Get expert ratings for the world's distilled beverages, and select the brands that taste best and give the most bang for the buck. Every category gets its own special evaluation process, from Whiskey (American, Canadian, Irish, Scotch), to Brandy (cognac, grappa, Spanish), and from rum, gin, vodka, and tequila/mezcal, to liqueurs such as port, sherry, and vermouth. Includes practical definitions of common terms, along with the 10 most important things to know when buying spirits.

The largest group of wine tasters in the world report on 3,000 wines from over 1,500 wineries in 43 states, rating them for taste, quality, and price. See which to buy, which to avoid, and which styles, regions, and producers are right for you. All Canadian and U.S. wines are listed by grape variety, and reviews appear alphabetically by producer for easy reference. Also featured: tips on the year's best buys, progress reports on each category, and advice for beginners. "An impressive new work...Beverage Testing Institute has earned a solid reputation for the independence and clarity of its evaluations..."--Chicago Tribune.

If you've ever spent as much money on the wine as on the meal, it's time to find the world's best bargains and enjoy them at home and in a restaurant. Over 1,500 wines are included. You'll save the price of the book the first time you use it when you shop!

Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.

This information-packed guidebook introduces you to more than sixty breweries and brewpubs-from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster's chart you can use to record your own preferences. For each brewpub and brewery site you'll find: - a description and brief history, plus any "Don't miss" features - names, comments, and ratings for all their specialty beers - notes on the pub food, with recommendations - suggestions of other sites to see and activities in the local area - information about bottling and distribution - availability of tours, tastings, gift shops, mug clubs, and "growlers" - address and contact data, including Web sites and GPS coordinates Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you'll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"

In a dynamic and fun-to-read format, THE BAR comprehensively profiles the hundreds of varieties of spirits essential to any bartender's repertoire. Restaurateur Olivier Said and food writer James Mellgren outline the historical background of each spirit, how it is produced, and how best to enjoy it. This bar book, however, is not just a compilation of recipes but an erudite romp through the history of spirits, from the perspective of two veteran bartenders who have tended bar in more than 12 establishments, spanning seven cities in three countries between them. THE BAR will educate, inspire, and amuse both professional and home bartenders who want to better understand the alchemy and the traditions behind their favorite cocktails.