Beverage Science is a scientific deep-dive into the liquid side of the culinary world. This category moves past the recipe to explore the molecular chemistry, physics, and production of everything we drink.
Whether it’s the carbonation chemistry of soft drinks, the biochemical aging of wine, or the IBU mathematics of craft beer, CulinaryLore explores the “why” behind the glass. The investigations cover:
The Surprising Science of Beer Relaxation: Discover the new and emerging science that shows the chemistry behind the scientific fact that beer is more relaxing than wine and liquor .
Fermentation and Aging Myths: Debunking the high-production theater of wine aging and the truth about bottle shelf-life.
Stop relying on marketing jargon and discover the granular, scientific truth behind the beverages you consume every day.
We’ve all asked. Why is it that when you take off the lid of your morning take-out trying to get a sip of coffee, your met with a blast of steam that lets you know you’ll be waiting at least 15 minutes before the stuff is even remotely drinkable? Commercial drive-thru coffee isn’t just warm, … Read more
We’ve all been there. You buy a seasonal craft lager expecting a crisp, refreshing brew, only to find it tastes like a neon-green sports drink. It’s “limey” in all the wrong ways—cloying, one-dimensional, and so acidic that the malt and hops have been completely masked. Before you pour that six-pack down the drain, reach for … Read more
We’ve all seen it: You rent a vacation cottage and find a ‘curated’ wine rack prominently displayed on a sunny kitchen wall. The bottles are covered in a fine layer of dust, and the labels are from three or four years ago. The owners think they’re offering an aged luxury; a fine, 4-year-old bottle of … Read more
Coca-Cola is, by definition, a soda or soft drink, and since its inception, the brand has been synonymous with carbonation. This infusion of carbon dioxide gas does far more than just provide a playful fizz; it fundamentally alters the beverage’s chemistry and sensory profile. By forming carbonic acid, the carbonation adds a necessary sour tang … Read more
McDonald’s customers often feel that a McDonald’s fountain Coca-Cola is better than other fountain Cokes. Why is this? First, I can tell you that McDonald’s fountain Coke is not likely to be liked better than a cold Coca-Cola straight out of the bottle or can, without ice. Ice is the key. It is rumored that … Read more
Many people believe that Pepsi beat Coca-Cola in taste tests performed during the 1980s, despite the faulty science methods employed. Even more incredible, however, is the claim that New Coke actually beat Classic Coca-Cola in taste tests! As part of its “Project Kansas” the Coca-Cola company did its own tests, comparing its sweeter New Coke … Read more