ALSO AVAILABLE by LYNN HOFFMAN
Short Course in Beer
An Introduction to Tasting and Talking about the World’s Most Civilized Beverage
by Lynn Hoffman
“A tuition-free ride from beginner to beer aficionado. Students learn how beer’s made; how to properly pour, pair, and taste it; and even better, how to talk about it. A dictionary of beer jargon and a beer-style guide—which both take a friendly, nonacademic tone—prove indispensable to the wannabe beer geek just getting his mug wet.” —Draft Magazine
“Approaches the subject with an academic thoroughness, from the technical to the cultural, without ever getting too dry. It may be a pint-sized primer, but it’s also thirst-quenchingly smart.” —Philadelphia Inquirer
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. It’s sure to stimulate lively conversations, presumably over a glass of equally lively beer.
$12.95 Paperback • ISBN 978-1-62914-495-5
Modern Cocktails
Dozens of Cool and Classic Mixed Drinks to Make You the Life of the Party
by Jimmy Dymott
Dying to know how the pros mix drinks that look amazing and taste even better? Jimmy Dymott has been in the industry since the emergence of the modern cocktail bar, and he knows that hard work and the best ingredients are the true secrets to success behind the bar.
Jimmy Dymott shares sixty of his favorite and most impressive cocktails, from classics like the Old Fashioned and the Gin Fizz, to modern favorites like the Juicy Fruit. He includes recipes for drinks invented at his own bars—with mint, passion fruit, and fresh ingredients, they’re always in high demand. Dymott explores the history of each drink—some spanning from eighth-century Persia to the American South in the 1800s. Plus, he offers the tools needed to make each drink pro, the types of bars out there to emulate, and great stories from Dymott’s fifteen years in the cocktail scene. Modern Cocktails is the insider’s introduction to the ingredients, the recipes, and the culture behind the top bars in the industry.
$17.95 Hardcover • ISBN 978-1-62873-642-7
Classic Cocktails
Time-Honored Recipes for the Home Bartender
by Amanda Hallay
Illustrated by David Wolfe
Classy ladies and dapper gents have their favorite vintage cocktail go-to, and now you can as well! From manhattans to pink ladies, gin fizzes to whiskey sours, Gibsons to stingers—and sixty additional cocktails—Classic Cocktails returns drinkers back to an age of sophisticated mixed drinks for the suave imbiber. While mixing your favorite cocktail, brush up on your pop culture trivia with quirky facts and snarky anecdotes. Recipes include:
• Bloody Mary
• Blue Hawaii
• Eggnog
• Gin sling
• Mai tai
• Mojito
• Old-fashioned
• Screwdriver
• Tequila sunrise
• Tom Collins
• White Russian
• And many more!
Also included is information on serving suggestions, glassware, and remedies for curing the occasional hangover. So harness your inner mixologist, break out the jar of maraschino cherries, and transport yourself and your friends to a time when “classic” cocktails were the only mixed drinks out there.
$14.95 Paperback • ISBN 978-1-62914-529-7
100 Classic Cocktails
The Ultimate Guide to Crafting Your Favorite Cocktails
by Sean Moore
This enjoyable collection includes all of your favorite cocktails, from recipes invented fairly recently—like the cosmopolitan, which only dates to the late eighties—to recipes dating all the way to the nineteenth century—the Tom Collins was first recorded in writing in 1876 by Jerry Thomas in his Bon Vivant’s Companion. Readers will discover recipes on a variety of well-known cocktails, including:
• Brandy Alexander
• Metropolitan
• Aperol spritz
• Mimosa
• Bramble
• Gibson
• Pink lady
• Amaretto sour
• Dark and stormy
• Tequila sunrise
• Jungle juice
• Lemon drop
• Old fashioned
• And many more
Each easy-to-follow recipe is paired with beautiful, full-color photographs. Impress friends with your new classic cocktail expertise, or enjoy a relaxing night in with your favorite cocktail.
$19.95 Hardcover • ISBN 978-1-62914-703-1
Vintage Cocktails
Retro Recipes for the Home Mixologist
by Amanda Hallay
Illustrations by David Wolfe
Anything you can mix and pour into a glass is now termed a “cocktail,” but those drinks usually pale in comparison with the truly classic cocktails. Vintage Cocktails returns drinkers to an age of manhattans, pink ladies, gin fizzes, and whiskey sours. Included with the recipes are quirky cultural facts as well as serving suggestions, what to have stocked in your bar at all times, and how to cure the occasional hangover.
$16.95 Hardcover • ISBN 978-1-61608-394-6
Whiskypedia
A Compendium of Scottish Whisky
by Charles MacLean
The flavor of Scotch whisky is as much influenced by history, craft, and tradition as it is by science. Individual distilleries give their whiskies unique characteristics. These characteristics do not arise magically (as was once thought), nor are they solely the result of the region (as is still thought, by some). They have their roots in the craft and custom of the distillery and of the district in which it is located, but the key influences upon flavor are the distilling equipment itself, how it is operated, and how the spirit is matured.
Whiskypedia explores these influences. For the first time, the flavor and character of every malt whisky distilled in Scotland is explored with reference to how it is made. Introductory sections provide an historical overview, an examination of regional differences, and an explanation of the contribution made by each stage of the production process. This compendium is a comprehensive guide to all the distilleries in Scotland (both malt and grain). Each entry provides a brief account of the distillery’s history and curiosities, lists the bottlings which are currently available, details how the whisky is made, and explores the flavor and character of each make. Malt whisky is the quintessential “spirit of place,” and this element of the story has been captured by John MacPherson’s camera in specially commissioned images that complement the text.
$14.95 Paperback • ISBN 978-1-62087-107-2
The Joy of Home Distilling
The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More
by Rick Morris
The Joy of Home Distilling is a complete guide for beginner and intermediate distillers. Readers will learn about every facet of distilling, from yeast styles and nutritional requirements to the different methods of distillation and equipment, and postdistillation processes. Author Rick Morris, who has been selling distillation equipment for 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 necessary, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes.
Topics covered include:
• Keeping safety first when working with flammable materials, such as ethanol
• What distillation is and common misconceptions about the process
• The legalities surrounding distilling alcohol at home
• What yeast is, what it does, and how to ensure you get a strong, complete fermentation
• Step-by-step instructions for the different processes, from bucket to bottle
• The difference between spirit types and how to produce each
• Carbon filtering—when it’s necessary, when to filter, and why you filter
• Flavoring and aging your spirits
$14.95 Paperback • ISBN 978-1-62914-586-0
Beer, Food, and Flavor
A Guide to Tasting, Pairing, and the Culture of Craft Beer
by Schuyler Schultz
Foreword by Peter Zien
“From lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-piaring dinner party . . . [this] excellent, 300-page guide to beer and food is a steal.” —Evan S. Benn, Esquire.com
“An engaging look at American craft beer through the eyes of a working chef. If you want to know how to bring craft beer into your culinary life, this book will take you all the way there.” —Garrett Oliver, brewmaster of The Brooklyn Brewery, author of The Brewmaster’s Table, and editor in chief of The Oxford Companion to Beer
“Yes, great beer can change your life,” writes chef Schuyler Schultz in Beer, Food, and Flavor. Here is your authoritative guide to exploring the diverse array of flavors found in craft beer—and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Armed with the precise tasting techniques and pairing strategies offered inside, readers will find that participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out.
$19.95 Hardcover • ISBN 978-1-61608-679-4
Brewing Porters and Stouts
Origins, History, and 60 Recipes for Brewing Them at Home Today
by Terry Foster
From the enduring global dominance of Guinness to exciting new craft porters to the resurgence of Russian imperial stouts, porters and stouts are among the most popular beer styles today among homebrewers and craft beer drinkers alike. In Brewing Porters and Stouts, widely respected beer and brewing writer Terry Foster presents the history and development of these styles as well as the guidance and expertise necessary to successfully homebrew them yourself.
The book opens with the history of the styles, including the invention of porter in eighteenth-century England and how stouts were born from porters (stouts were originally bolder and stronger—or stout—porters). It details their development in the United Kingdom, and introduction to Ireland and eventually the United States, where they remained popular even as they fell out of favor in Britain and then surged in popularity as the craft brewing revolution took hold. Foster then goes on to explore the many substyles of porters and stouts, providing commercial examples and showcasing some of the most exciting developments in craft brewing today, before breaking down the ingredients, including the various malts as well as special flavorings—such as vanilla, coffee, chocolate, and even bourbon—and finally the yeasts, hops, and waters that are well suited to brewing these styles. Finally, Foster provides a collection of sixty recipes—up to six for each substyle—showcasing the variety and range of ingredients explored in the book and providing both extract and all-grain instructions.
$16.95 Paperback • ISBN 978-1-62914-511-2
Meet Me in Munich
A Beer Lover’s Guide to Oktoberfest
by Moses Wolff
Munich’s Oktoberfest, held each year since 1810 from late September through the first weekend in October, is one of the most famous events in Germany. It is a beer drinker’s paradise—over the course of sixteen days, more than six million visitors consume nearly two million gallons of specially brewed Oktoberfest beer. For the first-time visitor to the Wiesn (a meadow near Munich’s center dedicated to the festival), Oktoberfest can be a little overwhelming. Fortunately, Moses Wolff hasn’t missed a day of Oktoberfest in years, and he knows the festival like the back of his hand.
$19.95 Hardcover • ISBN 978-1-62636-258-1
The Foodie’s Beer Book
The Art of Pairing and Cooking with Beer for Any Occasion
by Brooke Fedora and Luther Fedora
The Foodie’s Beer Book is the ultimate celebration of beer and food pairings. A glass of beer alone can be a splendid thing, but when incorporated into your cooking and served alongside the dish, it can be a symphony of flavor. Chefs Brooke and Luther Fedora explain the many ways beer can enrich and enhance a dish or an entire meal by providing a wealth of recipes and suggested pairings.
Begin by exploring beer varieties and their characteristics, helping you to learn the various flavor notes that are the foundation for cooking and pairings. A hoppy beer, for example, can add bite to a dish and is best for batters and light dishes, but is inappropriate for long simmering dishes where it instead strengthens the inherent bitterness of the dish. Malt, on the other hand, can add a mellow sweetness that is pleasing in stewed dishes and marinades. Have fun with dinner again, as you explore the wide variety of flavor profiles made possible through the addition of beer—from a traditional cassoulet laced with a malty dark ale to the lemony snap of a light Berliner Weisse paired with a lemon sorbet.
Recipes are broken down by various regions and seasons, making it possible to drink your way through the calendar year with recipes and tips for various events and holidays, including Saint Patrick’s Day, New Year’s Eve, Mardi Gras, Christmas, and Oktoberfest. So grab yourself a pint and dig in!
$24.95 Hardcover • ISBN 978-1-62873-682-3
Guinness
The Greatest Brewery on Earth—Its History, People, and Beer
by Tony Corcoran
There is no other company, industry, or premises more closely aligned with its hometown than Guinness’s St. James’s Gate Brewery and the city of Dublin. From the company’s modest beginnings in 1759 to its heyday in the late nineteenth and early twentieth centuries and its continued strength into the twenty-first century, Guinness has had an enormous influence over the city’s economic, social, and cultural life.
In this warm and fascinating piece of history, Tony Corcoran examines the magnitude of the brewery’s operation, and the working lives of the thousands of Dubliners who have depended on Guinness for their livelihood. The company’s unusually progressive treatment of its workers—health care, training, and housing—is revealed in detail, as is the Guinness family’s philanthropy and compassion toward the less well-off residents of the city. Corcoran also explores the important roles of the strong-willed women in each generation of the Guinness dynasty. Guinness is full of anecdotes, humor, and historical insights into one of Dublin’s most important and best-loved institutions.
“Whenever I bleed, I am always surprised to see that my blood is not black. Certainly, when you consider that I was born into two Guinness families, had two Guinness grandfathers and five Guinness uncles, and was on the premises of Guinness before I could walk, I am as much a product of Guinness as the black stuff itself.” —Tony Corcoran
$14.95 Paperback • ISBN 978-1-62636-076-1
A Scent of Champagne
8,000 Champagnes Tested and Rated
by Richard Juhlin
A Scent of Champagne is a luxury volume on the world’s most elegant beverage—by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau.
In this beautiful and heavily illustrated volume, the world’s foremost champagne expert, Richard Juhlin, takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text, he explains how to arrange tastings, how to develop one’s sense of smell, and why the setting where you drink champagne is important. He also includes personal anecdotes about his lifelong journey from teacher to connoisseur as well as a reference guide describing and ranking an incredible eight thousand champagne houses, types, and vintages.
Sit back and enjoy Juhlin’s graceful prose with a lovely glass of champagne, the beverage that has come to epitomize luxury and elegance. This is a must-have edition for any serious collector and lover of champagne.
$75.00 Hardcover • ISBN 978-1-62636-072-3