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?

Does Absinthe Make You Hallucinate?

By Ivan Lauer | June 26, 2017 |

“After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.” – Oscar Wilde Though absinthe has been legal in the United States for a decade now,…

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What is Fortified Wine and How Is It Made?

By Ivan Lauer | June 14, 2017 |

“Silver and ermine and red faces full of port wine” – John Betjeman Fortified wine, that is, wine with a spirit (usually brandy) added to up the alcohol content, is a style that fell out of fashion decades ago. While once enjoyed in the salons of well-off aristocrats throughout Western Europe, these days ports, sherries, and their fellow…

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What Botanicals Are Used to Make Gin (and Why)?

By Ivan Lauer | June 6, 2017 |

Our recent martini taste test has lit a juniper-scented fire under us here at Drinkhacker HQ, so we’ve decided to once again explore gin, the most aromatic of spirits. Today we’ll be giving an overview of the different botanicals that go into your favorite gin; unlike wine, which can have aromas and flavors of a…

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Shaken or Stirred: Which Makes the Best Martini?

By Ivan Lauer | May 16, 2017 |

“A dry martini,” he said. “One. In a deep champagne goblet.” “Oui, monsieur.” “Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel. Got it?” -Ian Fleming, Casino Royale Like a manhattan or an…

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Life in a Post-Bourbon World: Predicting the Next Big Thing in Booze

By Neal Christyson | May 14, 2017 |

It’s no secret that bourbon has been the It Spirit for a good few years now. Perhaps the most remarkable thing about it is how pretty much no one saw it coming. One needs to only look at the vast amount of supply shortages today to see just how unprepared most of the market was.…

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Should You Let Your Whisky Breathe?

By Ivan Lauer | May 10, 2017 |

So now everyone knows that the shape of a glass can radically change the taste of the spirit inside it, right? But are there any other ways to improve the taste of your favorite beverage even further? What about letting your whiskey aerate before drinking, like we do with tannic wines? Does whiskey “open up”…

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A Brief History of India Pale Ale

By Ivan Lauer | April 12, 2017 |

Though sours and goses have been making strong headway into the craft market recently, IPAs remain kings of the mountain. High in alcohol, swelling with hops, both tart and bitter, there’s a lot to like about the crisp, bracing taste of a good craft IPA. But whether you’re a dedicated hop-head who can recite the…

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The Debate Over Whiskey Age Statements: A Drinkhacker Conversation

By Robert Lublin | April 4, 2017 |

The age statement — the practice of putting the amount of time a spirit spends in the barrel — continues to be one of the most talked-about issues in the booze business. Long a staple of the whiskey world, where age statements have been a badge of honor and a matter of distillers’ pride for decades,…

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A Field Guide to the Agave Used For Mezcal

By John Barecki | March 22, 2017 |

Mezcal is the precursor spirit to modern day tequila; it has been produced since the mid 16th century, and many distillers still use ancient techniques for much of it’s production. Unlike tequila, which can only be made from the Weber blue species of agave, mezcal is produced with multiple species that are either cultivated or…

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Lager? Ale? Beer? What’s the Difference?

By Robert Lublin | March 5, 2017 |

To begin with, it’s all beer. Budweiser, Guinness, Paulaner, Sapporo, Sam Adams, Pilsner Urquell, Chimay, and all their varieties are beer. Which is kind of funny since I remember saying, long ago, that I wanted something better than beer, I wanted an ale. But all ales are beer. I simply didn’t know better. The basic…

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