Wired editor Adam Rogers spent years chasing the science behind the world’s oldest technology: fermenting and distilling alcohol.
He tours the physics, chemistry, and microbiology of booze, from yeast and fermentation to distillation, aging, and the neuroscience of why people crave a drink at all, stopping at bourbon country, Scottish distilleries, and gene-sequencing labs along the way.
Named a best science book of 2014 by Wired, the Guardian, and NBC, Proof turns the everyday act of pouring a drink into a surprisingly deep story.
Published 2014
264 pages
$22.36