Extrait : "La deuxième partie de notre ouvrage présentera aux lecteurs le même intérêt, la même variété qu'ils ont trouvés dans la première : nous sommes et nous restons sur la terre des grands vins, dans le Médoc, où les Bourgeois et les Paysans eux-même ont une grande distinction.
Extrait : "Collaborateur du docteur Aussel pour la seconde édition de la Gironde à vol d'oiseau, nous avons visité un à un les vignobles et château de la région des grands vins par excellence.
Extrait : "Les grands vignobles de la Gironde sont une des gloires de la France, une des sources les plus fécondes de sa prospérité commerciale et agricole ; ils lui assurent une sorte de royauté que personne ne lui conteste, et forment autour de son front une auréole qu'on ne saurait trouver chez une autre nation de l'univers.
Nominated for a James Beard Award Named a Best Wine Book of 2022 by The New York Times, Forbes, and The Washington Post From veteran wine writer and James Beard Award winner Alice Feiring, an insightful and entertaining memoir of wine, love, heartbreak, and the never-ending process of coming-of-age.
The Nashville community, with its collective thirst for brews that are more pleasing to their palates, is but a microcosm in this surging universe of bubbly artisan beverages.
The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution.
Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage.
In Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale.
A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers.
While 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.
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.
After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.
Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing.
Murder and Death, Cow Mouth, Gut Rot, Bitchy Maid—judging from the recipe names, the beer-drinking public of Cologne during the Middle Ages was a tough crowd.
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.
