Booze Science

The 18th Century Chemist Who Discovered Oxygen and Changed Champagne and Beer Forever

The 18th Century Chemist Who Discovered Oxygen and Changed Champagne and Beer Forever

”Champagne is just wine,” physicist Roberto Zenit said. “What makes it special is the carbonation.” It’s true: We love our bubbles. In 2017, the world guzzled 544 million bottles ($913 million) of Prosecco, 307 million bottles ($5.6 billion) of Champagne, and approximately 550 billion bottles ($661 billion) of beer. Although fermentation naturally imparts some carbonation […]

Continue Reading

Tags: , , , , , , ,

Unpasteurized Beer Is Having a Moment: Here’s What You Need to Know

Unpasteurized Beer Is Having a Moment: Here’s What You Need to Know

It’s in vogue to produce and consume things that are natural, wild, and untreated by modern industrial methods. That goes for food, wine, and, increasingly, beer. There are many breweries in the U.S. producing unpasteurized beer. But what is it exactly? Here’s everything you need to know before drinking unpasteurized beer. What is it? An […]

Continue Reading

Tags: , , ,

Germany’s Iconic Lager Yeast Was Actually Born in Argentina … or Asia

Germany’s Iconic Lager Yeast Was Actually Born in Argentina … or Asia

German-style lagers have ruled a large portion of the beer market for centuries — from the Reinheitsgebot in the 1500s, to American macrobrew lagers, to Mexican lagers, to the American craft pilsners of today. Lagers made with cold-fermenting yeast are unmistakably German- influenced. But the yeast that makes German beer distinct is actually not from Germany.

Continue Reading

Tags: , , ,

What the Hell Is a Milk Stout?

What the Hell Is a Milk Stout?

Today’s craft beer drinkers are used to seeing obscure ingredients on their beer labels. There’s POG, Syrah grape must, habanero, you name it. It’s enough to make you wonder where the line is between beer and beer-like product. But brewers have been putting non-traditional ingredients into beer for more than a century. Case in point: […]

Continue Reading

Tags: , ,