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Author: Patrick Dawson Publisher: Storey Publishing ISBN: 161212531X Category : Cooking Languages : en Pages : 193
Book Description
Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.
Author: Patrick Dawson Publisher: Storey Publishing ISBN: 161212531X Category : Cooking Languages : en Pages : 193
Book Description
Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.
Author: Joseph Wesley Uhl Publisher: Quarry Books ISBN: 1627883150 Category : Cooking Languages : en Pages : 163
Book Description
Let Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into tea production around the world to brewing your own blends at home. “Water is the mother of tea, a teapot its father, and fire the teacher.” —Chinese Proverb As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating. In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers “recipes” for creating your own tea blends using natural ingredients. Inside you’ll find: A detailed overview of tea’s history and origins Thoughtful descriptions of global brewing methods Innovative ideas for iced tea, tea cocktails, and DIY blends
Author: Don Pablo Publisher: ISBN: 9781802240016 Category : Languages : en Pages : 118
Book Description
"55% OFF for Bookstores! Discounted Retail Price NOW!!" Are your customers looking for a detailed guide to creating top-quality homemade wines, beers, meads and ciders from scratch and blow their friend's mind? Do you want to make sure that by buying just one book they will come back to buy again and again? Then, You Need this Book in Your Library and... Your Customers Will Never Stop to Use and Gift It! ? - WHY THIS BOOK CAN HELP YOUR CUSTOMERS Wine began with a grape. Beer emerged from a small playful hop and meads from one apple slice, bourbon from corn, rum from sugarcane. Thirsty yet? This smart guide explores the dizzying array of herbs, trees, flowers and fruits that humans have, through ingenuity, inspiration and sheer desperation, contrived to transform into alcohol over the centuries. Your customers will find: The bullet-proof method and techniques to brew beer, wine, cider and much more The 3 things your customer needs to know to make the perfect drinks for every occasion and situation High-quality pictures and idiot-proof instructions Tips and tricks on a budget This fascinating concoction of biology, history, chemistry, and etymology will make your customer the most popular guest at any cocktail party. Are you ready to leave a permanent imprint on the lives of your clients and their family? Click the "BUY NOW" Button, Buy THOUSANDS of Copies and Let Your Customers Rob Your Library!!
Author: Venkatesh Shankar Publisher: Edward Elgar Publishing ISBN: 1781005222 Category : Business & Economics Languages : en Pages : 529
Book Description
This authoritative, comprehensive, and accessible volume by leading global experts provides a broad overview of marketing strategy issues and questions, including its evolution, competitor analysis, customer management, resource allocation, dynamics, branding, advertising, multichannel management, digital marketing and financial aspects of marketing. The Handbook comprises seven broad topics. Part I focuses on the conceptual and organizational aspects of marketing strategy while Part II deals with understanding competition. Customers and customer-based strategy, marketing strategy decisions, and branding and brand strategies are covered in the next three parts while Part VI looks at marketing strategy dynamics. The final part discusses the impact of marketing strategy on performance variables such as sales, market share, shareholder value and stakeholder value. All of the chapters in this Handbook offer in-depth analyses of research developments, provide frameworks for analyzing key issues, and highlight important unresolved problems in marketing strategy. Collectively, they provide a deep understanding of and key insights into the foundations, antecedents and consequences of marketing strategy. This compendium is an essential resource guide for researchers, doctoral students, practitioners, and consultants in the field of marketing strategy.
Author: Peter Bane Publisher: New Society Publishers ISBN: 1550924850 Category : House & Home Languages : en Pages : 499
Book Description
Permanent agriculture - abundance by design "The wealth of practical knowledge in The Permaculture Handbook is a welcome addition to North America's canon of books on permaculture design, and will serve other regions as well. Peter Bane's broad and well-tested experience in ecological living will guide homeowners, gardeners, and small farmers toward designing and living in lushly productive and harmonious landscapes." ― Toby Hemenway, author of Gaia's Garden: A Guide to Home-Scale Permaculture The Permaculture Handbook is a step-by-step, beautifully illustrated guide to creating resilient and prosperous households and neighborhoods, complemented by extensive case studies of three successful farmsteads and market gardens. This comprehensive manual casts garden farming as both an economic opportunity and a strategy for living well with less money. It shows how, by mimicking the intelligence of nature and applying appropriate technologies such as solar and environmental design, permaculture can: Create an abundance of fresh, nourishing local produce Reduce dependence on expensive, polluting fossil fuels Drought-proof our cities and countryside Convert waste into wealth Permaculture is about working with the earth and with each other to repair the damage of industrial overreach and to enrich the living world that sustains us. The Permaculture Handbook is the definitive, practical North American guide to this revolutionary practice, and is a must-read for anyone concerned about creating food security, resilience and a legacy of abundance rather than depletion.
Author: Kelly Kfm Meyer Publisher: ISBN: Category : Languages : en Pages : 232
Book Description
After 10 years owning and managing a brewery, I've learned some things. Namely that if I wanted to make any money I should have stayed in the fitness business. This book will teach you the right way to start and operate a brewery by pulling back the curtain on all the wrong things I did when I founded my small, family-run brewery, The New Braunfels Brewing Company, back in 2012. It's a bit of a "How To" in reverse. My 10 mistakes will walk you through recipe design, equipment selection, distributor relations, and even how to deal with online beer reviews. The final chapter is how to manage your cash flow, which might be the most important lesson you can learn. I truly want you to be successful in your business and have all the fun. But buckle up because you've got a lot of preparation and planning to do if you ever hope to make that happen. The lessons you'll learn will help you in any business but I wrote it for brewery-folk. There are formulas, bad jokes and real-world examples that will show you where all the landmines are and how to avoid them. I'll probably make you laugh, I'll likely make you mad and I hope I don't make you cry. But if you read my book I will definitely make you better equipped to open any business, but especially your own brewery. "How Not To Start A Damn Brewery is a must read for anyone looking to open a damn brewery. Kelly's authentic, creative and unorthodox style of brewing beer is reflected in his writing, snowflakes be warned. You will laugh, you might be offended, but at the end of it, you will have learned tricks of the trade from one of the best damn brewery owners around." Matt Smart - Sales Manager, Bluebonnet Distributing "Kelly offers a sincere take on what it is like navigating the ups and downs of today's beer market in the US. While Kelly and I express ourselves in different ways, there is no mistaking his concern for the current state of how things are done as well as enlightening the new brewery owner to the lessons learned from his mistakes. His candor and willingness to share an unedited version of his life in the industry is refreshing and rare." Seth Weatherly - 5 Stones Artisan Brewery "Would-be brewers will save themselves a lot of tears and bad beers if they give this book a read. Experienced pros will get a laugh because they made the same damn mistakes. And any beer drinker will enjoy this authentic and fun inside look at what it takes to put a beer in your glass." Don Russell Creator & Chief Beer Drinker at Joe Sixpack's Philly Beer World
Author: Britta Folmer Publisher: Academic Press ISBN: 0128035587 Category : Technology & Engineering Languages : en Pages : 558
Book Description
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Author: Alan J. Buglass Publisher: John Wiley & Sons ISBN: 0470976659 Category : Technology & Engineering Languages : en Pages : 1207
Book Description
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects 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 also covered to a significant 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. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. 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, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. 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.
Author: René Redzepi Publisher: Artisan ISBN: 157965889X Category : Cooking Languages : en Pages : 400
Book Description
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Author: Patrick Dawson
Author: Patrick Dawson
Author: Joseph Wesley Uhl![The lost tribes and the Saxons of the East and of the West, with views of Buddhism [&c.]. PDF](https://books.google.com/books/content/images/frontcover/5mEVAAAAQAAJ?fife=w80-h100)
Author: George Moore
Author: Don Pablo
Author: Venkatesh Shankar
Author: Peter Bane
Author: Kelly Kfm Meyer
Author: Britta Folmer
Author: Alan J. Buglass
Author: René Redzepi