Drinking Science

The production of alcohol probably began by accident, but today it is a highly scientific and increasingly well-understood process, whether that’s fermenting beer and wine or distilling spirits. In this section we discuss questions around topics such as the accelerated aging of spirits, when and why certain products spoil, and even whether absinthe can make you go crazy. A lot of our coverage here is experimental, with deep dives into everything from glassware to various types of beverage cooling systems.

Top Drinking Science Posts:

Experiment: Ice vs. Whiskey Stones vs. Tilt Chilling Sphere
Does Absinthe Make You Hallucinate?
What’s the Difference Between a Pot Still and a Column Still?
All About Dusties: 1970s vs. 2018 Bourbon Tasted Side by Side
Does Glass Shape Affect the Way a Whiskey Tastes?
How to Build a Better Bourbon: The Science Behind Buffalo Trace and the Lessons of the Single Oak Project
Cork vs. Screwcap: Here Comes the Science
Why Are Some Spirits Rested in Stainless Steel?

U.S. Alcohol Consumption Falling

By Christopher Null | August 6, 2008 |

What? Sales of liquor are supposed to go up during a recession or periods of other economic unrest. But the American Journal of Medicine is saying that alcohol sales are on the decline, with beer especially getting hit hard. Researchers examined 50 years of data and found several changes in alcohol intake but no change…

U.S. Alcohol Consumption Falling Read More

Taking “the Fun Out of Booze”

By Christopher Null | July 30, 2008 |

All of the hangover, none of the glory. An experimental drug that blocks the euphoric feelings associated with drinking may prevent alcoholics from relapsing. The finding, the result of a mouse study at Oregon Health & Science University, could lead to human clinical trials within the next year. Good news for alcoholics and fraternities who…

Read More

Coors Light’s “Cold Activated Bottle”

By Christopher Null | May 15, 2008 |

Sometimes a picture’s all you need. Check it out below: The bottle on the right is at room temperature. The one on the left is straight out of the fridge. See the difference? If you’ve ever added beer to the fridge alongside stuff that’s already been chilling for days, you know that feeling the outside…

Coors Light’s “Cold Activated Bottle” Read More

Exploring Price vs. Quality in Wine

By Christopher Null | April 9, 2008 |

“Red Nosed Taster” writes: Tasting expensive but not so good wine on my trip to the wine country last weekend made me think… How do they price wines anyway? A recent study showed that in blind tastings, cheaper wines consistently do better than their more expensive brethren. I was hoping you could elaborate on this…

Exploring Price vs. Quality in Wine Read More