Most people bellying up to the bar aren’t aware of the complex, chemical backstory behind their happy hour cocktails. All that might change with a new book by Adam Rogers, “Proof: The Science of Booze,” which shines a bright light on the chemistry, physics, biology and even metallurgy that power alcohol production.
“Proof” leads readers through early efforts to understand, harness and standardize fermentation, which opened the door to organic chemistry, molecular biology and other new fields of science, according to a review in The New York Times. Discussion turns to malting, distillation and aging, with the author embarking on a “series of field trips to labs and industrial production facilities, barhopping from factory to factory,” to illustrate the processes involved.
You can also read "Bar Trick Reveals Better Understanding Of Fluid Dynamics."