Bottle Craft Quotes

The glass bottle does not know its own contents. It has no idea whether it is a vessel for the most delicious apple cider, a lovingly crafted wine, or a bitter poison.

Espresso is a physical act: a manifestation of will, effort, and desire exerted upon a machine and an agricultural product. Every espresso you make will be slightly different.

There will be craft beer, brewed by my flatmate on the balcony of our Penge new-build. The Death of Hackney tastes like a sort of fizzy Marmite and smells like a urinary tract infection and is yours for £13 a bottle. Enjoy.

Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.

If it’s a drug, then it is the best drug. Good coffee makes us curious about pleasure. It makes us who we wish to be.

Making an espresso is a performance that lasts ninety seconds and then you’re done. You go on to the next performance. You may get applause or you may get boos, and then you move on.

You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef’s private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager’s office. And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don’t know what you don’t know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you.

People will wake up in the dark and pad to their kitchen needing strength, and the reassurance that something delightful is about to happen—and hoping that this small chore of making coffee might set the tone for a day filled with difficult, wonderful things.

There is no true poetry without conscious craft, absorbed attention, absolute concentration. There is no true poetry without unconscious invention. The reader, too, enters into the relationship between the controlled and the uncontrollable aspects of the art. Shelley says that 'Poetry redeems from decay the visitations of the divinity in man.' The poem is a genie that comes out of the bottle to liberate the reader's imagination, the divinity within. The writer and the reader make meaning together. The poet who calls on help from the heavenly muse also does so on behalf of the imaginative reader.

This world isn’t dead, but it might as well be, dragging its corpse from cáfe to ballroom to alt-rock concerts, unable to do anything but keep itself awake, nothing more.” “Don’t be bummed you can’t do what you were doing before,” Matthew said encouragingly. He ripped out a blank page of the journal. “Hannah bought an extra pen—would it make you feel better to draw a li’l something’?!” “The world prepares to burn and we entertain ourselves with trinkets and crafts while pissing into bottles in the dark.” But Bryde sat up stiffly and accepted the scratch paper. “See, this is a perfectly cool time,” Matthew said soothingly. “I was not made for a perfectly cool time,” Bryde said. He had drawn something that looked either like a tornado or like something had been trying to take the pen while he wrote.

Most of the wine in the world sells for two dollars a bottle. Quite a bit sells for four dollars to five dollars a bottle, and there are many that sell for ten dollars a bottle. Then you have wines that sell for three hundred dollars a bottle. What the world needs is a beer that's worth five dollars a bottle. I think that would be great. If all beer prices are forced down to the level of Busch Bavarian, none of us will be there.

Robert is, of course, at the theater, but it’s true that Jeff isn’t alone. Behind him, Lulu holds up two bottles of tequila, and behind her is Gene, Lulu’s . . . bed-friend, holding a bag of limes and sporting the world’s most enormous mustache. I take the bag of limes from him. “Are you guessing my weight tonight?” Jeff laughs in a loud bark before heading into the kitchen, but Gene does a bewildered double take. “What?” “Do I get to shoot a water gun to knock down the ducks?” I see the moment he gets it because his giant mustache twitches under his suppressed grin. “I’ll take my limes home if you’re going to be sassy, miss.” “You look like an old-timey auction barker,” I say. “Or Yosemite Sam. I have this sudden urge to buy a few head of cattle.” Behind me, Calvin snickers. “You wish you could grow a ’stache like this.” I burst out laughing. “I’m sorry, I can’t even hear what you’re saying through that thing.” “I told him it’s awful.” Lulu tugs at it and Gene leans away. He smoothes it down proudly. “I’m so lazy, and this is much more low maintenance than shaving.” I don’t need to look that closely to see he’s clearly waxed and styled it with a comb. It’s really not an afterthought mustache; it’s the kind that a person chooses from a book on various mustache styles—the perfect accessory for his very carefully crafted I don’t care enough to even glance in the mirror look (which Lulu tells me takes him a long time in front of the mirror).

make some rose water. Take the petals of six or seven organic roses, place these in a pot and add enough distilled or spring water to cover them. On a medium-low heat, bring the petals to a simmer and cover with a lid for twenty to thirty minutes, until the petals have lost their color. Strain the mixture and pour the liquid into a glass jar. Decant this mixture into a spray bottle, then shake it and use it on your skin or to cleanse your altar, mirror or ritual tools—or pretty much whatever you like.

As a cook I generally believe that you can tell a lot about people by what they keep in their refrigerators. What comforts them, what they need to have on hand to sustain them. Bon Appétit magazine publishes an interview with a different famous person each month, and often the interviewer will ask the celebrity to name three things that can always be found in his or her refrigerator. The answers are generally too finely crafted to be believable. "A bottle of Stoli, fresh raspberries, and beluga caviar," or, "San Pellegrino, fresh figs, and key limes.

Max cooked up a story about an enderman who wants to be a professional swimmer. The enderman is willing to pay 500 emeralds for a Potion of Water Resistance (so he doesn't burn while in the water). ② After hearing about the enderman, tons of kids at school freaked out. They wanted to brew that potion. Kids kept bugging the Brewing teacher about it. How do I craft one? What's the secret recipe? And so on. (The Brewing teacher got so annoyed, he called in sick today.) ③ Max and I dug up most of the sand around the village. (You need sand to make glass, glass to craft bottles, and bottles to brew potions.) ④ Yesterday, we spent hours crafting bottles.

Reaching for his water glass, Jack rubbed his thumb over the film of condensation on the outside. Then he shot me a level glance as if taking up a challenge. “My turn,” he said. I smiled, having fun. “You’re going to guess my perfect day? That’s too easy. All it would involve is earplugs, blackout shades, and twelve hours of sleep.” He ignored that. “It’s a nice fall day—” “There’s no fall in Texas.” I reached for a cube of bread with little shreds of basil embedded in it. “You’re on vacation. There’s fall.” “Am I by myself or with Dane?” I asked, dipping a corner of the bread into a tiny dish of olive oil. “You’re with a guy. But not Dane.” “Dane doesn’t get to be part of my perfect day?” Jack shook his head slowly, watching me. “New guy.” Taking a bite of the dense, delicious bread, I decided to humor him. “Where are New Guy and I vacationing?” “New England. New Hampshire, probably.” Intrigued, I considered the idea. “I’ve never been that far north.” “You’re staying in an old hotel with verandas and chandeliers and gardens.” “That sounds nice,” I admitted. “You and the guy go driving through the mountains to see the color of the leaves, and you find a little town where there’s a crafts festival. You stop and buy a couple of dusty used books, a pile of handmade Christmas ornaments, and a bottle of genuine maple syrup. You go back to the hotel and take a nap with the windows open.” “Does he like naps?” “Not usually. But he makes an exception for you.” “I like this guy. So what happens when we wake up?” “You get dressed for drinks and dinner, and you go down to the restaurant. At the table next to yours, there’s an old couple who looks like they’ve been married at least fifty years. You and the guy take turns guessing the secret of a long marriage. He says it’s lots of great sex. You say it’s being with someone who can make you laugh every day. He says he can do both.” I couldn’t help smiling. “Pretty sure of himself, isn’t he?” “Yeah, but you like that about him. After dinner, the two of you dance to live orchestra music.” “He knows how to dance?” Jack nodded. “His mother made him take lessons when he was in grade school.” I forced myself to take another bite of bread, chewing casually. But inside I felt stricken, filled with unexpected yearning. And I realized the problem: no one I knew would have come up with that day for me. This is a man, I thought, who could break my heart.

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

The moment when it crystallized for me was in early 1999. Due to the vicissitudes of my freelancing schedule, I ended up playing Holst’s The Planets three times with three different orchestras in a six-month period. Maybe you know that piece. There are recycled versions of it in everything John Williams swiped for the Star Wars movies and everything bombastic and shallow you’ve ever been annoyed by in every action movie of the last twenty years, plus the horrible Phrygian raised fourth that was everywhere in early twentieth-century English classical music (I’m talking to you, Gordon Jacob, and you, Edward Elgar). The Planets, along with Carl Orff’s Carmina Burana, had been grating on me more and more with each passing year of being a musician. Playing The Planets with three orchestras within a year, this time as clarinet two in the Modesto Symphony, made me realize that if I played it one more time, I would go on a rampage and hurt people with my clarinets. I needed a plan B, and coffee was all I could imagine.

And a bottle opener. It’s a craft beer, how civilized, Nebraska-made. That’s a clue. Maybe. “Don’t Step on Me,” the label on the bottle says.

BITTERS BOTTLES: Commercial brands of bitters are fitted with a device known as a dasher that ensures only small amounts can be released from the bottle. Antique bitters bottles are available from various sources and are very pleasing to the eye. Empty commercial bitters bottles, once they are thoroughly washed and their labels removed, can be used to dispense absinthe, Bénédictine, and other strongly flavored ingredients called for in small quantities. Antique bitters bottles, of course, can be used in this fashion, too, or you can use small bottles fitted with an eye-dropper, easily available online, if you like.

Drinks included in the French-Italian family all contain vermouths, either sweet, dry, or both, or sometimes brand-named products, such as Lillet, an aperitif wine that’s closely related to vermouth. The name of this family of drinks is derived from the fact that people used to call sweet vermouth “Italian” and dry vermouth “French,” referring to their countries of origin (regardless of where specific bottlings were actually produced).

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Her limbs function, and she finds this miraculous when she dwells on it. In fact, she finds plenty of things miraculous. Forcefully, she summons her best memories. That time on a red-eye bus when the driver used the intercom to contemplate, in campfire baritone, the wonder of his grandchildren, the way they validated his life as time well spent. As he lulled the passengers with stories, someone began to pass around a Tupperware of sliced watermelon, and a drunk man offered to share the miniature bottles of whiskey from his bag, and Joan felt such overwhelming affection for her species, she feared she would sacrifice herself to save it. A bad summer storm. Green sky, tornado warning, violent winds. Joan was downtown, leaving work early, briskly walking toward the parking garage where her station wagon waited. On the opposite end of the sidewalk, a large woman in her sixties collapsed. Immediately, two people rushed to the woman's side, gingerly tending to her, touching her shoulders and face, speaking to her as though she were their mother -- a cherished one -- and Joan understood that human tenderness was not to be mocked. It was the last real thing. Dining alone on a blustery Easter night at the only Chinese restaurant in town. When she asked for the check, the waiter said, "It just started to rain. You're welcome to stay a little longer, if you want." Miraculous. Joan recalls the existence of dogs, craft stores, painkillers, the public library. Cream ribboning through coffee. The scent of the lilacs near her childhood home. Brown sugar on a summer strawberry. Her father's recovery from the tyranny of multigenerational alcoholism. The imperfect but true repossession of his life. The euphoria of the first warmth after winter, the first easy breath after a cold, the return of one's appetite after an anxiety attack. Joan has much to be happy about. She thinks: I am happy, you are happy, we are happy. These thoughts -- how she can force herself to have them. Miraculous.

The boys walked into the gym, where hundreds of Navajo filled the stands, even three hours before their game. Players spotted mothers and grandparents, uncles and aunties and cousins, brothers and sisters and neighbors, folks who’d piled into old pickup trucks and vans and Chevy sedans to make that three-hour drive. There were Chinle stars who graduated last year and the year before that and the decade before that, young men who bathed still in past glory. There was Cecil Henry, a nearly sixty-year-old silversmith with a rakish mustache and an easy smile and a mighty thirst for the bottle, who crafted and sold beautiful jewelry to tourists on the floor of Canyon de Chelly. He once played high school basketball and ran like a deer and was related to a few of the Wildcats. He’d stuck out his thumb and hitchhiked here from Chinle.

It’s like the artwork of Andy Goldsworthy, or anyone who delights in anything ephemeral. The charm in a bottle of wine, the craft, all the work that goes into it . . . actually delighting in the fact that it’s perishable and goes away I find really helpful. I’ve gotten a lot of miles out of a beautiful bottle of wine, not just for the taste and the buzz, but the symbolism of delighting in something that goes away.

After her sister's visit, Marthe's head was brimming with new pictures: the fields of lavender at Valensole, all the subtle grades of blue and purple; the way twilight melted them all into one; the precise hues of the liquid distilled from each plant, the shape and color of the bottles, and a new understanding of the surroundings where she was learning her craft. Just as plant variations were bred together to crete new hybrids- like the lavandin from the delicate wild lavender- this was what she did with the descriptions her sister had supplied; she grafted them on to the sights she remembered from childhood and reinvigorated them.

Create a wonderful Christmas or winter centerpiece using this wine bottle craft! You'll turn something destined for the recycling bin into a gorgeous and dramatic centerpiece, perfect for holiday parties.

Create a lovely ambiance with this Illuminated Wine Bottle project.  Wine bottle craft ideas like this are great for centerpieces or adding a soft light to a bathroom or bedroom.  Use different colored stones for a neat lighting effect.  This is a clever and fun way to put those old wine bottles to use instead of letting them collect in the trash bin.

Tragon, a market research firm that specializes in helping companies craft hit wines, concluded that the relationship between wines that critics rate highly and wines that consumers enjoy is . . . zero.