Proof: The Science of Booze

Proof: The Science of Booze: As today’s seemingly limitless rise of microbrewers, boutique wineries, and craft distillers offers the obvious bounty of interesting things to taste, it’s also fostering a cultural curiosity about the actual process of making alcohol, a technological advancement that many believe triggered civilization as we know it.

Wired Magazine editor Adam Rogers pours 200-plus pages of globe-spanning research and engaging science journalism into that cup with this book, which touches on everything from the magic of yeast to the impact of oak barrels to the emerging understanding of the hangover. You’re left with a lot of understanding about how booze works, but more intriguing are the questions that remain, for there’s still a happily surprising amount of mystery surrounding one of humankind’s oldest pursuits.



Please note this login is to submit events or press releases. Use this page here to login for your Independent subscription

Not a member? Sign up here.