Read proof the science of booze by Adam Rogers Online


A spirited narrative on the fascinating art and science of alcohol sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains....

Title : proof the science of booze
Author :
Rating :
ISBN : 20097107
Format Type : Kindle Edition
Number of Pages : 272 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

proof the science of booze Reviews

  • Patrick Brown
    2019-06-01 03:18

    "He likes the warm feeling but he's tired of all the dehydration..."A very fun book for anybody interested in booze beyond "I like how it tastes." I found the first half of the book to be more engaging and more thorough than the second half (which is more about alcohol's effects on the body) but that's just me. My big takeaway from this book is something that came from the introduction, something that's probably already obvious to everyone else but me: being passionate about something necessarily leads to wanting to take it apart, to figure out how it does what it does. I'd never really thought about it before, but when I look at the things I'm really into -- baseball, food, books -- that rings true.

  • Leftbanker
    2019-05-30 22:21

    For an added thrill I decided to read this book while drinking.This book is high entertainment and highly informative. We all should be more informed consumers of alcohol and you never know when you may need to know enough about the stuff to make it yourself. This book will give you a running start. He begins with yeast and the fermentation process and moves on to distillation. From here the author does a lot to break down a lot of the myths associated with beer, wine, and spirits. I especially like the conclusions of the wine tasting club of university professors and the “science” of wine tasting in general. In a nutshell, most of us don’t have the ability to sniff out one wine from another. I hate the adjectives (wine bullshit) wine snobs use to describe wines and have always suspected that people who claim to have such sensitive palates are no better at it than I.It was also a revelation to learn how little research has been done to reduce hangovers. You would think that drug companies would be tripping over each other to find a cure for this common ailment.

  • Becky
    2019-05-28 19:43

    Recommended for all loves and appreciators of alcohol.Proof was just my kind of book- a massive information drop on a subject that I have appreciated but didn’t really know much about. It was written in journalistic style with wit that made it edgy and fun. The book made me thirsty, and as I drank, I appreciated how little we really understand about alcohol. Given them million different variations on beer, wine, and liquor, I had incorrectly assumed that we had basically unlocked the mysteries of the drink. Turns out that’s a big “nope.” It appears that alcohol is still very much the mysterious miracle it always was. We don’t really understand what makes people get drunk, what causes hangovers, or even why people drink (ethanol is really gross, but um, also so so good?). So why read a book explaining that we don’t really know that much about alcohol? Well, if you are in to the drink, then you get to learn all sorts of nifty facts about the “angels share,” that your hangover is worst as your body nears 0.0 BAC, and have all sorts of fun discussions with people about what came first- civilization or alcohol? Oh, and if you’re American, there is all sorts of prohibition woe that will fill your spirit, much in the same way bibliophile’s still lament the destruction of the Alexandrian library (which, awesomely, is mentioned –sort of- along with Douglas Adams and a bunch of other things I love, like women scientists!)A word of caution though- I definitely would recommend print over the audiobook. The narrator is unpleasant to listen to. He has a raspish voice, lispy “s”, and grating diction. Also, there is such a HUGE amount of information and chemical names, I really feel that this book would benefit from being read.**Dear pharma companies- please begin investing in an anti-hangover medication. I’m fairly hangover resistant (thank you Viking and Scottish genes), but it would certainly be nice to have that level of sureness. I promise I won’t drink more, okay, maybe I’ll drink ONE more, but that’s all. I swear. I’ll be good. I just want to be 100% that I won’t even have a wee headache in the morning. I don’t understand the moralizing over alcohol any ways. Stop holding over from the 30’s people. And as an added bonus one of my favorite drinking songs!Literally, if you love drink (and pirates), this is the best song everONE FOR THE ROAD!t

  • Hudson
    2019-06-17 02:39

    Ok, so I know the title of the book has the word "science" in it.....but somehow I didn't think there would be this MUCH of it!I need a book called the history of booze, that would be more my speed. I'm just not a science guy and this book didn't do it for me. Dropped it at around 20% in.

  • Sarah
    2019-06-10 01:18

    To be totally honest, I never expect science writing to grip me the way young adult books do, but I'm always pleasantly surprised when writers like Richard Dawkins or Michael Pollan manage to do so. I had hoped that Adam Rogers would have the same gripping talent, but alas, no.That's not to say that I hated the book, because I certainly do not. If you've ever asked questions like "what the hell is distillation?" or "just what am I putting in my piehole when I drink beer?' you're not alone, and Rogers has the answer. So there's that. He also offers plenty of amusing anecdotes and historical tidbits, and has a dry sense of humor of which any martini would be jealous. (Yes, I went there. Yes, I meant a dry martini. Yes, this is an inaccurate metaphor. Deal with it.)However, every time I managed to get sucked into Rogers' writing, he went and ruined it with a bunch of organic chemistry. I can only handle so much 'this molecule becomes THIS molecule, ta da!' before I'm totally turned off. It was a problem. Other major questions – what is a hangover, why do we get them, what is wrong with me – lacked satisfactory answers, though to be fair, the author does point out that the research is lacking. So there's also that.Bottom line? If you like science, booze, history and wit, you'll get a minor kick out of this book, but don't expect to read it without skimming.

  • Dlmrose
    2019-06-13 20:40


  • Morgan Blackledge
    2019-06-16 22:35

    Proof by Adam Rogers Proof is a nerds eye view (get it? It's like birds eye view, you know like a big picture overhead kind of perspective, but like, the reverse in a sense, so it's like a super zoomed in look at the more technical aspects of a given subject, in this case) of booz.I thought of the phrase "nerds eye view" just a moment ago, and I was all excited. I imagined a series of books like ______ for dummies, only _____ for smart people. Anyway, some person who is probably smarter than me already thought of it. Hold on. Let me Google it....Yep. It's already been done.Of course it has. Has this ever happened to you? You think of something and get excited and then Google it and it's already a thing. And then you feel all disappointed. Does that phenomena have a name? Like Googapointment or Dissagoogle.Those are terrible names but you get the idea right?Okay. Let me Google the concept and see if there's word for that.Nope...Okay, here's my chance to contribute to something to pop culture.If I can just jin up a cute or clever enough name for this thing, perhaps I can get a meme rolling.And nothing... I got nothing...Anyway, Proof is a nerds eye view of Alcohol. The history, chemistry and craft behind that deliciously problematic pastime otherwise know as getting fucked up.I no longer drink or use intoxicants of any sort. But I still found this book utterly fascinating and fun. In fact I had a hard time putting it down.No. No. I will not make the obvious, nay obligatory quip about the book being addictive or what ever.I'm better than that. Or at least I'd like to continue to cling to that belief for a bit longer.Anyway.One thing that proof did for me is spark my interest in organic and biochemistry. About midway through the book I found myself fantasizing about being like a vampire or something, and being able to live long enough to thoroughly pursue all of the interesting, nerdy things that I would love to learn about. That is what you call a REALLY LAME fantasy. I'm ashamed.But there you have it.Anyway. The author, Adam Rogers (cool nome de plume dude, how'd ya dream that one up) is a really interesting and breezy writer.He can really turn a phrase. About now it should be clear that I don't have much to say about Proof. Other than it was a great summer read.You can take my word for it, or if you need proof (get it?...proof?...right?.....) you can read it for your self.One last obligatory warning statement.As an addiction recovery professional, I would be remiss in my duty if I did not provide the following precautionary addendum. A brief nerds eye view of addiction:The taste of alcohol is aversive. But the secondary psychological effects are typically quite rewarding. So the brain learns to perceive the flavors of alcohol appetitively. In common parlance, you acquire the taste. Of course getting too drunk can be downright awful. Vomiting is particularly aversive. Often times when you vomit after ingesting a given food or drink, your brain generates a very strong signal to never ingest that shit ever again.If you've ever gotten so drunk that you barfed, you probably noticed yourself uttering the anguished and drool soaked words "I'm never ever going to fucking drink again" or something along those lines.There are of course myriad other aversive long-term effects of habitual drinking.And of course ethanol is highly addictive. So one can easily find themselves in the peculiar situation of hating the effects of alcohol, and still feeling compelled to drink it.It's a common misperception that liking and wanting are the same thing. The findings of neuroscience clearly demonstrate that they're not. The fact of the matter is that you can hate something that you want, this is a common experience of alcoholics and other substance dependence individuals.You don't know how many times I've heard clients say "I hate meth, I have know idea why I do it", or "I don't even like heroin any more, but I can't stop".Another common misperception is that people "decide" or "chose" to do the things they do. Not always, and never 100%. Human motivation has implicit (unconscious and automatic) and explicit (conscious and intentional) biological, psychological and social factors. In the case of substance dependence, implicit biological factors can override explicit psychological and social factors and take control of the behavior.In fact, substance depended individuals can have an extremely difficult time using explicit psychological and social factors to override their implicit biologically driven automatic behavioral tendencies. In other words, drunks and junkies can have a really difficult time kicking dope or booze, even if they want to, and even if everyone around them is giving them hella shit for using.So please use extreme caution when you're playing with fire water. If you find yourself addicted don't trip, it can happen to anybody. Just go get help.

  • Amanda--A Scientist Reads
    2019-05-23 01:41

    Three stars is a bit low for this book, while I enjoyed it, and it would actually rank somewhere around the 3.75 mark, I couldn't bring myself to round up when using Goodreads' infuriating whole star rating system. An easy read riddled with trivia around the topic of booze and drinking, each chapter featuring a single topic. This "short story" style makes it easy to pick up and put down, and I'm afraid my professional occupation made some of the more novel bits discussed by others skim worthy for me. I can, however, still see the draw for others, and included this book in an Oktoberfest themed reading list on my blog (

  • Victoria Zabuzova
    2019-06-13 21:32

    Smart, wit, tasty work about and around booze. must-read and reread

  • Jeffrey Schwartz
    2019-06-14 03:28

    A heady mix of science, history, journalism, and memoir, Adam Rogers' PROOF is utterly unique and a complete joy. Ingeniously structured to mimic the process of making (and enjoying) booze, PROOF opens with a discussion of yeast before moving onto sugar, fermentation, distillation, aging, and finally to the neurochemistry of imbibing. Through it all, Rogers is a chatty, witty, geeky guide, who deftly balances science with humor.

  • Kateryna Komlyk
    2019-06-16 20:44

    Практически исчерпывающая книга про алкоголь. Про историю, эволюцию, культуру производства и употребления, технологии и тонкости, и еще много о чем.Абсолютно потрясающая книга, после которой уже никогда не будешь относится к алкоголю по-старому. Как минимум, уважения прибавится.Как давно люди делают выпивку, как и из чего делают виски, чем отличается виски и бурбон, а эль от пива и пятьдесят оттенков дрожжей. В какой-то момент те, кто проспали уроки органической химии в школе, могут слегка приуныть, но ненадолго. Как действует алкоголь и развивается зависимость (тут будет очень много интересных экпериментов, представьте, люди пьют для науки, нам так не жить), почему некоторые люди все просят “еще по одной”, если им уже давно пора “официант, мне счет”. И потом, закономерно, немного о похмелье. Короче, книга не только увлекательная, но и крайне полезная.

  • Georgia
    2019-06-17 02:24

    What a wonderful scientific exploration in drinking, from ingredients to product, the first sip to the hangover.

  • Charles
    2019-05-30 00:35

    “Proof” is an outstanding book. Neither too short nor too long for its topic, it crisply discusses various elements of the production of (ingestible) alcohol. The author, Adam Rogers, an editor at Wired magazine, writes in a compelling, engaging fashion, including enough science to be interesting and not superficial, without putting in so much science that the average reader gets bored.Rogers discusses in turn every major element of the process. First, he covers yeasts, ranging over their history in the happenstance production of alcohol, through the modern production of specialized yeasts for different processes. Then he discusses sugars, the raw material on which yeasts act, and then fermentation—the process of yeasts acting on sugar. This sounds very technical, and parts of it are. But Rogers manages to smoothly intersperse simplified scientific discussions with anecdotes and conversations with individuals tied to each topic of interest. It all fits together quite well.“Proof” then moves on to secondary steps in alcohol production: distillation and aging. Rogers ends with ancillary topics: the mostly subjective area of smell and taste, and then the objective, but poorly understood, area of the effect of alcohol on the human body and brain. Finally, Rogers caps off the book with a discussion of hangovers.Perhaps controversially, Rogers implies that he believes two heresies: that all vodka is the same and therefore perceived taste differences in vodka are delusional, and that much wine appreciation is similarly delusional. As to vodka, I have no idea, although a liquor company executive once told me the same thing and blind taste tests tend to prove delusion as well. Rogers faintly contemptuously points out that vodka has no congeners and is merely pure alcohol, and that while “die-hard vodka drinkers believe that the purest vodkas really do differ in flavor, on its face, that claim doesn’t make sense.” He notes that “one hypothesis for why they don’t says that [water] forms crystalline molecular cages called clathrates, trapping ethanol inside. . . . . [but] it’s not like there are taste buds for hydrogen bond strength.” He never quite comes out and says that perceived vodka differences are fantasy, though.As to wine, Rogers seems to believe, with long discussion, that most wine perception is purely subjective, although with training, experts can sometimes use the same language to describe the same wines—but they are likely perceiving things differently, even though they are using the same language, and nearly all perceptions of relative quality are purely subjective, both to the person and the situation. Yes, an expert can identify a specific wine—but only one that he is familiar with, in most cases. His own description of an unfamiliar wine will usually vary from the descriptions of others, even when supposedly using a common vocabulary. Rogers notes studies that wine tasters who are given white wines to taste, then the same wine colored red, report wildly different tastes, appropriate for red wines, for the colored white wines. Rogers notes studies that show that no human can actually distinguish more than four flavors or smells blended together, in wine or anything else. He implies that he believes that people like Robert Parker “are essentially making it all up. Or, like some storefront psychics, possibly they think they know what they’re talking about, when in actuality they’ve merely intuited their way into a con.” So this book may enrage the haute vodka or wine drinker.For the book as a whole, its net effect is something like watching “Modern Marvels” or “How It’s Made,” but in print and in more detail. Of course, if you hate shows like those, you won’t like this book. But if you do, you’ll love this book.

  • Arvind Balasundaram
    2019-06-13 02:26

    In 'Proof', author Adam Rogers takes his readers on a delightful tour of the human connection with alcohol, since the dawn of civilization itself. The journey is a well-crafted narrative that blends science with historic fact, and is guaranteed to entertain both drinkers and teetotalers alike.Taking its title from a term that represents the measure of alcohol-by-volume (ABV), a descriptor of alcohol content in most drinks that we consume, this work clearly explains how wine or whisky actually comes about before it reaches us. One learns the microbiology of fermentation, and how yeasts that are central to this process have become domesticated, much like what happened to dogs in their interaction with humans over the ages. Rogers takes us into biology labs, distilleries and fermentation process labs where the reader experiences the process of booze-making for the first time - the basic component of ethanol and the importance of yeast are explained, as well as the role of the so-called 'congeners' - molecules other than ethanol and water in any drink, that gives distillates their flavor. A review of the aging process follows where one understands why wine and whisky makers have stored their booze in wooden barrels and casks, sometimes for centuries, and how the mycology of environment and storage impart the ultimate taste and finer flavor to the end-product.The concluding chapters focus on the consumption aspect of alcohol (rather than their production). Rogers calls out the uniqueness of smell and taste as senses, where unlike sight, there are no objective descriptors of an individual's sensory experience. For example, unless one is colorblind, a call to snap a red wire in a wire bunch will lead individuals doing the task separately to all cut off the same wire. The same cannot be said of smell, and taste - an oak finish to a wine, for example, Rogers argues, is not an objective descriptor, and means very little to someone actually drinking a wine. He cites two studies which seriously question the ability of wine enthusiasts and sommeliers to judge aromas and tastes better than amateurs. The last chapter focuses on hangover chemistry, where the author points out that we still do not know what causes a hangover or how one can alleviate it. This is a good survey of alcoholic history, blended with the right dose of science. It may not teach the curious reader any more about why red wine gives them a headache, but is guaranteed to boost the reader's confidence to "sommelier" levels when they are next handed responsibility for selecting the wine at dinner off the restaurant's wine list...Cheers! Salud! Viva Saude! Drink it up!

  • Jennifer
    2019-06-08 03:34

    I like red wine a lot. The scientist in me also wants to know the exact process of how grapes turn into wine. If you want to know a bunch of cool facts about booze in general, then you should read this. It will not tell you how to mix cocktails, or how to differentiate tastes in whiskeys or wine, but how the actual process of fermentation works, and how ethanol affects the human body and why the shape and type of metal of a distillery sill is so important.Even though the author is not a scientist himself and tries to keep science simple as possible, but having a basic understanding of chemistry is helpful to understand some of the processes.Here is what I learned and the next time I have a glass of wine I can spout some useless trivia:Whiskey is basically distilled beer, and brandy is distilled wine.Ales tend to be hotter and faster fermentation compared to lagersYeasts eat sugar. With the rise of angiosperms (flowering plants) 50 million years ago, yeasts really took advantage. Prior to that, yeasts dined on tree sap.Dark rum contains a lot of bacteria which gives it unique flavours. Light rum does not.For whiskey and other brown liquors, distilleries must use copper sills since copper absorbs sulfur which is a byproduct. Rice has low sulfur, so one can use steel sills to make sake or sochu.It is the lignin decomposition of wood and ethanol as a key contributor in the chemical reactions in wood barrels that imparts flavours during the aging process. French and European oak is more porous than American oak.Sommeliers do not have a more sensitive nose or palate than the average population. It is experience and a lot of practice to recognize certain tastes and smells.We still don't know what neuroreceptors that ethanol binds to in the brain. We know with the other drugs such as heroin and marijuana.Red wine contains less sulfites than white wine. 23% of the population do not suffer from hangovers.Hangovers are caused by the body's inflammatory response.Only 4 medicines or supplements that actual clinical trials have shown to be effective in treating hangovers. (The author's attempt to do a mini trial with his friends to test these remedies is comically hilarious).There is someone who has reportedly made a chemical version of ethanol that would have the same effect on the brain but it with an antidote to sober up instantly. Like Star Trek's synthohol!Highly recommended for anyone who wants to dive into the world of alcohol.

  • Anne
    2019-05-29 00:42

    3.5 starsWow! So much delicious information on alcohol (definitely way more delicious than the actual taste of ethanol). Half of the chapters focus on components (yeast, sugar) and processes in making a variety of alcoholic beverages. Probably the thing that I will remember most about that end of things is that yeast is a fungus. Take that, mushroom haters!! The rest of the chapters cover human interaction with alcohol - how we smell and taste it, what it does to our bodies, and a delightful chapter which obliterates so many myths related to hangovers (take some extract of prickly pear cactus skin and call me in the morning).From time to time the chemistry got a bit intense (which I think could easily have been fixed with a few simple illustrations) but the author always managed to keep a light, enjoyable tone. It also helped that he focused on a lot of the high interest aspects of alcohol. Making for a very enlightening read even if I can't remember the difference between champagne and beer bubbles (guess I'll have to read that part again later).

  • Carl Jenkins
    2019-05-30 00:26

    A really interesting book regardless of any real connection you have to drinking alcohol, though I imagine that knowing a bit more about it would have helped me enjoy the book more, but it was still a good read. There's a lot that explores how yeast works, how sugars are turned into ethanol, and other basic aspects of making all sorts of alcohol, but Rogers puts in enough history and how these things are used in other areas of science to make it very interesting even to non-drinkers.The last two sections dealing with how alcohol affects the body and brain, and then hangovers may have been the most interesting, especially the former. Especially as a minister, knowing more about how it affects the body is helpful to future counsel I might give. Along with that, the science behind how our culture, upbringing, and expectations of drinking affects ones behavior while intoxicated, or even how quickly they become intoxicated was pretty interesting. I got this on sale for $2.99 and it was certainly worth the price for an interesting read.

  • Jennifer
    2019-06-14 20:37

    I have this thing about looking at the author's photo on the book jacket before I start reading. Sometimes I like the look of the person and sometimes I don't - I suppose this colors my opinion of the book some, altho there have been times that I thought the author looked like a jerk and I had to admit that the book was good anyway! All of which to say - when I looked at the picture of Adam Rogers I felt like he was someone I would love to sit with at some dive bar, drinking beer and talking about nerd stuff like books and science. He just has that look about him, you know?And, I like the look of the author and I really liked his book. It does get pretty sciencey (sciency?) but everything is explained well and everything he discusses has a point. The first part of the book describing the science of how booze is made was my favorite, altho there are some interesting tidbits in the later sections about how alcohol affects the human brain and body. All in all, very recommended.

  • JQAdams
    2019-06-03 22:25

    The writing here is gratingly swaggering. It took me quite a while to get into the book, because Rogers was so determined to be cool and "humorous" that the book felt like A Douche-Bro's Guide to Organic Chemistry. Once I reconciled myself to putting up with that, though, this was a decent bus read, covering a lot of ground in discussing the engineering of alcoholic beverages. The choice of topics seemed idiosyncratic; the author will dilate on odd tangents for several pages at time, especially when he can discuss the ancient history of things, but that was less objectionable than it was strange.

  • Cristhian
    2019-06-10 22:38

    De todo cuanto aprendí de este libro, lo más importante es que:1. No hay prueba científica de que la copa (el tipo de...) afecte en lo más mínimo al vino. Solo es percepción generalizada. 2. El yeast es una hongo. 3. El vodka (al menos el bueno) es menos propenso a causar resaca. 4. El bourbon es el más propenso a esto. 5. De igual forma, mientras más oscuro/café sea un licor, más rápido te puede emborrachar. Al menos a ustedes. A mi no. A mi sólo me pasa eso con anís, rompope o toritos. Beyond me.

  • Bonny
    2019-06-04 00:41

    Proof was a 2.5 star book for me, mainly because this collection of factoids and tidbits just didn't provide the pleasure that I know is possible with really well-written nonfiction. Rogers does explain fermentation, distillation, brewing, yeast, and alcohol's effects upon various individuals, but often ad nauseum and with lots of rambling and pseudo-scientific anecdotes. I've learned more on brewery tours in Colorado, and had much more fun on the tours than while trying to read this dry book.

  • Gerri Leen
    2019-06-19 00:33

    This was a very interesting look sat the science of all things alcohol. From fermenting to aging to how alcohol works on our brain (what little we do know), the author attempts to examine the age-old habit of drinking from a truly scientific perspective. It got a bit dry for me at times but I'm not always the best audience for non-fiction for just that reason. On balance, an enjoyable and enlightening read.

  • Arash Aghevli
    2019-06-15 22:30

    Pretty sweet breakdown of alcohol and how it is produced and consumed across chemical, biological, neurological and physiological processes. I really enjoyed the book. The author stayed by the end that this was not intended to be a history of alcohol book, which I think I may have appreciated more of, but in the final analysis, this restraint is what makes this book very unique in its presentation.

  • Sirbriang2
    2019-06-08 22:36

    Not surprisingly, parts of this book get a bit technical and scientific. What is surprising is how accessible those science-y explanations are and how enjoyable this was to read. I assumed that this would be interesting, but the brevity of the text (about 212 pages before the notes and reference pages) and the author's friendly tone made this an absolute pleasure. The only reason I didn't give 5 stars is because science has not provided a cure for hangovers yet.

  • Sean Geist
    2019-06-04 21:42

    A great read for anyone interested in alcohol and it's effects on the human condition. Full of great stories that illustrate production and uses. From fermentation to hangovers.The author does a great job of informing the reader in a way that is instructive as well as entertaining.Even if you think you know everything about booze, you'll find something new in this book.I recommend it.

  • Rachel Lewis
    2019-06-17 20:39

    Absolutely fascinating! I consider myself a wine lover and after reading this book I have so many fun facts to share with my friends and family about the alcohol they drink that I'm sure I will leave them with a fact hangover. The science is well-researched and presented in an easy to understand manner with lots of stories sprinkled in. Highly recommend for anyone that likes science or alcohol.

  • Elise
    2019-06-14 00:27

    As a chemist, I thoroughly enjoyed this discussion of the inner workings of how liquor has influenced humans through the ages.I found the concept that the same basic materials, sugar substrate, yeast and time can result in an enormous variety of alcohols. This might be a little overly technical for some tastes, but it was right in my wheelhouse.

  • Atila Iamarino
    2019-06-18 00:23

    Curti demais, fazia tempo que não lia um livro que contava tanta coisa nova e interessante. Como surgiram as bebidas, como acontece a fermentação, a destilação, o envelhecimento em barris, o consumo, a bebedeira e a ressaca. Vale por cada passo.

  • MrsEnginerd
    2019-05-20 21:44

    Good mix of booze and science with a dash of history. I appreciated the humor and anecdotal information. I highly recommend this read for booze enthusiasts looking for some background on how alcohol became such an important part of society.

  • Graziano Misuraca
    2019-05-19 01:23

    Fantastic! Interesting, funny, and technical enough to keep me interested. A real page turner. Adam Rogers takes you on a journey through the whole process of making alcoholic beverages... from the yeast to the hangover.