We hear about it all the time. Malt liquor. Single-malt scotch. Malted milk balls. Chocolate malts. Michelob made a big deal a few years ago about bringing back an “all-malt” recipe. We use the term to describe other beverages. I love a black tea with a malty nose, myself. I am giving all of these [...]
Thursday, February 14, 2013
Max’s article a while back about decanting wine got me thinking. I have seen a lot of weird sediment in wines over the years. Only some of it was backwash from swigging out of the bottle. There seems to be a number of distinct morphologies when it comes to junk floating around in a wine [...]
Tuesday, February 5, 2013
Today’s Mr. Science’s Drunken Science is going to be as much drunken history as science. The question came in from Kilo in a past comments section: “Would love to know the difference between good alcohol / ethanol and bad. Occurs in booze and beer. Bad booze can make you blind, and we better all know [...]
Tuesday, March 27, 2012
The inception of my sciencey articles happened over beers one night at Falling Rock Taphouse. At the time we were drinking Russian River’s Consecration, one of the really excellent American sours out of Santa Rosa, California. It is rich, fruity, and awesome. Foremost on the palate though is its tartness. Brightly sour, it dries out [...]
Wednesday, February 1, 2012
Mr. Science recently spent a week in Panama with Mrs. Science. Many, many drinks were consumed at the swim-up bar in the pool. Mostly, I was drinking Seco, a sugar cane liquor that was pretty tasty with pineapple and lime; gallons of Abuelo Cuba Libre; and quite a bit of beer. The standard light lagers [...]
Thursday, January 12, 2012
Hi everyone. This is the first installment of Mr. Science’s Drunken Science. Some of you may have read my other entries here at Denver Off The Wagon. One night over sour beers I happened to begin yakking about azeotropes and proceeded to say azeotrope until it lost all meaning. Anyway, an idea was born. Lots of [...]
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Thursday, May 2, 2013
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