Download E-books Beverage Glossary (eBook) PDF

By Terra Whitley

This word list makes a speciality of the idea that of Beverages:

1. Alcohol Glossary
2. Beer Dictionary
3. Cocktail word list A-F
4. Cocktail word list G-M
5. Cocktail thesaurus N-Z
6. espresso Glossary
7. Dairy Glossary
8. Tea Glossary
9. Whiskey Index
10. Whiskey thesaurus A-B
11. Whiskey word list C-K
12. Whiskey word list L-Z
13. Wine thesaurus A-E
14. Wine thesaurus F-N
15. Wine thesaurus O-Z

Show description

Read Online or Download Beverage Glossary (eBook) PDF

Similar Alcohol books

In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks

Cannot inform a Gin Fizz from a Gimlet? imagine a Sidecar is whatever you'll see on the racetrack? in case your suggestion of a wild evening is some Lemondrop pictures washed again with a Cosmo, you are short of a few cocktail treatment! and there is no one higher to inform you every little thing you must learn about a Brandy Crusta, a French seventy five, a Cachaça Swing, and lots more and plenty, even more than Ti Adelaide Martin and Lally Brennan, who will take you on a rip-roaring journey.

Wine Tasting: A Professional Handbook

Essentially the most revered pros within the wine industry-Ron Jackson, writer of Wine technology (now in its moment edition)- covers all sensible and theoretical facets of wine tasting in his new booklet. It information the elemental options utilized by execs to feel all visible, gustatory, and olfactory wine homes (sight, flavor, and smell).

Introduction to Wine Laboratory Practices and Procedures

Firstly, for me, winemaking used to be a romanticized thought of placing grape juice right into a barrel and permitting time to accomplish its magic as you sat at the veranda looking at the sundown on a Tuscan panorama. For a few small wineries, this concept may nonetheless ring precise, yet for almost all of wineries commercially generating caliber wines, the truth of winemaking is way extra complicated.

Shakespeare, Not Stirred: Cocktails for Your Everyday Dramas

In Shakespeare, no longer Stirred, professors combine equivalent components booze and Bard that will help you via your daily dramas. it really is like having Shakespeare correct there on your lounge, downing an exceptional drink and placing your crappy day in viewpoint. So get out your cocktail shaker and lend him your ears.   each one unique cocktail and hors d'oeuvre recipe connects Shakespeare's characters to life's day-by-day predicaments:   * Drown your sorrows after a office betrayal with Othello's Green-Eyed Monster    * Distract your self from family drama with Kate's Shrew-driver or Cleopatra's Flings in a Blanket    * Recapture your formative years with Puck's Magic 'Shrooms    * Mark a romantic celebration with Beatrice and Benedick's a lot Ado approximately Frothing  that includes vintage photos from the Folger Shakespeare Library (hilariously doctored to add a few hard-partying Shakespearean protagonists) and Mini-Bards you could raid for added context and remark, Shakespeare, now not Stirred is a very intoxicating event.

Extra resources for Beverage Glossary (eBook)

Show sample text content

Stale A style fault that offers the espresso brew a nasty style. results of moisture and oxygen penetrating the bean fiber and adversely affecting the natural fabric that is still within the espresso bean, happening within the staling procedure after roasting. stewed A flavor of espresso infusion that has been heated after cooling and misplaced its preliminary aroma. stinker A espresso with out specific optimistic features and with no adverse features. strawy A style taint that offers the espresso bean a special hay-like personality. results of the lack of natural fabric from the fairway espresso beans whereas in garage, happening within the getting older procedure after harvesting. powerful espresso giving a stinky influence within the cup, wealthy in style. built through roasting or having a constant mouthfeel. sweaty A espresso most likely fading to light, that has been saved for it slow in less-than-ideal stipulations and leads to a different sweaty style. candy A simple style characterised through strategies of sugars (sucrose and glucose), alcohols, glycols, and a few amino acids. perceived essentially by means of the top of the tongue. A alternate time period to explain espresso loose from harshness of Rio style or any kind of harm. sweetly floral An fragrant sensation created by means of a hugely risky set of aldehydes and esters that produce candy perfume sensations comparable to a flower. sweetly highly spiced An fragrant sensation created through a hugely risky set of aldehydes and esters that produce a highly spiced body spray sensations resembling a candy spice. sultana espresso The dried husks of the espresso cherry. br> supplemental espresso style sensations universal to darkish roast coffees which are smelly because of sour changing a candy within the style modulation ranging shape creosol to alkaline. tainted A espresso with a marginally faulty taste. tangy A secondary espresso flavor sensation characterised by way of a predominantly darting, bitter sensation alongside the edges of the tongue. brought on by a high-than-normal percent of sugars, giving the style virtually a fruity sensation. Typified through unwashed India arabica coffees. tarry A style fault giving the espresso brew an uncongenial burnt personality. happens through the keeping method after brewing, because of the condensation and hot of proteins. tart A secondary espresso flavor sensation characterised by means of a predominantly puckering, bitter sensation alongside the edges of the tongue. brought on by higher-than-normal percent of bitter acids, virtually giving the style a puckering sensation. thick a comparatively excessive point of strong fabric suspended within the espresso beverage. as a result of the effective debris of bean fiber and insoluble proteins found in titanic quantities. in general attribute of espresso-style espresso. skinny a comparatively low point of stable fabric suspended within the espresso beverage. as a result of the superb debris of bean fiber and insoluble proteins found in imperceptible quantities. Lacks physique or substance and is insufficiently focused and roasted. tipped A flavor taint giving the espresso brew a cereal-like style. results of warmth being utilized too fast within the roasting method, charring the top of the bean.

Rated 4.01 of 5 – based on 36 votes