If you've been to a wine, beer, or spirit event recently, you know that by the time all the tasting is finished, you're pretty much past the point of classy sampling and have embarked on a drunken descent of nonsense and not really tasting anything anymore. Oh, come on, that can't just be us. Well, in any case, if you find yourself in the over-imbibing camp, just do the weird, kind of gross thing that Jim Koch of the Boston Beer Company does.
Esquire is one of our favorite booze reads, due in some part to the fact that cocktail historian David Wondrich writes for the magazine. However, in a recent article, it claimed to have found the key to drinking in excess without feeling any effects, via Koch. Color us suspicious, but this seems too good to be true.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
The secret? Mix a tablespoon of yeast into some yogurt (for palatability) per beer or drink you plan on consuming. The yeast contains an enzyme that breaks down alcohol, and, in theory, would break booze down before it goes into your bloodstream if you eat it. Maybe that's why pizza and beer go so well together.
Esquire put the yeast method to the test in a video, with one subject binge-drinking beer after pounding an admittedly gross cup of yeast-filled yogurt. Unfortunately, the man got just as drunk as he would've without the yeast, according to a breathalyzer. The other man just anecdotally recounted what he drank over the course of six-ish hours the night before and said that he doesn't feel as hungover as he expected. Seems the yeast method isn't necessarily the key so much as moderation and time.