*** Proof by Adam Rogers

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!


Leave a comment

Filed under Non fiction

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s