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The Science of Booze
Houghton Mifflin Harcourt
June 2014
On Sale: May 27, 2014
272 pages
ISBN: 0547897960
EAN: 9780547897967
Kindle: B00E9FYSZ0
Hardcover / e-Book
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Non-Fiction
Humans have been perfecting the science of alcohol
production for ten thousand years, but modern scientists are
only just beginning to distill the complex reactions behind
the perfect buzz. In a spirited tour across continents and
cultures, Adam Rogers puts our alcoholic history under the
microscope, from our ancestors’ accidental discovery of
fermented drinks to the cutting-edge laboratory research
that proves why—or even if—people actually like the stuff. From fermentation to distillation to aging, Proof offers a
unique glimpse inside the barrels, stills, tanks, and casks
that produce iconic drinks. Rogers ventures from the
whiskey-making mecca of the Scottish Highlands to the most
sophisticated gene-sequencing labs in the world—and to more
than one bar—introducing us to the motley characters and
evolving science behind the latest developments in boozy
technology. He uncovers alcohol’s deepest mysteries, chasing
the physics, molecular biology, organic chemistry, and even
metallurgy that power alcohol production, and the subtle
mixture of psychology and neurobiology that fuels our taste
for those products. With intoxicating enthusiasm, Rogers reveals alcohol as a
miracle of science. If you’ve ever wondered how exactly your
drink of choice arrived in your glass, or exactly what will
happen to you once you empty it, Proof makes an unparalleled
drinking companion.
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