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PROOF: The Science of Booze, a Review

PROOF: The Science of Booze

PROOF: The Science of Booze

PROOF: The Science of Booze

Author: Adam Rogers
Price: $26 hardcover
Publisher: Houghton Mifflin Harcourt, New York
ISBN: 978-0-547-89796-7 (hardcover)
Copyright: 2014
Pages: 272
Reviewed by: Kathy Sullivan


PROOF: The Science of Booze

Adam Rogers, author of PROOF: The Science of Booze brings those interested in wine, spirits or beer into the minds of producers.

The chapters of the book delve into different aspects of making alcohol to drinking it to the research taking place or not, on how to cure hangovers.

In the first chapters Rogers writes about yeast, sugar, fermentation, distillation and aging. The last chapters cover smell and taste, body and brain and hangover.

It takes a thorough understanding of the subject matter to be able to write about such comprehensive subjects in a way that many will find intriguing. It also requires a gifted writer who can sustain interest in what could have been a stale textbook style. Instead Rogers adds anecdotes and humor to relay his information to the reader.

Anyone interested in making wine, beer or spirits, whether at home or professional, will find reading PROOF to be a valuable resource and provoke a great deal of thought. Things to consider will include: what yeast to use, what style of oak barrel or should it be another variety of wood and do hangover treatments work.

PROOF ends with several pages of notes (references,) bibliography and an index.

The author has packed a great deal of information into PROOF but in an interesting manner. I have to admit after reading PROOF once, I am ready to ready it again.

Whether you choose to read PROOF: The Science of Booze from page one to page 264 or a chapter at a time, you will find PROOF thought provoking.


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