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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.

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