- The ultimate guide for the advanced home brewer.
- Learn everything about brewing processes, maintenance and analysis.
- Technical, in-depth and yet accessible.
- Written in collaboration with the European Trade Association of Brewers, representing 29 countries and more than 10,000 breweries.
This book is aimed at small brewers - professional brewers in the process of opening their own breweries or existing brewers - and focuses on quality measures to improve brewing skills and produce the best quality beer. It is the ideal guide for the advanced home brewer, who does not require 5 years of experience in a large industrial brewery or a master's degree in brewing science, and a precious resource for all small brewers looking to expand their brewing skills, improve their know-how about the brewing process and get more value and benefits from their brewing work.
For a long time already, vodka has been more than just Russia and Poland's national drink. From Asia and Great-Britain to the United States: this fire water has conquered the world and is now the most sold spirit internationally. The term 'fire water' refers to its most distinguishable quality: a neutral spirit, without smell and with a pure taste. It turned vodka also into a barkeeper's best friend and the basis of every Cosmopolitan, Moscow Mule or Bloody Mary.
"The diversity of flavours and colours of rum is as rich as the history and culture that surrounds this alcoholic beverage.
This guide provides an overview of more than 300 different types of rum and then categorizes them using an innovative taste model. For every rum, you receive a clear overview of its origins, taste and aroma. In addition, you can read all about the different types of rum, the production and maturing process, the perfect serve and the best cocktails."
The Belgian Beer Book is a handy compass to guide you on your travels across our beer country of Belgium. Take a look with us at Belgian café culture and share our personal selection of specialty beer cafés. We dissect the secrets of the brewing process which takes us seamlessly to the hugely popular final product that we categorise in various beer styles and beer types.
Do not expect any lists or rankings but you can look forward to an interpretation and taste analysis of no fewer than 133 beers. Practical tips to store, pour, tap and taste all these delicacies are included, of course. We thoroughly enjoy a good glass of beer at the table and so we would like to treat you to several successful food pairings. We consulted several chefs, who reveal the secrets of their beer cuisine to you.
Finally, our handy guide will help you plan your next brewery visit. There is no better way to discover the birthplace of your beloved beers.
In Belgium people take their time to make a good beer. Take your own time to travel around our beer country. And above all, don't forget to enjoy yourself... with a good glass of beer. Santé!
La Belgique est un vrai pays de bière. Avec plus de 400 ( !) brasseries dans le pays, les histoires ne manquent pas. Erik Verdonck, expert en bière et authentique raconteur, zoome dans cet ouvrage sur 50 brasseries, petites et grandes, et nous confie les anecdotes les plus passionnantes, amusantes, surprenantes de leur histoire. Découvrez de l'intérieur l'univers de la bière belge... un verre à la main bien entendu !
"La culture belge de la bière a été reconnue comme patrimoine immatériel mondial par l'UNESCO. Nos bières et nos brasseries, dans tous les sens du terme, ont la cote.
Beerstronomy vous fait profiter des meilleurs plats de la cuisine de brasserie, avec lesquels les bières belges s'harmonisent si bien. Nous vous emmenons dans 21 brasseries de tout le pays et laissons la parole aux maîtres du goût : les brasseurs racontent leur passion pour la bière, les chefs leur amour de la cuisine. Chaque chef propose aussi un délicieux menu « beer pairing », des accords mets et bières dans lesquels les bières belges renforcent les arômes et les saveurs du plat ou, au contraire, créent de surprenants contrastes. Pour que vous aussi, vous puissiez découvrir les atouts culinaires de la bière !
Des bons vivants, les Belges ? Vérifiez par vous-même !"
Top wine waiter Pieter Verheyde offers an overview of the world-famous champagne houses and of less well-known pearls from Champagne which he rates highly. He presents each house's history, location, production process and the various wines, and provides practical visiting information.
Le gin tonic n'a jamais été aussi tendance, mais les questions que suscite le long drink des années 1980 restent d'actualité, Quel tonic pour quel gin ? Quels condiments ajouter ? Concombre, citron vert ou aucun des deux ? Quelle est l'histoire du gin ?
Un livre unique et exceptionnel sur les vignerons belges du Bordelais.
Les Belges sont des fervents amateurs de Bordeaux, mais il existe aussi de nombreux vignerons belges qui ont réalisé leur rêve en créant leur propre domaine vinicole dans la région bordelaise.
Domaine-Bordeaux met en lumière les vignerons qui se cachent derrière les célèbres domaines vinicoles tels que Château Pabus, Château La Haye, Château Villemaurine, Château Badette, La Marzelle et Le Pin. Cet ouvrage se concentre sur les personnes qui produisent le vin, sur le domaine vinicole, les méthodes de vinification, les différentes sortes de vins, leur commerce... le tout illustré par Andrew Verschetze.
La Brasserie Huyghe située dans l'abbaye d'Averbode est surtout connue pour sa Delirium Tremens et est l'une des plus importantes brasseries familiales de Belgique. L'écrivain et expert en bières Erik Verdonck vous emmène à travers l'histoire fascinante de la brasserie et vous présente le processus de production de leurs bières. Il décrit également les différents types de bières et leur goût ainsi que les plats avec lesquels vous pouvez les associer.
Tea: Wine's Sober Sibling is an in-depth guide into the myriad possibilities of pairing tea, and preparing tea, for connoisseurs and beginners alike. It is both a handbook and a cookbook with over 70 original recipes, each with mouthwatering pictures and three matching tea suggestions. In chapters that explore the relationship and pairing of tea and cheese, tea and chocolate, and tea in mixed drinks (both alcoholic and non-alcoholic), you will learn how to use tea as an ingredient for cooking through easy-to-follow recipes. Various methods of steeping tea are covered, and readers will learn how to easily prepare tea for everyday enjoyment, the best practices for restaurant use, and more advanced, intricate methods for the experienced tea lover. Take a deep dive into the world of tea and food pairings with close to 300 pages brimming with information, including 6 pages with tea-related links to recommended tea shops, schools, and videos.
De Koninck, Spéciale Palm et cinq autres bières peuvent revendiquer l'appellation de Ale Spéciale Belge. Découvrez leur histoire et l'histoire de la bière de type belge qui y est liée, ainsi que leur combat pour la reconnaissance. Les sept brasseries produisant de la Spéciale Belge sont ensuite présentées en détail. Et pour couronner le tout, le chef Stefaan Couttenye, du restaurant de bière Het Hommelhof à Watou, révèle quelques-unes de ses recettes phares. Le photographe Andrew Verschetze a mis magistralement les bières en image et en lumière.
-A journey along the 18 most renowned distilleries of Scotland -By acknowledged whisky connoisseur Bob Minnekeer -Includes glorious photographs by Andrew Verschetze Whisky buff Bob Minnekeer travels through Scotland and visits the 18 most high-profile distilleries, such as Bowmore, Glenfiddich and Auchentoshan. These distilleries are internationally renowned for their world-class whisky. In every distillery, Bob Minnekeer focuses on one specific aspect that makes the distillery and their whisky unique.
This book is a wonderful overview of Scotland's finest whisky distilleries, seen from a unique perspective. Bob Minnekeer tells you everything you've always wanted to know about the manufacturing process of these renowned whiskies, and shows you how to smell and taste whisky like a professional. In addition, the book shows you the must-see places in Scotland, around the distilleries. Each chapter is infused with beautiful pictures by experienced photographer Andrew Verschetze.
Also available by Bob Minnekeer:
Single Malt Flavours ISBN 9789020996074 Bob Minnekeer is internationally known as "whisky buff Bob". His Ghent-based whisky club, Glengarry, aims to introduce the masses to the wondrous world of this prestigious drink. Andrew Verschetze is a culinary photographer. He has provided the images for many cookery books and is the owner of a graphic design company.
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Un guide pratique, clair et structuré avec de magnifiques photos.
Cet ouvrage vous emmène à la découverte des plus belles brasseries de Belgique.
À notre insu, derrière les murs des abbayes, dans des châteaux, des granges, des hangars, des cafés ou encore des garages, la bière est brassée tant dans des chaudrons que dans des cuves et des citernes. Les grandes familles de brasseurs exercent ce métier selon une tradition qui remonte à 15 générations.
Visitez toutes les brasseries avec ce guide pratique et découvrez en même temps cet étonnant pays de la bière qu'est la Belgique.
Brewery Huyghe, based in the village of Melle not far from Ghent (Belgium), exports its beers to around 90 countries around the globe. We are all familiar with Delirium Tremens, also known as 'the beer of the Pink Elephant'. How did they manage all this? And what are the key factors in the success of this fast-growing brewery?
Read the story of the "maddest" and "greenest" brewery and find out about the flagship beers Delirium Tremens, La Guillotine and Averbode. Owner Alain De Laet let us glimpse behind the scenes of his brewery. He outlines his vision and explains why Belgian beer enjoys a cast-iron reputation around the globe.
This book covers the history of the Huyghe brewery and highlights its extensive and utterly diverse range. The current Huyghe beers are described in detail. The ten recipes with beer pairings are the cherry on the cake. Enjoy, with a good glass of Huyghe beer within close reach.
An innovative wind blows through the rich Belgian beer landscape, loosely inspired by the international craft beer revolution. A new bunch of brewers reconciles tradition with experiment in a varied, seemingly inexhaustible stream of tasty, original and challenging beers.
In Craft beer brewing, Jeroen Bert pays a visit to some of the most fascinating Belgian brewers of this moment:
Dok Brewing Company.
Siphon Brewing.
't Verzet.
Brasserie du Borinage.
Atrium.
L'Ermitage.
Antidoot.
Cabardouche.
Additionally, in his kitchen Jeroen brews some of the most popular beer styles, such as saison, pale ale and stout, and guides you step by step through the brewing process. This book is a colourful report of a tasteful discovery, with recipes for the accessible brew in a bag method.
Whisky is a story. Whisky is many stories. This book brings together the most surprising anecdotes from the world of whisky and is therefore the perfect addition to other books on distilling, tasting and travelling. Enjoy heart-warming tales about secret recipes, haunted castles, hidden distilleries, generous drunks and the first whisky tourist, and discover aspects about whisky that you'll never find in any other book. For almost 40 years, whisky enthusiast Fernand Dacquin has been travelling through this wonderful world of whisky, in search of the most striking stories and images. Now he turns those experiences into 111 stories, in his own tongue-in-cheek style. The result is a wonderfully unusual book, published in a practical format that leaves one hand free for a good glass of whisky.
LesBelgesadorentlesvinsfrançais,maisilexisteaussi denombreuxviticulteursbelges quiontréalisé leur rêve en créant leur domaine viticole dans la Douce France. Ils sont à l'honneur dans Domaine France. Ce livre donne une présentation approfondie de l'homme ou la femme derrière le vin, du domaine, des différents vins, des méthodes de vinification, du négoce de vins... Magnifiquement illustréparlesphotos d'Andrew Verschetze.
"Is this the most important book ever written on psychedelic mixed drinks? Almost certainly. High Cocktails is written with academic rigour, caution, expert insight and the mixological mastery of some of the very best bartenders and chefs in the world, all packaged in a gorgeously photographed book fit for every coffee table. Whether or not you know your kratom from your kanna, or your blue lotus from your ayahuasca, this is the book for you: it is quite simply the future of drinking." - Philip Duff, award-winning, head of spirits & cocktail engagement and education with Liquid Solutions, Chief Genever Officer for Old Duff Genever High Cocktails is the first book to bring together 20 alcohol-free psychoactive cocktail recipes, developed by chefs Noah Tucker and Anthony Joseph, in collaboration with four of the world's top mixologists. Featuring exclusive research into some of the world's most interesting psychoactive plants and the alchemy involved in making cocktails with these ingredients. A team of media makers, in collaboration with chefs Noah and Tony, started a project called High Cuisine a few years ago, where chefs cook with legal, mind-altering herbs such as weed, truffles and kratom. This led to the cookbook of the same name and a TV series. Now in collaboration with The Bulldog, the landmark coffee shop in Amsterdam, a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!
What would happen if you were to combine the culinary expertise of two connoisseurs who are specialists in their fields? Beer sommelier Ben Vinken presents 50 top Belgian beers to cheese master Michel Van Tricht, who in turn pairs them with the most appropriate cheeses. Their many years of experience in beer and cheese tasting result in 50 mouthwatering combinations that make the classic wine-cheese pairing pale in comparison. All the major styles of beer and types of cheese are represented. This is a book for the true bon vivant.
Que se passe-t-il quand on confronte les mémoires gustatives de deux spécialistes chacun dans leur domaine ? Le sommelier de la bière Ben Vinken a fait goûter 50 bières belges au top par le maître fromager Michel Van Tricht, qui leur a cherché le fromage approprié. Leur longue expérience de la dégustation de bière et de fromage a débouché sur 50 sublimes accords, qui font oublier le binôme classique vin et fromage.
Tous les grands types de bières et de fromages répondent à l'appel. Un ouvrage destiné au véritable épicurien.
To where can we trace the roots of two famous Belgian beer classics, Geuze and Kriek? What stories are concealed behind this honest, labour-intensive product? In Geuze & Kriek, the Secret of Lambic, Jef van den Steen unravels the various stages in the production of these beers, and tells the histories of the origins and development of different breweries. For each brewery he includes a data sheet with practical information, including the different beers brewed. Photographer Andrew Verschetze brings the beers from foudre to glass with stunning illustrations. The book is part one of a prestigious series on Belgian beers.
