By Adam Rogers,

Book cover of Proof: The Science of Booze

Book 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…

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Why read it?

2 authors picked Proof as one of their favorite books. Why do they recommend it?

Proof is a fascinating read about the science of booze. If you think that sounds a little dull and academic, it isn't. I bought it at the recommendation of a writer friend, Reid Mitenbuler (author of Bourbon Empire), and was so glad I did.

It delves into the science of creating alcohol, but in a way that the general reader can enjoy: a fungus called yeast eats up sugar and poops out ethanol, in layman's terms. But it goes way beyond that into what makes us want and enjoy a drink, what's happening in our brains and our bodies,…

From Mike's list on cocktail lovers.

Any distiller, even a moonshiner, has to be a respectably good intuitive chemist; and as Adam Rogers shows in this very readable book, distilling is just the tip of the iceberg of the science that goes into producing the spirits we drink. There is science in the selection of ingredients for distilling – which include the yeasts that ferment the sugars in a huge variety of grains to produce the initial alcohol, the grains themselves, and, once the distilling is done, the aging and the addition of botanicals, if any. And then there is the science of understanding the effects…

From Ian's list on the joys of alcoholic beverages.

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