PROOF: THE SCIENCE OF BOOZE
An editor at Wired with a long history of covering science and technology, Rogers offers a history of the growing human understanding of the various processes involved in producing and enjoying alcoholic beverages. And so, for example, he documents the developing recognition of the importance of yeast in fermentation and the emerging emphasis on statistical analysis of winetasting results. Experienced brewers and vintners are not likely to find fresh information on most of these issues, but armchair mixologists and oenophiles will appreciate the wide-ranging attention to factors such as the effect of using smaller barrels to age whiskies and the reasons that bubbles linger in beer but dissipate quickly in champagne.
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