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.
Whiskey lovers often save expensive bottles for years, waiting for the “perfect” moment to pull the cork. The assumption is that, like a fine Bordeaux, the whiskey will continue to mature into a smoother, more well-rounded elixir over time. However, this is a common case of culinary mistaken identity. While it is true that not … Read more
A liquor is any alcoholic beverage that is produced by distillation. Many liquors, such as whiskey, vodka, rum, gin, and tequila, list the alcohol proof of the product. The proof is a scale used to measure the amount of alcohol in a liquor. The scale goes from 1 to 200. In the United States, the actual alcohol … Read more