Our 10th issue, which superstitiously hits newsstands in the 10th month of 2010, is an ode to the scientific process behind that tasty beverage in your hand (you’re drinking right now, aren’t you?). In the Alchemy of Alcohol, we experiment with spontaneously fermented beer, debunk terroir, and break down some of the more common practices such as barrel aging and hand-on home brewing. Think of it as a refresher course of high school chemistry, only way cooler and hopefully a tad more boozy.

Click the cover to read a PDF.