Feature Collection

The WinExpert Classic Chilean Sauvignon Blanc is an herbaceous, refreshing white wine with hints of peach and pineapple. Makes 6 gallons.

Thanks to its high alpha content and moderate cohumulone oil content, Chinook delivers potent, smooth bitterness. The flavor and aroma are filled with pine and spice notes with a subtle grapefruit character.

Developed by the USDA breeding program and released in 1985 as a high-alpha variety, Chinook eventually found traction among craft brewers as a unique aroma and flavor hop. Its ancestry includes Petham Golding and USDA 63012.

This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

From the Back Cover:
Discover the vibrant and growing world of today's craft cider producers. Erin James of Cidercraft magazine takes you on a tasting tour of modern ciders - highlighting more than 100 North American ciders in 11 categories, from hopped to barrel-aged - and profiles some of the most dynamic cidermakers across the continent. Pairing suggestions and creative cider-based cocktails, plus dozens of savory and sweet cooking recipes, enhance your appreciation of the newest flavors of the age-old drink.

The Barbecue Bible for Smoking Meats. A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

From the Back Cover:
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes - every one a game-changer - for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay - try it with fresh mozzarella.

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

From the Back Cover:

Everything Whisky Lovers Need to Know About Their Favorite Spirit:
- Who the 'Big Five' whisky nations are, and how they distill
- The dos and don'ts of whisky-food pairings
- How to discern complex flavor patterns to get the most out of your glass
- How to read a whisky label
- Which whiskies you should try immediately
- How to buy 'investment' whisky
- Why you might want to add water to your whisky but skip the ice
- The proper way to store whisky, opened and unopened
- How to conduct a tasting

With hundreds of color photographs, maps, travel and festival resources, bar recommendations, and more.

Sekado Bohemian Pilsen Malt from the Czech Republic produces a fuller body and flavor compared to standard pilsner malts. It imparts a golden color and complex maltiness.

Hallertauer Magnum hop pellets deliver a smooth, clean bitterness with a high alpha acid for a dry, firm character. It has a soft floral and fruity aroma and is ideally suited for German-style Pilsners, Pales Ales, India Pale Ales and more.

The Magnum variety was bred in 1980 at the Hop Research Center in Hüll and registered in 1993. It is a daughter of Galena and the German male #75/5/3 and was bred for its high alpha acid and yield performance. Despite its predominant use as a bittering hop, Magnum has a refined fresh flower and fruity aroma when used as a finishing hop.

Milwaukee pH 7.01 calibration solution is lab grade and certified to meet the standard with an accuracy of ±0.01 pH removing the inaccuracies involved with mixing solutions from powder. The single-use packet ensures a fresh solution every time and is ideal for infrequent or field use.It is designed to help achieve reliable and repeatable pH measurements while extending the life of the electrode.