First Edition. A cultural history along with preparation instructions for sjendecho, a traditional alcoholic beverage, also called sende, that is fermented from corn and chiles. Sjendechjo has been made historically by Mazahua and Otomi peoples in central Mexico. This book is presented in Spanish with an abbreviated text in Otomi on.....

First Edition. A very scarce hardcover pamphlet identifying twenty-five steps for the manufacture of the starter ("semilla", meaning seed or mother) for pulque, the fermented sap of the maguey (agave), a popular traditional beverage dating back a thousand years in Mexico. This pamphlet offers advice for creating new semillas, fixing ailing.....

First Edition. A textbook on commercial beer brewing by one of the founders of one of the first beer brewing schools. Detailed chapters cover equipment, malting, hops, and various types of beers. Illustrated with engravings, drawings, and tables. A rather uncommon book. Michel was the founder of the Michel'schen Braulehranstalt. xv.....

First Edition. 80 pages. A cocktail book published during Prohibition with hors d'oeuvres and mixed drinks recipes, mostly dreadful, yet such was the state of entertaining "for the American People in the twelfth year of Volstead, 1930." (The Volstead Act was the law implementing Prohibition). The Volstead Act prohibited offering.....

First Edition. An important work helping to establish the science of brewing, particularly through the use of the thermometer. Combrune was a professional brewer and a proponent of consistency in production. The vignette on the title page depicts an eagle carrying a thermometer over a barley field. "I know very well.....