water Feed

This blog post contains more information from Michael Mascha's book Fine Waters and website FineWaters.com. Previously I looked at How to Classify Bottled Waters and How to Properly Serve Bottle Water. Today we'll look at pairing water with food. You can read the full description of it on the FineWaters website. Basically, Mascha says you match the food or you contrast it, much like any other pairing. However, you're largely not pairing with flavor, you're pairing with texture. Mascha says 75 percent of the pairing importance should be about the mouthfeel of the water, as measured by the carbonation. Big... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

The book Fine Waters and the accompanying website have been real eye-openers for me. In another post I wrote about how the author Michael Mascha categorizes bottled waters. In this post I'll talk about how he recommends serving bottled waters. And in another post I'll share his advice on pairing water with food and wine. Ice Mascha would prefer that you didn't. He says, "Ice is the natural enemy of bottled water." He prefers serving water at the proper temperature (see below) and avoiding ice altogether. But if you must, make ice cubes with the same water you're serving. For... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Below are some of the sources I've been using in the Water Project here on Alcademics. I'll update this page as I use more resources and read more books. Fix the Pumps. This book by Darcy O'Neil about vintage soda fountains also has information about mineral waters, which were once made-to-order. It includes practical information about how to keg soda waters, and list some not-so-practical recipes for commercial soda waters (as they're 20 liter+ batches), but there is good information about how to properly get minerals into solution with carbonation. Khymos. This blog has an amazing resource - a list... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Most books about bottled water seem to trace the history and environmental impact of the industry, but Fine Waters by Michael Mascha is quite a different book from that. Mascha is a water sommelier and runs the website FineWaters.com, which contains pretty much all of the information in the book as far as I can see. (The book from 2006 is out of print but still available on Amazon and other sites.) In the book Mascha lays out a categorization scheme for bottled waters, which I'll briefly repeat below. Bottled Water versus Bottled Water Mascha is not concerned with municipal... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Another useful resource in my exploration of water in spirits and cocktails is Darcy O'Neil's book Fix the Pumps. The book focusses on the history and mechanics of the pre-Prohibition soda fountain. Though largely filled with information on sodas, it includes a chapter and some recipes on mineral waters. Before global shipping became easy, soda fountains made their own soda and mineral waters, with the carbonation being the main attraction. Here are a few things I learned from the book: Club Soda is a trademarked brand. Seltzer water was a brand but is now generic. Carbonation's sensation on the tongue... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the Water Project here on Alcademics, I'm looking at what is in commercial brands of sparkling mineral waters and reconstructing them. To do so, first I looked at how to get all the dissolved solids out of tap water. Then I measured properties of commercial mineral waters - pH and dissolved solids- and compared them with publicly available information. The next step was to examine what each mineral in mineral water tasted like on its own. Again referring to the information on Khymos.org, I could see that the primary minerals in mineral water are Calcium, Sodium, Magnesium, and Potassium.... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In my search for information about water sources used for various spirits as part of the Water Project, I came across Uisge Source, a company that bottles waters from different regions in Scotland. The waters from Speyside, Islay, and the Highlands are meant to be representative of the waters used by distillers in those regions to make scotch; for dilution of drinks in the bourbon-and-branch style. As I learned in the book Whisky on the Rocks, even distilleries next to each other may have different water sources, so it shouldn't be assumed that all the distilleries in an area use... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the Water Project I'm studying water in spirits in cocktails, from the source water for fermentation through to the sparkling water we use to dilute drinks. As part of the latter research, I'm looking into deconstructing and reconstructing mineral water. Much of the work on this has been done by other people and I'll just be reproducing it here. In short, the mineral content of mineral waters is publicly available, so you can add minerals to your own water to recreate your favorite brand. You can either start with your tap water, taking into account its mineral content, and... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.