There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

    This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks.Over 60 of the best drink recipes: The Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance.Bartending and mixology techniques include the best practices for:JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, much moreIf you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

    Craft brewers and homebrewers have adapted traditional European techniques to cr

    You'll learn about the types of whiskey and the distilling traditions of the regions where they are made, how to serve and taste whiskeys to best appreciate and savor them, how to collect and age whiskey for great results, and much more. There are even recipes for cocktails and suggestions for food pairings. This is the guide no whiskey drinker will want to be without!

    

    In Stop drinkingnow, Allen Carr's Easyway method has been applied to problem drinking.By explaining why you feel the need to drink and, with simple step-by-stepinstructions to set you free, he shows you how to escape from the alcohol trap. A UNIQUE METHOD THAT DOES NOT REQUIRE WILLPOWER REMOVES THE DESIRE TO DRINK ALCOHOL STOP EASILY, IMMEDIATELY, PAINLESSLY AND PERMANENTLY REGAIN CONTROL OF YOUR LIFEWhat people say about Allen Carr's Easyway method:"The Allen Carr program was nothing short of a miracle."Anjelica Huston"It was such a revelation that instantly I was freed from my addiction."Sir Anthony Hopkins"His skill is in removing the psychological dependence."The Sunday Times

    While the moon rises, the brewery crew—including three little otters (in charge of the water), a wort hog, and a hops wildebeest—introduce us to the brewing equipment, ingredients, and styles of beer. Join this fanciful crew as they close down for the evening and say goodnight to the brew kettle, barley and yeast, hops and mash, saison, porter, IPA, and much more.Befuddled about beer ingredients? Puzzled about the brew process? Can’t remember the difference between an ale and a lager? Don’t miss the brew infographics that follow the story!This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's a besotted bedtime story for beer lovers everywhere!

    Mezcal is finally being counted among the world’s leading beverages for its quality, complexity and authenticity. John McEvoy, the author of the outstanding blog Mezcal PhD (www.mezcalphd.com), pens his first book on this magical elixir. Holy Smoke! It’s Mezcal! is a passionate journey into everything you want to know about mezcal. Among other things, the author explores the history of mezcal and how it differs from tequila, the hand-crafted production process that has been handed down from generation to generation, the wide variety of agaves which are used to make mezcal and how each varietal can alter the flavor, all the mezcal brands found in the U.S., mezcal cocktails with over forty tasty recipes, and the differences between tequila, mezcal, pulque, bacanora, raicilla, sotol and more. Holy Smoke! is rich with photographs, diagrams, charts and details while maintaining a light-hearted and approachable tone throughout. Contributing to the polished style of the book is a top notch team including A-list food and spirits industry photographer Noah Fecks, renowned book designer Patty Fabricant, and former Associated Press editor Dave Ivey. Whether you are just becoming interested in this seductive spirit or are already a convert, this book is for you.

    Featuring 20 classic nursery rhymes with a decidedly grown-up twist—from Ring Around the Rosé to Bloody Mary, Quite Contrary —it's time to lose the rattle, pick up a shaker, and throw an extremely quiet party. Especially if you’ve finally gotten the baby to sleep, which is always worth toasting to. This cocktail recipe guide is packaged in a board book format and includes charming full-color illustrations throughout.

    One bottle a night was never quite enough. When she tried to cut down, she found it nearly impossible to have an alcohol-free day.Everyone around could see her drinking, but no one realised what a serious problem it was. She was high-functioning, fun-loving Lotta, not some messy, hopeless drunk. Only Lotta knew how sick and twisted her thinking about wine had become.Desperate and miserable, she was falling deeper and deeper into a boozy hellhole and running out of ideas about what she could do to stop it. What's a girl to do when her beloved wine becomes the enemy?Here's what Lotta did. She stopped drinking and secretly started a blog that charted the highs and lows of learning to live without alcohol. Mrs D was anonymous, honest and, as Lotta would discover, surrounded by people who would help her on her journey, and whom she could help in return.

    By 1960 this number had dwindled to 358 and, with the “Big Six” increasingly dominant, the prospects for British beer looked weak, yellow and fizzy. In 2012, however, UK breweries topped 1,000 for the first time since the Great Depression. Moreover, they are now producing and exporting more varied and inventive ale than ever before. Across the country, evidence of this national brewing renaissance is easy to find: the Campaign for Real Ale has more members than the Conservative Party; beer festivals proliferate with every passing month; the Camden Brewery and Meantime have become international brands, producing acclaimed lagers and IPAs; the ultra-fashionable BrewDog dispenses shots of strange 40%-proof liquids to hipster media types; and cyberspace plays host to hundreds of thousands of beer enthusiasts, all debating and virtually savoring the merits of New Zealand hops, or the latest chocolate stout. The Strange Rebirth of British Beer will tell the story of this remarkable reversal. Following a disparate group of Trotskyite hacks, eccentric City bankers, hippie “micro brewers” and a lot of men in pubs, the writers behind the acclaimed Boak & Bailey blog promise to reveal how punter power pulled the British pint back from the brink.

    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 Brewer’s Art Revealed: koji-making, brewers’ guilds, gradingJohn 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.

    Make your own brew at home!”If you’re going to invest the $100 or so to get a basic equipment and recipe kit, then you’ll want to take care in ensuring that your first batch is brewed correctly.” –Rick Morris, HowBrewBeer The Joy of Home Distilling is covers nearly every facet of distilling: Step-by-step instructions for the different processes, from bucket to bottle The difference between spirit types and how to produce each What yeast is, what it does, and how to ensure that you get a strong, complete fermentation What distillation is and common misconceptions about the process Legalities surrounding distilling alcohol at home Carbon filtering—when it’s necessary, when to filter, and why you filter Flavoring and aging your spirits Keeping safety first when working with flammable materials, such as ethanol Yeast styles and nutritional requirements Different methods of distillation and equipment Post-distillation process And of course, fun drink recipes! (Try the Mudslide or the Cherry Bomb!)Author Rick Morris, who has been selling distillation equipment for over 25 years, even includes his own recipes for different types of spirits and drink recipes. By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.

    Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that The Complete Guide to Making Mead is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, The Complete Guide to Making Mead includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).

    It's about men and women tearing up rule books and creating new spirits with extraordinary personality and passion. This book uncovers the best spirits the world has to offer. These are not necessarily the best-known examples on the planet - though if they are good, they have a place here - but the best crafted and most interesting. Spirit by spirit Joel Harrison and Neil Ridley explain what you need to know to appreciate a spirit - its ingredients, its classic forms, the choices a distiller makes in creating it - and offer their picks to 'Drink Before You Expire' - the world's best examples of their type, from gin and rum to shochu and tequila. There are plenty of suggestions for how to drink too, with innovative and classic cocktails and their insider tips on getting the best out of your spirits.Joel Harrison & Neil Ridley are at the forefront of providing expertise and innovation in the spirits world. From whisky to gin, cognac to exotic drinks, the duo has a wealth of knowledge to share with audiences across the globe. They write about whisky on their award-winning website Caskstrength.net and regularly pen articles and whisky features for a number of different publications such as Whisky Magazine, Imbibe and the Evening Standard, as well as becoming judges for the World Whisky Awards and the prestigious I.W.S.C. awards.Joel and Neil approach the drinks world with an irreverent, independently-minded spirit and, in the last two years, the duo have hosted over 250 whisky and other spirits tastings around the world from Japan to Lithuania.

    It is the tale of their grandson Zweig, a young architect who has to leave Johannesburg when he falls in love with the wrong person, and of Marceline, a Congolese mother who flees to the city only to be caught up in a wave of xenophobic violence.Spanning more than a hundred years, A Thousand Tales of Johannesburg is a novel that documents and probes the lives of the inhabitants of this incomparable African city – the exiled, those returning from exile, and those who never left.

    

    

    Including more than 200 of the finest whiskies each entry is accompanied with color photography, historical information and detailed tasting notes describing the appearance, style and unique flavors of the whisky. The accompanying Tasting Notes book enables you to write down your impressions of a whisky, capture unique flavors, and mention those characteristics that make the whisky distinctive. This key information will help you remember the whisky in the future and build up a record of the drams you have tasted.

    Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world’s most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the global community of small-batch brewers. Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London’s Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek’s Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery.   Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you’re a first-timer, you’ll have world-class, small-batch beer ready to drink in no time.

    But it wasn’t always thus. For two centuries, America drank the brown stuff: rum and whiskey. So how did Russia’s “little water” unseat our favorite hooch? Vic Matus takes us on an incredible visual journey from vodka’s humble American origins in a Depression-era Connecticut factory—using the family recipe of a poor Russian exile named Vladimir Smirnov—through its glamorous rise to fame at the hands of James Bond and Sex and the City to today’s craft distillery movement. You’ll see in clear, intoxicating detail how hippie culture, women’s lib, and an absolutely ingenious Swedish company all played their part, transforming the booze into a status symbol. By 1975, the war had ended: Vodka officially became our favorite spirit. Today, a third of all cocktails contain it, and last year 140 million gallons of the stuff racked up $20 billion in sales. Here is the crisply distilled, bracing story of how entrepreneurs defied the odds and turned medieval medicine into a multibillion-dollar industry.

    Distillation and production processes, the landscape of the industry today, and a page-by-page guide to the major varieties, distilleries and brands all feature in Baijiu: The Essential Guide to Chinese Spirits.