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This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic "ca na" fruit, and much more.
This publication is a compilation of the articles published in the BrewingScience bimonthly online journal in 2022. The yearbook is full of new insights - ranging from hop and practical yeast matters all the way to use of new methods such as CrospR-Cas9 in the brewing industry. Contributions extending beyond the horizons of the brewing industry round off the range of topics.
Craft Economies provides a wide-ranging exploration of contemporary craft production, situating practices of amateur and professional making within a wider creative economy. Contributors address a diverse range of practices, sites and forms of making in a wide range of regional and national contexts, from floristry to ceramics and from crochet to coding. The volume considers the role of digital practices of making and the impact of the maker's movement as part of larger trends around customisation, on-demand production, and the possibilities of 3D printing and digital manufacturing.
Shortlisted for the André Simon Drinks Book of the Year 2019 In this fascinating book, beer expert Mark Dredge dives into the history of lager, from how it was first brewed to what role was played by German monks and kings in the creation of the drink we know so well today. From the importance of 500-year-old purity laws to a scrupulously researched exploration of modern beer gardens (it's a hard life), Mark has delved deep into the story of the world's favourite beer. From 16th Century Bavaria to the recent popularity of specialist craft lagers, A Brief History of Lager is an engaging and informative exploration of a classic drink. Pint, anyone?
2020 Gourmand Award in Spirits Gold Medal winner in the Independent Book Publishers Awards China is one of the world's leading producers and consumers of liquor, with alcohol infusing all aspects of its culture, from religion and literature to business and warfare. Yet to the outside world, China's most famous spirit, baijiu, remains a mystery. This is about to change, as baijiu is now being served in cocktail bars beyond its borders. Drunk in China follows Derek Sandhaus's journey of discovery into the world's oldest drinking culture. He travels throughout the country and around the globe to meet with distillers, brewers, snake-oil salesmen, archaeologists, and ordinary drinkers. He examines the many ways in which alcohol has shaped Chinese society and its rituals. He visits production floors, karaoke parlors, hotpot joints, and speakeasies. Along the way he uncovers a tradition spanning more than nine thousand years and explores how recent economic and political developments have conspired to push Chinese alcohol beyond the nation's borders for the first time. As Chinese society becomes increasingly international, its drinking culture must also adapt to the times. Can the West also adapt and clink glasses with China? Read Drunk in China and find out.
Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
The definitive source for how to write and publish in the field of biblical studies The long-awaited second edition of the essential style manual for writing and publishing in biblical studies and related fields includes key style changes, updated and expanded abbreviation and spelling-sample lists, a list of archaeological site names, material on qur’anic sources, detailed information on citing electronic sources, and expanded guidelines for the transliteration and transcription of seventeen ancient languages. Features: Expanded lists of abbreviations for use in ancient Near Eastern, biblical, and early Christian studies Information for transliterating seventeen ancient languages Exhaustive examples for citing print and electronic sources