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Batch Distillation: Science and Practice is a must have for distillers of all experience levels. Inside you'll find discussions on the history of distillation, distillation chemistry, considerations for purchasing a still and much more. Strickland uses an easy-to-read conversational tone to detail difficult to parse topics such as making distillation cuts, different distillation techniques, how to operate simple and hybrid batch stills and eve...

This book is for anyone responsible for the business performance of a craft distillery. Distillery Finance is an overview of the fundamentals of accounting and finance through the specific lens of distilleries.It provides guidance on how best to structure the chart of accounts, interpret financial statements, structure a company, and budget for the future. Readers will find accounting theory as well as guidance for practical application. The f...

Written specifically for use in the educational program of the production division of Seagram Distillers Corporation, this volume provides a fundamental explanation of the physical and chemical processes involved in the operation of a grain alcohol distillery.

This book is in response to the growing number of craft whiskey distilleries that are appearing around the World who need to know the secrets to making the finest whiskies. There are basic methods of making whiskey circulating about, but there is no single source of how-to information that details the precise nuances and timeless secrets of exactly how to make fine World-class whiskey, and not surprisingly the established distilleries keep the...

¿This book is inspired by the recent popularity of rum among cocktail circles, and by the advent of so many new rum craft distilleries in North America. Included is: the story of rum and how it is made, the ingredients, equipment, and processes used to make rum, the lubricious effects of barrel aging, and the various ways that it is done. And, a step-by-step description on how to make a 155-gallon batch of rum mash and how to distill and age i...

Strickland takes the reader on a journey through the oak stands and stave yards to the warehouse and finally the blending room to give one of the most comprehensive explanations of the spirits maturation process put to paper yet.

Traditional Distillation-Art & Passion is an introduction to one of the oldest human endeavors - preserving the bounty of the summer. In this book, Hubert Germain-Robin focuses on the essential elements - philosophical as well as technical - for the production of "eau de vie, " or water of life. The true art of brandy distillation is to capture, in liquid form, the very essence of the Earth and its summer bounty. All passionate distillers shar...

Few drinks have been more vilified than gin. From its birth in 17th-century Holland to the class-conscious London suburbs of the 1950s gin has been condemned by evangelists and snobs alike, attracting an opprobrium that springs more from the ignorance and prejudice of its detractors than from any quality inherent either in the liquor or in its drinkers.As artisan gin has become more and more popular in the past decade, more and more writers ha...

Ever wonder what it would be like to start and run a small distillery? AJ Temple, award-winning gin distiller and family man, brings readers into his distillery and home life to explore what it takes to create a successful distillery. So, Why Gin? covers everything from business planning to a day in the life of a distiller, and attempts to answer the question AJ so often asked: "So, why gin?"AJ's mission is to convince the world that gin is no...

As craft distilling and craft brewing become increasingly localized, producers are likewise looking for local materials-grain, hops, fruit, spices and other ingredients. Floor malting offers the small brewer or distiller an opportunity to source barley from farmers in their area and turn it into malt, the backbone of beer and malt whiskey. While floor malting was largely supplanted by industrial-scale drum malting in the 20th century, the olde...

The Nano Distillery is a compilation of how-to chapters and real-life experiences of distillers who successfully produce quality spirits on a small scale. Complete with formulas, spreadsheets, and first-person accounts The Nano Distillery is intended to provide you with enough information to roll up your sleeves and get distilling. Chapters include the necessary considerations of operating a distillery and making spirits-legalities, equipment,...

In the first book of its kind, award-winning bar operator Chall Gray leads readers through an overview of the complicated world that is bar ownership. The Cocktail Bar: Notes for an Owner & Operator covers everything from conceiving an initial idea for a bar to managing a successful and profitable operation. "A much needed book, " according to cocktail and bar industry legend Dale Degroff, this accessible guide is a must read for any aspiring ...

What do brewpubs, pumpkin ales, and punch-you-in-the-face hoppy DIPAs have in common? They were all introduced and popularized by Bill Owens, a craft beer pioneer. The Buffalo, Pumpkin, and Hops: A History of Bill Owens and Craft Beer explores Owens' pioneering efforts as an innovative brewer, writer, publisher, entrepreneur, and advocate for fresh, flavorful beer. Readers will learn how Owens influenced generations of craft brewers and beer w...

About the book: Camera 35 aptly called it "a survival course for today's photographer." You'll find everything you need to know for a career in photojournalism-how to get started, how to go about getting published, how and where to sell your photographs, what is really essential equipment and why, how to handle various lighting situations, and where and how to apply for grants. Documentary Photography is a must for the aspiring photojournalist...

Appreciating Whisky offers the reader detailed, structured knowledge on how to develop his or her palate for whisky. Readers are first taken on a detailed tour of how whisky is produced, what each of its constituents and each of the stages of its manufacture bring to the final product. With this grounding, readers are then introduced to the various chemical processes at work during distillation and maturation that give each whisky its distinct...

Traditional Distillation-Art & Passion is an introduction to one of the oldest human endeavors - preserving the bounty of the summer. In this book, Hubert Germain-Robin focuses on the essential elements - philosophical as well as technical - for the production of "eau de vie, " or water of life. The true art of brandy distillation is to capture, in liquid form, the very essence of the Earth and its summer bounty. All passionate distillers shar...

Post prohibition in the United States brought a renewed interested in the beverage arts. The authors of this book offer wine and spirits making as an art on the level of weaving, pottery and smelting-arts that did not require a great amount of scientific development, yet have reached a level of artistic perfection. Given this historical background, Wines and Liquors provides a general overview as well as detailed science on the production of w...

Considerations in the construction of a brewery are given voice here in detail, they include: site selection, wells and water, engines and boilers, machinery, malt mills, conveyers, mash tuns, pumping apparatus, hoppers, coolers, refrigerators, fermenting tuns, hop and yeast presses, cooperage and more. This is a reprint. Originally published in 1880.

The International Medical Congress convened in Philadelphia in September, 1876. The National Temperance Society felt it important to seek a declaration from such a prominent group to address the status of alcohol as medicine. This publication is the paper presented to the Medical Congress in its entirety. It provides the reader with a historical perspective of the temperance movement in America in the 19th century.