The trick that challenges the laws of the drink
Imagine being able to enjoy several beers without feeling the weight of alcohol in your body. It sounds like science fiction, but for some it is a kind of beer overlap. It all started during a talk in a cold afternoon in Manhattan, where a renowned beer manufacturer, whose presence looks like another world, shared its secrets as if it were a magician of artisan elaboration.
A talk among friends, a surprising discovery
The journalist Aaron Goldfarb, from Esquire magazine, met Jim Koch, founder of one of the most influential breweries in the world, in a meeting that seemed casual. Between laughs and many drinks, Goldfarb began to notice something peculiar: while he saw how drunkenness advanced, Koch seemed to have the serenity of a retired monk. The surprise became curiosity, and this was his chance to ask.
The secret of the beer teacher: an infallible recipe
With a smile on his face, Koch revealed an unexpected ingredient: “Active dry yeast.” A simple box that can be found in any supermarket and that, in your hands, becomes a kind of shield against drunkenness. The key, he explained, lies in his special properties, which he learned thanks to a biochemical friend.
How does this magic trick work?
This is the enzyme alcohol dehydrogenase (ADH), which is in the yeast and that, in theory, helps to break down alcohol in the stomach before it can take effect on the brain. When we consume alcohol, this enzyme comes into action and breaks the molecules, causing the body to process the drink more efficiently and, ultimately, less harmful to sobriety.
An ally for beer lovers and moderation
Koch, in addition to being a genius in the creation of beers, confesses that he always carries with him an breathalyzer, a kind of meter that allows him to make sure not to pass the line. His method has been tested several times, and, although there are no absolute guarantees or exact measurements, experience has given convincing results.
The legacy of a pioneer in fermentation
The discovery of these properties of yeast is no accident. His friend, Dr. Joseph Owades, was a pioneer in the science of fermentation and also in the biochemistry applied to beer. Owades patented a product called “prequel”, which sought to be a kind of natural shield against the effect of alcohol, but the idea did not popularize it. Despite this, its legacy is still alive in each sip of modern beer.
Is this trick a real promise or just a lovely anecdote?
In the end, the story of Koch, Goldfarb and active dry yeast opens an interesting debate: can we really control the effects of alcohol with certain ingredients? Although science supports the role of enzyme ADH, experienced voices always recommend consuming in moderation and responsibility, without trusting only in magical tricks.
Be that as it may, these natural secrets provide a different look at how we understand the interaction between alcohol and our body, and will surely inspire more beer adventurers to explore what science and tradition still have in reserve.
