Whether you agree with this statement or not, one thing is for sure, you will never see alcohol in the same light ever again after reading this book. Jason Vale takes an honest and hard hitting look at people’s conceptions of our most widely consumed drug. Jason’s major argument is there is no such thing as an ‘alcoholic’ and that we are conditioned to accept alcohol as a ‘normal’ substance in today’s society despite the fact that it is the major cause of many of today’s social problems and a wide range of health issues. This book is much more than a simple eye opener, it will: change the way you see alcohol forever; show you how to stop drinking; help you enjoy the process and enjoy your life so much more than you do now without having to drink alcohol. So open your mind and take a journey with Jason to explore the myths about the most used and accepted drug addiction in the world!

    Beautifully illustrated, beautifully designed, and beautifully crafted—just like its namesake—this is the ultimate bar book by NYC's most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

    After water and tea, it is the most popular drink in the world, and it is at the center of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item.The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as "spent grain" and "wort," but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries--written by 150 of the world's most prominent beer experts--as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an "ale conner" determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.)The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

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

    A director of several companies & at one time the trustee of a large children’s charity. Craig was a successful & functioning professional man in spite of a ‘2 bottles of wine a night’ drinking habit. For 20 years he struggled with problem drinking, all the time refusing to label himself an alcoholic because he didn't believe he met the stereotypical image that the word portrayed. He tried countless ways to cut down; attempting ‘dry months’, banning himself from drinking spirits, only drinking at the weekend & special occasions (and found that it is amazing how even the smallest of event can suddenly become ‘special’). All these 'will power' based attempts to stop drinking failed (exactly as they were destined to do). Slowly he discovered the truth about alcohol addiction & one by one all the lies he had previously believed started to fall apart. For the first time he noticed that he genuinely didn’t want to drink anymore. In this book he will lead you though the same amazing process. The Craig Beck method is unique...  - No need to declare yourself an alcoholic.  - A permanent cure, not a lifetime struggle.  - No group meetings or expensive rehab.  - No humiliation, no pain and 100% no ‘will power’ required.  - Treats the source of the problem not the symptoms. What people are saying about ‘Alcohol Lied To Me’: “I was so excited to find your method. I had never seen anything quite like it so of course I enthusiastically purchased it. I have to say I was blown away by the unique frankness. It REALLY hits home in a very good way. It's as if a very caring, non-judgemental friend can see right through me in a way that can only be known by someone who's been through it all. I am extremely grateful to have found your book and your logical genius. Thanks from DP (Arizona, U.S.A)” www.StopDrinkingExpert.com

    In reality though, the only view that matters is the biblical one. Whether Christians want to imbibe or abstain, the first question that must be answered is "What Would Jesus Drink?"With a compelling combination of biblical theology, scriptural exegesis, and Jewish cultural history, author Joel McDurmon takes on the question with a clarity and honesty that is as refreshing as it is rare.Taking a neutral corner in any debate is not McDurmon's style, and it is certainly not the strategy of this book. He does not stop with simply answering the title question, instead he goes on to show that food and drink, and the act of eating or drinking itself, have for far too long been taken for granted by modern Christians.What Would Jesus Drink? A Spirit-Filled Study is not just another dull book about Christian doctrine and practice; it is a rich and full study of the goodness and grace of God. It is an intensely practical book about the joy of celebration and the blessings of covenant community.

    For each drink, color-coded ingredients are displayed in a line drawing of the appropriate glassware, alongside a pie chart that spells out the drink's composition by volume for intuitive mixing. No other cocktail book is this easy or fun. Instantly understandable 1-2-3 steps show exactly how each drink is prepared, and anecdotes, pronunciation guides, and photographs of the finished drinks will turn newbie bartenders into instant mixologists.

    Learn how to grow, forage, and brew your way to good spirits! A single cocktail can cost you $15 in a bar or restaurant. But home brewer and self-sufficiency expert Andy Hamilton can show you how easy and economical it can be to make simple hop brews, exquisite wines, and delicious infused spirits—all from easily grown or foraged ingredients. Booze for Free shares a wealth of valuable information, including: • Home-brewing 101 • How to turn your garden into a drinker’s paradise • Where and how to forage with success • How to make more than 100 delicious drinks to your preferred taste and strength--quickly, cheaply and with minimum fuss • And more!

    With a history dating back nearly 500 years, the region has a long tradition of distilling their ciders into delicious and complex spirits. While not as well known as Cognac or Armagnac, Calvados holds a dear place in the hearts of many spirits lovers.In this comprehensive study, Charles Neal takes the reader on a back road voyage throughout Northern France, from Mount Saint Michel to Rouen, from Omaha Beach to the small, hidden hamlets of the Orne. The history of the region and its distinctiveness in France are fully defined.All of the factors that go into making quality calvados are explained, from the various soil types, apple and pear varieties, and cider production to its distillation and aging in barrel. With biographies and reviews of more than 200 producers dotted throughout the Norman countryside, Calvados is an indispensable guide for the serious spirits connoisseur.