I really had no idea that the Busch family had gone through such a turbulent century, with the fortunes of Budweiser careening up and down. But then again, like most readers of this blog, I don’t give Budweiser a whole lot of thought, anyway.
But with Bitter Brew: The Rise and Fall of Anheuser-Busch and America’s Kings of Beer, author William Knoedelseder grabs you right from the start (with the ultimate fall — the company’s foreign takeover in 2008), before backtracking to 1857 when Adolphus Busch took over a small, bankrupt brewery and launched the A-B empire. While some tales, like the Busch’s obsession with and purchase of the St. Louis Cardinals, may not carry much weight with readers who are more interested in the sudsier side of things, but Knoedelseder’s gifts with the pen will keep you flipping the pages nonetheless.
One tragic oversight: No mention of Spuds MacKenzie.
A- / $13 / [BUY IT FROM AMAZON]
If you want to learn about wine… like really learn about wine, you might think a mammoth tome like The New York Times Book of Wine would be a good place to start. Sure sounds legit. Alas, TNYTBOW is not that kind of place. As with many a book of this ilk (the kind with a newspaper name in the title), it’s not a book written with any specific goal in mind, but rather a loosely cobbled-together collection of previously published stories wrapped around a single topic. In this case, wine.
If you want to learn about Gary Vaynerchuk’s past, or you want seafood recipes, or you’re interested in comments on pairing oysters with red wine, you’ve come to the right place: This is a seemingly random anthology of stories that all do get around to mentioning wine at least at some point.
There are plenty of the expected kinds of pieces you read about in newspaper wine columns these days: Don’t serve your wine too cold, don’t serve your wine too hot, drink more Lagrein, maybe boxed wine isn’t so bad, that kind of thing. There’s a whole chapter of missives on Port, Madeira, and grape-based spirits like Cognac. (Filling a daily newspaper column with wine coverage for 30 years must not be easy.)
Of course, it’s all a bit random. Alongside insightful but well-trodden pieces on stuff like the ancient history of wine you’ll find gag dispatches to giggle over. For every deep dive into why vine pruning is important you’ll find an inscrutable piece of self-love that begins along the lines of “I was sitting at my desk in Paris one day when…” And you’ll even find book reviews of other wine books! Now that’s meta.
Reading TNYTBOW is a lot like reading the paper: The individual pieces are very short (often just a couple of pages), and the whole affair is seemingly designed so you’ll keep this book beside the toilet. That’s not to say that the book is slight or useless. Given that this monster tome comprises 592 pages of old newspaper clippings, it’s perhaps to be expected that there is plenty of good material here, but plenty of chaff too. Just like the wine world, I suppose.
B / $17 / [BUY IT HERE]
One of the more problematic challenges of historical books is their inability to provide truly holistic, objective testimony on actual events. There will always be omitted perspectives, conflicting stories and incomplete narratives. Facts and figures may contradict oral histories and withering records may not fill in cracks the way one would hope. When it comes to the history of alcohol, many of these books share the deficit of not recognizing the plentiful contributions women have made over the centuries to the history of drinking. Perhaps this can be attributed to the lack of consistent information needed to construct a narrative; perhaps this is due to the male-dominated arena of alcohol-oriented historical non-fiction. Whatever the case, there’s plenty of attribution to go around at the table.
Which is why Fred Minnick’s Whiskey Women makes for such a crucial piece of historical documentation: It remedies many of these errors through incredibly thorough scholarship. He takes the reader from the earliest of recorded history in Egypt all the way to Marge Samuels’ invention of the red wax packaging now synonymous with Maker’s Mark. Along the way Minnick makes stops in Europe and the United Kingdom to keep the reader compellingly flipping pages through amusing anecdotes and stories which otherwise may have been lost to dust and library basements. He is passionate in his subject and serves to provoke the reader into considering different approaches to the largely accepted traditional narratives long after the book has been put down. Hopefully this is the first of many books providing an alternative history, giving life to those voices largely ignored.
A / $17 / [BUY IT HERE]
As I took the opportunity to sample the Dogfish Head Ancient Ales collection, it felt appropriate to enjoy a book written by one of the men whose scholarly pursuits inspired and acted as a catalyst to many of the creations. It’s a nice supplementary companion while drinking and enjoying.
Dr. Patrick E. McGovern is the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia and for the last several decades has been a pioneer in the field of Molecular Archaeology. Uncorking The Past is an engaging road map of humanity’s fascination with fermented beverages. With narrative passages that would make Indiana Jones proud, McGovern goes to incredible lengths to ensure scientific and anthropological accuracy and integrity with each discovery; travelling the ancient world to reveal the secrets behind beer, wine and other alcohol-based drinks. Through it all McGovern reveals a striking connection between civilizations, ritual, and their intoxicating elixirs. He also develops a new field of anthropology from which to appreciate parallels between cultures.
McGovern’s writing is densely packed and rich in detail, but crafted in a way that is accessible to casual readers and fosters moments of amusement and discovery. More than once I found myself looking up things on Wikipedia or Google for further information on a topic. Best of all, the whole experience is greatly enhanced while enjoying a glass of whatever subject is being discussed (if you can find it).
Though at times it wanders a tad too much into the waters of academia, Uncorking The Past is an incredibly fascinating read and should be on the holiday wish list of every avid reader that enjoys history, alcohol or the history of alcohol.
A- / $16 / [BUY IT HERE]
Back in February, we dedicated nearly a full month to reviews on books based around alcohol as the main subject. While this post could serve as compendium to that month, here are a few more ideas for last minute stocking stuffers. Read anything not on our list that we missed, or suggestions for alternatives? Drop us a line in the comments section! We’re always looking for more to read.
For the whiskey fans in your life (or yourself), a few books from the heart of Kentucky provide hours of entertaining facts, recipes and historical anecdotes. Derek Bell’s Alt Whiskeys looks into the adventurous experiments of his Corsair distillery. Mike Veach’s historical tome on the history of Kentucky bourbon is thoroughly detailed and rich with engaging content, but it might prove to be a bit much for those newly initiated into bourbon culture. Fred Minnick’s Whiskey Women gives a compelling account at the understated, underrated role women played in the making of bourbon and Scotch (our review is forthcoming). Dominic Roskrow’s encyclopedic tome, The World’s Best Whiskies, is a gorgeous, full color affair that is mildly outdated but is an excellent resource with 750 excellent suggestions and selections to consider. With an update to reflect recent expressions, this would no doubt be the book of the year for whiskey fans. Finally, New York Times scribe Clay Risen offers up a new book called American Whiskey, Bourbon & Rye, which is a competent, accessible and affordable read.
Historical drinking books were even strong beyond the whiskey world. Amy Stewart’s The Drunken Botanist breaks the origins of drinks down to a near-molecular level, explaining in wonderfully written prose the biology of our everyday drinks. Brad Thomas Parsons’ Bitters acts as a wonderful supplement to The Drunken Botanist, deeply documenting the history of one of the most essential ingredients of any cocktail.
We also saw an abundance of cocktail books hitting the market this year, and Katie Loeb’s Shake, Stir And Pour was among the best of its class, offering a perfect hybrid of quality recipes and affordability. Tim Federle’s gorgeously illustrated Tequila Mockingbird provides literary history lessons with tasty tequila recipes and some seriously wince-worthy puns (“Are You There God? It’s Me, Margarita”). Tristan Stephenson’s new release (again, review forthcoming) The Curious Bartender is a quick and simple read, giving modern twists to classic favorites but offering clear and simple directions that even the newest of mixologists can follow.
Judging by the credentials listed in his author blurb on the back sleeve, Dominc Roskrow could certainly lay claim to being an “expert” in his field of study. A veteran writer and author with over two decades of published works, he’s received the Scotch industry’s highest order – Keeper of the Quaich – and was made an honorary Kentucky Colonel in 2010. He had the honor of updating Michael Jackson’s Complete Guide To Scotch and his list of contributing editorships reads like a Who’s Who of Whiskey publications (he currently serves as editor of Whiskeria magazine).
It’s the last great frontier for alcohol: Frozen dessert treats.
Booze is tricky in frozen desserts because it lowers the freezing temperature of whatever you add it to. A bottle of vodka in the freezer doesn’t freeze, even at 0 degrees Fahrenheit. Add it to ice cream the wrong way and you get more of a slush than a dense cream.
The premise of The Big Book of Martinis for Moms is straightforward enough and to its credit, is never deviated from through 250 pages and 175-plus recipes. What one sees is exactly what one gets. Authors Rose Maura Lorre and Mavis Lamb (both professional bloggers and highly accomplished cocktail journalists) have painstakingly developed and curated recipes for every demonstrable occasion along the child-rearing process.
Few books could be more appropriate for the celebration leading up to St. Patrick’s Day than a resource guide to Irish whiskey, one of which conveniently just arrived in our inbox.
At a mere 40 pages in length, 27Press’ 40-Minute Irish Whiskey Guide is a brisk read, and could prove debatable as to whether or not it is an actual “book” in the strictest of definitions. But to its credit, the guide gives a surprisingly effective orientation to the world of Irish whiskey. It doesn’t go too in depth with history and long-winded anecdotes, but provides only the bare essentials and fundamentals. It starts with the malting and distillation process and gives a small lesson on Irish whiskey’s origins. The next chapters (described here as “lessons”) prepare the reader for how to properly taste Irish whiskey, a brief tour and overview of such working Irish distilleries as the New Midleton, Old Bushmills, Cooley, and Kilbeggan, and closes with a few time honored recipes for drinks such as an Irish Cream and Irish Coffee.
The effectiveness of the 40 Minute Irish Whiskey guide lies in two key elements: its simplicity and its price point. An informal, almost effortless delivery makes it an easy read, and at a price of $1, it’s hard to find a better value for the content provided. Those already well versed in the world of Irish whiskey, its brands, and distillation processes may find this a thoroughly unnecessary purchase, bereft of any new insights. However, those looking to branch out and find themselves in need of a reference map for their travels could do far worse, especially at such an agreeable price point.
B/ $1 / [BUY IT HERE]
(Note: From March 13th-17th 2013, this guide will be exclusively available on the Amazon Kindle platform free of charge.)
By happenstance, this past February became Booze Book Review month. We had a pretty generous amount of reading material on our desks, which resulted in roughly 1/4 of our book reviews for the entire 5+ years of the site’s history being published in 28 days. Here’s a quick catch up with links to each review:
Kentucky Bourbon Whiskey: An American Heritage by Mike Veach
Beam: Straight Up by Fred Noe
Drinkology: Wine by James Waller
The Old Fashioned: An Essential Guide To The Original Whiskey Cocktail by Albert Schmid
Destination: Cocktails by James Teitelbaum
Vodka Distilled by Tony Abou-Ganim
Kentucky Bourbon: The Early Years of Whiskeymaking by Henry G Crowgey
The Smart Guide To Single Malt Whisky by Elizabeth Riley Bell
Bordeaux by Oz Clarke
Extreme Brewing by Sam Calagione
The Kentucky Mint Julep by Joe Nickell
Shake, Stir and Pour by Katie Loeb
Alt Whiskeys by Darek Bell
Historian Mike Veach is no stranger to bourbon history. He got his start fresh out of college at Louisville’s Filson Historical Society, archiving the papers of the famous Stitzel-Weller distillery. Over the last few decades, he has dedicated his career to preserving, documenting, and researching the stories of Kentucky’s greatest exports. He’s won numerous awards and earned the title of honorary Kentucky Colonel for his academic pursuits.
It makes perfect sense that someone with access to the craft’s most intensive information would compose such a comprehensive overview of bourbon’s history with his latest work Kentucky Bourbon Whiskey: An American Heritage.
The secondary title of Fred Noe’s memoir could serve as ammunition for contentious debate among scholars and devotees of bourbon culture. “The Bold Story Of The First Family of Bourbon” is a hefty declaration when considering the many families of Kentucky whose heritage calls back several generations — some right down to the Commonwealth’s pioneering days. That said, few families have loomed so large or contributed so much to the advancement of bourbon as those with the surname Beam.
With the verdicts on the previous editions of the Drinkology series split right down the middle, I was curious which way the words would sway in this third Drinkology treatise, devoted to all things involving the almighty grape. Thankfully, it falls under the same category as its beer sibling: an engaging, educational guide about the wine world, crafted in a manner that will appeal to veterans and newcomers alike.
James Waller leaves no vine entangled or bottle uncorked in his detailed history of the winemaking process in Drinkology Wine. There is a lot of territory to cover and explain; so much so that a second volume with greater detail could have easily been authored. But Waller does the best he can to dissect and survey the extensive range of wines available globally. In the span of about 150 pages, he delves into the vocabulary of vino, the methodology of tasting wine, and a very basic history before dedicating close to an additional 100 pages to the different varieties of wine available, and what sets one style apart from the other. The remainder of the book focuses on specific wines from around the world and a brief appendix covering such things as wine etiquette and hardware.
Unlike Drinkology Beer, Waller cuts back on the anecdotal frivolities, most likely for lack of space. However, like Drinkology Beer, it is an entertaining read worthy of a place on any wine drinker’s bookshelf or coffee table.
A- / $22 / [BUY IT HERE]
Given the recent onslaught of titles dedicating themselves to a single spirit or beverage, the bookshelf of the cocktail connoisseur may find itself with a little less room to spare these days. Thankfully Albert Schmid’s paean The Old Fashioned is compact enough at 110 pages to fit right in, leaving room for those massive wine and cocktail tomes we’ve been reviewing as of late.
James Teitelbaum has traveled the globe and has, apparently, seen nothing but its bars. This exhaustive book, subtitled “The Traveler’s Guide to Superior Libations,” takes you through more than 40 cities and hundreds of cocktail bars to let you know, should your travels take you to Austin or Anchorage, here’s where you can get a really good cocktail.
I’m in no position to tell you whether Teitelbaum’s picks in Cleveland or Vienna are solid, but I can vouch for the quality of his selections in the San Francisco Bay Area… although I will note Teitelbaum’s extreme penchant for tiki bars.
Tony Abou-Ganim is a happy guy. In fact he’s so happy that within the first twenty pages of Vodka Distilled, the reader is treated to not one, but four photographs of Mr. Abou-Ganim flashing his pearly whites in various states of pose. And well he should be pleased himself: his 2010 opus The Modern Mixologist won critical warmth from such household media giants as Batali, DeGroff, and Fallon. His tireless efforts at championing mixology and his pleasant personality have solidified him as a go-to guy for mass media, landing him appearances on Iron Chef America, Today, Good Morning America, and numerous other programs.
The title is most certainly not a misnomer, as Henry G. Crowgey’s Kentucky Bourbon: The Early Years of Whiskeymaking wastes no time in immersing the reader in his world, beginning with a discussion of Egyptians, Moors and the migration of distillation practices to Europe. Originally published in 1971, this challenging read holds a venerable place in bourbon’s literary canon, and for over four decades has stood as a pillar of information to those immersed in their own research. It has once again been re-pressed for a new generation of book and bourbon lovers alike.
Crowgey delivers on his premise: providing the reader with die-hard facts from the commonwealth’s primal origins to the years slightly preceding the Civil War, leaving no information unchecked and no barrel untapped. On selecting this time period for the book’s endpoint, he laments
“There was never a serious attempt on the part of 19th-century historians to perform the necessary research. Thus was much valuable history was lost, perhaps beyond recall, and therefore arose many pleasant legends in its stead.”
With the exception of a few small turns, Crowgey eschews scientific theory and methodology in favor of the minutiae: bills of deed, political theater and eloquent passages all intertwine to capture both the history of bourbon and of the Commonwealth with which it seems inextricably linked.
As a factual, historical, academic tome it is thorough and highly informative. It is a delight to watch a master scholar get his hands dirty and tell a history free of corporation-approved tales. However, it is also what makes Kentucky Bourbon such a challenge of a book to absorb. Those looking for an easy read may find these pages difficult or cumbersome in detail. Definitely an offering for enthusiasts and students of the craft.
B+ / $15 / [BUY IT HERE]
The “Smart Guide” series of books are designed as an alternative to the “for Dummies” books, and that makes sense to me. Who wants to be a dummy when you can be smart, right?
The format, however, is pretty much the same: Lots of sidebars, lots of iconic graphics, lots of entry points. And everything is written with simplicity and the absolute basics in mind.
Every serious wine drinker needs a big fat book on Bordeaux, the world’s pre-eminent wine region, on his shelf. Oz Clarke’s fat tome on the area and its wines (and, per the subtitle, the vineyards and winemakers) is a decent pick, but it’s not the best I’ve seen.
As is frequently the problem with “celebrity” authors, the book is significantly more concerned with Oz Clarke than with Bordeaux. The word “I” appears on nearly every page. And Clarke himself is seen mugging in a vast number of pictures (far more than any winemakers, anyway). Continue reading
We presented Alt Whiskeys previously. Now we have Extreme Brewing. Written by Sam Calagione, owner of the highly-esteemed Dogfish Head Brewery, Extreme Brewing is a treatise on how to make beers that push the boundaries of the beverage. Several dozen recipes are included, ranging from the expected pilsners and lagers to stuff that includes pumpkin, cranberries, and Port-soaked oak chips. A number of recipes for commercially-available brews, like Dogfish Head’s prized 60 Minute IPA and Allagash’s Belgian Wit, are in the mix, too.