Dean Sorochan: This was an informative and interesting book!
Highly recommended for anyone interesting in drinks and alcohol.
Canada on Jan 01, 2023
Wesley Horton: I ran across this book in a random advert, ordered it, and after having received it this afternoon, I cannot put it down!. While my thoughts on this book may not be shared by all, but anyone who has more than a bit of a nerdy interest in how the world of contemporary alcohol, will enjoy this book.
To start with, Adam Rogers writing style draws you in immedianly, he tells the many stories of discovery and innovation that "the science of Booze" have brought. There are many, starting with the mystery of how some magical force turned juice into wine. I will give you a hint, it took "A century and a half after Anton van Leeuwenhoek invented the microscope." Along the way Antoine Lavoisier, Joseph Gay-Lussac contributed important discoveries, before Theodor Schwann started to actually figure it out. In an instant, all those names which were dropped by teachers in Chemistry class, Biology class, Microbiology and history start to flood back in a meaningful way. . .Had it not been for those guys you may not be able to enjoy the occasional beer, or fine Whisky!
You also get a better insight into how microorganisms play such an important part in making alcohol from sugar, and...
United States on Jul 30, 2022
ビール: If you have been put off by science books about alcohol in the past, Proof: The Science of Booze will drag you in. Adam Rogers takes the 7 parts of booze, plus the inevitable hangover conclusion that seems to come from drinking, and gives them their own chapters. The chapters are a mixture of science, history, personal anecdotes, and pondering about the future. Each chapter is longer enough to get you interested, but not so in-depth to bore anyone but the most ardent of booze fans.
The book is about 220 pages long and can easily be read in a few days, but then it leaves you hanging for a little bit more detail in each section. With each chapter also providing interesting tidbits throughout that cling in your brain like an earworm, Adam Rogers has written a book that is accessible for all, with the potential to learn more.
Japan on Jan 25, 2021
Jorge Uriel Najera: Súper fácil de leer. Lo suficientemente profundo para aportar información valiosa más especializada pero en realidad lo puede leer cualquiera sin conocimientos previos sobre el tema. Ligero, muy bien redactado y de nuevo, buenas referencias y visión general de todo lo que involucra producir bebidas alcohólicas.
Mexico on Feb 12, 2020
CGIsackson: Interested in Alcohol's History, Chemistry, and Drink Fermentation Processes? Then this book will quickly become a go-to for cocktail information, making you a drinking companions hit conversationalist! It contains the history of drinking, brewing, types of yeasts, types of fermentation processes and much more in a very easy to read the book.
I bought it as a gift to a fellow who happened to see it at another friend's home and was totally intrigued by it, so I got it for him. I used to distill alcohol and understand what the process entails and I found this book totally well written and worth the time to read (or have it ready for a long plane trip). Please buy this and become an alcohol expert!
United States on Aug 15, 2019
Zero-Gero: Eine unterhaltsame Kulturgeschichte des Alkohols mit vielen lehrreichen Anekdoten zur Herstellung von Spirituosen. Die Gliederung des Buches macht es möglich die Sinnabschnitte unabhängig voneinander zu lesen. Besonders interessant ist das letzte Kapitel zum Thema "Hangover", das mit einigen Mythen aufräumt und einen plausiblen Erklärungsansatz für das Phänomen "Kater" gibt.
Ergänzt wird das Buch mit umfangreichen Quellenangaben und einem umfangreichen Register im Anhang.
Ein wirklich kurzweiliges, humorvolles Buch, das ich uneingeschränkt empfehlen kann.
Germany on Oct 16, 2015
Ashley Anderson: I’ve never appreciated alcohol. I’m an early 90’s kid and I can count the ‘adult’ beverages I’ve had on one hand. Only a few weeks ago I learned about ‘shotgunning’ beer. Yeah, I’m that person.
Oddly, Proof was just my kind of book. This was a massive information drop on a subject that I have never truly appreciated, and didn’t know much about. Rogers writes in journalistic style with enough wit and humor that made it both edgy and entertaining. The book made me thirsty, and as I drank, I began to appreciate alcohol. In the beginning of the book, terminology such as ‘amino acids’, ‘ATP, and ‘alleles’ were popping up. I began having flashbacks to my one, pathetic semester of human biology. My interest in organic and biochemistry was sparked. Rogers took me into biology labs, distilleries, and fermentation process labs where the I experienced the process of booze-making for the first time, the basics of ethanol, the role of ‘congeners’ (molecules other than ethanol and water in any drink that gives distillates their flavor), and how the mycology of both environment and storage impart the taste and finer flavor to the...
United States on Aug 23, 2015
oldcaman: After reading a lot of fiction stuff I decided to go into non-fiction. This book is something like 'Caffeinated' or stories by Roach about this and that.
I would have given the book five stars but I discovered that I am NOT a typical drinker. During my long life I was really drunk only three times and, apparently, my body creates its own Antabuse, I got very sick. That, perhaps more than anything else, saved me from abusing the alcohol.
I may also have 'non-addictive' personality, I never smoked or took any drugs, marijuana, for instance created nightmares for me when I took it seriously just once.
The book is very well written with a tendency to promote legalization of marijuana that may be much less harmful (chemically) than alcohol. Politically I support that but personally I really do not care.
Very recommended to people want better understand why alcohol has been with our species for so long.
Starbucks (caffeine) will never replace it.
United States on Aug 15, 2014
| Adam Rogers' "Proof: The Science of Alcohol" | Unlocking the Secrets of Epigenetics: Exploring How Modern Biology is Transforming Our Understanding of Genetics | Unlock the Mysteries of Your Body with Jon Lieff's The Secret Language of Cells | |
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| Sale off | $6 OFF | $8 OFF | |
| Total Reviews | 7 reviews | 15 reviews | 26 reviews |
| Best Sellers Rank | #108 in Homebrewing, Distilling & Wine Making#121 in Food Science #129 in Alcoholic Spirits | #5 in Molecular Biology #8 in Cell Biology #29 in Genetics | #207 in Cell Biology #276 in Molecular Biology #1,048 in Anatomy |
| Customer Reviews | 4.5/5 stars of 1,004 ratings | 4.5 4.5 out of 5 stars 1,601 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when.execute { if { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative { if { ue.count || 0) + 1); } } ); } }); P.when.execute { A.declarative{ if { ue.count || 0) + 1); } }); }); | 4.5 4.5 out of 5 stars 144 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when.execute { if { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative { if { ue.count || 0) + 1); } } ); } }); P.when.execute { A.declarative{ if { ue.count || 0) + 1); } }); }); |
| Item Weight | 8 ounces | ||
| Alcoholic Spirits | Alcoholic Spirits | ||
| Dimensions | 5.31 x 0.74 x 8 inches | ||
| Paperback | 288 pages | ||
| Language | English | ||
| ISBN-13 | 978-0544538542 | ||
| Homebrewing, Distilling & Wine Making | Homebrewing, Distilling & Wine Making | ||
| Food Science (Books) | Food Science | ||
| ISBN-10 | 0544538544 | ||
| Publisher | Mariner Books; Reprint edition |
United Kingdom on Dec 29, 2023