All About Booze 3: Tokyo Drift

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Creation Date April 28th, 2020
Updated Date Updated November 27th, 2020
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  1. Travel is something we all love to do at The Manual and today we'll cover some of the great articles from our piece on traveling to Japan. We discuss some tips on how to get around once you're there, the best places to stay (it's not always hotels), the magic of Japanese knives, convenience stores and of course what to drink in Japan. Sam give us the fascinating history of Japanese Whisky and it's ties to Scotland, tips on drinking Sake and what to expect from beer in Japan. On today's episode: Cator Sparks, Nicole Raney, Sam Slaughter and Greg Nibler.
  2. More than two hundred years ago in Napoleonic France, the business world was walled off to women, and champagne was a luxury reserved for the ruling class. So then how did a young widow take over her husband’s struggling wine business and turn champagne into an international phenomenon? And how does her legacy continue to shape what we drink today?Sign up for our newsletter:
  3. Are you part of Generation Peak Booze? In this episode, we dive into the factors behind the ups and downs in alcohol consumption in the U.K. and the U.S. over the course of the twentieth century, we explore the long-term health effects of peak booze, and we get a sneak peek at the synthetic alcohol of the future. Cheers! When British science journalist Chrissie Giles looked at her drinking habits, they didn’t seem particularly remarkable. Sneaking drinks at fourteen, vomiting in the dorm sink at university, spending her twenties getting wasted with her mates every weekend: that’s just what everybody did. Right? But when she looked at the data, Giles realized that her generation represented a peak in British drinking, which has been on a downhill trend since 2004. Intrigued, she dug into the larger historical shifts behind the data, uncovering a story that ranges from a 1930s anthropological study of the pub to the impact of selfie culture today. We compare her findings with the data on drinking in the United States and draw on insights from neuropsychopharmacologist David Nutt to explore the effects of regulation and cultural trends on alcohol consumption. This kind of analysis is not just of academic interest. As Nutt explains, alcohol is a toxin. In fact, he told Gastropod, “It is very hard to find an organ system in the body that isn’t damaged by alcohol,” and the social and economic costs of drinking “are way greater than those of any other drug.” Despite its dangers, many of us continue to drink, charmed by alcohol’s mood-enhancing powers and its useful role as a social lubricant. But what if we could enjoy all those benefits without any of the costs? Listen in to learn about Nutt’s “synthalol,” a synthetic alcohol replacement that sounds like science fiction—but might be closer than you think. Episode Notes How We Became the Heaviest Drinkers in a Century You can read Chrissie Giles’s story, “How We Became the Heaviest Drinkers in a Century,” in full here. It was published by Mosaic, the digital platform of the Wellcome Trust. The Pub and the People Published in 1943, The Pub and the People is an intensely detailed documentary study of British pub culture in the 1930s by the social research group Mass Observation. David Nutt’s Synthalol David Nutt is the Edmond J. Safra Professor of Neuropsychopharmacology at Imperial College, London, chair of the Independent Scientific Committee on Drugs, and former chair of the U.K. government’s Advisory Committee on the Misuse of Drugs. He is the author of Drugs: Without the Hot Air and is currently pursuing the development and marketing of a synthetic alcohol replacement. The Ultimate Pint Glass Learn about the Design Council’s Ultimate Pint Glass Initiative to prevent injuries from glassing here. Alcohol Consumption Data In the United States, the National Institutes of Health maintains per capita consumption data; in the U.K., the Institute of Alcohol Studies provides a useful summary of the data trends over time. American alcohol consumption in the 1830s is documented in this Ken Burns film on Prohibition, made for PBS. The post Peak Booze appeared first on Gastropod.
  4. Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch cocktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover cocktail. The Happiness Cocktail from Batch Cocktails by Maggie Hoffman Makes about 8 servings in a 1-liter swing top bottle 2 cups Carpano Antica sweet vermouth 1 cup bourbon 3 teaspoons Angostura bitters 1/2 cup water To Serve 8 orange twists At least 2 hours before serving, make the batch. Use a small funnel to pour vermouth, bourbon, bitters and water into a 1-liter swing-top bottle. Seal, turn gently end over end to mix, and refrigerate. To serve, turn bottle gently to mix. Place a large ice cube in each rocks glass, then pour into cocktail. Express oils from an orange twist over each drink and use twist as garnish. Links: Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion: Maggie Hoffman: 9780399582530: Gateway See for privacy information.
  5. This liquor originated in Scotland as the 'water of life', but scotch-style whisk(e)ys are now made the world over. Anney and Lauren dip into the history and science behind scotch, with help from local Atlanta distillers American Spirit Works. Learn more about your ad-choices at
  6. If you like booze, you'll love... fungus! Alie goes Rogue and takes a field trip to a brewery in Newport, OR where she smells vats of bubbling beer slop and learns about the microorganisms that are the workhorses of the brewing industry. Learn about yeasts, how beer is made, the hardest part about being a beer maker, the thick history of beer, some home brewing tips and also a nugget about bungholes. Let's get yeasty. Special thanks to Shannon Feltus and Boni Dutch for the hook-up and the road trip to the coast. More links at Become a patron for as little as a buck a month: has hats, shirts, pins, totes! Follow @Ologies on Twitter or Instagram Follow @AlieWard on Twitter or Instagram Support the show: See for privacy information.
  7. Just like there’s a song of the summer, inevitably, each year, a drink of the summer rises to the forefront of our collective consciousness to dominate warm weather gatherings between May and August. This year, it was all about White Claw, a low-calorie, low-carb spiked seltzer that’s been embraced by every kind of drinker out there. We hit the beach to learn more about the drink that’s sweeping backyard parties across the nation, and also called in cocktail expert John deBary (formerly of P.D.T. and Momofuko) for a taste test to find out which brand we should be reaching for at the grocery store. But in the end, we learned more about what our hard seltzer obsession says about our relationship to alcohol than which flavors outperform the others. Plus, we dive into the wildest food stories of the week, from the latest in the fast food chicken bonanza, to a terrible dieting app for kids as young as eight, and more. And be sure to join Amanda and John on September 16th to celebrate the Restaurant Worker's Community Foundation's first birthday! Stories: • The End of Bitch Beer • KFC Joins the Fake Meat and Chicken Craze with One Bucket • Don’t Put Your Kid on Weight Watchers Featuring: Amy McCarthy (@aemccarthy) John deBary (@jnd3001) Hosts: Amanda Kludt (@kludt),  Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here. Follow Us: @eater on Twitter and Instagram Get in Touch: About Eater:  Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit
  8. Dan Saladino travels into the Caucasus in search of "zero compromise" natural wine makers. He finds them in Georgia, thought to be the birthplace of wine, and home of the qvevri.
  9. Makgeolli is a quintessentially Korean alcohol, but few people outside of the Korean peninsula have ever heard of, much less tasted it. Even within Korea, it’s mostly known as an overly sweet, low quality drink available at every corner convenience store. But the real version of Makgeolli is the product of centuries of traditional Korean brewing techniques -- an elegant, complex, and balanced brew easily made in any home kitchen with only three ingredients: water, rice, and a fermentation starter called nuruk. How did Korean history shape Makgeolli production? And can a new generation of brewers revive the lost art of the “true” Makgeolli?
  10. Legal moonshine—funny as that sounds—has exploded in the South. Instead of on creek banks, it's now produced in gleaming distilleries. But it's the same old stuff: strong, unaged liquor. To sell it, the story is just as important as the hooch. Family-owned distilleries mine their histories to stand out in a market crowded by hillbilly nostalgia.  Irina Zhorov reported and produced this episode. 

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