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For Western consumers and most European distillers and brewers, fermentation is associated primarily with plant sugars – barley malt, grapes, fruit and molasses. The latest monograph by Łukasz Gołębiewski, a veteran of Polish spirits journalism, directs attention in a completely different direction: to the vast steppes of Eurasia, where the milk of domesticated animals has served as the basis for fermentation and distillation technologies for centuries.The monograph Kumys and Shubat – Alcohols of the Steppes demonstrates a very high level of expertise. It combines academic rigour, supported by an up-to-date microbiological and archaeological bibliography, with an accessible, popular-science approach. It is a unique and valuable compendium of knowledge about the fermented and distilled beverages of the Great Steppe.Dr. Marek Różycki Read more
