The Science And Commerce Of Whisky 2nd Edition

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The Science and Commerce of Whisky 2nd Edition

Paul S. Hughes,Ian Buxton
The Science and Commerce of Whisky 2nd Edition Book PDF

Author : Paul S. Hughes,Ian Buxton
Publisher : Royal Society of Chemistry
Page : 341 pages
File Size : 48,7 Mb
Release : 2020-10-29
Category : Science
ISBN : 9781788015387

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The Science and Commerce of Whisky 2nd Edition by Paul S. Hughes,Ian Buxton Pdf

Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Despite the recession, new distillation capacity has been added at a record pace and new consumers in new markets have entered the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. An entirely new chapter discussing the management and utilization of co-products and recent developments in areas such as anaerobic digestion is included along with revisions and updates to most chapters. Written by acknowledged and experienced authorities of the subject, this book provide an up to date treatment of this fast developing area. Aimed at the popular market, it provides a leading text for students of distilling, industry practitioners, new craft distillers and whisky enthusiasts. Review of the 1st Edition 'The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. Fascinating stuff from cover to cover.' Ian W. Davies, Chromatographia, 2014, 77, 1733-1734 'Sometimes, you come across a book that's so comprehensive that it's worth shouting about....a fascinating book that can be engaged with on numerous levels, even if you aren't a student of distilling. Pop it on the shelf and consult it from time to time over the coming years. This might be the only whisky book you'll ever need.' http: //malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/

The Oxford Companion to Spirits and Cocktails

Noah Rothbaum
The Oxford Companion to Spirits and Cocktails Book PDF

Author : Noah Rothbaum
Publisher : Oxford University Press
Page : 881 pages
File Size : 41,9 Mb
Release : 2021-10-14
Category : Cooking
ISBN : 9780190670405

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The Oxford Companion to Spirits and Cocktails by Noah Rothbaum Pdf

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

101 Craft and World Whiskies to Try Before You Die (2nd edition of 101 World Whiskies to Try Before You Die)

Ian Buxton
101 Craft and World Whiskies to Try Before You Die 2nd edition of 101 World Whiskies to Try Before You Die Book PDF

Author : Ian Buxton
Publisher : Headline
Page : 241 pages
File Size : 42,9 Mb
Release : 2021-09-30
Category : Cooking
ISBN : 9781472279026

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101 Craft and World Whiskies to Try Before You Die (2nd edition of 101 World Whiskies to Try Before You Die) by Ian Buxton Pdf

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons 'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky library.' Charles MacLean 'Ian Buxton is the perfect guide to the rapidly changing world of whisky. Can you afford to be without a copy of 101 Craft and World Whiskies?' Henry Jeffreys, author of Empire of Booze Discover the exciting new world of craft distillers and whiskies from around the world in Ian Buxton's brilliant new addition to his 101 Whiskies series. From Austria to Argentina and Norway to New Zealand, the world of whisky is expanding as we have never seen before. Distilleries as far away as Taiwan and as close to home as England are reinventing what whisky means - and an iconoclastic generation of boutique, craft distillers are challenging previous orthodoxies and teasing drinkers with their exciting new styles and radical releases. 101 Craft & World Whiskies to Try Before You Die is an up-to-the-minute guide from best-selling whisky commentator Ian Buxton, author of the popular 101 Whiskies series, and the first independent assessment of this global drinks revolution. Guaranteed to appeal equally to whisky aficionados and new enthusiasts in search of a trusty and well-informed guide, Ian Buxton's wonderful new handbook is delivered in his trademark irreverent and trenchant style. There's a whole world of whisky to be discovered, free of bagpipes and heather and far from leather-clad fireside armchairs, that's overturning tradition. Taken neat or over ice, 101 Craft & World Whiskies will blow the cobwebs off your dram.

Whisky

Graham Stewart,Inge Russell
Whisky Book PDF

Author : Graham Stewart,Inge Russell
Publisher : Elsevier
Page : 444 pages
File Size : 53,7 Mb
Release : 2014-08-12
Category : Science
ISBN : 9780124046030

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Whisky by Graham Stewart,Inge Russell Pdf

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.

Enterprise as a Carrier of Culture

Hirochika Nakamaki,Koichiro Hioki,Noriya Sumihara,Izumi Mitsui
Enterprise as a Carrier of Culture Book PDF

Author : Hirochika Nakamaki,Koichiro Hioki,Noriya Sumihara,Izumi Mitsui
Publisher : Springer
Page : 191 pages
File Size : 48,5 Mb
Release : 2019-05-08
Category : Business & Economics
ISBN : 9789811371936

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Enterprise as a Carrier of Culture by Hirochika Nakamaki,Koichiro Hioki,Noriya Sumihara,Izumi Mitsui Pdf

This book expands anthropological studies of business enterprise to include comparative and interdisciplinary perspectives. A number of books on business anthropology have been published, but most of them are written by anthropologists alone. By contrast, this book engages interdisciplinary studies, e.g., not only by anthropologists but also management scholars and other social scientists. It is the second volume of studies forwarding anthropological approaches to business administration, Keiei Jinruigaku. This volume focusses on the cultural dimensions of enterprise. Here enterprise is viewed as a medium carrying culture, rather than solely an entity of production and management, as is typical in mainstream studies. The approach is based on Tadao Umesao’s definition of culture as a projection of instruments/devices and institutions into the mental/spiritual dimensions of life. Therefore, in our view production and management are among the projections of the cultural aspects of enterprise. This perspective, we believe, constitutes a new frontier in the study of business administration. This book consists of three parts, the first being “religiosity and spirituality”, the second “exhibitions, performance and inducement,” and the third “history and story.” In Part I, Quaker Codes, ex-votos, and spiritual leadership are discussed in relation to management and behavior, and miracles and pilgrimage. Part II describes exhibitions justifying nuclear power industry within power plants in both Japan and England, the exhibition by English families of their porcelain collections, and the performance skills of orchestral maestros. All of these examples indicate that, through the use of narratives and myths, exhibits and performances overtly and covertly induce visitors or audiences to certain viewpoints and emotions. Part III offers examples of histories and stories of enterprise articulated through the branding and consumption of industrial products, and their display in enterprise museums where the essence of culture and heritage is cherished and emphasized, by and for the wider community and the enterprise itself. Conjoined as an interdisciplinary team of Western and Japanese researchers, we apply an anthropological approach to the cultural history of enterprise in both Britain and Japan.

Whisky Science

Gregory H. Miller
Whisky Science Book PDF

Author : Gregory H. Miller
Publisher : Springer
Page : 0 pages
File Size : 44,7 Mb
Release : 2024-05-19
Category : Technology & Engineering
ISBN : 3031506863

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Whisky Science by Gregory H. Miller Pdf

To be updated with second edition. This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.

Plant Sanitation for Food Processing and Food Service, Second Edition

Y. H. Hui
Plant Sanitation for Food Processing and Food Service Second Edition Book PDF

Author : Y. H. Hui
Publisher : CRC Press
Page : 1390 pages
File Size : 41,8 Mb
Release : 2014-12-16
Category : Technology & Engineering
ISBN : 9781466577695

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Plant Sanitation for Food Processing and Food Service, Second Edition by Y. H. Hui Pdf

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

A Sense of Place

Dave Broom
A Sense of Place Book PDF

Author : Dave Broom
Publisher : Mitchell Beazley
Page : 0 pages
File Size : 41,8 Mb
Release : 2022-09-27
Category : Electronic
ISBN : 1784726710

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A Sense of Place by Dave Broom Pdf

A personal journey exploring Scotch whisky through its terroir, including the land, weather, history, craft and culture that feeds and enhances the whisky itself In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir - the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where it is going. With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass, as well as open their eyes to where whisky can go.

Shots of Knowledge

Rob Arnold,Eric Simanek
Shots of Knowledge Book PDF

Author : Rob Arnold,Eric Simanek
Publisher : Texas A&M University Press
Page : 137 pages
File Size : 48,6 Mb
Release : 2016-10-07
Category : Cooking
ISBN : 9780875656540

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Shots of Knowledge by Rob Arnold,Eric Simanek Pdf

Shots of Knowledge is a guidebook for whiskey lovers. Organized into approximately sixty illustrated essays, the book samples selected topics in whiskey production through the lenses of science and engineering. While the essays are subdivided into three sections—From Sunshine to Sugar, From Wee Beasties to White Dogs, and From Barrel to Brain—the reader is free to sip them in any order. The story commences with water, carbon dioxide, and sunlight; travels through the manufacturing process; and ends with the molecules that entertain the palate. Whether the topic is photosynthesis, bubble caps, oak speciation, or a mechanistic enzymology, the essays seek to reveal the simple beauty too often hidden in science and engineering. At approximately one page in length, each essay and accompanying artwork can be digested slowly at the rate estimated at three essays per bourbon or Scotch. Each essay is summarized in one or two sentences in a single “Shot of Knowledge.” Iconography anchors each essay in the production process. Inspiration for the book derived from a productive collision between individuals from TCU and the Firestone & Robertson Distilling Company.

Whisky Science

Gregory H. Miller
Whisky Science Book PDF

Author : Gregory H. Miller
Publisher : Springer
Page : 533 pages
File Size : 44,9 Mb
Release : 2019-06-10
Category : Technology & Engineering
ISBN : 9783030137328

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Whisky Science by Gregory H. Miller Pdf

This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.

101 World Whiskies to Try Before You Die

Ian Buxton
101 World Whiskies to Try Before You Die Book PDF

Author : Ian Buxton
Publisher : Hachette UK
Page : 239 pages
File Size : 40,6 Mb
Release : 2012-07-05
Category : Cooking
ISBN : 9780755363209

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101 World Whiskies to Try Before You Die by Ian Buxton Pdf

101 World Whiskies To Try Before You Die is the companion guide to 2010's 101 Whiskies To Try Before You Die. Ian Buxton again eschews the obvious whiskies and recommends another 101 whiskies that he believes every whisky lover should taste. In Ian Buxton's new collection of whisky recommendations he has cast his net wider. He includes not only whiskies from the established whisky-producing countries, but also many newcomers. The book includes whiskies from Austria, Belgium, Canada, the Czech Republic, England, India, Ireland, Japan, The Netherlands, Scotland, Taiwan, USA and Wales. All the whiskies included are both affordable and accessible. Ian Buxton does not believe in collecting whiskies or investing in whisky. He believes in tasting and enjoying the huge range of whiskies that are available. The book includes single malts and blends - and provacatively a few renegade suggestions that are bound to offend purists.

101 Whiskies to Try Before You Die (Revised & Updated)

Ian Buxton
101 Whiskies to Try Before You Die Revised Updated Book PDF

Author : Ian Buxton
Publisher : Hachette Scotland
Page : 224 pages
File Size : 40,6 Mb
Release : 2011-08-04
Category : Cooking
ISBN : 9780755362981

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101 Whiskies to Try Before You Die (Revised & Updated) by Ian Buxton Pdf

Revised and updated in 2013, 101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 'best' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic selection of old favourites, stellar newcomers and mystifyingly unknown drams that simply have to be drunk. The book decodes the marketing hype and gets straight to the point; whether from India, America, Sweden, Ireland, Japan or the hills, glens and islands of Scotland, here are the 101 whiskies that you really want. Try them before you die - Slainte!

Whisky and Other Spirits

Graham Stewart,Julie Kellershohn,Inge Russell
Whisky and Other Spirits Book PDF

Author : Graham Stewart,Julie Kellershohn,Inge Russell
Publisher : Academic Press
Page : 598 pages
File Size : 43,5 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9780323853606

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Whisky and Other Spirits by Graham Stewart,Julie Kellershohn,Inge Russell Pdf

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging. This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products. Presents a detailed look into current global situation for whisky and spirits production Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies

APPRECIATING WHISKY

Phillip Hills
APPRECIATING WHISKY Book PDF

Author : Phillip Hills
Publisher : White Mule Press
Page : 192 pages
File Size : 53,8 Mb
Release : 2017-02-06
Category : Cooking
ISBN : 0996827757

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APPRECIATING WHISKY by Phillip Hills Pdf

Learn how to appreciate whisky like a connoisseur. Learn how distillation, chemistry and aging contribute to the final product. With science as the grounding, educating the palate via taste and smell provides further enjoyment. A Master Whisky course primer.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui,E. Özgül Evranuz
Handbook of Plant Based Fermented Food and Beverage Technology Second Edition Book PDF

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 825 pages
File Size : 50,5 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439849040

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Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.