Food and drink: alcoholic beverages

Dying on the Vine chronicles 150 years of scientific warfare against the grapevine's worst enemy: phylloxera.

Gerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time.

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine.

The World of Sicilian Wine provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution.

A richly illustrated account of the story of ancient vinicultureThe history of civilization is, in many ways, the history of wine.

In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions.

Following on the success of her books on Brunello di Montalcino, renowned author and wine critic Kerin O'Keefe takes readers on a historic and in-depth journey to discover Barolo and Barbaresco, two of Italy's most fascinating and storied wines.

For fans of Italian wine, few names command the level of respect accorded to Brunello di Montalcino.

A fascinating book that belongs on every wine lover's bookshelf.

Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years.

A Vineyard Odyssey is a fascinating saga of wine-the journey from vine to bottle-that takes the reader on a travelogue of the many hazards that lie along the way.

Do you like wine but want to learn more about it?

Under the Texan Sun features innovative recipes from nearly 30 wineries that either contain wine or pair well with wine.

This book describes and rates more than 375 of the best craft beers, identifies who actually makes them, explains how beer is made, guides you in homebrewing, lists beer festivals, and reveals America's top 25 breweries.

**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks**The Japanese Sake Bible is the ultimate book about Japan's national drinkfrom its history, culture and production methods to how to choose the best sake and recommended food pairings.

Whether as wine, beer, or spirits, alcohol has had a constant and often controversial role in social life.

I love a martiniBut two at the most.

Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South.

It began as poisonous rotgut in Medieval RussiaIvan the Terrible liked it, Peter the Great loved itbut this grain alcohol \u201cwithout distinctive character, aroma, taste, or color\u201d has become our uncontested king of spirits.

This book chronicles the personal journey of pioneering female winery owner Susan Sokol Blosser, from deciding on a whim to grow wine grapes in the early 1970s, to the trials and tribulations of starting her family-owned winery, Sokol Blosser, in the then little-known Willamette Valley, to the transfer of leadership from the first generation to the present.

Wine has been a staple of tables around the world for more than 4,000 years and in that time has developed into one of the most widely recognized and highly cultivated beverages in nearly every civilization on earth.

Wild wines around the world have been created since the dawn of time, with nearly every civilization and culture on earth developing their own means of fermenting and distilling various fruits and grains into aromatic, strong spirited drinks that have graced the tables of kings and peasants alike.

Best All-Time Booze Book, Eater.

Home Brewing: 70 Top Secrets & Tricks To Beer Brewing Right The First Time: A Guide To Home Brew Any Beer You Want is the definitive book on making quality beers at home.

Ever wondered how to brew your own beer?

Those who love food and travel can now enjoy a tasty collection of tapas-styles small plates based on Chef Marisol Murano's experience as an International Destination Chef.

The perfect keg.

Thoughtfully conceived and very well written, this is essential somm reading.

Descorchados is celebrating its 25th anniversary.

Water is arguably the most critical and least understood of the foundation elements in brewing.

Have you ever found yourself doing less and less homebrewing, or being too intimidated to take up the brewing to begin with?

Michael Lewis, Ph.

How to Brew is the definitive guide to making quality beers at home.

Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization.

Mild ale is a simple beer to make, but an extremely difficult style to pin down.

This Mother of all Beers has come a long way since its murky beginnings as the first beer style ever produced.

A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers.

This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

From defining off-flavors to analyzing competition-winning beers, Evaluating Beer will help develop your tasting and evaluating skills.

In Prost!

For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany.

Never before has the evolution of pale ale been so thoroughly explored.

A definitive and fresh account of the role of beer in our country’s founding and formative years.

Wine was produced in Burgundy and Bordeaux by the Romans and almost certainly by the Celts before them.

Explore the evolution of one of craft beer’s most popular styles, India pale ale.

Brewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement.

Learn the brewing secrets for hearty barley wines.

Explore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago and experiencing a renaissance today.

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.