Whether it’s micro-brewed or mass-produced, alcohol is a constant across continents and cultures—and modern science barely understands it.
Armed with a curious mind and an adventurous palate, Adam Rogers, author of the new book Proof: The Science of Booze, traveled the globe to profile the innovative brewers, distillers, bartenders, and scientists who are uncovering booze’s deepest mysteries.
Rogers presents a distillation of humanity’s alcoholic history that spans the millennia from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that probes why—or even if—people actually like the stuff.
Like Amy Stewart’s The Drunken Botanist and Michael Pollan’s Cooked, Rogers brings science into the kitchen with intoxicating results. From the perfect “bar moments” that inspired the book to the skull-splitting hangover he endured for the sake of science, Rogers invites you to open your mind and pore over the complexities and mysteries of booze he reveals.
A tasting and book signing accompany the program.
