Name: Proof
ISBN: 9780547897967

Adam Rogers

A spirited, history-rich narrative on the art and science of alcohol discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain. 25,000 first printing.

The Science of Booze

Proof

Patrick Book

Like a Mary Roach book that doesn't digress or self-indulge. The part where it's about the science of booze is absolutely fascinating. But the extent to which every part of the process -- from production through consumption and consequences -- features a surprising and significant amount of mystery and magic, things we simply don't understand, was utterly astounding.

Valentina Cherednichenko

Ehh, it started out strong. So strong! I was recommending it to friends by the page 30... but oh boy, did I jump the gun. As the book read on, it really lost a bit of the voice and charm it has early on. Yes this is a non-fiction book but it is not a text book on how to make alcohol. It is a look behind the science, process, history, and author's journey to learn more about the art. I honest feel like a beginning, it was a perfect balance but as it went on, the author's voice was almost lost and bland. I still recommend reading it, I wasn't a bad book! Just eh, a little blah after the halfway point.

Joona Viljanen

A meandering journey through the processes that take place when spirits are made. One minute you’re getting to know an Alexandrian alchemist named Maria who might just have come up with distilling and the next minute you’re chasing a fungus nearby a Canadian whisky distillery. You also meet Ius, a Harvard student who had alcohol injected into his recrum while sleeping for the sake of science and hang out at Hangover Heaven. It all connects and the anticipation for the next weird fact is what makes this book good. At times the science gets a bit hardcore and you feel the need to grab a physics textbook to understand what exactly is going on.

Les Reynolds

Very interesting. Crazy to hear about all the ways that we can synthesize flavours that normally occur through fermentation, distillation, and aging.

Proof The Science of Booze

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