In this episode of ScribdChat, Wired editor Adam Rogers joins us to discuss his book, “Proof: The Science of Booze,” which spans fermentation, malting, distillation, aging, and (of course) drinking. You’ll hear Adam’s recommendations for what to order at a bar, you’ll learn what the “bar moment” is, and you’ll find out why sommelier’s don't actually smell or taste wine much better than the average person.
You can read “Proof: The Science of Booze” on Scribd. And if you’re not yet a Scribd member, you can read free for 30 days by downloading the Scribd app or visiting www.scribd.com.
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