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Proof: The Science of Booze

Description:

A New York Times bestseller, science journalist Adam Rogers's Proof is 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, from "one of the best science writers around" (National Geographic).

Winner of Gourmand Award for Best Spirits Book
An IACP Cookbook Awards Winner
Finalist for the PEN/E. O. Wilson Literary Science Writing Award

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it.

If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

“Lively...[Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.”—New York Times

“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.”—Wall Street Journal
Read more

Editorial Reviews

Review

"Lively...[Rogers'] descriptions of the science behind familiar drinks exert a seductive pull." —New York Times “One of the best science writers around.” —National Geographic "Rogers's book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink." —Wall Street Journal “A great read for barflies and know-it-alls—or the grad student who is likely both.” —New York Times’ T Magazine "In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity." —Mother Jones "A comprehensive, funny look at booze...Like the best of its subject matter Proof’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic." —Discover

"A romp through the world of alcohol." —New York Post

"This science-steeped tale of humanity’s 10,000-year love affair with alcohol is an engaging trawl through fermentation, distillation, perception of taste and smell, and the biological responses of humans to booze...Proof is an entertaining, well researched piece of popular-science writing." —Nature "A whiskey nerd's delight...Full of tasty asides and surprising science, this is entertaining even if you're the type who always drinks what the other guy is having." —Chicago Tribune “Written in the same approachable yet science-savvy tone of other geeky tomes (think Amy Stewart’s The Drunken Botanist and Brian Greene’s The Fabric of the Cosmos), Rogers’ book sheds light on everything from barrels to bacteria strains.” —Imbibe Magazine "This paean to booze is a thought-provoking scientific accompaniment to your next cup of good cheer."—The Scientist
 "Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Nature’s own fermentation to today’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun." —Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook
"Proof, thisirresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York "Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book "Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think "Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book "A page-turner for science-thirsty geeks and dri —

From the Back Cover

Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC
Winner of the 2014 Gourmand Award for Best Spirits Book in the United States
Finalist for the 2015 PEN/E. O. Wilson Literary Science Writing Award
 
“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — New York Times
 
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
 
“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
 
Adam Rogers is the articles editor at Wired, where his feature story “The Angels’ Share” won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek. He lives in Berkeley, California.

Reviews:

5.0 out of 5 stars pathetic semester of human biology

A.A. · August 23, 2015

I’ve never appreciated alcohol. I’m an early 90’s kid and I can count the ‘adult’ beverages I’ve had on one hand. Only a few weeks ago I learned about ‘shotgunning’ beer. Yeah, I’m that person.Oddly, Proof was just my kind of book. This was a massive information drop on a subject that I have never truly appreciated, and didn’t know much about. Rogers writes in journalistic style with enough wit and humor that made it both edgy and entertaining. The book made me thirsty, and as I drank, I began to appreciate alcohol. In the beginning of the book, terminology such as ‘amino acids’, ‘ATP, and ‘alleles’ were popping up. I began having flashbacks to my one, pathetic semester of human biology. My interest in organic and biochemistry was sparked. Rogers took me into biology labs, distilleries, and fermentation process labs where the I experienced the process of booze-making for the first time, the basics of ethanol, the role of ‘congeners’ (molecules other than ethanol and water in any drink that gives distillates their flavor), and how the mycology of both environment and storage impart the taste and finer flavor to the end-product.Whenever the book seemed to become a bit too dry, Rogers would masterfully become facetious, writing, “Few three-word phrases inspire less confidence than “according to yelp” or “23% of people do not get hangovers (the scientific term for them is “jerks”).” It’s important to remember that Rogers is not a scientist, but instead a journalist interested in science. The book is serious; it just doesn’t take itself too seriously. Rogers impressed me most by projecting the simple way alcohol can and should have a place in life. Most people my age are sots. They have no class. Handling alcohol with style is an instant point of difference the classy have over other drinkers. Rogers makes you want to rise above the “whoever drinks more” competitions, and to become a classy drinker who would never succumb to a thing as trite as peer pressure. I half expected Cary Grant or Humphrey Bogart photographs at the end of the book to assist as representative examples.In the end, Rogers said it best: “People sometimes think science is about discovery. But the action in science, the fun part of doing it (or reading about it), isn’t answers. It’s questions, the stuff we don’t know. Behind every step of the process that produces fermented beverages and then distills those into spirits, there is deep science, with a lot of researchers trying to figure it all out.”I’m still trying to figure it all out. What I do know is that I’ve been impressed. Rogers’ book is a triumph. He has written a fantastic book, and we will have to live with the consequences.

4.0 out of 5 stars Occasionally rambling, but very interesting

P. · August 13, 2014

This is a fascinating survey of the history, technology and social implications of beer, wine and spirits. Although it occasionally gets a little deeper into the science of booze than the average reader might want, it is readable, and from the bibliography appears to be very thoroughly researched. Rogers tends to wander back and forth from one subject to another, although in the end every subject he undertakes seems to be thoroughly covered. This is his first book, so that is forgivable, although he is an experienced writer and editor for "Wired" magazine. "Wired" tends frequently to approach subjects from a light point of view, and while the injections of humor or informal language are entertaining, they are not always well-placed (such as a humorous vulgarity in the middle of a scientific discussion). Notwithstanding, I recommend this to anyone who has more than a passing interest in human consumption of alcohol.

5.0 out of 5 stars Interested in Alcohol's History, Chemistry, and Drink Fermentation Processes?

C. · August 15, 2019

Interested in Alcohol's History, Chemistry, and Drink Fermentation Processes? Then this book will quickly become a go-to for cocktail information, making you a drinking companions hit conversationalist! It contains the history of drinking, brewing, types of yeasts, types of fermentation processes and much more in a very easy to read the book.I bought it as a gift to a fellow who happened to see it at another friend's home and was totally intrigued by it, so I got it for him. I used to distill alcohol and understand what the process entails and I found this book totally well written and worth the time to read (or have it ready for a long plane trip). Please buy this and become an alcohol expert!

5.0 out of 5 stars 10/10 Great Read for everyone interested in alcohol information and how stuff happens

J. · February 21, 2022

I absolutely loved this book, and thought it was very well written and highly informative in the world of alcohol. I was marking up almost every page with cool information and funny tid-bits of information. I loved reading this book, and have recommended it to a handful of friends and family.

3.0 out of 5 stars Fun but rambling history of booze research.

P.H. · September 22, 2016

While this is touted as a scientific text, it really is far more of a disjointed history of the science of booze. I was totally amused at the end when the writer talks about his editor not wanting a history book, but that he couldn't write what he wanted without historical context. This is an enjoyable romp through alcohol from start to finish, covering many topics - often well intertwined topics. It's organization is sparse, jumping back and forth between subjects sometimes seemingly at random, and it is filled with technical buzzwords. Often the author will have a whole paragraph of synonymous terms for something - not really necessary for a lay text, and while it sounds very CSI sciency, it really doesn't enhance the delivery or information conveyed.There is a lot of solid research and interesting material in here. Making it more condensed would have conveyed that information much more clearly, but would probably have upset the people who want page count. There are many anecdotes from personal interviews, some relevant, some not. The author's need to go into descriptions about the interviewee's dog or similar nonsense is sometimes distracting, but sometimes does help to add flavor to the cocktail. A lot of work went into the glossary and index.Overall, it's a fun book. It's not a science book. You'll get fun facts for use at your next trivia party, but not really much science out of this.I'm really glad I got the low cost Kindle edition. It was well worth $3, but would have been very disappointing at hardcover prices.

Shoddy book-making

r. · June 29, 2015

The book's content seems definitely interesting, yet I have not managed to go beyond the first pages. The cover paper and fabrication are so poor that I cannot hold the book straight and read it peacefully without badly wrinkling the cover. Gets worse every time I try to read the book! Bolo should not sell such shoddily made products.

Un must have se bevi alcolici

A.B. · April 24, 2024

Ottimo libro, ben scritto e divertente. La scienza dietro gli alcolici, ma senza annoiare. Ogni aspetto dietro una bevanda alcolica viene analizzato dalla distillazione all'hangover. Ho letto il libro in pochi giorni e da appassionato di whisky è stata davvero una bella lettura. Peccato sia solo in inglese

A great boozy read

C.S. · November 1, 2024

The book covers claims to detail the "science of booze" and it does just that. However, the cheeky, almost playful manner in which the book is written has turned what could have potentially been somewhat dry and boring reading material into something fun and entertaining. Each chapter is thoroughly researched and easily digestible. A great book and well worth a read.

Lehrreich und unterhaltsam

Z. · October 16, 2015

Eine unterhaltsame Kulturgeschichte des Alkohols mit vielen lehrreichen Anekdoten zur Herstellung von Spirituosen. Die Gliederung des Buches macht es möglich die Sinnabschnitte unabhängig voneinander zu lesen. Besonders interessant ist das letzte Kapitel zum Thema "Hangover", das mit einigen Mythen aufräumt und einen plausiblen Erklärungsansatz für das Phänomen "Kater" gibt.Ergänzt wird das Buch mit umfangreichen Quellenangaben und einem umfangreichen Register im Anhang.Ein wirklich kurzweiliges, humorvolles Buch, das ich uneingeschränkt empfehlen kann.

like other reviews have noted

L.W. · November 15, 2015

I'm doing my WSET Diploma now and, like other reviews have noted, this is not an academic book that can be used for intense studying towards the diploma, MS, or MW. But holy moly, what an awesome book it was to read. It is a book whose author's tendrils of thought root through and around a subject as well as anything else that is related to it (such as the etymology of a particlar term). It pulls everything together beautifully and is intelligently opinionated at appropriate times to make things funny. Easily the best book I've read this year and likely next year too, if I read it again next year.

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Proof: The Science of Booze

Product ID: U0544538544
Condition: New

4.4

AED8987

Price includes VAT & Import Duties
Type: Paperback
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

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Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

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All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

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Visit the Harvest Store

Proof: The Science of Booze

Product ID: U0544538544
Condition: New

4.4

Proof: The Science of Booze-0
Type: Paperback

AED8987

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

A New York Times bestseller, science journalist Adam Rogers's Proof is 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, from "one of the best science writers around" (National Geographic).

Winner of Gourmand Award for Best Spirits Book
An IACP Cookbook Awards Winner
Finalist for the PEN/E. O. Wilson Literary Science Writing Award

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it.

If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

“Lively...[Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.”—New York Times

“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.”—Wall Street Journal
Read more

Editorial Reviews

Review

"Lively...[Rogers'] descriptions of the science behind familiar drinks exert a seductive pull." —New York Times “One of the best science writers around.” —National Geographic "Rogers's book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink." —Wall Street Journal “A great read for barflies and know-it-alls—or the grad student who is likely both.” —New York Times’ T Magazine "In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity." —Mother Jones "A comprehensive, funny look at booze...Like the best of its subject matter Proof’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic." —Discover

"A romp through the world of alcohol." —New York Post

"This science-steeped tale of humanity’s 10,000-year love affair with alcohol is an engaging trawl through fermentation, distillation, perception of taste and smell, and the biological responses of humans to booze...Proof is an entertaining, well researched piece of popular-science writing." —Nature "A whiskey nerd's delight...Full of tasty asides and surprising science, this is entertaining even if you're the type who always drinks what the other guy is having." —Chicago Tribune “Written in the same approachable yet science-savvy tone of other geeky tomes (think Amy Stewart’s The Drunken Botanist and Brian Greene’s The Fabric of the Cosmos), Rogers’ book sheds light on everything from barrels to bacteria strains.” —Imbibe Magazine "This paean to booze is a thought-provoking scientific accompaniment to your next cup of good cheer."—The Scientist
 "Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Nature’s own fermentation to today’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun." —Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook
"Proof, thisirresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York "Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book "Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think "Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book "A page-turner for science-thirsty geeks and dri —

From the Back Cover

Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC
Winner of the 2014 Gourmand Award for Best Spirits Book in the United States
Finalist for the 2015 PEN/E. O. Wilson Literary Science Writing Award
 
“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — New York Times
 
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
 
“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
 
Adam Rogers is the articles editor at Wired, where his feature story “The Angels’ Share” won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek. He lives in Berkeley, California.

Reviews:

5.0 out of 5 stars pathetic semester of human biology

A.A. · August 23, 2015

I’ve never appreciated alcohol. I’m an early 90’s kid and I can count the ‘adult’ beverages I’ve had on one hand. Only a few weeks ago I learned about ‘shotgunning’ beer. Yeah, I’m that person.Oddly, Proof was just my kind of book. This was a massive information drop on a subject that I have never truly appreciated, and didn’t know much about. Rogers writes in journalistic style with enough wit and humor that made it both edgy and entertaining. The book made me thirsty, and as I drank, I began to appreciate alcohol. In the beginning of the book, terminology such as ‘amino acids’, ‘ATP, and ‘alleles’ were popping up. I began having flashbacks to my one, pathetic semester of human biology. My interest in organic and biochemistry was sparked. Rogers took me into biology labs, distilleries, and fermentation process labs where the I experienced the process of booze-making for the first time, the basics of ethanol, the role of ‘congeners’ (molecules other than ethanol and water in any drink that gives distillates their flavor), and how the mycology of both environment and storage impart the taste and finer flavor to the end-product.Whenever the book seemed to become a bit too dry, Rogers would masterfully become facetious, writing, “Few three-word phrases inspire less confidence than “according to yelp” or “23% of people do not get hangovers (the scientific term for them is “jerks”).” It’s important to remember that Rogers is not a scientist, but instead a journalist interested in science. The book is serious; it just doesn’t take itself too seriously. Rogers impressed me most by projecting the simple way alcohol can and should have a place in life. Most people my age are sots. They have no class. Handling alcohol with style is an instant point of difference the classy have over other drinkers. Rogers makes you want to rise above the “whoever drinks more” competitions, and to become a classy drinker who would never succumb to a thing as trite as peer pressure. I half expected Cary Grant or Humphrey Bogart photographs at the end of the book to assist as representative examples.In the end, Rogers said it best: “People sometimes think science is about discovery. But the action in science, the fun part of doing it (or reading about it), isn’t answers. It’s questions, the stuff we don’t know. Behind every step of the process that produces fermented beverages and then distills those into spirits, there is deep science, with a lot of researchers trying to figure it all out.”I’m still trying to figure it all out. What I do know is that I’ve been impressed. Rogers’ book is a triumph. He has written a fantastic book, and we will have to live with the consequences.

4.0 out of 5 stars Occasionally rambling, but very interesting

P. · August 13, 2014

This is a fascinating survey of the history, technology and social implications of beer, wine and spirits. Although it occasionally gets a little deeper into the science of booze than the average reader might want, it is readable, and from the bibliography appears to be very thoroughly researched. Rogers tends to wander back and forth from one subject to another, although in the end every subject he undertakes seems to be thoroughly covered. This is his first book, so that is forgivable, although he is an experienced writer and editor for "Wired" magazine. "Wired" tends frequently to approach subjects from a light point of view, and while the injections of humor or informal language are entertaining, they are not always well-placed (such as a humorous vulgarity in the middle of a scientific discussion). Notwithstanding, I recommend this to anyone who has more than a passing interest in human consumption of alcohol.

5.0 out of 5 stars Interested in Alcohol's History, Chemistry, and Drink Fermentation Processes?

C. · August 15, 2019

Interested in Alcohol's History, Chemistry, and Drink Fermentation Processes? Then this book will quickly become a go-to for cocktail information, making you a drinking companions hit conversationalist! It contains the history of drinking, brewing, types of yeasts, types of fermentation processes and much more in a very easy to read the book.I bought it as a gift to a fellow who happened to see it at another friend's home and was totally intrigued by it, so I got it for him. I used to distill alcohol and understand what the process entails and I found this book totally well written and worth the time to read (or have it ready for a long plane trip). Please buy this and become an alcohol expert!

5.0 out of 5 stars 10/10 Great Read for everyone interested in alcohol information and how stuff happens

J. · February 21, 2022

I absolutely loved this book, and thought it was very well written and highly informative in the world of alcohol. I was marking up almost every page with cool information and funny tid-bits of information. I loved reading this book, and have recommended it to a handful of friends and family.

3.0 out of 5 stars Fun but rambling history of booze research.

P.H. · September 22, 2016

While this is touted as a scientific text, it really is far more of a disjointed history of the science of booze. I was totally amused at the end when the writer talks about his editor not wanting a history book, but that he couldn't write what he wanted without historical context. This is an enjoyable romp through alcohol from start to finish, covering many topics - often well intertwined topics. It's organization is sparse, jumping back and forth between subjects sometimes seemingly at random, and it is filled with technical buzzwords. Often the author will have a whole paragraph of synonymous terms for something - not really necessary for a lay text, and while it sounds very CSI sciency, it really doesn't enhance the delivery or information conveyed.There is a lot of solid research and interesting material in here. Making it more condensed would have conveyed that information much more clearly, but would probably have upset the people who want page count. There are many anecdotes from personal interviews, some relevant, some not. The author's need to go into descriptions about the interviewee's dog or similar nonsense is sometimes distracting, but sometimes does help to add flavor to the cocktail. A lot of work went into the glossary and index.Overall, it's a fun book. It's not a science book. You'll get fun facts for use at your next trivia party, but not really much science out of this.I'm really glad I got the low cost Kindle edition. It was well worth $3, but would have been very disappointing at hardcover prices.

Shoddy book-making

r. · June 29, 2015

The book's content seems definitely interesting, yet I have not managed to go beyond the first pages. The cover paper and fabrication are so poor that I cannot hold the book straight and read it peacefully without badly wrinkling the cover. Gets worse every time I try to read the book! Bolo should not sell such shoddily made products.

Un must have se bevi alcolici

A.B. · April 24, 2024

Ottimo libro, ben scritto e divertente. La scienza dietro gli alcolici, ma senza annoiare. Ogni aspetto dietro una bevanda alcolica viene analizzato dalla distillazione all'hangover. Ho letto il libro in pochi giorni e da appassionato di whisky è stata davvero una bella lettura. Peccato sia solo in inglese

A great boozy read

C.S. · November 1, 2024

The book covers claims to detail the "science of booze" and it does just that. However, the cheeky, almost playful manner in which the book is written has turned what could have potentially been somewhat dry and boring reading material into something fun and entertaining. Each chapter is thoroughly researched and easily digestible. A great book and well worth a read.

Lehrreich und unterhaltsam

Z. · October 16, 2015

Eine unterhaltsame Kulturgeschichte des Alkohols mit vielen lehrreichen Anekdoten zur Herstellung von Spirituosen. Die Gliederung des Buches macht es möglich die Sinnabschnitte unabhängig voneinander zu lesen. Besonders interessant ist das letzte Kapitel zum Thema "Hangover", das mit einigen Mythen aufräumt und einen plausiblen Erklärungsansatz für das Phänomen "Kater" gibt.Ergänzt wird das Buch mit umfangreichen Quellenangaben und einem umfangreichen Register im Anhang.Ein wirklich kurzweiliges, humorvolles Buch, das ich uneingeschränkt empfehlen kann.

like other reviews have noted

L.W. · November 15, 2015

I'm doing my WSET Diploma now and, like other reviews have noted, this is not an academic book that can be used for intense studying towards the diploma, MS, or MW. But holy moly, what an awesome book it was to read. It is a book whose author's tendrils of thought root through and around a subject as well as anything else that is related to it (such as the etymology of a particlar term). It pulls everything together beautifully and is intelligently opinionated at appropriate times to make things funny. Easily the best book I've read this year and likely next year too, if I read it again next year.

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