Podcasts about proof the science

How does oak aging change wine and whisky flavour, colour and texture? What do glass, gears, and automatons have to do with the invention of distillation? Why is yeast such an essential tool in scientific research and wine production, especially in the face of climate change? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What are some of the traits that new yeasts are being developed for? Why does sugar deserve the title of most important molecule in the world? How is human saliva used in the production of Chicha, one of the oldest types of alcoholic beverage? What is microbial terroir and how does it affect the flavour profile of fermented drinks? Why does Adam describe distillation as the apotheosis of human life on Earth? How does the process of distillation work? What is the most important thing we can learn from the alchemists? Is the shape of a distillation still important to the process? What's happening to spirits while they're aging in barrels? Have there been successful innovations to age wine and spirits more quickly? Why do some people lose their sense of smell after a concussion?   Key Takeaways When you're drinking whisky, and it's that beautiful amber color, that's all from the wood. It's completely clear when it goes into a barrel and it's brown when it comes out. So color is part of what changes, and all those flavours. In the process of aging, as the temperature goes up and down, the pores in the wood open and close. As they open, the liquid gets drawn into that layer inside of the wood, and then gets pushed back out. So there's this kind of back-and-forth process, which is why so many of the experimental attempts to accelerate the aging process use heat to try to cycle it faster. Distillation was developed in the first two to 300 years of the Common Era. People were starting to transform naturally occurring phenomena into a technology that could exist in a temple or in the home. Distillation is one of those technologies, along with a lot of automatons and the simple machines, gears, screws and the steam engines. Yeasts are a workhorse organism in laboratories because it's very easy to change their traits and genetics. They share DNA with each other, and when they grow, they mutate very quickly. Generation to generation change. So you can use classic animal or microbial husbandry techniques to change them as well. This can become especially important as climate change changes the regions that are important to wine.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/331.

How does language about wine impact the way we experience and enjoy wine? How does reporting on alcohol science compare to other scientific topics? Why can yeast be described as a nano-technological machine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What was Adam's experience at a fancy restaurant in Chicago where food critic Jeffrey Steingarten was a fellow patron? How did a New York restaurant experience expose Adam to the wild science of winemaking? Why did Adam nearly have an existential moment while writing about the science of grapes? How does reporting on alcohol science compare to other scientific topics? Which moments did Adam want to capture in the book? What were the most surprising insights Adam uncovered while writing Proof and what was the most difficult part of writing it? Why does Adam describe yeast as a nano-technological machine? Which facts about yeast did Adam find fascinating? What have archaeologists discovered about the role of alcohol in early human civilization? Which cultural approach to alcohol consumption did Adam find most interesting? How do modern brewers and distillers safeguard their yeast?   Key Takeaways Adam recounts the story of the couple sitting next to him ordering a dessert wine. The diner asked, “Is that a Vin du Glacier or a noble rot?” The two different ways to make a sweet wine. Just the fact that the diner was informed enough to know that there were these two methods would have a bearing on what he would be tasting. Here was this person operationalizing that interest to make his meal better. He wanted to have more fun. If you're reporting on science, you have the scientists trying to understand something new or reinterpret understanding and then there are people who that's going to affect. With winemaking, you have practitioners who are often not themselves, scientists. So they are craftspeople in a stakeholder role too. Louis Pasteur said I think there is an impossibly small, invisible, living creature that eats sugar and poops alcohol, and so the best chemists in the world at that time looked at that as a hypothesis and said, You're nuts. Nobody knew how inert chemicals could be alive. Nobody knew what the connection was. Those things are enzymes and understanding what enzymes do in a living body, that's what gave rise to biochemistry, and ultimately gave rise to biotechnology. That one insight.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/330.

Tracing an arc from the earliest humans to our digitized, synthesized present and future - Adam Rogers shows the expansive human quest for the understanding, creation and use of color. We meet our ancestors mashing charcoal in caves, Silk Road merchants competing for the best ceramics, and textile artists cracking the centuries-old mystery of how colors mix, before shooting to the modern era for high-stakes corporate espionage and the digital revolution that's rewriting the rules of color forever. This journey has required millennia of remarkable innovation and a fascinating exchange of ideas between science and craft that's allowed for the most luminous manifestations of our built and adorned world. Adam Rogers is the author of Full Spectrum: How the Science of Color Made Us Modern and Proof: The Science of Booze. He is a deputy editor at Wired, and was a Knight Science Journalism fellow at MIT and a writer covering science and technology for Newsweek.

We drink to relax, we drink to celebrate, and we drink to drown our sorrows...There's no end to the excuses we can find to drink. What's behind these intoxicating rituals?  How long have we been going to bars? Why do we drink what we drink? And, is there a way to cure a hangover? Mike gets answers from Adam Rogers, author of "Proof: The Science of Booze," and Dr. Nicole J. Van Groningen, Internal Medicine physician at Cedars-Sinai.  Got questions? Email Mike at ivegotquestions@audacy.com

Dr. Kendall Haven is the only West Point graduate to ever become a professional storyteller. Haven holds a Doctorate in Oceanography and spent eight years as a Senior Research Scientist for the Department of Energy before finding his true passion for what he calls, a very different kind of “truth.” Kendall is the author of 34 […]

Many people are taking a break from alcohol this month, a cultural moment that's come to be known as Dry January. Beyond trends fueled by new year's resolutions, however, the de-alcoholized drink has been enjoying a boom. Beverage brands and fancy bartenders are crafting complex virgin cocktails and beers in an effort to tantalize the tastebuds of sober folks, temporary teetotalers, and the generally alcohol-averse. But how do they actually devise these drinks? And how well do they hold up to our cultural expectations of what “drinking” should be? This week on Gadget Lab, WIRED senior correspondent Adam Rogers joins us to talk about the science of booze and not-booze. Show Notes:  Read Adam's book Proof: The Science of Booze. Recommendations:  Adam recommends bitters, indulging your hobbies, and subscribing to WIRED. Lauren recommends Letiz's Eins Zwei Zero Sparkling Riesling non-alcoholic white wine. Mike recommends the free (and non-profit) streaming service Radio is a Foreign Country. Adam Rogers can be found on Twitter @jetjocko. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. If you have feedback about the show, or just want to enter to win a $50 gift card, take our brief listener survey here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For this week's episode we dive deep into the scientific phenomena surrounding alcohol with Adam Rogers, science writer WIRED and also the author of The New York Times science bestseller Proof: The Science of Booze. _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you.  SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge  FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

Andrea Macdonald founder of ideaXme interviews Adam Rogers award winning author and Senior Correspondent WIRED magazine. We spoke to Adam about his new book Full Spectrum: How The Science of Color Made Us Modern.  In this interview you'll discover that colour is everything. Moreover, how mankind's need to understand and create colours is at the heart of how our species evolves - from philosophy and culture to science and technology. Full Spectrum: Full Spectrum is a a lively account of our age-old quest for brighter colors, which changed the way we see the world, from the best-selling author of Proof: The Science of Booze. From kelly green to millennial pink, our world is graced with a richness of colors. But our human-made colors haven't always matched nature's kaleidoscopic array. To reach those brightest heights required millennia of remarkable innovation and a fascinating exchange of ideas between science and craft that's allowed for the most luminous manifestations of our built and adorned world. In Full Spectrum, Rogers takes us on that globe-trotting journey, tracing an arc from the earliest humans to our digitized, synthesized present and future. We meet our ancestors mashing charcoal in caves, Silk Road merchants competing for the best ceramics, and textile artists cracking the centuries-old mystery of how colors mix, before shooting to the modern era for high-stakes corporate espionage and the digital revolution that's rewriting the rules of color forever. In prose as vibrant as its subject, Rogers opens the door to Oz, sharing the liveliest events of an expansive human quest—to make a brighter, more beautiful world—and along the way, proving why he's “one of the best science writers around". National Geographic. From this conversation: Who are you? I wrote a book called Full Spectrum: How the Science of Color Made Us Modern. The basic premise of the book is that there is fundamental science and technology behind the way humans both see and make colors and that the pursuit of that technology has been one of the shaping forces behind human history. In 2015 you wrote an article that was read by 38 million people around the world. That article focused on the many subjects in this book. Could you talk of that article? Sure that article was an article about The Dress. Some people saw that dress as being white with brown trim and some people saw it as being blue with black trim. It became like the war of the roses with colors. When people looked at the color of the dress their brains made an assumption. The colour that people see: The realm of linguistics. An interesting study by Paul Kay and Brent Berlin. Sir Isaac Newton: How light is made up of a spectrum of colours. Light shining through these new optical technologies called prisms. Stimulating the human brain "to see colours".  They were able to induce a specific color in the brain. Can we talk of exponential technology and how that is both advancing our understanding of colours and how it is producing new colours? Maybe beginning with Michael Foshey's work at MIT? Foshey and Shi were trying to create three dimensional colors. Their computer knows something about color that no human knows, some fundamental truth about the science of color that no human knows. How do you think the science of colour will evolve with more complex exploration of space? Recently NASA sent to the Space Station a very powerful digital camera. The company is called Red. How aliens who live under different stars may see colour. Maybe what they see is fireworks. Maybe what they see periodically is a beautiful light show. Colour is this amazing interaction between the world that exists inside our heads and world that exists outside our heads. Adam Rogers is the New York Times best-selling author of Proof: The Science of Booze, which was a finalist for the PEN/E.O. Wilson Literary Science Writing Award and won the IACP Award for Best Wine, Beer or Spirits Book as well as the Gourmand Award for Best Spirits Book in the United States. He is a deputy editor at Wired, where his feature story "The Angels' Share" won the 2011 AAAS Kavli Science Journalism Award. Before coming to Wired, he was a Knight Science Journalism fellow at MIT and a writer covering science and technology for Newsweek. He lives in Oakland, CA. ideaXme is a global network - podcast on 12 platforms, 40 countries, mentor programme and creator series. Mission: To share knowledge of the future. Our passion: Rich Connectedness™!

First, we get into whether there are any winners in sword fight which segues into a long discussion on different books including The Book of Five Rings by Musashi, Musashi by Eiji Yoshikawa, Nate's favorite book Travels by Michael Crichton, A Case of Need by Michael Crichton, On Writing by Stephen King, and Proof: The Science of Booze by Adam Rogers. This leads to the creative benefits of beers and other strategies for increasing creativity which someone ends up with Luc pitching a gross business idea and then finally we get into a long conversation on architecture with a long discussion about Frank Lloyd Wright. This includes a diversion about movie-making in Albuquerque and various other diversions. Somehow we get into the joys of indoor plumbing and the issues we have with sewage. We then move onto a discussion on Apple and whether Nate should buy a new computer. And then we finish up with a quick warning about Sidewalk on Alexa products. Turn it off! Lastly, Nate is doing his best to get Luc to watch Ted Lasso so we can discuss it before the season 2 premiere at the end of July. So if you haven't watched it yet and want to follow along during that discussion, make it your next show to binge-watch. --- Send in a voice message: https://anchor.fm/idratherberight/message

Today I welcome Wired magazine writer Adam Rogers back to COVIDCalls. Today's guest is Adam Rogers.  Adam writes about science for Wired Magazine. Before coming to WIRED, he was a Knight Science Journalism Fellow at MIT and a reporter for Newsweek. He is the author of the New York Times science bestseller Proof: The Science of Booze. NEW story up yesterday titled, An Old Source for Potential New Covid-19 Drugs: Blood Serum—great read.  We will talk about the COVID-19 test snafu, vaccines, silicon valley and the tech economy in the age of COVID-19 and more.

Learn about all things Schlafly, including current beer offerings, info on all THREE (soon to be four!) locations, and upcoming events on their website.Fran mentioned Proof: The Science of Booze by Adam Rogers- check it out hereClick here to learn more about the Brewers Association Mentorship program that Fran is involved in!Groovy music by Megan Bagala, and art by Sabrina Rain at The Hoppiest Shop

This week we’re talking with Adam Rogers ’92, senior correspondent at WIRED Magazine and author of two books, The New York Times nonfiction bestseller Proof: The Science of Booze and the soon-to-be-released Full Spectrum: How the Science of Color Made us Modern. Our conversation ranges from the origins of color perception in an ancient microbe to the difficulty of writing about science in a time of resurgent science-denial. Hosted by: Mark Wood and Patty Vest Produced by: Jeff Hing Transcript: https://www.pomona.edu/sites/default/files/sagecast-031621-AdamRogers.txt Video Teaser: https://youtu.be/EH_bArnwQkU

This week we're joined by Adam Rogers, Wired senior correspondent and author of Proof: The Science of Booze, to talk all things alcohol. Topics include millennia-old fermentation practices, the stimulant/depressant dichotomy of drinking, that classically refined sommelier's palate, attempts to speed up the aging process, and modern assembly-line whiskey production. Bottoms up!Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

Episode 44 features Bombay Sapphire London Dry Gin, a very popular gin in a blue bottle. Bottled in 750mL at 47% ABV, or 94 proof for me in the US market, 40% and 80 proof through most of the rest of the world, it retails for about $22. Enjoy this episode with a classic Gin & Tonic! Bombay Sapphire's official website: https://www.bombaysapphire.com/ (https://www.bombaysapphire.com/) Brief Historical Timeline: 1761 - Thomas Dakin founds a distillery and creates a list of botanicals for a gin recipe 1961 - G&J Greenall's of Warrington, England, expands production with room for contract distilling 1960s - American Allan Sorbin begins importing Greenall's Warrington Gin to the United States that is rebranded as Bombay Dry Gin 1987 - Bombay Sapphire is launched 2000 - Bombay Sapphire sells a million cases that year 2019 - Bombay Sapphire sells 4.7 million cases that year, making it the third most popular gin worldwide Key Cocktails: Bombay Sapphire is perfect for a Gin & Tonic. The St-Germain Cocktail: 1 part Bombay Sapphire Gin 3 parts quality tonic, like Fever-Tree Indian Tonic Water Lime wedge garnish Combine all the ingredients over ice in a glass, stir gently and serve with a lime wedge. References: https://www.amazon.com/Gin-Made-Beautifully-Botanical-Cocktails/dp/0008280304 (Gin Made Me Do It) - Book by Jassy Davis https://www.amazon.com/Proof-Science-Booze-Adam-Rogers/dp/0544538544 (Proof: The Science of Booze) - Book by Adam Rogers https://www.bonappetit.com/story/different-types-of-gin (Bon Appetit Article on Types of Gin) https://theginisin.com/regulations/what-is-london-dry-gin/ (London Dry Gin Regulations Overview) https://en.wikipedia.org/wiki/Gin_Craze (Wikipedia Article on the Gin Craze) https://en.wikipedia.org/wiki/Beer_Street_and_Gin_Lane (Wikipedia Article on Gin Lane by William Hogarth) https://www.diffordsguide.com/producers/169/gandj-distillers (Difford's Guide Article on G&J Greenall's) https://en.wikipedia.org/wiki/Bombay_Sapphire (Wikipedia Article on Bombay Sapphire) https://en.wikipedia.org/wiki/Star_of_Bombay (Wikipedia Article on the Star of Bombay) https://www.statista.com/statistics/259743/leading-gin-brands-worldwide-based-on-sales-volume/#:~:text=Global%20gin%20market%3A%20leading%20brands%20based%20on%20sales%20volume%202019&text=In%202019%2C%20Ginebra%20San%20Miguel,of%20the%20distilled%20alcoholic%20drink (Statista Report on Top Selling Gin Brands) https://www.statista.com/statistics/308830/bombay-gin-global-sales-volume/ (Statista Report on Bombay Sapphire Sales Volume) https://www.thespiritsbusiness.com/2015/09/bombay-sapphire-a-brand-history/ (The Spirits Business Article on Bombay Sapphire History) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Adam Rogers is the author of the New York Times Bestselling Book, ‘Proof: The Science of Booze'… Adam works as the Deputy Editor at WIRED magazine, where he writes about science and various other miscellaneous geekery. Adam was a Knight Science Journalism Fellow at MIT, and a reporter for Newsweek. He's also a thoroughly lovely human being to discuss the wonderful world of fermentative and distilled beverages, like wine, beer, whisky, and other drinks... - - In Episode Eight of the Fermenting Place [podcast], Adam and I discuss: - Yeast Inspiring Humans to Build Civilisation - The ‘ologies that Exist and Make up the Science of Booze - Consistency vs. Inconsistency - Holograms with the Natural World - The Intersection of Science and Craft - Why the profession of wine (and other drinks) tasting is ‘kind of bullshit', and - Much, much more besides… - - Website – adam-rogers.net Follow Adam on Twitter - @jetjocko - - This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank you! If you're wondering how you too can keep ground up content creation independent and ad-free, consider becoming a Patreon Supporter, or make a one-off donation via PayPal, or Bitcoin. Log on to fermentingplace.com for more information. If you dig what you hear, please consider giving the podcast a follow, a rating, and a comment on Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all-seeing algos to discover new listeners, like you. Thanks for listening! --- Support this podcast: https://anchor.fm/fermenting-place/support

Depending on where you live, the stores, parks, playgrounds, and offices in your area could be shut down for the rest of this summer. Or, they could all be open again right now. State governments have differing opinions on when the best time is to restart normal life (and the economy) even though public health experts are advising us all to continue to shelter in place until we’re equipped to test and care for every American who falls ill. This week on Gadget Lab, we ask WIRED senior correspondent Adam Rogers how we would go about safely reopening the country. Then, a conversation about how we’re all coping with the coronavirus. (Mostly booze, but some other things too.) Show Notes:  Read more from Adam about the White Houses’ plans for easing social distancing measures, and about how state alliances here. Follow all of WIRED’s coronavirus coverage here. Read all you’d ever want to know about alcohol in Adam’s book Proof: The Science of Booze. Recommendations:  Adam recommends the book Forced Perspectives by Tim Powers. Lauren recommends the show The Affair. Mike recommends the re-released Wim Wenders film Until the End of the World. Adam Rogers can be found on Twitter @jetjocko. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our executive producer is Alex Kapelman (@alexkapelman). Our theme music is by Solar Keys. If you have feedback about the show, or just want to enter to win a $50 gift card, take our brief listener survey here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Washington is all about the impeachment hearings right now. There was a wild moment that played out last week as ousted ambassador to Ukraine Marie Yovanovitch testified, she got to answer in real-time to Twitter attacks from the president. More testimony released from other officials also tie Trump to the delay in Ukraine finds. This week there will be eight people testifying across three days including Gordon Sondland, ambassador to the EU. Ginger Gibson, political reporter for Reuters, joins us for a breakdown of testimony so far. Next, there is a new vodka out on the market that aims to help stop climate change. It is made solely from carbon dioxide and water and the process used results in a carbon-negative vodka. Chemist Stafford Sheehan was working on a project to make renewable fuel from air. One of the fuels he made was ethanol, then he purified that and made a few beverages from it. But while the science creates a chemically pure vodka, some argue that it lacks soul and character. Adam Rogers, author of Proof: The Science of Booze, joins us for how this vodka helps fight climate change. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

All about that oh-so-special feeling you get after a night of heavy drinking, from the author of "Proof: The Science of Booze."

Most people, at this point, believe that climate change is a real thing that will harm future generations of humans. And yet, a cognitive dissonance exists around that knowledge and our sense of responsibility: A much smaller percentage of people believe that climate change is impacting them personally, according to Yale’s climate survey program. It is indeed impacting humans right now, with clear and compelling evidence that the global average temperature is much higher than anything modern society has experienced. And that has lead us to a whole host of issues, some of which WIRED writer Adam Rogers discusses with the Gadget Lab team on this week’s podcast. So what can we humans do to fix things – and how much of it can actually be fixed by personal actions, versus widespread policy? How much does our own consumption of tech add to the problem? We ask Adam these questions and more. Show notes: You can find some of Adam’s recent work here and here. Issie Lapowsky covered Google CEO Sundar Pichai’s trip to Washington this week. Brian Barrett has the scoop on Intel’s new chip packaging technology. And what would we do without Elon Musk? Recommendations this week: Adam recommends “Typeset in the Future” by Dave Addey, about the typefaces and UIUX in classic science fiction movies. It’s all about the Eurostile Bold Extended. Mike recommends a game called Goat Simulator. Really, you should try it. Arielle recommends Moleskin’s extremely satisfying to-do app on iOS, called Actions, as well as Adam’s book “Proof: The Science of Booze.” Lauren recommends “Swell,” a book by Liz Clark about her post-college voyage sailing through and around Southern California, Central America, and the Pacific Islands, on a forty-foot sailboat named Swell. Send the Gadget Lab hosts feedback on their personal Twitter feeds. Arielle Pardes can be found at @pardesoteric. Lauren Goode is @laurengoode. Michael Calore can be found at @snackfight. Bling the main hotline at @GadgetLab. Our theme song is by Solar Keys. How to Listen You can always listen to this week’s podcast through the audio player on this page, but if you want to subscribe for free to get every episode, here’s how: If you’re on an iPhone or iPad, open the app called Podcasts, or just tap this link. You can also download an app like Overcast or Pocket Casts, and search Learn more about your ad choices. Visit megaphone.fm/adchoices

Wired editor Adam Rogers joins this episode of ScribdChat 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.

Wired Magazine editor and author of "Proof: The Science of Booze", Adam Rogers leads us on a tour of the 10,000 year story of alcohol. With deep historical research, expert testimony, and solid science he discusses the accidental discovery of fermentation, an alternative American whiskey history, and his own role in the pre-history of Long Now's Interval bar. This talk was the first ever in The Interval's salon talk series; it took place in May of 02014, 2 weeks before The Interval officially opened. From May 02014.

Gary Gillman joins Jamie and Mark to discuss the history of making bourbon, particularly with a focus on the sour mash. When researching the roots of hand-made sour mash, Gary found documents from the 1800s and 1900s that revealed the changes in the process overall.  You can find Gary Gillman on twitter or read his articles on beeretseq.com. Read his article on the topic, The Roots Of Hand-Made Sour Mash: Appalachia and the Scots-Irish. Also mentioned:  Proof - The Science of Booze Davin de Kergommeaux's Wiser's Last Barrels Review Woodford Reserve Sweet Mash Canadian Club 100% Rye review from The Whiskey Wash   The theme song is licensed in thanks to Alan Doyle! It's available on iTunes.

Adam Rogers gets an exciting opportunity to work in a marine biology lab, and see if he really wants to be a biologist. Adam Rogers is articles editor at WIRED, where he edits features about miscellaneous geekery and runs the science desk. His features for the print magazine have included stories about the astrophysics of the movie Interstellar, a fan cruise for apex nerds, and a mysterious fungus that lives on whisky fumes. That last one won the 2011 AAAS Kavli Science Journalism Award for magazine writing and lead to Rogers' New York Times bestselling book Proof: The Science of Booze. Rogers was a presenter and writer for the television show WIRED Science, which aired on PBS in 2007. Prior to joining WIRED, he was a Knight Science Journalism Fellow at the Massachusetts Institute of Technology, and before that Rogers was a writer and reporter at Newsweek. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam Rogers is an editor at Wired and the author of Proof: The Science of Booze. On the show this week we talk to Rogers about alcohol and the science behind it—from yeast, to bourbon, to Star Trek’s synthehol.

Proof: The Science of Booze (starts at 8:09): Science journalist Adam Rogers, who claims to have taken a liking to single-malt whiskey when he reached drinking age, has immersed himself further into alcohol--particularly, the history and science of making booze, tasting it, and enjoying–or suffering—the effects of it. Booze is a big story: Indeed, making it was a key piece of the dawn of human civilization, as Rogers, who is articles editor at Wired magazine, shows in his inaugural book, called  Proof: The Science of Booze. Rogers talks with How On Earth host Susan Moran about fascinating fungi, sugar molecules and other key ingredients, as well as our human taste buds for alcohol. We have a couple of copies of Proof from our recent pledge drive, so call KGNU (303-449-4885) this week and pledge at least $60 to get your own copy. Rosetta's Rendezvous (start time: 17:40): How On Earth's own Joel Parker, whose "real" job as a planetary scientist is a director at the Southwest Research Institute, a collaborating partner on the Rosetta Mission. The mission last week successfully became the first to land a craft on a comet flying through our solar system. It was a well earned landing: Rosetta left earth in March of 2004 and has traveled about 3 billion miles to rendezvous with this moving target. To learn more, read this recent Q&A with Joel in the New York Times. Also, Shelley Schlender offers a special headline (starts at 3:39), an interview with CU-Boulder’s Dr. Kenneth Wright, an integrative physiologist, about his new study offering new clues about why shift work can lead to extra weight. Hosts: Susan Moran, Kendra Krueger Producer: Susan Moran Engineer: Kendra Krueger Additional contributors: Beth Bennett, Shelley Schlender Executive Producers: Kendra Krueger, Jane Palmer Listen to the show:

Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In Proof: The Science of Booze, a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff. Tune in to this week’s episode of The Speakeasy as Damon chats with Adam about the book and the science of booze! This program was brought to you by Michters. “I’m a science writer by training and I try to understand the world through that lens.” [04:00] –Adam Rogers on The Speakeasy

We last spoke with Wired editor Adam Rogers way back in episode 24 and discussed the book he had just begun. Now that book is here! Proof: The Science of Booze is a fascinating and immensely enjoyable survey of how your favorite spirit gets into your glass and what happens once you drink it. Rogers talks about the challenges and joys of writing the book. Get it now on Amazon.

Writer Adam Rogers hangs out with Chris to talk about writing for Wired magazine, the difficulties of having people proof read your work, he and Chris bond over growing up nerds and they talk about his new book Proof: The Science of Booze!

Humans have been drinking alcohol for centuries, but there are still many things we don't understand about it...basic things like the chemistry behind fermentation and the biology behind the effect it has on us. Wired Magazine's Adam Rogers has been studying the science of alcohol for his new book "Proof: The Science of Booze" and "distills" it into layman's terms for us on this week's WhiskyCast In-Depth. In the news, UK regulators want the public to weigh in on the sale of Whyte & Mackay, Campari completes its acquisition of Canada's Forty Creek Distillery, and Australia's Tasmania Distillery is on the move. We'll continue the science focus in this week's tasting notes with a look at the latest Buffalo Trace Experimental Collection Bourbons.