The Craft Distillers' Handbook

A Practical Guide to Making and Marketing Spirits

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Author: Ted Bruning

Publisher: N.A

ISBN: 9781903872376

Category: Distillation

Page: 256

View: 3133

It's taken nearly 40 years, but at last craft distilling is beginning to catch up with microbrewing and artisan cidermaking. For far too long, official red tape and perceived high costs have been a barrier to all but the hardiest entrepreneurs - but now the dam has broken and new and exciting gins, whiskies, apple brandies and vodkas are being made all over the country. If you've ever dreamed of firing up a gleaming copper pot-still of your very own but have found the maze of customs and European regulations just too daunting, expert Ted Bruning lays them all bare and brings your vision within reach.

Home Distilling Handbook

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Author: Christopher G. Yorke, M. Ed

Publisher: Christopher G. Yorke

ISBN: 197845810X

Category:

Page: 152

View: 1514

The Home Distilling Handbook was written for beginning distillers who want to learn the complete process of making high quality whiskey. Clear pictures and concise instructions give you a complete understanding of every step in the process. The book includes a detailed list of every piece of equipment you need. Use the book as a step-by-step guide to making whiskey and other spirits.

MicroDistillers' Handbook

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Author: Gavin D. Smith

Publisher: Paragraph Publishing

ISBN: 1999840801

Category: Technology & Engineering

Page: 260

View: 8664

The Microdistillers Handbook is the complete guide to the skills, information and equipment needed for starting your own still or microdistillery for gin, whisky, vodka, rum and other spirits.

Handbook of Brewing

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Author: Graham G. Stewart,Inge Russell,Anne Anstruther

Publisher: CRC Press

ISBN: 1351230816

Category: Technology & Engineering

Page: 777

View: 3292

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Handbook of Alcoholic Beverages, 2 Volume Set

Technical, Analytical and Nutritional Aspects

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Author: Alan J. Buglass

Publisher: John Wiley & Sons

ISBN: 9780470976654

Category: Technology & Engineering

Page: 1208

View: 4619

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

The Home Distilling and Infusing Handbook, Second Edition

Make Your Own Whiskey & Bourbon Blends, Infused Spirits, Cordials & Liqueurs

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Author: Matthew Teacher

Publisher: Simon and Schuster

ISBN: 1604335572

Category: Cooking

Page: 208

View: 4553

Create your own signature blends at home with the fully updated and newly expanded edition of The Home Distilling and Infusing Handbook, featuring dozens of creative infusion recipes! Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of today's leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Cheers, and bottoms up!

The Craft Maltsters' Handbook

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Author: Dave Thomas

Publisher: N.A

ISBN: 9780991043620

Category: Cooking

Page: 214

View: 9849

The industrial process of germination-which converts hard, insoluble cereals into friable, extractable grains for subsequent use as a food source for humans or yeast - is called malting. The Craft Maltsters' Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. The rise in craft micro-malting is a nod to the 19th century men and women who provided the malt for brewing/distilling and part of the growing trend of taking back an art from large multinational corporations who have come to dominate much of agriculture and manufacturing.

Handbook of Food and Beverage Fermentation Technology

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Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield

Publisher: CRC Press

ISBN: 0824751221

Category: Technology & Engineering

Page: 1000

View: 5768

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

The Spirit of Gin

A Stirring Miscellany of the New Gin Revival

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Author: Matt Teacher

Publisher: Simon and Schuster

ISBN: 1604335327

Category: Cooking

Page: 368

View: 2549

The ultimate guide to today’s exciting gin revival with a nod to the spirit’s rich history, featuring a comprehensive review of gin distilleries, ingredients and accoutrements, distilling methods, cocktail recipes, international bar guide, and creative contributions from industry leaders. The Spirit of Gin is a comprehensive and entertaining illustrated guide to the classic spirit, with a sharp focus on the modern gin revival led by innovative craft-gin distillers, new ingredients and infusions, and growing interest in bars across the United States and overseas. The book details the colorful history of gin from its invention in eighteenth century London to today’s worldwide resurgence; provides detailed coverage of the methods, ingredients, and accoutrements of modern makers and purveyors; gives coverage to popular gin bars and classic cocktails with eclectic sidebars and interviews; and provides a complete catalog of commercial and craft distilleries worldwide.