Gary Regan is a prolific writer. In addition to turning out columns for the San Francisco Chronicle, Wine Enthusiast Magazine and Bartender Magazine, he has written a number of noteworthy books, including The Book of Bourbon and Other Fine American Whiskeys, The Martini Companion, New Classic Cocktails and The Bartender’s Bible.
Hardcover, $18.95, 128 pp. Heavenly Beers: a Taster’s Guide to Monastery Tradition Ales and Lager is an interesting book, the first I have seen that has attempted to cover all or most of the subject of monastic brewing. The book is informative and goes into intimate detail on some of the breweries covered, though not... View Article
Yield: 5 gallons Gravity: 1053/13 degrees Plato Alcohol by volume: 5.5 percent Color: red-amber, 14 SRM (estimated) Bitterness: 32 IBU Yeast: German altbier Maturation: 6 to 8 weeks All-Grain Recipe 5 pounds/2.3 kilograms (48 percent) English pale ale malt 3.5 pounds/1.6 kilograms (34 percent) Munich malt 1 pound/454 grams (10 percent) aromatic/melanoidin malt (25 degrees... View Article
In the preface to American Still Life, drinks journalist F. Paul Pacult ac-knowledges that he was focused almost solely on wine until 1989, when he was given an assignment by the New York Times to write editorial copy for a special advertising section on Scotch whisky. Pacult’s world up to that point was pretty much... View Article
New York—a diverse state that hugs the Great Lakes—is home to the Adirondacks, the Hudson River Valley, and, of course, The Big Apple. Most anything can be experienced in the state of New York. The state also has a rich brewing history, and today it is home to many fine breweries and brewpubs, some of... View Article
For 75 years, we saw the New York stage through Al Hirschfeld’s eyes. His fluid pen-and-ink caricatures captured the essence of a performance with a style that was unmistakable: elegant, stylish, witty but never cruel. In the theatre pages of the New York Times, a Hirschfeld portrait was the mark of theatrical success.
Twenty-four years ago, the very first issue of All About Beer Magazine mentioned recent research into alcohol and cardiac health. The conclusion: moderate alcohol consumption is good for you. People were surprised and skeptical.
A necessary text for the experienced as well as the very-first-time amateur, The Compleat Meadmaker by Ken Schramm both humbles the reader and inspires awe. It is both comprehensive and comprehensible in all areas important to the mead maker.
Got the homebrewing thing down? Think you know a lot about fermenting? Think again. Beyond beer, cider, mead and wine, there’s a whole wide world of fermented foods and beverages. Lots of people dabble in sourdough and some make vinegar or yogurt. The production of each requires a similar set of skills. But there is... View Article
