way back in the early days of craft brewing, instead of seeing brewing in a low-alcohol state as a constraint, Jen found creativity and flavor. This book contains an immense breadth of knowledge, history, and brewing recipes. It is clear from this lovingly crafted book that every brewer should embrace the art of brewing session beers, if not for the challenge, then for the reward of being able to drink more than one and still enjoy oneself. Thanks Jen—I will have another! -- Mary Pellettieri, Co-Founder and President, La Pavia Beverages, Inc. and author of Quality Management: Essential Planning For BreweriesAfter growing ever bolder with high-alcohol beers in the US, session beers have brought back beers for us to drink and enjoy. Session Beers looks back to those authentic and exciting lower-alcohol beers that were there before the term ‘session beer' existed. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s GuideTable of ContentsForeword Acknowledgments Introduction About This Book SECTION I WHAT IS A SESSION BEER? Chapter 1 – A Short History of Session Beers The Original Session Beers of the British Isles Ales of England My Goodness, My Guinness Ales of Ireland Ales of Scotland A Little Country Called Belgium What's in a Name? Per Diem Saison, a Beer for All Seasons White Beers of Belgium The Session Beers of Germany and Central Europe Where Is My Berliner Weisse? Wheat Beers of Bavaria The Birth of Lager Beer Ales of Germany New World, New Beer Chapter 2 – Brewing Session Beer: Nothing to Hide Behind Yin and Yang: Balance Is Key From Grain to Glass Grain Selection Milling Water Preparation Mashing Boiling and Hop Bitterness Yeast and Fermentation Maturation Clarification and Stability Balance and Specialty Ingredients Sensory Evaluation Safety and Sanitation Safety First Cleanliness Is Next to Godliness (No Rest for the Weary) The Intangibles Chapter 3 – Modern Interpretations Modern American Lager High-Gravity Brewing Adolphus Busch The Quality of Adjuncts Oldest Brewery in America The Impact of the Brewers Association Birth of the Craft Session Category Session-Style Pale Ales and IPAs Development of Quality Hop Character Other Session Offerings Gose Rising Cream Ales What Once Was Old Is Now New Again Chapter 4 – Drinking Session Beers Defining Drinkability A Session Society Creating a Culture of Responsible Drinking Food with Drinking Sessions Session Beers for Every Season Education Is Key Chapter 5 – The Cost of Doing Business Fiscal and Community Responsibility Cost of Ingredients Calculation Explanations Pricing Explanations Brewpub Numbers Microbrewery Numbers Brewhouse Efficiency and Small-Scale Systems Final Financial Contemplations Section II Session Beer Recipes Recipe Specifications and Assumptions The Recipes Specifications and Units Hops and Bitterness Units Yeast Brewing Notes Chapter 6 – North American Session Beer Recipes Sun King Brewing Company Sun King Sunlight Cream Ale (Commercial) Sun King Sunlight Cream Ale (Five-Gallon Batch) Auburn Alehouse Auburn Alehouse Gold Country Pilsner (Commercial) Auburn Alehouse Gold Country Pilsner (Five-Gallon Batch) New Glarus Brewing Company New Glarus Totally Naked Lager (Commercial) New Glarus Totally Naked Lager (Five-Gallon Batch) Russian River Brewing Company Russian River Aud Blonde (Commercial) Russian River Aud Blonde (Five-Gallon Batch) Firestone Walker Brewing Company Firestone Walker Extra Pale Ale (Commercial) Firestone Walker Extra Pale Ale (Five-Gallon Batch) Firestone Walker Easy Jack IPA (Commercial) Firestone Walker Easy Jack IPA (Five-Gallon Batch) Stone Brewing Company Stone Go To IPA (Commercial) Stone Go To IPA (Five-Gallon Batch) Stone Levitation Ale (Commercial) Stone Levitation Ale (Five-Gallon Batch) Squatters Craft Beers Squatters Full Suspension Pale Ale (Commercial) Squatters Full Suspension Pale Ale (Five-Gallon Batch) Wasatch Brewing Company Wasatch Premium Ale (Commercial) Wasatch Premium Ale (Five-Gallon Batch) Bell's Brewery, Inc. Bell's Oarsman Ale (Commercial Bell's Oarsman Ale (Five-Gallon Batch) Chapter 7 – German-Inspired Session Recipes Urban Chestnut Brewing Company Urban Chestnut Zwickel (Commercial) Urban Chestnut Zwickel (Five-Gallon Batch) 5 Rabbit Cervecería 5 Rabbit La Bici (Commercial) 5 Rabbit La Bici (Five-Gallon Batch) Red Rock Brewing Company Red Rock Black Bier (Commercial) Red Rock Black Bier (Five-Gallon Batch) Saint Arnold Brewing Company Saint Arnold Fancy Lawnmower Beer (Commercial) Saint Arnold Fancy Lawnmower Beer (Five-Gallon Batch) Hollister Brewing Company Hollister Tiny Bubbles (Commercial) Hollister Tiny Bubbles (Five-Gallon Batch) Sierra Nevada Brewing Company Sierra Nevada Otra Vez (Commercial) Sierra Nevada Otra Vez (Five-Gallon Batch) Chapter 8 – Other International Session Beer Allagash Brewing Company Allagash White (Commercial) Allagash White (Five-Gallon Batch) Jolly Pumpkin Artisan Ales Jolly Pumpkin Bam Biére (Commercial) Jolly Pumpkin Bam Biére (Five-Gallon Batch) Brooklyn Brewery Brooklyn ½ Ale (Commercial) 207 Brooklyn ½ Ale (Five-Gallon Batch) Yards Brewing Company Yards Brawler (Commercial) Yards Brawler (Five-Gallon Batch) Stone Brewing Company Stone Lee's Mild Ale (Commercial) Stone Lee's Mild Ale (Five-Gallon Batch) Carl Heron Carl Heron's English Amber Ale (Commercial) Carl Heron's English Amber Ale (Five-Gallon Batch) Drop-In Brewing Company Drop-In Tisbury Local (Commercial) Drop-In Tisbury Local (Five-Gallon Batch) Jennifer Talley Jennifer Talley's Dry Irish Stout (Commercial) Jennifer Talley's Dry Irish Stout (Five-Gallon Batch) Afterword Evacuation Bibliography Index

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Book SynopsisHave you ever found yourself doing less and less homebrewing, or being too intimidated to take up the brewing to begin with? Let Drew Beechum and Denny Conn help you brew the best possible beer with less work and more fun!Simple Homebrewing simplifies the complicated steps for making beer and returns brewing to its fundamentals. Explore easy techniques for harnessing water, malted barley, hops, and yeast (along with a few odd co-stars) to create beer. Pick up tips and tricks for a range of brewing challenges like adjusting your brewing liquor, working with adjunct ingredients, controlling fermentation, and brewing wild beers. The authors guide you from extract brewing to all-grain batches and explain the simple philosophy of recipe design and small-batch brewing. Learn how to evaluate different types of malt and hops by tasting, crushing, and steeping them, and use this to build your flavor vocabulary. Denny and Drew also share ideas on how to make technology work for you by taking a look at brewing gadgets, from fancy fermentation jackets and expensive (but convenient) all-in-one “robot” brewing systems, to bucket heaters, swamp coolers and do-it-yourself PID controllers made from inexpensive and commonly available microprocessors.Drew and Denny’s mantra is “Brew the best beer possible, with the least effort possible, while having the most fun possible.” Throughout, the focus is on helping you develop a simple, thoughtful process to make homebrewing more accessible and enjoyable. Wisdom is imparted in tones both reassuring and amusing, and the basics are broken down into easily remembered chunks. The authors also feature interviews with an eclectic group of brewers from the Americas, who add their own take on the brewing process and how they have made it work for them.Get a feel for recipe design by looking at a few handy templates for Pilsner, pale ale, IPA, double IPA, stout, tripel, and saison; or try your own bottom-up or top-down approach after reading Denny and Drew’s advice. Along the way you will find over 40 recipes, ranging from the simplest of pale ales, American lagers, tried and tested altbier recipes, and delicious rye IPAs, to Old and New World barleywine, quick tripels, Scotch ale mashed overnight, king cake ale, purple corn beer, and Catherina sour. Marvel at how mushrooms can be used in beer and tremble at the thought of a bourbon barrel–aged barleywine made with ghost pepper. Even experienced homebrewers can learn from this dynamic duo, as Simple Homebrewing features expert advice for brewers of all levels.Table of ContentsTABLE OF CONTENTS List of Recipes Acknowledgments Foreword Introduction Chapter 1 – What is Simplicity? The Inherent Simplicity of Beer The Importance of a Pragmatic Focus, or A Book's Manifesto in Three Lines The Efficiency of Simplicity A Word on Process But, That's Not How the Pros Do It What isn't Simplicity? Profiles in Simplicity: Doug King Chapter 2 – Simple Extract Brewing Modern Brewing Pioneers The Basics about Brewing and Extract Rescuing Extract from Its Reputation Why Extract Is Awesome Why Extract Is Terrible The Simplest Brew Day Ever The Oversimplified Explanation of Extract Brewing What to Expect When You're Expecting Beer Tricks for the Best Extract Beer Advanced Extract Brewing Late Extract Full-Volume Boil Use a Chiller Speed Brewing: Beer in 20 Minutes How to convert to/from Extract Other Extract Uses Yeast Starters Simplifying Your Brew Day Boosters Baking: The Final Frontier Pretzel Magic Extract Beer Recipes from Denny An Inspirational Message to All the Doubters Profiles in Simplicity: Jay Ankeney Jay's Tips for Extract Brewing Chapter 3 – Simple Small Batch In Defense of Small-Batch Brewing Less Physical Strength Needed Smaller Gear and Less Gear Less Room Needed More Variety and Experimentation Less Risk Less Time Needed Small Batch Shortcomings Brewing Small: The Total Picture A Small-Batch Brew What's In Your Kitchen? Brew-in-a-Bag Small Processes Profiles in Simplicity: Mary Izett and Chris Cuzme Chapter 4 – Simple All Grain The Strict Worlds of Fermentation It Wasn't Always So Making Malt Onto Brewing Mashing from Start to Finish The Super High Level Process of Mashing The Cheap 'n' Easy Mash Tun Mashing Working Out Your Mash Water Volume Batch Sparge Other Mashing Regimens Short Mash and Boil Overnight/Extended Mashing Brew in a Bag: One-Pot Brewing Profiles in Simplicity: Chip Walton Teaches Us about Brew-in-a-Bag Profiles in Simplicity: Jeremy Jalabert—Award-Winning, Busy Dad Brewer Chapter 5 – Technology Serving Simplicity Automated Systems PicoBrew Brewie+ All–in-One Manual Systems Grainfather Speidel Braumeister Recipe Interlude Simple Fermentation Systems BrewJacket Immersion Pro Vessi Fermentor Home Canning Some Assembly Required Bucket Heaters: A Cheap Electrical Assist Raspberry Pi and Arduino-Based Systems Looking into the Crystal Ball Profiles in Simplicity: Ronaldo Dutra Ferreira Chapter 6 – Simple Flavor Identification Simplifying Recipe Design Understanding Flavors and Ingredients Flavors in Beer Understanding Ingredients: Build Your Flavor Database Malt Evaluation Malt Evaluation at Home Hot-Steep Malt Evaluation Method Hop Evaluation The Language of Hops Evaluating Hops at Home Yeast Evaluation Clean Estery and Fruity Phenolic Sulfury Learning Through Drinking Simple Beer Chapter 7 – Simple Recipe Design Evolution of a Homebrewer Stage 1: Extract Recipe Kits Stage 2: All-Grain Recipe Kits Stage 3: Brewing Other People's Recipes Stage 4: Your Own Recipes The Philosophy of Recipe Design Bottom-Up Recipe Design Top-Down Recipe Design Every Beer Tells a Story Single Malt and Single Hop (SMASH) Choosing Hops Hop Balancing Recipe Templates How Do You Know It Worked? Triangle Test: The Only Way to Know Sample Triangle Test Procedure The Importance of Locality Profiles in Recipe Design: Randy Mosher Chapter 8 – Simple Water Simple Truths About Water Brewing Water Basics Treat Your Brewing Water What's in Your Water? Understanding Your Water Calcium Chloride Sulfate Magnesium Sodium Chlorine the Killer Distilled and Reverse Osmosis Water: The Level Playing Field Adjusting Your Water pH Alkalinity Function and Flavor Adjusting Your Water: An Example Is There A Simpler Way? Sulfate-to-Chloride Ratio It's Never Too Late Profiles in Simplicity: Martin Brungard Chapter 9 – Simple Adjuncts A Little Adjunct History How to Adjunct Adjuncting the Hard Way: Cook 'Em. Adjuncting the Easy Way One Final Tip: Hulls are Your Friend Major Players of the Adjunct World Wheat Rye Oats Corn Rice Potatoes Sugar And Now It Gets Weird Fruit Vegetables Not Weird Enough Yet? Processing the Mushrooms: Denny Experiments Profiles in Simplicity: Mike Williams of Candi Syrup, Inc. Chapter 10 – Simple Yeast and Fermentation Types of Yeast Ale and Lager Yeast “Wild” Yeast and Bacteria Top versus Bottom Fermenting Yeast Flavors Ale Yeast: Saccharomyces cerevisiae Lager Yeast: Saccharomyces pastorianus Wild Yeast: Brettanomyces Species Dry or Liquid? Getting the Yeast Ready to Work Rehydrating Dry Yeast Liquid Yeast Starter Starter by the Numbers Simplifying the Starter: The Vitality Starter High-Gravity Fermentations Fermentation Why Control Fermentation Temperature? Easy Methods for Controlling Temperature Temperature Manipulation When Is Fermentation Done? Profiles in Simplicity: Mark Van Ditta Chapter 11 – Simple Wild Wild Done Safely Wild Inoculation Getting Safer with Booze and Acid Even Safer with Wild Starters The Cultured Wild Kettle Souring: The Ultimate Safe Sour Blending and Flavoring Profiles in Simplicity: Garret Garfield Index

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Book SynopsisDelicious draught beer is a true delight, but the key challenge is ensuring that beer arrives to the consumer with all the freshness and flavor the brewer intended. In an ongoing effort to improve the quality of beer served at retail, the Brewers Association (BA) Draught Beer Quality Committee introduces the updated and revised fourth edition of the Draught Beer Quality Manual. The Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation, and other valuable advice from the experts. Also included is information on both direct- and long-draw draught systems, important safety tips, and helpful visuals for easy reference. Anyone tasked with performing or overseeing draught line cleaning will appreciate the updated recommendations reflecting current best practices.Whether you are utilizing short-term solutions like jockey boxes and picnic taps, or designing or updating a draught system, this book can help you deliver great beer. The focus on cleaning, maintenance, and proper operation of draught systems will help ensure quality beer, from effervescent German weissbiers to lightly carbonated English-style “cask” ales. Dedication to delivering quality draught beer will enhance the customer's experience with the beer you brew, distribute, and pour.This book is intended for draught system installers, beer wholesalers, retailers, brewers, and anyone with an interest in quality draught beer. Table of ContentsTABLE OF CONTENTS Preface Acknowledgments Introduction Section I: Draught Equipment and System Configurations Gas Beer Cooling About This Section Draught Beer Dispensing Systems Chapter 1: Essential Draught System Components Refrigeration/Cooling Kegs Keg Valves Couplers Tail Pieces and Connectors Metal Parts & Hygienic Design Beer Line Faucets Shanks Gas Source Gas Filters Gas Leak Detectors Gas Line Regulators Pressure and Pressure Gauges Elevation Affects Pressure Chapter 2: Temporary Draught Dispensing Systems Hand Pumps Jockey Boxes Jockey Box Setup and Use Setting Up a Cold Plate Jockey Box Setting Up a Coil-Style Jockey Box Cleaning and Maintenance Chapter 3: Direct-Draw Draught Systems Equipment Drip Tray Towers Shadow Box Gas (CO2) CO2 Monitors Carbonation Dynamics A Note about Altitude Determining CO2 Pressure in a Direct-Draw System System Balance and Achieving Flow Chapter 4: Long-Draw Draught Systems Beer Line Barrier Tubing Choker Line Wall BracketsFoam on Beer Detector (FOB) Beer Pumps Quick-Connect (or Push) Fittings Gas Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2) Blended Gas Bottles Gas Blenders Nitrogen Generators System Balance and Achieving Flow Designing for Resistance Accommodating Beers with Varying Carbonation CO2 Percentage Adjustment Applied Pressure Adjustment Applied Pressure Adjustment with Flow-Control Faucets Balancing Draught Systems Nitrogenized (Nitro) Beers Cooling Glycol Chiller Maintenance Section II Draught System Operations Chapter 5: Preparation to Pour Behind the Scenes Checklist Outside the Cooler Inside the Cooler At the Tower Cold Storage and Proper Chilling of Kegs before Serving Linking Kegs in Series Chapter 6: Serving Draught Beer Glassware Cleaning Manual or Hand Cleaning in a Three-Tub Sink Automatic Glass Washing Machines Handling Clean Glasses Testing for “Beer-Clean” Glass Glassware Temperature Pouring Draught Beer Technique Pouring Hygiene Free-Flow PouringFaucet Hygiene Growlers Growler Container Cleanliness Growler Filling Growler Filling Hygiene Consumer Education, Post-Filling Quality Chapter 7: System Maintenance and Cleaning Cleaning Guidelines Common Issues Cleaning Safety System Design and Cleanliness Other Line Cleaning Methods Sponge Cleaning Sonic Cleaning Automatic Cleaning Systems Line Replacement and Materials Detailed Recommendations Cleaning Frequency and Tasks Cleaning Solutions and Their Usage Caustic-Based Cleaners Acid-Based Cleaners Water Rinsing Cleaning Methods and Procedures Before You Start Electric Recirculating Pump Cleaning Key Considerations When Setting Up Electric Recirculation Pump Cleaning Step-By-Step Procedure Pressurized Cleaning Canister Key Considerations Pressurized Cleaning Canister Step-By-Step Procedure Unusual Situations When Cleaning with a Recirculation Pump Pneumatic Beer Pumps Split or Y'd Lines Challenging Cooler Connections Testing for Cleanliness Sensory Evaluation ATP Testing Color-Indicators Plating Visually Inspecting for Cleanliness Summary of Draught System Cleaning and Service Recommendations Draught Beer Line Cleaning Log Chapter 8: Troubleshooting Off-Flavors in Draught Beer Appendix A: ISBT Guidelines for Beverage Grade Carbon Dioxide Appendix B: CO2 Equilibrium Gauge Pressure Reference Chart Figuring Ideal Gauge Pressure When Carbonation Level is Not Known Converting Volumes of CO2 to Grams per Liter Appendix C: Carbonation, Blended Gas, Gas Laws, and Partial Pressures Carbonation The Dispensing Gas Blend Affects Carbonation Calculating Gas Blends and Pressures Determining the Ideal CO2 / N2 Blend Determining the Correct Pressure for a Fixed CO2 / N2 Blend Appendix D: Notes on Serving Cask Ale Temperature Carbonation Dispensing Cask Ale Beer Engines Cask Ale Best Practices Cask System Hygiene Pouring Cask Ale with a Head Draught Beer Glossary Index

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Book SynopsisQuality assurance and quality control (QA/QC) is both a system and a state of mind. In Quality Labs for Small Brewers, author Merritt Waldron walks you step-by-step through the process of establishing and writing a quality program for your brewery. Your quality policy should align with your company values and inculcate a quality-first culture throughout your brewery. Building an effective quality program will empower staff to directly influence the consistent production of safe, quality beer from grain to glass. A good quality program has many moving parts but it is underpinned by good manufacturing practice (GMP) and food safety requirements. GMP covers every aspect of a brewery's operation, not just how personnel comport themselves, but how goods in are handled and stored, how beer is held in the warehouse, and how equipment, plant, and the grounds are maintained. Learn how to set standards and critical control points, and how to effectively monitor your process so that any deviation is quickly addressed. Discover how policies, procedures, and specifications can help ensure quality throughout every process. Involve your staff in establishing standard operating procedures, corrective actions, and improvements. Learn how to effectively delegate responsibility and also ensure that management is armed with the information they need to ultimately make what may be some tough decisions. If the worst happens, understand that being able to make a tough call and having a robust recall procedure in place means you can move quickly to rectify matters, which helps your brewery retain the confidence of your customers and distributors. Brewers will see results through the application of GMP and food safety prerequisite programs. Your quality manual laying out standard operating procedures, product specifications, and corrective action plans will give your staff the confidence to implement your quality program. With these programs in place, the author then takes you through each area of your brewery operation and breaks down how key parameters are measured and analyzed at critical control points. Sampling plans are outlined for monitoring density, temperature, pH, yeast viability and growth, alcohol, carbonation, dissolved oxygen, titratable acidity, fill height, and packaging integrity. Explore setting up an effective sensory panel, even a small one, that will help ensure each beer remains true-to-brand. Waldron outlines building your brewery laboratory and looks at how to implement an in-house microbiology program. Throughout this, the focus is on scaling your efforts to the size of your operation and always being ready to expand your quality program as your brewery grows. The author makes it clear that no brewery is too small to implement QA/QC and discusses pragmatic solutions to building out your capabilities. Beyond taking meaningful, accurate measurements, the author also explores how to analyze data. Learn some basics of statistics and data organization and how to apply these techniques to continuously monitor processes and spot when corrective action is needed. These routines will help pinpoint any risks or areas of improvement and ensure that only quality beer reaches the customer, time after time. Table of ContentsTable of Contents Introduction About the book What I assume about the reader What's this Quality Control Thing About Anyway? Quality Control Quality Assurance Quality System The Structure Part I – Building a Solid Foundation Chapter 1 – Food Safety Modernization Act Introduction Food Safety Terms What FSMA Means for Craft Brewers What if My Facility is a Brewpub? How Do I comply? Chapter 2 - Good Manufacturing Practices What are Good Manufacturing Practices? GMPs vs. SSOPs Familiarize Ourselves with GMP Requirements Personnel Plants and Grounds Sanitary Operations Sanitary Facilities and Controls Equipment and Utensils Warehousing and Distribution Holding and Distribution of Human Food By-Products Defect Action Limits Culture of Food Safety and Quality First Writing a GMP Manual Next Steps, Auditing Chapter 3 – Food Safety Program Common Food Safety Hazards Around the Brewery Physical Hazards Chemical Hazards Biological Hazards Control Points and General Control Methods Assemble Your GMP/Food Safety Team Put it in Writing Monitoring Principles Critical Control Limits Recall Planning General notes About Your Recall Recall Plan in Seven Steps Things to Add to Your Food Safety Program Chapter 4 – Standard Operating Procedures (SOPs) Writing an SOP Supporting Components Using a Template Implementation, Training, and Upkeep Chapter 5 - Cleaning and Sanitation Cleaning Sanitation Application Variables Part II – Starting Your Quality Program Chapter 6 – Starting Your Quality Program Planning Your Program Safety Identifying Quality Control Points Sampling Plan Pulling it all Together Chapter 7 - Writing a Quality Manual Quality Policy Quality Governance and Management Standard Procedures Specifications of Finished Products Consumer and In-house Complaints Corrective Action Plan Master Sanitation Schedule Good Laboratory Practices Calibration Plan Conclusion Part III - Measurement Chapter 8 - Weight, Volume, Concentration, and Dilution Equations Basic Volume Calculations Area Volume Volume and Temperature Relationship Volume, Density, and Weight Problem Solving by Dimensional Analysis and Unit Conversions Making a Standard Solution Serial Dilution Mixing Equation Scaling Chapter 9 – Density Specific Gravity and Plato Where to measure Sampling Plan Troubleshooting Chapter 10 – Temperature Temperature Scales How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 11 – pH pH: A Closer Look Hydrogen Ion Sources Buffers How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 12 – Yeast Yeast Management How to Measure Microscope Basics Getting to Know Your Hemocytometer Viability & Methylene Blue Limitations and Counting Rules Serial Dilution ASBC Yeast-3 Craft Brewers Quick Method Pitch Rate Where to Measure Sampling Plan Troubleshooting Chapter 13 – Sensory What is Sensory Analysis Sensory Program What We Measure Practice Developing Brand Recognition – True to Brand Getting Formal Data Collection Forms Data Collection Flavor Standards/Off-Flavors Goal Setting Conclusion Chapter 14 – Microbiology Concerns of Brewers Ingredients Environment Sterilization Aseptic Technique Traditional Plating Culture Choosing the Right Media Building Confidence in Your Results Plating Methods I Have Growth on My Plates! What's Next? Yeast Identification Bacteria Identification Document Results Next Steps Advanced Methods Bringing PCR Into Your Brewery Chapter 15 - Packaging Quality Receiving Packaging Materials Fill Height Closures Can Seam Measurements How to Measure Can Seams Sampling Plan Bottle Seals Secondary Tests Date Coding Container Lot Tracking Labeling Chapter 16 - Carbon Dioxide Henery's Law Units Where it is Measured How is it Measured Where to Measure Troubleshooting Chapter 17 - Dissolved Oxygen Where to Measure Sampling Plan Troubleshooting Chapter 18 - Alcohol How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 19 – Titrations Preparing for a Titration Titration of a Strong Acid with a Strong Base How to Measure Where to Measure Troubleshooting What is it used for? Chapter 20 – Spectrophotometry Principles of Measurement How to Measure Where to Measure Chapter 21 – Turbidity Units How to Measure Where to Measure Part IV – Getting To Work What Every Brewery Should Measure and Document Chapter 22 – Setting Up Your Brewery Lab One Goal, Different Approaches The Retro Fit Approach The Collector Approach The Build Out Approach Budgeting Lab Safety Chapter 23 – Introduction to Analysis Variables Plan-Do-Study-Act Cycle Conclusion Chapter 24 – Data Collection Accuracy and Precision Sources of Error Mean, Normal Distribution, and Standard Deviation Normal Distribution of Data Chapter 25 – Data Organization and Analysis Developing Brew Logs Analyze Your Data Getting Data on the Spreadsheet Charting Best Practices Moving Range Chart Chapter 26 – Plan-Do-Study-Act Cycle PDSA Example Case Study Setting Product Specifications Chapter 27 - Continuous Improvement Where do I Start? Continuous Improvement in Your Future Chapter 28 – Conclusion Final Words of Advice Appendix A – Basic Good Manufacturing Process Example Appendix B – GMP Audit Checklists Appendix C – Food Safety Plan Templates Appendix D – Recall Planning and Procedure Appendix E – How to Write an SOP Appendix F – SOP Example – Equalibriated Package Dissolved Oxygen Samples Appendix G – How to Use a Hydrometer Appendix H – ASBC pH Fishbone XXb Appendix I – SOP Forward Pipetting Technique Appendix J - SOP_Forward_Pipetting_Technique

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Book Synopsis

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Book SynopsisNot every revolution requires an insurrection, and not every renaissance begins in salons, galleries or cloistered chambers. The cocktail seemed an unlikely candidate to start either a revolution or a renaissance, but somehow over the past decade, it has managed to become the center of both. Today the cocktail is celebrated at week-long conferences and festivals that draw thousands. Taking cues from a wider culinary movement that’s been building steam for decades, craft-cocktail bars (and the bartenders and writers who inhabit them) are digging in the depths of the drink’s rich history and apply these fresh-taught lessons to new drinks, appropriating techniques and skills acquired everywhere from centuries-old handbooks. However, as fascinating as today’s artisan-driven or tech-savvy craft-cocktail bars can be, there’s also a need for cocktail comfort food—for exciting drinks that have the benefit of being delicious, and that can be easily prepared by non-professionals. From Paul Clarke, the 2014 Best Cocktail & Spirits Writer and founder of the groundbreaking spirits blog, The Cocktail Chronicles, comes an approachable guide to the cocktail renaissance thus far and—as the name implies—a chronicle of the cocktails that have come along the way. The Cocktail Chronicles is not a lab manual for taking the cocktail experience to a molecular level; nor is it an historical monograph tracing the details of our forebears as they developed and mixed the drinks we enjoy today. Instead, The Cocktail Chronicles is a collection of approachable, and easily replicable drinks that all share the same thing: a common deliciousness and a role -- both big and small -- in the ongoing and thriving cocktail renaissance. This collection of expertly curated recipes represent a photo album of sorts—snapshots of people encountered over the years, with some close friends and family members depicted alongside a few dimly remembered strangers. The Cocktail Chronicles believes cocktails should be fun: it doesn’t demand the purchase of a new product for every recipe or require hours spent preparing a single ingredient -- that is a sure way to suck the joy right out of it. Life is complicated—a good drink doesn't have to be. To that end, The Cocktail Chronicles has you covered.Trade Review“The Cocktail Chronicles is an insider’s guide to the classic and modern drinks, spirits, bars, and bartenders driving the current cocktail renaissance, from a writer who has been on its front lines for the past decade.” —Camper English, cocktail journalist and publisher of Alcademics.com"Paul Clarke began writing about the cocktail renaissance when it was still wishful thinking, and has been covering it ever since. I challenge anybody to find somebody who knows it better or, just as important, somebody who can explain it more clearly or genially. He is the ideal guide." — David Wondrich, author of Imbibe! and Punch; Esquire drinks correspondent“This book is not only valuable, it's necessary. And while it’s replete with cocktails, at Paul Clarke's hand, the writing always wins.” —Ted Haigh, “Dr. Cocktail,” author of Vintage Spirits and Forgotten Cocktails“Whether celebrating the rebirth of The Last Word or comparing an aperitif to Boom Boom Mancini, The Cocktail Chronicles is a decade-in-the-making document of Paul Clarke at his finest. He nails that sweet spot of drinks writing, appealing to veteran bartenders and cocktail geeks while expertly demystifying matters for those eager to learn more.” —Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-All“The Cocktail Chronicles is not just an engaging inquiry to the classics, but a unique eyewitness account of the contemporary craft-cocktail revolution. It’s a lot to drink in, but Paul mixes it perfectly and serves it with a smile.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean“The most indispensable cocktail guide in years. Paul Clarke’s serious authority never gets in the way of his pleasure. This is the guy you want behind the bar with you." ––Jonathan Miles, former New York Times cocktail columnist“Few people have followed the cocktail revolution as closely as Paul Clarke. And to follow his journey—and look at where it all began, where it’s been, and where we’ve ended up—there’s no more entertaining way of discovering all the details than by reading this fine tome.” —gaz regan, author of The Joy of Mixology“It’s not often that a new cocktail book holds my attention, but I wasn’t surprised that Paul’s did. The Cocktail Chronicles will serve as a wonderful homage to what is perhaps one of the most pivotal times in the history of cocktails.” —Audrey Saunders, owner of Pegu Club, New York CityTable of ContentsIntroduction Chapter One: Notes from a Renaissance in Progress • Glassware • About the Drinks • Basic Cocktail Technique Chapter Two: Not Forgotten -- Familiar Classics and Back-from-the-Dead Obscurities • Cocktail Context: Gin • Cocktail Context: Applejack & Calvados • Vermouth & Aperitifs • Cocktail Context: Brandy • Absinthe • Sherry • New Orleans • Cocktail Context: Whiskey Chapter Three: Muses and Bridges -- Five enduring classics and the drinks they’ve inspired • Daiquiri • Old Fashioned • Manhattan • Martini • Negroni Chapter Four: Staying Power -- Contemporary cocktails that may well be built to last • Cocktail Context: Tequila & Mezcal • Cocktail Context: Rum • Bitters • Cocktail Context: Vodka • Amari • Pisco • A Tip of the Pith Helmet: Props to the Tiki Drink Chapter Five: Bottles, Tools and Tips Acknowledgements Index

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Book SynopsisFind the Perfect Bottle of Wine Every Time...For most everyone, tasting and pairing wine can be a complex, confusing, and intimidating undertaking. Not anymore thanks to Drink Progressively. From Hadley and TJ Douglas, the wine experts and owners of Boston’s popular Urban Grape, Drink Progressively offers an easy and enjoyable method for discovering wines you’ll love and expert advice on how to pair them with your favorite dishes. Urban Grape’s “Progressive Scale”, a unique way of organizing wine from light-bodied to full-bodied, is all you need to make the puzzle pieces of wine fall into place. The lightest-bodied wines, comparable to skim milk in texture, start off the scale at 1, while the full-bodied wines, correlating to heavy cream, sit atop the scale at 10. Grasping this simple principle is the key to demystifying the challenge of food and wine pairings. With Drink Progressively, you’ll find everything you need to select the perfect wine for any occasion, including Hadley and TJ’s favorite regions and varietals from each progressive category; what to eat (and what to avoid) with each wine type; expert hints, tips, and know-how to make you wine savvy at home, any restaurant, and in your favorite wine shop; and delicious recipe pairings from Gabriel Frasca, executive chef of Nantucket’s acclaimed Straight Wharf. Brimming with interesting, fun, and useful wine advice, Drink Progressively is the ideal book for anyone who enjoys wine or wants to learn how.Trade Review"If you wonder whether anything fresh can be said about pairing wine with food, Hadley and TJ Douglas will make a believer out of you. In Drink Progressively, the husband-and-wife team lay out their innovative approach…and the 240-page work reflects the smarts and joie de vivre of the duo.” -- The Boston Globe"To most, wine seems to be an impossible labyrinth. Dare to enter a wine shop or open a wine list, and you’re not likely to get out unscathed. We need another way. With Drink Progressively, TJ and Hadley Douglas give us that way. This book will show you how to make an easy choice of a great wine to pair with your meal, by drawing a path through the world of wine that cuts across regions, varieties, and vintages. By breaking their selection into simple categories, they give us a road map for our wine adventure, our voyage of discovery. TJ and Hadley make it fun." -- CHRISTOPHER HOWELL, Cain Vineyard & Winery"This book takes wine drinking to a new level.” -- Boston.com"Drink Progressively isn’t just a reshuffling of existing information, like many wine “How To” books out there. It’s unique, it’s something special, and it’s an important step, in line with so many others of late, toward making wine more accessible. If you’re interested in experimenting beyond your standard drinking wine, or concerned with learning how to match your meals with a perfect bottle, this book should be on your kitchen shelf—it’s on mine!" -- Terroirist.com

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Book SynopsisIn 1965, soil and climatic studies indicated that the Santa Ynez and Santa Maria valleys of Santa Barbara County, California, offered suitable conditions for growing high-quality wine grapes. Thus was launched a revival of the area’s two-centuries-old wine industry that by 1995 made Santa Barbara County an internationally prominent wine region. Salud! traces the evolution of Santa Barbara viticulture in the larger context of California’s history and economy, offering insight into one of the state’s most important industries. California has produced wine since Spanish missionaries first planted grapes to make sacramental wines, but it was not until the late twentieth century that changing consumer tastes and a flourishing national economy created the conditions that led to the state’s wine boom. Historian Victor W. Geraci uses the Santa Barbara wine industry as a case study to analyze the history and evolution of American viticulture from its obscure colonial beginnings to its current international acclaim. As elsewhere in the state, Santa Barbara County vintners faced the multiple challenges of selecting grape varieties appropriate to their unique conditions, protecting their crops from disease and insects, developing local wineries, and of marketing their products in a highly competitive national and international market. Geraci gives careful attention to all the details of this production: agriculture, science, and technology; capitalization and investment; land-use issues; politics; the specter posed by the behemoth Napa and multinational wine corporations; and the social and personal consequences of creating and supporting an industry vulnerable to so many natural and economic crises. His extensive research includes interviews with many industry professionals. California is today one of the world’s major wine producers, and Santa Barbara County contributes significantly to the volume and renowned quality of this wine production. Salud! offers a highly engaging overview of an industry in which the ancient romance of wine too often obscures a complex and diverse modern vintibusiness that for better, and sometimes for worse, has shaped the regions it dominates.Trade ReviewGeraci presents a fresh look at the California wine revolution from the viewpoint of hinterland wine producers and offers a challenging global perspective that will serve to continue debate and discussion about wine, food, and agriculture. Salud! charts the trajectory of Santa Barbara wine producers in a globalizing economy."" - Greig Tor Guthey Southern California Quarterly, Spring 2005""People who are interested in Santa Barbara county history, wine connoisseurs, and owners of wineries would find this book useful and interesting. Public historians and other scholars will find the chapters on California and Santa Barbara County, as well as the bibliography, quite useful."" - Lawrence J. Jelinke, The Public Historian, Fall 2004.

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Book SynopsisTravel globally sip locally! - At that rustic taverna in Athens, don't order Chardonnay with your moussaka, try it with a bottle of Malagousia. - Dining by the Galata Bridge in Istanbul? Forgo the Merlot and pair those kebabs with a crisp Kalecik Karasi - The Hittites did it over 3000 years ago! - In Taormina, the waiters on the Corso Umberto will gladly serve you Pinot Grigio, but watch their reaction when you order a glass of local Carricante, grown just over their shoulder on the eastern face of Mount Etna. In Mediterranean Wines of Place, Al Leonard, a Professor of Classical Archaeology and wine aficionado, pairs his love of the Mediterranean World with wines that are crafted from the heritage grapes that have been so much a part of its history. This locavore’s guide to Mediterranean wines provides a historical introduction to more than sixty heirloom grapes and the wines they produce. Places visited include mainland Greece and the Greek islands, Cyprus, Turkey, Italy, Croatia, Spain and Malta. Illustrated in colour throughout.

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Book Synopsis2022 SPIRITED AWARDS TOP 10 FINALIST — BEST NEW BOOK ON DRINKS, CULTURE, HISTORY, OR SPIRITSThe All-New Bible of Spirits In 2008, F. Paul Pacult published the second edition of his groundbreaking book of reviews, Kindred Spirits. In the dozen years since, interest in distilled spirits has exploded, and craft distilleries have popped up around the country and the world. Now, in The New Kindred Spirits, Pacult provides a new and comprehensive compilation of more than 2,400 detailed evaluations of whiskeys, brandies, vodkas, tequilas, rums, gins, and liqueurs—an indispensable reference for any spirits enthusiast or professional. The New Kindred Spirits is essential for: • Consumers who are just beginning their personal adventure in spirits and want the dependable tutelage of the expert whom Imbibe Magazine recently called "…an all-knowing spirituous oracle, a J.D. Power of liquor." • Seasoned spirits consumers looking to expand their repertoire and in need of a reliable, highly detailed purchasing guide. • Industry insiders who would like to increase their knowledge about all spirits categories—and see what the competition is up to. • Retailers looking for both a trusted guide to help their clientele make buying decisions, and an educational textbook for their sales staff. • Restauranteurs/bar owners/bartenders who sell spirits and need to know more about them in a time of increasingly knowledgeable customers. • Journalists, educators and other writers who regularly or occasionally cover or teach distilled spirits and mixology.New in this edition, The New Kindred Spirits will also cover the craft distiller explosion—wherein thousands of small, independent distillers burst onto the scene—through hundreds of reviews of craft spirits. The world's most respected and trusted spirits authority, F. Paul Pacult is a critic, journalist, and the creator of F. Paul Pacult's Spirit Journal, which provided meticulous and unbiased spirits reviews for twenty-eight years. But whether reviewing old standby spirits or up-and-comers, readers can count on Paul's steely, unemotional critic's eye, just as they have since 1991. More comprehensive than ever before, The New Kindreds Spirits remains true to the guiding principles of careful judgment, no advertising allowed, occasional wisecracks, and totally unbiased opinions.Trade Review“As a bartender, the two previous Kindred Spirits have been my go-to guides to the right spirits to define the flavor profile I want to achieve in my cocktails. And now The New Kindred Spirits expands that knowledge base to previously little-known spirit categories and to the emerging category of artisanal distilleries.”—Dale DeGroff, aka “King Cocktail” and author of The New Craft of the Cocktail “The New Kindred Spirits continues to answer the need for credible and thoughtful guidance on how to unlock the world of spirits for our greater enjoyment. F. Paul Pacult’s independent views and meticulous tasting regimen deliver critiques to trust for the most advanced connoisseur to the keenest of casual spirits hobbyists. By drawing back the curtain on where tasting notes come from, Pacult makes the reading of each spirit review all the more meaningful, inviting us each to develop our own vocabulary around the spirits we enjoy and would recommend to friends.”—Charlotte Voisey, global head of brand ambassador advocacy at William Grant & Sons Inc.“F. Paul Pacult is the leading spirits authority in the world . . . Whether you want to learn more about a specific spirit, or want to better understand the categories of spirits, history and production, or perhaps you are seeking accurate, professional recommendations of the world’s greatest spirits, this book provides everything that professionals and consumers alike need to understand the spirit world.”—Steve Olson, global mezcal advocate for Del Maguey Single Village Mezcal“When it comes to tasting and analyzing spirits, there is only one person I look to, and his name is F. Paul Pacult. In The New Kindred Spirits, Paul not only gives his expert review on thousands of spirits, but he teaches us how to properly taste and judge the spirits we buy. Paul is meticulous with his process and has been for decades. The New Kindred Spirits is a must-buy for professionals and novices alike.”—Julie Reiner, author of The Craft Cocktail Party, cofounder of Social Hour Cocktails, and co-owner of Clover Club and Leyenda in Brooklyn, NYTable of ContentsContents INTRODUCTIONThe Dynamic Landscape of Spirits from 2008–2021: Mainstream Brands, Artisanal Spirits, and CocktailsTasting Analytically, Ratings, and Enhancing Your Drinking PleasureSpirits Production and Historical FundamentalsUseful Information About Barrels and Wood Maturation THE WORLD’S WHISKEYSWhisky—ScotlandWhiskey—IrelandWhiskey—USAWhisky—CanadaWhisky—Japan, Taiwan, France, India, and More THE WORLD’S BRANDIESCognac—FranceArmagnac—FranceCalvados—FranceBrandy—World and USAPomace Brandies—WorldPisco—Peru and Chile THE WORLD’S OTHER SPIRITSRum/Rhum/Ron, Arrack and Cachaça—WorldGin and Genever—WorldAgave Spirits—MexicoTequila—MexicoMezcal—MexicoSotol and Bacanora—MexicoVodka—WorldLiqueurs, Aperitifs, Amari—WorldAbsinthe—World Appendix: F. Paul Pacult’s Thirty Game-Changing Spirits 1990–2021 AcknowledgementsAbout the AuthorIndex

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Book SynopsisWith an elegant amber–foil hardcover the color of a fine glass of whiskey, this book is an evocative collection of 60+ whiskey, bourbon, and rye cocktail recipes perfect for longtime lovers of the beverage and first-time tryers!With dozens of enduring classics and modern originals to choose from, Drink Whiskey is an essential guide for those looking to craft an impeccable drink. Inside this beautifully designed book, you’ll find gorgeous photographs and over 60 top-notch recipes for classic and craft cocktails made with the well-loved spirit, such as: Black Manhattan Buffalo Smash Perfect Old Fashioned Tennessee Mule Maker’s Boulevardier Jack and Ginger Sazerac In addition to easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes, the book features distillery profiles on Buffalo Trace, Four Roses, Hartfield & Co., Heaven Hill, Jack Daniel's, Jim Beam, Maker’s Mark, Willett, and Woodford Reserve. Enjoy the rich and fascinating history of whiskey and make it the go-to staple of your home bar.

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Book SynopsisWith an elegant pink rose-foil hardcover, Rosé Cocktails is an evocative collection of 60+ rosé cocktail recipes perfect for any occasion all year round!It's always rosé season! And this pleasantly pink wine makes for an exquisite cocktail. With an irresistible rosé-foil hardcover and 40+ gorgeous photos, Rosé Cocktails features over 60 recipes for craft cocktails made with the popular pink-hued wine, such as: Rosé Tequila Sangria Sparkling Rosé Margaritas Grapefruit Frosé (a.k.a. frozen rosé) Lavender Lemonade Rosé Punch And many, many more! Plus, easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes! Bartender Emanuele Mensah shares the rich and fascinating history of rosé, all while making rosé the go-to staple of your home bar. Author Emanuele Mensah is a mixologist, bar manager, photographer, and videographer based in London. He has worked for some of the best cocktail bars in the world, including Disrepute in London and Eau-de-Vie Sydney, and London, and he was named one of the World Class Top 100 Bartenders by Diageo Reserve.

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Book SynopsisAn original holiday cocktail book from bestselling author and award-winning mixologist Sother Teague! The only festive cocktail book you'll need to celebrate this holiday season, Let's Get Blitzen features more than 60 easy-to-follow recipes, tips and tricks crafted by Sother Teague, Wine Enthusiast Mixologist of the Year and author of the bestselling mixology classic I'm Just Here for the Drinks. It's just what you need to ensure that you and your friends and family have a very happy alcoholiday. Learn to mix classic drinks such as eggnog and mulled cider as well as modern holiday-themed recipes like the Cotton-Headed Ninny Muggins, the Humbug or Santa's Little Helper. Let's Get Blitzen also includes an entire section of holiday-themed punches so you can keep guests merry without having to hole up behind the bar all evening. You'll also find the secret to making your own syrups and shrubs, humorous holiday quotes throughout, and practical advice to make this holiday season the best one ever! It's the perfect stocking stuffer for the budding mixologist in your life.

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Book SynopsisEnjoy a delicious cocktail while belting out Broadway tunes with this witty guidebook that perfectly pairs your favorite showtunes and Broadway musicals with innovative libations.Do you have a strong love for Andrew Lloyd Weber or Stephen Sondheim? Do you consider “Defying Gravity” to be the ultimate, underrated karaoke song? Then get ready to raise your glass and belt out that high-C with Booze Over Broadway. Featuring 50 delectable drinks from a rising star in the New York City bar scene, this clever and creative manual allows you to make delicious cocktails right from the comfort of your home. This witty, accessible book also includes commentary, step-by-step instructions, and whimsical illustrations throughout. Recipes include: -Hello, Daquiri! -The Best Little Whiskey Sour in Texas -Don’t Cry for Me, Appletini -I Don’t Know How to Love Gin -Bloody, Bloody, Mary Jackson -Once on this (Long) Island Iced Tea -Brandy Alexander Hamilton -If I Were a Rich Man(hattan) -And more! Fresh and fun, Booze Over Broadway will have cocktail connoisseurs and Broadway buffs alike screaming “encore!” (and “cheers”).

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