If it does, royalties might be due to the family of late Forest Service Region 8 Engineer Cleve "Red" Ketcham, who passed away in 2005 but has since been commemorated in the National Museum of Forest Service History. It's Ketcham's signature scribbled in the center of the chart, and according to Sharon Phillips, a longtime Program Management Analyst for Region 8 (which covers Virginia, Georgia, Florida, Oklahoma and Puerto Rico, though Ketcham worked out of its Atlanta office), who conferred with her engineering department, there's little doubt Ketcham concocted the chart in question. "They're assuming he's the one, because the drawing has a date of 1974, and he was working our office from 1974-1980," she said. And in case there'd be any curiosity as to whether someone else composed the chart and Ketcham merely signed off on it for disbursement, Phillips clarified that, "He's the author of the chart. I wouldn't say he passed it along to the staff, because at that time, he probably did that as maybe a joke, something he did for fun. It probably got mixed up with some legitimate stuff and ended up in the Archives."
I contacted the librarian at the Forest History Society and found similar information. An archivist pulled a staff directory from the Atlanta office (aka "Region 8") from 1975 and found three names that correlate with those on the document: David E. Ketcham & Cleve C. Ketcham (but not Ketchum, as on the document) and Robert B. Johns (presumably aka the Bob Johns in the lower right hand corner). Not sure if the two Ketchams were related or why the spellings of Cleve's actual last name and the last name of the signature on the chart are different.
However, in the past few days, I've run across several similar charts, most notably The Engineer's Guide to Drinks.1 Information on this chart is difficult to come by, but various commenters at Flowing Data and elsewhere remember the chart being used in the 1970s by a company called Calcomp to demonstrate their pen plotter.
As you can see, the Forest Service document and this one share a very similar visual language -- for instance, the five drops for Angostura bitters, the three-leaf mint sprig, and the lemon peel. And I haven't checked every single one, but the shading employed for the liquids appear to match exactly.
So which chart came first? The Forest Service chart has a date of 1974 and The Engineer's Guide to Drinks is dated 1978. But in this post, Autodesk Technologist Shaan Hurley says the Engineer's Guide dates to 1972. I emailed Hurley to ask about the date, but he couldn't point to a definite source, which is not uncommon when you're dealing with this sort of thing. It's like finding some initials next to "85" scratched into the cement on a sidewalk: you're pretty sure that someone did that in 1985 but you'd have a tough time proving it.
FWIW, if I had to guess where this chart originated, I'd say that the Calcomp plotter demo got out there somehow (maybe at a trade show or published in an industry magazine) and every engineer took a crack at their own version, like an early internet meme. Cleve Ketcham drew his by hand while others probably used the CAD software running on their workplace mainframes or minicomputers.
Anyway, if anyone has any further information about where these CAD-style cocktail instructions originated, let me know. (thx, @john_overholt & tre)
Curious as to how these patterns were formed by some kinds of whiskey but not others, Button reached out to an engineering professor at Princeton.
Dr. Stone's group found that the key difference in whisky is that unlike coffee, it consists of two liquids -- water and ethyl alcohol. The alcohol evaporates more quickly, and as the fraction of water increases, the surface tension of the droplet changes, an effect first noticed in the 19th century by an Italian scientist, Carlo Marangoni. That, in turn, generates complex flows that contribute to the patterns Mr. Button photographed.
"Here, they actually looked at what happens when you change the fluids that are drying," said Dr. Yunker, who is soon heading to the Georgia Institute of Technology as a physics professor, "and they found some very neat effects." (That would be neat in the usual sense of "cool and intriguing" and not as in "I'll have my whisky neat.")
30% of Americans don't drink any alcohol during a typical week. On the other end of the scale, ten percent of Americans consume more than 10 drinks every single day. More from Wonkblog.
I double-checked these figures with Cook, just to make sure I wasn't reading them wrong. "I agree that it's hard to imagine consuming 10 drinks a day," he told me. But, "there are a remarkable number of people who drink a couple of six packs a day, or a pint of whiskey."
As Cook notes in his book, the top 10 percent of drinkers account for well over half of the alcohol consumed in any given year. On the other hand, people in the bottom three deciles don't drink at all, and even the median consumption among those who do drink is just three beverages per week.
This is shocking to me. I wonder what the distribution is within the top 10%...there must be people in the top 1% who drink, what, 30 drinks per day? Is that even possible day after day without very serious consequences? (via mr)
The source for this figure is "Paying the Tab," by Phillip J. Cook, which was published in 2007. If we look at the section where he arrives at this calculation, and go to the footnote, we find that he used data from 2001-2002 from NESARC, the National Institute on Alcohol Abuse and Alcoholism, which had a representative sample of 43,093 adults over the age of 18. But following this footnote, we find that Cook corrected these data for under-reporting by multiplying the number of drinks each respondent claimed they had drunk by 1.97 in order to comport with the previous year's sales data for alcohol in the US. Why? It turns out that alcohol sales in the US in 2000 were double what NESARC's respondents -- a nationally representative sample, remember -- claimed to have drunk.
Additionally, the statement I made above -- "ten percent of Americans consume more than 10 drinks every single day" -- is not true, even if the data is correct. Instead, it is accurate to say that top 10% consumes an average of 10 drinks daily...some individuals may drink 4/day and some 18/day. Looks like it's time for a reread of How to Lie with Statistics and A Mathematician Reads the Newspaper. (via @harryh & @gfilpus)
You can buy some old-ass rum, which, after being distilled from molasses or sugar cane, has sat around in barrels for long periods of time, for relatively small sums of money: El Dorado 15 is, as you might expect, made with a blend of rums that have sat in a barrel for at least fifteen years. Is it slightly sweet and rounded with a "full nose packed with dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla." It is only thirty-six dollars. Barbancourt 15 is kind of soft and woody and fruity and other things you might say about a bourbon, but instead of corn it's like molasses. It's about forty bucks. Ron Zacapa 23, which is a blend of rums between six and twenty three years old, is probably the first rum that made a lot of people go, "Oh, rum isn't just that stuff that goes in a daiquiri or a mojito or that made me vomit pieces of my intestines into a urinal while I was wearing a silver crown." Here are some tasting notes for it: "Nose full or apricots, citrus fruits, vanilla, cocoa and bourbon."
Jim Koch is the co-founder and chairman of The Boston Beer Company, brewer of the Sam Adams beers. Part of his job is to drink professionally and he does so without getting completely sloshed. What's his secret? Eating a packet of dry yeast before tying one on.
You see, what [expert brewer] Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.
"And it will mitigate - not eliminate - but mitigate the effects of alcohol!" Koch told me.
Could have used this tip last night. Does this mean no hangovers as well?
Update: I got two kinds of feedback about this post:
1) What's the fun in drinking alcohol if you're not getting drunk? (Good point.)
2) Yeast doesn't really work. What does seem to work is Pepcid AC and Zantac. From Shenglong on Hacker News:
Again, I'm not a chemist or a doctor, but from my preliminary internet research and anecdotal testing (though I have quite a few different data points), Famotadine (OTC) [Pepcid], and higher levels of APO-Ranitidine (can be prescription) [Zantac] seems to slow the rate of ethanol -> acetaldehyde, balancing out the drunkness effect more, and giving you more time to process the acetaldehyde -> acetic acid. I typically go from maxing out at 2 drinks / 3 hour period, to about 11 drinks / 3 hour period on Ranitidine, given favorable conditions. I've had lower levels of success with Famotadine.
And it goes without saying, I don't recommend trying any of this at home. At the local bar on the other hand Nope, not there either. (thx, @natebirdman)
This year's allocation of Pappy Van Winkle's cult bourbon was recently released. There's never enough supply to meet demand, which means two things: lines rivaling iPhone release day queues and high resale prices.
On Craigslist in NYC, bottles of Pappy are for sale for hundreds and even thousands of dollars. One seller is offering a bottle of Pappy Van Winkle 23 Year for $1,250...that's right around $80 for each 1.5 oz pour (without any markup).
Pick up a bottle of both W.L. Weller 12 (90 proof) and Old Weller Antique 107 (107 proof). They will cost around $20-$30 each. Start off with a 50:50 mixture of the two Bourbons. The easiest way to do this is with a digital scale. If you don't have a scale just add a tablespoon from both Bourbons to your glass. With a 50:50 ratio you have a 98.5 proof delicious Bourbon.
Next, try a different ratio. Try mixing 60:40 Antique to 12. The Bourbon blend is now 100.2 proof and much closer in taste to the 107 proof Pappy 15.
Pappy Van Winkle is frequently described by both educated and uneducated drinkers as the best bourbon on the market. It is certainly aged for longer than most premium bourbons, and has earned a near hysterical following of people scrambling to get one of the very few bottles that are released each year. Of the long-aged bourbons, it seems to be aged very gently year-to-year, and this recommends it enormously. But if you, like most people, can't find Pappy, try W. L. Weller. There's a 12 year old variety that retails for $23 around the corner. Pappy 15-year sells for $699-$1000 even though it's the exact same liquid as the Pappy (same mash bill, same spirit, same barrels); the only difference is it's aged 3 years less.
Written by the founders of Kings County Distillery, New York City's first distillery since Prohibition, this spirited illustrated book explores America's age-old love affair with whiskey. It begins with chapters on whiskey's history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips.
In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze-and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy-and our taste for those products is a melding of psychology and neurobiology.
Proof takes readers from the whisky-making mecca of the Scottish Highlands to the oenology labs at UC Davis, from Kentucky bourbon country to the most sophisticated gene-sequencing labs in the world -- and to more than one bar -- bringing to life the motley characters and evolving science behind the latest developments in boozy technology.
Denis Duthie was recently struck blind by vodka reacting poorly to his diabetes medication. Doctors in his native New Zealand thought he might have formaldehyde poisoning, which you can get from drinking methanol. The cure? More cowbell, er, ethanol. Since the hospital didn't have enough medical ethanol for treatment, a nurse went to the liquor store for Johnnie Walker Black, which was then dripped directly into Duthie's stomach.
It worked because the ethanol competed with the methanol and prevented it from being metabolised into harmful formaldehyde, which can cause blindness.
"There are two potential ways of doing it: one is to give intravenous ethanol through a drip, but that is not available in all hospitals. There is also nothing wrong with supplying that alcohol via the gastro-intestinal tract, which is what they've chosen to do in this circumstance, and that's a well established treatment. If the patient's awake they can just drink it."
Every year, Gallup surveys the drinking habits of Americans. If this is familiar, it's because I posted about the 2010 version of the study last year (and I'll probably post about it next August, too, if I'm here). The biggest notes this year are beer falling 5% to the drink of choice of only 36% of Americans. This puts it in a statistical tie with wine (35%) as America's favorite beverage. (Us rye drinkers are down at 23%.)
The percentage of Americans who drink is up a bit this year (67%) from last year, and is at its highest level since 1985. Another fact: Since 1992, beer has been the most popular alcohol (though down slightly this year) every year except 2005, when the most popular drink was wine. Dollars to doughnuts it was Sideways that caused that.
Mr. Uyeda, who owns a bar named Tender in the Ginza district, is the inventor of a much-debated shaking technique he calls the hard shake, a choreographed set of motions involving a ferocious snapping of the wrists while holding the shaker slanted and twisting it. According to his Web site, this imparts, among other things, greater chill and velvety bubbles that keep the harshness of the alcohol from contacting the tongue, while showering fine particles of ice across the drink's surface.
When Chromeo played, their crowd drank house vodka and Budweiser. Didn't tip. Some of them did what I'll call the slide-backs. They put a dollar down on the bar, wait until you turn your back, then palm their buck and walk away. Classy. When your night starts out with "What's your cheapest drink?" that's also not good."
Time to lower the drinking age? "The age at highest risk for an alcohol-related auto fatality is 21, followed by 22 and 23, an indication that delaying first exposure to alcohol until young adults are away from home may not be the best way to introduce them to drink."
Is it worth paying $700 for a bottle of wine? Well worth it, says Slate's wine columnist, for the right bottle. "My father took a sniff of his glass, and he immediately registered a look of shock that called to mind the expression on Michael Spinks' face when Mike Tyson first landed a glove on him in their 1988 title fight. Unlike Spinks, however, my father managed to remain upright. I took a sip of the wine and quickly pronounced the same verdict I had rendered 20 months earlier: 'Holy shit.'"
Tremble funnyman Todd Levin dons the Non-Expert's hat over at The Morning News to explain how to buy wine. "FANCY SERIF FONT + PARCHMENT LABEL + SOMETHING YOU KIND OF REMEMBERED FROM THE MOVIE SIDEWAYS + $12-$16 PRICE TAG = SUCCESS"
I learned something terrific yesterday: if you take a really cold but still liquid beer out of the freezer and open it, the beer will freeze within seconds. The freezing trick also works if instead of opening the beer, you give the unopened bottle a sharp rap. The reasons I've found online for why the trick works varies slightly for the two cases. According to Daryl Taylor's site for science teachers, opening the bottle changes the pressure in the bottle and thus lowers the temperature:
The sealed bottle's envoronment has a specific volume, pressure, and temperature. By changing one, you are necessarily affecting the others. The chilled liquid has a smaller temperature, esentially the same volume, thus a smaller smaler pressure. This is, of cousre, according to the basic gas-law, PVNERT. Better known as PV=nRT. Even though the internal pressure has decreased, it is still far greater than the pressure outside the container, namely one atmosphere. Upon opening, the pressure inside drastically plunges as it tries to equalize with the atmosphere. This rapid decrease in P corresponds to a rapid decrease in T, since the V is essentially the same. This rapid drop in temperature of a liquid that is NEAR freezing actually plunges the liquid into a frozen state.
Not sure I completely buy this...does the ideal gas law work for liquids? I can see that the small amount of gas in the neck of the bottle would decrease in pressure and thus decrease in temperature and that might be enough to spur the liquid into freezing. For a better answer for both cases, I consulted the internet's all-seeing oracle, Ask Metafilter. This comment gives a succinct answer:
The beer is below the freezing temperature, but there is not enough contamination for the ice to form. The bubbles of carbon dioxide released when the bottle is hit act as nuclei for ice crystal growth in the supercooled beer. Same thing happens in reverse when water is microwaved in a smooth container but won't boil until hit.
This more scientific discussion of unfreezable water provides more evidence of what may be going on: supercooling effects, the carbon dioxide in solution hindering freezing (osmotic depression of freezing point), and hydration factors. Anyway, wicked cool! Supercooled beer!
This review of Per Se mentions their non-alcoholic wine pairings. "With each course, we were given a beverage - ranging from grape juice to steamed milk - which complimented the tastes in the dish. Libby's 'Red Rice and Beans' was completed by a lime margarita. My foie gras with a gossamer grape juice that was finer than most wines."