PROOF: THE SCIENCE OF BOOZE
Alcohol has been around since we can remember and the truth is that it has been here for far longer than any of us can think. One of the oldest recipes known to man, written in cuneiform, comes from ancient Mesopotamia and it is a recipe for brewing beer. Journalist Adam Rogers has taken the next step in his book, “Proof: The Science of Booze” and gone on a journey to explain everything there is to know about the alcoholic beverages that we have come and known to love from the beginning of modern civilization.
“Proof: The Science of Booze” is a fantastic read that takes the reader on a journey from the accidental discovery of fermentation in ancient times to the most modern methodologies of creating the perfect alcoholic beverage. He, figuratively, places a microscope under the eyes of the reader and discerns why humans enjoy alcohol in the ways that we do. Rogers goes even further to discover the deeper mysteries that alcohol has to offer by investigating the molecular biology, physics, organic chemistry and even how metallurgy effects alcohol and how we’ve attempted to perfect the best buzz.
Published by Houghton Mifflin Harcourt, “Proof: The Science of Booze” is a must read for drinkers and non-drinkers alike since it opens the mind in new and fantastic ways as it analyses alcohol’s physiological effects and characteristics to the psychological effects that it has on us as individuals and a society. Adam Rogers has definitely gone all out with his research into a topic that effects us all as a civilization.
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