Book Review: Tasting Whiskey by Lew Bryson

By John Barecki

There is a multitude of books out right now that can help you to expand your knowledge of whisk(e)y. Many are specific to certain areas of production or are collections of reviews and distillery histories. The book Tasting Whiskey by Lew Bryson ($18.95) gives us information from all of the different areas of production, compiling the histories, processes, lore and tasting notes on everything from the very well known bourbons and scotch whisk(e)y producers to the up-and-coming independent/craft distillers and world wide producers. Bryson discusses many of the different facets of the whisk(e)y world, including what percentages of grains go into a straight rye whiskey compared to bourbon and what the term pure pot still means in Irish whiskey and the history of how it came to be.

Tasting Whiskey contains a few deep dives into specific distilleries from around the world and the wonderful bottles they produce. On top of that Bryson discusses some of the people that have been innovators in the whisk(e)y field and their contributions to it, and the information only grows from there. The author even breaks down the internal structure of the barley grain and what it contributes to the end product, as well as how different stills produce the spirit we all love. Also included is a chapter on the process of barrel aging and the chemical compounds found within the different wood types that add special touches to the smells and tastes of the spirit.

It is hard to sum up a verbal/visual overview of this book. It is a joy to read and the writing itself is comprehensive but not overbearing. Overall, Tasting Whiskey is the most up-to-date companion book for the novice and seasoned individual alike. The information contained within and the concise overview of the realm of whisk(e)y put it on par with offerings from celebrated writers like Michael Jackson and David Broom.

Book Spotlight: Classic Beer Style Series

By Doug Dorda

I recall fondly the day I declared that I had brewed my last “kit” beer. Not yet an employee, I strode proudly into Siciliano's with a staunch resolve that I was finally going to make the beer that I wanted to make. However, as I took to looking at the ingredients in bulk and their raw form, I was overcome with the realization that I had no idea what I was doing. I desired to make a Scotch ale, but I was woefully unprepared. My heart lifted as Kati (still an employee today, and the reason I began to brew my own in the first place) asked me if I needed any help.

When I finished explaining my predicament, she simply smiled and told me it was going to be okay. She then explained that we could either make a recipe together using the ProMash recipe software on the store's computer, or I could research the style for a time and come back when I knew what I was up to. I opted for plan B (a curious college student does like to read into things after all). Kati pointed me to the Classic Beer Style Series of books that is released by the Brewers Publications, a division of Brewers Association itself.

Imagine my delight as I came to discover that each of the books in the series focuses on one particular style of beer, its historical roots, its significance in culture, and of course the information necessary to accurately and definitively brew each of the styles in question. Each of the titles, from pale ale to Vienna, Marzen, Oktoberfest are authored by experts of not only their prospective style, but also their brewing technique and practice. After reading the book dedicated to scotch ales, I felt as though I had become a scholar on the subject, and as such I was able to work with the employees of Siciliano's to bring my recipe to fruition.

I owe much of what I know about recipe formulation to these books. The information contained within them serves as a constant resource to all of us here at the store, and to countless professional brewers the world over. I have taken the calling these books the Encyclopedia Brew-tanica.

If you are a new brewer that is considering learning to write your own recipes, an experienced brewer who would like to learn holistically about new beer brewing practices, or someone who simly enjoys beer and would like to learn the history of your favorite style, these are books for you. I can not credit them enough for having helped shape the brewer I am today, and it is my hope that they help to bring out the best brewer/connoisseur in you. The books are available in Siciliano's and range in price from $11.95 to $14.95. For a full listing of the style series, with descriptions, please visit the Browse Books page at brewerspublication.com. Or just stop into Siciliano's and spend some time in our ever-growing book department.

Siciliano's to Publish Annual Homebrew Recipe Book

By Steve Siciliano

Starting this year, homebrewers receiving the highest scores in the Siciliano’s Homebrew Competition will be given the opportunity to see their award-winning recipes in print. Beginning with the 2013 competition, Siciliano’s Market Press will publish—with the brewers’ permission—the recipes of gold and silver medalists' in an annually produced, high-quality publication.

The Siciliano’s Homebrew Competition has grown steadily over the years with last year’s competition drawing 220 entries. Entries are judged according to BJCP style guidelines by certified judges, brewing professionals and hobby enthusiasts.

The tentative blueprint for the annual, large-format paperback will include a short introduction and a discussion of brewing styles (all grain, partial mash, extract with specialty grains) followed by the recipes for each of the three techniques. Bios and photos of the award-winning brewers will also be included. Please stay tuned to The Buzz for more information. Updates will be posted as warranted.

New Book Wednesday, April 11 Edition

By Chris Siciliano

New books with"epic" bookends

Siciliano's book department has grown significantly over the last ten years, and we couldn't be happier with its development. What started out a tiny selection of homebrew essentials—really, just The Complete Joy of Homebrewing alongside a few outdated pamphlets—has now morphed into a full variety of cookbooks, how-to books, beer & brewing history books, and even fiction (that's the boss' fiction, mind you).

It's a selection we hope will satisfy everyone, from the most voracious reader to the most curious DIY-er to the most desperate last-minute gift seeker. To keep it that way we do our best to bring in more titles all the time. With that in mind, here's a look at the latest books to hit the shelves.

New Books

• American Terroir by Rowan Jacobsen, $25.00 - "American Terroir will introduce [Americans] to the 'flavor landscapes' of some of our most iconic foods, including apples and cider, honey, maple syrup, oysters, salmon, wild mushrooms, wine, cheese, coffee, and chocolate—and explain why all foods are not created equal. Ultimately, good eating is about romance, and American Terroir finds that romance in the farms, forests, and waters where our great foods live" (source).
• Tart & Sweet by Kelly Geary and Jessie Knadler, $24.99 - "Tart and Sweet is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions, as well as more than 101 sweet and savory recipes for preserved and pickled fruits and vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas" (source).
• Hunt, Gather, Cook by Hank Shaw, $25.99 - "In Hunt, Gather, Cook, Hank Shaw shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears to grouper and snowshoe hares" (flap copy).
• Mycophilia by Eugenia Bone, $25.99 - "Mushrooms are the fruting bodies of fungi, microscopic organisms so prevalent in nature that there maybe as much as a ton of fungi per vegetated acre. Mycophilia examines the vast diversity of fungi in our world—and the equally singular individuals who populate the world devoted to the study, pursuit, and appreciation of mushrooms in the nearly infinite variety" (back cover).
• The Rodale Whole Foods Cookbook, $35.00 - "Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks" (source).
• The Imbible by Alex Bash, $13.95 - "This book contains all the drinking game classics, from Quarters to Kings, to today’s newest, coolest, and most debauched drinking games, including Beer Roulette and The Lord of the Rings drinking game (every time a character draws a sword more slowly and cinematic than is pragmatic to do in the heat of the battle, drink). Containing original illustrations and more boob jokes than is necessary, this will truly be the bible of drinking games" (source).

Beer, booze...and books?

By Steve Siciliano

Let’s play a little trivia.

Before Siciliano’s Market began selling beer and wine-making supplies, before there was the walk-in humidor, the extensive inventory of craft beer, the wide assortment of coffee and bulk tea, the nice selection of premium wine, the collection of pipes and pipe tobacco, the cheese-making supplies and, finally and most recently, the flour mill and the bread making supplies, which of the following items could one find upon stopping in the store?

• Spaghetti-o's
• Lottery tickets
• Dirty magazines
• Used books
• All of the above

Give yourself a gold star if you said all of the above. When I bought the store nineteen years ago the first three items were inherited, all part of the mix. We sold a lot of dirty magazines and lottery tickets back then but, I have to admit, I can’t recall ever selling a single can of spaghetti-o's. The sad truth is that other than the raunchy magazines, the lottery tickets, and a rather paltry amount of mass-marketed beer and hard liquor, we didn’t sell much of anything. Those were the lean years, the dark ages of Siciliano’s. In an effort to get more people coming through the doors, I thought it would be a good idea to use the vast amounts of open space (yes, believe it or not, back then we had lots of open space) to sell used books. There were more than a few people who thought I was crazy and they were probably right. Working twelve-hour days and being constantly worried about paying the bills can make you a bit daffy. But my admittedly bizarre attempt to establish a used book store within the structure of a “party store” wasn’t sired solely by desperation. I had always thought that it would be wonderful to own a bookstore.

In view of the direction that the store has grown, there’s little doubt that it’s fortunate that the used book thing didn’t work. But in recent days while watching customers browse through the dozens of titles displayed on our new, beautiful, custom-made book racks, the thought suddenly occurred to me that because our recent expansion has allowed us to build and properly display a rather respectable and sizable book inventory, I guess that means in addition to everything else that the store is—a homebrew shop, a craft beer store, a tobacco shop, a wine shop, a specialty foods store—it can now also be called a bookstore.

Ever since we began selling beer and wine making supplies, we have always carried and sold a good amount of books related to those wonderful hobbies. (I’m not going to suggest that we have made John Palmer rich, but I am quite certain that we have contributed nicely to his children’s’ college education.) Over the past few years, however, we have been steadily adding titles that focus on the growing interest in “how to” subjects. The problem was that because we had to squeeze these books into our already cramped space, they were scattered throughout the store. It wasn’t intentional, but we were treating our book inventory as an afterthought, rarely if ever giving it the attention it deserved.

That has changed since the expansion. All the books are now in one location, and a prime location it is, up towards the front of the store. There, on the aforementioned racks, one can find the books on beer making and wine making in addition to those on cheese making, bread making, cider making, mead making, ice-cream making, yogurt making, sausage making and even soap making. Believe it or not we have a book on how to make dog treats. We have cookbooks, books on curing and smoking meats, books on canning, books on gardening, books on whiskey and books on bee keeping. We even have a New Age novel written by an unknown local author.

It feels wonderful to have a bookstore and I have a feeling that our inventory of books will continue to grow. I think we have enough room for one more of those beautiful, custom-made racks.

Steve Siciliano is "an unknown local author". His first novel Putting Butterfly Wings on the Thinker is now available at Siciliano's Market in Grand Rapids, MI.