While I was reading Proof: The Science of Booze, I kept thinking that a drinker would appreciate the topic even more. Still, this non-drinker enjoyed learning about Britain’s National Collection of Yeast Cultures, that preserves all the yeast strains used by British brewers, just in case — and the differences between flocculating (lager) and non-flocculating (ale) yeasts. The most interesting part of the book for me was the description of the various microbiomes that that create different flavors in wines. There seems to be a completely scientific explanation to “terroir”.
The last third of the book is all about hangovers and their elusive cures. As I said, better read by drinkers!