WOULD YOU enjoy drinking beer as much if it didn’t give you a buzz? Those bitter hops, that toasty malt – do we really need the alcohol to enjoy the flavor of a glass of ale?
It turns out, yes, we do.
In his new, utterly fascinating book, Tasty: The Art and Science of What We Eat (Scribner), Pulitzer Prize-winning author John McQuaid writes that ethanol – itself essentially flavorless – changes and improves the very chemistry of flavor.
First, the process ...