Proof: The Science of Booze (2014) by Adam Rogers is a well distilled tour through the process and science of alcohol production and its history.

The book covers, chapter by chapter, yeast, sugar, fermentation, distillation, aging, smell and taste, how alcohol affects and hangovers. Rogers is a writer for Wired and writes in the style of Wired magazine as would be expected. The book blends technology, science and consumption. The chapters on yeast and the one on what we can actually taste and describe are memorable.

It’s a fun read, definitely worth it for anyone who is interested in alcohol which is probably most of us. It’s not perfect, it doesn’t quite hang together the way the best non-fiction but it’s certainly well done.


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