by Facundo Di Genova · RBA · tapa blanda · ISBN 9788498677867
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«El barman científico» is a popular science essay by Facundo Di Genova, published by RBA in paperback (240 pages, in Spanish).
It reviews the chemistry and history of beer, wine and spirits: fermentation, foam and bubbles, the conversion of grapes into wine, alcohol strength and the dehydrating and disinfecting effect of alcohol. It includes barrel ageing, distillation of liqueurs and the making of rum, gin and whisky, with historical anecdotes.
Volume 362 of RBA's Divulgación collection; published on 24 June 2010.
Aimed at curious readers who want to understand the science of beer, wine and spirits in an accessible and entertaining tone.
