Beverage Science is a scientific deep-dive into the liquid side of the culinary world. This category features articles that 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.
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
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
Bitters are essential for any true classic cocktail, and the most well-known and popular brand is Angostura. Before the term cocktail became a generic term for a mixed alcoholic drink, bitters were part of the definition of cocktail: a spirit, sugar, water, and bitters. If you want to make an Old Fashioned and you don’t … Read more
Have you ever wondered what is a fifth of alcohol and where the term originated? A standard-size bottle of whiskey, rum, vodka, or tequila is commonly called a fifth. While the United States primarily uses the metric system for alcohol bottle measurements like the 750ml bottle, we’ve kept the traditional name from a time when … Read more
If you have ever hesitated before shaking a few dashes of Angostura aromatic bitters into a cocktail, you’re not alone. Across global search engines, one of the most persistent, high-anxiety questions typed by home bartenders is whether this iconic, paper-wrapped bottle is secretly toxic. Driven by a vague, latent cultural anxiety, many consumers harbor a … Read more