Author: Lisa Dotzauer
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J is for Jenever – Doctors, Distillers and Dutch Courage
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The Black Death, finding Spirituality in juniper berries, and unfinished business in a museum
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D is for Dream Drinking Establishment – My Ideal Cider Pub
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Apples, orchards, cider culture and George Orwell
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B is for Blanche – French wheat beers, Swiss lakeshores, British thoughts on Irish stouts and a German need for beverage fulfilment
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Exploring the subtle differences between Bavarian and German purity proclamations and considering my own drinks Shangri-La
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C is for Chocolate-Hazelnut Spread, Cooked Ham and, well, Chianti (oh damn you rustic one)
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Moldavian wine, Wasserbrötchen and Vodka Ahoy! – unlocking hedonistic flavour combinations and remembering days gone by
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W is for Wine Talk – A glass of Italian rusticity, a Viking in Vienna, and dusty roads in summer
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“That’s a lot of wine talk I hear”
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L is for Labels: Effective. Crafty. Traditional. A small piece of paper, fabric, or plastic attached to an object, giving information about it
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A Communiqué featuring Irish harps, Italian typewriters, and fast German cars – let’s talk labels for a moment, shall we?
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I is for IBUs: Step aside, make some room, commercial brewer coming thru
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Cookin’ up something Extra Special, adding hops, decorative beer engines, and snow
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E is for Effervescence: You had me at Pét Nat
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[La deuxième partie] Going au naturel with young bubbles: Exploring the softer side of premature bottling and live beer – bubbs without a secondary fermentation
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M is for Méthode Traditionnelle: Contents under Pressure
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[Part 1] Secondary fermentation, carbon dioxide, dosage and dead bodies – Bring on the Bubbs!