What is new in the literature?

BRIX Anyone?  The Soft Drinks Companion, Maurice Shachman. CRC Press (2004), ISBN: 10: 0849 327261: Covering the use of sugars and syrups and providing a detailed account of the use of sugar and Brix measurements in soft drinks. Will also be useful to alcoholic malt beverage manufacturers.

1001 Beers You Must Taste Before You Die, Adrian Tierney Jones (Ed.). Universe Publishers (2010), ISBN: 10: 07893 20258: A lavish book at an amazingly low price (especially right now on Amazon) in full color and with decent descriptions of some of the World’s best beers. On the American side of the pond many BDAS, LLC clients’  beers made it into this volume. Congratulations. Full of inspirational beers to look at for those aspiring to make into the next edition?

Earlier Books:

A Pint of Plain: A new book about the Irish Pub – failing in Ireland but successful? elsewhere. While British Pubs in general are dying (a sad state of affairs) this book will help us understand why.  I have ordered my copy of this volume but read about it [lowresirishpubnewspaperclip] in the Washington Times. I’ll post ISBN and full details after I receive my copy.

From the Last Alcohol Beverage Mosaic Newsletter – some new books ’08-09:

Introduction to Wine Laboratory Practices and Procedures, Jean L. Jacobson. Springer, NY (2006), ISBN: 10: 0-387-24377-1.

A nice book introducing concepts of QA/QC and covering methods & laboratory practice. Of use to Brewers and Distillers too.

Diacetyl (In Fermented Foods and Beverages), Takashi Inoue. ASBC Publications, MN (2008). ISBN: 978-1-881696-15-5.

The eagerly anticipated translation by Dr. Inoue of the most comprehensive treatise on this potent odorant/flavor molecule. For our short review on this topic please see the entry on the Flavor Corner page.

The Symposium volume from the second (2005) Worldwide Distilled Spirits Conference (with CD-ROM). Distilled Spirits: Production, Technology and Innovation, J. H. Bryce et al, (eds). Institute of Brewing and Distilling, Scottish Section. Nottingham University Press (2008). ISBN: 10-1-904761-64-X.

Containing 50 Chapters covering the entire spirits beverage field.

Here is a neat new book written in a lay-person style but full of gems regarding Sensory Perceptions. Worth a read by anyone and especially if you deal with Sensory issues in your job or life.”What the Nose Knows (The Science of Scent in Everyday Life)” by Avery Gilbert.  Crown Publishers, NY, 2008. ISBN: 978-1-4000-8234-6.

Enjoy – this was a general good read and informative.

Distilled Spirits:

“Whisky: Technology, Production and Marketing”, Inge Russell (Editor). (2003). Academic Press, Amsterdam. ISBN 0-12-669202-5. 353+ pages.

A welcome first title in a new series of “Handbooks of Alcoholic Beverages”, covering as the title implies, the entire world of whisky; fourteen experts have contributed ten excellent chapters. Brewers will be interested to learn that Charles Bamforth is among the team of series editors.

{I have reviewed this book extensively on the Amazon website.}

Even Earlier Listing of Books:

“A Guide to Wine” – Audio Book, Written and Read by Julian Curry. Naxos Audiobooks. ISBN; 962634290, 2003.

4 CD’s – 5+hrs.

A fascinating and beautifully narrated account of the entire world of wine. Should be of interest to enologists, viticulturists and imbibers of fine wines. Includes liner notes with maps of wine regions, a basic vocabulary (terms in several languages) and much more.

“Wine Flavour Chemistry” by Ronald. J. Clarke and Jokie Bakker (2004). Blackwell Publishing, Oxford, UK. ISBN: 1-4051-0530-5. 318+ pages.

A unique, much needed, though quite expensive book providing an extensive overview of the flavor of wine. Adds well to any essential library of books covering Distilled spirits and Beer flavor. This book provides sufficient depth to provide a stand alone reference text to the world of wine though the focus, of course, is on the origins and the chemistry of the flavor components of wine, fortified wines, port and sherry. Interestingly one of the authors, Clarke, is also a well known expert on coffee.

Please let us know which books you have found that should be reported upon on these pages. If you have a publication that provides essential material and support for the industry let us know and we will consider reviewing it here.

Be sure to visit the “Journal” page for more information from the current published literature.