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Author: Graham Stewart Publisher: Elsevier ISBN: 0124046037 Category : Science Languages : en Pages : 444
Book Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. - Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner - Includes a chapter on marketing and selling whisky - Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Author: Graham Stewart Publisher: Elsevier ISBN: 0124046037 Category : Science Languages : en Pages : 444
Book Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. - Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner - Includes a chapter on marketing and selling whisky - Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Author: Marisa Mendes Publisher: BoD – Books on Demand ISBN: 9535132016 Category : Science Languages : en Pages : 248
Book Description
The purpose of this book is to offer innovative applications of the distillation process. The book is divided in two main sections, one containing chapters that deal with process design and calculations, and the other, chapters that discuss distillation applications. Moreover, the chapters involve wide applications as in fruit spirits production, in organic liquid compounds produced by oil and fats cracking, energy evaluation in distillation processes, and applicability of solar membrane distillation. I believe that this book will provide new ideas and possibilities of the development of innovative research lines for the readers.
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: Tom Acitelli Publisher: Chicago Review Press ISBN: 1613734611 Category : Cooking Languages : en Pages : 352
Book Description
Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste—and how much they could cost. Acitelli weaves the unlikely triumph of the small-batch distilling movement into other major trends, including a neo-Prohibitionism that nearly croaked the entire thing, America's re-embrace of cocktails, and the twin rises of craft beer and fine wine. He also expertly delves into the controversies currently wracking American spirits, ones that threaten to tank the movement at the moment of what should be its greatest triumph.
Author: Rick Morris Publisher: Simon and Schuster ISBN: 1632200112 Category : Cooking Languages : en Pages : 274
Book Description
The complete guide for beginner and intermediate distillers. Make your own brew at home! ”If you’re going to invest the $100 or so to get a basic equipment and recipe kit, then you’ll want to take care in ensuring that your first batch is brewed correctly.” –Rick Morris, HowBrewBeer The Joy of Home Distilling is covers nearly every facet of distilling: Step-by-step instructions for the different processes, from bucket to bottle The difference between spirit types and how to produce each What yeast is, what it does, and how to ensure that you get a strong, complete fermentation What distillation is and common misconceptions about the process Legalities surrounding distilling alcohol at home Carbon filtering—when it’s necessary, when to filter, and why you filter Flavoring and aging your spirits Keeping safety first when working with flammable materials, such as ethanol Yeast styles and nutritional requirements Different methods of distillation and equipment Post-distillation process And of course, fun drink recipes! (Try the Mudslide or the Cherry Bomb!) Author Rick Morris, who has been selling distillation equipment for over 25 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 needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.
Author: Camper English Publisher: Penguin ISBN: 0143134922 Category : Cooking Languages : en Pages : 369
Book Description
“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
Author: Graham Stewart
Author: Graham Stewart
Author: J. A. Nettleton
Author: K. A. Jacques
Author: Marisa Mendes
Author: John Stone
Author: Gregory H. Miller
Author: Alan J. Buglass
Author: Tom Acitelli
Author: Rick Morris
Author: Camper English