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.
Drinking expired soda is generally safe because carbonated soft drinks are not perishable and do not “expire” in terms of food safety. While the dates on Coca-Cola or Pepsi cans are “best-by” markers for peak quality, an unopened soda remains safe to drink indefinitely if the seal is intact. However, over time, the beverage will … Read more
Just about every source regarding brewing tea in the fridge for iced tea presents it as an alternative to making sun tea. This makes sense as sun tea was an ill-informed fad that produces a bacterial soup. But the idea of using the sun and a glass container is to slowly brew the tea and … Read more
Beginning in 1980, the Pepsi Challenge became a cultural phenomenon, but beneath the viral marketing was a classic example of shoddy science. While millions were convinced by these sip-test results, the tests failed to account for a number or psychological variable that profoundly influence the results of such tests. To understand how Pepsi “beat” Coke, … Read more
IPA beers, or India Pale Ales, were developed to allow beers to survive the harsh, and very hot, conditions of shipping from Britain to India during the British occupation there. Basically, barrels of beer were loaded up with hops, which have a preservative quality. These resultant extremely bitter beers were probably not like the craft … Read more
You may be noticing that more and more of your favorite craft beers are becoming available in cans. Why is this happening? Aren’t bottles superior to cans for beer? Shouldn’t craft beer, which is more expensive, use the best available containers? The answer to the second question is simple. Bottles are in no way superior to … Read more
If you find yourself refusing red wine, it may be because people keep serving it to you too warm! That’s right. It is a consistent myth that red wine should never be chilled. Most people think white wine should be chilled and red wine should be served at room temperature. This is generally too warm. … Read more