HOSP: Hospitality Management: Beer, Wine & Spirits

Charting the birth and growth of craft beer across the United States, author Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,000. Now this once-fledgling movement has become ubiquitous nationwide. This book not only tells the stories of the major figures and businesses within the movement, but it also ties in the movement with larger American culinary developments. It also charts the explosion of the mass-market craft beer culture, including magazines, festivals, and home brewing. This entertaining and informative history brims with charming, remarkable stories, which together weave a very American business tale of formidable odds and refreshing success.

Unraveling the many myths and misconceptions surrounding America's most iconic spirit, this book traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America's political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

Walk into a liquor store today and you'll be faced with an unprecedented variety of vodka, gin, whiskey, cognac, rum, and even tequila. In the past decade, the amount of spirits sold in bars, stores and restaurants has climbed nearly 60 percent. Celebrating the acumen of the businessmen and craftsmen responsible for this phenomenal sales growth, this book is a cocktail of history and insight into a rapidly growing industry. Journalist Noah Rothbaum takes readers from the cellars of Cognac, France, to the Scottish Highlands to the agave fields of Mexico to find out what's now driving this age old industry. The book explores new production techniques, cutting-edge marketing campaigns and introduces a new crop of crafty entrepreneurs.

From the banks of the Delaware River to the shores of Lake Erie, the fields and hillsides of Pennsylvania are home to a rich tradition of winemaking. Though both William Penn and Benjamin Franklin advocated for the production of wine, it was not until 1787 that Pierre Legaux founded the first commercial vineyard in the state (and the nation). Veteran wine journalists Hudson Cattell and Linda Jones McKee offer more than just a taste of the complex story of the Pennsylvania wine industry -- from the discovery of the Alexander grape and the boom of Erie County wineries in the 19th century to the challenges of Prohibition and the first farm wineries that opened in the 1970s. This book explores the Keystone State's distinct wine regions and taps the cask on their robust history.