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.
It’s a common kitchen-table debate: Does a cold beer actually make you more relaxed than a shot of whiskey, or is it all in your head? While we often group all booze into one category, the chemical reality of beer is fundamentally different. It isn’t just about the alcohol; it’s about a unique anxiolytic effect … Read more
I’ll admit that a frosted beer mug seems like a great idea, especially on a hot summer’s day. Many bars serve beers in chilled glasses or frosted mugs or glasses. Lest you think that a frosted glass leads to a colder beer which leads to a better tasting beer, think again. An Icy Beer May … Read more
A common assumption about alcohol content in beer is that beers higher in alcohol are usually a darker brown in color and of a thicker consistency — think of a Guinness or a porter. Many people think that the darker a beer is, the “stronger” it is. A darker beer, they think, has more alcohol than … 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
Applying the term “skunk” to a beer sounds nasty and perhaps a little extreme. Beer goes bad, but why do we use the word “skunked” or “skunky” to describe this? Skunking of beer refers to a specific process that takes place in hoppier beers that are exposed to light. Certain wavelengths of UV or blue light … Read more
We’ve been conditioned to believe that ‘aged’ is a synonym for ‘better.’ We pay a premium for 12-year-old scotch and hunt for vintage wines, so it’s natural to assume that the six-pack in the back of your pantry is only getting more complex with time. The reality is less romantic. For 99.9% of the beer … Read more