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Milwaukee, the Beer Capital of the World, has a long and ""spirited"" history.

Crack open the first complete history of Brew City booze. Discover how Milwaukee's ""rum holes"" weathered Prohibition and which Jones Island barkeep owned the longest mustaches. Copy down the best recipe involving Sprecher Special Amber, Rainbow Trout and sauerkraut. Sample the rich heritage of Pabst, Schlitz, Gettleman and Miller: the folk who turned Milwaukee into the Beer Capital of the World. And save some room for the more recent contributions of distillers and craft-brewers that continue to make the city an exciting place for the thoughtful drinker.

Join author Caroline Eubanks on a behind-the-scenes look at the people, places and drinks behind the city. Even when it was still called Terminus, Atlanta was earning a raucous reputation as a hub for hard-drinking railroad workers. The first mayor, a saloon owner from the appropriately named Free and Rowdy Party, only cemented the town’s party credentials. What followed was more than a century of moonshiners, dollar bill–covered dives, exotic dancers, speakeasies and underground taverns, wild parties on both land and water and, of course, drinks. These spaces—like the all-night Backstreet club, the storied Manuel’s Tavern and futuristic Polaris—became launching pads for political campaigns, musical groups and drag superstars while also serving as a respite for everyday locals.

It started flowing during the gold rush, when saloons were much more than just a place to grab a drink. They were post offices, restaurants, hotels, social clubs, union halls, and more. But then, Colorado banned alcohol—four years before Prohibition hit the rest of the country—and a state born in a saloon ran dry for almost twenty years. Beer led the way back, and by the 1970s, brewing was big business again—really big business. Now, homebrewers have gone pro, and Colorado is one of the best places in the world to grab a brew. Join historians Sam Bock and Jason Hanson on a tour of Colorado history as seen through a pint glass. More than just a tale of ale, this is Colorado’s story—told over a few beers.

“This isn’t just a book about beer. It's a book about us. The beauty of beer is that it intertwines with so many other aspects of life—history, cultural significance, and economic impact. Bock and Hanson explore those threads offering a unique understanding as to why Colorado has become a thriving hub for beer culture! The stories, insights, as well as the connection to present day and the future of brewing is the perfect read for anyone. Bonus—you have permission to enjoy a cold brew while reading!” —Karen Hertz, Chief Brewista and Founder, Holidaily Brewing Company

Melting Pot Memories

Lorain County attracted people from all around the globe in search of a better life, and these intrepid immigrants brought their culinary traditions with them. From the late nineteenth through the early twentieth centuries, Lorain’s steel mill recruited workers from southern, eastern and western Europe. Later, the mill welcomed workers from Mexico and Puerto Rico, while local quarries offered immigrants work in Grafton, Elyria and Amherst. From these diverse cultures sprang an incredible range of meat and fish main dishes, side delicacies and desserts still found on Lorain tables today—including Cullen skink, Irish stew, chile rellenos, koulourakia, sugo and many more. Lorain’s International Festival highlights these culinary traditions in mouthwatering ways. Author and lifelong Lorainite Kelly Boyer Sagert shares the incredible migration stories and the delicious recipes that make Lorain County such a wonderful place to live—and eat.

This popular history, recipe and wine pairing book has been fully revised, enhanced and updated. Dive deeper into the traditional cooking and culture of the Haudenosaunee—the first people of the Finger Lakes region. Learn how this unique region was once teeming with salmon and why they no longer breed here. Uncover the speakeasy culture that prospered during Prohibition. Local author, sommelier and educator Laura Winter Falk reveals new regional chefs and their creative takes on period recipes, as well as the tremendous growth in the area’s wine and craft beverages movement. With more excellent producers, restaurants and markets committed to showcasing the bounty of the region, there has never been a better time to discover the unique flavor of the Finger Lakes.

Dig into the long history of cider in Virginia—the Old Dominion’s original craft beverage.

When the adventurers aboard the Susan Constant, Discovery, and Godspeed stepped foot on Virginian soil they brought with them the traditional English love of cider. Required by statute to plant orchards, the apple played a central part in the development of the colony as its juice became the favored libation of every class of society. From the modest laborer to the table of Thomas Jefferson, cider was Virginia’s tipple of choice. More than 400 years later, the libation is enjoying a renaissance. Read about a new generation of makers re-introducing Virginians to their original craft beverage.

Local author Alistair Reece tells the story of cider in the Old Dominion, aided by the stunning photography of J. Mark Stewart.

Martha’s Vineyard is known as a popular vacation destination with high profile visitors. Below the surface, however, bubbles a culinary melting pot. 

Native Americans, Blacks, European settlers and Azoreans all contributed to the island’s diverse culinary history. The Scottish Society still celebrates Robert Burns annually with a feast. Two towns have streets called Chicken Alley for the Portuguese families who raised chickens there, while native beach plums are used to create a delicious jelly that can be found across the island. Restaurants like Giordano’s and the ArtCliff Diner have been in business for more than fifty years and are still putting out great dishes. Learn the back-story of the island’s first—and only—commercial vineyard. 

From codfish souffle to espirito santo soup, local authors Tom and Joyce Dresser share the ingredients, recipes and images of this flavorful island.  

Stories to Savor

Washington has a tortured history with liquor. Efforts to ban or restrict it date back to1854, before the region even attained statehood, with blue laws remaining on the books well into the twentieth century. From Jimmie Durkin, an enterprising saloon owner, to Roy Olmstead, a former Seattle cop turned gentleman bootlegger, the business of liquor has inspired both trouble and innovation.

Join author and journalist Becky Garrison as she traces the history of the barrel and the bottle from early settlement to the modern craft distilling boom in the Evergreen State.

Over the centuries, residents of Michiana have never wanted for superb dining choices.

Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi's is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country. These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead's Chicken Nook and Robertson's Tea Room linger in memories while The Owl Saloon, O. A. Clark's Lunch Rooms, and Lobster Lounge are long lost to time.

Award-winning author Jane Simon Ammeson leads a culinary road trip through Northern Indiana and Southwestern Michigan.

Oenophile Tom Russ presents the remarkable story of Dr. Konstantin Frank, the father of Finger Lakes wine.

Dr. Konstantin Frank forever changed the palate of American wine. Forced from his home in Soviet Ukraine during World War II, he was astounded by the terroir when he arrived in the Finger Lakes region. Against popular notions, he believed that the vinifera grapes that produced some of Europe's and California's finest wines would prosper in New York. He proved his detractors wrong, and by sharing his knowledge freely with others, Konstantin's innovativeness has allowed the region to produce some of the world's finest Riesling, Chardonnay, Pinot Noir and other varietals. Four generations of Franks have continued his legacy, and their winery has won record numbers of prestigious awards every year.

Michigan's beer history is as diverse as the breweries themselves, and the stories behind them are as fascinating as their tasty concoctions.

A few enterprising women found themselves at the forefront of early brewing in the state, and several early Detroit brewers also served as mayor. Pfeiffer's mascot was designed by Walt Disney Studios. Jackson's Eberle Brewing Company took its fight against local prohibition all the way to the Supreme Court, and the Silver Foam trademark embroiled disputants in a different legal fight. Renowned modern craft brewers grew from humble beginnings, often staving off financial disaster, to establish themselves as local, or even national, juggernauts.

Grab your favorite brew and join author Patti F. Smith for a look at Michigan's distant brewing past and its recent triumphs.

Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day.

Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city ""Restaurant Capital of New Jersey."" The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with ""fish, oysters, crabs, and good liquors"" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.